KR101092683B1 - Hot pepper paste containing a sulfur duck and production method thereof - Google Patents

Abstract

The present invention is 1) washing the sulfur duck meat and common duck meat with underground rock water and infrared sterilization process, 2) the step of roasting the sterilized sulfur duck meat and common duck meat and then crushed, 3) the pulverized 4) mixing sulfur duck meat and common duck meat with red pepper powder, meju powder, glutinous rice powder (or barley powder, plum powder), malt, and 4) mixing the mixture of step 3) with seaweed, turmeric, guava, walnut, pine nuts And, further comprising the step of kneading by adding soju, fish sauce, salt, 5) The method for producing red pepper paste containing sulfur duck meat, characterized in that it comprises the step of putting the kneaded mixture into the pot and fermented The present invention relates to red pepper paste, which provides nutritional pharmacological effects of sulfur ducks and removes peculiar fishy to provide a new type of fermented soybean food.

Sulfur duck, seaweed, turmeric, guava, fermentation, gochujang

Description

Hot pepper paste containing a sulfur duck and production method

The present invention is 1) washing the sulfur duck meat and common duck meat with underground rock water and infrared sterilization process, 2) the step of roasting the sterilized sulfur duck meat and common duck meat and then crushed, 3) the pulverized 4) mixing sulfur duck meat and common duck meat with red pepper powder, meju powder, glutinous rice powder (or barley powder, plum powder), malt, and 4) mixing the mixture of step 3) with seaweed, turmeric, guava, walnut, pine nuts And, further comprising the step of kneading by adding soju, fish sauce, salt, 5) The method for producing red pepper paste containing sulfur duck meat, characterized in that it comprises the step of putting the kneaded mixture into the pot and fermented It's about gochujang.

A thorough hygiene management system should be established to supply meat products that the people can trust, and they should be able to standardize and supply high-quality and high-performance meat. At the time when international competitiveness is required, the recent trend of meat consumption in the world reflects the concern about health, and it can be seen that poultry consumption of high protein and low calorie is expanded.

Ducks have been used as an ingredient for high-quality foods. According to the literatures of herbal wood, Dong Bogam, etc., it has detoxification effect and is effective for adult diseases such as hypertension, arteriosclerosis, diabetes, etc. Known. Duck oil contains large amounts of linoleic acid, arachidonic acid, and linolenic acid, which are essential fatty acids, which are essential for the human body. Duck meat is also the best source of nutrition because it contains high quality minerals, including essential amino acids, minerals, vitamins C, E, B1, B2, calcium, phosphorus, iron, and potassium.

However, due to the peculiar smell of the duck and excessive fat content, the taste is poor, and there are many difficulties in processing, and there is a difficulty in reducing the breeding density compared to other poultry meat due to odor. In related related arts, Patent Publication No. 1998-082031 describes a meat improvement effect of duck meat using a sulfur fermented feed, but the situation is showing an insufficient effect.

It is necessary to develop a new type of fermented food that can be enjoyed by food eaters freely by supplementing the pharmacological efficacy and nutritional value of duck meat and removing the fishy uniqueness of duck meat. There is no research or report on gochujang, and the existing gochujang is known to be beneficial to health as a natural food, but it is not enough in terms of its function because it has only salty and spicy taste.

To solve the problems of conventional intake of sulfur duck meat as described above, and to develop Kochujang which has traditionally inherited the properties and pharmacological effects of various ingredients known to be beneficial to the human body, these ingredients are optimally fermented in Kochujang and transferred to the final product. It aims to provide a new type of healthy fermented food that is easy to eat by removing the fishy smell and improving taste and aroma.

The present invention for achieving the above object is 1) washing the sulfur duck meat and common duck meat with underground rock water, infrared sterilization process, 2) crushing the sterilized sulfur duck meat and common duck meat and then grinding , 3) kneading the mixture of red pepper powder, meju powder, glutinous rice powder (or barley flour, plum powder), malt into the pulverized sulfur duck meat and common duck meat, 4) seaweed, turmeric in the mixture of step 3) , Guava, walnuts, pine nuts, shochu, salted fish, adding salt, kneading, 5) the production of red pepper paste containing sulfur duck meat comprising the step of putting the kneaded mixture into the pot It relates to a method and a kochujang prepared therefrom.

