KR100976354B1 - Method for preparing smoked duck products, and smoked duck products prepared by the method - Google Patents
Method for preparing smoked duck products, and smoked duck products prepared by the method Download PDFInfo
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- KR100976354B1 KR100976354B1 KR1020100005988A KR20100005988A KR100976354B1 KR 100976354 B1 KR100976354 B1 KR 100976354B1 KR 1020100005988 A KR1020100005988 A KR 1020100005988A KR 20100005988 A KR20100005988 A KR 20100005988A KR 100976354 B1 KR100976354 B1 KR 100976354B1
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- South Korea
- Prior art keywords
- duck
- meat
- extract
- smoked
- smoked product
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 a) 오리를 도살 후 세척 및 정형하는 공정; b) 다시마 추출물, 배 추출물, 포도 추출물 및 천연 검류로 이루어진 군으로부터 선택되는 하나 이상을 함유하는 염지제로 오리육을 염지하는 공정; c) 염지한 오리육을 훈연하고 가열하는 공정; 및 d) 오리 훈연제품을 냉각시킨 후 내포장지로 진공포장하고 냉장 보관하여 출하하는 공정을 포함하는 것을 특징으로 하는 오리 훈연제품의 제조방법, 및 이에 따라 제조된 오리 훈연제품에 관한 것이다.The present invention provides a process for cleaning and shaping a duck after slaughtering; b) salting duck meat with a salting agent containing at least one selected from the group consisting of kelp extract, pear extract, grape extract and natural gum; c) smoking and heating the salted duck meat; And d) a method of manufacturing a duck smoked product, and a duck smoked product manufactured according to the above, comprising the steps of cooling the duck smoked product and vacuum-packing and refrigerating with an inner packaging paper.
최근에 현대인들은 자신의 건강관리를 위하여 가공제품에 일반적으로 첨가되고 있는 각종 화학조미료에 대해 기피현상을 나타내고 있다. 이러한 관점에서, 본 발명에 따라 제조된 오리 훈연제품은 오리육의 부드러운 육질과 보습성을 유지시키는 동시에, 화학조미료의 대명사인 미원, 비만과 각종 성인병의 가장 중요한 요인 중의 하나인 설탕 및 인산염을 사용하지 않은 웰빙형 기능성 제품을 제공할 수 있다.
Recently, modern people have been avoiding various kinds of chemical seasonings generally added to processed products for their health care. In view of this, the duck smoked product prepared according to the present invention uses sugar and phosphate, which is one of the most important factors of miwon, obesity and various adult diseases, which are synonymous with chemical seasoning, while maintaining the soft meat and moisture retention of duck meat. Well-being functional products can be provided.
오리육을 이용한 가공제품과 관련하여 수많은 발명이 이루어져 있다. 즉, 오리 원료육에 와인(포도농축액, 포도원액, 적와인의 혼합물)을 함유하는 염지제를 사용하는 것을 특징으로 하는 와인오리훈제 제조방법으로서 오리 특유의 냄새를 제거하는 발명 (특허출원번호 10-2004-0024471), 유황을 함유한 사료로 사육한 8주령 미만의 유황오리를 황토 진흙토기에 담아 가마에 넣어 구워내는 것을 특징으로 하는 황토진흙구이용 유황오리의 가공방법 (특허출원번호 10-2004-0055575), 오리고기 특유의 누린 냄새를 제거하기 위하여 기름에 튀기고 튀겨진 오리고기를 특유의 양념조성물에 버무려 제조하는 발명 (특허출원번호 10-2002-0010943), 정선된 오리에 염지액을 가하여 염지시킨 후, 상기 염지된 오리를 데치는 오리껍질의 가공방법 (특허출원번호 10-2003-0019501), 오리 살코기에 콩가루와 감자가루를 첨가하며, 이 세 가지 식품과 양념 종류인 양파와 푸른 야채를 배합하고, 소금, L- 글루타민 산 나트륨을 일정한 비율로 배합하여, 이를 기름 철판 등에서 구워서 익힌 것을 특징으로 하는 오리버거 (특허출원번호 10-2006-0088805), 오리를 도살해서 털과 머리 부분과 내장과 날개, 다리 등을 제거하고, 깨끗이 세척한 후 사람이 한 입에 먹을 수 있는 알맞은 크기로 절단하여 갖은 양념을 한 튀김가루로 튀김옷을 입힌 후 식용유 기름에 튀기는 과정의 조리방법 (특허출원번호 10-2006-0077919), 세척된 오리를 원적외선 가열기의 가열실에 넣어 40-60℃로 30분-1시간 30분 정도로 가열하여 수분을 50-90%로 유지하는 구이공정, 이를 첨부재료가 혼합된 튀김가루를 묻히는 튀김가루도포공정과, 상기 튀김가루가 도포된 오리를 끓는 기름에 넣어 20-30분간 튀기는 튀김공정으로 이루어지는 오리구이방법 (특허출원번호 10-2002-0014767) 등이 있다.Numerous inventions have been made regarding processed products using duck meat. In other words, as a method for producing a wine duck smoked by using a dyeing agent containing wine (grape concentrate, vinegar solution, red wine mixture) in the duck raw meat (invention patent application 10- 2004-0024471), processing method of sulfur ducks for roasting ocher mud, characterized by roasting sulfur ducks of less than 8 weeks of age reared with sulfur-containing feed in a clay clay clay pot and baking them in a kiln (Patent application No. 10-2004-). 0055575), the invention for producing duck meat fried and fried in oil in order to remove the peculiar smell of duck meat (Patent application No. 10-2002-0010943), dyeing the selected duck with salt solution After processing, the method of processing the duck shell to boil the salted duck (Patent Application No. 10-2003-0019501), adding soy flour and potato flour to the duck lean, these three foods and condiments Orion burgers and ducks, characterized in that the combination of onions and green vegetables, salt, sodium L-glutamate in a certain ratio, and baked and cooked on an oil griddle (patent application No. 10-2006-0088805) The process of removing hair, hair, intestines, wings, and legs, washing them cleanly, cutting them to a size suitable for a person's mouth, putting them in a batter with seasoned fry powder, and then frying them in cooking oil. Method (Patent Application No. 10-2006-0077919), roasting the duck to be heated in the heating chamber of the far-infrared heater for 30 minutes-1 hour 30 minutes at 40-60 ℃, maintaining the moisture at 50-90%, This is a fried powder spreading process, in which fried powder mixed with the attached material is applied, and a fried process in which the fried powder-coated duck is put in boiling oil and fried for 20-30 minutes (patent application) Original number 10-2002-0014767).
그러나, 지금까지 연구 발명된 특허들은 오리 특유의 냄새를 제거하기 위해 한약재 등의 성분을 넣어 사전처리하거나, 또는 먹기 좋은 크기나 형태로 절단한 후 이를 튀김가루 등으로 포말한 후 튀기는 것을 특징으로 하고 있으나, 오리 가공제품 또는 훈연제품에 사용되는 염지제에 함유되어 있는 화학조미료를 대신하여 천연물을 사용하여 오리 가공제품을 제조하는 방법 및 이에 따라 제조된 오리 가공제품에 관련된 발명은 없는 상태이다.
However, the patents invented so far are characterized by pre-treatment by adding ingredients such as herbal medicine to remove the smell of duck, or cutting them into sizes or shapes that are easy to eat, and then foaming them with fried flour and then frying them. However, there is no invention related to a method for producing a duck processed product using natural products in place of the chemical seasonings contained in the dyeing products used in duck processed products or smoked products and the duck processed products produced accordingly.
본 발명자는 종래에 오리 훈연제품을 제조할 때 통상적으로 사용되는 염지제를 검토한 결과 이에 함유되어 있는 미원, 설탕, 인산염 등의 화학 첨가물이 인체에 해롭다는 것을 인식하고, 이러한 미원, 설탕, 인산염 등의 화학 첨가물을 대신하여 인체에 유해하지 않고 다양한 기능성 효과를 가지며 우수한 미각 효과를 부여하는 특정 천연 추출물을 선택함으로써, 본 발명을 완성하기에 이르렀다.
The present inventors have reviewed the salting agents commonly used in preparing duck smoked products, and have recognized that chemical additives such as miwon, sugar, and phosphate contained therein are harmful to the human body. The present invention has been completed by selecting specific natural extracts in place of chemical additives such as these, which are not harmful to the human body, have various functional effects and impart excellent taste effects.
