KR100456372B1 - The method of utilizing new hatched avian chicken as a meat source - Google Patents

Abstract

The present invention relates to a method of using a high value-added meat as a source of protein resources of newborn chicks discarded as hatching by-products in the hatching industry for stabilization of the poultry industry, and chick meat fluid by crushing and homogenizing the new hatching chicks. Manufacturing step (S10); Adding extruded corn starch to the chicken meat fluid (S20); And drying the molding and then adding moisture to organize the protein, or drying the molding and then denaturing the tissue by frictional heat to process chick meat (S30). The chick meat fluid prepared by the above method forms a soluble fluid or emulsifier, and the homogenates are raw proteins that have not yet been denatured and can be added and processed to various foods. In addition, it can exhibit health functionalities and can significantly increase the added value of conventional foods or new products.

Description

The method of utilizing new hatched avian chicken as a meat source}

The present invention is to use the high value-added meat resources as a way to use the protein resources of newborn chicks that are discarded as hatched by-products in the hatching industry to stabilize the poultry industry. Conventionally, hatched by-products have been discarded, used as part of feed, or eaten as weak chicks in summer. Sarong has been reported to have a tonic effect in oriental medicine, and new animals are highly likely to be used as high value-added foods in that they have a special physiological effect.

Hatching eggs and using chicks as food is valuable. This is because fertilized eggs produce large body tissues as they go through the incubation process.

This logic can be inferred from the use of uncles in pigs in the south, the use of edible fetuses, and the use of medicinal foods. Because algae are also inferred from the addition of nutrients, hatched eggs do not rule out the possibility of this bioactive function.

However, despite being able to utilize the sarong, which is the hatching of eggs, as a food source, there was a problem of aversion due to maintaining the shape of the chicks, which made it difficult to use them for food.

The present invention has been made to solve the above problems, the object of the present invention is to propose a high-quality meat processed food through the active foodization development of hatched by-products that were conventionally disposed of in order to create added value and secure competitiveness of the hatching industry It is to provide a method for meat breeding of newly hatched poultry chicks that contributes to the increase of scarce meat resources, the production cost of hatching and laying hens, and the prevention of environmental pollution.

An object of the present invention as described above is the step of preparing a chick meat fluid by grinding and homogenizing the newborn hatched chick (S10); Adding extruded corn starch to the chicken meat fluid (S20); And drying the molded product and adding moisture to organize the protein, or drying the molded product and then denatured tissue by frictional heat to process the chick meat (S30). Is achieved.

In the present invention solves the problem of eliminating the disgusting chick shape and devised a method that can be produced into a soluble fluid to create a food availability. Eggs are egg protein before hatching, but when hatched, egg protein is almost completely converted to meat protein. Therefore, the egg's allergy seems to be almost lost. If it is used as a food resource, it is a revolutionary meat production method that produces meat at the price of eggs. It will be. This can be seen by comparing the price per kilogram of eggs with the price of poultry, pork and beef.

Therefore, in the present invention, in consideration of the excellent nutritional characteristics of hatching by-products it is proposed to manufacture them in a variety of foods.

Other objects, specific advantages, and novel features of the present invention will become more apparent from the following detailed description of the invention and the preferred embodiments in connection with the accompanying drawings.

1 is a flow chart related to a method for manufacturing chick meat according to one embodiment of the present invention.

2 is a flowchart illustrating a method of manufacturing chick meat sausage according to another embodiment of the present invention.

Figure 3 is a photograph showing the experiment before the hatching of chicks by PCA (Passive Cutaneous Anaphylaxis) method.

Figure 4 is a photograph showing the experiment after the hatching of the chicks by the PCA method.

5 is a photographic view of the chick meat fluid from the glass plate.

Figure 6 is an electron micrograph of the cheese prepared from the chick meat fluid according to the present invention.

Hereinafter, a description will be given of the configuration of the method for incubating the newborn hatched poultry chicks according to the present invention.

