KR20200136597A - Methods for the manufacture of smoked duck with reduced reduction and processing time of raw meat - Google Patents

Methods for the manufacture of smoked duck with reduced reduction and processing time of raw meat Download PDF

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KR20200136597A
KR20200136597A KR1020190062321A KR20190062321A KR20200136597A KR 20200136597 A KR20200136597 A KR 20200136597A KR 1020190062321 A KR1020190062321 A KR 1020190062321A KR 20190062321 A KR20190062321 A KR 20190062321A KR 20200136597 A KR20200136597 A KR 20200136597A
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duck
smoked
sweet potato
starch
smoked duck
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최금희
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최금희
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    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A23B4/048—Smoking; Smoking devices with addition of chemicals other than natural smoke
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a smoked duck manufacturing method to reduce loss of raw duck, decrease a smoking temperature, and reduce a processing time. According to the present invention, the method comprises a step of inputting 20 to 40 g of one or more starch powders selected from sweet potato starch and potato starch with respect to one raw duck in a salting process and performing aging for 150 to 210 mins and a step of roasting the aged raw duck at 70 to 73°C for 120 to 140 mins. Accordingly, a value-added ratio of the manufactured smoked duck can be increased, an electricity charge, labor costs, and the like can be reduced due to reduction of a processing time to significantly reduce costs in manufacturing of the smoked duck, better smoked duck can be manufactured, and smoked duck with sweet potato providing the sufficient taste of sweet potato by a small amount of sweet potato powder can be manufactured.

Description

원료육의 감량 및 가공시간을 단축한 훈제오리의 제조 방법{Methods for the manufacture of smoked duck with reduced reduction and processing time of raw meat}[Methods for the manufacture of smoked duck with reduced reduction and processing time of raw meat}

본 발명은 훈제오리 및 그 제조 방법에 관한 것으로, 특히 원료육의 감량을줄이고 훈제온도를 낮추며 가공시간을 단축한 훈제오리의 제조 방법에 관한 것이다.The present invention relates to a smoked duck and a method of manufacturing the same, and in particular, to a method of manufacturing a smoked duck which reduces the weight of raw meat, lowers the smoking temperature, and shortens the processing time.

오리고기는, 다른 식육에 비해 철분, 인, 비타민 B의 좋은 급원이며, 쇠고기나 돼지고기에 비해 불포화지방산의 함량이 높고, 라이신, 발린, 트레오닌, 로이신, 메티오닌 등의 필수 아미노산이 풍부하게 함유되어 있는 좋은 식품이다. 또 영양학적으로 우수하면서도 열량이 낮아 체중조절용 식사, 회복기 환자식, 신체활동량이 적은 노인식으로도 적합한 장점을 가지고 있다. 동의보감, 본초강목 등 고전 한의서에서도 오리고기가 고혈압, 중풍, 신경통, 동맥경화 등의 순환기 질환에 효과가 있고 비만증, 허약체질, 병후 회복, 정력 증강, 위장 질환에 좋으며 몸안의 해독작용과 함께 혈액순환을 도와 성인병에도 효과가 있는 것으로 나타나 있다. 또, 오리는 영양가가 낮은 사료로도 잘 성장하는 조*(早肥) 가금으로서 사육이 쉽다는 장점이 있다. Duck meat is a good source of iron, phosphorus, and vitamin B compared to other meat meat, and it has a higher content of unsaturated fatty acids than beef or pork, and is rich in essential amino acids such as lysine, valine, threonine, leucine, and methionine. It is a good food. In addition, it is excellent nutritionally, but has the advantage of being suitable for weight control diet, recovery period patient diet, and elderly diet with low amount of physical activity due to low caloric content. Duck meat is effective in circulatory diseases such as hypertension, stroke, neuralgia, arteriosclerosis and other circulatory diseases such as Donguibogam and Bonchogangmok. It has been shown to be effective in adult diseases as well. In addition, ducks have the advantage of being easy to breed as crude poultry that grows well with feed with low nutritional value.

