KR20240056809A - How to make and manufacture chicken powder using rice powder - Google Patents

How to make and manufacture chicken powder using rice powder Download PDF

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KR20240056809A
KR20240056809A KR1020220136959A KR20220136959A KR20240056809A KR 20240056809 A KR20240056809 A KR 20240056809A KR 1020220136959 A KR1020220136959 A KR 1020220136959A KR 20220136959 A KR20220136959 A KR 20220136959A KR 20240056809 A KR20240056809 A KR 20240056809A
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weight
powder
parts
chicken
rice powder
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KR1020220136959A
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장석주
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장석주
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

본 발명은 (A)쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척하는 단계
(B)각 곡물 재료를 정제수에 담가 4~5시간 동안 침지시키는 단계
(C) 상기 각 곡물 재료에 대해 수분을 제거하는 단계
(D) 상기 각각의 곡물 재료를 롤러분쇄기에서 1차 분쇄하는 단계
(E) 상기 1차 분쇄를 마친 곡물 재료 및 이에 혼합할 양념을 칭량하되, 쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부, 양념 2~3중량부의 조성으로 칭량하는 단계
(F) 상기 칭량을 마친 곡물 재료와 양념을 믹서기에 투입하여 혼합하는 단계
(G) 상기 곡물 재료와 양념이 혼합된 양념혼합곡물을 롤러분쇄기를 통해 2차
분쇄하는 단계
(H) 상기 2차 분쇄를 마친 양념혼합곡물가루를 채분쇄기에서 3차 분쇄하여 양념이 혼합된 치킨용 쌀파우더를 완성하는 단계;로 제조되는 쌀가루를 이용한 치킨용 쌀파우더 및 그 제조방법을 특징으로 한다.
본 발명에 따르면, 계육에 도포시 잘 밀착시킬 수 있고 계육의 겉면에서 고소하고 바삭한 식감을 제공할 뿐만 아니라 몸에 유용한 영양소를 제공하면서 소화율을 높일 수 있으며, 현대인의 건강을 좋게 하면서 치킨의 맛을 증진시킬 수 있는 쌀가루를 이용한 치킨용 쌀파우더를 제공할 수 있다.The present invention includes (A) washing grain ingredients of rice, brown rice, glutinous rice, glutinous brown rice, and barley, respectively.
(B) Step of soaking each grain material in purified water for 4 to 5 hours
(C) removing moisture from each grain material.
(D) primary crushing of each grain material in a roller crusher
(E) Weigh the grain ingredients that have completed the primary grinding and the seasoning to be mixed with them, based on 100 parts by weight of rice powder, 10 to 15 parts by weight of brown rice powder, 5 to 10 parts by weight of glutinous rice powder, and 5 to 10 parts by weight of glutinous brown rice powder. Parts, 3 to 5 parts by weight of barley powder, and 2 to 3 parts by weight of seasoning.
(F) Step of mixing the weighed grain ingredients and seasoning into a blender
(G) The seasoned mixed grain mixed with the grain ingredients and seasoning is secondly processed through a roller grinder.
crushing step
(H) completing the seasoning-mixed rice powder for chicken by thirdly grinding the seasoned mixed grain powder that has completed the secondary grinding in a shredder; Characterizing the rice powder for chicken using the rice powder produced and its manufacturing method Do it as
According to the present invention, it can adhere well to chicken meat and provide a nutty and crispy texture on the outside of chicken meat, as well as increase digestibility while providing nutrients useful to the body, and improve the taste of chicken while improving the health of modern people. It is possible to provide rice powder for chicken using rice powder that can enhance the quality of food.

Description

쌀가루를 이용한 치킨파우더 제조 및 제조방법 {How to make and manufacture chicken powder using rice powder}Manufacturing and manufacturing method of chicken powder using rice powder {How to make and manufacture chicken powder using rice powder}

본 발명은 쌀가루를 이용한 오븐구이 치킨용 파우더 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 계육에 잘 밀착되게 하며 계육의 겉면에서 고소하고 바삭한 식감을 제공할 뿐만 아니라 몸에 유용한 영양소를 제공하면서 소화율을 높일 수 있도록 한 쌀가루를 치킨용 파우더 및 그 제조방법에 관한 것이다.The present invention relates to a powder for oven-baked chicken using rice flour and a method of manufacturing the same. More specifically, it relates to a powder for oven-baked chicken using rice flour and a method for manufacturing the same. More specifically, it not only adheres well to chicken meat and provides a nutty and crispy texture on the outside of chicken meat, but also provides useful nutrients to the body and improves digestibility. It relates to chicken powder made from rice flour and its manufacturing method to increase .