1 is a flow chart related to a method for manufacturing chick meat according to one embodiment of the present invention.

Step S10 is a step of preparing chick meat fluid by grinding and homogenizing the newborn hatched chicks. The homogenization process is intended to remove the chick's shape and prevent meat aversion, while also enabling meat incubation. The newly hatched chicks are crushed, shredded, and homogenized to form soluble fluids or emulsifiers. Adopting a mixture of methods and milling gears, it is possible to micronize them down to micro units through successive repeated grinding processes.

Unlike general grinders to increase mechanical homogeneity, the grinder is milled using a milling gear, so that even a solid product such as chicken bone can be ground finely. When the object to be crushed is firstly pulverized by a screw, the pulverized object is repeatedly pulverized three to six times by the internal milling gear, so that the product is pulverized to a micro unit.

As an alternative to the step S10, the skin, hair, beak and toenails of the newborn hatching chicks may be separated, heated and crushed, and then mixed with the body of the chick to increase the pressure. In this process, the isolate is crushed by heating at 85 ° C. with 0.5N HCl or NaOH for 30 minutes.

Another method to replace the step S10 is to hydrolyze and neutralize the separator or chick body to increase the pressure. In this method it is hydrolyzed with 2N HCl or NaOH and neutralized with HCl or NaOH again.

Step S20 is a step of extrusion molding by adding corn starch to the chicken meat fluid made in step S10. In this step, corn starch may be added to the chick ground, mixed well, and the extrudate may be produced at a speed of 180 to 220 rpm through a 3 mm round die nozzle at a barrel temperature of 120 to 200 ° C.

Step S30 is a step of organizing the protein after drying the molding. In this step, the water content is made to be 13% by constant drying in a hot air dryer. Then, the extrudate is introduced into the barrel through the raw material feeder, and water is added to maintain the water content at 30 to 40%, and then passed through the barrel at 130 ° C. to induce protein organization.

Another method of step S30 is the step of drying the molding and then denatured by frictional heat to process the chick meat. In this step, the moisture is reduced to 13% in the drum dryer, and the barrel temperature is maintained at 135 to 150 ° C., thereby exposing the denaturation of the extrudate by frictional heat, thereby making the extrusion cooking. The extrusion process as described above has the advantage of a process that can swell the starch by using friction heat, denature the protein, or can be continuously processed by heating method. It is used as a raw material.

Allergy of chick meat prepared according to the present invention was tested. 3 and 4 are photographs of the allergic test before and after hatching of the chicks by the PCA method. Allergenicity of chicks before and after hatching can be seen as allergenic proteins disappear as hatching progresses. In order to determine the allergy, a passive cutaneous anaphylaxis (PCA) method, which is a method of anaphylaxis using a guinea pig, was used.

The mechanical homogenization of the chick meat fluid prepared according to the present invention was examined. 5 is a photographic view of the chick meat fluid from the glass plate. Mechanical homogenization is impossible with sausage emulsifiers and rotates at high rotations, but the feathers are not shredded in knife type homogenizers. As a mill, a domestic mill was used. Rotating with four flare mills has the ability to finely grind even the hardest red beans.

The homogeneous liquid from the mill as described above was placed on a glass plate and pressed with the same glass to visually observe the shape shown in FIG. 5. It showed a nearly uniform particle shape and a good homogeneity. Combined solubilization of the salt will result in a more homogeneous effect. It is shown in the picture that about 0.5g of homogenate is put in a glass plate and pressed. Evenly distributed hairs of less than 0.1 mm appeared to be rarely recognizable.

On the other hand, the present invention relates to a method for producing a variety of foods using the chick meat fluid or chick meat prepared as described above, examples of the food is a chicken flavor flavor powder, fermentation broth, fried chicken meat, chick meat cheese, Food additive powder, artificial flavors, noodles, sausages and the like can be prepared.

