KR102379239B1 - Method of making chicken brest as food using pine needles - Google Patents
Method of making chicken brest as food using pine needles Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
본 발명은 솔잎을 이용한 닭가슴살 식품의 제조방법에 관한 것으로 솔잎 발효액을 만드는 솔잎 발효액 제조단계; 상기 솔잎 발효액과 염지액을 혼합한 다음 닭가슴살을 넣어 침지시키는 염지단계; 상기 염지된 닭가슴살을 숙성시키는 숙성단계; 및 숙성된 닭가슴살을 스팀으로 가열하는 증숙단계;를 포함하여 구성된다.
이에 따라, 인공첨가물 없이도 닭가슴살 특유의 비린 향을 개선하고, 나아가 텁텁함도 함께 개선되어 섭취가 편리하고, 기호성이 증진된 건강식품을 제공할 수 있다. The present invention relates to a method for producing chicken breast food using pine needles, comprising: a pine needle fermented broth manufacturing step of making pine needle fermented broth; A salting step of mixing the fermented pine needles with the salting solution and then immersing the chicken breast into the mixture; Aging step of aging the salted chicken breast; and a steaming step of heating the aged chicken breast with steam.
Accordingly, it is possible to provide a healthy food with improved taste and convenience in intake by improving the fishy smell of chicken breast without artificial additives, and furthermore, the stoutness is also improved.
Description
본 발명은 솔잎을 이용한 닭가슴살 식품의 제조방법에 관한 것으로, 더욱 상세하게는 인공 화학첨가물 없이 천연 재료만을 이용하여 닭가슴살 특유의 비린 맛을 개선시킨 솔잎을 이용한 닭가슴살 식품의 제조방법에 관한 것이다.The present invention relates to a method for producing chicken breast food using pine needles, and more particularly, to a method for producing chicken breast food using pine needles that improves the fishy taste of chicken breast using only natural ingredients without artificial chemical additives. .
일반적으로 닭고기는 돼지고기나 소고기에 비해 단백질 함량이 높고, 지방 함량과 콜레스테롤 함량이 비교적 낮을 뿐만 아니라 연하고 맛과 풍미가 담백하다. 특히, 닭고기의 부분 육별 선호도에 따라 기호에 맞는 선택이 가능하기 때문에 닭고기의 소비가 꾸준히 증가하고 있다.In general, compared to pork or beef, chicken has a higher protein content and relatively lower fat and cholesterol content, as well as being soft and light in taste and flavor. In particular, the consumption of chicken is steadily increasing because it is possible to select according to the preference for each meat part.
닭고기의 부분 육별 특징을 보면, 가슴육은 지방이 매우 적어 맛이 담백하고 칼로리 섭취를 줄일 수 있으며, 날개육은 약간의 지방이 있고 콜라겐 함량이 높다. 다리육은 우리나라 국민이 가장 선호하는 부위로 지방과 단백질의 조화가 좋으며 씹는 맛이 우수하다. If you look at the characteristics of each part of chicken, breast meat has very little fat, so it has a light taste and can reduce calorie intake, while wing meat has some fat and high collagen content. Leg meat is the most preferred cut by Koreans. It has a good balance of fat and protein and has an excellent chewy taste.
특히, 가슴육은 지방함량이 낮고 단백질함량이 높아 주로 다이어트 또는 헬스의 단백질 보충용으로 판매되거나, 닭 가슴살 통조림 등으로 판매되고 있다.In particular, breast meat has a low fat content and a high protein content, so it is mainly sold as a protein supplement for diet or health, or as canned chicken breast.
그러나 닭가슴살은 육질이 부드럽지 못하고, 지방함량이 적어 퍽퍽한 식감과 맛이 없어 일반 소비자들에게 기호도가 높지 않고, 통조림 제품은 닭고기에 함유되어 있는 지방산, 특히 불포화지방산의 산패로 인한 이취, 닭가슴살 특유의 누린내 등이 발생하는 문제가 있다.However, chicken breast is not soft in quality and has a low fat content, so it does not have a crunchy texture and taste, so it is not very popular with general consumers. There is a problem that there is a peculiar smell of breast meat.
