KR101009910B1 - Cured and dryed chichen, and its manufacturing method - Google Patents

Abstract

The present invention relates to salt-dried dried poultry meat and a method for manufacturing the same, and more specifically, after the salt-treated pre-meat meat is treated using a salt containing a nitrite, it is naturally dried under high temperature conditions in winter in Korea. Dried broiled broiled chicken meat with excellent microbiological and organoleptic properties can be prepared.

According to the present invention, it can be improved to be applied to the food system that meets the tastes of consumers can be used to improve the utilization of old chicken meat, and additionally promote the selection of old chicken meat to suppress the deterioration of egg quality You can expect additional effects.

Dried, dried, roasted, highland

Description

Salt-dried furnace meat and its manufacturing method {CURED AND DRYED CHICHEN, AND ITS MANUFACTURING METHOD}

The present invention relates to a salt-dried dried poultry and a method for manufacturing the same, and a method for providing a salt-dried dried poultry, which is a new ingredient by a method of naturally drying in a winter cold winter in Korea after salting the old chicken.

In general, chickens are classified into broilers, egg yolks, oleopods, and pets by use (Go, 1989). Laying hens, which are poorly bred for the purpose of egg production, begin to produce eggs after about 20 weeks of age. As such, the chickens that are treated as a waste system are called spawning egg systems because of the low economic efficiency associated with egg production. In Korea, laying hens, which are over 75 weeks old, are treated as old because of low egg production rates.

Chicken meat is characterized by higher protein content and relatively lower fat and cholesterol content than pork and beef (1999). The cholesterol content of chicken meat is 68 to 80 mg / 100 g, which is different from pork meat (70 to 105). mg / 100g) or beef (125mg / 100g) (oh, 1988). Therefore, since chicken is meat that meets the needs of modern people who are worried about causing adult diseases, its consumption is increasing.

However, old poultry is one of the lower meat sources, containing large amounts of connective tissue and fat, relatively low protein and water content, and poor processing performance compared to common broilers (Kondaiah, 1987). Because it is inferior in age, flavor, taste and meat quality, it is mainly used as raw material for processed products (Kondaiah, 1997) or exported to other countries in the form of partial meat. This is true.

One of the biggest reasons why old poultry is inferior to general broilers is the year problem. The long age of the pulmonary system is associated with the gradual maturation of muscle proteins, a systemic change caused by animal growth and maturation (Kim et al., 1998). (Robin et al, 1973).

Until now, researches on improving meat quality have been mainstream in order to make up for the shortcomings of meat quality. Acton et al. (1973) studied whether or not it could be used as processed raw meat by processing it in the form of mechanical bone decay (MDCM) using old poultry, and Rousselle et al. (1984) mixed egg laying and poultry broilers. Patties were produced and subjected to year-related sensory tests. Louis et al. (1997) studied the effect of phosphate addition on shear force in chicken breast meat. Nurmahmudi et al. (1997) also investigated the effect of calcium chloride and phosphate addition on the texture of breast meat.

As such, a number of scholars are working to improve the year and improve their utilization by applying processing technology of old poultry.

Older poultry is one of the lower grades of meat, which is inferior to the general broiler in terms of year, flavor, taste, and quality. It is mainly used as raw meat for processing (Kondaiah, 1987), or is exported to other countries in the form of partial meat. Roasted chicken is of limited use due to less interest from consumers and the processing industry, and the remainder is distributed with severe price differences depending on egg price fluctuations (Kim, 2002). In addition, the current consumer's preference for high-quality meat, while the consumption of low-grade meat, such as the old world is decreasing, it is necessary to produce new meat products that can increase the added value and attract consumer attention.

In 2007, the number of laying hens in Korea increased. This was due to the decrease in the number of breeding stocks, but continued delay in laying off the eggs, and the number of laying hens was 5,653 million, a 5.6% increase from the previous year. Therefore, egg production is expected to increase due to the increase in the number of laying eggs, and egg prices are expected to fall from the previous year. Since a large number of laying hens are old, if the culling delay is delayed, the quality of eggs and the price may be weakened. Therefore, in order to stabilize and revitalize the laying hen industry, it is necessary to arrange the laying of the laying hens undertaking and to support the purchase of the hens. In addition, if the availability of laying hens is increased as food, the problem of lagging lag will be solved and the supplying effect of the laying hens, regardless of egg price, can be obtained. , 2007).

On the other hand, we began to apply the principles by recovering meat proteins from meat and meat using mechanically deboned chicken, which is a machine that collects meat attached to bones after bone and bones that are less industrially used (Knight, 1992). We are producing and researching limited products. Lee et al. (1996) prepared breakfast sausages by adding rosemary, a natural antioxidant, to increase the shelf life by treating them with mechanical cartilage using broiler broilers. Lee et al. (1999) Silver egg-laying broiler was used as raw meat to prepare chicken snacks of high-nutrition meat products with added value using corn starch, potato starch and rice flour. Lee et al. (2001) also prepared fermented sausages with added value using old chicken meat. As mentioned above, researches to improve the utilization of the spawning system have been conducted, but for the continuous industrialization, various products should be developed according to the preferences of consumers.

Thus, as a result of research efforts to solve the above problems and to improve the use of domestic furnace system, the present invention attempted to try the freeze-drying method of high-ranking pollock meat in meat utilizing the local characteristics of Gangwon-do, for this purpose salt paper containing nitrite After rinsing the broiled chicken meat in advance using the agent, it was found that the physicochemical, microbiological and organoleptic properties of the broiled chicken meat were excellently dried at high temperature.

As an example for solving the above problems, the salted and dried roasted chicken of the present invention is dried salted and stored for 5 to 10 days under refrigerated conditions by salting the roasted chicken meat in a salt containing agent containing nitrite, and the salted stored roasted meat is averaged daily. It is characterized in that it is naturally dried for 1 to 3 months in the open space maintained in the maximum temperature range of -5 to 10 ℃, the average minimum temperature of -25 to 5 ℃.

