KR101408144B1 - Manufacturing method of chicken sausage with soybean paste - Google Patents

Abstract

(A) preparing a sausage main ingredient consisting of chicken breast meat, chicken skin and ice; The sausage main ingredient is added with and mixed with salt, dyestuff, phosphate, erysorbate, chicken powder, beef powder, sugar, pepper, garlic powder, ginger powder, chopped onion, soybean paste, starch, (B); (C) filling and heating the mixture to produce a sausage; And (d) cooling and drying the heated sausage. The present invention also provides a method of manufacturing doenjang added chicken sausage.

Description

{Manufacturing method of chicken sausage with soybean paste}

The present invention relates to a method of manufacturing a chicken sausage with added doenjang, and more particularly, to a method of manufacturing a chicken sausage with added low-fat, high-protein chicken and doenjang, which is a traditional fermented food, .

Generally, 100 g of protein is 20.7 g of protein, 4.8 g of fat, 126 kcal of calories is low, low fat, low calorie, low cholesterol and high protein food, soft, tasty, delicious flavor, easy to cook and nutritious Is also widely used in the world as well as domestic.

Meanwhile, soybean is a representative fermented food in Korea, and soybean is used as main material. Soybean is a food material of high protein, but also contains physiologically active substances such as saponin, isoflavone, and ipriflavone. In addition, doenjang is an excellent health food that has effects such as anti-cancer effect, prevention of osteoporosis, prevention of hypertension, antimutagenic effect, and thrombolytic activity.

On the other hand, the origin of sausage comes from the use of Latin salsus and sow as a sage (Sage). Sausage is mainly made by crushing pork and beef, then adding fat, ice and spices, mixing or emulsifying it into a casing. It is the most common food among processed meat products and it is a meat product produced in large quantities. The kinds of sausages can be manufactured in various kinds according to the addition of raw meat, preparation form and spice.

However, in case of sausage, protein is 13 ~ 14%, and it is high energy food because fat is used more than ham. In addition, many additives are added to conventional sausage production. In particular, nitrite, which is an antioxidant avoided by consumers, is added in a large amount, resulting in poor health.

On the other hand, as interest in well-being has increased in recent years, there is an increasing demand for livestock foods containing functional materials. The livestock products that are mainly marketed in Korea are registered with functional enhancement products using grains, fruits, herbs, dietary fiber, vitamins, minerals, lactic acid bacteria, etc. However, in case of meat products, to be.

Korean Patent No. 10-1205884 (the title of the invention: Functional chicken sausage with bamboo salt added thereto and its preparation method) includes (1) chicken meat and pork loin; (2) mixing 60% by weight of chicken meat, 20% by weight of pigs and 20% by weight of ice by the above step (1); (3) 1 to 10 parts by weight of bamboo salt, 0.3 part by weight of phosphoric acid, 0.02 part by weight of ascorbic acid, 0.06 part by weight of sodium glutamate per 100 parts by weight of the mixture of chicken, pig, , 0.6 part by weight of a combined spice and 0.5 part by weight of a separated soybean protein were added; (4) filling the emulsion produced in the step (3) into a casing using a filling machine; (5) drying the semi-finished sausage packed in the step (4) in a smoke at 50 to 60 DEG C for 30 minutes, quenching at 55 to 65 DEG C for 30 minutes, and then heating at 70 to 80 DEG C for 40 minutes ; And (6) cooling the sausage heat-treated in the step (5). Korean Patent No. 10-0415765 entitled Chicken Processed Food Containing Mulberry Leaf Powder contains chicken meat processed foods containing 0.1 to 1.0% by weight of mulberry leaf powder, that is, 70 to 80% by weight of chicken meat meal, mulberry leaf powder 0.1 A chicken gas, a chicken patty or a sausage, which is composed of ~ 1.0 wt%, 9-11 wt% of vegetables, and 9-10 wt% of additives. Korean Patent No. 10-0370620 discloses a method for producing sausages using chicken, which comprises adding 82.1 to 82.3% of chicken to 1.13 to 1.15% of soy protein, 2.27 to 2.29% of purified fish, 0.45 to 0.47% of phosphate, , 1.70 ~ 1.38% of white sugar, 1.70 ~ 1.72% of glucose, 2.97 ~ 2.99% of powdery syrup, 0.45 ~ 0.47% of white mixed seasoning, 1.13 ~ 1.15% of seasoning of roasted meat, 0.05 ~ 0.08% of sodium benzoate, 0.33 ~ 0.35% of sodium glutamate, Chicken enhancer 0.45 ~ 0.47%, lemon powder 0.05 ~ 0.08%, parsley powder 0.16 ~ 0.18%, whole milk powder 3.14 ~ 3. And 0.1 to 0.17% of Solu Smoke Special, 0.15 to 0.17% of Seizin J-EM, 0.56 to 0.58% of Carrageenan, and 1.13 to 1.15% of Wheat Protein. After the heat treatment is completed, A chicken sausage which is cooled by 10 DEG C or less in a semi-sterilized chamber at the same time and dried for about 1 hour after the sterilizing liquid is sprayed is disclosed.