일반적으로 치킨은 대한민국 국민에 있어 남녀노소를 불문하고 누구나 좋아는 대표 간식이다. In general, chicken is a representative snack loved by all Koreans, regardless of age or gender.

이러한 치킨은 초기에 내장을 제거하고 표면에 기름을 발라 구운 전기구이 통닭을 시작으로 밀가루 치킨 파우더를 입혀 기름에 튀긴 형태의 후라이드 치킨이 대표적인 치킨으로 자리매김하였고, 이어 시장의 차별화된 요구에 따라 양념치킨, 간장치킨 오븐치킨, 파닭치킨 등으로 기술적 진보가 이루어지고 있으며, 최근에는 치밥까지 탄생하고 있다.이와 같이, 치킨 시장의 트렌드는 다양한 소비자의 입맛과 니즈에 따라 더욱 다양화 되고 있는데,대부분이 기름에 튀겨서 조리되는 대표적인 음식으로서, 대중들에게 많은 사랑을 받고 있지만, 기본적으로 콜레스테롤의 함유량이 높고 치킨을 튀길 때 사용되는 기름의 산폐도에 대한 불신이 날로 심화되고 있는 실정에 있다.These types of chicken initially started out as electric grilled whole chickens with the intestines removed and the surface coated with oil, then fried chicken coated in flour chicken powder and fried in oil became the representative type of chicken, and then seasoned according to the differentiated needs of the market. Technological advancements are being made with chicken, soy sauce chicken, oven chicken, green onion chicken, etc., and recently, even chicken rice has been created. Likewise, trends in the chicken market are becoming more diverse according to the tastes and needs of various consumers, and most of them are As a representative food cooked by frying in oil, it is loved by the public, but it has a high cholesterol content and distrust of the acidity of the oil used to fry chicken is deepening day by day.

또한, 건강식을 중요시하는 현대인들은 건강에 도움이 되면서도 새롭고 차별화된 맛을 느낄 수 있는 새로운 치킨의 등장을 원하고 있다.In addition, modern people who value healthy food want the introduction of new chicken that is good for their health and has a new and differentiated taste.

(특허문헌 0001) 대한민국 등록특허공보 제10-1727224호(Patent Document 0001) Republic of Korea Patent Publication No. 10-1727224

(특허문헌 0002) 대한민국 공개특허공보 제10-2015-0064317호(Patent Document 0002) Republic of Korea Patent Publication No. 10-2015-0064317

(특허문헌 0003) 대한민국 공개특허공보 제10-2017-0121452호(Patent Document 0003) Republic of Korea Patent Publication No. 10-2017-0121452

본 발명은 상술한 종래의 문제점을 해소 및 이를 감안하여 안출된 것으로서, 계육에 잘 밀착되게 하며 계육의 겉면에서 고소하고 바삭한 식감을 제공할 뿐만 아니라 몸에 유용한 영양소를 제공하면서 소화율을 높일 수 있도록 한 쌀가루를 이용한 치킨용 쌀파우더 및 그 제조방법을 제공하는데 그 목적이 있다.The present invention was developed to solve the above-described conventional problems and take this into consideration. It not only adheres well to chicken meat and provides a nutty and crispy texture on the outside of chicken meat, but also provides useful nutrients to the body and increases digestibility. The purpose is to provide rice powder for chicken using rice powder and its manufacturing method.

본 발명은 밀가루 치킨파우더가 아닌 쌀가루 치킨파우더가 계육에 잘 밀착되어 누릉지처럼 고소하고 바삭한 식감을 내는 피를 형성케 함으로써 더욱 바삭한 후라이드 치킨을 먹는 식감을 발휘할 수 있게 하며, 현대인의 건강을 좋게 하는 쌀가루를 이용한 치킨용 쌀파우더 및 그 제조방법을 제공하는데 그 목적이 있다.In the present invention, rice flour chicken powder, rather than wheat flour chicken powder, adheres well to chicken meat and forms blood that has a nutty and crispy texture like nurungji, allowing a more crispy texture of fried chicken, and rice powder that improves the health of modern people. The purpose is to provide rice powder for chicken and its manufacturing method using .

