KR20110004630A - Soybean paste containing a sulfur duck and production method thereof - Google Patents

Abstract

PURPOSE: A soybean paste containing sulfur-fed duck, and a producing method thereof are provided to easily supply the sulfur-fed duck to eaters by inserting the sulfur-fed duck during a soybean paste producing process. CONSTITUTION: A producing method of soybean paste containing sulfur-fed duck comprises the following steps: washing sulfur-fed duck flesh or regular duck flesh with underground rock water, and sterilizing with far infrared rays; stir-frying and crushing the sterilized sulfur-fed duck flesh or regular duck flesh; crushing fermented soybean blocks dipped in salt water for 40days; mixing the crushed sulfur-fed duck flesh or regular duck flesh and the crushed fermented soybean blocks; and aging the mixture for more than 6months in a pottery.

Description

Soybean paste containing a sulfur duck and production method thereof {Soybean paste containing a sulfur duck and production method}

The present invention relates to a new type of well-being miso production in which sulfur ducks and common ducks are incorporated into a miso manufacturing process and fermented through an onggi ripening process.

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

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

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

It is necessary to develop a new type of fermented food that can be enjoyed by food eaters by fully supplementing the pharmacological efficacy and nutritional value of duck meat and removing the fishy smell unique to duck meat. There is no research or report on doenjang, and the existing doenjang is known to be beneficial to health as a natural food, but it is true that it has only salty and is not sufficient in its function.

Solving the problems of conventional intake of sulfur ducks as described above and developed the doenjang traditionally inherited the properties and pharmacological effects of various ingredients known to be beneficial to the human body, these ingredients are optimally fermented in doenjang and transferred to the final product, duck meat It aims to provide a new type of healthy fermented food that is easy to eat by eliminating peculiar fishy and improving taste and aroma.

The present invention for achieving the above object is 1) washing the sulfur ducks and common ducks with underground rock water and infrared sterilization, 2) grinding the sterilized sulfur ducks and common ducks, and then grinding 3) brine Separating and grinding the meju soaked in 40 days, 4) mixing the sulfur duck and ordinary duck and turmeric, turmeric in the second step to the pulverized meju of the third step, 5) the fourth step The method relates to a method for producing sulfur-containing miso, and to the miso prepared by the method.

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

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

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

The present invention described above is made of sulfur ducks and common ducks, so that it is easy to ingest into fermented food to focus on the point that it is not easy to ingest the duck itself, cumbersome sulfur ducks for optimal health-oriented Along with the unique ingredients, the unique smell of ducks is removed, the taste and aroma is excellent, and the meat is light and the meat is soft, so it can provide doenjang which is a health food that can easily eat sulfur ducks and common ducks that can be easily consumed. May be used as a fermented food that blends well with any food. The food is a healthy fermented food that can get not only the prevention effect of various diseases by the detoxification effect, the energy recovery, and the health promotion effect, but also the energy enhancement and tonic effect in the long term. Do.

The present invention 1) washing the sulfur ducks and common ducks with underground rock water, infrared sterilization process, 2) roasting the sterilized sulfur ducks and common ducks and pulverized, 3) meju soaked in brine for 40 days Separating and grinding, 4) mixing the sulfur duck and common duck pulverized in the second step in the pulverized meju of the third step, 5) aging the mixture of the fourth step in a jar aged for 6 months or more It relates to a method for producing sulfur duck containing miso comprising the step of making.

The present invention 1) washing the sulfur ducks and common ducks with underground rock water, infrared sterilization process, 2) roasting the sterilized sulfur ducks and common ducks and pulverized, 3) meju soaked in brine for 40 days Separating and pulverizing, 4) mixing the sulfur duck, common duck and turmeric, and turmeric crushed in the second step into the pulverized meju of the third step, 5) putting the mixture of the fourth step into a jar It relates to a method for producing sulfur duck containing miso characterized in that it comprises the step of aging for 6 months or more.

In the manufacturing method of doenjang containing sulfur ducks according to an embodiment of the present invention, the ratio of sulfur ducks and common ducks may be a weight ratio of 1-9: 9-1.

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

The present invention relates to a miso containing sulfur duck prepared by the above method.

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

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

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

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

<Material Preparation>

1. Preparation for reading

Wash the poison well and dry it before use. Jars made from clay excavated in July are better than fraudulent or too thick jars. Find out if there is a hole and tap it to make a clear sounding jar.

2. water

Water is an important determinant of intestinal taste. It is recommended not to use tap water, but to use clean water with low pollution such as weak or bottled water.

