JP2012000066A - Processed meat food product using poultry as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce processed poultry food products such as sausage and hamburger using poultry.SOLUTION: In processed poultry food products using poultry, chicken skin and a binding material as raw materials, palate feeling is regulated by mixing the chicken skin having the same or larger particle size than the particle size of the poultry ground meat to the poultry ground meat. The processed poultry food products excellent in contained nutrient and palate feeling can be produced and provided by using 100% poultry containing the portion inferior in quality.

Description

  The present invention relates to a processed meat product using chicken as a raw material, and by using ground meat appropriately mixed with each part of chicken as a raw material, the processing comprising chicken sausage and hamburgers having a new texture and improving the disadvantages of chicken It provides food. The present invention provides sausages having an excellent texture as well as making it possible to economically use most chicken including parts where the quality of chicken is inferior and to use 100% chicken. And provide new technology in the field of chicken processing technology.

  As processed meat products, ham, sausage, and hamburgers are best known and consumed in large quantities at home. Pork is often used as the raw material, but hams, sausages, and hamburgers using chicken are also commercially available, and many proposals have been made regarding their production techniques. Among them, specific examples are as follows: adhesive and salt are added to chicken, soaked in a refrigerator at 5 ° C. for 2 to 3 days, seasonings and spices are added, and the mixture is mixed and filled into a casing. Smoke at 90 ° C, boiled or steamed to make ham or sausage (Patent Document 1), or hard animal meat such as cows, pigs, birds, etc. Processed minced meat using a product in which protease such as elastase from alkaline genus Bacillus is allowed to act on minced meat obtained from a lot of streaks, ground beef or waste chicken, and then heat-inactivated by the enzyme As a result, there has been proposed a method for producing a ground meat processed product with a reduced feeling of foreign matter derived from streaks and excellent binding power (Patent Document 2).

In addition, by measuring the protein content in the eluate by using a neutral saline solution and the like, and determining the content of the unmodified salt-soluble protein, and using the chicken slime whose value was determined to be 60% or more, A method for producing chicken sausage having a supple elasticity and a good texture has been proposed (Patent Document 3).
Chicken ham has the disadvantages that the original odor of chicken and excess fat are not lost, and the flavor does not come out. To overcome the low production and consumption, 60% of chicken peach meat, Scrap excess fat from 40% of breast meat, soak it in seasoning liquid and salt. Cover the back of the meat with chicken skin so that the meat does not collapse. Put the lump of meat you made while making up for the lack of skin in a net, put it in the retainer, and smoke it. Thereafter, a method for producing chicken ham has been proposed in which it is baked at 115 to 120 degrees in an oven, cooled and vacuum-packed, and sterilized with hot water at 85 degrees for 15 minutes in a sterilization tank (Patent Document 4).

Among the chickens that are relatively easy to obtain, especially in the production of foods that have a ham-like taste using raw breast meat with poor quality as raw material, chicken meat is aged by adding salt, gas flame or electric heat as a heat source It is proposed that the surface temperature of the meat is 80 to 300 ° C. and the internal temperature is 65 to 70 ° C. by far infrared heating, and the meat is baked for 5 to 20 minutes on both the front and back surfaces of the meat (patent document). 5).
In addition, when improving the texture and flavor of chicken ham, the chicken is peeled off, the pretreatment step of removing the fat and cutting it into a predetermined size, and the seasoned chicken with seasonings Add and mix, put in container and let ripen for 6-7 days, add seasoning, collagen and starch to part of salted chicken meat to make mince, knead and paste A ham raw material processing step for making a chopped timber, a pastry material ripened in the salting step, and adding a paste-like jumpy timber obtained in the step of processing the hot spring material to knead the ham raw material, and this ham Mainly consists of a filling process in which the raw material is packed in a casing, a drying / smoke process in which the ham raw material in this casing is dried and smoked, and then a steaming and boiling process in which this is steamed or boiled. A method for producing pressed ham as a raw material is proposed. Is (Patent Document 6).

