WO2024029745A1 - Method for preparing processed chicken breast, and aging and drying device used therefor - Google Patents

Method for preparing processed chicken breast, and aging and drying device used therefor Download PDF

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Publication number
WO2024029745A1
WO2024029745A1 PCT/KR2023/008767 KR2023008767W WO2024029745A1 WO 2024029745 A1 WO2024029745 A1 WO 2024029745A1 KR 2023008767 W KR2023008767 W KR 2023008767W WO 2024029745 A1 WO2024029745 A1 WO 2024029745A1
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Prior art keywords
chicken breast
weight
area
temperature
aging
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PCT/KR2023/008767
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French (fr)
Korean (ko)
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강시내
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주식회사 호호
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Priority claimed from KR1020220097254A external-priority patent/KR20240020323A/en
Priority claimed from KR1020220116550A external-priority patent/KR20240038208A/en
Application filed by 주식회사 호호 filed Critical 주식회사 호호
Publication of WO2024029745A1 publication Critical patent/WO2024029745A1/en

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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D53/00—Separation of gases or vapours; Recovering vapours of volatile solvents from gases; Chemical or biological purification of waste gases, e.g. engine exhaust gases, smoke, fumes, flue gases, aerosols
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/24—Cleaning of, or removing dust from, containers, wrappers, or packaging ; Preventing of fouling