3. salt

Its main ingredient is sodium chloride and contains small amounts of calcium salts, magnesium salts, potassium salts, lactates and iron. When soaking, it is good to have reliance or sedation. Jang soak salt is purchased during the fall season, and the tree is placed under the salt bale and left out. The amount of salt is different depending on the time of soaking, and if there is a salinity meter, 18 ° Be '(sold) is suitable.

4. The amount of meju and brine

It is often caught at a rate of 3 to 4 times the brine per 1 soybean.

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

&Lt; Example 1 >

The sulfur, eochocho, thorny ogapi, 30g of sulfur duck was obtained by breeding the duck special feed containing hut and 270g of the regular duck was obtained by breeding the general feed for about 15 minutes in a 100 ℃ roasting burner and equipped with a 3mm diameter plate Grinding with a grinder.

Take meju, which was soaked in salt water (18 ° based on salinity system) for 40 days, from the brine and beat the meju (600g), and add the crushed sulfur duck (30g) and common duck (270g) to the jar. Maintaining about 25 ℃ in a well-ventilated shade place to ferment for 6 months to prepare a soybean containing sulfur duck.

<Example 2>

Sulfur ducks obtained by breeding with sulfur, eoseongcho, thorny goose, duck special feed containing 150g and 150g of regular ducks obtained by breeding with general feed were roasted for 15 minutes in a 100 ° C roasting burner and equipped with a 3mm diameter plate. Grinding with a grinder.

Take the meju (soaked in saline system 18 °) for about 40 days from brine and beat the meju (600g), then add the crushed sulfur duck (150g) and common duck (150g) into the jar. Maintaining about 25 ℃ in a well-ventilated shade place to ferment for 6 months to prepare a soybean containing sulfur duck.

<Example 3>

Sulfur ducks obtained by breeding with sulfur, eoseongcho, thorny goose, duck special feed containing 150g and 150g of regular ducks obtained by breeding with general feed were roasted for 15 minutes in a 100 ° C roasting burner and equipped with a 3mm diameter plate. Grinding with a grinder.

Take the meju, which was soaked in brine (18 ° based on the salinometer for about 40 days), from the brine and beat the meju (600g) sufficiently. Chidan meju was put in a jar and kept at about 25 ° C. in a well-ventilated shaded place for 6 months to ferment to prepare sulfur-containing miso.

Comparative Example

Take meju, which had been soaked in brine (18 ° based on salinity for 40 days) for 40 days, and then beat the meju sufficiently, put it in a jar and keep it at about 25 ℃ in a well-ventilated place for 6 months to ferment for 6 months. .

<Sensory test>

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

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

4: good (no fishy case),

3: normal

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

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

Sensory evaluation Item Comparative example Example 1 Example 2 Example 3 Color 2.8 2.6 2.7 2.6 smell 2.8 3.5 3.5 3.6 flavor 2.8 3.5 3.8 3.9 Organization 2.9 3.2 3.3 3.1 Overall preference 2.8 3.2 3.3 3.5

As a result of tasting the conventional miso with the sulfur duck containing the sulfur of the present invention, the sulfur duck miso containing the present invention showed higher sensory results than the comparative example for the smell, taste, texture and overall acceptability. . In particular, the smell and taste showed superior results than the comparative example, and the sulfur-containing miso containing sulfur of the present invention showed a very high score in terms of reducing fishy smell, which is peculiar to ducks. In the description and analysis, most sensory evaluation agents feel that the miso containing sulfur ducks of the present invention does not have a fishy smell of duck, but it matches with the taste of miso and the fresh, light taste and texture of duck are not easy to eat. Answered.

Claims (4)

1) washing sulfur ducks and common ducks with underground rock water, followed by infrared sterilization, 2) roasting and sterilizing the sterilized sulfur ducks and common ducks, and 3) separating mejus soaked in salt water for 40 days. Pulverizing step, 4) mixing the sulfur duck and common duck pulverized in the second step in the pulverized meju of the third step, 5) putting the mixture of the fourth step in a jar and aged for 6 months or more Method for producing a sulfur-containing miso containing sulfur. 1) washing sulfur ducks and common ducks with underground rock water, followed by infrared sterilization, 2) roasting and sterilizing the sterilized sulfur ducks and common ducks, and 3) separating mejus soaked in salt water for 40 days. Pulverizing step, 4) mixing the sulfur duck, common duck, turmeric, and sea urchin crushed in the second step into the pulverized meju of the third step, 5) putting the mixture of the fourth step into a jar for 6 months or more Method for producing sulfur duck containing miso characterized in that it comprises the step of aging. The method according to claim 1 or 2, wherein the sulfur duck and the general duck ratio of 1 to 9: 9 to 1, characterized in that the sulfur duck-containing miso production method. Miso containing sulfur duck prepared according to the method of claim 1 or 2.