KR20090032519A - Smoking of duck meat with rubus coreanus and that of manufacturing method - Google Patents
Smoking of duck meat with rubus coreanus and that of manufacturing method Download PDFInfo
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- KR20090032519A KR20090032519A KR1020070097835A KR20070097835A KR20090032519A KR 20090032519 A KR20090032519 A KR 20090032519A KR 1020070097835 A KR1020070097835 A KR 1020070097835A KR 20070097835 A KR20070097835 A KR 20070097835A KR 20090032519 A KR20090032519 A KR 20090032519A
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- bokbunja
- duck
- minutes
- raw material
- meat
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- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
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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
- A23L13/55—Treatment of original pieces or parts
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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
- A23L13/48—Addition of, or treatment with, enzymes
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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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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Abstract
Description
본 발명은 복분자 오리훈제 및 그 제조방법에 관한 것으로, 더욱 세부적으로는 맛사지텀블러에서 회전시키면서 침지를 통한 물리적인 방법으로 복분자와 염지체 및 맛성분 첨가물에 물을 교반한 염지액을 오리원료육에 침투시키고, 참나무 톱밥이나 숯을 이용하여 200℃이상 가마에서 구워 오리육 특유의 냄새 및 육질의 부드러움을 살리고 변화하는 소비자들의 입맛에 맞는 복분자 오리훈제 및 그 제조방법에 관한 것이다.The present invention relates to a bokbunja duck smoked and a method for manufacturing the same, and more specifically, penetrated into the raw material of a salt solution of a mixture of bokbunja, salt and body and flavor ingredient additives in a physical method through the immersion while rotating in a massage tumbler It is made with oak sawdust or charcoal, baked in a kiln at 200 ° C. or more, and utilizes the unique smell of duck meat and the softness of meat.
오리, 즉 집오리는 유라시아 대륙에 야생하던 물오리를 중국과 유럽 등 북반구를 중심으로 한 지역에서 길들인 것인데, 서기 60년경에는 이미 가금화되고 있었다고 한다.Ducks, or ducks, have tamed wild ducks on the Eurasian continent in areas around the northern hemisphere, such as China and Europe, which were already poultry by AD 60.
오리고기는 다른 식육과 비교하여 철분, 인, 비타민B의 좋은 급원이며, 쇠고기나 돼지고기에 비하여 불포화지방의 함량이 높아 영양적 가치가 우수하며, 열량이 낮기 때문에 체중조절용 식사, 회복기 환자, 신체활동량이 적은 노인들에게 좋은 음식이다. 즉, 다른 육류는 대부분 산성식품인데 비해 오리고기는 사람 몸에 맞 는 약칼리성이고, 나트륨과 칼슘, 레시딘 및 세레늄 성분이 아주 강함으로 인해 혈관내의 콜레스테롤을 감소시켜 중풍, 동맥경화, 고혈압방지에 도움을 주며 골다공증, 당뇨, 신경통, 암세포 발생억제에도 큰 도움을 준다.Duck meat is a good source of iron, phosphorus, and vitamin B compared to other meats, and its nutritional value is high due to the high content of unsaturated fats compared to beef and pork. Good food for the elderly who are less active. In other words, while most of the other meats are acidic foods, duck meat is weakly caloric for humans, and it is very strong in sodium, calcium, lecidin, and selenium, which reduces cholesterol in blood vessels, preventing stroke, arteriosclerosis, and high blood pressure. It also helps to prevent osteoporosis, diabetes, neuralgia and cancer cell development.
또한, 오리는 다른 가축류와는 달리 영양가가 낮은 사료라도 채식량 제한만 하지 않으면 7~8주령에 성(盛)숙시의 90% 전후로 성장하는 조비(早肥) 가금으로 사육이 손쉬우며, 수금류(Water fowl)의 하나로 예전에는 주로 약용으로 사용되었으나, 최근 사육수의 증가, 해독제 기능, 고혈압, 동맥경화 등 순환기계의 질환에 뛰어난 효능이 있음이 알려지고(동의보감, 본초강목), 오리를 벼·논에 방사할 경우 벼농사에 농약이 필요 없어 유기농업, 친환경농업의 이미지까지 가세함으로써 오리고기 소비량이 닭고기 전체 소비량의 15%에 육박하고 있으며, 이에 따라 오리고기에 대한 산업상 관심이 증가되고 있는 실정이다.In addition, unlike other livestock, ducks are easy to breed with fertilized poultry, which grows around 90% of sexual lodging at 7 to 8 weeks of age, unless the diet is limited. As a water fowl, it has been used mainly for medicinal purposes, but recently, it is known to have an excellent effect on diseases of the circulatory system such as increased number of animals, antidote function, hypertension, and arteriosclerosis. When radiating to rice fields, rice consumption does not require pesticides, adding to the image of organic farming and eco-friendly farming, and the consumption of duck meat is close to 15% of the total consumption of chicken. Therefore, industrial interest in duck meat is increasing. It is true.
