KR102155592B1 - Method for Preparing Fried Chicken Using Chicken Power Composite Including Oats Power - Google Patents
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- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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Abstract
본 발명에 따라, 귀리가루 30~50 중량%, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량% 및 잔량의 파우더첨가물을 포함하는 치킨파우더 조성물이 제공되고, 귀리가루 30~50 중량%, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량% 및 잔량의 파우더첨가물을 균일하게 혼합하여 치킨파우더 조성물을 제조하는 과정, 상기 치킨파우더 조성물 100 중량부를 물 100~180 중량부로 반죽하여 튀김옷을 제조하는 과정, 염지된 닭고기에 상기 튀김옷을 균일하게 코팅하는 과정, 및 상기 튀김옷이 코팅된 상기 닭고기를 165~175℃에서 9~13 분간 튀기는 과정을 를 포함하는, 귀리가루 함유 치킨파우더 조성물을 이용한 프라이드치킨 제조방법이 제공된다. According to the present invention, there is provided a chicken powder composition comprising 30 to 50% by weight of oat flour, 25 to 35% by weight of rice flour, 10 to 20% by weight of corn starch, and a balance of powder additives, and 30 to 50% by weight of oat flour, A process of preparing a chicken powder composition by uniformly mixing 25 to 35% by weight of rice flour, 10 to 20% by weight of corn starch, and the remaining amount of powder additive, and preparing a fried cloth by kneading 100 parts by weight of the chicken powder composition with 100 to 180 parts by weight of water Fried using a chicken powder composition containing oat flour, including the process of uniformly coating the fried chicken on the cured chicken, and frying the chicken coated with the fried chicken at 165 to 175°C for 9 to 13 minutes A method of making chicken is provided.
Description
본 발명은 프라이드치킨 제조방법에 관한 것이며, 보다 구체적으로는 귀리가루를 함유하는 치킨파우더 조성물을 이용한 프라이드치킨 제조방법에 관한 것이다. The present invention relates to a method for producing fried chicken, and more specifically to a method for producing fried chicken using a chicken powder composition containing oat flour.
닭고기는, 돼지고기 및 소고기와 더불어 대표적인 육류식재료로서, 단백질의 함량은 높으면서 지방의 함량이 낮을 뿐만 아니라, 맛과 풍미가 담백하고 조리하기도 간편하여, 매우 다양한 요리로 조리하여 식용하고 있다. Chicken, as well as pork and beef, is a representative meat food ingredient. It has a high protein content and a low fat content, as well as a light taste and flavor and easy to cook, so it is cooked and edible in a wide variety of dishes.
대표적인 닭고기 요리 중의 하나는 닭고기에 튀김옷(치킨파우더)을 입혀 튀기는 프라이드치킨이다. 전통적으로 프라이드치킨의 튀김옷은, 닭고기를 튀길 수 있도록 하는 수단을 제공하는 것이었을 뿐이었기 때문에, 다루기 쉽고 저렴한 밀가루가 주로 사용되었으며, 이런 배경에서 튀김옷 자체의 영양적인 측면은 크게 고려되지 아니하였다. One of the most representative chicken dishes is fried chicken, which is fried with a fried chicken coat (chicken powder). Traditionally, fried chicken's frying coat was only to provide a means to fry the chicken, so easy-to-handle and inexpensive flour was mainly used, and in this context, the nutritional aspect of the frying cloth itself was not largely considered.
그러나 생활수준이 향상되고, 맛뿐만 아니라 건강과 영양에 대한 소비자의 요구가 커짐에 따라, 단지 튀긴 닭고기를 즐기는 것을 넘어서, 밀가루 대신 쌀가루를 튀김옷으로 사용하는 치킨을 비롯하여, 새로운 맛과 영양과 건강적인 측면까지를 개선한 다양한 치킨들이 개발되기에 이르렀다. However, as the standard of living improves and consumers' demands for health and nutrition as well as taste grow, they go beyond just enjoying fried chicken, chicken using rice flour instead of flour as a frying cloth, and new taste, nutrition and health. Various chickens with improved flanks have been developed.
프라이드치킨의 튀김옷을 개선한 종래기술로서는, 대한민국 특허 제10-0655179호의 한방 후라이드 치킨의 제조 방법 및 그 한방치킨, 대한민국 특허 제10-1757691호의 현미베이크 치킨 및 이의 제조방법, 대한민국 특허 제10-1727224호의 치킨 파우더 및 이를 이용한 치킨의 제조방법, 대한민국 특허 제10-1907479호의 헛개와 갈화 추출액을 이용한 기능성 치킨 및 그 제조 방법, 대한민국 특허 제10-1853866호의 쌀눈을 포함하는 현미 베이크 치킨의 제조방법 등이 있다. As a conventional technique for improving the fried clothes of fried chicken, the manufacturing method of Korean herbal fried chicken and the herbal chicken of Korean Patent No. 10-0655179, brown rice baked chicken of Korean patent 10--1757691 and manufacturing method thereof, Korean Patent No. 10-1727224 Chicken powder and a method for manufacturing chicken using the same, functional chicken and a method for manufacturing the same using the extract of Hunggae and Galhwa in Korean Patent No. 10-1907479, and a method for manufacturing brown rice baked chicken including rice sprouts in Korean Patent No. 10-1853866, etc. have.
