KR101368983B1 - Smoked duck and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a composition for smoked duck and a method for producing a smoked duck using the same, and more particularly, a composition for improving color development and flavor of a smoked duck without using colorants such as nitrite, which is a coloring agent, and preparation using the same. It is about a method. According to the present invention, it is possible to promote the economics of the subsidiary material price compared to the addition of the existing coloring material in the production of smoked duck, reduce the risk of artificial coloring and improve the health and flavor of consumers.

Description

Smoked duck composition and method for manufacturing smoked duck using same

The present invention relates to a composition for smoked duck and a method for producing a smoked duck using the same, and more particularly, a composition for improving color development and flavor of a smoked duck without using colorants such as nitrite, which is a coloring agent, and preparation using the same. It is about a method.

Recently, the development of a variety of foods that match the consumer's preference is required. Most ducks are distributed in the form of roll slices for roasting. It is not preferable to use a colorant such as nitrite, coloring matter, etc., which is a coloring agent, and it is necessary to replace the nitrite.

The domestic market size of duck industry is 1.2 trillion ('09), accounting for 7.5% of livestock production, and the domestic duck market's output and per capita consumption are increasing year by year, which is suitable for improving flavor without harming consumers' health. It is necessary to replace the situation.

Prior literatures for such smoked duck include Korean Patent Publication No. 2011-0110945 Chongming Oriental duck smoked and its manufacturing method and Korean Patent Publication No. 2011-0111760 smoked duck belly and its manufacturing method.

Under these technical backgrounds, the present inventors have made intensive efforts to complete the present invention.

After all, an object of the present invention is to provide a composition for smoked duck.

Another object of the present invention to provide a method for producing smoked duck using the composition.

According to an aspect of the present invention, with respect to 100 parts by weight of duck, 14 to 15 parts by weight of water, 1 to 2 parts by weight of salt, 0.1 to 1 parts by weight of sugar, 0.1 to 0.5 parts by weight of phosphate, and 0.05 to 0.15 parts by weight of garlic , Onion 0.05 ~ 0.15 and vitamin C may be provided with a composition for smoked duck, including 0.1 to 0.2 parts by weight.

According to another aspect of the invention, preparing a composition for smoked duck; 18 to 30 hours of soaking duck in the composition; There may be provided a method for preparing smoked duck meat comprising the step of smoking and heating the salted duck meat.

According to one embodiment, the step of heating and heating the temperature 55, humidity 40%, reding (wet drying) for 15 minutes; Drying at temperature 60, humidity 10%, 45 minutes; Smoking at temperature 60, humidity 0%, 20-30 minutes; Heating for temperature 80-82, humidity 99%, 40 minutes; And drying and evacuating at temperature 60, humidity 1%, 5-7 minutes.

According to the present invention, it is possible to promote the economics of the subsidiary material price compared to the addition of the existing coloring material in the production of smoked duck, reduce the risk of artificial coloring and improve the health and flavor of consumers.

1 shows a smoked duck manufacturing process according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention includes the following steps.

1. Dyeing work

Duck meat is purchased, and the dyeing agent is prepared according to the dyeing ratio of the comparative examples or examples, and the dyeing operation is performed.

Comparative Examples were treated with nitrite treatment, general commercial treatment, and treated with Vitamin C as an example.

After finishing the dyeing, the duck was salted for 24 hours.

2. smoking, heating

After 24 hours of salt maturation, the duck is smoked and smoked.

3. Color Experiment / Sensory Evaluation

The meat color, meat color content and chemical composition of smoked duck were prepared according to the dyeing condition.

Meat color of smoked duck was prepared according to the dyeing condition was scored by sensory evaluation. In addition, the sensory evaluation results were compared with the results of color inspection.

4. Conclusion

For the color development effect of smoked duck, the contents of the manufacturing method and the quality survey result to improve dyeing color were derived without using nitrite.

As a result, the addition of vitamin C (0.17%) was found to be more effective in improving the dyeing color than the addition of nitrite (0.0017%) and general commercial or seasoning (4.17%).