The object of the present invention is to provide a method for producing sausages which can provide excellent nutrition of miso by adding miso to produce sausages.

It is another object of the present invention to provide a method for producing a sausage having a high preference for male and female au- toors by blending miso and sub ingredient in an appropriate ratio.

Another object of the present invention is to provide a method of manufacturing a sausage having a reduced proportion of chemical additives and an increased storage period by adding doenjang.

It is another object of the present invention to provide a method of manufacturing a sausage having low calories by using chicken as a raw material.

It is another object of the present invention to provide a method for producing a sausage using a chicken skin instead of chicken breast meat and fat.

It is another object of the present invention to provide a method for producing a sausage containing a large amount of collagen by using a chicken skin.

In order to accomplish the above object, the present invention provides a method of manufacturing a sausage with added doenjang, comprising the steps of: (a) preparing a sausage main ingredient made of chicken breast meat, chicken skin and ice; The sausage main ingredient is added with and mixed with salt, dyestuff, phosphate, erysorbate, chicken powder, beef powder, sugar, pepper, garlic powder, ginger powder, chopped onion, soybean paste, starch, (B); (C) filling and heating the mixture to produce a sausage; And (d) cooling and drying the heated sausage.

In addition, the present invention is characterized in that the main ingredient of the sausage is 55 to 65% by weight of chicken breast meat, 15 to 25% by weight of chicken skin and 15 to 25% by weight of ice.

In addition, the present invention relates to a method for producing a chicken breast, a chicken powder, a beef powder, a sugar, a pepper, a sweetener, and the like after first mixing the chicken breast meat with salt, Garlic powder, ginger powder, chopped onion, doenjang, and ice for 3 ~ 5 minutes, then adding starch, binding enhancer, isolated soybean protein and ice three times and mixing for 3 ~ 5 minutes .

The present invention also relates to a method for producing a chicken meat product, comprising the steps of: mixing 1.1 to 1.2 parts by weight of salt, 0.1 to 0.2 parts by weight of salt, 0.2 to 0.4 part by weight of phosphate, 0.04 to 0.06 part by weight of erythorbate, 0.6-4 parts by weight of beef powder, 0.4-0.6 parts by weight of beef powder, 0.4-0.6 parts by weight of sugar, 0.05-0.15 parts by weight of pepper, 0.04-0.06 parts by weight of garlic powder, 0.04-0.06 parts by weight of ginger powder, 0.05-0.15 parts by weight of chopped onion, 4 to 6 parts by weight of soybean paste, 0.5 to 1.5 parts by weight of starch, 0.4 to 0.6 part by weight of isolated soybean protein and 1.5 to 2.5 parts by weight of a binding enhancer.

In addition, the present invention is characterized in that the chicken breast meat and the chicken shell are first crushed to 5 to 7 mm and then second crushed to a size of 3 to 5 mm.

Further, the present invention is characterized in that the heating condition is heated at 70 to 90 DEG C for 50 to 70 minutes.

Further, the present invention is characterized in that the cooling condition is immersed in purified water to which ice is added for 50 to 70 minutes.

Hereinafter, the preparation method of the chicken meat sausage with the doenjang of the present invention will be described in detail in each step.

Step (a): Step of preparing sausage main ingredients

This step is the step of preparing sausage main ingredients, cutting and finely cutting the chicken breast meat and chicken skin.

In the present invention, after cutting off the connective tissues and blood of chicken breast meat and chicken skin, they are cut into a fist size, chopped at 5 to 7 mm, and then chopped again at 3 to 5 mm It is preferable that the sausage having a soft texture can be produced by cutting chicken breast meat and chicken skin twice in this manner. In order to maintain freshness and texture of the material, it is desirable to maintain the temperature of the material and the ambient temperature at a low temperature.