미원의 주원료는 글루탐산 나트륨(monosodium glutamate, MSG)이며, 글루탐산 나트륨염의 구조식은 HOOC(CH2)2CH(NH2)COONa 이고 분자량은 169.11이다. 이는 버섯, 육류, 김, 토마토 등 자연식품의 단백질 성분에 일부 존재하는 것으로 알려져 있으며, 자연식품의 형태로 섭취했을 경우 부작용이나 병적증세 등이 보고된 예는 없다. 감칠맛을 내는 화학조미료인 미원은 일본의 이케다 박사가 다시마 추출물에서 발견하여 상품화된 제품으로 다량 섭취시에는 메스꺼움, 근육경직, 불쾌감 등의 부작용이 있는 것으로 알려져 있다. 미원은 물에 녹으면 나트륨과 글루탐산으로 분리되는데, 상기 글루탐산은 비필수 아미노산(체내에서 합성되어 생기기 때문에 따로 섭취해줄 필요가 없는 아미노산)으로서 흥분성 신경전달물질로 신경조직에 다량 흡수될 경우 신경세포막을 파괴한다. 또한, 유아의 경우에는 극소량으로도 대뇌의 뇌하수체가 파괴될 가능성이 있고, 성장은 물론 일반 대사 이상을 야기할 수 있다는 보고가 있다. 이외에도 글루탐산은 산혈증의 원인이 되어 신장에서의 칼슘흡수를 막고, 뼈 속의 칼슘을 떨어져 나가게 해 골다공증을 일으킨다. 지속적으로 과량 섭취하는 경우, 비만, 실명, 시력저하, 두통, 메스꺼움, 가슴통증, 저림, 졸림, 무력감, 심장박동 빨라짐 등의 증세를 유발할 수 있으며, 전문가들은 특히 천식, 고혈압, 심부전, 우울증, 알레르기 환자들에게 섭취하지 말 것을 권고하고 있다. 따라서, 오리고기와 같은 육류의 훈연제품에 미원을 첨가하지 않은 제품의 개발이 식생활 개선 및 국민 보건 향상 측면에서 요구된다.
The main raw material of the source is sodium glutamate (MSG), the structural formula of sodium glutamate salt is HOOC (CH 2 ) 2 CH (NH 2 ) COONa and has a molecular weight of 169.11. It is known to exist in the protein components of natural foods, such as mushrooms, meat, seaweed, tomatoes, and some side effects or pathological symptoms have not been reported when ingested in the form of natural foods. Miwon, a flavorful chemical seasoning, was discovered and commercialized by Dr. Ikeda of Japan and is known to have side effects such as nausea, muscle stiffness, and discomfort when consumed in large quantities. Miwon is divided into sodium and glutamic acid when dissolved in water. The glutamic acid is a non-essential amino acid (an amino acid that does not need to be consumed separately because it is synthesized in the body) and is excitable neurotransmitter. Destroy. In addition, in the case of infants, there is a possibility that the pituitary gland of the cerebrum may be destroyed even in a very small amount and may cause growth and general metabolic abnormalities. In addition, glutamic acid causes acidosis, which prevents the absorption of calcium from the kidneys and causes calcium in the bones to fall off, leading to osteoporosis. Consistent overdose can cause symptoms such as obesity, blindness, decreased vision, headache, nausea, chest pain, numbness, drowsiness, weakness, and a faster heart rate. Specialists are particularly concerned with asthma, high blood pressure, heart failure, depression, and allergies. Patients are advised not to eat. Therefore, development of products without added miwon to meat smoked products such as duck meat is required in terms of improving dietary life and improving public health.
설탕(sugar)의 정의는 식품 속에 함유된 단당류인 포도당, 과당, 갈락토오스와 이당류인 서당(sucrose), 유당, 맥아당의 함량을 합한 값으로 나타내지만, 일반적으로 그 유해성이나 섭취량을 나타낼 때에는 서당을 지칭하며 하루 섭취열량 중에서 상당한 비중을 차지한다. 설탕이 가진 장점 중의 하나는 우리에게 직접적인 에너지원이 되는 식품이라는 사실이다. 대부분의 식품들은 다른 영양소와 함께 포도당이 결합된 복잡한 형태를 갖고 있기 때문에 섭취된 식품이 체내에서 포도당으로 분해되기까지 긴 소화과정을 거쳐야 하는 반면, 설탕은 포도당과 과당이 단순하게 결합된 입자이므로 복잡한 소화과정 없이 '자당분해효소'만에 의해서도 포도당과 과당으로 분해된 후 혈액 내로 흡수되어 신체 에너지의 연료로 쓰인다. 우리가 피로할 때 단 것을 찾는 이유가 설탕이 급속히 에너지 저장량을 회복시켜주기 때문이다. 그러나, 설탕은 에너지원으로 사용될 수 있는 점 외에 여러 가지의 부작용을 일으키는 성분으로 알려져 있다. 즉, 설탕을 과잉 섭취할 경우, 에너지로 사용되고 남은 양이 체내에서 지방으로 전환되어 피하조직에 저장됨으로써 소아비만의 원인이 된다. 더욱이, 소아비만은 성인의 비만과는 달리 세포수의 증가로 성인비만으로 이어지는 비율이 높기 때문에 아이들의 건강에 악영향을 초래하며, 또한 설탕이 체내에 흡수되면 혈당치가 오르고, 이에 따라 인슐린 분비가 촉진되어 혈당이 낮아지므로 배고픔을 느끼고 다시 먹고 싶은 생각이 들어 체중증가의 원인이 된다. 또한, 설탕은 충치발생의 중요한 요인으로 작용한다. 설탕이 포함된 식품은 섭취 빈도가 높을수록, 특히 식사와 식사 사이에 먹게 되면 충치 유발 효과는 더욱 증가된다. 어린이의 경우, 설탕을 과잉 섭취할 경우 '주의력 결핍 과잉행동 증후군'이라는 정신질환을 일으킴으로써 행동이 부산하고 정신이 산만한 징후를 나타낼 수 있다. 이러한 설탕의 위험성으로 말미암아 2004년에 세계 보건 전문가들은 전세계 설탕 제조업체들이 인류의 건강을 위협할 수 있는 위험을 은폐하고 있다고 비난하며 '설탕과의 전쟁'을 선언하기에 이르렀으며, 이들은 노르웨이의 수도 오슬로에서 열린 설탕 소비 감축을 위한 세계보건기구(WHO) 전략회의에 참석하여, 설탕을 과잉 섭취할 경우 심혈관질환과 암, 당뇨병, 비만 등을 야기할 수 있다면서 설탕의 위험성을 경고하였다. WHO 산하 영양·건강·운동 연구센터 책임자인 카레 노룸은 "비만은 오늘날 가장 중요한 건강 문제의 하나"라며 "비만의 배후에는 음식이 있고 그 뒤에는 바로 설탕이 숨어 있다"고 하여, 설탕의 위험성을 지적하기도 하였다.
Sugar is defined as the sum of the contents of monosaccharides such as glucose, fructose, galactose and disaccharides such as sucrose, lactose and maltose, but generally refers to sucrose in terms of its hazard or intake. It is a significant part of the daily intake of calories. One of the benefits of sugar is the fact that it is a food that is a direct source of energy for us. Since most foods have a complex form of glucose combined with other nutrients, the food consumed has to undergo a long digestion process until the food is broken down into glucose in the body, while sugar is a complex particle of glucose and fructose. Even without the digestion process, it is broken down into glucose and fructose by only 'glucose dehydrogenase' and then absorbed into the blood and used as fuel for body energy. The reason we look for sweets when we are tired is that sugar restores energy storage rapidly. However, sugar is known as an ingredient that causes various side effects in addition to being used as an energy source. In other words, when the sugar is ingested excessively, the remaining amount used as energy is converted into fat in the body and stored in the subcutaneous tissue causes childhood obesity. Moreover, unlike obesity in adults, childhood obesity increases the number of cells leading to adult obesity, which adversely affects children's health, and when sugar is absorbed into the body, blood sugar levels rise, thereby promoting insulin secretion. As the blood sugar is lowered, you feel hungry and want to eat again, which causes weight gain. Sugar also acts as an important factor in caries development. The higher the frequency of intake of foods containing sugar, especially between meals, the greater the effect of caries. In children, over-ingestion of sugar can lead to mental illness called attention deficit hyperactivity syndrome, which can lead to busier and distracting behavior. Because of the dangers of sugar, in 2004, world health experts accused sugar producers of the world of concealing the dangers that could threaten human health. At the World Health Organization (WHO) Strategic Conference to Reduce Sugar Consumption, the United States warned of the dangers of sugar, saying that excessive consumption of sugar can cause cardiovascular disease, cancer, diabetes and obesity. "Obesity is one of the most important health problems today," said Curry Norum, head of the WHO's Center for Nutrition, Health, and Exercise. He points out the dangers of sugar, saying that "behind obesity is food and sugar is behind it." It was also.
