JP5978488B1 - Method for producing ingredients for soup stock made from birds and the ingredients produced - Google Patents

Abstract

[PROBLEMS] A new dashi stock material that replaces salmon, which takes advantage of the original features of the material, and has a shorter manufacturing process and is less prone to disappearance of umami components compared to shaving knot made from chicken knot. Providing a method of manufacturing bird ingredients. SOLUTION: The defatted chicken is made from chicken fillet as a raw material, and after the shredding step, the pressurization step using a drum dryer and the dehydration step are simultaneously performed, and the water content is 5 to 10%. % And a thickness of 0.01 to 1 mm, and a method for producing the same. [Selection] Figure 1

Description

  TECHNICAL FIELD The present invention relates to a novel food production method and a produced food material using chicken meat as a raw material, and in particular, a novel production method of a bird food material suitable for use as a soup stock.

  Bird meat, especially chicken, is cheaper than beef and pork, has a high domestic self-sufficiency, and has a population of 600-700 million, compared to 2.89 million cattle and 8.18 million pigs. It is an important food ingredient. On the other hand, in Japan, seafood has been eaten in the Japanese food culture. In particular, bonito soup and kelp soup are known as Japanese soup stock. For example, bonito soup can be obtained by boiling a shaved knot from bonito. By the way, chicken extract is also used as soup or soup stock.

  By the way, shaving nodes are used for a wide variety of purposes such as being eaten by adding to various foods or being used as a soup stock. Fish such as bonito, mackerel, tuna, sardine, and horse mackerel are used as raw materials for shavings. It is also stipulated in the Japanese Agricultural Standard that non-patent document 1 that the raw material of the shaving section is fish.

  That is, the shaving node is (1) fish, such as bonito, mackerel, tuna, etc., the head, internal organs, etc. are removed, the protein is solidified by ripening and then cooled to a moisture content of 26% or less. So dried (hereinafter referred to as “section”) or a section (when the surface of the bonito is shaved) with a mold of 2 or more molds (hereinafter referred to as “Kabushi”). (2) Fishes such as sardines, horse mackerel, etc., which have been solidified by simmering and dried (hereinafter referred to as “boiled and dried”), or those fishes by simmering. This is a product obtained by coagulating squeezed and then removing the fish oil and drying it (hereinafter referred to as “pressed and dried”). (3) A mixture of 1 and 2.

  The shaving node has a moisture content of 9% or more and 17% or less according to the specifications, but it is 21% or less in a case where the moisture is put in a confidential container and filled with an inert gas. In addition, in the case of the dried bonito, which is one of the sources of shaving, there is a description that the moisture is 13 to 15% in the sun-dried (Non-patent Document 2).

  Sharp cuts are delicious and can be eaten in various states. However, since the raw material is specified as fish, the cost of the raw material increases when a high-quality shaving node is manufactured by slicing it into a large shape. In particular, when high-quality fish such as large bonito and tuna are used as raw materials, the price of the shaving section becomes expensive.

  Fish shaving nodes contain a large amount of histidine, which is a kind of amino acid, and it has been pointed out that histamine involved in allergic food poisoning is produced in large quantities from this histidine. As a measure against allergies, as a result of testing meat as a raw material for shaving knots, it has been found that chicken meat is very similar to fish meat and manufacturing shaving knots with chicken meat (Patent Documents 1 and 2).

  The amino acid composition of proteins of various foods is described on page 25 of Non-Patent Document 5, and there is almost no difference between the nutritional value of livestock meat protein and the nutritional value of fish meat protein. In addition, the content of glutamic acid is slightly better for young chickens (breast) than for skipjack. Further, as described later, there is a feature that the content of histidine is low. Therefore, the knot using chicken meat is expected as a raw material for soup stock instead of bonito.

  On the other hand, with regard to chicken, some foods obtained by drying and slicing waste chicken as a raw material were eaten as sake lees and as a delicacy (Patent Document 3). However, it has been pointed out that this has no flavor as a shaving section (Patent Document 1).

  As pointed out in Patent Document 1, by specifying and using only the chicken breast, the content of histidine is extremely low, and a very delicious flavored shank that approximates a fish shaving is inexpensive. It can be developed in. However, it has been pointed out that the shaving node proposed in Patent Document 1 is brittle and cannot be sharply cut since it is dried after heating the salted chicken breast (Patent Document 4). Further, although the production period is shorter than that of bonito, it takes about 40 hours, and in particular, since the heat treatment time is long, the loss of umami components becomes a problem.

