Deep-fried and braised chicken sauce with improved color and texture and deep-fried and braised chicken prepared by using same

Abstract

The present invention relates to a deep-fried and braised chicken sauce with improved color and texture and deep-fried and braised chicken prepared by using same. The deep-fried and braised chicken sauce is characterized by containing: 100 parts by weight of starch syrup; 10-90 parts by weight of sugar; 1-60 parts by weight of garlic; 1-10 parts by weight of salt; 1-80 parts by weight of soy sauce; 0.1-3 parts by weight of L-glutamic acid sodium; 0.1-3 parts by weight of a complex seasoning food; and 1-5 parts by weight of a functional enhancer, wherein the functional enhancer contains 100 parts by weight of bamboo shoot powder, 1-30 parts by weight of a bamboo leaf extract, 10-20 parts by weight of adlay powder, and 1-5 parts by weight of at least one additive selected from the group consisting of niacin, salicin, and helicin.

Description

Chicken gangjeong sauce with improved color and texture and chicken gangjeong manufactured using the sauce

[0001] The present invention relates to a chicken gangjeong sauce having improved color and texture, which removes chicken odor, reduces greasy taste, has excellent flavor, color and texture (softness, chewiness, crispiness), and can maintain flavor, color and texture even after the chicken gangjeong has cooled, and to chicken gangjeong manufactured using the sauce.

[0002]

[0003] Gangjeong is a type of Korean traditional confectionery usually made with glutinous rice flour, but recently it has become a popular snack, especially for children, made by cutting chicken into small pieces, coating it in batter, frying it in oil, and mixing it with sauce.

[0004] Unlike conventional seasoned chicken, the above-mentioned dakgangjeong features a seasoning sauce mixed with corn syrup or brown sugar, which coats the outside of the fried chicken, resulting in a relatively crispy texture. However, the problem was that it quickly hardened over time after cooking, reducing the crispiness.

[0005] In addition, the sauce used in these chicken gangjeong dishes contains artificial chemical seasonings and artificial sweeteners to remove the gamey smell of the chicken. However, even if these chemical ingredients such as artificial chemical seasonings and artificial sweeteners are used, not only does the unique gamey smell of the chicken not get removed, but there is also the problem of the texture of the chicken deteriorating.

[0006]

[0007] The present invention has been devised to solve the above-described problems, and one embodiment of the present invention is to provide a chicken gangjeong sauce with improved color and texture, which can improve the problem of the chicken's unique odor not being removed and the crispy texture deteriorating after cooling, and a chicken gangjeong manufactured using the same.

[0008] 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.

[0009]

[0010] One embodiment of the present invention contains 100 parts by weight of starch syrup, 10 to 90 parts by weight of sugar, 1 to 60 parts by weight of garlic, 1 to 10 parts by weight of salt, 1 to 80 parts by weight of soy sauce, 0.1 to 3 parts by weight of monosodium L-glutamate, 0.1 to 3 parts by weight of a compound seasoning food, 1 to 5 parts by weight of a functional enhancer, 0 to 10 parts by weight of red pepper powder, 0 to 40 parts by weight of red pepper paste, 0 to 30 parts by weight of tomato ketchup, 0 to 20 parts by weight of onion, 0 to 1 part by weight of a food additive mixture, 0 to 20 parts by weight of fermented vinegar, 0 to 20 parts by weight of lemon juice, 0 to 10 parts by weight of caramel color, 0 to 5 parts by weight of pepper powder, and 0 to 5 parts by weight of sesame;

[0011] The above functional enhancer provides a chicken gangjeong sauce with improved color and texture, which contains 100 parts by weight of bamboo shoot powder, 1 to 30 parts by weight of bamboo leaf extract, 10 to 20 parts by weight of Job's tears powder, and 1 to 5 parts by weight of at least one additive selected from the group consisting of niacin, salicin, and helicin.

[0012] The above bamboo shoot powder

[0013] A step of removing the outer skin of bamboo shoots and boiling them in water at 80 to 100°C; the boiled bamboo shoots are weighed at 80 to 120 kg / m 2 It may be manufactured by a method including a step of removing moisture by pressure; and a step of drying the bamboo shoots from which moisture has been removed in the shade to a moisture content of 10% or less, and then grinding the dried bamboo shoots to manufacture bamboo shoot powder.

[0014] The above bamboo shoot powder

[0015] It is manufactured by a method that additionally includes a step of mixing 1 to 50 parts by weight of bamboo leaf extract with 100 parts by weight of the above-mentioned pulverized bamboo shoot powder, and coating the bamboo leaf extract on the surface of the bamboo shoot powder.

[0016] The above bamboo leaf extract may be a bamboo leaf oil extract.

