KR100855755B1 - Breeding method of poultry by using Acanthopanax senticosus extract and noodles prepared by using poultry meat obtained by the same method - Google Patents

Abstract

The present invention relates to a poultry breeding method using a poultry extract and a novel noodles using poultry meat, by breeding the poultry extract to poultry and kneading the meat and eggs of the poultry bred as described above in a certain ratio with flour It is then made into noodles and dried to make noodles, so the calories are very low compared to poultry raised in general feed, so there is no concern of obesity, essential amino acid content is higher than that of general feed poultry, and unsaturated fatty acid is higher, Saturated fatty acid and cholesterol levels, which are the causes of various adult diseases, are not only lowered, but the active ingredients of Ogapi accumulate in the body of the chicken, which provides the use of natural poultry to suppress the death of poultry. Using poultry meat and eggs with improved taste, smell By producing noodles, there is an excellent effect that can provide a novel functional noodles with improved texture, taste, and aroma.

Poultry, Ogapi, Chicken, Calories, Amino Acids, Unsaturated Fatty Acids, Meat, Noodles, Immune

Description

Breeding method of poultry by using Acanthopanax senticosus extract and noodles prepared by using poultry meat obtained by the same method}

The present invention relates to a poultry breeding method using the ogapi extract and functional noodles using poultry meat, and more particularly, the present invention is obese because the calories are very low compared to the poultry raised in general feed by breeding poultry using the ogapi extract There is no concern, the essential amino acid content is higher than the general feed intake poultry, unsaturated fatty acid is higher, saturated fatty acid content and cholesterol level, which is the cause of various adult diseases, not only lower, but also the active ingredient of Ogapi is accumulated in the body of chicken A new functional noodle with improved texture, taste and aroma using poultry meat and eggs with white meat mass in the abdominal cavity and improved meat, taste and odor. will be.

Acanthopanax senticosus ) is a deciduous shrub that uses the root and bark as a medicinal herb, which is classified as an elm, as a ginseng plant such as ginseng, which has long been classified as a medicinal herb that has no toxicity and side effects in oriental cultures. The scientific name acanto means thorny tree, and panax means to cure pandemic, so it means 'the thorny tree to cure pandemic'. Ogapi mainly has stamina enhancement, anti-stress and anti-fatigue action, so it strengthens muscles and skeletons, and is widely used for muscle paralysis, work feeling, fractures, bruises and edema. In recent years, Ogapi attracted attention after Dr. Breckman of the Siberian Branch of the former Soviet Academy of Sciences published a study in the academic community that "has the benefits of Korean ginseng."

In recent years, there is a variety of foods that are beneficial to health due to increased interest in functional foods. Ogapi-containing beverages are attracting attention, but the exact active ingredient research is still inadequate. Ogapi research has been conducted on pharmacological rather than pharmacological aspects, and studies on the physiological activity of lignin-based glycosides isolated from the roots of ogapi, and the anti-cancer and life-longening effects of ogapi have been conducted. Studies conducted include studies on the composition of free sugars, fatty acids, and organic acids in cucumbers.

As a conventional technique using Ogapi, Korean Patent Registration No. 0463984 discloses a method for producing a nourishment beverage based on thorny Ogai Extract, and Korean beverage application No. 99-001026 discloses sports drinks using red ginseng, thorny Opi and electrolyte. The manufacturing method is disclosed, and Korean Patent Registration No. 0457709 describes liquor and uncooked rice turkish and medicinal liquor manufacturing methods. Although the kimchi additive solution containing antler and ogapi extract in No. 0492397 is disclosed in Korea Patent Registration No. 0455911, the composition of ogapi syrup and its manufacturing method are widely developed. Development of livestock feed technology using nutrition and functionality is insignificant. .

