KR102663927B1 - Duck meat maturation method and processed foods manufactured using it - Google Patents
Duck meat maturation method and processed foods manufactured using it Download PDFInfo
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- KR102663927B1 KR102663927B1 KR1020220142905A KR20220142905A KR102663927B1 KR 102663927 B1 KR102663927 B1 KR 102663927B1 KR 1020220142905 A KR1020220142905 A KR 1020220142905A KR 20220142905 A KR20220142905 A KR 20220142905A KR 102663927 B1 KR102663927 B1 KR 102663927B1
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- 238000000034 method Methods 0.000 title claims abstract description 12
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- 241000209501 Spirodela Species 0.000 title abstract 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 12
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- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0604—Alanine
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 오리육의 숙성방법 및 이를 이용하여 제조되는 가공식품에 관한 것으로, 보다 상세하게는 다른 육류에 비하여 씹기가 불편하고, 특유의 냄새로 인해 섭취가 불편한 문제점을 해결하는 것을 오리육의 숙성방법 및 이를 이용하여 제조되는 가공식품을 제공한다.
이를 위한 본 발명은, 발골된 오리육을 숙성시키고, 숙성된 오리육을 탄산수소나트륨, 알라닌을 포함하는 숙성액에 침지시키고, 상기 침지된 오리육을 밀폐한 후 4~8℃ 사이의 온도에서 16시간 내지 20시간 동안 보관하여 이루어지는 것을 특징으로 한다.The present invention relates to a method of maturing duck meat and a processed food manufactured using the same. More specifically, the maturing method of duck meat solves the problems of being difficult to chew compared to other meats and inconvenient to consume due to a unique odor. Provides a method and processed foods manufactured using the method.
For this purpose, the present invention involves maturing deboned duck meat, immersing the aged duck meat in a maturation liquid containing sodium bicarbonate and alanine, sealing the immersed duck meat, and then fermenting it at a temperature between 4 and 8°C. It is characterized by being stored for 16 to 20 hours.
Description
본 발명은 오리육의 숙성방법 및 이를 이용하여 제조되는 가공식품에 관한 것으로, 보다 상세하게는 다른 육류에 비하여 씹기가 불편하고, 특유의 냄새로 인해 섭취가 불편한 문제점을 해결하는 것을 오리육의 숙성방법 및 이를 이용하여 제조되는 가공식품을 제공한다.The present invention relates to a method of maturing duck meat and a processed food manufactured using the same. More specifically, the maturing method of duck meat solves the problems of being difficult to chew compared to other meats and inconvenient to consume due to a unique odor. Provides a method and processed foods manufactured using the same.
오리고기는 불포화지방산이 많이 함유되어 있고, 반대로 포화지방산은 적게 포함되어 있다.Duck meat contains a lot of unsaturated fatty acids, and conversely, it contains little saturated fatty acids.
불포화지방산은 우리 몸의 세포막을 부드럽게 해 건강한 세포를 만들 수 있게 해주고, 혈액을 맑게 하며, 혈중 콜레스테롤 수치를 낮춰 혈액순환을 도와 혈관질환을 예방한다. 그리고 미네랄과 면역력을 증가시켜 여러 가지 질병을 예방해 주는 효과도 있다.Unsaturated fatty acids soften the cell membrane of our body, allowing us to create healthy cells, purify the blood, and lower blood cholesterol levels to help blood circulation and prevent vascular diseases. It also has the effect of preventing various diseases by increasing minerals and immunity.
오리고기는 우리 몸의 산성화를 억제시켜 각종 성인병 예방에 도움을 준다고 하고, 레시틴 성분이 함유되어 있어 몸속의 독성물질이나 노폐물을 배출시켜 고혈압, 동맥경화 등을 예방하는 데 좋다. Duck meat is said to help prevent various adult diseases by suppressing acidification of the body, and it contains lecithin, which is good for preventing high blood pressure and arteriosclerosis by expelling toxic substances and waste products from the body.