Definitions

  • the present invention relates to a method of manufacturing processed chicken breast food, and to a method of manufacturing processed chicken breast food that can be stored at room temperature and an aging and drying device used therefor.
  • chicken has a higher protein content than pork and beef, has low fat and cholesterol content, and has a light taste and flavor, so it is used in various dishes.
  • Such chicken can be divided into parts such as chicken legs, chicken wings, and chicken breast.
  • Chicken breast is the muscle that covers the chest from the wings and beak of the chicken.
  • the fat content is high and the protein content is high.
  • chicken breast is still considered a non-preferred part and has low demand due to the perception that it is dry.
  • the chicken breast market is growing rapidly, especially among consumers in their 20s and 30s who are interested in dieting, and the related market is growing as interest in home training increases due to the prolonged COVID-19 pandemic. Therefore, food companies are entering the chicken breast market one after another, predicting fierce competition.
  • chicken breast is processed and sold in various forms, and the chicken breast processing method is generally known to include the steps of preparing chicken breast raw meat, salting the raw meat, maturing, and steaming. .
  • chicken breast is prone to developing the unique taste and dry texture of chicken breast.
  • processed chicken breast foods most often require freezing or refrigerated storage during the distribution process, and have a short shelf life.
  • the present invention provides a method for producing processed chicken breast food that controls the fishy odor and taste of chicken breast, has a soft texture, and can be stored at room temperature by using a salting agent in an optimal composition and including a low-temperature aging step after vacuum packaging, and We would like to provide a maturation drying device used for this purpose.
  • the technical object of the present invention is to select and form chicken breast; Immersing the chicken breast in a salting solution; Boiling the cured chicken breast; Cooling the boiled chicken breast at -20°C to -15°C for 20 to 40 minutes and then vacuum packaging; Sterilizing vacuum-packed chicken breast at 120°C to 130°C for 30 to 40 minutes; And it is achieved by a method of producing a processed chicken breast food comprising the step of aging the sterilized chicken breast at low temperature.
  • the salted chicken breast is heated at 95°C to 100°C for 3 to 5 minutes, and the center temperature of the chicken breast may be 60°C.
  • the low-temperature aging step may be performed at a temperature of 35°C to 45°C for 22 to 26 hours.
  • the salting solution contains 3 to 5% by weight of phosphate, 0.5 to 1.5% by weight of salt, 3 to 5% by weight of sugar, 0.1 to 1.5% by weight of pepper, 0.1 to 1.5% by weight of sodium bicarbonate, and 0.5 to 0.5% of maltodextrin based on the total weight of the salting solution. It may contain 1.5% by weight and 85-90% by weight of purified water.
  • the low-temperature aging step includes: a main body divided into a first region, a second region, and a third region through an intermediate partition; a moisture separation unit installed in the first area to separate and remove moisture from the circulating air through a heat sink through which coolant flows; a far-infrared heating unit installed in at least one of the second area and the third area to apply far-infrared rays to pouch-type packaging stored in a container box; and an exhaust unit installed in at least one of the second area and the third area to discharge internal circulating air to the outside air.
  • the container box may have a plurality of isolation walls installed at regular intervals to store the pouch-type packaging without overlapping each other.
  • Processed chicken breast food manufactured by the method according to the present invention has little fishy odor and taste and has a soft texture. Additionally, it can be distributed and stored at room temperature for up to one year.
  • FIG. 1 is a schematic process diagram of a method for producing processed chicken breast food according to the present invention
  • Figure 2 is a plan view of the aging and drying device used in the low-temperature aging step of chicken breast of the present invention.
  • Figure 3 is a side configuration diagram of a pouch-type packaging stored by an isolation wall in a container box of the aging and drying device for the method of producing processed chicken breast food according to an embodiment of the present invention.
  • the present invention relates to a method of manufacturing processed chicken breast food that can be stored at room temperature, and specifically, the steps of selecting and forming chicken breast (S11); Immersing the chicken breast in a salting solution (S12); Boiling the cured chicken breast (S13); Cooling the boiled chicken breast and then vacuum packaging it (S14); Sterilizing vacuum-packed chicken breast (S15); And a low-temperature aging step (S16) of the sterilized chicken breast.
  • the formed chicken breast is immersed in the salting solution (S12).
  • the salting solution includes phosphate, salt, sugar, pepper, sodium bicarbonate, maltodextrin, and purified water, and may additionally include sorbitol, trehalose, gum arabic, etc.
  • sorbitol sorbitol
  • trehalose trehalose
  • gum arabic etc.
  • it may contain 0.5 to 1.5% by weight of maltodextrin.
  • the purified water is included in the remaining amount, preferably 85 to 90% by weight.
  • the present invention can minimize the fishy taste and odor unique to chicken breast by including optimal amounts of phosphate, salt, sugar, pepper, sodium bicarbonate, and maltodextrin in the salting solution.
  • the salting solution can be mixed at 30 to 40 parts by weight based on 100 parts by weight of formed chicken breast, and immersed for 24 hours at a refrigerated temperature of 1 to 4°C.
  • the cured chicken breast is boiled (S13).
  • the boiling step may be performed by heating the salted chicken breast at 95°C to 100°C for 3 to 5 minutes. At this time, it is preferable that the chicken breast center temperature (body temperature) is 60°C.
  • the outside of the chicken can be cooked to about 10%. If the outer doneness exceeds 10%, a lot of chicken broth is released during the vacuum packaging and sterilization step performed at high temperature and high pressure (above 121°C), making the meat hard.
  • the bitter taste generated during the salting process can be removed, and the fishy taste and smell unique to chicken breast can be further removed.
  • the boiled chicken breast is cooled at -20°C to -15°C for 20 to 40 minutes and then vacuum-packed.
  • Vacuum packaging can use polyethylene film, polypropylene film, low-density polyethylene film, high-density polyethylene film, etc.
  • the vacuum packaging pressure may preferably be -1.0k (kgf/cm 2 ) to -0.5k. More preferably, the pressure is -0.1k.
  • the vacuum packaging step is a process of preventing the moisture inside the chicken breast from escaping to the outside. In the present invention, by maintaining the vacuum packaging pressure constant in the above range, the meat quality of the chicken breast can be made soft and elastic.
  • the sterilization step can be performed for 30 to 40 minutes by applying high-pressure steam at a temperature in the range of 120 °C to 130 °C to vacuum-packed chicken breast. More preferably, high pressure steam of 121°C to 125°C can be used. During the sterilization process of vacuum-packed chicken breast, the texture of the chicken breast can be further softened.
  • the sterilized chicken breast is aged at low temperature (S16).
  • the low-temperature aging can be performed using a water-cooled aging chamber equipped with a blowing fan and a far-infrared lamp, and is preferably performed at a temperature of 35°C to 45°C for 22 to 26 hours.
  • the chicken in the vacuum packaging can be softened and the moisture outside the vacuum packaging generated during the sterilization step can be removed.
  • the main body 11 is provided with a structure divided into a first region 12a, a second region 12b, and a third region 12c through intermediate partition walls 95 and 96.
  • moisture separation units 30A and 30B are installed to separate and remove moisture from the circulating air through a heat sink through which coolant flows.
  • the moisture separation units (30A, 30B) receive coolant of 10°C or lower through the coolant supply unit (40) and function to condense and separate the moisture contained in the circulating air through the heat sink due to the temperature difference.
  • Far-infrared heating units 10A and 10B are installed in the second area 12b and the third area 12c, respectively, to apply far-infrared rays to the pouch-type packaging stored in the container box.
  • the first far-infrared ray heating unit 10A is installed on the inner wall of the main body 11, and the second far-infrared ray heating unit 10B is installed on the intermediate partition 95.
  • This far-infrared heating unit (10A, 10B) irradiates a wavelength range of 25 ⁇ m or more (far-infrared wavelength range), which increases the penetration performance of infrared rays and makes the texture of chicken breast packaged in pouch-type packaging softer through resonance and resonance action. Do it.
  • exhaust units 50A and 50B are installed in the second area 12b and the third area 12c, respectively, to discharge the circulating air to the outside air.
  • the exhaust units 50A and 50B exhaust the air circulating in the second area 12b and the third area 12c to the outside air to primarily remove (dry) moisture from these spaces.
  • a first blowing unit 20A that blows air from the second area to the first area 12a is installed on the intermediate partition 96 between the first area 12a and the second area 12b.
  • a second blowing unit 20B is installed on the intermediate partition 96 between the first area 12a and the third area 12c to blow air from the first area 12a to the third area 12c. do. Accordingly, the inside of the main body 11 has a circulating air flow as indicated by the arrow in FIG. 2.
  • an ozone sterilizer 60 that sterilizes circulating air is installed in the second area 12b. In other words, it serves to sterilize mold and other harmful bacteria that may remain or develop on the surface of the pouch-type packaging.
  • the moisture separation units (30A, 30B) are connected to a cooling water supply unit (40) to circulate and supply cooling water of 10°C or lower to the heat sink of the moisture separation units (30A, 30B).
  • a control unit 70 is installed on the outside of the main body 11 to enable manual operation and automatic adjustment of the blowing speed and far-infrared temperature of each device (an inverter control method can be applied).
  • the container box 100 may have a plurality of isolation walls 150 installed at regular intervals to accommodate the pouch-type packaging 200 without overlapping each other.
  • a plurality of ventilation holes 150h are formed in the isolation wall 150 to facilitate drying in circulating air.
  • the present invention configured as described above arranges a plurality of blowing units (20A, 20B) to circulate the air inside the main body (11) to dry the moisture remaining in the pouch-type packaging (200), and a plurality of far-infrared heating units (10A, Through 10B), a number of products stored in the container box 100 can be aged.
  • a water-cooled cooler heat sink
  • the plurality of moisture separation units 30A and 30B are installed, so that moisture can be removed from the outside of the pouch-type packaging more efficiently.
  • the temperature can be controlled up to 80°C through the control unit 70, the dehumidification amount is about 5 liters per hour, and the dehumidification amount is distributed to the second area 12b and the third area 12c through the exhaust units 50A and 50B.
  • the drying (removing moisture) process can be performed continuously, improving drying efficiency.
  • the present invention prevents mold from forming by completely removing moisture from the outside of the pouch-type packaging during the cooling process, while at the same time making the texture softer through low-temperature aging (far-infrared rays).