Sulfur is the best lump of sheep. Duck is the best food. Therefore, sulfur ducks are foods that are neutralized with yin and yang and are good for healthy people as well as for those who have a bad balance of yin and yang. When people reach 30, they naturally exhaust the positive energy and become negative. Sulfur-fed ducks are neutralized in yin and yang. Duck meat is rich in unsaturated fatty acids such as oleic acid and linoleic acid, which are good for the human body. It also suppresses cholesterol and facilitates blood circulation, which can lead to stroke, hypertension, neuralgia, arteriosclerosis, It is a meat that is effective in preventing circulatory diseases such as diabetes, aging, obesity, and weak constitution. In addition, it prevents acidification of the human body by environmental pollution such as various pollution, excessive smoking, etc., and it is excellent in detoxification, so modern people can increase immunity, strengthen endurance, concentration and prevent tiredness. Ducks are detoxified livestock in the pituitary gland and do not die even if they eat sulfur.

Red pepper contains a lot of vitamin E and prevents rancidity. It also contains 50 times more apples and 2 to 3 times more vitamin C than tangerines. Capsaicin is not easily oxidized, so there is little cooking loss. Even if we eat only kimchi without a supply of fresh vegetables for a long winter, the lack of vitamin C is not enough to say that the red pepper is a big ball. Capsaicin in red pepper helps the growth of lactic acid bacteria, so people who eat kimchi do not need to drink lactic acid bacteria. There have been reports that the digestion rate of starch is higher every time when adding red pepper and kimchi to kimchi, and the growth result is higher than when 5% red pepper is mixed with rat feed. The role of red pepper in kochujang is also a big deal. More than a thousand years ago, red bean paste made by Jang Oyum has become a basic seasoning for Korean food. You can put fish in the fish to make fishy go, or you can put it in spicy spicy hot soup or yukgaejang to inspire appetite or add meat with roasted red pepper paste.

The turmeric tastes spicy and bitter, the nature is cool and the qi communicates and helps blood circulation to cure menstrual cramps, menstrual disorders, side pains, improves hemostasis, nosebleeds, pissing, clears the mind, eliminates the chest abdomen and promotes bile secretion. And improves gallbladder stones. Pharmacological action decreases bile secretion, promotes excretion, and reduces the formation of lumps in the coronary arteries.

The seaweed is a plant that grows by absorbing various minerals such as calcium, magnesium, potassium, iron, phosphorus, and enzymes to purify. The salt contained in the seaweed is the highest quality salt that filters out the toxins in the seawater. Helps eliminate stool, helps constipation and obesity. Diabetes, sinusitis, arthritis, high blood pressure, low blood pressure, low back pain is also effective in immune function and anti-cancer effect.

Guava is a plant that has been used as a medicinal plant for a long time because it has various bioactive substances such as terpenoids, flavonoids, tannins and vitamins. In particular, guava has been known to have pharmacological activities such as anti-diabetic activity, antioxidant activity, anti-obesity activity and anti-atopic sulfuric acid.

Glutinous rice corresponds to non-glutinous rice, which has a high energy and is more digestible than non-glutinous rice. It is widely used for diabetes and supplies various nutrients to weak people. It is good for skin diseases such as diabetes, diarrhea, abdominal pain, low back pain and small children.

Chabarley is a new breed developed in 1985 at the RDA Crop Experiment Station. It is grown by line breeding method after artificial breeding of barley barley and cold barley with strong scratch and short and falling resistance. It has the advantage of not having to be boiled or called in advance because of its abrasion, thick egg, fast harvest, and good water absorption and spreadability.

The present invention described above is not easy to ingest the duck itself in order to facilitate the ingestion of fermented food, sulfur duck meat and general duck meat is added with the optimal health-oriented unique ingredients in the preparation of gochujang The unique smell of the duck is eliminated, the taste and aroma is excellent, and the flesh is soft, so it can be provided with red pepper paste, which is a health food that can be easily consumed. Can be. The food is a healthy fermented food that can get not only the prevention effect of various diseases by the detoxification effect, the energy recovery, and the health promotion effect, but also the energy enhancement and tonic effect in the long term. It is possible.

The present invention is 1) washing the sulfur duck meat and common duck meat with underground rock water and infrared sterilization process, 2) the step of roasting the sterilized sulfur duck meat and common duck meat and then crushed, 3) the pulverized 4) adding red pepper powder, meju powder, glutinous rice powder and malt to the sulfur duck meat and common duck meat, 4) adding seaweed, turmeric, guava, walnut, pine nut, shochu, fish sauce and salt to the mixture of step 3). Step of kneading by adding, 5) relates to a method of manufacturing a glutinous red pepper paste containing sulfur duck meat, characterized in that it comprises the step of putting the kneaded mixture into the pot.