  In patent document 4, the method of heat-drying the chicken breast seasoned with the seasoning containing a tomato sauce is proposed. As a seasoning, tomato beure, brewed vinegar, reduced starch syrup, salt, sodium glutamate and the like are added, and although the extract content is increased, it can be said that the original flavor of chicken is lost.

  In Patent Document 5, as shaved node-like food, meat except chicken breast is adjusted to a fat content of 5% by weight or less, dried to a moisture content of 9 to 35% by weight, and then the meat is sliced. Proposed. However, this food has a seasoning process with a chicken extract or the like, and does not provide the original flavor of chicken. In general, an extract is said to be a liquid extract obtained by subjecting a food product such as meat to a treatment such as heating to be solidified by various treatments.

  Patent Document 6 proposes chicken wilt and its manufacturing method. Here, the term “chicken bonito” means that the chicken which has been subjected to a heat treatment such as an open flame treatment or boiled heat is dried and molded. It points out that there is a problem that white turbidity occurs in the soup stock when using non-molded knots. It is stated that the fungus can be used to remove the soup without white turbidity. However, there is a problem in that the cost of the manufacturing process is high because the drying and molding have days of two weeks or more.

  In addition, there is a description that inosinic acid, which is an umami component, is reduced through a process such as a heat treatment such as direct flame treatment or boiled heat (Non-patent Document 5). Furthermore, the most important consideration is the change in ingredients during the manufacture of the knot. For example, in the case of bonito, it is known that inosinic acid, which has the greatest effect on umami taste, is reduced to 69.1% in the process of using raw bonito from the raw material (Non-Patent Document 5). For example, it is reduced to 89.9% in the cooking process of knot making, decreased to 74.6% after drying, decreased to 69.8% after mold, and decreased by 69.1%, which becomes the dead bonito. (Non-patent document 5). The water content decreases from 74.3% to 15.1%. In bonito and chicken, which have similar component values for nucleic acids and proteins as raw materials, it is considered that inosinic acid disappears in the same way as bonito when making knots from chicken.

 By the way, there is a report that the main component of the umami component of bonito is inosinic acid, and umami is produced by a synergistic effect of inosinic acid and about 20 kinds of amino acids (Non-patent Document 6). In addition, as a change in ingredients during bonito production, α-amino acid nitrogen is reduced by 39% through steps such as boiling and drying (Non-Patent Document 5), so inosin as an umami ingredient is produced in the production process of bonito. It is thought that the amino acid as an acid and umami component has also disappeared.

  The temperature of the boiling heat process of knot manufacturing is 90-95 degreeC, and time is 60-90 minutes (nonpatent literature 5). Therefore, application of a general process for producing knots leads to disappearance of inosinic acid, and there is room for improvement as a method for producing a soup stock. It has been pointed out in Patent Documents 1 and 2 that the extract is removed by heating chicken breast. In the method for producing chicken clauses of Patent Documents 1 and 2, steaming is used, but the heating time is 15 minutes to 1 hour, suggesting that the protein is denatured. In the subsequent drying process, hot air of 80 ° C. is used for 20 hours. It is inevitable that inosinic acid disappears during such heating time.

  On the other hand, Patent Document 7 discloses a method in which meat is processed with enzymes simultaneously with or after shredding to produce flakes, powders, and pastes of processed meat ingredients. What is obtained by this method is not the meat itself but a protein degradation product and the like, and there is a problem that the original flavor of the meat is lost. In addition, there is an approach described in Patent Documents 8 and 9 for dry extracts. An extract is extracted from animals and plants by heat treatment or the like. Patent Documents 8 and 9 describe a method in which a dry extract is produced from an extract extracted from animals and plants and various additives using a drum dryer. As additives, excipients, seasonings (such as sodium glutamate), dextrin and the like are described. The thing which consists of a dry extract and an additive marketed as a soup is pointed out about the safety | security (nonpatent literature 4). In addition, it is pointed out that antioxidants are added as an additive to the traditional Japanese “Niboshi”. On the other hand, “Katsuobushi (thickened bonito)” does not contain such an additive (Non-patent Document 4).