인산염은 자연에서 발견되는 영양소로서, 국제 식품첨가물 협의회(International Food Additives Council (IFAC)) 웹사이트에서 제공되는 배경정보에 따르면 제과, 콜라, 고기 및 가금류, 치즈, 참치캔, 푸딩, 치약 등 많은 가공 식품들에 첨가되고 있는 물질이다. 이와 같이 식품 첨가물로 사용되는 인산염은 폐암의 발병과 밀접한 관련이 있는 것으로 확인되었다. 폐암의 위험성이 높은 마우스의 사료에 인산염의 양을 증가시켰을 때, 마우스의 폐종양이 더 크고 더 빠르게 진전되었다고 보고되어 있다 (Jin, H. American Journal of Respiratory and Critical Care Medicine, Jan. 1, 2009; vol 179: pp 59-68). 또 다른 연구자에 의하면 "인산염은 필수 영양소이긴 하지만, 무기인산염을 과다 섭취시 체내 특정 화학신호 경로의 변화로 폐암의 진전이 강하게 자극될 수 있다"고 한다. 쌀 등에 함유되어 있는 천연 상태의 인은 괜찮지만, 인공적인 화학첨가제의 형태로 체내로 흡수된 인은 혈액 내에서 녹아 체내의 철분과 칼슘, 아연 등의 성분을 소변으로 배출되도록 한다. 이 경우, 소변으로 배출된 칼슘을 보충하기 위하여 각종 뼈에서 칼슘이 녹아 나오게 된다. 일본에서 쥐를 대상으로 한 실험에서, 사료는 동일한 것을 사용하고, 제1군에는 물을 섭취시키고 제2군에는 인산염을 함유한 음료를 섭취시킨 결과, 인산염을 함유한 음료를 섭취시킨 제2군의 쥐는 이빨이 썩고 뼈가 푸석푸석하게 됐을 뿐만 아니라 두개골이 얇아진 것으로 나타났다. 이와 같이 인체에 위험성 및 부작용을 나타내는 식품 첨가물의 사용을 억제하고 이를 대체할 수 있는 천연물의 사용이 매우 시급하다.
Phosphates are nutrients found in nature and many processed foods, such as confectionery, cola, meat and poultry, cheese, tuna cans, puddings and toothpaste, are based on background information provided by the International Food Additives Council (IFAC) website. It is a substance added to the field. As such, the phosphate used as a food additive was found to be closely related to the development of lung cancer. Increasing the amount of phosphate in the feed of mice at high risk of lung cancer has been reported to increase the lung tumors in mice larger and faster (Jin, H. American Journal of Respiratory and Critical Care Medicine, Jan. 1, 2009). vol 179: pp 59-68). According to another investigator, "Phosphate is an essential nutrient, but overingestion of inorganic phosphates can strongly stimulate the development of lung cancer by altering certain chemical signaling pathways in the body." Natural phosphorus in rice is fine, but phosphorus absorbed into the body in the form of artificial chemical additives dissolves in the blood and causes the body to release iron, calcium, and zinc into the urine. In this case, calcium is dissolved in various bones to replenish calcium released into the urine. In experiments with rats in Japan, the same feed was used, the first group was ingested with water, and the second group was ingested with phosphate-containing beverages. Rats not only had decayed teeth, loosened bones, but also thinned skulls. As such, it is very urgent to use natural substances that can suppress and replace the use of food additives that present dangers and side effects to the human body.
다시마는 갈조식물 다시마목에 속하는 바닷말로서 우리나라, 일본, 캄차카반도, 사할린섬 등의 태평양 연안에서 서식한다. 겉으로 볼 때 줄기, 잎, 뿌리의 구분이 뚜렷하며 길이는 1.5~3.5 m, 너비는 25~40 cm 정도 된다. 일반적으로 다시마는 양질의 섬유질(알긴산)로 노폐물이 장내에 머무르는 시간을 단축시키고, 장의 활동을 원활하게 하여 대장 기능을 개선한다. 또한, 강력한 조혈작용으로 세포 내 신진대사를 활발하게 하므로 피부노화를 억제하고 혈액순환을 좋게 하여 피부를 건강하게 하며, 다시마의 알긴산은 담즙산과 결합하여 불필요한 지방의 흡수를 낮추고 체외로 배출시켜 다이어트에 효과가 있는 것으로 알려져 있는 천연 자원이다. 또한, 다시마에는 칼슘, 칼륨, 마그네슘 등 50여종의 미네랄과 인체에 꼭 필요한 미량 영양소가 함유되어 있다. 우유, 멸치의 칼슘도 25%만 흡수되지만, 다시마에 함유되어 있는 다량의 칼슘은 혈액내 흡수율이 귤껍질의 1.6배, 의료용 탄산칼슘의 3배나 되어 다른 어떤 식품보다 흡수가 잘 되는 것으로 알려져 있다. 이에, 본 발명에서는 이러한 기능을 갖는 다시마를 열수 추출한 후 천연 조미료로 사용하기로 하였다.
Kelp is a seahorse belonging to the brown seaweed, which lives in the Pacific coast of Korea, Japan, Kamchatka Peninsula and Sakhalin Island. On the surface, the distinction between stems, leaves, and roots is clear, about 1.5 ~ 3.5 m long and 25 ~ 40 cm wide. In general, kelp is a high quality fiber (alginic acid), which shortens the time spent in the intestines and improves bowel function by facilitating intestinal activity. In addition, it stimulates intracellular metabolism with strong hematopoietic action, so it inhibits skin aging and improves blood circulation and makes skin healthy.Alginate of kelp combined with bile acid lowers the absorption of unnecessary fat and releases it to the diet. It is a natural resource known to be effective. In addition, kelp contains about 50 kinds of minerals such as calcium, potassium and magnesium, and micronutrients that are essential to the human body. Only 25% of calcium in milk and anchovy is absorbed, but the large amount of calcium in kelp is known to be absorbed better than any other food because it absorbs 1.6 times as much as tangerine peel and 3 times as much calcium as medical calcium carbonate. Therefore, in the present invention, the kelp having such a function is extracted as hot water and then used as a natural seasoning.
배는 사과, 포도와 함께 우리나라 국민들이 가장 즐겨 먹는 과일 중의 하나로서, 겨울철에 빼놓을 수 없는 주요 식품 중의 하나이다. 예로부터 배를 즐겨 먹는 이유는 첫째, 배에는 소화효소가 많이 들어 있기 때문에 소화불량으로 속이 더부룩하거나 가슴이 답답할 때 속을 시원하게 풀어주는 효과를 나타낸다. 둘째, 배는 알코올을 중화시키고 육류의 독을 풀어주는 역할이 탁월한 것으로 알려져 있어 과음 후나 육류를 포식한 후에 배가 널리 섭취되고 있다. 셋째, 기관지염 또는 감기 후유증으로 기침과 가래가 그치지 않을 때 민간요법으로 배가 널리 이용되고 있다. 넷째, 배는 변비에도 좋고 이뇨작용이 탁월하여 선천적으로 폐기능이 약한 체질인 사람에게 권장되고 있다. 이러한 배의 우수한 효과를 오리 훈연제품에 접목시켜 웰빙형 오리 훈제 가공품을 개발하기에 이르렀다.
Pear is one of the most enjoyed fruits of Korea, along with apples and grapes, and is one of the main foods that cannot be missed in winter. The reason why I enjoy eating pears is because of the fact that the stomach contains a lot of digestive enzymes. Second, the pear is known to be excellent in the role of neutralizing alcohol and detoxification of meat poisons are widely consumed after drinking or eating meat. Third, when cough and phlegm do not stop due to bronchitis or cold sequelae, the stomach is widely used as a folk remedy. Fourth, the stomach is good for constipation and excellent diuretic effect is recommended for people with congenital weak lung function. The benefits of these vessels have been combined with duck smoked products, leading to the development of well-being duck smoked products.
포도는 세계에서 가장 많이 생산되고 있는 과일이며, 그 우수성으로 인하여 술을 만드는 원료로 가장 먼저, 그리고 가장 많이 이용되는 과일이다. 일반적으로 포도는 비타민 B1, B2, C, 당질, 구연산과 주석산, 식물성 섬유인 철분, 펙틴, 칼륨 등이 풍부한 대표적인 알칼리성 식품 중의 하나이다. 포도에 함유되어 있는 칼륨은 이뇨작용을 원활하게 하여 혈액순환을 좋게 하고 부종을 치유시키며, 과당과 포도당이 풍부해서 인체에 소화 및 흡수가 되기 쉽기 때문에 피로 회복에 좋다. 또한, 주석산, 구연산, 사과산 등의 성분을 가지고 있어서 향기가 뛰어나고 새콤한 맛이 나기 때문에 식욕증진에 큰 효과를 보이며, 뼈를 약화시키는 나트륨의 흡수를 감소시키는 작용도 있어 골다공증을 비롯한 갱년기 여성의 여러 질병에 대해 치료효과를 나타낸다. 신농본초경에서 포도는 습기로 인해 뼈가 시리거나 쑤시는 사람에게 기력을 도와주고 몸을 튼튼하게 해준다고 기록되어 있으며, 일반적으로 한의학에서는 기혈이 허약한 증상, 폐기능이 떨어져서 기침을 하거나 식은 땀을 흘리는 증상을 치료하기 위하여 포도를 추출물의 형태로 처방하고 있다.
Grape is the most produced fruit in the world, and because of its excellence, it is the first and most widely used fruit to make alcohol. In general, grapes are one of the representative alkaline foods rich in vitamins B1, B2, C, sugars, citric acid and tartaric acid, iron, pectin, potassium, and vegetable fiber. Potassium contained in grapes is good for recovering from fatigue because it helps diuretic effect to improve blood circulation and heal edema, and is rich in fructose and glucose, which is easy to digest and absorb in human body. In addition, it contains tartaric acid, citric acid, malic acid, etc., which has excellent fragrance and sweet and sour taste, which has a great effect on increasing appetite, and also reduces the absorption of sodium, which weakens bones, and various diseases of menopausal women including osteoporosis. It has a therapeutic effect against. Grapes have been documented in menstrual menarche to help people with weakness or stiffness due to moisture, and to strengthen their body.In general, in oriental medicine, cough or cold sweats are caused by poor blood circulation and poor lung function. Grapes are prescribed in the form of extracts to treat symptoms.
