KR102404875B1 - Breeding method of black goat using black garlic by-products - Google Patents

Abstract

The present invention relates to a method for rearing black goats using black garlic by-products. Specifically, the black goat breeding method according to the present invention feeds black garlic by-products to breed black goats, so that the discarded black garlic by-products can be recycled as feed. As the odor is reduced and the juiciness, softness, flavor and texture are significantly improved, it can be usefully used to produce good taste and excellent black goat meat.

Description

Black goat breeding method using black garlic by-products {BREEDING METHOD OF BLACK GOAT USING BLACK GARLIC BY-PRODUCTS}

The present invention relates to a method for rearing black goats using black garlic by-products.

The consumption of black goat meat is increasing as the perception of black goat meat has recently changed from medicinal to health food. In particular, it is described that black goat meat is effective in the smooth operation of the stomach and recovery of energy, and is effective in maintaining blood flow, improving blood circulation, and preventing neuralgia and osteoporosis in conventional herbal medicines such as herbal medicines and herbal medicines. In addition, black goat meat has a high iron content and a relatively low fat content compared to general meat. As a low-calorie food with about 150 kcal per 100 g of meat, the unsaturated fatty acid and CLA (conjugated linoleic acid) content is high compared to other meats. belong

However, despite the pharmacological and aliphatic superiority of black goat meat, it is very limited to the consumer group due to the unique odor of black goat meat. In order to reduce the peculiar odor of black goat meat, a method of adding ingredients such as mulberry, onion, and cinnamon or adding various seasonings is generally used in the process of cooking black goat meat. However, this cooking method differs from restaurant to restaurant and it is usually not known to the outside as the know-how of the workplace.

Therefore, there is a demand for the development of a process for producing meat of black goats raised as a source of income for farmers or a method for reducing off-flavor from the produced raw meat. In this regard, Republic of Korea Patent Registration No. 10-1030569 discloses that by adding natural herbal preparations including ginseng, yellow white, hawthorn, licorice and mugwort to black goat feed to breed black goats, cholesterol content and odor are reduced, and meat quality is improved. We are starting black goat meat.

On the other hand, garlic ( Allium sativum L.) is a perennial bulbous plant that belongs to the Liliaceae family taxonomically, along with green onions, onions, leeks, and sage. Garlic is known to have sterilization and antibacterial action, tonic effect and fatigue recovery action, hypertension and diabetes improvement action, allergy suppression action for atopic dermatitis, and intestinal and digestion promotion action, as well as excellent effects for cancer prevention.

However, garlic has a strong unique flavor, pungency and pungent taste, so it is preferred to ferment it or heat-treat it rather than raw garlic to consume. and a method of ingestion. Compared to raw garlic, black garlic has superior organoleptic properties, an increased content of useful physiologically active substances, and an increased sugar content that is easy for microorganisms to use. However, in the process of manufacturing such black garlic, black garlic by-products are generated, and there is a need to develop a technology that can recycle the black garlic by-products that are disposed of.

Republic of Korea Patent No. 10-1030569

An object of the present invention is to provide a method of breeding black goats by feeding black goat by-products.

In order to achieve the above object, the present invention provides a black goat rearing method comprising the step of feeding black garlic by-product.

In addition, the present invention provides black goat meat obtained from black goats raised by the above black goat breeding method.

In addition, the present invention comprises the steps of feeding black garlic by-products to black goats; And it provides a method for reducing off-flavor of black goat meat comprising the step of slaughtering black goats fed with black garlic by-products.

The black goat breeding method according to the present invention feeds black garlic by-products to breed black goats, so that the discarded black garlic by-products can be recycled as feed. and juiciness, softness, flavor and texture are significantly improved, so it can be usefully used to produce good taste and excellent black goat meat.

Hereinafter, the present invention will be described in detail.

The present invention provides a black goat rearing method comprising the step of feeding black garlic by-products.

As used herein, the term "black garlic" means that it is prepared by aging raw garlic under suitable temperature and humidity conditions for a certain period of time. The black garlic may have superior sensory properties compared to raw garlic, increase useful physiologically active substances, and increase sugars that are easy for microorganisms to use. The black garlic may be prepared by any method well known in the art, and commercially available ones may be used.

