KR100976354B1 - Method for preparing smoked duck products, and smoked duck products prepared by the method - Google Patents

Abstract

PURPOSE: A method for manufacturing smoked duck using a curing agent containing natural extract instead of chemical additive is provided to maintain meat quality and moisturizing property. CONSTITUTION: A method for manufacturing smoked duck comprises: a step of washing duck meat; a step of removing smell using an agent containing one or more selected from the group consisting of kelp extract, pear extract, and natural gums; a step of smoking the duck meat; and a step of heating at more than 70°C for 20-60 minutes. The natural gum is carrageenan. The method further comprises a step of cooling the smoked product and packing by vacuum.

Description

METHOD FOR PREPARING SMOKED DUCK PRODUCTS, AND SMOKED DUCK PRODUCTS PREPARED BY THE METHOD}

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.

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.

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Example 1 Preparation of Kelp, Pear, and Grape Extract

Kelp, pear and grape concentrates were extracted as follows using a pneumatic extractor (DN0005, Southeast Industry).

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.

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).

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.

Briggs Variation with Extraction Time Time (hr) Kelp ship grape One 0.5 2.2 3.1 2 0.8 4.4 5.4 4 2.7 6.6 7.6 6 3.5 9.4 10.5 8 4.3 12.7 13.2 12 5.1 14.5 14.7 16 5.7 15.3 16.4 24 6.2 16.3 17.6

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.

Example 2 Molding of Duck Raw Meat

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.

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.

Example 3 Dyeing and Aging

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.

Dye solution composition ingredient Content (% by weight) Remarks Duck Meat 83.245 Meat Salt 0.300 Spice nitrite 0.025 Hex Fixing Agent Casein sodium 0.300 extender Soy Protein Isolate 0.300 extender Whole milk powder 0.200 extender Garlic Powder 0.150 Spice Ginger powder 0.130 Spice Onion Powder 0.150 Spice Pepper powder 0.100 Spice Natural Cochineal Pigment 0.050 Color aid Vitamin c 0.050 Antioxidant water 15.000 Total amount 100.000

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.

Changes in Penetration of Year and Salted Meat by Tumbling Rotation Time Rotation time (minutes) Rotation speed (rpm) year Dyeing state (breast breast meat) 60 10 Chewy Bad 120 10 Chewy Bad 180 10 Chewy Bad 240 10 Chewy Bad 300 10 Good Bad 360 10 Good Good (poor color development) 480 10 Puck Good (poor color development)

Changes in Penetration of Year and Salted Meat by Tumbling Rotation Time Rotation time (minutes) Rotation speed (rpm) year Dyeing state (breast breast meat) 60 13 Chewy Bad 120 13 Chewy Bad 180 13 Good Bad 240 13 Good Good (poor color development) 300 13 Good Good (poor color development) 360 13 Puck Good (poor color development) 480 13 Puck Good (poor color development)

Changes in Penetration of Year and Salted Meat by Tumbling Rotation Time Rotation time (minutes) Rotation speed (rpm) year Dyeing state (breast breast meat) 60 16 Chewy Bad 120 16 Chewy Bad 180 16 Good Bad 240 16 Good Good 300 16 Puck Good (poor color development) 360 16 Puck Good (poor color development) 480 16 Puck Good (poor color development)

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.

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.

Color Change of Salted Meat by Aging Time Aging time (hr) Color 6 Bad 12 Bad 18 Good 24 Good 30 Good 48 Good 72 Good

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.

Example 4 Drying, Smoking and Heating

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.

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.

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.

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.

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.

Palatability of Raw Meat According to Heating Conditions Heating condition
Evaluation item Succulent soft greasy Have a bad smell 75 ℃ / 20 minutes 5.5 5.5 3.2 3.4 75 ℃ / 30 minutes 5.7 5.9 5.6 5.8 75 ℃ / 40min 5.5 5.8 6.3 6.5 75 ℃ / 50 minutes 5.1 4.9 6.4 6.7 75 ℃ / 60 minutes 4.5 4.1 6.5 6.7

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.

Example 5 Quality Changes of Smoked Products by Addition of Kelp, Pear and Grape Extracts

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.

Evaluation of Sensory Quality by Addition of Sea Tangle Extract Addition amount
(100 ml of extract ml / raw meat) Evaluation item Kelp Incense flavor Odor Synthesis 100 2.5 2.8 2.6 2.5 200 3.4 4.2 3.5 3.7 300 5.3 5.8 4.7 5.3 400 6.1 6.5 6.3 6.7 500 6.5 5.8 6.5 6.0 1,000 6.5 5.2 5.5 5.7

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.

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.

Evaluation of Sensory Quality by Addition of Pear Extract and / or Grape Extract Addition amount
(100 ml of extract ml / raw meat) Evaluation item Sugar content flavor Odor Synthesis ship 100 1.5 2.0 3.5 2.5 300 3.4 3.1 3.8 3.7 500 4.3 3.5 4.2 5.0 1,000 6.2 5.8 5.7 5.8 grape 100 2.0 2.1 3.0 3.3 300 3.5 4.2 4.3 4.0 500 5.1 5.4 5.7 4.8 1,000 6.5 5.9 6.2 6.0 Pear + Grapes 100 + 100 3.4 4.1 4.3 3.4 200 + 200 4.2 4.5 5.7 4.8 300 + 300 5.5 5.3 5.7 5.5 400 + 400 5.8 6.2 6.3 6.0 500 + 500 6.5 6.5 6.5 6.5 1,000 + 1,000 6.5 6.1 6.5 6.2

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.

