KR102827467B1 - Manufacturing method of fried chicken skin, and fried chicken skin manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing fried chicken skin having a crispy texture and fried chicken skin manufactured thereby. The manufacturing method is designed to enable mass production according to the characteristics of chicken skin, and can provide fried chicken skin having a crispy texture.

Description

Manufacturing method of fried chicken skin, and fried chicken skin manufactured thereby

The present invention relates to a method for producing fried chicken skin having a crispy texture and fried chicken skin produced thereby.

Chicken has been a nutritious food that has been enjoyed since ancient times. It is recognized as an excellent health food because it has high protein and essential fatty acid content, low fat content, and fewer calories than other meats. In addition, chicken is cheaper than other meats such as beef and pork, cooks quickly, and has a soft texture, so it has high digestibility and a mild flavor, so it goes well with other spices and foods.

Recently, as consumers' demand for diverse tastes has increased, various forms of chicken cooking methods have been developed, but most of them are limited to dishes using chicken muscle, which is the meat part. Some have introduced dishes using special parts such as chicken intestines, chicken feet, and chicken skin, but it has been pointed out that consumers do not prefer it because the taste and texture are unfamiliar due to the characteristics of the parts, and that there are not many cooking methods. In particular, chicken skin is a by-product left after handling chicken, and since it is small in quantity and consists only of fat, it is mainly discarded or used as livestock feed, and there has been no development of a process for mass-producing it as processed food.

Korean Patent Publication No. 10-2016-0123630 Korean Patent Publication No. 10-2004-0079299

The purpose of the present invention is to provide a method for manufacturing fried chicken skin using chicken skin.

In addition, the present invention aims to provide fried chicken skin manufactured using the above manufacturing method.

One aspect of the present invention provides a method for producing fried chicken skin using chicken skin.

Among chicken, lean meat such as chicken breast has good adhesion to frying batter because salt-soluble proteins (e.g., myosin, actomyosin) are extracted during the salting process, and each raw material has a weight, making it easy to mass-produce. On the other hand, since chicken skin is composed only of fat, salt-soluble proteins are not extracted, so it has low adhesion to frying batter, a low salting effect, and in particular, since the raw material itself has no thickness, it is easy to clump together during processing, making it difficult to mass-produce. Therefore, in the present invention, in order to mass-produce fried chicken skin, a composition and a process were designed to suit the characteristics of chicken skin, and a method for manufacturing fried chicken skin with a crispy texture was developed.

A method for manufacturing fried chicken skin according to the present invention may include a step of putting chicken skin, a salting composition containing 1 to 10 wt% of a salting agent, and a batter liquid into a tumbler and tumbling them.

The tumbling step in the present invention is a process of salting chicken skin using a tumbler and coating the chicken skin with frying batter at the same time.

The above chicken skin may be chicken skin that has been separated from the meat and cleaned and cut, and may be chicken skin that has been separated from chicken breast and cleaned. Such chicken skin may be used to produce fried chicken skin in a weight of 0 to 20 g, preferably 5 to 15 g.

The above-mentioned curing composition not only imparts salinity to the chicken skin, but also improves the quality of the chicken skin by inhibiting lipid oxidation and growth of harmful microorganisms, enhancing the flavor, and increasing the binding between the chicken skin and batter liquid. The curing composition may contain 1 to 10 wt% of a curing agent based on the total weight. When the curing composition contains less than 1% of the curing agent, the curing effect on the chicken skin is not exhibited, and when it contains more than 10%, a large amount of moisture is lost from the chicken skin, making the texture stiff and reducing the binding force with the frying batter.

The above-mentioned salting agent can be used without limitation as long as it is a salting agent known in the art, and may be a commercially available product or one manufactured with a composition containing salt.

According to one specific example of the present invention, the salting agent may contain 30 to 40 wt% of sugar, 20 to 30 wt% of salt, 15 to 25 wt% of flavor enhancer, 10 to 20 wt% of phosphate, and 0.1 to 15 wt% of spice mixture based on the total weight.

According to one embodiment of the present invention, a curing agent may be used, which includes 30.0 to 40.0 wt% of refined sugar as a saccharide, 20.0 to 30.0 wt% of refined salt as a salt, 15.0 to 25.0 wt% of a flavor enhancer, 10.0 to 20.0 wt% of sodium polyphosphate as a phosphate, and 2.0 to 12.0 wt% of a marinade base as an antiseptic, 0.1 to 1.0 wt% of a spice oleoresin, 0.1 to 1.0 wt% of a freeze-dried green chili pepper, and 0.1 to 1.0 wt% of a jalapeno flavor.