귀리는, 기후가 좋지 않고 척박한 땅에서도 잘 자라지만, 가루가 거칠고 식감이 좋지 않아서 사료로 주로 사용되는 등 전통적으로는 인기 있는 식용 곡물이 아니었으나, 단백질, 필수아미노산, 베타글루칸, 칼슘 등 무기질, 비타민, 수용성 섬유질, 폴리페놀 등의 항산화성분 등이 풍부하여, 콜레스테롤 감소, 심혈관 질환 등 성인병 예방, 다이어트 및 어린이 성장발육 등에 효능이 있음이 확인되고, 타임지가 10대 슈퍼 푸드의 하나로 선정함에 따라, 건상식품으로 주목받으면서 그 소비와 재배가 늘고 있다. Oats are not popular edible grains traditionally, but are not popular edible grains, as they grow well in poor weather and poor soils, but are used mainly as feed because of their coarse powder and texture, but minerals such as protein, essential amino acids, beta glucans, and calcium. , Vitamins, water-soluble fiber, and antioxidants such as polyphenols are abundant, and it has been confirmed that it is effective in reducing cholesterol, preventing adult diseases such as cardiovascular diseases, dieting and developing children's growth, and as Time magazine selected it as one of the top 10 superfoods. As a result, consumption and cultivation are increasing with attention as a dry food.
대한민국 특허 제10-1633591호의 오트밀 치킨 조리방법은, 1차적으로 닭고기에 밀가루 튀김옷을 입힌 후에, 껍질을 벗기고 가열 및 압착한 귀리를 코코넛오일 등에 혼합한 코팅액을, 닭고기의 튀김옷의 표면에 다시 코팅하여 튀기는 방법으로서, 프라이드치킨에 귀리를 적용하고는 있으나, 여전히 튀김옷의 대부분은 밀가루로서 귀리의 함량이 충분하지 않을 뿐만 아니라, 귀리의 코팅이 균일하지 않게 되고, 튀김 과정에서 코팅된 귀리가 탄화 및 변색되는 문제가 있기 때문에, 귀리 코팅을 균일화하기 위해 코팅 후에 원적외선을 방사하고, 탄화와 변색을 방지하기 위해 튀김 전에 탄화방지제(무수아황산)를 분사 및 도포해야 하는 등의 불편함이 있으며, 그럼에도 불구하고 결과의 프라이드치킨이 시각적으로 만족스럽지 못한 한계가 있다. The method of cooking oatmeal chicken in Korean Patent No. 10-1633591 is, first, after the chicken is coated with a flour frying coat, then peeled, heated and pressed oats mixed with coconut oil, etc. are coated again on the surface of the fried chicken. As a method of frying, oats are applied to fried chicken, but still most of the fried clothes are flour, and the content of oats is not sufficient, and the coating of oats becomes uneven, and the coated oats are carbonized and discolored during the frying process. Since there is a problem, there are inconveniences such as radiating far-infrared rays after coating to make the oat coating uniform, and spraying and applying an anti-carbonization agent (sulfur anhydride) before frying to prevent carbonization and discoloration. There is a limit that the resulting fried chicken is not visually satisfactory.
본 발명의 목적은, 귀리가루를 주성분으로 함유하는 치킨파우더를 튀김옷으로 적용하면서도, 맛과 식감 등 기호도가 양호하여, 영양학적으로 유용한 성분들을 함유하는 귀리를 거부감 없이 프라이드치킨과 함께 즐길 수 있으며, 튀김옷으로 귀리가루를 적용하는 것으로 인한 조리상의 어려움이 없는, 프라이드치킨 제조방법을 제공하고자 하는 것이다. It is an object of the present invention to apply chicken powder containing oat powder as a main component as a frying coat, while having good taste and texture, etc., so that oats containing nutritionally useful ingredients can be enjoyed with fried chicken without a feeling of rejection, It is intended to provide a method for manufacturing fried chicken that does not have any difficulty in cooking due to the application of oat flour as a fried coat.
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본 발명에 따라 귀리가루 함유 치킨파우더 조성물을 이용한 프라이드치킨 제조방법이 제공된다. According to the present invention there is provided a method for preparing fried chicken using a chicken powder composition containing oat flour.
본 발명에 따른 프라이드치킨 제조방법은, 도정 및 건조한 생귀리를 5~8 메시의 입도로 분쇄하여 제조한 귀리가루 30~50 중량%에, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량% 및 잔량의 파우더첨가물을 균일하게 혼합하여 치킨파우더 조성물을 제조하는 과정; 상기 치킨파우더 조성물 100 중량부를 물 100~180 중량부로 반죽하여 튀김옷을 제조하는 과정; 염지된 닭고기에 상기 튀김옷을 균일하게 코팅하는(입히는) 과정; 및 상기 튀김옷이 코팅된 상기 닭고기를 165~175℃에서 9~13 분간 튀기는 과정; 을 포함한다. The method for preparing fried chicken according to the present invention includes 30 to 50% by weight of oat powder, 25 to 35% by weight of rice flour, 10 to 20% by weight of corn starch, to 30 to 50% by weight of oat flour prepared by crushing milled and dried raw oats into a particle size of 5 to 8 mesh. And uniformly mixing the remaining amount of powder additives to prepare a chicken powder composition. A process of kneading 100 parts by weight of the chicken powder composition with 100 to 180 parts by weight of water to prepare a fried cloth; The process of uniformly coating (coating) the fried clothes on the cured chicken meat; And frying the chicken coated with the fried clothes at 165 to 175°C for 9 to 13 minutes. Includes.
