KR102740813B1 - Chicken curing agent and manufacturing method for cured chicken using the same - Google Patents

Abstract

The present invention relates to a chicken curing agent and a method for producing cured chicken using the same.
A chicken brine according to one embodiment of the technical idea of the present invention contains 250 to 350 parts by weight of awase miso, 150 to 250 parts by weight of koshigouji miso, 100 to 200 parts by weight of chicken stock, 150 to 250 parts by weight of rice flavor, 10 to 30 parts by weight of garlic powder, 20 to 40 parts by weight of sugar, 10 to 30 parts by weight of MSG, and 30 to 70 parts by weight of baking soda.
According to the various embodiments of the technical idea of the present invention, the chicken brine using the above-described composition can be uniformly absorbed into the chicken by using the miso containing salt, thereby removing the unpleasant odor and promoting the tenderization of the chicken, thereby producing chicken with excellent flavor and texture.

Description

{CHICKEN CURING AGENT AND MANUFACTURING METHOD FOR CURED CHICKEN USING THE SAME}

The present invention relates to a chicken brine and a method for producing brine chicken using the same, and more specifically, to a chicken brine using miso containing salt, thereby forming the chicken brine, so that the brine is uniformly absorbed into the chicken to remove unpleasant odors and promote tenderization of the chicken, thereby providing excellent flavor and texture, and a method for producing brine chicken using the same.

In general, chicken is used widely in cooking around the world because it is softer, has a milder flavor, and is more nutritious than regular meat. Chicken has begun to be recognized as an excellent food due to its low-fat, low-calorie, low-cholesterol, and high-protein characteristics, and this has naturally led to an increase in consumption among modern people who value nutrition and health.

Chicken is known to have a mild flavor and easy digestion and absorption because its fibers are thinner and softer than beef or pork and are not mixed in the muscles. For example, representative Korean dishes using the chicken include samgyetang, dakgalbi, buldak, whole chicken, dakbokkeumtang, and barbecued chicken.

When using chicken as an ingredient in fried chicken or barbecue chicken, the chicken is usually soaked in a brine solution and left to marinate at a low temperature for approximately 24 hours.

This brining is a method to increase salinity when processing chicken. When the brining solution is added to the meat, a swelling phenomenon occurs. This is because the brining solution added to the meat increases water absorption due to the effect of osmotic pressure, and the physical structure within the myofibrils is weakened and myosin-actin interaction occurs, which increases protein solubility and enhances water retention. In addition, brining enhances the color, juiciness, and flavor of meat products, and increases the storage capacity of raw meat through antibacterial action.

However, conventional chemical curing agents have been problematic in that they do not sufficiently remove the chicken's unique odor and lack a deep flavor and crispy texture. In addition, chemical curing agents have been problematic in that they increase food safety concerns.

To solve these problems, Korean Patent Publication No. 10-2017-0118424 proposed a meat curing agent using seaweed, raw onion, garlic, etc. In addition, Korean Patent Publication No. 10-2015-0060464 proposed a method for curing chicken using beer, salt, natural seasoning, yeast, lactic acid bacteria, etc. However, all of the prior documents had the disadvantage of making it difficult to sufficiently enhance the flavor and texture of chicken.

Therefore, the development of new salting methods that are more delicious and fit the tastes of health-conscious modern consumers is a major research area in the industry.

Domestic registration patent No. 10-2433777 (registered on August 12, 2022) Domestic registration patent No. 10-2538030 (registered on May 24, 2023) Domestic registration patent No. 10-1495731 (registered on February 16, 2015)

The problem to be solved by the present invention is to provide a chicken brine using miso containing salt, thereby removing unpleasant odors by being uniformly absorbed into the chicken and promoting tenderization of the chicken, thereby providing a chicken brine with excellent flavor and texture, and a method for producing brine chicken using the same.

In addition, another problem that the present invention seeks to solve is to provide a chicken curing agent and a method for manufacturing cured chicken using the same that can realize the unique soft texture of chicken while improving flavor and satisfying consumers' desire for new flavors, as well as satisfying both the health orientation and preference of modern consumers.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In one embodiment of the technical idea of the present invention, a chicken curing agent is disclosed.

The above chicken brine is contained in a weight ratio of 250 to 350 parts by weight of awase miso, 150 to 250 parts by weight of koshigouji miso, 100 to 200 parts by weight of chicken stock, 150 to 250 parts by weight of rice flavor, 10 to 30 parts by weight of garlic powder, 20 to 40 parts by weight of sugar, 10 to 30 parts by weight of MSG, and 30 to 70 parts by weight of baking soda.

It can be used by mixing 300 to 400 g of the curing agent consisting of the above awase miso, shioji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda per 1 liter (L) of purified water.

In addition to the above awase miso, shioji miso, chicken stock, sesame oil, garlic powder, sugar, MSG, and baking soda, a seasoning solution may be further included, and the seasoning solution may be included in an amount of 20 to 50 parts by weight of the total content of the chicken brine.

The above seasoning solution is prepared by mixing 1,000 to 2,000 parts by weight of purified water with respect to 100 parts by weight of the total content of the mixture consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onion, and kelp, heating the mixture at a temperature of 90 to 95°C for 1 to 5 hours to prepare a hot water extract, removing the solid content consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onion, and kelp from the hot water extract to prepare an extract solution, and mixing 5 to 15 parts by weight of sea salt with respect to 100 parts by weight of the total content of the extract solution.

The above mixture may be included in a weight ratio of 30 to 70 parts by weight of dried shiitake mushrooms, 10 to 30 parts by weight of soybeans, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of mulberry fruit, 5 to 15 parts by weight of green onions, and 1 to 10 parts by weight of kelp.

In addition, in another embodiment of the technical idea of the present invention, a method for producing salted chicken using a chicken salting agent is disclosed.

