KR101312718B1 - Noodles prepared by using poultry meat obtained by breeding method using Acanthopanax senticosus extract - Google Patents

Abstract

The present invention relates to a novel noodle using poultry and eggs obtained from poultry bred using chitosan aqueous solution, and feeds the meat and eggs of the poultry bred as above by breeding the chitosan aqueous solution to poultry. By mixing with kneading and then forming into noodles and dried to prepare noodles, there is an excellent effect that can provide a new functional noodles with improved texture, taste, and aroma.

Poultry, Chitosan Solution, Chicken, Calories, Amino Acid, Unsaturated Fatty Acid, Meat, Noodles

Description

Noodles prepared by using poultry meat obtained by breeding method using Acanthopanax senticosus extract}

The present invention relates to a novel noodle prepared using poultry and eggs obtained from poultry bred using chitosan aqueous solution, and more specifically calorie compared to poultry bred in general feed by breeding poultry using chitosan aqueous solution. Because of this very low, there is no fear of obesity, essential amino acid content is higher than general feed ingested poultry, unsaturated fatty acids are higher, saturated fatty acid content and cholesterol level, which causes various adult diseases, rather than lower, as well as the active ingredient of chitosan in the chicken body And the eggs collected from the poultry raised using natural chitosan and the meat of the poultry whose white meat mass in the abdominal cavity is white and the meat, taste and smell are improved without any antibiotics. Improved texture, taste and aroma produced using It relates to a novel functional noodles.

Chitin was first discovered in mushrooms in 1811 by Branconit, and was called shingles, and was renamed Chitin in 1823 by Ordier to form a microbial envelope, and chitosan was later in 1894 by Hoppeseyler. Named. Chitin chitosan is a polymer bioactive substance, chitin is a mucopolysaccharide in which N-acetyl-glucosamine is bound to β-1,4-glucoside, and chitosan is a substance having a structure in which an acetyl group is removed from chitin. Since chitin is insoluble in the solvent, its use is limited, so it is treated with strong alkali and deacetylated to produce chitosan. The chitosan powder thus prepared is an organic acid such as acetic acid, lactic acid, formic acid, and an inorganic acid such as diluted hydrochloric acid or nitric acid. Dissolved in and used. Therefore, the manufacturing method of chitosan and chitosan powder is as follows. Crust or crab shrimp was treated with 5% HCl to remove calcium carbonate, followed by sodium hydroxide (NaOH) solution to remove protein to obtain chitin, which was then added to this chitin at 40-50% sodium hydroxide. When (NaOH) is treated at a high temperature, a deacetylation reaction occurs. At this time, chitosan is obtained, which is washed with water, dried and decomposed to obtain chitosan powder. In recent years, chitosan powder has not only been used as an ion exchanger, an enzyme immobilization carrier, or a medicine, but has also been widely used as an animal feed additive as mentioned above. Until now, chitosan is a natural polysaccharide having a very high physiological activity, which is not water soluble and cannot be decomposed in the human body or animal body, and thus is not absorbed, thereby limiting its usefulness. On the other hand, methods for hydrolyzing chitosan to oligosaccharides have been developed one after another based on the theoretical basis for increased absorption and physiological activity in the body.

Prior patents using chitosan powder as an animal feed additive are already known. U.S. Patent No. 5,269,939 (Laurent, et al) relates to a method for producing animal feed from mixing ocher (Beutonite) in an organic acid solution of chitosan, US Patent No. 4,533,557 is a carbon number in chitosan powder (chitosan powder) The present invention relates to a feed additive in which 14 to 22 carboxylic acids and hardened oils of vegetables are mixed. EP 913,407 relates to beads using chitosan powders containing endiacetylated chitin and is known for their use as antibiotics. Another European patent (EP) 841,011 is known for foods prepared by mixing guar gum powder with organic acid (ascorbic acid). On the other hand, Japanese Patent No. Hei 2-207759 is known for aquatic animal feed material to which chitosan solution dissolved in acetic acid or lactic acid is added, Japanese Patent Hei 11-032695 (February 9, 1999) No.) is known to be composed of 1 to 100 g of chitosan, 10 to 150 g of Bacillus natto strain, 10 to 150 g of enzymes such as fibrase and protease as an animal breeding nutrition composition.

