KR101173545B1 - Method For Precess of Chicken Meat Product and Processed Chicken Meat Product Using the Same - Google Patents

Abstract

The present invention relates to a method for producing a processed chicken meat and the resulting processed chicken meat, in particular preparing a carrot fermentation broth; Immersing the meat in a seasoning solution containing a carrot fermentation broth to ripen; Primary heating the aged chicken; Applying seasoning sauce to the first heated chicken; And it relates to a method for producing a processed chicken meat comprising a second heating step. According to the present invention, by adding a carrot fermentation solution in the manufacture of processed chicken products there is an effect that can improve the storage properties, texture, taste, flavor characteristics, and can produce a processed chicken meat with a higher content of essential fatty acids.

Chicken, carrot fermentation broth, Leukonostoc sp.

Description

Method for manufacturing chicken meat products and processed chicken meat products {Method For Precess of Chicken Meat Product and Processed Chicken Meat Product Using the Same}

The present invention relates to a method for producing a processed chicken meat, and the resulting processed chicken meat, characterized in that the addition of carrot fermentation in the process of manufacturing a processed chicken meat.

Korean per capita consumption has risen more than 120% over the past decade, from 4.9 kg in 1990 to 7.0 kg in 2000 and 7.9 kg in 2003. This is not only due to the development of the food service industry and instant foods, but also the increase in consumption of young people as the variety of poultry processed products based on poultry is increased, as well as the low fat, low calorie, low cholesterol and high protein properties of poultry Recognition as a good food is one of the reasons for increased consumption. In addition, mad cow disease and swine foot-and-mouth disease and cholera, which are frequently occurring recently, may also be a cause of preference for poultry. Although the consumption of poultry has temporarily decreased due to avian influenza, the consumption of poultry is expected to increase steadily in recent decades, thanks to the increase in chicken specialty stores.

Accordingly, the demand for processed chicken products made from chicken meat is also expected to continue to increase. Therefore, research on taste, flavor, shelf life, and the like of processed chicken products is required.

Chicken meat products are generally added with various seasonings to enhance the taste and flavor, which is known to affect the growth of microorganisms involved in the decay of chicken meat. Recently, various studies have been conducted to prevent rancidity and prolong storage period during the transportation and distribution of processed chicken products. Considering the tendency of consumers who are sensitive to the harmful effects of artificial food preservatives, processed meat products using natural additives There is an urgent need for a method of delaying rancidity.

In addition, as consumers' interest in health is gradually increasing, the development of chicken processed products having various functionalities as well as improved storage properties by adding natural substances is required.

Accordingly, the present inventors made efforts to obtain a natural substance which can not only increase the shelf life of processed meat products to which various seasonings are added, but also improve texture and flavor characteristics, and as a result, the carrot fermentation liquid has a shelf life, texture, taste of processed meat products. In addition, it was found that it is effective in improving flavor characteristics, and finished meat products with improved shelf life, texture, taste, and flavor characteristics were used.

Therefore, an object of the present invention is to provide a processed chicken meat product having improved storage properties, texture, taste, flavor characteristics and higher content of essential fatty acids by adding a carrot fermentation solution in the production of the processed chicken meat products.

The present invention for achieving the above object comprises the steps of preparing a carrot fermentation solution; Immersing the meat in a seasoning solution containing a carrot fermentation broth to ripen; Primary heating the aged chicken; Applying seasoning sauce to the first heated chicken; And it provides a process for producing a processed chicken meat comprising the step of secondary heating.

In addition, the carrot fermentation broth provides a method for producing a processed chicken meat, characterized in that 5 to 10% by weight based on the total weight of the seasoning liquid.

In addition, the carrot fermentation broth provides a method for producing a processed chicken meat, characterized in that it is prepared by adding a fermentation strain of Leuconostoc sp .

In addition, the Leuconostoc sp . ) Fermentation strain provides a method for producing a processed chicken meat, characterized in that Leuconostoc mesenteroides ( Leuconostoc mesenteroides ).

In addition, the carrot fermentation broth provides a method for producing a processed chicken meat, characterized in that the fermentation strain is added and then fermented at 25 ℃ for 18-20 hours.