The above-described method for manufacturing salted chicken includes a chicken meat preprocessing step (S100) of cutting chicken meat and washing it to remove inedible parts; a chicken meat tenderization preparation step (S200) of applying tenderization liquid to the chicken meat from which the inedible parts have been removed; a chicken meat tenderization step (S300) of storing the chicken meat to which the tenderization liquid has been applied at a low temperature to tenderize the chicken meat; a chicken brine preparation step (S400) of preparing a chicken brine to salt the softened chicken meat; a chicken brine immersion step (S500) of immersing the tenderized chicken meat in the chicken brine; and a chicken meat maturation step (S600) of maturating the chicken meat immersed in the chicken brine to manufacture salted chicken.

The above chicken meat tenderization step (S300) can be performed by storing the chicken meat coated with the tenderization liquid at a low temperature of 8 to 12°C for 1 to 5 hours.

In the chicken brine manufacturing step (S400), the chicken brine may be included in a weight ratio of 250 to 350 parts by weight of awase miso, 150 to 250 parts by weight of koshigouji miso, 100 to 200 parts by weight of chicken stock, 150 to 250 parts by weight of rice flavor, 10 to 30 parts by weight of garlic powder, 20 to 40 parts by weight of sugar, 10 to 30 parts by weight of MSG, and 30 to 70 parts by weight of baking soda.

In the above chicken brine immersion step (S500), the chicken brine may be mixed in a weight ratio of 80 to 120 parts by weight per 100 parts by weight of the total content of the softened chicken meat, and the softened chicken meat may be immersed.

In the above chicken meat maturation step (S600), chicken meat immersed in the chicken brine can be maturated by storing it at a temperature of 3 to 7°C for 2 to 6 hours.

In the above chicken brine manufacturing step (S400), the chicken brine further includes a seasoning solution in addition to the awase miso, shioji miso, chicken stock, flavoring, garlic powder, sugar, MSG, and baking soda, and the seasoning solution may be included in an amount of 20 to 50 parts by weight of the total content of the chicken brine.

The above seasoning solution is prepared by mixing 1,000 to 2,000 parts by weight of purified water with respect to 100 parts by weight of the total content of the mixture consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onion, and kelp, heating the mixture at a temperature of 90 to 95°C for 1 to 5 hours to prepare a hot water extract, removing the solid content consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onion, and kelp from the hot water extract to prepare an extract solution, and mixing 5 to 15 parts by weight of sea salt with respect to 100 parts by weight of the total content of the extract solution.

The above mixture may be included in a weight ratio of 30 to 70 parts by weight of dried shiitake mushrooms, 10 to 30 parts by weight of soybeans, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of mulberry fruit, 5 to 15 parts by weight of green onions, and 1 to 10 parts by weight of kelp.

Specific details of other embodiments are included in the detailed description.

According to various embodiments of the technical idea of the present invention, a chicken brine can be produced by using miso containing salt, thereby removing unpleasant odors by being uniformly absorbed into the chicken and promoting tenderization of the chicken, thereby producing chicken with excellent flavor and texture.

In addition, the chicken brine according to various embodiments of the technical idea of the present invention can manufacture chicken that not only realizes the soft texture unique to chicken while improving flavor and satisfying consumers' desire for new tastes, but also satisfies both the health orientation and preference of modern consumers.

It will be fully appreciated that various embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

FIG. 1 is a flow chart schematically illustrating a method for manufacturing salted chicken using a chicken salting agent according to another embodiment of the technical idea of the present invention.
FIG. 2 is a photograph showing an example of a chicken brine manufactured according to another embodiment of the technical idea of the present invention.
FIG. 3 is a photograph showing an example of a process for salting chicken using a chicken salting agent according to another embodiment of the technical idea of the present invention.

The advantages and features of the present invention, and the method for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content can be thorough and complete, and so that the spirit of the present invention can be sufficiently conveyed to those skilled in the art.

The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms defined in commonly used dictionaries, such as those defined in common dictionaries, should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant art, and shall not be interpreted in an idealized or overly formal sense unless expressly defined in this application.

Hereinafter, a preferred embodiment of a chicken curing agent according to one embodiment of the technical idea of the present invention will be described in detail.

A chicken brine according to one embodiment of the technical idea of the present invention comprises miso, chicken stock, flavoring, garlic powder, sugar, MSG, and baking soda, and the miso may be formed by mixing awase miso and shioji miso.

Specifically, the chicken brine according to one embodiment of the technical idea of the present invention may be included in a weight ratio of 250 to 350 parts by weight of the awase miso, 150 to 250 parts by weight of the koshigouji miso, 100 to 200 parts by weight of the chicken stock, 150 to 250 parts by weight of the rice flavor, 10 to 30 parts by weight of the garlic powder, 20 to 40 parts by weight of the sugar, 10 to 30 parts by weight of the MSG, and 30 to 70 parts by weight of the baking soda.

In addition, a chicken brine according to one embodiment of the technical idea of the present invention can be used as a brine for salting chicken meat by mixing and using 300 to 400 g of the brine composed of the awase miso, shioji miso, chicken stock, miso, garlic powder, sugar, MSG, and baking soda per 1 liter (L) of purified water.

The above smile is slightly alkaline, so it removes the off-flavor of chicken meat, and the salt contained in the above smile soybean paste acts as a brine that brings out the flavor of chicken meat.

That is, the smile above is less salty than salt or regular soybean paste, yet has an excellent savory taste, which not only improves the shelf life and taste of chicken meat, but also provides chicken meat with the characteristics of low fat, low calories, low cholesterol, and high protein, and has fine and soft fibers and is not mixed in the muscles compared to beef or pork, so it has a mild taste and excellent digestion and absorption.

In the present invention, awase miso and koshigouji miso can be used as the smile, and awase miso can be included in an amount of 250 to 350 parts by weight and koshigouji miso can be included in an amount of 150 to 250 parts by weight of the total content of the chicken brine.