아울러, 아미노산 성분도 풍부하여 피부에 콜라겐을 공급해 피부미용과 피부 건강에 도움을 주고 칼슘도 함유되어 있어 골다공증과 같은 뼈 질환을 예방해주기도 한다.In addition, it is rich in amino acids, so it supplies collagen to the skin, helping with skin beauty and skin health. It also contains calcium, which helps prevent bone diseases such as osteoporosis.
돼지고기나 소고기에 비해 각종 영양성분이 풍부한 오리고기는 종래 발골된 생오리고기를 이용하여 로스구이로 구워서 섭취하거나, 각종 양념을 이용하여 오리 주물럭으로 조리하거나, 훈제하여 섭취하였다.Duck meat, which is rich in various nutrients compared to pork or beef, was conventionally consumed by roasting it using deboned raw duck meat, cooking it with duck meat using various seasonings, or smoking it.
그러나 오리가 구워지면서 발산하는 특유의 누린 냄새로 인하여 쉽게 질리게 되고, 육질이 질겨 씹기가 불편하여 그 소비가 많지 않았고, 이러한 문제를 해소하고자 강한 자극성의 향신료를 활용하여 특유의 냄새를 중화시키는 정도가 종래에도 알려져 있으나, 이 경우 냄새는 어느 정도 제거될 수 있다는 장점이 있는 반면에 육질이 질겨지기도 하고 오리고기 본래의 특성을 살리지 못하는 문제점이 제기되고 있다.However, due to the unique smell that the duck emits as it is roasted, people get tired of it easily, and the meat is difficult to chew due to its tough texture, so there was not much consumption. To solve this problem, strong irritating spices were used to neutralize the unique smell. Although it has been known in the past, in this case, while there is an advantage that the odor can be removed to some extent, there is a problem that the meat becomes tough and the original characteristics of duck meat cannot be preserved.
따라서, 본 발명은 발골된 오리육을 숙성하여 다양한 요리방법을 제공하여 오리고기의 육질, 육즙, 감칠맛을 증대시키는 것을 발명의 목적으로 한다.Therefore, the purpose of the present invention is to increase the meat quality, juiciness, and savory taste of duck meat by providing various cooking methods by aging deboned duck meat.
본 발명의 다른 목적은 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.Other objects of the present invention will become apparent from the following detailed description, and the detailed description and examples showing preferred embodiments of the present invention are not intended to limit the scope of the present invention.
전술한 목적들을 달성하기 위한 본 발명은, 발골된 오리육과 탄산수소나트륨, 알라닌을 포함하는 숙성액을 용기에 수납하고, 상기 오리육이 수납된 용기를 밀폐한 후 4~8℃ 사이의 온도에서 16시간 내지 20시간 동안 보관하여 이루어 지는 것을 특징으로 한다.The present invention for achieving the above-mentioned objects is to store deboned duck meat, sodium bicarbonate, and a maturation liquid containing alanine in a container, seal the container containing the duck meat, and then store it at a temperature between 4 and 8°C. It is characterized by being stored for 16 to 20 hours.
또한, 본 발명에 적용된 숙성된 오리육은 강정, 후라이드, 햄버거용 패티 중 선택된 어느 하나에 적용되는 것을 특징으로 한다.In addition, the aged duck meat applied in the present invention is characterized in that it is applied to any one selected from gangjeong, fried food, and hamburger patties.
본 발명에 따르면, 다른 육류에 비하여 씹기가 불편하고, 특유의 냄새로 인해 섭취가 불편한 문제점을 해결하도록 고기를 연화시키고, 감칠맛 성분을 효과적으로 침투시켜 고기의 맛이 좋아지는 효과가 발생한다.According to the present invention, the meat is softened to solve the problem of being difficult to chew compared to other meat and inconvenient to eat due to the unique smell, and the umami component is effectively penetrated to improve the taste of the meat.
또한, 본 발명은 숙성시 본 발명의 다양한 성분들이 고기에 침투되는 시간을 단축시킬 수 있어 오리고기 가공시 생산성이 향상되는 효과가 발생한다.In addition, the present invention can shorten the time for the various ingredients of the present invention to penetrate into the meat during aging, resulting in improved productivity when processing duck meat.
