KR20180070236A - Preparation of restructured chicken jerky - Google Patents

Preparation of restructured chicken jerky Download PDF

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KR20180070236A
KR20180070236A KR1020160172702A KR20160172702A KR20180070236A KR 20180070236 A KR20180070236 A KR 20180070236A KR 1020160172702 A KR1020160172702 A KR 1020160172702A KR 20160172702 A KR20160172702 A KR 20160172702A KR 20180070236 A KR20180070236 A KR 20180070236A
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chicken
jerky
weight
gelatin
reconstituted
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KR1020160172702A
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Korean (ko)
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김학연
이종완
김계웅
김지혁
김봉기
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공주대학교 산학협력단
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Priority to KR1020160172702A priority Critical patent/KR20180070236A/en
Publication of KR20180070236A publication Critical patent/KR20180070236A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/55Treatment of original pieces or parts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/04Colour
    • A23V2200/048Preventing colour changes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/14Mouthfeel improving agent
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/54Proteins
    • A23V2250/542Animal Protein
    • A23V2250/5432Gelatine

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

재구성 닭고기 육포의 제조방법{Preparation of restructured chicken jerky}Preparation of restructured chicken jerky "
본 발명은 단백질과 수분함량이 증가되고 지방 함량이 감소된, 재구성 닭고기 육포의 제조방법에 관한 것이다. The present invention relates to a process for the preparation of reconstituted chicken jerky with increased protein and moisture content and reduced fat content.
육포는 가장 오래 되고 인기 있는 육제품의 하나로 염지(salting)와 건조공정(drying)을 통하여 제조되며, 이런 공정은 건조온도, 수분활성도, 유기산 및 향신료 등이 접목된 미생물제어 기술(huddle technology)로 저장성을 연장하였다. 전통적인 육포는 판상형 소고기육포로 슬라이스된 소고기에 소금을 첨가하여 건조한 형태이다. 그러나 현재는 돼지고기와 소고기를 혼합한 반건조육포와 결착력을 증진시키기 위해 유화물을 첨가한 소고기 육포 등 다양한 연구가 진행되었다. 현재 세계 각지에서 돼지고기, 소고기, 칠면조 등을 이용한 다양한 육포가 소비되고 있으며, 육포의 풍부한 영양가, 저장의 편리성, 휴대의 간편성 등으로 소비량이 지속적으로 증가하고 있다. 그러나 닭고기를 이용한 판상형 육포와 재구성 육포, 반건조 육포의 연구와 소비는 아직 미진한 실정이다.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.
한편, 닭고기는 웰빙(well-being) 열풍과 함께 소비량이 증가하고 있으며, 또한 건강과 미용에 대한 관심이 증가함에 따라 젤라틴은 기능성 식품소재로 새롭게 각광 받고 있다. 젤라틴은 전세계적으로 제과, 육제품, 젤리식품 등 다양한 식품산업에서 다양한 목적으로 사용되고 있다. 또한 닭발 젤라틴은 광우병(BSE)이나 구제역(FMD) 발생 우려, 종교적 금기 등의 영향에서 벗어나 세계적으로 활용가치가 높다. 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.
한국공개특허 제10-2003-0092892호Korean Patent Publication No. 10-2003-0092892
본 발명의 목적은 닭가슴살을 분쇄하는 단계; 닭발을 산성 조건에서 팽윤한 후, 증류수로 중화하여 닭발 젤라틴을 추출하는 단계; 상기 분쇄된 닭가슴살에 상기 추출된 닭발 젤라틴을 첨가하여 재구성 닭고기 육포의 원료육을 제조하는 단계; 상기 제조된 원료육과 염지용액을 혼합하여 텀블링하는 단계; 상기 텀블링을 거친, 염지용액이 혼합된 원료육을 셀룰로스 케이싱에 충전한 후, 건조하는 단계;를 포함하는, 단백질과 수분함량이 증가되고 지방 함량이 감소된, 재구성 닭고기 육포의 제조방법을 제공하는 것이다. 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 .