오리는 예전에는 주로 약용으로 사용되었으나, 최근 사육수의 증가 및 상기와 같은 장점으로 소비량이 점점 늘고 있다. 그러나 다른 식육이 다양한 방법으로 가공, 요리되는 것에 비해 오리는 아직 가공방법이나 요리방법이 단순하다. 가장 많이 사용되는 요리방법이 백숙이나 탕으로 요리되어 강장식품으로 이용되는 경우와 돼지고기처럼 로스구이용으로 이용되는 경우, 그리고 훈제방법으로 이용되는 경우이다.In the past, ducks were mainly used for medicinal purposes, but the consumption of ducks is increasing due to the increase in breeding numbers and the above advantages. However, while other meats are processed and cooked in various ways, the processing and cooking methods of duck are still simple. The most commonly used cooking methods are the case where it is cooked with white-suk or hot water and used as a tonic food, the case where it is used for roasting loins like pork, and the case where it is used as a smoked method.

"훈제"는 소금에 절인 고기를 연기에 그을려 말리면서 그 연기의 성분이 흡수되게 하는 것 또는 그렇게 가공된 식품을 말한다. 훈제를 이용하여 가공된 식품은 연기를 내는 나무의 재료에 따라 특유의 맛과 색상을 갖게 되며, 훈연 중에 식품이 건조되고, 연기에 함유된 알데히드, 페놀류, 휘발산 등의 방부성 물질이 식품에 흡수되어 변패를 방지하게 되며, 소금을 사용하기 때문에 보존성이 증가된다. 따라서 훈제식품은 독특한 풍미가 있으며 방부성이 있어 오래 저장할 수 있다는 장점이 있다. 오리요리에서도 이러한 훈제방법이 선호되고 있다. 일반적으로 식당에서는 식당용 훈제구이기계를 사용하여 훈제오리를 만들고 있다. 이러한 훈제오리와 관련하여 문제되는 것이 25% 내지 30%에 이르는 훈제과정에서의 감량과 광열비로 인한 생산원가의 상승이다. 현재 훈제요리는 다른 요리법에 비해 비용이 많이 들면서도 양이 적어져 소비자 가격의 상승이나 공급자의 이윤 감소를 가져오고 있다. 훈제방법과 관련된 선행기술로, 대한민국 공개특허공보 10-2000-0030141호에서는 참나무로부터 추출한 엑기스 또는 연기 분말을 포함하는 조미액을 이용하여 직접 훈연(薰煙)에 의해 훈제하지 않고도 훈제한 것과 같은 맛과 향을 부여할 수 있는 훈제 식품의 제조 방법에 관해 기술하고 있다. 이 방법은 시간이 많이 소요되고 광열비가 소요되어 생산비가 높아지는 종래 훈제방법의 문제는 해결하고 있으나, 사용하는 방법이 훈제가 아니라 재료를 삶은 뒤 훈연과 같은 맛과 향을 내는 조미료를 사용한 것에 불과하므로 실제 훈제방법으로서 이용될 수 없고, 조미료의 사용으로 인한 또 다른 문제점을 갖고 있으며, 소비자의 예민한 미각을 만족시키기도 어려울 것으로 생각된다. "Smoked" refers to any food that has been processed or processed so that the components of the smoke are absorbed while salted meat is smoked and dried. Foods processed using smoke have a characteristic taste and color depending on the material of the wood that emits smoke, and the food is dried during smoking, and preservative substances such as aldehydes, phenols, and volatile acids contained in the smoke are absorbed into the food. This prevents deterioration, and because of the use of salt, preservation is increased. Therefore, smoked foods have a unique flavor and are antiseptic, so they can be stored for a long time. Duck cooking is also preferred. Generally, in restaurants, smoked ducks are made using a smoked roasting machine for restaurants. A problem related to these smoked ducks is a reduction in the smoked process ranging from 25% to 30% and an increase in production costs due to light and heat costs. Currently, smoked dishes are more expensive than other recipes, but in less quantity, leading to higher consumer prices and lower profits for suppliers. As a prior art related to the smoking method, Korean Laid-Open Patent Publication No. 10-2000-0030141 uses a seasoning liquid containing extract or smoke powder extracted from oak, and has the same taste and taste as smoked without smoking by direct smoking. It describes a method of manufacturing smoked foods that can give flavor. This method solves the problem of the conventional smoking method, which takes a lot of time and increases the production cost due to the consumption of light and heat, but the method used is not smoked, but only seasoning that gives the taste and aroma like smoke after boiling the ingredients. It cannot be used as an actual smoking method, it has another problem due to the use of seasonings, and it is thought that it is difficult to satisfy the sensitive taste of consumers.