이와 같이, 지속적으로 섭취할 경우 다양한 질병의 원인이 되고 인체에 유해한 미원, 설탕 및 인산염을 대체하여 염지제에 사용할 수 있는 천연물질로서 다시마 추출물, 배 추출물, 포도 추출물, 천연 검류가 본 발명에 사용된다.
As such, kelp extract, pear extract, grape extract, and natural gum are used in the present invention as natural substances that can cause various diseases and can be used in salt substitutes to replace harmful minerals, sugars and phosphates, which are harmful to humans. do.
본 발명에서 먼저 건조 또는 생 다시마와 물의 중량비를 1:1-100의 비율로 조절하여 가열식 감압 추출기에서 1-24시간 동안 추출한 후, 최종 브릭스가 0.1-20이 되도록 하였다. 또한, 배 추출물 및 포도 추출물은 배와 포도를 잘 세척한 후 가열식 감압 추출기의 50% 용량이 되도록 넣고 1-24시간 동안 추출한 후, 최종 브릭스가 0.1-20이 되도록 하였다.In the present invention, by first adjusting the weight ratio of dry or raw kelp and water in a ratio of 1: 1-100, the extract was heated for 1-24 hours in a reduced pressure extractor, and then the final brix was 0.1-20. In addition, the pear extract and the grape extract were washed well the pears and grapes to 50% capacity of the heated reduced pressure extractor and extracted for 1-24 hours, so that the final brix is 0.1-20.
오리 훈연제품을 제조하는데 사용되는 오리의 정형은 오리 피부에 부착되어 있는 잔모나 이물질을 제거하고 복강에 붙어 있는 피나 내장을 장 세척하여 제거한 후, 오리 뼈를 당업계에서 통상적인 방법으로 골발하고 엉덩이 부위를 절단하여 제거한 것을 사용하였다. 정형한 오리육을 칭량한 후 이 중량에 따라 각종 염지제를 첨가하고, 1-5℃에서 1-8시간 동안 감압하에서 텀블링을 하고, 1-5℃에서 12-72시간 동안 숙성시키는 염지공정을 행함으로써, 최종 제품의 맛과 발색을 조절하였다.The orthopedic type used in the manufacture of duck smoked products is to remove debris or foreign matter from the skin of the duck, and to remove the blood or gut attached to the abdominal cavity, and then to remove the duck bone in the usual way in the art The site | part cut out and used was used. After weighing the shaped duck meat, various dyeing agents are added according to the weight, tumbling at 1-5 ° C. for 1-8 hours under reduced pressure, and aged at 1-5 ° C. for 12-72 hours. By doing so, the taste and color development of the final product were adjusted.
염지공정이 끝난 오리육을 통상의 스모크 하우스 내에서 40-60℃에서 10-120분 동안 건조시키고, 동일한 온도에서 5-20분 동안 훈연한 후, 오리육의 중심온도가 72℃ 이상이 되도록 가열하는 공정을 진행하였다.After finishing the dyeing process, the duck meat is dried in a typical smoke house for 10-120 minutes at 40-60 ° C., smoked for 5-20 minutes at the same temperature, and then heated to a temperature of 72 ° C. or higher. The process was performed.
훈연이 완료된 제품은 10℃ 이하로 냉각한 후 진공포장지에 넣어 진공포장하고, 냉장저장한 후 출하하는 공정을 행함으로써, 본 발명을 완성하기에 이르렀다.
After the smoked product was cooled to 10 ° C. or lower, the present invention was completed by carrying out a process of vacuum packing, refrigeration, and shipping after cooling in a vacuum packaging paper.
본 발명은 천연 추출물을 함유하는 염지제를 사용함으로써 오리육의 부드러운 육질과 보습성을 유지시키고 과도한 지방을 제거하는 동시에 우수한 미감을 일정하게 유지할 수 있는 웰빙형 기능성 오리 훈연제품을 제공할 수 있다.The present invention can provide a well-being functional duck smoked product that can maintain the soft meat and moisturizing properties of the duck meat and remove the excess fat while maintaining a good aesthetic constant by using a salt containing a natural extract.
이러한 본 발명에 따른 오리 훈연제품에는 종래 대부분의 가공 육제품에서 일반적으로 사용되는 미원, 설탕 및 인산염이 함유되어 있지 않으므로, 이는 가공제품에는 유해한 첨가물이 과량으로 사용된다는 소비자들의 불안감을 해소시킬 수 있고, 영양학적으로 우수하고 보수력이 뛰어나며 천연 추출물을 사용하여 제조한 오리 훈연제품을 제공함으로써, 국민 보건 향상은 물론 오리 소비의 증대를 통해 농가의 소득증대에 크게 기여할 수 있다.
The duck smoked product according to the present invention does not contain the miwon, sugar and phosphate commonly used in most conventional processed meat products, which can alleviate the anxiety of consumers that excessive amounts of harmful additives are used in the processed products. In addition, by providing duck smoked products manufactured by using natural extracts, which are excellent nutritionally, conservatively, it can greatly contribute to farmers' income increase by improving public health as well as increasing duck consumption.
이하, 본 발명에 따른 오리 훈연제품의 제조방법 및 상기 방법에 의해 제조된 오리 훈연제품에 대해 상세히 설명하지만, 본 발명이 실시예에 한정되는 것은 아니다. 상기에서 기술한 바와 같이, 식품 첨가물로서 유해성이 매우 높은 미원, 설탕 및 인산염을 염지제에 첨가시키지 않고, 이를 대신하여 다시마, 배, 포도를 염지제에 첨가시켜 제조한 웰빙형 오리 훈연제품을 다음 실시예에 준하여 개발하였다.
Hereinafter, a method for producing a duck smoked product according to the present invention and a duck smoked product produced by the above method will be described in detail, but the present invention is not limited to the examples. As described above, a well-being duck smoked product prepared by adding kelp, pear, and grapes to the dyeing agent instead of adding the highly hazardous miwon, sugar and phosphate as the food additives was added to the dyeing agent. It was developed according to the examples.
(실시예 1) 다시마, 배, 포도 추출액의 제조 Example 1 Preparation of Kelp, Pear, and Grape Extract
다시마, 배, 포도의 농축액은 공압추출기(DN0005, 동남산업)를 이용하여 다음과 같이 추출하였다.Kelp, pear and grape concentrates were extracted as follows using a pneumatic extractor (DN0005, Southeast Industry).
다시마는 완도군 소재 금일수협에서 건조상태로 시판되고 있는 것을 구입하여 사용하였다. 다시마 액기스는 일반적으로 건조 다시마와 물의 중량비를 1:1-100의 비율로 추출하는 것을 원칙으로 하나, 본 발명에서는 건조 다시마와 물의 중량비를 1:3으로 하여 농축기의 농축조에 넣은 후 가스를 이용하여 가온하면서 농축조의 압력이 2kg/cm2에 도달하면 가스를 조절하고, 압력 배출기를 이용하여 농축조내의 압력을 1kg/cm2로 조절한 후 온도를 110℃로 유지하면서 1-24시간 추출하였다. 다시마 추출액이 4 브릭스가 되도록 조절한 후 이를 본 발명에 사용하였다.Kelp was purchased and used in today's dry state at the Today's Strait in Wando-gun. In general, the kelp extract extracts the weight ratio of dry kelp and water in a ratio of 1: 1-100, but in the present invention, the weight ratio of dry kelp and water is 1: 3, and then put into a concentration tank of the concentrator, using gas. When the pressure of the concentration tank reached 2kg / cm 2 while warming, the gas was adjusted, and the pressure in the concentration tank was adjusted to 1kg / cm 2 using a pressure ejector and then extracted for 1-24 hours while maintaining the temperature at 110 ℃. The kelp extract was adjusted to 4 brix and used in the present invention.
여기서, 브릭스(brix)는 과일이나 와인과 같은 어떤 액체에 있는 당의 농도를 정하는 단위로서, 당이 함유되어 있는 용액 100g에 1g의 당이 있으면 1 브릭스, 2g의 당이 있으면 2 브릭스, x g의 당이 있으면 x 브릭스가 된다. 본 발명에서는 디지털 당도계(saccharimeter) PAL-1(카스계기)을 이용하여 최종 브릭스를 확인하였다.Here, brix is a unit for determining the concentration of sugar in a liquid such as fruit or wine. If 100 g of sugar-containing solution contains 1 g of sugar, 1 brig, 2 g of sugar, 2 brix, x g of sugar If there is an x brix. In the present invention, the final brix was identified using a digital saccharimeter PAL-1 (Cas meter).
