KR102514519B1 - A quality improvement method of spent fowl meat and spent fowl meat produced by the same - Google Patents

Abstract

The present invention relates to a method for improving the quality of laying chicken and the laying chicken prepared thereby, and includes the step of treating the laying chicken with a high voltage pulse electric field and superheated steam, thereby improving the tough texture peculiar to laying chicken and reducing hardness. there is.

Description

A quality improvement method of spent fowl meat and spent fowl meat produced by the same}

The present invention relates to a method for improving the quality of laying chicken, which can improve the tough texture of laying chicken and reduce the hardness, and laying chicken prepared according to the method.

Chicken breeds are largely divided into broiler chickens that produce chicken (chicken) and poorly soluble chickens for egg production. Since egg production is the most important indicator of egg production, it is common to cull hens that are bred for the purpose of egg production.

It refers to a state in which the economic value of these chickens is so low that they are called laying chickens in Korea and spent (laying) hen in English.

In general, laying chicken, which refers to laying hens over 75 weeks of age, is pointed out as a problem in poultry breeding prices in that it not only loses economic feasibility due to high feed efficiency compared to egg production, but also costs money when discarded. The economic feasibility of laying chicken has a very close relationship with the price of eggs, so when egg prices are high, the number of laying eggs is reduced. The increase in quantity may have a negative impact on the general broiler market.

Attempts to foodize the egg-laying chicken have been attempted for a long time, but due to the rough and tough texture unique to the egg-laying chicken, it is not welcomed as a general food as well as meat processed raw meat such as sausage.

Since spawning chickens form a very low price compared to conventional broilers, it can be predicted that their use as raw meat for meat processing will be active. Since it has a negative effect on the texture of meat, it has low value as raw meat from the point of view of the meat processing industry, which must maintain a certain quantity and quality.

Recently, laying eggs have been exported from Korea to Southeast Asia, including Vietnam, and this is considered possible due to national characteristics that prefer a tougher texture and relatively low export prices. However, since exports are greatly affected by not only the domestic environment such as disease, but also the atmosphere in the importing country (consumption plummeted after a local newspaper article that 'abandoned chickens are being exported from Korea'), active and fundamental measures for consumption are not sufficient.

If you can understand the unique processing aptitude of laying chicken and find a way to use it as food based on this, you can not only manufacture high value-added food using domestic protein resources that are undervalued, but also have a stable supply and demand control function. As a result, it will be able to bring about desirable results for laying poultry farmers and food companies.

Therefore, a new processing method is required to improve the tough texture unique to laying chicken and lower the hardness to obtain laying chicken having soft meat quality.

Korean Registered Patent No. 0351503 Republic of Korea Patent No. 1147320 Republic of Korea Patent No. 0828667

An object of the present invention is to provide a method for improving the quality of laying chicken that can improve the tough texture peculiar to laying chicken and reduce the hardness.

In addition, another object of the present invention is to provide laying chicken prepared according to the above method.

The method for improving laying chicken quality of the present invention for achieving the above object may include treating laying chicken with a high voltage pulsed electric field and superheated steam.

When the high voltage pulse electric field and the superheated steam treatment are performed together, the high voltage pulse electric field or the superheated steam may be performed first.

The high voltage pulse electric field may be performed with an electric field of 1 to 5 kV/cm.

The high voltage pulse electric field may be performed with a frequency of 1 to 100 Hz, energy of 3 to 20 kJ, and number of pulses of 100 to 3000.

The high voltage pulse electric field may be performed for 1 to 30 seconds.

The treatment with superheated steam may be performed in a super-rapid superheated steam system (SHS).

The temperature of the superheated steam is 200 to 500 ℃, the treatment time may be 4 to 10 minutes.

After treating the laying chicken with a high voltage pulse electric field and superheated steam, a step of treating the laying chicken treated with the high voltage pulse electric field and superheated steam with a microbial enzyme or bromelain may be added.

The microbial enzyme or bromelain may be added in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of laying chicken.

The laying chicken treated with the voltage pulsed electric field and superheated steam, and the microbial enzyme or bromelain may be mixed and left at -5 to 1 ° C. for 10 to 20 hours.