In addition, in the present invention, the awase miso and koshigouji miso can be known products sold on the market. For example, the awase miso can be AWASE MISO manufactured by MARUSAN-AI CO., LTD., and the koshigouji miso can be KOSHI KOJI MISO manufactured by MARUSAN-AI CO., LTD. In addition, various known products sold on the market can also be used.

The above chicken stock can be a liquid chicken stock that minimizes the gamey and unpleasant odors of chicken meat and allows the original savory taste of chicken meat to be enjoyed. For example, the above chicken stock can be a commercial product that contains ingredients such as corn starch, corn powder, refined salt, glucose, sugar, shortening, flavor enhancers, chicken flavoring oil, chicken extract, and white pepper powder.

The above chicken stock contains a high content of inosinic acid and guanylic acid, which are the main components that provide savory flavor, and thus can be included in a chicken brine to strongly achieve a synergistic savory flavor effect. For example, Maggi liquid chicken stock produced by Nestle (NESTLE MANUFACTURING (MALAYSIA) SDN. BHD) can be used as the above chicken stock.

In the present invention, the chicken stock may be included in an amount of 100 to 200 parts by weight of the total chicken brine content. If the chicken stock is included in an amount less than 100 parts by weight, a problem may arise in which the savory effect is reduced, and if it is included in an amount exceeding 200 parts by weight, a problem may arise in which the physical properties such as taste and flavor are reduced, resulting in ineffective chicken brine.

The above-mentioned seasoning is a liquid seasoning with added liquor, which removes the unique fishy and unpleasant odors of chicken meat, adjusts the seasoning, adds a sour taste, and enhances the savory taste and flavor.

That is, the above-mentioned Mihyang has sweetness and a subtle sweetness greater than sugar, and gives food a sheen, and the alcohol component eliminates the gamey smell and off-flavor of meat. The above-mentioned Mihyang has a low alcohol content, so it is suitable for removing the smell of chicken meat rather than tenderizing it. The lemon vinegar, salt, and flavor enhancer components of Mihyang are suitable for removing the gamey smell and off-flavor of chicken meat.

In the present invention, the above-mentioned flavoring may be included in an amount of 150 to 250 parts by weight of the total content of the chicken brine. If the above-mentioned flavoring is included in an amount of less than 150 parts by weight, it is difficult to remove the unique fishy smell and off-flavor of chicken meat, adjust the seasoning, and add a sour taste and savory taste. If the above-mentioned flavoring is included in an amount exceeding 250 parts by weight, the unique flavoring may become stronger due to an excessive amount of mixing, which may cause a problem in that the taste, flavor, and taste are deteriorated.

The above garlic powder is powdered garlic, and the garlic contains a large amount of allicin, which has a sterilizing effect, so it increases the absorption rate of nutrients contained in chicken meat and binds to lipids to prevent peroxidation.

Additionally, the garlic can help break down fat while removing the unique gamey smell of chicken meat.

In the present invention, the garlic powder may be included in an amount of 10 to 30 parts by weight of the total content of the chicken brine. If the garlic powder is included in an amount less than 10 parts by weight, a problem may arise in which the effect of the garlic powder is not sufficiently exhibited, and if it is included in an amount exceeding 30 parts by weight, a problem may arise in which the characteristic garlic smell becomes stronger, resulting in a deterioration in taste, flavor, and taste.

The above sugar can provide sweetness and perform a tenderizing action to soften the texture of chicken meat. The sugar is not particularly limited as long as it is manufactured using sugar cane or sugar beet, but preferably, white sugar, brown sugar, refined sugar or aspartame can be used, and more preferably, refined sugar and aspartame can be mixed and used in a weight ratio of 1:1, but is not limited thereto.

In the present invention, the sugar may be included in an amount of 20 to 40 parts by weight based on the total content of the chicken brine. If the sugar is included in an amount less than 20 parts by weight, a problem may arise in which the sweetening and tenderizing effects are not sufficiently achieved, and if the sugar is included in an amount exceeding 40 parts by weight, a problem may arise in which the physical properties of the brine, such as flavor and aroma, are deteriorated due to the excessive sweetness of the sugar.

The above MSG is monosodium glutamate, made by the target company, and is made from a substance extracted from kelp. It is commonly referred to as MSG and is used as a flavor enhancer to enhance the taste of food.

In the present invention, the MSG may be included in an amount of 10 to 30 parts by weight of the total content of the chicken brine. If the MSG is included in an amount of less than 10 parts by weight, a problem may arise in which the effect of using the MSG is not sufficiently achieved, and if the MSG is included in an amount of more than 30 parts by weight, a problem may arise in which the flavor of the MSG becomes stronger, thereby deteriorating the taste, flavor, and aroma.

The above ginger powder is powdered ginger, and the above ginger can remove the gamey smell of chicken meat and help tenderize chicken meat with diastase and protein-decomposing enzymes. In addition, the spicy ingredients gingerol and shogaol have strong sterilizing effects on various pathogenic bacteria such as typhoid and cholera, so they can remove bacteria existing in chicken meat.

In the present invention, the ginger powder may be included in an amount of 1 to 10 parts by weight of the total content of the chicken brine. If the ginger powder is included in an amount less than 1 part by weight, a problem may arise in which the effect of the ginger powder is not sufficiently exhibited, and if it is included in an amount exceeding 10 parts by weight, a problem may arise in which the characteristic ginger scent becomes stronger, resulting in a deterioration in taste, flavor, and aroma.

The above baking soda refers to sodium bicarbonate itself or a substance containing some starch or wheat flour in the sodium bicarbonate. The baking soda removes the sodium component remaining in chicken meat while also providing a bleaching effect and improving the quality of chicken meat.

In the present invention, the baking soda may be included in an amount of 30 to 70 parts by weight of the total content of the chicken brine. If the baking soda is included in an amount of less than 30 parts by weight, a problem may arise in which the effect of using baking soda is not sufficiently achieved, and if it exceeds 70 parts by weight, a problem may arise in which a strong, unique smell and taste cause a sense of rejection.