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상기 파우더첨가물은, 전체의 상기 치킨파우더 조성물 중에, 소금 5~8 중량%, L-글루타민산나트륨 5~10 중량%, 찹쌀가루 5~10 중량%, 양파분말 3~8 중량%, 후춧가루 1~5 중량%, 대두유 2~5 중량%, 계피분말 2~3 중량%, 및 정제포도당 1~4 중량%를 포함할 수 있다. The powder additive is, in the whole chicken powder composition, salt 5-8 wt%, L-sodium glutamate 5-10 wt%, glutinous rice powder 5-10 wt%, onion powder 3-8 wt%, pepper powder 1-5 It may include weight %, soybean oil 2 to 5 weight %, cinnamon powder 2 to 3 weight %, and 1 to 4 weight% per refined grape.
상기 닭고기는, 정제염 15~25 중량%, 매운맛 분말 25~35 중량%, L-글루타민산나트륨 15~25 중량%, 전분 10~15 중량%, 고화방지분당 5~10 중량%, 및 치킨베이스 5~10 중량%를 포함하는 염지제를 물에 혼합하여 염지액에 제조하고, 상기 염지제에 상기 닭고기를 침지 및 텀블링 한 후에 냉장 숙성하여 염지할 수 있다. The chicken is 15 to 25% by weight of refined salt, 25 to 35% by weight of spicy powder, 15 to 25% by weight of sodium glutamate, 10 to 15% by weight of starch, 5 to 10% by weight per anti-solidification powder, and 5 to chicken base A curing agent containing 10% by weight may be mixed with water to prepare a curing solution, and the chicken may be immersed and tumbled in the curing agent, followed by refrigeration aging to cure.
본 발명에 의하면, 튀김옷으로 귀리가루와 쌀가루를 주성분으로 하는 치킨파우더를 사용한 프라이드치킨이 제공됨으로써, 식감이 좋지 않고 소화가 잘 되지 않는 밀가루를 배제하고, 외관은 물론 맛과 식감 등 기호도가 양호할 뿐만 아니라, 귀리의 영양성분을 섭취할 수 있어, 소비자의 높아진 욕구에 부응할 수 있는 프라이드치킨을 제공하는 효과가 있다.According to the present invention, a fried chicken using chicken powder mainly composed of oat and rice flour is provided as a frying cloth, thereby eliminating flour that has a poor texture and is difficult to digest, and has good taste and texture, as well as appearance. In addition, it is possible to ingest the nutritional components of oats, so there is an effect of providing fried chicken that can meet the increased desire of consumers.
도1은 본 발명에 따른 프라이드치킨의 예시적인 제조방법의 공정도.
도2는 본 발명에 따른 예시적인 프라이드치킨 제조방법에 따라 제조된 프라이드치킨의 사진 도면. 1 is a flow chart of an exemplary method of manufacturing fried chicken according to the present invention.
Figure 2 is a photographic view of a fried chicken prepared according to an exemplary method for producing fried chicken according to the present invention.
이하 첨부도면과 실시예를 참조하여, 본 발명에 따른 귀리가루 함유 치킨파우더 조성물을 이용한 프라이드치킨 제조방법을 상세히 설명한다. 이하의 구체예는, 본 발명을 예시적으로 설명하는 것일 뿐, 본 발명의 범위를 제한하지 않는다. Hereinafter, a method for preparing fried chicken using a chicken powder composition containing oat flour according to the present invention will be described in detail with reference to the accompanying drawings and examples. The following specific examples are merely illustrative of the present invention and do not limit the scope of the present invention.
본 발명에 따른 치킨제조방법에 사용되는 치킨파우더 조성물은, 귀리가루, 쌀가루, 옥수수전분 및 파우더첨가물을 포함한다. The chicken powder composition used in the chicken manufacturing method according to the present invention includes oat flour, rice flour, corn starch and powder additives.
상기 귀리가루로서는, 도정 및 건조한 생귀리를 5~8 메시의 입도로 분쇄하여 적용할 수 있다. As the oat flour, milled and dried raw oats can be pulverized into a particle size of 5 to 8 mesh and applied.
상기 귀리가루의 입도가 상기 범위보다 과소하면 결과로 제조된 프라이드치킨의 튀김옷에서 바삭함이 미흡하고, 귀리가루의 입도가 상기 범위보다 과도하면 튀김옷이 거칠어 식감이 저하된다. If the grain size of the oat powder is less than the above range, the crispyness of the resulting fried chicken is insufficient, and if the grain size of the oat powder exceeds the above range, the fried clothes are coarse and the texture decreases.
상기 귀리의 건조는, 도정 후 그늘에서 3~5시간 자연 건조하여 1차적으로 수분을 제거한 후에, 건조실에서 60~80℃의 열풍을 분사하여 2차적으로 건조할 수 있다. Drying of the oats may be performed by naturally drying in the shade for 3 to 5 hours after grinding to first remove moisture, and then spraying hot air of 60 to 80° C. in a drying room to secondarily dry them.
상기 귀리의 분쇄는 커터들이 마주보며 회전하는 주름골이 있는 통상적인 분쇄기로 분쇄할 수 있다. The pulverization of the oats can be pulverized with a conventional pulverizer having a corrugated bone rotating while the cutters face each other.
상기 쌀가루와 상기 옥수수전분은, 튀김옷에 통상적으로 사용하는 입도인 대략 100~200 메시의 가루를 적용할 수 있다. For the rice flour and the corn starch, a powder having a particle size of about 100 to 200 mesh, which is commonly used in fried clothes, may be applied.
