KR102674219B1 - Preparing method of chicken breast using sous-vide recipe - Google Patents

Abstract

The present invention includes a first process of selecting chicken breast by deboning and shaping it to fit the product size; A second process of immersing the selected chicken breast by mixing it with black pepper or sauce or dissolving a salting agent in purified water; A third process of putting the mixed or immersed chicken breast into the inner packaging material and then vacuum packaging it; A fourth process of putting the vacuum-packed product into a sous vide device and heating it at a temperature of 60-65°C for 50-70 minutes; A fifth process of putting the heated product into a cooling tank and first cooling it with cooling water at 15 to 20°C; And a sixth process of putting the primary cooled product into an IQF device and performing secondary individual rapid cooling at a temperature of -60 to -50℃, then maintaining the secondary individually rapid cooling product at -18℃ or lower. It provides a method of processing chicken breast using a sous vide recipe, which is characterized by:

Description

How to process chicken breast using sous vide recipe {Preparing method of chicken breast using sous-vide recipe}

The present invention relates to a method of processing chicken breast using a sous vide method, and more specifically, to a method of processing chicken breast using a sous vide method that improves the original taste and quality of chicken breast, including an individual quick freezing process for mass distribution. It's about.

Sous Vide is a low-temperature vacuum cooking method to maintain nutrients, texture, and taste at their best. Sous vide is a food preservation method that was first invented in 1799 by Benjamin Thomson, Count Rumford in England in the form of using air, and was brought to light by American and French engineers in the 1960s, and was discovered by George Fralu in 1974. This recipe was developed by Bruno Goussault after being used to cook foie gras by Pralus. Sous vide cooking has been used in some high-end restaurants in Europe since the 1970s, but has recently been introduced to Korea and is being used in high-end menus in restaurants and hotels.

The advantage of this sous vide cooking method is that it preserves the natural taste of the ingredients and retains all of the best texture, flavor, and nutrients. In particular, the texture is excellent, and meat is prevented from becoming tough due to protein deformation when cooked at high temperatures. It can maintain softness and moisture, and has the characteristic of heating the outside and inside of food evenly.

For example, in the case of pork cutlet or fried chicken, if the meat is fried and then placed in high temperature oil of 150 to 250°C, it is fried by the high temperature oil. In this case, while the outside of the batter is fried crispy with high-temperature oil, the meat is cooked slowly, so in the case of pork cutlet or chicken after frying, the crispiness of the batter becomes hard as it ages, and the meat is cooked. As this decreases, there is a problem of inconvenience in ingestion and deterioration of texture.

In contrast, sous vide cooking has the effect of improving the convenience of eating and texture as all parts of the meat are cooked almost simultaneously as it is cooked slowly at a low temperature.

In other words, the advantage of sous vide cooking is that it preserves the best texture, aroma, and nutrients by preserving the natural taste of the ingredients, and is known to be especially excellent in terms of texture. This is because sous vide cooking is performed at low temperatures, eliminating the This is because protein deformation and resulting toughness are prevented.

However, currently in Korea, ham and sausages are produced using smokehouses or other similar machines rather than professional sous vide equipment, and sous vide cooking methods are applied without special concerns about mass distribution. This production method is the original sous vide cooking method. It has the disadvantage of failing to achieve its purpose and causing large temperature differences, making the meat dry and nutritional components not being maintained. In addition, when regular freezing or rapid freezing is used, there is a problem of drips escaping during the freezing process, causing nutrients and juice to escape.

Accordingly, the present inventors thought about solving the above-mentioned shortcomings and found that when processing chicken breast, by introducing a sous vide device and IQF (quick individual freezing) into the process, products with better quality than existing products can be produced. With this in mind, the present invention was developed.

The present invention was developed to solve the above problems, and includes an individual quick freezing process in the process of processing chicken breast using sous vide cooking, thereby improving the quality of chicken breast for mass production and frozen distribution. The purpose.

The present invention includes a first process of selecting chicken breast by deboning and shaping it to fit the product size; A second process of immersing the selected chicken breast by mixing it with black pepper or sauce or dissolving a salting agent in purified water; A third process of putting the mixed or immersed chicken breast into the inner packaging material and then vacuum packaging it; A fourth process of putting the vacuum-packed product into a sous vide device and heating it at a temperature of 60-65°C for 50-70 minutes; A fifth process of putting the heated product into a cooling tank and first cooling it with cooling water at 15 to 20°C; And a sixth process of putting the primary cooled product into an IQF device and performing secondary individual rapid cooling at a temperature of -60 to -50℃, then maintaining the secondary individually rapid cooling product at -18℃ or lower. It provides a method of processing chicken breast using a sous vide recipe, which is characterized by:

In one embodiment of the present invention, the selected chicken breast may be 110 g or more.

