JPS629298B2 - - Google Patents

Description

[Detailed description of the invention] This invention relates to a method for producing processed chicken products.

In the past, most chicken meat was adult chicken meat (spent hen meat, which is the meat of chickens that are culled due to a decline in egg yield), but as the public's tastes have become more sophisticated and the supply of broiler chickens has increased, Adult chicken meat has almost disappeared from the general market and is rarely used as the main raw material for high-quality processed meat products.Furthermore, the quality of the raw materials is unstable, which is a difficult point in meat processing. Because of this, the percentage of adult chicken meat that is consumed by humans is not high. Such a relatively low value of adult chicken meat is not desirable from the point of view of effective use of resources, but it would be extremely beneficial for the national economy if its added value could be improved.

The first reason why adult chicken does not meet the tastes of today's people is that its texture is hard and difficult to eat, and the second reason is that its distinctive flavor is not suitable for everyone. In order to improve the first drawback, attempts have been made to soften the meat by applying protease or using a lot of phosphate, but the former results in the fleshy surface becoming sticky and producing a strange odor. The latter approach is also undesirable because it causes excessive phosphorus intake, as problems regarding the balance between calcium and phosphorus in the human body have been raised in recent years. In addition, the disadvantage of the texture being hard and difficult to eat is that the use of adult chicken is limited to use as ground meat or crushed meat, but the problem with the hardness is that the texture of the leftover mouth is not smooth. .

This invention is a method for producing processed chicken products that consists of kneading and molding chicken with soybean protein emulsion and heating the mixture in an open state.The main purpose of this method is to improve the texture of chicken. Soft and
The purpose is to make the chicken smoother, eliminate its strong flavor, effectively utilize the chicken meat, and increase its value.

Detailed embodiments and effects of the present invention will be described below.

Any type of chicken can be used, regardless of whether it is adult chicken, broiler meat, chicken wing meat, crotch meat, bamboo meat, etc. However, the effects of the present invention on adult chicken meat, which has the above-mentioned drawbacks. is especially large.

The soybean protein used is one that is soluble in water and has thermal coagulability, but isolated soybean protein is most preferred from the viewpoint of flavor and color tone imparted to the product. However, in this invention, the soybean protein added to chicken must be used in the form of an emulsion that is emulsified with oil and fat, and adding these separately to chicken without emulsifying them will not improve the texture and flavor. poor. When soybean protein is used in the form of an emulsion, it has the effect of making the texture of chicken meat soft and smooth, and eliminating the strong flavor.

The blending ratio of soybean protein, fat and oil, and water in the soybean protein emulsion may be any ratio as long as they can emulsify and maintain a stable state. 1.5～4
The most preferable ratio is 4 to 5 parts of water and 4 to 5 parts of water to make the texture of the chicken soft and smooth and to eliminate the strong flavor.

The proportion of soybean protein emulsion to be used may vary depending on the blending proportions of soybean protein, oil and water in the emulsion, but it is preferably about 30 to 90% of the total of chicken meat and emulsion. If the proportion of emulsion used is too small, the effect of the addition will be poor, and if it is too large, the chicken processed product will lack a desirable flavor and will also become brittle like ramen tofu.

In addition to the above-mentioned components of the emulsion, egg whites, starch, seasonings, spices, colorants, and various other additives used in processed meat products can be used, and these can be added to the emulsion or separately from the emulsion. .

The chicken meat, soybean protein emulsion, and other raw materials added as necessary are kneaded and shaped, and then heated in an open state.

The open state here refers to a state in which volatile or evaporated components in the kneaded material generated by heating are not prevented from escaping from the kneaded material to the outside of the system, and by heating in this state, Therefore, it is possible to promote the removal of unpleasant odors and tastes from adult chicken meat that are not suitable for everyone. If this heating is performed in a closed state or after the kneaded material has been heated and solidified, the effect of removing the unpleasant odor and taste will be poor. Combined with this, it is possible to produce products with a pleasant flavor that is appealing to everyone.