For example, the black garlic according to the present invention may be prepared by aging, drying, and post-ripening the enzyme-treated garlic under a constant temperature. At this time, the aging, drying and post-ripening steps of garlic may be performed by methods known in the art, which may be appropriately modified by those skilled in the art.

On the other hand, the "black garlic by-product" refers to a by-product remaining after adding a solvent to the prepared black garlic to obtain an extract or a by-product remaining after extracting the extract from black garlic. In one embodiment of the present invention, the black garlic by-product may be a by-product of the black garlic extract. At this time, extraction may be performed by a conventional method, and extraction conditions may also be appropriately modified by those skilled in the art.

In the black goat breeding method according to the present invention, the feed is 1 to 7 times a week, 1 to 6 times, 1 to 5 times, 1 to 4 times, 2 to 7 times, 2 to 6 times, 2 to 5 times or This may be performed 2 to 4 times. In addition, the salaries may be paid together with commonly used black goat feed and forage. The black goat feed and forage may be any known in the art, and when they are mixed and used, they may be mixed in an appropriate ratio.

The black garlic by-product according to the present invention contains 1 to 40% by weight, 3 to 40% by weight, 5 to 40% by weight, 1 to 30% by weight, 3 to 30% by weight, 5 to 30% by weight, based on the weight of the total feed; 1 to 20% by weight, 3 to 20% by weight, 5 to 20% by weight, 1 to 15% by weight, 3 to 15% by weight or 5 to 15% by weight may be included.

In addition, the present invention provides black goat meat obtained from black goats raised by the above black goat breeding method.

The black goat breeding method for obtaining black goat meat according to the present invention may have the characteristics as described above. For example, the black goat meat may be obtained from black goat fed black garlic by-product, and the black garlic by-product may be a by-product of black garlic extract. Black goat meat according to the present invention may have improved quality of black goat meat by reducing odor peculiar to black goat meat and significantly improving juiciness, tenderness, flavor and texture.

In addition, the present invention comprises the steps of feeding black garlic by-products to black goats; And it provides a method for reducing off-flavor of black goat meat comprising the step of slaughtering black goats fed with black garlic by-products.

In the method for reducing odor of black goat meat according to the present invention, the black garlic by-product may have the characteristics as described above, and specifically, the black garlic by-product may be a by-product of the black garlic extract. The black garlic by-product may be fed 1 to 7 times, 1 to 6 times, 1 to 5 times, 1 to 4 times, 2 to 7 times, 2 to 6 times, 2 to 5 times or 2 to 4 times a week. . In addition, the black garlic by-product may be fed together with commonly used black goat feed and forage. Further, the black garlic by-product is 1 to 40% by weight, 3 to 40% by weight, 5 to 40% by weight, 1 to 30% by weight, 3 to 30% by weight, 5 to 30% by weight, 1 to 20% by weight, 3 to 20% by weight, 5 to 20% by weight, 1 to 15% by weight, 3 to 15% by weight or 5 to 15% by weight.

Hereinafter, the present invention will be described in detail by the following examples, provided that the following examples are only for illustrating the present invention, and the present invention is not limited thereto. Anything that has substantially the same configuration as the technical idea described in the claims of the present invention and achieves the same operation and effect is included in the technical scope of the present invention.

Example 1. Obtaining black garlic by-product

The black garlic by-product to be used for rearing black goats was obtained by preparing black garlic in a conventional manner as follows.

First, the peel of garlic was peeled and washed, and an enzyme was treated therein. After the enzyme-treated garlic was dried, it was aged for 15 days at a temperature of 70° C., and the aged garlic was dried and matured to prepare black garlic. 70 L of water was added to 30 kg of the prepared black garlic, and heated at a temperature of 115° C. for 6 hours and 30 minutes. After heating, it was left to stand for 6 hours to prepare a hot water extract of black garlic. The prepared hot water extract was filtered to obtain a by-product of the black garlic extract.