The microbial enzyme is a microbial-derived proteolytic enzyme, preferably Aspergillus oryzae ( Aspergillus oryzae ) derived proteolytic enzymes.

Laying chicken treated with the microbial enzyme or bromelain may be heated at 80 to 120 ° C. for 10 to 25 minutes.

After treating the laying chicken with the microbial enzyme or bromelain, a step of treating the laying chicken treated with the microbial enzyme or bromelain with phosphate may be added.

The phosphate may be phosphate at a concentration of 0.3 to 1.5%.

The phosphate may be added in an amount of 400 to 700 parts by weight based on 100 parts by weight of the laying chicken treated with the microbial enzyme or bromelain.

The laying chicken treated with the phosphate may be filtered, centrifuged, washed, and then the precipitate may be lyophilized.

The laying chicken may be at least one selected from the group consisting of breast meat, leg meat, and wing meat of laying chicken.

In addition, the laying chicken of the present invention may be prepared according to the above method.

The quality-improved spawning chicken of the present invention has reduced hardness and improved texture, and as the tough texture unique to spawning chicken is improved, the meat quality becomes softer, so it can be used in various foods using chicken.

In addition, the laying chicken with improved quality of the present invention has excellent solids content and yield, as well as high protein content per 100 g.

Figure 1a is an SDS-PAGE of untreated laying chicken.
Figure 1b is an SDS-PAGE of laying chickens prepared according to Example 1 of the present invention.

The present invention relates to a method for improving the quality of laying chicken, which can improve the tough texture and reduce the hardness of laying chicken, and the laying chicken prepared according to the method.

The laying chicken is a laying chicken (chicken raised for the purpose of egg production) of 75 weeks of age or older, and the texture is tough and rough.

Hereinafter, the present invention will be described in detail.

The method for improving the quality of laying chickens of the present invention includes (A) treating laying chickens with a high voltage pulsed electric field and superheated steam. In addition, after the step (A), (B) treating the laying chicken treated with the high voltage pulse electric field and superheated steam with a microbial enzyme or bromelain, and (C) treating with the microbial enzyme or bromelain A step of treating the laid laying chicken with phosphate may be added.

First, in the step (A), laying chicken is treated with a high voltage pulsed electric field and superheated steam.

In order to reduce the hardness of the laying chicken, improve the texture, and reduce the heating loss, the laying chicken is treated with a high-voltage pulsed electric field and superheated steam. Specifically, the laying chicken may be treated with a high-voltage pulsed electric field and then treated with superheated steam, or treated with superheated steam and then treated with a high-voltage pulsed electric field. desirable. If only one of the high voltage pulsed electric field and the superheated steam is processed, all of the above effects cannot be satisfied.

High-voltage pulsed electric field technology (PEF) is a non-heating treatment technology that selectively disrupts cell membranes at the moment when the cell membrane potential difference generated by processing a sample with a high voltage of 1 to 87 kV/cm in microsecond (us) units exceeds 1 V. .

The conditions for the high-voltage pulse electric field used in the present invention include an electric field of 1 to 5 kV/cm, preferably 1.5 to 1.8 kV/cm; a frequency of 1 to 100 Hz, preferably 50 to 100 Hz; energy of 3 to 20 kJ, preferably 5 to 15 kJ; for 1 to 30 seconds, preferably 10 to 15 seconds. At this time, the number of pulses is 100 to 3000, preferably 500 to 2000.

When the electric field is less than the lower limit during the high voltage pulsed electric field treatment, the solids content is lowered and the hardness and texture may not be improved.

In addition, when the frequency, processing time, and number of pulses are out of the above ranges during the high-voltage pulsed electric field treatment, hardness and texture may not be improved and heating loss may not be reduced.

In addition, when the energy is less than the lower limit during the high voltage pulsed electric field treatment, hardness and texture may not be improved, and when it exceeds the upper limit, the physical properties of the laying chicken may be changed.

