KR20230067999A - The method of fermenting duck meat using soybean paste yeast and fermented duck meat prepared through it - Google Patents
The method of fermenting duck meat using soybean paste yeast and fermented duck meat prepared through it Download PDFInfo
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- 244000242291 Lemna paucicostata Species 0.000 title claims abstract description 66
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L13/50—Poultry products, e.g. poultry sausages
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- Polymers & Plastics (AREA)
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Abstract
Description
본 발명은 된장누룩을 이용한 오리고기 발효방법과 이를 통해 제조된 된장누룩 발효 오리고기에 관한 것으로 구체적으로는 된장 특유의 냄새를 잡고 저염화하도록 발효된 된장누룩을 이용하여 된장을 양념처럼 버무려 바로 먹을 수 있도록 버무리는 된장누룩을 이용한 오리고기 발효방법과 이를 통해 제조된 된장누룩 발효 오리고기에 관한 것이다.The present invention relates to a method for fermenting duck meat using soybean paste yeast and fermented duck meat using soybean paste yeast prepared through the method, and specifically, by using fermented soybean paste fermented soybean paste to capture the unique odor of soybean paste and reduce salt, mix soybean paste like a seasoning and eat immediately. It relates to a method of fermenting duck meat using soybean paste yeast and fermented duck meat produced through this method.
한국인의 경우 지역과 관계없이 쌀을 비롯한 곡류를 주식으로 하며 채소류의 섭취가 많은 곡/채식 문화권의 특성으로 인해 장류, 김치류, 젓갈류, 장아찌류 등이 발달되어 나트륨 섭취량이 많은 편이다. 현재 우리나라 국민의 나트륨 섭취량은 세계보건기구와 한국영양학회에서 권장하고 있는 나트륨 권장량에 비해 높은 수준이므로 나트륨 섭취량을 낮출 필요성이 있다.In the case of Koreans, grains including rice are the staple food regardless of region, and sodium intake is high due to the characteristics of grain/vegetarian culture with a high intake of vegetables, soy sauce, kimchi, salted fish, and pickled vegetables have been developed. Currently, the sodium intake of the Korean people is higher than the recommended amount of sodium recommended by the World Health Organization and the Korean Nutrition Society, so it is necessary to lower the sodium intake.
최근 건강에 대한 관심이 높아진 소비자들에 의해 저염 식품에 대한 매출이 꾸준히 증가하는 추세이며 최근에는 염도를 25% 이하까지 낮춘 저염 장류뿐만 아니라 다양한 저염 가공식품들이 출시되고 있다. 최근에는 저염에 대한 인식 확대로 인해 나트륨 저감화를 위한 다양한 방법이 연구/개발되고 있다. 또한 맛을 증진시키면서 건강한 소금을 섭취하려는 웰빙 트렌드를 반영하여 천일염을 중심으로 한 프리미엄 조미양념 제품 출시가 필요한 실정이다.Recently, sales of low-salt foods are steadily increasing due to increased interest in health, and various low-salt processed foods as well as low-salt pastes with salinity lowered to 25% or less have been released recently. Recently, various methods for reducing sodium have been researched/developed due to the expansion of awareness of low sodium. In addition, it is necessary to launch premium seasoning products centered on bay salt to reflect the well-being trend to consume healthy salt while enhancing the taste.
또한 오리고기하면 불고기, 백숙, 훈제, 소금구이가 대부분 요리의 80%이상을 차지 할 정도로 메뉴가 다양하지 않고, 특정장소에서만 특별하게 먹어야 된다는 것과 쉽게 먹을 수 없다는 인식이 많아 오리고기를 대중화할 필요가 있다.In addition, when it comes to duck meat, the menu is not diverse enough that bulgogi, boiled white meat, smoked meat, and grilled salt account for more than 80% of most dishes. there is.
본 발명은 된장 특유의 냄새도 잡으며 저염화하도록 발효된 된장누룩을 오리고기의 양념으로 사용함으로서 소화력, 맛, 식감 등을 상승시키기 위한 목적이다.The purpose of the present invention is to improve digestibility, taste, texture, etc. by using fermented soybean paste to reduce salt and catch the unique smell of soybean paste as a seasoning for duck meat.