In one embodiment of the present invention, the sauce may be Thai hot chili, teriyaki, onion, or tteokbokki sauce.

In one embodiment of the present invention, the sauce may be 30 to 34 g.

The present invention was developed to solve the above problem, and has the effect of increasing the quality of the processed chicken breast by including an individual quick freezing process in the process of processing chicken breast using the sous vide method.

Figure 1 is a diagram showing the manufacturing process of the chicken breast processing method using the sous vide recipe according to the present invention.
Figure 2 is a diagram showing FE-SEM measurement results of examples according to freezing conditions.

Additional objects, features and advantages of the present invention may be more clearly understood from the following detailed description and accompanying drawings.

Prior to a detailed description of the present invention, it should be noted that the present invention is capable of various modifications and may have various embodiments, and the examples described below and shown in the drawings are not intended to limit the present invention to specific embodiments. No, it should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.

The terms used in this specification are merely used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that it does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

In addition, when describing with reference to the accompanying drawings, identical components will be assigned the same reference numerals regardless of the reference numerals, and overlapping descriptions thereof will be omitted. In describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

Figure 1 is a diagram showing the manufacturing process of the chicken breast processing method using the sous vide recipe according to the present invention.

Referring to Figure 1, the present invention includes a first process of selecting chicken breast by deboning and shaping it to fit the product size; A second process of immersing the selected chicken breast by mixing it with black pepper or sauce or dissolving a salting agent in purified water; A third process of putting the mixed or immersed chicken breast into the inner packaging material and then vacuum packaging it; A fourth process of putting the vacuum-packed product into a sous vide device and heating it at a temperature of 60-65°C for 50-70 minutes; A fifth process of putting the heated product into a cooling tank and first cooling it with cooling water at 15 to 20°C; And a sixth process of putting the primary cooled product into an IQF device and performing secondary individual rapid cooling at a temperature of -60 to -50℃, then maintaining the secondary individually rapid cooling product at -18℃ or lower. Provides a method of processing chicken breast using the sous vide method.

The first process is a selection process for chicken breast, in which chicken breast is deboned and shaped using a knife, cutting board, etc., and then selected.

The chicken breast is made from chicken breast from which the outer packaging material (p-box) and inner packaging material (vinyl) have been removed through the seaweed process. Deboned and shaped chicken breasts are visually selected, and the selected chicken breasts are preferably 110g or more when weighed on a scale.

The first process is preferably performed while maintaining a temperature of 15°C or lower.

The second process is a processing process of the selected chicken breast, and the selected chicken breast is mixed with additives or immersed by dissolving a salting agent in purified water. That is, the selected chicken breast can be processed by either mixing it with weighed additives or dissolving a salting agent in purified water and immersing it.

The auxiliary material is black pepper or sauce, and when the selected chicken breast is mixed with black pepper, it means “pure chicken breast” and when mixed with sauce, it means “source chicken breast”. The selected chicken breast is salted in purified water. If the agent is dissolved and immersed, it means “delicious chicken breast.”

The pure chicken breast includes chicken breast and black pepper, the source chicken breast includes chicken breast and sauce, and the delicious chicken breast includes chicken breast, purified water, and a salting agent.

The black pepper is preferably included in an amount of 1 part by weight based on 100 parts by weight of pure chicken breast.

The sauce may be Thai hot chili, teriyaki, onion, or tteokbokki sauce, and is preferably 30 to 34 g when weighed.

The Thai hot chili sauce includes tomato ketchup, purified water, mild sriracha chili sauce, sugar, sweet chili sauce, and ground garlic, and the Thai hot chili sauce is preferably contained in an amount of 21.43 parts by weight compared to 100 parts by weight of chicken breast in the sauce. do.

The teriyaki sauce contains purified water, sugar, mixed soy sauce, starch syrup, modified starch, and fructose, and the teriyaki sauce is preferably contained in an amount of 21.43 parts by weight based on 100 parts by weight of sauce chicken breast.

The onion sauce includes purified water, mayonnaise, onion dice, sugar, fermented vinegar, cooking cream, and powdered onion, and the onion sauce is preferably contained in an amount of 21.43 parts by weight based on 100 parts by weight of the sauce chicken breast.

