KR20170033623A - 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 quality of fertile chicken meat, and to fertile chicken meat produced thereby The method for improving quality of fertile chicken meat includes a step of treating fertile chicken meat with high voltage pulse electric field and overheated water vapor, thereby improving specific tough textures of fertile chicken meat and reducing hardness.

Description

[0001] The present invention relates to a method for improving the quality of scattered chicken meat,

The present invention relates to a method for improving the quality of scatterable broilers capable of improving the tough texture of scattering broilers and decreasing the hardness thereof, and to the scattered broiler produced thereby.

The breed of chicken is largely divided into breeding machines for producing chicken meat and eggs for producing eggs. Egg production (egg laying) is the most important indicator of egg production, so it is common to decontaminate eggs when the efficiency is lowered.

This state of the chicken is called "egg laying hen" in Korea and "spent hen" in English.

Generally, egg-laying chicken, which refers to a laying hens over 75 weeks old, is not only economically disadvantageous because of high feed efficiency compared to egg production, but also pointed out to be a problem of poultry specification in that it costs for disposal. The economical efficiency of egg-laying meat is closely related to the price of eggs. If the egg price is high, the egg-laying culling is reduced. However, when the egg price is decreased, the egg- The increase in volume can also have a negative impact on the general broiler market.

The attempt of foodstuffing of egg-laying chicken has been tried for a long time, but due to rough and tough texture characteristic of egg-laying chicken, it is not welcomed as general food or meat raw material such as sausage.

It is predicted that egg-laying meat will be used as meat raw meat because it is very low price compared to the existing broiler meat. However, it is not only unstable to secure raw meat of egg-laying meat due to egg price fluctuation, The quality of raw meat is low in terms of the meat processing industry, which has to maintain a constant quantity and quality.

Recently, Korea has been exporting spawning chicken meat to Southeast Asia such as Vietnam, which is considered to be possible due to national characteristics favoring tough texture and export prices formed at relatively low prices. However, it is not enough for aggressive and fundamental consumption measures because it is influenced by exports as well as the domestic environment such as diseases, and the atmosphere in the importing country (the export of abandoned chickens in Korea is decreased after the local newspaper article).

If we can understand the inherent processing aptitude of egg-laying poultry and can find a way to utilize it as a food, we can not only manufacture high value-added food using domestic undeveloped protein resources, , Which can bring about favorable results in spawning farmers and food companies.

Therefore, there is a demand for a new processing method so as to improve the tough texture characteristic of the egg-laying meat and lower the hardness, so as to obtain the egg-shaped meat having soft meat quality.

Korean Patent No. 0351503 Korean Patent No. 1147320 Korean Patent No. 0828667

It is an object of the present invention to provide a method for improving quality of scattering meat which can improve hard texture of poultry meat and reduce hardness.

Another object of the present invention is to provide a spawning broth manufactured according to the above method.

In order to accomplish the above object, the present invention provides a method for improving the quality of scattering meat, comprising the step of treating scattering meat with a high voltage pulse electric field and superheated steam.

When the high voltage pulse electric field and the superheated steam treatment are performed together, a high voltage pulse electric field or superheated water vapor 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 can be performed at a frequency of 1 to 100 Hz, an energy of 3 to 20 kJ, and a pulse number of 100 to 3000. [

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

The treatment with the superheated steam can be carried out in a super-superheated steam apparatus (SHS).

The temperature of the superheated steam may be 200 to 500 ° C and the treatment time may be 4 to 10 minutes.

After the scattering chicken meat is treated with a high-voltage pulse electric field and superheated water vapor, a step of treating the high-voltage pulse electric field and the superfluous steam-treated scattering chicken 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 the scatterable broth.

The voltage pulse electric field and the scattering broth treated with superheated steam, the microbial enzyme or the bromelain can be mixed and allowed to stand at -5 to 1 DEG C for 10 to 20 hours.

