JP2002253173A - Processed chicken food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed chicken food comparatively reducing the smell of a broiler which is a characteristic unpleasant smell of the chicken. SOLUTION: This processed chicken food includes 0.005-0.2% of vinegar as converted to acetic acid and 0.1-20% of yolk as converted to raw yolk per total weight of the chicken food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a processed chicken food in which broiler odor, which is an unpleasant odor peculiar to chicken, is further reduced.

[0002]

2. Description of the Related Art Chicken is a widely used food material because it is relatively inexpensive as an animal protein, and the most popular processed chicken foods include fried chicken and chicken nuggets. However, these processed chicken products are
There is a problem that it has a broiler smell, which is an unpleasant smell peculiar to chicken, probably because of the influence of mass rearing of chickens.

Under such circumstances, Japanese Patent Application Laid-Open No. 6-24573 / 1994
No. 6 discloses a processed chicken food in which broiler smell of chicken is reduced by injecting an oil-in-water emulsion (pickled liquid) obtained by emulsifying a protein (whey protein or egg white powder) and fat into a chicken mass. Manufacturing methods have been proposed. However, although the broiler odor is reduced to some extent by the above-mentioned proposed method, it is hardly satisfactory.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a processed chicken food in which broiler odor, which is an unpleasant odor peculiar to chicken, is further reduced.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on various proteins, seasonings and the like in order to achieve the above object, and as a result, have completed the present invention. That is, the present invention provides (1) a processed chicken meat in which vinegar and egg yolk are substantially uniformly contained in the meat part, and (2) vinegar in the amount of 0.005 to 0. 2%,
It is to provide the processed chicken meat food of (1), wherein the yolk content is 0.1 to 20% in terms of raw egg yolk.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” means “% by mass”, and “parts” means “parts by mass”.
Means First, the processed chicken food of the present invention is a processed food mainly composed of chicken mass or minced chicken,
For example, fried chicken, chicken cutlet, chicken saute, tsukune,
Yakitori etc. are mentioned. All of these exemplified foods can be eaten, but the processed chicken meat of the present invention includes not only those that can be eaten, but also those that have been subjected to heat treatments such as fryer, microwave oven heating, and baking. It also includes those that need it. Further, in the present invention, the meat portion is, for example, chicken saute, tsukuni, yakitori, etc., is the portion to eat meat because it directly eats, in the case of fried chicken, chicken cutlet, etc., the portion excluding clothes. Means

The vinegar used in the present invention may be any vinegar commonly used in foods, such as rice vinegar, apple vinegar, wine vinegar, alcohol vinegar and the like. The vinegar content is preferably 0.005 to 0.2% in terms of acetic acid with respect to the total weight of the meat part, and is preferably 0.1%.
02-0.15% is more preferable. Content is 0.00
If it is less than 5%, the broiler odor derived from chicken, which is an effect of the present invention, cannot be suppressed, which is not preferable. On the other hand, 0.
If it is more than 2%, the taste of the processed chicken food becomes sour and the taste of the chicken is impaired, which is not preferable.

The egg yolk used in the present invention includes, for example, raw egg yolk, sterilized egg yolk, dried egg yolk, and those treated with enzymes. Further, a whole egg type containing egg white may be used. The content of egg yolk is preferably 0.1% or more, more preferably 0.3% or more, in terms of raw egg yolk, based on the total weight of the meat part. If less than 0.1%, like vinegar,
It is not preferable because broiler odor derived from chicken, which is an effect of the present invention, cannot be suppressed. In the present invention, the upper limit of the yolk content is defined as 20%.
This is because even if the content is more than 20%, the effect of the present invention corresponding to the expected content cannot be obtained, and it is not economical.

As a method for making the meat part contain the above vinegar and egg yolk substantially uniformly, for example, when chicken mass is used as a raw material such as fried chicken, chicken cutlet, chicken saute, etc., the chicken mass is juicy. In general, chicken mass and marinating solution are thoroughly mixed and impregnated with a tumbler, etc.
Alternatively, the pickle solution is injected into the chicken mass, but in the present invention, vinegar and egg yolk may be contained as one raw material of the marination solution or the pickle solution. In addition, when minced chicken is used as a raw material, such as a meatball, when mixing the minced chicken with other ingredients and seasonings, vinegar and egg yolk may be added and mixed.

[0010] The meat portion obtained by the above-described method is used to finish processed chicken food by a conventional method. Taking fried chicken as an example, the meat part containing vinegar and egg yolk is almost uniformly covered with a batter mix such as fried flour, and then garnished. Or to freeze it.