The Tteokbokki sauce includes red pepper paste, purified water, sugar, fructose, and tomato ketchup, and the Tteokbokki sauce is preferably contained in an amount of 21.4 parts by weight compared to 100 parts by weight of the sauce chicken breast.

When processing the selected chicken breast by mixing it with secondary raw materials, it is preferable to carry out the process while maintaining the temperature below 15°C.

The purified water is preferably included in an amount of 20.20 parts by weight based on 100 parts by weight of Delicious chicken breast, and the salting agent is preferably included in an amount of 3.00 parts by weight compared to 100 parts by weight of Delicious chicken breast.

When processing the selected chicken breast by immersing it in purified water with a salting agent dissolved in it, it is preferable to do so while maintaining a temperature of -2 to 5°C.

The third process is a packaging process for processed chicken breast, and the chicken breast that has been mixed or soaked is placed in the inner packaging material and then vacuum-packed.

If the chicken breast is pure chicken breast or Delicious chicken breast, 110g/EA is added, and if the chicken breast is sauce chicken breast, 140g/EA is added to the inner packaging material (PE) and then vacuum-packed.

At this time, if the waiting time (more than 2 hours) for the heating process described later after inner packaging is delayed, the vacuum-packed chicken breast, that is, the semi-finished product, should be immediately stored in a refrigerated warehouse and used.

The fourth process is a sous vide cooking process, in which the vacuum-packed product is placed in a sous vide device and heated at a temperature of 60 to 65°C for 50 to 70 minutes.

Sous vide cooking is a cooking method in which food contained in a sealed bag, such as vacuum packaging, is slowly heated with water at a calculated temperature. By heating under the above temperature and time conditions, deformation of the texture of chicken breast products can be minimized and nutrition preserved. It can be done and stored for a long time.

The fifth process is a cooling process, in which the product that has been heated in the sous vide device is placed in a cooling tank and first cooled with cooling water at 15 to 20°C.

The sixth process is an Individual Quick Freezing (IQF) process, in which the first cooled product is put into the IQF device and subjected to second individual quick cooling at a temperature of -60 to -50°C. The cooled product is kept below -18℃, and the quality of mass-produced and frozen distributed chicken breast can be improved through this IQF process.

Afterwards, the inner packaging product that has fallen from the IQF can be inspected for packaging paper, seals, etc., and then the outer packaging process can be performed, in which the outer packaging is carried out in a P-BOX. After the outer packaging process, iron (Fe) and stainless steel (STS) are detected while passing through a metal detector. ), etc., can be carried out a metal detection process to detect metal contaminants mixed into products.

The metal detection process is terminated when more than 4.0 mm of Fe and 7.0 mm of SUS are not detected.

Hereinafter, it will be described in detail through an experimental example tested using the chicken breast processing method using the sous vide recipe according to the present invention.

Example

1. Comparison of physical properties and water retention capacity according to freezing conditions

1-1. Freezing conditions

The chicken breast used in the examples was provided by EN Food Co., Ltd. The sous vide chicken breast frozen under different freezing conditions was refrigerated at 4°C for 24 hours and its physical properties were examined after thawing.

Table 1 below shows the freezing conditions of the examples.

division storage temperature Freezing conditions Example 1 -18℃ frozen Example 2 -35℃ sudden movement Example 3 -50℃ IQF

2-2. Comparison of physical properties

The texture of chicken breast was measured for hardness, springness, gumminess, chewiness, and cohesiveness using a texture analyzer (TA-XT2, Stable Micro System Ltd., Surrey, U.K.). Measurements were made, and each sample was molded into a size of 1 cm × 1.5 cm and measured 20 times repeatedly, then presented as the average.

The physical property indicators measured in this experiment are as follows.

1) Hardness: The amount of resistance to deformation of an object when it is pushed against another object.

2) Springiness: A property that indicates the extent to which an object quickly returns to its original shape when the force is removed after bending, pressing, or pulling.

3) Gumminess: Energy required to chew semi-solid food until it can be swallowed.

4) Chewiness: A textural term related to a measure of the degree to which a food must be chewed in the mouth or the amount of effort required to chew. Characteristics such as toughness, rubberiness, and leatheriness.

5) Cohesiveness: The internal bonding force necessary to maintain the shape of food. Resilience to deformation.

