KR101418879B1 - The manufacturing method of functional chicken nuggets - Google Patents

Abstract

The present invention relates to a method for preparing a functional chicken nugget, and more particularly, to a method for preparing a functional chicken nugget by adding a fortified mugwort extract and vitamin C.
As described above, according to the present invention, vitamin C, which has no restriction of seasonal growth factors and has excellent price competitiveness, is used as an antioxidant together with the enhanced extract of Mugwort, thereby slowing the oxidation rate of the fat accelerated in the frying process, And maintain quality by blocking the physico-chemical changes such as formation of the food, and thus it is possible to provide the consumers with functional, well-being meat products with safety, economy and nutrition.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a functional chicken nugget,

The present invention relates to a method for preparing a functional chicken nugget, and more particularly, to a method for preparing a functional chicken nugget by adding a fortified mugwort extract and vitamin C.

Nugget, which is often seen in fast-food restaurants, is a typical frozen food that is popularized by McDonald's in the United States. Due to the busy daily life of modern people and westernization of eating habits, the consumption of fast food type meals which can be eaten easily and easily is increasing. As the economic standard of living is improved, the consumers who are gradually pursuing nutrition and disease prevention oriented well- Not only the taste and nutrition of meat and meat products, but also the safety of them, are showing high interest. Especially, the amount of meat consumption is soaring because it is a high-protein well-being food, which is more favorable to all ages, because it has a soft texture and a variety of cooking processes compared to other meats. In addition, with the increase of women 's social advancement, the eating and drinking culture has developed, and fried foods using chicken have become the main menu of meals.

Studies on conventional processed meat products show that Korean patent No. 10-0415765 (processed chicken meat containing mulberry leaf powder) contains mulberry leaves and can maintain the quality of the product even during storage and can be easily used for breakfast or nutrition Korean Patent No. 10-0502977 (a method for manufacturing chicken meat processing using pineapple) provides pineapple to reduce the intrinsic malabsorption of chicken meat and to promote digestion and absorption of chicken meat. Thereby providing a manufacturing method.

(C18: 1), palmitoleic acid (C16: 1), stearic acid (C18: 0), oleic acid (C18: 1) and linoleic acid (C18: 2) When fried chicken is cooked with cooking oil, the heated cooking oil is absorbed into the meat as a heat transfer medium, the fat of the meat is eluted, and the composition of the fatty acid is changed as it is discharged into the outer cooking oil. The degree of rancidity is accelerated when it becomes fried food rather than maintaining itself, and the faster the unsaturation of unsaturated fatty acid is, the lower the quality of fat-rich meat and fried food. In addition, as the oxidation of fat is promoted, unfavorable flavor and formation of polymer by hydrolysis, increase of free fatty acid and peroxide, and so on, lead to chemical changes.

Frying nuggets using edible oil are foods that use high-temperature heat, so it is difficult to maintain quality and it requires much care. Therefore, it is necessary to develop a nutritional, shelf-stable and economical well-being meat product that can maintain a healthy and affluent life for consumers who are interested in nutrition and safety.

Natural antioxidants in the herb line are limited by seasonal factors and relatively inexpensive synthetic antioxidants dominate the price competitiveness. However, it has been reported that synthetic antioxidants have a negative impact on health. Therefore, vitamin C, widely used in the food industry and highly competitive in price, is added together with a natural antioxidant, Ganoderma lucidum extract, in order to reduce the use of expensive and expensive natural antioxidants, The result of the iterative research is as follows.

It is an object of the present invention to provide a high-protein well-being food product which is capable of slowing the oxidation rate of the fat accelerated in the frying process and preventing the physicochemical changes such as formation of an unpleasant flavor and a polymer by hydrolysis, The present invention has been completed in order to produce a well - being meat product by adding a fortified mugwort extract and vitamin C to poultry meat.

As a result, the present invention provides an optimal mixture ratio of antioxidants, together with a potato extract, which has no restriction on the factors of seasonal cultivation in the functional chicken nuggets and has excellent price competitiveness, and enhances the shelf life according to the antioxidant synergistic effect. And to provide a method for manufacturing a functional chicken nugget having the economical efficiency.

