JP2008237215A

JP2008237215A - Method for producing canned white meat of chicken

Info

Publication number: JP2008237215A
Application number: JP2008068735A
Authority: JP
Inventors: Zenshu Kim; 善洙金
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-03-23
Filing date: 2008-03-18
Publication date: 2008-10-09

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing canned white meat of chicken by packing a boiled white meat in a packaging can and sterilizing and quenching the canned meat, effective for reducing the loss of nutrients, preservable for a long time and easily eatable without restriction on the time and place. SOLUTION: The canned white meat of chicken is produced by a step to choice refrigerated white meat of chicken, a step to wash the meat to remove foreign materials on the surface of the meat, a step to boil the meat, a step to finely slit the boiled meat to a definite size, a step to fill the meat in a packaging can, a step to evacuate the package, a step to seal the package and a step to sterilize and quench the packaged product. COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、鶏ささ身を主材料とした缶の製造方法に関し、より詳しくは、鶏のささ身を、煮熟作業を経て包装用缶に充填させ、殺菌及び急冷させ、栄養分の損失を減らし、長期間保存することができ、いつどこでも簡便に食べることができる鶏ささ身缶及びその製造方法に関する。 The present invention relates to a method for producing a can made mainly of chicken breast fillet, and more specifically, chicken breast fillet is filled into a packaging can through a ripening operation, sterilized and quenched, reducing loss of nutrients, The present invention relates to a chicken breast can that can be stored for a period of time and can be easily eaten anytime and anywhere, and a method for manufacturing the same.

従来、鶏肉の処理、例えば鶏肉の骨脱や分離技術（特許文献１、特許文献２）や鶏肉の抽出物の製造技術（特許文献３）は比較的知られているが、ささ身の処理技術は少なく、ささ身肉の筋抜き技術（特許文献４、特許文献５、特許文献６）、ささ身落とし機（特許文献７）が報告されているが、特に本発明におけるようにささ身の保存技術、特にささ身缶の製造技術は全く知られていなかった。 Conventionally, chicken processing, for example, chicken bone removal and separation technology (Patent Documents 1 and 2) and chicken extract manufacturing technology (Patent Document 3) are relatively known. There are few techniques for stripping trout meat (Patent Document 4, Patent Document 5, Patent Document 6) and sacrificial body removal machine (Patent Document 7). The manufacturing technology of the can was not known at all.

再表２００４−５２１０７号公報No. 2004-52107 特開平１１−２６６７８０号公報JP-A-11-266780 特開２００１−２１１８１８号公報JP 2001-21118A 特開平７−２７４８１１号公報Japanese Patent Laid-Open No. 7-274811 特開平７−３１４１９号公報JP 7-31419 A 特開平１０−１４４８６号公報Japanese Patent Laid-Open No. 10-14486 特開２０００−１５７１５３号公報JP 2000-157153 A

そもそも鶏ささ身は、豚三枚肉や豚あばら骨に比べて熱量と脂肪が殆どないのに対して、タンパク質及びビタミンと各種の栄養素が多量含有されており、代表的な低脂肪高蛋白食品であって、ダイエットはもとより、スポーツクラブでの運動後、消費した熱量及び筋肉量の補充のためにも、多用されている。
このような鶏ささ身を家庭や野外で直ぐに食べるためには、予め鶏肉を購入し、直接手入れし、鶏ささ身の部位のみを切り離して、調理しなければならないという不便さと、必要な部位である鶏ささ身を除いた他の部位まで購入しなければならないという問題点があった。 In the first place, chicken breast fillet is rich in protein, vitamins and various nutrients compared to triple pork and pork ribs, but it is a typical low fat and high protein food. In addition to dieting, it is also frequently used to replenish heat and muscle consumed after exercise in a sports club.
In order to eat such chicken breasts immediately at home or outdoors, the chicken is a necessary part, as well as the inconvenience of purchasing chicken in advance, taking care of it directly, and separating and cooking only the chicken breast parts. There was a problem in that it was necessary to purchase other parts except for the meat.