JP 47-14356 A JP 7-111181 A JP 05-256845 A JP-A-6-292536 JP 2001-292734 A JP 2008-289441 A

  Conventional hams and sausages were mainly made from pork, but there was a problem that it took time and labor to produce and supply pork. Chicken meat that can be produced in a short time and can be produced and supplied relatively easily and quickly has a problem in that it is accompanied by a large amount of meat, such as breast meat, that has a reduced quality. That is, there is a lot of streaks in the chicken meat, and there is a lower portion of meat that is hard and difficult to eat as it is. When a ground meat product such as hamburger or sausage is produced using ground meat obtained from low-quality meat with many streaks, its use has been limited because of the appearance of foreign matter. Therefore, chicken that is relatively easy to obtain, especially breast meat, peach meat and other parts of chicken that are of poor quality as meat, are used as raw materials for various mouthfeel, chewing, eating and flavor. Appearance of processed chicken products having the following has been desired. Further, for health reasons, processed chicken products with low fat and low calorie count have been demanded. In addition, chickens for laying eggs are disposed of due to a drop in the egg-laying rate, but since the eggs for egg-laying are low in quality, the subsequent effective utilization rate is also low. Thus, it has been demanded to make effective use of chicken by adding great added value that is delicious even for such chicken and improves the storage stability.

The present invention is to provide a processed food mainly using chicken as a main ingredient in view of such problems of the prior art, and the present inventor can use any part of chicken as a conventional sausage. As a result of earnest research to provide chicken processed foods with different textures and low calories, chicken and chicken skin are made into a specific ratio, and chicken skin is made coarse and has excellent texture and taste The present inventors have found that processed chicken foods can be produced and have completed the present invention.
An object of the present invention is to provide a product having a texture different from conventional chicken sausage and hamburger and using a small amount of calories, mainly using chicken. Another object of the present invention is to provide a processed chicken food having an excellent taste by effectively utilizing chicken, which has been limited in use. In addition, the present invention is intended to effectively use breast meat, which has been low in utility value, and chicken to be disposed of, and to produce processed meat products using only chicken meat as a raw material or mixed with meat other than chicken. It is intended to provide. Another object of the present invention is to produce chicken sausage having a supple elasticity and a good and crisp texture.

The present invention for solving the above-described problems comprises the following technical means.
(1) Chicken processed food made from chicken, chicken skin, and binding material, and having a texture equal to or larger than the grain size of ground chicken meat Chicken processed foods characterized by having been adjusted.
(2) The chicken processed food according to (1) above, wherein the chicken is selected from peach meat or breast meat.
(3) The chicken processed food according to (1) or (2) above, wherein the particle size of the chicken skin is 2 to 7 mm.
(4) The chicken processed food according to any one of (1) to (3) above, wherein the raw material of the processed chicken product is a weight ratio and the chicken: skin is selected from the range of 80:20 to 50:50.
(5) The chicken processed food according to any one of (1) to (4), wherein starch is included as the binder.
(6) The processed chicken food according to (5), wherein the starch is potato starch.
(7) The processed chicken food according to any one of (1) to (6), wherein the processed chicken food is sausage or hamburger.

The following effects are exhibited by the present invention.
(1) As chicken meat, all parts can be used as raw materials, including low-quality breast meat and inexpensive chicken skin, and the conventional chicken sausage and hamburger processed chicken food are mouthfeel, chewing comfort, Processed chicken products with different eating comfort and flavor can be produced and provided.
(2) By using coarse chicken skin, it is possible to give a texture with a feeling of pre-preparation and crispness.
(3) A high-protein, low-lipid, low-calorie processed chicken food can be produced and provided.
(4) All parts of chicken can be used efficiently.
(5) It is possible to provide a processed food with a delicious and different texture even if a large amount of the chicken part of a waste bird with inferior quality is used.
(6) Effective utilization of waste chicken for eggs is promoted.