배는 10월 말에 수확하여 나주 농협에서 시판되고 있는 나주배를 매입하여 사용하였으며, 포도는 10월 초에 수확하여 영천 포도능금조합에서 시판되고 있는 영천 화산포도를 매입하여 사용하였다. 배 및 포도의 농축액은 상기 다시마 추출액과 동일한 방법으로 추출하였으며, 다만 추출시 물은 첨가하지 않고 순수 과즙만을 추출하여 당도계를 이용하여 브릭스를 확인한 후, 10 브릭스가 되도록 조절한 추출물을 본 발명에 사용하였다.
The pears were harvested at the end of October and purchased Naju pears, which were marketed by the NACF. The grapes were harvested at the beginning of October, and the Youngcheon volcanic grapes, which were marketed by the Yeongcheon Vineyard Union, were used. Pear and grape extracts were extracted in the same way as the kelp extract, but only the pure fruit juice was extracted without extracting water, and the extract was adjusted to 10 brix after checking the brix using a sugar meter for use in the present invention. It was.
상기 표 1에서 확인된 바와 같이, 다시마를 8시간 이상 추출할 경우 본 발명에서 사용하기 위한 4 브릭스 이상이 되며, 배를 8시간 이상 추출할 경우 본 발명에서 사용하기 위한 10 브릭스 이상이 되며, 포도를 6시간 이상 추출할 경우 본 발명에서 사용하기 위한 10 브릭스 이상이 되는 것으로 나타났다. 다만, 다시마, 배 및 포도를 12시간 이상 가열할 경우에는 대부분 고형분의 형태로 추출되는 것으로 나타났다. 따라서, 추출공정의 효율성 등을 고려하여 본 발명에서는 다시마, 배, 포도를 8시간 추출한 용액에 물을 첨가하여 각각의 브릭스를 조정한 후 이를 사용하였다.
As confirmed in Table 1, when the kelp is extracted for 8 hours or more, 4 brix or more for use in the present invention, and if the pear is extracted for 8 hours or more, 10 brix or more for use in the present invention, grapes When extracted over 6 hours was found to be more than 10 brix for use in the present invention. However, when kelp, pears and grapes were heated for more than 12 hours, most of them were extracted in the form of solids. Therefore, in consideration of the efficiency of the extraction process, the present invention was used after adjusting the respective briquettes by adding water to the solution extracted from kelp, pears, grapes for 8 hours.
(실시예 2) 오리 원료육의 성형 Example 2 Molding of Duck Raw Meat
먼저, 오리 원료육에 부착되어 있는 잔모 등의 오리털이나 이물질을 제거하고, 훈연제품의 규격에 적합하게 정형하기 위하여 다음과 같이 원료육을 처리하였다.First, in order to remove the duck feathers and other foreign matter, such as the remaining hair attached to the duck raw material meat, and processed to meet the specifications of the smoked product, the raw meat was processed as follows.
도압장에서 도축한 오리 원료육을 도체중(뼈를 제거하지 않은 상태인 원료육의 중량)이 1.8㎏-3.0㎏의 육으로 목과 꼬리를 잘라낸 것을 사용하게 된다. 이 원료육을 당업계에서 통상적인 방법으로 뼈를 제거하고 과도한 지방을 제거한 후 절단하지 않거나 적절한 크기로 절단하여 이를 훈연제품의 원료육으로 사용하였다. 본 발명에서는 골발 후 1.1kg±50g의 원료육만 선별하여 사용하였다.
Duck meat slaughtered in a pulverized mill will be cut from the neck and tail of meat with a carcass weight (weight of raw meat without bone removed) of 1.8㎏-3.0㎏. This raw meat was used as a raw meat for smoked products by removing bones and removing excess fat and cutting it to an appropriate size in a conventional manner in the art. In the present invention, only 1.1kg ± 50g of raw meat after selection was used.
(실시예 3) 염지 및 숙성 Example 3 Dyeing and Aging
본 발명에 사용되는 염지액은 물에 각종 염지제와 맛 성분(식염, 생강, 양파. 마늘, 후추 등)을 교반하여 염지액을 만들고, 천연 코치닐색소(Cochineal Extract)와 아질산염을 함유하게 된다. 좀 더 구체적인 일례로서 상기 염지액의 성분은 하기 표 2와 같다. 다만, 다시마 추출액, 배 추출액, 포도 추출액 및 천연 검류는 하기 표 2의 조성물의 함량에서 제외하였으며, 다시마 추출액, 배 추출액, 포도 추출액의 최적의 첨가량은 실시예 5에서 실험하여 확인하였으며, 천연 검류의 최적의 첨가량은 실시예 6에서 실험하여 확인하였다.
The salt solution used in the present invention is a salt solution prepared by stirring various salts and flavor components (salt, ginger, onion, garlic, pepper, etc.) in water, and contains natural cochineal extract and nitrite. . As a more specific example, the components of the salt solution are shown in Table 2 below. However, kelp extract, pear extract, grape extract and natural gum were excluded from the contents of the composition of Table 2 below, the optimum amount of kelp extract, pear extract, grape extract was confirmed by experiment in Example 5, The optimum amount of addition was confirmed by experiment in Example 6.
실시예 2에서 성형한 오리 원료육을 마사지 텀블러(RGR-Vaccum Tumbler, Jiaxing Ribon Co., LTD. China)에 넣은 후, 상기 표 2의 성분 및 함량으로 이루어진 염지제를 첨가하여 60분-480분 동안 회전시키면서 텀블러의 회전에 의한 물리적인 마찰력을 이용하여 염지액을 오리 원료육에 침투시켰다. 회전속도는 분당 10-16회전으로 하였으며, 우회전 10분, 휴식 10분, 죄회전 10분의 간격으로 텀블링을 실시하였다. 텀블링의 회전속도 및 회전시간에 따른 오리육의 연도 및 오리육에 대한 염지제의 침투 상태를 비교하였다. 이는 텀블링이 끝난 오리육을 가열한 후 측정하였으며, 10명의 측정요원으로 구성된 패널리스트를 이용하여 채점한 결과를 하기 표 3에 나타내었다.
The raw duck meat molded in Example 2 was placed in a massage tumbler (RGR-Vaccum Tumbler, Jiaxing Ribon Co., LTD. China), followed by adding a dyeing agent consisting of the ingredients and contents of Table 2 for 60 minutes to 480 minutes. While rotating, the salt liquor was penetrated into the raw duck meat by using the physical frictional force of the tumbler. The rotation speed was 10-16 rotations per minute, and tumbling was performed at intervals of 10 minutes for right turn, 10 minutes for rest, and 10 minutes for sin rotation. The year of duck meat and the penetration of salting agent for duck meat were compared according to the rotation speed and rotation time of the tumbling. This was measured after heating the tumbling duck meat, shown in Table 3 below the results scored using a panelist consisting of 10 measuring personnel.
상기 표 3 내지 표 5에서 확인되는 바와 같이, 회전속도와 회전시간에 따라 염지상태와 원료육의 연도는 매우 밀접한 관련이 있다. 즉, 텀블러의 회전속도가 느릴 경우 염지속도는 매우 느리게 진행되며, 텀블러의 회전속도가 빠를 경우 연도개선효과나 염지속도가 크게 증가되지만 회전시간이 길어짐에 따라 원료육에 함유되어 있는 수분이 밖으로 많이 용출되어 오히려 연도가 감소하여 퍽퍽해짐을 알 수 있다. 따라서, 상기 표 3 내지 표 5의 결과를 종합하여 판단할 경우, 텀블러의 분당 회전속도는 13rpm, 회전시간은 240분이 가장 양호한 것으로 나타났으므로, 이후의 제품 제조에는 이 조건으로 텀블링을 실시하기로 하였다.
As can be seen from Tables 3 to 5, the year of the dyeing state and the raw material meat is very closely related to the rotation speed and the rotation time. In other words, if the tumbler's rotation speed is slow, the dyeing speed is very slow. If the tumbler's rotation speed is fast, the year improvement effect or dyeing speed is greatly increased, but as the rotation time becomes longer, the moisture contained in the raw meat is eluted out. Rather, the year decreases and it becomes fuller. Therefore, when judging from the results of Tables 3 to 5, it was found that the rotational speed per minute of the tumbler was 13 rpm, and the rotation time was 240 minutes, so that the subsequent product manufacturing was tumbling under these conditions. It was.
상기 염지상태는 식염 등의 염지성분의 침투 정도만을 평가한 것으로, 전체적인 발색 정도는 매우 불량하였다. 이에, 오리육의 발색을 개선시키기 위하여 텀블링을 실시한 후 숙성을 행하였으며, 숙성시간에 따른 발색의 정도를 평가하였다. 평가 방법은 상기 표 3 내지 표 5의 평가방법과 동일하게 실시하였다.
The dyeing state evaluated only the penetration degree of salting components such as salt, the overall color development was very poor. Thus, in order to improve the color development of duck meat, the aging was carried out after tumbling, and the degree of color development according to the ripening time was evaluated. The evaluation method was performed similarly to the evaluation method of the said Tables 3-5.
