KR101342092B1 - Method for preparing smoked duck products with natural materials - Google Patents

Abstract

The present invention a) one or more selected from the group consisting of extracts obtained by hot water extraction of seaweed, cabbage, lettuce, spinach, carrots or radish one or more selected from the group consisting of vegetable extracts obtained by vacuum extraction, and tangerine, Preparing a dyeing agent by adding at least one selected from the group consisting of extracts obtained by hydrothermal extraction of pears, apples or tomatoes; b) dyeing the duck meat using the dyeing agent prepared in a); And c) smoking and heating the salted duck meat, and treating the vegetable extract with vitamin C, ascorbic acid, sodium sorbate, and the like to reduce nitrate to nitrite and to use the smoked duck product. It relates to a manufacturing method, and a duck smoked product produced accordingly.

Description

Production method of duck smoked product using natural extract {METHOD FOR PREPARING SMOKED DUCK PRODUCTS WITH NATURAL MATERIALS}

The present invention a) one or more selected from the group consisting of extracts obtained by hot water extraction of seaweed, cabbage, lettuce, spinach, carrots or radish one or more selected from the group consisting of vegetable extracts obtained by decompression extraction, and tangerine, Preparing a dyeing agent by adding at least one selected from the group consisting of extracts obtained by hydrothermal extraction of pears, apples or tomatoes; b) dyeing the duck meat using the dyeing agent prepared in a); And c) smoking and heating the salted duck meat, and treating the vegetable extract with vitamin C, ascorbic acid, sodium sorbate, and the like to reduce nitrate to nitrite and to use the smoked duck product. It relates to a manufacturing method, and a duck smoked product produced accordingly.

Recently, due to the expansion of the well-being culture, the rejection of various additives, especially chemical seasonings, used in processed products, etc. is increasing. In particular, consumers are very concerned about the various dyeing agents added to processed meat products, and the desire for products that do not add them is increasing. In view of this, the duck smoked product prepared according to the present invention maintains the soft meat and moisturizing properties of duck meat, and is one of the most important factors of sodium glutamate (MSG), synonymous with chemical seasoning, obesity and various adult diseases. It can provide well-being functional products without added nitrite, which is recognized as one of sugar and carcinogen.

Numerous inventions have been made regarding processed products using duck as raw meat. That is, a method of manufacturing sulfur ducks for roasting ocher mud using less than 8 weeks old sulfur ducks raised with sulfur-containing feed (10-2004-0055575), a method for producing wine duck smoked, characterized in that the wine is used as a dyeing agent (10 2004-0024471), an invention characterized by mixing fried and fried duck meat with seasoning composition to remove the peculiar smell of duck meat (10-2002-0010943), soybean flour and potato flour in duck meat, Duck Burger (10-2006-0088805), characterized by combining onions and green vegetables, seasonings, and roasting them on an oil griddle, etc. Cooking method of frying clothes with seasoned frying powder and frying them in cooking oil (10-2006-0077919) .Put the washed duck in the heating chamber of the far-infrared heater. Roasting process to keep the water at 50-90% by heating it for about 30 minutes-1 hour 30 minutes, a frying powder spreading process to bury the frying powder mixed with the attached material, and the boiling powder coated duck to boiling oil. The duck roasting method (10-2002-0014767) which consists of a frying process which is put and fried for 20-30 minutes is included.

However, the patents invented so far are characterized by pre-treatment by adding ingredients such as Chinese herbal medicine to remove the smell of ducks, but the chemical seasonings contained in the dyeing agent used in processed duck products or smoked products Instead, there are few inventions related to methods for producing duck processed products using natural products and duck processed products produced accordingly.

The present inventors have reviewed the dyeing agents generally used in manufacturing duck processed products, and found that chemical additives such as sodium glutamate, sugar, and nitrite are harmful to the human body. Instead, the present invention has been completed by selecting a specific natural extract that is not harmful to the human body, has various functional effects, and gives excellent taste effects.