  There is a drying method in which a liquid or slurry food is dried with a vacuum drum dryer in the presence of a surfactant. In this method, unless a surfactant is added, bumping and foaming occur and drying is impossible (Patent Document 10). In addition, there is a case where starch is mixed with a food material and dried with a drum dryer. When apple paste, animal extract and starch are mixed, a good product is obtained, but it is impossible without adding starch (Patent Document 12). In other words, there has been no report on a method using a drum dryer in the state of an original meat that is not an extract without the addition of an additive.

JP 2002-112698 A Japanese Patent No. 3564084 (Patent Publication of Patent Document 1) JP 54-44063 A JP 2004-37 A JP 2003-225073 A JP 2003-158992 A JP 2001-69950 A JP-A-11-332505 JP 2001-149036 A JP 2006-101823 A JP 2012-19783 A

"Outline of JAS standards for shaving" on the website Illustrated Food Processing Process 86-89 pages (Industry Research Council, October 10, 2003) Specialized research report From Tokushima Prefecture's poultry industry activated by Awao chicken "Ingredients of chicken meat" (Original report on Tokushima Prefectural Livestock Experiment Station, August 1998) “Do not eat” and “Can eat” additives (Yamato Shobo July 1, 2014) Ministry of Education, Culture, Sports, Science and Technology “Food Manufacturing” (Ministry of Education, Culture, Sports, Science and Technology, Textbook, Fisheries 309) 25 pages, 107-111 pages “The secret of the bonito umami” Yanagiya head office homepage http://www.yanagiya.co.jp/shokuiku/taste.html

The object is to provide a new soup stock material that takes advantage of the original features of the ingredients without adding any additives such as seasoning ingredients or extract ingredients. That is, it aims at providing the manufacturing method of the novel foodstuff using the raw material rich in the original flavor component of meat, and the manufactured foodstuff. Furthermore, compared with the shaving knot made from chicken buns, which has been proposed as a material to replace cocoons, the manufacturing process is shorter, and a new method for producing bird foods that does not easily cause umami components to disappear is established. Objective.
In addition, the purpose is to establish a manufacturing process using a drum dryer using raw materials rich in the original flavor components of meat.

[1] A degreasing process using chicken meat as a raw material , removing the skin and fat parts of the chicken meat with a knife, and chopping the defatted chicken meat into a size in the range of 1 to 5 mm , followed by degreasing The cut raw material is simultaneously subjected to a pressurizing step for thinning and a dehydrating step for drying to reduce the thickness to 0.01 to 1 mm and dehydrate to 5 to 10% by weight. A method of manufacturing a bird ingredient for soup stock.
[2] After the degreased step of defatting the remaining fat by immersing the shredded chicken meat in hot water at 40 to 50 ° C., the pressurization step and the dehydration step are simultaneously performed on the defatted raw material the method of manufacturing soup for birds ingredients to [1], wherein characterized by performing.
[3] The pressurizing step and the dehydrating step are simultaneously performed for 1 second to 5 minutes with a pressurizing drum having a drum surface temperature of 100 to 140 ° C. on the defatted and shredded raw material [1] or [ 2] The manufacturing method of the bird food material for soup stock of description .
[4] Any one of [1] to [3], wherein the pressurizing step and the dehydrating step are performed simultaneously for 1 second to 5 minutes with a double drum dryer having a drum surface temperature of 110 to 135 ° C. The manufacturing method of the bird food material for dashi of description .
[5] The chicken meat is chicken fillet or chicken breast meat, and the defatted raw material is subjected to pressure thinning with a double drum dryer having a drum surface temperature of 110 to 135 ° C. Next, the chicken for dashi according to any one of [1] to [4], wherein the layer is thinned to a thickness of 0.01 to 0.02 mm by being attached to a dryer surface and dried. A method for producing food ingredients .