[0017] The above-mentioned yulmu powder

[0018] It may be manufactured by a method including the steps of: soaking washed yulmu in vinegar water having a concentration of 2 to 5 wt% and refrigerating; steaming the refrigerated yulmu at 90 to 100°C; heating the steamed yulmu with hot air at 200 to 220°C for 10 to 30 minutes; and removing the skin of the yulmu heated with hot air and grinding it to manufacture yulmu powder.

[0019] The above bamboo leaf extract is a bamboo leaf oil extract,

[0020] The above bamboo leaf oil extract

[0021] A method for producing a bamboo leaf oil extract, comprising: a step of cutting harvested bamboo leaves into small pieces and drying them by irradiating them with light; a step of milling the dried bamboo leaves; a step of extracting the milled bamboo leaves with supercritical CO2 at 40 to 80°C and a pressure of 25 to 50 MPa in the presence of vegetable oil; and a step of lowering the pressure to 7.0 MPa or less to evaporate the CO2;

[0022] The above vegetable oil may be a mixed oil in which olive oil and coconut oil are mixed in a weight ratio of 1:0.5 to 1.

[0023] In addition, another embodiment of the present invention provides a chicken gangjeong manufactured using the chicken gangjeong sauce with improved color and texture.

[0024]

[0025] According to one embodiment of the present invention, a chicken gangjeong sauce with improved color and texture and a chicken gangjeong manufactured using the same have the effects of removing the unique fishy smell of chicken, reducing the greasy taste of fried food, and improving texture, savory taste, and flavor.

[0026] In addition, the chicken gangjeong sauce with improved color and texture according to one embodiment of the present invention and the chicken gangjeong manufactured using the same have the effect of not having a chicken odor even after the chicken gangjeong has cooled and still maintaining excellent color and texture (softness, chewiness, crispiness).

[0027] Therefore, it can be used as a food that is not objectionable to anyone, regardless of age or gender.

[0028]

[0029] Figure 1 is a schematic diagram of a frying device provided with an ultrasonic vibration device according to one embodiment of the present invention.

[0030]

[0031] Hereinafter, embodiments of the present invention will be described in detail. However, these are presented as examples and are not intended to limit the present invention. The present invention is defined solely by the scope of the claims set forth below.

[0032] One embodiment of the present invention contains 100 parts by weight of starch syrup, 10 to 90 parts by weight of sugar, 1 to 60 parts by weight of garlic, 1 to 10 parts by weight of salt, 1 to 80 parts by weight of soy sauce, 0.1 to 3 parts by weight of monosodium L-glutamate, 0.1 to 3 parts by weight of a compound seasoning food, 1 to 5 parts by weight of a functional enhancer, 0 to 10 parts by weight of red pepper powder, 0 to 40 parts by weight of red pepper paste, 0 to 30 parts by weight of tomato ketchup, 0 to 20 parts by weight of onion, 0 to 1 part by weight of a food additive mixture, 0 to 20 parts by weight of fermented vinegar, 0 to 20 parts by weight of lemon juice, 0 to 10 parts by weight of caramel color, 0 to 5 parts by weight of pepper powder, and 0 to 5 parts by weight of sesame;

[0033] The above functional enhancer provides a chicken gangjeong sauce with improved color and texture, which contains 100 parts by weight of bamboo shoot powder, 1 to 30 parts by weight of bamboo leaf extract, 10 to 20 parts by weight of Job's tears powder, and 1 to 5 parts by weight of at least one additive selected from the group consisting of niacin, salicin, and helicin.

[0034] According to one embodiment of the present invention, a chicken gangjeong sauce with improved color and texture and a chicken gangjeong manufactured using the same have the effects of removing the unique chicken smell, reducing the greasy taste of fried food, and improving texture, savory taste, and flavor. In addition, according to one embodiment of the present invention, a chicken gangjeong sauce with improved color and texture and a chicken gangjeong manufactured using the same have the effect of not giving off a chicken smell even after the chicken gangjeong has cooled, and still maintaining excellent color and texture (tenderness, chewiness, crispiness). Therefore, the chicken gangjeong can be utilized as a food that is not rejected by anyone, regardless of age or gender.

[0035] Hereinafter, a chicken gangjeong sauce with improved color and texture according to one embodiment of the present invention will be examined in more detail as follows.

[0036] According to one embodiment of the present invention, a chicken sauce with improved color and texture contains 100 parts by weight of corn syrup, 10 to 90 parts by weight of sugar, 1 to 60 parts by weight of garlic, 1 to 10 parts by weight of salt, 1 to 80 parts by weight of soy sauce, 0.1 to 3 parts by weight of monosodium L-glutamate, 0.1 to 3 parts by weight of a compound seasoning, 1 to 5 parts by weight of a functional enhancer, 0 to 10 parts by weight of red pepper powder, 0 to 40 parts by weight of red pepper paste, 0 to 30 parts by weight of tomato ketchup, 0 to 20 parts by weight of onion, 0 to 1 part by weight of a food additive mixture, 0 to 20 parts by weight of fermented vinegar, 0 to 20 parts by weight of lemon juice, 0 to 10 parts by weight of caramel color, 0 to 5 parts by weight of pepper powder, and 0 to 5 parts by weight of sesame seeds.