In addition, the step of aging the chicken provides a process for producing a processed chicken meat, characterized in that carried out for 15 to 20 hours at a temperature of -1 ℃ ~ 1 ℃.

In addition, the first heating step and the second heating step provides a method for producing a processed chicken meat, characterized in that performed at 180 ~ 240 ℃.

The present invention is also processed according to the above method, to provide a processed meat products, characterized in that the content of linoleic acid (Linoleic acid) increased 1.3-1.6 times.

In addition, there is provided a processed chicken meat, characterized in that in the form of yakitori.

Hereinafter, the present invention will be described in more detail.

The method of manufacturing a processed chicken meat product according to the present invention has the effect of improving the shelf life, texture, taste, flavor characteristics and higher content of essential fatty acids by adding a carrot fermentation solution during the production of the processed chicken meat.

The present invention relates to a method for producing a processed chicken product by adding a carrot fermentation broth during the production of the processed chicken meat, to increase the shelf life of the processed chicken product, improve the texture, taste and flavor, as well as further increase the content of essential fatty acids.

More specifically, the step of preparing a carrot fermentation liquid used in the present invention; Immersing the meat in a seasoning solution containing a carrot fermentation broth to ripen; Primary heating the aged chicken; Applying seasoning sauce to the first heated chicken; And it relates to a method for producing a processed chicken meat and the resulting processed chicken meat comprising a second heating step.

Referring to the configuration of the present invention in more detail as follows.

1. Preparing Carrot Fermentation Solution

In order to prepare a carrot fermentation solution, it is preferable to wash the carrots well, cut them properly, and then grind them and prepare them in the form of fresh juice. At this time, it is preferable that the carrot is small and has a sweet taste, and it is more preferable that the color is clear and the meat is clean. In addition, carrots contain a lot of nutrients in the outer shell, so it is preferable to wash them thoroughly.

Carotene, a red and yellow pigment of carrots, is a precursor of vitamin A. It has antioxidant effects, anticancer activity, and prevention of adult diseases. Due to the carotene, carrots are known to have a lot of vitamin A, in addition to vitamin B1, B2, C, etc., and evenly contains calcium, magnesium, iron and the like and high nutritional value. The juice of these carrots has a blood-forming hematopoietic effect, promotes appetite and is effective in constipation and nervous breakdown. It is also known to be a good food, and it is known to be good for children with nutritional disorders and pregnant women.

On the other hand, vegetables such as carrots is a perishable food, there is a disadvantage in poor storage. Such perishable foods, such as vegetables, is preferable because it can not only improve the preservation properties when lactic acid fermentation, but also give a unique flavor and texture. Lactic acid is known to be excellent in inhibiting the growth of meat decaying bacteria, that is, antimicrobial effect.

On the other hand, the fermentation strain for fermenting carrots is not particularly limited, but is preferably in the genus Leuconostoc . Among the fermentation strains for lactic acid fermentation, the genus Leuconostoc is a lactic acid bacterium that can be separated from milk and dairy products, sauerkraut (pickled cabbage), cabbage pickle such as cabbage pickle and wine. This is because it is known to enhance the flavor by fermenting vigorously at the beginning of fermentation, suppressing abnormal fermentation, improving shelf life, and producing aromatic compounds such as diacetyl (diacethyl). In particular, Leuconostoc mesenteroides ) is more preferable in terms of improving shelf life and flavor.

In order to prepare a carrot fermentation solution, it is preferable to first mix the sterilized sugar solution and distilled water in the prepared carrot juice. The addition of the sugar solution may make fermentation better. In addition, the sugar solution is not particularly limited, but it is preferable to use one having a concentration of about 50%.

At this time, the mixing ratio of the carrot juice, sugar solution and distilled water is not particularly limited, but is preferably 3: 5: 2 by volume. In addition, it is preferable to inoculate and ferment the lactic acid fermentation strain of 1 to 3% by weight based on the total weight of the mixed solution. At this time, inoculating the lactic acid bacteria in the Leuconostoc (fermented strain) in the fermentation strains is preferable in terms of improving storage and flavor. More preferably, it is inoculated with Leuconostoc mesenteroides .