The microbial enzyme is a microbial protease, preferably an Aspergillus oryzae- derived protease.

The above-described microbial enzyme or bromelain treated scattering broth can be heated at 80 to 120 DEG C for 10 to 25 minutes.

After the microbial enzyme or bromelain is treated with scattering meat, a step of treating the microbial enzyme or the bromelain-treated egg broth with a phosphate may be added.

The phosphate may be 0.3 to 1.5% phosphate.

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

The above-described phosphate-treated chicken can be filtered, centrifuged, washed, and lyophilized.

The scattering meat may be at least one selected from the group consisting of breasts of breeding broilers, legs and wings.

In addition, the scattering broth of the present invention may be produced according to the above method.

The meat quality of the present invention can be used for a variety of foods using chicken, since the meat quality is improved and the hard texture is improved and the texture of the meat is improved.

In addition, the quality-improved scattering meat of the present invention is excellent in solid content and yield, and has a high protein content per 100 g.

FIG. 1A is SDS-PAGE of untreated scattering broth.
Figure 1B is SDS-PAGE of scattering broth prepared according to Example 1 of the present invention.

The present invention relates to a method for improving the quality of scatterable broilers capable of improving the tough texture of poultry meat and reducing the hardness thereof, and a method of producing scattered broilers.

The egg-laying meat is a laying hens of 75 weeks old or older (chicken for breeding eggs), and the texture is tough and rough.

Hereinafter, the present invention will be described in detail.

Methods of improving the quality of the scattering broiler of the present invention include (A) treating the scattering broiler with a high voltage pulsed electric field and superheated steam. (B) treating the high voltage pulse electric field and the superheated steam with the microbial enzyme or bromelain; and (C) treating the microbial enzyme or bromelain with the microbial enzyme or bromelain. Lt; RTI ID = 0.0 > a < / RTI > phosphate may be added.

First, in the step (A), scattering meat is treated with a high-voltage pulse electric field and superheated water vapor.

In order to reduce the hardness of egg-laying meat and improve the texture, as well as lowering the heating loss, the scattering meat is treated with high-voltage pulse electric field and superheated water vapor. Specifically, egg-laying meat can be treated with a high-voltage pulse electric field and then treated with superheated water vapor, or treated with superheated water vapor and then treated with a high-voltage pulse electric field. In order to obtain a better effect, treatment with a high- desirable. If only one of the high voltage pulse electric field and the superheated water vapor is treated, the above effects can not all be satisfied.

High-voltage pulsed electric field technology (PEF) is a non-pyrolysis technique that selectively disrupts cell membranes when the cell membrane potential difference exceeds 1 V by treating the sample in microseconds (us) with a high voltage of 1 to 87 kV / cm .

The conditions of the high voltage pulse electric field used in the present invention are 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; And an energy of 3 to 20 kJ, preferably 5 to 15 kJ; for 1 to 30 seconds, preferably 10 to 15 seconds. The number of pulses is 100 to 3000, preferably 500 to 2000.

When the electric field in the high voltage pulse electric field treatment is less than the lower limit value, the solid content may be lowered and the hardness and texture may not be improved. If the electric field exceeds the upper limit value, the heating loss may be significantly increased.

If the frequency, the processing time and the number of pulses are out of the range in the high-voltage pulse electric field treatment, the hardness and texture are not improved and the heating loss can not be lowered.

If the energy of the high voltage pulse electric field treatment is lower than the lower limit value, the hardness and texture may not be improved. If the energy is higher than the upper limit value, the physical properties of the scattering meat may be changed.

Further, the treatment time with the superheated water vapor is 4 to 10 minutes, preferably 5 to 8 minutes; The temperature of the superheated steam is 200 to 500 占 폚, preferably 300 to 350 占 폚. Specifically, when the treatment time is 8 minutes, the front side of the scattering meat is treated for 4 minutes, then left for 30 seconds to 60 seconds, and then the back side is treated for 4 minutes. In order to spray superheated water vapor at the above-mentioned temperature, the oven temperature of the super-superheat steam apparatus (SHS) is 200 to 400 ° C, preferably 250 to 300 ° C.