본 발명의 다른 목적은, 상기 닭고기 육포의 제조방법에 따라 제조된 재구성 닭고기 육포를 제공하는 것이다.It is another object of the present invention to provide a reconstituted chicken jerky prepared according to the method for manufacturing the chicken jerky.
본 발명의 다른 목적은, 닭가슴살 및 닭발 젤라틴을 포함하는, 단백질과 수분함량 증가 및 지방 함량 감소용 재구성 닭고기 육포를 제공하는 것이다. 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.
본 발명에서는 분쇄한 닭가슴살에 닭발 젤라틴을 첨가하여 제조된 재구성 닭고기 육포(restructured chicken jerky)가 닭발 젤라틴을 첨가하지 않은 닭고기 육포에 비해, 단백질과 수분함량이 증가되고 지방 함량이 감소되는 것을 확인하였다. 또한, 닭발 젤라틴 첨가에 의해 전단력이 감소되어 부드러운 식감을 증가시키는 것을 확인하였으며, 육색소 단백질인 메트마이오글로빈 함량을 감소시켜 육포의 갈변을 저하시키는 것을 확인하여, 닭고기 육포로써 상품가치가 우수한 것을 확인하고 본 발명을 완성하였다. 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.
상기 목적을 달성하기 위하여, 본 발명은 하나의 양태로서, 닭가슴살을 분쇄하는 단계; 닭발을 산성 조건에서 팽윤한 후, 증류수로 중화하여 닭발 젤라틴을 추출하는 단계; 상기 분쇄된 닭가슴살에 상기 추출된 닭발 젤라틴을 첨가하여 재구성 닭고기 육포의 원료육을 제조하는 단계; 상기 제조된 원료육과 염지용액을 혼합하여 텀블링하는 단계; 상기 텀블링을 거친, 염지용액이 혼합된 원료육을 셀룰로스 케이싱에 충전한 후, 건조하는 단계;를 포함하는, 단백질과 수분함량이 증가되고 지방 함량이 감소된, 재구성 닭고기 육포의 제조방법을 제공한다. 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.
본 발명의 재구성 닭고기 육포의 제조과정은 도 2에 나타낸 바와 같다. 구체적으로, 본 발명의 상기 재구성 닭고기 육포의 제조방법은 닭가슴살을 분쇄하는 단계(1)를 포함한다. 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.
닭가슴살은 과도한 결체조직과 지방을 제거하고, 8 mm plate를 장착한 grinder(PA-82, Mainca Co., Barcelona, Spain)를 이용하여 분쇄할 수 있다. 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.
본 발명의 상기 재구성 닭고기 육포의 제조방법은 닭발을 산성 조건에서 팽윤한 후, 증류수로 중화하여 닭발 젤라틴을 추출하는 단계(2)를 포함한다. 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.
본 발명에서 닭발 젤라틴의 제조방법은 도 1에 도시된 바와 같다. 구체적으로, 닭발은 껍질을 제거하고 냉수로 세척하여 준비하는 단계; 상기 준비된 닭발에 5~20(v/w)배의 0.05 내지 0.2N HCl 용액을 첨가하여 산성조건에서 상온에서 10 내지 40시간 동안 침지하여 팽윤하는 단계; 및 상기 팽윤된 닭발을 최종 pH가 5 내지 5.5에 도달하도록 증류수로 중화하는 단계; 상기 팽윤되고 중화된 닭발을 증류수에서 추출하여 젤라틴을 추출하는 단계; 추출된 닭발 젤라틴을 동결건조기(PVTFD20R, Ilshinlab, Korea)를 이용하여 동결건조하는 단계; 및 닭발 젤라틴 분말을 제조하는 단계를 포함한다. 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.
콜라겐 팽윤은 산성에서 팽윤을 하는 Atype(돈피, 닭발, 등)과 알카리에서 팽윤을 실시하는 Btype(우피, 참치껍질, 등)으로 구분된다. 콜라겐을 팽윤함으로서 양질의 젤라틴을 추출할 수 있고, 산 혹은 알카리에서 팽윤된 콜라겐은 중화과정을 통하여 식품으로 활용할 수 있다.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.