이러한 문제점을 해결하기 위한 기술의 일예로서 한 끼 식사대용 닭가슴살 및 이의 가공방법이 ‘특허문헌 1’에 개시되어 있다.As an example of a technique for solving this problem, chicken breast for one meal and a processing method thereof are disclosed in 'Patent Document 1'.
상기 한 끼 식사대용 닭가슴살 및 이의 가공방법은 닭고기의 가슴살을 원료육으로 사용하기 위해 준비하는 원료육 준비공정; 상기 준비공정을 거친 원료육에 정제염을 포함하는 염지제와 정수를 혼합하는 원료육 염지공정; 상기 염지공정을 거친 원료육을 숙성시키는 숙성공정; 상기 숙성공정을 거친 원료육을 가열 조리하는 조리공정; 및 상기 조리공정을 거친 원료육을 급속 동결 건조시키는 급속 동결공정을 포함하는 것을 특징으로 한다.The chicken breast for one meal and its processing method include: a raw meat preparation process for preparing chicken breast for use as raw meat; a raw meat salting process of mixing a salting agent containing refined salt and purified water with the raw meat that has undergone the preparation process; Aging process of aging the raw meat that has undergone the salting process; a cooking process of heating and cooking raw meat that has undergone the aging process; and a rapid freezing process of rapidly freeze-drying the raw meat that has undergone the cooking process.
그러나, ‘특허문헌 1’에 개시된 기술은 여전히 닭고기 본연의 누린내가 나고 퍽퍽한 식감으로 인해 기호도가 높지 않으며, 원료육 가공 시 사용되는 염지제에 인공 화학첨가물이 다량으로 첨가되어 있어 이를 섭취할수록 건강에 좋지 않은 영향을 주는 문제점이 있었다.However, the technology disclosed in 'Patent Document 1' is still not highly palatable due to the chicken's natural stinky smell and chewy texture, and artificial chemical additives are added in large amounts to the salting agent used for processing raw meat, so the more it is consumed, the more healthy it is. There was a problem that had an adverse effect.
본 발명은 위와 같은 문제점을 해결하기 위하여 안출된 것으로, 본 발명에서 해결하고자 하는 과제는 닭가슴살에 포함된 특유의 비린향을 천연 재료를 이용하여 제거함으로써 맛과 건강을 동시에 만족시킬 수 있는 솔잎을 이용한 닭가슴살 식품의 제조방법을 제공하는 것이다.The present invention has been devised to solve the above problems, and the problem to be solved in the present invention is to remove the characteristic fishy smell contained in chicken breast using natural materials, thereby providing pine needles that can satisfy both taste and health. It is to provide a method for producing a chicken breast food using the.
위와 같은 과제를 해결하기 위한 본 발명에 따른 솔잎을 이용한 닭가슴살 식품의 제조방법은 솔잎 발효액을 만드는 솔잎 발효액 제조단계; 상기 솔잎 발효액과 염지액을 혼합한 다음 닭가슴살을 넣어 침지시키는 염지단계; 상기 염지된 닭가슴살을 숙성시키는 숙성단계; 및 숙성된 닭가슴살을 스팀으로 가열하는 증숙단계;를 포함하여 구성되는 것을 기술적 특징으로 한다.A method for producing chicken breast food using pine needles according to the present invention for solving the above problems is a pine needle fermented broth manufacturing step of making a pine needle fermented broth; A salting step of mixing the fermented pine needles with the salting solution and then immersing the chicken breast into the mixture; Aging step of aging the salted chicken breast; and a steaming step of heating the aged chicken breast with steam.
본 발명에 따른 솔잎을 이용한 닭가슴살 식품의 제조방법은 인공첨가물 없이도 닭가슴살 특유의 비린 향을 개선하고, 나아가 텁텁함도 함께 개선되어 섭취가 편리하고, 기호성이 증진된 건강식품을 제공할 수 있다. The method for producing chicken breast food using pine needles according to the present invention improves the fishy smell unique to chicken breast without artificial additives, and furthermore, it is also possible to provide a healthy food with improved taste and convenience.
