KR101853866B1 - Manufacturing method of Baked chicken with unpolished rice and embryo of rice - Google Patents

Abstract

The present invention relates to a method for manufacturing baked chicken containing unpolished rice and embryo bud of rice, and more particularly, the method comprises the following steps: trimming the chicken; salting the trimmed chicken; coating the salted chicken with a coating material comprising rice flour and starch; applying the coating material to the coated chicken, which comprises bread crumbs, pulverized unpolished rice and embryo bud of rice; and baking the chicken which is coated with the coating material in an oven at the temperature of 180 to 250°C for 10 to 20 minutes. According to the present invention, it is possible to provide the baked chicken which is excellent in mouthfeel and functionality as well as nutritional properties.

Description

{Manufacturing method of baked chicken with unpolished rice and embryo of rice}

The present invention relates to a method for producing brown rice baked with rice, and more particularly, to a method for producing brown rice baked with a brown rice baked with brown rice and rice brown rice, And a method for producing the same.

Chicken is a nutritious food that has been used for a long time. It has high protein and essential fatty acid content, but it is recognized as an excellent health food because it has low fat content and low calorie than other meat.

In addition, chickens are cheaper than other meats, they are quicker to cook, have a higher digestibility and are smoother because they are softer and have better harmony with other spices and foods.

On the other hand, chicken cooking methods are used to fry in oil or to cook in an oven. First, fried chicken, which is cooked in oil-frying way, is a typical food that is consumed most by crisp and sweet taste. However, common fried chicken has a crunchy texture that is fried in oil with powdered chicken, but it feels due to frying oil, and there is also concern about trans fats.

On the other hand, the oven-baked chicken, which is cooked in the oven on the other hand, is free of oil from the inside of the chicken and is free from trans fats because it does not use frying oil, but since the epidermis by powder and oil is up, And there is a disadvantage that it can not produce a sweet taste.

In order to overcome the disadvantages of such an oven roasting, Korean Patent Laid-Open No. 10-2009-0124114 discloses a method in which powdered dough mixed with water is dipped in raw and aged raw meat, powdered powder is sprinkled on the surface, And then forced to hydrate and then bake in an oven. However, this method has a limitation in that the loss of the powder is large and the cooking time is long.

Korean Patent No. 10-1757691 proposes a method of spraying a powder on the surface of a chicken, spraying a mixture containing bread crumbs and brown rice flour again and baking it in an oven to prepare a crunchy texture Respectively. However, this method has a disadvantage in that it still lacks crispy texture compared to fried chicken.

In addition, the fried chicken and the oven-baked chicken all had the disadvantage of lacking nutrition.

Therefore, there is a demand for a new type of baked chicken having a good texture and high nutritional value.

KR 10-2009-0124114 A KR 10-1757691 B1

Accordingly, an object of the present invention is to solve the problems of conventional baked chicken as described above. By producing baked chicken using both rice husks and brown rice, it is possible to improve the crisp texture of bake chicken, And a method for producing brown rice baked chicken including rice blast improved in nutrition.

In order to accomplish the above object, the present invention provides a method for manufacturing a brown rice baked chicken including rice husk, comprising the steps of: preparing a chicken, treating the cooked chicken with a bark, and adding the rice flour and starch to the bark- Coating the coated chicken with a coating material comprising bread crumbs, brown rice flour and rice bran; and applying the coating material-applied chicken to the coated chicken in an oven at 180-250 ° C for 10-20 And a minute grinding step.

Wherein coating the coated chicken with a coating material comprising rice flour and starch comprises coating the surface of the chicken with the juice and loquat juice and then coating the coating material, Wherein the soybean oil is selected from the group consisting of 30 to 50 wt% of corn starch, 25 to 35 wt% of corn starch, 15 to 25 wt% of soybean powder, 0.5 to 2 wt% of yolk powder, 2 to 4 wt% By weight and a cinnamon content of 0.5 to 2% by weight.

The step of applying the coating material containing the bread crumb, the brown rice cake, and the rice husk to the coated chicken is characterized in that the coating material is applied after applying the juice and the buttercream to the surface of the coated chicken.

The coating material may further comprise rice gruel.

The baked chicken according to the present invention is characterized by being manufactured by the above-mentioned production method.

According to the present invention, it is possible to provide bake chicken which is excellent in texture and sensory as well as nutritious.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing process diagram of a baked chicken according to the present invention. FIG.