본 발명의 상기 재구성 닭고기 육포의 제조방법은 상기 분쇄된 닭가슴살에 상기 추출된 닭발 젤라틴을 첨가하여 재구성 닭고기 육포의 원료육을 제조하는 단계(3)를 포함한다. 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.
상기 "닭고기 육포의 원료육"은 닭고기 육포를 제조하기 위해 사용되는 닭가슴살과 닭발 젤라틴을 혼합한 것을 의미한다. 상기 "재구성 닭고기 육포"는 닭가슴살과 닭발 젤라틴을 혼합하여 제조한 육포를 의미한다. 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.
상기 분쇄된 닭가슴살에 닭발 젤라틴을 첨가하여 재구성 닭고기 육포의 원료육으로 제조할 수 있다. 상기 닭가슴살에 첨가되는 닭발 젤라틴 함량은 상기 닭가슴살 100 중량부에 대하여, 닭발 젤라틴이 0.5 내지 5 중량부, 구체적으로, 닭발 젤라틴이 1 내지 3 중량부 포함될 수 있다. 상기 함량으로 첨가될 때, 재구성 닭고기 육포의 단백질과 수분함량이 증가되고 지방 함량이 감소될 수 있다. 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.
본 발명의 상기 재구성 닭고기 육포의 제조방법은 상기 제조된 원료육과 염지용액을 혼합하여 텀블링하는 단계(4)를 포함한다. 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.
구체적으로, 8 mm plate로 분쇄된 닭가슴살 100 중량부에 대하여, 닭발 젤라틴이 1 내지 3 중량부 포함된 원료육에 염지용액을 혼합한 후 텀블링할 수 있다. 상기 염지용액은 물, 간장, 소금, 고추장, 물엿, 설탕, D-솔비톨, 후추, 생강분말, 마늘분말, 양파분말, 및 아질산나트륨을 포함할 수 있으며, 구체적으로, 물 5 내지 15 중량부, 간장 2 내지 6 중량부, 소금 0.5 내지 3 중량부, 고추장 2 내지 8 중량부, 물엿 2 내지 6 중량부, 설탕 1 내지 3 중량부, D-솔비톨 2 내지 10 중량부, 후추 0.05 내지 0.4 중량부, 생강분말 0.01 내지 1 중량부, 마늘분말 0.01 내지 1 중량부, 양파분말 0.01 내지 1 중량부, 및 아질산나트륨 0.001 내지 0.02 중량부를 포함할 수 있다. 본 발명에서는 상기와 같은 조성을 가지는 염지용액을 닭고기 원료육과 혼합하여 10 내지 50분 동안 텀블링을 실시할 수 있다. 또한, 상기 원료육 100 중량부에 대하여, 염지용액은 30 내지 40 중량부 포함될 수 있다. 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.
본 발명의 상기 닭고기 육포의 제조방법은 상기 텀블링을 거친, 염지용액이 혼합된 원료육을 셀룰로스 케이싱에 충전한 후, 건조하는 단계(5)를 포함한다. 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.
상기 텀블링을 거친, 염지용액이 혼합된 원료육을 직경 15 내지 21 mm의 셀룰로스 케이싱에 12 내지 18 cm 길이로 충전한 후, 챔버(1600EL, Kerres GmbH, Backnang, Germany)에서 55℃(30 min) → 60℃(150 min) → 73℃(90 min) → 75℃(10min) 순서로 건조하여 닭고기 육포를 제조할 수 있다. 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).
상기 셀룰로오스 케이싱은 천연소재인 나무의 펄프를 이용하여 만든 것으로, 직접 먹을 수 없는 재질로 훈연성이 좋고 균일한 품질의 제품을 생산할 수 있는 장점이 있다. 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.
본 발명에서, 상기 재구성 닭고기 육포의 제조방법은 건조된 닭고기 육포를 포장하는 단계(6)를 더 포함할 수 있다. 상기 포장은 폴리에틸렌/나일론 필름을 이용할 수 있다.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.