In addition, it is preferable that the present invention comprises 55 to 65% by weight of chicken breast meat, 15 to 25% by weight of chopped chicken skin and 15 to 25% by weight of ice chopped with sausage main ingredient. Here, ice serves as a solvent for extracting salty proteins from chicken raw meat, and it is possible to prevent denaturation of the meat protein by reducing frictional heat generated when chicken raw meat is cut off.

Further, in the present invention, it is preferable to blend chicken breast meat and chicken husks at a weight ratio of 6: 2. When such a mixture is used, a sausage having excellent texture can be produced. In addition, in the present invention, a sausage containing a large amount of collagen and having a low calorie can be produced by using a chicken skin instead of fat.

Step (b): Sausage main ingredients on  Adding a sub ingredient to prepare a mixture

In this step, a sausage main ingredient, salt, dyes, phosphate, erysorbate, chicken powder, beef powder, sugar, and the like prepared in the step (a) are added to a silent cutter, The mixture can be prepared by adding and mixing pepper, garlic powder, ginger powder, chopped onion, soybean paste, starch, isolated soy protein and binding enhancer.

In this case, the present invention relates to a sausage main ingredient comprising 1.1 to 1.2 parts by weight of salt, 0.1 to 0.2 part by weight of salt, 0.2 to 0.4 part by weight of ginseng salt, 0.04 to 0.06 part by weight of erythorbate, 0.04 to 0.06 weight parts of beef powder, 0.4 to 0.6 weight parts of sugar, 0.05 to 0.15 weight part of pepper, 0.04 to 0.06 weight part of garlic powder, 0.04 to 0.06 weight part of ginger powder, 0.05 to 0.15 weight part of chopped onion, 4 to 6 parts by weight of starch, 0.5 to 1.5 parts by weight of starch, 0.4 to 0.6 parts by weight of isolated soybean protein and 1.5 to 2.5 parts by weight of a binding enhancer. When the above range is satisfied, it is possible to produce a sausage having an excellent flavor of miso, high preference for both sexes, and good texture.

In this case, preferably, the silent cutter is hydrated by putting the materials into an asteroid. For example, salt, dyestuff, phosphate, erysorbate and ice are firstly added to the chicken breast meat for 5 to 7 minutes, After mixing for 3 ~ 5 minutes, add chicken, powdered chicken, beef powder, sugar, pepper, garlic powder, ginger powder, chopped onion, doenjang and ice to the mixture for 3 ~ 5 minutes and add starch, And mixing them for 3 to 5 minutes. As described above, when the chicken breast meat, chicken skin and other ingredients are added and mixed in order, the flavor can be enhanced because the sauce is evenly mixed with the chicken breast meat and chicken skin.

Also, in the present invention, it is preferable to maintain the temperature below 21 캜 so as to prevent the ambient temperature from rising during the mixing, in order to prevent contamination and denaturation of the material.

The dyestuff process is carried out for the purpose of coloring, flavor, inhibition of oxidation, enhancement of preservability, improvement of water retention, etc. of the product. The dyestuff used in the present invention is prepared by directly mixing dyestuff solution with 93% of salt and 5.9% It is also possible to use commercially available products.

In addition, the phosphate used in the present invention extracts the meat protein to increase the binding force with the ingredients, to have a soft texture, and the erysorbate is used as an antioxidant to prevent the food from deteriorating. Is used.

Also, the present invention uses starch, separated soybean protein and binding enhancer to improve the adhesiveness of sausage raw materials and enhance texture, elasticity, and viscosity, and carrageenan is preferably used as the binding enhancer used. Carrageenan is a hydrophilic colloid containing sulfur extracted from marine algae and can enhance water retention. Especially hardness gives carrageenan good texture.

In addition, the chicken powder, beef powder, garlic powder, and ginger powder used in the present invention may be those prepared by a method commonly used in the technical field of the present invention, or may be commercially available products.

On the other hand, a silent cutter is a device for cutting and emulsifying meat in the manufacture of sausages. A slow-rotating donut-shaped saucer has four to eight knives with a speed of 1,000 to 2,000 rpm in a direction perpendicular to the donut-shaped saucer. The clearance between the knife and the base plate is 0.2 to 0.3 cm, so there is no generation of frictional heat, and cutting force and efficiency are very high.

Step (c): Filling  And heating step

In this step, the mixture prepared in the above step (b) is filled and heated. The mixture prepared in the above step (b) is compressed into a casing and filled therein. The mixture is heated at 70 to 90 ° C for 50 to 70 minutes, can do. At this time, care is taken not to deform the shape of the filled sausage.

Also, the filling amount of the mixture is likely to be deteriorated when the casing is too hard when pressed by the hand, and the surface is wrinkled, so that a firm degree of pressure is most preferable when pressed by hand.