As another example for solving the above problems, the method of manufacturing the salt-dried dried chicken meat of the present invention, the salted storage of the chicken meat in a salt containing a nitrite salt storage for 5 to 10 days in refrigerated conditions, the salt paper Mixing up and down several times so that the dyeing agent is evenly soaked in the broiler during storage, and in the outland where the salted stored broiler is maintained in a daily average maximum temperature range of -5 to 10 ° C. and an average minimum temperature of -25 to 5 ° C. Characterized in that it comprises a step of natural drying.

Hereinafter, the salt-dried furnace chicken meat of the present invention will be described in detail.

The salted and dried roasted meat of the present invention is dried and stored under refrigerated conditions in a salted salt containing a nitrite, and maintained in a daily average maximum temperature range of -5 to 10 ℃, average minimum temperature -25 to 5 ℃ range Will be naturally dried in the open field for a period of time.

As an example, in the case of the highland of Gangwon-do in Korea, the daily average maximum temperature and minimum temperature in winter (January to April) show a distribution as shown in FIGS. 2 and 3. Therefore, in the case of the region, the above-mentioned effect can be obtained by natural drying in the open field in winter, there is an advantage that does not require excessive expenses for manufacturing facilities.

The salting agent includes salt salt mix containing 1 to 2% by weight of sodium nitrite in 100% by weight of brine mix, salt, dextrose, seasoning, potassium sorbate, and the like. To be more specific, and more specifically, the salt mixture including 7 to 10% by weight, salt 13 to 17% by weight, dextrose 8 to 12% by weight, seasoning 60 to 65% by weight, and potassium sorbate 3 to 5% by weight Can be used. If nitrite is not included, it is impossible to obtain various effects such as maintaining color in the tissue during natural drying, preventing off-flavor, inducing flavor, and delaying fat rancidity.

The salting agent is included in the ratio of 3 to 15 parts by weight with respect to 100 parts by weight of the roasted meat is sufficient to obtain a salting effect on the roasted meat.

The dyeing agent may additionally include trehalose as an antifreeze agent, and the amount of use is in the range of 35 to 45 parts by weight of trehalose based on 100 parts by weight of the dyeing agent. Trehalose is a disaccharide that combines two molecules of glucose and is widely present in nature such as bacteria, fungi, yeasts, plants, insects, and animals. Its functional characteristics include sweetness of about 50% of sugar, stable to heat and acid, heat and acid resistance, crystallinity, hygroscopicity, nutrition, starch aging prevention, protein denaturation, non-pigmentation, and moisture retention. . Due to these various characteristics, it is used for various purposes such as soft drinks, frozen foods, medicines, and preservative stabilizers (Roser et al, 1991), and applied as a freeze denaturation inhibitor of surimi protein. The effect was confirmed (Lee et al., 2002). As such, trehalose is known to be an effective peat sugar to prevent protein denaturation, but there is no report on what role it plays in the prevention of cryogenic degeneration during drying of meat.

In the present invention, the introduction of trehalose in the salting agent can more effectively delay the denaturation of protein in the broiler tissue for a certain period of time up to one month of natural drying, which can delay the increase in shear force and further delay the oxidation of fat. It is possible to obtain an effect that can delay the increase of basic nitrogen.

It is preferable in economic terms that the aged chickens use more than 70 weeks of age, but it is also possible to use a lower age of this age. In particular, even when using a spawning furnace of more than 70 weeks of age as the furnace broiler can achieve the desired purpose.

Hereinafter, the manufacturing method of the salt-dried furnace meat of the present invention will be described in detail.

1) storing salted for a certain period of time after salting the old meat.

After trimming and preparing the furnace system, a salt agent of the above-described conditions is prepared, and the egg meat is dried with an amount of salt agent. Roasted meat is laminated with meat, fat is laminated with fat, and salted by dry salt spraying salt layer between layers, and it is stored for a certain period of time under refrigerated conditions.

The dyeing agent should contain nitrite, which is dried salted in old meat and stored for 5 to 10 days under refrigerated conditions. The refrigeration conditions may be in the range of 2 to 4 ℃. If the temperature for salt storage is lower than the above, the salting effect may not be sufficient, and if the temperature is higher than the above, the roasted meat may rot. Dyeing storage period may vary slightly depending on the age and quantity of old broiler meat, usually stored for 5 to 10 days, may be stored for about 7 days.

2) mixing up and down several times so that the dyeing agent is evenly soaked in the broiler meat during storage of the dyeing.

The broiler is mixed up and down at regular time intervals so that the dyeing agent is sufficiently immersed in the broiler. It's a good idea to do this once a day.

3) Naturally drying the stored roasted poultry.

Base-stored furnace broilers are naturally dried in open-air broilers maintained in the average maximum temperature range of -5 to 10 ℃, the average minimum temperature of -25 to 5 ℃. The open field is a term having a dictionary meaning of “ground or not covered with a roof”, and in the present invention, the open land is naturally dried in the open field that satisfies the limited temperature conditions as described above. These temperature conditions can be easily identified by those skilled in the art by referral to an organization such as the current Meteorological Agency as the agency responsible for observing and forecasting weather conditions in the country or region. As can be seen from the data of Figs. 2 and 3, the temperature conditions that satisfy the conditions of the open land specified in the present invention is an example of the temperature conditions that can be seen in the winter of the highlands of Gangwon-do, Korea. Drain the stored broiled broiler and allow it to air dry. This improves the poor year, flavor, meat quality, etc. of the old broiler meat while repeating the freezing and melting process of the stored broiled meat. In addition, the killing effect of pathogenic microorganisms may be additionally obtained by repeating this process and sunlight.

The natural drying may be performed for 1 to 3 months, and when performed for about 1 month, the sensory properties were found to be good. The salted and dried furnace meat of the present invention thus obtained can be cooked in various ways.

