KR20210128216A - Method of Duck oil Using Duck Byproduct And Duck oil Thereof - Google Patents

Abstract

The present invention relates to a method for producing duck oil from duck by-products and duck oil produced by the method, and more specifically, to a method for producing duck oil from duck by-products and duck oil produced by the method, comprising: a step of preparing a raw material mixture obtained by mixing duck by-products and manufacturing water (S1); a step of pressurizing and heating the raw material mixture (S2); a step of removing solids from the pressurized and heated raw material mixture (S3); and a step of concentrating by evaporating moisture from a liquid material from which the solids have been removed (S5).

Description

Method of producing duck oil from duck by-products and duck oil produced by the method

The present invention relates to a method for producing duck oil from duck by-products and to duck oil prepared in the method, and more particularly, to duck skin as a raw material to remove particulate matter and odor components, and to have low moisture content as well as oxidation The present invention relates to a method for producing duck oil from duck by-products having excellent stability, and to the duck oil prepared by the method.

Duck belongs to the same poultry as chicken and is the fourth most consumed meat in Korea after pork, chicken and beef. According to data from 2018 (estimated, Agricultural Outlook 2019 Report), it is estimated that the annual consumption per capita is 2 kg, and the self-sufficiency rate is 94.9%.

As described above, although the production of duck meat is increasing due to the high self-sufficiency rate, the amount of duck by-products generated in Korea also increases with this.

Duck by-products include duck down, duck skin, duck snout, bones, heart, liver, proximal, intestines, and flippers.

Although some of the flippers are being exported overseas, most of the remaining by-products are being disposed of, so there is a possibility of causing environmental pollution if not properly treated.

On the other hand, duck oil is liquid at room temperature because of its high content of unsaturated fatty acids, unlike the fat of other meat, and is used overseas as a frying oil for adding to salads or cooking.

Some studies are being conducted on a method of using gelatin derived from flippers or duck skin to utilize duck by-products, but there are few studies on extracting fat components.

Korean Patent Publication No. 1945298 Korean Patent Publication No. 2060051

The present invention is to solve the above problems, and a method for producing duck oil from duck by-product, which can create new added value by extracting and refining duck oil from discarded duck by-product, and a method for manufacturing the same The purpose is to provide duck milk.

Another object of the present invention is to provide a method for producing duck oil from duck byproducts that are clear and transparent and from which odor components have been removed, and duck oil produced by the method.

Furthermore, an object of the present invention is to provide a method for producing duck oil from duck by-products having a low moisture content and excellent oxidation stability, and to provide duck oil prepared in the method.

A method for producing duck oil from duck by-products according to the present invention for solving the above problems includes preparing a raw material mixture in which duck by-products and production water are mixed (S1); Pressurizing and heating the raw material mixture (S2); removing solids from the pressurized and heated raw material mixture (S3); and concentrating by evaporating moisture from the liquid material from which the solid has been removed (S5).

In addition, in the method for producing duck oil from duck by-products according to the present invention, in step (S3), at least one of filtration and centrifugation is performed.

In addition, in the method for producing duck milk from duck by-products according to the present invention, in the step (S3), the first filtration step, the second filtration step, and the centrifugation step are sequentially performed.

In addition, in the method for producing duck oil from duck by-products according to the present invention, the centrifugation step is performed two or more times, but it is characterized in that it is performed while increasing the rotational speed (rpm) for each step.

In addition, in the method for producing duck oil from duck by-products according to the present invention, the centrifugation step is performed three times, but the rotation speed (rpm) at one time is 3500 to 4500 rpm, and the rotation speed (rpm) at the time of two times is 6000 ~ 8000rpm, rotation speed (rpm) at the time of 3 times is characterized in that 14000 ~ 16000rpm.

In addition, in the method for producing duck oil from duck by-products according to the present invention, the deodorization step (S4) is further performed between the steps S3 and S5.

In addition, in the method for producing duck oil from duck by-products according to the present invention, in the deodorizing step (S4), it is characterized in that it comprises the step of removing the activated carbon after stirring or standing for a predetermined time by adding activated carbon.