本発明は、上記問題点に鑑みてなされたもので、その目的とするところは、鶏のささ身を、煮熟作業を経て包装用缶に充填させ、殺菌及び急冷させ、栄養分の損失を減らし、長期間保存することができ、いつどこでも簡便に食べることができる鶏ささ身缶の製造方法を提供することにある。 The present invention has been made in view of the above problems, and its purpose is to fill chicken cans through a simmering operation, sterilize and quench, reduce nutrient loss, An object of the present invention is to provide a method for producing chicken breast fillet that can be stored for a long period of time and can be easily eaten anytime and anywhere.

本発明では、上記課題を解決するために、鶏ささ身缶を、冷蔵状態の鶏ささ身を精選する段階と、上記鶏ささ身の表面の異物を除去するために洗浄する段階と、洗浄した上記鶏ささ身を煮熟する段階と、煮熟した上記鶏ささ身を細切する段階と、細切した上記鶏ささ身を包装用缶に充填する段階と、上記包装用缶の内部空気を除去する段階と、内部空気が除去された上記包装用缶を密封する段階と、密封した上記包装用缶を殺菌及び急冷する段階とで鶏ささみ缶を製造することを特徴とする。
また、上記煮熟段階では、１０５℃の温度で５時間煮熟させることを特徴とする。
さらに、上記細切段階では、鶏ささ身を直径８ｍｍの大きさで細切することを特徴とする。 In the present invention, in order to solve the above-mentioned problems, the chicken breast cans are carefully selected for refrigerated chicken breasts, washed to remove foreign matters on the surface of the chicken breasts, and the washed chicken breasts Simmering, slicing the simmered chicken breast fillet, filling the chopped chicken breast fillet into a packaging can, removing the internal air of the packaging can, A chicken fillet can is manufactured by sealing the packaging can from which air has been removed and sterilizing and quenching the sealed packaging can.
Moreover, in the said ripening stage, it is made to ripen for 5 hours at the temperature of 105 degreeC.
Furthermore, in the said shredding step, the chicken breast is shredded with a diameter of 8 mm.

本発明では、鶏のささ身を、煮熟作業を経て包装用缶に充填させ、殺菌及び急冷させ、栄養分の損失を減らし、長期間保存することができ、いつどこでも簡便に食べることができる鶏ささ身缶の製造方法が提供できる。
本発明の鶏ささ身缶の製造方法によると、鶏のささ身を、煮熟作業を経て包装用缶に充填させ、殺菌及び急冷させ、栄養分の損失を減らし、長期間保存することができ、家庭や野外のようにいつどこででも簡便に食べることが可能という効果がある。 In the present invention, the chicken breast fillet is packed into a packaging can through a ripening operation, sterilized and rapidly cooled, reduced in nutrient loss, can be stored for a long time, and can be easily eaten anytime and anywhere A can manufacturing method can be provided.
According to the method for producing a chicken fillet can of the present invention, the chicken fillet is filled into a packaging can through a ripening operation, sterilized and rapidly cooled, reduced in nutrient loss, can be stored for a long time, It has the effect of being easy to eat anytime and anywhere like outdoors.

以下、本発明の好適な実施例を、添付図面に基づき詳細に説明する。後述する用語は、本発明での機能を考慮して定義された用語であり、それは、使用者、運用者の意図又は慣例に応じて異なる。このため、このような用語に対する定義は、本明細書の全般にわたる内容に基づいて下されなければならない。
また、下記の実施例は、本発明の権利範囲を限定するものではなく、あくまで例示として提示するものであり、本技術思想を通じて具現される多用な実施例があり得る。 Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The terms described below are terms defined in consideration of the functions of the present invention, and differ depending on the intentions or practices of the user and the operator. For this reason, definitions for such terms must be made based on the overall content of this specification.
Also, the following embodiments are not intended to limit the scope of rights of the present invention, but are presented as examples only, and there can be various embodiments embodied through the present technical idea.