  According to the method of the present invention, it is possible to obtain a bird food material made only of chicken meat rich in the original flavor components of chicken meat. According to the present invention, since a thin layer of bird food is obtained, a step of cutting is not required. Accordingly, there is no inconvenience that the shaving like a chicken knot is brittle and cannot be sharply cut. Moreover, since the muscle fiber is cut off, it has a feature that an umami component is likely to appear in the soup stock component compared to the shaving node where the muscle fiber remains. Moreover, when eaten as it is, there is an appropriate texture and softness, and a food material excellent in drooping property when put in the mouth can be obtained. Since it has undergone a dehydration process, the preservability of bird foods is enhanced. And since there is little time which heat | fever takes, there is little loss of an umami component. As a result, a soup stock rich in umami components can be obtained when used as a soup stock.

It is explanatory drawing of the drum dryer used for this invention. It is a photograph when raw materials are input from the raw material supply unit. It is a photograph when scraping off the ingredients after pressure dehydration with a scrubber. It is the photograph of the foodstuffs immediately after manufacture collected in the receiver. It is a photograph of a prototype (sample 2) made from chicken breast fillet. It is a photograph of a commercially available bird shaving section (Comparative 1). It is a microscope picture of the prototype (sample 2) made from chicken breast fillet. It is a microscope picture of a commercially available bird shaving node (Comparative 1). It is a microscope picture of a commercially available bird shaving node (Comparative 2).

  BEST MODE FOR CARRYING OUT THE INVENTION The best mode for carrying out the method for producing a poultry food material of the present invention will be specifically described below. However, the present invention is broadly included as long as the invention specific matters are provided, and is not limited to the following embodiments.

The present invention includes a degreasing process, a shredding process, a pressurizing process, and a dehydrating process. The pressurizing step is a step of pressurizing the raw material to form a thin layer. The dehydration process is a process of drying the thinned raw material . The pressurization step and the dehydration step may be performed simultaneously or sequentially. In order to solve the problem to be solved by the present invention to prevent the loss of umami components, it is desirable that the pressurization step and the dehydration step are simultaneously performed from the viewpoint of shortening the manufacturing process time and the heating time.

  Examples of the chicken used in the present invention include chicken, duck, duck, and turkey. Considering the supply situation in Japan, chickens are most commonly used. Chicken meat is generally classified into thigh meat, breast meat, fillet and the like. And how to attach fat differs with parts. For example, fillet has low fat content, and thigh has the highest fat content. However, for example, chicken has a feature that a meat portion and a fat portion are relatively easily separated from cows and the like. For example, marbled beef and pork belly are difficult to separate from the fat (lean) and fat intricately entangled with each other. In the present invention, no seasonings, additives, or other chemical substances are added to the meat. For example, it is processed only with meat without adding starch, salt, surfactant or the like.

<Degreasing process>
In the present invention, the chicken meat is degreased. The method of degreasing the chicken meat differs depending on the portion of the chicken used, but is performed by a knife. In this invention, the process of degreasing using the hot water process etc. which are equivalent to a chemical process and the boiling process of a clause is excluded. Inosinic acid, which is the source of umami contained in chicken meat, is lost in chemical treatment and boiling water treatment. It is described in Non-Patent Document 5 that, for example, when a method called boiling is used in the degreasing step, the temperature is reduced to 89.9% in the boiling step for manufacturing the knot. In the present invention, for example, if the chicken is a frozen product, it is thawed, and if it is raw meat, the fat is removed as it is. For example, chicken thighs and ridges are degreased by removing the skin and fat content with a knife. For example, the chicken meat portion is degreased by removing the fat portion attached to its end.

  Other than chicken, for example, chicken such as duck, duck, turkey, etc., can be defatted with a knife according to the characteristics of the meat part. Bird meat is easier to degrease than beef, pork and other animal meat.

<Shredding process>
About the shredding process of a chicken, about the method of shredding processing and the shredding apparatus used for it, it is not specifically limited. As a shredding device, for example, a rotating cylindrical mill (a rolling mill such as a pot mill, a tube mill, or a conical mill), a vibration ball mill (a ball mill of a type in which a grinding container is vibrated at a high speed and balls in the container collide with each other) Centrifugal ball mills (ball mills that give rotation and revolution to the crushing container and apply centrifugal force to the balls in the container to generate a frictional force between the ball and the container wall: planetary ball mill, high swing mill, for example , Planetary mill), medium agitating mill (a mill in which the agitator inserted in the grinding container is rotated at high speed to vigorously agitate the balls in the container and generate shear friction between the balls), colloid In addition to mills (mills that apply shearing force to the slurry between the rotor that rotates at high speed and the casing), and other meat choppers Such as meat grinder, and the like. The degree of refinement of meat by shredding is not particularly limited. For example, it is preferably 1 mm to 5 mm, particularly 3 mm. This 3 mm is a value for adjusting the machine as the shredding device. For example, in a rotating cylindrical mill, this means that the inner diameter of the meat extrusion hole is adjusted to 3 mm and chopped. Since the chicken is cut with elasticity, when the inner diameter of the extrusion hole is adjusted to 3 mm and the size of the meat is measured after shredding, the meat has a size in the range of 1 to 5 mm.