[0037] The above compound seasoning food and food additive mixture are not particularly limited as they are commonly used in the field. For example, the compound seasoning food may be beef dashi (CJ Corporation), and the food additive mixture may be capsicum powder (Doowon Foods Corporation).

[0038] In addition, the red pepper powder, red pepper paste, tomato ketchup, onion, food additive mixture, fermented vinegar, lemon juice, caramel color, pepper powder, and sesame seeds contained in the chicken gangjeong sauce with improved color and texture can be increased or decreased depending on the type of chicken gangjeong sauce flavor.

[0039] The above-mentioned chicken gangjeong sauce can be manufactured in three types: spicy sauce, mild sauce, and soy sauce. At this time, the content ratio of the chicken gangjeong sauce with improved color and texture according to the present invention is adjusted depending on the type of sauce.

[0040] Specifically, it is preferable that the spicy sauce contains 100 parts by weight of corn syrup, 10 to 30 parts by weight of sugar, 1 to 10 parts by weight of garlic, 1 to 10 parts by weight of salt, 10 to 20 parts by weight of soy sauce, 0.1 to 1 part by weight of monosodium L-glutamate, 0.1 to 1 part by weight of a compound seasoning food, 1 to 5 parts by weight of a functional enhancer, 1 to 10 parts by weight of red pepper powder, 10 to 40 parts by weight of red pepper paste, 1 to 10 parts by weight of tomato ketchup, 1 to 20 parts by weight of onion, 0.1 to 1 part by weight of a food additive mixture, and 0.1 to 1 part by weight of pepper powder. At this time, it is preferable that the corn syrup is a mixture of high-sweetness corn syrup and high-maltose corn syrup.

[0041] The above mild sauce preferably contains 100 parts by weight of corn syrup, 10 to 30 parts by weight of sugar, 10 to 30 parts by weight of garlic, 1 to 10 parts by weight of salt, 1 to 10 parts by weight of soy sauce, 0.1 to 1 part by weight of monosodium L-glutamate, 0.1 to 1 part by weight of a compound seasoning, 1 to 5 parts by weight of a functional enhancer, 1 to 5 parts by weight of red pepper powder, 10 to 40 parts by weight of red pepper paste, 10 to 30 parts by weight of tomato ketchup, 1 to 10 parts by weight of onion, 0.1 to 5 parts by weight of fermented vinegar, and 0.1 to 1 part by weight of pepper powder. At this time, it is preferable that the corn syrup be a mixture of high-sweetness corn syrup and high-maltose corn syrup.

[0042] The above soy sauce-flavored sauce preferably contains 100 parts by weight of corn syrup, 60 to 90 parts by weight of sugar, 30 to 60 parts by weight of garlic, 30 to 80 parts by weight of soy sauce, 1 to 3 parts by weight of monosodium L-glutamate, 1 to 3 parts by weight of a compound seasoning food, 1 to 5 parts by weight of a functional enhancer, 5 to 20 parts by weight of fermented vinegar, 1 to 20 parts by weight of lemon juice, 1 to 10 parts by weight of caramel color, 0.1 to 5 parts by weight of pepper powder, and 0.1 to 5 parts by weight of sesame seeds.

[0043] The sauce prepared with the above ingredients and mixing ratio harmonizes the flavors of salty, sweet, and savory tastes, while increasing the savory taste. In particular, even after the chicken has cooled over time, it does not have a chicken-like smell and maintains excellent color and texture (tenderness, chewiness, crispiness), thereby providing consumers with an excellent taste.

[0044] At this time, any of the above-mentioned corn syrup, sugar, tomato ketchup, soy sauce, fermented vinegar, monosodium L-glutamate, compound seasoning, caramel color, pepper powder, etc. can be applied among commercial products, and can be used without limitation in type. In addition, the above-mentioned garlic and onion are ground and used.

[0045] According to one embodiment of the present invention, a chicken gangjeong sauce with improved color and texture maintains excellent texture (softness, chewiness, crispiness) without any chicken odor even after the chicken gangjeong has cooled, and uses a functional enhancer to prevent discoloration and rancidity of the sauce due to time hardening and to maintain color.

[0046] Specifically, the functional enhancer contains 100 parts by weight of bamboo shoot powder, 10 to 30 parts by weight of Job's tears powder, 1 to 10 parts by weight of bamboo leaf extract, and 1 to 5 parts by weight of at least one additive selected from the group consisting of niacin, salicin, and helicin.