상기 귀리가루의 입도는 상기 쌀가루와 상기 옥수수전분의 입도(예, 100~200 메시) 보다 입자가 크며, 이로써 결과로 제조된 프라이드치킨에서는, 상대적으로 입도가 작은 쌀가루와 옥수수전분에 상대적으로 입도가 큰 귀리가루가 무작위로 혼합되어 있음에 따라, 종래의 튀김옷의 밋밋한 치킨표면과 비교하여 튀김옷의 외관이 우수할 뿐만 아니라 바삭한 식감과 고소한 풍미를 더욱 제공하게 된다. The grain size of the oat flour is larger than the grain size of the rice flour and the corn starch (e.g., 100 to 200 mesh), and in the resulting fried chicken, the grain size is relatively small to the grain size of the rice flour and corn starch. As the large oat powder is randomly mixed, the appearance of the fried clothes is excellent compared to the plain chicken surface of the conventional fried clothes, and the crispy texture and savory flavor are further provided.
본 발명에 따른 치킨 제조방법에 사용되는 치킨파우더 조성물은, 귀리가루 30~50 중량%, 쌀가루 25~35 중량%, 옥수수전분 10~20 중량% 및 잔량의 파우더첨가물을 포함할 수 있다. The chicken powder composition used in the chicken manufacturing method according to the present invention may include 30 to 50% by weight of oat flour, 25 to 35% by weight of rice flour, 10 to 20% by weight of corn starch, and the balance of powder additives.
상기 귀리가루의 함량은 30~50 중량%가 바람직하며, 그 함량이 상기 범위보다 과소하면, 귀리를 치킨과 함께 섭취하고자 하는 본 발명의 목적 달성이 미흡하게 되고, 그 함량이 상기 범위보다 과다하면, 귀리의 거친 식감으로 인하여 치킨의 식감이 저하된다. The content of the oat powder is preferably 30 to 50% by weight, and if the content is less than the above range, the achievement of the object of the present invention to consume oats with chicken is insufficient, and if the content is more than the above range , The texture of the chicken is degraded due to the rough texture of the oats.
상기 쌀가루의 함량은 25~35 중량%가 바람직하며, 그 함량이 상기 범위보다 과소하면 닭고기를 감싸서 육즙을 살리는 역할이 미흡하게 되고, 그 함량이 상기 범위보다 과도하면 수분의 함량이 많아져 튀김옷이 딱딱해지며 외관이 좋지 못하게 된다. The content of the rice flour is preferably 25 to 35% by weight, and if the content is less than the above range, the role of enclosing the chicken to save the juice is insufficient, and if the content is excessive than the above range, the content of moisture increases and the fried clothes become It will become hard and will not look good.
상기 옥수수전분의 함량은 10~20 중량%가 바람직하며, 그 함량이 상기 범위보다 과소하면 튀김옷의 접착력이 약해서 외관이 좋지 못하게 되고, 그 함량이 상기 범위보다 과도하면 튀김옷이 두꺼워짐으로 식감이 좋지 못하게 된다. The content of the corn starch is preferably 10 to 20% by weight, and if the content is less than the above range, the adhesion of the fried clothes is weak and the appearance becomes poor, and if the content is excessive than the above range, the texture is good due to the thickening of the fried clothes. I can't.
본 발명에 적용되는 치킨파우더 조성물에 포함되는 상기 파우더첨가물은, 치킨파우더 조성물에 간과 향 등을 제공하기 위한 분말 상의 첨가물로서, 전체의 치킨파우더 조성물 중에서, 귀리가루, 쌀가루 및 옥수수전분의 함량을 제외한 잔량을 함유하며, 상기 파우더첨가물은, 예를 들어 소금, L-루타민산나트륨, 찹쌀가루, 양파분말, 후춧가루, 대두유, 계피분말 및 정제포도당을 함유할 수 있다. The powder additive included in the chicken powder composition applied to the present invention is a powdery additive for providing liver and flavor to the chicken powder composition, excluding the contents of oat powder, rice powder and corn starch in the whole chicken powder composition. It contains the remaining amount, and the powder additive may contain, for example, salt, sodium L-rutamate, glutinous rice powder, onion powder, pepper powder, soybean oil, cinnamon powder and refined glucose.
상기 파우더첨가물은, 전체의 상기 치킨파우더 조성물 중에서, 예를 들어 소금 5~8 중량%, L-글루타민산나트륨 5~10 중량%, 찹쌀가루 5~10 중량%, 양파분말 3~8 중량%, 후춧가루 1~5 중량%, 대두유 2~5 중량%, 계피분말 2~3 중량%, 및 정제포도당 1~4 중량%를 포함할 수 있다. The powder additive is, for example, 5 to 8% by weight of salt, 5 to 10% by weight of sodium L-glutamate, 5 to 10% by weight of glutinous rice powder, 3 to 8% by weight of onion powder, pepper powder, among the whole chicken powder composition. It may contain 1 to 5% by weight, 2 to 5% by weight of soybean oil, 2 to 3% by weight of cinnamon powder, and 1 to 4% by weight per refined grape.
상기 파우더첨가물에서의 첨가물의 종류와 함양은 특히 제한되지 않으며, 본 발명의 특징을 벗어나지 않는 범위에서, 종래의 치킨파우더에 적용되는 파우더첨가물들을 기호에 맞게 적절히 선택하여 적용할 수 있다. 예를 들어 치킨의 감칠맛을 부여하기 위하여 상기 파우더첨가물에는 화학조미료(MSG)를 1~5 중량%의 범위로 첨가할 수도 있다. The type and content of the additive in the powder additive is not particularly limited, and powder additives applied to conventional chicken powder may be appropriately selected and applied according to preference within the range not departing from the characteristics of the present invention. For example, a chemical seasoning (MSG) may be added to the powder additive in the range of 1 to 5% by weight in order to impart the umami taste of chicken.