  For the shredding of the chicken meat, for example, chicken breast such as chicken breast, thigh meat, fillet or duck meat can be used alone or in combination of two or more kinds in any ratio. For example, chicken breast and chicken thigh can be blended to make, for example, chicken minced mince.

  In the present invention, since there is a shredding step, for example, waste chickens can be used. Abandoned chickens are generally chickens that have finished laying eggs, and have a hard meat quality compared to young chickens (broilers), so their market value is low as edible meat, but they are matured as meat, It is suitable for taking. In the present invention, since the waste birds are finely chopped through the shredding step, the chicken derived from the waste chickens can be used as the raw material of the present invention, for example, by mixing with chicken breasts or by itself.

  In addition, other meats, for example, shredded meat such as beef and pork, can be added in accordance with the use of the soup, so long as the amount of bird meat does not become 60% by weight or less. For example, pork thighs can be added to birds, for example chicken breast fillet, for ramen etc. that seeks broth derived from birds and pigs. It is also desirable to add so-called meat instead of pork leg depending on the application. In the case of beef, for example, adding shank is desirable for uses such as soup.

  Furthermore, it is desirable to add fish meat for Japanese-style soup. Examples of fish meat include fish such as sardine, mackerel, horse mackerel, tara and salmon. It is desirable to use raw fish in this process. For example, it is considered effective as a fish with poor shape and low market value. In addition, adding vegetables such as carrots, onions, green onions, and other flavored vegetables is also desirable for the soup of Western dishes. In this case, it is desirable to chop the vegetables into 1-5 mm, which is about the same as meat, by adjusting the inner diameter of the extrusion hole to 3 mm with a rotating cylindrical mill, for example.

<Post-degreasing process>
The above-described degreasing process (mechanical degreasing process) is sufficient for degreasing, but after the shredding process and before the pressurizing process, a post-degreasing process is provided especially for chicken breast that is relatively difficult to remove fat. Is desirable. Chicken meat minced through the shredding process, especially chicken breast, is defatted by leaving it in hot water at 40-50 ° C. for 2-10 minutes. Since the melting point of the fat and oil of chicken is 29 to 33 ° C., the minced chicken breast can be sufficiently removed with hot water of 40 to 50 ° C. The chicken meat that has been soaked in the hot water, for example, is put into the next process with the scooping water contained in the net. In addition, although the protein of chicken meat may be denatured at 60 ° C or higher, the post-defatting process is not boiled with hot water at 90 ° C unlike the knot-making process, so that inosinic acid and amino acids are lost from chicken breast. Is prevented.

<Pressurization process>
In the pressurizing step, a thin layer of shredded chicken meat is obtained by pressure compression. For example, when chicken is stretched by a method such as a roller or a press, a thin layer is obtained. For example, a sheet shape having a thickness of 0.01 to 1 mm is obtained by a method of pressurizing shredded chicken with a set of pressure rollers, for example, a method of preparing shredded chicken on a metal table and pressing it. Can be obtained. Preferably, the sheet is 0.02 to 0.5 mm. The chicken meat is compressed, and the minced meat tissue is further compressed so that it becomes dense.

<Dehydration process>
As the dryer used in the dehydration step, a drum dryer that performs pressurization simultaneously can be used in addition to a dryer only for dehydration drying. When using a drum dryer, the minced meat can be used directly . In the dehydration step, the moisture content of the food is dehydrated to 15% by weight or less, preferably 5 to 10% by weight. The selection of processes such as freeze drying and drum dryer can be selected depending on the type of meat.