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Mechanical Engineering (AREA)
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Abstract

The present invention relates to a method for preparing a processed chicken breast that can be stored at room temperature, and to a method for preparing a processed chicken breast, the method using brine of an optimal ratio and comprising a step of a low-temperature aging step after vacuum sealing, thereby controlling the fishy smell and taste of chicken breast. Preferably, the method for preparing a processed chicken breast, according to the present invention, comprises the steps of: selecting and shaping chicken breast; soaking the chicken breast in brine; steaming the brined chicken breast; cooling the steamed chicken breast, and then vacuum-sealing same; sterilizing the vacuum-sealed chicken breast; and aging the sterilized chicken breast at a low temperature.

Description

닭가슴살 가공식품의 제조방법 및 이에 사용되는 숙성 건조장치Method for manufacturing processed chicken breast food and aging drying equipment used therefor
본 발명은 닭가슴살 가공식품의 제조방법에 관한 것으로서, 실온 보관이 가능한 닭가슴살 가공식품의 제조방법 및 이에 사용되는 숙성 건조장치에 관한 것이다. The present invention relates to a method of manufacturing processed chicken breast food, and to a method of manufacturing processed chicken breast food that can be stored at room temperature and an aging and drying device used therefor.
일반적으로 닭고기는 돼지고기, 소고기 등에 비해 단백질 함량이 높고, 지방 함량과 콜레스테롤 함량이 낮고 맛과 풍미가 담백하여 다양한 요리에 활용되고 있다. In general, chicken has a higher protein content than pork and beef, has low fat and cholesterol content, and has a light taste and flavor, so it is used in various dishes.
이러한 닭고기는, 닭다리, 닭날개, 닭가슴살 등의 부위로 나눌 수 있는데, 닭가슴살은 닭의 날개와 부리쪽에서 가슴을 덮고 있는 근육으로서, 닭고기의 부위 중에서 지방 함량은 적도 단백질 함량이 높다.Such chicken can be divided into parts such as chicken legs, chicken wings, and chicken breast. Chicken breast is the muscle that covers the chest from the wings and beak of the chicken. Among the parts of chicken, the fat content is high and the protein content is high.
한편 닭가슴살은 닭날개, 닭다리 등 일부 인기 부위와 달리 퍽퍽하다는 인식 때문에 여전히 비선호 부위로서 수요가 적다. 하지만, 다이어트에 관심이 많은 2030 소비자를 중심으로 닭가슴살 시장은 급성장 중이며 코로나19 장기화로 인해 홈트레이닝에 대한 관심이 높아지면서 관련 시장이 성장하고 있다. 따라서 식품기업들은 닭가슴살 시장에 속속 띄어들면서 치열한 경쟁을 예고하고 있다.Meanwhile, unlike some popular parts such as chicken wings and chicken legs, chicken breast is still considered a non-preferred part and has low demand due to the perception that it is dry. However, the chicken breast market is growing rapidly, especially among consumers in their 20s and 30s who are interested in dieting, and the related market is growing as interest in home training increases due to the prolonged COVID-19 pandemic. Therefore, food companies are entering the chicken breast market one after another, predicting fierce competition.
또한 닭가슴살은 다양한 형태로 가공되어 판매되는데, 닭가슴살 가공 방법은, 일반적으로 닭가슴살 원료육 준비하는 단계와, 원료육을 염지하는 단계와, 숙성하는 단계와, 증숙하는 단계 등을 포함하는 것으로 알려져 있다.In addition, chicken breast is processed and sold in various forms, and the chicken breast processing method is generally known to include the steps of preparing chicken breast raw meat, salting the raw meat, maturing, and steaming. .
그러나, 닭가슴살은 염지액의 조성이나 가공 방법에 따라서, 닭가슴살 특유의 누린맛과 퍽퍽한 식감이 발생하기가 쉽다. 또한, 닭가슴살 가공 식품은 유통 과정에서 냉동이나 냉장 보관이 필요한 경우가 대부분이고, 유통기한이 짧다는 문제점이 있다. However, depending on the composition of the salting liquid or the processing method, chicken breast is prone to developing the unique taste and dry texture of chicken breast. In addition, processed chicken breast foods most often require freezing or refrigerated storage during the distribution process, and have a short shelf life.
본 발명은 염지제를 최적의 조성으로 사용하고, 진공 포장 후 저온 숙성 단계를 포함함으로써 닭가슴살의 비린 냄새와 맛을 제어하고, 부드러운 식감을 갖고, 실온 보관이 가능한 닭가슴살 가공식품의 제조방법 및 이에 사용되는 숙성 건조장치를 제공하고자 한다.The present invention provides a method for producing processed chicken breast food that controls the fishy odor and taste of chicken breast, has a soft texture, and can be stored at room temperature by using a salting agent in an optimal composition and including a low-temperature aging step after vacuum packaging, and We would like to provide a maturation drying device used for this purpose.
본 발명의 기술적 과제는, 닭가슴살을 선별 및 성형하는 단계; 상기 닭가슴살을 염지액에 침지하는 단계; 상기 염지된 닭가슴살을 자숙하는 단계; 자숙된 닭가슴살을 -20℃ 내지 -15℃에서 20분 내지 40분간 냉각시킨 후 진공포장하는 단계; 진공포장된 닭가슴살을 120℃ 내지 130℃에서 30분 내지 40분간 멸균하는 단계; 및 상기 멸균된 닭가슴살을 저온 숙성하는 단계를 포함하는 닭가슴살 가공식품의 제조방법에 의해 달성된다.The technical object of the present invention is to select and form chicken breast; Immersing the chicken breast in a salting solution; Boiling the cured chicken breast; Cooling the boiled chicken breast at -20°C to -15°C for 20 to 40 minutes and then vacuum packaging; Sterilizing vacuum-packed chicken breast at 120°C to 130°C for 30 to 40 minutes; And it is achieved by a method of producing a processed chicken breast food comprising the step of aging the sterilized chicken breast at low temperature.
상기 자숙 단계는 염지된 닭가슴살을 95℃ 내지 100℃에서 3 내지 5분간 가열하고, 닭가슴살 중심 온도는 60℃일 수 있다.In the boiling step, the salted chicken breast is heated at 95°C to 100°C for 3 to 5 minutes, and the center temperature of the chicken breast may be 60°C.
상기 저온 숙성 단계는 35℃ 내지 45℃의 온도에서 22 내지 26시간 동안 실시될 수 있다.The low-temperature aging step may be performed at a temperature of 35°C to 45°C for 22 to 26 hours.
상기 염지액은 염지액 총 중량 대비 인산염 3~5 중량%, 소금 0.5~1.5 중량%, 설탕 3~5 중량%, 후추 0.1~1.5 중량%, 탄산수소나트륨 0.1~1.5 중량%, 말토덱스트린 0.5~1.5 중량% 및 정제수 85~90 중량%를 포함할 수 있다.The salting solution contains 3 to 5% by weight of phosphate, 0.5 to 1.5% by weight of salt, 3 to 5% by weight of sugar, 0.1 to 1.5% by weight of pepper, 0.1 to 1.5% by weight of sodium bicarbonate, and 0.5 to 0.5% of maltodextrin based on the total weight of the salting solution. It may contain 1.5% by weight and 85-90% by weight of purified water.