그러나, 닭이 다양한 방법으로 요리된 것에 비하여, 오리는 그 식용방법이나 요리방법이 다양하게 개발되지 못했다. 즉, 오리가 식육으로 소비자에게 인식된 기간은 짧으나 그 맛과 육질로 인해 수요가 급격히 증가하고 있는 추세인데, 주로 가슴살 부분 등을 별도 포장하여 냉동제품으로 상품화하고 있다. 일반적으로는 별도의 가공없이 돼지고기처럼 로스구이용으로 포장되거나 닭처럼 백숙이나 탕으로 요리되어 강장식품으로 취식하고 있다.However, compared to chickens cooked in various ways, ducks have not been developed in various ways. In other words, while ducks are recognized by consumers for a short period of time, demand is rapidly increasing due to their taste and quality, and mainly packaged breast meat and commercialized as frozen products. In general, they are packaged for roasting, like pork, or cooked in white or hot water, like chicken.
대한민국 공개공보 제10-2001-0099158호에 의하면 저지방 고영양 식품인 오리 및 유황오리를 이용하여 제조되는 햄 쏘세지 및 스팸과 그 제조방법에 대하여 소개하고 있으며, 대한민국 공개공보 제10-2001-0109948호에 의하면 털과 변을 제 거한 오리 1~2㎏, 감초 150~250g, 강활 150~250g, 금은화 150~250g, 노나무 250~350g, 두충 150~250g, 반하 150~250g, 백겨자 150~250g, 백두근 150~250g, 백출 150~250g, 복분자 150~250g, 상백피 150~250g, 생강 350~450g, 엄나무 250~350g, 영지 150~250g, 옻나무 250~350g, 용안육 150~250g, 유근피 250~350g, 작약 150~250g, 차전자 150~250g, 창출 150~250g, 포공용 150~250g, 하수오 150~250g, 향부자 150~250g, 홍화씨 150~250g 및 희첨 150~250g 비율의 재료에 35~45ℓ의 물을 넣고 압력솥에서 20~30시간 끓인 후 그 액을 취하는 오리를 주재료로 한 건강식품의 제조방법이라고 개시되어 있다.Korean Laid-Open Patent Publication No. 10-2001-0099158 discloses ham sausage and spam produced using low-fat, high-nutrition foods such as ducks and sulfur ducks, and methods for producing the same. Korean Laid-Open Publication No. 10-2001-0109948 According to the duck removes the hair and stool 1 ~ 2 ㎏, licorice 150 ~ 250g, vigor 150 ~ 250g, gold and silver 150 ~ 250g, yellow oak 250 ~ 350g, tofu 150 ~ 250g, halved 150 ~ 250g, white mustard 150 ~ 250g, Baekdukgeun 150 ~ 250g, Baekchul 150 ~ 250g, Bokbunja 150 ~ 250g, Sangbaek 150 ~ 250g, Ginger 350 ~ 450g, Oak 250 ~ 350g, Ganoderma lucidum 150 ~ 250g, lacquer 250 ~ 350g, Longan 150 ~ 250g, Rooted root 250 ~ 350g, Peony 150 ~ 250g, Chacha 150 ~ 250g, Creation 150 ~ 250g, Poong 150 ~ 250g, Sewage 150 ~ 250g, Hyangbuja 150 ~ 250g, Safflower 150 ~ 250g and Rare 150 ~ 250g It is disclosed that a method of manufacturing a health food based on a duck that takes the solution after boiling for 20 to 30 hours in a pressure cooker.
그러나, 상기와 같은 종래의 오리고기에 대한 발명들은 주로 건강식품으로서의 기능을 살리고자 하였으나, 건강식품 뿐만 아니라 주식용의 대상으로 하기 위해서는 오리의 비린 맛을 줄이고 오리 자체적으로 짠맛 성분을 부드럽게 만들고 육질을 질기지 않게 하여 입안의 맛을 풍미스럽게 할 수 있도록 염지하여 제조되는 오리식품이 요구되는 것이 현실이다.However, the inventions of the conventional duck meat as described above mainly intended to utilize the function as a health food, but in order to be used as a health food as well as stocks, reducing the fishy taste of the duck, softening the salty ingredients of the duck itself and meat quality It is a reality that duck foods are prepared by salting them so as not to be chewy so as to flavor the mouth.
상술한 바와 같은 문제점을 해결하기 위하여, 본 발명에서는 몸에도 유익할 뿐만 아니라, 맛 또한 우수한 복분자 오리훈제 및 그 제조방법을 제공하는 것이 목적이다.In order to solve the above problems, it is an object of the present invention to provide a bokbunja duck smoked and a method of manufacturing the same, which is not only beneficial to the body but also excellent in taste.