After inoculating the fermentation strain, the carrot fermentation broth is completed by fermentation in an incubator at 15-30 ° C., preferably 25 ± 2 ° C. for 18-20 hours. Fermentation is delayed when the culture temperature is 15 ° C. or lower, and the flavor is poor at 30 ° C. or higher, which is not preferable.

Carrot fermentation liquid prepared by inoculating and fermenting the fermentation strain of Leuconostoc genus in the carrot juice according to the present invention makes it possible to prepare a processed chicken product improved taste, texture, flavor, nutrition, etc. as well as shelf life .

2. Containing Carrot Fermentation Solution In seasoning  Poultry Immersed  Aging step

First, the chicken is preferably prepared by removing excess fat and connective tissue. Then, the chicken is preferably immersed in seasoning solution.

When the chicken is aged, it is not particularly limited, but it is preferably immersed in a seasoning solution of 30% by weight relative to the total weight of the chicken, then aged for 15-20 hours at 0 ℃ ± 1 ℃.

The seasoning solution preferably comprises a soy sauce seasoning mixed with the prepared carrot fermentation solution. Soy sauce seasoning solution to be used in the present invention can be used without limitation so long as conventional soy sauce seasoning solution. The reason for not limiting the composition of the soy sauce sauce is that the characteristics of the soy sauce sauce vary depending on the local climate or preference. Specific examples of the soy sauce seasoning solution used in the present invention is prepared by mixing soy sauce, carrot fermentation broth, sugar, oyster sauce, bay leaf, pepper powder, Worcester sauce (distilled water) and distilled water. More specifically, soy sauce 13.56% by weight, carrot fermentation solution 5-10% by weight, sugar 11.30% by weight, oyster sauce 3.62% by weight, bay leaf 0.3% by weight, pepper powder 0.14% by weight, Worcester sauce 3.62% by weight, distilled water 52.75-67.75 It is preferable to prepare by the mixing ratio of weight%.

As described above, when immersed in the seasoning solution containing the carrot fermentation broth to mature, the flesh of the chicken is soft and the shelf life is good, the content of unsaturated fatty acids is increased, taste, texture and flavor is improved.

3. Primary heating of aged chicken

After the aging of the broiler is preferably heated for 1 to 5 minutes at a temperature of 180 ~ 240 ℃. More preferably, it heats for 10 minutes.

As such, the primary heating of the chicken is effective in reducing the moisture of the meat itself and assisting the absorption of the seasoning liquid to improve the taste and to remove the peculiar smell of the chicken.

4. with primary heated poultry Seasoning sauce  Step of applying

First, prepare seasoning sauce. Seasoning sauce used in the present invention can be used without limitation as long as it is a conventional meat seasoning sauce. The reason for not limiting the composition of the seasoning sauce is that the characteristics of the seasoning sauce vary depending on the local climate or preferences. Specific examples of the spice sauce used in the present invention are those prepared by mixing soy sauce, sugar, garlic, corn starch, ginger, red pepper powder, pepper powder, syrup, tomato ketchup, oleoresin capsicum, rosemary and distilled water. have. More specifically, soy sauce 17.07%, sugar 9.68%, garlic 4.73%, corn starch 0.95%, ginger 0.23%, red pepper powder 3.64%, pepper powder 0.29%, starch syrup 51.29%, tomato ketchup 7.89% %, Oleoresin capsicum 0.03% by weight, rosemary 0.01% by weight and distilled water 5.28% by weight is preferably prepared in a mixing ratio.

By applying the prepared seasoning sauce to the chicken, the taste and flavor of the chicken can be improved and palatability can be improved.

5. Second heating step

After applying the seasoning sauce to the broiler, it is preferable to heat for 2 to 7 minutes at a temperature of 180 ~ 240 ℃. More preferably, it heats twice every 3 minutes.

The processed chicken is packaged to facilitate storage and distribution in the form of a finished chicken processed product.