본 발명은 훈제오리 제조과정에서 25% 내지 30%에 이르는 오리원료육의 감량 문제와 광열비로 인한 생산원가의 상승문제를 해결 내지 개선하는 것을 목적으로 한다. 구체적으로 본 발명에서는 훈제과정에서 오리원료육의 감량을 줄일 수 있고 통상적인 방법에 비해 염지·숙성 시간 및 훈제시간을 줄여 전체적인 가공시간을 크게 줄일 수 있는 훈제오리의 제조 방법을 제공하고자 한다. 또한, 본 발명에서는 이러한 장점을 보유한 동시에 기존의 통상적인 훈제오리에 비해 맛 또한 더 좋은 훈제오리의 제조 방법을 제공하고자 한다. 또한, 본 발명에서는 고구마 맛과 향을 내는 고구마 훈제오리의 제조 방법을 제공하고자 한다.An object of the present invention is to solve or improve the problem of reducing the amount of raw duck meat from 25% to 30% in the manufacturing process of smoked duck and the increase in production cost due to light and heat costs. Specifically, in the present invention, it is possible to reduce the loss of raw duck meat during the smoking process, and to provide a method of manufacturing a smoked duck that can significantly reduce the overall processing time by reducing the salting, aging time and smoking time compared to conventional methods. In addition, in the present invention, while maintaining these advantages, it is intended to provide a method of manufacturing a smoked duck which tastes better than that of conventional smoked duck. In addition, in the present invention, it is intended to provide a method of manufacturing a sweet potato smoked duck that produces a sweet potato taste and aroma.

기타 본 발명의 다른 목적 및 장점들은 하기에 설명될 것이며, 본 발명의 실시에 의해 더 잘 알게 될 것이다. Other objects and advantages of the present invention will be described below, and will be better understood by the practice of the present invention.

상기와 같은 목적을 달성하기 위하여 본 발명에서는, 오리 1 마리분의 원료육에 대해 고구마녹말과 감자전분 중에서 선택된 1종 이상의 전분가루 20~40g을 염지과정에 함께 투입하여 150~210분간 숙성시키는 것과; 상기 숙성된 오리원료육을 70~73℃에서 120~140분간 굽는 것을 포함하는, 원료육의 감량을 줄이고 훈제온도를 낮추며 가공시간을 단축한 훈제오리의 제조 방법이 제공된다.In the present invention, in order to achieve the above object, 20 to 40 g of one or more starch powders selected from sweet potato starch and potato starch are added to the raw meat of one duck and aged for 150 to 210 minutes; There is provided a method for producing a smoked duck in which the weight loss of raw meat is reduced, the smoking temperature is lowered, and the processing time is shortened, including baking the aged duck raw material meat at 70 to 73°C for 120 to 140 minutes.

대부분 훈제오리는 생오리를 도합한 후 뼈를 제거하고 염지한 후 훈제기계에서 장시간 열을 가해 만들게 되는데, 통상적으로는 염지 숙성에만 5시간 이상이 소요된다. 본 발명에서는 염지과정에 고구마녹말 및/또는 감자전분으로 이루어진 전분가루를 함께 투입하여 숙성시간을 1/2 정도로 단축한다. 이 밖의 염지과정은 통상적인 훈제오리 제조 방법과 동일하다. 즉, 정제염, 마늘, 생강, 후추, 참기름, 정백당 등의 다양한 양념이 염지액에 포함될 수 있으며, 염지 숙성된 오리육에 양념을 가할 수도 있다. Most smoked ducks are made by applying heat for a long time in a smoker after combining raw ducks, removing the bones, and then curing. Normally, it takes more than 5 hours to ripen for salting. In the present invention, the aging time is shortened to about 1/2 by adding starch powder consisting of sweet potato starch and/or potato starch in the curing process. The other curing process is the same as the conventional smoked duck manufacturing method. That is, various seasonings such as refined salt, garlic, ginger, pepper, sesame oil, and jeongbaek sugar may be included in the salting solution, and seasoning may be added to the salted duck meat.