In order to accomplish the above object, the present invention provides a method for producing chicken nuggets, comprising the steps of: crushing chicken meat breasts to produce crushed chicken breasts; crushing chicken meat breasts and chicken meat skins; adding ice; 50% ethanol was added to the dried and ground rapeseed leaves, and the mixture was immersed at 15 to 25 ° C for 18 to 28 hours, filtered and then filtered to obtain a filtrate of 35 to 45 , The crude chicken breast prepared in the first step, the bound meat prepared in the second step, the fortified mugwort extract prepared in the third step and the vitamin C were mixed A fourth step of preparing mixed meat, and a fifth step of molding the mixed meat prepared in the fourth step and heat-treating the mixed meat.

In the second step, the meat meat is prepared in a ratio of 6: 3: 1 of chicken breast, chicken skin and ice.

In the second step, 1.0 to 2.0 parts by weight of salt and 0.1 to 0.6 parts by weight of phosphate are added to 100 parts by weight of a mixture of 60 to 80% by weight of chicken breast and 20 to 40% .

And 0.01 to 0.2 parts by weight of the extract of Artemisia cinnamoides and 0.01 to 0.1 parts by weight of vitamin C, based on 100 parts by weight of the mixture of 60 to 80% by weight of chicken breast and 20 to 40% by weight of connective meat in the fourth step do.

The heat treatment in the fifth step is characterized by being fried in edible oil at 150 to 200 DEG C for 3 to 10 minutes.

As described above, according to the present invention, vitamin C, which has no restriction of seasonal growth factors and has excellent price competitiveness, is used as an antioxidant together with the enhanced extract of Mugwort, thereby slowing the oxidation rate of the fat accelerated in the frying process, And maintain quality by blocking the physico-chemical changes such as formation of the food, and thus it is possible to provide the consumers with functional, well-being meat products that are safer, economical and nutritious.

FIG. 1 shows a method for producing a functional chicken nugget to which a green tea leaf extract and vitamin C are added.
FIG. 2 shows the pH change of chicken nuggets to which the extract of Mugwort is added and vitamin C is added.

Hereinafter, the present invention will be described in detail.

Kangwon mugwort is a perennial plant of Chrysanthemum spp. Which is native to Korea and has been widely used as an important medicinal plant since ancient times. In particular, it is known to be effective in the treatment of chronic gastrointestinal diseases, asthma, insect and odor. It grows straight to about 70cm tall, broad leaf, dark green, split into lion-like shape, and it is mixed up with the stamina. It has white hairs on its back and has distinctive fragrance. The unique flavor and taste of Ganghwa spice has been used as various types of food. Recently, researches for application to food have been actively conducted by utilizing the unique physiological activity of Ganoderma spp.

Vitamin C is an antioxidant that protects the body against free radicals and is one of the trace elements for maintaining the function and health of the human body. It helps the body resist infection and helps to heal wounds and keep tissues healthy.

The present invention provides a method for producing functional chicken nuggets comprising chicken breast, joint meat, fortified mugwort extract and vitamin C.

1. Step 1: Manufacture of chicken breasts

Crush the chicken breasts to produce crushed chicken breasts.

2. Step 2: Manufacture of binder meat

After crushing the chicken breast and chicken skin, add ice and use three seasons to produce emulsified binder meat.

At this time, it is preferable that the meat is prepared in a ratio of 6: 3: 1 of chicken breast, chicken skin and ice. This is because acid peel may occur when chicken meat content is higher, and binding ability of the meat is lowered when chicken meat skin content is lowered.

At this time, 1.0 to 2.0 parts by weight of salt and 0.1 to 0.6 parts by weight of phosphoric acid are added to 100 parts by weight of the mixture of 60 to 80% by weight of chicken breasts and 20 to 40% .

In addition, sugar, onion powder, garlic powder, ginger powder, pepper and the like can be added as a sub ingredient and it can affect the quality characteristics of chicken nuggets according to the amount added.

3. Stage 3: Preparation of extracts of Mugwort

50% ethanol was added to the dried and crushed green cabbage leaves, and the mixture was immersed at 15 to 25 캜 for 18 to 28 hours, filtered, and concentrated under reduced pressure at 35 to 45 캜 to prepare an agaric potato extract. When 50% ethanol is used as an extraction solvent, it has the highest antioxidant activity, and includes a step of concentrating under reduced pressure to remove ethanol.