The processed chicken meat prepared by the above method contains carrot fermentation liquid which enhances various nutritional ingredients and shelf life and flavor, and thus improves shelf life, texture, taste and flavor characteristics of the processed chicken meat prepared by the conventional method and the content of essential fatty acids. Even higher.

The processed chicken meat according to the present invention may then be used in the form of chicken skewers, grilled chicken, chicken feet or chicken ribs according to the product purpose or additional manufacturing process.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The invention can be better understood by the following examples, which are only illustrative of the invention and are not intended to limit the scope of protection defined by the appended claims.

[Example]

In addition to having a unique flavor, carrot fermentation broth, which is excellent in inhibiting microbial growth and proteolytic activity, was added to prepare a processed chicken product, particularly chicken skewers.

Example 1: Preparation of chicken skewers with carrot fermentation

1. Preparation of Carrot Fermentation Solution

First, a raw carrot juice was prepared, and a mixed solution was prepared by mixing 50 mL of prepared carrot juice, 30 mL of sterile 50% sugar solution, and 20 mL of distilled water. Leuconostoc 2% by weight relative to the total weight of the mixed solution in the mixed solution ( Leuconostoc mesenteroides ) inoculated, fermented for 19 hours while shaking in a constant temperature incubator at 25 ℃ (BI-600M, Jeio tech. Korea) to prepare a carrot fermentation solution.

2. Ripening of Chicken

First, commercially purchased chicken meat was removed to remove excess fat and connective tissue and cut to 4cm in diameter to prepare raw meat. In addition, it was put on skewers and washed with running water to remove fishy.

Then, seasoning solution was mixed with 13.56% by weight of soy sauce, 5% by weight of carrot fermentation solution, 11.30% by weight of sugar, 3.62% by weight of oyster sauce, 0.3% by weight of bay leaf, 0.14% by weight of pepper powder, 3.62% by weight of Worcester sauce, and 62.75% by weight of distilled water. Prepared.

After dipping 100 g of chicken meat in 30 g of the prepared seasoning solution, the meat was put in a refrigerator at 0 ° C. and aged for 18 hours.

3. Primary heating

The aged broiler was first heated at 200 ° C. for 10 minutes.

4. Application of seasoning sauce

First, soy sauce 17.07%, sugar 9.68%, garlic 4.73%, corn starch 0.95%, ginger 0.23%, red pepper powder 3.64%, pepper powder 0.29%, starch syrup 51.29%, tomato ketchup 7.89%, ol Seasoning sauce was prepared in a mixing ratio of 0.03% by weight of the resin resin capsicom, 0.01% by weight of rosemary and 5.28% by weight of distilled water.

The seasoning sauce prepared above was applied to the first heated chicken.

5. Secondary heating

The chicken was heated at 200 ° C. for 3 minutes, and this was repeated one more time to prepare chicken skewers. The chicken skewers were vacuum packed and stored at 4 ° C. for 21 days.

[Example 2]

Chicken skewers were prepared in the same manner as in Example 1, except that 10 wt% of the carrot fermentation solution was prepared instead of 5 wt% and 52.75 wt% of the distilled water was used instead of 62.75 wt%.

Comparative Example 1

Chicken skewers were prepared in the same manner as in Example 1, except that the carrot fermentation solution was not added and 67.75 wt% of distilled water was mixed instead of 62.75 wt%.

Experimental Example

Statistical analysis of the experimental results was carried out by variance analysis using SAS program to test the significant difference (ρ> 0.05) between samples by Duncan's multiple range test.

Experimental Example 1 Determination of Activity of Protease

The protease activity of the carrot fermentation broth prepared in Example 1 was measured as follows according to Kunitz's method. First, 0.5 mL of crude enzyme solution was added to 2.5 mL of Casein 0.6% solution, and reacted at 30 ° C. for 10 minutes. Then, 2.5 mL of TCA mixed solution (0.11 M thichlroacetic, 0.22 M sodium acetate, 0.33 M acetic acid) was added to stop the reaction. After leaving for one minute, the absorbance was measured at 275 nm. In this case, 1 unit was defined as the amount by which 1 mL of enzyme increases the absorbance by 0.001 per minute.

