JPH0626520B2 - Chicken skin composition - Google Patents
Chicken skin compositionInfo
- Publication number
- JPH0626520B2 JPH0626520B2 JP60142763A JP14276385A JPH0626520B2 JP H0626520 B2 JPH0626520 B2 JP H0626520B2 JP 60142763 A JP60142763 A JP 60142763A JP 14276385 A JP14276385 A JP 14276385A JP H0626520 B2 JPH0626520 B2 JP H0626520B2
- Authority
- JP
- Japan
- Prior art keywords
- chicken skin
- weight
- skin composition
- present
- chicken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、鶏皮、乳化性物質及び水を均質化してなる鶏
皮組成物を提供し、鶏皮の有効利用法の一つを提供する
ものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Use) The present invention provides a chicken skin composition obtained by homogenizing chicken skin, an emulsifying substance and water, and provides one of the effective uses of chicken skin. To do.
（従来技術） 鶏皮は鶏のなかで一番美味しい部分と言われながらその
有効利用は少ない。(Prior Art) Chicken skin is said to be the most delicious part of chicken, but its effective use is small.
一般に、鶏皮は挽肉化してハンバーグやミートボール等
に利用されている。その他、特開昭49-19060、特開昭53
-59065等には鶏皮を挽肉化、調味加工する方法が開示さ
れ、特開昭59-169469 には鶏皮と廃鶏肉とを混和、調味
して鯨ベーコン用食品を製造する方法が開示されてい
る。Generally, chicken skin is ground and used for hamburgers, meatballs and the like. Others, JP-A-49-19060 and JP-A-53
-59065 and the like disclose a method of grinding and seasoning chicken skin, and JP-A-59-169469 discloses a method of mixing chicken skin and waste chicken meat and seasoning to produce a food for whale bacon. ing.
しかし、本発明のように鶏皮を乳化性物質及び水と均質
化することにより鶏皮の物性・機能（焼成後の油分離等
の防止等）を改良した鶏皮組成物は知られていない。However, there is no known chicken skin composition in which physical properties and functions of chicken skin (such as prevention of oil separation after baking) are improved by homogenizing chicken skin with an emulsifying substance and water as in the present invention. .
（発明が解決しようとする問題点） 鶏皮を加工食品に用いようとしても、該加工食品の製造
工程等における加熱処理或いは食するときの該加工食品
の加熱等により鶏皮成分である蛋白（ゼラチン質）の分
離、脂肪の分離等が生じる問題がある。このため、従来
鶏皮をハンバーグ等の加工食品に用いる場合その使用量
が制限されてきた。(Problems to be Solved by the Invention) Even if chicken skin is used for a processed food, a protein which is a chicken skin component due to heat treatment in the manufacturing process of the processed food or heating of the processed food when eating ( There is a problem that separation of gelatinous substance) and separation of fat occur. For this reason, conventionally, when chicken skin is used for processed foods such as hamburger steak, its use amount has been limited.
（問題を解決する為の手段） 本発明者等は、前記問題点を解決すべく鋭意研究の結
果、鶏皮に乳化性物質及び水を加え混合・均質化して鶏
皮組成物となし加工食品に用いることにより前記問題を
解決できる知見を得て本発明を完成するに到った。(Means for Solving Problems) As a result of intensive research to solve the above problems, the present inventors have added an emulsifying substance and water to chicken skin, and mixed and homogenized the chicken skin composition to prepare a processed food product. The present invention has been completed with the knowledge that the above problems can be solved by using the above-mentioned method.
即ち、本発明は鶏皮、乳化性物質及び水を均質化してな
る鶏皮組成物である。That is, the present invention is a chicken skin composition obtained by homogenizing chicken skin, an emulsifying substance and water.
本発明に用いる鶏皮は鶏から得られる皮全てをいう。通
常脂肪付着を有するものである。The chicken skin used in the present invention refers to all the skins obtained from chickens. It usually has fat adhesion.