図１は、本発明の一実施例による鶏ささ身缶の製造方法を示すフローチャートであり、図１に示すように、鶏ささ身缶の製造方法は、主材料である鶏ささ身の精選−洗浄−煮熟−細切−充填−内部空気除去−密封−殺菌及び急冷のような一連の製造工程を順に経ながら、鶏ささ身缶として製造・販売されるが、このような処理工程は、様々な実験から得られた内容を総合して決定された結果として、以下のように計８段階からなる。
Ｓ１段階は、鶏ささ身を精選する段階である。鶏のささ身部位を主材料として選択し、鮮度が良好な条件を有し、ささ身部位以外の脂肪部分を除去する。
Ｓ２段階は、上記鶏ささ身の表面の異物を除去するために洗浄する段階である。上記のように精選された鶏ささ身と、その鶏ささ身についた各種の異物を洗浄・脱去させるが、この際、洗浄手段としては、ノズルから高圧の水を噴射して洗浄することができ、これとは異なり空気を噴射してもよい。好ましくは、ノズルから空気を噴射して異物を除去した後、水を噴射して、鶏ささ身を洗浄することがよい。 FIG. 1 is a flowchart illustrating a method for manufacturing a chicken breast fillet according to an embodiment of the present invention. As illustrated in FIG. 1, the method for manufacturing a chicken breast fillet can be selected, washed, and boiled. Manufactured and sold as chicken breast fillet through a series of manufacturing processes such as ripening-chopping-filling-internal air removal-sealing-sterilization and rapid cooling, but such processing steps are based on various experiments. As a result of comprehensively determining the obtained contents, there are a total of 8 stages as follows.
The S1 stage is a stage where the chicken breast is carefully selected. A chicken breast portion is selected as the main material, has a condition with good freshness, and removes fat portions other than the breast portion.
Step S2 is a step of cleaning to remove foreign matter on the surface of the chicken breast. The chicken breasts selected as described above and various foreign substances attached to the chicken breasts are washed and removed, but at this time, as a washing means, high pressure water can be jetted from a nozzle and washed. Alternatively, air may be injected. Preferably, after removing foreign matters by jetting air from the nozzle, water is jetted to clean the chicken breast.

Ｓ３段階は、上記鶏ささ身を煮熟する段階である。煮熟は、対象物を水蒸気で蒸して熟させることであり、上記のように洗浄された鶏ささ身を通常の蒸し器に入れた後、１０５℃の温度で５時間煮熟させるようになる。
ここで、鶏ささ身を１０５℃よりも高温で５時間以上煮熟させると、その鶏ささ身が堅くなり、噛みにくいという問題点があり、１０５℃よりも低温で５時間以下で煮熟させると、鶏ささ身が充分に蒸されないという問題点がある。
この際、上記鶏ささ身の煮熟段階では、消費者の嗜好により、塩などの調味料及び香辛料を加えてもよい。
Ｓ４段階は、上記鶏ささ身を一定の大きさで細切する段階である。鶏ささ身を一口サイズの直径８ｍｍの大きさで細切する。おいしそうに、ハート形、星形等の様々な形でも細切することができ、審美感を加える。
上記では、鶏ささ身を直径８ｍｍで細切すると説明しているが、これに限定されず、様々な大きさや形状に細切されてもよい。 Step S3 is a step in which the chicken breast is boiled and ripened. Stewing is to steam and ripen the object with steam, and after the chicken breasts washed as described above are placed in a normal steamer, they are ripened at a temperature of 105 ° C. for 5 hours.
Here, when chicken breast is simmered at a temperature higher than 105 ° C. for 5 hours or longer, the chicken breast becomes stiff and difficult to chew. When simmered at a temperature lower than 105 ° C. for 5 hours or less, There is a problem that the chicken breast is not fully steamed.
At this time, in the simmering stage of the chicken fillet, seasonings such as salt and spices may be added according to consumer preference.
Step S4 is a step of chopping the chicken breast into a certain size. Cut chicken breasts into bite-sized pieces with a diameter of 8 mm. Deliciously, it can be shredded in various shapes such as a heart shape and a star shape, adding an aesthetic feeling.
In the above description, it is described that chicken breast is shredded with a diameter of 8 mm. However, the present invention is not limited to this, and the chicken breast may be shredded into various sizes and shapes.