상기 표 6에서 확인되는 바와 같이, 텀블링 후 최소 18시간 이상 숙성시켜야만 염지육의 심부까지 골고루 발색이 이루어져 고품질의 제품을 생산할 수 있는 것으로 확인되었다. 아질산염에 의한 발색(육색 고정)은 가열과정에 의한 육단백질의 변색을 막아주며, 최종 튀김제품에서의 갈변 현상을 억제시켜 줄 수 있으므로, 본 발명에서는 텀블링 후 24시간 숙성시킨 염지육을 사용하기로 하였다. 여기에서, 텀블링 후 숙성시간을 24시간으로 정한 이유는 텀블링 후 1일 동안 자숙 공정을 이행함으로서 생산공정의 편의성과 충분한 발색이 이루어질 수 있는 시간을 부여하기 위해서이다.
As confirmed in Table 6, it must be aged after at least 18 hours after tumbling, it was confirmed that the color can be evenly distributed to the deep parts of the salted meat to produce a high quality product. Color development by nitrite (fixed meat color) prevents discoloration of meat protein by heating process, and can suppress browning phenomenon in the final fried product, so in the present invention, the salted meat aged for 24 hours after tumbling is decided to be used. It was. Here, the reason for setting the aging time after tumbling to 24 hours is to give the time for the convenience and sufficient color development of the production process by performing the self-learning process for one day after tumbling.
(실시예 4) 건조, 훈연 및 가열 Example 4 Drying, Smoking and Heating
오리육의 과도한 지방이나 이취를 제거하기 위하여 가열하는 공정은 다음과 같이 실시하였다. 숙성이 완료된 염지육을 훈연용 쇠막대기에 걸어 훈연기 트로리에 건치시킨 후, 다양한 조건에서 건조, 훈연, 가열의 공정을 검토하여 최적의 조건을 설정하였다.The heating process was performed as follows to remove excess fat or off-flavor of duck meat. After aging the dried salted meat was placed on a smoking rod and dried in a trolley for smoking, the optimum conditions were set by examining the drying, smoking and heating processes under various conditions.
일반적으로 훈연기(IMAGO F3000, (주)협진, 한국)에서 훈연제품을 만들 경우, 먼저 연지 및 숙성과정을 거친 원료육의 표면에 과도하게 부착된 수분을 건조시켜 훈연의 효율을 높이고, 이어서 훈연공정을 하는 것으로 되어 있다. In general, when making a smoked product in the smoker (IMAGO F3000, Hyeopjin Co., Ltd., Korea), the efficiency of the smoke is increased by first drying the moisture that is excessively attached to the surface of raw meat which has undergone softening and ripening. It is supposed to be.
건조는 훈연용 트로리에 오리육을 건치시킨 후, 50-52℃에서 50분간 실시하였다. 이러한 방법은 대부분의 훈연제품을 만들 때 사용하는 당업계의 통상적인 방법을 사용하였다. The drying was carried out at 50-52 ° C. for 50 minutes after drying the duck meat in a smoking trolley. This method used a conventional method in the art used to make most smoked products.
훈연과정은 상기 건조과정의 온도와 동일하게 설정한 후, 5-15분간 실시하였다. 이렇게 훈연시간이 상이한 것은 오리 원료육의 크기가 상이하고, 원료육의 상태가 항상 동일하지 않기 때문에, 훈연의 정도를 육안으로 관찰하면서 훈연시간을 조절하였다. 건조 및 훈연과정에서는 가열 온도가 낮기 때문에(이를 온훈법이라 함), 최종제품의 연도나 다즙성에는 큰 영향을 초래하지 않으므로, 훈연시간의 조절을 하면서 본 발명을 진행하였다. 그러나, 본 발명에서 나타낸 모든 결과는 50℃에서 50분 건조, 이어서 50℃에서 10분간 훈연한 것을 기준으로 하였다.The smoking process was carried out for 5-15 minutes after setting the same as the temperature of the drying process. The difference in the smoking time was different in the size of the duck raw meat, and the state of the raw meat was not always the same, so the smoking time was adjusted while visually observing the degree of the smoke. In the drying and smoking process, since the heating temperature is low (this is called a warming method), the present invention is progressed while controlling the smoking time since it does not cause a great influence on the year or juiciness of the final product. However, all the results presented in the present invention were based on drying at 50 ° C. for 50 minutes and then smoking at 50 ° C. for 10 minutes.
훈연과정 후에, 원료육의 중심온도(가슴육에 온도계 부착 후 자동으로 설정)가 72℃ 이상, 하우스 내부온도 75℃에서 20-60분간 시간을 달리하면서 가열하는 것으로 훈연제품을 생산하였다. 이는 육단백질의 열변성이 65℃ 이상에서 시작되며, 일반 미생물의 경우 70℃ 이상에서 사멸하므로, 최소 70℃ 이상으로 설정하기로 한 것이다. 가열 시간에 따른 최종 제품의 성상 변화를 비교하기 위하여, 10명의 관능검사 요원이 다즙성, 연도, 이취, 지방의 정도를 측정하였다. 채점기준은 양호 7점, 보통 5점, 불량 3점, 매우 불량 1점으로 하였다.
After the smoking process, the smoked product was produced by heating at a different temperature for 20-60 minutes at the center temperature of the raw meat (automatically set after attaching the thermometer to the breast meat) at 72 ℃ or higher and 75 ℃ inside the house. This is because the heat denaturation of the hexaprotein is started at 65 ℃ or more, and in the case of ordinary microorganisms die at 70 ℃ or more, it is to be set to at least 70 ℃. In order to compare the change of the final product with heating time, ten sensory agents measured the degree of juiciness, age, odor, and fat. The scoring criteria were 7 points of good, 5 points of normal, 3 points of poor, and 1 point of very poor.
Heating condition
상기 표 7에서 확인되는 바와 같이, 건조 및 훈연된 제품을 75℃에서 30-40분간 가열하는 것이 다즙성, 연도, 이취, 지방의 정도에서 가장 양호한 결과를 얻을 수 있었다. 따라서, 본 발명에서는 75℃/30분간 가열하는 것으로 진행하였다.
As confirmed in Table 7, heating the dried and smoked products at 75 ° C. for 30-40 minutes yielded the best results in the degree of juiciness, flue, odor, and fat. Therefore, in this invention, it progressed by heating at 75 degreeC / 30 minutes.
(실시예 5) 다시마, 배, 포도 추출물의 첨가에 따른 훈연제품의 품질 변화 Example 5 Quality Changes of Smoked Products by Addition of Kelp, Pear and Grape Extracts
미원 대용으로 검토한 다시마 추출물을 실시예 3의 염지제에 첨가할 경우, 최종 제품의 관능적 품질 특성을 10명의 관능검사 요원이 평가하였다. 다시마 추출액의 농도는 실시예 1에서와 같이 4 브릭스로 일정하게 조절한 후 사용하였으며, 훈연기 내의 조건은 실시예 4와 동일한 조건으로 실시하였다. 평가 기준은 양호 7점, 보통 5점, 불량 3점, 매우 불량 1점으로 하였다.
When the kelp extract examined as a miwon substitute was added to the salting agent of Example 3, the sensory quality characteristics of the final product were evaluated by 10 sensory agents. The concentration of the kelp extract was used after constant adjustment to 4 Brix as in Example 1, the conditions in the smoker was carried out under the same conditions as in Example 4. Evaluation criteria were made into 7 points of good, 5 points of normal, 3 points of poor, and 1 point of very poor.
(추출물 ml/원료육 100kg)Addition amount
(100 ml of extract ml / raw meat)
상기 표 8에서 확인된 바와 같이, 다시마 추출액을 500ml 이상 첨가할 경우에는 다시마 고유의 향 때문에 훈연제품의 품질에 악영향을 초래하는 것으로 나타났으며, 다시마 추출액을 300ml 미만으로 첨가할 경우에는 전체적으로 양호한 품질을 나타내었으나 미원을 대신할 수 있는 양은 되지 않는 것으로 확인되었다. 따라서, 다시마 추출액을 미원 대용으로 사용하고자 할 경우, 300-500ml를 첨가하는 것이 최적으로 판단되었으며, 이는 다시마 추출액의 농도, 원료육의 상태, 타 첨가제의 양 등을 고려하여 다시마 추출액의 양을 가감할 경우 인체에 유해한 미원을 대신하여 천연 조미료로 활용할 수 있음이 본 발명에서 확인되었다.
As confirmed in Table 8, the addition of more than 500ml kelp extract was found to cause adverse effects on the quality of the smoked product due to the inherent aroma of kelp, the overall good quality when added to less than 300ml kelp extract However, it was confirmed that the amount could not be substituted for Miwon. Therefore, when using kelp extract as a substitute for miwon, it was judged to be optimal to add 300-500ml, which may be added or subtracted in consideration of the concentration of kelp extract, the state of raw meat, and the amount of other additives. In this case, it was confirmed in the present invention that it can be used as a natural seasoning in place of the harmful to the human body.