According to one specific example of the present invention, the salt composition may further contain, in addition to the salting agent, 4 to 10 wt% of starch based on the total weight.

The above starch enables the brine to adhere well to the chicken skin, and increases the binding force of the chicken skin and frying batter from which salt-soluble proteins are not extracted, thereby helping to form a frying batter of an appropriate thickness, thereby making it possible to produce fried chicken skin with improved crispy texture after frying. When the above brine composition contains less than 4 wt% of starch, the chicken skin is not properly salted, and the coating coverage and texture are reduced, and when the starch contains more than 10 wt%, it takes a long time to fry the thick frying batter for the chicken skin, and there is a problem that it is difficult to achieve a crispy texture.

Any starch known in the art may be used without limitation, and may be unprocessed starch, processed starch, or a mixture thereof.

According to one specific example of the present invention, the starch may be wheat starch, glutinous rice starch, corn starch, potato starch, Jerusalem artichoke starch, sweet potato starch, tapioca starch, or a processed starch thereof.

According to one embodiment of the present invention, in order to improve the coating rate and texture of fried chicken skin, it is preferable to use at least one selected from the group consisting of corn oxidized starch, wheat starch, tapioca modified starch, and potato starch.

The salting composition containing the salting agent and starch may further contain food additives known in the art within a range that does not interfere with the salting effect of the chicken skin, the binding effect of the chicken skin and the frying batter, and the texture-improving effect.

According to one embodiment of the present invention, a salting composition containing 10 to 100 g of salting agent, 30 to 100 g of batter mix, 40 to 100 g of starch, and 50 to 300 g of purified water can be used based on 1 kg of chicken skin.

The batter mix used herein may include, without limitation, the composition of a frying batter known in the art, and for example, may have the same composition as the batter mix used in the manufacture of the batter liquid of the present invention. This batter mix may include, based on the total weight, 70 to 80 wt% of wheat flour, 10 to 27 wt% of starch, 1 to 10 wt% of mixed seasoning premix, 1 to 10 wt% of salt, 0.1 to 1 wt% of fat, and 0.1 to 2 wt% of a spice mixture.

The concentration of these salt compositions is determined by the amount of water used.

According to one embodiment of the present invention, a salting composition in which salting agent and water are mixed in a ratio of less than 1:2 improved the coating rate and heating yield of fried chicken skin, and in particular, when salting agent and water were mixed in a ratio of 1:1.2 to 1.6, it was confirmed that a crispy texture was maintained for a long time.

The salinity of such salt compositions may be between 9 and 20%.

Meanwhile, the batter is a frying batter that forms the coating for the chicken skin.

According to one specific example of the present invention, the batter liquid may be a mixture of a batter mix containing 70 to 80 wt% of wheat flour, 10 to 27 wt% of starch, 1 to 10 wt% of mixed seasoning premix, 1 to 10 wt% of salt, 0.1 to 1 wt% of fat, and 0.1 to 2 wt% of a spice mixture based on the total weight, and water at a weight ratio of 1:1 to 5.

According to one embodiment of the present invention, the batter mix may include 70.0 to 80.0 wt% of wheat flour, 10.0 to 27.0 wt% of corn starch, 1.0 to 10.0 wt% of mixed seasoning premix, 1.0 to 10.0 wt% of refined salt, 0.1 to 1.0 wt% of parsley flakes, 0.1 to 1.0 wt% of vegetable oil, and 0.1 to 1.0 wt% of freeze-dried green chili pepper.

If the ratio of the above batter mix to water is less than 1:1, the viscosity of the batter liquid is high, so that it is not evenly applied to the chicken skin and the batter liquid clumps up, which may reduce the coating rate and texture of the fried chicken skin. If the ratio of the above batter mix to water exceeds 1:5, the batter liquid is too dilute and may remove the salting agent or salting composition attached to the chicken skin, thereby reducing the salting effect and binding effect.

This batter liquid can be used in an amount of 10 to 300 g, preferably 150 to 250 g, based on 1 kg of chicken skin.