4. Fourth step: Mixed meat production

The mixed meat is prepared by mixing the crushed chicken breasts produced in the first step, the bound meat prepared in the second step, and the extracted mugwort extract and the vitamin C prepared in the third step.

At this time, 0.01 to 0.2 parts by weight, preferably 0.1 part by weight, and preferably 0.01 to 0.1 part by weight of the extract of Artemisia capillaris Extract, 100 parts by weight of a mixture of 60 to 80% by weight of chicken breast and 20 to 40% Preferably 0.05 part by weight, is most effective.

5. Fifth Process: Processing

The mixed meat prepared in the fourth step is molded and heat-treated.

At this time, it is preferable that the heat treatment is fried for 3 to 10 minutes in edible oil at 150 to 200 ° C.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Examples. Manufacture of functional chicken nuggets

The preparation method of the functional chicken nugget to which the enhanced mugwort extract and the vitamin C are added is shown in FIG. 1, and the compounding ratio is shown in Table 1.

1) Manufacture of chicken breasts

Broiler chickens were prepared using a chopper (Maine, PM-100, Spain) equipped with 8 mm plates.

2) Manufacture of binder meat

Chicken breast and chicken skin were crushed using a chopper equipped with an 8 mm plate (chopper, Mainca, PM-100, Spain), and then added with ice, salt, phosphate and cut in three cutters (MADO, MSK760, Germany) To produce emulsified binder meat.

3) Preparation of potato extract

To 30 g of dried and ground powdered persimmon leaves, 600 mL of 50% ethanol was added, and the suspension was immersed at 20 ° C. for 24 hours, filtered, and concentrated under reduced pressure at 45 ° C. using a vacuum condenser.

4) Manufacture and processing of mixed meat

Mixed meat (Mixer, MANCA, RM-90, Spain) was used to prepare mixed meat, and the nugget was uniformly weighed 45 g and 1 g. And then fried for 5 minutes in cooking oil at 180 ° C using a fryer (Fryer, DONGHWA, DHF520, Korea) and stored at 4 ° C. In the control, 0.05% of vitamin C and 0.05% of vitamin C were added as a positive control and 0.2% of vitamins C and 0.05% of vitamin C, respectively. The extracts were prepared by adding 0.05% of the extract of Mugwort mugwort, 0.05% of vitamin C and 0.1% of Mugwort extract.

Experimental Example 1. Measurement of pH

5 g of the sample was mixed with 20 mL of distilled water and homogenized at 8,000 rpm for 1 minute using Ultra Turrax (Janken and Kunkel, Model No. T25, Germany) and then measured using a glass electrode pH meter (Mettler toledo 340, Switzerland) .

As a result, the pH of the treatments containing the extract of Artemisia princeps were significantly higher than those of the control ( P <0.05). It was concluded that the extracts of Ganoderma lucidum were more effective than those of the control and other treatments. The pH change of the chicken nugget containing the potato extract and vitamin C was shown in FIG.

Experimental Example 2. Chromaticity Measurement

Using a chroma meter (CR 210, Minolta, Japan), the surface of the sample was measured by using a L ^* -value representing lightness, an a ^* -value representing redness and yellowness b ^* - values were measured. The standard color at this time was a calibration plate with L ^* - value of 96.53, a ^* - value of -0.21 and b ^* - value of 2.33.

As a result, color (L ^* ), yellowness (b ^* ) value increased and redness (a ^* ) value decreased with increasing storage days. GE 0.2 (supplemented with 0.2% strength mugwort) showed significantly lower lightness (L *) and redness (a *) values as compared to control and other treatments because the mugwort extracts affected the chicken nugget color (L *) and redness (a *) and increased yellowness (b *).

Experimental Example 3. Measurement of Peroxide Value and Conjugated Dienes

The peroxide value was measured according to the AOCS method, and the value was expressed in meq peroxide / kg. The fat from the control and treatments extracted with the Folch method was collected in 0.5 to 1 g each in a 250 mL Erlenmeyer flask and 25 mL of a 3: 2 mixed solution of acetic acid (HOAc) -chloroform (CHCl ₃ ) was stirred and dissolved. Then, saturated iodine potassium (potassium iodine, KI) solution was added and left in a dark place for 10 minutes. After 10 minutes, 30 mL of water was added, and 1 mL of 1% starch solution was added. The titration was made when the color of the starch was lost with 0.01 N Na ₂ S ₂ O ₃ (sodium thiosulfate) solution. The calculation was made according to the following equation.

  a: Titration number of 0.01 N sodium thiosulfate solution (mL)

  b: Consumed amount of 0.01 N sodium thiosulfate solution in the blank test (mL)

  f: Potency of 0.01 N sodium thiosulfate solution

The conjugated diacid was determined by the method of Prasetyo, Chia, Hughey, and Were (2008). 0.015 g of the extracted fat was quantified in a volumetric flask and 25 mL of isooctane was added and the absorbance was measured at 234 nm.