Recently, chicken consumption is rapidly increasing due to the growth of the food service industry and the increase in social activities of women. Looking at the prior art for improving the quality of chicken, Korean patent application No. 99-0034653 animal feed containing propolis and livestock products produced using the same, the natural fat-soluble vitamin Tocopherol in Korean Patent Application No. 99-0042671 Abundant poultry feed, such as the effect of astaxanthin on the quality of domestic chicken is disclosed in Korean Patent Application No. 04-0096937, a method for improving chicken meat by adding a new material to the feed has been developed. In addition, chicken feed and meat quality improvement techniques using herbal medicines or natural products are disclosed in the Korean Patent Registration No. 0330751, chicken feed manufacturing method and feed use method using the herbal medicine, but is limited to chicken feed development technology and use a number of expensive herbal medicines In addition to the use of increased breeding costs, the product is not only competitive, but also has a disadvantage in that its ability to improve compared to the dosage by simply drying and pulverizing each herbal medicine to be administered in the form of particles. In addition, Korean Patent Laid-Open Publication No. 10-2006-0116641 discloses a feed additive using 칡 by-products, acorn by-products, plum by-products, and thorny oocyte extracts, and by mixing them into feeds, but not in poultry farming methods for raising livestock. Not only that, but also the cumbersome process of manufacturing process such as adding fermented product obtained by inoculating fermentation by inoculating microorganisms such as Saccharomyces cerevisiae without mixing Ogapi extract alone. There is a disadvantage.

On the other hand, there is little technology for strengthening the meat composition or nutritional composition of the chicken using drinking water ingested by the chicken.

The present inventors have devised the present invention by producing a method for raising poultry while giving efficient and even more improved functionalities using the ogapi and producing functional noodles containing the components of the ogapi and the functional components of the poultry meat. It was completed.

Accordingly, an object of the present invention is to provide a method for breeding poultry using the extract of Ogapi.

It is another object of the present invention to provide a poultry meat that was bred using the Ogapi extract.

It is another object of the present invention to provide eggs of poultry bred using the Ogapi extract.

Another object of the present invention is to provide a functional noodles prepared by using meat and eggs of poultry bred using the extract of Ogapi.

The present invention provides a method for breeding poultry by feeding 1 to 5 parts by weight of Ogapi hot water extract powder with respect to 100 parts by weight of normal feed and feeding to poultry without antibiotic administration.

The present invention also provides poultry meat, characterized in that the intraperitoneal oil mass is changed from yellow to white, meat color is white, meat quality is improved, aroma and taste is good, and no antibiotic is used by breeding by the above method. do.

The present invention also provides eggs of poultry having improved sensuality as egg yolk is dark yellow, elasticity is improved, aroma and taste are improved by obtaining from poultry bred by the above method.

The present invention also provides a functional noodles prepared by mixing the flesh and eggs of poultry reared by adding the Ogapi extract to the feed and mixing the flour with a certain ratio, then forming into noodles and drying.

Noodles of the present invention is prepared by kneading, molding and drying by adding 10 to 90 parts by weight of poultry meat, 5 to 15 parts by weight of poultry eggs and 3 to 5 parts by weight of salt, grown in the above method to 100 parts by weight of flour or rice flour. It features.

Noodles of the present invention can be applied to all carbohydrate foods that can be prepared using flour or rice flour, including ramen, sujebi as well as noodles, noodles for general noodles.

The present invention relates to a poultry breeding method using a poultry extract and a novel noodles using poultry meat, by breeding the poultry extract to poultry and kneading the meat and eggs of the poultry bred as described above in a certain ratio with flour It is then made into noodles and dried to make noodles, so the calories are very low compared to poultry raised in general feed, so there is no concern of obesity, essential amino acid content is higher than that of general feed poultry, and unsaturated fatty acid is higher, Saturated fatty acid and cholesterol levels, which are the causes of various diseases, are not only lowered, but the active ingredients of Ogapi accumulate in the body of the chicken, which provides the use of natural substances to suppress the death of poultry. Using poultry meat and eggs with improved meat quality, taste and odor By manufacturing the noodle texture, taste, flavor, so that excellent results can provide new functionality Noodles improved animal husbandry and food industry is the innovative and useful inventions.

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.

Example  1: Ogapi Extract Manufacturer

The dried Ogapi was washed with water and put in 100g of dried water per 1L of water, and then extracted at 100 ° C. for 2 hours using a hot water extractor to obtain an Ogapi extract. The ogapi extract had a solid content of 8%, a chromaticity L value (brightness) of 78.42, a value (redness) of -22.17, and a b value (yellowness) of 42.09. The extract was concentrated to 50 brix and lyophilized to powder to prepare an extract extract.

Comparative example  1: Ogapi Crushed matter  Produce

The dried product was washed with water and pulverized to a diameter of 0.1 to 1 mm to obtain a pulverized product.

