KR101189662B1 - Low-fat chicken sausage comprising dietary fiber and a mixture of chicken-skin and preparation methodthereof - Google Patents

Abstract

The present invention relates to a low fat chicken sausage using a mixture of dietary fiber and chicken skin, and a method of manufacturing the same. The present invention relates to a low fat chicken sausage and a method for producing the same, which are rich in functionality, physical properties and organoleptic properties.
According to the present invention as described above, because it is used to cut the dietary fiber and chicken skin, so as to soften the texture of the chicken sausage, the sensory properties are improved, the collagen content is high, the functionality is also enhanced, by adding dietary fiber It improves both the physical characteristics and the functionality of chicken sausages, which has the effect of increasing consumer preference.

Description

Low-fat chicken sausage comprising dietary fiber and a mixture of chicken-skin and preparation methodthereof}

The present invention relates to a low fat chicken sausage using a mixture of dietary fiber and chicken skin, and a method of manufacturing the same. More specifically, the mixture contains a mixture of dietary fiber and chicken skin in ground chicken to reduce fat, protein and collagen content. The present invention relates to a low fat chicken sausage and a method for producing the same, which are rich in functionality, physical properties and organoleptic properties.

Sausage is the most common food processed meat and is produced and used in large quantities by casing of pork and beef, then mixed or emulsified with fat, ice and spices. Product. Sausages can be made in various kinds according to the raw meat, the production form and the addition of spices, and the texture of the sausage is one of the most important factors in recognizing the quality of the diversified sausages. Factors affecting the texture of the sausage include temperature, salt addition, moisture content, fat content, and the like during the manufacturing process. Typical sausages contain less than 30% fat, and processed meat products have problems such as adult disease, cancer, and coronary artery disease caused by fat intake. Therefore, in order to solve the problem, a lot of research is in progress to find a fat substitute in place of the fat added to the sausage.

Furthermore, for health reasons, there is a growing interest in white meat such as chicken and duck meat, which are lower in fat and higher in protein than red meat such as beef and pork.

In particular, chicken wings are called Botox to eat and are popular. This is because chicken skin contains a large amount of collagen. Collagen is also used for the packaging of medicinal yarn or pill products. In addition, food is used for the purpose of improving the quality of products such as high-quality jelly and ice cream, and is especially suitable for manufacturing high-quality and high value-added foods, receiving a lot of attention as functional foods such as beauty and health for modern people.

Looking at the conventional research on processed chicken products, Republic of Korea Patent Registration No. 10-0370623 is through a series of manufacturing process that combines chicken meat such as mechanical bone meat, broiled breast meat, skin, etc. as raw material meat and subsidiary ingredients in the appropriate ratio The method of manufacturing chicken sausage was described, and Korean Patent Registration No. 10-0349624 described chicken and its manufacturing method fortified with calcium and iron, and Korean Patent Registration No. 10-0415765 contains mulberry leaves as a functional material. The present invention relates to a processed chicken food that can be used for breakfast or nutritious snacks, while maintaining the quality of the product even during storage. However, many studies on low-fat chicken sausages through the fat replacement system of chicken processed foods have not been conducted. Generally, the development of chicken sausages according to the ratio of mechanical bones and the addition of iron or mulberry leaves were used to enhance the functionality.

Recently, the social concern is about well-being, which means a healthy and prosperous life, and accordingly, the purchasing tendency of consumers is changing. With the well-being craze, the demand for functional foods goes beyond nutrient intake and high-quality flavors, with health promotion as well as disease prevention and treatment. Therefore, by adding dietary fiber to the sausage as a fat substitute to reduce the fat content added to the high-fat meat products sausage, it is possible to lower the fat content, and to solve the consumer's concern about the disease caused by excessive intake of fat.

Dietary fiber is suitable for meat products, and the addition of dietary fiber to processed meat products enhances the bond between moisture and fat, increases heating yield and texture, and absorbs moisture, fat, minerals and other ingredients. It has the property of adsorbing. In addition, the dietary fiber in the body does not generate calories and absorbs about 10 times the moisture to promote bacteriostatic and bowel movements through the promotion of intestinal motility and is used as a means for preventing adult diseases, and many studies are ongoing.

However, chicken processed food manufacturing technology that promotes the functionality, physical properties and sensory properties by using collagen of dietary fiber or chicken skin has not been preceded and has not been taught or taught.

Accordingly, the present inventors have made efforts to develop a chicken sausage with a soft texture and protein and enhanced functionality, and thus, a high protein, functional chicken sausage is prepared by adding a mixture of dietary fiber and chicken skin that can enhance functionality to low-fat chicken. And successfully completed the present invention.