In addition, the treatment time with the superheated steam is 4 to 10 minutes, preferably 5 to 8 minutes; The temperature of the superheated steam is 200 to 500 °C, preferably 300 to 350 °C. Specifically, when the treatment time is 8 minutes, the front side of the laying chicken is treated for 4 minutes, left for 30 to 60 seconds, and then the back side is treated for 4 minutes. In addition, in order to spray superheated steam at the above temperature, the oven temperature of the super-rapid superheated steam system (SHS) is 200 to 400 ° C, preferably 250 to 300 ° C.

If the treatment time with superheated steam is less than the lower limit, the hardness and texture may not be improved, and if it exceeds the upper limit, the texture cannot be felt. In addition, if the superheated steam treatment is divided into two times and left in the middle during the treatment, the heating loss may be slightly lowered.

In addition, when the temperature of the superheated steam and the oven temperature of the ultra-rapid superheated steam system (SHS) are less than the lower limit, the hardness and texture may not be improved. .

The laying chicken is not particularly limited as long as it can be obtained from laying chickens aged 75 weeks or older, but preferably at least one selected from the group consisting of breast, leg and wing meat of laying chicken.

Next, in the step (B), the laying chicken treated with the high voltage pulsed electric field and superheated steam is treated with a microbial enzyme or bromelain.

The microbial enzyme or bromelain can increase the yield and solid content of laying chicken treated with high voltage pulse electric field and superheated steam and degrade high molecular weight protein.

The microbial enzyme is a microbial-derived proteolytic enzyme, preferably Aspergillus oryzae ( Aspergillus oryzae ), more preferably a mixture of aspartic protease, metalloprotease, serine protease and carboxypeptidase. These mixtures are commercially known as Aspergillus oryzae Protease, taka diastase, sumyzyme LP, veron p, panazyme, prozyme, biozyme A and sanzyme It is used, and in the present invention, it is preferable to use prozyme as a microbial enzyme.

In addition, the bromelain is a protease contained in pineapple, and in the present invention, it is preferable to use a microbial enzyme as an enzyme.

The microbial enzyme or bromelain is added in an amount of 0.1 to 5 parts by weight, preferably 0.5 to 1.0 parts by weight, based on 100 parts by weight of laying chicken. If the content of microbial enzyme or bromelain is less than the lower limit, the yield and solid content are not improved and high molecular weight proteins cannot be degraded, and if the content is greater than the upper limit, the yield and solid content are reduced and texture may be lost. there is.

In addition, laying chicken treated with a voltage pulse electric field and superheated steam and microbial enzyme or bromelain are mixed for 10 to 20 hours, preferably 15 to 1 ° C, preferably -3 to -1 ° C Leave for 17 hours.

If the leaving temperature is less than the lower limit, the laying chicken may not be treated with the enzyme, and if it exceeds the upper limit, the yield and solid content may decrease, the texture may be lost, and the functionality may decrease.

In addition, when the standing time is less than the lower limit, the yield and solid content may decrease and the high molecular weight protein may not be decomposed, and when the time exceeds the upper limit, the yield and solid content may significantly decrease.

After filtering the laying chicken treated with the microbial enzyme or bromelain, the enzyme is inactivated by heating at 80 to 120 ° C. for 10 to 25 minutes, and then freeze-dried. When the temperature and time during heating are out of the above range, the enzyme is not inactivated, and the yield and solid content may be rapidly reduced when treated with phosphate afterwards, and texture may be lost.

Next, in step (C), the laying chicken treated with microbial enzyme or bromelain is treated with phosphate.

By treating the laying chicken treated with the microbial enzyme or bromelain with phosphate, salt-soluble protein (myofibrillar protein) is removed and the yield and protein content per gram are increased.

The phosphate is preferably used in a concentration of 0.3 to 1.5%, preferably 0.5 to 1.0%, in order to have a high yield and a high protein content per g.

The phosphate is added in an amount of 400 to 700 parts by weight, preferably 500 to 600 parts by weight, based on 100 parts by weight of the laying chicken treated with the microbial enzyme or bromelain. When the content of phosphate is less than the lower limit, salt-soluble protein may not be extracted, and when the content exceeds the upper limit, the functionality may decrease.