상기 저온 숙성하는 단계는, 내부에 중간격벽을 통해 제1 영역, 제2 영역, 및 제3 영역으로 구획된 본체; 상기 제1 영역에 설치되어 냉각수가 흐르는 방열판을 통해 순환 공기 중에 수분을 분리하여 제거하는 수분 분리유닛; 상기 제2 영역 및 제 3영역 중 적어도 하나에 설치되어 컨테이너 박스에 수납된 파우치형 패키징에 원적외선을 가하는 원적외선 발열유닛; 및 상기 제2 영역 및 제 3영역 중 적어도 하나에 설치되어 내부의 순환공기를 외기로 배출하는 배기유닛를 포함하여 이루어진 숙성 건조장치에 의해 실시되는 것일 수 있다. The low-temperature aging step includes: a main body divided into a first region, a second region, and a third region through an intermediate partition; a moisture separation unit installed in the first area to separate and remove moisture from the circulating air through a heat sink through which coolant flows; a far-infrared heating unit installed in at least one of the second area and the third area to apply far-infrared rays to pouch-type packaging stored in a container box; and an exhaust unit installed in at least one of the second area and the third area to discharge internal circulating air to the outside air.
상기 컨테이너 박스는, 상기 파우치형 패키징이 서로 겹쳐지지 않게 수납하도록 다수의 격리벽이 일정간격마다 설치된 것일 수 있다. The container box may have a plurality of isolation walls installed at regular intervals to store the pouch-type packaging without overlapping each other.
본 발명에 따른 방법으로 제조된 닭가슴살 가공식품은 비린 냄새와 맛이 거의 없고, 부드러운 식감을 갖는다. 또한, 실온에서 최대 1년까지 유통 및 보관이 가능하다. Processed chicken breast food manufactured by the method according to the present invention has little fishy odor and taste and has a soft texture. Additionally, it can be distributed and stored at room temperature for up to one year.
도 1은 본 발명에 따른 닭가슴살 가공식품의 제조방법의 개략적인 공정도,1 is a schematic process diagram of a method for producing processed chicken breast food according to the present invention;
도 2는 본 발명의 닭가슴살의 저온 숙성 단계에 사용되는 숙성 건조장치의 평면 구성도, 및 Figure 2 is a plan view of the aging and drying device used in the low-temperature aging step of chicken breast of the present invention, and
도 3은 본 발명의 일 실시예에 따른 닭가슴살 가공식품의 제조방법의 숙성 건조장치의 컨테이너 박스에 파우치형 패키징이 격리벽에 의해 수납된 상태의 측면 구성도이다. Figure 3 is a side configuration diagram of a pouch-type packaging stored by an isolation wall in a container box of the aging and drying device for the method of producing processed chicken breast food according to an embodiment of the present invention.
이하, 첨부된 도면을 참조하여 본 발명을 더욱 상세하게 설명한다. 이에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정하여 해석되어서는 아니 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여, 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. Hereinafter, the present invention will be described in more detail with reference to the attached drawings. Prior to this, the terms or words used in this specification and claims should not be construed as limited to their usual or dictionary meanings, and the inventor should appropriately define the concept of terms in order to explain his or her invention in the best way. Based on the principle of definability, it must be interpreted with meaning and concept consistent with the technical idea of the present invention.
본 발명은 실온 보관이 가능한 닭가슴살 가공식품의 제조방법에 관한 것으로서, 구체적으로는 닭가슴살을 선별 및 성형하는 단계(S11); 상기 닭가슴살을 염지액에 침지하는 단계(S12); 상기 염지된 닭가슴살을 자숙하는 단계(S13); 자숙된 닭가슴살을 냉각시킨 후 진공포장하는 단계(S14); 진공포장된 닭가슴살을 멸균하는 단계(S15); 및 상기 멸균된 닭가슴살을 저온 숙성 단계(S16)를 포함한다.The present invention relates to a method of manufacturing processed chicken breast food that can be stored at room temperature, and specifically, the steps of selecting and forming chicken breast (S11); Immersing the chicken breast in a salting solution (S12); Boiling the cured chicken breast (S13); Cooling the boiled chicken breast and then vacuum packaging it (S14); Sterilizing vacuum-packed chicken breast (S15); And a low-temperature aging step (S16) of the sterilized chicken breast.
도 1을 참조하여 본 발명에 따른 닭가슴살 가공식품의 제조방법을 설명한다. Referring to Figure 1, a method for producing processed chicken breast food according to the present invention will be described.
이하 각 단계에 대해 구체적으로 설명한다.Each step is described in detail below.
먼저, 닭가슴살을 선별 및 성형한다(S11). 닭가슴살은 국내산으로서 당일 도출된 것을 사용하는 것이 바람직하다. 닭가슴살을 선별한 후 적절한 크기로 절단 및 성형한다. 절단 및 성형은 1회 섭취가 가능한 100g 내지 150g의 중량으로 닭가슴살을 절단한 후 성형할 수 있다. First, select and shape chicken breast (S11). It is advisable to use chicken breast that is domestically produced and produced on the same day. After sorting the chicken breast, it is cut and shaped into appropriate sizes. Cutting and shaping can be done after cutting chicken breast into a weight of 100g to 150g that can be consumed once.
상기 성형된 닭가슴살은 염지액에 침지한다(S12).The formed chicken breast is immersed in the salting solution (S12).
상기 염지액은 인산염, 소금, 설탕, 후추, 탄산수소나트륨, 말토덱스트린 및 정제수를 포함하며, 소르비톨, 트레할로스, 아라비아검 등을 추가로 포함할 수 있다. 본 발명의 일 실시형태에 따르면, 염지액 총 중량 대비 인산염 3~5 중량%, 소금 0.5~1.5 중량%, 설탕 3~5 중량%, 후추 0.1~1.5 중량%, 탄산수소나트륨 0.1~1.5 중량%, 말토덱스트린 0.5~1.5 중량%로 포함될 수 있다. 상기 정제수는 잔량으로 포함되며, 바람직하게는 85 내지 90 중량%로 포함될 수 있다. The salting solution includes phosphate, salt, sugar, pepper, sodium bicarbonate, maltodextrin, and purified water, and may additionally include sorbitol, trehalose, gum arabic, etc. According to one embodiment of the present invention, 3 to 5% by weight of phosphate, 0.5 to 1.5% by weight of salt, 3 to 5% by weight of sugar, 0.1 to 1.5% by weight of pepper, and 0.1 to 1.5% by weight of sodium bicarbonate relative to the total weight of the salting solution. , it may contain 0.5 to 1.5% by weight of maltodextrin. The purified water is included in the remaining amount, preferably 85 to 90% by weight.