Hereinafter, the present invention will be described in detail.

Conventional bake chicken has a disadvantage that the texture is not crispy as compared with fried chicken. In addition, there was a disadvantage that it was free from trans fat but lacked nutrition.

Accordingly, the present invention aims to solve the problem of low crispy texture and low nutritional value, which is a disadvantage of the conventional bake chicken, and to provide a new flavor of bake chicken.

A method of manufacturing a baked chicken according to the present invention comprises the steps of: preparing a chicken, treating the cooked chicken with a dipping solution, coating the dipped chicken with a coating material containing rice flour and starch Applying a coating material comprising bread crumbs, brown rice flour and rice bran to the coated chicken, and baking the coated chicken in an oven at 180 to 250 DEG C for 10 to 20 minutes .

Hereinafter, the present invention will be described step by step with reference to FIG. 1 attached hereto.

Step to trim chicken.

First, remove the incompatible part of the chicken and clean it thoroughly. Then cut the washed chicken. Here, in order to prepare the instant chicken, the bone is removed from the cut chicken. The care of these chickens is in accordance with the conventionally published method, and the cut size of the washed chicken is not limited.

The trimmed chicken Bark-treated  step.

Then, the trimmed chicken is treated with a refined salt.

In the bark treatment, the purified salt may be directly sprayed on the chicken, or the chicken may be immersed in the bark solution containing the purified salt dissolved in water, but the practice thereof is not limited. In addition, various methods known in the art to which this technique belongs, as well as saline or saline, may be used to treat chicken.

However, in case of using powdered dyestuff agent, it is preferable to add chicken and dyestuff together and tumbling since the dyestuff agent is difficult to inject into the chicken. In this case, tumbling means that the raw material and the dyestuff are injected into the tumbler to uniformly disperse the dyestuff in the raw meat. Here, the tumbling is preferably performed at 5 to 15 rpm for 10 to 20 minutes.

If necessary, the bark-treated chicken is aged at a temperature of 1 to 5 ° C for 18 to 72 hours.

remind Dyed  Coating the chicken with a coating material comprising rice flour and starch.

Next, the coated chicken is coated with the coating material. Here, in the coating method, a chicken treated with dyed rice is immersed in water and then resuspended, or a small amount of water is sprayed on the surface of a dyed chicken, and then the coating material is added thereto and mixed with a stirrer, It is enough. The coating material may be used in an amount of 1.5 to 4 parts by weight based on 100 parts by weight of the chicken-treated chicken.

And the coating material includes rice flour and starch, preferably rice flour, starch and soy flour. At this time, the rice flour is a material that maintains a crispy texture and also improves nutrition. The starch improves the tackiness of the coating material, and the soy flour is a material that improves the overall sensory property by increasing the flavor of the starch. At this time, the kind of the starch and the soybean flour is not limited. For example, at least one of corn starch, potato starch and sweet potato starch may be used, and the soy flour may also be at least one of soybean powder and seaweed powder.

In addition, it is not limited to the yolk powder, soybean protein, soybean oil, guar gum, cinnamon powder and the like contained in the chicken powder.

In the present invention, the most preferable form of the coating material is 30 to 50 wt% of rice flour, 25 to 35 wt% of corn starch, 15 to 25 wt% of soybean powder, 0.5 to 2 wt% of egg yolk powder, 2 to 4 wt% 0.1 to 1% by weight of soybean oil, 0.1 to 1% by weight of guar gum, and 0.5 to 2% by weight of cinnamon powder. At this time, the particle size of the rice flour, starch, soybean flour, etc. is not limited, but it is enough if it is about 50 to 300 mesh.

In the present invention, since the coating material does not contain water, the coating layer is thin, so that it is not necessary to carry out the hydration step, and the baking time in the oven can be reduced.

On the other hand, as a method of coating the coating material, 0.1 to 3 parts by weight of a mixed solution obtained by mixing the juice and the buttercage juice at a ratio of 1: 0.5 to 1 by weight is applied instead of applying the water to the surface of 100 parts by weight of the dirt- , And 1.5 to 4 parts by weight of the coating material may be mixed and coated.

The juice contains mucin and has an advantage of being excellent in tackiness to effectively adhere to a coating material and being excellent in nutrition. The juice of the buttermilk has the advantage of being able to catch fishy smell and odor of the raw juice, . The juice and buttercup juice may be juiced using a conventional juicer, pulverized by a pulverizer, and filtered with a filter cloth.