또한 본 발명에서는, 염지과정에 전분가루를 함께 투입하여 숙성시킴으로써 그 다음에 오는 훈제과정에서 오리원료육의 감량을 감소시킨다. 통상은 훈제과정에서 25% 내지 30%의 감량이 발생하는데, 본 발명의 염지, 숙성 단계를 거친 오리원료육은 감량을 6~9% 정도로 줄일 수 있다. 본 발명의 염지, 숙성 단계에서 사용된 전분가루는 종래 튀김옷처럼 다량으로 사용되는 것이 아니고 염지액에 소량으로 투입되는 것이므로, 이들의 첨가로 인한 중량 증가가 직접 감량 감소효과로 나타나는 것은 아니다. 감량 감소는, 오리육이 많은 불포화지방을 함유하고 있으므로, 이러한 고구마녹말 및 감자전분이 오리육이 함유하고 있는 불포화지방을 흡착하면서 오리의 육조직에 결합하게 되어, 수분과 지방을 포함하는 오리 육조직 자체의 손실을 줄여주기 때문인 것으로 생각된다. 또, 이러한 감량 감소효과는 단일 전분가루를 사용할 때보다 고구마녹말과 감자전분을 혼합하여 사용할 때 더 좋게 나타났다. 바람직하게는 전분가루로 고구마녹말과 감자전분을 2:1 정도로 사용한다.In addition, in the present invention, the weight loss of raw duck meat is reduced in the subsequent smoking process by aging by adding starch powder together in the curing process. In general, a weight loss of 25% to 30% occurs during the smoking process, and the weight loss can be reduced to 6 to 9% for the raw duck meat that has undergone the curing and aging stages of the present invention. Since the starch powder used in the curing and aging stages of the present invention is not used in a large amount as in the conventional fried clothes, but is added in a small amount to the curing solution, the weight increase due to the addition of them does not directly appear as a weight loss reduction effect. The reduction in weight loss is that duck meat contains a lot of unsaturated fat, so these sweet potato starch and potato starch adsorb the unsaturated fat contained in the duck meat and bind to the duck's meat tissue, and the duck meat tissue containing moisture and fat It is thought to be because it reduces its own loss. In addition, this weight reduction effect was better when using a mixture of sweet potato starch and potato starch than when using a single starch powder. Preferably, sweet potato starch and potato starch are used as starch powder at about 2:1.

상기 숙성된 오리원료육은 훈제과정에서 훈제온도를 낮추며 훈제시간을 단축시키는 효과도 있다. 식당용 훈제 구이용 기계를 사용하는 일반적인 훈제방법의 경우 훈제에 통상 73~75℃의 온도에서 약 150분 내지 180분이 소요되는데, 본 발명에 따라 상기와 같이 전분가루를 투입하여 염지, 숙성시킨 오리원료육은 70~73℃에서 120~140분간만 구우면 된다. 따라서 훈제온도를 평균 2~3℃ 낮출 수 있고, 시간도 30분 이상 단축할 수 있다. 이러한 온도저하 및 시간단축은 광열비에 큰 차이를 가져오고 생산원가에 큰 영향을 미치게 된다. The aged duck raw meat has the effect of reducing the smoking temperature during the smoking process and shortening the smoking time. In the case of a general smoking method using a smoked-roasting machine for a restaurant, it takes about 150 to 180 minutes at a temperature of 73 to 75°C for smoking, and according to the present invention, the raw duck meat is salted and aged by adding starch powder as described above. You only need to bake for 120-140 minutes at 70-73℃. Therefore, the smoking temperature can be reduced by 2~3℃ on average, and the time can be shortened by 30 minutes or more. This temperature decrease and time reduction bring a big difference in the cost of electricity and heat and have a great influence on the production cost.