Table 1 shows the proteolytic enzyme activity of the carrot fermentation solution to compare with the proteolytic enzyme activity of pepper, pear, ginger known to have a good meat effect.

Table 1: Protease Activity Comparison

Sample Protease Activity (unit / min) Carrot Fermentation 491.7 Chilli pepper 84.4 ship 5.5 ginger 494.0

As shown in Table 1, since the protease activity of the carrot fermentation broth shows a relatively high activity as 491.7 unit / min, it can be seen that the carrot fermentation broth according to the present invention is a food material excellent in the meat effect.

Experimental Example 2: Microbial Change

The viscera count was measured in order to determine the level of microbial contamination while the chicken skewers prepared in Examples and Comparative Examples were stored at 4 ° C. for 21 days.

First, 10 g of finely divided samples are diluted with 90 mL of distilled water in a homogenizer (Nihonseiki distilled water), and the plates are incubated at 37 ° C. for 24 hours using a plate counter agar (Difco) prepared in advance. The number of colonies was counted, wherein the counted viable counts are shown in Table 2 below.

Table 2: Changes in Viability of Yakitori Chicken during 21-Day Storage at 4 ° C

storage duration
(days) Total viable count Example 1 Example 2 Comparative Example 1 0 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 7 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 14 0.0 ± 0.0 0.0 ± 0.0 0.0 ± 0.0 21 0.0 ± 0.0 0.0 ± 0.0 2.7 ± 0.0

As shown in Table 2, the total number of bacteria tended to increase with increasing storage period in Comparative Example 1, but total bacteria were not detected in Examples 1 and 2. That is, in the case of Example 1 and Example 2 it can be seen that the carrot fermentation liquid controls the growth of microorganisms.

Experimental Example 3: Change of Fatty Acid

Fatty acids were analyzed according to Morrison, Smith, and AOAC methods. After adding 60 mL of the mixed extracting solvent (chloroform: methanol = 2: 1) per 1g of the pulverized sample, the mixture was stirred with a homogenizer for 3 minutes, filtered through a filter (Whatman No. 2), and the lipid extraction process was repeated three times. Distilled water corresponding to 1/3 of the extracted filtrate was added, and then the supernatant was removed by centrifugation at 3,000 rpm for 30 minutes. The lower layer solution was concentrated under reduced pressure at 40 ° C. or lower under 0.5 N methanol-NaOH in 10 mg of pure fat. 2 mL of solution (2 g NaOH / 100 mL methanol) was added, followed by heating for 5 minutes and cooling. Add 4 mL of BF ₃ -methanol solution to the cooled sample, heat it again for 30 minutes, cool completely at room temperature, add 2 mL of 2,2,4-trimethyl pentane, stir, add 5 mL of saturated NaCl solution, and mix for 1 minute. After standing for 30 minutes, the supernatant was removed, water was removed with Na ₂ SO ₄ , and then injected into GC for analysis. Identification of each fatty acid was compared with retention time using standard fatty acids (Sigma, USA).

The fatty acid composition of Yakitori skewers of Examples 1, 2 and Comparative Example 1 measured at this time is shown in Table 3 below.

Table 3: Comparison of Compositions of Fatty Acids

Example 1 Example 2 Comparative Example 1 C14: 0
(Myristic acid) 1.18 ± 0.15 1.17 ± 0.07 1.21 ± 0.11 C16: 0
(Palmitic acid) 23.02 ± 1.72 22.77 ± 1.00 24.55 ± 0.39
C16: 1n-7
(Palmitoleic acid) 2.55 ± 0.23 2.30 ± 0.31 2.70 ± 0.11
C18: 0
(Stearic acid) 13.46 ± 2.15 13.90 ± 0.18 14.98 ± 0.65
C18: 1n-9
(Oleic acid) 45.51 ± 1.53 45.39 ± 0.74 46.71 ± 1.92
C18: 2n-6
(Linoleic acid) 11.40 ± 2.42 11.60 ± 1.23 7.91 ± 1.71
C18: 3n-6
γ-Linoleic acid) 0.00 ± 0.00 0.06 ± 0.10 0.00 ± 0.00
C18: 3n-3
(Linolenic acid) 0.67 ± 0.34 0.53 ± 0.07 0.33 ± 0.07
C20: 1n-9
(Eicosenoic acid) 0.76 ± 0.12 0.95 ± 0.06 0.90 ± 0.13
C20: 4n-6
(Arachidonic acid) 0.54 ± 0.14 0.46 ± 0.14 0.39 ± 0.06
SFA 37.67 ± 3.97 37.83 ± 0.89 40.74 ± 1.00
USFA 62.33 ± 3.97 53.17 ± 1.82 59.26 ± 1.00
MUFA 48.83 ± 1.49 48.70 ± 0.90
50.31 ± 1.77

