KONKUK UNIVERSITY INDUSTRIAL COOPERATION CORP.;건국대학교 산학협력단
发明人:
KIM, CHEON JEI,김천제,CHOI, YUN SANG,최윤상,KIM, HYUN WOOK,김현욱,HWANG, KO EUN,황고은,CHOE, JU HUI,최주희,HAM, YOUN KYUNG,함윤경,YEO, EUI JOO,여의주,LIM, YUN BIN,임윤빈,CHOI, MIN SUNG,최민성,LEE, SOO YEON,이수연,SONG, DONG HEON,송
申请号：
KR1020120091659
公开号：
KR1020140025691A
申请日:
2012.08.22
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a chicken meat patty and a method for manufacturing the same and, more specifically, to a chicken meat patty manufactured by extracting dietary fiber from brewers grain, the residue of husks after brewing beer made of barley, and mixing it with chicken breast, pork back fat, and ice and a method for manufacturing the chicken meat patty. According to the present invention, the method has beneficial effects in: improving the physiochemical and functional properties by adding the dietary fiber produced from the brewers grain； producing the dietary fiber of good quality at low costs； creating added value of by-products； and cutting the cost of cleaning up waste. Particularly, if applying the method to chicken having poor processing quality, which is the properties of meat respond to the manipulation such as salting, mixing, smoking, and heating, etc., the quality of a final product is highly increased in comparison with other meats. [Reference numerals] (AA) Weight reduction by heating (%)； (BB) Treated group^1)； (CC,II) The significance of a different initial is accepted in the same experimental item (p<；0.05)； (DD) Control group:Untreated group； (EE) Treated group 1: adding 1 part by weight of dietary fiber extract from brewers grain； (FF) Treated group 2: adding 2 parts by weight of dietary fiber extract from brewers grain； (GG) Treated group 3: adding 3 parts by weight of dietary fiber extract from brewers grain； (HH) Treated group 4: adding 4 parts by weight of dietary fiber extract from brewers grain본 발명은 계육 패티 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 보리를 주재료로 하는 맥주를 짜고 남은 찌꺼기인 맥박으로부터 식이섬유를 추출하여 계육 가슴살, 돈육 등지방 및 얼음과 혼합하여 만든 계육 패티 및 그 제조방법에 관한 것이다.상기와 같은 본 발명에 따르면 맥박에서 생산된 식이섬유를 첨가함으로써, 육가공제품의 이화학적 및 관능적 특성이 향상되고 양질의 식이섬유를 낮은 단가로 생산함과 동시에 부산자원의 부가가치 창출 및 폐기물 처리비용 감소의 유용한 효과가 있다. 특히 타 축종에 비하여 축육에 염지, 혼합, 훈연, 가열 등 조작을 하였을 경우 이에 대응하는 축육의 성질인 가공적성이 열악한 계육제품에 활용할 경우 최종제품의 품질을 크게 향상시키는 효과가 있다.