According to the present invention, by treating the broiled broiler meat and drying it in a natural open field under a certain temperature condition, the physicochemical characteristics, texture, etc. of the broiled broiled meat during the drying period are excellent, fatty acidization and protein decay In particular, the addition of trehalose can improve the texture or inhibit fatty acidization and protein degeneration over a period of time.

In addition, according to the present invention, the salt-dried dried poultry meat can be expected to reduce the fatty acid plaque compared to the control group and excellent in terms of taste, flavor and year, thereby improving the usability of the product. It is possible to obtain an effect that the microbiological safety as a processed meat food can be ensured.

Therefore, according to the present invention, it is possible to improve the furnace system, which was a low-grade food, to be applied as a food material that satisfies the taste of the consumer, thereby improving the utilization of the broiler meat, and additionally promoting the culling of the egg system to reduce egg quality. Additional effects that can be suppressed can be expected.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples, but the present invention is not limited by the following Examples and Experimental Examples.

Example  1 and 2 and Comparative example . salt pond  Dried Old meat  Produce

1. Processing of raw meat

For the production of dried meat, 150 number of 80-week-old chickens were used, and the average carcass weight was 1.6 kg, which was purchased from Korea Food System Co., Ltd. in Chuncheon, Gangwon-do and used as raw meat.

Furrowed chickens were divided into three treatment groups, each containing no more than 50 rats (Comparative Example), nitrite treatment (Example 1), and nitrite + trehalose addition (Example 2). After the extraction, the broiler chicken was divided into half-conductors with a focus on breast meat for the saline process.

  2. Dyeing stage

  The salt brine mix (R.B.M.) used for dyeing was purchased from Taewon Food, and the trehalose, a cryoprotectant, was purchased from Samyang Genex.

Dyeing agents were prepared based on the weight of the raw meat of one treatment. The weight of raw meat per treatment was 80,000 g (50 water × 1,600 g). %) 320 g, salt 560 g, dextrose 400 g, seasoning (seasoning) 2,400 g, potassium sorbate (potassium sorbate) 160 g was used for dyeing. The salting agent of the nitrite + trehalose addition group added 1600 g of trehalose to the base dyeing mixture.

Dyeing was prepared using the dry salt method, and the layered layer was coated on both sides of the furnace meat so that the dyeing agent was 10% of the weight of the raw meat. Meat and meat noodles, fat and fat noodles were piled up facing the broilers, and turned upside down once a day to make the salt even. The dried salt-treated roasted chicken was stored for 7 days in a low temperature room at 2 ° C. Figure 1 shows a simplified process of the broiler of old chicken.

3. Drying Step

Drying was made by drying the broiled Roe chicken over three months from mid-January to mid-April at Hwangtae World Co., Ltd. located in Inje, Gangwon-do. 2 and 3 show graphs showing average temperature distributions of January, February, March, and April of Inje, Gangwon-do, respectively.

To distinguish between treatment sections, a knot was attached to the legs of dried meat using colored cords and dried on logs. Experimental materials were collected every month and used for the experiment [FIG. 4]. Figure 5 shows a photograph of the period of the dried broiled chicken meat.

Experimental Example  1. Nitrite and Trehalose  Used Salty Spawning  Identification of effects on physicochemical quality during natural drying in winter

1. Materials and Methods

end. Experimental material

After drying salted broiled chicken for 7 days in a low temperature room at 2 ℃, the control (Comparative Example) and nitrite treated natural dried meat for 1, 2 and 3 months in Hwang Taedeokjang, Inje material, Gangwon-do in winter (January to April). (Example 1) and nitrite + trehalose addition (Example 2) were used, and the physicochemical quality test using the thoracic region obtained by hygienically removing fat and connective tissue after bone meat was boned at 4 ° C. Was carried out.

I. Experiment method

(1) pH

pH is measured with a home mixer (Nissei AM-7, Nihonseiki Kaisha Ltd., Japan) for 10 minutes at 10,000 rpm for 10 minutes, followed by pH meter (SevenEasy pH, Mettler-Toledo GmbH, Switzerland). The results are shown in Table 1 and FIG. 6.

[Table 1] Effect of Salting with Nitrite and Trehalose on pH during Drying of Rooster Meat

Treatment tool ^{1 )} 0 days of salt 7 days of dyeing Natural drying (month) One 2 3 Control 5.84 ± 0.18 ^bc 5.78 ± 0.17 ^{c z} 6.06 ± 0.15 ^{a y} 6.03 ± 0.23 ^{ab y} 6.04 ± 0.21 ^{ab y} T1 - 6.14 ± 0.09 ^{b x} 6.17 ± 0.07 ^{b xy} 6.49 ± 0.08 ^{a x} 6.24 ± 0.08 ^{b x}  T2 - 6.08 ± 0.09 ^{c xy} 6.24 ± 0.09 ^{b x} 6.46 ± 0.11 ^{a x} 6.24 ± 0.06 ^{b x} abc Row means with the same letter are not significantly different (P <0.05).
xyz Column means with the same letter are not significantly different (P <0.05).
1) Control: No addition, T1: Nitrite treatment, T2: Nitrite + trehalose treatment

Table 1 shows the effect of salting with nitrite and trehalose on the pH during the natural drying of furnace meat. The pH of meat products differs depending on the blending ratio of raw meat and additives, and affects the quality changes of meat retention, age, and meat color (Miller, 1986). In this experiment, the pH value of nitrite, nitrite + trehalose added group Was significantly increased up to 2 months of storage, but decreased at 3 months of dry storage (p <0.05), and the pH range of nitrite treated and nitrite plus trehalose added during the storage period was 6.08 to 6.49, which was significantly higher than the control. (p <0.05).

(2) water content

Moisture content analysis was performed by the AOAC (1995) method. An atmospheric pressure drying method using a 105 ° C. dryer was used, and the results are shown in Table 2 and FIG. 7.