본 발명에 따른 프라이드치킨 제조방법은, 도1에 도시된 바와 같이, 치킨파우더 조성물을 제조하는 과정, 튀김옷을 제조하는 과정, 염지된 닭고기에 상기 튀김옷을 코팅하는 과정, 및 상기 튀김옷이 코팅된 상기 닭고기를 튀기는 과정을 포함한다. The method of manufacturing fried chicken according to the present invention, as shown in FIG. 1, includes a process of preparing a chicken powder composition, a process of preparing a fried cloth, a process of coating the fried chicken on a cured chicken, and the process of coating the fried chicken. It involves frying the chicken.
상기 치킨파우더 조성물의 제조 과정은, 전술한 바와 같은 조성과 함량으로 튀김옷을 위한 치킨파우더 조성물을 제조하는 과정으로서, 전술한 함량과 입도의 상기 귀리가루, 상기 쌀가루, 상기 옥수수전분 및 상기 파우더첨가물을 균일하게 혼합하여 조성물 상태의 치킨파우더를 제조한다. The manufacturing process of the chicken powder composition is a process of preparing a chicken powder composition for fried clothes with the composition and content as described above, wherein the oat flour, the rice flour, the corn starch and the powder additive of the above content and particle size are Uniformly mixed to prepare chicken powder in a composition state.
상기 치킨파우더 조성물로 튀김옷을 제조하는 과정은, 상기 치킨파우더 조성물을 물로 반죽하여 튀김옷을 제조하는 과정으로서, 상기 튀김옷은 상기 치킨파우더 조성물과 물을 예를 들어 100:100~180 중량부의 비율로 혼합 및 반죽하여 제조할 수 있다. 이때 반죽을 위한 물로서는 예를 들어 0~5℃의 냉각수를 사용할 수 있으며, 냉각수를 사용하면 튀김옷을 더욱 바삭하게 할 수 있다. The process of preparing a fried cloth with the chicken powder composition is a process of kneading the chicken powder composition with water to prepare a fried cloth, wherein the fried cloth is a mixture of the chicken powder composition and water, for example, in a ratio of 100:100 to 180 parts by weight And it can be prepared by kneading. At this time, as the water for the dough, for example, 0 ~ 5 ℃ cooling water may be used, and if the cooling water is used, the fried clothes can be made more crispy.
상기 치킨파우더 조성물과 상기 물의 반죽혼합비율이 상기 범위를 벗어나면, 반죽이 질거나 되어서 튀김옷으로 사용하기에 부적합하게 된다. 즉, 물의 양이 상대적으로 적을 경우 입혀지는 튀김옷이 두꺼워질 수 있고, 물의 양이 상대적으로 많을 경우 닭고기에 튀김옷이 입혀지지 않을 수 있게 된다. If the dough mixing ratio of the chicken powder composition and the water is out of the above range, the dough becomes tough and becomes unsuitable for use as a frying cloth. That is, when the amount of water is relatively small, the fried clothes may be thickened, and when the amount of water is relatively large, the chicken may not be coated with the fried clothes.
본 발명에 따른 프라이드치킨 제조방법에 적용하는 상기 치킨파우더 조성물은, 상기 튀김옷에 함유된 상기 귀리가루와 상기 쌀가루가 종래의 밀가루에 비해 흡유력이 낮으므로, 튀김을 할 때 기름을 많이 흡수하지 않기 때문에, 느끼함이 덜하고 식감이 더욱 바삭하게 된다. The chicken powder composition applied to the method for producing fried chicken according to the present invention does not absorb a lot of oil when frying, because the oat flour and the rice flour contained in the frying cloth have lower oil absorption power than conventional flour. Therefore, it feels less and the texture becomes more crispy.
본 발명자가 테스트한 바에 의하면, 귀리가루 없이 쌀가루만을 사용할 경우에는, 결과로 제조된 프라이드치킨의 풍미가 밋밋하였다. According to a test conducted by the present inventors, when only rice flour was used without oat flour, the resulting fried chicken had a flat flavor.
상기 염지된 닭고기에 상기 튀김옷을 코팅하는 과정은, 염지된 닭고기의 표면에 상기 치킨파우더 조성물로 제조한 튀김옷을 입히는 과정으로서, 튀김옷을 입히기에 앞서 먼저 닭고기를 손질한다. 즉 닭고기의 불가식 부위를 제거하고 깨끗이 세척한 후에, 필요할 경우에 뼈를 제거하고, 예를 들어 조각당 50~200g의 크기로 절단함으로써, 염지과정에서 염지액이 닭고기 속으로 잘 배어 들어가도록 한다. The process of coating the fried chicken on the cured chicken is a process of coating the fried chicken prepared with the chicken powder composition on the surface of the cured chicken, and the chicken is first trimmed prior to coating the fried chicken. In other words, after removing the inedible part of the chicken and cleaning it, bones are removed if necessary, and cut into pieces, for example, 50 to 200 g per piece, so that the salting liquid can penetrate into the chicken well during the process of salting. .
상기 닭고기는, 예를 들어 정제염 15~25 중량%, 매운맛 분말 25~35 중량%, L-글루타민산나트륨 15~25 중량%, 전분 10~15 중량%, 고화방지분당 5~10 중량%, 및 치킨베이스 5~10 중량%를 포함하는 염지제를 물에 예를 들어 중량비로 1:1 로 혼합함으로써 먼저 염지액을 제조하고, 제조된 상기 염지액에 절단된 닭고기를 침지하여 텀블러에서 텀블링한 후에, 예를 들어 8~120시간 동안 예를 들어 1~5℃의 냉장고에서 냉장 숙성함으로써 염지할 수 있으며, 이에 제한되지 아니한다. The chicken is, for example, 15 to 25% by weight of purified salt, 25 to 35% by weight of spicy powder, 15 to 25% by weight of sodium L-glutamate, 10 to 15% by weight of starch, 5 to 10% by weight per anti-caking powder, and chicken First, a salting solution was prepared by mixing a curing agent containing 5 to 10% by weight of the base in water at, for example, a weight ratio of 1:1, and then the cut chicken was immersed in the prepared curing solution and tumbled in a tumbler, For example, it may be cured by refrigerating aging in a refrigerator at 1 to 5°C for 8 to 120 hours, for example, but is not limited thereto.