The present invention is 1) washing the sulfur duck meat and common duck meat with underground rock water and infrared sterilization process, 2) the step of roasting the sterilized sulfur duck meat and common duck meat and then crushed, 3) the pulverized 4) adding red pepper powder, meju powder, barley powder and malt to the sulfur duck meat and general duck meat, and 4) adding seaweed, turmeric, guava, walnut, pine nut, shochu, fish sauce and salt to the mixture of step 3). Step of kneading by adding, 5) relates to a method for producing barley duck meat containing sulfur duck meat, characterized in that it comprises the step of fermenting the kneaded mixture into Onggi.

The present invention is 1) washing the sulfur duck meat and common duck meat with underground rock water and infrared sterilization process, 2) the step of roasting the sterilized sulfur duck meat and common duck meat and then crushed, 3) the pulverized 4) adding red pepper powder, meju powder, plum powder and malt to the sulfur duck meat and general duck meat, and 4) adding seaweed, turmeric, guava, walnut, pine nut, shochu, fish sauce and salt to the mixture of step 3). Step of kneading by adding, 5) relates to a method for producing sulfur duck meat containing sulfur duck meat, characterized in that including the step of fermenting the kneaded mixture into Onggi.

The content ratio of the sulfur duck meat and general duck meat may vary, but may be preferably used in a 1: 1 weight ratio.

The present invention relates to glutinous red pepper paste, borigo pepper paste or plum pepper paste prepared by the above method.

The features and advantages of the present invention will become more apparent from the following detailed description. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

Sulfur duck used in the present invention means a duck meat accumulated a small amount of sulfur in the meat tissue after slaughter using the feed containing sulfur, and describes an example of a more detailed sulfur duck breeding method as follows. In order to achieve the above object, the present invention, in the mixing of sulfur, fish vinegar, thorny goose, hut with conventional duck feed, 43 to 29% corn, 16 to 20% rye, 16 to 20% soybean meal, wheat flour 16 Based on 100g of duck-blended feed containing ~ 20% by weight and 9-11% by weight of sorghum, 0.1g of sulfur, 0.05g of fish paste, 0.5g of barley goose and 0.5g of hut are mixed with special duck containing sulfur and herbal medicine Prepare the feed.

The sulfur is preferably light, glossy, clear and high-quality sulfur, and by-products such as roots may be used for situation mushrooms. Blended feed includes crumble type, pellet type, and the like, and are commonly sold by local livestock industry cooperatives, for example, young duck feed or raised duck feed, etc. The description can be easily obtained by those skilled in the art and a description thereof is omitted.

The duck special feed according to the present invention was fed to ducks from 2 weeks to 43 days of age after hatching. The mortality was improved by more than 15% compared to the general feed, and the fleshy taste of 43-year-old ducks in the slaughterhouse was less fishy and lighter than the regular ducks.

Hereinafter, preferred embodiments of the present invention will be described.

≪ Example 1 >

Sulfur duck, fish gourd, thorny gourd, 100g of sulfur duck meat obtained by breeding duck special feed containing hut and 100g of general duck meat obtained by breeding general feed were roasted for about 15 minutes in a 100 ° C roasting burner and equipped with a 3 mm diameter plate. Grinding with a grinder. The pulverized sulfur duck meat and general duck meat (total 200g) was added red pepper powder 550g, meju powder 50g, glutinous rice powder 130g, malt 20g for about 10 minutes in a kneading machine, 10g, 10g of turmeric, 10g guava, walnut 10g, pine nuts 10g, 10g shochu, 10g fish sauce, 10g of salt was added and then knead for about 15 minutes. Put the kneaded red pepper paste dough into Onggi to maintain about 25 ℃ in a well-ventilated shade place to ferment for one year to prepare a glutinous rice pepper containing sulfur duck meat.

<Example 2>

Sulfur duck, fish gourd, thorny gourd, 100g of sulfur duck meat obtained by breeding duck special feed containing hut and 100g of general duck meat obtained by breeding general feed were roasted for about 15 minutes in a 100 ° C roasting burner and equipped with a 3 mm diameter plate. Grinding with a grinder. Pepper powder 550g, meju powder 50g, barley flour 130g, malt powder 20g was added to the ground sulfur duck meat and general duck meat (200g in total), and then mixed in a dough machine for about 10 minutes, 10g of seaweed, 10g of turmeric, 10g of guava, walnut 10g, pine nuts 10g, 10g shochu, 10g fish sauce, 10g of salt was added and then knead for about 15 minutes. Put the kneaded red pepper paste dough into Onggi to maintain about 25 ℃ in a well-ventilated shady place to ferment for one year to prepare a barley duck containing sulfur duck meat.

