JP3422955B2 - How to improve the taste of chicken - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The claimed invention relates to a method for improving the meat quality of chickens, particularly the taste .

[0002]

2. Description of the Related Art Chicken breast meat is generally dry and has a low umami taste, and is currently in less demand than other parts.

An example of conventional meat quality improvement is disclosed in Japanese Patent Laid-Open No. 178655/1994, in which lactose is added to chicken feed. By adding an appropriate amount of lactose to normal feed,
Weight gain, feed requirement rate and breeding rate are improved.
In addition to improving productivity, it is intended to provide high-quality chicken with low fat content.

It is well known that free amino acids are produced by the action of proteolytic enzymes and the taste of meat increases.
Japanese Patent Application Laid-Open No. 5-276899 is an example of technology utilizing this effect.
There is a gazette. The meat quality improving agent of the present invention is intended to improve the meat quality of low-quality parts such as thighs and shins that are hard and have many streaks even in poultry meat, and specifically soften the hard protein that is the main component of the streaks. It is a combination of an enzyme that causes umami and an enzyme that increases umami. It is said that if this is poured into meat before cooking, hard, low-quality meat will be softened and the taste will be improved.

[0005]

Among the above-mentioned two cited examples, the former method of improving meat quality has the effects of not only improving productivity such as weight gain but also suppressing the body fat percentage of chicken, but meat meat and the like. There is no effect to improve the taste of. Further, the latter invention can improve the taste of birds and beef meat, but the target meat portion is not a fillet meat such as a thigh or a shin with many streaks, and the meat quality improving agent according to the invention is used. , It is necessary to inject the carcass after slaughter before cooking.

Therefore, it is an object of the present invention to provide a method for improving the taste of meat chicken which improves the taste of live meat such as breast meat.

[0007]

In order to achieve the above object, the method for improving the taste of a chicken according to the present invention is as described in claim 1.
Including SH protease material which is a proteolytic enzyme
The feed should be fed to chickens aged 25 days and younger until slaughter.
To improve the taste of the meat, etc.
Similar to item 2, feed the same feed after 25 days of age until slaughter
Of free amino acids in the muscle tissue of living chickens
To improve the taste of the meat, etc.
It is a thing. Generally, a proteolytic enzyme is an enzyme that acts directly on a protein to decompose a peptide bond. Bromelain derived from pineapple and papain derived from papaya are well known substances widely existing in tissues and cells of animals and plants, and ficin derived from fig and actinidine derived from kiwifruit are similar enzymes. Since these enzymes hydrolyze peptides and amide bonds and hydrolyze esters, they are widely used in tenderizers for tenderizing meat, antiphlogistic enzymes as pharmaceuticals, dietary supplements and the like. In addition, bromelain, papain, ficin, actinidine, etc. are called SH protease in which SH group in the molecule is involved in enzyme activity.
It is activated by cysteine that is released along with the decomposition of the protein serving as a substrate (in the case of the present invention, muscle tissue of chicken breast meat, etc.), and thus the enzymatic activity increases as the protein decomposes. Therefore, when a feed containing the SH protease material according to the claimed invention is fed to a chicken, free amino acids are increased by the action of the enzyme, and meat having more delicious taste than the conventional breast meat can be obtained. The above salary technology is practical
The chicken that has been applied (hence the meat, etc. of course)
It contains a lot of free amino acids even in muscle tissue, so
It is expensive.

[0008] It should be noted that, although it was originally thought that proteolytic enzymes act only in the digestive organs, when this feed was fed to chickens, it was outside the digestive organs, and the living body This is an unprecedented and unexpected effect of increasing amino acids in meat and the like. The reason for this has not been clarified at this stage, but cysteine, which has a small molecular weight, probably migrates quickly to each organ, and is absorbed into the meat meat through SH along with SH protease, where the protein is decomposed and free amino acid is released. Is expected to increase. Also, 25 days before birth
Since the development of breast meat etc. is not sufficient in young chickens,
To mix pineapple meal etc.
However, it is convenient in terms of efficiency and cost. However, the growth rate
The degree and slaughter time (shipping date) differ depending on the chicken, etc.
The pay period should be appropriate within the above period depending on the type of chicken
Establish. In other words, the above animals are not always used during all the above periods.
It does not pay the fee.

[0009] need not be a necessarily generated for SH proteases, as claimed in claim 3, can also be fed the pineapple cake is dried product of the pineapple core and outer skin as the above-described SH proteases Material Is. Bromelain contained in pineapple is similar to papin contained in papaya and ficin contained in fig, actinidine contained in kiwifruit, etc.
It is an enzyme that is activated by cysteine in the peptide, and its specificity is similar, so even though the same effect can be obtained in degrading proteins, it is lower in cost than when using other foods. It has the advantage that feed production is possible.

The amount of pineapple meal contained in the feed is preferably 1 to 10%, as in claim 4 . This is because if the amount is 1% or less, the action of the enzyme cannot be effectively obtained, and if the amount is 10% or more, the originally required feed intake may decrease.

[0011]Claim 5Chicken mentioned inTo improve the taste of
Is a grain such as corn, and a vegetable oil such as soybean meal.
And raw materials such as sulfur-containing amino acids such as fish meal
1-10% pineapple meal is added to common feed
It was done. Therefore, as a main feed,
In addition to not having to prepare things, as mentioned above
Pineapple meal is relatively inexpensive, so overall
Produces chicken with high taste, such as breast meat, while keeping the temperature low
be able to.

[0012]

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the invention using a red bird (Shoe Red Blow, a French original species) as a chicken will be introduced below.

