KR101406098B1 - Chicken meat pattie comprising brewers grain dietary fiber and the manufacturing method - Google Patents

Abstract

The present invention relates to a chicken patty and a method of manufacturing the same. More particularly, the present invention relates to a chicken patty and a method of manufacturing the same, and more particularly to a chicken patty, And a manufacturing method thereof.
According to the present invention, by adding the dietary fiber produced from pulses, the physicochemical and sensory characteristics of the meat products are improved and the dietary fiber of high quality is produced at a low unit price, There is a useful effect of. In particular, when the poultry is mixed with poultry, mixed with smoke, heated, etc., compared with other poultry species, the quality of the final product is greatly improved when applied to the poultry product having poor processability, which is the property of the poultry corresponding thereto.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a chicken meat patty containing pulpy fiber,

The present invention relates to a chicken patty and a method of manufacturing the same. More particularly, the present invention relates to a chicken patty and a method of manufacturing the same, and more particularly to a chicken patty, And a manufacturing method thereof.

Dietary fiber is defined as an indigestible polysaccharide that is not easily degraded by enzymes in the body and has excellent solubility, viscosity, gel forming ability, water holding capacity, oil adsorption capacity and ability to bind minerals and organic molecules Is known for its functional properties. Due to these excellent functional properties, dietary fiber has been recognized as an excellent functional material in the meat processing industry and widely used.

The useful effect of dietary fiber in the manufacture of meat products is to improve the yield of meat products by the excellent water holding capacity of the dietary fiber. Therefore, dietary fiber can be used as a fat substitute for improving the water holding capacity when producing a low fat meat product in which the fat content is decreased and the sensory characteristics are degraded. Furthermore, due to the decrease of plasma cholesterol and the physiological characteristics that inhibit obesity, cardiovascular disease and diabetes, intake of dietary fiber with meat can reduce the incidence of various adult diseases due to excessive intake of meat products (Biswas, AK , Kumar, V., Bhosle, S., Sahoo, J., and Chatli, MK, 2011, International Journal of Livestock Production, 2 (4), 45-54).

Dietary fiber is present mainly in the shells of fruits, shells and vegetables of cereals, and the dietary fibers currently used in the manufacture of meat products are alginate oligosaccharides, konjac, mannan, carrageenan, Modified cellulose, chitosan, and beta-glucan produced by the chemical reaction of pectin and cellulose present in xanthan gum, apple, mandarin orange, sunflower, sugarcane and the like β-glucan) and the like (Biswas, AK, Kumar, V., Bhosle, S., Sahoo, J. and Chatli, MK, 2011, International Journal of Livestock Production, 2 (4), 45-54). In addition, there are rice bran, rice wine, and rice cake as dietary fiber materials that are effective in economics but utilize the resources of Pusan, which are not utilized efficiently (Choi et al., 2011; Korean Journal of Food Science and Animal Resources, (Biswas, AK, Kumar, V., Bhosle, S., Sahoo, J., and Chatli et al., 2011, Meat Science, 89 (4) , MK, 2011, International Journal of Livestock Production, 2 (4), 45-54). The use of dietary fiber in Busan resources is expected to be a very useful technology because it can create added value and reduce waste generation.

Beer is produced by fermentation process after the juice and filtration process with the main ingredient of barley. Through this series of processes, pulse (beer) is generated. The pulses contain significant amounts of active ingredients such as protein, fat and fiber, and the fibers include dietary fibers such as cellulose, hemicellulose and lignin.

Conventional dietary fiber utilizing the Pusan resources has been used in the production of meat products. The Korean patent No. 10-0905690, which utilizes the byproducts generated in the process of rice paddy rice production (preparation of the rice cake product using the dietary fiber mixture extracted from rice bran And Korean Patent No. 10-1128427 (liver sausage added with a dietary fiber mixture extracted from rice paddies and its production method).

It is an object of the present invention to provide a high quality chicken meat patty made by mixing dietary fiber extracted from pulses, which is a byproduct of mainstream production of barley with starch and sugar removed, into chicken breasts, pork, And to provide processed meat products with improved quality and functionality to consumers who are seeking wellness.