Meanwhile, a chicken brine according to another embodiment of the technical idea of the present invention can enhance the nutritional components of chicken meat cured with the chicken brine and improve the taste and flavor by further including a seasoning liquid in addition to the awase miso, shioji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda, and the seasoning liquid can be included in an amount of 20 to 50 parts by weight of the total content of the chicken brine.

For example, the seasoning solution can be prepared by mixing crab and various ingredients to prepare a mixture, mixing the mixture with purified water, heating it to perform hot water extraction, preparing an extract solution, and mixing purified salt into the extract solution.

That is, the seasoning liquid can be richly contained in the nutrients of the crab and various ingredients, such as various proteins, amino acids, and fatty acids, by mixing the crab and various ingredients and then heating and extracting the hot water. For example, the mixture can be composed of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions, and kelp.

Specifically, the seasoning solution is prepared by mixing 1,000 to 2,000 parts by weight of purified water with respect to 100 parts by weight of the total content of the mixture, heating at a temperature of 90 to 95°C for 1 to 5 hours to prepare a hot water extract, and removing solids consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions, and kelp from the hot water extract to prepare an extract solution, and mixing 5 to 15 parts by weight of sea salt with respect to 100 parts by weight of the total content of the extract solution.

In addition, the mixture in the seasoning solution may be included in a weight ratio of 30 to 70 parts by weight of the mixture, 10 to 30 parts by weight of dried shiitake mushrooms, 10 to 20 parts by weight of soybeans, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of mulberry fruit, 5 to 15 parts by weight of green onions, and 1 to 10 parts by weight of kelp.

In the above mixture, the crab can be used as a crab with the insoluble parts removed. The crab (snow crab) is rich in essential amino acids and hexane components that activate cells, and is effective in preventing aging, beautifying the skin, and promoting growth and development in children. In addition, it is effective for dieting as it is a high-protein and low-calorie food, and contains chitosan components, which are effective in lowering blood cholesterol levels.

The washing of the crab can be performed by washing it using purified seawater having a temperature of 15 to 25°C and a salinity of 4.0 to 6.0%, and then washing it once more with purified water. By washing the crab using purified seawater, general bacteria existing on the surface and inside the flesh of the crab can be removed, and at the same time, any fishy smell that may occur from the crab can be removed.

In addition, the salinity concentration of fish is generally in the range of about 0.7 to 1.0%, but in the present invention, by washing the surface and internal flesh of a crab using purified seawater having a salinity of 4.0 to 6.0%, blood that may remain in the crab flows out into the seawater due to osmosis caused by the difference in salinity, thereby removing bacteria and fishy odor that may occur thereby, thereby enhancing stability and flavor.

The above dried shiitake mushrooms can be manufactured by drying shiitake mushrooms. The above shiitake mushrooms are a nutritious food with high protein digestibility and a unique taste and aroma. Recently, they have been widely used as a health food as they are known to contain substances that lower blood pressure and anticancer substances. Shiitake mushrooms are widely used in dietary therapy for preventing and improving adult diseases such as hypertension and arteriosclerosis because they contain components that break down serum lipids.

The main component of the above shiitake mushroom is carbohydrates, but it contains a lot of crude fiber, so it is highly evaluated as a low-calorie diet food, and therefore has high utility as a functional food material, and for these reasons and others, it is one of the mushrooms with the largest production in Korea. In addition, it is rich in calcium and phosphorus, and contains minerals such as iron that can treat anemia, and in addition to vitamin complexes such as vitamin B1 and B2, it contains nicotinic acid, etc., so it is said to be effective in preventing constipation.

The above shiitake mushrooms contain polysaccharides such as Letinan, which has anticancer properties and enhances immunity, Eritadenine, which lowers blood pressure, and ergosterol, the parent of vitamin D, which promote the absorption and use of calcium in the body and prevent rickets. In addition, shiitake mushrooms contain guanylic acid and adenylic acid, which affect the taste, so they taste better when cooked with vegetables.

The above dried shiitake mushrooms can be dried shiitake mushrooms manufactured by the following method.

In order to manufacture the above dried shiitake mushrooms, first, the shiitake mushrooms can be washed to remove foreign substances attached to the surface of the shiitake mushrooms.

In the above step, foreign substances attached to the surface of the shiitake mushrooms can be removed by mixing 180 to 220 parts by weight of a mixed solution consisting of grape juice, lemon juice, and purified water containing sodium bicarbonate (NaHCO ₃ ) dissolved therein with respect to 100 parts by weight of the total content of the shiitake mushrooms and then soaking the mixed solution for 5 to 15 minutes. The grape juice, lemon juice, and purified water containing sodium bicarbonate (NaHCO ₃ ) dissolved therein are mixed at a weight ratio of 1:1:148 parts by weight, and the purified water containing sodium bicarbonate (NaHCO ₃ ) dissolved therein can have a concentration range of 3 to 5 (w/w)%.

The grape juice above is good for preventing blood clots and adult diseases such as high blood pressure, arteriosclerosis, and heart disease, and can help improve memory, and the lemon juice above can sterilize the shiitake mushrooms and prevent them from easily spoiling.

In addition, the sodium bicarbonate (NaHCO ₃ ) is also used as a food additive, is non-toxic, and has functions such as penetration, diffusion, and expansion. In the present invention, by washing the surface of a shiitake mushroom using purified water in which the sodium bicarbonate is dissolved, the cell walls of a fungus that may remain on the shiitake mushroom are expanded, thereby sterilizing and washing the shiitake mushroom at the same time.

Next, the washed shiitake mushrooms can be cut into equal sized pieces.

For example, in the above step, the washed shiitake mushrooms can be cut into pieces of 1 to 3 cm in length so that the washed shiitake mushrooms can be easily dried and the useful components of the shiitake mushrooms can be easily extracted in a subsequent process.

Next, the cut shiitake mushrooms can be vacuum dried.