상기와 같은 문제를 해결하기 위해, 본 발명은 쌀누룩, 메주가루, 정제소금, 생수를 준비하는 된장누룩재료준비단계(S1); 상기 된장누룩재료준비단계(S1)를 통해 준비된 재료를 소정 크기의 용기에 넣어 믹싱하는 재료믹싱단계(S2); 상기 재료믹싱단계(S2)를 통해 믹싱된 재료를 소정 시간동안 실온에 발효시키어 된장누룩을 제조하는 발효단계(S3); 오리고기와 된장누룩을 버무리기 위한 소정 크기의 용기에 소정 도수의 담금주를 골고루 뿌려서 용기를 소독하는 소독단계(S4); 상기 소독단계(S4)를 통해 소독된 용기에 소정 양의 오리고기와 상기 발효단계(S3)를 통해 발효된 된장누룩 넣어서 버무린 후 소정 시간 동안 발효시키는 오리고기버무림단계(S5);를 포함하는 것을 특징으로 하는 된장누룩을 이용한 오리고기 발효방법과,In order to solve the above problems, the present invention is a soybean paste material preparation step (S1) of preparing rice nuruk, fermented soybean flour, refined salt, and bottled water; A material mixing step (S2) of mixing the ingredients prepared in the doenjang yeast material preparation step (S1) into a container of a predetermined size and mixing; Fermentation step (S3) of fermenting the materials mixed through the material mixing step (S2) at room temperature for a predetermined time to produce soybean paste yeast; A disinfection step (S4) of disinfecting the container by evenly sprinkling distilled liquor of a predetermined strength into a container of a predetermined size for mixing duck meat and soybean paste yeast; A duck meat seasoning step (S5) in which a predetermined amount of duck meat and fermented soybean paste fermented through the fermentation step (S3) are mixed in a container disinfected through the disinfection step (S4) and fermented for a predetermined time (S5). Duck fermentation method using soybean paste yeast, characterized in that,
상기 된장누룩재료준비단계(S1)는 생수 100 중량부 대비 쌀누룩 40~70 중량부, 메주가루 40~70 중량부, 정제소금 10~30 중량부를 준비하고, 상기 오기고기버무림단계(S5)는 상기 오리고기와 된장누룩은 오리고기 100 중량부 대비 된장누룩 2.5~7 중량부를 혼합하고, 상기 오기고기버무림단계(S5)는 된장누룩이 발효가 되는 12일 이후에 오리고기에 된장누룩을 버무려 -2~5도의 냉장온도에 2~3일동안 발효시키는 것을 특징으로 하는 된장누룩을 이용한 오리고기 발효방법과,위의 된장누룩을 이용한 오리고기 발효방법에 의해 제조된 된장누룩 발효 오리고기를 제공한다.In the soybean paste material preparation step (S1), 40 to 70 parts by weight of rice nuruk, 40 to 70 parts by weight of meju powder, and 10 to 30 parts by weight of refined salt are prepared relative to 100 parts by weight of bottled water, and the beef seasoning step (S5) is The duck meat and soybean paste yeast are mixed with 2.5 to 7 parts by weight of soybean paste yeast compared to 100 parts by weight of duck meat, and in the duck meat mixing step (S5), after 12 days when the soybean paste yeast is fermented, the duck meat is mixed with soybean paste yeast Provides a method of fermenting duck meat using soybean paste yeast, which is characterized in that it is fermented for 2 to 3 days at a refrigeration temperature of -2 to 5 degrees, and fermented duck meat produced by fermented soybean paste fermented duck meat using the above fermented soybean paste method do.
본 발명은 된장 특유의 냄새도 잡으며 저염화하도록 발효된 된장누룩을 오리고기의 양념으로 사용함으로서 소화력, 맛, 식감 등을 상승시키는 효과가 있다.The present invention has the effect of increasing digestibility, taste, texture, etc. by using fermented soybean paste to reduce salt and catch the unique odor of soybean paste as a seasoning for duck meat.
도 1은 본 발명의 전체적인 순서를 나타낸 순서도이다.
도 2 내지 도 6은 재료믹싱단계(S2)에 관한 사진이다.
도 7은 오리고기버무림담계(S5)를 통해 된장누룩을 버무린 오리고기를 발효시키는 모습을 나타낸 사진이다.1 is a flowchart showing the overall procedure of the present invention.
2 to 6 are photos of the material mixing step (S2).
7 is a photograph showing the state of fermenting duck meat mixed with soybean paste yeast through duck meat seasoning (S5).