In order to attain the above object, the present invention provides a method for producing a pulsatile fiber extract, comprising 50 to 70% by weight of a chicken breast, 10 to 30% by weight of a pork backfat and 10 to 30% by weight of ice, 1 to 5 parts by weight of a meat patty.

The meat patty is characterized by adding sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil and safflower as a material for the meat patty. The amount of sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil and liquorice is 0.1 to 100 parts by weight based on 100 parts by weight of the mixture of chicken breasts, 0.1 to 0.4 parts by weight, 0.1 to 0.4 parts by weight, 1 to 6 parts by weight, 0.5 to 3 parts by weight, 0.2 to 0.8 parts by weight, 0.1 to 0.4 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 0.1 to 0.8 parts by weight, and 0.1 to 0.8 parts by weight of a water-soluble polymer.

Also, the present invention provides a method for producing a defatted pulp, comprising: (1) washing a pulse to dehydrate, then adding n-hexane and stirring for 20 to 28 hours to prepare a defatted pulse removing fat; (2) drying the defatted pulses produced in the step (1) at 15 to 25 DEG C to remove n-hexane; (3) adding termamyl to the defatted pulses from which the normal hexane has been removed prepared in step (2), boiling at 85 to 95 ° C for 40 to 80 minutes, and then filtering; (4) washing the pulse filtered in step (3) 3 to 7 times with hot water; (5) cooling the pulses washed in step (4) at 15 to 25 DEG C, adding anhydrous ethanol and filtering to produce pulse residue; (6) drying the pulse residue produced in the step (5) and then pulverizing the pulsed residue to produce pulsatile fiber extract; And (7) shaping the meat patty by mixing the pulp fiber extract prepared in the step (6) with ice and crushed chicken breast and pork meat. do.

In step (1), n-hexane is characterized by adding 4 times (v / w) of the pulse.

In the step (7), the meat patty includes 50 to 70% by weight of chicken breast, 10 to 30% by weight of pork and the like, 10 to 30% by weight of ice, 100 parts by weight of the mixture, To 5 parts by weight.

In step (7), the meat patty is characterized by adding sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil and safflower as a raw material. The amount of sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil and liquorice is 0.1 to 100 parts by weight based on 100 parts by weight of the mixture of chicken breasts, 0.1 to 0.4 parts by weight, 0.1 to 0.4 parts by weight, 1 to 6 parts by weight, 0.5 to 3 parts by weight, 0.2 to 0.8 parts by weight, 0.1 to 0.4 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 0.1 to 0.8 parts by weight, and 0.1 to 0.8 parts by weight of a water-soluble polymer.

According to the present invention, by adding the dietary fiber produced from pulses, the physicochemical and sensory characteristics of the meat products are improved and the dietary fiber of high quality is produced at a low unit price, There is a useful effect of. In particular, when the poultry is mixed with poultry, mixed with smoke, heated, etc., compared with other poultry species, the quality of the final product is greatly improved when applied to the poultry product having poor processability, which is the property of the poultry corresponding thereto.

Fig. 1 shows a comparison of heating and weight loss of chicken patty with pulp fiber extract.

Hereinafter, the present invention will be described in detail.

The present invention relates to a composition comprising 50 to 70% by weight of a chicken breast, 10 to 30% by weight of pork and 10 to 30% by weight of ice, 1 to 5 parts by weight of a pulpy fiber extract, Wherein the meat is cooked. In this case, it is preferable that 3 parts by weight of the pulpy fiber extract is contained in 100 parts by weight of the mixture including 60% by weight of chicken breast, 20% by weight of pork and 20% by weight of ice, Effect. Excessive pulsatile fiber supplementation results in decreased flavor and increased outbreak. By adding dietary fiber, it is expected to minimize the oil separation due to the oil absorbing ability as well as the bonding strength with water. In addition, when the content of the pork and the like is increased, the water holding capacity is lowered and oil separation occurs after heating, and when the moisture content is high, it also causes the heating loss.