Experimental Example  1: Determination of the Components of Chicken Fed Ogapi Extract as Drinking Water

The test place of the present invention is located in Andong-si, Gyeongsangbuk-do, Yuchon Farm, Geumsori, and selected five thousand-week-old chickens as test zones to freely consume the Ogapi extract prepared in Example 1 (liquid form before powdering) for two months. The breeding experiment was performed. As a control, 5,000 chickens were selected and feeding was carried out by feeding only general feed without ingesting the extract of Ogapi. For general feed, A-One Super Feed (trade name) produced and sold by Gom Pyo Dae Feed Co., Ltd. was used.

Measurement of amino acids constituting the protein was carried out by the AOAC method with an amino acid analyzer, the results are shown in Table 1 below. Chickens fed Ogapi extract had a slightly higher essential amino acid content and higher overall amino acid content than chickens fed normal feed and water.

Comparison of Amino Acid Contents in Chickens with Ogapi Extract Sample Name Analysis Items Breeding Ogapi Extract (%) General feed breeding (%) Asparagine 1.81 1.48 Threonine 0.85 0.65 Serine 0.77 0.60 Glutamine 3.12 2.51 Proline 0.67 0.63 Glycine 0.88 0.90 Alanine 1.15 0.99 Valine 1.01 0.81 Isoleucine 0.92 0.77 Leucine 1.54 1.25 Tryptophane 0.63 0.53 Phenylalanine 0.72 0.64 Histidine 0.74 0.59 Lysine 1.68 1.33 Arginine 1.36 1.20 Total 17.83 14.90

Fatty acid measurement of chicken meat fed with Ogapi extract was analyzed according to AOAC method using gas chromatography. As a result of using Ogapi extract for chicken breeding, the saturated fatty acid content, which is the cause of various adult diseases, was lower than that of the experimental group fed with normal feed and water. There is no concern about adult disease.

Comparison of Fatty Acids of Chicken with Ogapi Extract Analysis item Ogapi extract breeding (%) General feed breeding (%) Myristic acid C _{14 : 0} 0.926 0.889 Myristioleic acid C _{14 : 1} 0.213 0.207 Pentadecanoic acid C _{15 : 0} 0.127 0.113 cis-10-Pentadecanoic acid C _{15 : 1} 0.348 0.289 Palmitic acid C _{16 : 0} 22.885 24.490 palmitoleic acid C _{16 : 1} 5.066 4.929 Magaric acid C _{17 : 0} 0.210 0.198 Magaroleic acid C _{17 : 1} 0.200 0.158 Stearic acid C _{18 : 0} 5.996 6.738 Oleic, Elaidic acid C _{18 : 3 n9 , 1 n9t} 40.506 39.325 Linolenic acid C _{18 : 2 n9t} 20.763 19.387 Linolenic acid C _{18 : 3 n9 , 12, 15C} 0.875 0.759 Eicosenoic acid C _{20 : 1} 0.523 0.509 Eicosadienoic Acid C _{20 : 2} 0.182 0.173 cis-11,14,17-Eicosatrienoic acid C _{22 : 2} 0.159 0.215 Heneicosanoic acid C _{21 : 0} 0.800 1.249 Tricosanoic acid C _{23 : 0} 0.237 0.372  Total 100 100

Cholesterol measurement was analyzed according to AOAC method using gas chromatography. The calorie of chicken with Ogapi extract was much lower than that of chicken with normal feed and water. This is because chicken with Ogapi extract is used for high calorie chicken and various chicken processed products. Ingestion is possible. Cholesterol levels were lower in chickens fed Ogapi extract, and as a result of boiling the remaining chicken after sampling, the chicken meat of Ogapi extract had smaller fat bulbs compared to chickens fed normal feed and water. I could make it. Table 3 shows the results of the investigation of calories, cholesterol and color.

Comparison of Calorie, Cholesterol, and Color of Chicken Fung Ogapi Extract Analysis Item Sample Name Calories (cal / g) Cholesterol (mg / 100g) Fat ball size (cm) Color L a b Breeding Ogapi Extract 6179 65.5 2 to 4 28 -1.6 12.7 General feed breeding 6859 65.7 6 to 8 42 -2.5 9.6

