KR20180070236A - Preparation of restructured chicken jerky - Google Patents

Abstract

The present invention relates to a method for producing restructured chicken jerky in which content of protein and moisture is increased while fat content is decreased. Compared to chicken jerky without containing chicken foot-derived gelatin, the restructured chicken jerky, which is prepared by adding chicken foot-derived gelatin to ground chicken breast, ensures increased content of moisture and protein while fat content is reduced. Further, addition of chicken foot-derived gelatin decreases shearing force, increases soft texture, and reduces browning of jerky by decreasing content of metmyoglobin, a chromoprotein in meat. Therefore, the restructured chicken jerky has high commercial value compared to chicken jerky without chicken foot-derived gelatin.

Description

Preparation of restructured chicken jerky "

The present invention relates to a process for the preparation of reconstituted chicken jerky with increased protein and moisture content and reduced fat content.

Jerky is one of the oldest and most popular meat products that is produced through salting and drying processes, and these processes are controlled by huddle technology, which incorporates drying temperature, water activity, organic acids and spices. And extended shelf life. Traditional jerky is dried by adding salt to the sliced beef with plate-shaped beef jerky. However, nowadays, various studies such as semi-dried beef jerky mixed with pork and beef and beef jerky added with emulsion to improve the binding power have been conducted. Currently, various kinds of beef jerky using pork, beef and turkey are consumed from all over the world. Consumption of beef jerky has been continuously increasing due to its rich nutritional value, convenient storage, and easy portability. However, the research and consumption of plate - shaped jerky, reconstructed jerky, and semi - dried jerky using chicken has not been done yet.

On the other hand, the consumption of chicken is increasing with the well-being craze, and as the interest in health and beauty is increasing, gelatin is attracting attention as a functional food material. Gelatin is used worldwide for a variety of purposes in a variety of food industries, including confectionery, meat products, and jelly foods. In addition, chicken gelatin is highly valued worldwide because it is free from the effects of mad cow disease (BSE), FMD, and religious taboos.

Korean Patent Publication No. 10-2003-0092892

An object of the present invention is to provide a method of grinding chicken breast, Swelling the chicken feet in an acidic condition, neutralizing them with distilled water to extract chicken gelatin; Adding the extracted chicken hair gelatin to the crushed chicken breast to prepare raw meat of the reconstituted chicken jerky; Mixing the prepared raw meat and drench solution and tumbling; And filling the cellulosic casing with the dentifrice-mixed raw meat, which has been subjected to the tumbling, followed by drying. The present invention also provides a method of manufacturing a reconstituted chicken jerky with increased protein content and reduced fat content .

It is another object of the present invention to provide a reconstituted chicken jerky prepared according to the method for manufacturing the chicken jerky.

It is another object of the present invention to provide a reconstituted chicken jerky for increasing protein and moisture content and reducing fat content, including chicken breasts and chicken gelatin.

In the present invention, restructured chicken jerky prepared by adding chicken gelatin to crushed chicken breast was found to have increased protein and moisture content and reduced fat content as compared with chicken jerky without chicken gelatin . In addition, it was confirmed that the addition of chicken gel gelatin decreased the shearing force and increased the soft texture. Also, it was confirmed that the content of methemoglobin, which is a meat color protein, was lowered to lower the browning of the beef jerky, Thus completing the present invention.

To achieve the above object, in one aspect, the present invention provides a chicken breast, comprising: crushing a chicken breast; Swelling the chicken feet in an acidic condition, neutralizing them with distilled water to extract chicken gelatin; Adding the extracted chicken hair gelatin to the crushed chicken breast to prepare raw meat of the reconstituted chicken jerky; Mixing the prepared raw meat and drench solution and tumbling; And filling the cellulosic casing with the dentifrice-mixed raw meat, which has been tumbled, and drying the dentifrice, wherein the protein and the moisture content are increased and the fat content is reduced.

The manufacturing process of the reconstituted chicken jerky of the present invention is as shown in Fig. Specifically, the method of manufacturing the reconstituted chicken jerky of the present invention comprises the step (1) of crushing the chicken breast.

Chicken breasts can be ground using a grinder (PA-82, Mainca Co., Barcelona, Spain) equipped with an 8 mm plate to remove excess connective tissue and fat.

The method for producing the reconstituted chicken jerky according to the present invention includes a step (2) of swelling the chicken leg in an acidic condition, and then neutralizing the chicken leg with distilled water to extract chicken chicken gelatin.