The meat patty may include, but is not limited to, sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, syrup, sesame oil and flavoring. The amount of sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil and liquorice is 0.1 to 100 parts by weight based on 100 parts by weight of the mixture of chicken breasts, 0.1 to 0.4 parts by weight, 0.1 to 0.4 parts by weight, 1 to 6 parts by weight, 0.5 to 3 parts by weight, 0.2 to 0.8 parts by weight, 0.1 to 0.4 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 0.1 to 0.8 parts by weight, and 0.1 to 0.8 parts by weight of the total amount of the composition.

Also, the present invention provides a method for producing a defatted pulp, comprising: (1) washing a pulse to dehydrate, then adding n-hexane and stirring for 20 to 28 hours to prepare a defatted pulse removing fat; (2) drying the defatted pulses produced in the step (1) at 15 to 25 DEG C to remove n-hexane; (3) adding termamyl to the defatted pulses from which the normal hexane has been removed prepared in step (2), boiling at 85 to 95 ° C for 40 to 80 minutes, and then filtering; (4) washing the pulse filtered in step (3) 3 to 7 times with hot water; (5) cooling the pulses washed in step (4) at 15 to 25 DEG C, adding anhydrous ethanol and filtering to produce pulse residue; (6) drying the pulse residue produced in the step (5) and then pulverizing the pulsed residue to produce pulsatile fiber extract; And (7) shaping the meat patty by mixing the pulp fiber extract prepared in the step (6) with ice and crushed chicken breast and pork meat. do.

In the step (1), 4-fold (v / w) of the pulse rate of normal hexane is added and stirring is preferably performed for 23 to 25 hours. It is preferable to add n-hexane and stir through a stirrer. When the amount of n-hexane is small, the solution becomes too small to stir.

In step (3), an enzyme which is one kind of alpha amylase may be used instead of termamyl. In step (4), hot water of 70 ° C or more is preferable.

In the step (7), the meat patty includes 50 to 70% by weight of chicken breast, 10 to 30% by weight of pork and the like, 10 to 30% by weight of ice, 100 parts by weight of the mixture, To 5 parts by weight. In this case, it is preferable that 3 parts by weight of the pulpy fiber extract is contained in 100 parts by weight of the mixture including 60% by weight of chicken breast, 20% by weight of pork and 20% by weight of ice, Effect.

In step (7), the meat patty may be added with sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil and safflower. The amount of sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil and liquorice is 0.1 to 100 parts by weight based on 100 parts by weight of the mixture of chicken breasts, 0.1 to 0.4 parts by weight, 0.1 to 0.4 parts by weight, 1 to 6 parts by weight, 0.5 to 3 parts by weight, 0.2 to 0.8 parts by weight, 0.1 to 0.4 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 0.1 to 0.8 parts by weight, and 0.1 to 0.8 parts by weight of the total amount of the composition.

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 embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Example 1. Preparation of Pulse Dietary Fiber Extract

Pulse (beer) was supplied from the Hongcheon factory of Hite Jinro Co., Ltd. in cold state after juice. The pulse was washed three times or more with distilled water and dehydrated using a gauze. Then, n-hexane corresponding to 4 times (v / w) of the pulse was added and the fat was removed in the agitator for 24 hours. The defatted pulses from which the fat was removed were dried at a temperature of 20 ° C. to remove n-hexane. Then, 1 L of 0.6% termamyl (type LS, 120 KNU / g, Novo) was added to 200 g of defatted pulses, The reaction was carried out for 1 hour and filtered using gauze. Thereafter, the cells were washed 3 times with hot water corresponding to 4 times (v / w) of the remaining pulse, and the washed pulse was cooled at room temperature of 20 캜. Anhydrous ethanol corresponding to 4 times (v / w) of the cooled pulse was added thereto, followed by filtration and washing with water. Finally, the remaining pulse residue was centrifuged in a hot air drier (Enex-Co-600, Enex, Korea) Dried and then pulverized using a milling machine to produce pulp fiber fiber extract. The extracts were vacuum packed in polyethylene wrapping paper and stored in a refrigerator at 4 ° C.

Example 2. Preparation of chicken patty

Domestic pork meat and pork meat were purchased from nearby butchers 24 hours after slaughter, and were ground into 3 mm plates using a grinder and used as raw meat for meat patties.