The above vacuum drying can be performed by irradiating microwaves to the cut shiitake mushrooms, for example, by irradiating microwaves of 2.12 GHz onto the cut shiitake mushrooms for 1 to 5 minutes at a pressure of 60 to 70 mbar and a temperature of 50 to 60° C.

The above microwaves can exhibit a volumetric heating effect that penetrates and heats the inside of shiitake mushrooms, and when the microwaves are irradiated, water molecules inside the shiitake mushrooms vibrate or rotate in accordance with the polarity conversion of the microwaves, and this polarization vibration can lead to friction between molecules and cause a fever phenomenon. When the shiitake mushrooms are dried by irradiating them with microwaves under reduced pressure, the shiitake mushrooms expand due to heating, and the cell membranes inside the shiitake mushrooms are destroyed by this instantaneous internal heating and expansion, thereby causing a sterilizing effect. In addition, the effective ingredients of the shiitake mushrooms can be effectively extracted by the expansion caused by the internal heating of the shiitake mushrooms.

Next, the vacuum-dried shiitake mushrooms can be aged to produce dried shiitake mushrooms.

In the above step, the vacuum-dried shiitake mushrooms can be matured and their physical properties stabilized by storing them at a temperature of 8 to 12°C for 20 to 30 hours.

The saponin component of the above soybean stimulates metabolism and discharges blood cholesterol. The above soybean promotes colon movement and relieves constipation through intestinal regulation, and is rich in calcium for maintaining bones. The isoflavone component of the above soybean has a similar effect to female hormones, the lecithin component normalizes cell membrane function, and vitamin E has an antioxidant effect. The saponin and corin of the above soybean remove fat accumulated in the liver.

The above onion powder may be onion powder manufactured by the following method.

To manufacture the above onion powder, first, onions can be prepared and then washed to remove foreign substances attached to the onions.

The above onion is one of the major vegetables that are essential to our diet, along with garlic, green onions, and peppers. Onions contain dozens of flavonoids such as prephyllaryl disulfide and allyl sulfide, which have a pungent odor, and these substances are known to have excellent antibacterial effects, detoxification of heavy metals, reduction of serum cholesterol, anti-arteriosclerotic effects, anti-hypertensive effects, anti-diabetic effects, reduction of activity of carcinogenic substances, inhibition of enzyme activity of cancer cells, enhancement of activity of anticancer substances, and inhibition of growth of mutated cancer cells.

In addition, onions contain about 16-42mg/100g of quercetin, a chemical component beneficial to the human body. This quercetin component is known to prevent arteriosclerosis and hyperlipidemia by dissolving unnecessary fat and cholesterol in the blood, and to lower blood pressure and blood sugar levels.

Next, the washed onions can be dried in a well-ventilated shade.

The above washed onions can be dried at a temperature of 25 to 45°C for 10 to 20 hours to remove any remaining moisture in the onions.

Next, the dried onions can be heated and fried.

The above roasting may be carried out in two stages, first roasting and second roasting, to ensure that the fragrance and useful components of the dried onion are sufficiently extracted.

Specifically, the first roasting may be performed by heating the dried onions in a container heated to a temperature of 190 to 210°C for 3 to 5 minutes, followed by cooling at a temperature of 60 to 70°C for 30 to 80 minutes, and the second roasting may be performed by heating the first roasted onions in a container heated to a temperature of 140 to 150°C for 2 to 5 minutes, followed by cooling at a temperature of 50 to 60°C for 50 to 100 minutes.

Next, onion powder can be manufactured by pulverizing the secondarily roasted onion.

The powdering of the above-mentioned second-pulverized onion can be performed using a known grinder. The configuration for powdering using a grinder is a known technology, and therefore, for the convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

The above-mentioned mulberry fruit is grown in the fall, and has a taste that is a mixture of bitter and sweet. Its efficacy is to reduce fever, remove heat-related evil from the blood, relax muscles and tendons, and improve the flow of meridians. It can be taken as medicine for bruises and wounds, and the mulberry fruit can be soaked in alcohol to replenish yang energy and as a stamina food.

Specifically, the general composition of the mulberry fruit includes moisture 76.0–80.1%, crude protein 2.2–3.5%, crude fat 1.7–2.9%, ash 0.8–1.2%, and carbohydrates 14.5–16.4%. Inorganic components include Ca, Fe, K, Mg, Na, and P, with the K content being the highest at 836–1207 mg%. In addition, the vitamin C content is 1275–1492 mg%, the total dietary fiber content is 22.7–38.7%, and the insoluble dietary fiber is much higher than the soluble dietary fiber. In addition, the total polyphenol and flavonoid contents are 18.9–19.7 mg% and 40.9–48.2 mg%.

The removal of solids consisting of the above crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions and kelp can be performed using a known filter. The configuration for removing solids using the above filter is a known technology, and therefore, for the convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

Hereinafter, with reference to the attached drawings, a preferred embodiment of a method for producing salted chicken using a chicken salting agent according to another embodiment of the technical idea of the present invention will be described in detail.

FIG. 1 is a flow chart schematically illustrating a method for manufacturing salted chicken using a chicken salting agent according to another embodiment of the technical concept of the present invention, FIG. 2 is a photograph showing an example of a chicken salting agent manufactured according to another embodiment of the technical concept of the present invention, and FIG. 3 is a photograph showing an example of a process for salting chicken using a chicken salting agent according to another embodiment of the technical concept of the present invention.

Referring to FIGS. 1 to 3, a method for manufacturing salted chicken using a chicken salting agent according to another embodiment of the technical idea of the present invention includes a chicken meat preprocessing step (S100), a chicken meat tenderization preparation step (S200), a chicken meat tenderization step (S300), a chicken salting agent manufacturing step (S400), a chicken salting agent immersion step (S500), and a chicken meat maturation step (S600).

1. Chicken meat preprocessing stage (S100)

The above chicken meat preprocessing step (S100) is a step of cutting the chicken meat and washing it to remove inedible parts.