In the feed supply system for red bird production, the feed amount per feather is 0.8 kg for the first half, 5.0 kg for the second half, 4.5 kg for the finish, and a total of 10.3 kg.

The shipping date is 85 days, the average shipping weight is 3.0 to 3.2 kg, and the feed amount per feather is 10.0 to 10.
5kg, feed requirement rate is 3.1-3.5.

As the finishing feed, Red Blow N (trade name) manufactured by Toyohashi Feed Co., Ltd. was used. Its components are crude protein 17.0% or more crude fat 3.0% or more crude fiber 4.5% or less crude ash 6.0% or less calcium 0.70% or more phosphorus 0.45% or more metabolic energy 2900 kcal / kg With the above, various vitamins and minerals have been added to this.

The mixing ratio of the raw materials is 69% for cereals (corn, barley, mylo, etc.), 25% for vegetable oil meal (soybean oil meal, etc.), and 6% for others (animal oil, etc.).

In the present example, first, in the above feed feeding system, Red Blow N was fed as it was to obtain red chicken breast meat, which was used as a control. Next, about 35 days before shipment (finishing period) of chicken and chicken, pineapple lees obtained by drying the core and outer skin of pineapple until the water content is 10% or less were mixed with 5% by weight of Red Blow N. The red meat was produced under the same salary system as that of the control group except that the chicken was fed.

In both the control group and the test group, the total feed intake during the finishing period was 4.5 kg / bird. In addition, the intake per day during the finishing period is 4.5 kg / 35 days, approximately 128.6 g.
/ Day.

Therefore, in the test area, the total intake of pineapple meal during the finishing period was 4.5 kg × 0.05 and 2
25 g / feather. Finishing period The daily intake of pineapple meal is 128.6 g × 0.05, which is about 6.4 g / day.

The results of analyzing free amino acids in the meat parts of the control meat and the test meat produced as a result, excluding the skin, are shown below. Table 1 shows the analysis test results of the breast meat in the control section, and Table 2 shows the analysis test results of the breast meat in the test section. The analysis was requested to the Japan Food Analysis Center.

[0022]

[Table 1]

[0023]

[Table 2]

Comparing the free amino acid values in Table 1 and Table 2, it is apparent that all the free amino acid values in the test section are about 2-3 times higher than those in the control section. In other words, by adding pineapple meal to the finishing diet of poultry, more free amino acids are produced in the live poultry than when produced with conventional feed, producing lean meat meat. I was able to do it. And, it was said that the proteolytic enzyme, which was originally thought to act only in the digestive organs, also acted in the muscle tissue of living animals (here, in chicken breast meat) to increase the amino acids that are the source of umami. Unexpected results were also obtained. The reason why such results were obtained is awaiting further clarification in the future, but probably because cysteine, which has a small molecular weight, is rapidly transferred to each organ and is rapidly absorbed, so it is considered that bromelain in pineapple meal can be used together. It is speculated that the protein reaches the breast meat via blood, where the protein is decomposed and free amino acids increase.

In the above, as an embodiment, only an example of feeding a chicken with a feed to improve the breast meat is shown. However, depending on the feeding method and the like, the same feed other than the breast meat is used. It is also possible to improve the taste of muscle tissue. Further, it is expected that there is a sufficient possibility to feed the same feed containing SH protease typified by bromelain as described above to cattle, pigs, etc. to improve the taste of their meat.

[0026]

As described above, claim 1 or the contract
A method for improving the taste of a chicken according to the invention of claim 2 is a method for producing a feed containing an SH protease material which is a protease ,
By feeding the chickens that have been slaughtered since the 25th day after
It improves the taste of breast meat, etc.
Increase free amino acids. As a result, demand for dry meat and less delicious meat, etc., will increase, and it will be possible to improve the economical production efficiency of chicken. Further, it is possible to save the time and labor required to perform the meat quality improvement treatment on the dead meat before cooking, which is conventionally performed, and it is efficient in terms of time. Feed the above feed
Only given from the 25th day of life to the time of slaughter
Therefore, when the breast meat etc. are fully developed, the enzyme is efficiently produced.
You can use it to increase free amino acids,
Efficiency is good

According to the invention of claims 3 to 5 ,
The SH protease material uses pineapple meal, which is obtained by drying the core and outer skin of pineapple, which has been originally discarded. Therefore, the labor and cost of extracting and refining bromelain can be omitted, and the taste can be reduced while suppressing the cost increase of feed. There is an advantage that good meat can be supplied. In addition, it also contributes to the environment by making effective use of waste called pineapple meal.

According to the invention of claim 5 , since pineapple meal is blended in a very general low-priced feed without extracting and refining bromelain, the feed is not particularly complicated. Can be paid.

[0029]

Claims (5)

(57) [Claims] 1. Meat from a 25-day-old rat to slaughter after being fed with SH protease material, which is a protease.
By feeding chickens, the taste of such meats can be improved.
A method for improving the taste of meat and chicken, which comprises: 2. SH protea, which is a proteolytic enzyme
Meat from the 25th day of life until slaughter
Feed chickens to increase free amino acids in their muscle tissue.
A method for improving the taste of meat and chicken, which is characterized by being added. 3. A dried product of a pineapple core and an outer skin.
Pineapple meal used as the SH protease material
The method for improving the taste of a chicken according to claim 1 or 2. 4. A feed containing 1 to 10% of pineapple meal.
The method for improving the taste of meat and chicken according to claim 3, which is to be fed. 5. Mainly corn, soybean meal, fish meal, etc.
The feed quality of chicken according to claim 4, which is fed with
Method.