[0047] The above bamboo shoot powder prevents the chicken from smelling like chicken even after the chicken has cooled, and is included in powder form to maintain the texture such as softness, chewiness, and crispiness, and to improve the flavor.

[0048] The above bamboo shoot powder is not particularly limited to that commonly used in the field, but the present invention uses one manufactured by the following method to further improve the above effect.

[0049] Specifically, the above bamboo shoot powder is prepared by removing the outer skin of bamboo shoots and boiling them in water at 80 to 100°C; the boiled bamboo shoots are weighed at 80 to 120 kg / m 2 A step of removing moisture by pressure; and a step of drying the bamboo shoots from which moisture has been removed in the shade to a moisture content of 10% or less, and then grinding the dried bamboo shoots to produce bamboo shoot powder.

[0050] The above bamboo shoots may be used regardless of the type of bamboo, as long as they are obtained from bamboo. The bamboo shoots should be harvested when they are 25 to 35 cm above the ground. If they are below the above range, the shoots may have excessive epidermis, resulting in poor marketability. If they exceed the above range, the internal tissues may become dense, which may diminish the flavor when added.

[0051] The above bamboo shoots are preferably heated in water at 80 to 100°C for about 30 to 60 minutes to remove the bitter taste and toxicity, and it is more preferable to add 10 to 30 parts by weight of rice water per 100 parts by weight of water during the boiling stage. In addition, it is preferable to use an air-flow grinder for the grinding so that the bamboo shoots are finely ground without being deteriorated by the heat of grinding.

[0052] In addition, the present invention can be manufactured by a method further including a step of coating the surface of the bamboo shoot powder with a bamboo leaf extract by mixing 1 to 50 parts by weight of a bamboo leaf extract with 100 parts by weight of the pulverized bamboo shoot powder. This coating step improves storage stability by preventing browning, rancidity, etc. of the bamboo shoot powder, and plays a role in maintaining the crispy texture of the fried chicken in particular by limiting moisture absorption over time.

[0053] At this time, if the content of the bamboo leaf extract is below the above range, there is a problem that the above improvement effect may be insufficient, and if it exceeds the above range, there is a problem that the powder may become soggy and the texture of the fried chicken may deteriorate.

[0054] The above bamboo leaf extract is preferably a bamboo leaf oil extract. Each of the above bamboo leaf extract and bamboo leaf oil extract will be described in detail below.

[0055] The above bamboo leaf extract prevents lipid oxidation, discoloration, and rancidity of the sauce due to time-curing, thereby suppressing quality deterioration, removing the unique fishy smell of chicken, suppressing the production of odors, and reducing the greasy taste of fried foods.

[0056] The above bamboo leaf extract can be prepared using extraction, separation, and purification methods generally known in the art. The extraction methods are not limited thereto, but preferably include hot water extraction, hot water extraction, cold infusion extraction, reflux cooling extraction, or ultrasonic extraction. Commercially available products may also be used.

[0057] In order to further enhance the above effects, it is preferable to use bamboo leaf oil extract prepared by the following method.

[0058] The above bamboo leaf oil extract is prepared by a method including the steps of: finely chopping harvested bamboo leaves and drying them by irradiating them with light; milling the dried bamboo leaves; extracting the milled bamboo leaves with supercritical CO2 at 40 to 80°C and a pressure of 25 to 50 MPa in the presence of vegetable oil; and lowering the pressure to 7.0 MPa or less to evaporate the CO2 and prepare a bamboo leaf oil extract. At this time, the vegetable oil is a mixed oil in which olive oil and coconut oil are mixed in a weight ratio of 1:0.5 to 1.

[0059] The above light irradiation is a process for increasing the oil extraction efficiency and improving the storage properties while minimizing the nutrient loss of bamboo leaves, and is preferably performed at 10,000 Lux to 100,000 Lux for 10 to 20 hours. The vegetable oil plays a role in improving and maintaining the color of the chicken gangjeong and enhancing the flavor while increasing the extraction efficiency of the bamboo leaves.

[0060] In addition, the above bamboo leaf oil extract is non-toxic because carbon dioxide, which is harmless to the human body, is used as a carrier gas instead of a solvent during extraction, and because bamboo leaves are extracted using a supercritical extraction method, the effective ingredients can be obtained without being destroyed.

[0061] This bamboo leaf extract is contained in an amount of 1 to 30 parts by weight per 100 parts by weight of bamboo shoot powder. If the amount is less than the above range, there is a problem that the above-mentioned effect may be insufficient, and if it exceeds the above range, there is a problem that the texture may be deteriorated.

[0062] The above-mentioned yulmu powder enhances the flavor of the chicken gangjeong by adding a savory aroma and rich taste, and also plays a role in maintaining the texture of the chicken gangjeong even after it has cooled.