본 발명의 일실시예에서는, 닭가슴살에 닭발 젤라틴을 첨가하여, 상기와 같은 과정을 거쳐 제조된 재구성 닭고기 육포가, 닭발 젤라틴을 첨가하지 않은 육포에 비해, 단백질과 수분함량이 증가되고 지방 함량이 감소되는 것을 확인하였다. 또한, 닭발 젤라틴 첨가에 의해 전단력이 감소되어 부드러운 식감을 증가시키며, 육색소 단백질인 메트마이오글로빈 함량을 감소시켜 육포의 갈변을 저하시키는 효과가 있음을 확인하여, 닭발 젤라틴을 첨가하지 않은 닭고기 육포에 비해, 닭고기 육포로써 상품가치가 우수함을 확인하였다. 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.
따라서, 본 발명의 재구성 닭고기 육포는 닭발 젤라틴 첨가에 의해 단백질과 수분함량이 증가되고 지방 함량이 감소되며, 건조수율이 증가되고, 전단력이 감소되고, 메트마이오글로빈 함량이 감소되는 특징이 있다.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.
상기 목적을 달성하기 위하여, 본 발명은 다른 하나의 양태로서 상기 재구성 닭고기 육포의 제조방법에 따라 제조된 재구성 닭고기 육포를 제공한다. 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.
본 발명에서, 상기 "재구성 닭고기 육포의 제조방법", "재구성 닭고기 육포"에 관한 설명은 전술한 바와 같다.  In the present invention, the description of the "method for manufacturing reconstituted chicken jerky" and the "reconstituted chicken jerky"
상기 목적을 달성하기 위하여, 본 발명은 다른 하나의 양태로서 닭가슴살 및 닭발 젤라틴을 포함하는, 단백질과 수분함량 증가 및 지방 함량 감소용 재구성 닭고기 육포를 제공한다. 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.
본 발명에서, 상기 "재구성 닭고기 육포"에 관한 설명은 전술한 바와 같다. In the present invention, the description of the "reconstituted chicken jerky" is as described above.
또한, 본 발명의 재구성 닭고기 육포는 닭발 젤라틴 첨가에 의해 단백질과 수분함량이 증가되고 지방 함량이 감소되며, 건조수율이 증가되고, 전단력이 감소되고, 메트마이오글로빈 함량이 감소되는 특징이 있다.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.
본 발명은 단백질과 수분함량이 증가되고 지방 함량이 감소된, 재구성 닭고기 육포의 제조방법에 관한 것으로, 분쇄한 닭가슴살에 닭발 젤라틴을 첨가하여 제조된 재구성 닭고기 육포(restructured chicken jerky)가 닭발 젤라틴을 첨가하지 않은 닭고기 육포에 비해, 단백질과 수분함량이 증가되고 지방 함량이 감소되었다. 또한, 닭발 젤라틴 첨가에 의해 전단력이 감소되어 부드러운 식감을 증가시키며, 육색소 단백질인 메트마이오글로빈 함량을 감소시켜 육포의 갈변을 저하시키는 효과가 있다. 따라서, 닭발 젤라틴을 첨가하지 않은 닭고기 육포에 비해, 재구성 닭고기 육포로써 상품가치가 우수하다. 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.
도 1은 닭발 젤라틴의 제조과정을 나타낸 것이다.
도 2는 재구성 닭고기 육포의 제조과정을 나타낸 것이다.
도 3은 닭발 젤라틴을 첨가한 재구성 닭고기 육포의 건조수율을 나타낸 것이다.
도 4는 닭발 젤라틴이 첨가된 재구성 닭고기 육포의 전단력을 나타낸 것이다.
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.
이하, 본 발명을 실시예에 의해 보다 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기의 실시예에 한정되는 것은 아니다.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.