이어서, 배 추출물 및/또는 포도 추출물의 첨가량에 따른 설탕 대용 효과를 상기 다시마 추출물의 첨가 방법과 동일하게 조사하였다. 다만, 배 추출물과 포도 추출물의 농도는 실시예 1에서와 같이 10 브릭스로 일정하게 조절한 후 사용하였다.
Subsequently, the effect of sugar substitution according to the addition amount of the pear extract and / or the grape extract was investigated in the same manner as the method of adding the kelp extract. However, the concentration of the pear extract and grape extract was used after constant adjustment to 10 Brix as in Example 1.
(추출물 ml/원료육 100kg)Addition amount
(100 ml of extract ml / raw meat)
상기 결과에서 확인된 바와 같이, 배 또는 포도 추출액을 단독으로 사용하는 경우보다 두 추출액을 혼합하여 사용할 경우에 그 효과가 더 뛰어난 것으로 확인되었다. 이는 배 및 포도 추출액에 포함되어 있는 향미 성분이나 용출되어 나온 성분이 서로 상이하기 때문이라고 생각되며, 이러한 성분들이 훈연제품을 만드는 과정에서 서로 상승 효과를 발휘하고 있다고 생각된다. 따라서, 배 추출액이나 포도 추출액을 단독으로 사용하거나, 두 추출액을 각각 300ml 이상씩 혼합하여 사용함으로서, 설탕을 대체할 수 있는 것으로 확인되었다.
As confirmed in the results, it was confirmed that the effect is more excellent when the two extracts are used in combination than when using the pear or grape extract alone. This may be because flavor and eluted components contained in the pear and grape extracts are different from each other, and these components are considered to have a synergistic effect in the process of making smoked products. Therefore, it was confirmed that sugar can be replaced by using pear extract or grape extract alone or by mixing two extracts at least 300 ml each.
(실시예 6) 인산염을 대체할 수 있는 천연 검(Gum)의 검토 Example 6 Examination of Natural Gum That Can Replace Phosphate
식품 가공에 있어서 검류는 가공품 내의 수분을 유지시켜 보습성을 좋게 하고, 이로 인하여 다즙성을 부여함으로써 가공식품의 품질을 향상시킬 목적으로 사용되고 있다. 이에, 본 발명에서는 가공식품에 일반적으로 많이 사용되고 있는 옥수수 전분, 산탄검, 카라기난, 아라비아검을 이용하여 인산염의 대체 가능성을 검토하였다. 상기 천연 검류를 실시예 3의 염지제에 첨가할 경우, 훈연기에서 가열이 완료된 제품의 수율과 관능적 특성을 종합하여 10명의 관능검사 요원이 평가하였다. 훈연기 내의 조건은 상기 실시예 4와 동일한 조건으로 실시하였다.
In food processing, gum has been used for the purpose of improving the quality of processed foods by maintaining moisture in the processed product to improve moisture retention, thereby imparting juice. Therefore, in the present invention, the possibility of replacing phosphate was examined using corn starch, xanthan gum, carrageenan, and arabic gum which are generally used in processed foods. When the natural gum was added to the salting agent of Example 3, 10 sensory evaluation agents were evaluated by combining the yield and organoleptic properties of the heated product in the smoker. The conditions in the smoker were carried out under the same conditions as in Example 4.
* 수율(%) : 훈연기 내 건조 후의 오리육의 중량에 대한 훈연 및 가열 후의 오리육의 중량비
* Yield (%): weight ratio of the duck meat after the heating and heating to the weight of the duck meat after drying in the smoker
상기 표 10에서 확인된 바와 같이, 옥수수 전분의 경우 첨가량에 상관없이 전 항목에서 품질에 악영향을 초래하고 있음이 확인되었다. 옥수수 전분을 다량으로 첨가할 경우 전분 특유의 냄새 때문에 훈연제품에서 이취가 발생하였으며, 다른 검류도 검 특유의 이취가 훈연제품의 품질에 영향을 초래하는 것으로 확인되었다. 산탄검 및 아라비아검의 경우, 고 농도에서 양호한 결과를 나타내었으나, 검 특유의 향에 의해 최종제품의 품질을 저하시키는 경향을 나타내기 때문에, 그 사용에 한계가 있다. 카라기난의 경우, 본 발명에서 사용한 검류 중 가장 양호한 결과를 보여주었으며, 특히 0.05-0.1 wt%에서는 수율 뿐만 아니라 조직감, 다즙성에서도 매우 효과적인 것으로 나타났으며, 이는 인산염 0.5 wt%(이는 당업계의 통상적인 방법에서 가장 많이 사용하는 농도임)의 결과와 거의 동일하게 나타났다. 따라서, 카라기난은 천연 검류로서 화학 첨가물인 인산염을 대체할 수 있는 최적의 성분임이 확인되었으며, 기타 검류도 인산염의 대체제로 충분히 활용 가능하다는 것이 밝혀졌다.
As confirmed in Table 10, it was confirmed that the corn starch causes an adverse effect on the quality in all items irrespective of the amount added. When the corn starch was added in a large amount, odor was generated from smoked products due to the peculiar smell of starch, and other gums were found to have an influence on the quality of smoked products. In the case of xanthan gum and gum arabic, good results were obtained at high concentrations, but the use of the gum is limited because the gum flavor tends to lower the quality of the final product. Carrageenan showed the best results among the gums used in the present invention, and especially at 0.05-0.1 wt%, it was shown to be very effective not only in yield, but also in texture and juiciness, which is 0.5 wt% of phosphate (which is common in the art). Almost the same as the result of the method). Therefore, it was confirmed that carrageenan is an optimal ingredient to replace phosphate, which is a chemical additive as natural gum, and it was found that other gums can be sufficiently used as a substitute for phosphate.
(실시예 7) 최종 완제품의 품질 특성 Example 7 Quality Characteristics of Final Finished Product
당업계에서 통상적인 방법으로 제조된 훈연제품(즉, 미원, 설탕, 인산염을 함유하는 염지제를 사용하여 제조된 제품)과 본 발명에 의해 제조된 훈연제품을 비교하였다. 본 발명의 제조방법에서 가장 바람직하게 사용될 수 있는 염지제의 성분 및 배합비를 하기의 표 11에 나타내었다. 표 11에 기재되어 있는 염지제의 성분 및 배합비는 표 2의 성분 및 배합비에 기초한 것이며, 다만 대조군의 염지제에 미원, 설탕 및 인산염이 첨가됨에 따라 물의 함량이 변화되었으며, 본 발명의 제조방법에서 사용되는 실시예 7의 염지제에 다시마, 배, 포도 추출액 및 카라기난이 첨가됨에 따라 물의 함량이 변화되었다.
Smoke products prepared by conventional methods in the art (i.e., products prepared using salts containing miwon, sugar, phosphate) were compared with smoked products prepared by the present invention. The components and blending ratios of the salting agents which can be most preferably used in the preparation method of the present invention are shown in Table 11 below. The components and blending ratios of the salting agents shown in Table 11 are based on the components and blending ratios of Table 2, except that the content of water was changed as the miwon, sugar and phosphate were added to the salting agent of the control group, and in the manufacturing method of the present invention The content of water changed as the kelp, pear, grape extract and carrageenan were added to the dyeing agent of Example 7 used.
상기 표 11의 염지제를 사용하였으며, 실시예 1 내지 6에서 확인된 바에 따라 염지, 숙성, 훈연, 가열 조건을 사용하였다. 대조군의 원료육과 훈연제품, 실시예 7의 원료육과 훈연제품의 pH, 유리수분, 가열감량, 보수력, 전단력을 10명의 관능검사 요원이 조사하였다.
The salting agent of Table 11 was used, and salting, ripening, smoking, and heating conditions were used as identified in Examples 1 to 6. Ten sensory inspectors examined the pH, free moisture, heat loss, water retention, and shear force of the raw meat and smoked product of the control group, and the raw meat and smoked product of Example 7.
pH는 원료육과 훈연제품 10g을 각각 증류수 90ml에 희석시킨 후, pH meter (Model 340, Switzlerland) 로 10 마리에 대해 각각 5회 반복 측정하여 평균값을 구하였으며, 그 결과를 하기의 표 12에 나타내었다.The pH was measured by diluting 10 g of raw meat and smoked product in 90 ml of distilled water, and then measuring the average value of 10 animals repeatedly with a pH meter (Model 340, Switzlerland) five times. The results are shown in Table 12. .
대조군의 훈연제품과 실시예 7의 훈연제품의 pH를 조사한 결과, 대조군 및 실시예 7의 훈연제품 사이에는 유의적인 차이가 없는 것으로 확인되었다. 따라서, 본 발명에 따라 제조된 훈연제품은 각종 천연 과즙을 사용함으로써 발생할 수 있는 유기산 등에 의해 최종제품의 pH가 낮아지고 보수력에 영향을 미칠 수 있다는 부작용을 갖지 않는다.
When the pH of the smoked product of the control group and the smoked product of Example 7 was examined, it was confirmed that there was no significant difference between the smoked product of the control group and Example 7. Therefore, the smoked product prepared according to the present invention does not have the side effect that the pH of the final product is lowered by the organic acid, etc., which may occur by using various natural juices, and may affect the water holding power.