The meat patties were prepared using the pulp fiber extract prepared by the above method and the raw meat. Chicken breast (60%), pork meat (20%) and ice (20%) were the same in all treatments. Then, 0 weight part (control), 1 weight part (treatment 1), 2 weight parts (treatment 2) and 3 weight parts (weight) of the pulsatile fiber extract were added to 100 weight parts of the whole of 100 weight parts of mixture of chicken breast, pork, (Treatment 3) and 4 parts (treatment 4). The mixing ratio of the used sub ingredient was 0.1 parts by weight of sodium tri-polyphosphate (0.2 parts by weight), pepper (0.1 parts by weight), soy sauce (3 parts by weight ), Soy protein (1 part by weight), garlic powder (0.4 part by weight), ginger powder (0.2 part by weight), sugar (1.1 parts by weight), onion powder (1.0 part by weight), starch syrup (0.4 part by weight) and liquor (0.4 part by weight) were added in the same manner in the control and all treatments. Then, the mixture was homogeneously mixed for 10 minutes using a mixer, and a patty patty was prepared using a patty forming machine. The prepared chicken patties were stored in a refrigerator at 4 ° C for analysis.

Experimental example. Analysis of chicken patty characteristics

A) pH, color

5 g of the sample was mixed with 20 mL of distilled water and homogenized at 8,000 rpm for 1 minute using Ultra Turrax (Janken and Kunkel, Model No. T25, Germany). The pH was then measured using a glass electrode pH meter (Mettler toledo 340, Switzerland) Respectively.

The surface of the sample was measured by using a chroma meter (CR 210, Minolta, Japan) to determine L * - value indicating lightness, a * - value indicating yellowness, b * - values were measured. For the standard color, a calibration plate with L * - value of 96.53, a * - value of -0.21 and b * - value of +2.36 was used.

As a result, pH was decreased with increasing amount of pulp fiber extracts, and significant difference was observed at 3 or more parts by weight of control ( p <0.05). In the case of color, the addition of pulsatile fiber extracts showed a tendency that the lightness of the meat patty was decreased and the degree of redness was increased. Yellowness was significantly different from control ( P <0.05) at 2 or more parts by weight.

B) Diameter reduction rate, solubility protein solubility

The diameter and the thickness of the sample were measured, and the diameter and thickness were measured by heat treatment.

Solubility protein solubility was determined by adding 30 mL of 3% NaCl aqueous solution to 5 g of chicken patty according to the method of Saffle and Galbreath (1964, Food Technology, 18, 1943-1944), followed by homogenization using a homogenizer. After centrifugation at 3,000 rpm for 15 minutes, the supernatant was taken and the supernatant was applied to the Biuret method (Gornal et al., 1949, Journal of Biological Chemistry, 177, 751-766) at 14,000 rpm for 2 minutes. Respectively.

As a result, the diameter reduction rate of the chicken patty containing the pulp fiber extract tended to decrease with increasing the amount, but no significant difference was recognized ( p > 0.05). The solubility of salt soluble protein was the most important factor affecting the physical and sensory characteristics of the processed food products. The lowest extractability was obtained in the treatments containing 4 parts by weight of pulp fiber extract ( p <0.05).

C) Heat loss

The sample was prepared in a circular shape (weight 100 ± 1 g) and then heated in an electric oven at 170 ° C. so that the center temperature of the patty was 75 ° C. Then, the mixture was cooled at room temperature of 20 ° C for 3 hours, heated, and then weighed. The heating loss was calculated using the following formula.

As a result, as shown in FIG. 1, the control showed the highest weight loss, and the heating loss tended to decrease with increasing amount of pulp fiber extract, but no significant difference was observed between treatment 3 and treatment 4 ( p > 0.05).

D) Measurement of physical properties

The properties of the sample were determined by using a texture analyzer (TA-XT2i, Stable Micro Systems, England) after heating. After cooling, samples were placed parallel to the center of the plate and the hardness (kg), cohesiveness, springiness, gumminess (kg), chewiness Chewing voice, kg). The analysis conditions were maximum load of 2 kg, head speed of 2.0 mm / sec, probe (0.25 spherical probe), distance of 10.0 mm, and force of 5 g.