Next, the present invention will be described in detail.
Various products such as ham, sausage and hamburg are known as processed meat foods, but chicken is mainly cramped or cramped by heating, so it is mainly used for yakitori, roast chicken, etc. It was a thing. Further, depending on the type or part of the chicken, its use has been limited because it may contain a large amount of low quality parts as meat. The present invention eliminates the disadvantages of such conventionally known chicken meat by a simple method, and mixes chicken skin having a large particle diameter with a mixture of ground chicken meat and binding material to obtain a conventional product. This relates to a processed chicken food having a different texture. However, the particle diameter in the present invention means the diameter of the particles.

The processed meat food of the present invention is basically produced by applying known production methods such as conventional sausages and hamburgers.
For example, the general production method of sausages as processed meat products is mainly made of meat and fat as raw materials, and depending on the type, blood and internal organs are used, and meat is often used for pigs, cows, and calves. Lambs, birds and game animals are used. Meat, fat, and internal organs are minced finely or ground with a meat grinder. In addition, the contents of the sausage prepared by mixing spices and seasonings are packed in the intestines, bladder and stomach of sheep, pigs or cows. In the case of sausages produced in factories, artificial substitutes are often used instead of real intestines. Subsequent processing varies depending on the type of sausage, and there are types of heating in hot water, heating by baking, and types of air drying and smoke without heating. The processed meat food of the present invention is produced by any manufacturing method.

[Type, site and characteristics of chicken]
The chicken used in the present invention can be either egg-collecting chicken or meat chicken. In hens for egg collection, chickens whose egg-laying rate has decreased past the egg-laying peak can usually be targeted for meat. A chicken with a low egg-laying rate is selected. In terms of the weight of the chicken, those in the range of about 1.7 kg or more to about 2.0 kg are often used. Among meat chickens, those with a body weight of about 2.0 kg or more are preferred.
Chicken is known mainly for cooking with thigh, fillet, chicken fillet, chicken wings and skin. In general, chicken gets slightly less water and harder as it gets older. In addition, breast and peach meat have different ingredients even in the same chicken. Young chicken breast (without skin) is 22.9% protein and 2.4% lipid, whereas peach meat (without skin) is 18% protein and 7.4% lipid, and peach meat is fat. It has a strong taste, and the breast meat has less fat, so it tastes pale. However, the meat itself has more flavor components (inosinic acid and amino acids).

  The chicken meat will be further described. (1) Thigh meat is characterized by a rich fat content and is used for boiled foods, fried chicken, teriyaki and the like. (2) Breast is a high-protein, low-fat, low-priced, lightly-flavored portion, but it is used for various dishes such as salads, steamed chicken, chicken cutlet and fried chicken. It is evaluated that the quality will be lower. (3) Chicken fillet has the least fat and high protein content in chicken, contains the most protein, has low fat due to its low fat content, has a soft flesh, and has a light and light taste. White meat is said to be of the highest quality. It's delicious even when it's salad, fried or salt-baked. It is said that it goes well with boiled and fried foods. (4) The wings, wings, and wings have a small amount of meat, but they are gelatinous, rich in fat, and rich in taste. The color is white and soft. The wings have a richer taste than the wings. (5) The skin is very soft with a large amount of fat, and the weight of one piece of mushroom is about 25 g, and one piece of peach skin is about 50 g. Yellow fat is attached to the area between the skin and the meat under the skin. Skin is cheaper and more economical than other parts of chicken.

As described above, chicken is sold, cooked, or consumed by being classified into types having different tastes, textures after cooking, properties and nutrient contents. There are several technologies related to ham and sausages using chicken, but their production requires complicated processes such as enzyme treatment, aging treatment, and heat treatment at several specific temperatures, and the quality of chicken A simple manufacturing method that requires discrimination and the use of only good products has not yet been provided. In addition, no technology that focuses on the texture of chicken sausages could be found.
The present invention provides a processed food having a delicious and unique texture and flavor by using minced chicken and chicken skin having a particle size larger than that of minced meat as raw materials. The ground meat in the present invention includes surimi.