Laying chickens treated with the phosphate are filtered, centrifuged, washed, and the precipitate is lyophilized to obtain laying chickens with improved quality.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

<Production Example>

manufacturing example One. PEF 0.1 kV/cm + SHS 350℃

100 g of breast meat of laying chicken was placed in a batch processing vessel containing water in a high-voltage pulse electric field processor (Siemens, SIMATIC PA), and an electric field of 0.1 kV/cm, a frequency of 100 Hz, an energy of 10 kJ, a number of pulses of 1200, After processing for 10 seconds with a pulse width of 20 us and an out voltage of 55%, immediately immersed in water, and then 8 minutes (4 After a minute treatment, it was allowed to stand for 30 seconds, then turned over and treated for 4 minutes). At this time, the oven temperature of the super-rapid superheated steam system (SHS) is 300 ° C, and the superheated steam temperature is 350 ° C.

manufacturing example 2. PEF 1.5 kV/cm + SHS 350℃

The treatment was carried out in the same manner as in Preparation Example 1, but with an electric field of 1.5 kV/cm.

manufacturing example 3. PEF 5 kV/cm + SHS 350℃

The treatment was carried out in the same manner as in Preparation Example 1, but with an electric field of 5 kV/cm.

manufacturing example 4. PEF 10 kV/cm + SHS 350℃

The treatment was carried out in the same manner as in Preparation Example 1, but with an electric field of 10 kV/cm.

manufacturing example 5. PEF 1.5 kV/cm + SHS 100℃

It was carried out in the same manner as in Preparation Example 1, but the temperature of the superheated steam was set to 100 ° C.

manufacturing example 6. PEF 1.5 kV/cm + SHS 500℃

It was carried out in the same manner as in Preparation Example 1, but the temperature of the superheated steam was set to 500 ° C.

manufacturing example 7. PEF 1.5 kV/cm + SHS 800℃

It was carried out in the same manner as in Preparation Example 1, but the temperature of the superheated steam was set to 800 ° C.

<Test Example_1>

Test Example 1. Texture measurement

After cutting the sample prepared according to the preparation example into a size of 2.0 x 2.0 x 1.0 cm 3 regularly, hardness, springiness, and cohesiveness were measured using a texture analyzer (TA-XT2i, stable micro system. UK). ), gumminess, and chewiness were measured.

-Measurement condition of texture analyzer-

Pre-test speed : 1.0 mm/s

Test speed: 1.0 mm/s

Post test speed: 1.0 mm/s

Trigger: 10g

Probe: 30 mm diameter

Sample compressed: 70%

division Hardness (kg) elasticity cohesiveness Sword Saint chewability Preparation Example 1 19.46±0.28 1.13±0.04 0.35±0.48 10.49±0.81 9.67±0.47 Preparation Example 2 10.73±0.40 0.74±0.09 0.62±0.07 6.64±0.96 4.96±0.69 Preparation Example 3 12.59±0.57 0.76±0.07 0.55±0.04 7.61±1.00 5.38±0.35 Production Example 4 18.69±0.36 1.29±0.18 0.29±0.49 11.51±0.54 10.46±0.72 Preparation Example 5 17.12±0.39 1.05±0.06 0.31±0.11 5.98±0.54 3.42±0.21 Preparation Example 6 12.67±1.53 0.76±0.14 0.58±0.20 7.45±0.31 5.07±0.64 Preparation Example 7 24.99±1.87 2.62±0.15 0.34±0.18 14.27±0.62 13.74±0.50

As shown in Table 1 above, it was confirmed that the texture of the egg-laying chicken breast prepared according to Preparation Examples 2, 3 and 6 was superior to that of Preparation Examples 1, 4, 5 and 7 as a whole.

test example 2. Measurement of heating loss

The sample prepared according to Preparation Example was heated to a core temperature of 75 ° C. for 30 minutes, allowed to cool, and then the weight lost before and after heating was measured. The heating loss was calculated as a reduction ratio with respect to the weight of the raw meat before heating according to the following [Equation 1].

[Equation 1]

Heat loss (%) = (weight before heating - weight after heating) / weight before heating x 100

division Preparation Example 1 Preparation Example 2 Preparation Example 3 Production Example 4 Preparation Example 5 Preparation Example 6 Preparation Example 7 heating loss
(%) 49.2 32.4 34.1 50.4 40.8 35.3 48.6

As shown in Table 2 above, it was confirmed that the heating loss of the egg-laying chicken breast prepared according to Preparation Examples 2, 3 and 6 was lower than that of Preparation Examples 1, 4, 5 and 7, and Preparation Examples 2, 3 and 6 It was confirmed that the heating loss of was similar to the heating loss when broiler meat was treated in the same way.