Test result

Smoked duck production

material
Treatment Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Example 1 duck meat 100 83.33` 83.33 83.33 83.33 83.33



Part fee



water - 13.75 13.33 13.33 12.50 14.27 Salt - 2.08 2.08 2.08 - 1.25 Sugar - 0.83 0.83 0.83 - 0.58 phosphate - - 0.42 0.42 - 0.2 nitrite - - - 0.0017 - - Oriented Seasoning - - - - 4.17 - Garlic Powder - - - - - 0.1 Onion powder - - - - - 0.1 Vitamin C - - - - - 0.17 Sum 100 100 100 100 100 100

Quality Characteristics of Smoked Ducks by Dyeing Materials

1) meat color

Treatment Zone *
brisket Leg meat CIE L ^* CIE a ^* CIE b ^* CIE L ^* CIE a ^* CIE b ^* Comparative Example 1 67.58 12.41 ^D 10.76 ^B 67.82 ^A 11.05 ^B 10.90 ^B Comparative Example 2 47.73 13.86 ^C 11.06 ^B 58.91 ^D 9.91 ^B 9.71 ^BC Comparative Example 3 68.48 12.39 ^D 10.97 ^B 62.28 ^C 10.29 ^B 8.78 ^C Comparative Example 4 65.22 15.28 ^B 10.89 ^B 57.30 ^E 13.91 ^A 6.36 ^D Comparative Example 5 65.73 17.31 ^A 11.09 ^B 58.15 ^DE 14.23 ^A 9.45 ^C Example 1 66.18 8.01 ^E 12.20 ^A 64.32 ^B 7.64 ^C 12.34 ^A SEM 2.77 0.71 0.14 0.92 0.61 0.47

^* Comparative Example 1, salt-free paper; Comparative example 2, salt; Comparative Example 3, Phosphate; Comparative Example 4, nitrite; Comparative Example 5, Orienting; Example 1, vitamin C. Significant difference in ^AE treatment interval (p <0.05); n = 10.

As a result of measuring the meat color of smoked olives according to the dyeing materials, there was no significant difference in the brightness of breast meat according to the dyeing method. The treatment was significantly higher. In addition, in the yellowness, the treatment of Example 1 to which vitamin C was added was significantly higher.

In the lightness of the leg meat, the control without the salt treatment was significantly higher, and in the redness, the treatment with the comparative example 4 treated with nitrite and the treatment with the comparative example 5 added with commercial orientation were significantly higher. In addition, in the yellowness, the treatment of Example 1 to which vitamin C was added was significantly higher.

In conclusion, the results of the coloration were significantly higher in both the breast and leg meats in Comparative Example 4 treatments containing nitrite and in Example 1 treatments sold commercially. On the other hand, in the yellowness, the treatment of Example 1 added with vitamin C was significantly higher than those of the other treatments. In addition, the use of commercial or seasoning to which nitrite or pigment was added as a dyeing material in the manufacture of smoked olives showed more reddish color, and when vitamin C was used, redness was low and yellowness was high.

2) Salted meat pigment content (%)

Treatment ^* brisket Leg meat Comparative Example 1 1.35 ^D 2.58 ^C Comparative Example 2 3.14 ^C 5.31 ^C Comparative Example 3 2.36 ^CD 5.29 ^C Comparative Example 4 8.93 ^B 32.30 ^A Comparative Example 5 3.68 ^C 8.89 ^B Example 1 10.85 ^A 31.21 ^A SEM 1.08 3.62

^* Comparative Example 1, salt-free paper; Comparative example 2, salt; Comparative Example 3, Phosphate; Comparative Example 4, nitrite; Comparative Example 5, Orienting; Example 1, vitamin C. Significant difference in ^AD treatment interval (p <0.05); n = 10.

As a result of measuring the salted meat pigment content of smoked duck meat according to the dyeing material, the salted meat pigment content of the Example 1 treatment group to which vitamin C was added was significantly higher. In the case of the leg meat, the salted meat pigment content was significantly higher in the treatment of Comparative Example 4 added with nitrite and the treated Example 1 added with vitamin C.

When nitrite was used as a dyeing material for the production of smoked ducks, it was found to have a high content of dye dyes and a mechanical meat color. On the other hand, when the commercially available ory seasoning is used as the dyeing material, the meat color is red by mechanical measurement, but the dye color of the dye is low so that it is not deposited on the duck muscle and only the coloring effect is shown. However, in Example 1 treatment group added with vitamin C, the redness value was low by mechanical measurement, but the dyeing meat pigment content was the highest in both the breast meat and leg meat.

Therefore, in view of the above results, the use of natural materials such as vitamin C, which is not rejected by the consumer, rather than the use of chemical additives such as nitrite or coloring substance to improve the dyeing color in the production of smoked duck It is considered that it is preferable.