The flavor powder relates to a method of manufacturing the chicken flavored powder by drying the chick meat fluid. The homogenized chick meat liquid is reduced to 10 to 20% of moisture by various drying and then dried under extrusion conditions to prepare a chicken flavored flavor.

The fermentation broth is prepared by steam distillation of the chickpea fluid, removing protein coagulum, and then inoculating the soluble fraction with lactic acid bacteria. 10 times of water is added to the homogeneous solution to inject steam or heated to remove the thermocoagulant protein and inoculate the lactic acid bacteria to make it like fermented milk. It becomes fermented broth of unique taste with lactic acid bacteria effect applied to physiologically active substance unique to chick meat.

The fried chicken meat is 55 to 60 parts by weight of the chick meat fluid, corn starch 10 to 15 parts by weight, spices 0.03 parts by weight, phosphate 8 to 12 parts by weight, seasoning 8 to 12 parts by weight and potassium sorbate 8 to 12 After mixing by weight to make a dough, the dough is prepared by frying with cooking oil.

The chick meat cheese is prepared by adding sodium caseinate and rennet to the chick meat fluid solution, mixing and enzymatically reacting the same, followed by cooking. It is prepared by adding 10 g of sodium caseinate per 100 g of chicken meat fluid and by adding rennet thereto. The mixture is mixed again in a mix (mix), and then subjected to enzymatic reaction at 37 ° C for 30 minutes and then cooked with phosphate at 100 ° C with phosphate processed cheese. Figure 6 shows an electron micrograph of a cheese prepared from a chick meat fluid according to the present invention.

The food additive powder is prepared by homogenizing sarong, hydrolysis by adding protease, and drying.

The artificial rice is prepared by mixing various starch and grain flour into the chickpea milk liquid and then molding into rice grain size. Flour and 20% chickpea homogenate are mixed with salt and a small amount of water and kneaded. It is then molded into a suitable size, cooked and then dried.

The noodles are noodle-based reinforcement and mixed with flour, brine in the chick meat. 70 parts by weight of flour, 10 parts by weight of chick meat, and 20 parts by weight of brine (concentration 15%) are mixed with a mixer according to a typical method of making noodles, and the mixture is thinly spread on a roller of a noodle machine to make noodles and noodles on the noodle side of the machine. It is prepared by extracting and drying.

The sausage is prepared in the same manner as in FIG. As shown in Figure 2, step S100 is a mixture of starch, salt, sugar and spices after grinding and grinding the chick meat fluid or chick meat 30 to 70 parts by weight and pork 30 to 70 parts by weight made in step S10 to be. The pork is ground with a meat grinder and mixed in a mixer.

In addition, sodium caseinate may be further added to the mixture. In addition, as another embodiment of making a sausage may be made by cutting the pork paper to the size of 3 × 3 × 3mm and then mixed with 50 parts by weight of chick meat and 50 parts by weight of pork.

Step S110 is a step of manually filling the casing (casing). In this step, the seasoned mixed meat, which is mixed as described above, is chopped so that air is not mixed into the filling machine and automatically filled into the casing. When the mixture consisting of chick meat and pork is filled in a casing, the mixture is filled with a dispersion composed of emulsified fat, heat labile protein and starch.

Step S120 is a step of manufacturing the chick meat sausage by binding the mixture and heating. In this step, after the mixture is bound, the chick meat sausage is manufactured by cooking the product at a boiling water of 70 to 75 ° C. to maintain the center temperature at 63 ° C. for at least 30 minutes.

In order to extrude the sausage or cheese as described above, the use of a corotating intermeshing type twin-screw extruder will be required. The extrudate is produced at a rate of 200 RPM through a circular die nozzle at a temperature of about 130 ° C.

Table 1 shows the blending raw material of the chick meat fish paste according to an embodiment of the present invention.