  Although it is desirable to perform the pressurization step and the dehydration step in succession, it is particularly desirable to proceed further and perform them simultaneously. This is because loss of umami components is prevented. An example of such a machine is a drum dryer. In the present invention, “performing the pressurization step and the dehydration step simultaneously” includes performing the pressurization step and the dehydration step simultaneously with a single machine or equipment. For example, in the present invention, a process in which a pressurization process and a dehydration process are continuously performed with a drum dryer is included in the “process of simultaneously performing a pressurization process and a dehydration process”.

  A drum dryer is a thin film on the surface of a drum that is charged with a heat medium (generally steam) inside a rotating drum (cylinder), supplies liquid material to the heated drum, and performs evaporation and concentration. This is a conduction heating type dryer that quickly evaporates and dries, and the dried product is scraped continuously from the drum surface with a fixed knife (scruber) while the drum rotates once. The vacuum drum dryer is a drum dryer in which the mechanism of a normal atmospheric pressure drum dryer is incorporated in a vacuum chamber so that it can be operated continuously in a reduced pressure state. Since drying is performed at a low temperature, there is an advantage that low-pressure steam or hot water can be used as a heat source. Therefore, loss of umami components can be suppressed.

  There is no particular limitation on the drum dryer used in the present invention. Drum dryers are classified into double drum type, twin drum type, and single drum type according to the number of drums. In the present invention, the shorter the time during which the raw material meat is heated, the more the loss of the umami component is suppressed, and the pressurization step for thinning and the dehydration step for drying are preferably performed simultaneously. Accordingly, the double drum type and the twin drum type are preferable, and the double drum type is particularly preferable.

  In this invention, it is preferable that it is a double drum type and the drum temperature is 100-140 degreeC, especially 110-135 degreeC. FIG. 1 shows a pressurizing process and a dehydrating process using a double drum type drum dryer. It consists of two drum dryers 1, a steam feeder 2 for passing steam through the drum, and a drain recovery device 8. Two opposing drums 1 are rotated in the direction of the arrows. Steam is supplied to the drum from the steam supply device 2 in the direction of the arrow to warm the drum dryer. The liquefied drain is recovered in the direction of the arrow according to the drain recovery device 8. According to the arrow of the raw material supplier 3, the defatted and shredded chicken meat is put into the space 9 between the drums. The introduced poultry is depressurized and simultaneously depressurized by a pair of drum dryers 1. When the dehydrated chicken meat reaches the scraping position 11 of the scrubber 4 while sticking to the surface 10 of the drum dryer 1, it is scraped off by the scrubber 4 and falls onto the belt conveyor 6 through the collector 5. . Collected from the conveyor 6 to the receiver 7. FIG. 2 is a photograph when the raw material is put into the drum dryer from the raw material supply unit 3. FIG. 3 is a photograph of the scraped food being scraped off with the scrubber. FIG. 4 is a photograph of the food immediately after production collected in a receptacle.

In the present invention, the drum surface temperature during drying is preferably 110 to 130 ° C., the drum clearance is 0.1 to 1.00 mm, and the drum rotation speed is preferably 0.2 to 10 rpm. By operating at such a setting, a thickness of 0.01 to 1 mm , particularly a thickness of 0.02 mm as shown in Table 1 can be finally obtained. When the shredded chicken is put into the space 9 between the drums, it is first pressed and thinned by the drum. The thin layered chicken sticks to the drum surface. The stuck chicken is heated with a drum, but the time for heating the chicken is preferably 1 second to 5 minutes, particularly preferably 1 second to 3 minutes, and most preferably 1 second to 2 minutes. . For example, when the drum dryer is rotated at 2 rpm, the pressure-thinned chicken meat is scraped off with a scraper after sticking to the dryer surface for 20 to 25 seconds. Moreover, when it rotates at 2.5 rpm, the pressure-thinned chicken meat is scraped off with a scraper after sticking to the dryer surface for 15 to 20 seconds. When rotated at 3 rpm, the pressure-thinned chicken meat sticks to the dryer surface for 10 to 15 seconds, and is then scraped off with a scraper. The heating time during this period is 20-25 seconds, 15-21 seconds, 15-20 seconds, 9-16 seconds, 10-15 seconds, 4-11 seconds It will be heated at 110-130 ° C. Since the chicken meat immediately after the pressure thinning contains water, when the drum dryer is operated at 2 to 3 rpm, the time for the chicken meat to be dried by heating is 4 to 6 seconds shorter than the time when the chicken meat is stuck. Hereinafter, the present invention will be described in detail.