The broiler means a laying hen less than 75 weeks old, and the heating loss of the broiler is significantly lower than that of the laying chicken (old chicken). Therefore, it can be seen that when treated according to Preparation Examples 2, 3 and 6, spawning chickens also show excellent heating loss similar to that of broiler chickens.

Preparation Examples 2, 3 and 6 are excellent treatments with improved texture and lower heating loss than other treatments, and in particular, Preparation Example 2 is more excellent than Preparation Examples 3 and 6. Examples were carried out.

<Examples and Comparative Examples>

Example One. PEF 1.5 kV/cm + SHS 350℃

Breast meat of laying chicken was prepared in the same manner as in Preparation Example 2.

Example 2. SHS 350℃+ PEF 1.5 kV/cm

It was carried out in the same manner as in Example 1, but after SHS treatment, PEF was treated to prepare laying chicken breast.

Example 3. Prozyme process

Carried out in the same manner as in Example 1, but after mixing 100 parts by weight of egg-laying chicken breast treated with a high-voltage pulse electric field treatment device and an ultra-rapid superheated steam device and 200 parts by weight of water, 0.5 part by weight of Prozyme (Prozyme 2000P) was added - After reacting at 3 ° C. for 16 hours, the filtered solids were heated at 95 ° C. for 15 minutes and lyophilized to prepare chicken breast meat treated with enzymes.

Example 4. bromelain process

It was carried out in the same manner as in Example 3, but instead of prozyme, bromelain (Bromelain 1,200 GDU) was treated to prepare chicken breast meat treated with enzymes.

Example 5. Phosphating

The same procedure as in Example 3 was performed, but after mixing 100 parts by weight of prozyme-treated chicken breast and 200 parts by weight of distilled water, 500 parts by weight of phosphate at a concentration of 1.0% was added, homogenized for 10 minutes, filtered, and 5000 xg After centrifugation for 20 minutes, washed with distilled water 5 times, and then freeze-dried to prepare phosphate-treated chicken breast meat.

comparative example One. SHS skip

It was carried out in the same manner as in Example 1, but only PEF was treated to prepare breast meat of laying chicken.

comparative example 2. PEF skip

It was carried out in the same manner as in Example 1, but only SHS was treated to prepare egg-laying chicken breast.

comparative example 3. PEF 1.5 kV/cm + steam

It was carried out in the same manner as in Example 1, but instead of heating with SHS, it was treated at 121 ° C. using a high-pressure steam sterilizer to prepare breast meat of laying chicken.

comparative example 4. Alkaraise enzyme treatment

It was carried out in the same manner as in Example 3, but treated with alcalase instead of prozyme to prepare chicken breast meat treated with enzymes.

< test example _2>

As a control, 50-week-old laying hens were used.

test example 3. Texture measurement

Hardness, springiness, cohesiveness, gumminess, chewiness ( chewiness) was measured.

division Hardness (kg) elasticity cohesiveness Sword Saint chewability control 7.89±0.57 0.68±0.07 0.45±0.03 4.03±0.21 3.38±0.22 Example 1 10.73±0.40 0.74±0.09 0.62±0.07 6.64±0.96 4.96±0.69 Example 2 13.51±0.26 0.75±0.06 0.50±0.05 7.82±0.81 5.78±0.55 Example 3 9.11±0.26 0.74±0.05 0.65±0.08 5.01±0.63 4.11±0.58 Example 4 10.06±0.78 0.75±0.05 0.63±0.04 6.42±0.74 4.64±0.61 Example 5 9.05±0.32 0.74±0.03 0.64±0.07 5.07±0.57 4.05±0.47 Comparative Example 1 13.74±0.88 0.74±0.05 0.58±0.02 7.87±0.45 5.84±0.64 Comparative Example 2 13.87±0.85 0.76±0.06 0.59±0.03 7.86±0.65 6.61±0.76 Comparative Example 3 14.08±0.65 0.76±0.06 0.57±0.04 7.97±0.54 6.87±0.76 Comparative Example 4 10.63±0.49 0.75±0.01 0.63±0.04 6.60±0.88 4.91±0.78