Preferred molding methods for heating in an open state include filling into an open container such as a tray, filling into an air-permeable film casing, and the like.

The suitable heating temperature is between 45 and 90°C; temperatures below this range tend to cause spoilage, lower temperatures are ineffective in removing unpleasant odors, and temperatures that are too high may cause the product to block. In such cases, it is difficult to obtain a good gel structure. The heating time can be appropriately determined depending on the thickness of the molded product and the heating time, and the higher the heating temperature or the thinner the molded product, the shorter the treatment time. This heating may be performed concurrently with the heat solidification process, or heat solidification or secondary sterilization may be performed after this heating process.

The product according to the present invention improves the texture of adult chicken meat, which is hard and difficult to eat, and has a soft and smooth texture, and has a good flavor that eliminates the unpleasant odor and taste of chewy chicken meat. Furthermore, the use of soybean protein emulsion contributes to stabilizing the quality of the product, even though the conventional raw material quality was inconsistent, which was a problem in the chicken collection and processing mechanism. The present invention improves the usability of chicken meat, especially adult chicken meat, and greatly contributes to this field.

This invention will be explained below with reference to Examples.

Example 1 Commercially available isolated soybean protein powder (“New Fuji Pro R”)
Fuji Oil Co., Ltd.) 4.8 parts, refined soybean oil 12 parts, and water 23 parts
A soybean protein emulsion was prepared by kneading 1 part in a cutter, and while continuing kneading, 60 parts of adult chicken wings coated with chicken wings, 10 parts of water, 3 parts of starch,
and 7.3 parts of seasoning containing salt were added, and the resulting kneaded product was filled into an air-permeable film with a folding width of 12 cm. This was dry heated at 80°C for 20 minutes and then heated in steam at 80°C for 40 minutes (center temperature at the end of heating was 78°C) to obtain a loaf-shaped product.

For comparison, an emulsion was prepared from 2.4 parts of isolated soybean protein powder, 6 parts of purified soybean oil, and 11.5 parts of water, and a loaf-shaped product was produced in the same manner except that the amount of chicken wing used was 80 parts.

When the casings were peeled off from both products and the products were sliced into 8mm thick slices, a two-point comparison test was conducted using a panel of 20 people. 14 people said the example product was better, while the comparative product was better. 2 people said it was good, 4 people said it was unsatisfactory.
It was my name. In addition, the profiles described about the product of this example by those who gave it a positive rating and those who gave it a negative rating were as follows.

●Fresh ●No taste ●No bitterness ●Good texture ●Soft Example 2 6 parts of isolated soy protein powder, 15 parts of refined soybean oil, and water
An emulsion was prepared from 29 parts, and a loaf-shaped product was produced in the same manner as in Example 1, except that the amount of chicken wing used was 50 parts.

As a comparison 1, while cutting the chicken wings coated with chicken wings in a cutter, salt,
water, isolated soy protein powder, refined soybean oil, and other raw materials.
A loaf-like product was produced in the same manner, except that the ingredients were added gradually in this order.

When the product of this example and the product of Comparison 1 were peeled off the casing and sliced into 8mm thick slices and compared to four expert panelists, all of them were satisfied with the product of this example in terms of softness, suppleness, and elasticity. was considered good.

As Comparison 2, a loaf-shaped product was prepared in the same manner as in this example, except that a non-breathable film was used instead of a breathable film, and the product was heated in hot water at 80°C for 40 minutes instead of dry heat heating at 80°C and steam heating. Manufactured. Both the product of Comparison 2 and the product of this example were peeled off the casing and sliced into 8 mm thick slices, and four expert panelists compared the flavors, and all of them agreed that the product of this example was better.

Claims (1)

[Claims] 1 Knead and mold chicken with soy protein emulsion,
A method for producing processed chicken products, which is characterized by heating the processed chicken products in an open state.