본 발명의 다른 목적으로는 복분자 열매를 이용하여 기능성과 기호성을 증진시키는 건강훈제를 제공하기 위하여, 상기 복분자 열매를 이용하여 추출탱크에서 추출되는 복분자원액 또는 상기 복분자원액을 데칸타로 1차 여과하고, 맑은액이 될 때까지 2차 원심분리 여과한 후 카트리지 필터를 통과시킨 다음 농축기로 옮겨 농축시켜 얻어지는 복분자농축액을 사용하는 복분자 오리훈제 및 그 제조방법을 제공하는데 있다.In another object of the present invention, in order to provide a health smoker using the bokbunja fruit to improve the functionality and palatability, the bokbunja resources extracted from the extraction tank using the bokbunja berries or the bokbunja resources are first filtered with decanta, The present invention provides a bokbunja duck smoked using a bokbunja concentrate obtained by passing through the cartridge filter after the second centrifugal filtration until a clear solution and then concentrated to a concentrator and a method for producing the same.
목적을 달성하기 위한 제조방법으로는,As a manufacturing method for achieving the objective,
오리원료육을 생체중이 2.5㎏이상 3.5㎏이하의 육으로 목과 꼬리를 잘라낸 것을 원료육의 범위로 하는 원료육의 준비단계와; 상기 오리원료육을 맛사지텀블러에서 100분~140분 동안 1분에 14회의 속도로 회전시키면서 침지를 통한 물리적인 방법으로 복분자와 염지체 및 맛성분 첨가물에 물을 교반한 염지액을 오리원료육에 침투시키는 숙성단계와; 참나무 톱밥이나 숯을 이용하여 200℃~230℃로 가마에서 굽는단계를 포함한다.Preparing the raw material meat, wherein the raw material meat is cut from the neck and tail of the raw material meat with a meat weight of 2.5 kg or more and 3.5 kg or less; Rotating the duck raw material meat in the raw material meat while stirring the water in the bokbunja, salt and body and flavor ingredient additives in a physical method through immersion while rotating at a speed of 14 times per minute for 100 minutes to 140 minutes in a massage tumbler Aging step; Baking in a kiln at 200 ℃ ~ 230 ℃ using oak sawdust or charcoal.
본 발명의 다른 특징으로는 상기 숙성단계는 숙성시 맛사지텀블러에서 오리 원료육을 160분~200분 동안 1분에 13회의 속도로 회전시킨다.In another characteristic of the present invention, the aging step rotates the duck meat in a massage tumbler at the rate of 13 times per minute for 160 minutes to 200 minutes during aging.
본 발명의 또 다른 특징으로는 상기 굽는단계는 가마에서 45분~60분 동안 직화로 굽는다.In still another feature of the present invention, the baking step is performed by baking for 45 minutes to 60 minutes in a kiln.
본 발명의 또 다른 특징으로는 상기 염지액은 목과 꼬리를 잘라낸 2.5㎏이상 3.5㎏이하의 오리원료육을 96%의 범위로 하는 상기 오리원료육(96%)을 제외한 1%의 복분자와 0.93%의 염지체 및 2.07%의 맛성분 첨가물에 물 110g을 교반하여 구성된다.In still another aspect of the present invention, the salt solution is 1% Bokbunbun and 0.93% salt except for the duck raw material meat (96%), which has a range of 96% or more of the raw material of 2.5 kg or more and 3.5 kg or less cut off the neck and tail. It is composed by stirring 110 g of water to the retard and 2.07% of the flavor ingredient additives.
본 발명의 또 다른 특징으로는 상기 복분자는 복분자농축액 또는 복분자원액 중에서 어느 하나를 선택하여 사용하고, 상기 염지체는 리갈브라인 믹스와 코치닐추출색소를 혼합하여 사용하고, 상기 맛성분 첨가물은 엘-글루타민산나트륨과 에리소르빈산나트륨, 카제인나트륨, 난단백, 대두단백, 백설탕, 식염, 마늘분말, 양파분말 및 적포도주를 혼합하여 사용한다.In another aspect of the present invention, the bokbunja is selected from bokbunja concentrate or bokbunja resource solution, the salt is used by mixing the regal brine mix and cochinyl extract pigment, the flavor ingredient additive is L- Sodium glutamate, sodium erythorbate, sodium caseinate, egg protein, soy protein, white sugar, salt, garlic powder, onion powder and red wine are used in combination.