[Table 2] Effect of Salting with Nitrite and Trehalose on Moisture Content in Natural Drying of Roast Chickens

Treatment tool ^{1 )} Natural drying (month) 0 days of salt One 2 3   control 72.95 ± 0.22 ^a 56.28 ± 1.26 ^{b z} 24.81 ± 0.44 ^{c z} 22.55 ± 3.48 ^{c y}   T1 - 68.98 ± 0.49 ^{a x} 31.05 ± 1.54 ^{b y} 24.89 ± 0.84 ^{c y}   T2 - 67.65 ± 0.54 ^{a y} 34.91 ± 0.74 ^{b x} 31.21 ± 2.80 ^{c x} abcd Row means with the same letter are not significantly different (P <0.05).
xyz Column means with the same letter are not significantly different (P <0.05).
1) Control: No addition, T1: Nitrite treatment, T2: Nitrite + trehalose treatment

Table 2 shows the effect of salting with nitrite and trehalose on the water content during the natural drying of furnace meat. Moisture content of all treatments decreased significantly over the dry storage period (p <0.05), and nitrite treatment and nitrite plus trehalose treatment showed significantly higher moisture contents than control (p <0.05). At 1 month of storage, trehalose supplements had higher water content than control or nitrite supplements.

Therefore, nitrite treatment and nitrite + trehalose addition treatment showed significantly higher moisture content during drying than salt control.

(3) Water activity (Aw)

Water activity was measured by using Aquaspector (AQS-2, Nagy, Germany) by cutting the meat 10g, the results are shown in Table 3 and FIG.

[Table 3] Effect of Salting with Nitrite and Trehalose on Water Activity in Natural Drying of Roast Chickens

Treatment tool ^{1 )} 0 days of salt 7 days of dyeing Natural drying (month) One 2 3   control 0.95 ± 0.00 ^a 0.95 ± 0.01 ^ax 0.92 ± 0.01 ^bx 0.91 ± 0.02 ^bx 0.87 ± 0.02 ^cx   T1 - 0.93 ± 0.01 ^ay 0.82 ± 0.01 ^by 0.79 ± 0.04 ^cy 0.79 ± 0.02 ^cy   T2 - 0.93 ± 0.01 ^ay 0.83 ± 0.06 ^bcy 0.82 ± 0.03 ^by 0.79 ± 0.03 ^cy abc Row means with the same letter are not significantly different (P <0.05).
xyz Column means with the same letter are not significantly different (P <0.05).
1) Control: No addition, T1: Nitrite treatment, T2: Nitrite + trehalose treatment

Table 3 is a table showing the effect of salting with nitrite and trehalose on the water activity during the natural drying of furnace broiler. The water activity of all broilers was significantly decreased with salt and dry storage period (p <0.05), and nitrite treatment and nitrite plus trehalose treatment were significantly lower than control. The water activity value was shown (p <0.05).

In the results of this experiment, the water activity decreased with storage period, and the nitrite treated and nitrite + trehalose added groups showed significantly lower water activity than the control. It is thought that this decreased and had low water activity.

(4) Warner-Bratzler shear force

The samples for which the heating loss was measured were formed into 1 X 1 X.5 cm 3, respectively, and the shear force was measured by a texture analyser (TA-XT2i version 6.06, Stable Micro Systems Co., Ltd, UK) equipped with a Warner-Bratzler shear blade. It was cut so that the blade (blade) and muscle fiber direction is parallel. The analysis conditions were load cell 25 kg, pretest speed 5.0 mm / sec, test speed 2.0 mm / sec, posttest speed 5.0 mm / sec, and the analyzed results were calculated in kg. The results are shown in Table 4 and FIG. 9.

[Table 4] Effect of Salting with Nitrite and Trehalose on Shear Force in Natural Drying of Roast Chickens

Treatment tool ^{1 )} 0 days of salt 7 days of dyeing Natural drying (month) One 2 3 control 2.78 ± 0.81 ^d 2.51 ± 0.60 ^{d x} 4.76 ± 0.94 ^{c x} 14.24 ± 6.44 ^{b x} 20.04 ± 7.58 ^{a x} T1 - 2.01 ± 0.72 ^{d y} 4.70 ± 1.59 ^{c x} 9.67 ± 4.64 ^{b y} 13.72 ± 6.00 ^{a y} T2 - 1.84 ± 0.50 ^{d y} 4.05 ± 1.66 ^{c y} 10.87 ± 5.05 ^{b y} 16.11 ± 7.29 ^{a y} abc Row means with the same letter are not significantly different (P <0.05).
xyz Column means with the same letter are not significantly different (P <0.05).
1) Control: No addition, T1: Nitrite treatment, T2: Nitrite + trehalose treatment

Table 4 is a table showing the effect of salting with nitrite and trehalose on the shear force during the natural drying of furnace broiler. The shear force of all treatments significantly increased with salting and dry storage period (p <0.05). In comparison of treatments, nitrite + trehalose supplementation was significantly lower than that of control and 7 days after salting and 1 month of salting. It is believed that trehalose played a part in delaying protein denaturation in tissues. However, there was no significant difference between nitrite treatment and nitrite + trehalose addition from 2 months after drying, but showed a lower tendency than the control.

(5) fatty acid (TBARS, 2-Thiobarbituric acid reactive substances)

TBARS was performed using the method of Sinnhuber and Yu (1977). Mix 0.4 g of sample, 3 drops of antioxidant, 3 mL of 1% TBA-0.3% NaOH, and 17 mL of 0.25% TCA 3.6 mM HCL, and mix in a water bath of 98 ° C (OB-25E, Jeio Tech Co., Korea). After heating for minutes, it was immersed in ice water and cooled for 10 minutes. 5 mL of the reaction solution was transferred to a glass tube for centrifugation, 3 mL of chloroform was added, and then centrifuged at 3,000 rpm for 30 minutes (GS-6R Centrifuge, Beckman Co., USA). Was measured at 532 nm with a UV-vis spectrophotometer (UV mini-1240, Shimadzu Co., Japan). The final value was calculated as mg malonaldehyde (MA) per kg of sample, and the control was 0.4 mL of distilled water. The results are shown in Table 5 and FIG. 10.