이하, 본 발명에 따른 바람직한 실시예들을 구체적으로 설명한다.Hereinafter, preferred embodiments according to the present invention will be described in detail.
먼저, 본 발명은 발골된 오리육을 숙성시키고, 숙성된 오리육을 탄산수소나트륨, 알라닌을 포함하는 숙성액에 침지시키고, 상기 침지된 오리육을 밀폐한 후 4~8℃ 사이의 온도에서 16시간 내지 20시간 동안 보관하여 이루어진다.First, in the present invention, deboned duck meat is aged, the aged duck meat is immersed in a maturing liquid containing sodium bicarbonate and alanine, the immersed duck meat is sealed, and then incubated at a temperature between 4 and 8° C. This is done by storing it for 1 to 20 hours.
본 발명에 적용된 오리고기는 머리, 내장, 발목이 제거된 백색오리와 토종오리가 선택적으로 적용되며, 발골 후 오리육인 살코기만 사용하여 숙성시킨다.The duck meat used in the present invention is selectively used as white duck and native duck with the head, intestines, and ankles removed, and is aged using only the lean duck meat after deboning.
숙성시 오리육은 진공포장을 통해 온도는 4±1℃의 온도대에서 숙성시키고, 이렇게 진공포장된 오리육에 대하여 4℃ 숙성하는 동안의 조직학적 변화는 아래 그림에 도시된 바와 같이 숙성 3일째의 결과로 근섬유들이 많이 파괴되었거나 파괴중인 형태를 볼 수 있다.During maturation, the duck meat is vacuum-packed and aged at a temperature range of 4±1℃. The histological changes of the vacuum-packed duck meat during maturation at 4℃ are as shown in the figure below on the third day of maturation. As a result, you can see that many muscle fibers have been destroyed or are in the process of being destroyed.
아래 그림은 숙성 5일째 사진으로 근섬유들이 더욱 파괴되어 있는 모습을 보여주고 있다.The picture below is a photo taken on the 5th day of aging and shows the muscle fibers becoming more destroyed.
위와 같이, 오리육을 3일 내지 5일 동안 숙성시키게 되면 근섬유의 파괴되거나 넓혀지는 것을 볼 수 있으며, 본 발명은 3일 내지 5일 동안 숙성된 오리육을 이용한다.As above, when duck meat is aged for 3 to 5 days, it can be seen that the muscle fibers are destroyed or expanded, and the present invention uses duck meat aged for 3 to 5 days.
상기와 같이 숙성된 오리육은 탄산수소나트륨, 알라닌을 포함하는 숙성액에 침지시킨다.Duck meat aged as described above is immersed in an aging liquid containing sodium bicarbonate and alanine.
본 발명에 적용된 숙성액은 오리육이 갖는 식감 저하 개선을 위해 단단한 식감의 연화, 육즙보존, 색상, 외관 보존, 재가열에 따른 효과 감소 억제 등을 위한 것이다.The aging liquid applied in the present invention is intended to improve the texture of duck meat by softening the hard texture, preserving meat juice, preserving color and appearance, and suppressing the decrease in effect due to reheating.
오리육을 부드럽게 하기 위해서는 근섬유의 각 필라멘트 사이를 넓혀 근섬유를 완화시키는 것이 좋다.In order to soften duck meat, it is best to relax the muscle fibers by widening the space between each filament of the muscle fibers.
상기 그림들과 같이, 파괴되거나 넓혀진 근섬유 사이로 본 발명에 따른 숙성액이 침투하여 수분과 지방 성분 등을 보존시켜 육질을 부드럽게 할 수 있다.As shown in the pictures above, the ripening liquid according to the present invention penetrates between the destroyed or widened muscle fibers to preserve moisture and fat components, thereby softening the meat texture.