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니 되며, 발명자는 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventors can properly define the concept of terms in order to explain their invention in the best way. Based on the principle, it should be interpreted as a meaning and concept consistent with the technical idea of the present invention.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명은 된장누룩을 이용한 오리고기 발효방법과 이를 통해 제조된 된장누룩 발효 오리고기에 관한 것으로 구체적으로는 된장 특유의 냄새를 잡고 저염화하도록 발효된 된장누룩을 이용하여 된장을 양념처럼 버무려 바로 먹을 수 있도록 버무리는 된장누룩을 이용한 오리고기 발효방법과 이를 통해 제조된 된장누룩 발효 오리고기에 관한 것이다.The present invention relates to a method for fermenting duck meat using soybean paste yeast and fermented duck meat using soybean paste yeast prepared through the method, and specifically, by using fermented soybean paste fermented soybean paste to capture the unique odor of soybean paste and reduce salt, mix soybean paste like a seasoning and eat immediately. It relates to a method of fermenting duck meat using soybean paste yeast and fermented duck meat produced through this method.
도 1은 본 발명의 본 발명은 된장누룩을 이용한 오리고기 발효방법의 순서에 관한 것으로 본 발명은 된장누룩재료준비단계(S1), 재료믹싱단계(S2), 발효단계(S3), 소독단계(S4), 오리고기버무림단계(S5)의 단계를 거쳐 진행된다.1 is the present invention of the present invention relates to the order of the fermentation method of duck meat using doenjang nuruk, the present invention is a doenjang nuruk material preparation step (S1), material mixing step (S2), fermentation step (S3), disinfection step ( It proceeds through the steps of S4) and duck seasoning step (S5).
각 단계를 구체적으로 설명하면 다음과 같다.Each step is described in detail as follows.
S1)된장누룩재료준비단계S1) Soybean Paste Nuruk Material Preparation Step
된장누룩재료준비단계(S1)는 쌀누룩, 메주가루, 정제소금, 생수를 준비하는 단계이다.The doenjang nuruk material preparation step (S1) is a step of preparing rice nuruk, fermented soybean flour, refined salt, and bottled water.
상기 된장누룩재료준비단계(S1)는 생수 100 중량부 대비 쌀누룩 40~70 중량부, 메주가루 40~70 중량부, 정제소금 10~30 중량부의 비율로 준비하며, 바람직하게는 쌀누룩 5kg, 메주가루 5kg, 정제소금 1.75kg, 생수 8.5kg을 준비한다.The doenjang nuruk material preparation step (S1) is prepared in a ratio of 40 to 70 parts by weight of rice nuruk, 40 to 70 parts by weight of soybean flour, and 10 to 30 parts by weight of refined salt, preferably 5 kg of rice nuruk and soybean flour, based on 100 parts by weight of bottled water. Prepare 5 kg, 1.75 kg of refined salt, and 8.5 kg of bottled water.
상기와 같이 준비하는 것은 된장 특유의 냄새를 잡고 실온에서도 미생물이 발생되지 않을 만큼의 나트륨 함량이 높은 된장을 저염하기 위한 된장천연조미료 발효재료의 비율이다.Preparing as described above is the ratio of fermented soybean paste natural seasoning ingredients to reduce salt in soybean paste with a high sodium content enough to catch the smell peculiar to soybean paste and prevent microorganisms from occurring even at room temperature.
S2)재료믹싱단계S2) material mixing step
재료믹싱단계(S2)는 상기 된장누룩재료준비단계(S1)를 통해 준비된 재료를 소정 크기의 용기에 넣어 믹싱하는 단계이다.The material mixing step (S2) is a step of mixing the ingredients prepared through the doenjang nuruk material preparation step (S1) in a container of a predetermined size.
상기 재료믹싱단계(S2)에서 사용되는 용기는 소독이 된 용기로서 잘 저어서 꾹꾹 눌러서 믹싱하도록 한다.The container used in the material mixing step (S2) is a sterilized container, which is well stirred and pressed to mix.