For example, in the chicken meat preprocessing step (S100), chicken meat is prepared, then cut into parts or sizes, and bones or foreign substances remaining in the cut chicken meat can be washed and removed. The configuration of removing inedible parts after cutting the chicken meat is a known technology, and thus, for the convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

2. Chicken tenderization preparation step (S200)

The above chicken meat tenderization preparation step (S200) is a step of applying tenderization liquid to chicken meat from which the inedible parts have been removed.

The above chicken tenderization preparation step (S200) can be performed by uniformly applying tenderization liquid to the chicken meat from which the inedible parts have been removed. For example, the chicken tenderization preparation step (S200) can be performed by uniformly applying 10 to 30 parts by weight of tenderization liquid to the surface of the chicken meat based on 100 parts by weight of the total chicken meat content from which the inedible parts have been removed. Kiwi extract can be used as the tenderization liquid.

The kiwi extract used as the above-mentioned tenderizer can be manufactured by extracting kiwi. The kiwi is a dioecious vine-like deciduous fruit tree belonging to the genus Actinidia in the family Acinidiaceae, which mainly grows in temperate regions, has hairless branches, and has high sugar content. The kiwi contains phenolic compounds known to contribute to various physiological activities as well as the taste and flavor of food, and is rich in vitamin C and contains various physiologically active substances beneficial to health, such as chlorophyll and carotenoids.

In addition, in the case of the above kiwi, it is known that the mineral content is 2-3 times higher than that of apples, grapes, etc., and the presence of organic acids such as quinic acid, malic acid, and citric acid gives kiwi its unique flavor. Research on such kiwi includes studies on chemical components, antioxidant activity, neuron protection, tyrosinase activity inhibition and antibacterial activity, gastric cancer cell proliferation inhibition and tenderization, and constipation improvement.

For the extraction to manufacture the above kiwi extract, a known extraction method such as a solvent extraction method, a hot water extraction method, or a supercritical extraction method can be used. For example, the kiwi extract can be manufactured by mixing 1,500 to 2,500 parts by weight of purified water with respect to 100 parts by weight of the entire content of kiwi with the peel removed, and then heating at a temperature of 90 to 95°C for 1 to 5 hours to perform hot water extraction.

3. Chicken tenderization stage (S300)

The above chicken tenderization step (S300) is a step of tenderizing chicken meat by storing the chicken meat to which the tenderization liquid has been applied at a low temperature.

In the above chicken tenderization step (S300), the chicken meat to which the tenderization liquid has been applied is stored at a low temperature, thereby tenderizing and maturing the chicken meat quality at the same time to make the meat quality soft. For example, the chicken tenderization step (S300) can be performed by storing the chicken meat to which the tenderization liquid has been applied at a low temperature of 8 to 12°C for 1 to 5 hours.

In the above chicken tenderization step (S300), the chicken meat coated with the tenderization liquid is stored at a low temperature to mature and soften, thereby producing chicken with soft meat quality and excellent texture that can be enjoyed by the elderly and children without any burden.

4. Chicken brine manufacturing step (S400)

The above chicken brine manufacturing step (S400) is a step for manufacturing a chicken brine for brining the softened chicken meat.

In the above chicken brine manufacturing step (S400), the chicken brine can remove the taste and odor of not only the outer layer of chicken meat but also the inside, and enhance the taste and nutrition. The chicken brine includes miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda, and the miso can be formed by mixing awase miso and shioji miso.

Specifically, in the chicken brine manufacturing step (S400), the chicken brine may be included in a weight ratio of 250 to 350 parts by weight of the awase miso, 150 to 250 parts by weight of the koshigouji miso, 100 to 200 parts by weight of the chicken stock, 150 to 250 parts by weight of the rice flavor, 10 to 30 parts by weight of the garlic powder, 20 to 40 parts by weight of the sugar, 10 to 30 parts by weight of the MSG, and 30 to 70 parts by weight of the baking soda.

In addition, the chicken brine can be used as a chicken brine for salting chicken meat by mixing and using 300 to 400 g of the brine, which is composed of the awase miso, shioji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda, per 1 liter (L) of purified water.

Meanwhile, a chicken brine according to another embodiment of the technical idea of the present invention can enhance the nutritional components of chicken meat cured with the chicken brine and improve the taste and flavor by further including a seasoning liquid in addition to the awase miso, shioji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda, and the seasoning liquid can be included in an amount of 20 to 50 parts by weight of the total content of the chicken brine.

For example, the seasoning solution can be prepared by mixing crab and various ingredients to prepare a mixture, mixing the mixture with purified water, heating it to perform hot water extraction, preparing an extract solution, and mixing purified salt into the extract solution.

That is, the seasoning liquid can be richly contained in the nutrients of the crab and various ingredients, such as various proteins, amino acids, and fatty acids, by mixing the crab and various ingredients and then heating and extracting the hot water. For example, the mixture can be composed of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions, and kelp.

Specifically, the seasoning solution is prepared by mixing 1,000 to 2,000 parts by weight of purified water with respect to 100 parts by weight of the total content of the mixture, heating at a temperature of 90 to 95°C for 1 to 5 hours to prepare a hot water extract, and removing solids consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions, and kelp from the hot water extract to prepare an extract solution, and mixing 5 to 15 parts by weight of sea salt with respect to 100 parts by weight of the total content of the extract solution.

In addition, the mixture in the seasoning solution may be included in a weight ratio of 30 to 70 parts by weight of the mixture, 10 to 30 parts by weight of dried shiitake mushrooms, 10 to 20 parts by weight of soybeans, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of mulberry fruit, 5 to 15 parts by weight of green onions, and 1 to 10 parts by weight of kelp.

5. Chicken brining immersion step (S500)

The above chicken brine immersion step (S500) is a step of immersing the softened chicken meat in the chicken brine.