아울러 본 발명에 따른 훈제오리는 염지·숙성과정에 사용된 전분가루가 오리육이 함유하고 있는 지방을 흡착하게 되므로 기름기가 덜 느껴지는 담백한 맛을 내게 되고, 사람에게 좋다는 필수지방산이 함유된 오리의 기름은 일반 훈제오리 보다 더 많이 함유할 수 있게 된다. In addition, in the smoked duck according to the present invention, the starch powder used in the curing and aging process adsorbs the fat contained in the duck meat, so it gives a light taste that is less greasy, and contains essential fatty acids that are good for humans. Silver can contain more than regular smoked duck.

또한, 본 발명의 훈제오리 제조 방법은 맛과 향의 향상을 위해 상기 숙성된 1 마리분의 오리원료육에 대해 20~40g의 고구마가루를 입히는 것을 더 포함할 수 있다. 이렇게 고구마가루를 입힌 후 훈제시키게 되면 달콤한 고구마의 맛과 향이 곁들여져 차별화된 훈제오리의 맛을 즐길 수 있다. 상기와 같이 전분가루를 투입하여 염지, 숙성된 오리원료육이 아닐 경우 고구마의 맛과 향을 곁들이기 위해서는 더 많은 양의 고구마 가루가 필요하면서도 제대로 고구마가루가 오리육의 표면에 붙지 않아 고구마의 맛과 향을 부여하기가 어렵다. 그러나 본 발명에서는 오리육이 1차 전분가루를 흡착한 상태이기 때문인지 고구마가루를 입히게 되면 고구마가루가 오리육 표면에 고루 잘 붙게 되므로, 적은 양의 고구마 가루로도 고구마의 맛과 향을 충분히 낼 수 있는 맛있는 고구마 훈제오리를 만들 수 있다. 또한 이렇게 고구마가루를 입힌 후 훈제시키면 적은 양의 고구마가루로도 감량 감소 효과가 더욱 커지게 된다 In addition, the smoked duck manufacturing method of the present invention may further include coating 20 to 40 g of sweet potato powder with respect to the matured duck raw meat for improving taste and aroma. If you smoke it after you coat it with sweet potato powder, you can enjoy the differentiated taste of smoked duck with sweet potato taste and aroma. If the duck meat is not cured or matured by adding starch powder as described above, a larger amount of sweet potato powder is required to add the taste and aroma of sweet potatoes, but the sweet potato powder does not stick to the surface of the duck meat. It is difficult to impart fragrance. However, in the present invention, it may be because the duck meat is in a state where the primary starch powder is adsorbed.If sweet potato powder is applied, the sweet potato powder adheres well to the surface of the duck meat, so that even a small amount of sweet potato powder can sufficiently produce the taste and aroma of sweet potatoes. You can make delicious sweet potato smoked duck. In addition, if you coat the sweet potato powder and smoke it, the weight loss reduction effect will be greater even with a small amount of sweet potato powder.

본 발명에서는 오리원료육의 염지과정에 고구마녹말이나 감자전분 등의 전분가루를 소량 투입하여 원료육의 감량을 줄이고 훈제온도를 낮추며, 숙성시간 및 훈제시간을 단축하여 전체적인 가공시간을 크게 단축한 훈제오리의 제조 방법이 제공된다. 본 발명에 따른 훈제오리의 제조 방법은, 제조되는 훈제오리의 부가율을 높이고 광열비 및 가공시간 단축으로 인한 인건비 등을 줄일 수 있으므로, 훈제오리의 생산에서 비용을 크게 절감할 수 있다.In the present invention, a small amount of starch powder such as sweet potato starch or potato starch is added to the curing process of the raw duck meat to reduce the loss of raw meat, lower the smoking temperature, and shorten the aging time and smoking time to greatly shorten the overall processing time. A manufacturing method is provided. The method of manufacturing a smoked duck according to the present invention can increase the addition rate of the smoked duck to be produced, and reduce labor costs due to shortening of light and heat costs and processing time, so that the cost in the production of smoked duck can be greatly reduced.