본 발명은 염지액에 인산염, 소금, 설탕, 후추, 탄산수소나트륨 및 말토덱스트린을 최적의 양으로 포함시켜 닭가슴살 특유의 비린맛과 냄새를 최소화할 수 있다.The present invention can minimize the fishy taste and odor unique to chicken breast by including optimal amounts of phosphate, salt, sugar, pepper, sodium bicarbonate, and maltodextrin in the salting solution.
상기 염지액은 성형된 닭가슴살 100 중량부를 기준으로 30~40 중량부를 혼합하고, 1~4℃의 냉장 온도에서 24시간 동안 침지할 수 있다.The salting solution can be mixed at 30 to 40 parts by weight based on 100 parts by weight of formed chicken breast, and immersed for 24 hours at a refrigerated temperature of 1 to 4°C.
다음으로, 상기 염지된 닭가슴살을 자숙한다(S13). 상기 자숙 단계는 염지된 닭가슴살을 95℃ 내지 100℃에서 3 내지 5분간 가열할 수 있다. 이때, 닭가슴살 중심 온도(품온)는 60℃인 것이 바람직하다. 자숙 단계에서 닭고기의 겉면은 약 10%까지 익힐 수 있다. 겉면 익힘 정도가 10%를 초과하는 경우에는 고온 고압(121℃ 이상)에서 실시되는 진공포장 및 멸균 단계에서 닭고기의 육수가 많이 빠져나오게 되어 육질이 단단하게 뻣뻣해진다. 상기 자숙 단계를 통해 염지 과정에서 발생한 쓴맛을 제거하고, 닭가슴살 특유의 비린맛과 냄새를 추가로 제거할 수 있다.Next, the cured chicken breast is boiled (S13). The boiling step may be performed by heating the salted chicken breast at 95°C to 100°C for 3 to 5 minutes. At this time, it is preferable that the chicken breast center temperature (body temperature) is 60°C. During the boiling stage, the outside of the chicken can be cooked to about 10%. If the outer doneness exceeds 10%, a lot of chicken broth is released during the vacuum packaging and sterilization step performed at high temperature and high pressure (above 121°C), making the meat hard. Through the boiling step, the bitter taste generated during the salting process can be removed, and the fishy taste and smell unique to chicken breast can be further removed.
다음으로, 상기 자숙된 닭가슴살을 냉각시킨 후 진공포장을 실시한다(S14). Next, the boiled chicken breast is cooled and then vacuum-packed (S14).
상기 자숙된 닭가슴살을 -20℃ 내지 -15℃에서 20분 내지 40분간 냉각시킨 후 진공포장을 실시한다. 진공포장은 폴리에틸렌 필름, 폴리프로필렌 필름, 저밀도폴리에틸렌 필름, 고밀도폴리에틸렌 필름 등을 사용할 수 있다. 진공포장 압력은 바람직하게는 -1.0k(kgf/cm2) 내지 -0.5k 일 수 있다. 보다 바람직하게는 상기 압력은 -0.1k이다. 진공 포장 단계는 닭가슴살 내부 수분이 외부로 빠져나오지 않게 하는 과정으로서, 본 발명에서는 진공포장 압력을 상기 범위에서 일정하게 유지함으로써, 닭가슴살의 육질이 부드럽고 탄력이 있게 할 수 있다.The boiled chicken breast is cooled at -20°C to -15°C for 20 to 40 minutes and then vacuum-packed. Vacuum packaging can use polyethylene film, polypropylene film, low-density polyethylene film, high-density polyethylene film, etc. The vacuum packaging pressure may preferably be -1.0k (kgf/cm 2 ) to -0.5k. More preferably, the pressure is -0.1k. The vacuum packaging step is a process of preventing the moisture inside the chicken breast from escaping to the outside. In the present invention, by maintaining the vacuum packaging pressure constant in the above range, the meat quality of the chicken breast can be made soft and elastic.
이어서, 상기 진공포장된 닭가슴살을 멸균한다(S15). 상기 멸균 단계는 진공포장된 닭가슴살을 120℃ 내지 130℃ 범위의 온도의 고압 스팀을 가하여 30분 내지 40분간 실시할 수 있다. 보다 바람직하게는 121℃ 내지 125℃의 고압 스팀을 이용할 수 있다. 진공포장된 닭가슴살의 멸균 과정에서 추가로 닭가슴살의 식감을 부드럽게 할 수 있다. Next, the vacuum-packed chicken breast is sterilized (S15). The sterilization step can be performed for 30 to 40 minutes by applying high-pressure steam at a temperature in the range of 120 ℃ to 130 ℃ to vacuum-packed chicken breast. More preferably, high pressure steam of 121°C to 125°C can be used. During the sterilization process of vacuum-packed chicken breast, the texture of the chicken breast can be further softened.
마지막으로 상기 멸균된 닭가슴살을 저온 숙성시킨다(S16). 상기 저온 숙성은 송풍팬 및 원적외선 램프를 구비한 수냉식 숙성실을 이용하여 실시할 수 있으며, 바람직하게는, 35℃ 내지 45℃의 온도에서 22 내지 26시간 동안 실시할 수 있다. 상기 저온 숙성 단계를 통해, 진공포장 내의 닭고기를 부드럽게 하고, 멸균 단계 중 생성된 진공 포장 외부의 수분을 제거할 수 있다. Finally, the sterilized chicken breast is aged at low temperature (S16). The low-temperature aging can be performed using a water-cooled aging chamber equipped with a blowing fan and a far-infrared lamp, and is preferably performed at a temperature of 35°C to 45°C for 22 to 26 hours. Through the low-temperature aging step, the chicken in the vacuum packaging can be softened and the moisture outside the vacuum packaging generated during the sterilization step can be removed.
이하 도 2 내지 도 3을 참조하여 저온 숙성하는 단계에 적용된 본 발명의 숙성 건조장치에 대해 설명한다. Hereinafter, the aging and drying apparatus of the present invention applied to the low temperature aging step will be described with reference to FIGS. 2 and 3.
구체적으로, 본체(11)는 내부에 중간격벽(95,96)을 통해 제1 영역(12a), 제2 영역(12b), 및 제3 영역(12c)으로 구획된 구조로 제공된다. Specifically, the main body 11 is provided with a structure divided into a first region 12a, a second region 12b, and a third region 12c through intermediate partition walls 95 and 96.
한편 제1 영역(12a)는 수분 분리유닛(30A,30B)이 각각 설치되어 냉각수가 흐르는 방열판을 통해 순환 공기 중에 수분을 분리하여 제거한다. 여기서 수분 분리유닛(30A,30B)은 냉각수 공급유닛(40)을 통해 10℃이하의 냉각수를 공급받아 방열판을 통해 순환공기에 포함된 수분을 온도차로 인해 응결시켜 분리시키는 작용을 한다. Meanwhile, in the first area 12a, moisture separation units 30A and 30B are installed to separate and remove moisture from the circulating air through a heat sink through which coolant flows. Here, the moisture separation units (30A, 30B) receive coolant of 10°C or lower through the coolant supply unit (40) and function to condense and separate the moisture contained in the circulating air through the heat sink due to the temperature difference.
제2 영역(12b) 및 제 3영역(12c)에는 각각 원적외선 발열유닛(10A,10B)가 각각 설치되어 컨테이너 박스에 수납된 파우치형 패키징에 원적외선을 가한다. 여기서 본체(11)이 내벽 측에는 제1 원적외선 발열유닛(10A)이 설치되고, 중간격벽(95)에는 제2 원적외선 발열유닛(10B)이 각각 설치된다. 이 원적외선 발열유닛(10A,10B)은 25㎛ 이상의 파장대(원적외선 파장대)를 조사하여, 적외선의 침투 성능이 높이고, 공진 및 공명작용을 통해 파우치형 패키징에 포장된 닭가슴살의 식감을 더욱 부드럽게 하는 작용을 한다. Far- infrared heating units 10A and 10B are installed in the second area 12b and the third area 12c, respectively, to apply far-infrared rays to the pouch-type packaging stored in the container box. Here, the first far-infrared ray heating unit 10A is installed on the inner wall of the main body 11, and the second far-infrared ray heating unit 10B is installed on the intermediate partition 95. This far-infrared heating unit (10A, 10B) irradiates a wavelength range of 25㎛ or more (far-infrared wavelength range), which increases the penetration performance of infrared rays and makes the texture of chicken breast packaged in pouch-type packaging softer through resonance and resonance action. Do it.