In the coated chicken, bread crumbs, brown rice The  And a rice ball.

Next, the coated chicken is coated with a coating material including crumbs, brown rice cake, and rice husks. In the present invention, the coating is enough to spray the coating material on the coated chicken.

The bread crumbs, brown rice crumbs and rice husks are preferably mixed in a weight ratio of about 1: 5 to 10: 1 to 5, and if the blending ratio is out of the above range, the crispness and the sensibility of the baked chicken are lowered.

Here, the bread crumbs are used for moderating the hardness of brown rice cake and rice husks to have an optimal crispy texture, and commercially available products can be used.

The brown rice cake is brown rice cracked with crushed brown rice, which increases the finesse and crispness of brown rice through roasting process. That is, when the brown rice cake is included, it has crispy texture.

The rice husk (embryo) extracted from brown rice contains a large amount of nutritional components such as octacosanol, alpha tocopherol, gamma oruzanol, GAVA dietary fiber, linonecein, betacyesterol, vitamins, minerals and calcium. Therefore, when used as a coating material, not only enhances the overall nutritional value of the baked chicken, but also the crispy texture of the rice gruel brings the crisp texture of the baked chicken to a level similar to that of the fried chicken. In the present invention, the extraction method of the rice husk is not limited, and rice husks extracted from brown rice are used through various methods conventionally published.

That is, by using rice husks together with brown rice, the present invention can provide crisper texture and nourishment than chicken using only conventional brown rice powder.

In the present invention, the grain size of the bread crumbs, brown rice husks and rice husks is not limited, but may be about 5 to 100 mesh. The amount of the coating material used is about 3 to 10 parts by weight per 100 parts by weight of the dirt- It suffices.

In addition, the coating material may further include rice gruel rice, and rice cooked with commercially available brown rice glutinous rice is further added to the rice gruel so that crispy texture can be further improved through brown rice glutinous rice. The method of applying the brown rice rice is to spray the brown rice, rice brown rice cake and rice coating material described above on the coated chicken, and then spray the rice with brown rice. At this time, the rice glutinous rice can be used in the same amount as the bread crumb of the above-described coating material.

In order to improve the binding property between the coating material and the coated chicken, a mixed solution prepared by mixing the juice and the buttercream juice in a ratio of 1: 0.5 to 1 by weight was applied to the surface of the coated chicken in the same manner as in the coating step , The coating material may be applied. At this time, the amount of the juice and the mixture of buttercage juice may be about 0.1 to 3 parts by weight based on 100 parts by weight of the dirt-treated chicken.

Baking the coated chicken in an oven at 180 to 250 DEG C for 10 to 20 minutes.

Finally, the chicken coated with the coating material is baked in an oven at 180 to 250 ° C for 10 to 20 minutes. Through the baking process, water, fat, and dyes are melted and mixed in the inside of the chicken, and the juicy chicken mixed with the moisture, fat, and dyestuffs is discharged to the outside and spreads to the crushed bread, brown rice cake, . Therefore, the coating material and the coating material are mixed together by the juice, resulting in crisp texture and excellent functionality.

The baked chicken of the present invention, which is produced as described above, is characterized in that it has crisp texture due to bread crumbs, brown rice crumbs and rice eyes. In addition, it has an advantage that it is excellent in nutrition and excellent in sensory properties.

Hereinafter, embodiments of the present invention will be described.

(Example 1)

Chick size 8 chickens were selected, and chest bones and internal organs were removed, cleaned, and cut using a molding machine. 800 g of the above-prepared chicken was placed in a tumbler together with 10 g of dyestuff and tamped at 3 rpm for 10 minutes to be dyed. At this time, the drench paper was prepared by mixing 46.8 wt% of whitening agent, 35 wt% of purified water, 15 wt% of sodium L-glutamate (flavor enhancer), 1.5 wt% of smoked fragrance powder, 0.5 wt% of flavor enhancer, Sodium polyphosphate, sodium metaphosphate, and sodium pyrophosphate) 0.2 wt% were used. The bred chicken was aged at 5 < 0 > C for 18 hours.