Sodium glutamate (MSG), the most commonly used food additive, is a commonly known ingredient, and its molecular weight is 169.11. The structural formula is HOOC (CH ₂ ) ₂ CH (NH ₂ ) COONa. It is known that it contains a trace amount of protein, such as mushrooms, meat, seaweed, tomatoes, etc., when side effects or pathological symptoms have not been reported when ingested in the form of natural foods. Sodium glutamate, which has been used to flavor almost any dish, was discovered and commercialized by Dr. Ikeda of Japan in kelp extracts, and is currently commercially commercialized. It is known to have side effects such as discomfort. When sodium glutamate is dissolved in water, it is separated into sodium and glutamic acid. Glutamic acid is a non-essential amino acid that does not need to be ingested because it is synthesized in the body. There is concern. 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. Consistent overdose can cause symptoms such as obesity, blindness, decreased vision, headache, nausea, chest pain, numbness, drowsiness, weakness, and a faster heart rate. Patients are advised not to eat.

Sugar is expressed as the sum of the contents of glucose, fructose, galactose and disaccharides such as sucrose, lactose and maltose, which are contained in foods, but sugars generally refer to sucrose in terms of their harmfulness and intake. Occupy a significant proportion. Our brain does not use protein or fat as an energy source, but only glucose as an energy source. Eating sugar or eating fiber-depleted foods for a long time can cause the brain to not be reliably supplied with fuel for brain rotation, resulting in symptoms of anxiety, irritability, distraction, and decreased concentration. Preferred daily sugar intake is about 30 grams, equivalent to 5 teaspoons. However, a pack of 200ml of processed milk contains about 22g of sugar, so just two packs of milk will exceed the daily sugar intake. With the westernization of the diet, increasing intakes of fast foods and instant foods have also been recognized as serious levels of concern about the side effects of sugar consumption. Concerns over various adult diseases due to aging are being progressed along with efforts to reduce sugar consumption. In general, if you eat a lot of sugar, destroy the body's mineral balance, increase triglycerides in cholesterol, increase the infection of various viral diseases, inhibit the absorption of calcium and magnesium, increase the likelihood of diabetes due to decreased glucose control, growth hormone It is known to cause side effects such as reduction. Because of the dangers of sugar, in 2004, world health experts declared that 'war on sugar' was declared, condemning the world's sugar manufacturers to conceal the dangers that threaten human health. "Obesity is one of the most important health problems today," said Curry Norum, head of the Center for Nutrition, Health and Exercise Research at WHO. He says that "behind obesity is food and sugar is behind it." Also pointed out.

Nitrite is used in most meat products, such as ham, and is also detected in natural vegetables. This is because nitrate, which is found in many vegetables, enters the body and turns into nitrite. In Korea, where the daily vegetable consumption is the world's No. 1, nitrite intake from vegetables is about 85% of the total nitrite intake. In fact, the nitrite contained in ham 2.9g contains 48.1㎍, the sausage 1.2g contains 17.5㎍, but the nitrite contained in Kimchi daily intake of 91.9g is 349.2㎍, the diced 11.8g is 40.1, and the spinach 10.5g is 38.9㎍ of nitrite. Listen. These nitrites are almost essential ingredients to prevent food spoilage, inhibit the growth of Clostridium botulinum bacteria that produce pathogenic microorganisms, toxins, and fix meat color of processed meat products. But nitrites are known to cause cancer, and safety debates have been raised frequently. At the press conference at the Press Center in February 2011, the Korea Food Safety Research Institute pointed out that the participants had problems with the nitrite intake of infants aged 3 to 6 years. Dr. Sung-Hee Choi, Korea Health Industry Development Institute, said, "When nitrite is at the same level of food content and intake, the lower the average body weight, the higher the human exposure." Explained. "In general, nitrites, when consumed above a certain concentration, can oxidize hemoglobin in the blood, forming methemoglobin, which can lead to loss of hemoglobin's oxygen-carrying capacity, leading to death." In particular, children need to be more cautious, as studies have shown that children's ability to detoxify toxic substances can affect adulthood from early exposure to harmful substances. In 2008, a study by Columbia University Medical Center found that nitrites produced active nitrogen species that could damage the lungs, and chronic obstructive pulmonary disease (COPD) was higher than those who had eaten processed meat products at least 14 times a month. 78% higher. Due to such anxiety, the invention of a component that can replace it is considered to be very important in order to dispel concerns about processed meat products.