In the general method of making fried food, the raw material is salted and then coated with a frying batter, and the salting process and the battering process are performed separately. However, in the present invention, considering the characteristics of chicken skin consisting only of fat, the salting process and the battering process are performed simultaneously.

According to one specific example of the present invention, the tumbling step may be to salt and knead the chicken skin by tumbling it in a tumbler for 10 to 100 minutes.

According to one embodiment of the present invention, when chicken skin is tumbled together with a salting composition and a batter solution, the binding property of the batter solution is increased, the salting efficiency of the chicken skin is improved, and the clumping phenomenon of the chicken skin mixture is partially resolved compared to when battering is performed using a batter machine.

According to one specific example of the present invention, the tumbling step may be tumbling the chicken skin, the brine composition, and the batter liquid at a constant direction speed of 40 to 50 rpm for 10 to 100 minutes under vacuum conditions (e.g., 0.3 to 0.8 bar).

If the chicken skin is tumbled for less than 10 minutes, the brine composition and batter liquid will not be properly absorbed into the chicken skin, resulting in reduced effectiveness. If the chicken skin is tumbled for more than 100 minutes, the chicken skin tissue will become too soft and the chicken skin mixture will become more clumpy, making it unsuitable for mass production.

The method for manufacturing such fried chicken skin can additionally perform a step for manufacturing fried chicken skin by resolving the clumping phenomenon of the chicken skin mixture after the tumbling step.

According to one specific example of the present invention, the method for producing fried chicken skin may further include, after the tumbling step, a step of breading a breading composition on the tumbled chicken skin; and a step of frying the breaded chicken skin.

The above breading step is a process of applying a breading composition to break up the clumping of the salted and kneaded chicken skin mixture.

According to one specific example of the present invention, the breading step may be to apply the breading composition to the chicken skin at a covering rate of 1 to 50% relative to the entire surface of the chicken skin.

When the above-mentioned covering ratio is less than 1%, the clumping phenomenon of the chicken skin mixture due to the bread composition is still a problem, and the chicken skin may come off when fried. When the covering ratio exceeds 50%, the clumping phenomenon of the chicken skin mixture may actually worsen.

According to one specific example of the present invention, the bread composition may contain 1 to 40 wt% of starch based on the total weight.

The above starch may be used without limitation as long as it is a starch known in the art, and may be unprocessed starch, processed starch, or a mixture thereof. Examples of such starches include tapioca modified starch, corn modified starch, waxy corn modified starch, oil-processed starch, potato modified starch, sweet potato modified starch, glutinous rice modified starch, etc.

Such bread compositions may further contain wheat flour in addition to starch.

According to one specific example of the present invention, the bread composition may be in a powder state to relieve coagulation and control moisture content of the chicken skin mixture.

According to one embodiment of the present invention, when a powder-form breading composition containing 1 to 40% of modified tapioca starch, modified corn starch, modified waxy corn starch or modified fat starch and the remainder of wheat flour was applied to a tumbled chicken skin mixture, the crispy texture was improved compared to when a breading composition containing only wheat flour was used, and in particular, it was confirmed that the modified corn starch or modified fat starch did not cause a clumping phenomenon due to moisture absorption during the breading process and provided an excellent crispy texture of fried chicken skin.

Meanwhile, the frying step is the process of frying the final chicken skin mixture in oil.

According to one specific example of the present invention, the frying treatment step may be frying the breaded chicken skin at 150 to 200° C. for 10 to 360 seconds.

If the above frying temperature is below 150℃, the heating time increases due to the low temperature and the frying batter absorbs a large amount of oil, making the fried food greasy. If it exceeds 200℃, the batter may burn before the chicken skin is cooked, and it is difficult to control the frying time, making it unsuitable for mass production of fried chicken skin.

This frying process can be performed using any fat known in the art without limitation, and it is preferable to use vegetable fat to fry the chicken skin mixture in high-temperature oil and provide a mild taste.

According to one embodiment of the present invention, it was confirmed that fried chicken skin subjected to frying has a crispy texture, and that the crispy texture is maintained even when cooked again after freezing.

The method for manufacturing fried chicken skin according to the present invention uses a salting composition and batter liquid formulated to suit the characteristics of chicken skin to tumble together with the chicken skin, thereby partially relieving the clumping phenomenon due to the improved binding force to the chicken skin along with the salting effect, and the salting composition includes starch to improve the crispy texture, and by using a breading composition including starch, the clumping phenomenon of the chicken skin mixture is completely resolved, thereby reducing the process waste rate, making it suitable for mass production of fried chicken skin.