즉 상기 재료믹싱단계(S2)는 재료의 순서는 먼저 쌀누룩의 효소 활성도를 높이기 위해 쌀누룩을 양손으로 약 10분간 비벼준 후(도 2 참고), 정제소금을 먼저 넣고 약 5분간 양손으로 비벼 주어 정제소금과 효소가 잘 섞이도록 한 후, 생수를 넣고(도 3 참고), 그 후 도 4와 같이 메주 가루를 넣고 약 20분간 주물러 주면 도 5와 같이 물기가 없어 지며 걸죽하게 되면 도 6과 같이 발효통에 담는다. That is, in the material mixing step (S2), the order of materials is first to rub rice nuruk with both hands for about 10 minutes to increase the enzyme activity of rice nuruk (see FIG. 2), then put refined salt first and rub with both hands for about 5 minutes to purify After mixing the salt and enzyme well, add bottled water (see Fig. 3), then add meju powder as shown in Fig. 4 and knead for about 20 minutes. put in
S3)발효단계S3) fermentation step
발효단계(S3)는 상기 재료믹싱단계(S2)를 통해 믹싱된 재료를 소정 시간동안 실온에 발효시키어 된장누룩을 제조하는 단계이다.The fermentation step (S3) is a step of producing soybean paste yeast by fermenting the materials mixed through the material mixing step (S2) at room temperature for a predetermined time.
상기 발효단계(S3)는 10~20일 동안 발효시키는 단계로서 바람직하게는 12~13일을 발효시키는 것이 바람직하다. 상기와 같은 발효시간은 쌀누룩 알맹이가 안전하게 으깨어지는 정도의 시간으로서 이후 오리고기와 결합하여 소정의 시간 더 발효함으로서 오리고기의 식감과 맛을 좋게 할 수 있다.The fermentation step (S3) is a step of fermenting for 10 to 20 days, preferably fermenting for 12 to 13 days. The fermentation time as described above is a time at which the rice malt kernels are safely crushed, and then combined with duck meat and fermented for a predetermined period of time to improve the texture and taste of duck meat.
S4)소독단계S4) disinfection step
소독단계(S4)는 오리고기와 된장누룩을 버무리기 위한 소정 크기의 용기에 알코올도수가 35도 이상이 되는 담금주를 골고루 뿌려서 용기를 소독하는 단계이다.Disinfection step (S4) is a step of disinfecting the container by evenly sprinkling soaked wine having an alcohol content of 35 degrees or more in a container of a predetermined size for mixing duck meat and soybean paste.
상기 소독단계(S4)에서 도수가 높은 담금주가 사용됨으로서 살균작용과 오리고기의 잡내를 제거해주는 역할을 할 수 있다. 상기 담금주는 20 g이 사용되는 것이 바람직하나 이의 수치를 한정하지는 아니한다.In the disinfection step (S4), as a high-altitude soaking liquor is used, it can play a role in sterilization and removing the smell of duck meat. It is preferable that 20 g of the soaked liquor is used, but the value thereof is not limited.
S5)오리고기버무림단계S5) duck seasoning step
오리고기버무림단계(S5)는 상기 소독단계(S4)를 통해 소독된 용기에 소정 양의 오리고기와 상기 발효단계(S3)를 통해 발효된 된장누룩 넣어서 버무린 후 소정 시간 동안 발효시키는 단계이다.The duck meat seasoning step (S5) is a step in which a predetermined amount of duck meat and fermented soybean paste fermented through the fermentation step (S3) are put in a container disinfected through the disinfection step (S4), mixed, and then fermented for a predetermined time.
상기 오기고기버무림단계(S5)는 된장누룩이 발효가 되는 12일 이후에 오리고기에 된장누룩을 버무려 -2~5도의 냉장온도에 2~3일동안 발효시키는 단계이다.The duck meat seasoning step (S5) is a step of fermenting duck meat with doenjang nuruk for 2 to 3 days at a refrigeration temperature of -2 to 5 degrees after 12 days when the soybean paste is fermented.
상기 오리고기와 된장누룩은 오리고기 100 중량부 대비 된장누룩 2.5 ~7 중량부의 양을 혼합하며 바람직하게는 오리고기 1kg과 된장누룩 50g을 혼합하여 버무리는 것이 바람직하다.The duck meat and soybean paste yeast are mixed in an amount of 2.5 to 7 parts by weight of soybean paste yeast relative to 100 parts by weight of duck meat, and preferably, it is preferable to mix 1 kg of duck meat and 50 g of soybean paste yeast.
도 7은 오리고기버무림담계(S5)를 통해 된장누룩을 버무린 오리고기를 발효시키는 모습을 나타낸 사진이다.7 is a photograph showing the state of fermenting duck meat mixed with soybean paste yeast through duck meat seasoning (S5).
이와 같이 본 발명은 된장누룩은 일반 된장과 맛은 동일하나 된장 특유의 냄새가 나지 않아 냄새때문에 된장을 꺼리는 학생들이나 외국인들도 맛있게 먹을 수 있도록 하는 특징이 있다. As such, in the present invention, doenjang nuruk has the same taste as general doenjang, but does not have a unique smell of doenjang, so that students or foreigners who are reluctant to doenjang because of the smell can enjoy it.