<Example 3>

Sulfur duck, fish gourd, thorny gourd, 100g of sulfur duck meat obtained by breeding duck special feed containing hut and 100g of general duck meat obtained by breeding general feed were roasted for about 15 minutes in a 100 ° C roasting burner and equipped with a 3 mm diameter plate. Grinding with a grinder. To the crushed sulfur duck meat and general duck meat (total 200g), add red pepper powder 550g, meju powder 50g, plum powder (pulverized separated plum flesh and aged at 20-25 ℃) 130g, malt 20g After mixing for about 10 minutes, 10g, turmeric 10g, guava 10g, walnuts 10g, pine nuts 10g, 10g shochu, 10g, salt 10g were added and then kneaded for about 15 minutes. The kneaded red pepper paste was put into the Onggi and maintained at about 25 ° C. in a well-ventilated shady place for 1 year of fermentation to prepare plum pepper containing sulfur duck meat.

Comparative Example

Melt the malt powder in water, mix a predetermined amount of glutinous rice powder with filtered malt, and cut it for about 6 hours at about 40 ° C. Then, mix the glutinous rice powder until the yellowish color comes out, and then boil the meju powder, After mixing red pepper powder and salt, it was put into Onggi and prepared commercially available red pepper paste for 1 year.

<Sensory test>

The sensory test was carried out on 10 trained sensory test agents targeting kochujang (Examples 1 to 3) and kochujang (comparative example) containing sulfur duck meat prepared through the above examples. Is shown in Table 1 below. The sensory test items were conducted on color, smell (smell of fish), taste, texture, and overall acceptability.The score was scored by five points according to the five-point scale method. The average value was obtained and recorded.

5: very good (in the case of fishy, not at all),

4: good (no fishy case),

3: normal

2: bad or not good (in the case of fishy, a little),

1: very bad (in the case of a fishy one)

Sensory test Item Comparative example Example 1 Example 2 Example 3 Color 3.6 3.6 3.8 3.6 smell 3.0 4.0 3.9 3.6 flavor 3.5 4.3 4.2 4.1 Organization 3.7 3.9 3.8 3.7 Overall preference 3.4 3.8 3.8 3.9

As a result of tasting common gochujang with gochujang containing sulfur duck meat of the present invention, the comparative example of glutinous rice pepper, borigo pepper and plum pepper paste containing sulfur duck meat of the present invention with respect to smell, taste, texture and overall acceptability Higher sensory results were shown. In particular, the smell and taste showed a superior result than the comparative example, the red pepper paste containing sulfur duck meat of the present invention showed a very high score in terms of reducing the smell of fish smell unique to ducks. In the description analysis, most of the sensory evaluation agents feel that gochujang containing sulfur duck meat of the present invention matches with the taste of gochujang without the fishy smell of duck, and the fresh and light taste and texture of duck meat make it easy to eat. Answered.

Claims (4)

1) washing the sulfur duck meat and common duck meat with underground rock water, and then sterilizing the infrared rays, 2) roasting the sterilized sulfur duck meat and common duck meat, and then grinding them; 3) the crushed sulfur duck meat And kneading the mixture of red pepper meat, meju powder, glutinous rice flour and malt into the general duck meat, and 4) adding hamcho, turmeric, guava, walnut, pine nuts, shochu, fish sauce and salt to the mixture of step 3). Kneading step, 5) The method of producing a glutinous red pepper paste containing sulfur duck meat, characterized in that it comprises the step of putting the kneaded mixture into the pot. 1) washing the sulfur duck meat and common duck meat with underground rock water, and then sterilizing the infrared rays, 2) roasting the sterilized sulfur duck meat and common duck meat, and then grinding them; 3) the crushed sulfur duck meat And kneading the mixture of red pepper meat, meju powder, barley powder and malt into the general duck meat, and 4) adding hamcho, turmeric, guava, walnut, pine nuts, shochu, fish sauce and salt to the mixture of step 3). Step of kneading, 5) The method of producing a boiled kochujang containing sulfur duck meat, characterized in that it comprises the step of putting the kneaded mixture into a pot. 1) washing the sulfur duck meat and common duck meat with underground rock water, and then sterilizing the infrared rays, 2) roasting the sterilized sulfur duck meat and common duck meat, and then grinding them; 3) the crushed sulfur duck meat And kneading the mixture of red pepper meat, meju powder, plum powder and malt to the general duck meat, and 4) adding hamcho, turmeric, guava, walnut, pine nuts, shochu, fish sauce and salt to the mixture of step 3). Step of kneading, 5) The method of producing a red pepper paste containing sulfur duck meat, characterized in that it comprises the step of putting the kneaded mixture into the pot. Kochujang containing sulfur duck meat produced according to any one of claims 1 to 3.