Example 2. Breeding of black goats using black garlic by-products

The black garlic extract by-product obtained in Example 1 was fed together with feed and roughage to breed black goats. Specifically, the black garlic extract by-product was bred for 30 days while feeding 50 black goats 3 times a week in an amount of 20 kg along with feed and roughage normally used for breeding black goats. At this time, the black garlic extract by-product was fed as 10% by weight of the total feed, and as a control, black goat fed only the feed and roughage except for the black garlic extract by-product was used.

Experimental Example 1. Confirmation of juice loss of black goat meat

The black goat raised in Example 2 was slaughtered and the degree of juice loss of the black goat meat was confirmed by the suspension method (Honikel, 1987).

Specifically, the sirloin of black goat meat was collected into about 50 g using a core with a diameter of 4 cm, and hung in a storage container of 20 × 15 × 5 cm and stored in a refrigerator at 4° C. for 48 hours. The results of measuring the weight of the stored black goat meat and converting it by the gravimetric method are shown in Table 1 below.

Black Garlic By-product Salary Group control Loss of juice (%) 2.87±0.29 4.03±0.33

As shown in Table 1, compared to the control group, black goats raised by feeding the black garlic extract by-product showed a lower rate of juice loss.

Experimental Example 2. Sensory test of black goat meat

The black goat raised in Example 2 was slaughtered, cut off the fillet to a thickness of 5 mm, and roasted at a temperature of 70 to 80°C. A sensory test on cooked black goat meat was performed by a 9-point scale method, and the results are shown in Table 2 below. Specifically, the sensory test was performed by 20 men and women who had worked in the food-related field for more than 3 years and had sensory test experience. The result value is the average of the evaluation values of 20 sensory test personnel for each sensory test item listed in Table 2 below.

Black Garlic By-product Salary Group control succulent 6.74 4.05 year 6.01 3.54 zest 7.36 4.55 sense of organization 5.88 3.98 off-flavor 7.91 2.36 overall symbolism 6.58 4.61

As shown in Table 2, the black goat meat obtained from the black goat fed the black garlic extract by-product was superior to the black goat meat obtained from the control group in items such as juiciness, softness, flavor, texture and odor. The overall preference was also superior to that of the control, so that the black goat fed the black garlic extract by-product was superior to the control black goat, so it was confirmed that the black goat breeding method according to the present invention could obtain black goat meat with less off-flavor and rich taste.

Claims (7)

As a black goat breeding method comprising the step of feeding black garlic by-products contained in 10% by weight based on the weight of the total feed three times a week,
The black garlic by-product is a black goat rearing method prepared by a manufacturing method comprising:
treating the peeled and washed garlic with enzymes;
After drying the enzyme-treated garlic, aging for 15 days at a temperature of 70 ℃, drying and post-ripening the aged garlic to prepare black garlic;
adding 70 L of water to 30 kg of prepared black garlic and heating at a temperature of 115° C. for 6 hours and 30 minutes;
leaving heated black garlic for 6 hours to prepare a hot water extract of black garlic; and
Filtering the prepared black garlic hot water extract to obtain a black garlic by-product.
The method according to claim 1, wherein the black garlic by-product is a by-product of black garlic extract.
delete delete delete delete Feeding black garlic by-products contained in an amount of 10% by weight based on the weight of the total feed to the black goat 3 times a week; and
As a method for reducing off-flavor of black goat meat comprising the step of slaughtering black goat fed with black garlic by-product,
The black garlic by-product is a method for reducing off-flavor of black goat meat produced by a manufacturing method comprising:
treating the peeled and washed garlic with enzymes;
After drying the enzyme-treated garlic, aging for 15 days at a temperature of 70 ℃, drying and post-ripening the aged garlic to prepare black garlic;
adding 70 L of water to 30 kg of prepared black garlic and heating at a temperature of 115° C. for 6 hours and 30 minutes;
leaving heated black garlic for 6 hours to prepare a hot water extract of black garlic; and
Filtering the prepared black garlic hot water extract to obtain a black garlic by-product.