On the other hand, the present inventors also use the aqueous solution of chitosan dissolved by adding 2,000 ~ 3,000 times distilled water to the organic acid solution of chitosan powder in the Republic of Korea Patent No. 10-0399030 as a negative water for broilers and laying hens to form intraperitoneal fat in broilers without poultry mortality This little and white color of the fat during cooking, and the laying of a poultry breeding method, characterized in that to increase the net weight of eggs by more than 15% and the invention related to the eggs produced by the method has been patented.

Recently, the consumption of chicken is rapidly increasing due to the growth of the food service industry and the increase of social activities of women. However, the consumption of chicken meat is mainly consumed by convenience foods.

The present inventors have devised the present invention by producing functional noodles using high quality poultry meat and eggs produced by using chitosan aqueous solution.

Accordingly, an object of the present invention is to provide a functional noodles prepared by using meat and eggs of poultry reared using an aqueous chitosan solution.

The object of the present invention is achieved by feeding the aqueous solution of chitosan to drink poultry and breeding poultry and mixing the meat and eggs of the poultry bred as described above with a certain ratio of flour and then forming into noodles and drying to produce noodles. It was.

The present invention provides a chitosan aqueous solution three times a day with drinking water to feed the poultry without antibiotics to feed the poultry and eggs obtained by breeding the poultry mixed with flour and a certain ratio and then molded into noodles and dried functional functionality Provide noodles.

Noodles of the present invention is prepared by kneading, molding and drying by adding 10 to 90 parts by weight of poultry meat, 5 to 15 parts by weight of poultry eggs and 3 to 5 parts by weight of salt, grown in the above method to 100 parts by weight of flour or rice flour. It features.

Noodles of the present invention can be applied to all carbohydrate foods that can be prepared using flour or rice flour, including ramen, sujebi as well as noodles, noodles for general noodles.

The poultry meat used in the present invention is produced by breeding with chitosan solution as drinking water, so that the lump of oil in the abdominal cavity is changed from yellow to white, the color of meat is white, the meat is improved, the flavor and taste are good, and no antibiotic is used. It features.

In addition, the egg used in the present invention is obtained from poultry bred by using chitosan aqueous solution as drinking water, egg yolk is dark yellow, the elasticity is improved, and the taste and taste is improved, so that the sensuality is improved.

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.

Example  1: Preparation of chitosan aqueous solution

Chitosan aqueous solution was prepared by adding and diluting 5 parts by weight of chitosan powder to 95 parts by weight of lactic acid at 5% concentration, and then adding 2,000 parts by weight of distilled water to 1 part by weight of the dissolved chitosan solution.

Example  2: Chicken breeding using chitosan solution

100 hatched chicks were randomly extracted and randomly divided into 50 groups for control and experimental groups, and reared for 32 days. For the feed, A-One Super Feed (trade name) produced and sold by Gom Pyo Dae Feed Co., Ltd. was used. The control chickens were fed with the feed and the drinking water was fed with water, the experimental chicken was fed with the feed, and drinking water was fed by feeding the aqueous chitosan solution prepared in Example 1 above. Feed and drinking water were fed three times a day. While breeding, eggs could be harvested from chickens.

Example  3: Duck breeding using chitosan solution

100 hatched ducks were randomly extracted, and 50 animals were randomly separated from the control and experimental groups, and reared for 32 days. For the feed, A-One Super Feed (trade name) produced and sold by Gom Pyo Dae Feed Co., Ltd. was used. The control ducks were fed with the feed and the drinking water was fed with water, the experimental duck was fed with the feed and drinking water was fed by feeding the aqueous chitosan solution prepared in Example 1 above. Feed and drinking water were fed three times a day. In breeding, eggs were collected from the ducks.

