KR20110100942A - Method for preparing chicken reconstituted ham using tumbling method and chicken reconstituted ham prepared by the above method - Google Patents

Abstract

The present invention relates to a method for producing chicken reconstituted ham using a tumbling method, and more particularly, (1) grinding the bone chicken meat; (2) adding salt and phosphate to the ground meat; (3) pulverizing the ground meat to which the salt and phosphate were added to a tumbler; (4) filling the casing; And (5) relates to a method for producing chicken reconstituted ham consisting of a process of cooling and cooling after heating and heated chicken reconstituted ham prepared according to the above method.
The reconstituted ham according to the present invention improves the extractability of salt-soluble proteins, thereby improving the binding force between the crushed chicken particles, thereby making it possible to manufacture high-quality products having excellent texture.

Description

MANUFACTURING METHOD OF RESTRUCTURED CHICKEN HAM USING TUMBLING TECHNOLOGY AND RESTRUCTURED CHICKEN HAM BY THAT METHOD}

The present invention relates to a method for producing chicken reconstituted ham using a tumbling method, and more particularly, (1) grinding the bone chicken meat; (2) adding salt and phosphate to the ground meat; (3) pulverizing the ground meat to which the salt and phosphate were added to a tumbler; (4) filling the casing; And (5) relates to a method for producing chicken reconstituted ham consisting of a process of cooling and cooling after heating and heated chicken reconstituted ham prepared according to the above method.

Ham is one of the representative meat products. It is a processed food with unique flavor and preservation that is made by steaming or heat-processing after maintaining the shape of the meat without grinding the meat. Ham was originally referred to as pork hind meat, and its processed product was also called ham. Its own ham, boneless ham, loin ham, shoulder ham, tenderloin ham, and picnic ham are mixed processed meats of other livestock other than pork. Mixed press ham, which is a mixture of a press ham and fish meat, is also regarded as ham. Poultry meats such as chicken and turkey have small meat chunks, but have a relatively good binding power, and thus can be used as a raw material for press ham, and their preference is gradually increasing due to the low-fat, low-calorie image of pork.

Accordingly, the chicken has been used in the past only limited to white chicken, samgyetang and steamed steamed chicken, but recently used as a raw material such as sausage or press ham has been commercialized chicken sausage. These poultry products have higher nutritional properties, such as low fat, low calorie, low cholesterol, high protein, etc., compared to other meat products. However, the raw material of the chicken is easily discolored, so it is important to rapidly freeze during processing, unlike the red meat, if the temperature is high immediately after slaughtering, the meat may become tough due to high temperature shortening phenomenon, so the carcass can be rapidly cooled as soon as possible after the slaughter. It is good to keep the year. In addition, when used as a raw material of restructured meat products, muscle fibers are more delicate and softer than red meat, so protein can be extracted very easily, and the quality of the product is improved by processing such as massage or tumbling used in mixing. It can increase.

Particulate meat products, such as ham and restructured meat products, utilize a variety of dye-promoting methods when processed to extract salt-soluble proteins in the meat needed to enhance binding. In particular, recently, a dye solution injector for injecting salt solution into the body by a mechanical method has been utilized, and ham injected with salt solution has been subjected to massage or tumbling to promote salting effect. Not only can this be enhanced, but the dyeing time can be reduced by promoting the dyeing effect. In particular, the tumbling process is mainly used to promote dyeing of pork ham or salted poultry in the West, and has effects such as yield improvement, water retention and year increase, uniform product production, and shortening of dyeing time. When carried out in a state, the binding force is further increased. Tumbling is usually carried out in refrigerated conditions below 4 ° C, so extraction of soluble proteins is better.

Looking at the prior art ham, a method for producing a pork sirloin ham using a vegetable natural softener-containing dye (Korean Patent No. 10-0430078), or a method for extending the shelf life of ham or sausage using a spice extract is disclosed (Domestic Patent No. 10-0102235). In addition, the prior art reconstructed meat manufacturing processing technology to date relates to a method for producing a tteokgalbi with chicken as a main material (Korean Patent No. 10-0106569), a method for the production of restructured meat (teokgalbi) using pork and pork hind legs Techniques have also been proposed (Korean Patent Nos. 10-0041238 and 10-0041239). Techniques related to ham using chicken are various, such as manufacturing chicken breast low fat ham (Domestic Patent No. 10-0370625), or preparing ham containing ginseng and chicken breast (Domestic Patent No. 10-0085733). Although they are being studied, they are different from the present invention in that they use a fleshed meat that is not ground chicken, so it is difficult to expect the same effect.

In addition, there is no disclosure or teaching regarding the method using the tumbling method of the present invention as a method of pulverizing meat and immersing it in a dyeing solution for a long time.

Therefore, the main object of the present invention is to add salt and phosphate to chicken breast ground meat, and to shorten the salting period by performing tumbling to fill the casing and then to improve the binding force by the process of heating and cooling to high quality chicken with excellent texture It is an object to provide a method for producing reconstituted ham.

In addition, an object of the present invention is to provide a chicken reconstructed ham using a tumbling method prepared by the manufacturing method.