TBARS (mg MA / kg sample) = [(As-Ab) × 46] / [Sample Weight (g) × 5]

As: sample O.D, Ab: blank O.D

[Table 5] Effect of Salting with Nitrite and Trehalose on TBARS in Natural Drying of Roast Chickens

Treatment tool ^{1 )} 0 days of salt 7 days of dyeing Natural drying (month) One 2 3 control 0.32 ± 0.04 ^d 0.36 ± 0.02d ^y 1.51 ± 0.22 ^{c x} 4.03 ± 0.67 ^{b x} 4.83 ± 1.12 ^{a x} T1 - 0.65 ± 0.10d ^x 1.36 ± 0.25 ^{c x} 2.81 ± 0.43 ^{b y} 3.13 ± 0.34 ^{a y} T2 - 0.64 ± 0.07d ^x 1.20 ± 0.10 ^{c y} 2.43 ± 0.23 ^{b z} 3.10 ± 0.43 ^{a y} abcd Row means with the same letter are not significantly different (P <0.05).
xyz Column means with the same letter are not significantly different (P <0.05).
1) Control: No addition, T1: Nitrite treatment, T2: Nitrite + trehalose treatment

Table 5 shows the effect of salting with nitrite and trehalose on TBARS during the natural drying of old broilers. TBARS increased significantly over all treatment periods (p <0.05). At 3 months of dry season, the control showed 4.83 mg MA / kg sample, nitrite treated and nitrite plus trehalose added 3.13 and 3.10 mg MA / kg sample, respectively. From 1 month of drying, nitrite treated and nitrite plus trehalose added groups showed significantly lower values than the control (p <0.05). In particular, during the storage period, the trehalose added group showed lower TBARS than the control or nitrite added group. It is reported that added phosphate inhibits fatty acidization and contributes to stabilization of color (Steinhauer, 1983) and nitrites of salted meat form complexes with heme pigments and block free ions released from heme pigments after heating. And support for stabilizing unsaturated fatty acids with antioxidant effects (Freybler et al., 1993). Trehalose also appears to contribute to the stability of fatty acid when used in salted meat. It is considered that antioxidants may be treated together in the manufacture of dry furnace meat.

(6) volatile basic nitrogen (VBN)

VBN was measured by Conway microdiffusion (Kohsaka, 1975). 5 g of the sample and 30 mL of DW were homogenized at 12,000 rpm for 1 minute with a homogenizer (AM-7, Nihonseiki Kaisha Ltd, Japan), and then the final volume of the homogenate was adjusted to 50 mL, and the filter paper (No. 1 Whatman International Ltd, England). 1 mL of the filtrate is placed in an outer chamber of a conway dish, 1 mL of Conway's borate buffer is placed in an inner chamber, and then closed with a lid covered with vacuum grease. 1 mL of 50% K ₂ CO ₃ was placed in an external chamber, and then left at 37 ° C. for 100 minutes. The solution of the inner chamber was titrated with 0.02NH ₂ SO _4, and VBN was calculated by the following formula. The results are shown in Table 6 and FIG. 11.

VBN (mg%) = 0.28 × (V ₁ -V ₀ ) × F × D × (100 / S)

V ₁ : 0.02NH ₂ SO _{4 of the} sample Proper amount (mL)

V ₀ : 0.02NH ₂ SO ₄ titration amount of blank (mL)

F: Titer of 0.02NH ₂ SO ₄ (1.012)

                  D: dilution factor

                  S: Sample weight (g)

[Table 6] Effect of Salting with Nitrite and Trehalose on VBN during Natural Drying of Roast Chickens

Treatment tool ^{1 )} 0 days of salt 7 days of dyeing Natural drying (month) One 2 3 control 10.05 ± 1.56 ^d 8.91 ± 1.63 ^{d y} 20.08 ± 1.71 ^c 28.54 ± 6.60 ^b 42.18 ± 3.06 ^{a x} T1 - 12.07 ± 1.56 ^{d x} 18.47 ± 1.62 ^c 28.32 ± 3.91 ^b 35.83 ± 4.85 ^{a y} T2 - 11.92 ± 1.70 ^{d x} 20.08 ± 1.56 ^c 26.29 ± 5.40 ^b 32.10 ± 3.68 ^{a y} abcd Row means with the same letter are not significantly different (P <0.05).
xyz Column means with the same letter are not significantly different (P <0.05).
1) Control: No addition, T1: Nitrite treatment, T2: Nitrite + trehalose treatment

Table 6 shows the effect of nitrite and trehalose salts on VBN during the natural drying of old broilers. As storage time passed, volatile basic nitrogen (VBN) content of all treatments increased significantly (P < 0.05), Park et al. (1988) agree with the report that the VBN content increases with the storage period of broilers. At 3 months of dry storage, the nitrite treated and nitrite plus trehalose supplements had significantly lower VBN content than the control, and although there was no significant difference, the VBN content was lower than the nitrite added salt treated with the trehalose added salt. Meat protein is decomposed into peptides, amino acids and low molecular weight inorganic nitrogen compounds by microorganisms during storage (Kohsaka, 1975), so that salting inhibits protein decay during storage of old broilers. It is thought that the VBN content was low because it delayed chemical alteration.

(7) Statistical Processing

In order to statistically analyze the results obtained through this experiment, the significance was verified by the Least Significance Difference (LSD) of SPSS (2003).

As described above, this Experimental Example 1 was carried out to investigate the effect of salting with nitrite and trehalose on the physicochemical quality during the natural drying of laying hens in winter. Dry meat was dried with nitrite and nitrite + trehalose for 7 days of dyeing at 2 ° C. and then naturally dried during the winter months (January to April). During the drying period, the pH and water content of salt-treated oat meats were higher than those of the control and had low water activity (p <0.05). The texture was better than that of the control broilers (p <0.05). Fatty acidization and protein decay of lean meat during natural drying were delayed by dyeing treatment, but addition of trehalose has been shown to improve texture or inhibit fatty acidization and protein degeneration over a period of time.