Example  2: Chicken Breeding Using Ogapi Extract Powder

150 hatched chicks were randomly extracted and randomly divided into 30 animals for the control and experimental groups 1 to 4, and reared for 32 days. For the feed, A-One Super Feed (trade name) produced and sold by Gom Pyo Dae Feed Co., Ltd. was used. Only the feed was fed to the control chicken, and to the chickens of the experimental groups 1 to 4, the extract of the scabbard extract powder prepared in Example 1 and the sorghum pulverized powder prepared in Comparative Example 1 were added to the feed as shown in Table 4 below. Breeding was done. Feed was fed three times a day. While breeding, eggs could be harvested from chickens.

division feed Organza material Experiment Zone 1 95 wt% 5 wt% of the ground powder of Comparative Example 1 Experiment Zone 2 99 wt% 1% by weight of extract powder of Example 1 Experiment Zone 3 95 wt% 5% by weight of the extract powder of Example 1 Experiment Zone 4 90 wt% 10% by weight of the extract powder of Example 1

Experimental Example  2: chicken mortality survey

The mortality of chickens bred as in Example 2 was examined. Mortality was the percentage of chickens that died during the entire breeding period. The results are shown in Table 5 below.

division % Mortality Control 23 Experiment Zone 1 15 Experiment Zone 2 2 Experiment Zone 3 One Experiment Zone 4 0

As can be seen from Table 5, it was found that the mortality of chickens fed with the ogapi extract powder of the present invention was significantly reduced.

Experimental Example  3: Investigation of appearance and sensuality of chicken

Opening the abdominal cavity of the carcasses of chickens bred as in Example 2 to observe the lumps of oil in the abdominal cavity and cut the carcass meat to observe the cut surface. As a result, both the intraperitoneal oil mass and the meat cut surface were yellow for the control group which did not feed the organo material at all, and light yellow when the organ powder of Comparative Example 1 was fed, whereas it was white for the experimental groups 2 to 4.

Furthermore, slaughtered chickens that were fed and fed like the control and experimental groups, poured the same amount of water into the chicken, heated at 100 ° C. for 1 hour, cooked in white chicken, and then evaluated sensory tastes such as meat quality, taste, and flavor. .

In the sensory evaluation, 10 male and 5 female adults were eaten with chicken in the control and experimental groups, and the five-point comparison scale method (5 points, very good; 4 points, Good; 3 points, Moderate; 2 points, Bad; 1 point, Very bad), and evaluated the meat quality, taste, and smell of each chicken white meat twice and summed the final response score. Was obtained. The results are shown in Table 6 below.

Chicken sensory evaluation division Meat quality flavor smell Control 2.5 2.3 1.9 Experiment Zone 1 3.5 3.0 3.0 Experiment Zone 2 4.2 4.5 4.7 Experiment Zone 3 4.8 4.7 4.8 Experiment Zone 4 4.9 4.9 4.9

As a result of sensory evaluation of the chicken produced by the feeding of the extract extract powder of the present invention, the meat quality was improved and taste and smell was also significantly improved compared to the control, especially if the extract was extracted and fed than the case of feeding the crushed cucumber as it was Could see even better.

Experimental Example  4: investigation of appearance and sensuality of eggs

The appearance of egg yolk and egg white of eggs collected from chickens raised as in Example 2 was compared with that of the control. As a result, eggs in the control group were pale yellow in egg yolk and yellow in the experimental group 1, which was fed the shredded Ogapi, while dark yellow in the eggs collected from the chickens fed the Ogapi extract powder of the experimental groups 2 to 4. Egg yolk and egg yolk were found to have better elasticity than egg yolk and control group 1.

Furthermore, the eggs of the control and the experiment were fry to evaluate the sensory beauty such as taste, color, and flavor.

Sensory evaluation was performed by 5 male and 5 female adults and 10 females of the control group and the experimental group were fed with fried eggs. Five-point comparative scale method (5 points, very good; 4 points, good; 3 points, normal) (2 points, bad; 1 point, very bad), and the taste, color, and smell of each fried egg were evaluated twice, and the final responded scores were summed to obtain an average value. The results are shown in Table 7 below.

Egg Fry Sensory Evaluation division flavor color smell Control 2.4 1.9 2.3 Experiment Zone 1 3.5 3.1 3.9 Experiment Zone 2 4.2 4.3 4.6 Experiment Zone 3 4.7 4.7 4.8 Experiment Zone 4 4.9 4.9 4.8

As a result of sensory evaluation of the egg produced by feeding of the extract of Ogapi extract, the taste and color were improved and the smell was remarkably improved as compared to the control, and especially when the extract was fed and crushed and then fed as it was, Could see even better.