Seaweeds that are inhabited by the sea include brown algae (톳, kelp, seaweed, etc.), green algae (blue, auditory, etc.), and red algae (woodworm, seaweed, carrageenan, etc.), and sodium glutamate in large quantities The seaweeds contained are kelp, seaweed, seaweed, and shellfish. That is, it is believed that the use of an extract mixture of one or more of the above four for the production of processed products except for sodium glutamate to be achieved in the present invention will be successful. Kelp is a seahorse belonging to the brown seaweed, which lives in the Pacific coast of Korea, Japan, Kamchatka Peninsula and Sakhalin Island. 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. 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.

Seaweed is a large annual algae belonging to the seaweed and seaweed family, and is known to grow only in Korea and Japan. It thrives in the lower intertidal zone of Korea's entire coast, which is about 1 ~ 3m deep. Plants grow more than 1m and the root, stem, and leaves are distinct. Several bioactive substances, including histamine in seaweed, are also widely used as potentiators for lowering blood pressure without side effects. In addition, studies have shown that various ingredients in seaweed have an anticancer effect that inhibits the growth of various cancer cells by less than 30%, and has an anticoagulant effect very similar to heparin. And the slime and polysaccharides in the seaweed has the effect of reducing the damage of heavy metals and pesticides such as cholesterol or pollution. By establishing a way to use such a variety of seaweed as a dye for processed foods to achieve well-being duck processed products.

A green algae is one of the green algae that grows mostly in the sea where fresh water is mixed. It is largely divided into two groups of large and long brown algae like seaweed and long and thin leaf algae like hair. Brown seaweed is a thick, hard tray-like hut that grows on a rock and is known to grow in Korea. Six species are known to grow, and they contain vitamins A, B, C, protein, iodine, and iron. Used as a fertilizer. Leafy greens grow like sticks out of a tray-like hut and grow on rocks. In Korea, eight species are known to grow. It contains a lot of protein and sugar, and minerals have a lot of calcium and iron, but iodine is less than other seaweeds. However, calcium is not only good for the health of bones and teeth, but also has a wide range of efficacy from bleeding to bleeding, excited nerve suppression, and muscle contraction. In addition, iron contains hemoglobin, which is contained in red blood cells that carry oxygen in the blood, which is good for fatigue recovery, and contains a large amount of vitamin A, which is known as a food having excellent ability to detoxify harmful elements such as nicotine of tobacco.

It is a kind of brown algae that starts to grow in winter and grows up to 30 ~ 100㎝ in spring of next year. Its body is male and female, and its fibrous roots come out and grow firmly attached to the rock. Give out It is distributed only in Korea, China, and Japan. It is influenced by waves, and grows on sloping, rugged rocks, and is used for food. Sap contains a large amount of inorganic salts, such as calcium, iodine, iron, etc. When used, it is known to prevent vascular hardening, strengthen bones, and release toxins out of the body. In particular, calcium is very high in seaweed and twice as high as seaweed. The Japanese Ministry of Health, Labor and Welfare designated September 15 as the day of each year, and it is excellent enough to recommend taking 나, so over 90% of Korean-produced 수출 is exported to Japan, and low in calories and high in dietary fiber. It is known to be effective.

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 enjoyed pears since ancient times is that it contains a lot of digestive enzymes, so it is effective to loosen the inside when the stomach is swelled or the chest is stuffy, and it is known to play an excellent role in neutralizing alcohol and detoxifying meat poisons. . In addition, when the cough and sputum do not stop due to bronchitis or cold sequelae, the stomach is widely used as a folk remedy. The benefits of these vessels have been combined with duck smoked products, leading to the development of well-being duck smoked products.

Apple's main ingredient is carbohydrates, relatively low in protein and fat, and rich in vitamin C and mineral salts. Apples are known to have anti-cancer effects because they contain a lot of antioxidant polyphenols, and they are effective for boosting the planting, middle and upper stomach, causing anorexia, and feelings of stuffy chest or dry cough. Good for people who are constipated, anemia, tired tired, eat boiled juices to create thirst to stop thirst, and eating a lot of apples are effective in improving memory and intelligence. Apples contain a component of citric acid, an amino acid, that stimulates the production of urine in the body to facilitate diuretic activity.