[0063] The above-mentioned Job's tears powder is manufactured using a method including the steps of: soaking washed Job's tears in vinegar water having a concentration of 2 to 5 wt% and refrigerating; steaming the refrigerated Job's tears at 90 to 100°C; heating the steamed Job's tears with hot air at 200 to 220°C for 10 to 30 minutes; and removing the skin of the hot-air-heated Job's tears and grinding them to manufacture Job's tears powder.

[0064] The above-mentioned soaking in vinegar water and refrigeration maturation is for removing the unpleasant odor of the Job's tears, sterilizing it, and maturing it. The above-mentioned steaming generally refers to the process of steaming and cooking it through heat treatment, and is a method of maturing it by providing moist, hot air at a constant temperature. This steaming can be repeated one or more times, and preferably one to three times.

[0065] The steamed Job's tears are then ponified (puffed or expanded) by hot air heating. Pponification generally refers to the process of becoming like ponzu cookies made from rice or popcorn made from corn. This ponification process enhances the flavor of the sweet and sour chicken by imparting a savory aroma and flavor, even in small quantities, and maintains its texture even after it cools.

[0066] In addition, the peel of the above-mentioned yulmu does not dissolve well in water and forms lumps, which is not good for the appearance or texture, so it is removed, and it is preferable to use an air-flow grinder for the grinding so that the yulmu is finely ground without being deteriorated by the heat of grinding.

[0067] This yulmu powder is contained in an amount of 1 to 20 parts by weight per 100 parts by weight of bamboo shoot powder. If the content is less than the above range, there is a problem that the above-mentioned effect may be insufficient, and if it exceeds the above range, there is a problem that the texture may be rough and the taste may be deteriorated.

[0068] At least one additive selected from the group consisting of niacin, salicin and helicin enhances the sensitivity to salty taste, thereby reducing the amount of salt used and complementing the taste, and prevents the color of the sauce from changing over time.

[0069] These additives are contained in an amount of 1 to 5 parts by weight per 100 parts by weight of bamboo shoot powder. If the amount is less than the above range, there is a problem that the above-mentioned effect may be insufficient, and if it exceeds the above range, there is a problem that price competitiveness may be reduced.

[0070] According to one embodiment of the present invention, a chicken sauce with improved color and texture is prepared by mixing the above composition and heating at a temperature of 90 to 100°C for 20 to 30 minutes. At this time, the concentration of the sauce is such that it can be used to coat fried chicken, and can be adjusted as desired according to taste.

[0071] In addition, the present invention manufactures fried chicken using the fried chicken sauce with improved color and texture prepared as described above. The fried chicken used in the fried chicken is not particularly limited to those commonly used in the art.

[0072] Specifically, it can be manufactured by a method including a cutting step of cutting marinated chicken meat into a certain size; a step of manufacturing a gangjeong batter; a step of coating the cut chicken meat with gangjeong frying powder; a step of putting chicken meat coated with gangjeong frying powder into the gangjeong batter to manufacture battered chicken meat; a step of frying the battered chicken meat at 160 to 190°C to manufacture fried chicken; and a step of mixing and coating the fried chicken with a gangjeong chicken sauce having improved color and texture according to the present invention.

[0073] In addition, the step of manufacturing the fried chicken can be performed using a frying device generally used in the field, and the present invention preferably uses a frying device (Korean Patent Application No. 10-2023-0004106) equipped with an ultrasonic vibration device configured as follows, taking into consideration the frying temperature, required time, and oil oxidation, etc.

[0074] Specifically, the frying device provided with the ultrasonic vibration mechanism is a frying device including a frying body (1) having a receiving space of a certain size provided inside, a frying container (3) placed on the upper part of the frying body (1), an operation panel (5) provided on the front part of the frying body (1), a fixing member (7) protruding from the upper rear part of the frying body (1), and an ultrasonic vibration mechanism (10) having the other end fixedly connected to the fixing member (7) and the other end extended to a certain length.

[0075] The above ultrasonic vibration mechanism (10) comprises: a fixing member (11) fixedly connected to one side of a fixing member (7); a housing (131) having upper and lower openings, each of which has a plurality of exhaust holes (132) formed at a lower portion and spaced apart from each other at a predetermined interval; a vibrator (133) positioned inside the housing (131); a medium-width horn (134) having an upper portion connected to the vibrator (133) and a lower portion exposed to a predetermined length through the lower portion of the housing (131); a microfan (135) installed at an upper portion of the housing (131) at a predetermined interval from the upper portion of the vibrator (133); and a cover (137) having a plurality of suction holes (138) formed at a predetermined interval above the microfan (135) to seal the upper portion of the housing (131); It is composed of a flexible hose part (15) whose first end is fixedly connected to a fixed part (11) and whose other end is fixedly connected to the central part of a cover (137).