<재료 및 실험방법><Material and Experimental Method>
1. One. 닭가슴살과Chicken breast 닭발 준비 Prepare chicken feet
닭가슴살과 닭발은 M사를 통하여 공급받았다. 닭가슴살은 과도한 결체조직과 지방을 제거하고, 8 mm plate를 장착한 grinder(PA-82, Mainca Co., Barcelona, Spain)를 이용하여 분쇄하였으며, 분쇄된 닭가슴살은 진공포장하여 ―21℃에서 저장하였다. 닭발은 껍질을 제거하고 냉수로 세척 후 ―21℃에 저장하였다.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. 닭발 젤라틴 제조2. Manufacture of chicken hair gelatin
닭발 젤라틴 제조공정은 도 1에 나타내었다. 세척된 닭발에 10(v/w)배의 0.1N HCl 용액을 첨가하여 상온에서 24시간 동안 침지하여 팽윤(swelling)하였고, 팽윤된 닭발은 최종 pH가 5.5에 도달하도록 증류수로 중화하였다. 진공포장된 팽윤된 닭발은 75℃에서 2시간 동안 추출 및 여과되었고, 추출 및 여과된 닭발 젤라틴은 ―70±1℃에서 동결하여, 동결건조기(PVTFD20R, Ilshinlab, Korea)를 이용하여 ―40℃의 건조, 80×10―3 torrs 조건에서 동결건조하여 닭발 젤라틴 분말을 제조하였다.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. 재구성 닭고기 육포 제조3. Reconstruction of chicken jerky
8 mm plate로 분쇄된 닭가슴살에 닭발 젤라틴 분말(0(control), 1, 2, 3 중량부)을 첨가하여 재구성 닭고기 육포의 원료육으로 준비하고, 도 2와 같이 닭고기 재구성 육포를 제조하였다. 재구성 닭고기 육포의 염지용액은 물(10 중량부), 간장(4 중량부), 소금(1.5 중량부), 고추장(5 중량부), 물엿(4.2 중량부), 설탕(2 중량부), D-솔비톨(6 중량부), 후추(0.2 중량부), 생강분말(0.1 중량부), 마늘분말(0.2 중량부), 양파분말(0.2 중량부), 아질산나트륨(0.007 중량부)을 용해시켜 제조하고, 원료육과 염지용액을 혼합하여 30분 동안 텀블링을 실시하였다.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.
그 후 직경 18 mm의 셀룰로스 케이싱에 15 cm 길이로 충전하고, 챔버(1600EL, Kerres GmbH, Backnang, Germany)에서 55℃(30 min) → 60℃(150 min) → 73℃(90 min) → 75℃(10min) 순서로 건조하였다.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. 일반성분 분석4. General compositional analysis
일반성분 정량은 AOAC법(2002)에 따라 조단백질 함량은 Kjeldahl법, 조지방 함량은 Soxhlet법, 수분 함량은 105℃ 상압건조법, 조회분 함량은 직접회화법으로 분석하였다.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. pH와 수분활성도5. pH and water activity
pH는 시료 5 g을 채취하여 증류수 20 mL와 혼합하여 ultraturrax(HMZ-20DN, Pooglim Tech, Seongnam, Korea)를 사용하여 8,000 rpm에서 1분간 균질한 후 유리전극 pH meter(Model S220, Mettler-ToledoTM, Schwerzenbach, Switzerland)를 사용하여 측정하였다. 수분활성도는 시료를 약 1 mm × 1 mm × 1 mm 크기로 준비하여 수분활성도 측정기(BT-RS1, Rotronic ag., Switzerland)를 이용하여 측정하였다.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. 6. 메트마이오글로빈Metmyoglobin 함량 content
재구성 닭고기 육포의 메트마이오글로빈(metmyoglobin) 함량은 Kryzwicki(1979)의 방법을 수정하여 측정하였다. 시료 5 g에 0.04 M phosphate buffer를 25 mL룰 첨가하고 homogenizer(Model AM-7, Nihonseiki Kaisha Ltd., Japan)에서 10초간 균질하였다. 균질된 현탁액은 24시간 방치 후 3,500 × g에서 30분 동안 원심분리 하였고, Whatman No. 1 여과지를 이용하여 여과하였다. 흡광도는 524, 572, 700 nm에서 spectrophotometer(Optizen Ⅲ, Mecasys, Korea)를 이용하여 측정하였다. 메트마이오글로빈 함량은 아래의 계산방법에 따라 산출하였다.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(%) =Metmyoglobin (%) =
[1.395 - (A572 - A700)/(A525 - A700)] × 100[1.395 - (A572 - A700) / (A525 - A700)] 100
Where Aλ = Absorbance at λ nmWhere A λ = Absorbance at λ nm
7. 7. 재수화율Rehydration rate
실온(25℃)에서 시료(2 g)에 증류수 50 mL를 첨가하여 10, 20, 30분의 시간별로 시료를 꺼내어 무게의 변화를 측정하였다. 침지하여 꺼낸 시료는 표면수를 제거하고, 무게를 측정하였다. 재수화율은 시료 1 g 당 증가된 수분의 함량을 계산하여 재수화율을 산출하였다.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.