또한 본 발명을 통해 제조된 된장누룩 발효 오리고기는 천연조미양념을 1차 발효하고 유산균과 감칠맛을 생성하여 활성화될 막바지에 오리고기를 넣으므로 2차 발효함으로서 음식을 빠르게 소화하고 분해하여 우리몸에 충분히 흡수되도록 하는 역할을 할 수 있으며 저염과 감칠맛 또한 형성시키어 맛이 없다는 이유로 육류 섭취를 꺼리는 분들이 쉽게 접할 수 있는 된장누룩 발효 오리고기이다.In addition, the soybean paste yeast fermented duck meat manufactured through the present invention ferments the natural seasoning first, creates lactic acid bacteria and umami, and puts the duck meat at the end to be activated. It can play a role in ensuring sufficient absorption, and it also creates a low-salt and umami taste, so it is a doenjang yeast fermented duck meat that can be easily accessed by those who are reluctant to eat meat because of the lack of taste.
본 발명의 된장누룩을 이용한 오리고기 발효방법과 이를 통해 제조된 된장누룩 발효 오리고기의 실시예 1은 다음과 같다.Example 1 of the fermented duck meat using the doenjang yeast of the present invention and the doenjang yeast fermented duck meat produced through the method are as follows.
1) 쌀누룩 5kg, 메주가루 5kg, 정제소금 1.75kg, 생수 8.5kg을 준비한다.1) Prepare 5kg of rice malt, 5kg of meju powder, 1.75kg of refined salt, and 8.5kg of bottled water.
2) 깨끗한 볼에 쌀누룩 5kg, 메주가루 5kg, 정제소금 1.75kg, 생수 8.5kg을 담아 고루 섞은 후에 소독된 용기에 담는다.2) Put 5kg of rice malt, 5kg of meju powder, 1.75kg of refined salt, and 8.5kg of mineral water in a clean bowl, mix well and place in a sterilized container.
3) 3일에 한번씩 잘 저어서 꼭꼭 눌러놓으며 12일 동안 실온에서 발효시키어 된장누룩을 제조한다.3) Stir well once every 3 days, press down, and ferment at room temperature for 12 days to make Doenjang Nuruk.
4) 35도의 담금주 20g을 재료를 버무릴 용기에 뿌려 먼저 소독한다.4) Spray 20g of 35 degree immersion wine on the container to mix the ingredients and sterilize it first.
5) 12일동안 발효된 된장누룩 50g과 오리고기 1kg을 담금주가 담긴 용기에 투입하여 버무린다.5) Put 50g of soybean paste yeast fermented for 12 days and 1kg of duck meat into a container containing soaked wine and mix.
6) 오리고기와 된장누룩이 버무려진 상태에서 3일간 3도의 냉장온도에서 발효시키어 된장누룩 발효 오리고기를 제조한다.6) In a state where duck meat and soybean paste are mixed, ferment at a refrigeration temperature of 3 degrees for 3 days to prepare soybean paste fermented duck meat.
상기 실시예 1을 통해 제조된 된장누룩 발효 오리고기와 시중에 시판되는 양념오리고기를 비교예 1로 하여 각각 후라이팬에 구운 후 패널에게 시식하게 하였다.The fermented soybean paste fermented duck meat prepared in Example 1 and the commercially available seasoned duck meat were roasted in a frying pan as Comparative Example 1, and then the panel was given a taste.
상기 실시예 1 및 비교예에 대한 관능검사를 실시하기 위하여, 훈련된 패널 30명을 대상으로 관능적 특성을 9점 점수법으로 음식의 맛, 질감, 향 및 전체적인 기호도를 조사하였고, 매우 좋은 경우를 9점, 그리고 매우 싫은 경우를 1점으로 나타내었다. 점수는 순차적으로 감소하는 것으로 평가하였고, 평균값을 소수점 첫째 자리에서 반올림하였다.In order to conduct a sensory test for Example 1 and Comparative Example, the sensory characteristics of 30 trained panelists were investigated for taste, texture, aroma and overall preference of food using a 9-point scoring method, and very good cases were examined. 9 points, and 1 point for very dislike. Scores were evaluated as decreasing sequentially, and average values were rounded to one decimal place.
