MANUFACTURING METHOD OF FOODSTUFF HAVING MINCED MEAT-LIKE TEXTURE FROM CHICKEN BONE AND FOOD MADE USING THE SAME

• Main Authors: NAGANO KANA, FUJITA YOSHIYUKI, IKEDA KENJI, SONODA KOJI, HIRAOKA YOSHINOBU, KISHIMOTO KENJI
• Format: Patent
• Language: English; Japanese
• Published: 16.04.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a manufacturing method of foodstuff having minced meat-like texture from chicken bone, which is an usage of the chicken bone without waste, and food using it.SOLUTION: Minced meat substitute food raw material is chicken bone crushed in a mince mesh from 1 mm to 5 mm and processed by elevated temperature and pressure at 121-130°C for 20-60 minutes, and minced meat food such as hamburger steaks is manufactured using it. The processed chicken bone keeps minced meat-like texture and is soften to eat. The "hamburger steaks" using the soften chicken bone can be added with calcium and collagen in comparison with products without the chicken bone. Besides, wastes are eliminated at the same time. 【課題】廃棄物のでない鶏骨の利用であって、鶏骨から挽肉用食感を有する食材の製造方法及びそれを利用した食品の提供。【解決手段】鶏骨を１ｍｍから５ｍｍのミンチ目で大きさを変えて粉砕した後、１２１〜１３０℃で２０〜６０分間高温高圧処理を行った鶏骨、及び前記処理を行った鶏骨を挽肉代替え食品原料とする。前記処理後の鶏骨入り、ハンバーグ等の挽肉食品。【効果】前記処理後の鶏骨は、挽肉用食感を保持し、軟化し食することが出来ようになる。この軟化した鶏骨を利用した「ハンバーグ」等は、鶏骨を含まない製品と比較して、カルシウムやコラーゲンを付加させることができる。また、同時に、廃棄物をなくすることも可能である。【選択図】なし