Tomato is a representative, somewhat conspicuous vegetable with the most vitamins. Tomato's main nutrient is vitamin, the most important of which is a carotene lycopene, a very powerful vitamin that is known to help prevent aging and disease of the human body. Yellow tomatoes are extremely low in lycopene and the more red they are, the higher the content of lycopene. However, raw or green tomatoes are relatively less lycopene than red tomatoes, and some pink tomatoes are sold, but they are also less lycopene than red tomatoes. In addition, it contains a large amount of vitamin C, as well as anti-cancer effect, high antioxidant activity, and very effective in preventing constipation, and is a functional vegetable containing a large amount of minerals such as calcium and potassium.

In the case of the carrot used as a dyeing agent in the present invention, the importance of carotene (carotene) is known in the 20th century, the nutritional value of the carrot is beginning to attract great attention. Lignin in carrots is known for its excellent anti-cancer effects, and pectin helps control digestion and stops diarrhea. Carotene, the main ingredient of carrot's red or yellow pigment, is not absorbed well when eaten raw, but when cooked and cooked with sesame oil and soybean oil, the absorption rate increases. Carotene is effective in inhibiting the production of free radicals, which are known to be the cause of aging, thereby increasing the value of carrots.

Radish, along with Chinese cabbage, is one of the most consumed vegetables in Korea, and is widely used as a main ingredient in cooking. The sweet taste of radish is mainly due to the taste of glucose and sugar, and the spicy taste is due to the sulfur compound. When you eat it and trim it, it is volatilized and gives off a bad smell. Radish's skin contains twice as much vitamin C as the inside, so don't cut it off. Radishes contain the highest amount of amylase, a starch degrading enzyme, and physiologically important enzymes such as oxidase, an enzyme that breaks down urea to make ammonia, and an enzyme called catalase that breaks down harmful hydrogen peroxide from the body into water and oxygen. Very many. When you overeat rice cakes or rice, you can eat radish to digest food as well as neutralize foods. It is a representative vegetable that is useful as a folk remedy because it has various effects such as helping digestion, lowering creeping, scavenging fences, releasing poison and suppressing bacterial growth.

In addition to the vegetables used in addition to the present invention to finely squeeze juice, spinach, lettuce or cabbage with a cutter to squeeze juice and use it as a dyeing agent in an appropriate capacity.

As described above, seaweed extracts, juices, and vegetable extracts as natural substances that can cause various diseases and can be used in salt substitutes to replace sodium glutamate, sugar, and nitrite, which are harmful to the human body, if consumed continuously. Used.

In the present invention, the dried or raw kelp, seaweed, seaweed or seaweed ear (in this embodiment, seaweed ear is used in this embodiment) or the weight ratio of seaweed and water are adjusted in a ratio of 1: 1-100, respectively, in a heated pressure reduced extractor. After extraction for hours, the final bric was brought to 0.1-20. In addition, pears, apples, tomatoes, tangerine extracts were washed well to the fruit and vegetables, and then put each to be about 50% capacity of the heated pressure-extractor and extracted for 1-24 hours, so that the final brix is 0.1-20. Carrots, radishes, spinach, lettuce, cabbage was washed well with running water, and then the weight ratio of the above-mentioned vegetables and water was adjusted in a ratio of 1: 1-100, and extracted in a heated decompression extractor for 1-24 hours, and then the final bric was 0.1-20. Carrot, radish, spinach, lettuce, cabbage extract is mixed individually or in a ratio of 1: 1 to 10, then added vitamin C, ascorbic acid, sodium sorbate to 0.01 to 5% by weight to 1 ~ 1 After standing for 48 hours, it was used as a dyeing agent.

The salting agent preferably contains 0.1-20% by weight of seaweed extract, 0.1-20% by weight of vegetable extract, and 0.1-20% by weight of tomato and / or fruit extract.

The duck used to prepare the duck smoked product first removes the hairs and foreign substances adhering to the skin, and then removes the bone by kicking in a conventional manner in the art, and used to remove the anal part by cutting. After weighing the shaped duck meat, various dyeing agents including the extract according to the weight is added, tumbling under reduced pressure for 1-8 hours at 1-5 ℃, for 6-48 hours at 1-5 ℃ By performing the dyeing step of aging, 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 packaging, refrigerated storage, and shipping after cooling in a vacuum package.

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 at the same time maintain a good aesthetic by using a dyeing agent containing a natural extract.