상기 닭고기의 염지는, 널리 알려진 염지제와 염지방법을 본 발명에 맞게 적용할 수 있으며, 이때 상기 숙성시간이 부족할 경우 염지액의 침투가 부족할 수 있고, 상기 숙성시간이 과도할 경우 닭고기의 신선도가 저하될 수 있다. For the curing of the chicken, a widely known curing agent and a curing method can be applied in accordance with the present invention. In this case, if the aging time is insufficient, the penetration of the curing liquid may be insufficient, and when the aging time is excessive, the freshness of the chicken is It can be degraded.
상기 튀김옷을 염지된 닭고기에 코팅하는 과정은, 널리 알려진 바와 같이, 예를 들어 튀김옷 반죽에 염지된 닭고기를 투입하여 주걱이나 손으로 비벼줌으로써 실행할 수 있다. The process of coating the fried clothes on the cured chicken, as is widely known, can be performed by, for example, adding the cured chicken to the dough and rubbing it with a spatula or hand.
부가하여 필수적인 것은 아니나, 튀김옷이 코팅된 닭과 본 발명에 따른 치킨파우더 조성물을 텀블러에 투입하여 추가로 텀블링할 수도 있다. 텀블링을 추가하면 튀김옷이 코팅된 닭고기의 표면에 다시 본 발명에 따른 치킨파우더 조성물(분말)이 골고루 묻게 되어, 그 풍미와 외관을 좋게 할 수 있다. In addition, although not essential, the chicken coated with the fried clothes and the chicken powder composition according to the present invention may be added to a tumbler to further tumble. If tumbling is added, the chicken powder composition (powder) according to the present invention is evenly spread on the surface of the chicken coated with the fried clothes, so that the flavor and appearance can be improved.
상기 튀김옷이 코팅된 상기 닭고기를 튀기는 과정은, 튀김옷을 입힌 염지된 닭고기를 식용유에서 튀기는 과정으로서, 튀김 온도와 시간은, 널리 알려진 바와 같이 닭고기의 크기에 따라 165~175℃의 온도에서 9~13 분간 실행할 수 있다. The process of frying the chicken coated with the frying coat is a process of frying the cured chicken coated with the frying coat in cooking oil, and the frying temperature and time are 9 to 13 at a temperature of 165 to 175°C depending on the size of the chicken, as is widely known. Can run for minutes.
본 발명은 기본적으로 프라이드치킨 제조방법에 관한 것이나, 필요에 따라 별도의 치킨양념을 제조하고, 이를 본 발명에 따라 완성된 프라이드치킨에 코팅함으로써 양념치킨으로 조리하는 것도 가능함은 당연하다. The present invention basically relates to a method for manufacturing fried chicken, but it is natural that it is possible to cook with seasoned chicken by preparing a separate chicken seasoning if necessary and coating it on the fried chicken completed according to the present invention.
종래의 밀가루를 튀김옷의 주성분으로 하는 크리스피 프라이드치킨의 경우, 바삭바삭함을 위해 1차 베터링 작업과 2차 브레딩 작업을 별도로 실행하고 있지만, 귀리가루, 쌀가루 및 옥수수전분을 주성분으로 함유하는 본 발명에 따른 치킨파우더 조성물을 튀김옷으로 프라이드치킨을 제조할 경우, 브레딩 작업 없이 1번의 코팅 작업으로 튀김옷을 입힐 수 있음으로써, 튀김옷이 얇게 될 뿐만 아니라, 흡유량이 적어 기름의 느끼한 맛을 줄일 수 있고, 상대적으로 입도가 큰 귀리가루의 작용에 의하여 바삭한 식감을 실현할 수 있다. In the case of the conventional crispy fried chicken, which uses wheat flour as the main component of the frying cloth, the first betting work and the second breading work are separately performed for crunchiness, but the present invention contains oat powder, rice powder and corn starch as main components. In the case of preparing fried chicken with the chicken powder composition according to the frying coat, the frying coat can be coated with one coating operation without breading, so that not only the frying coat becomes thin, but also the oil absorption is small, so that the taste of oil can be reduced, A crispy texture can be realized by the action of oat flour with a relatively large particle size.
실시예1(제조예)Example 1 (Preparation Example)
귀리가루 800g, 쌀가루 600g, 옥수수전분 300g 및 파우더첨가물 300g를 혼합하여 본 발명에 따른 치킨파우더 조성물을 충분히 제조하였다. A chicken powder composition according to the present invention was sufficiently prepared by mixing 800 g of oat flour, 600 g of rice flour, 300 g of corn starch and 300 g of powder additives.
파우더첨가물로서는 소금 120g, L-글루타민산나트륨 130g, 찹쌀가루 14g, 양파분말 10g, 후춧가루 6g, 대두유 8g, 계피분말 6g 및 정제포도당 6g의 혼합 첨가물을 적용하였다. As a powder additive, a mixed additive of 120 g of salt, 130 g of L-glutamate, 14 g of glutinous rice powder, 10 g of onion powder, 6 g of pepper powder, 8 g of soybean oil, 6 g of cinnamon powder, and 6 g of refined glucose was applied.