The processed chicken food of the present invention is not known for any reason why the broiler odor is further reduced, but the main component of the yolk is yolk lipoprotein which is a complex of yolk protein, phospholipid, cholesterol and triglyceride. Yes,
It is presumed that the body taste of this egg yolk lipoprotein and the acidity of vinegar and the flavor of vinegar produced by acetic acid fermentation mutually act on masking of broiler odor, and as a result, broiler odor can be sufficiently suppressed. .

Next, the present invention will be described in more detail based on examples and test examples. Note that the present invention is not limited to these.

[0013]

EXAMPLES Example 1 17.8 parts of fresh egg yolk in 17.8 parts of Shimizu
After uniformly dispersing 0.5 part of whey protein and 0.5 part of dried egg white, the dispersion is stirred with an emulsifier to obtain a salad oil of 7.5.
And 1.5 parts of sodium polyphosphate, 1 part of vinegar (5% acidity), 0.1 part of sodium chloride and 0.1 part of sodium glutamate were added to the emulsion, and the mixture was homogenized to obtain an oil-in-water type. 30 parts of a marinating solution composed of an emulsion were prepared.

Next, the chicken breast is treated with a dicer to obtain about 20
A diced chicken mass of mm square is prepared, and 70 parts of the chicken mass and 30 parts of the marination liquid are mixed for 1 hour with a tumbler to uniformly impregnate the whole mass of the marination liquid,
It was left still for 2 hours to obtain 100 parts of meat part almost impregnated with the marination liquid.

After sprinkling the meat part with a commercially available fried powder (manufactured by Nisshin Flour Milling Co., Ltd.), lightly fry at 170 ° C. for about 1 minute to fix the batter, and freeze it to freeze the oil of the present invention. A processed chicken product (fried fried) was obtained.

[Example 2] In the marination liquid of Example 1, the vinegar was changed from 1 part to 0.3 part, and the fresh water was changed from 17.8 parts to 18.5 parts, and otherwise the same as in Example 1 Processed chicken food was produced in a simple manner.

Example 3 In the marinated solution of Example 1, 1 to 0.2 parts of fresh egg yolk and 17.8 parts of fresh water were used.
Part was changed to 18.6 parts, and otherwise the same procedure as in Example 1 was carried out to produce a processed chicken food.

[Comparative Example 1] In the marinated liquid of Example 1, the fresh water was changed from 17.8 parts to 19.8 parts except for the raw egg yolk and vinegar, and otherwise the same method as in Example 1 was used. Made chicken processed food.

[Comparative Example 2] In the marination solution of Example 1, except for vinegar, fresh water was added from 17.8 parts to 18.8 parts.
The processed chicken food was produced in the same manner as in Example 1 except for the above.

Comparative Example 3 From the marinated liquid of Example 1, fresh water was removed from 17.8 parts to 18.
The processed chicken food was manufactured in the same manner as in Example 1 except that the amount was changed to 8 parts.

Comparative Example 4 The procedure of Example 1 was repeated, except that the vinegar was changed from 1 part to 6 parts and the fresh water was changed from 17.8 parts to 12.8 parts. Produced chicken processed food.

[0022]

Test Examples Each of the processed foods (fried fried) of Examples 1 to 3 and Comparative Examples 1 to 4 was fried by a conventional method, and the resultant was eaten and evaluated for broiler smell. The acetic acid content in the table is a value obtained by converting vinegar to acetic acid.

[0023]

【table 1】

From Table 1, it is understood that the broiler smell cannot be sufficiently suppressed unless vinegar and egg yolk are simultaneously contained. The content of each of the processed foods is preferably 0.005 to 0.2% in terms of acetic acid and 0.1% or more in terms of raw egg yolk, and particularly preferably 0.02 to 0.1% in terms of acetic acid.
Processed foods of 5% and 0.3% or more in terms of raw egg yolk were more preferable.

[0025]

As described above, the processed chicken food of the present invention can further reduce broiler odor, which has been a conventional problem and is an unpleasant odor specific to chicken, by including vinegar and egg yolk. Since it is possible, various processed chicken foods can be eaten deliciously.

Claims (2)

[Claims] 1. A processed chicken food characterized in that the meat portion contains vinegar and egg yolk substantially uniformly. 2. Vinegar is 0.005 to 0.2% in terms of acetic acid, and egg yolk is 0.1 to 0.1% in terms of raw egg yolk, based on the total weight of the meat part.
The processed chicken food according to claim 1, which contains 20%.