도 1은 본 발명에 따른 솔잎을 이용한 닭가슴살 식품의 제조방법의 블록도1 is a block diagram of a method for producing chicken breast food using pine needles according to the present invention;
본 명세서 및 청구범위에 사용된 용어나 단어는 "발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙"에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야지, 통상적이거나 사전적인 의미로 한정해서 해석되서는 안 된다.The terms or words used in the present specification and claims conform to the technical idea of the present invention based on "the principle that the inventor can appropriately define the concept of a term to best describe his invention" It should be interpreted as the meaning and concept that
따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 실시예에 불과할 뿐이고, 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형 예들이 있을 수 있음을 이해해야 한다.Accordingly, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be water and variations.
솔잎 발효액 제조단계(S10)는 본 발명의 닭가슴살 특유의 비린향을 제거하는 핵심적인 재료인 솔잎을 발효시킨 발효액을 제조하는 단계이다. 본 발명은 솔잎을 가열하거나 짜내는 방식을 이용하지 않고 발효시키는 과정을 통해 솔잎에 포함된 향과 영양을 액화시켜 닭가슴살에 첨가한다.The manufacturing step (S10) of fermented pine needles is a step of preparing a fermented fermented pine needles, which is a key material for removing the fishy smell peculiar to chicken breast of the present invention. The present invention liquefies the flavor and nutrients contained in the pine needles through a process of fermentation without heating or squeezing the pine needles and adds them to chicken breast.
구체적으로 솔잎 발효액 제조단계(S10)는 솔잎과 설탕을 1:1의 중량비로 혼합한 다음 1주 내지 2주간 발효시키되, 솔잎과 설탕을 혼합한 후 정제수를 추가하여 발효시킨다. 발효가 완료된 발효액은 상층액만을 분리한 다음 살균과정을 거친 다음 이후 염지단계(S20)에서 이용한다.Specifically, in the pine needle fermentation broth manufacturing step (S10), pine needles and sugar are mixed in a weight ratio of 1:1, and then fermented for 1 to 2 weeks. After mixing the pine needles and sugar, purified water is added and fermented. After fermentation is completed, only the supernatant is separated from the fermented broth, and then the sterilization process is performed and then used in the subsequent salting step (S20).
염지단계(S20)는 닭가슴살 원료육에 기본적인 밑간을 하는 단계로서, 본 발명은 닭가슴살에 염지액뿐만 아니라 솔잎 발효액을 함께 처리함으로써 염지시킨다. 구체적으로 염지단계(S20)는 닭가슴살 100 중량부 기준으로 솔잎 발효액 7 내지 10 중량부, 소금 0.8 내지 1.0 중량부를 진공 텀블러에 넣고 텀블링시킨다. 이때 닭가슴살은 속까지 고르게 염지될 수 있도록 미세 천공기를 이용하여 닭가슴살에 다수 개의 천공을 형성시킨다. The salting step (S20) is a step of basic seasoning the raw chicken breast meat, and the present invention is salting by treating the chicken breast with fermented pine needles as well as the salting solution. Specifically, in the salting step (S20), 7 to 10 parts by weight of pine needle fermentation broth and 0.8 to 1.0 parts by weight of salt are put in a vacuum tumbler and tumbled based on 100 parts by weight of chicken breast. At this time, a number of perforations are formed in the chicken breast using a micro perforator so that the chicken breast can be evenly salted to the inside.
염지단계(S20)가 완료된 닭가슴살은 솔잎 발효액으로 인하여 닭가슴살 특유의 잡내가 제거된다.In the chicken breast after the salting step (S20) is completed, the peculiar smell of chicken breast is removed due to the fermented pine needles.
숙성단계(S30)는 염지된 닭가슴살을 저온의 냉장고에서 숙성시켜 염지액의 성분이 내부로 잘 스며들도록 휴지기를 두는 숙성단계로서, 구체적으로 3 내지 7℃의 온도에서 3 내지 5시간 동안 숙성시킨다.The aging step (S30) is a aging step in which the salted chicken breast is aged in a refrigerator at a low temperature and a rest period is left to allow the components of the salting solution to permeate into the inside. Specifically, it is aged at a temperature of 3 to 7° C. for 3 to 5 hours. .