In addition, in the method for producing duck oil from duck by-products according to the present invention, the deodorizing step (S4) is characterized in that it is carried out at 40 ℃ ~ 60 ℃.

In addition, in the method for producing duck oil from duck by-product according to the present invention, in the step (S5), it is characterized in that the concentration is performed under reduced pressure so that the water content is 1% by volume or less.

In addition, in the method for producing duck oil from duck by-product according to the present invention, in the step (S5), the first vacuum concentration step and the second vacuum concentration step are sequentially performed, and the first vacuum concentration step is performed without stirring. characterized in that

Also, in the method for producing duck oil from duck by-products according to the present invention, between the first vacuum concentration step and the second vacuum concentration step of the step (S5), the step of injecting an antioxidant is further performed. .

In addition, in the method for producing duck oil from duck by-products according to the present invention, the antioxidant is characterized in that tocopherol.

Also, in the method for producing duck oil from duck by-product according to the present invention, the duck by-product is duck skin.

In addition, the present invention is characterized in that it provides a duck oil prepared by the above-described method.

According to the method for producing duck oil from duck by-product of the present invention and the duck oil produced by the method, it is possible to provide high-quality duck milk because particulate matter and odor components are removed by performing solid-liquid separation and adsorption steps. There is an advantage.

In addition, according to the method for producing duck oil from duck by-product of the present invention and the duck oil produced by the method, duck oil with excellent marketability because the water content is lowered through the concentration step and oxidation stability is improved through the addition of antioxidants It has the advantage of being able to provide

1 is a flowchart for explaining a method for producing duck milk from duck by-products of the present invention.
2 is a result of color and turbidity of duck oil before and after heating in Example and Comparative Example 1 of the present invention.

In the present application, terms such as “comprises”, “have” or “have” are intended to designate the existence of features, numbers, steps, components, parts, or combinations thereof described in the specification, and one or more other It is to be understood that this does not preclude the possibility of the presence or addition of features or numbers, steps, operations, components, parts, or combinations thereof.

In addition, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, a method for producing duck oil from duck by-products according to the present invention and the duck oil prepared in the method will be described.

1 is a flowchart for explaining a method for producing duck milk from duck by-products of the present invention. As shown in Figure 1, the method for producing duck oil from duck by-product according to the present invention comprises the steps of preparing a raw material mixture in which duck by-product and production water are mixed (S1), pressurizing and heating the raw material mixture ( S2), removing the solids from the pressurized and heated raw material mixture (S3), the deodorizing step (S4), and concentrating the liquid material from which the solids are removed (S5); is configured to include.

First, in the step (S1) of preparing a raw material mixture in which the duck by-product and the manufactured water are mixed, 1 to 2 parts by weight of the manufactured water is mixed with respect to 1 part by weight of the duck by-product. At this time, if the production number is less than 1 part by weight, the duck by-product input in the frozen state is not completely immersed in the production water, which may cause a deviation in the yield. Since there is a disadvantage that the process time is increased due to a high ratio, it is preferable that the production water is mixed in the above ratio.

The duck by-product containing oil is not particularly limited, but duck skin is preferable because the extraction yield of duck oil is good, it has relatively little smell, and it is very easy to cut and supply.

On the other hand, the oil extraction yield of flippers is remarkably low, and it is difficult to extract oils and fats due to the high collagen content.

On the other hand, when mixing with manufactured water, it is more preferable to mix after cutting to an appropriate size if necessary.

The step (S2) of pressurizing and heating the raw material mixture is a step of softening the tissue of the duck by-product to melt the oil, and extracting the oil at a predetermined temperature and pressure range. Specifically, a pressure in the range of 0.8 to 1.0 atmosphere is applied while maintaining the temperature condition in the range of 110°C to 120°C. At this time, if the temperature and pressure range are out of the range, the acid value of the oil is increased out of the standard value or the yield is lowered because the extraction is not performed smoothly. .

The step of removing solids from the pressurized and heated raw material mixture (S3) is to separate the extracted oil-containing liquid substances and impurities, that is, duck by-products containing little oil from each other, and further to obtain primary refined duck oil. is a step

When the raw material mixture is pressurized and heated in a predetermined temperature and pressure range, it is not easy to remove the impurities because the particle sizes of the impurities are widely distributed. Therefore, it is necessary to improve the efficiency of the process while completely removing the impurities.