본 발명은 유해물질 및 이물질이 없는 깨끗한 치킨용 쌀파우더를 제조 및 친환경 처리된 치킨용 쌀파우더를 제조할 수 있도록 한 쌀가루를 이용한 치킨용 쌀파우더 및 그 제조방법을 제공하는데 그 목적이 있다.The purpose of the present invention is to provide a rice powder for chicken using rice powder and a method for producing the same, which enables the production of clean rice powder for chicken without harmful substances and foreign substances and for producing environmentally friendly rice powder for chicken.

상기의 목적을 달성하기 위한 본 발명에 따른 쌀가루를 이용한 치킨용 쌀파우더는, 쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부,양념 2~3중량부를 포함하는 혼합 조성으로 이루어지는 것을 특징으로 한다.The rice powder for chicken using rice powder according to the present invention to achieve the above object is 10 to 15 parts by weight of brown rice powder, 5 to 10 parts by weight of glutinous rice powder, and 5 to 10 parts by weight of glutinous brown rice powder, based on 100 parts by weight of rice powder. It is characterized in that it consists of a mixed composition containing 3 to 5 parts by weight of barley powder and 2 to 3 parts by weight of seasoning.

여기에서, 상기 양념은 강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상으로 이루어지며, 천연감미료는 스테비아추출물, 감초추출물,감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것이며; 상기 천연색소는 치자가루, 단호박가루, 옥수수가루, 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것일 수 있다.Here, the seasoning consists of a liquid mixture of turmeric, salt, natural sweetener, vanilla oil, and natural coloring, and the natural sweeteners include stevia extract, licorice extract, persimmon tea extract, tomatine extract, honey, maple syrup, molasses, It is a mixture of one or two or more types selected from xylitol and erythritol; The natural pigment may be one or a mixture of two or more selected from gardenia powder, sweet pumpkin powder, corn flour, and paprika powder.

또한, 상기의 목적을 달성하기 위한 본 발명에 따른 쌀가루를 이용한치킨용 쌀파우더 제조방법은,In addition, the method for producing rice powder for chicken using rice powder according to the present invention to achieve the above object is,

(A) 쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척하는 단계(A) Step of washing grain ingredients of rice, brown rice, glutinous rice, glutinous brown rice, and barley, respectively.

(B) 상기 세척한 각각의 곡물 재료를 각각의 정제수에 담가 4~5시간 동안 침지시키는 단계(B) soaking each washed grain material in each purified water for 4 to 5 hours

(C) 상기 침지단계를 마친 각각의 곡물 재료에 대해 수분을 제거하는 단계(C) removing moisture from each grain material that has completed the immersion step

(D) 상기 수분이 제거된 각각의 곡물 재료를 롤러분쇄기에서 1차 분쇄하는 단계(D) First pulverizing each grain material from which the moisture has been removed in a roller crusher.

(E) 상기 1차분쇄를 마친 각각의 곡물 재료 및 이에 혼합할 양념을 칭량하되, 쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부, 양념 2~3중량부의 조성으로 칭량하는 단계(E) Weigh each grain material that has completed the primary grinding and the seasoning to be mixed with it, based on 100 parts by weight of rice powder, 10 to 15 parts by weight of brown rice powder, 5 to 10 parts by weight of glutinous rice powder, and 5 to 5 parts by weight of glutinous brown rice powder. Step of weighing with a composition of 10 parts by weight, 3 to 5 parts by weight of barley powder, and 2 to 3 parts by weight of seasoning.

(F) 상기 칭량을 마친 각각의 곡물 재료와 양념을 믹서기에 투입하여 혼합하는 단계(F) Step of mixing each of the weighed grain ingredients and seasoning into a blender

(G) 상기곡물 재료와 양념이 혼합된 상태의 양념혼합곡물을 롤러분쇄기를 통해 2차 분쇄하는 단계(G) Secondary grinding of the seasoned mixed grains in which the grain ingredients and seasoning are mixed using a roller grinder.