As a result, the addition of more than 3 parts by weight of Phellinus linteus extract showed significant increase in hardness and gumminess compared to the control ( p <0.05), and the elasticity, cohesiveness and chewiness There was no change with the addition of the pulsatile fiber extracts.

E) Sensory evaluation

The color, flavor, tenderness, juiciness, and off-flavor of the samples treated with each treatment group were composed of 8 panelists aged 25 to 35 years who had experienced sensory evaluation. flavor and overall acceptability were calculated by scoring a score of ten out of ten. In this case, 10 points are the most excellent in color, flavor, year, juiciness, overall palatability, 1 point is the worst quality condition, 10 point is the most unheated and 1 point is the most bad .

As a result, the sensory characteristics were evaluated as the amount of pulp fiber extract increased, suggesting that the addition of pulp fiber extract to white chickens provided similar color to that of heated meat color . The lowest value was obtained in the treatments containing 4 parts by weight of pulpy fiber extract and the strongest odor in treatments 4 in the case of off - flavor. For the overall satisfaction, the highest satisfaction was obtained in the chicken patty containing 2 parts by weight and 3 parts by weight of the pulp fiber extract.

To sum up the above results, it is preferable to add at least 3 parts by weight of pulp fiber extract to improve the yield as compared with the conventional product. However, because of excessive sensory characteristics, excessive addition of pulmonary fiber extracts resulted in decreased flavor and increased generation of off - odor. Therefore, the optimum amount of pulp fiber extract to be added is 3 parts by weight for improving the quality of meat patty.

F) Statistical processing

The results of this experiment were statistically analyzed by ANOVA of SAS (Statistics Analytical System, USA, 2008) package program and the significance ( p <0.05) of the treatment interval was tested by Duncan's multiple range test.

Having described specific portions of the present invention in detail, it will be apparent to those skilled in the art that this specific description is only a preferred embodiment and that the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (8)

delete delete delete (1) washing the pulses to dehydrate, adding n-hexane and stirring for 20 to 28 hours to produce fat-free defatted pulses;
(2) drying the defatted pulses produced in the step (1) at 15 to 25 DEG C to remove n-hexane;
(3) adding termamyl to the defatted pulses from which the normal hexane has been removed prepared in step (2), boiling at 85 to 95 ° C for 40 to 80 minutes, and then filtering;
(4) washing the pulse filtered in step (3) 3 to 7 times with hot water;
(5) cooling the pulses washed in step (4) at 15 to 25 DEG C, adding anhydrous ethanol and filtering to produce pulse residue;
(6) drying the pulse residue prepared in the step (5) and then pulverizing the pulsed residue to prepare pulsatile fiber extract; And
(7) A method for manufacturing a meat patty by mixing the pulpy fiber extract prepared in the step (6) with ice-crushed chicken breast and pork meat.
5. The method of claim 4,
Wherein in step (1), 4-fold (v / w) of the pulse rate of normal hexane is added.
5. The method of claim 4,
In the step (7), the meat patty includes 50 to 70% by weight of chicken breast, 10 to 30% by weight of pork and the like, 10 to 30% by weight of ice, 100 parts by weight of the mixture, &Lt; / RTI &gt; to 5 parts by weight of the composition.
5. The method of claim 4,
In step (7), the meat patty is prepared by adding sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil, Way.
8. The method of claim 7,
The amount of sodium triphosphate, pepper, soy sauce, isolated soybean protein, garlic powder, ginger powder, sugar, onion powder, starch syrup, sesame oil and liquorice is 0.1 to 100 parts by weight based on 100 parts by weight of the mixture of chicken breasts, 0.1 to 0.4 parts by weight, 0.1 to 0.4 parts by weight, 1 to 6 parts by weight, 0.5 to 3 parts by weight, 0.2 to 0.8 parts by weight, 0.1 to 0.4 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 0.1 to 0.8 parts by weight, and 0.1 to 0.8 parts by weight of at least one compound selected from the group consisting of:

Images