After all, the present invention by adding a mixture of dietary fiber and chicken skin to the ground chicken meat, gently improve the texture of the chicken sausage to enhance the sensory properties, increase the collagen content to improve the mixture of dietary fiber and chicken skin It is an object to provide a low fat chicken sausage containing.

Another object of the present invention is to add a mixture of dietary fiber and chicken skin to the ground chicken meat, improve the sensory properties by gently improving the texture of chicken sausage, increase the collagen content of dietary fiber and chicken skin It is to provide a method for producing a low fat chicken sausage containing a mixture.

In order to achieve the above object, the present invention provides a low fat chicken sausage containing a mixture of dietary fiber and chicken skin.

In the present invention, the mixture of the dietary fiber and chicken skin is characterized in that consisting of chicken skin, dietary fiber and ice in a weight ratio of 3: 2: 5.

The present invention also provides a method for producing a low fat chicken sausage containing a mixture of dietary fiber and chicken skin.

Method for producing a low-fat chicken sausage (1) grinding the frozen chicken skin grinder; (2) preparing a mixture of dietary fiber and chicken skin using a crusher of the ground frozen chicken skin, dietary fiber and ice; (3) grind chicken breast and frozen pork fat with a grinder; (4) adding the subsidiary material to the ground chicken breast and cutting it; (5) adding a mixture of dietary fiber and chicken skin to the shredded chicken breast, pork back fat, etc. to prepare the chicken sausage emulsion; (6) filling the casing with a filling machine; And (7) drying, smoking, heating, cooling and cooling in the chamber; It characterized in that it comprises a process.

According to the present invention as described above, because it is used to cut the dietary fiber and chicken skin, so as to soften the texture of the chicken sausage, the sensory properties are improved, the collagen content is high, the functionality is also enhanced, by adding dietary fiber It improves both the physical characteristics and the functionality of chicken sausages, which has the effect of increasing consumer preference.

In addition, by cutting the chicken skin, dietary fiber and ice to prepare a mixture, not only the processability is convenient, but also a soft texture can enhance the sensory taste.

In addition, by using a mixture of dietary fiber and chicken skin that can enhance the functionality of low-fat chicken meat can be used to industrialize the production of high value added.

Figure 1 shows the process and characteristics of the mixture of dietary fiber and chicken skin.
Figure 2 shows the manufacturing process of a low fat chicken sausage using a mixture of dietary fiber and chicken skin.
Figure 3 shows the fat content of low-fat chicken sausage using a mixture of dietary fiber and chicken skin.
Figure 4 shows the water content of low-fat chicken sausage using a mixture of dietary fiber and chicken skin.
Figure 5 shows the properties of low-fat chicken sausage using a mixture of dietary fiber and chicken skin.

Hereinafter, the present invention will be described in detail.

The present invention provides a low fat chicken sausage containing a mixture of dietary fiber and chicken skin.

In the present invention, the mixture of the dietary fiber and chicken skin is characterized in that consisting of chicken skin, dietary fiber and ice in a weight ratio of 3: 2: 5. At this time, the reason why the ice is added is to prevent the dietary fiber and chicken skin tangling with each other and to maintain the best conditions such as the balance of moisture.

The present invention also provides a method for producing a low fat chicken sausage containing a mixture of dietary fiber and chicken skin.

Specifically, the method for producing a low fat chicken sausage (1) grind frozen chicken skin with a grinder; (2) preparing a mixture of dietary fiber and chicken skin using a crusher of the ground frozen chicken skin, dietary fiber and ice; (3) chicken breast and frozen pork fat are ground using a grinder; (4) adding the subsidiary material to the ground chicken breast and cutting it; (5) adding a mixture of dietary fiber and chicken skin to the shredded chicken breast, pork back fat, etc. to prepare the chicken sausage emulsion; (6) filling the casing with a filling machine; And (7) drying, smoking, heating, cooling and cooling in the chamber; It is preferable to include the process.

In the present invention, the frozen chicken skin in step (1) is preferably pulverized using a grinder equipped with an 8mm plate.

In the above (2) process, the ground chicken skin, dietary fiber and ice are added in a weight ratio of 3: 2: 5 to prepare a mixture of dietary fiber and chicken skin.

In addition, in the above (3) process, it is preferable to grind chicken breast and frozen pork fat using a grinder equipped with an 8mm plate.

In addition, the subsidiary ingredients are added to the chicken breasts pulverized in the above (4) process, and the raw materials are chopped at a low speed by adding 1.5 wt% of salt and 0.3 wt% of phosphate to the total weight of the chicken sausage. Extraction, and 0.5% by weight of soybean protein and 20% by weight of ice based on the total weight of the chicken sausage, it is preferred to improve the binding of water and protein by cutting at high speed. In addition, it is preferable to further add a subsidiary material composed of a ratio of 0.6% by weight of seasonings and 0.6% by weight of spices based on the total weight of chicken sausage. In addition, various seasonings, etc. added to the usual sausage can be used more, but not limited thereto.