한편, 숙성단계(S30) 과정에서 솔잎을 더 끼운 상태에서 숙성을 진행할 수도 있다. 구체적으로, 염지된 닭가슴살에 칼집을 낸 다음 그 사이에 솔잎을 끼운 다음 숙성을 진행하고, 숙성이 완료되고 증숙단계(S40)를 진행하기 전에 끼운 솔잎을 제거한다. 이는 닭가슴살에 솔잎 향이 깊게 배도록 하는 역할을 하는 것으로, 염지단계(S20)에서 진행될 경우 칼집으로 인하여 염지가 과하게 진행되는 문제가 있기 때문에 숙성단계(S30)에서 진행하는 것이 바람직하다. 특히 솔잎 향은 과할 경우 섭취 시 거부감을 느낄 수 있어 증숙단계(S40) 이전에 솔잎을 제거하는 것이 바람직하다.On the other hand, in the aging step (S30) process may proceed with aging in a state in which the pine needles are further inserted. Specifically, after making a cut on the salted chicken breast, pine needles are inserted therebetween, and then aging is carried out, and after the aging is completed, the inserted pine needles are removed before proceeding with the steaming step (S40). This serves to deepen the flavor of pine needles in the chicken breast, and if it is performed in the salting step (S20), it is preferable to proceed in the aging step (S30) because there is a problem in that the salting proceeds excessively due to the sheath. In particular, it is preferable to remove the pine needles before the steaming step (S40), because the smell of pine needles may be objectionable when ingested if excessive.
증숙단계(S40)는 숙성된 닭가슴살을 스팀으로 가열하여 닭가슴살을 익히는 단계이다. 구체적으로 증숙단계(S40)는 숙성된 닭가슴살을 오븐에 겹치지 않도록 배치한 다음 90 내지 100℃의 온도로 4~5분간 스팀 조리(1차 증숙단계)한 뒤, 80 내지 90℃의 온도로 2~3분간 스팀 조리(2차 증숙단계)할 수 있다.The steaming step (S40) is a step of cooking the chicken breast by heating the aged chicken breast with steam. Specifically, in the steaming step (S40), the aged chicken breast is placed so as not to overlap in the oven, then steam cooked at a temperature of 90 to 100° C. for 4 to 5 minutes (first steaming step), and then at a temperature of 80 to 90° C. Steam cooking (second steaming stage) can be done for ~3 minutes.
한편, 본 발명에 따른 솔잎을 이용한 닭가슴살 식품의 제조방법은 솔잎의 강한 향을 중화시키면서 단맛을 증가시킬 수 있는 귤 첨가단계(S50) 및 그릴링단계(S60)를 더 포함할 수 있다.On the other hand, the method for producing chicken breast food using pine needles according to the present invention may further include a tangerine adding step (S50) and a grilling step (S60) capable of increasing sweetness while neutralizing the strong scent of pine needles.
귤 첨가단계(S50)는 증숙된 닭가슴살에 귤액을 바르는 단계로서, 숙성단계(S30)에서 밴 솔잎향을 부담스럽지 않게 중화시키는 역할을 한다. 이때 귤액은, 껍질이 제거된 귤을 체에 놓고 압력을 가해서 즙을 내어 제조한다. 귤 첨가단계(S50)는 귤액에 증숙된 닭가슴살을 30분 내지 1시간 동안 담가 닭가슴살에 귤액을 첨가한다.The mandarin orange addition step (S50) is a step of applying mandarin orange juice to the steamed chicken breast, and serves to neutralize the smell of pine needles without burdening the ripening step (S30). At this time, the mandarin orange juice is prepared by putting the peeled mandarin orange on a sieve and applying pressure to extract the juice. In the mandarin orange adding step (S50), the steamed chicken breast is soaked in mandarin juice for 30 minutes to 1 hour, and mandarin orange liquid is added to the chicken breast.