In the above chicken brine immersion step (S500), the chicken brine may be mixed in a weight ratio of 80 to 120 parts by weight per 100 parts by weight of the total content of the softened chicken meat, and the softened chicken meat may be immersed.

6. Chicken meat maturation stage (S600)

The above chicken meat maturation step (S600) is a step for manufacturing salted chicken by maturing chicken meat immersed in the chicken brine.

In the above chicken meat maturation step (S600), chicken meat immersed in the chicken brine can be maturated at a low temperature by storing it at a temperature of 3 to 7°C for 2 to 6 hours. By maturing at a low temperature as described above, the chicken brine is uniformly absorbed into the chicken meat, thereby removing unpleasant odors and gamey smells inside the chicken meat and maintaining an appropriate amount of moisture to ensure the best meat quality.

Hereinafter, with reference to the attached drawings, a method for producing salted chicken using a chicken salting agent according to an embodiment of the technical idea of the present invention will be described in more detail.

< Example 1 >

First, chicken meat was prepared, cut, and washed to remove inedible parts. For 100 parts by weight of the total chicken meat content from which the inedible parts were removed, 20 parts by weight of tenderization liquid was evenly applied to the surface of the chicken meat.

At this time, kiwi extract was used as the tenderizer. The kiwi extract was prepared by mixing 100 parts by weight of the entire kiwi with the peel removed with 2,000 parts by weight of purified water, and then heating at 93°C for 3 hours to perform hot water extraction.

Next, the chicken meat coated with the tenderizer was stored at a low temperature of 10℃ for 3 hours to tenderize the chicken meat.

Next, a chicken brine to brine the softened chicken meat was prepared.

At this time, the chicken brine was mixed in a weight ratio of 300 parts by weight of the awase miso, 200 parts by weight of the koshigouji miso, 150 parts by weight of the chicken stock, 200 parts by weight of the rice flavor, 20 parts by weight of garlic powder, 30 parts by weight of sugar, 20 parts by weight of the MSG, and 50 parts by weight of baking soda, and by mixing in a weight ratio of 350 g of the brine composed of the awase miso, koshigouji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda per 1 liter (L) of purified water, thereby producing a chicken brine having a salinity of 10.2%.

Next, 100 parts by weight of the chicken brine was mixed in a weight ratio of 100 parts by weight of the total content of the softened chicken meat, and the softened chicken meat was immersed.

Next, the chicken meat immersed in the above chicken brine was stored at a temperature of 5℃ for 4 hours to perform low-temperature maturation, thereby producing salted chicken.

< Example 2 >

A salted chicken was prepared in the same manner as in Example 1. In Example 2, a chicken salted chicken was prepared by mixing 30 parts by weight of a seasoning solution with the awase miso, shioji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda used in Example 1.

At this time, the seasoning solution was prepared by mixing 1,500 parts by weight of purified water with respect to 100 parts by weight of the total content of the mixture consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onion, and kelp, and heating at a temperature of 93°C for 3 hours to prepare a hot water extract, and removing the solid content consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onion, and kelp from the hot water extract to prepare an extract solution, and mixing 10 parts by weight of sea salt with respect to 100 parts by weight of the total content of the extract solution.

Additionally, the mixture contained a weight ratio of 50 parts by weight of crab, 20 parts by weight of dried shiitake mushrooms, 15 parts by weight of soybeans, 10 parts by weight of onion powder, 5 parts by weight of mulberry fruit, 10 parts by weight of green onions, and 5 parts by weight of kelp.

< Example 3 >

A salted chicken was prepared in the same manner as in Example 1. In Example 3, a chicken salted chicken was prepared by mixing 40 parts by weight of a seasoning solution with the awase miso, shioji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda used in Example 1.

At this time, the seasoning solution was prepared by mixing 1,800 parts by weight of purified water with respect to 100 parts by weight of the total content of the mixture consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onion, and kelp, and heating at a temperature of 93°C for 4 hours to prepare a hot water extract, and removing the solid content consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onion, and kelp from the hot water extract to prepare an extract solution, and mixing 7 parts by weight of sea salt with respect to 100 parts by weight of the total content of the extract solution.

Additionally, the mixture contained a weight ratio of 60 parts by weight of crab, 15 parts by weight of dried shiitake mushrooms, 25 parts by weight of soybeans, 8 parts by weight of onion powder, 9 parts by weight of mulberry fruit, 6 parts by weight of green onions, and 8 parts by weight of kelp.

< Comparative Example 1 >

First, the chicken meat was prepared, cut, and washed to remove inedible parts.

Next, a chicken brine was prepared by mixing 20 parts by weight of sea salt, 15 parts by weight of soy sauce, 8 parts by weight of cheongju, 20 parts by weight of pepper, 30 parts by weight of sugar, 10 parts by weight of monosodium L-glutamate, and 350 parts by weight of purified water, and the chicken was soaked by mixing 100 parts by weight of the chicken brine with respect to 100 parts by weight of the total chicken meat content.

Next, the chicken meat immersed in the above chicken brine was stored at a temperature of 6℃ for 5 hours to perform low-temperature maturation, thereby producing salted chicken.

< Comparative Example 2 >

First, the chicken meat was prepared, cut, and washed to remove inedible parts.

Next, a commercially available chicken brine (Hot Marinade (TH-1) (trade name) manufactured by Taeyoung Food Co., Ltd.) was prepared, and a chicken brine was prepared by mixing 12 wt% of the brine and 88 wt% of purified water in a weight ratio.

Next, 100 parts by weight of the chicken brine mixed with purified water was mixed in a weight ratio of 100 parts by weight of the total content of the washed chicken meat, and the chicken meat was soaked.

Next, chicken meat was immersed in the chicken brine mixed with the purified water, and stored at 4°C for 7 hours for low-temperature maturation, thereby producing salted chicken.