When the time to be treated with superheated steam is less than the above lower limit, the hardness and texture may not be improved, and if it exceeds the upper limit, the texture can not be felt. In addition, if the superheated steam treatment is divided into two times and left to stand in the middle of the treatment, the heating loss can be lowered a little.

If the temperature of the superheated steam and the oven temperature of the superheated steam superheater (SHS) are lower than the lower limit, hardness and texture may not be improved. If the temperature is above the upper limit, the yield is lowered, .

The above-described scattering meat is not particularly limited as long as it is a region that can be obtained from a laying hens of 75 weeks or more, and preferably one or more selected from the group consisting of breasts of breeding broilers, legs and wings.

Next, in the step (B), the high-voltage pulse electric field and the scattering chicken treated with the superheated water vapor are treated with a microbial enzyme or bromelain.

The microbial enzyme or bromelain can decompose high molecular weight proteins and increase the yield and solids content of scattering broth treated with high voltage pulse electric field and superheated steam.

The microbial enzyme is a microbial protease, preferably an Aspergillus oryzae derived protease and more preferably a mixture of aspartic protease, metalloprotease, serine protease and carboxypeptidase. These mixtures are commercially available as Aspergillus oryzae A protease, a taka diastase, a sumyzyme LP, a veron p, a panazyme, a prozyme, a biozyme A and a sanzyme. In the present invention, it is preferable to use prozyme as the microbial enzyme.

Further, the bromelain is a protease contained in pineapple. 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 part by weight based on 100 parts by weight of the scatterable broth. When the content of the microbial enzyme or bromelain is less than the lower limit value, the yield and the solid content are not improved and the protein having a high molecular weight can not be decomposed. When the content is above the upper limit, the yield and the solid content are lowered and the texture is lost have.

In addition, the scattering broth treated with the voltage pulse electric field and the superheated steam and the microbial enzyme or bromelain are mixed and stirred at -5 to 1 ° C, preferably -3 to -1 ° C for 10 to 20 hours, Leave for 17 hours.

If the incubation temperature is lower than the lower limit value, scattering broth may not be treated by the enzyme. If the incubation temperature is higher than the upper limit value, the yield and solid content may be lowered, texture may be lost, and the functionality may be lowered.

If the incubation time is less than the lower limit, the yield and the solid content may be lowered and the high molecular weight protein may not be decomposed. If the upper limit is exceeded, the yield and the solid content may be significantly lowered.

The microbial enzyme or bromelain treated scattering broth can be filtered and then heated at 80 to 120 ° C for 10 to 25 minutes to inactivate the enzyme, followed by lyophilization. When the temperature and time during heating are out of the above range, the enzyme is not inactivated and the yield and the solid content can be rapidly lowered after the treatment with the phosphate, and the texture may be lost.

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

By treating the microbial enzyme or bromelain treated egg shell with phosphate, the salt soluble protein (myofibrillar protein) is removed and the yield and g protein content are increased.

The phosphate is preferably used in an amount 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 microbial enzyme or bromelain treated scattering meat. If the content of phosphate is less than the lower limit, the salt soluble protein may not be extracted, and if it exceeds the upper limit, the sensory property may be lowered.

The scattered broth treated with the phosphate is filtered, centrifuged, washed and lyophilized to obtain scattering broth having improved quality.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

<Production Example>

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

100 g of the breeding breasts were placed in a batch treatment vessel containing water of a high voltage pulse electric field treatment apparatus (Siemens, SIMATIC PA), and an electric field of 0.1 kV / cm, a frequency of 100 Hz, an energy of 10 kJ, After the treatment for 10 seconds with a pulse width of 20 us and an out voltage of 55%, it was immediately immersed in water and then 8 minutes (4 minutes) with super heated steam (SHS, DFC-240W, Naomoto, Osaka, Japan) Min for 30 seconds, then inverted for 4 minutes). At this time, the oven temperature of the superheated steam superheater (SHS) is 300 ° C, and the superheated steam temperature is 350 ° C.