The method for producing chicken chicken gelatin in the present invention is as shown in Fig. Specifically, chicken feet are prepared by removing the husks and washing them with cold water; Adding 5-20 (v / w) times of a 0.05-0.2N HCl solution to the prepared chicken leg, and immersing in an acidic condition at room temperature for 10 to 40 hours to swell; And neutralizing the swollen chicken feet with distilled water so that the final pH reaches 5 to 5.5; Extracting the swollen and neutralized chicken feet from distilled water to extract gelatin; Freeze-drying the extracted chicken hair gelatin using a freeze dryer (PVTFD20R, Ilshinlab, Korea); And chicken chicken gelatin powder.

Collagen swelling is distinguished from Atype (pork, chicken leg, etc.), which swells in acidity, and Btype (hippie, tuna shell, etc.), which swells in alkaline. It is possible to extract high quality gelatin by swelling collagen, and collagen swollen in acid or alkali can be utilized as food through neutralization process.

The method for producing the reconstituted chicken jerky according to the present invention comprises the step (3) of preparing raw chicken meat of the reconstituted chicken jerky by adding the extracted chicken chicken gelatin to the crushed chicken breast.

The above-mentioned "raw meat of chicken jerky" means a mixture of chicken breast gelatin and chicken breast gel used for manufacturing chicken jerky. The "reconstituted chicken jerky" means jerky prepared by mixing chicken breast and chicken gelatin.

Chicken chicken gelatin may be added to the crushed chicken breast to prepare raw chicken meat of reconstituted chicken jerky. The content of chicken gelatin added to the chicken breast may be 0.5 to 5 parts by weight of chicken gelatin, and 1 to 3 parts by weight of chicken gelatin to 100 parts by weight of the chicken breast. When added in the above amounts, the protein and moisture content of the reconstituted chicken beef jerky can be increased and the fat content can be reduced.

The method for manufacturing the reconstituted chicken jerky of the present invention includes a step (4) of mixing the prepared raw meat with a drench solution and tumbling.

Specifically, 100 parts by weight of a chicken breast ground in an 8 mm plate can be mixed with a dipping solution in a raw meat containing 1 to 3 parts by weight of chicken gelatin, followed by tumbling. The drench solution may include water, soy sauce, salt, hot pepper paste, starch syrup, sugar, D-sorbitol, pepper, ginger powder, garlic powder, onion powder and sodium nitrite. 2 to 6 weight parts of soy sauce, 0.5 to 3 weight parts of salt, 2 to 8 weight parts of hot pepper paste, 2 to 6 weight parts of starch syrup, 1 to 3 weight parts of sugar, 2 to 10 weight parts of D-sorbitol, 0.01 to 1 part by weight of ginger powder, 0.01 to 1 part by weight of garlic powder, 0.01 to 1 part by weight of onion powder, and 0.001 to 0.02 part by weight of sodium nitrite. In the present invention, the dipping solution having the above composition may be mixed with chicken raw meat and tumbled for 10 to 50 minutes. The drench solution may be contained in an amount of 30 to 40 parts by weight based on 100 parts by weight of the raw material.

The method for manufacturing the chicken jerky according to the present invention includes a step (5) of charging the raw meat mixed with the drench solution, which has been subjected to the tumbling, into the cellulose casing and then drying the raw meat.

The tumbling raw material mixed with the dipping solution is charged into a cellulose casing having a diameter of 15 to 21 mm to a length of 12 to 18 cm and then heated in a chamber (1600EL, Kerres GmbH, Backnang, Germany) The chicken jerky can be prepared by drying in the order of 60 ° C (150 min) → 73 ° C (90 min) → 75 ° C (10 min).

The cellulosic casing is made of wood pulp made of natural material and has an advantage of being able to produce products of uniform quality with good fuming property because it can not be directly eaten.

In the present invention, the method for manufacturing the reconstituted chicken jerky may further comprise the step (6) of packaging the dried chicken jerky. The packaging may use a polyethylene / nylon film.

In one embodiment of the present invention, the reconstituted chicken jerky prepared by adding chicken gelatin to chicken breasts, as described above, has an increased protein and moisture content and a higher fat content than jerky without chicken chicken gelatin Respectively. In addition, the addition of chicken gel gelatin decreased the shearing force and increased the soft texture, and decreased the content of metmyoglobin, which is a meat coloring protein, to reduce the browning of the beef jerky. Thus, compared to chicken beef jerky without chicken beef gelatin , And chicken jerky.