Step (d): cooling and drying the heated sausage

In this step, the sausage heated in the step (c) is cooled and dried to complete a chicken sausage added with miso.

In the present invention, it is preferable that the sausage is immersed in purified water containing ice for 50 to 70 minutes, lowered in temperature, and placed in a low temperature room of 1 to 3 DEG C for 2 to 3 hours to dry the water.

The chicken sausage thus prepared with the doenjang of the present invention has a high preference for male and female ancestors due to the rich flavor and taste of doenjang, the ratio of chemical additives is minimized, the storage period of sausage can be increased by using doenjang, Using chicken skin instead of fat, it has excellent texture and can provide low-calorie sausages.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce a sausage which can provide a flavor of miso and an excellent nutritional ingredient.

In addition, according to the present invention, sausages having a high degree of preference for both sexes can be produced by mixing the materials of sausages in appropriate ratios.

In addition, according to the present invention, the sausage having a longer storage period can be prepared by reducing the proportion of the chemical additive to a minimum and adding doenjang.

In addition, according to the present invention, a low-calorie sausage can be produced using chicken as a raw material.

Further, according to the present invention, it is possible to prepare a sausage having a good texture by appropriately mixing chicken breast meat and chicken skin instead of fat.

In addition, according to the present invention, a sausage containing a large amount of collagen including a chicken skin can be produced.

In addition, according to the present invention, a sausage which can be consumed by people who can not consume pork due to religious problems can be manufactured from chicken as a main raw material.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram of a method for manufacturing a chicken sausage added with doenjang of the present invention. FIG.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

Example  1: Manufacture of chicken sausage with miso

The connective tissues and blood of chicken breast meat and chicken skin were removed and cut into fist size. The cut chicken breast meat and chicken skin were crushed to a size of 6 mm and further crushed to a size of 4 mm. Crushed chicken breast, crushed chicken skin and ice were prepared at the ratio of 6: 2: 2 with sausage main ingredients and then hydrated by putting them in a silent cutter in order. First, mix the chopped breast meat with salt, prague powder, phosphoric acid, erysorbate and 1/3 of ice for 6 minutes. Then add the following three kinds of skins and carrageenan, chicken powder, beef powder, sugar, black pepper, garlic powder , Ginger powder, onion, miso and 1/3 of ice, and mixed for 4 minutes. Finally, potato starch, ISP and 1/3 of ice were added and mixed for 4 minutes. The mixture was compressed and packed into a casing, heated at 80 캜 for 1 hour, immersed in purified water containing ice for 1 hour, cooled, and dried in a low temperature room at 2 캜 for 2 hours to prepare a chicken sausage containing miso. The content of sausage main ingredient and sub ingredient was as follows.

Item Unit (g) Main material Chicken (Breast) 60 Chicken Fat (Skin) 20 ice 20 sub Total 100 Part fee Binding enhancer (carrageenan) 2 Salt 1.16 Plaque powder - (salt 93%, nitrite 5.9%) 0.16 Phosphoenol (FOS / ENR) - (Phosphate 100%) 0.30 Sodiumerythorbate (erysorbate = vitC) 0.05 Chicken powder 0.50 Beef powder 0.05 Sugar 0.50 Black pepper 0.10 Garlic powder 0.05 Ginger powder 0.05 Chopped onion 0.10 Potato starch One ISP 0.50 Miso 5 sub Total 11.02

Comparative Example  1: Manufacture of conventional chicken sausage

Chicken sausage was prepared by the method of Patent Registration No. 10-0370620. 1.82% by weight of purified soybeans, 0.46% by weight of phosphoric acid, 0.06% by weight of sodium ascorbic acid, 0.34% by weight of sodium glutamate, 1.37% by weight of white sugar, 1.72% by weight of glucose, 2.96% by weight of white mixed seasoning, 1.14% by weight of roasted meat seasoning, 0.46% by weight of chicken enhancer, 0.06% by weight of lemon powder, 0.17% by weight of parsley powder, 3.15% by weight of whole milk powder, 0.16% by weight of Solu smoke special, The mixture was mixed with 0.16% of Ning J-EM, 0.57% by weight of carrageenan and 1.14% by weight of wheat protein. After completion of the heat treatment, the mixture was soaked with cooling water for 8 minutes and cooled to below 10 ° C in a quasi-clean room to prepare chicken sausage .