Example  3: Duck breeding using Ogapi extract

150 hatched ducks were randomly extracted and randomly divided into 30 animals for the control groups and the experimental groups 1 to 4, and reared for 10 weeks. For the feed, A-One Super Feed (trade name) produced and sold by Gom Pyo Dae Feed Co., Ltd. was used. Only the feed was fed to the control duck, and the duck extract powder prepared in Example 1 was added to the feeds of the experiments 1 to 4 in the ratio as shown in Table 8 and the pulpy powder prepared in Comparative Example 1 was added. Breeding was done. Feed was fed three times a day. Breeding was able to collect eggs from ducks.

division feed Organza material Experiment Zone 1 95 wt% 5 wt% of the ground powder of Comparative Example 1 Experiment Zone 2 99 wt% 1% by weight of extract powder of Example 1 Experiment Zone 3 95 wt% 5% by weight of the extract powder of Example 1 Experiment Zone 4 90 wt% 10% by weight of the extract powder of Example 1

Experimental Example  5: Duck Mortality Survey

The mortality of the ducks reared as in Example 3 was investigated. Mortality was the percentage of ducks that died during the entire breeding period. The results are shown in Table 9 below.

division % Mortality Control 20 Experiment Zone 1 12 Experiment Zone 2 2 Experiment Zone 3 0 Experiment Zone 4 0

As can be seen from Table 9, in the case of ducks fed the Ogapi extract of the present invention with feed, it was found that mortality was significantly reduced.

Experimental Example  6: Investigation of appearance and sensuality of duck meat

Opening the abdominal cavity of the carcasses of the ducks reared as in Example 3 to observe the oil mass in the abdominal cavity and the carcass meat was cut to observe the cut surface. As a result, both the intraperitoneal oil mass and the meat cut surface were yellow for the control group which did not feed the organo material at all, and light yellow when the organ powder of Comparative Example 1 was fed, whereas it was white for the experimental groups 2 to 4.

Furthermore, slaughtered ducks that were fed and fed like the control and experimental groups, poured the same amount of water into the duck meat, heated at 100 ° C. for 2 hours, cooked in duck white soak, and evaluated sensory taste such as meat quality, taste, and flavor. It was.

The sensory evaluation was made by five male adults and five female adults. Five-point comparison scale method (5 points, very good; 4 points) was obtained after eating duck-cooked duck cooked in the control and experimental groups. , Good; 3 points, normal; 2 points, bad; 1 point, very bad). The average value was calculated | required. The results are shown in Table 10 below.

Duck sensory evaluation division Meat quality flavor smell Control 2.5 3.0 1.9 Experiment Zone 1 3.0 3.9 3.0 Experiment Zone 2 4.5 4.2 4.5 Experiment Zone 3 4.8 4.9 4.9 Experiment Zone 4 4.9 4.8 4.9

As a result of sensory evaluation of duck meat produced by the feeding of the extract of Ogapi extract, the meat quality was improved and taste and smell were significantly improved compared to the control, and especially when the extract was extracted and fed than the case of crushed Ogapi as it was fed. It could be confirmed that the sensuality is getting better.

Experimental Example  7: Examination of appearance and sensory taste of duck eggs

The appearance of egg yolk and egg white of duck eggs collected from the ducks reared as in Example 3 was compared with that of duck eggs collected from control ducks. As a result, the duck eggs of the control group had a pale yellow egg yolk, and the duck eggs of the experimental group 1, which fed the pulverized scabies, were yellow. Egg yolk and egg yolk were found to have better elasticity than egg yolk and control group 1.

Furthermore, the duck eggs of the control and the experiment were fry to evaluate sensory beauty such as taste, color, and aroma.

Sensory evaluation was performed by five male and five female adults and 10 females of the control group and the experimental group were fed with fried eggs. Five-point comparative scale method (five points, very good; four points, good; three points, normal) (2 points, bad; 1 point, very bad). The taste, color, and smell of each duck egg were evaluated twice, and the final responding scores were summed to obtain an average value. The results are shown in Table 11 below.

Oral sensory evaluation division flavor color smell Control 2.0 2.5 3.0 Experiment Zone 1 3.5 3.2 3.3 Experiment Zone 2 4.2 4.5 4.4 Experiment Zone 3 4.6 4.8 4.8 Experiment Zone 4 4.8 4.9 4.7

As a result of sensory evaluation of the duck egg produced by feeding of the extract powder of the present invention, the taste and color are improved and the smell is also significantly improved compared to the control, and especially when the extract is fed and crushed and then fed as it is, the sensory taste Could see even better.

