KONGJU NATIONAL UNIVERSITY INDUSTRY-UNIVERSITY COOPERATION FOUNDATION
发明人:
KIM, HACK YOUN,김학연,LEE, JONG WAN,이종완,KIM, GYE WOONG,김계웅,KIM, JI HYUK,김지혁,KIM, BONG KI,김봉기
申请号：
KR1020160172702
公开号：
KR1020180070236A
申请日:
2016.12.16
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
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.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.