Figure pat00001
Figure pat00001
8. 8. 총균수Total number of bacteria
Stomacher bag에 시료 10 g에 증류수 90 mL를 첨가하여 2분간 마쇄하여 plate count agar(PCA, Difco Laboratories, Detroit, MI, USA) 배지를 이용하여 petri dish의 중앙에 희석액 1 mL를 접종하고, 35℃에서 48시간 배양 후 생성된 1g당 colony forming units(CFU/g)을 산출하였다.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. 건조수율9. Drying yield
건조 전 무게 및 건조 후 무게를 측정하여 건조수율을 계산하여 %로 산출하였다.The weight before drying and the weight after drying were measured and the dry yield was calculated as%.
Figure pat00002
Figure pat00002
10. 10. 전단력Shear force
시료의 전단력은 texture analyzer(TA 1, Lloyd Co., Largo, FL, USA)를 이용하여 측정하였다. 분석조건은 head speed 2.0 mm/s, force 5 g으로 설정하였다. 측정된 최고의 값을 전단력(shear force: kg)으로 산출하였다.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. 관능평가11. Sensory Evaluation
가열 처리한 육포를 일정한 두께로 절단하여 훈련된 10명의 panel 요원을 구성, 각 처리구별로 색(color), 풍미(flavor), 연도(tenderness), 다즙성(juiciness) 및 전체적인 기호성(overall acceptability)에 대하여 각각 10점 만점으로 평점하고, 그 평균치를 구하여 비교하였다. 이때 색, 풍미, 연도, 다즙성, 전체적인 기호성에서 10점은 가장 우수하고, 1점은 가장 열악한 품질의 상태를 나타내었다.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. 통계처리12. Statistical processing
실험의 결과는 최소한 3회 이상의 반복실험을 실시하여 평가되었다. 이후 통계처리 프로그램 SAS(2010)를 이용하여 결과를 평균값과 표준편차로 나타내었으며, ANOVA, Duncan's multiple range test로 각각의 특성에 대해 유의적인 차이가 있는지를 검증하였다.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.
<실험 결과><Experimental Results>
1. 일반성분1. General ingredients
표 1은 닭발 젤라틴을 첨가한 재구성 닭고기 육포의 일반성분을 분석한 결과이다. 닭발 젤라틴의 첨가량이 증가할수록 닭고기 육포의 수분과 단백질 함량은 유의적으로 증가하며(P<0.05), 닭가슴살 100 중량부에 대하여, 3 중량부의 닭발 젤라틴을 첨가한 재구성 닭고기 육포가 가장 높은 수분과 단백질 함량을 보였다(P<0.05). 지방과 회분 함량은 닭발 젤라틴의 첨가량이 증가할수록 감소하는 경향을 보였으며, 닭발 젤라틴을 첨가하지 않은 대조구가 유의적으로 가장 높은 값을 보였다(P<0.05). 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).
Figure pat00003
Figure pat00003
2. 이화학적 특성 및 2. Physicochemical properties and 총균수Total number of bacteria
재구성 닭고기 육포의 pH, 수분활성도(Aw), 메트마이오글로빈, 재수화율, 총균수는 표 2에 나타내었다. 닭발 젤라틴의 함량이 증가함에 따라 재구성 육포의 pH는 감소하였으며, 이는 pH 5.5까지 중화시킨 닭발 젤라틴을 사용하였기 때문이라고 판단된다. 수분활성도는 대조구와 처리구 모두 0.83∼0.84의 범위에서 유의적 차이를 보이지 않았다. 메트마이오글로빈은 닭발 젤라틴의 함량이 증가함에 따라 감소하였고, 대조구가 가장 높은 값을 나타내었다(P<0.05). 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).