아울러 사용된 전분가루가 오리육이 함유하고 있는 지방을 흡착하여 기름기가 덜 느껴지는 담백한 맛을 내면서도 사람에게 좋다는 필수지방산이 함유된 오리의 기름은 일반 훈제오리 보다 더 많이 보유할 수 있다. In addition, the used starch powder adsorbs the fat contained in the duck meat, giving it a light taste that feels less greasy, while retaining more oil from ducks containing essential fatty acids that are good for humans than regular smoked ducks.

또한, 본 발명에 따르면 오리육이 1차 전분가루를 흡착한 상태이므로, 적은 양의 고구마가루를 사용하여서도 고구마의 맛과 향을 충분히 낼 수 있어 맛있는 고구마 훈제오리를 만들 수 있다. In addition, according to the present invention, since the duck meat is in a state in which the primary starch powder is adsorbed, the taste and aroma of sweet potatoes can be sufficiently produced even with a small amount of sweet potato powder, so that delicious smoked sweet potato duck can be made.

이하 구체적인 실시예를 통해 본 발명을 보다 상세히 설명한다. 그러나 이들 실시예는 오로지 본 발명을 보다Hereinafter, the present invention will be described in more detail through specific examples. However, these examples only look at the present invention.

구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 이들 실시예에 의해 한정되는 것은 아니다.As a concrete explanation, the scope of the present invention is not limited by these examples.

실시예 1Example 1

(1) 오리 20 마리분의 원료육을 고구마녹말 400g 및 감자전분 200g과 함께 염지액에 투입하여 약 180분간 숙성시켰다. 이때 염지액은 정제수 5ℓ에 정제염 50g, 마늘 40g, 생강 15g, 후추 3.5g, 참기름 10㎖, 정백당 25g을 혼합하여 만들었다. (1) The raw meat of 20 ducks was added to the salting solution along with 400 g of sweet potato starch and 200 g of potato starch and aged for about 180 minutes. At this time, the salt solution was prepared by mixing 50g of purified salt, 40g of garlic, 15g of ginger, 3.5g of pepper, 10ml of sesame oil, and 25g of white sugar in 5ℓ of purified water.

(2) 상기 숙성된 오리원료육을 식당용 훈제구이용 기계에 넣고 70~73℃의 온도로 상태를 보면서 약 130 분간 구어 본 발명의 훈제오리를 만들었다. (2) The aged duck raw material was put in a smoked-roasting machine for a restaurant and baked for about 130 minutes while watching the condition at a temperature of 70 to 73°C to make the smoked duck of the present invention.

실시예 2 Example 2

염지·숙성된 오리원료육 1마리에 대해 35g 정도의 고구마가루를 입힌 후 훈제구이용 기계에 넣는 것을 제외하고는 상기 실시예 1과 동일하게 실시하여 본 발명의 훈제오리를 만들었다. A smoked duck of the present invention was prepared in the same manner as in Example 1, except that about 35 g of sweet potato powder was coated on one cured and aged duck raw material and then put in a smoke-baking machine.

비교예 1 Comparative Example 1

염지 시 고구마녹말 및 감자전분을 투입하지 않는 것을 제외하고는 상기 실시예 1과 동일하게 실시하여 훈제오리를 만들었다. A smoked duck was prepared in the same manner as in Example 1, except that sweet potato starch and potato starch were not added during salting.

비교예 2 Comparative Example 2

염지·숙성된 오리원료육 1마리에 대해 35g 정도의 고구마가루를 입힌 후 훈제구이용 기계에 넣는 것을 제외하고는 상기 비교예 1과 동일하게 실시하여 훈제오리를 만들었다. A smoked duck was prepared in the same manner as in Comparative Example 1, except that about 35 g of sweet potato powder was coated on one cured and aged duck raw material and then put in a smoke-baking machine.

실시예 3 Example 3

감량 평가 Weight loss evaluation

실시예의 방법으로 제조한 훈제오리와 비교예의 방법으로 제조한 훈제오리의 감량 정도를 비교 평가하였다. 감량율은 원료육의 중량과 최종 얻어진 훈제오리의 중량을 비교하여 줄어든 중량의 정도를 퍼센트로 표시하였다 The degree of weight loss of the smoked duck prepared by the method of Example and the smoked duck prepared by the method of Comparative Example was evaluated. The weight loss rate was compared with the weight of the raw meat and the weight of the final smoked duck, and the degree of weight reduction was expressed as a percentage.