Another aspect of the present invention provides fried chicken skin produced by the above method.

The above fried chicken skin is manufactured with a high process yield through the customized fried chicken skin composition and manufacturing process described above, and can maintain a crispy texture for a long time.

According to one specific example of the present invention, the fried chicken skin may be formed with a batter containing starch.

Such starch can be provided through the salting composition, batter liquid and breading composition during the manufacturing process of fried chicken skin to improve the coating coverage and crispy texture.

According to one specific example of the present invention, the fried chicken skin may contain 1 to 50 wt% of starch based on the total weight of the batter.

More specifically, the batter is formed by a salt composition, a batter liquid and a breading composition, and may contain 5 to 30 wt% of starch, preferably 10 to 25 wt%, and more preferably 15 to 20 wt%.

According to one specific example of the present invention, the fried chicken skin may have a coating coverage of 101 to 150% and a crispy texture that can be maintained for 5 to 60 minutes after cooking.

The coating ratio of the above fried chicken skin means the weight ratio of the chicken skin mixture before frying increased by the salting composition, batter liquid, and bread composition compared to the weight of the chicken skin itself, and is calculated by [Coating ratio % = (Weight of chicken skin mixture x 100) / Weight of chicken gum].

The above crispy texture means that even if fried chicken skin that has been re-cooked after frying or freezing is left at room temperature (1 to 30℃), the batter absorbs moisture so that the fried food or batter does not become soggy and the fried food easily falls apart when chewed. This crispy texture can be maintained for 5 minutes or more, preferably 5 to 60 minutes, and more preferably 7 to 25 minutes.

When the coating ratio is less than 101%, the heating yield is low, productivity is low, and it is difficult to achieve a crispy texture. When it exceeds 150%, the texture tends to become hard due to long-term frying. On the other hand, when the coating ratio of fried chicken skin is 101 to 150%, the heating yield is improved and the crispy texture can be maintained for more than 5 minutes.

The method for manufacturing fried chicken skin according to the present invention is designed to enable mass production in accordance with the characteristics of chicken skin, and can provide fried chicken skin with a crispy texture.

Figure 1 is a photograph of chicken and chicken skin of control group 1 and test groups 1 to 3 after salting and boiling according to the salting composition and battering method in Example 1 of the present invention.
Figure 2 is a photograph of chicken and chicken skin of control group 2 and test groups 4 and 5, after salting and boiling, depending on whether a breading process was performed in Example 2 of the present invention.
Figure 3 is a photograph of fried chicken skin of test groups 6 to 10 according to the composition of the bread composition in Example 3 of the present invention.
Figure 4 is a photograph of fried chicken skin of test groups 11 to 14 according to the chicken skin manufacturing process conditions in Example 4 of the present invention.
Figure 5 is a photograph of fried chicken skin of test groups 15 to 19 according to the composition of the salting composition in Example 5 of the present invention.
Figure 6 is a photograph of fried chicken skin of test groups 20 to 23 according to the concentration of the salt composition in Example 6 of the present invention.

Hereinafter, the present invention will be described in more detail. However, this description is provided only as an example to help understand the present invention, and the scope of the present invention is not limited by this exemplary description.

Example 1. Setting of salting process conditions

The curing effect and processing suitability of fried chicken skin were confirmed according to the battering method that processes the brine composition and batter liquid.

First, the raw materials were cut into bite-size pieces and prepared. The skinless chicken breast was cut into about 30 g and the chicken skin was cut into about 10 g. The salting composition and batter solution were prepared according to the compositions shown in Table 1 below.