Therefore, the salt treatments were better in physicochemical quality than the control and in terms of storage characteristics.

Experimental Example  2. Nitrite and Trehalose  Used Salty Spawning  Identification of effects on microbiological safety during natural drying in winter

1. Materials and Methods

end. Experimental material

The same material as the physicochemical sample analysis sample of Experimental Example 1 was used. In other words, after control of dry broiled chicken, 7 days of dyeing in low-temperature room at 2 ℃ and then dried naturally for 1, 2 and 3 months in Hwangtaedeokjang, Inje material, Gangwon-do in winter (Jan-April). Microbial examination was carried out using a nitrite treatment tool (Example 1) and a nitrite + trehalose addition tool (Example 2).

I. Experiment method

(1) Aerobic plate count

Total microbial count was measured by dilution using a continuous dilution method and cultured at 36 ° C. for 36 hours after inoculation using Tryptic soy agar (BD: REF211825), and the total bacterial count was measured, and the results are shown in FIG. 12.

Looking at the results of the aerobic plate count shown in Figure 12, for one month after the experimental period showed a sharp decrease in the total number of bacteria in all three treatments, but it can be seen that the decrease of the microorganisms decreased as entering the two months and entered into three months In the case of control, the total bacterial count can be seen again. This is thought to be due to the low temperature, temperature shock due to repeated freezing and thawing in the early 1 month, and the sterilization effect by sunlight. In the case of 2 months, only the low temperature microorganism survives due to the 1 month sterilization effect. Does not appear to change. At 3 months, the number of bacteria in control was increased again due to the improvement of microbial growth environment due to the increase of temperature, and in the salt treatments, the growth of microorganisms was suppressed due to salting. There appears to be no increase in total bacteria.

(2) Coliform bacteria

Coliform bacteria were diluted using a continuous dilution method and cultured at 36 ° C. for 36 hours after inoculation using Violet red bile agar (Oxoid: CM107), and the number of bacteria was measured, and the results are shown in FIG. 13.

As shown in FIG. 13, the results of the test of Coliform bacteria showed that the initial one month showed a sharp decrease in all treatments, and then gradually decreased over two months and three months. This is thought to be due to the temperature shock and the bactericidal effect due to the low temperature, repeated freezing and thawing, and to the steady decrease of Coliform bacteria due to the continuous disinfection effect by the sunlight even for 2-3 months.

(3) Bacillus cereus

Bacillus cereus was diluted using serial dilution and Bacillus cereus selective medium, K.G. After inoculation using agar + Egg yolk emusion (Oxoid: SR47) + Polymyxin B sulphate was incubated at 36 ℃ for 36 hours to measure the number of bacteria, the results are shown in FIG.

As shown in FIG. 14, Bacillus cereus decreased rapidly during the first month of the test. This is thought to be due to the temperature shock and the bactericidal effect caused by sunlight due to the low temperature and repeated freezing and thawing. However, it can be seen that the decrease is smaller than that of Coliform bacteria. This is due to the formation of spores, one of the characteristics of Bacillus cereus. In the next 2-3 months, the number of germs can be increased due to the improvement of the growing environment.

(4) Staphylococcus aureus

Staphylococcus aureus was diluted using a continuous dilution method and cultured at 36 ° C for 36 hours after inoculation using Vogel and Johnson agar (Oxoid: CM641), Staphylococcus aureus selective medium, and the number of bacteria was measured, and the results are shown in FIG. 15. Was

As shown in Fig. 15, Staphylococcus aureus shows that most of the bacteria are killed in the first month of the test, and it can be seen that the cells are completely killed as they enter 2-3 months. This is thought to be due to the temperature shock and the bactericidal effect caused by sunlight due to the low temperature and repeated freezing and thawing.

(5) Salmonella

Salmonella was tested using the FDA / AOAC BAM salmonella isolation procedure. Incubate for 24 hours at 35 ° C using buffered peptone water (Oxoid: CM509), and incubate at 35 ° C for 24 hours using Selenite Cystine Broth (BD: REF268704) as the selective enrichment medium. XLD agar (Oxoid: CM469) Selective separation was carried out using. Salmonella was not detected throughout the experiment.

(6) Listeria

Listeria was tested using the FDA BAM Listeria Separation Test and the Korean Food Code. When enrichment was performed for 48 hours at 30 ° C using Listeria Enrichment broth (BD: REF222220), then selective separation was performed by adding Listeria selective supplement (Oxoid: SR140) to Oxford agar (Oxoid: CM856) for 48 hours at 35 ° C. After incubation, dark brown colonies with brown rings were observed, followed by biochemical tests after subculture in Tryptone soya agar (Oxoid: CM131) + 0.6% Yeast extract to diagnose Listeria. It was confirmed that Listeria was not detected throughout the experiment.

Experimental Example 2 was carried out to investigate the change of pathogenic microorganisms during winter drying of the spawning broiler spawning using nitrite and trehalose. Dry meats were dried by nitrite and nitrite plus trehalose for 7 days of dyeing at 2 ° C. and then naturally dried during the winter months (January to March). The aerobic plate count and Coliform bacteria, Bacillus cereus, Staphylococcus aureus, Salmonella and Listeria were examined in the dried salted broilers during the drying period. The aerobic plate count was lower in the salted and trehalose treated groups than the control. In the test results, it was confirmed that the pathogenic microorganisms were killed by natural drying in winter regardless of treatment.

Therefore, it can be seen that the natural drying in winter brings about the deterioration of pathogenic microorganisms and helps to secure microbiological safety as processed meat products.