As shown in Table 3 above, it was confirmed that the texture of the laying chicken prepared according to Examples 1 to 5 of the present invention was superior to that of Comparative Examples 1 to 4. In particular, it was confirmed that the egg laying hardness, gumminess and chewiness of Examples 1 to 5 were reduced to improve the quality.

test example 4. Measurement of heating loss

The heating loss was measured by testing in the same manner as in Test Example 2 using chicken breast of laying chicken prepared according to Examples and Comparative Examples.

division control Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 heating loss
(%) 29.1 32.4 34.8 29.1 30.6 27.4 45.9 36.5 40.8 32.3

As shown in Table 4 above, it was confirmed that the heating loss of the laying chicken prepared according to Examples 1 to 5 of the present invention was superior to that of Comparative Examples 1 to 4. In particular, it was confirmed that Example 3 treated with enzyme and Example 5 treated with phosphate in Example 3 gradually lowered the heating loss compared to Example 1.

In Examples 3 and 5, it was confirmed that the quality was improved enough to show a heating loss similar to that of the control.

Test Example 5. Measurement of solid content and yield

5-1. Solid content (Brix): In order to measure Brix, which represents the amount of solute contained in an aqueous solution as a weight ratio, the solid content was measured using a sugar meter (N1, ATAGO, Japan).

5-2. Yield (%): The yield was expressed as a percentage of the weight after lyophilization compared to the weight before drying using the following [Equation 1].

[Equation 1]

Yield (%) = (weight after drying / weight before drying) x 100

division control Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 solids content
(Brix) 11.0 10.2 9.9 11.2 9.0 10.4 8.4 8.6 9.3 3.5 transference number
(%) 35.4 23.1 21.4 30.5 28.4 28.3 19.8 21.8 22.3 12.4

As shown in Table 5 above, it was confirmed that the solid content and yield of the egg-laying chicken prepared according to Examples 1 to 5 of the present invention were superior to those of Comparative Examples 1 to 4. In particular, Example 3 treated with the enzyme confirmed that the solid content and yield were further improved compared to Example 1.

In Example 3, it was confirmed that the quality was improved enough to show a heating loss similar to that of the control.

test example 6. Determination of protein content

Protein content (mg/g) (BCA method): For the purpose of determining the degree of protein degradation by enzyme treatment, it is a method of quantifying the protein content through the measurement of peptide bonds constituting the protein. Bicinchoninic acid (BCA) protein assay kit ( Sigma Chemical Co., USA), and BSA (bovine serum albumin) was used as a standard solution.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 protein content
(mg/g) 34.13±1.26 30.56±0.94 22.55±0.51 28.55±1.02 110.26±0.20 24.51±1.02 25.17±1.28 28.11±0.86 16.01±1.07

As shown in Table 6 above, it was confirmed that the protein content of the laying chicken prepared according to Examples 1 to 5 of the present invention was superior to that of Comparative Examples 1 to 4. In particular, Example 5 treated with ginseng salt confirmed that the protein content was significantly high. This is because the salt-soluble protein is removed due to phosphate, so the protein content per g is increased.

Test Example 7. Electrophoresis pattern (SDS-PAGE electrophoresis)

SDS-PAGE was used by partially modifying the method of Laemmli (1970). Using Prosi prestained protein marker (GenDEPOT, USA), 5% stacking gel and 12% separating gel were made and used. Samples were mixed 1:1 with 2X sample buffer after quantification of protein content, and then at 95 ° C for 5 minutes. Heat treatment was used. Electrophoresis was performed at 100 V using an electrophoresis device (page Run, AE-6531, ATTO, Japan), and gel staining solution (0.25% Coomassie brilliant blue R-250, 5% methanol and 7.5% acetic acid) was used. and protein bands separated by destaining with 7.5% acetic acid and 25% methanol.