Therefore, the reconstituted chicken jerky of the present invention is characterized in that the addition of chicken gelatin increases the protein and moisture content, decreases the fat content, increases the drying yield, decreases the shearing force, and decreases the content of the methyoglobin.

According to another aspect of the present invention, there is provided a reconstituted chicken jerky prepared according to the method for manufacturing the reconstituted chicken jerky.

 In the present invention, the description of the "method for manufacturing reconstituted chicken jerky" and the "reconstituted chicken jerky"

In order to achieve the above object, the present invention provides, in another aspect, a reconstituted chicken jerky for increasing protein and moisture content and reducing fat content, including chicken breasts and chicken gelatin.

In the present invention, the description of the "reconstituted chicken jerky" is as described above.

In addition, the reconstituted chicken jerky of the present invention is characterized in that the addition of chicken gelatin increases the protein and moisture content, decreases the fat content, increases the dry yield, decreases the shearing force, and decreases the content of the methyoglobin.

The present invention relates to a method for producing reconstituted chicken jerky, which has increased protein and moisture content and reduced fat content, wherein restructured chicken jerky prepared by adding chicken gelatin to a crushed chicken breast is used to make chicken gelatin Protein and moisture content were increased and fat content was decreased compared to non - added chicken jerky. In addition, the addition of chicken gel gelatin reduces the shear force and increases the soft texture, and reduces the browning of the beef jerky by reducing the content of metmyoglobin, a meat pigment protein. Therefore, as compared with chicken jerky without chicken gel gelatin, it is superior as a reconstituted chicken jerky.

Fig. 1 shows a process for producing chicken chicken gelatin.
Fig. 2 shows a process for producing reconstituted chicken jerky.
Fig. 3 shows the dry yield of reconstituted chicken jerky added with chicken gelatin.
Figure 4 shows the shear force of reconstituted chicken jerky with chicken gelatin added.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

<Material and Experimental Method>

One. Chicken breast  Prepare chicken feet

Chicken breast and chicken leg were supplied through M company. The chicken breasts were sieved using a grinder (PA-82, Mainca Co., Barcelona, Spain) equipped with an 8 mm plate to remove excess connective tissues and fat. The crushed chicken breast was vacuum packed and stored at -21 ° C Respectively. The chicken feet were removed from the shells, washed with cold water and stored at -21 ° C.

2. Manufacture of chicken hair gelatin

The process for manufacturing chicken gel gelatin is shown in Fig. 10 (v / w) times of 0.1 N HCl solution was added to the washed chicken feet. The broth was swelled by immersing at room temperature for 24 hours. The swelled chicken feet were neutralized with distilled water so that the final pH reached 5.5. The vacuum packed swollen chicken wool was extracted and filtered at 75 ° C for 2 hours. The extracted and filtered chicken wool gelatin was frozen at -70 ± 1 ° C and stored at -40 ° C using a freeze dryer (PVTFD20R, Ilshinlab, Korea) Dried and dried at 80 × 10 ^-3 torrs to prepare chicken gelatin powder.

3. Reconstruction of chicken jerky

Chicken chicken gelatin powder (0 (control), 1, 2, 3 parts by weight) was added to a chicken breast which had been pulverized with an 8 mm plate to prepare chicken meat reconstituted jerky as a reconstituted chicken jerky. The reconstituted chicken jerky's drench solution was prepared by mixing water (10 parts by weight), soy sauce (4 parts by weight), salt (1.5 parts by weight), hot pepper paste (5 parts by weight), starch syrup (4.2 parts by weight) (Manufactured by dissolving 6 parts by weight of sorbitol, 0.2 part by weight of pepper, 0.1 part by weight of ginger powder, 0.2 part by weight of garlic powder, 0.2 part by weight of onion powder and 0.007 part by weight of sodium nitrite) , Followed by tumbling for 30 minutes.

After that, the cellulose casing having a diameter of 18 mm was packed to a length of 15 cm, and then packed in a chamber (1600EL, Kerres GmbH, Backnang, Germany) at 55 ° C for 30 min, 60 ° C for 150 min, Lt; 0 &gt; C (10 min).

4. General compositional analysis

According to AOAC method (2002), crude protein content was analyzed by Kjeldahl method, crude fat content by Soxhlet method, moisture content by 105 ℃ atmospheric pressure drying method, and ash content by direct filtration method.