Experimental Example  1: Duck mortality survey

The mortality of the ducks reared as in Example 3 was investigated. Mortality was the percentage of ducks that died during the entire breeding period. The results are shown in Table 1 below.

division % Mortality Control 20 Experimental Section 0

As can be seen from Table 1, in the case of the duck fed the aqueous solution of chitosan solution of the present invention with drinking water, the mortality rate is remarkably reduced, so that it is possible to breed ducks without using antibiotics. It was found to improve the immune function of.

Experimental Example  2: Investigation of appearance and sensuality of duck

Opening the abdominal cavity of the carcasses of the ducks reared as in Example 3 to observe the oil mass in the abdominal cavity and the carcass meat was cut to observe the cut surface. As a result, both the intraperitoneal oil mass and the meat cut were yellow in the control group which did not feed the chitosan solution at all, and white in the experimental group.

Furthermore, slaughtered ducks that were fed and fed like the control and experimental groups, poured the same amount of water into the duck meat, heated at 100 ° C. for 2 hours, cooked in duck white soak, and evaluated sensory taste such as meat quality, taste, and flavor. It was.

The sensory evaluation was made by five male adults and five female adults. Five-point comparison scale method (5 points, very good; 4 points) was obtained after eating duck-cooked duck cooked in the control and experimental groups. , Good; 3 points, normal; 2 points, bad; 1 point, very bad). The average value was calculated | required. The results are shown in Table 2 below.

Duck sensory evaluation division Meat quality flavor smell Control 2.5 3.0 1.9 Experimental Section 4.9 4.8 4.9

As a result of sensory evaluation of the duck meat produced by the feeding of the aqueous solution of chitosan of the present invention, it was confirmed that the meat quality was improved and the taste and smell were significantly improved compared to the control, and most evaluators were particularly chewy, light and light. It was evaluated that it tasted.

Experimental Example  3: Investigation of appearance and sensory taste of duck eggs

The appearance of egg yolk and egg white of duck eggs collected from the ducks reared as in Example 3 was compared with that of duck eggs collected from control ducks. As a result, the duck egg of the control group was found to have a pale yellow egg yolk, and the duck egg of the experimental group fed the chitosan solution was found to have a dark yellow egg yolk, and the elasticity of egg white and egg yolk was superior to the control.

Furthermore, the duck eggs of the control and the experiment were fry to evaluate sensory beauty such as taste, color, and aroma.

Sensory evaluation was performed by five male and five female adults and 10 females of the control group and the experimental group were fed with fried eggs. Five-point comparative scale method (five points, very good; four points, good; three points, normal) (2 points, bad; 1 point, very bad). The taste, color, and smell of each duck egg were evaluated twice, and the final responding scores were summed to obtain an average value. The results are shown in Table 3 below.

Oral sensory evaluation division flavor color smell Control 2.0 2.5 3.0 Experimental Section 4.8 4.9 4.7

As a result of sensory evaluation of the duck eggs produced by the feeding of the aqueous solution of chitosan of the present invention, the taste and color were improved and the smell was remarkably improved as compared to the control group. It was.

Example  4: Chitosan aqueous solution  Used Turkey Breeding

Sixty-five hatched turkeys were randomly extracted and randomly divided into 30 groups for the control and experimental groups, and reared for 32 days. For the feed, A-One Super Feed (trade name) produced and sold by Gom Pyo Dae Feed Co., Ltd. was used. The control turkeys were fed with the feed and the drinking water was fed with water, and the experimental turkeys were fed with the feed and drinking water was fed by feeding the aqueous chitosan solution prepared in Example 1 above. Feed and drinking water were fed three times a day. In breeding, eggs were collected from the turkey.

Experimental Example  4: Turkey Mortality Survey

The mortality of turkeys bred as in Example 4 was investigated. Mortality was the percentage of turkeys that died during the entire breeding season. The results are shown in Table 4 below.

division % Mortality Control 19 Experimental Section 0

As can be seen from Table 4, in the case of the turkey fed with the chitosan aqueous solution of the present invention with feed, the mortality rate is remarkably reduced, so that turkey breeding is possible without using antibiotics, thereby feeding the chitosan aqueous solution to the immunity of the turkey. It was found to improve function.