本発明に用いる乳化性物質は、乳化機能を有する所謂界
面活性剤等を用いることもできるが、本発明の鶏皮組成
物を食品に用いた場合の食品の風味や物性（食感等）改
良の観点より乳化性蛋白が適当である。The emulsifying substance used in the present invention may be a so-called surfactant having an emulsifying function, etc., but when the chicken skin composition of the present invention is used in a food, the flavor and physical properties (texture etc.) of the food are improved. From the viewpoint of, the emulsifying protein is suitable.
乳化性蛋白はカゼイン、ラクトアルブミン等の乳性蛋
白、卵白、卵アルブミン等の卵蛋白、畜肉、魚肉等の動
物性蛋白又はこれらの水解物、大豆蛋白等の油糧種子蛋
白又はこれらの水解物、米や小麦蛋白等の穀類蛋白又は
これらの水解物、酵母蛋白等の微生物蛋白又はこれらの
水解物が適当である。特に、大豆蛋白等の油糧種子蛋白
又はその水解物は加熱凝固性、保水性、乳化性等に優れ
加工食品等に用いる本発明の鶏皮組成物に好適である。Emulsifying proteins include milk proteins such as casein and lactalbumin, egg proteins such as egg white and egg albumin, animal proteins such as meat and fish, or hydrolysates thereof, oil seed proteins such as soybean proteins, and hydrolysates thereof. Suitable are cereal proteins such as rice and wheat proteins, hydrolysates thereof, microbial proteins such as yeast proteins, and hydrolysates thereof. In particular, oil seed protein such as soybean protein or a hydrolyzate thereof is excellent in heat coagulation property, water retention property, emulsification property and the like, and is suitable for the chicken skin composition of the present invention used for processed foods and the like.
本発明に用いる水は、水性媒体として鶏皮及び乳化性物
質の均質化の為に用いその他の水溶性物質を含むもので
もよい。The water used in the present invention may contain chicken skin as an aqueous medium and other water-soluble substances used for homogenizing the emulsifying substance.
本発明の鶏皮組成物において鶏皮、乳化性物質及び水の
割合は、乳化性物質が乳化性蛋白の場合、乳化性物質１
重量部に対し鶏皮４〜15重量部、水３〜６重量部が適当
であり、好ましくは乳化性物質１重量部に対し鶏皮８〜
10重量部、水４〜５重量部が適当である。In the chicken skin composition of the present invention, the proportions of chicken skin, emulsifying substance and water are such that when the emulsifying substance is an emulsifying protein, emulsifying substance 1
4 to 15 parts by weight of chicken skin and 3 to 6 parts by weight of water are suitable for 1 part by weight, preferably 8 to 8 parts of chicken skin for 1 part by weight of the emulsifying substance.
10 parts by weight and 4 to 5 parts by weight of water are suitable.
又、乳化性物質が界面活性剤の場合、鶏皮及び水の合計
量に対し0.1 〜２重量％が適当である。鶏皮と水の割合
は前者４〜15重量部に対し後者３〜６重量部が適当であ
る。When the emulsifying substance is a surfactant, 0.1 to 2% by weight is suitable for the total amount of chicken skin and water. The ratio of chicken skin and water is preferably 4 to 15 parts by weight of the former and 3 to 6 parts by weight of the latter.
乳化性物質の量が前記範囲内のとき加熱による鶏皮蛋白
又は鶏皮脂肪の分離防止効果が優れ好ましい。When the amount of the emulsifying substance is within the above range, the effect of preventing separation of chicken skin protein or chicken skin fat by heating is excellent and preferred.
尚、所望により食用油その他の食品用添加物を用いるこ
とができる。If desired, edible oil and other food additives can be used.
次ぎに、本発明の鶏皮組成物を製造する方法の一つを説
明する。Next, one of the methods for producing the chicken skin composition of the present invention will be described.
鶏皮、乳化性物質及び水を均質化して鶏皮組成物を得る
ことができる。A chicken skin composition can be obtained by homogenizing chicken skin, an emulsifying substance and water.
均質化の手段はサイレントカッター、コロイドミル等の
公知の均質機を用いることができる。As a homogenizing means, a known homogenizer such as a silent cutter or a colloid mill can be used.