그릴링단계(S60)는 귤액이 첨가된 닭가슴살을 가열하여 그릴자국을 내면서 귤액의 단맛을 증가시키는 역할을 한다. 그릴링단계(S60)는 그릴을 200 내지 300℃의 온도로 예열한 상태에서 원료육의 표면에 버터를 바른 뒤 그릴에 굽는다. 이에 따라 귤액이 첨가된 닭가슴살에 그릴마킹이 되면서 귤액의 단맛이 증가된 닭가슴살이 완성된다.The grilling step (S60) serves to increase the sweetness of the mandarin orange liquid while heating the chicken breast to which the mandarin orange liquid has been added to make grill marks. In the grilling step (S60), in a state in which the grill is preheated to a temperature of 200 to 300°C, butter is applied to the surface of the raw meat and then baked on the grill. As a result, grill markings are made on the chicken breast with mandarin orange juice added, resulting in chicken breast with increased mandarin orange juice sweetness.
실시예 1.Example 1.
솔잎 200g, 설탕 200g을 혼합한 다음 정제수 1L를 넣어준 뒤 상온에서 2주간 발효시켰다. 발효 완료 후에 상층액을 분리한 다음 가압살균 처리하였다.After mixing 200g of pine needles and 200g of sugar, 1L of purified water was added and fermented at room temperature for 2 weeks. After completion of fermentation, the supernatant was separated and then autoclaved.
닭가슴살은 미세 천공기에 의해 다수 개의 미세한 천공이 닭가슴살에 고르게 발생하도록 하였다. 준비된 닭가슴살 1kg, 솔잎 발효액 70g, 소금 10g을 진공텀블러에 넣은 다음 텀블링시켜 닭가슴살에 솔잎 발효액 및 소금이 고르게 침투시켰다.For the chicken breast, a number of micro-perforations were made evenly in the chicken breast by a micro-perforator. 1 kg of prepared chicken breast, 70 g of fermented pine needles broth, and 10 g of salt were placed in a vacuum tumbler and then tumbled to evenly infiltrate the chicken breast with fermented pine needles and salt.
염지된 닭가슴살을 5℃의 온도의 저장고에서 5시간 동안 숙성시켰다.The salted chicken breast was aged for 5 hours in a storage at a temperature of 5°C.
숙성된 닭가슴살을 오븐에 배치한 다음 100℃의 온도로 5분간 스팀 처리한 뒤 80℃의 온도로 3분간 스팀 처리하여 닭가슴살 식품을 완성하였다.The aged chicken breast was placed in an oven and steamed for 5 minutes at a temperature of 100°C, followed by steam treatment at a temperature of 80°C for 3 minutes to complete the chicken breast food.
실시예 2.Example 2.
솔잎 200g, 설탕 200g을 혼합한 다음 정제수 1L를 넣어준 뒤 상온에서 2주간 발효시켰다. 발효 완료 후에 상층액을 분리한 다음 가압살균 처리하였다.After mixing 200g of pine needles and 200g of sugar, 1L of purified water was added and fermented at room temperature for 2 weeks. After completion of fermentation, the supernatant was separated and then autoclaved.
닭가슴살은 미세 천공기에 의해 다수 개의 미세한 천공이 닭가슴살에 고르게 발생하도록 하였다. 준비된 닭가슴살 1kg, 솔잎 발효액 70g, 소금 10g을 진공텀블러에 넣은 다음 텀블링시켜 닭가슴살에 솔잎 발효액 및 소금이 고르게 침투시켰다.For the chicken breast, a number of micro-perforations were made evenly in the chicken breast by a micro-perforator. 1 kg of prepared chicken breast, 70 g of fermented pine needles broth, and 10 g of salt were placed in a vacuum tumbler and then tumbled to evenly infiltrate the chicken breast with fermented pine needles and salt.
염지된 닭가슴살에 칼집을 낸 뒤 솔잎을 칼집 사이에 끼우고, 5℃의 온도의 저장고에서 5시간 동안 숙성시킨 뒤 솔잎은 제거하였다.After making a sheath on the salted chicken breast, the pine needles were sandwiched between the sheaths, aged in a storage at 5°C for 5 hours, and then the pine needles were removed.
숙성된 닭가슴살을 오븐에 배치한 다음 100℃의 온도로 5분간 스팀 처리한 뒤 80℃의 온도로 3분간 스팀 처리하여 닭가슴살 식품을 완성하였다.The aged chicken breast was placed in an oven and steamed for 5 minutes at a temperature of 100°C, followed by steam treatment at a temperature of 80°C for 3 minutes to complete the chicken breast food.
