KR20020093699A

KR20020093699A - Nature color chicken

Info

Publication number: KR20020093699A
Application number: KR1020020068272A
Authority: KR
Inventors: 허충
Original assignee: 허충
Priority date: 2002-10-31
Filing date: 2002-10-31
Publication date: 2002-12-16

Abstract

PURPOSE: A method for producing color chicken meat using natural coloring materials is provided, thereby various colors can be optionally applied to chicken meat according to preference and purpose. CONSTITUTION: The method for producing colored chicken meat using natural coloring materials comprises the steps of: mixing jujube with water in the ratio of 1:8, boiling the mixture for 3 hours, filtering the boiled solution, adding 5% of sugar into the filtrate and heating the mixture at 50 deg. C for 30 minutes to prepare an extract of jujube; roasting spinach at 100 deg. C for 2 minutes, adding herbs into the roasted spinach, and roasting them for 30 seconds to prepare spinach powders; mixing unripe hot pepper with water in the ratio of 1:10, adding 3% of sugar into the mixture, and boiling the mixture for 30 minutes to prepare an extract of unripe hot pepper; mixing Mori semen, adding 0.3% of honey syrup into the mixture, and boiling the mixture for 20 minutes to prepare an extract of Mori semen; and independently mixing the jujube extract, spinach powders and Mori semen extract with frying flour in the ratio of 1:10, 1:13 and 1:15, respectively.

Description

Manufacturing method of color chicken using natural ingredients {Nature color chicken}

본 발명과 관련된 튀김용 치킨의 경우 소스와 양념의 차별화를 추구하고는 있으나 소스와 양념이 가지는 고유의 맛이 변질 될 우려가 있어 재료의 선택에 한계가 있다보니 칼라화는 물론 본 발명과 같이 기능성 한약재를 이용하여 영양을 배가시킨 기능성 칼라치킨은 전무한 실정이다.In the case of fried chicken according to the present invention, the differentiation between sauce and seasoning is pursued, but the inherent taste of the sauce and seasoning may be altered, thus limiting the selection of ingredients. There is no functional color chicken that has doubled nutrition using herbal medicines.

천연재료인 동식물과 광물질은 물론 다양한 기능성 한약재를 엑기스나 분말로 가공하여 재료가 가지는 특성 곧 떫은 맛, 신맛, 쓴맛등을 볶거나 삶는 법제 과정을 통하여 제거한 후 식성과 취향에 따라 적정 농도로 희석시키거나 튀김가루와 배합하여 닭고기의 부족한 영양분을 배가 또는 첨가함으로서 용도와 목적에 맞는 다양한 기능성 닭고기를 공급 가능케 되었을 뿐 아니라 계절과 지역에 따라 잉여 농산물을 액화 또는 분말화하여 비수기 때 사용가능토록 하였다.Natural ingredients, plants and minerals, as well as various functional herbal medicines are processed into extracts or powders, and the characteristics of the ingredients, such as astringent, sour, and bitter, are removed through the process of roasting or boiling, and then diluted to the appropriate concentration according to food and taste. By adding or nourishing chicken's insufficient nutrients in combination with fry or fried flour, it is possible not only to supply various functional chickens suitable for its purpose and purpose, but also to make it available during off-season by liquefying or powdering surplus produce according to season and region.

본 발명의 경우 인체에 무해한 자연의 천연 염색제를 액화 또는 분말화하여 식성과 취향에 맞는 농도로 튀김가루와 배합 희석 시킨 후 치킨에 발라 튀기는 방법으로 재료의 특성상 신맛이나 떫은 맛이 강한 재료의 경우엔 꿀이나 설탕과 같은 단맛을 내는 성분을 적정량 배합하거나 볶는 법제 과정을 거치도록 하였다.In the case of the present invention, by liquefying or powdering a natural natural dye which is harmless to the human body and diluting it with fried powder at a concentration suitable for food and taste, it is applied to chicken by frying it. Sweet ingredients such as honey and sugar are formulated or roasted in an appropriate amount.

아울러 본 발명의 경우 식성과 취향에 따라 허브나 고추기름과 같은 향신료를 함께 배합하여 향과 맛을 배가시켰으며 한의학에 근거하여 연령과 성에 따라 재료를 선택 사용하였다.In addition, according to the present invention, the spices and herbs such as pepper or oil are doubled according to the taste and taste to double the flavor and taste, and based on oriental medicine, materials were selected and used according to age and sex.

표[1-1] 재료별 법제 방법Table [1-1] Legal method by material

표[2-2] 재료의 색상별 배합율Table [2-2] Compounding Rate by Color of Material

표[1-1]에서와 같이 본 발명의 경우 재료의 특성에 따라 신맛은 설탕이나 꿀등의 단맛으로 떫은 맛과 쓴맛은 볶는 법제 과정을 통하여 희석시키거나 향신료를 사용하여 자극성을 중화시킴으로써 치킨 고유의 맛을 유지하면서도 영양을 배가시키고 시각적인 효과를 추구하였다According to the characteristics of the present invention, as shown in Table [1-1], the sour taste is sweetened, such as sugar or honey, and the bitter taste and bitterness are diluted through a roasting process or neutralized by irritating with spices. While maintaining the taste, doubling nutrition and pursuing visual effects

표[2-2]에서 와 같이 재료의 특성과 색상에 따라 배합율을 달리하여 튀김가루의 점도를 유지하였으며 재료 고유의 맛과 영양소를 파괴하지 않기 위하여 고온에서의 법제 방법을 택하였다.As shown in Table [2-2], the viscosity of tempura flour was maintained by varying the blending ratio according to the characteristics and colors of the ingredients. The method was adopted at high temperature in order not to destroy the intrinsic taste and nutrients.

본 발명의 경우 시각적인 효과와 함께 천연염색제인 채소나 과일이 가진 영양소는 물론 한약제가 가진 질병의 예방 치료 효과를 간접적으로 섭취함으로써 질병의 예방치료효과와 함께 배가된 영양분을 섭취 할 수 있는 효과가 있다.In the present invention, by indirectly ingesting the nutrients of vegetables and fruits as natural dyes, as well as the preventive treatment effects of diseases with herbal medicines, the effect of ingesting nutrients doubled together with the preventive treatment effects of diseases have.

아울러 본 발명의 경우 성장기 어린이나 노약자는 물론 환자와 같이 특정 영양분의 섭취가 필요하거나 편식으로 인하여 특정 영양분이 결핍된 경우엔 자연스런 식생활의 먹거리를 통하여 부족한 영양분의 섭취 할 수 있을 뿐 만 아니라 치킨에 부족한 영양소 즉 채소나 과일의 비타민과 철분이 첨가됨으로써 치킨 요리만으로도 균형있는 영양을 골고루 섭취할 수 있다.In addition, in the case of the present invention, in the case of growing children or the elderly, as well as patients in need of ingesting specific nutrients or a lack of specific nutrients due to unbalanced, not only can the intake of nutrients through natural eating of food, but also lack of chicken With the addition of nutrients, such as vitamins and iron from vegetables and fruits, chicken dishes can provide evenly balanced nutrition.

Claims

Method of manufacturing chicken with various colors by processing natural ingredients with powder and extract to neutralize irritants such as bitter and sour, diluted with water and mixed with fried flour