한편 상기 제2 영역(12b) 및 제 3영역(12c)에는 각각 배기유닛(50A,50B)이 각각 설치되어 순환공기를 외기로 배출한다. 여기서 배기유닛(50A,50B)은 제2 영역(12b)과 제3 영역(12c)에 순환되는 공기를 외기로 배출시켜 1차적으로 이들 공간에 대한 수분제거(건조)를 한다. Meanwhile, exhaust units 50A and 50B are installed in the second area 12b and the third area 12c, respectively, to discharge the circulating air to the outside air. Here, the exhaust units 50A and 50B exhaust the air circulating in the second area 12b and the third area 12c to the outside air to primarily remove (dry) moisture from these spaces.
또한 제1 영역(12a)과 제2 영역(12b) 사이의 중간격벽(96)에는, 제2 영역으로부터 제1 영역(12a)으로 송풍을 하는 제1 송풍유닛(20A)이 설치된다. 그리고 제1 영역(12a)과 제3 영역(12c) 사이의 중간격벽(96)에는, 제1 영역(12a)으로 부터 제3 영역(12c)으로 송풍을 하는 제2 송풍유닛(20B)이 설치된다. 이에 따라 본체(11)의 내부에서는 도 2의 화살표와 같은 순환 공기흐름을 갖게 된다. Additionally, a first blowing unit 20A that blows air from the second area to the first area 12a is installed on the intermediate partition 96 between the first area 12a and the second area 12b. In addition, a second blowing unit 20B is installed on the intermediate partition 96 between the first area 12a and the third area 12c to blow air from the first area 12a to the third area 12c. do. Accordingly, the inside of the main body 11 has a circulating air flow as indicated by the arrow in FIG. 2.
한편 제2 영역(12b)에는 순환 공기에 대한 살균을 하는 오존 살균기(60)가 설치된다. 즉 파우치형 패키징의 표면에 잔존하거나 발생될 수 있는 곰팡이균이나 기타 유해균을 멸균시키는 역할을 한다. Meanwhile, an ozone sterilizer 60 that sterilizes circulating air is installed in the second area 12b. In other words, it serves to sterilize mold and other harmful bacteria that may remain or develop on the surface of the pouch-type packaging.
또한 수분 분리유닛(30A,30B)은 냉각수 공급유닛(40)이 연결되어 수분 분리유닛(30A,30B)의 방열판에 10℃ 이하의 냉각수를 순환시켜서 공급한다. In addition, the moisture separation units (30A, 30B) are connected to a cooling water supply unit (40) to circulate and supply cooling water of 10°C or lower to the heat sink of the moisture separation units (30A, 30B).
한편 본체(11)의 외부측에는 제어유닛(70)이 설치되어 각 장치의 송풍속도 및 원적외선 온도의 매뉴얼 조작 및 자동조절이 가능하다(인버터 제어방식이 적용될 수 있음). Meanwhile, a control unit 70 is installed on the outside of the main body 11 to enable manual operation and automatic adjustment of the blowing speed and far-infrared temperature of each device (an inverter control method can be applied).
도 3을 참조하면, 본 발명에서 컨테이너 박스(100)는, 파우치형 패키징(200)이 서로 겹쳐지지 않게 수납하도록 다수의 격리벽(150)이 일정간격마다 설치된 것일 수 있다. 여기서 격리벽(150)에는 다수의 통기공(150h)이 형성되어 순환공기에 용이하게 건조될 수 있도록 한다. Referring to FIG. 3, in the present invention, the container box 100 may have a plurality of isolation walls 150 installed at regular intervals to accommodate the pouch-type packaging 200 without overlapping each other. Here, a plurality of ventilation holes 150h are formed in the isolation wall 150 to facilitate drying in circulating air.
이와 같이 구성된 본 발명은 복수의 송풍유닛(20A,20B)을 배치하여 본체(11) 내부의 공기를 순환시켜 파우치형 패키징(200)에 잔존하는 물기를 건조시키고, 복수의 원적외선 발열유닛(10A,10B)을 통해 컨테이너 박스(100)에 수납된 다수의 제품의 숙성시킬 수 있다. 또한 복수의 수분 분리유닛(30A,30B)이 설치된 제1 영역(12a)에서는 수냉식 쿨러(방열판)가 장착되어 파우치형 패키징의 외부에 물기를 제거를 보다 효율적으로 할 수 있다. The present invention configured as described above arranges a plurality of blowing units (20A, 20B) to circulate the air inside the main body (11) to dry the moisture remaining in the pouch-type packaging (200), and a plurality of far-infrared heating units (10A, Through 10B), a number of products stored in the container box 100 can be aged. In addition, a water-cooled cooler (heat sink) is installed in the first area 12a where the plurality of moisture separation units 30A and 30B are installed, so that moisture can be removed from the outside of the pouch-type packaging more efficiently.
또한 제어유닛(70)을 통해 온도제어는 최고 80℃ 까지 제어가능하며, 제습량은 시간당 5ℓ정도이며, 배기유닛(50A,50B)을 통해 제2 영역(12b) 및 제3 영역(12c)에 대한 건조(물기제거) 공정을 지속적으로 할 수 있어 건조효율을 향상시킬 수 있다. In addition, the temperature can be controlled up to 80℃ through the control unit 70, the dehumidification amount is about 5 liters per hour, and the dehumidification amount is distributed to the second area 12b and the third area 12c through the exhaust units 50A and 50B. The drying (removing moisture) process can be performed continuously, improving drying efficiency.
이와 같이 본 발명은 냉각 공정 중에서 파우치형 패키징의 외부에 물기를 완전히 제거하여 곰팡이 발생을 방지하는 동시에 저온 숙성(원적외선)을 통해 식감을 더욱 부드럽게 할 수 있다. In this way, the present invention prevents mold from forming by completely removing moisture from the outside of the pouch-type packaging during the cooling process, while at the same time making the texture softer through low-temperature aging (far-infrared rays).
이상에서는 본 발명을 특정의 실시예에 대해서 도시하고 설명하였지만, 본 발명은 상술한 실시예에만 한정되는 것은 아니며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 이하의 청구범위에 기재된 본 발명의 기술적 사상의 요지를 벗어나지 않는 범위에서 얼마든지 다양하게 변경하여 실시할 수 있을 것이다. In the above, the present invention has been shown and described with respect to specific embodiments, but the present invention is not limited to the above-described embodiments, and those of ordinary skill in the art to which the present invention pertains will appreciate the present invention described in the following claims. It may be implemented with various changes without departing from the gist of the technical idea of the invention.