furtherance Brine Containing 30.0 to 40.0 wt% of refined sugar, 20.0 to 30.0 wt% of refined salt, 15.0 to 25.0 wt% of flavor enhancer, 10.0 to 20.0 wt% of sodium polyphosphate, 2.0 to 12.0 wt% of marinade base, 0.1 to 1.0 wt% of spice oleoresin, 0.1 to 1.0 wt% of freeze-dried green chili pepper, and 0.1 to 1.0 wt% of jalapeno flavor Battery mix Contains 70.0 to 80.0 wt% of wheat flour, 10.0 to 27.0 wt% of corn starch, 1.0 to 10.0 wt% of mixed seasoning premix, 1.0 to 10.0 wt% of refined salt, 0.1 to 1.0 wt% of parsley flakes, 0.1 to 1.0 wt% of vegetable oil, and 0.1 to 1.0 wt% of freeze-dried green chili pepper Brine composition 1 Contains 10 to 100 g of brine, 2 to 10 g of phosphate and 50 to 300 g of purified water per 1 kg of raw material (salinity 9.0 to 20.0%) Brine composition 2 Contains 10 to 100 g of brine per 1 kg of raw material, 30 to 100 g of batter mix, 40 to 100 g of starch (oxidized corn starch), and 50 to 300 g of purified water (salinity 9.0 to 20.0%) Battery fluid Battery mix: purified water = 1:1 ~ 5 weight ratio

Referring to Table 2 below, Control Group 1 and Test Groups 1 and 2 were each placed in a tumbler (BIRO, Pilot vacuum tumbler) and tumbled in the forward direction at a vacuum of 0.3 to 0.8 bar and a speed of 40 to 50 rpm for 10 to 100 minutes. Then, chicken breast mixture or chicken skin mixture and batter liquid were placed in a batter machine (Daehan Machinery) and battered for 1 to 60 seconds. Test Group 3 was each placed in a tumbler with the raw materials, salt composition, and batter liquid and tumbled in the forward direction at a vacuum of 0.3 to 0.8 bar and a speed of 40 to 50 rpm for 10 to 100 minutes. Thereafter, the final chicken breast mixture or chicken skin mixture was fried in a fryer at 150 to 200°C for 10 to 360 seconds.

Control group 1 Test area 1 Test area 2 Test area 3 raw material Chicken breast Chicken skin Chicken skin Chicken skin salt composition Brine composition 1 Brine composition 1 Brine composition 2 Brine composition 2 Battery fluid 220±10g/1kg of raw materials 50±10g/1kg of raw material 210±10g/1kg of raw materials 200±10g/1kg of raw material salting process Tumbler Tumbler Tumbler Tumbler Batterying process Battery machine Battery machine Battery machine

The results of the salting effect, coating ratio, and processing suitability test of fried chicken breast or fried chicken skin are as shown in Table 3 and Figure 1 below.

Test plots 2 and 3 showed the most similar batting yield and curing effect to control plot 1, and test plot 2 showed a poor batting effect and a tendency for the tangle phenomenon to worsen. Therefore, test plot 3 seemed to be the most suitable for cultivation.

Control group 1 Test area 1 Test area 2 Test area 3 Battery yield 122±1.0% 105±1.0% 121±1.0% 119±1.0% Heating rate 95±1.0% 87±1.0% 89±1.0% 89±1.0% Post-heat salinity 0.8±0.05% 0.5±0.05% 0.8±0.05% 0.8±0.05% process
aptitude Improved binding capacity of batter solution by salt-soluble protein extracted from chicken breast during the curing process During the salting process, salt-soluble proteins are not extracted from the chicken skin, so the batter liquid is not properly applied and the binding power is reduced. Due to the influence of the starch and batter mix included in the salt composition 2, the absorption of the salt composition increases and the binding power is improved when tumbling under the same conditions as in test group 1. However, the effect of improving the coverage rate and binding rate in the battering process is minimal. Due to the influence of the starch and batter mix included in the salt composition 2, the absorption of the salt composition increases and the binding force is improved when tumbling under the same conditions as in test group 1.

Example 2. Setting whether or not to use the breading process

The possibility of relieving the stickiness and processing suitability of fried chicken skin depending on the breading process were confirmed.

The raw materials, salt composition 2, batter solution, and tumbler were used in the same manner as in Example 1, and the bread composition was used as the batter mix of Example 1.

Referring to Table 4 below, Control Group 2 and Test Groups 4 and 5 were placed with raw materials, salt composition 2, and batter liquid in a tumbler and tumbled in the forward direction at a vacuum of 0.3 to 0.8 bar and a speed of 40 to 50 rpm for 10 to 100 minutes. Thereafter, the bread composition was breaded on the chicken skin mixture at a coverage of 1 to 50%. The final chicken breast mixture or chicken skin mixture was fried in a fryer at 150 to 200°C for 10 to 360 seconds. The fried chicken breast or fried chicken skin was quickly frozen at -70 to -18°C for 20 to 60 minutes, and then cooked in an air fryer at 170 to 200°C for 8 to 12 minutes.