이를 위한 숙성액은 누룩을 이용한다. 누룩(재래누룩을 말함)은 곡류들을 조분쇄하여 생성되는 생전분을 살균하지 않고 그대로 자연 발효 상태에서 제조하므로, 우리 누룩에 존재하는 미생물은 주로 곰팡이, 효모, 세균류(젖산균) 등과 같은 다양한 종류의 미생물이 존재함으로써 영양소 분해와 알코올 발효에 관여한다. The fermentation liquid for this purpose is yeast. Nuruk (referring to traditional nuruk) is produced by natural fermentation without sterilizing the raw starch produced by coarsely grinding grains, so the microorganisms present in our nuruk are mainly various types of mold, yeast, bacteria (lactic acid bacteria), etc. The presence of microorganisms participates in nutrient decomposition and alcoholic fermentation.
이러한 재래누룩의 당화력과 단백질 분해력을 담당하는 미생물로는 원료 및 제조 환경 중 존재하는 라이조푸스 속(Rhizopus sp.), 무코르 속(Mucor sp.), 압시디아 속(Absidia sp.), 아스퍼질러스 속(Aspergilus sp.), 페니실리움 속(Penicilium sp.) 등의 곰팡이가 있다.Microorganisms responsible for the saccharification and protein decomposition power of traditional yeast include Rhizopus sp., Mucor sp., Absidia sp., and Aspergillus present in raw materials and manufacturing environments. There are molds such as Aspergilus sp. and Penicilium sp.
이러한 누룩에는 단백질 또는 peptide에 작용하여 peptide 결합의 가수분해를 촉매하는 단백질분해효소인 프로테아제가 함유되어 있어서 단백질이 풍부한 육류나 어류와 접하면 이들의 단백질을 아미노산으로 분해하여 육질이 부드러워지는 연화작용을 유도하여 육류와 어류의 식감이 부드러워지고 감칠맛 또한 증가하는 효과가 있다.This yeast contains protease, a proteolytic enzyme that acts on proteins or peptides and catalyzes the hydrolysis of peptide bonds, so when it comes in contact with protein-rich meat or fish, it decomposes these proteins into amino acids and produces a softening effect that softens the meat. This has the effect of softening the texture of meat and fish and increasing the savory taste.
또한, 본 발명은 상기 누룩과 양파를 적용한다. 양파는 양파 내에 다량 함유되어 있는 quercetin은 방향족 고리와 OH기를 가지고 있으므로 free radical과 반응하여 안정하고 비활성인 라디칼을 생성하여 항산화제 효과를 나타내는 flavonoid계 물질이다. Additionally, the present invention applies to the above yeast and onion. Quercetin, which is contained in large quantities in onions, is a flavonoid substance that has an aromatic ring and an OH group, so it reacts with free radicals to produce stable and inactive radicals, showing an antioxidant effect.
양파의 flavonoid 성분 중에서 강력한 항산화제로서 세포의 산화적 손상과 지방의 산패를 막아주는 역할을 하는 quercetin은 전체 flavonoid의 80% 이상으로 다른 야채나 과일에 비하여 매우 높게 함유되어 있다Among the flavonoid components of onions, quercetin, which is a powerful antioxidant and plays a role in preventing oxidative damage to cells and rancidity of fat, accounts for more than 80% of the total flavonoids, which is very high compared to other vegetables and fruits.
특히, 발효에 있어서 양파에서 퀘르세틴 함량을 높이고 그에 따라 항산화 및 신경보호 활동을 증가시킨다.In particular, fermentation increases the quercetin content in onions, thereby increasing antioxidant and neuroprotective activities.
누룩에 양파가 첨가됨으로써 감칠맛을 내는 glutamic acid 함량뿐만 아니라, 단맛을 내는 alanine, glycine의 함량이 총 유리아미노산에 대해 34.1-35%로 매우 높게 나타낸다.By adding onions to yeast, the contents of glutamic acid, which gives a savory taste, as well as alanine and glycine, which give sweet taste, are very high at 34.1-35% of the total free amino acids.
또한, 본 발명은 오리육의 연화와 감칠맛을 위하여 인산나트륨인 산성피로인산나트륨, 탄산수소나트륨, 풀리인산나트륨, 메타인산나트륨, 알라닌(alanine)을 소량 첨가한다.In addition, the present invention adds a small amount of sodium phosphate such as sodium acid pyrophosphate, sodium bicarbonate, sodium polyphosphate, sodium metaphosphate, and alanine to soften and savor the duck meat.