As a result, the peroxide value and the conjugated dienes, which are the primary oxidation indicators of fat, were also significantly higher than the other treatments in which the control was added with the potato extract ( P < 0.05). The peroxide value of control, VC, VC + GE 0.01, and VC + GE 0.05 increased with storage period and decreased from the third day after storage. Conjugated diacylglycein increased and decreased until day 7 of storage. The treatments of GE 0.2 and VC + GE 0.1 tended to increase continuously until day 12 of storage ( P <0.05).

Experimental Example 4. Measurement of Thiobarbituric acid (TBA value)

Thiobarbituric acid (TBA) was measured by Tarladgis et al. (1960). To 10 g of sample and 50 mL of distilled water, 0.2 mL of BHT was added and homogenized. Then 47.5 mL of distilled water and 2.5 mL of 4N HCl were added to the TBA column and 50 mL of the distillate was collected using a distiller. 5 mL of the collected distillate and 5 mL of TBA reagent were mixed in a test tube and reacted at 100 ° C. for 30 minutes. After the reaction, the tube was allowed to stand for cooling and the absorbance was measured at 538 nm.

  TBA value (mg / kg) = measured value (O.D) x 7.8 (factor)

As a result, the lipid rancidity as a secondary oxidative index of fat increased significantly ( P <0.05) as the storage period elapsed in the control and all treatments ( P <0.05) ( P <0.05) compared to the control group.

Experimental Example 5. Sensory Test

The panelists consisted of 8 trained panelists and each product was rated as 10 out of 10 for each color, year, flavor, juiciness and overall preference. In the evaluation table, 10 points were the best and 1 point was the worst quality condition.

As a result, the sensory evaluation did not show any significant difference in the evaluation items (year, flavor, juiciness, overall acceptability) except for the color, because the intrinsic color of the extract of Cordyceps spp. .

The results of this experiment were statistically analyzed by ANOVA of SAS (Statistics Analytical System, USA, 2008) package program and the significance (p <0.05) of the treatment interval was tested by Duncan's multiple range test.

The lipid peroxidation index, conjugated diacid value, and lipid rancidity measurement showed that antioxidant synergistic effect was exhibited by the antioxidant extract and vitamin C, The optimal mixing ratio was VC + GE 0.1 (0.1% strength wormwood, 0.05% vitamin C).

Having described specific portions of the present invention in detail, it will be apparent to those skilled in the art that this specific description is only a preferred embodiment and that the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

A method for producing chicken nuggets,
A first step of pulverizing chicken meat breasts to produce crushed chicken breasts,
After crushing the chicken breast and chicken skins, add the ice, salt, phosphate, sugar, onion powder, garlic powder, ginger powder and pepper, and emulsify the binder meat using three seasons. , Chicken meat skins and ice were mixed at a weight ratio of 6: 3: 1, and the salt and phosphate were mixed with 2.0 parts by weight and 0.1 part by weight, respectively, of 100 parts by weight of the crushed chicken breast prepared in the first step In the second step,
A third step of adding 600 mL of 50% ethanol to 30 g of dried and crushed green squid leaves, dipping the mixture at 25 DEG C for 18 hours, filtering and concentrating the mixture at 35 DEG C under reduced pressure,
Mixed meat was prepared by mixing the crushed chicken breasts prepared in the first step, the bound meat prepared in the second step, the extracted mugwort extract prepared in the third step and the vitamin C, % And 20% by weight, and mixing a mixture of 0.1 part by weight of the mugwort extract and 0.05 part by weight of vitamin C per 100 parts by weight of the chicken breast meat and the combined meat body,
And a fifth step of molding the mixed meat prepared in the fourth step and heat-treating the mixed meat at 200 ° C for 3 minutes. delete delete delete delete

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