Control group 2 Test area 4 Test area 5 raw material Chicken breast Chicken skin Chicken skin salt composition Brine composition 2 Brine composition 2 Brine composition 2 Battery fluid 220±10g/1kg of raw materials 210±10g/1kg of raw materials 210±10g/1kg of raw materials Salting + Battering Process Tumbler Tumbler Tumbler Breading process x x Handwork

The results of the battering yield, heating yield, process waste rate, cooking yield, texture retention evaluation, and processing suitability test of fried chicken breast or fried chicken skin are as shown in Table 5 and Figure 2 below.

For texture, 20 expert panelists conducted sensory evaluations and evaluated the crispiness of each fried food every minute after cooking the frozen fried food in an air fryer and leaving it at room temperature. The average crispiness retention time was calculated as the average value of the time at which each panelist last felt the crispiness of the fried food.

Test group 5 was found to be capable of mass production as the tangle phenomenon was resolved and a crispy texture was maintained compared to Test group 4, which did not undergo the breading process.

Control group 2 Test area 4 Test area 5 Battery yield 122±1.0% 119±1.0% 119±1.0% Heating yield 95±1.0% 89±1.0% 90±1.0% Process waste rate ^* 0% 9% 2% Cooking yield ^** 92±1.0% 87±1.0% 89±1.0% After cooking
Crispness
Hold time ^*** After cooking
~ 3±1 minutes After cooking
~ 4±1 minutes After cooking
~ 20±1 minutes Processing aptitude During the salting process, salt-soluble proteins are extracted from the chicken breast, providing a soft texture and excellent binding power to the batter liquid. Many products are discarded after the chicken skin is tangled after tumbling and is processed as it is in the fryer, forming lumps. After tumbling, the chicken skin is coated with a bread composition and fried, and the chicken skin is separated into pieces in a fryer, eliminating the tangle phenomenon. * The incidence of products being discarded due to tangles during boiling treatment
** Changes in weight ratio before and after air fryer cooking
*** Based on room temperature after cooking in an air fryer

Example 3. Setting the composition of the bread composition

The sensory quality of fried chicken skin was confirmed according to the composition of the bread composition.

Chicken skin, brine composition 2, batter solution, and tumbler were used in the same manner as in Example 1.

Referring to Table 6 below, Test Groups 6 to 10 were placed with chicken skin, brine composition 2, and batter liquid (batter liquid usage amount 210±10 g/raw material 1 kg) in a tumbler and tumbled in the forward direction at a vacuum of 0.3 to 0.8 bar and a speed of 40 to 50 rpm for 10 to 100 minutes. Thereafter, each bread composition was breaded on the chicken skin mixture at a coverage of 1 to 50%, and fried in a fryer at 150 to 200°C for 10 to 360 seconds. The chicken skin fries were quickly frozen at -70 to -18°C for 20 to 60 minutes, and then cooked in an air fryer at 170 to 200°C for 8 to 12 minutes.

Test area 6 Test area 7 Test area 8 Test area 9 Test area 10 Breeder
Composition 100% wheat flour 60-99% wheat flour
+Tapioca modified starch 1~40% 60-99% wheat flour
+ Corn modified starch 1~40% 60-99% wheat flour
+1~40% modified corn starch 60-99% wheat flour
+Maintenance Processed Starch
1~40%

The results of the sensory quality and processing suitability test of fried chicken skin are shown in Table 7 and Figure 3 below.

Both test groups 8 and 10 had good binding power and excellent processing suitability, and in particular, test group 8 exhibited the crispiest texture.

Test area 6 Test area 7 Test area 8 Test area 9 Test area 10 Cohesion Good Separated during cooking Good Good Good Crispness under award award rigid tendency middle process
aptitude award under
(Tangles occur due to moisture absorption during breading) award under
(Tangles occur due to moisture absorption during breading) award

Example 4. Setting process conditions for finished fried chicken skin products

The crispy texture and external appearance characteristics of fried chicken skin were confirmed according to the salting process, battering process, and breading process.

Chicken skin, brine composition 2, batter solution, tumbler, and batter machine were used in the same manner as in Example 1, and the bread composition was used in the same manner as in Test section 7 of Example 3.