Example  4: Turkey Breeding Using Ogapi Extract

100 hatched turkeys were randomly extracted and 20 animals were randomly separated for control and experimental groups 1 to 4, and reared for 26 weeks. For the feed, A-One Super Feed (trade name) produced and sold by Gom Pyo Dae Feed Co., Ltd. was used. Only the feed was fed to the control turkey, and to the turkeys of the experiments 1 to 4, to the feed in the ratio as shown in Table 12, the extract extracted from the extract Ogapi prepared in Example 1 and the pulpy extract prepared in Comparative Example 1 Breeding was done. Feed was fed three times a day. While breeding, eggs could be harvested from turkey.

division feed Organza material Experiment Zone 1 95 wt% 5 wt% of the ground powder of Comparative Example 1 Experiment Zone 2 99 wt% 1% by weight of extract powder of Example 1 Experiment Zone 3 95 wt% 5% by weight of the extract powder of Example 1 Experiment Zone 4 90 wt% 10% by weight of the extract powder of Example 1

Experimental Example  8: Turkey Mortality Survey

The mortality of turkeys bred as in Example 4 was investigated. Mortality was the percentage of turkeys that died during the entire breeding season. The results are shown in Table 13 below.

division % Mortality Control 19 Experiment Zone 1 13 Experiment Zone 2 3 Experiment Zone 3 One Experiment Zone 4 0

As can be seen from Table 13, it was found that the mortality of the turkey extract powder of the present invention was significantly reduced with feed.

Experimental Example  9: Investigation of appearance and sensuality of turkey meat

Opening the abdominal cavity of the carcass of the turkey reared as in Example 4 to observe the oil mass in the abdominal cavity and the carcass meat was cut to observe the cut surface. As a result, both the intraperitoneal oil mass and the meat cut surface were yellow for the control group which did not feed the organo material at all, and light yellow when the organ powder of Comparative Example 1 was fed, whereas it was white for the experimental groups 2 to 4.

Furthermore, the slaughtered turkeys fed as in the control and experimental groups were slaughtered, and the turkey meat was put in an oven and heated at 180 ° C. for 1 hour to cook the roasted turkey, and then the sensory tastes such as meat quality, taste, and flavor were evaluated.

Sensory evaluation was performed on five male adults and five female adults, and the five cooked roasted chickens of the control group and the experimental group were treated as described above. Good; 3 points, Moderate; 2 points, Bad; 1 point, Very bad), and evaluated the meat quality, taste, and smell of each roasted turkey twice, and then averaged the final scores. Was obtained. The results are shown in Table 14 below.

Turkey Meat Sensory Evaluation division Meat quality flavor smell Control 2.5 1.8 3.1 Experiment Zone 1 3.0 3.8 3.9 Experiment Zone 2 4.0 4.4 4.6 Experiment Zone 3 4.8 4.7 4.8 Experiment Zone 4 4.9 4.9 4.9

As a result of sensory evaluation of the turkey meat produced by feeding of the extract powder of the present invention, the meat quality was improved and taste and smell were also significantly improved compared to the control, and especially when the extract was extracted and crushed than when fed as it was It could be confirmed that the sensuality is getting better.

Experimental Example  10: Appearance and Sensory Investigation of Turkey Eggs

The appearance of egg yolk and egg white of the eggs collected from the turkeys bred as in Example 4 was compared with that of the turkey eggs collected from the control turkey. As a result, the turkey eggs collected from the turkeys fed the Ogapi extract powders of the experiments 2 to 4 were compared to the turkey eggs of the experimental group 1, which had a pale yellow egg yolk and the pulverized shredded organs. The egg yolk was found to have a dark yellow yolk and the elasticity of egg white and yolk was better than that of control or experimental group 1.

Furthermore, the turkey eggs were fried to evaluate sensory taste such as taste, color, and aroma.

The sensory evaluation was performed on five male and five female adults, and the five eggs of the control and the experimental groups were fed with eggs and fried eggs. Five-point comparative scale method (five points, very good; four points, good; three points, moderate) 2 points, bad; 1 point, very bad). The taste, color, and smell of each turkey egg were evaluated twice, and the final scores were summed and averaged. The results are shown in Table 15 below.