3) Chemical composition of myoglobin (%)

Treatment
brisket Leg meat restoration Oxygenation Oxidation restoration Oxygenation Oxidation Comparative Example 1 0.42 ^B 0.21 ^A 0.22 ^E 0.32 ^F 0.17 ^A 0.41 ^B Comparative Example 2 0.35 ^E 0.14 ^B 0.39 ^C 0.37 ^D 0.11 ^C 0.41 ^B Comparative Example 3 0.36 ^D 0.14 ^B 0.38 ^CD 0.45 ^A 0.09 ^D 0.32 ^D Comparative Example 4 0.40 ^C 0.08 ^D 0.42 ^B 0.43 ^B 0.06 ^E 0.38 ^C Comparative Example 5 0.29 ^F 0.13 ^C 0.54 ^A 0.42 ^C 0.13 ^B 0.33 ^D Example 1 0.43 ^A 0.07 ^E 0.37 ^D 0.34 ^E 0.07 ^E 0.51 ^A SEM 0.01 0.01 0.02 0.01 0.08 0.01

^* Comparative Example 1, salt-free paper; Comparative example 2, salt; Comparative Example 3, Phosphate; Comparative Example 4, nitrite; Comparative Example 5, Orienting; Example 1, vitamin C. Significant difference (p <0.05) in the ^AF treatment section, n = 10.

As a result of measuring the chemical composition of myoglobin in smoked olives prepared for each dyeing material, the amount of reduced myoglobin in the breast meat was significantly higher in Example 1 treated with vitamin C. Oxygenated myoglobin content was significantly higher in the control without the salt treatment, and Example 1 treatment with the addition of vitamin C was significantly lower. The content of myoglobin (met-myoglobin) was significantly higher in Comparative Example 4 treatment group added with nitrite and Comparative Example 5 treatment group added in ORIGINATION commercially available, and Example 1 treatment group added with vitamin C. Was the lowest in the salt treatment section.

Reduction myoglobin content of leg meat was significantly higher in the Comparative Example 3 treatment with phosphate, and the control group without salt treatment was the lowest. Oxygenated myoglobin was significantly higher in the control, and Comparative Example 4 treatment with nitrite and Example 1 treatment with vitamin C were the lowest. The content of myoglobin oxide was significantly higher in the Example 1 treatment group added with vitamin C, and the Comparative Example 3 treatment group containing phosphate and the Comparative Example 5 treatment group added with Orienting commercially available. appear.

Based on the above results, it was shown that reddish-red color was higher than other treatments when nitrite was added or commercially prepared origami containing pigmented substances was produced in smoked olives. Therefore, in Example 1, the treatment group added with vitamin C during the production of smoked duck, the content of myoglobin oxide causing browning change is higher than the other treatments, it is considered to be the most preferable in terms of meat color because of the high content of dye pigment.

4) Total Strength Pigment Content (mg / g)

Treatment brisket Leg meat Comparative Example 1 1.30 ^A 1.11 ^B Comparative Example 1 1.09 ^C 0.83 ^C Comparative Example 1 0.86 ^E 0.87 ^C Comparative Example 1 0.98 ^D 1.09 ^B Comparative Example 1 1.10 ^C 1.34 ^A Example 1 2.07 ^A 1.14 ^B SEM 0.13 0.04

^* Comparative Example 1, salt-free paper; Comparative example 2, salt; Comparative Example 3, Phosphate; Comparative Example 4, nitrite; Comparative Example 5, Orienting; Example 1, vitamin C. Significant difference in ^AE treatment interval (p <0.05); n = 10.

As a result of measuring the total strength pigment content in the smoked olives prepared by the dyeing materials, the control group without the dyeing treatment and Example 1 treatment with the addition of vitamin C showed the highest value. In the case of the leg meat, the treatment of Comparative Example 5 with the addition of orally seasoning sold commercially showed the highest value.

Therefore, it is considered that the meat color of smoked duck meat has a greater influence on the dye color of the dyeing material according to the dyeing material than the total strength pigment content.

5) Sensory evaluation

Treatment Redness Saltiness Meat flavor Overall likelihood Comparative Example 1 3.55 ^D 3.37 ^D 5.36 ^C 4.95 ^B Comparative Example 1 4.73 ^BC 6.64 ^AB 5.91 ^BC 4.82 ^B Comparative Example 1 3.82 ^CD 6.45 ^AB 6.09 ^BC 6.04 ^AB Comparative Example 1 7.23 ^A 6.77 ^A 6.77 ^AB 6.23 ^A Comparative Example 1 5.00 ^B 5.00 ^C 6.32 ^ABC 5.73 ^AB Example 1 4.33 ^BCD 5.67 ^BC 7.22 ^A 6.44 ^A SEM 0.18 0.17 0.15 0.17

^* Comparative Example 1, salt-free paper; Comparative example 2, salt; Comparative Example 3, Phosphate; Comparative Example 4, nitrite; Comparative Example 5, Orienting; Example 1, vitamin C. Significant difference in ^AD treatment interval (p <0.05); n = 22.