귀리가루의 입도는 5~8 메시의 범위로 하였고, 쌀가루와 옥수수전분은 100~200 메시의 범위로 하였다. The grain size of oat flour was in the range of 5 to 8 mesh, and rice flour and corn starch were in the range of 100 to 200 mesh.
중량기준 9호 크기의 닭을 선별하여, 가슴뼈와 내장을 제거 및 세척하여 손질한 후에, 성형기를 이용하여 부위별로 절단하였다. 텀블러에 손질된 닭 850g, 염지제 20g 및 물 20ml을 함께 투입하여 염지하였다. 염지제로서는, 정제염 20(중량%), 매운맛 분말(33 중량%), L-글루타민산나트륨(22 중량%), 전분(11 중량%), 고화방지분당(7 중량%) 및 치킨베이스(7 중량%)를 함유하는 시중의 염지제를 사용하였고, 염지된 닭은 4℃에서 18시간 숙성시켰다.Chickens of the size of No. 9 by weight were selected, the breastbone and intestines were removed, cleaned, and trimmed, and then cut by part using a molding machine. 850 g of trimmed chicken, 20 g of a curing agent, and 20 ml of water were added to the tumbler and cured. As the curing agent, refined salt 20 (% by weight), spicy powder (33% by weight), sodium L-glutamate (22% by weight), starch (11% by weight), anti-solidification sugar (7% by weight), and chicken base (7% by weight) %), a commercially available curing agent was used, and the cured chicken was aged at 4°C for 18 hours.
앞서 제조한 치킨파우더 조성물 중에 500g를 얼음물(냉각수)과 중량비 1:1로 혼합하여 튀김옷을 반죽하였다. In the previously prepared chicken powder composition, 500g was mixed with ice water (cooled water) at a weight ratio of 1:1 to knead the dough.
튀김옷 반죽에 숙성된 닭고기를 투입하여 손으로 비벼주며 튀김옷을 닭고기 표면에 균일하게 코팅하였다. The aged chicken was added to the batter and rubbed by hand, and the fried cloth was evenly coated on the surface of the chicken.
튀김옷이 코팅된 닭고기를 약 170℃로 가열한 대두유에 11분간 튀겨서 본 발명에 따른 프라이드치킨을 완성하였다. The fried chicken coated with a fried cloth was fried in soybean oil heated to about 170° C. for 11 minutes to complete the fried chicken according to the present invention.
도2는 실시예1에 의해 본 발명에 따라 완성된 프라이드치킨의 사진도면이다. Figure 2 is a photographic view of the fried chicken completed according to the present invention according to Example 1.
실시예2(제조예)Example 2 (Preparation Example)
귀리가루 600g, 쌀가루 700g 및 옥수수전분 400g를 혼합하는 것을 제외하고 실시예1과 동일한 방법으로 본 발명에 따른 치킨파우더 조성물을 제조하고, 실시예1과 동일한 방법으로 프라이드치킨을 조리하였다. A chicken powder composition according to the present invention was prepared in the same manner as in Example 1, except that 600 g of oat flour, 700 g of rice flour, and 400 g of corn starch were mixed, and fried chicken was cooked in the same manner as in Example 1.
실시예3(제조예)Example 3 (Preparation Example)
귀리가루 1,000g, 쌀가루 500g 및 옥수수전분 200g를 혼합하는 것을 제외하고 실시예1과 동일한 방법으로 본 발명에 따른 치킨파우더 조성물을 제조하고, 실시예1과 동일한 방법으로 프라이드치킨을 조리하였다. A chicken powder composition according to the present invention was prepared in the same manner as in Example 1, except for mixing 1,000 g of oat flour, 500 g of rice flour, and 200 g of corn starch, and fried chicken was cooked in the same manner as in Example 1.
비교예1Comparative Example 1
귀리가루와 쌀가루를 밀가루로 대체하여 혼합하는 것을 제외하고 실시예1과 동일한 방법으로 비교를 위한 치킨파우더 조성물을 제조하고, 실시예1과 동일한 방법으로 프라이드치킨을 조리하였다. A chicken powder composition for comparison was prepared in the same manner as in Example 1, except that oat flour and rice flour were replaced with flour and mixed, and fried chicken was cooked in the same manner as in Example 1.
비교예2Comparative Example 2
귀리가루를 대체하여 쌀가루를 혼합하는 것을 제외하고, 실시예1과 동일한 방법으로 비교를 위한 치킨파우더 조성물을 제조하고, 실시예1과 동일한 방법으로 프라이드치킨을 조리하였다. A chicken powder composition for comparison was prepared in the same manner as in Example 1, except for mixing rice powder by replacing the oat powder, and fried chicken was cooked in the same manner as in Example 1.
실시예4(관능 특성 비교 검사)Example 4 (Sensory Characteristics Comparison Test)
상기 실시예1 내지 실시예3, 비교예1 및 비교예2에 의해 제조된 프라이드치킨들에 대하여, 패널 30명을 대상으로 9점 점수법으로 음식의 외관, 맛, 향, 식감 및 전체적인 기호도에 대한 관능적 특성을 조사하였다. For the fried chickens prepared according to Examples 1 to 3, Comparative Example 1 and Comparative Example 2, the appearance, taste, aroma, texture and overall acceptability of food were evaluated by a 9-point score method for 30 panelists. The organoleptic properties were investigated.
이때 매우 좋은 경우를 9점, 그리고 매우 싫은 경우를 1점으로 나타내었으며, 점수는 순차적으로 감소하는 것으로 평가하였고, 평균값을 소수점 첫째 자리까지 계산하였으며, 그 결과는 아래의 표1과 같다. At this time, 9 points for very good cases and 1 point for very dislike cases were evaluated, and the scores were evaluated as decreasing sequentially, and the average value was calculated to the first decimal place, and the results are shown in Table 1 below.