Experimental Example  3. Nitrite and Trehalose  Used Salty Spawning  Effect on Sensory Quality during Natural Drying in Winter

1. Materials and Methods

end. Experimental material

The same material as the sample used in Experimental Example 1 was used. In other words, after control of dry broiled chicken, 7 days of dyeing in low-temperature room at 2 ℃, and then dried in the winter season (January to April) in Hwangtaedeokjang, Inje material, Gangwon-do for 1, 2, 3 months, the control (comparative example), The sensory test was performed using the nitrite treatment tool (Example 1) and the nitrite + trehalose addition tool (Example 2).

I. Sensory test

The sensory test of the heated meat was carried out by 18 personnel, and as a sensory test item, flavor, texture, juiciness, and overall acceptability were examined [FIG. 16]. The sensory evaluation was done by the 10-point method, with 10 points for “very good” and 1 point for “very bad.” Salted and dried old chicken for heated meat. The boil was boiled for about 30 minutes until the core temperature reached 75 ° C. [Fig. 17], and the sensory test was performed using the chest and thighs, and the results are shown in Tables 7 and 8.

[Table 7] Sensory Quality Characteristics of Salted, Dried Old Breast Meat

Item natural freeze drying time (months) One 2 3  Flavor Control 3.35 ± 2.18 ^z 3.06 ± 1.95 ^y 3.00 ± 2.00 ^y T1 6.50 ± 1.42 ^{a x} 5.56 ± 1.72 ^{ab x} 5.22 ± 1.52 ^bx T2 5.11 ± 2.45 ^y 5.33 ± 1.97 ^x 5.28 ± 1.64 ^x  Tenderness Control 2.12 ± 1.27 ^y 2.24 ± 1.52 ^y 2.50 ± 1.72 ^y T1 5.78 ± 1.63 ^x 4.72 ± 1.74 ^x 4.72 ± 1.96 ^x T2 5.39 ± 1.46 ^ax 4.28 ± 1.84 ^{ab x} 4.06 ± 1.66 ^bx  Juiciness Control 2.12 ± 1.73 ^y 2.00 ± 1.54 ^y 2.22 ± 1.59 ^y T1 5.44 ± 1.85 ^x 4.50 ± 1.50 ^x 4.67 ± 2.20 ^x T2 4.39 ± 1.72 ^x 4.17 ± 1.95 ^x 4.28 ± 1.78 ^x  Overall liking Control 3.06 ± 1.98 ^z 2.29 ± 1.69 ^y 2.78 ± 1.77 ^y T1 6.61 ± 1.29 ^ax 5.50 ± 1.62 ^bx 5.11 ± 1.84 ^bx T2 5.39 ± 1.38 ^y 4.72 ± 1.60 ^x 4.61 ± 1.69 ^x ab Row means with the same letter are not significantly different (P <0.05).
xyz Column means with the same letter are not significantly different (P <0.05).

Table 7 shows the results of comparing the sensory quality characteristics of salt, dry old breast meat. The taste, texture, juiciness and overall preference of the nitrite treatment and nitrite plus trehalose supplementation were significantly higher in the sensory quality of the treatments than the control (p <0.05). The results showed that the nitrite treatment and nitrite plus trehalose treatments showed a lower tendency than the control and the salt treatments were higher than the control. In addition, as the storage period elapsed, flavor, juiciness, and overall acceptability tended to decrease, which is consistent with the report that the moisture content decreased as the storage period elapsed.

  Therefore, the results of sensory evaluation showed that the salted treatments were better in flavor and year than the control, and the drying period was considered to be 1 month.

[Table 8] Sensory Quality Characteristics of Salted, Dried Old Leg Meats

Item natural freeze drying time (months) One 2 3  Flavor Control 4.00 ± 2.25 ^y 4.22 ± 1.52 ^y 4.11 ± 2.00 ^y T1 6.44 ± 1.38 ^x 6.17 ± 1.04 ^x 5.50 ± 1.86 ^x T2 5.83 ± 1.76 ^x 5.78 ± 1.40 ^x 5.67 ± 1.50 ^x  Tenderness Control 3.67 ± 2.14 ^y 4.06 ± 2.04 ^y 3.61 ± 2.20 ^y T1 7.00 ± 1.37 ^ax 6.44 ± 0.98 ^ax 5.33 ± 1.46 ^bx T2 6.00 ± 1.37 ^x 5.83 ± 1.42 ^x 5.22 ± 1.59 ^x  Juiciness Control 3.77 ± 2.09 ^y 3.78 ± 1.93 ^y 3.28 ± 1.78 ^y T1 6.61 ± 1.33 ^ax 6.17 ± 0.92 ^ax 5.22 ± 1.44 ^bx T2 5.72 ± 1.56 ^x 5.39 ± 1.24 ^x 5.22 ± 1.86 ^x  Overall liking Control 4.06 ± 1.98 ^y 3.67 ± 1.57 ^y 3.50 ± 1.86 ^y T1 6.72 ± 1.27 ^ax 6.39 ± 0.85 ^ax 5.39 ± 1.38 ^bx T2 6.06 ± 1.16 ^x 5.78 ± 1.44 ^x 5.33 ± 1.41 ^x ab Row means with the same letter are not significantly different (P <0.05).
xyz Column means with the same letter are not significantly different (P <0.05).

Table 8 shows the results of comparing the sensory quality characteristics of salt, dry old leg meat. In addition, nitrite treated and nitrite plus trehalose added significantly higher flavor, texture, succulentity, and overall preference in the sensory quality of treatments, such as breast meat (p <0.05). As time progressed, flavor, juiciness, texture, and general preference tended to decrease. In the case of leg meat, the salted treatments were better in flavor and year than in the control, and the drying period was considered to be 1 month.

In order to investigate the sensory quality characteristics of salted and dried old leg meat as described above, the sensory test was carried out using a control, nitrite treated group and nitrite + trehalose added natural dried food for 1, 2 and 3 months after salting the old meat. In the sensory evaluation, the taste, texture, juiciness, and overall preference were examined by the 10-point method. The results of sensory evaluation showed that the salted and treated areas were better in flavor and year than the control, and the drying period was most preferred.