(H) 상기 2차 분쇄를 마친 양념혼합곡물가루를 채분쇄기에서 3차 분쇄하여 양념이 혼합된 미분의 치킨용 쌀파우더로 만드는 단계를 포함하여 제조되는 것을 특징으로 한다.(H) It is characterized in that it is manufactured including the step of thirdly grinding the seasoned mixed grain powder that has completed the secondary grinding in a shredder to make fine rice powder for chicken mixed with the seasoning.

상기 (A)단계에서는, 쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척한 후, 상기 곡물 재료 각각에 대해 코코넛오일에 볶아주거나 또는 식초에 30분 내지 2시간 동안 담가두는 과정을 수행하며In step (A), the grain ingredients of rice, brown rice, glutinous rice, glutinous rice, and barley are each washed, and then each of the grain ingredients is roasted in coconut oil or soaked in vinegar for 30 minutes to 2 hours. Carrying out

(E)단계에서는, 강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상의 양념을 칭량하되, 양념을 형성하는 전체중량에 있어 강황 1~3중량부, 소금 0.5~1중량부, 천연감미료 1~1.5중량부, 바닐라오일 0.5~2중량부, 천연색소 0.3~1중량부로 조성하며, 상기 천연감미료는 스테비아추출물, 감초추출물, 감차추출물, 토마틴추출물,꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것이고, 상기 천연색소는 치자가루, 단호박가루, 옥수수가루, 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것일 수 있다.In step (E), the liquid seasoning mixed with turmeric, salt, natural sweetener, vanilla oil, and natural coloring is weighed, with 1 to 3 parts by weight of turmeric, 0.5 to 1 part by weight of salt, and 0.5 to 1 part by weight of salt, based on the total weight of the seasoning. It is composed of 1 to 1.5 parts by weight of natural sweetener, 0.5 to 2 parts by weight of vanilla oil, and 0.3 to 1 part by weight of natural coloring, and the natural sweeteners include stevia extract, licorice extract, gamcha extract, tomatine extract, honey, maple syrup, and molasses. , xylitol, and erythritol, and the natural pigment may be a mixture of any one or two or more selected from gardenia powder, sweet pumpkin powder, corn flour, and paprika powder.

본 발명에 따르면, 쌀가루를 이용하므로 계육에 잘 밀착시킬 수 있고 조리시 계육의 겉면에서 고소하고 바삭한 식감을 제공할 수 있으며, 현대인의 건강을 좋게 하는 쌀가루를 이용한 치킨용 쌀파우더를 제공한다.According to the present invention, by using rice powder, it can adhere well to chicken meat, provide a nutty and crispy texture on the outside of chicken meat when cooking, and provide rice powder for chicken using rice powder that improves the health of modern people.

쌀가루를 이용한 치킨용 쌀파우더는, 쌀가루 100중량부를 기준으로 하여 Rice powder for chicken using rice powder is based on 100 parts by weight of rice powder.

현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부, 양념 2~3중량부를 포함하는 혼합 조성으로 이루어진다.It consists of a mixed composition including 10 to 15 parts by weight of brown rice powder, 5 to 10 parts by weight of glutinous rice powder, 5 to 10 parts by weight of glutinous brown rice powder, 3 to 5 parts by weight of barley powder, and 2 to 3 parts by weight of seasoning.

여기에서, 상기 쌀은 백미라 할 것인데, 단백질, 탄수화물, 식이섬유, 비타민, 미네랄, 필수아미노산, 필수지방산, 항산화물질 등의 많은 영양소를 제공할 수 있고, 특히 당질은 복합당질로서 우리 몸에 기본 에너지원인 포도당을 공급해주는 역할을 하는데, 포도당의 공급은 두뇌발달에 필요한 필수 영양분으로서 쌀이 제공하는 단백질은 단백가가 높고 높은 소화율을 제공할 수 있다.Here, the rice will be referred to as white rice, and can provide many nutrients such as proteins, carbohydrates, dietary fiber, vitamins, minerals, essential amino acids, essential fatty acids, and antioxidants. In particular, carbohydrates are complex carbohydrates, which are basic to our body. It plays a role in supplying glucose, which is an energy source. The supply of glucose is an essential nutrient needed for brain development, and the protein provided by rice has a high protein value and can provide high digestibility.