  A dehydrating ability test was conducted with a drum dryer for the step of reducing moisture to 10% by weight or less by continuously performing a pressurizing step and a dehydrating step using a drum dryer manufactured by Johnson Boiler. The conditions and results are shown in Table 1. Chicken breast was used as a raw material. The degreasing process was performed with a kitchen knife to obtain a peeled breast. In the shredding process, the peeled breast was chopped to a size of 4 mm with a meat chopper. As a post-defatting step, the shredded chicken breast was treated with warm water at 45 ° C. for 10 minutes. The thickness of the sample finally obtained through the pressurization process and the dehydration process using a drum dryer was 0.02 mm. The moisture was measured with an infrared moisture meter FD-660 manufactured by Kett Science Laboratory.

  From the results in Table 1, it was revealed that dehydration to 6.3 to 7.6% by weight was possible when dewatering with a drum dryer. The effective conditions were a vapor pressure of 0.2 MPa, a drum temperature of 120 ° C., and a rotation speed of 3.0 rpm.

  Chicken breast 500 g from which skin and fat had been removed was shredded with a meat chopper to obtain a shredded breast of 3 mm. 100 g of shredded chicken was taken, and after a post-defatting process, a pressurization process and a dehydration process were continuously performed with a drum dryer. The operation condition of the drum dryer was the same as 4 in Table 1. The produced foodstuff was designated as Sample 1.

  500 g of chicken fillet from which the skin and fat had been removed was shredded with a meat chopper to obtain shredded fillet of 3 mm. The other operations were the same as in Example 1. The produced foodstuff was designated as Sample 2. FIG. 5 is a photograph of Sample 2. For comparison, FIG. 6 shows a photograph of a commercially available bird shaving node (Comparative 1).

  The characteristics of the prepared food were evaluated by the following evaluation method. For comparison, the taste of Marumoto-made chicken (Comparative Example 1), Ashiya-made chicken shaving (Comparative Example 2), Date chicken shaving (Comparative Example 3), and Yamaki Hanatsuo (Comparative Example 4) were used. In these, comparisons 1 to 3 are shaving clauses using chicken, and comparison 4 is a shaving clause using bonito.

<Shape of bird food meat>
About the surface shape of the meat of a bird foodstuff, the thing of this invention and the comparative example were contrasted by taking a microscope picture. The sample 2 and the comparisons 1 and 2 are compared. FIG. 7 is a photograph of Sample 2, and it was found that the meat was crushed and dense. FIG. 8 is a photograph of comparison 1 and FIG. 9 is a photograph of comparison 2. In FIGS. 8 and 9, a fiber or scale-like shape is observed. On the other hand, in FIG. 7 of the present invention, it can be seen that a fiber or scale-like shape is not seen and is completely ground. The chicken knots are not shredded and minced, and the fiber of the meat is maintained in at least one direction. That is, it was confirmed that the sample 2 of the present invention had a uniform shape by chopping the meat in every direction.

  Evaluation when the food material of the present invention was used as a material for the soup stock was performed as follows. As an evaluation method close to the work of actually taking the soup stock, 20 g of food material was put into 650 g (cc) of hot water at 95 to 100 ° C., held for 2 minutes, and the filtered liquid was used as the liquid for evaluation.

<Measurement of inosinic acid>
Inosinic acid was measured using high performance liquid chromatography. The results are shown in Table 2.

<Amino acid measurement>
For the measurement of amino acids, Hitachi L8900 type high-speed amino acid analyzer was used. The results are shown in Table 2.

  Inosinic acid is a so-called umami component. From Samples 1 and 2 of the present invention, it was confirmed that soup stock rich in inosinic acid taste was obtained. A soup stock containing inosinic acid close to a commercial product (Comparative 1 and 4) was obtained. In addition, it turned out that it is an outstanding thing compared with a commercial item (comparison 2, 3). Moreover, about glutamic acid which is umami | flavor, it turned out that the samples 1 and 2 of this invention are 3 to 10 times superior compared with the comparison 1-4 which is a commercial item. Therefore, from the report (Non-Patent Document 6) that umami is produced by the synergistic effect of inosinic acid and about 20 kinds of amino acids, when the food produced according to the present invention is used as a dashi food. It was found that soup stock rich in umami ingredients could be obtained.