PUFA 13.51 ± 3.23 13.47 ± 1.79 8.96 ± 1.91

Fatty acids are organic acids obtained when hydrolyzing lipids and form lipids by glycerol and ester bonds. These fatty acids are the major determinants of lipid properties, and their composition plays a role in lipids in the body (Dryden and Marcgello, 1960). Therefore, the lipid content and fatty acid composition among the effects on the meat quality and storage characteristics affect the taste and flavor of the meat.

As shown in Table 3, in the case of Comparative Example 1 without adding the carrot fermentation broth there is more fatty acid content of palmitic acid, stearic acid, oleic acid than the chicken skewers of Examples 1 and 2 to which the carrot fermentation solution was added . On the other hand, in the case of Example 1, Example 2 to which the carrot fermentation solution was added, the content of polyunsaturated fatty acids such as linoleic acid, linolenic acid and arachidonic acid was higher than that of Comparative Example 1. In addition, compared to Comparative Example 1, the saturated fatty acid content was reduced in the treatment group (Example 1, Example 2) to which the carrot fermentation solution was added, and the content of unsaturated fatty acids was further increased.

Cholesterol and saturated fatty acids are major risk factors for adult diseases such as stroke, arteriosclerosis, and high blood pressure, and their intake causes more coronary atherosclerosis. However, it is reported that ingestion of a large amount of livestock products containing a large amount of unsaturated fatty acids can lower the harmful cholesterol in the blood and prevent adult diseases such as arteriosclerosis and hypertension. Therefore, the treatment group containing the carrot fermentation solution (Example 1, Example 2) is lowered in saturated fatty acid content while increasing the unsaturated fatty acid as compared to Comparative Example 1 without the carrot fermentation solution is expected to be effective in preventing adult diseases. do. In particular, essential fatty acids, which cannot be biosynthesized without being supplied from the outside through diet in humans, rats, chickens, pigs, etc., are involved in maintaining the growth and development of the body and healthy skin.

As a result, the contents of linoleic acid, linolenic acid, and arachidonic acid, which are known as essential fatty acids, were higher in the treatment added with carrot fermentation broth than in Comparative Example 1 without the addition of carrot fermentation broth. Proved to improve.

Experimental Example 4: Determination of the content of volatile basic nitrogen (VBN)

According to Takasaka method, VBN was homogenized by adding 90 mL of 7% tricholoroacetic acid solution to 10 g of the test material, homogenizing 1 mL of the filtrate, and adding volatilized basic nitrogen to the conway unit with 0.01 N HCl solution. The content of volatile basic nitrogen compounds was determined.

υ _s : Sample titration value (mL)

υ _b : blank test titration (mL)

f: factor of 0.01N HCl solution

S: Weight of the sample (g)

Meat products such as chicken are degraded during storage, so that proteins are broken down into amino acids and amino acids into low molecular weight inorganic nitrogen. Therefore, the content of inorganic nitrogen is important for evaluating the freshness of meat products including poultry. In particular, volatile inorganic nitrogen (VBN) is strongly involved in sensory properties.

In order to evaluate the freshness and shelf life of chicken skewers, the VBN values were measured while storing at 4 ° C. for 21 days.