실시예 3. Example 3.
솔잎 200g, 설탕 200g을 혼합한 다음 정제수 1L를 넣어준 뒤 상온에서 2주간 발효시켰다. 발효 완료 후에 상층액을 분리한 다음 가압살균 처리하였다.After mixing 200g of pine needles and 200g of sugar, 1L of purified water was added and fermented at room temperature for 2 weeks. After completion of fermentation, the supernatant was separated and then autoclaved.
닭가슴살은 미세 천공기에 의해 다수 개의 미세한 천공이 닭가슴살에 고르게 발생하도록 하였다. 준비된 닭가슴살 1kg, 솔잎 발효액 70g, 소금 10g을 진공텀블러에 넣은 다음 텀블링시켜 닭가슴살에 솔잎 발효액 및 소금이 고르게 침투시켰다.For the chicken breast, a number of micro-perforations were made evenly in the chicken breast by a micro-perforator. 1 kg of prepared chicken breast, 70 g of fermented pine needles broth, and 10 g of salt were placed in a vacuum tumbler and then tumbled to evenly infiltrate the chicken breast with fermented pine needles and salt.
염지된 닭가슴살에 칼집을 낸 뒤 솔잎을 칼집 사이에 끼우고, 5℃의 온도의 저장고에서 5시간 동안 숙성시킨 뒤 솔잎은 제거하였다.After making a sheath on the salted chicken breast, the pine needles were sandwiched between the sheaths, aged in a storage at 5°C for 5 hours, and then the pine needles were removed.
숙성된 닭가슴살을 오븐에 배치한 다음 100℃의 온도로 5분간 스팀 처리한 뒤 80℃의 온도로 3분간 스팀 처리하였다.The aged chicken breast was placed in an oven and then steam-treated at a temperature of 100°C for 5 minutes and then steam-treated at a temperature of 80°C for 3 minutes.
귤의 과육을 압착처리하여 제조한 귤액 500g에 스팀처리된 닭가슴살을 30분 동안 담근 뒤, 귤액에 침지된 닭가슴살에 버터를 바르고 250℃로 예열한 그릴에 구워 닭가슴살 식품을 완성하였다.After immersing steamed chicken breast in 500 g of tangerine juice prepared by pressing the pulp of tangerine for 30 minutes, butter was applied to the chicken breast immersed in tangerine solution and baked on a grill preheated to 250℃ to complete chicken breast food.
실험예. 관능검사experimental example. sensory test
1-1. 실험과정1-1. Experimental process
20대에서 60대 사이의 남녀 20명(이하 '참가자'이라 한다)을 대상으로 실시예에서 제조된 닭가슴살 식품을 시식하게 한 뒤 텁텁함, 비린 맛 및 전체평가에 5점 척도로 평가를 하였으며, 5점은 매우 우수한 상태, 1점은 매우 취약한 상태로 의미 기준을 종하였다. 참고적으로 비린 맛이 매우 강할 경우 1점, 텁텁함이 매우 강할 경우 1점으로 평가하였다. 관능검사 결과는 아래의 [표 1]에 표기했다.After tasting the chicken breast food prepared in Example for 20 men and women in their 20s and 60s (hereinafter referred to as 'participants'), the taste was evaluated on a 5-point scale for bitterness, fishy taste, and overall evaluation, A score of 5 indicates a very good condition, and a score of 1 indicates a very weak condition. For reference, it was evaluated as 1 point if the fishy taste was very strong and 1 point if the bitterness was very strong. The sensory test results are shown in [Table 1] below.
1-2. 실험결과1-2. Experiment result
표 1에 표기된 바와 같이 실시예 1 내지 3 모두 닭가슴살 특유의 비린 맛은 거의 없는 것으로 평가되었다. 실시예 2 및 3의 경우 솔잎 발효물 이외에 솔잎과 함께 숙성하는 과정을 거쳐 비린 맛과 텁텁함이 더 개선되는 것을 알 수 있다.As shown in Table 1, all of Examples 1 to 3 were evaluated to have almost no fishy taste peculiar to chicken breast. In the case of Examples 2 and 3, it can be seen that the fishy taste and bitterness are further improved through the process of aging with pine needles in addition to the fermented pine needles.