참고로, 마이오글로빈의 heme 중심에 위치하는 철 원자가 이가에서 삼가로 산화된 배위좌에 물분자가 한개 결합한 상태의 마이오글로빈 유도체를 메트마이오글로빈이라고 한다. 신선한 생육 표면은 옥시마이오글로빈에 의해 선명한 적색을 띠고 있지만 장시간 저장에 의해 점차 산화되어 메트마이오글로빈을 생성하여 갈색으로 변화한다. 메트마이오글로빈의 생성량이 마이오글로빈 전량의 약 60%에 달하면 식육의 갈색화가 분명하게 일어난다. 고기 표면에서의 메트마이오글로빈의 생성에는 pH, 산소분압, 염류 농도, 광선, 온도 등 여러 가지 요인이 관여하고 특히 글로빈 부분이 변성하면 갈색화는 현저히 촉진된다. 메트마이오글로빈이 생성하여 갈색으로 변화한 식육은 그 후 다시 공기에 두어도 적색으로 되돌아가지 않기 때문에 상품가치를 잃게 된다.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.
본 발명에서는 닭발 젤라틴 첨가에 의해 메트마이오글로빈 생성이 감소하는 것을 확인하였는 바, 상품 가치가 우수하다. 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.
또한, 재수화율과 총균수는 대조구와 처리구 간의 유의적 차이를 보이지 않았다. In addition, rehydration rate and total number of bacteria did not show significant difference between control and treatments.
Figure pat00004
Figure pat00004
3. 3. 건조수율과Drying yield and 전단력Shear force 측정 Measure
도. 3은 닭발 젤라틴을 첨가한 재구성 육포의 건조수율을 나타내었다. 닭발 젤라틴의 첨가량이 증가함에 따라 건조수율은 증가하였고, 닭가슴살 100 중량부에 대하여, 3 중량부의 닭발 젤라틴을 첨가한 처리구의 값이 가장 높았다(P<0.05). 이는 닭발 젤라틴이 재구성 닭고기 육포에서 수분과 지방을 흡수하여 보수력과 지방 결합력이 증진된 결과이다. 본 발명의 재구성 닭고기 육포는 건조수율이 증가되었는 바, 닭발 젤라틴을 첨가하지 않은 육포에 비해 상품가치가 우수하다.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.
닭발 젤라틴이 첨가된 재구성 닭고기 육포의 전단력은 도. 4에 나타내었다. 닭발 젤라틴을 첨가하지 않은 대조구의 전단력이 가장 높은 값을 나타내었으며, 닭발 젤라틴의 함량이 증가함에 따라 재구성 닭고기 육포의 전단력은 감소하는 추세를 보였다. 이는 닭발 젤라틴의 첨가에 따라 수분 함량이 증가하여 재구성 닭고기 육포의 전단력이 감소된 것으로 보인다. 본 발명에서는 닭발 젤라틴 첨가에 의해 재구성 육포의 전단력이 감소되어 부드러운 식감을 증가시키는 바, 닭고기 육포로써 상품 가치가 우수한 것을 알 수 있었다.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. 관능평가4. Sensory Evaluation
표 3은 닭발 젤라틴의 첨가에 따른 재구성 닭고기 육포의 관능평가를 나타내었다. 색도는 닭발 젤라틴의 첨가량이 증가할수록 색도는 감소하는 경향을 보였으며, 닭가슴살 100 중량부에 대하여, 3 중량부의 닭발 젤라틴을 첨가한 재구성 닭고기 육포의 색도가 가장 낮은 값을 나타내었다(P<0.05). 전단력의 차이가 있었던 연도는 관능평가에서 유의적인 차이를 발견하지 못했다(P>0.05). 다만 육포와 같은 건조식품을 구매할 때 조직감은 가장 중요한 요인으로 작용하며, 연도가 높을수록 기호도가 증가한다. 풍미, 다즙성, 전체적인 맛에 대한 항목에서 유의적 차이 없이 7.68∼9.33 범위를 나타내었다.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.