[0076] According to one embodiment of the present invention, a chicken gangjeong sauce with improved color and texture and a chicken gangjeong manufactured using the same have the effects of removing the unique chicken smell, reducing the greasy taste of fried food, and improving texture, savory taste, and flavor. In addition, according to one embodiment of the present invention, a chicken gangjeong sauce with improved color and texture and a chicken gangjeong manufactured using the same have the effect of not giving off a chicken smell even after the chicken gangjeong has cooled, and still maintaining excellent color and texture (tenderness, chewiness, crispiness). Therefore, the chicken gangjeong can be utilized as a food that is not rejected by anyone, regardless of age or gender.

[0077] Above, although the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various modifications are possible by a person having ordinary knowledge in the relevant field within the scope of the technical idea of ​​the present invention.

[0078]

[0079] <Manufacturing Example 1> Bamboo leaf extract

[0080] The collected bamboo leaves were dried in the shade and then pulverized. 100 g of the dried and pulverized bamboo leaf powder was soaked in 1 liter of methanol (MeOH), extracted at room temperature for 3 days, and then concentrated under reduced pressure to produce a liquid bamboo leaf extract having a Brix concentration of approximately 20.

[0081]

[0082] <Manufacturing Example 2> Bamboo leaf oil extract

[0083] The collected bamboo leaves were finely chopped and dried under light irradiation at approximately 50,000 lux for 12 hours. The dried bamboo leaves were then milled. 100 parts by weight of the milled bamboo leaves and 30 parts by weight of a vegetable oil mixture of olive oil and coconut oil in a weight ratio of 1:0.7 were placed in a supercritical extractor (Ilshin Autoclave), and then extracted under a supercritical state at 50°C and 35 MPa pressure while flowing carbon dioxide (CO2), a supercritical fluid, for 3 hours. The pressure was then lowered to approximately 5 MPa to evaporate the carbon dioxide (CO2) and produce a bamboo leaf oil extract.

[0084]

[0085] <Manufacturing Example 3> Bamboo shoot powder

[0086] Bamboo shoots about 30 cm in size were prepared, the outer skin was removed, and boiled in water at 900°C for about 45 minutes. At this time, 20 parts by weight of rice water was mixed with 100 parts by weight of water. Afterwards, 100 kg / m of the boiled bamboo shoots were added. 2 After removing moisture under pressure, the bamboo shoots were dried in the shade to a moisture content of 10% or less. The dried bamboo shoots were finely ground in an air-flow grinder to an average particle size of 700 mesh or less to produce bamboo shoot powder.

[0087]

[0088] <Manufacturing Example 4> Bamboo shoot powder coated with bamboo leaf oil extract

[0089] The same procedure as in Manufacturing Example 3 was followed, but 100 parts by weight of the crushed bamboo shoot powder and 20 parts by weight of the bamboo leaf oil extract prepared in Manufacturing Example 2 were mixed to prepare bamboo shoot powder coated with bamboo leaf oil extract.

[0090]

[0091] <Manufacturing Example 5> Job's tears powder

[0092] Washed Job's tears were soaked in vinegar water with a concentration of about 3 wt% and aged in a refrigerator at 5°C or lower for 15 hours. The refrigerated aged Job's tears were then added to water to the extent of being submerged and steamed at 95°C for 3 hours. Afterwards, the steamed Job's tears were heated with hot air at about 210°C for 20 minutes to produce expanded Job's tears. Afterwards, the skin was removed and the Job's tears were finely ground to an average particle size of 700 mesh or less in an air-flow grinder to produce Job's tears powder.

[0093]

[0094] <Examples 1 to 3 and Comparative Example 1>

[0095] After mixing the ingredients and contents of Table 1 below, the mixture was heated at a temperature of 90 to 100°C for 20 to 30 minutes to produce a chicken sauce with improved color and texture. At this time, Examples 1 to 3 produced mild sauces, Example 4 produced soy sauce, Example 5 produced spicy sauce, and Comparative Example 1 produced mild sauce.