In the present invention, the smoked and heat treated conditions for preparing smoked duck are as follows.

-Redning (wet dry): chamber temperature 55 ℃, humidity 40%, 15 minutes

Drying: Chamber temperature 60 ℃, Humidity 10%, 45 minutes

-Smoke: Temperature 60 ℃, Humidity 0%, 20 ~ 30 minutes

-Heating: temperature 80 ~ 82 ℃, humidity 99%, 40 minutes

-Drying and Exhaust: Temperature 60 ℃, Humidity 1%, 5 ~ 7 minutes

-Time: 2 hours 150 minutes

As a result of evaluating the sensory characteristics of the smoked olives prepared by the dyeing materials, Comparative Example 4 treated with nitrite was the highest visually red. In the saltiness, except for the control that was not treated with salt, the treatment of Comparative Example 5 added with Orishing seasoning and Example 1 treated with Vitamin C were significantly lower, except when the control was not treated with salt. The addition of salt is estimated to be about 1.25%. In case of meat flavor, Example 1 treatment group added with vitamin C was found to be good, and the overall preference was shown to be good in Comparative Example 4 treatment group in which nitrite was added and Example 1 treatment group in which vitamin C was added.

Therefore, in view of the above sensory evaluation results, it is considered that the blending ratio of the Example 1 treatment group added with vitamin C which showed good taste without using a chemical coloring agent would be justified for the production of smoked tea.

6) Economic Analysis

-Subsidiary price for the production of 100 kg of smoked cuts

Vitamin C (KRW 9,909), Nitrite (KRW 10,509), Orion Seasoning (KRW 45,870)

The most economical price of subsidies for manufacturing blends using vitamin C

Detailed price of subsidiary materials for the production of smoked duck 100kg

Part fee
Subsidiary price for the production of 100 kg of smoked cuts (KRW) nitrite Oriented Seasoning Vitamin C Salt 3,120 0 1,875 Sugar 1,494 0 1,044 phosphate 2,940 0 1,400 nitrite 255 0 0 Oriented Seasoning 0 45,870 0 Garlic Powder 1,200 0 1,200 Onion powder 1,500 0 1,500 Vitamin C 0 0 2,890 Sum 10,509 45,870 9,909

<Preliminary Experiment Results>

Manufacture of Smoked Duck by Low Concentration

-Dyeing pigment content (%)

Treatment brisket Leg meat Unsalted 55.77 ^B 44.81 ^B 2% salt solution 33.33 ^C 34.36 ^B 2% salt solution + 20 ppm nitrite 83.45 ^A 72.57 ^A SEM 5.06 6.09

Significant difference (p <0.05) between ^AC treatment sections; n = 5.

The salted meat pigment content of smoked olives by low salt dyeing treatment showed a significant effect when nitrite was added in both breast and leg meat. In addition, when salted with 2% salt solution, there was no significant difference in the breast and leg meat compared with the control without the salt treatment.

From the above results, it is thought that the use of salt alone in salt preparation solution is not effective in order to improve the salt color of smoked duck.

Total strength pigment content (mg / g)

Treatment brisket Leg meat Unsalted 0.56 0.73 2% salt solution 0.59 0.70 2% salt solution + 20 ppm nitrite 0.63 0.53 SEM 0.06 0.06

Significant difference between treatments (p>0.05); n = 5.

There was no significant difference in the total strength pigment content of smoked olives by low concentration dyeing treatment in both breast and leg.

As can be seen from the above results, according to the smoked green tea composition and the manufacturing method of the present invention, it is possible to improve the economics of the subsidiary material price compared to the addition of the existing coloring material in the production of smoked green, reduce the risk of artificial coloring Can promote health and flavor.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (3)

14 to 15 parts by weight of water, 1 to 2 parts by weight of salt, 0.1 to 1 part by weight of sugar, 0.1 to 0.5 part by weight of phosphate, 0.05 to 0.15 part by weight of garlic, 0.05 to 0.15 onion, and vitamin C Preparing a composition for smoked greens comprising 0.1 to 0.2 parts by weight;
18 to 30 hours of soaking duck in the composition;
The salted duck meat
Redening (wet-drying) for temperature 55 ° C., humidity 40%, 15 minutes;
Drying at temperature 60 ° C., humidity 10%, 45 minutes;
60 ° C temperature, 0% humidity, smoking for 20-30 minutes
Heating at a temperature of 80-82 ° C., humidity of 99% for 40 minutes; And
A temperature of 60 ℃, humidity 1%, 5 to 7 minutes drying and exhausting method comprising the step of producing a smoked. delete delete

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