특히, 탄산수소나트륨은 상기 그림들에서 보여지듯이 파괴되거나 넓혀진 근섬유 사이로 침투하여 근섬유 사이를 넓히고 수분과 지방 성분 등을 보존시켜 육질을 부드럽게 하며, 감칠맛을 유지시킨다.In particular, as shown in the pictures above, sodium bicarbonate penetrates between damaged or widened muscle fibers to widen the muscle fibers, preserves moisture and fat components, softens the meat, and maintains the umami flavor.
또한, 알라닌은 단맛과 감칠맛을 갖는 아미노산으로 오리육에도 포함되어 있지만 본 발명은 더 첨가하여 단맛과 감칠맛을 더욱 확대시킨다.In addition, alanine is an amino acid with a sweet and savory taste and is also included in duck meat, but the present invention further expands the sweetness and savory taste by adding more.
본 발명은 누룩과 양파, 인산나트륨, 알라닌, 물의 비율(%)을 1~5: 1~5: 0.3~1: 0.1~1: 88~97.6의 비율로 혼합하여 밀폐한 후 35~45℃ 상태에서 7일 내지 10일간 발효시키고, 상등액을 여과하여 사용할 수도 있으며, 인산나트륨, 알라닌, 물의 비율(%)을 0.3~1: 0.1~1: 98~99.4의 비율로 혼합하여 밀폐한 후 35~45℃ 상태에서 7일 내지 10일간 발효시키고, 상등액을 여과하여 사용할 수도 있다.In the present invention, yeast, onion, sodium phosphate, alanine, and water are mixed in a ratio (%) of 1 to 5: 1 to 5: 0.3 to 1: 0.1 to 1: 88 to 97.6, sealed, and stored at 35 to 45 ° C. It can be fermented for 7 to 10 days, and the supernatant can be filtered and used. Sodium phosphate, alanine, and water are mixed in a ratio (%) of 0.3 to 1: 0.1 to 1: 98 to 99.4, sealed, and stored for 35 to 45 minutes. It can be fermented at ℃ for 7 to 10 days, and the supernatant can be filtered and used.
오리육은 위와 같이 수득된 숙성액에 침지시키고, 침지된 오리육을 밀폐한 후 4~8℃ 사이의 온도에서 16시간 내지 20시간 동안 보관하여 이루어진다.Duck meat is immersed in the aging liquid obtained as above, sealed, and stored at a temperature between 4 and 8° C. for 16 to 20 hours.
본 발명에 적용된 숙성된 오리육은 강정, 후라이드, 햄버거용 패티의 구성으로 적용될 수 있다.The aged duck meat used in the present invention can be used to form gangjeong, fried food, and hamburger patties.
본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention can be implemented in various other forms without departing from its spirit or main features. Therefore, the above-described embodiments are merely examples in all respects and should not be construed as limiting. The scope of the present invention is indicated by the scope of the patent claims, and is not limited in any way by the text of the specification. Again, all modifications and changes falling within the equivalent scope of the claims are within the scope of the present invention.
Claims (2)
The deboned duck meat is aged, and the duck meat is selectively applied to white ducks and native ducks with the head, intestines, and ankles removed. After deboning, only the lean duck meat is used and the duck meat is vacuum-packed during maturation. The temperature is aged at 4±1℃, and the vacuum-packed duck meat is aged at 4℃ for 3 days to show that the muscle fibers have been damaged or are in the process of being destroyed. The aged duck meat is carbonated. It is immersed in a ripening liquid containing some of sodium hydrogen carbonate, alanine, and yeast, and the ripening liquid has a ratio (%) of yeast, onion, sodium phosphate (a type of sodium bicarbonate), alanine, and water of 1 to 5: 1 to 5. : 0.3~1: 0.1~1: 88~97.6, mixed and sealed, then fermented at 35~45℃ for 7 to 10 days, the supernatant was filtered, and the immersed duck meat was sealed and then fermented at 35~45℃ for 7 to 10 days. A method of maturing duck meat, characterized in that it is stored for 16 to 20 hours at a temperature between ~8°C.
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