Blended raw material of chick meat Raw material name Weight (KG) Parts by weight Appearance 40.00 16.78 Athletics 100.00 41.94 Corn starch 22.00 9.23 Wheat flour 66.00 27.68 saline 4.60 1.93 Sugar 4.00 1.68 Complex phosphate 0.60 0.25 Compound Seasoning 0.4 0.17 Potassium Sorbate 0.4 0.17 Kissiros 0.4 0.17 system 238.40 100.00

In the preferred embodiment of the present invention as an example of the food, but the flavor powder, fermentation broth, fried chicken meat, chick meat cheese, food additive powder, artificial flavors, noodles, sausage, etc., but the present invention is not limited thereto, but the present invention Of course, it is included in the technical scope of the present invention as long as it is a chick meat fluid or food made from chick meat. For example, when the chick meat is added to the soybean extract and then coagulated and pressed to produce tofu that tastes like chick meat.

As described above, the method of incubating the newly hatched poultry chick according to the present invention forms a soluble fluid liquid or an emulsifier, and the homogenates can be added to various foods as raw proteins which have not yet been denatured. It can have palatability, physical properties, sensuality, and health functionalities, and has a practical value that significantly increases the added value of conventional foods or new products.

In particular, the aversion of feathers in the chick meat disappears and can be easily and simply extruded from a raw material containing the fragrance of chicken. Homogenizations can also be formed into tissues as heating and gelling aids. Soluble ingredients that are not meat tissue can be fried and kneaded to give a unique and delicious chicken flavor and reduce raw material.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications depending on the use without departing from the spirit and scope of the invention. Accordingly, the appended claims include such modifications and variations as fall within the spirit of the invention.

Claims (12)

Pulverizing and homogenizing the newborn hatched chick to prepare a chick meat fluid (S10); Adding extruded corn starch to the chicken meat fluid (S20); And Drying the molded product and then adding moisture to organize the protein, or drying the molded product and then denatured tissue by frictional heat to process the chick meat (S30). The method of claim 1, wherein the chicken meat fluid is dried to prepare a flavored powder with chicken flavor. The method of claim 1, wherein after removing the protein coagulum from the chickpea fluid, the soluble fraction is inoculated with lactic acid bacteria to prepare a fermentation broth. The method according to claim 1, wherein 55 to 60 parts by weight of the chicken meat fluid, 10 to 15 parts by weight of corn starch, 0.03 parts by weight of spices, 8 to 12 parts by weight of phosphate, 8 to 12 parts by weight of seasoning and 8 to 12 parts by weight of potassium sorbate. After mixing by 12 parts by weight to make a dough, and fried by the cooking oil to produce chick meat fried, characterized in that the meat-growing method of the new hatched poultry chicks. The method of claim 1, wherein sodium caseinate and rennet are added to the chick meat fluid, mixed and enzymatically reacted, followed by melting with phosphate to prepare chick meat cheese. . The method of claim 1, wherein the sardine is added to the chick meat fluid, and then dried by treating with proteolytic enzymes to produce a food additive powder. [Claim 2] The method of claim 1, wherein the chick meat fluid is mixed with flour and kneaded, and then molded into rice grains to prepare artificial rice. The method of claim 1, wherein the chick meat is mixed with wheat flour and brine to make noodles. The method according to claim 1, wherein after mixing and grinding the chicken meat fluid or chicken meat 30 to 70 parts by weight and pork meat 30 to 70 parts by weight and mixing with starch, salt, sugar and spices (S100); Automatically filling the mixture in a casing (S110); And And binding the mixture to heat to prepare chick meat sausage (S120). 10. The method of claim 9, wherein sodium chickenate is added to the chick meat to prepare chick meat sausage. 10. The method of claim 9, chopped pork paper to the size of 3 × 3 × 3mm, and then immersed in water to prepare chick meat sausage by mixing 50 parts by weight of chick meat and 50 parts by weight of pork meat. Way. The method according to claim 9, wherein when filling the casing with a mixture consisting of chick meat and pork, A method for meat breeding of newly hatched poultry chicks, characterized by dispersion and filling with a dispersion consisting of emulsified fat, heat labile protein and starch.