Referring to Table 8 below, Test Groups 11 and 13 placed chicken skin and salting composition 2 in a tumbler and tumbled in the forward direction at a vacuum of 0.3 to 0.8 bar and a speed of 40 to 50 rpm for 10 to 100 minutes, then placed the chicken skin mixture and batter liquid in a batter machine and battered for 1 to 60 seconds. Test Groups 12 and 14 placed chicken skin, salting composition 2, and batter liquid in a tumbler and tumbled in the forward direction at a vacuum of 0.3 to 0.8 bar and a speed of 40 to 50 rpm for 10 to 100 minutes. Thereafter, Test Groups 11 and 14 breaded the chicken skin mixture with the breading composition at a coverage of 1 to 50%. The final chicken skin mixture was deep-fried in a fryer at 150–200°C for 10–360 seconds. The chicken skin fries were then rapidly frozen at -70–18°C for 20–60 minutes and then cooked in an air fryer at 170–200°C for 8–12 minutes.

Test area 11 Test area 12 Test area 13 Test area 14 Battery fluid 210±10g/1kg of raw materials 200±10g/1kg of raw material 210±10g/1kg of raw materials 200±10g/1kg of raw material salting process Tumbler Tumbler Tumbler Tumbler Batterying process Battery machine Battery machine Breading process Handwork x x Handwork

The results of the moisture content, binding strength, and sensory quality of the finished product of fried chicken skin are shown in Table 9 and Figure 4.

Test area 14 showed good binding power and also showed good retention time of crispy texture according to moisture content.

Test area 11 Test area 12 Test area 13 Test area 14 finished product
Moisture content 42±1.5% 30±1.5% 34±1.5% 32±1.5% Chicken skin and
Between the batter
Cohesion middle under under award After cooking
Crispness
Retention time ^* After cooking
1~7 minutes After cooking
1~2 minutes After cooking
1~6 minutes After cooking
1~16 minutes * Based on room temperature after cooking in an air fryer

Example 5. Setting the composition of the salt composition

The changes in sensory quality of fried chicken skin according to the composition of the brine composition were confirmed.

Chicken skin, batter liquid, and tumbler were used in the same manner as in Example 1, and the bread composition was used as the batter mix of Example 1. The salting composition was used by removing the starch from the salting composition 2 of Example 1 or changing the type of starch in the salting composition 2.

Referring to Table 10 below, Test Groups 15 to 19 were placed with chicken skin, a brine composition, and batter liquid (batter liquid usage amount 210±10 g/raw material 1 kg) in a tumbler and tumbled in the forward direction at a vacuum of 0.3 to 0.8 bar and a speed of 40 to 50 rpm for 10 to 100 minutes. Thereafter, the bread composition was manually breaded on the chicken skin mixture at a coverage of 1 to 50%, and fried in a fryer at 150 to 200°C for 10 to 360 seconds. The chicken skin fries were quickly frozen at -70 to -18°C for 20 to 60 minutes, and then cooked in an air fryer at 170 to 200°C for 8 to 12 minutes.

Test area 15 Test area 16 Test area 17 Test area 18 Test area 19 salt pond
Composition Contains 10 to 100 g of brine, 30 to 100 g of batter mix, 40 to 100 g of starch, and 50 to 300 g of purified water per 1 kg of raw material (salinity 9.0 to 20.0%) Starch in the salt composition No starch added Corn oxidized starch Wheat starch Tapioca modified starch Potato starch

The results of the sensory quality and processing suitability test of fried chicken skin are shown in Table 11 and Figure 5 below.

Test groups 16 to 19 showed significantly improved coating coverage and heating yield compared to test group 15 using a salt composition without added starch, and thus had excellent processing suitability and texture. In particular, test group 16 showed the most crispy texture.

Test area 15 Test area 16 Test area 17 Test area 18 Test area 19 Coverage rate 102±1.0% 119±1.0% 110±1.0% 112±1.0% 109±1.0% Heating yield 78.2±1.0% 90±1.0% 85.0±1.0% 85.1±1.0% 87.6±1.0% Cooking yield 54.5±1.0% 89±1.0% 58.5±1.0% 61.5±1.0% 57.0±1.0% Crispy after cooking
Retention time ^* After cooking
~3±1 minutes After cooking
~16±1 minutes After cooking
~9±1 minutes After cooking
~11±1 minutes After cooking
~8±1 minutes * Based on room temperature after cooking in an air fryer

Example 6. Setting the concentration of the salt composition

The changes in sensory quality of fried chicken skin according to the concentration of the salt composition were confirmed.