Table 4: Measurement of VBN Content According to Carrot Fermentation Solution

storage duration
(days) VBN content (mg%) Example 1 Example 2 Comparative Example 1 0 5.18 ± 0.44 5.06 ± 0.16 4.24 ± 0.37 7 10.38 ± 0.93 11.83 ± 0.21 10.55 ± 0.35 14 18.10 ± 0.19 17.12 ± 1.28 18.06 ± 0.12 21 22.56 ± 0.57 23.87 ± 0.72 24.36 ± 0.97

As shown in Table 4, the VBN value immediately after the preparation of chicken skewers is 4.24 mg / 100 g of Comparative Example 1, and in the case of adding carrot fermentation broth (Examples 1 and 2), the carrot fermentation broth was added at 5.06 to 5.18 mg / 100 g. The VBN value of households was higher than that of no additions, and the VBN values of carrot fermentation broths (Examples 1 and 2) ranged from 22.56 to 23.87 mg / 100 g on day 21, and the VBN values of Comparative Example 1, 24.36, were not added. Reduction compared to mg / 100g.

When VBN content of food is 5 ~ 10mg%, it is fresh, and when it is 30 ~ 40mg%, it is in the early stage of decay. The limit of meat products VBN in Korea is 20mg%.

Looking at the initial VBN values shown in Table 4, it can be seen that the chicken skewers are fresh at the beginning of storage, and the protein decay of the chicken skewered product to which these carrots fermentation broth is added is lower than the initial state of decay even when stored for 21 days. It can be seen that it is suppressed. Therefore, it can be seen from these results that the carrot fermentation broth inhibits protein deterioration of chicken meat.

Experimental Example 5: Measurement of Texture

Chicken skewers were cut to have a length of 15 mm, a width of 15 mm, and a thickness of 2 mm, and then tissue characteristics were examined.

Tissue characteristics were measured using a texture analyzer (TA.XTplus, Stable Micro Systems, Lloyd Instruments Ltd, UK) using the Mastication test for hardness, brittleness, cohesiveness, springiness and gumminess. The analysis conditions were repeated three times with Trigger Force 4g, Pre-test speed 3mm / sec, Test speed 3mm / sec, Poster speed 7mm / sec, Distance 4mm / sec and Time 3sec.

The texture characteristics of chicken skewers according to the addition of carrot fermentation broth are shown in Table 5 below. In general, the softeners soften meat by lowering the tension of myofibrils by breaking down connective tissue and muscle proteins of the muscles by the action of proteolytic enzymes.

Table 5: Measurement of texture of chicken skewers according to addition of carrot fermentation broth]

Hardness
(hardness) Resiliency
(resilience) Elasticity
(springiness) Stickiness
(cohesiveness) Chewability
(chewiness) Example 1 5.10 ± 2.64 0.29 ± 0.16 0.58 ± 0.34 0.51 ± 0.30 2.57 ± 1.36 Example 2 4.04 ± 2.19 0.25 ± 0.13 0.59 ± 0.33 0.48 ± 0.28 3.19 ± 1.68 Comparative Example 1 5.25 ± 2.75 0.26 ± 0.14 0.55 ± 0.31 0.47 ± 0.28 2.81 ± 1.71

As shown in Table 5, in the case of chicken skewers (chicken processed product) of Example 1, Example 2 to which the carrot fermentation solution was added, the hardness (Hardness) was reduced compared to Comparative Example 1 without the addition of carrot fermentation solution, In particular, the hardness of the yakitori of Example 2 to which the 10% carrot fermentation broth was added was the lowest as 4.04 ± 2.19. In addition, resilience showed the highest value in Example 1 to which 5% carrot fermentation solution was added. Springiness and cohesiveness showed a relatively high value in the sphere (Example 1, Example 2) to which the carrot fermentation broth was added compared to Comparative Example 1 without the carrot fermentation broth. And, the chewability (Chewiness) showed the highest value in Example 2 with the addition of 10% carrot fermentation.

The texture of the meat product may vary depending on the amount of fat or moisture contained, the state of the raw meat, the type of additives, and the like, and the tissue properties may be different due to the change in the degree of heat denaturation of the protein due to the difference in heating temperature during processing. However, the hardness decreases due to the addition of the carrot fermentation solution as described above, it can be seen that the carrot fermentation solution helps the meat's meaty action, and especially when the 10% carrot fermentation solution is added, the meaty effect is greater. .