[Combination of chicken and binder]
INDUSTRIAL APPLICABILITY The present invention is a processed meat food made from ground meat consisting of peach meat, breast meat and chicken skin among various parts of chicken meat, and can be used without leaving the main part of chicken meat. The chicken raw material of the processed food of the present invention is a mixture of chicken: chicken skin selected by weight ratio from 80:20 to 50:50, preferably from 75:25 to 60:40. Further, the binder contains 1 to 7, preferably 2 to 5, with respect to 100 chicken meat by weight.
Chicken thighs can give processed foods the umami taste of chicken, chicken breasts can give the texture and light taste of chicken, and the chicken skin can give the whole ground meat a unique texture that is delicious and crisp. . If the blending range is out of the above range, the intended object of the present invention cannot be achieved. As the binder, it is possible to use a binder such as starch, wheat flour, corn meal, vegetable protein, milk protein, egg protein, etc., and these conventional binders are mixed with the glucomannan. Can also be used. As starches, corn starch, potato starch, starch starch and the like are used. If the mixing amount of the binder is less than the above range, the chicken is difficult to be united and the food becomes crunchy. If the amount is too large, the content of the chicken component is lowered, and the flavor and texture of the chicken product are unfavorable.

[Grinding of chicken meat and granulation of chicken skin]
Although the texture differs greatly depending on the particle size (diameter) of the chicken skin, in the present invention, a chicken skin having a particle size equal to or larger than the particle size of the ground chicken meat is used. When chicken skin having a particle size in the range of about 2 to 10 mm was produced and tested, the texture called “colicoli” or “prepri” was greatly influenced by the particle size of the chicken skin. Has a particle size in the range of 2-7 mm, more preferably 3-6 mm. Moreover, it is preferable to set it as chicken containing 20-50 weight% of chicken skin. Conventional tools such as cutters and choppers are used for producing coarse-grained chicken skin. For the production of ground chicken meat and chicken breast, conventional techniques for producing sausages or hamburgers are applied, but the particle size is equal to or smaller than that of chicken skin.

[Manufacture of sausages]
In Japan, the sausage standard is established by JAS. In the standard, several names are given according to raw materials, cooking methods, and casings (gut or film skin). In general, the distinction by casing is the distinction between casings that are packed in the intestines of sheep (or less than 20 mm in diameter) and “wiener sausages”, and those that are packed in the intestines of pigs (or more than 20 mm and less than 36 mm in diameter) "Frankfurt sausage", the thing packed in the intestines of cattle (or more than 36mm in diameter) is called "Bologna sausage". A product having a moisture content of 55% or less is referred to as “semi-dry sausage”, and a product having a moisture content of 35% or less is referred to as “dry sausage”. Regardless of the casing and the amount of water, if the ratio of the weight of fish and whale meat to the raw material exceeds 15%, these “sausage” standards will be defeated. If the fish and whale meat content is between 15% and less than 50%, “mixed sausage "If it is 50% or more, it is classified as a" fish sausage "standard.
As described above, there are many types of sausages, and there are slight differences in the raw materials and production methods, but the types and production methods of the sausages as the processed chicken food of the present invention are not particularly limited.

  That is, the production process of the sausage of the present invention can be performed by a conventionally known method. For example, a mixture of chicken thigh meat, chicken breast and chicken skin weighed to a predetermined ratio is salted, and after this process is finished, chicken thigh meat and chicken breast are minced into a minced state, and then the cutting process is started. . The minced salted meat is transferred to a cutter and further refined while adding spices and binders. If the meat temperature rises too high at this time, the protein will undergo heat denaturation, and the sausage will become unorganized and cause fat separation. Careful attention to temperature control is required. The kneaded chicken is mixed with coarse chicken skin and then filled into a casing using a filling machine, and the filled sausage is dried on charcoal fire before entering the smoke process. Using samurai and cherry chips, smoke and adjust the amount of fire and smoke, it becomes a beautiful and fragrant sausage. After that, by cooling with running water, it is finished into an elastic sausage with more tight meat. Moreover, the manufacturing method of the sausage which does not smoke is applicable to this invention.