관능 평가에 있어서, 한 시료의 평가를 마칠 때마다 물로 입안을 세척하고 10분이 경과된 후 다음 시료를 평가하였다. 그리고 관능 평가의 평균값은 아래 표 1에 정리하였다. In the sensory evaluation, each time the evaluation of one sample was finished, the mouth was washed with water, and after 10 minutes had elapsed, the next sample was evaluated. And the average values of the sensory evaluation are summarized in Table 1 below.
상기 표 1에서 확인할 수 있듯이 실시예 1의 된장누룩 발효 오리고기는 비교예에 비해 우수한 맛, 질감, 향 및 기호도를 나타냄을 확인할 수 있었다.As can be seen in Table 1, it was confirmed that the doenjang yeast fermented duck meat of Example 1 exhibited superior taste, texture, aroma and preference compared to the comparative example.
이상과 같은 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.The embodiments described in this specification and the configurations shown in the drawings as described above are merely the most preferred embodiments of the present invention and do not represent all of the technical spirit of the present invention, so various equivalents and modifications that can replace them It should be understood that there may be examples.
Claims (3)
상기 된장누룩재료준비단계(S1)를 통해 준비된 재료를 소정 크기의 용기에 넣어 믹싱하는 재료믹싱단계(S2);
상기 재료믹싱단계(S2)를 통해 믹싱된 재료를 소정 시간동안 실온에 발효시키어 된장누룩을 제조하는 발효단계(S3);
오리고기와 된장누룩을 버무리기 위한 소정 크기의 용기에 소정 도수의 담금주를 골고루 뿌려서 용기를 소독하는 소독단계(S4);
상기 소독단계(S4)를 통해 소독된 용기에 소정 양의 오리고기와 상기 발효단계(S3)를 통해 발효된 된장누룩 넣어서 버무린 후 소정 시간 동안 발효시키는 오리고기버무림단계(S5);를 포함하는 것을 특징으로 하는 된장누룩을 이용한 오리고기 발효방법.Doenjang yeast material preparation step (S1) of preparing rice yeast, fermented soybean flour, refined salt, and bottled water;
A material mixing step (S2) of mixing the ingredients prepared in the doenjang yeast material preparation step (S1) into a container of a predetermined size and mixing;
Fermentation step (S3) of fermenting the materials mixed through the material mixing step (S2) at room temperature for a predetermined time to produce soybean paste yeast;
A disinfection step (S4) of disinfecting the container by evenly sprinkling distilled liquor of a predetermined strength into a container of a predetermined size for mixing duck meat and soybean paste yeast;
A duck meat seasoning step (S5) in which a predetermined amount of duck meat and fermented soybean paste fermented through the fermentation step (S3) are mixed in a container disinfected through the disinfection step (S4) and fermented for a predetermined time (S5). Duck fermentation method using soybean paste yeast, characterized in that.
상기 된장누룩재료준비단계(S1)는 생수 100 중량부 대비 쌀누룩 40~70 중량부, 메주가루 40~70 중량부, 정제소금 10~30 중량부를 준비하고,
상기 오기고기버무림단계(S5)는 상기 오리고기와 된장누룩은 오리고기 100 중량부 대비 된장누룩 2.5 ~7 중량부를 혼합하고,
상기 오기고기버무림단계(S5)는 된장누룩이 발효가 되는 12일 이후에 오리고기에 된장누룩을 버무려 -2~5도의 냉장온도에 2~3일동안 발효시키는 것을 특징으로 하는 된장누룩을 이용한 오리고기 발효방법.According to claim 1,
In the soybean paste material preparation step (S1), 40 to 70 parts by weight of rice nuruk, 40 to 70 parts by weight of meju powder, and 10 to 30 parts by weight of refined salt are prepared,
In the duck meat seasoning step (S5), the duck meat and soybean paste yeast are mixed with 2.5 to 7 parts by weight of soybean paste yeast against 100 parts by weight of duck meat,
The duck meat seasoning step (S5) is performed using soybean paste yeast, characterized in that, after 12 days when the soybean paste is fermented, the duck meat is mixed with soybean paste and fermented at a refrigeration temperature of -2 to 5 degrees for 2 to 3 days. Duck fermentation method.
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| KR20210001439A (en) | 2019-06-28 | 2021-01-06 | 백일광 | Health food Composition and manufacture method using yeast fermentation method |
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| KR20210001439A (en) | 2019-06-28 | 2021-01-06 | 백일광 | Health food Composition and manufacture method using yeast fermentation method |
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