In addition, in the above (6) process, the shredded chicken breast, pork fat and dietary fiber and the mixture of chicken skin is preferably cut to mix at a weight ratio of 1 to 60: 1 to 20: 1 to 20: 1 to 20. Do.

In addition, the casing used in the step (7) is preferably selected and filled in the casing required by various sausages, and the size and shape of the casing is determined according to the type of sausage can be used both natural and artificial casing. And it can be determined according to the consumer's desire, but preferably collagen casing.

In addition, the sausage semi-finished product filled in the step (8) is dried for 20 to 40 minutes at 55 ~ 65 ℃ in the chamber and then penetrated the smoke at 55 ~ 65 ℃ for 20 to 40 minutes smoke phenols (phenols) and carbonyls It can give appetite by giving unique smoke odor which is given in reaction of carbonly and meat protein, and can improve sausage preservation by bacteriostatic action and antioxidant action by phenols. It is preferable to heat and heat 60 minutes further.

In addition, after cooling by shower for 10 minutes after heat treatment, it is preferable to process a cooling process for 10 minutes.

In addition, the present invention provides a manufacturing method of finally producing a product by vacuum packaging the polyethylene / nylon and the like with a desiccant including silica gel in addition to the above processes.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these examples are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples.

Example  1. Dietary Fiber Chicken skin  Mixture manufacturing

Chicken skin was prepared by crushing using a grinder (chopper, Mainca, PM-100, Spain) equipped with an 8mm plate after freezing.

Crushed chicken skin, dietary fiber and ice are added at a weight ratio of 3: 2: 5, and then chopped using a cutter (cutter, MADO, MSK760, Germany), and a mixture of dietary fiber and chicken skin is prepared as shown in FIG. Fiber and chicken skin were used as a mixed fat substitute.

Example  2. Dietary fiber and Chicken skin  With mixture Chicken sausage  Produce

The blending ratio of the chicken sausage to which the mixture of the dietary fiber and chicken skin prepared in Example 1 is shown in Table 1, and the manufacturing process of the chicken sausage is shown in FIG.

Chicken breast and frozen pork back fat were prepared by crushing for easy processing using a grinder (chopper, Mainca, PM-100, Spain) equipped with an 8 mm plate, respectively.

Salt and phosphate are added to chicken breasts and then chopped at low speed in a cutter (cutter, MADO, MSK760, Germany) to extract salt-soluble proteins, and iced and separated soy protein is added at high speed.

Promote the binding of water and protein, add fat, dietary fiber and chicken skin mixed fat substitutes, and spices to make chicken sausage emulsion at high speed in the washing machine, and fill the casing with a filling machine (KONTI-A50, FREY, Germany). After filling, dry in a chamber (MAXI3501, KERRES, Germany) for 30 minutes at 60 ° C, smoke for 20 minutes at 65 ° C, dry for 50 minutes at 80 ° C, shower for 10 minutes in cold water and cool for 10 minutes. It was prepared, and the quality characteristics were investigated while storing at room temperature after packaging using PE / nylon wrapping paper.

Experimental Example  One. Chicken sausage  Efficacy Analysis

In the present invention, the low-fat chicken sausage containing a mixture of dietary fiber and chicken skin was examined as efficacy as a functional food as follows.

(1) general component analysis

The general composition of the chicken sausage prepared in Example 1 is according to the AOAC method (1990), moisture content at 105 ℃ atmospheric pressure drying method, crude protein content Kjeldahl method, crude fat content Soxhlet method, crude ash content at 550 ℃ directly Analysis by the induction method and the results are shown in Table 2, 3 and 4.

As a result, fat content decreased significantly as the mixture content of dietary fiber and chicken skin increased. On the contrary, the water content increased significantly as the mixture content of dietary fiber and chicken skin increased.

(2) Evaluation of Physicochemical Properties

The yield, pH, surface color, and physical properties of the chicken sausage prepared in Example 1 were investigated as follows.

The cooking yield was measured by measuring the weight of the sausage after heating, and calculated as a percentage of the weight of the sausage before heating. The pH was taken from 5 g of the sample and mixed with 20 mL of distilled water, followed by Ultra-turrax (Model NO.T25, Janken & Kunkel, Germany) was homogenized at 8,000 rpm for 1 minute and then measured using a pH meter (Model 340, Mettler-Toledo, Switzerland).

As a result, the heating yield did not show a significant difference in all treatments, and the pH of T4 treatment showed the highest value and the tendency to increase as the mixture content of dietary fiber and chicken skin increased ( See Table 3).