均質化に際し、着香料、着色料、調味料、多糖類、その
他の食品添加物等を併用することは妨げない。In the homogenization, it is possible to use a flavoring agent, a coloring agent, a seasoning, a polysaccharide, and other food additives together.
このようにして得られる本発明の鶏皮組成物はハム、ソ
ーセージ等の畜肉練製品、蒲鉾、竹輪等の魚肉練製品、
ハンバーグ、ミートボール等の惣菜等の各種加工食品に
用いることができる。The chicken skin composition of the present invention thus obtained is ham, meat paste products such as sausages, kamaboko, fish paste products such as bamboo rings,
It can be used for various processed foods such as hamburger and meatballs and other prepared foods.
例えば、ソーセージ等の練製品の場合、原料肉に本発明
の鶏皮組成物を混合し常法により練製品を製造すること
ができる。通常、練製品中本発明の鶏皮組成物を任意の
量用いることができるが、好ましくは10〜30重量％が適
当である。又、ハンバーグ等の惣菜の場合、原料肉に本
発明の鶏皮組成物を混合して常法により惣菜を製造する
ことが出来る。通常、惣菜中本発明の鶏皮組成物を10重
量％以上好ましくは10〜30重量％用いることが適当であ
る。For example, in the case of a paste product such as sausage, the paste product of the present invention can be mixed with raw meat to produce a paste product by a conventional method. Usually, the chicken skin composition of the present invention can be used in any amount in the kneaded product, but preferably 10 to 30% by weight is suitable. In addition, in the case of prepared foods such as hamburger steaks, the prepared foods can be produced by a conventional method by mixing the raw material meat with the chicken skin composition of the present invention. Usually, it is appropriate to use 10% by weight or more, preferably 10 to 30% by weight, of the chicken skin composition of the present invention in a prepared dish.
このようにして得られる加工食品は加工食品を加熱し
ても蛋白や脂肪の分離が生じない。加熱により適度の
軟らかい食感が付与される。風味的に鶏皮の持つ旨味
が付与され美味しくなる。凍結・解凍しても組織の破
壊が少なくなる等効果を有する。The processed food thus obtained does not cause separation of protein or fat even if the processed food is heated. The heating imparts an appropriate soft texture. The umami of chicken skin is added to the flavor, making it delicious. Even if it is frozen and thawed, it has the effect of reducing tissue destruction.
（実施例） 以下実施例により本発明の実施態様を説明する。(Examples) The embodiments of the present invention will be described with reference to the following examples.
実施例１ （鶏皮組成物の製造） 次記原料を約40〜60℃にてサイレントカッターを用い10
分間均質化して鶏皮組成物を得た。Example 1 (Production of Chicken Skin Composition) The following raw materials were used at about 40 to 60 ° C. for 10 minutes using a silent cutter.
Homogenized for minutes to obtain a chicken skin composition.
結果を次表に示す。 The results are shown in the table below.
尚、−は分離する、＋は若干分離するを表す。 In addition, − represents separation, and + represents slightly separation.
No. １〜５共脂肪分離が無く良好な均質化物であった。No. 1 to 5 It was a good homogenized product without co-fat separation.
No. ５は蛋白（ゼラチン質）の分離が若干認められた
が、練製品、惣菜等の加工食品用には充分利用可能な状
態であった。In No. 5, some separation of protein (gelatinous material) was observed, but it was in a state in which it could be sufficiently used for processed foods such as kneaded products and prepared foods.
応用例１ （ソーセージの製造） 豚肉30重量部、マトン10重量部、豚脂20重量部、氷水15
重量部、豚脂エマルジョン※1 を 25 重量部に対し次記
配合で常法によりソーセージを製造した。Application Example 1 (Production of sausage) 30 parts by weight of pork, 10 parts by weight of mutton, 20 parts by weight of lard, 15 parts of ice water
By weight, 25 parts by weight of lard emulsion * 1 was mixed with the following ingredients to prepare sausages by a conventional method.
結果を次に記す。 The results are shown below.