According to the completion of the present invention, by providing a functional duck smoked processed product that does not contain sodium glutamate, sugar, and nitrite, which are generally used in most processed meat products, consumers are worried that excessive amounts of harmful additives are used in processed products. By providing duck smoking products that can be eliminated, nutritionally superior, and conservative, and manufactured using natural extracts, they can contribute to the income of farmers by improving the public health and 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 using seaweed, natural fruit and vegetable extracts as a dye instead of adding high-hazardous sodium glutamate, sugar and nitrite as salt additives as a food additive It was developed according to the examples.

Example 1 Preparation of seaweed, fruit and vegetable extracts

The concentrates of seaweeds, fruits and vegetables were extracted using the pneumatic extractor (Dongbang P & B, Korea) as follows.

Kelp, seaweed, seaweed ear, and green sea were purchased and used in the dry state at today's gorge in Wando-gun. Extraction of the seaweeds in principle to extract the weight ratio of each seaweed and water in a ratio of 1: 1-50, in this embodiment, the weight ratio of dry seaweeds and water to 1: 4 in the concentration tank of the concentrator using a gas When the pressure of the concentration tank reached 2kg / cm ² while warming by adjusting the gas, using a pressure ejector to adjust the pressure in the concentration tank to 1kg / cm ² and extracted 1-24 hours while maintaining the temperature at 110 ℃. In principle, extraction was performed so that the brix of the extract was 1 or more. In the present embodiment, the extract was adjusted to 3 brix.

The pears were harvested at the end of October and bought and used Naju pears that were marketed by the NACF. Tangerine was used as a mandarin orange, which was harvested in December in Jeju, and tomato was purchased from Negative region. The fruit and tomato concentrates were extracted in the same manner as the kelp extract, but only the pure juice was extracted without adding water during extraction, and the brine was checked using a sugar meter, and then the extract was adjusted to 10 brixes. It was. Carrot, radish, spinach, lettuce, cabbage was extracted in the same way as seaweed, and the final brix was used to adjust to 1.5.

As confirmed in Table 1, it was confirmed that the algae, tomatoes and fruits can be obtained in the present invention can be obtained in the present embodiment when extracted for more than 8 hours, vegetables were confirmed to be sufficient to extract more than 4 hours. However, all extracts are required in a large amount of salting agent, and since they should be used for long-term storage, each extract extracted for 16 hours is to be used after diluting to the final concentration.

(Example 2) pre-treatment of the vegetable extract

Carrot, radish, spinach, lettuce, cabbage were extracted for 4 hours each to adjust the final Brix to 1.5, and then mixed as shown in Table 2.

As a result of examining the amount of nitrite contained in the vegetable extract of Table 2, it was found that it contained the most nitrite in radish, carrots contained the least amount.

Nitrite in the salt paper acts on the stabilization of myoglobin, allowing the heated meat product to appear scarlet. Ingestion of various vegetables is known to reduce the nitrates contained in vegetables to nitrite to exert a physiological function. Therefore, in the present embodiment, by preliminarily manipulating the reaction in vivo, pretreatment was performed to reduce nitrate contained in vegetables to nitrite. Vitamin C was added to each mixture of Table 2 in 0.01 to 5% (w / v) and allowed to stand for 1 to 48 hours before pretreatment. In this example, the amount of vitamin C was 0.2% and the reaction time was 24 hours. Vitamin C is a powerful antioxidant and is used as a reducing agent. In case of pretreatment with vitamin C, the amount of reduced nitrite to nitrite was found to increase significantly. Among them, radish was converted to the highest amount, followed by cabbage. Various vegetables have seasonality, so it is considered that mixing of each extract is basically required for the year-round use of the extract of the present invention. It became. In this embodiment, the yearly production is the most stable and can be supplied relatively stable, the harvester decided to use a mixture of radish and cabbage. Although it is sufficient to use individually, as described above, the mixed solution was commercialized in order to overcome the disadvantages of seasonality and yield.

(Example 3) Preparation wonryoyuk

Duck meat slaughtered in a pulverizing mill was used to cut the neck and tail with carcass weight (weight of raw meat without bone removed) of 1.8 kg-2.4 kg. 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 this example, only 1.1 kg ± 50 g of raw meat was selected and used after bone extraction.