Production Example . salt pond  dry Old meat  Application Plan

Production of salted and dried poultry using spawning poultry, one of the low-level meat resources, uses the natural environment to take advantage of the characteristics of Gangwon-do, so it has a relatively low processing cost and a new poultry product that can induce consumer interest. In terms of production, this paper suggests the possibility of adding value. In order to meet the needs of consumers who value the taste of the product, there is a method of heating the salted and dried poultry products directly as snacks, side dishes, snacks, and additionally used as ingredients for cooked food. If used as a raw material of other cooked foods, such as raw ham of the West will be able to produce a variety of cooked foods.

  Requested salted and dried roasted chicken from A restaurant in Chuncheon City by using four types of recipes: salted dried dried chicken, salted dried dried chicken, salted dried dried chicken, dried salted dried chicken meat ] Was used to try food [Fig. 18].

In Figure 18 (A) is a manufacturing example of salt-dried dried chicken meat, boiled salt-dried dried chicken meat and cooked with the addition of various vegetables and mustard sauce, gave a good visual effect, showed a sour and salty taste. . In Figure 18 (B) is a manufacturing example of salt-dried dried gyro porridge, made by adding the fried rice in the boiled water, nurungji in the style of chicken porridge, because the chicken itself is a salty state, there is no need to spice separately, showing a delicious taste It was. (C) in Fig. 18 is a manufacturing example of the salt-dried dried chicken meat roll, showing the spicy and spicy taste by adding a spicy seasoning. In Figure 18 (D) is a manufacturing example of the salt-dried dried chicken meat Samgyetang, when the broiled salted dried chicken meat is boiled in Samgyetang soup gave a cool taste well.

1 is a photograph showing the dyeing process of the roast meat.

2 is a graph showing the temperature distribution in January and February of Inje region, Gangwon-do.

3 is a graph showing the temperature distribution in March and April of Inje region, Gangwon-do.

Figure 4 is a photograph showing the drying process of the broiler in Hwangtaedeokjang, Inje region, Gangwon-do.

Figure 5 is a photograph showing the change according to the drying time of salt-dried furnace meat, (A) is 1 month of drying, (B) is 2 months of drying, (C) is a photograph of 3 months of drying.

 Figure 6 is a graph showing the effect of salting with nitrite and trehalose on the pH during the natural drying of furnace meat.

Figure 7 is a graph showing the effect of salting with nitrite and trehalose on the moisture content during the natural drying of furnace broiler.

8 is a graph showing the effect of salting with nitrite and trehalose on the water activity during the natural drying of furnace broiler.

9 is a graph showing the effect of salting with nitrite and trehalose on the shear force during the natural drying of furnace broiler.

Figure 10 is a graph showing the effect of salting with nitrite and trehalose on TBARS during the natural drying of furnace meat.

FIG. 11 is a graph showing the effect of salting with nitrite and trehalose on VBN during natural drying of furnace broilers.

12 is a graph showing the effect (log10cfu / g) of salting with nitrite and trehalose on the aerobic plate count during the natural drying of furnace broilers.

FIG. 13 is a graph showing the effect (log10cfu / g) of salts using nitrite and trehalose on Coliform bacteria during natural drying of furnace broilers.

Figure 14 is a graph showing the effect (log10 cfu / g) of salting with nitrite and trehalose on Bacillus cereus during the natural drying of furnace broiler.

15 is a graph showing the effect (log10cfu / g) of the salt salts using nitrite and trehalose on staphylococcus aureus during the natural drying of row meat.

Figure 16 is a photograph showing a state of performing a sensory test after heating the salt-dried dried broiler.

17 is a photograph showing a state of heating salt-dried dried broiler.

Figure 18 shows a cooking example utilizing the salt-dried dried broiled meat, (A) is a photograph showing a manufacturing example of the salt-dried dried lean meat, (B) is a photograph showing a manufacturing example of the salt-dried dried roe meat, (C ) Is a photograph showing a manufacturing example of salted dried roasted chicken meat, and (D) is a photograph showing a manufactured example of salted dried roasted chicken meat.

Claims (8)

The salted salt containing nitrite is dried salted and stored for 5 to 10 days under refrigerated conditions, and the salted stored broiled meat is stored for 5-10 days. Salt-dried dried poultry, characterized in that it is naturally dried for 1 to 3 months in the open field maintained in the range ℃. The method according to claim 1, The salting agent comprises salt salt, salt, dextrose, seasoning, potassium sorbate containing 1 to 2% by weight of sodium nitrite in 100% by weight of the salt mix, 7 to 10% by weight of the salt mix A salted and dried broiler, characterized in that it comprises 13 to 17% by weight, 8 to 12% by weight dextrose, 60 to 65% by weight seasoning, and 3 to 5% by weight potassium sorbate. The method according to claim 1, The salting agent is dried salted dried chicken meat, characterized in that it comprises a ratio of 3 to 15 parts by weight with respect to 100 parts by weight of the roasted meat. The method according to claim 1, The salting agent is salt-dried dried chicken meat, characterized in that further comprises 35 to 45 parts by weight of trehalose relative to 100 parts by weight of the dyeing agent. delete The method according to claim 1, Roe-grilled dried broiler, characterized in that the laying hens more than 70 weeks old. Drying salted chicken meat containing at least 70 weeks of age in a salt containing a nitrite, and storing the salt for 5 to 10 days in refrigerated conditions, Mixing up and down several times so that the dyeing agent is evenly salted in the roasted meat during storage of the salted water, and Dyeing, characterized in that it comprises the step of natural drying for 1 to 3 months in the kneading stored the roasted broiled meat in the daily average maximum temperature range of -5 to 10 ℃, average minimum temperature -25 to 5 ℃ range Method for preparing roasted poultry. delete

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