尚、加熱歩留りは、ソーセージの加熱後の加熱前に対す
る重量％。加熱条件は70℃で20分間乾燥後80℃にて中心
温度が75℃になるまでスチームクッキングした。 The heating yield is% by weight of the sausage after heating and before heating. The heating conditions were drying at 70 ° C. for 20 minutes and then steam cooking at 80 ° C. until the center temperature reached 75 ° C.
ゼリー強度、破断強度、タワミはレオナーRE3305（(株)
山電社製、プランジャーは5mm 球を用いた）を用いて測
定した。Jelly strength, breaking strength, and deflection are Leonar RE3305 (Co., Ltd.)
The measurement was performed by using a 5 mm sphere manufactured by Sanden Co., Ltd. as a plunger.
以上、鶏皮組成物を用いたものは、脂肪分離が無いばか
りか、弾力性を有する優れたものであった。As described above, the one using the chicken skin composition was not only fat separation but also excellent elasticity.
応用例２ （ハンバーグの製造） 前記原料を混合しハンバーグを成形し、250 ℃で５分焼
いた。Application example 2 (Hamburger manufacturing) The above raw materials were mixed to form a hamburger and baked at 250 ° C. for 5 minutes.
結果を示す。The results are shown.
尚、加熱歩留り、硬さは応用例１と同様にして、凝集
性、ガム性はテキスチュロメーター（ゼネラルフーズ
(株)製、プランジャーは8mm φを用いた）を用いて測定
した。 The heating yield and hardness were the same as in Application Example 1, and the cohesiveness and gumming property were the texturometer (General Foods).
Manufactured by Mfg. Co., Ltd. with a plunger having a diameter of 8 mm).
前記結果より、鶏皮組成物を用いたものは、脂肪分離が
少なく、加熱歩留りが向上し、ジューシーでソフトな食
感となり美味しいハンバーグを得ることができた。From the above results, with the chicken skin composition, the fat separation was small, the heating yield was improved, and the juicy and soft texture gave a delicious hamburger.
（効果） 以上詳述したように、本発明により鶏皮の有効利用が可
能になったものであり、本発明の鶏皮組成物を用いるこ
とにより食感、物性共に優れた加工食品（練製品、惣菜
等）が可能になったものである。(Effect) As described in detail above, the present invention enables effective use of chicken skin, and by using the chicken skin composition of the present invention, a processed food (paste product) having excellent texture and physical properties is obtained. , Side dishes, etc.) has become possible.
Claims (1)
鶏皮４〜１５重量部、水３〜６重量部を均質化してなる
鶏皮組成物。1. To 1 part by weight of soybean protein or its hydrolyzate,
A chicken skin composition obtained by homogenizing 4 to 15 parts by weight of chicken skin and 3 to 6 parts by weight of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60142763A JPH0626520B2 (en) | 1985-06-28 | 1985-06-28 | Chicken skin composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60142763A JPH0626520B2 (en) | 1985-06-28 | 1985-06-28 | Chicken skin composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS623767A JPS623767A (en) | 1987-01-09 |
| JPH0626520B2 true JPH0626520B2 (en) | 1994-04-13 |
Family
ID=15323012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60142763A Expired - Lifetime JPH0626520B2 (en) | 1985-06-28 | 1985-06-28 | Chicken skin composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0626520B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01101743A (en) * | 1987-10-14 | 1989-04-19 | Csk Corp | System for correcting error of code |
| JP2006158290A (en) * | 2004-12-07 | 2006-06-22 | Takeshi Suzuki | Method for cooking chicken skin manju (bun with chicken skin filling) |
| US20170099864A1 (en) * | 2015-10-09 | 2017-04-13 | Deutsches Institut Fuer Lebensmitteltechnik E.V. | Process for producing poultry sausage |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4925156A (en) * | 1972-06-30 | 1974-03-06 | ||
| JPS61173765A (en) * | 1985-01-30 | 1986-08-05 | Q P Corp | Sausagelike food |
-
1985
- 1985-06-28 JP JP60142763A patent/JPH0626520B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS623767A (en) | 1987-01-09 |
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