In order to achieve the above object, the present invention (1) grinding the bone chicken meat; (2) adding salt and phosphate to the ground meat; (3) pulverizing the ground meat to which the salt and phosphate were added to a tumbler; (4) filling the casing; And (5) provides a method for producing chicken reconstituted ham using a tumbling method comprising the step of cooling and cooling after heating and chicken reconstituted ham prepared according to the above method.

According to the present invention as described above, not only shorten the dyeing period, but also can be produced directly, it is possible to effectively utilize in the operation of the meat factory by reducing the refrigerator compartment space and cold equipment.

In addition, the reconstituted ham according to the present invention can be produced in a high-quality product excellent in texture by improving the binding force between the crushed chicken particles to increase the extractability of the salt-soluble protein.

Hereinafter, the present invention will be described in detail.

The present invention (1) grinding the bone chicken meat; (2) adding salt and phosphate to the ground meat; (3) pulverizing the ground meat to which the salt and phosphate were added to a tumbler; (4) filling the casing; And (5) provides a method for producing chicken reconstituted ham using a tumbling method comprising the process of cooling and cooling after heating.

In the present invention, the chicken breast meat boned in step (1) is crushed into a 13mm plate using a grinder, and then chopped using a grinder.

In addition, the salt and phosphate in the process (2) is preferably mixed in the range of 1 to 2 parts by weight and 0.1 to 0.3 parts by weight based on 100 parts by weight of chicken breast meat.

In addition, the ground meat added with salt and phosphate in the step (3) is preferably put in a tumbler and tumbling in a vacuum for 10 to 60 minutes under conditions of 0 ~ -3 ℃.

In addition, the chicken reconstituted ham after the tumbling process is filled in the casing in the step (4) at this time, the casing is preferably selected and filled in the casing required for various hams, the size and shape of the ham depending on the type As it is determined, both natural and artificial casings can be used, depending on the needs of the consumer.

Finally, in the process (5), it is preferable to heat 1 minute to 10 minutes at 60-70 ° C. and heat 60 minutes at 60-70 ° C., and then to cool at room temperature for 30 minutes.

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

In addition, the present invention provides a chicken reconstructed ham using a tumbling method prepared by the manufacturing method.

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. Preparation of Chicken Reconstituted Ham

In the present invention, the bone and skin removed chicken breast was purchased from a commercial store, the chicken breast was ground using a grinder (C4VV, Sirman, Marsango, Italy) having a 13-mm plate diameter. Raw chicken meat having undergone this process was used for the preparation of reconstituted ham.

Specifically, the reconstituted ham used in this experiment was prepared by adding 2 parts by weight of salt and 0.3 parts by weight of phosphate (tripolyphosphate) based on 100 g of chicken breast ground meat. Chicken, salt and phosphate were added to the tumbler (MKR-150C, RGmbH., Grafenhausen, Germany) and tumbled. Tumbling conditions were tumbling in a vacuum (610 mmHg, 8 rpm) for 10, 30 and 60 minutes at 3 ° C and -3 ° C, respectively. After tumbling, the sample was filled into a fibrous casing having a diameter of 50 mm, prepared to have a length of 10 cm, heated for 60 minutes in a 75 ° C constant temperature water bath, and allowed to cool at room temperature for 30 minutes before being used for experiments. .

Experimental Example  1. Efficacy Analysis of Chicken Reconstituted Ham

(One) pH  Measure

Take 5 g of sample before and after heating, mix 20 ml of distilled water, homogenize for 1 minute at 8,000 rpm using Ultra Turrax (Janken and Kunkel, Model No. T25, Germany), and then adjust the glass electrode pH meter (Mettler toledo 340, Switzerland). Measured using.

The pH of the chicken reconstituted ham was not significantly different depending on the tumbling time, regardless of the heating time and after the heating. However, when the treatment was performed for 60 minutes depending on the tumbling temperature, the treatment conducted at 3 ° C. showed higher pH (see Table 1).

(2) Product yield

Product yield was measured by heating the sample in a 75 ° C constant temperature water bath for 60 minutes, then allowed to cool for 30 minutes at room temperature, the following formula is calculated. Product yield was calculated by measuring weight before heating and weight loss after reheating.

Product yield of chicken reconstituted ham tended to increase in all samples treated at 3 ℃ and -3 ℃ as the tumbling time was increased. Although not shown, when the tumbling treatment at -3 ℃ 60 minutes tumbling treatment showed the highest yield (see Table 2). In addition, when tumbling at −3 ° C., the product yield was significantly higher regardless of the tumbling time than when tumbling at 3 ° C. This is an economical method because it shows higher product yield when tumbled at -3 ° C.

(3) water retention Water - Holding Capacity ) Measure

Grau and Hamm's filter paper press method (Grau and Hamm, Naturwissenschaften, 40, 29-30, 1953) was applied to place a filter paper (Whatman No. 2) in the center of a specially manufactured plexiglass plate and took 300 mg of beef jerky Place one plexiglass plate on top of it, compress it for 3 minutes under constant pressure, take out the filter paper, and measure the total area of the wet meat piece and the wet part. Koizumi, Japan). The water holding capacity was calculated as the area ratio (%) of the meat flakes to the total area of the wet portions.