[0096] Classification (weight part) Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Corn syrup 100 100 100 100 100 100 Weight ratio High sweetness 33 3 133 High maltose 22 20 22 Sugar 18 18 18 75 18 18 Garlic 12 12 12 46 412 Salt 44 4-2.54 Soy sauce 66 66 126 Monosodium glutamate 0.5 0.5 0.5 1.3 0.5 0.5 Compound seasoning food 0.5 0.50.51.30.50.5 Red pepper powder333-63 Red pepper paste252525-2725 Tomato ketchup181818-618 Onion444-124 Mixed food additives----0.5-Fermented vinegar1.31.31.39-1.3 Lemon juice---9--Caramel color---6--Pepper powder0.30.30.30.250.30.3 Sesame---0.7--Function Enhancer 44444-Weight ratio bamboo shoot powder Manufacturing example 2 (100) Manufacturing example 2 (100) Manufacturing example 3 (100) Manufacturing example 3 (100) Manufacturing example 3 (100)-Bamboo leaf extract Manufacturing example 1 (20)-----Bamboo leaf oil extract- Manufacturing example 2 (20) Manufacturing example 2 (20) Manufacturing example 2 (20) Manufacturing example 2 (20)-Yulmu powder Manufacturing example 5 (12) Manufacturing example 5 (12) Manufacturing example 5 (12) Manufacturing example 5 (12)-Additive 33333-Compound seasoning food: Beef dashi, CJ Food additive mixture: Capsicum powder, Doowon Food Additive: 1:1 weight part mixture of niacin and salicin

[0097] Comparative Example 2

[0098] Commercially available chicken sauce (Ottogi O'Chef Chicken Sauce, Mild)

[0099]

[0100] <Experimental Example>

[0101] In order to evaluate the sensory and color properties of the above-mentioned chicken gangjeong sauce, chicken gangjeong was prepared using the sauces of Examples 1 to 5 and Comparative Examples 1 to 2.

[0102] Specifically, after removing inedible parts of the chicken, the chicken was washed, and then salt-cured with refined salt and cut into pieces of a certain size. The cut chicken was then coated with a tempura batter. The tempura batter was prepared by mixing 14 g of cornstarch, 80 g of cake flour, 3 g of salt, 0.3 g of pepper, and 1.6 g of garlic powder.

[0103] Afterwards, chicken meat coated with fried chicken powder was added to the fried chicken batter to prepare chicken meat coated with fried chicken batter. At this time, the fried chicken batter was prepared by mixing 200 mL of water, 14 g of corn starch, 80 g of cake flour, 3 g of salt, 0.3 g of pepper, and 1.6 g of garlic powder.

[0104] Afterwards, the chicken meat coated with the above-mentioned batter was fried at 175°C for 10 minutes using the fryer of Fig. 1 to manufacture fried chicken. Afterwards, the sauces of Examples 1 to 5 and Comparative Examples 1 to 2 were mixed with the fried chicken to manufacture fried chicken.

[0105]

[0106] <Experimental Example 1> Sensory Evaluation

[0107] In order to evaluate the overall preference of the chicken gangjeong manufactured by the method of the present invention, a comparative sensory evaluation for the overall preference was conducted on the chicken gangjeong manufactured using the chicken gangjeong sauce of Examples 1 to 5 and Comparative Examples 1 to 2.

[0108] The sensory evaluation of the above-mentioned chicken gangjeong was conducted on 25 adult men and women in their 20s to 50s, and the texture immediately after cooking while still warm and the texture after cooling 3 hours after cooking were compared separately. Specifically, 5 people were evenly distributed in each group in terms of age and gender, and only the chicken gangjeong of the present invention was provided without providing a separate beverage, and the preference for softness, chewiness, texture when warm (crispy), texture after cooling (crispy), gamey smell, and savory taste were evaluated.

[0109] At this time, the ratings were calculated using a 10-point scale, with higher scores indicating higher preference. After consuming a piece of fried chicken, participants evaluated each item, rinsed their mouths with water, and then resumed eating the food after five minutes. This process was repeated three times for each item, and the average value was calculated. The results are shown in Table 2.

[0110] ClassificationExample 1Example 2Example 3Example 4Example 5Comparative Example 1Comparative Example 2Softness 8.78.89.08.98.87.37.8Chewiness 8.58.79.18.88.67.67.8Crispness (when warm) 8.78.99.08.88.98.18.4Crispness (after cooling) 8.48.68.78.68.57.27.7Odor 8.88.99.28.99.07.17.5Savory 9.19.29.49.39.27.68.2

[0111] As shown in Table 2 above, it was confirmed that the chicken gangjeong using the sauces manufactured in Examples 1 to 5 according to the present invention was superior to the chicken gangjeong using the sauces manufactured in Comparative Examples 1 and 2 in all items, including softness, chewiness, texture when warm (crispyness), texture after cooling (crispyness), gamey smell, and savory taste. In particular, it was confirmed that the crispy texture did not differ significantly even after the passage of time.

[0112] <Experimental Example 2> Color Measurement (Color Sense)

[0113] The colorimetry of the above Example 3 and Comparative Examples 1 and 2 was measured, and the results are shown in Table 2 below. Specifically, the colorimetry was measured when warm immediately after cooking and when cooled 3 hours after cooking. The colorimetry was performed using a colorimeter (Spectrophotometer CM-3500d, KONICA MINOLTA, Japan). The Hunter L value (brightness), a value (redness), and b value (yellowness) were measured three times and expressed as the average value.