(Example 4) salting and aging

The salt solution used in this example was used by making various salts and flavor components (salt, ginger, onion, garlic, pepper, etc.) in water to make salt solution. As a more specific example, the components of the salt solution are shown in Table 3 below. However, the seaweed extract, fruit extract, vegetable extract was excluded from the content of the composition of Table 3, the optimum amount was determined through the sensory test as shown in the following examples. However, the addition amount of water is made into the amount added with the addition amount of the various extract liquid used as a dyeing agent.

The duck raw material molded in Example 3 was put into a massage tumbler (Vaccum Tumbler, Hyeokjin, Korea), and then added with a dyeing agent consisting of the ingredients and contents shown in Table 3 and rotated for 360 minutes by rotating the tumbler. The dye solution was penetrated into the duck raw meat using physical frictional force. The rotation speed was 10 revolutions 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 tumbling conditions of this example were carried out mutatis mutandis to the method used in the production of smoked duck products.

(Example 5) drying, smoke and heat

When making smoked products in the smoker (Hyeokjin Co., Ltd., Korea), firstly, the excess moisture is dried on the surface of raw meat that has been dyed and aged to increase the efficiency of smoking, and then the smoking process is performed. In the drying and smoking process, since the heating temperature is low (this is called a warming method), the present invention was carried out while controlling the smoking time because it does not cause a great influence on the year or juiciness of the final product. However, all results shown in this example 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 the center temperature of the raw meat (automatically set after attaching the thermometer to the breast meat) at 72 ° C or higher and the house internal temperature at 75 ° C for 50 minutes. The drying, smoking, and heating were carried out in the same manner as in the conventional method. The finished product was cooled and packaged, and then stored at 4 ° C. or lower, and the quality characteristics according to the following examples were examined.

(Example 6) Quality of smoked products with the addition of algae extract

Ten sensory evaluation personnel evaluated the sensory quality characteristics of the final product in which the seaweed extract was examined as a substitute for sodium glutamate and added to the salting agent of Example 4. The concentration of the extract was used after constant adjustment to 3 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.

As confirmed in Table 4, a mixture of two or more than the use of a single extract showed a tendency to give a better taste. In other words, kelp and seaweed ear showed the best results, while the larvae and blue seaweed were found to be similar. When mixed one by one on the basis of kelp, it was confirmed to exhibit better sensory characteristics than the use of kelp alone, the mixture of kelp and seaweed ear was the best. Also, when the four extracts were mixed, they were superior to those used alone and in green. Therefore, according to the market situation, it was confirmed that the use of more than one extract can produce a superior duck smoked product replacing sodium glutamate. In the final product of the present example, 500 ml of a mixture of kelp and seaweed ears was used per 100 kg of raw meat.

(Example 7) Quality of smoked products with the addition of a fruit extract

The sugar substitution effect according to the addition amount of the pear, apple, tangerine and tomato extract was investigated in the same manner as the method of adding the seaweed extract, and the extract was used after adjusting to 10 brix.

As confirmed in the above results, it was confirmed that the use of the pear and tangerine extract is the best, it is considered that it can be used as a sugar substitute if more than 500ml per 100kg of raw meat. However, the raw material of the extract is a seasonal product, and the general yield is different from each other two or more were mixed and then decided to investigate the effect. However, as confirmed in Table 5, the pear was found to be the best, and the mixture was made on the basis of the pear extract, and then the effect of the mixture was determined.

As shown in Table 6, when using an extract mixture of two or more fruits, etc., it was confirmed that there is a better or almost the same sensory effect than each used. Fruits are produced differently every year, so there is a big change in price, so there are many obstacles to using them alone. By using the tomato and fruit by interlocking with the mixture, it is possible to sufficiently overcome such obstacles, as well as to prepare a good duck processed product by using a natural extract substituted with sugar. The final product of this embodiment was to produce a product by adding 700ml per 100kg mixed solution of pear and tangerine 1: 1.

( Example 8) Examination of the vegetable extract which can replace nitrite

The fixing effect of meat color was investigated using the radish and cabbage mixture containing the most nitrite among the vegetable extracts prepared in Example 2 pretreated with vitamin C. When the meat color was irradiated, the control group did not add the vegetable extract, and the possibility of nitrite substitution effect was examined by measuring the meat color after cutting the breast region of the final product. Meat color was measured by Chroma Meter (CR-10, Minolta Corporation, LTD, Japan) and measured the average values of Hunter L (lightness), a (redness) and b (yellowness) five times, respectively. Was obtained.