실시예 3의 경우 귤 과육으로 인하여 텁텁함과 전체적인 맛을 증진시킬 수 있음을 알 수 있다. In the case of Example 3, it can be seen that due to the pulp of the tangerine, it can be seen that the bitterness and the overall taste can be improved.
Claims (5)
솔잎 발효액과 소금을 혼합한 혼합액으로 닭가슴살을 염지시키는 염지단계;
염지된 닭가슴살을 숙성시키는 숙성단계;
숙성된 닭가슴살을 스팀으로 가열하는 증숙단계;
증숙된 닭가슴살에 귤액을 첨가하는 귤 첨가단계; 및
귤액을 바른 닭가슴살을 그릴에 굽는 그릴링단계를 포함하고,
상기 솔잎 발효액 제조단계에서,
솔잎 발효액은 솔잎과 설탕을 1:1의 중량비로 혼합하고 정제수를 추가한 다음 1주 내지 2주간 발효시킨 상층액이고,
상기 염지단계에서,
혼합액은 솔잎 발효액 7 내지 10 중량부 및 소금 0.8 내지 1 중량부를 혼합한 것이고, 닭가슴살에 다수 개의 천공을 형성시킨 후 닭가슴살을 혼합액으로 염지하여 닭가슴살 특유의 잡내를 제거하며,
상기 숙성단계에서,
염지된 닭가슴살에 칼집을 낸 다음 그 사이에 솔잎을 끼우고, 3 내지 7℃에서 3 내지 5시간 동안 숙성시켜 솔잎 향이 깊게 베이도록 하며, 숙성 후 솔잎을 제거하고,
상기 증숙단계에서,
숙성된 닭가슴살을 오븐에 겹치지 않도록 배치한 다음 90 내지 100℃의 온도로 4 내지 5분간 1차 스팀 조리한 뒤, 80 내지 90℃의 온도로 2 내지 3분간 2차 스팀 조리하며,
상기 귤 첨가단계에서,
껍질이 제거된 과육을 압착하여 제조된 귤액에 증숙된 닭가슴살을 담금으로써 솔잎의 강한 향을 중화시키면서 단맛을 증가시키는 것을 특징으로 하는 솔잎을 이용한 닭가슴살 식품의 제조방법.
A pine needle fermentation broth manufacturing step to make a pine needle fermented broth;
A salting step of salting chicken breast with a mixture of pine needle fermentation broth and salt;
Aging step of aging the salted chicken breast;
Steaming step of heating the aged chicken breast with steam;
A mandarin orange addition step of adding mandarin orange juice to the steamed chicken breast; and
Including a grilling step of grilling chicken breast coated with mandarin orange on a grill,
In the step of preparing the fermented pine needles,
Fermented pine needles is a supernatant obtained by mixing pine needles and sugar in a weight ratio of 1:1, adding purified water, and fermenting for 1 to 2 weeks,
In the salting step,
The mixed solution is a mixture of 7 to 10 parts by weight of pine needle fermentation broth and 0.8 to 1 parts by weight of salt, and after forming a number of perforations in the chicken breast, the chicken breast is salted with the mixed solution to remove the peculiar smell of chicken breast,
In the aging stage,
After making a cut on the salted chicken breast, insert the pine needles between them, and then ripen at 3 to 7 ° C. for 3 to 5 hours so that the scent of pine needles is deeply cut. After aging, the pine needles are removed,
In the steaming step,
The aged chicken breast is placed so as not to overlap in the oven, and then steam-cooked for 4 to 5 minutes at a temperature of 90 to 100 ° C., and then steam-cooked for 2 to 3 minutes at a temperature of 80 to 90 ° C.,
In the tangerine addition step,
A method for producing chicken breast food using pine needles, characterized in that it increases the sweetness while neutralizing the strong scent of pine needles by immersing the steamed chicken breast in tangerine liquid prepared by pressing the peeled flesh.
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