Figure pat00005
Figure pat00005

Claims (11)

  1. 닭가슴살을 분쇄하는 단계;
    닭발을 산성 조건에서 팽윤한 후, 증류수로 중화하여 닭발 젤라틴을 추출하는 단계;
    상기 분쇄된 닭가슴살에 상기 추출된 닭발 젤라틴을 첨가하여 재구성 닭고기 육포의 원료육을 제조하는 단계;
    상기 제조된 원료육과 염지용액을 혼합하여 텀블링하는 단계;
    상기 텀블링을 거친, 염지용액이 혼합된 원료육을 셀룰로스 케이싱에 충전한 후, 건조하는 단계;를 포함하는, 단백질과 수분함량이 증가되고 지방 함량이 감소된, 재구성 닭고기 육포의 제조방법.
    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.
  2. 제1항에 있어서,
    상기 재구성 닭고기 육포는 닭발 젤라틴 첨가에 의해 건조수율이 증가되는 것인, 재구성 닭고기 육포의 제조방법.
    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.
  3. 제1항에 있어서,
    상기 재구성 닭고기 육포는 닭발 젤라틴 첨가에 의해 전단력이 감소되는 것인, 재구성 닭고기 육포의 제조방법.
    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.
  4. 제1항에 있어서,
    상기 재구성 닭고기 육포는 닭발 젤라틴 첨가에 의해 메트마이오글로빈 함량이 감소되는 것인, 재구성 닭고기 육포의 제조방법.
    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.
  5. 제1항에 있어서,
    상기 닭발 젤라틴 추출 단계는, 닭발에 5~20(v/w)배의 0.05 내지 0.2N HCl 용액을 첨가하여 상온에서 10 내지 40시간 동안 침지하여 팽윤하는 단계; 및 상기 팽윤된 닭발을 최종 pH가 5 내지 5.5에 도달하도록 증류수로 중화하는 단계를 포함하는 것인, 재구성 닭고기 육포의 제조방법.
    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.
  6. 제1항에 있어서,
    상기 염지용액은 물, 간장, 소금, 고추장, 물엿, 설탕, D-솔비톨, 후추, 생강분말, 마늘분말, 양파분말, 및 아질산나트륨을 포함하는 것인, 재구성 닭고기 육포의 제조방법.
    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.
  7. 제1항에 있어서,
    상기 염지용액은 물 5 내지 15 중량부, 간장 2 내지 6 중량부, 소금 0.5 내지 3 중량부, 고추장 2 내지 8 중량부, 물엿 2 내지 6 중량부, 설탕 1 내지 3 중량부, D-솔비톨 2 내지 10 중량부, 후추 0.05 내지 0.4 중량부, 생강분말 0.01 내지 1 중량부, 마늘분말 0.01 내지 1 중량부, 양파분말 0.01 내지 1 중량부, 및 아질산나트륨 0.001 내지 0.02 중량부를 포함하는 것인, 재구성 닭고기 육포의 제조방법.
    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.
  8. 제1항에 있어서,
    상기 원료육 100 중량부에 대하여, 염지용액이 30 내지 40 중량부 포함되는 것인, 재구성 닭고기 육포의 제조방법.
    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.
  9. 제1항에 있어서,
    상기 닭가슴살 100 중량부에 대하여, 닭발 젤라틴이 1 내지 3 중량부 포함되는 것인, 재구성 닭고기 육포의 제조방법.
    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.
  10. 제1항 내지 제9항 중 어느 한 항의 제조방법에 따라 제조된 재구성 닭고기 육포.A reconstituted chicken jerky prepared according to the method of any one of claims 1 to 9.
  11. 닭가슴살 및 닭발 젤라틴을 포함하는, 단백질과 수분함량 증가 및 지방 함량 감소용 재구성 닭고기 육포.Reconstituted chicken jerky for increased protein and moisture content and fat content, including chicken breast and chicken gelatin.
KR1020160172702A 2016-12-16 2016-12-16 Preparation of restructured chicken jerky KR20180070236A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030092892A (en) 2002-05-31 2003-12-06 주식회사 한일농원 Preparation of chicken jerky

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030092892A (en) 2002-05-31 2003-12-06 주식회사 한일농원 Preparation of chicken jerky

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