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

The same procedure as in Preparation Example 1 was carried out except that the electric field was 1.5 kV / cm.

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

The same procedure as in Production Example 1 was carried out except that the electric field was 5 kV / cm.

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

The same procedure as in Production Example 1 was carried out except that the electric field was changed to 10 kV / cm.

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

The same procedure as in Production Example 1 was carried out except that the superheated steam temperature was set at 100 캜.

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

The same procedure as in Preparation Example 1 was carried out except that the superheated steam temperature was set to 500 ° C.

Manufacturing example  7. PEF  1.5 kV / cm + SHS  800 ° C

The same procedure as in Preparation Example 1 was carried out except that the superheated steam temperature was set at 800 ° C.

<Test Example _1>

Test Example 1. Measurement of texture

The samples prepared according to the preparation examples were cut uniformly to a size of 2.0 x 2.0 x 1.0 cm 3 and then hardness, springiness, cohesiveness (cohesiveness) were measured using a texture analyzer (TA-XT2i, ), 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) Resilience Coherence Gum Chewing voice Production Example 1 19.46 ± 0.28 1.13 + 0.04 0.35 + 0.48 10.49 + - 0.81 9.67 + - 0.47 Production Example 2 10.73 ± 0.40 0.74 ± 0.09 0.62 + 0.07 6.64 ± 0.96 4.96 ± 0.69 Production 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 Production Example 5 17.12 + - 0.39 1.05 0.06 0.31 0.11 5.98 + - 0.54 3.42 ± 0.21 Production Example 6 12.67 ± 1.53 0.76 + 0.14 0.58 ± 0.20 7.45 ± 0.31 5.07 ± 0.64 Production 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 breeding chicken breast prepared according to Production Examples 2, 3, and 6 was superior to that of Production Examples 1, 4, 5, and 7 as a whole.

Test Example  2. Heating loss measurement

The sample prepared according to the Production Example was heated at a deep portion temperature of 75 占 폚 for 30 minutes, allowed to cool, and then the lost weight 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 formula (1).

[Equation 1]

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

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

As shown in the above Table 2, it was confirmed that the heating loss of the breeding chicken breast prepared according to Production Examples 2, 3 and 6 was lower than those of Production Examples 1, 4, 5 and 7, Was confirmed to be similar to the weight loss when broiler meat was treated by the same method.

The broiler means a laying hens of less than 75 weeks old, and the broiler has much lower heating loss than the broiler chickens. Therefore, according to Preparation Examples 2, 3 and 6, it can be seen that the egg-laying meat has an excellent heating loss similar to that of broiler meat.

The production examples 2, 3 and 6 are superior to the other treatments in terms of texture and improved heating loss. Particularly, Production Example 2 is more excellent than Production Examples 3 and 6, Examples were carried out.

&Lt; Examples and Comparative Examples &

Example  One. PEF  1.5 kV / cm + SHS  350 ℃

Breast of broiler chickens were prepared in the same manner as in Preparation Example 2 above.

Example  2. SHS  350 ° C + PEF  1.5 kV / cm

The same procedure as in Example 1 was carried out, except that SHS treatment followed by treatment with PEF resulted in the breeding of broodstock.

Example  3. Professional  process

100 parts by weight of the breeding chicken meat treated with the high-voltage pulse electric field treatment device and the super-superheated steam device and 200 parts by weight of water were mixed in the same manner as in Example 1, and 0.5 part by weight of Prozyme 2000P was added, The reaction was carried out at 3 ° C for 16 hours and then filtered. The filtered solid was heated at 95 ° C for 15 minutes and then lyophilized to prepare the breast of breeding broilers treated with the enzyme.