Comparative Example  2: Sausage main ingredients of  Manufacture of chicken sausage with added miso

In this comparative example, chicken sausage with miso was prepared by varying the mixing ratio of chicken breast and chicken skin. 70% by weight of chicken breast meat, 10% by weight of chicken skin, and 20% by weight of ice were prepared as sausage main ingredients.

  Comparative Example 3: Preparation of chicken sausage added with soybean paste having different mixing ratios of sausage main ingredients

In this comparative example, chicken sausage with miso was prepared by varying the mixing ratio of chicken breast and chicken skin. 50% by weight of chicken breast meat, 30% by weight of chicken skin, and 20% by weight of ice were prepared as sausage main ingredients.

Comparative Example  4: Manufacture of chicken sausage with miso mixed with sausage main ingredient and sub ingredient

In this comparative example, the sausages were prepared by mixing all the ingredients at once, without sequentially mixing the main ingredients and the sausages in the first, second, and third order. The remaining production method was the same as in Example 1 above.

Example  2: Sensory evaluation of chicken sausage with miso

In this example, 30 adult males and females were sampled from the chicken sausage prepared in Example 1 and Comparative Examples 1 to 4, and then subjected to sensory evaluation for taste, texture, flavor, and overall acceptability.

The results of sensory evaluation are given according to the criteria (5 - very good, 4 - good, 3 - average, 2 - bad, 1 - very bad) for taste, texture, Respectively.

Inspection items Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 flavor 4.4 3.9 3.9 3.8 3.9 Texture 4.3 3.8 3.7 3.7 4.0 zest 4.6 4.0 3.6 3.7 3.8 Comprehensive preference 4.5 3.8 3.7 3.7 3.9

As a result, as shown in Table 1, it was confirmed that the chicken sausage added with doenjang of the present invention was higher than the sausage prepared in Comparative Example 1 in all the items.

In addition, the sausages of Comparative Examples 2 and 3 prepared with a mixing ratio of chicken breast and chicken skin of 7: 1 or 5: 3 were not as good as sausages of the present invention, And it is considered that the degree of preference is decreased overall.

In addition, the sausage of Comparative Example 4 prepared by mixing the materials at once was not appreciated because of the inherent flavor of the materials.

Claims (7)

(A) preparing a sausage main ingredient consisting of chicken breast meat, chicken skin and ice;
The sausage main ingredient is added with and mixed with salt, dyestuff, phosphate, erysorbate, chicken powder, beef powder, sugar, pepper, garlic powder, ginger powder, chopped onion, soybean paste, starch, (B);
(C) filling and heating the mixture to produce a sausage; And
(D) cooling and drying the heated sausage,
The mixture was prepared by firstly adding salt, dipping agent, phosphate, erysorbate and ice to chicken breast meat and mixing for 5 to 7 minutes. Then, the chicken skin, chicken powder, beef powder, sugar, pepper, garlic powder, , Onion, soybean paste, and ice, and mixing the mixture for 3 to 5 minutes. The mixture is then prepared by adding starch, a binding enhancer, isolated soybean protein, and ice three times and mixing for 3 to 5 minutes. How to make a chicken sausage.
The method according to claim 1,
The sausage main ingredient,
Wherein the chicken meat comprises 55 to 65 wt% of chicken breast meat, 15 to 25 wt% of chicken skin, and 15 to 25 wt% of ice.
delete The method according to claim 1,
The mixture may contain,
The beverage according to claim 1, which comprises 1.1 to 1.2 parts by weight of salt, 0.1 to 0.2 parts by weight of salt, 0.2 to 0.4 part by weight of phosphate, 0.04 to 0.06 part by weight of erythorbate, 0.4 to 0.6 part by weight of chicken powder, 0.06 weight part of sugar, 0.4 ~ 0.6 weight part of sugar, 0.05 ~ 0.15 weight part of pepper, 0.04 ~ 0.06 weight part of garlic powder, 0.04 ~ 0.06 weight part of ginger powder, 0.05 ~ 0.15 weight part of chopped onion, 4-6 weight part of miso, 0.5 to 1.5 parts by weight of soybean protein, 0.4 to 0.6 parts by weight of isolated soybean protein, and 1.5 to 2.5 parts by weight of a binding enhancer.
The method according to claim 1,
Wherein the chicken breast meat and the chicken husks are first crushed to 5 to 7 mm and then second crushed to a size of 3 to 5 mm.
The method according to claim 1,
The heating conditions include,
Wherein the soybean paste is heated at 70 to 90 DEG C for 50 to 70 minutes.
The method according to claim 1,
The cooling conditions include,
And then immersed in purified water to which ice is added for 50 to 70 minutes.

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