상기 현미는 벼에서 왕겨를 제거한 상태로 과피 및 종피 등의 겨층을 제거하지 않은 상태의 쌀로서, 식이섬유가 풍부하고 당뇨 및 다이어트에 좋으며, 장의 연동운동을 자극해 변비해소에 좋고, 옥타코사놀 성분이 글리코겐의 저자양을 증가시켜 쉽게 피로를 느끼지 않게 도와주며, 중금속을 배출해주는 효능이 있고 베타시토스테롤 성분이 콜레스테롤 수치를 낮춰주므로 혈관성질환을 예방할 수 있다.The brown rice is rice in which the husk has been removed from the rice but the bran layers such as the pericarp and seed coat have not been removed. It is rich in dietary fiber, is good for diabetes and dieting, stimulates intestinal peristalsis and is good for relieving constipation, and contains octacosanol. By increasing the amount of glycogen, it helps you not feel tired easily. It has the effect of excreting heavy metals, and beta-sitosterol lowers cholesterol levels, so it can prevent vascular diseases.

상기 찰현미는 프로테아제방지제 함유량이 높아 포도당 산화를 감소시켜 각종 암예방과 완화에 도움을 주며, 식이섬유가 풍부해 소화율이 좋고 리놀레산과 토코페놀 성분을 풍부하게 함유하고 있어 노화방지는 물론 성인병을 예방할 수 있다.The above-mentioned brown rice has a high content of protease inhibitors, which helps prevent and alleviate various cancers by reducing glucose oxidation. It is rich in dietary fiber, has good digestibility, and is rich in linoleic acid and tocophenol, so it not only prevents aging but also prevents adult diseases. You can.

보리는 베타글루칸 성분이 함유되어 있어 혈중 지질 수치를 낮추고 혈당 조절에 도움을 주어 혈관질환 개선 및 성인병 예방에 좋으며, 식이섬유가 풍부해 장운동을 원활하게 해주고 노폐물 배출을 용이하게 하며, 글루타치온과 폴리페놀 성분을 통해 항산화 작용을 도와주며, 폴라보노이드와 사포닌 성분이 있어 피로회복 및 간기능을 개선해줄 수 있고 매우 풍부한 식이섬유를 보유하고 있다.Barley contains beta-glucan, which is good for improving vascular disease and preventing adult diseases by lowering blood lipid levels and helping control blood sugar. It is also rich in dietary fiber, which facilitates bowel movement and waste discharge, and contains glutathione and polyphenol. It helps with antioxidant activity through its ingredients, and contains flavonoid and saponin, which can help relieve fatigue and improve liver function, and is very rich in dietary fiber.

본 발명에 따른 쌀가루를 이용한 치킨용 쌀파우더 제조방법은 곡물재료 세The method for manufacturing rice powder for chicken using rice powder according to the present invention is to three grain ingredients.

척단계, 정제수 침지단계, 수분 제거단계, 1차 분쇄단계, 곡물재료 및 양념 칭량단계, 혼합단계, 2차 분쇄단계, 3차 분쇄단계를 포함하는 구성으로 이루어진다.It consists of a chuck step, purified water immersion step, moisture removal step, first crushing step, grain material and seasoning weighing step, mixing step, second crushing step, and third crushing step.

곡물재료 세척단계는 쌀, 현미, 찹쌀, 찰현미, 보리를 포함하는 5가지의 곡물 재료를 구비하고 이들을 각각 세척하는 단계이다. 이때, 상기 곡물재료 세척단계는 곡물 재료의 세척에 따른 시간 절감을 위해 곡물세척기를 사용할 수 있다.The grain material washing step is a step in which five grain materials including rice, brown rice, glutinous rice, glutinous brown rice, and barley are provided and each of them is washed. At this time, in the grain material washing step, a grain washer may be used to save time due to washing of grain materials.

여기에서, 상기 쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료를 각각 세척한 후, 상기 5가지의 곡물 재료 각각에 대해 풍미 증진을 위해 코코넛오일에 볶아주거나 또는 식초에 30분 내지 2시간 동안 담가두는 과정을 수행할 수 있다.Here, after washing the grain ingredients of rice, brown rice, glutinous rice, glutinous rice, and barley, each of the five grain ingredients is roasted in coconut oil or vinegar for 30 minutes to 2 hours to enhance the flavor. A soaking process can be performed.