Experimental Example  5: Investigation of appearance and sensuality of turkey meat

Opening the abdominal cavity of the carcass of the turkey reared as in Example 4 to observe the oil mass in the abdominal cavity and the carcass meat was cut to observe the cut surface. As a result, both the intraperitoneal oil mass and the meat cut were yellow in the control group which did not feed the chitosan solution at all, and white in the experimental group.

Furthermore, the slaughtered turkeys fed as in the control and experimental groups were slaughtered, and the turkey meat was put in an oven and heated at 180 ° C. for 1 hour to cook the roasted turkey, and then the sensory tastes such as meat quality, taste, and flavor were evaluated.

Sensory evaluation was performed on five male adults and five female adults, and the five cooked roasted chickens of the control group and the experimental group were treated as described above. Good; 3 points, Moderate; 2 points, Bad; 1 point, Very bad), and evaluated the meat quality, taste, and smell of each roasted turkey twice, and then averaged the final scores. Was obtained. The results are shown in Table 5 below.

Turkey Meat Sensory Evaluation division Meat quality flavor smell Control 2.5 1.8 3.1 Experimental Section 4.9 4.9 4.9

As a result of sensory evaluation of the turkey meat produced by feeding the aqueous solution of chitosan of the present invention, the meat quality was improved and taste and smell were significantly improved compared to the control, and in particular, most of the evaluators had more chewy, lighter, and sweeter taste. Evaluated.

Experimental Example  6: Investigation of appearance and sensuality of turkey eggs

The appearance of egg yolk and egg white of the eggs collected from the turkeys bred as in Example 4 was compared with that of the turkey eggs collected from the control turkey. As a result, the turkey eggs of the control group were pale yellow, whereas the turkey eggs collected from the turkey fed the aqueous chitosan solution had a dark yellow egg yolk, and the elasticity of egg white and egg yolk was better than that of the control.

Furthermore, the turkey eggs were fried to evaluate sensory taste such as taste, color, and aroma.

The sensory evaluation was performed on five male and five female adults, and the five eggs of the control and the experimental groups were fed with eggs and fried eggs. Five-point comparative scale method (five points, very good; four points, good; three points, moderate) 2 points, bad; 1 point, very bad). The taste, color, and smell of each turkey egg were evaluated twice, and the final scores were summed and averaged. The results are shown in Table 6 below.

Turkey Egg Sensory Evaluation division flavor color smell Control 1.8 2.3 3.2 Experimental Section 4.8 4.8 4.8

As a result of sensory evaluation of the turkey eggs produced by feeding the aqueous chitosan solution, the taste and color were improved and the odor was also significantly improved compared to the control, and in particular, most of the evaluators had more light whites and more yolks. Evaluated.

Example  5: invention Poultry  Manufacture of Used Cotton

Each material was mixed in the ratio as shown in Table 7 below, kneaded by adding an appropriate amount of water, and then molded and dried to prepare a cotton. Poultry meat was produced in Examples 2 to 4 and was finely ground before mixing with the material. In addition, the egg obtained from the poultry of the present invention was used as a flocculant when preparing the noodles of the present invention.

As a result, when eggs obtained from poultry were used as flocculants, the cotton was not molded and broken, but the surfaces of Experimental Zones 1, 6 and 11, which did not use eggs, were easily broken and difficult to use as cotton.