Example  4. Bromelain  process

The same procedure as in Example 3 was carried out except that Bromelain (1,200GDU) was used instead of Prozyme to produce the breeding chicken of the sham chicken treated with the enzyme.

Example  5. Phosphate treatment

100 parts by weight of breast of breeding broth treated with prozymes and 200 parts by weight of distilled water were mixed with 500 parts by weight of 1.0% phosphate, homogenized for 10 minutes, filtered, Min, washed 5 times with distilled water, and lyophilized to prepare a broth of salty broth treated with phosphate.

Comparative Example  One. SHS  skip

The same procedure as in Example 1 was carried out except that PEF alone was applied to produce breast of breeding chicken.

Comparative Example  2. PEF  skip

The same procedure as in Example 1 was carried out except that SHS alone was applied to produce breast of breeding chicken.

Comparative Example  3. PEF  1.5 kV / cm + steam

The same procedure as in Example 1 was carried out except that the breasts of scattering broth were prepared by treating with 121 캜 using a high pressure steam sterilizer instead of heating with SHS.

Comparative Example  4. Alcazar  Enzyme treatment

The experiment was carried out in the same manner as in Example 3 except that instead of the prozyme, an alcalase treatment was conducted to produce breast of breeding chicken treated with enzyme.

< Test Example _2>

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

Test Example  3. Measurement of texture

The test was carried out in the same manner as in Test Example 1 using chicken breast of scattering chicken prepared according to Examples and Comparative Examples to evaluate hardness, springiness, cohesiveness, gumminess, chewiness) were measured.

division Hardness (kg) Resilience Coherence Gum Chewing voice 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 egg-laying chicken produced according to Examples 1 to 5 of the present invention was superior to 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 and the quality was improved.

Test Example  4. Heating loss measurement

The weight loss was measured by the same method as in Test Example 2 using the chicken breasts of scattered 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 Heat 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 heat-reduced weight of the shredded chicken prepared according to Examples 1 to 5 of the present invention was superior to those of Comparative Examples 1 to 4. In particular, it was confirmed that the amount of heat loss was gradually lowered in Example 5 treated with the enzyme in Example 3 and in Example 3 treated with phosphate in Example 3 than in Example 1.

It was confirmed that the quality of Examples 3 and 5 was improved to such an extent that the heating loss was similar to that of the control.

Test Example 5. Measurement of Solid Content and Yield

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

5-2. Yield (%): The yield was expressed as a percentage by weight after lyophilization with respect to the weight before drying using the following formula (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 yield
(%) 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 the yield of the shredded chicken produced according to Examples 1 to 5 of the present invention were superior to those of Comparative Examples 1 to 4. In particular, it was confirmed that the solid content and yield of Example 3 treated with the enzyme were further improved as compared with Example 1.

Example 3 showed that the quality was improved to such an extent that the heating loss was similar to that of the control.

Test Example  6. Protein content measurement

Protein content (mg / g) (BCA method): For the purpose of determining the degree of protein degradation by enzyme treatment, 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 shredded chicken produced according to Examples 1 to 5 of the present invention was superior to those of Comparative Examples 1 to 4. In particular, it was confirmed that the protein content of Example 5 treated with ginseng salt was much higher. This is because the salt protein is removed due to phosphate, so the content of g protein is increased.

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

SDS-PAGE was partially modified by Laemmli (1970). 5% stacking gel and 12% separating gel were prepared using Prosi prestained protein marker (GenDEPOT, USA). After the protein content was determined, the samples were mixed with 2X sample buffer 1: Heat treated. (0.25% Coomassie brilliant blue R-250, 5% methanol and 7.5% acetic acid) was electrophoresed at 100 V using an electrophoresis apparatus (page Run, AE-6531, ATTO, Japan) , And a decolorized protein band consisting of 7.5% acetic acid and 25% methanol was identified.