다음으로, 유리수분의 양은 최종제품을 4℃에서 72시간 냉장 보관한 후 발생하는 수분의 양으로 계산하였으며, 가열감량은 75℃의 오븐에서 30분간 침지한 후 발생하는 육즙의 양으로 평가하였다. 각 시료 10 마리를 측정하여 평균값으로 나타내었다. Next, the amount of free moisture was calculated as the amount of moisture generated after storing the final product at 4 ° C. for 72 hours, and the loss of heating was evaluated by the amount of juice generated after soaking in an oven at 75 ° C. for 30 minutes. Ten samples were measured and shown as the average value.
유리수분의 경우, 가열 과정에서 거의 대부분의 수분이 제거되었기 때문에 감량이 거의 없는 것으로 나타났으며, 실시예 7의 훈연제품이 대조군의 훈연제품보다 유리수분의 함량이 줄어든 것으로 나타났다. 이는 인산염을 대체하여 실시예 7에서 사용된 천연 검류인 카라기난이 충분한 역할을 해주었기 때문이다. In the case of free moisture, almost no moisture was removed during the heating process, and thus there was almost no loss, and the smoked product of Example 7 was found to have a lower content of free moisture than the smoked product of the control group. This is because carrageenan, a natural gum used in Example 7, was sufficient to replace phosphate.
가열감량 및 보수력의 경우, 대조군의 훈연제품과 실시예 7의 훈연제품 사이에는 유의적인 차이가 있는 것으로 나타났으며, 이는 본 발명에 따라 제조된 훈연제품이 우수한 맛을 그대로 유지한 채 최종 소비자에게 공급될 수 있으며, 요리시 발생할 수 있는 맛의 손실도 최소한도로 줄여줄 수 있음을 나타내는 것이다.
In the case of heating loss and water holding power, there was a significant difference between the smoked product of the control group and the smoked product of Example 7, which was given to the final consumer while maintaining the excellent taste of the smoked product prepared according to the present invention. It can be supplied, indicating that the loss of taste that can occur during cooking can be minimized.
* a, b : 부위별로 대조구와 시험구간의 비교에서 유의수준 p<0.05* a, b: Significance level p <0.05 in comparison between control and test groups
* 보수력 = [(전 수분 - 유리수분)/전 수분] × 100
* Water-holding power = [(full moisture-free moisture) / full moisture] × 100
다음으로, 오리 훈연제품의 가슴육을 2.5cm3으로 절단한 후, 상온에서 30분간 방냉한 육을 시료로 사용하여 전단력을 측정하였다. 전단력은 Instron Universal Testing Machine (Model 3344, Canton, MA, USA)을 이용하여 allo-kramer 전단력 (kgf/g)으로 표시하였으며, 그 결과를 하기의 표 14에 나타내었다. 실시예 7은 대조군에 비해 연도가 동일하거나 더 연한 것으로 확인되었다. 이는 상기 표 13의 가열감량 및 보수력의 차이와 동일한 결과라 할 수 있다.
Next, after cutting the breast meat of the duck smoked product to 2.5cm 3 , the shear force was measured using the meat cooled for 30 minutes at room temperature as a sample. Shear force was expressed as allo-kramer shear force (kgf / g) using an Instron Universal Testing Machine (Model 3344, Canton, MA, USA), the results are shown in Table 14 below. Example 7 was found to be the same or softer year than the control. This can be said to be the same result of the difference in heating loss and water holding power of Table 13.
마지막으로, 관능검사 요원 10명은 최종 제품에 대한 종합적인 선호도를 조사하였다. 채점은 매우 우수 7점, 우수 5점, 보통 3점, 나쁨 1점으로 하였으며, 각 점수는 평균값으로 계산하여 하기의 표 15에 나타내었다. 그 결과, 본 발명에 따라 제조된 훈연제품은 이취 및 종합적인 기호도에서 대조군에 비해 유의적으로 우수한 것으로 확인되었으며, 이는 본 발명에 따라 제조된 훈연제품이 영양학적 가치뿐만 아니라 품질 향상에도 크게 기여할 수 있다는 것을 나타내는 것이다.
Finally, ten sensory-inspectors examined the overall preferences for the final product. The scoring was very good 7 points, excellent 5 points, normal 3 points, bad 1 point, each score is shown in Table 15 to calculate the average value. As a result, the smoked product prepared according to the present invention was found to be significantly superior to the control in the off-flavor and overall preference, which can contribute significantly to the nutritional value as well as quality improvement. To indicate that there is.
* a, b : 부위별로 대조구와 시험구간의 비교에서 유의수준 p<0.05* a, b: Significance level p <0.05 in comparison between control and test groups
* 육색 : 1~3 : 창백함, 4~6 : 보통, 7~9 : 진함* Color: 1 ~ 3: Pale, 4 ~ 6: Normal, 7 ~ 9: Dark
* 이취 : 1~3 : 약함, 4~6 : 보통, 7~9 : 강함* Off-flavor: 1 ~ 3: weak, 4 ~ 6: normal, 7 ~ 9: strong
* 육즙삼출 : 1~3 : 적음, 4~6 : 보통, 7~9 : 많음* Juicy effusion: 1 ~ 3: Low, 4 ~ 6: Normal, 7 ~ 9: High
* 기호도 : 1~3 : 좋지 않음, 4~6 : 보통, 7~9 : 좋음* Preference: 1 ~ 3: Not good, 4 ~ 6: Normal, 7 ~ 9: Good
Claims (15)
상기 천연 검류가 카라기난(Carrageenan) 이며, 상기 b) 공정에서 사용된 염지제에 함유된 다시마 추출물 및 배 추출물의 브릭스(brix)가 각각 0.1-20 인 것을 특징으로 하는 오리 훈연제품의 제조방법.a) washing and shaping the slaughtered duck; b) salting the duck meat with a salting agent containing at least one selected from the group consisting of kelp extract, pear extract and natural gum; And c) In the manufacturing method of the duck smoked product comprising the step of smoking and heating the salted duck meat,
The natural gum is carrageenan (Carrageenan), the brix of kelp extract and pear extract contained in the salting agent used in the process b) is a method for producing a duck smoked product, characterized in that each 0.1-20.
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Cited By (10)
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| KR101139514B1 (en) * | 2011-07-08 | 2012-05-02 | 김윤우 | Manufacturing method for smoking of duck meat containing tangle extract liquid |
| KR101276788B1 (en) | 2011-03-03 | 2013-06-19 | 정호성 | Thick soy paste mixed with red peppers for seasoning smoked duck and smoked duck seasoned therewith |
| KR101342092B1 (en) * | 2011-12-29 | 2013-12-26 | (주)오리원 | Method for preparing smoked duck products with natural materials |
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| KR101368983B1 (en) | 2012-02-17 | 2014-03-03 | 대한민국 | Smoked duck and manufacturing method thereof |
| KR101519048B1 (en) * | 2013-09-17 | 2015-05-11 | 남양유업 주식회사 | Food composition for substituting for phosphate using natural fruit juice |
| KR20170098534A (en) | 2016-02-22 | 2017-08-30 | 중부대학교 산학협력단 | Manufacturing method for smoking of duck meat and smoked duck by the same |
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| KR100481164B1 (en) * | 2004-04-09 | 2005-04-07 | 주식회사 주원산오리 | Smoking of duck meat with wine and that of manufacturing method |
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| KR101276788B1 (en) | 2011-03-03 | 2013-06-19 | 정호성 | Thick soy paste mixed with red peppers for seasoning smoked duck and smoked duck seasoned therewith |
| KR101139514B1 (en) * | 2011-07-08 | 2012-05-02 | 김윤우 | Manufacturing method for smoking of duck meat containing tangle extract liquid |
| KR101342092B1 (en) * | 2011-12-29 | 2013-12-26 | (주)오리원 | Method for preparing smoked duck products with natural materials |
| KR101353119B1 (en) | 2011-12-29 | 2014-01-17 | 오인숙 | The manufacturing method of fermentation sausages additional herb |
| KR101368983B1 (en) | 2012-02-17 | 2014-03-03 | 대한민국 | Smoked duck and manufacturing method thereof |
| KR101519048B1 (en) * | 2013-09-17 | 2015-05-11 | 남양유업 주식회사 | Food composition for substituting for phosphate using natural fruit juice |
| KR101785365B1 (en) * | 2015-12-11 | 2017-10-16 | 골든덕영농조합법인 | Method for manufacturing natural curing solution, and method for processing raw meats using same |
| KR20170098534A (en) | 2016-02-22 | 2017-08-30 | 중부대학교 산학협력단 | Manufacturing method for smoking of duck meat and smoked duck by the same |
| KR102388050B1 (en) | 2021-08-12 | 2022-04-19 | 농업회사법인(유)태산 | Method for Preparing Smoked Duck Products with BambooExtract and Collagen |
| KR102740813B1 (en) * | 2024-04-22 | 2024-12-11 | 주식회사 엔와이푸드 | Chicken curing agent and manufacturing method for cured chicken using the same |
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