Table 2 below shows the physical properties of the examples.

division Hardness (gf) Elasticity (%) swordsman (gf) Chewability (gf) cohesiveness Example 1 3.97 65.14 0.80 0.51 0.19 Example 2 3.31 71.51 0.63 0.45 0.19 Example 3 3.24 71.74 0.63 0.43 0.18

Referring to Table 2, Example 3 had lower hardness, higher elasticity, lower gumminess, lower chewiness, and lower cohesiveness compared to Examples 1 and 2, showing excellent overall physical properties, which resulted in chicken It was confirmed that when breast meat is manufactured through an individual quick-freezing process below -50 degrees, it is convenient for consumption, is fresh, and quality is improved.

1-3. Comparison of water retention capacity

1-3-1. Drip loss

Measure the weight of chicken breast, excluding the weight of the bag, of chicken breast that has been refrigerated and thawed for 24 hours at 4℃, and measure the weight of the meat after removing the juice, and express it as [1-(meat with the juice removed/meat excluding the weight of the bag)*100]. Drip loss was measured, and each sample was measured 10 times repeatedly and presented as the average.

Table 3 below shows the Drip loss of the example.

division before (meat excluding bag weight) (g) after (meat with juice removed) (g) Drip loss(%) Example 1 119.87 99.05 17.37 Example 2 119.56 99.06 17.14 Example 3 118.15 99.94 15.41

Referring to Table 3, Example 3 showed a lower drip loss value compared to Examples 1 and 2, which means that when chicken breast is manufactured through an individual quick freezing process at -50 degrees Celsius or lower, loss due to outflow of meat juice Not only was there less weight loss, but it was also confirmed that nutritional losses such as proteins, vitamins, and minerals were small.

1-3-2. Heating loss

Measure the weight of chicken breast thawed by refrigerating it at 4℃ for 24 hours before heating, heat it at 80℃ for 30 minutes, leave it at room temperature for 10 minutes, measure the weight of the meat after heating, and measure [1-(after cooking/before cooking). )*100], the loss on heating was measured, and each sample was measured 10 times repeatedly and presented as the average.

Table 4 below shows the heating loss of the examples.

division before cooking(g) after cooking(g) cooking loss(%) Example 1 99.43 76.78 22.79 Example 2 97.32 75.18 22.73 Example 3 97.90 75.92 22.45

Referring to Table 4, Example 3 showed a lower heating loss compared to Examples 1 and 2, which shows that when chicken breast is manufactured through an individual quick freezing process at -50 degrees Celsius or lower, moisture loss during cooking is reduced. It was confirmed that the heating loss could be reduced and minimized.

2. FE-SEM measurements

The chicken breasts of Examples 1 to 3 were histologically compared using a Field Emission Scanning Electron Microscope (FE-SEM), and the chicken breasts of Examples 1 to 3 were naturally thawed under the same conditions. Afterwards, FE-SEM photos were taken.

Figure 2 is a diagram showing FE-SEM measurement results of examples according to freezing conditions.

Referring to Figure 2, Example 3 overall had a more uniform meat texture compared to Examples 1 and 2, and in particular, Examples 1 and 2 showed increased loss of meat juice as it was slowly frozen, resulting in a lot of destruction of meat tissue. I was able to confirm what had happened. On the other hand, in Example 3, it was confirmed that by freezing at -50 degrees Celsius or less within 50 minutes during IQF freezing, loss of meat juice was minimized and preservation of meat juice was improved, thereby reducing meat tissue destruction and maintaining meat texture.

Claims (4)

A first process of selecting chicken breast by deboning and shaping it to fit the product size;
A second process of immersing the selected chicken breast by mixing it with black pepper or sauce or dissolving a salting agent in purified water;
A third process of putting the mixed or immersed chicken breast into the inner packaging material and then vacuum packaging it;
A fourth process of putting the vacuum-packed product into a sous vide device and heating it at a temperature of 60-65°C for 50-70 minutes;
A fifth process of putting the heated product into a cooling tank and first cooling it with cooling water at 15 to 20°C; and
Including the sixth process of putting the primary cooled product into the IQF device and performing secondary individual rapid cooling at a temperature of -60 to -50 ℃, and then maintaining the secondary individual rapid cooling product at -18 ℃ or lower. Chicken breast processing method using a sous vide recipe, characterized by:
According to paragraph 1,
A method of processing chicken breast using a sous vide recipe, characterized in that the selected chicken breast is 110 g or more.
According to paragraph 1,
A method of processing chicken breast using a sous vide method, wherein the sauce is Thai hot chili, teriyaki, onion, or tteokbokki sauce.
According to paragraph 1,
A method of processing chicken breast using a sous vide recipe, characterized in that the sauce is 30 to 34 g.