Turkey Egg Sensory Evaluation division flavor color smell Control 1.8 2.3 3.2 Experiment Zone 1 3.2 3.5 3.5 Experiment Zone 2 4.2 4.6 4.4 Experiment Zone 3 4.7 4.7 4.7 Experiment Zone 4 4.8 4.8 4.8

As a result of sensory evaluation of turkey eggs produced by feeding of the extract powder of the present invention, the taste and color were improved and the odor was also significantly improved compared to the control, and especially when the extract was extracted and fed rather than the pulverized raw cucumber. It could be confirmed that the sensuality is getting better.

Example  5: present invention Poultry  Manufacture of Used Cotton

Each material was mixed in the ratio as shown in Table 16 below, kneaded by adding an appropriate amount of water, and then molded and dried to prepare a cotton. Poultry meat was used as a breeding feed by adding the Ogapi extract powder to 5% by weight of the feed and finely ground before mixing with the ingredients. In addition, in the preparation of the noodles of the present invention, the ogapi extract powder was added to a 5% by weight feed, and eggs obtained from poultry that were fed while feeding were used as flocculants.

division flour Poultry meat egg Salt chicken duck Turkey egg Duck eggs Turkey eggs Control 100 parts by weight 0 0 0 0 0 0 3 parts by weight Experiment Zone 1 100 parts by weight 10 parts by weight 0 0 5 parts by weight 0 0 3 parts by weight Experiment Zone 2 100 parts by weight 90 parts by weight 0 0 15 parts by weight 0 0 5 parts by weight Experiment Zone 3 100 parts by weight 100 parts by weight 0 0 20 parts by weight 0 0 6 parts by weight Experiment Zone 4 100 parts by weight 0 10 parts by weight 0 0 5 parts by weight 0 3 parts by weight Experiment Zone 5 100 parts by weight 0 90 parts by weight 0 0 15 parts by weight 0 5 parts by weight Experiment Zone 6 100 parts by weight 0 100 parts by weight 0 0 20 parts by weight 0 6 parts by weight Experimental Zone 7 100 parts by weight 0 0 10 parts by weight 0 0 5 parts by weight 3 parts by weight Experiment Zone 8 100 parts by weight 0 0 90 parts by weight 0 0 15 parts by weight 5 parts by weight Experiment 9 100 parts by weight 0 0 100 parts by weight 0 0 20 parts by weight 6 parts by weight

Experimental Example  11: sensory evaluation of the present invention aspect

Anchovies and kelp are poured into 30g of 1L of water and then boiled to remove broth to make broth. Separately, boil each of the noodles prepared as in Example 5, roll 300g of the noodles boiled in 500L of the broth, and noodles according to each side. Made sensory evaluation.

In the sensory evaluation, 10 male and 5 female adults were eaten with the noodles cooked as above in the control and experimental areas, and the 5-point comparative scale method (5 points, very good; 4 points, good). ; 3 points, moderate; 2 points, bad; 1 point, very bad), and the average value is obtained by summing the texture, taste, and smell of each noodles twice, and then adding up the final scores. It was. The results are shown in Table 17 below.

Noodle sensory evaluation division Texture flavor smell Control 1.9 2.2 2.3 Experiment Zone 1 3.5 4.0 4.1 Experiment Zone 2 4.8 4.7 4.8 Experiment Zone 3 3.9 3.4 4.0 Experiment Zone 4 4.4 4.6 4.1 Experiment Zone 5 4.9 4.7 4.0 Experiment Zone 6 3.7 4.8 3.9 Experimental Zone 7 4.8 4.2 3.7 Experiment Zone 8 4.8 4.4 4.9 Experiment 9 4.4 3.8 3.6

Table 17 shows that the noodle containing the poultry meat produced by the feeding of the extract of Ogapi extract of the present invention improves the texture and taste and odor significantly compared to the control without the poultry meat, thereby improving the sensuality.

Claims (1)

10 to 90 weight of meat obtained from poultry bred by adding 1-5 parts by weight to 100 weight parts of general feed, which is prepared by hot water extraction at 100 ℃ for 2 hours, concentrated to 50brix, and freeze-dried. Wealth; 5 to 15 parts by weight of eggs obtained from the poultry; 100 parts by weight of flour or rice flour; And 3 to 5 parts by weight of salt; Noodles containing poultry meat, characterized in that the dough is prepared by molding and drying.