5. pH and water activity

5 g of the sample was mixed with 20 mL of distilled water and homogenized at 8,000 rpm for 1 minute using ultraturrax (HMZ-20DN, Pooglim Tech, Seongnam, Korea). The glass electrode pH meter (Model S220, Mettler-Toledo ™, Schwerzenbach, Switzerland). The water activity was measured using a water activity meter (BT-RS1, Rotronic AG, Switzerland) with a sample size of about 1 mm × 1 mm × 1 mm.

6. Metmyoglobin  content

The metmyoglobin content of reconstituted chicken jerky was measured by modifying the method of Kryzwicki (1979). 25 mL of 0.04 M phosphate buffer was added to 5 g of the sample and homogenized for 10 seconds in a homogenizer (Model AM-7, Nihonseiki Kaisha Ltd., Japan). The homogenized suspension was allowed to stand for 24 hours and then centrifuged at 3,500 x g for 30 minutes. 1 filter paper. Absorbance was measured using a spectrophotometer (Optizen Ⅲ, Mecasys, Korea) at 524, 572 and 700 nm. Metmyoglobin content was calculated by the following calculation method.

Metmyoglobin (%) =

[1.395 - (A572 - A700) / (A525 - A700)] 100

Where A _λ = Absorbance at λ nm

7. Rehydration rate

50 mL of distilled water was added to the sample (2 g) at room temperature (25 ° C.), and the sample was taken out at 10, 20 and 30 minutes, and the change in weight was measured. The sample was immersed and removed, and the weight was measured. The rehydration rate was calculated by calculating the increased water content per gram of sample.

8. Total number of bacteria

In a stomacher bag, add 90 mL of distilled water to 10 g of sample, grind for 2 minutes, inoculate 1 mL of diluted solution in the center of the petri dish using plate count agar (PCA, Difco Laboratories, Detroit, MI, USA) (CFU / g) per 1 g after 48 h incubation.

9. Drying yield

The weight before drying and the weight after drying were measured and the dry yield was calculated as%.

10. Shear force

The shear force of the sample was measured using a texture analyzer (TA 1, Lloyd Co., Largo, FL, USA). The analytical conditions were set to head speed 2.0 mm / s and force 5 g. The highest measured value was calculated as shear force (kg).

11. Sensory Evaluation

The heat-treated jerky was cut into a uniform thickness to form 10 trained panelists. The color, flavor, tenderness, juiciness, and overall acceptability of each treatment group were analyzed. , Respectively, and the average value was obtained and compared. At this time, 10 points were the best in color, flavor, year, juiciness and overall palatability, and 1 point was the worst quality condition.

12. Statistical processing

The results of the experiments were evaluated by performing at least three repeated experiments. The results were expressed as means and standard deviations using the statistical processing program SAS (2010), and ANOVA and Duncan's multiple range test were used to verify whether there was a significant difference in each characteristic.

<Experimental Results>

1. General ingredients

Table 1 shows the results of analysis of general components of reconstituted chicken jerky with chicken gelatin. The moisture content and protein content of chicken jerky were significantly increased (P <0.05) as the chicken gel gelatin content was increased, and the reconstituted chicken jerky with 3 parts by weight chicken gelatin added to 100 parts by weight of chicken breasts showed the highest moisture content Protein content (P <0.05). Fat and ash contents tended to decrease with the addition of chicken gelatin, and the control group without chicken gel gelatin showed the highest value (P <0.05).

2. Physicochemical properties and Total number of bacteria

The pH, water activity (Aw), methomoglobin, rehydration rate and total bacteria number of the reconstituted chicken jerky are shown in Table 2. As the content of chicken gel gelatin increased, the pH of the reconstituted jerky decreased. This is because chicken gel gelatin neutralized to pH 5.5 was used. Water activity did not show significant difference in the range of 0.83 ~ 0.84 in both control and treatment groups. Metmyoglobin decreased as the chicken gelatin content increased and the control value was the highest (P <0.05).

For reference, a myoglobin derivative in which a water molecule is bound to the left side of a coordinated iron atom located at the center of the heme of myoglobin is called methomoglobin. The fresh surface is bright reddish by oxymyoglobin, but is gradually oxidized by prolonged storage to produce methomoglobin, which turns brown. When the amount of methomoglobin produced reaches about 60% of the total amount of myoglobin, brown coloring of the meat is evident. Various factors such as pH, oxygen partial pressure, salt concentration, light and temperature are involved in the formation of methomoglobin on the meat surface, and browning is significantly promoted especially when the globin portion is denatured. The meat that has been produced by methomoglobin and changed to brown then lose its value because it does not return to red even after it is placed in the air again.