실시예 4Example 4

기호도 평가 Acceptance evaluation

실시예 1 및 2에서 얻은 본 발명의 훈제오리와 비교예 1 및 2에서 얻은 훈제오리의 기호도를 비교 평가하였다. The preferences of the smoked duck obtained in Examples 1 and 2 and the smoked duck obtained in Comparative Examples 1 and 2 were compared and evaluated.

평가는 관능검사로 하였으며, 냄새, 기름기, 향미, 맛, 고구마 맛을 평가항목으로 하였고, 2차례에 걸쳐 평가하였다. 관능검사는 10명의 패널에 의해 실시되었으며, 비교예 1을 3점으로 하는 5단계 평가를 하였다. 점수는 10명의 패널들의 2차례 평가를 평균하여 평가점으로 하였다 (5점:좋다, ~3점:보통, ~1점:나쁘다). 냄새는 오리 특유의 잡 냄새가 나는지 여부를 평가한 것으로 5점이 '전혀 나지 않는다'이며, 1점이 '많이 난다'이다. 향미는 훈제오리의 식욕을 돋는 좋은 냄새를 평가한 것이다. 고구마 맛은 실시예 2 및 비교예 2에 대해서만 평가하였으며 고구마 맛과 향을 전체적으로 평가하여 각각 점수를 부여하였다 The evaluation was made by sensory test, and the evaluation items were odor, grease, flavor, taste, and sweet potato taste, and were evaluated twice. The sensory test was conducted by a panel of 10 people, and a five-step evaluation was performed using Comparative Example 1 as 3 points. The score was taken as an evaluation point by averaging two evaluations of 10 panelists (5 points: good, ˜3 points: normal, ˜1 point: bad). The smell was evaluated as to whether or not it smells unique to ducks, with 5 points being'not at all' and 1 point being'there is a lot'. Flavor is a measure of the appetite smell of smoked duck. The sweet potato taste was evaluated only for Example 2 and Comparative Example 2, and the sweet potato taste and aroma were evaluated as a whole, and each score was given.

Claims (1)

오리 1 마리분의 원료육에 대해 고구마녹말과 감자전분 중에서 선택된 1종 이상의 전분가루 20~40g을 염지과정에 함께 투입하여 150~210분간 숙성시키는 것과;
상기 숙성된 오리원료육을 70~73℃에서 120~140분간 굽는 것을 포함하는, 원료육의 감량줄이고 훈제온도를 낮추며 가공시간을 단축한 훈제오리의 제조 방법.
청구항 2
제1항에 있어서, 상기 전분가루는 고구마녹말과 감자전분을 2:1로 혼합한 것인 훈제오리의 제조 방법.
청구항 3
제1항 또는 제2항에 있어서, 상기 숙성된 1 마리분의 오리원료육에 대해 20~40g의 고구마가루를 입히는 것을 더 포함하는 훈제오리의 제조 방법.
청구항 4
제1항 또는 제2항의 방법으로 제조된 훈제오리.
청구항 5
제3항의 방법으로 제조된 고구마 맛의 훈제오리.Adding 20 to 40 g of starch powder selected from sweet potato starch and potato starch to the raw meat of one duck in the curing process and aging for 150 to 210 minutes;
A method for producing a smoked duck, comprising baking the aged duck raw meat at 70-73°C for 120-140 minutes, reducing the reduction of raw meat, lowering the smoking temperature, and shortening the processing time.
Claim 2
The method of claim 1, wherein the starch powder is a mixture of sweet potato starch and potato starch in a ratio of 2:1.
Claim 3
The method for producing a smoked duck according to claim 1 or 2, further comprising coating 20 to 40 g of sweet potato powder with respect to the matured duck raw meat.
Claim 4
Smoked duck prepared by the method of claim 1 or 2.
Claim 5
A sweet potato-flavored smoked duck manufactured by the method of claim 3.
KR1020190062321A 2019-05-28 2019-05-28 Methods for the manufacture of smoked duck with reduced reduction and processing time of raw meat KR20200136597A (en)

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