<Sensory Evaluation>

Fried chicken was prepared using the same method as the salted chicken prepared according to Examples 1, 2, and 3 and the salted chicken prepared according to Comparative Examples 1 and 2. A sensory evaluation was conducted on the taste, aroma, texture, preference, etc. of the fried chicken, and the results are shown in [Table 2] below.

The sensory test was conducted on 50 general consumers, and the scores and evaluation criteria were scored using a 9-point scoring system, as shown in [Table 1] below.

score metewand 9 Very good 7 well 5 commonly 3 Bad 1 Very bad

division Taste (flavor) scent Texture (Physical Properties) Texture Overall preference Example 1 8.2 8.1 8.2 8.3 8.2 Example 2 8.3 8.4 8.4 8.5 8.4 Example 3 8.2 8.5 8.3 8.2 8.3 Comparative Example 1 5.3 5.6 5.4 5.2 5.4 Comparative Example 2 7.7 7.8 7.6 7.9 7.8

Referring to the above [Table 2], it was confirmed that the taste (flavor), aroma (smell), texture (physical properties), and overall preference of fried chicken manufactured using the salted chicken manufactured according to Examples 1, 2, and 3 were superior to those of fried chicken manufactured using the salted chicken manufactured according to Comparative Examples 1 and 2.

Above, a preferred embodiment of the present invention has been described with reference to the attached drawings, but it will be understood by those skilled in the art to which the present invention pertains that the present invention may be implemented in other specific forms without changing the technical idea or essential features thereof. Therefore, it should be understood that the above-described embodiment is exemplary in all respects and not restrictive.

Claims (6)

A weight ratio of 250 to 350 parts by weight of awase miso, 150 to 250 parts by weight of koshigouji miso, 100 to 200 parts by weight of chicken stock, 150 to 250 parts by weight of rice flavor, 10 to 30 parts by weight of garlic powder, 20 to 40 parts by weight of sugar, 10 to 30 parts by weight of MSG, and 30 to 70 parts by weight of baking soda is included.
A curing agent consisting of the above Awase miso, Koshigouji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda is mixed and used in a ratio of 300 to 400 g per 1 liter (L) of purified water.
In addition to the above awase miso, koshigouji miso, chicken stock, rice flavor, garlic powder, sugar, MSG and baking soda, a seasoning solution is further included, and the seasoning solution is included in an amount of 20 to 50 parts by weight of the total content of the chicken brine.
The above seasoning solution is prepared by mixing 1,000 to 2,000 parts by weight of purified water with respect to 100 parts by weight of the total content of the mixture consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions, and kelp, and heating the mixture at a temperature of 90 to 95°C for 1 to 5 hours to prepare a hot water extract, and removing the solid content consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions, and kelp from the hot water extract to prepare an extract solution, and mixing 5 to 15 parts by weight of sea salt with respect to 100 parts by weight of the total content of the extract solution,
A chicken brine, characterized in that the mixture is comprised of 30 to 70 parts by weight of crab, 10 to 30 parts by weight of dried shiitake mushrooms, 10 to 20 parts by weight of soybeans, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of mulberry fruit, 5 to 15 parts by weight of green onions, and 1 to 10 parts by weight of kelp.
delete delete Chicken meat preprocessing step (S100) of cutting chicken meat and washing it to remove inedible parts;
A chicken tenderization preparation step (S200) of applying tenderization liquid to chicken meat from which the above inedible parts have been removed;
A chicken meat tenderization step (S300) of storing chicken meat coated with the tenderizer at a low temperature to tenderize the chicken meat;
A chicken brine preparation step (S400) for preparing a chicken brine for salting the above-mentioned softened chicken meat;
A chicken brine immersion step (S500) of immersing the softened chicken meat in the chicken brine; and
It includes a chicken meat maturation step (S600) for manufacturing salted chicken by maturing chicken meat immersed in the above chicken salting agent.
The above chicken meat tenderization step (S300) is carried out by storing the chicken meat coated with the tenderization liquid at a low temperature of 8 to 12°C for 1 to 5 hours.
In the above chicken brine manufacturing step (S400), the chicken brine is contained in a weight ratio of 250 to 350 parts by weight of awase miso, 150 to 250 parts by weight of koshigouji miso, 100 to 200 parts by weight of chicken stock, 150 to 250 parts by weight of rice flavor, 10 to 30 parts by weight of garlic powder, 20 to 40 parts by weight of sugar, 10 to 30 parts by weight of MSG, and 30 to 70 parts by weight of baking soda.
In the above chicken brine immersion step (S500), the chicken brine is mixed in a weight ratio of 80 to 120 parts by weight per 100 parts by weight of the total content of the softened chicken meat, and the softened chicken meat is immersed.
In the above chicken meat maturation step (S600), the chicken meat immersed in the chicken brine is matured by storing it at a temperature of 3 to 7°C for 2 to 6 hours.
In the above chicken brine manufacturing step (S400), the chicken brine further includes a seasoning solution in addition to the awase miso, koshigouji miso, chicken stock, rice flavor, garlic powder, sugar, MSG, and baking soda, and the seasoning solution is included in an amount of 20 to 50 parts by weight of the total chicken brine content.
The above seasoning solution is prepared by mixing 1,000 to 2,000 parts by weight of purified water with respect to 100 parts by weight of the total content of the mixture consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions, and kelp, and heating the mixture at a temperature of 90 to 95°C for 1 to 5 hours to prepare a hot water extract, and removing the solid content consisting of crab, dried shiitake mushrooms, soybeans, onion powder, mulberry fruit, green onions, and kelp from the hot water extract to prepare an extract solution, and mixing 5 to 15 parts by weight of sea salt with respect to 100 parts by weight of the total content of the extract solution,
A method for producing salted chicken, characterized in that the mixture is comprised of 30 to 70 parts by weight of crab, 10 to 30 parts by weight of dried shiitake mushrooms, 10 to 20 parts by weight of soybeans, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of mulberry fruit, 5 to 15 parts by weight of green onions, and 1 to 10 parts by weight of kelp. delete delete