상기 정제수 침지단계는 세척된 각각의 곡물 재료를 각각의 정제수에 담가 4~5시간 동안 침지시키는 단계로서, 곡물 재료의 불림을 통해 가루화를 위한 분쇄작업이 용이하게 이루어지도록 한다. 상기 정제수는 보다 깨끗한 쌀파우더를 제조 및 친환경 처리를 위해 살균수 생성기를 통해 살균 처리된 살균수 또는 알칼리 이온수 생성기를 통해 생성된 알칼리 이온수를 사용하고, 이러한 살균수나 알칼리 이온수에 담가 침지 처리할 수 있다.The purified water immersion step is a step of immersing each washed grain material in each purified water for 4 to 5 hours. The grain material is soaked to facilitate grinding for powdering. For the purified water, sterilized water sterilized through a sterilizing water generator or alkaline ionized water generated through an alkaline ionized water generator can be used to produce cleaner rice powder and be environmentally friendly, and can be immersed in such sterilized water or alkaline ionized water. .

Claims (1)

쌀가루를 이용하는 치킨용 쌀파우더에 있어서,쌀가루 100중량부를 기준으로 하여 현미가루 10~15중량부, 찹쌀가루 5~10중량부, 찰현미가루 5~10중량부, 보리가루 3~5중량부를 첨가하고, 양념 2~3중량부를 포함하는 혼합 조성으로 이루어지며
강황, 소금, 천연감미료, 바닐라오일, 천연색소가 혼합된 액상으로 이루어지게 하되, 양념을 형성하는 전체중량에 있어 강황 1~3중량부, 소금 0.5~1중량부, 천연감미료 1~1.5중량부, 바닐라오일0.5~2중량부, 천연색소 0.3~1중량부로 조성하고
상기 소금은 천일염 95~97중량%에 시금치가 3~5중량% 함유된 시금치 소금이고 상기 천연감미료는 감차추출물, 토마틴추출물, 꿀, 메이플시럽, 몰라세스, 자일리톨, 에리스리톨 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것이며
상기 천연색소는 천연의 노란색 표출을 통해 치킨의 색감 및 풍미를 증진시킬 수 있도록 치자가루, 단호박가루,옥수수가루, 노랑 파프리카가루 중에서 선택된 어느 1종 또는 2종 이상을 혼합한 것을 특징으로 하는 쌀가루를 이용한 치킨용 쌀파우더.In rice powder for chicken using rice powder, based on 100 parts by weight of rice powder, add 10 to 15 parts by weight of brown rice powder, 5 to 10 parts by weight of glutinous rice powder, 5 to 10 parts by weight of glutinous brown rice powder, and 3 to 5 parts by weight of barley powder. It is composed of a mixed composition containing 2 to 3 parts by weight of seasoning.
It is made of a liquid mixture of turmeric, salt, natural sweetener, vanilla oil, and natural coloring, and contains 1 to 3 parts by weight of turmeric, 0.5 to 1 part by weight of salt, and 1 to 1.5 parts by weight of natural sweetener in the total weight of the seasoning. , composed of 0.5 to 2 parts by weight of vanilla oil and 0.3 to 1 part by weight of natural coloring.
The salt is spinach salt containing 95-97% by weight of sea salt and 3-5% by weight of spinach, and the natural sweetener is any one selected from gamcha extract, tomatine extract, honey, maple syrup, molasses, xylitol, and erythritol. It is a mixture of two or more types
The natural pigment is rice powder characterized in that it is a mixture of one or two or more types selected from gardenia powder, sweet pumpkin powder, corn powder, and yellow paprika powder to enhance the color and flavor of chicken through natural yellow expression. Rice powder used for chicken.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150064317A (en) 2013-12-03 2015-06-11 강지은 A manufacturing method of chicken powder with dietary composition including Rice flour
KR101727224B1 (en) 2015-06-26 2017-04-17 유재현 Chicken Power and Method of preparing fried chicken using thereof
KR20170121452A (en) 2016-04-25 2017-11-02 김승덕 Gluten-free natural grain rice powder

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150064317A (en) 2013-12-03 2015-06-11 강지은 A manufacturing method of chicken powder with dietary composition including Rice flour
KR101727224B1 (en) 2015-06-26 2017-04-17 유재현 Chicken Power and Method of preparing fried chicken using thereof
KR20170121452A (en) 2016-04-25 2017-11-02 김승덕 Gluten-free natural grain rice powder

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