In the present invention, it has been confirmed that the production of meta myoglobin is decreased by the addition of chicken gel gelatin, so that the product is excellent in the value of the product.

In addition, rehydration rate and total number of bacteria did not show significant difference between control and treatments.

3. Drying yield and Shear force  Measure

Degree. 3 showed dry yield of reconstituted jerky with chicken gelatin. The dry yield was increased with increasing chicken gel gelatin content, and the treatment value of 3 parts by weight chicken gelatin added to 100 parts by weight of chicken breast was the highest (P <0.05). This is the result of chicken gel gelatin absorbing moisture and fat from reconstituted chicken jerky and improving the water holding capacity and fat binding force. The reconstituted chicken jerky of the present invention has an increased product yield as compared to jerky without added chicken gel gelatin because the drying yield is increased.

The shear force of reconstituted chicken jerky added chicken gel gelatin was. Respectively. The shear force of chicken jerky was the highest in control group without chicken gel gelatin and the shear force of reconstituted chicken jerky decreased with increasing chicken gelatin content. These results suggest that the addition of chicken gelatin increased the moisture content and decreased the shear force of the reconstituted chicken jerky. In the present invention, the shearing force of the reconstituted beef jerky is decreased by the addition of chicken beef gelatine, so that a smooth texture is increased.

4. Sensory Evaluation

Table 3 shows the sensory evaluation of reconstituted chicken jerky with addition of chicken gelatin. Chromaticity showed a tendency to decrease as the amount of chicken gel gelatin was increased, and the chromaticity of the reconstituted chicken jerky added with 3 parts by weight chicken gelatin to 100 parts by weight of chicken breast was lowest (P <0.05 ). No significant difference was found in the sensory evaluation (P> 0.05). However, when buying dry food such as jerky, texture is the most important factor, and the higher the year, the higher the preference. Flavor, juiciness, and overall flavor were not significantly different in the range of 7.68 ~ 9.33.

Claims (11)

Crushing the chicken breast;
Swelling the chicken feet in an acidic condition, neutralizing them with distilled water to extract chicken gelatin;
Adding the extracted chicken hair gelatin to the crushed chicken breast to prepare raw meat of the reconstituted chicken jerky;
Mixing the prepared raw meat and drench solution and tumbling;
And filling the cellulosic casing with the dentifrice-mixed raw meat, which has been subjected to the tumbling, and drying the dentifrice, wherein the protein and the moisture content are increased and the fat content is reduced. The method according to claim 1,
Wherein the reconstituted chicken jerky is increased in dry yield by the addition of chicken gelatin to the reconstituted chicken jerky. The method according to claim 1,
Wherein the reconstituted chicken jerky is reduced in shear force by the addition of chicken gelatin to the reconstituted chicken jerky. The method according to claim 1,
Wherein the reconstituted chicken jerky is reduced in metmyoglobin content by the addition of chicken gelatin to the reconstituted chicken jerky. The method according to claim 1,
The step of extracting the chicken hair gelatin comprises the steps of: adding 5-20 (v / w) times of 0.05-0.2N HCl solution to the chicken hair and dipping at room temperature for 10 to 40 hours to swell; And neutralizing said swollen chicken feet with distilled water to reach a final pH of 5 to 5.5. The method according to claim 1,
Wherein the drench solution comprises water, soy sauce, salt, hot pepper paste, syrup, sugar, D-sorbitol, pepper, ginger powder, garlic powder, onion powder, and sodium nitrite. The method according to claim 1,
The drench solution is prepared by mixing 5 to 15 parts by weight of water, 2 to 6 parts by weight of soy sauce, 0.5 to 3 parts by weight of salt, 2 to 8 parts by weight of hot pepper paste, 2 to 6 parts by weight of starch syrup, 1 to 3 parts by weight of sugar, Wherein the garlic powder comprises 0.01 to 1 part by weight of garlic powder, 0.01 to 1 part by weight of onion powder, and 0.001 to 0.02 part by weight of sodium nitrite. Method for manufacturing chicken jerky. The method according to claim 1,
Wherein a drench solution is contained in an amount of 30 to 40 parts by weight based on 100 parts by weight of the raw material. The method according to claim 1,
Wherein the chicken breast gelatin is contained in an amount of 1 to 3 parts by weight based on 100 parts by weight of the chicken breast. A reconstituted chicken jerky prepared according to the method of any one of claims 1 to 9. Reconstituted chicken jerky for increased protein and moisture content and fat content, including chicken breast and chicken gelatin.

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