In the present invention, the efficiency of the process and the removal of impurities are maximized by paralleling the filtration step and the centrifugation step, and specifically, the first filtration step, the second filtration step, and the centrifugation step are sequentially performed.

In the first filtration step, a bucket filter is used as a step to remove very bulky solids, for example, solids with a particle size of 0.38 mm or more, and in the second filtration step, relatively large solids, for example, As a step of removing solids having a particle size of 0.15 mm or more, a decanter filter may be used.

Although a significant amount of solids are removed through these primary and secondary filtration steps, fine particulate solids, that is, proteins corresponding to perishable substances, etc. still remain. Therefore, a centrifugation step is performed to effectively remove these impurities.

Here, the centrifugation step is preferably performed two or more times, and more preferably performed two or more times while varying the rotational speed (rpm). For example, the centrifugation is performed by dividing it into three times, but the rotation speed (rpm) at the first time is 3500 to 4500 rpm, the rotation speed (rpm) at the second time is 6000 to 8000 rpm, and the rotation speed (rpm) at the third time is It may be 14000 ~ 16000rpm, the type of centrifuge is not particularly limited.

On the other hand, it is preferable to additionally perform a centrifugation step, in which case a sharp press centrifuge capable of collecting and discharging the sediment while continuously injecting the liquid into the rotor and continuously discharging the supernatant may be used, The rotation speed is approximately 14000-16000 rpm.

This is because the SHAPRESS centrifuge can more reliably separate fats and oils and fine particles, and in particular, more refined primary duck milk can be obtained through separation of liquid fats and water layers.

Subsequently, if the deodorization step (S4) is described in detail, it is a step of removing a smell, that is, a peculiar smell of duck, from the obtained duck milk.

To this end, a deodorant, for example, activated carbon is added to the liquid material in which duck oil and water are mixed obtained through the third filtration step, and then left for a predetermined time, for example, 20 to 40 minutes or stirred at 40 to 60 rpm, Adsorbs and removes odor components from micropores or surfaces.

Here, it is preferable that the amount of activated carbon added is 0.5 to 2.0% by weight of the liquid material. If it is less than 0.5% by weight, it is difficult to sufficiently remove the odor component. Conversely, if it exceeds 2.0% by weight, it is added more than necessary, increasing the purchase cost of activated carbon. This is because, in addition, it is not easy to remove the added activated carbon.

It is preferable to heat the liquid material to about 40°C to 65°C before or after adding the activated carbon, in order to increase the ability of the activated carbon to adsorb to the odor component.

In addition, it is preferable that the added activated carbon has a particle diameter of about 0.01 to 0.12 mm. If it is less than 0.01 mm, it is difficult to separate and remove the added activated carbon. , the activated carbon particle size is preferably within the above range.

On the other hand, the liquid material containing the activated carbon is passed through a filter press equipped with a diatomaceous earth membrane, for example, a diatomaceous earth-coated scrim is installed in the filter press, and the activated carbon added at this time is passed through the scrim and the filter press. It is separated and removed from the liquid material, and some remaining odor components can be adsorbed and removed even when passing through the diatomaceous earth-coated cotton cloth.

Next, the step (S5) of evaporating moisture by concentrating the liquid material from which the solid is removed will be described in detail. In step S5, the moisture contained in the liquid substance is sufficiently evaporated and an antioxidant is added to secure the marketability and stability of duck oil.

Specifically, the first concentration step, the step of adding an antioxidant, and the second concentration step are sequentially performed.

In the first concentration step, while maintaining the temperature range of 40 ° C to 65 ° C and vacuum conditions of 100 to 110 mbar, concentration is performed under reduced pressure for about 10 to 60 minutes to remove moisture. At this time, it is preferable not to perform the stirring process, in order to induce sedimentation of some remaining particulate matter, and then discharge the sediment.