Claims (6)

  1. 닭가슴살을 선별 및 성형하는 단계;Selecting and forming chicken breast;
    상기 닭가슴살을 염지액에 침지하는 단계;Immersing the chicken breast in a salting solution;
    상기 염지된 닭가슴살을 자숙하는 단계;Boiling the cured chicken breast;
    자숙된 닭가슴살을 -20℃ 내지 -15℃에서 20분 내지 40분간 냉각시킨 후 진공포장하는 단계; 및 Cooling the boiled chicken breast at -20°C to -15°C for 20 to 40 minutes and then vacuum packaging; and
    진공포장된 닭가슴살을 120℃ 내지 130℃에서 30분 내지 40분간 멸균하는 단계; 및 Sterilizing vacuum-packed chicken breast at 120°C to 130°C for 30 to 40 minutes; and
    상기 멸균된 닭가슴살을 저온 숙성하는 단계를 포함하는 닭가슴살 가공식품의 제조방법.A method of producing processed chicken breast food comprising the step of aging the sterilized chicken breast at low temperature.
  2. 제1항에 있어서, According to paragraph 1,
    상기 자숙 단계는, 염지된 닭가슴살을 95℃ 내지 100℃에서 3 내지 5분간 가열하고, 닭가슴살 중심 온도는 60℃인 것을 특징으로 하는 닭가슴살 가공식품의 제조방법.In the boiling step, the salted chicken breast is heated at 95°C to 100°C for 3 to 5 minutes, and the central temperature of the chicken breast is 60°C.
  3. 제1항에 있어서, According to paragraph 1,
    상기 저온 숙성 단계는, 35℃ 내지 45℃의 온도에서 22 내지 26시간 동안 실시되는 것을 특징으로 하는 닭가슴살 가공식품의 제조방법.The low-temperature aging step is a method of producing processed chicken breast food, characterized in that carried out for 22 to 26 hours at a temperature of 35 ℃ to 45 ℃.
  4. 제1항에 있어서, According to paragraph 1,
    상기 염지액은 염지액 총 중량 대비 인산염 3~5 중량%, 소금 0.5~1.5 중량%, 설탕 3~5 중량%, 후추 0.1~1.5 중량%, 탄산수소나트륨 0.1~1.5 중량%, 말토덱스트린 0.5~1.5 중량% 및 정제수 85~90 중량%를 포함하는 것을 특징으로 하는 닭가슴살 가공식품의 제조방법.The salting solution contains 3 to 5% by weight of phosphate, 0.5 to 1.5% by weight of salt, 3 to 5% by weight of sugar, 0.1 to 1.5% by weight of pepper, 0.1 to 1.5% by weight of sodium bicarbonate, and 0.5 to 0.5% of maltodextrin based on the total weight of the salting solution. A method for producing processed chicken breast food, comprising 1.5% by weight and 85 to 90% by weight of purified water.
  5. 제1항에 기재된 닭가슴살 가공식품의 제조방법에 적용된 숙성 건조장치로서, As a maturation drying device applied to the manufacturing method of the processed chicken breast food described in paragraph 1,
    내부에 중간격벽을 통해 제1 영역, 제2 영역, 및 제3 영역으로 구획된 본체; a main body internally divided into a first region, a second region, and a third region through an intermediate partition;
    상기 제1 영역에 설치되어 냉각수가 흐르는 방열판을 통해 순환 공기 중에 수분을 분리하여 제거하는 수분 분리유닛; a moisture separation unit installed in the first area to separate and remove moisture from the circulating air through a heat sink through which coolant flows;
    상기 제2 영역 및 제 3영역 중 적어도 하나에 설치되어 컨테이너 박스에 수납된 파우치형 패키징에 원적외선을 가하는 원적외선 발열유닛; 및 a far-infrared heating unit installed in at least one of the second area and the third area to apply far-infrared rays to pouch-type packaging stored in a container box; and
    상기 제2 영역 및 제 3영역 중 적어도 하나에 설치되어 내부의 순환공기를 외기로 배출하는 배기유닛를 포함하여 이루어진 숙성 건조장치.A maturation drying device comprising an exhaust unit installed in at least one of the second area and the third area to discharge internal circulating air to the outside air.
  6. 제5항에 있어서,According to clause 5,
    상기 컨테이너 박스는, The container box is,
    상기 파우치형 패키징이 서로 겹쳐지지 않게 수납하도록 다수의 격리벽이 일정간격마다 설치된 것을 특징으로 하는 숙성 건조장치. A ripening and drying device characterized in that a plurality of isolation walls are installed at regular intervals to store the pouch-type packaging without overlapping each other.
PCT/KR2023/008767 2022-08-04 2023-06-23 Method for preparing processed chicken breast, and aging and drying device used therefor WO2024029745A1 (en)