  Moreover, also about the threonine, serine, glycine, and alanine which are sweet components, it turned out that the sample 1 of this invention and the sample 2 are 3-10 times superior compared with the comparison 1-4 which is a commercial item. In addition, also about the anserine which has a fatigue recovery effect, it turned out that the sample 1 of this invention and the sample 2 are 3-8 times superior compared with the comparison 1-4 which is a commercial item. On the other hand, Sample 1 and Sample 2 of the present invention have a content of histidine that is the source of allergy, which is as low as a commercially available histidine countermeasure product, and is about 1/200 as compared with Comparison 4 that is a cut portion of bonito. I found out that

<Measurement of storage stability>
Sample 2 and Comparative Examples 1 and 2 were evaluated by measuring the number of viable bacteria per g by the agar horizontal plate culture method (35 ± 1 ° C., 48 ± 3 hours culture).

  It was confirmed that Sample 2 has the same storage stability as a commercial product. That is, since the occurrence of bacteria is comparable to the existing chicken clauses in comparisons 1 and 2 and the moisture content is lower than in comparisons 1 and 2, it is a food with higher preservation than existing products. confirmed.

<Flavor and sensory test of ingredients for soup stock >
As for the flavor of the ingredients for soup stock of Samples 1 and 2 and Comparisons 1 to 4, 8 people as inspectors evaluated the softness, smoothness, chewing response, and feeling of swallowing, with a 40-point evaluation for each item. The sensory test was conducted with a perfect score. The results are shown in Table 4.

  As a result, it was found that there was a significant difference between Samples 1 and 2 of the present invention and Comparisons 1 to 4. That is, it was found that the foodstuff obtained by the process of the present invention has an appropriate texture and softness when eaten as it is and is excellent in drooping properties when put in the mouth.

  Even if the present invention is a portion where it is difficult to effectively use chicken meat such as a piece of meat or a blend of meat in existing chicken clauses, etc. can get. Further, the obtained food is an excellent food having a suitable texture even if it is eaten as it is.

  INDUSTRIAL APPLICABILITY The present invention can be used as an excellent method for producing a soup stock for bird stock.

DESCRIPTION OF SYMBOLS 1 Drum dryer 2 Steam supply device 3 Raw material supply device 4 Scraper 5 Collector 6 Belt conveyor 7 Receiver 8 Drain collection device 9 Between drums (where raw material is charged)
10 Drum dryer surface (place to stick after pressure dehydration)
11 Scraper 4 scrapes off the ingredients stuck to the surface of the drum dryer

Claims (5)

It was defatted and shredded after a degreasing process using chicken meat as a raw material and removing the skin part and fat part of the chicken meat with a knife, and shredding the defatted chicken meat into a size in the range of 1 to 5 mm . relative to the starting material, subjected to dehydration drying with pressurization step of thinning at the same time, the thickness is thinned to 0.01 to 1 mm, soup for birds water content is dehydrated to 5-10 wt% A method for producing food ingredients. After defatting the degreased step after defatting the remaining fat by immersing the shredded chicken meat in hot water at 40 to 50 ° C., performing the pressurization step and the dehydration step simultaneously on the defatted raw material The method for producing a bird food material for soup stock according to claim 1 characterized by the above . 3. The soup stock according to claim 1 or 2, wherein the pressurization step and the dehydration step are simultaneously performed for 1 second to 5 minutes with a pressure drum having a surface temperature of the drum of 100 to 140 ° C on the defatted and shredded raw material. A method for manufacturing bird foods . 4. The soup bird according to any one of claims 1 to 3, wherein the pressurization step and the dehydration step are simultaneously performed for 1 second to 5 minutes with a double drum dryer having a drum surface temperature of 110 to 135 ° C. A method for producing food ingredients . The chicken meat is chicken fillet or chicken breast, and the defatted and shredded raw material is doubled with a drum-type drum dryer with a drum surface temperature of 110-135 ° C. The method for producing a poultry food material for soup stock according to any one of claims 1 to 4, wherein the thickness is reduced to 0.01 to 0.02 mm by pasting on the surface and drying .

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