[0114] Classification Example 3 Comparative Example 1 Comparative Example 2 After 3 hours of cooking After 3 hours of cooking After 3 hours of cooking L (Lightness) 15.14±0.06 14.80±0.07 12.94±0.12 9.11±0.04 13.94±0.10 10.76±0.14 a (Redness) 22.03±0.08 20.91±0.06 17.81±0.10 12.46±0.17 18.95±0.02 14.23±0.11 b (Yellowness) 19.21±0.13 18.64±0.03 16.85±0.08 11.21±0.27 17.53±0.23 13.67±0.13

[0115] As shown in Table 3 above, it was confirmed that the chicken gangjeong using the sauce manufactured in Example 3 according to the present invention had a superior color not only immediately after cooking but also after 3 hours compared to the chicken gangjeong using the sauce manufactured in Comparative Examples 1 and 2, and that the color change due to hardening over time was not significant.

[0116] As described above, those skilled in the art will appreciate that the present invention can be implemented in other specific forms without altering its technical spirit or essential characteristics. Therefore, the embodiments described above should be understood as illustrative and not restrictive. The scope of the present invention should be interpreted as encompassing all changes or modifications derived from the meaning and scope of the following claims and their equivalents, rather than the detailed description above.

Claims

1. Containing 100 parts by weight of corn syrup, 10 to 90 parts by weight of sugar, 1 to 60 parts by weight of garlic, 1 to 10 parts by weight of salt, 1 to 80 parts by weight of soy sauce, 0.1 to 3 parts by weight of monosodium L-glutamate, 0.1 to 3 parts by weight of compound seasoning, 1 to 5 parts by weight of functional enhancer, 0 to 10 parts by weight of red pepper powder, 0 to 40 parts by weight of red pepper paste, 0 to 30 parts by weight of tomato ketchup, 0 to 20 parts by weight of onion, 0 to 1 part by weight of food additive mixture, 0 to 20 parts by weight of fermented vinegar, 0 to 20 parts by weight of lemon juice, 0 to 10 parts by weight of caramel color, 0 to 5 parts by weight of pepper powder, and 0 to 5 parts by weight of sesame; The above functional enhancer A chicken sauce with improved color and texture, characterized by containing 100 parts by weight of bamboo shoot powder, 1 to 30 parts by weight of bamboo leaf extract, 10 to 20 parts by weight of Job's tears powder, and 1 to 5 parts by weight of at least one additive selected from the group consisting of niacin, salicin, and helicin.

2. In paragraph 1, The above bamboo shoot powder The stage of removing the skin of bamboo shoots and boiling them in water at 80 to 100°C; The above boiled bamboo shoots are 80 to 120 kg / m 2 Step of removing moisture by pressure; and A chicken gangjeong sauce with improved color and texture, characterized by being manufactured by a method including the step of drying bamboo shoots from which moisture has been removed in the shade to a moisture content of 10% or less, and then grinding the dried bamboo shoots to manufacture bamboo shoot powder.

3. In paragraph 2, The above bamboo shoot powder It is manufactured by a method that additionally includes a step of mixing 1 to 50 parts by weight of bamboo leaf extract with 100 parts by weight of the above-mentioned pulverized bamboo shoot powder, and coating the bamboo leaf extract on the surface of the bamboo shoot powder. A chicken gangjeong sauce with improved color and texture, characterized in that the above bamboo leaf extract is bamboo leaf oil extract.

4. In paragraph 1, The above-mentioned yulmu powder A step of refrigerating and maturing washed yulmu in vinegar water having a concentration of 2 to 5 wt%; A step of steaming the above refrigerated aged yulmu at 90 to 100°C; A step of heating the steamed yulmu with hot air at 200 to 220°C for 10 to 30 minutes; and A chicken gangjeong sauce with improved color and texture, characterized in that it is manufactured by a method including the step of removing the skin of the hot-air-heated yulmu and grinding it to manufacture yulmu powder.

5. In paragraph 1, The above bamboo leaf extract It is bamboo leaf oil extract, The above bamboo leaf oil extract A step of cutting the collected bamboo leaves into small pieces and drying them by irradiating them with light; A step of milling the above dried bamboo leaves; A step of extracting the milled bamboo leaves with supercritical CO2 at 40 to 80°C and 25 to 50 MPa pressure in the presence of vegetable oil; and It is manufactured by a method including a step of lowering the pressure to 7.0 MPa or less and evaporating CO2 to manufacture a bamboo leaf oil extract; A chicken sauce with improved color and texture, characterized in that the vegetable oil is a mixed oil in which olive oil and coconut oil are mixed in a weight ratio of 1:0.5 to 1.

6. Chicken gangjeong manufactured using a chicken gangjeong sauce with improved color and texture according to any one of clauses 1 to 5.

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