1 is SDS-PAGE of scattering broth prepared according to Example 1 of the present invention. Broiler meat and broiler chickens treated with enzymes for 4 hours, broiler chow meats and egg broth chickens treated with enzymes for 8 hours, chicken broths treated with enzymes for 16 hours were used as control.

As shown in FIG. 1, it was confirmed that the polymer protein of 30-170 kDa was completely degraded in Example 1 (FIG. 1B) as compared with the untreated scattering meat of FIG. 1A. It can be seen that tough, scattered chicken meat is softened.

On the other hand, the other control groups did not decompose all of the polymer protein, so that the polymer protein and the low molecular protein were present together.

Test Example  8. Sensory Evaluation

The chicken breasts produced according to the Examples and Comparative Examples were subjected to a sensory test by a panel of experts having at least three years of sensory experience in the food-related field, and the 9-point scale method (the greater the degree, the closer to 9 points) As shown in Table 7 below.

- Appearance, color, flavor, texture, general taste: 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 likelihood 6.3 6.0 7.1 6.4 7.6 4.3 5.7 4.8 3.7

As shown in Table 7, it was confirmed that the egg-laying chicken produced according to Examples 1 to 5 of the present invention had excellent appearance, color, flavor, texture, and overall acceptability as compared with the scattering chicken of Comparative Examples 1 to 4. In particular, the scattering broths of Examples 3 and 5 are superior in appearance, color, flavor, texture, and overall taste to other treatments.

Claims (18)

Treating the egg-laying meat with a high-voltage pulse electric field and superheated water vapor. 2. The method of claim 1, wherein a high-voltage pulse electric field or superheated water vapor is first performed when the high-voltage pulse electric field and the superheated water vapor treatment are performed together. 2. The method of claim 1, wherein the high voltage pulse electric field is performed with an electric field of 1 to 5 kV / cm. 4. The method of claim 3, wherein the high voltage pulse electric field is performed at a frequency of 1 to 100 Hz, an energy of 3 to 20 kJ, and a pulse number of 100 to 3000. 4. The method of claim 3, 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 superheated steam superheater (SHS). [7] The method according to claim 6, wherein the temperature of the superheated steam is 200 to 500 DEG C and the treatment time is 4 to 10 minutes. The method according to claim 1, further comprising the step of treating the scattering chicken meat with a high voltage pulse electric field and superheated steam, and then treating the high voltage pulse electric field and the superficial steamed chicken meat with a microbial enzyme or bromelain How to improve the quality of scattered chickens. [9] The method according to claim 8, 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 the scatterable chicken meat. 9. The method according to claim 8, wherein the voltage pulse electric field and superheated steam-treated egg-laying meat, microbial enzyme or bromelain are mixed and left at -5 to 1 DEG C for 10 to 20 hours. How to improve. 9. The method of claim 8, wherein the microbial enzyme is selected from the group consisting of Aspergillus oryzae- derived protease. The method for improving quality of scattering meat according to claim 8, wherein the microbial enzyme or the bromelain-treated scattering meat is heated at 80 to 120 DEG C for 10 to 25 minutes. 9. The method according to claim 8, further comprising the step of treating the broth with broth or broilers and then adding the step of treating the broth broth treated with the microbial enzyme or bromelain with phosphate, How to improve. 14. The method of claim 13, wherein the phosphate is 0.3 to 1.5% phosphate. [14] The method of claim 13, wherein the phosphate is added in an amount of 400 to 700 parts by weight based on 100 parts by weight of the microbial enzyme or bromelain treated scattering meat. 14. The method for improving quality of scattered chicken meat according to claim 13, wherein the phosphate-treated shaved chicken meat is filtered, centrifuged and washed, and the precipitate is lyophilized. [3] The method of claim 1, wherein the egg-laying meat is at least one selected from the group consisting of breasts, legs and wings of scattering meat. 17. A method according to any one of claims 1 to 17,

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