Example 6 Examination of Natural Gum That Can Replace Phosphate

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.

Changes in Quality by Adding Natural Gum Addition amount (% by weight) Evaluation item yield(%) Organization Succulent Odor Synthesis phosphate 0.5 82 Good Good Good Good Corn starch 0.5 69 Puck Bad Bad Bad One 72 Puck Bad Bad Bad 1.5 75 Puck Bad Bad Bad Xanthan Gum 0.05 75 Puck Bad Bad Bad 0.1 79 Good Bad Good Bad 0.15 82 Good Good Bad Good Kiraginan 0.05 79 Good Good Good Good 0.1 85 Good Good Good Good 0.15 90 Good Good Bad Good Arabian sword 0.05 72 Puck Bad Good Bad 0.1 78 Good Bad Good Bad 0.15 81 Good Good Bad Good

* Yield (%): weight ratio of the duck meat after the heating and heating to the weight of the duck meat after drying in the smoker

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.

Example 7 Quality Characteristics of Final Finished Product

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.

Ingredients and Blending Ratios in Dyeing Agents ingredient Salting agent of control group (wt%) Salting Agent of Example 7 (wt%) Duck Meat 83.245 83.245 Salt 0.300 0.300 nitrite 0.025 0.025 Casein sodium 0.300 0.300 Soy Protein Isolate 0.300 0.300 Whole milk powder 0.200 0.200 Garlic Powder 0.150 0.150 Ginger powder 0.130 0.130 Onion Powder 0.150 0.150 Pepper powder 0.100 0.100 Natural Cochinyl Pigment 0.050 0.050 Vitamin c 0.050 0.050 Miwon 0.100 - Sugar 0.800 - Tripolyphosphate 0.250 - Carrageenan - 0.050 Kelp Extract - 0.300 Pear Extract - 0.300 Grape extract - 0.300 water 13.850 14.050 Total amount 100 100

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.

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. .

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.

pH change Control Example 7 Raw meat 6.53 6.52 Smoked products manufactured using dyes 6.17 6.15

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.

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.

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.

Free moisture, heating loss and water retention of smoked products Free moisture (g / sample 100g) Loss of heating (g / sample 100g) Holding power (%) Control 4.41 ± 3.59 19.43 ± 2.11 ^a 80.57 ± 1.13 ^a Example 7 3.12 ± 2.04 14.32 ± 2.73 ^b 85.68 ± 1.33 ^b

* a, b: Significance level p <0.05 in comparison between control and test groups

* Water-holding power = [(full moisture-free moisture) / full moisture] × 100

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.

Shear force of smoked products Breast meat Leg meat Control 6.84 ± 2.59 8.19 ± 2.43 Example 7 5.52 ± 2.04 6.92 ± 2.19

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.

Sensory Characteristics of Smoked Products Meat color Odor Juicy Symbol Control 5.7 ± 2.3 4.7 ± 1.3 ^a 4.9 ± 1.4 4.5 ± 1.8 ^a Example 7 6.5 ± 2.7 2.3 ± 1.1 ^b 4.1 ± 1.8 7.5 ± 1.5 ^b

* a, b: Significance level p <0.05 in comparison between control and test groups

* Color: 1 ~ 3: Pale, 4 ~ 6: Normal, 7 ~ 9: Dark

* Off-flavor: 1 ~ 3: weak, 4 ~ 6: normal, 7 ~ 9: strong

* Juicy effusion: 1 ~ 3: Low, 4 ~ 6: Normal, 7 ~ 9: High

* Preference: 1 ~ 3: Not good, 4 ~ 6: Normal, 7 ~ 9: Good

Claims (15)

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. The method of claim 1, further comprising: c) after the step d) cooling the duck smoked product, vacuum packing the inner smoked paper, refrigerated, and shipping the product. delete The duck smoked product according to claim 1 or 2, wherein at least one selected from the group consisting of kelp extract, pear extract and natural gum used in the process b) is used in place of miwon, sugar and phosphate. Method of preparation. delete delete delete The method for producing a duck smoked product according to claim 1 or 2, wherein the seaweed agent used in the step b) contains 0.1-20% by weight of kelp extract. The method for producing a duck smoked product according to claim 1 or 2, wherein the salt extract used in the step b) contains 0.1-20% by weight of pear extract. delete The method for producing a duck smoked product according to claim 1 or 2, wherein the dyeing agent used in the step b) contains 0.01-5% by weight of natural gum. The method for producing duck smoked product according to claim 1 or 2, wherein in the step b), the rotation speed is 10-16 rpm and the rotation time is 180-300 minutes. The method for producing a duck smoked product according to claim 1 or 2, wherein the step (b) is performed after aging the duck meat dyed at 1-5 ° C. for 12-72 hours. The method for producing a duck smoked product according to claim 1 or 2, wherein the step c) is performed at 70 ° C. or higher for 20-60 minutes. Duck smoked product prepared according to the method of claim 1 or 2.