Ｓ５段階は、上記鶏ささ身を包装用缶に充填する段階である。一定の大きさで細切した上記鶏ささ身を真空状態の維持が可能な包装用缶を用いて充填させる。
ここで、上記包装用缶は、使用者が運動後、上記鶏ささ身を簡便に食べられるように、ワンタッチオープン方式の包装用缶が用いられることが好ましく、このようなワンタッチオープン方式を有する包装用缶は、別途の道具無しに包装用缶をオープンする目的で広く用いられているので、これに対する具体的な構成と作用の説明を省略する。
Ｓ６段階は、上記包装された製品の内部空気を除去する段階である。包装用缶に鶏ささ身を入れた状態で、密封前に内部の空気を除去する。すなわち、包装用缶の内部が真空状態に維持されるようにする。
Ｓ７段階は、上記包装された製品を密封する段階である。 Step S5 is a step of filling the packaging can with the chicken breast. The chicken breast cut into pieces of a certain size is filled using a packaging can capable of maintaining a vacuum state.
Here, the packaging can is preferably a one-touch open packaging can so that the user can easily eat the chicken breast after exercise, and the packaging can have such a one-touch open scheme. Since the can is widely used for the purpose of opening the packaging can without a separate tool, the description of the specific configuration and operation for this can be omitted.
Step S6 is a step of removing the internal air of the packaged product. With the chicken breasts in the packaging can, remove the internal air before sealing. That is, the inside of the packaging can is maintained in a vacuum state.
Step S7 is a step of sealing the packaged product.

ここで、本発明では、鶏ささ身を包装用缶に収納した状態で、その包装用缶の内部を真空に密封すると説明しているが、これに限定されず、細切したそれぞれの鶏ささ身を軟質の合成樹脂（ビニール材）で密封・包装して、包装ボックス等に収納させることも可能である。
Ｓ８段階は、上記包装用缶を殺菌及び急冷する段階である。
上記のように密封された包装用缶を急冷器と殺菌器に順次投入し、その包装用缶の内容物、すなわち、鶏ささ身の変質や汚染を防ぐようになる。
上記では、包装用缶を、鶏ささ身のみを収納して密封すると説明しているが、これに限定されず、鶏の様々な部位、すなわち、足、はね等も同様な過程を経て包装され得ることは言うまでもない。
したがって、本発明の鶏ささ身缶は、一日間の運動の際に消費する熱量及び筋肉量を補充するために簡便に食べることができ、特に、フィットネス運動の後に食べることが好ましい。 Here, in the present invention, it is explained that the inside of the packaging can is sealed in a vacuum in a state where the chicken breast is stored in the packaging can. However, the present invention is not limited to this. It is also possible to seal and package with a soft synthetic resin (vinyl material) and store in a packaging box or the like.
In step S8, the packaging can is sterilized and rapidly cooled.
The packaging cans sealed as described above are sequentially put into the quenching device and the sterilizer, and the contents of the packaging cans, that is, the chicken breasts are prevented from being altered or contaminated.
In the above description, the packaging canister is described as containing and sealing only chicken breast fillet, but the present invention is not limited to this, and various parts of chicken, that is, legs, splashes, etc., are packed through a similar process. Needless to say you get.
Therefore, the chicken breast can according to the present invention can be easily eaten to replenish the heat and muscle mass consumed during exercise for one day, and it is particularly preferred to eat after fitness exercise.

本発明の一実施例による鶏ささ身缶の製造方法を示すフローチャートである。It is a flowchart which shows the manufacturing method of the chicken breast can according to one Example of this invention.

Claims

Carefully selecting the chilled chicken breast fillet (S1);
Cleaning to remove foreign matter on the surface of the chicken breast (S2);
Boil and ripen the washed chicken fillet (S3);
Chopping the cooked chicken fillet (S4),
Filling the chopped chicken breast into a packaging can (S5);
Removing the internal air of the packaging can (S6);
Sealing the packaging can from which the internal air has been removed (S7);
A method for producing a chicken breast can characterized by comprising sterilizing and rapidly cooling the sealed packaging can (S8).

2. The method for producing a chicken breast fillet according to claim 1, wherein in the ripening step (S 3), ripening is performed at a temperature of 105 ° C. for 5 hours.

3. The method for producing a chicken breast can according to claim 1, wherein in the shredding step (S 4), the chicken breast is shredded to a size of 8 mm in diameter.