[Analytical value of nutrient of chicken sausage of the present invention]
When the fat, calories, protein, and carbohydrate of the chicken sausage produced according to the present invention were measured, the results shown in Table 1 below were obtained. The chicken sausage of the present invention was found to have a low lipid content and a reduced energy content of about 20% compared to other chicken sausages. In addition, the chicken sausage of the present invention is a high-protein, low-fat, low-calorie chicken food that is optimal for health care compared to sausages mainly made from pork of other companies. became.

[hamburger]
Hamburger steak or hamburger steak is generally shaped into an oval or circular shape by adding salt and minced vegetables such as onion and spices such as pepper to mix minced meat with breadcrumbs and kneading. The processed meat product of the present invention includes hamburger using chicken. In hamburgers, the particle size of chicken and chicken skin can be larger than sausages.

  EXAMPLES Next, although this invention is demonstrated concretely based on an Example, this invention is not limited at all by the following Examples.

  A sausage made of ground meat containing 97% by weight of chicken and 3% by weight of spices and seasonings was produced. Chicken thigh, chicken breast and chicken skin were weighed so as to have a weight ratio of 10:50:40. A surimi consisting of chicken thigh and chicken breast was prepared, mixed with chicken skin crushed to a particle size (diameter) of 4 mm, and extruded into a casing having a diameter of 13 mm. This raw meat product was hung on a J-type hook conveyor and smoked and heat treated to produce chicken sausage.

  Chicken leg, chicken breast and chicken skin were used at a weight ratio of 5:60:35. Chicken leg and chicken breast were surimi. 50.0 parts by weight of this surimi, 1.5 parts by weight of potato starch, 1.9 parts by weight of salt, 1.3 parts by weight of sugar, 0.6 parts by weight of seasoning, 0.2 parts by weight of potassium sorbate Parts, 0.1 parts by weight of sodium phosphate, and 30 parts by weight of water were used to produce sausages. First, surimi chicken thigh and chicken breast were roughed with a speed cutter, and then salted with salt. The remaining ingredients such as seasoning, starch and water were added to this to make meat paste. The chicken skin was pulverized to a particle size of 5 mm and mixed, and then packed in a vinylidene chloride film tube and retorted at 120 ° C. for 12 minutes to produce chicken sausage.

In the same manner as in Example 2, sausage was produced using only chicken thigh or chicken breast.
The taste of sausage using only chicken thigh meat was good, but there was a slightly crispy texture. In addition, sausage using only chicken breast was a product with a lower taste than peach meat, a strong pasap feel, and lacking the sausage flavor.
On the other hand, the sausage of the present invention is an excellent sausage having a taste of crispness and a taste of chicken as compared with sausages using pork in taste, texture and flavor.

  As main ingredients, chicken breast 70 parts by weight, chicken skin 30 parts by weight, water 15 parts by weight, and as auxiliary ingredients, salt 1.5 parts by weight, sugar 1.0 part by weight, sodium glutamate 0.5 part by weight, spices 0.03 parts by weight, polymerized phosphoric acid 0.3 parts by weight, sodium nitrite 0.02 parts by weight, sodium ascorbate 0.2 parts by weight, sorbic acid 0.1 parts by weight, fumaric acid 0.1 parts by weight did.

  Chicken breast, the main ingredient of chicken, is minced, mixed with water, salt, polymerized phosphate, sodium nitrite and sodium ascorbate, and cut at high speed for 5 minutes with a vacuum cutter, then sugar, sodium glutamate Spices, sorbic acid and fumaric acid were added, and the surimi was obtained by cutting at high speed for 5 minutes with a vacuum cutter. The resulting surimi is mixed with chicken skin crushed to a particle size of 6 mm, and this mixture is filled into a sheep intestine casing, dried at 60 ° C. for 60 minutes, smoked at 70 ° C. for 20 minutes, and then heated at 75 ° C. for 60 minutes. Steamed for a minute to obtain a sausage winner. The winner sausage had excellent succulent feeling and crispness, as well as sufficient taste.