When consumers buy a product, the first factor to consider is redness and yellowness, and the brightness value evaluated by the amount of moisture released on the surface of the product by moisture is also an important factor. In general, when the brightness value is 60 or more, the redness is 10 or more, and the yellowness is 4 or more, it is recognized that the consumer's preference is excellent. Based on these objective data, as shown in Table 7, the addition of 1,000 ml or more of vegetable extract per 100 kg of raw meat showed that the nitrite addition effect was substituted.

Example 9 Properties of final product

The smoked product prepared by the present example was compared with a smoked product prepared by a conventional method in the art (ie, a product made using a salting agent containing sodium glutamate, sugar and nitrite). 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 8 below.

The dyeing agent of Table 8 was used, and the smoked product was completed by the method of dyeing, ripening, smoking, and heating according to the method of the practice performed in Examples 3 to 5. The pH, free moisture, heat loss and water retention of the control and the final product of this Example were investigated by 10 sensory personnel.

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 9 below. .

No significant difference was found between the control and the final product of Example 9. Therefore, the smoked product prepared according to the present invention was confirmed that the pH of the final product is lowered by the organic acid, etc. that can occur by using a variety of natural extracts and there are no side effects on the water holding power.

The amount of free moisture was calculated as the amount of water generated after vacuum packaging the product and refrigerated at 4 ° C. for 72 hours. The heat loss was evaluated by the amount of juicy juice generated after soaking in an oven at 75 ° C. for 30 minutes. Ten samples were measured and shown as the average value.

As a result of measuring the amount of juice generated after storing the control and the final product for 72 hours, the same amount occurred (Table 10, free moisture), and there was almost no difference in heat loss and water holding power. Therefore, the smoked product prepared according to the present invention can be supplied to the end consumer while maintaining the excellent taste as it is, indicating that the loss of taste that can occur during cooking can be reduced to a minimum.

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

As a result of investigating the overall preference of the final product using 10 sensory test agents, it was confirmed that the final smoked product prepared according to the present invention was significantly superior to the control group in the off-flavor and overall preference, which is This indicates that the smoked product produced can contribute significantly to the quality as well as the nutritional value.

* 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 (10)

a) at least one selected from the group consisting of extracts obtained by hydrothermal extraction of seaweeds, at least one selected from the group consisting of vegetable extracts obtained under reduced pressure extraction of cabbage, lettuce, spinach, carrot or radish, and tangerines, pears and apples Or preparing a dyeing agent by adding one or more selected from the group consisting of extracts obtained by hot water extraction of tomatoes; b) dyeing the duck meat using the dyeing agent prepared in a); And c) smoking and heating the salted duck meat, and treating the vegetable extract with at least one selected from the group consisting of vitamin C, ascorbic acid and sodium sorbate to reduce nitrate to nitrite for use. Duck production method characterized in that the product. The method for producing a duck smoked product according to claim 1, wherein a) at least one selected from the group consisting of kelp, seaweed, seaweed (ear) and green seaweed is used as the seaweed in the process. The method for producing a duck smoked product according to claim 1, wherein sodium glutamate, sugar, and nitrite are not added to the dyeing agent produced in step a). The method for producing a duck smoked product according to claim 1, wherein the brix of the seaweed extract of step a) is 0.1-20. The method for producing a duck smoked product according to claim 1, wherein the brix of the vegetable extract of step a) is 0.1-20. The method for producing a duck smoked product according to claim 1, wherein the brix of the tangerine, pear, apple or tomato extract of step a) is 0.1-20. 2. A method for producing a duck smoked product according to claim 1, wherein the seaweed extract is contained in the dyeing agent at 0.1-20% by weight. The method of producing a duck smoked product according to claim 1, wherein the vegetable extract is contained in the dyeing agent at 0.1-20% by weight. The method of producing a duck smoked product according to claim 1, wherein the tangerine, pear, apple or tomato extract is contained in the dyeing agent at 0.1-20% by weight. Duck smoked product prepared according to the method of any one of claims 1 to 9.