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KR10-2022-0097254 2022-08-04
KR10-2022-0116550 2022-09-15
KR1020220116550A KR20240038208A (en) 2022-09-15 2022-09-15 Aging and drying apparatus for retort food

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180082349A (en) * 2017-01-09 2018-07-18 씨제이제일제당 (주) Methods for producing food material and food material
KR102057415B1 (en) * 2019-06-11 2019-12-19 김상덕 Eco heating dryer for agricultural and marineproducts having triple hybrid type far infrared dry apparatus and manufacturing method of organic processed food for agricultural and marineproducts
KR102289415B1 (en) * 2021-02-05 2021-08-12 농업회사법인 주식회사 세이링크 Processing method of chicken breast and processed chicken breast
KR20220004285A (en) * 2020-07-03 2022-01-11 주식회사 상상팩토리 Method for curing meat
KR20220023015A (en) * 2020-08-20 2022-03-02 하 중 김 The infrared multipurpose dryer having encapsulated type structure

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180082349A (en) * 2017-01-09 2018-07-18 씨제이제일제당 (주) Methods for producing food material and food material
KR102057415B1 (en) * 2019-06-11 2019-12-19 김상덕 Eco heating dryer for agricultural and marineproducts having triple hybrid type far infrared dry apparatus and manufacturing method of organic processed food for agricultural and marineproducts
KR20220004285A (en) * 2020-07-03 2022-01-11 주식회사 상상팩토리 Method for curing meat
KR20220023015A (en) * 2020-08-20 2022-03-02 하 중 김 The infrared multipurpose dryer having encapsulated type structure
KR102289415B1 (en) * 2021-02-05 2021-08-12 농업회사법인 주식회사 세이링크 Processing method of chicken breast and processed chicken breast

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