50 parts by weight of chicken breast, 10 parts by weight of ice water, 0.02 part by weight of sodium nitrite, 0.1 part by weight of ascorbic acid, 1.5 parts by weight of sodium chloride and 0.3 part by weight of polymerized phosphate in this order It put into the high-speed cutter and cut at 4000 rpm for 2 minutes. Next, 1.5 parts by weight of potato starch, 2 parts by weight of seasoning (sugar, sodium glutamate, spices, etc.), 0.1 part by weight of sorbic acid and 10 parts by weight of ice water as a thickener are put into a high-speed cutter. Cutting in minutes. Thereafter, 5 parts by weight of egg white was added and cutting was performed for 1 minute. Further, 10 parts by weight of ice water was added while driving the high-speed cutter, and cutting was performed for 3 minutes.
Next, it mixes with the chicken after the end of cutting so that the chicken skin cut to a particle size of 5 mm is 75 parts by weight with respect to 75 parts by weight of the chicken breast, and passes through a filling machine without degassing and sausage emulsion Was filled into a casing. Thereafter, filling, molding and heating steps (about 80 ° C.) were carried out in the same manner as ordinary wieners to produce wiener sausages which are the meat products of the present invention as the final product.

  Raw chicken meat prepared by blending chicken thigh, chicken breast, and chicken skin at a weight ratio of 5:60:35 was prepared. A mixture of chicken thigh, chicken breast and chicken skin was machine cut into 5 mm diameter granules. 50.0 parts by weight of this cut meat, 1.5 parts by weight of potato starch, 1.9 parts by weight of salt, 1.3 parts by weight of sugar, 0.6 parts by weight of seasoning, 0.2% of potassium sorbate Sausages were produced as a blended composition of parts by weight, 0.1 parts by weight of sodium phosphate, and 30 parts by weight of water.

In this example, chicken hamburger was produced. 30 parts by weight of chicken leg, 50 parts by weight of chicken breast and 1 part by weight of powdered soy protein were added and mixed, then 0.8 part by weight of salt was added, and the mixture was salted until it became sticky. Further, 20 parts by weight of 3 mm chicken skin and 2.2 parts by weight of seasoning were added and mixed, and then 20 parts by weight of onion, 6 parts by weight of bread crumbs, and 4 parts by weight of potato starch were mixed to obtain a dough. It was. One piece of this dough was molded into an 80 g oval shape and baked in an oven at 230 ° C. for 6 minutes to prepare a chicken hamburger.
When nine experienced panelists evaluated the flavor, the chicken odor was clearly eliminated and good, and the chicken hamburger with good texture and taste was obtained.

  The present invention relates to a processing technique capable of producing and providing an excellent processed food with 100% chicken meat by processing including a meat portion of relatively poor quality produced in large quantities from chicken. Will give a unique texture to traditional chicken sausages and cook together chicken pieces containing inferior meat parts that could not be found in large quantities until now. An excellent processed chicken product can be produced. According to the present invention, since a large amount of old chicken meat obtained from waste egg-laying chickens can be processed into products that can be widely distributed as processed meat foods, effective utilization of meat resources is achieved by a simple technique. Moreover, it becomes possible to provide a processed meat product that is inexpensive and excellent in flavor and contributes to health promotion by supplying a protein source.

Claims (7)

  Chicken processed food made from chicken, chicken skin, and binding material, mixed with chicken skin having a grain size equal to or larger than the grain size of ground chicken meat Chicken processed food characterized by adjusting the texture.   The chicken processed food according to claim 1, wherein the chicken is selected from peach meat or breast meat.   The chicken processed food according to claim 1 or 2, wherein the chicken skin has a particle size of 2 to 7 mm.   The chicken processed food according to any one of claims 1 to 3, wherein the raw material of the processed chicken product is selected from the range of 80:20 to 50:50 in terms of weight ratio.   The chicken processed food according to any one of claims 1 to 4, comprising starch as a binder.   6. The processed chicken food according to claim 5, wherein the starch is potato starch.   The processed chicken food according to any one of claims 1 to 6, wherein the processed chicken food is sausage or hamburger.