A predetermined amount of moisture is evaporated through the first concentration step and an antioxidant is added in an amount of 0.01 to 0.05% by volume to the first concentrate from which the precipitate is removed. The reason for adding the antioxidant is to minimize deterioration in the distribution process, etc., and the added antioxidant is preferably any one or more of green tea flavor liquid, polyphenox, dibutylhydroxytoluene, and tocopherol, and tocopherol is more desirable.

Thereafter, the second concentration step is performed, and the repeated description is omitted since the concentration conditions are the same as those of the first concentration step.

On the other hand, the reason for adding the antioxidant after the first concentration step is to effectively add the antioxidant. For example, if antioxidants are added in advance and a single concentration step is performed, there is a problem in that a large amount of antioxidants must be added because they are discharged in the form of precipitates after binding with the remaining particulate matter, and after the secondary concentration step This is because it is not easy to control the moisture content of duck oil when antioxidants are injected. Therefore, it is most preferable to add an antioxidant between the first and second concentration steps so that the water content of duck oil can be easily controlled and the antioxidant activity can be maintained as much as possible.

Hereinafter, preferred examples are presented to help the understanding of the present invention. However, the following examples are only provided for easier understanding of the present invention, and the content of the present invention is not limited thereto.

Example

After mixing 100 parts by weight of washed duck skin and 150 parts by weight of hot water, it was pressurized at 0.8 to 1.0 atm and 110±10° C. for 3 hours.

After extraction, the solids were removed while sequentially passing through a bucket filter and a decanter filter, followed by centrifugation. At this time, the centrifugation was performed sequentially by dividing a total of three times, and the first time was set at 3900-4100 rpm, the second time at 6800-7200 rpm, and the third time at 14500~15500 rpm.

After the centrifugation was completed, the precipitate and the supernatant were separated using a sharpless centrifuge, and 0.5 wt% of activated carbon corresponding to a particle diameter of 0.02 to 0.10 mm was added to the separated supernatant, and then reacted at 60 ± 5 ° C for 30 minutes. .

Then, the filtrate was obtained by filtration with a filter press having a diatomaceous earth membrane formed therein, and vacuum concentration (100-110 mbar range) was performed at 60±5° C. for 30 minutes without stirring to separate the precipitate and the supernatant, and 0.02 volume of the supernatant % of tocopherol was added, and then vacuum concentration (100-110 mbar range) was performed again at 60±5° C. for 30 minutes to prepare the final duck oil.

Comparative Example 1

After removing solids while sequentially passing a bucket filter and a decanter filter, duck oil was prepared under the same conditions as in the above example, except that the centrifugation process divided into three times was not performed.

Comparative Example 2

Duck oil was prepared under the same conditions as in the above example, except that the vacuum concentration step was omitted.

Comparative Example 3

Duck oil was prepared under the same conditions as in the above example, except that the deodorization step was omitted.

Comparative Example 4

Duck oil was prepared under the same conditions as in the above example, except that no antioxidant was added or green tea flavor liquid, polyphenox, or dibutylhydroxytoloene was added as antioxidants.

Experimental example

Experimental Example 1

The color and turbidity results of the duck oil obtained by the methods of Examples and Comparative Example 1 after heating at 80° C. for 10 minutes are shown in FIG. 2 .

As can be seen from FIG. 2 , it can be seen that, in the case of the duck oil prepared according to the example, it is close to white before heating and has a clear yellow color after heating. On the other hand, the duck oil of Comparative Example 1 has pale brown and turbid yellow color, which is because the particulate matter was not sufficiently removed.

Experimental Example 2

For the duck oil obtained by the method of Examples and Comparative Example 2, the moisture content (%) was measured, and the results are shown in Table 1.

The moisture content measurement method was measured according to the Food Ingredient Test Method of the Food Codex, and after collecting a predetermined amount of duck oil, the weight was measured, stored in an oven at 105 ° C until constant weight, and the weight of the constant weight was measured, and the formula below The moisture content (%) was calculated according to

As shown in Table 1, the duck oil prepared according to the example of the present invention has a moisture content of 0.22%, whereas the duck oil prepared by Comparative Example 2 is 1.84%, indicating that it has no commercial value. .

division Example Comparative Example 2 Moisture content (%) 0.22 1.84

Experimental Example 3

For the duck oil obtained by the method of Example and Comparative Example 3, the content of substances capable of generating off-flavor was compared and analyzed through GC analysis.