In addition, the surface chromaticity was measured by using a colorimeter (Chroma meter, CR 210, Minolta, Japan) of the cross section of the sausage.

As a result, the brightness decreased as the mixture content of dietary fiber and chicken skin increased. Redness and yellowness increased as the mixture content of dietary fiber and chicken skin increased (see Table 3).

In addition, physical properties were measured using a texture analyzer (TA-XT 2i, Stable Micro Systems, England). The thickness of the sample was treated uniformly, placed parallel to the center of the plate, and the curves appeared twice, and the analytical calculations were performed for hardness, kg, cohesiveness, springiness, gumminess, and chewing. Chewiness (kg) was obtained. The analysis conditions at this time were set to a maximum load 2kg, head speed 2.0mm / sec, probe (0.25φ spherical probe), distance 10.0 mm, force 5 g.

As a result, as shown in Table 4, hardness increased significantly as the mixture content of dietary fiber and chicken skin increased, but cohesiveness tended to decrease. The hardness increased with increasing hardness and ranged from 228.62 to 300.20. Elasticity tended to decrease slightly as the mixture of dietary fiber and chicken skin increased, whereas chewiness increased.

(3) evaluation of sensory characteristics

In order to evaluate the sensory properties of the chicken sausage prepared in Example 1, eight panel members aged 25 to 35 years with experience in organoleptic test were composed, and the color and flavor of the sample heat-treated for each treatment group. The average values of tenderness, juiciness, and overall acceptabilly were evaluated by a 10-point scoring method. At this time, 10 points are the best in color, flavor, year, juiciness, and overall palatability, and 1 point indicates the state of the poorest quality. In the case of off-flavor items, 10 points have no odor, and 1 point is very severe. Indicates.

In addition, all statistical analysis was performed using the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance of the treatment interval was determined by Duncan's multiple range test. 0.05) was assayed.

Table 5 below is a result of the sensory test of low-fat chicken sausage using a mixture of dietary fiber and chicken skin according to the present invention. Overall, there was no significant difference in color and flavor, but T1 treatment had the highest evaluation in year, juiciness and overall taste.

As described above, specific portions of the contents of the present invention have been described in detail, and for those skilled in the art, these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (10)

Chicken breast meat 60% by weight, ice 20% by weight, pork back fat 5-15% by weight, and fat replacement agent 5-15% by weight, the fat replacement is 30% by weight of chicken skin, dietary fiber 20% by weight and ice 50 Low fat chicken sausage, characterized in that the mixture by weight.
The method of claim 1,
1.5 parts by weight of pickling salt, 0.5 parts by weight of separated soy protein, 0.6 parts by weight of seasonings, 0.6 parts of spices, based on 100 parts by weight of the chicken breast, ice, pork, fat substitutes, etc. Part, low-fat chicken sausage comprising 0.3 parts by weight of phosphate.
(1) grinding the frozen chicken skin;
(2) preparing a fat substitute by mixing 30% by weight of frozen chicken skin, 20% by weight of dietary fiber and 50% by weight of ice ground by the step (1);
(3) pulverizing chicken breast meat and pork fat, and preparing a mixture by adding pickling salt, soy protein, seasonings, spices, and phosphates as subsidiary materials;
(4) preparing a chicken sausage emulsion by mixing the fat replacement agent prepared by step (2) with the mixture prepared by step (3);
(5) filling the chicken sausage emulsion prepared in step (4) into a collagen casing; And
(6) the collagen casing filled with chicken sausage emulsion by step (5) is dried for 20 to 40 minutes at 55 to 65 ℃, smoked for 10 to 30 minutes at 60 to 70 ℃, then 75 to After drying for 40 to 60 minutes at 85 ℃, cooling for 10 to 20 minutes; manufacturing method of a low fat chicken sausage comprising a.
However, in the step (4), the chicken sausage emulsion is characterized in that consisting of chicken breast 60% by weight, ice 20% by weight, pork back fat 5-15% by weight and fatty substitute 5-15% by weight.
The method of claim 3, wherein
Subsidiary materials added in the step (3) is 1.5 parts by weight of pickling salt, 0.5 parts by weight of soy protein isolated, seasonings, based on 100 parts by weight of chicken breast, ice, pork, fat, fat substitutes Method for producing a low-fat chicken sausage, characterized in that it comprises 0.6 parts by weight, spices 0.6 parts by weight, phosphate 0.3 parts by weight.
The method of claim 3, wherein
The collagen casing filled with chicken sausage emulsion (collagen casing) in step (6) was dried at 60 ° C. for 30 minutes, smoked at 65 ° C. for 20 minutes, and then dried at 80 ° C. for 50 minutes, and then cooled for 20 minutes. Method for producing low fat chicken sausage.
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