Chicken skin, batter liquid, and tumbler were used in the same manner as in Example 1, and the bread composition was used as the batter mix of Example 1. The salting composition was used by adjusting the ratio of purified water in the salting composition 2 of Example 1.

Referring to Table 12 below, Test Groups 20 to 13 were placed with chicken skin, a brine composition, and batter liquid (batter liquid usage amount 210±10 g/raw material 1 kg) in a tumbler and tumbled in the forward direction at a vacuum of 0.3 to 0.8 bar and a speed of 40 to 50 rpm for 10 to 100 minutes. Thereafter, the bread composition was manually breaded on the chicken skin mixture at a coverage of 1 to 50%, and fried in a fryer at 150 to 200°C for 10 to 360 seconds. The chicken skin fries were quickly frozen at -70 to -18°C for 20 to 60 minutes, and then cooked in an air fryer at 170 to 200°C for 8 to 12 minutes.

Test area 20 Test area 21 Test area 22 Test area 23 salt composition Contains 10 to 100 g of brine per 1 kg of raw material, 30 to 100 g of batter mix, 40 to 100 g of starch (corn oxidized starch) and purified water Purified water content
(Brine: purified water) 20 ~ 200 g
(1:2) 16 ~ 160 g
(1:1.6) 10 ~ 100 g
(1:1) 8 ~ 80 g
(1:0.8)

The results of the sensory quality and processing suitability test of fried chicken skin are shown in Table 13 and Figure 6 below.

Test groups 21 and 22 showed significantly higher coating coverage and heating yield than test groups 20 and 23, and also showed good time for maintaining a crispy texture.

Test area 20 Test area 21 Test area 22 Test area 23 Coverage rate 103±1.0% 111±1.0% 119±1.0% 106±1.0% Heating yield 79±1.0% 84±1.0% 90±1.0% 80±1.0% Cooking yield 55.5±1.0% 64±1.0% 89±1.0% 58.5±1.0% Crispy after cooking
Retention time ^* After cooking
~3±1 minutes After cooking
~11±1 minutes After cooking
~16±1 minutes After cooking
~3±1 minutes * Based on room temperature after cooking in an air fryer

The present invention has been described with reference to preferred embodiments thereof. Those skilled in the art will appreciate that the present invention may be implemented in modified forms without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative rather than a restrictive perspective. The scope of the present invention is indicated by the claims, not the foregoing description, and all differences within the scope equivalent thereto should be interpreted as being included in the present invention.

Claims (12)

A step of putting chicken skin, a salting composition comprising 1 to 10 wt% of a salting agent and 4 to 10 wt% of starch, and a batter liquid into a tumbler and tumbling them;
A step of breading a bread composition containing 1 to 40 wt% of starch on the tumbled chicken skin; and
A method for producing fried chicken skin, comprising the step of frying the breaded chicken skin. In claim 1,
A method, wherein the curing agent comprises 30 to 40 wt% of sugar, 20 to 30 wt% of salt, 15 to 25 wt% of flavor enhancer, 10 to 20 wt% of phosphate, and 0.1 to 15 wt% of spice mixture. delete In claim 1,
The above batter solution is a method in which a batter mix containing 70 to 80 wt% of wheat flour, 10 to 27 wt% of starch, 1 to 10 wt% of mixed seasoning premix, 1 to 10 wt% of salt, 0.1 to 1 wt% of fat, and 0.1 to 2 wt% of a spice mixture is mixed with purified water at a weight ratio of 1:1 to 5. In claim 1,
The above tumbling step is a method of salting and kneading the chicken skin by tumbling it in a tumbler for 10 to 100 minutes. delete In claim 1,
A method wherein the above breading step applies a breading composition to the chicken skin at a covering ratio of 1 to 50%. delete In claim 1,
A method wherein the above-mentioned frying step is to fry the breaded chicken skin at 150 to 200°C for 10 to 360 seconds. Fried chicken skin, manufactured by the method of claim 1, which maintains a crispy texture for 5 to 60 minutes after cooking. delete In claim 10,
The above fried chicken skin is fried chicken skin with a coating ratio of 101 to 150%.