Next, 10 g of water was applied to the aged chicken, and then 40 wt% of rice flour, 33 wt% of corn starch, 21 wt% of soybean flour, 1 wt% of egg yolk powder, 24 g of a coating material of 0.5% by weight, 0.5% by weight of soybean oil, 0.5% by weight of guar gum and 1% by weight of cinnamon powder was uniformly coated by hand rubbing. At this time, the particle size of the coating material was in the range of 50 to 300 mesh.

Next, the coated chicken was sprayed with 50 g of a coating material mixed in a ratio of 1: 7: 2 by weight of bread crumb, brown rice cake and rice gruel, and then baked in an oven preheated at 200 캜 for 10 minutes. At this time, the particle size of the coating material was in the range of 5 to 100 mesh.

(Example 2)

The procedure of Example 1 was repeated,

In the coating process of the coating material, a mixed solution obtained by mixing the juice and the buttercream juice in a ratio of 1: 1 was applied to the surface of the aged chicken in place of water. Before spraying the coating material, 10 g of a mixed liquid prepared by mixing the juice and the buttercream juice in a ratio of 1: 1 was applied to the surface of the coated chicken.

(Example 3)

The procedure of Example 1 was repeated,

After spraying the above coating material, 5 g of rice gruel rice was further sprayed.

(Comparative Example 1)

The procedure of Example 1 was repeated,

The coating material was prepared by mixing 40 wt% of wheat flour, 33 wt% of corn starch, 21 wt% of rice flour, 1 wt% of yolk powder, 3 wt% of isolated soybean protein, 0.5 wt% of soybean oil, 0.5 wt% of guar gum, , And a material mixed with 2: 8 of bread crumb and brown rice was used as the coating material.

(Test Example)

In order to perform the sensory tests on the above Examples 1 to 3 and Comparative Example 1, sensory characteristics of 30 trained panel members were evaluated by 9 point score method. The appearance, taste, flavor, texture (crispness) And 9 points for very good cases and 1 point for the most dislikes. The scores were evaluated as decreasing sequentially, and mean values were shown up to the first decimal place. In the sensory evaluation, each time the evaluation of one sample was completed, the mouth was washed with water, and 10 minutes later, the next sample was evaluated. As a control group, a conventional third-party fried chicken was used.

The results are summarized in Table 1 below.

Test Example 1 Results. division Exterior flavor incense Texture Overall likelihood Example 1 7.8 7.9 8.0 7.9 7.9 Example 2 8.1 8.5 8.1 8.2 8.3 Example 3 7.9 8.2 8.1 8.1 8.1 Comparative Example 1 7.5 6.9 7.0 6.5 6.9 Control group 7.8 5.8 8.1 8.0 6.7

As can be seen from the above Table 1, there was no significant difference in appearance between the Examples and Comparative Example 1.

However, in terms of texture, Examples 1 to 3 were evaluated at a level similar to that of the control group, but Comparative Example 1 was evaluated to be significantly lower than Examples 1 to 3 and the control group. In addition, the taste and flavor of Examples 1 to 3 were evaluated to be higher than those of Comparative Example 1.

It was also confirmed that Examples 1 to 3 were rated higher than Comparative Example 1 in the overall preference.

Therefore, it was confirmed that the chicken according to the present invention had improved functionality compared to the conventional bake chicken.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

The step of grooming the chicken,
Treating the trimmed chicken,
Coating the coated chicken with a coating material comprising rice flour and starch;
Applying the coating material to the coated chicken, wherein the coating material comprises bread crumbs, brown rice hulls and rice bran,
And baking the chicken coated with the coating material in an oven at 180 to 250 ° C for 10 to 20 minutes,
The step of coating the coated chicken with the coating material comprising rice flour and starch,
Treating the surface of the salted chicken with juice and loquat juice, and coating the coating material,
Wherein the coating material comprises 30 to 50 wt% of rice flour, 25 to 35 wt% of corn starch, 15 to 25 wt% of soybean powder, 0.5 to 2 wt% of egg yolk powder, 2 to 4 wt% of isolated soybean protein, Wherein the rice bran is 0.1 to 1 wt% of guar gum and 0.5 to 2 wt% of cinnamon.
delete The method according to claim 1,
The step of applying the coating material to the coated chicken, wherein the coating material comprises bread crumbs, brown rice cake,
Wherein the coated chicken is coated with a coating material and the coating is applied to the surface of the coated chicken.
The method of claim 3,
Wherein the coating material further comprises rice glutinous rice. ≪ RTI ID = 0.0 > 8. < / RTI >
delete

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