In the case of the duck oil prepared according to the example of the present invention, it was confirmed that the hexanal component, which has a great effect on the off-flavor and rancid odor, was greatly reduced, whereas in Comparative Example 3, it was still contained in a large amount.

Experimental Example 4

For the duck oil obtained by the method of Example and Comparative Example 4, oxidation stability was measured, and the results are shown in Table 2.

Oxidation stability was measured by heating duck oil at 110 °C using an oxidation stability measuring instrument (Rancimat). Oxidation stability is a principle of measuring the conductivity of distilled water by collecting it in distilled water and oxidizing it to generate carboxylic acid when oil or fat is heated to a constant temperature of 100~140℃ in the presence of air. corresponds to known technical content, and thus detailed description thereof will be omitted.

As shown in Table 2, the duck oil prepared according to the example of the present invention in which tocophenol was added as an antioxidant took about 11 hours, whereas when no antioxidant was added, it was only 0.35 hours, and green tea flavor liquid , polyphenox and dibutylhydroxytoloene were irradiated for 1.92, 1.61 and 5.45 hours, respectively, respectively, confirming that tocophenol as an antioxidant is very effective.

Example Comparative Example 4 Tocophenol additive-free green tea flavor polyphenox Dibutylhydroxytoloene Hour (Hr) 10.87 0.35 1.92 1.61 5.45

As described above in detail a specific part of the content of the present invention, to those of ordinary skill in the art, these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby, It is obvious to those skilled in the art that various changes and modifications can be made within the scope and spirit of the present invention, and it is natural that such variations and modifications fall within the scope of the appended claims.

Claims (14)

Preparing a raw material mixture in which duck by-products and water are mixed (S1);
Pressurizing and heating the raw material mixture (S2);
removing solids from the pressurized and heated raw material mixture (S3); and
A method for producing duck oil from duck by-products comprising a; concentrating by evaporating moisture from the liquid material from which the solids have been removed (S5).
According to claim 1,
In the step (S3), a method for producing duck oil from duck by-products, characterized in that at least one of filtration and centrifugation is performed.
3. The method of claim 2,
In the step (S3), a method for producing duck oil, characterized in that the primary filtration step, the secondary filtration step, and the centrifugation step are sequentially performed.
4. The method of claim 3,
In the centrifugation step, but performed two or more times, a method for producing duck oil, characterized in that it is performed while increasing the rotational speed (rpm) step by step.
5. The method of claim 4,
The centrifugation step is performed three times, but the rotational speed (rpm) at the first time is 3500 to 4500 rpm, the rotation speed (rpm) at the second time is 6000 to 8000 rpm, and the rotation speed (rpm) at the third time is 14000~ Method for producing duck oil, characterized in that 16000rpm.
According to claim 1,
A method for producing duck oil, characterized in that the deodorization step (S4) is further performed between the steps S3 and S5.
7. The method of claim 6,
In the deodorizing step (S4), the method for producing duck oil, characterized in that it comprises the step of removing the activated carbon after stirring or standing for a predetermined time by adding activated carbon.
8. The method of claim 7,
The deodorizing step (S4) is a method for producing duck oil, characterized in that it is carried out at 40 ℃ ~ 60 ℃.
According to claim 1,
In the step (S5), a method for producing duck oil, characterized in that the concentration under reduced pressure so that the water content is 1% by volume or less.
10. The method of claim 9,
In the step (S5), the first vacuum concentration step and the second vacuum concentration step are sequentially performed, but the first vacuum concentration step is a method for producing duck oil, characterized in that it is carried out without stirring.
11. The method of claim 10,
Between the first vacuum concentration step and the second vacuum concentration step of the step (S5), a method for producing duck oil, characterized in that the step of injecting an antioxidant is further performed.
12. The method of claim 11,
The method for producing duck oil, characterized in that the antioxidant is tocopherol.
According to claim 1,
The duck by-product is a method for producing duck oil, characterized in that duck skin.
14. The duck oil produced by the method of any one of claims 1 to 13.

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