division flour
Poultry meat egg Salt chicken duck Turkey egg Duck eggs Turkey eggs Control 100 parts by weight 0 0 0 0 0 0 3 parts by weight Experiment Zone 1 100 parts by weight 10 parts by weight 0 0 0 0 0 3 parts by weight Experiment Zone 2 100 parts by weight 10 parts by weight 0 0 5 parts by weight 0 0 3 parts by weight Experiment Zone 3 100 parts by weight 50 parts by weight 0 0 10 parts by weight 0 0 4 parts by weight Experiment Zone 4 100 parts by weight 90 parts by weight 0 0 15 parts by weight 0 0 5 parts by weight Experiment Zone 5 100 parts by weight 100 parts by weight 0 0 20 parts by weight 0 0 6 parts by weight Experiment Zone 6 100 parts by weight 0 10 parts by weight 0 0 0 0 3 parts by weight Experiment Zone 7 100 parts by weight 0 10 parts by weight 0 0 5 parts by weight 0 3 parts by weight Experiment Zone 8 100 parts by weight 0 50 parts by weight 0 0 10 parts by weight 0 4 parts by weight Experiment 9 100 parts by weight 0 90 parts by weight 0 0 15 parts by weight 0 5 parts by weight Experimental Zone 10 100 parts by weight 0 100 parts by weight 0 0 20 parts by weight 0 6 parts by weight Experiment Zone 11 100 parts by weight 0 0 10 parts by weight 0 0 0 3 parts by weight Experiment 12 100 parts by weight 0 0 10 parts by weight 0 0 5 parts by weight 3 parts by weight Experiment Zone 13 100 parts by weight 0 0 50 parts by weight 0 0 10 parts by weight 4 parts by weight Experiment Zone 14 100 parts by weight 0 0 90 parts by weight 0 0 15 parts by weight 5 parts by weight Experiment 15 100 parts by weight 0 0 100 parts by weight 0 0 20 parts by weight 6 parts by weight

Experimental Example  7: Sensory evaluation of the present invention

Anchovies and kelp are poured into 30g of 1L of water and then boiled to remove broth to make broth. Separately, boil each of the noodles prepared as in Example 5, roll 300g of the noodles boiled in 500L of the broth, and noodles according to each side. Made sensory evaluation.

In the sensory evaluation, 10 male and 5 female adults were eaten with the noodles cooked as above in the control and experimental areas, and the 5-point comparative scale method (5 points, very good; 4 points, good). ; 3 points, moderate; 2 points, bad; 1 point, very bad), and the average value is obtained by summing the texture, taste, and smell of each noodles twice, and then adding up the final scores. It was. The results are shown in Table 8 below.

Noodle sensory evaluation division Texture flavor smell Control 2.0 2.5 2.4 Experiment Zone 2 3.0 3.2 3.5 Experiment Zone 3 4.5 4.8 4.7 Experiment Zone 4 4.0 4.5 4.2 Experiment Zone 5 2.9 3.7 2.9 Experiment Zone 7 4.0 3.8 3.6 Experiment Zone 8 4.8 4.8 4.7 Experiment 9 4.5 4.2 4.5 Experimental Zone 10 2.6 3.5 3.5 Experiment 12 3.8 3.7 3.5 Experiment Zone 13 4.9 4.7 4.8 Experiment Zone 14 4.4 4.2 4.5 Experiment 15 3.0 3.5 3.1

Table 8 was confirmed that the noodle containing the poultry meat produced by the feeding of the aqueous solution of chitosan of the present invention is improved in texture and taste and smell is significantly improved compared to the control group without the poultry meat, the sensory taste is better, especially flour When the poultry meat and the eggs were mixed with 50 to 90 parts by weight and 10 to 15 parts by weight, respectively, it was remarkably chewy and tastes better, and the odor of the poultry meat was not excessive. However, when 100 parts by weight of poultry meat is mixed, there is a disadvantage that the noodles are easily broken and not chewy when cooked.

The present invention relates to a novel noodle using poultry and eggs obtained from poultry bred using chitosan aqueous solution, and feeds the meat and eggs of the poultry bred as above by breeding the chitosan aqueous solution to poultry. It is a very useful invention in the food industry because it has an excellent effect of providing a new functional noodles with improved texture, taste, and aroma by mixing and kneading and then forming into noodles and drying them.

Claims (1)

10 to 90 parts by weight of poultry meat bred by feeding chitosan solution with drinking water to 100 parts by weight of flour or rice flour, 5 to 15 parts by weight of poultry eggs bred by feeding chitosan solution with drinking water and 3 to 5 weight of salt Noodles containing poultry meat, characterized in that it is prepared by kneading, molding and drying by addition.