상기 표1에서 확인할 수 있듯이, 외관에 있어서, 본 발명에 따른 실시예 1내지 실시예 3의 프라이드치킨은, 튀김옷의 표면에 노출된 귀리가루의 입자로 인하여 외관이 풍성하다는 상대적으로 높은 평가를 받았으나, 귀리가루와 쌀가루 대신 밀가루를 사용한 비교예1과 귀리가루 대신 쌀가루를 사용한 비교예2의 프라이드치킨은, 외관이 밋밋하다는 상대적으로 낮은 평가를 받았다. As can be seen from Table 1 above, in terms of appearance, the fried chicken of Examples 1 to 3 according to the present invention received a relatively high evaluation that the appearance was rich due to the particles of oat powder exposed on the surface of the fried clothes. , Fried chicken of Comparative Example 1 using flour instead of oat flour and rice flour and Comparative Example 2 using rice flour instead of oat flour received relatively low evaluation that the appearance was flat.
맛에 있어서, 실시예2와 비교예2는 유사한 수준으로 평가 되었으나, 비교예1은 본 발명의 실시예1 내지 실시예3 에 비해 낮은 수준으로 평가 되었다. In terms of taste, Example 2 and Comparative Example 2 were evaluated at a similar level, but Comparative Example 1 was evaluated at a lower level compared to Examples 1 to 3 of the present invention.
식감과 향에서, 비교예1과 비교예2의 프라이드치킨에 비해서 본 발명에 따른 실시예1 내지 실시예3의 프라이드치킨이 더 높은 평가를 받았다. In terms of texture and aroma, the fried chicken of Examples 1 to 3 according to the present invention received higher evaluation than the fried chicken of Comparative Example 1 and Comparative Example 2.
전체적인 기호도에서도, 본 발명에 따른 실시예1 내지 실시에3의 프라이드치킨이 비교예들에 비하여 우수한 평가를 받았다. Also in the overall acceptability, the fried chicken of Examples 1 to 3 according to the present invention received excellent evaluation compared to the comparative examples.
본 발명에 따른 실시예2의 프라이드치킨은 실시예1과 실시예3의 치킨에 비해 귀리가루의 함량이 낮은 이유로 외관의 풍성함이 상대적으로 약하였으며, 실시예3의 치킨은 귀리가루의 함량이 높은 이유로 실시예1에 비해 식감이 다소 거칠었고, 귀리가루 40 중량%를 첨가한 실시예1의 치킨이 귀리가루 30 중량%를 첨가한 실시예2와 귀리가루 50 중량%를 첨가한 실시예3의 치킨에 비해 높은 기호도를 보임을 확인할 수 있었다.The fried chicken of Example 2 according to the present invention was relatively weak in appearance due to the low content of oat powder compared to the chickens of Examples 1 and 3, and the chicken of Example 3 had a high content of oat powder. For this reason, the texture was somewhat coarse compared to Example 1, and the chicken of Example 1 in which 40% by weight of oat flour was added, in Example 2 in which 30% by weight of oat flour was added, and Example 3 in which 50% by weight of oat flour was added. It was confirmed that it showed higher preference compared to chicken.
본 발명의 귀리가루 치킨파우더 조성물을 이용한 본 발명의 제조방법으로 제조된 프라이드치킨은, 종래의 밀가루 또는 쌀가루 기반 튀김옷의 치킨에 비해 그 외관, 맛, 식감, 향 및 전체적인 기호도가 우수하다는 것을 확인할 수 있었으며, 따라서 본 발명에 따른 치킨파우더 조성물 및 이를 이용한 프라이드치킨에 의하면, 영양이 풍부한 귀리를 거부감 없이 치킨과 함께 즐길 수 있음으로써, 소비자의 높아진 요구에 부합하는 치킨을 제공할 수 있을 것으로 기대된다. Fried chicken prepared by the manufacturing method of the present invention using the oat flour chicken powder composition of the present invention can be confirmed that its appearance, taste, texture, aroma, and overall preference are superior compared to conventional chicken of flour or rice flour-based fried clothes. Therefore, according to the chicken powder composition and the fried chicken using the same according to the present invention, it is expected to be able to provide chicken that meets the increased demands of consumers by being able to enjoy nutrient-rich oats with chicken without reluctance.
Claims (5)
상기 치킨파우더 조성물 100 중량부를 물 100~180 중량부로 반죽하여 튀김옷을 제조하는 과정;
염지된 닭고기에 상기 튀김옷을 균일하게 코팅하는 과정; 및
상기 튀김옷이 코팅된 상기 닭고기를 165~175℃에서 9~13 분간 튀기는 과정;
를 포함하는 것을 특징으로 하는, 귀리가루 함유 치킨파우더 조성물을 이용한 프라이드치킨 제조방법. By uniformly mixing 30-50% by weight of oat powder, 25-35% by weight of rice flour, 10-20% by weight of corn starch, and the remaining amount of powder additives, prepared by crushing milled and dried raw oats into a particle size of 5-8 mesh. The process of preparing a chicken powder composition;
A process of kneading 100 parts by weight of the chicken powder composition with 100 to 180 parts by weight of water to prepare a fried cloth;
Uniformly coating the fried clothes on the cured chicken meat; And
Frying the chicken coated with the fried clothes at 165 to 175°C for 9 to 13 minutes;
Fried chicken manufacturing method using a chicken powder composition containing oat flour, characterized in that it comprises a.
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