Experimental Example 6: Sensory Test

The students and researchers of Keimyung University majored in Food Science and Technology after undergoing the necessary training courses for sensory evaluation, and finally 10 were selected as sensory agents in consideration of reliability and interest in experiments. Their sensory evaluation was based on the 7-point palpation scale, with a minimum of 1 point and a maximum of 7 points for flavor, flavor, color, juiciness, tenderness, and overall preference. And, the results for the sensory characteristics of the chicken skewers with carrot fermentation solution is shown in Table 6.

Table 6: Results on Sensory Characteristics of Yakitori Skewers

Item incense zest color Succulent year Likelihood Example 1 4.9 ± 0.8 4.8 ± 0.9 4.2 ± 0.9 4.4 ± 0.8 4.6 ± 1.1 5.3 ± 1.0 Example 2 5.1 ± 0.9 4.9 ± 0.8 4.6 ± 1.2 4.6 ± 1.2 4.8 ± 1.2 5.5 ± 0.9 Comparative Example 1 4.8 ± 1.1 4.8 ± 1.0 4.2 ± 1.4 4.1 ± 0.8 4.1 ± 0.9 4.9 ± 0.7

As shown in Table 6, the flavor and flavor of the yakitori skewers received a higher score compared to Comparative Example 1 Example 1 and Example 2 with the addition of carrot fermentation. Example 1 and Example 2, which added the carrot fermentation solution than Comparative Example 1, received a higher score in the flavor and flavor because the carrot fermentation solution eliminated fishy smell. In addition, the color score was higher in the sphere in which the carrot fermentation solution was added than in Comparative Example 1, and in particular, the highest score was obtained in Example 2 in which the carrot fermentation solution was added 10% in the seasoning solution. In addition, in Example 2 to which 10% of carrot fermentation solution was added compared to Comparative Example 1, it showed high juiciness and tenderness, and the meat was softened under the influence of carrot fermentation solution, and elution of water was reduced due to dietary fiber. It can be seen that this improvement. In addition, the overall acceptability was higher than that of Comparative Example 1 in Examples 1 and 2, but the chicken skewers of Examples 1 and 2 to which the carrot fermentation solution was added exhibited high juiciness, year, and flavor. It seems to have received high ratings.

Therefore, chicken skewers (processed meat products) prepared by adding a carrot fermentation solution according to the present invention inhibits the growth of microorganisms, increases the pH, inhibits rancidity of lipids in the meat, increases the content of essential fatty acids, and decreases the hardness. It was found to be excellent in overall preference such as, juiciness, year and flavor.

Claims (9)

Preparing a carrot fermentation solution; Immersing the meat in a seasoning solution containing a carrot fermentation broth to ripen; Primary heating the aged chicken; Applying seasoning sauce to the first heated chicken; And Process for producing a processed chicken meat comprising the step of heating the secondary. The method of claim 1, wherein the carrot fermentation broth is contained 5 to 10% by weight based on the total weight of the seasoning solution. The method of claim 1, wherein the carrot fermentation broth is Leuconostoc in carrot sp . ) Process for producing a processed chicken meat, characterized in that the fermented strain is added and fermented. According to claim 3, wherein the Leuconostoc sp . Fermentation strains are Leuconostoc mesenteroides ) method for producing a processed chicken meat, characterized in that. The method of claim 3, wherein the carrot fermentation broth is manufactured by fermentation at 15 ° C. to 30 ° C. for 18 to 20 hours after adding the fermentation strain. The method of claim 1, wherein the step of aging the chicken is characterized in that it is carried out for 15 to 20 hours at a temperature of -1 ℃ ~ 1 ℃. The method of claim 1, wherein the first heating step and the second heating step is carried out at 180 ~ 240 ℃. The processed meat product manufactured according to any one of claims 1 to 7, wherein the content of linoleic acid is increased 1.3 to 1.6 times. 9. The processed chicken product according to claim 8, which is a chicken skewer.