As shown in Table 3, the water holding power of chicken reconstituted ham according to tumbling time and temperature was higher than that of 10 minutes when tumbling was performed for 60 minutes, but there was no significant difference from the treatments performed for 30 minutes. In addition, the difference in water holding power did not appear significantly depending on the tumbling temperature.

(4) Property measurement

Physical properties were measured by using a physical analyzer (Texture analyzer; TA-XT2 i , Stable Micro Systems, England) after cooling the heated sample at room temperature for 30 minutes. The sample height was sampled uniformly at 20 mm, placed in parallel to the center of the plate, and the curves which appeared twice were analyzed and calculated. The hardness, kg, cohesiveness, springiness, gumminess, Chewiness (kg) was obtained. The analysis conditions at this time were set to the maximum load 2kg, head speed 2.0mm / sec, probe (0.25 Ø spherical probe), distance 10.0mm, force 5g.

As shown in Table 4, the properties of chicken reconstituted ham according to tumbling time and temperature showed a lower hardness than the treatment conducted at 3 ° C., when tumbling at −3 ° C. There was no significant difference, and especially showed hardness similar to the treatment group tumbling at 3 ° C. for 60 minutes. Therefore, it was found that short-term tumbling at -3 ° C was more effective than long-term tumbling at 3 ° C, and the elasticity was better because the reconstituted ham that had been tumbling at -3 ° C for 60 minutes was better. The gumminess was higher than that of the treatment treated with tumbling at 3 ° C.

(5) Salt solubility  Protein solubility

To determine the salt solubility protein solubility, 100 g of the tumbling sample was placed in a wide beaker, such as a beaker, and 900 ml of 2% NaCl solution was added. Stirring was performed on a stirrer for 10 minutes to collect the salt soluble protein eluted on the meat surface. After the stirring was completed, the following filtrate was collected using a 1 × 1 mm sieve. Protein solubility of the filtrate itself was measured by the Burette method, and the filtrate was centrifuged at 10,000 rpm for 30 minutes using a centrifuge to filter the supernatant using Whatman No. 1 filter paper, and then the filtrate was subjected to the Burette method. Measured by.

As a result, as the tumbling time was increased, high soluble protein solubility was shown. The protein solubility measured before centrifugation did not show a big difference according to the tumbling temperature, but the protein solubility measured after centrifugation was tumbling at -3 ° C. One of the treatments showed higher protein solubility, so that the extractability of the protein, which affects the binding of the meat product, was high when tumbling at −3 ° C. for a long time.

(6) sensory evaluation

In order to evaluate the sensory properties of the ham prepared in Example 1, 12 panel members aged 25 to 35 years with experience in sensory evaluation were configured to heat and heat the sample prepared for each tumbling condition. Flavor, tenderness, juiciness, and overall acceptability were averaged by a 10-point scoring method (see Table 6). At this time, 10 points are the best in color, flavor, year, juiciness, and overall palatability, and 1 point represents the state of poor quality.

Table 6 below is a result of comparing the sensory characteristics of the ham according to the present invention. The overall sensory evaluation did not show any significant difference, but in general, all items, such as year and succulent overall palatability, were better evaluated by tumbling treatment at -3 ℃.

(7) Statistical Processing

All statistical analyzes were performed using the ANOVA procedure 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 ( p <0.05). Was assayed.

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 (7)

(1) grinding the boned chicken breast;
(2) adding salt and phosphate to the ground meat;
(3) pulverizing the ground meat to which the salt and phosphate were added to a tumbler;
(4) filling the casing; And
(5) a method for producing chicken reconstituted ham using a tumbling method, including the process of cooling after heating and smoking.
The method of claim 1,
In the process (2), the salt and phosphate salts of chicken reconstituted ham using a tumbling method, characterized in that added to the range of 1 to 2 parts by weight and 0.1 to 0.3 parts by weight with respect to 100 parts by weight of chicken breast meat, respectively.
The method of claim 1,
Preparation of chicken reconstituted ham using the tumbling method, characterized in that the pulverized meat added with salt and phosphate in the step (3) in a tumbler and tumbling in a vacuum for 10 to 60 minutes under conditions of 0 ~ -3 ℃ Way. The method of claim 1,
The casing used in the step (4) is a method for producing chicken reconstituted ham using a tumbling method, characterized in that the fibrous casing (fibrous casing).
The method of claim 1,
In the process (5), the method of producing chicken reconstituted ham using a tumbling method, characterized in that the smoked at 60 to 70 ℃ for 1 minute to 10 minutes in the heat method and then heated for 60 minutes, and then cooled at room temperature for 30 minutes.
Chicken reconstituted ham using a tumbling method prepared by the method of any one of claims 1 to 5.
The method of claim 6,
The chicken reconstituted ham is chicken reconstituted ham using a tumbling method, characterized in that added to the range of 1 to 2 parts by weight of salt and 0.1 to 0.3 parts by weight of phosphate relative to 100 parts by weight of chicken breast meat.