1 is an SDS-PAGE of laying chicken prepared according to Example 1 of the present invention. As controls, untreated broiler chicken and egg laying chicken, enzyme-treated broiler chicken and egg-laying chicken, enzyme-treated broiler chicken and egg-laying chicken for 8 hours, and enzyme-treated broiler chicken for 16 hours were used.

As shown in FIG. 1, in Example 1, it was confirmed that all high molecular proteins with a size of 30 to 170 kDa were degraded compared to the untreated laying chicken of FIG. 1a (FIG. 1b). As a result, it can be seen that the tough laying chicken has become soft.

On the other hand, in the other control groups, it was confirmed that high molecular proteins and low molecular weight proteins coexisted because all of the high molecular proteins were not degraded.

test example 8. Sensory test

The sensory test was performed by 15 expert panelists with 3 or more years of experience in sensory testing in the food-related field for chicken breasts of egg-laying chicken prepared according to Examples and Comparative Examples. 9-point scale method (closer to 9 points as the degree increases) It was measured, and it is shown in [Table 7] below.

-Appearance, color, flavor, texture, and overall acceptability: 1 point = very bad, 9 points = very good.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Exterior 7.8 7.7 8.1 7.4 8.1 7.0 7.8 6.7 5.0 color 7.7 7.4 8.0 7.1 8.0 6.7 7.7 6.2 4.2 flavor 6.8 5.1 7.3 6.3 7.1 4.7 6.2 4.8 4.0 texture 6.0 5.6 7.0 6.3 7.4 3.8 5.3 4.5 3.1 Comprehensive Symbol 6.3 6.0 7.1 6.4 7.6 4.3 5.7 4.8 3.7

As shown in Table 7 above, it was confirmed that the egg-laying chicken prepared according to Examples 1 to 5 of the present invention was superior in appearance, color, flavor, texture, and overall preference compared to the egg-laying chicken of Comparative Examples 1 to 4. In particular, the laying chickens of Examples 3 and 5 are superior in appearance, color, flavor, texture, and overall taste compared to other treatments.

Claims (18)

Treating laying chickens with a high-voltage pulsed electric field of 1.5 to 5 kV/cm and then treating them with superheated steam at 350 to 500 ° C;
Treating the laying chicken treated with the superheated steam with a microbial enzyme or bromelain; and
A method for improving the quality of laying chicken, comprising the step of treating the laying chicken treated with the microbial enzyme or bromelain with phosphate. delete delete The method of claim 1, wherein the high voltage pulse electric field is performed with a frequency of 1 to 100 Hz, energy of 3 to 20 kJ, and pulse number of 100 to 3000. The method of claim 1, wherein the high voltage pulse electric field is performed for 1 to 30 seconds. The method of claim 1, wherein the treatment with superheated steam is performed in a super-rapid superheated steam system (SHS). The method of claim 6, wherein the treatment time of the superheated steam is 4 to 10 minutes. delete The method of claim 1, wherein the microbial enzyme or bromelain is added in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of laying chicken. The quality of spawning chicken according to claim 1, characterized in that the laying chicken treated with the high voltage pulsed electric field and superheated steam and the microbial enzyme or bromelain are mixed and left at -5 to 1 ° C for 10 to 20 hours improvement method. The method of claim 1, wherein the microbial enzyme is a proteolytic enzyme derived from Aspergillus oryzae . The method of claim 1, wherein the laying chicken treated with the microbial enzyme or bromelain is heated at 80 to 120 ° C. for 10 to 25 minutes. delete The method of claim 1, wherein the phosphate is phosphate at a concentration of 0.3 to 1.5%. The method of claim 14, wherein the phosphate at a concentration of 0.3 to 1.5% is added in an amount of 400 to 700 parts by weight based on 100 parts by weight of the chicken meat treated with the microbial enzyme or bromelain. The method for improving the quality of laying chicken according to claim 1, characterized in that the laying chicken treated with phosphate is filtered, centrifuged, washed, and then the precipitate is lyophilized. The method of claim 1, wherein the laying chicken is at least one selected from the group consisting of breast meat, leg meat, and wing meat of laying chicken. Laying chicken prepared according to the method of any one of claims 1, 4 to 7, 9 to 12 and 14 to 17.

Images