목적을 달성하기 위한 구성으로는, 오리원료육을 생체중이 2.5㎏이상 3.5㎏이하의 육으로 목과 꼬리를 잘라낸 것을 원료육의 범위로 하고, 상기 오리원료육을 맛사지텀블러에서 100분~140분 동안 1분에 14회의 속도로 회전시키면서 침지를 통한 물리적인 방법으로 복분자 및 맛성분인 첨가물을 오리원료육에 침투시킨 후, 참나무 톱밥이나 숯을 이용하여 200℃~230℃로 가마에서 구워 제조된다.In order to achieve the object, the raw material of the duck meat cut from the neck and tail of the flesh weight of 2.5kg or more and 3.5kg or less as the raw material range, the duck raw material meat in the massage tumbler for 100 minutes to 140 minutes in 1 minute After rotating at 14 speeds, the bokbunja and flavor additives were penetrated into duck raw material by physical methods through dipping, and then baked in a kiln at 200 ° C. to 230 ° C. using oak sawdust or charcoal.
상기한 바와 같이, 본 발명은 기호 식품으로서의 효용도를 높이고, 오리의 나쁜 지방성분을 제거하고 몸에서 쉽게 용해되는 불포화 지방산을 높이며, 오리육 특유의 냄새 및 육질의 부드러움을 살리고 변화하는 소비자들의 입맛에 맞는 복분자 오리훈제를 제공하는 효과가 있다.As described above, the present invention improves the utility as a favorite food, removes the bad fat component of ducks, increases the unsaturated fatty acids that are easily dissolved in the body, utilizes the peculiar smell of duck meat and the softness of the meat, and changes the taste of consumers It has the effect of providing the right bokbunja duck smoked.
도 1은 본 발명에 따른 복분자 오리훈제의 제조방법을 나타낸 공정도이다.1 is a process chart showing a manufacturing method of bokbunja duck smoked according to the present invention.
이하, 도면을 참고로 본 발명의 구체적인 실시 예를 설명하면 다음과 같다.Hereinafter, specific embodiments of the present invention will be described with reference to the accompanying drawings.
먼저, 오리원료육을 생체중이 2.5㎏이상 3.5㎏이하의 육으로 목과 꼬리를 잘라낸 것을 원료육의 범위로 한다(S10 단계).First, the raw material of the raw meat cut off the neck and tail of the meat weight of 2.5kg or more and 3.5kg or less to the range of the raw material meat (S10 step).
상기와 같이 준비된 오리원료육을 맛사지텀블러에서 100분~140분 동안 1분에 14회의 속도로 회전시키면서 침지를 통한 물리적인 방법으로 물과 복분자, 염지체 및 맛성분 첨가물을 교반한 염지액을 오리원료육에 침투시킨다(S20 단계).Roasting the raw duck meat prepared by the above in a mass method while rotating water and bokbunja, salts and flavor components in a physical method through immersion while rotating at a speed of 14 times per minute for 100 minutes to 140 minutes in a massage tumbler Penetrate into (step S20).
상기 염지액은 하기의 표 1과 같이, 목과 꼬리를 잘라낸 2.5㎏이상 3.5㎏이하의 오리원료육을 96%의 범위로 하는 상기 오리원료육(96%)을 제외한 1%의 복분자와 0.93%의 염지체 및 2.07%의 맛성분 첨가물에 물 110g을 교반하여 구성된다.The salt solution is 1% Bokbunja and 0.93% salt solution except for the duck raw material meat (96%) in the range of 96% or more of the raw material of 2.5kg or more and 3.5kg or less cut off the neck and tail as shown in Table 1 below And 110 g of water in a 2.07% taste ingredient additive.
상기 염지액에 사용되는 재료에 있어서, 상기 복분자(1.00%)는 복분자농축액 또는 복분자원액 중에서 어느 하나를 선택하여 사용하고, 상기 염지체(0.93%)는 리갈브라인 믹스(0.92%)와 코치닐추출색소(0.01%)를 혼합하여 사용하며, 상기 리갈브라인 믹스와 코치닐추출색소를 구성하는 각각의 원료 및 배합비율은 하기의 표 2와 같다.In the material used for the salt solution, the bokbunja (1.00%) is used to select any one of the bokbunja concentrate or bokbunja resource solution, the salt solution (0.93%) is a regal brine mix (0.92%) and cochineal extraction Pigments (0.01%) are used by mixing, and each of the raw materials and the blending ratio constituting the regal brine mix and cochineal extract pigment are shown in Table 2 below.
또한, 상기 맛성분 첨가물(2.07%)은 엘-글루타민산나트륨(0.024%)과 에리소르빈산나트륨(0.106%), 카제인나트륨(0.6%), 난단백(0.45%), 대두단백(0.15%), 백설탕(0.36%), 식염(0.3%), 마늘분말(0.03%), 양파분말(0.02%) 및 적포도주(0.03%)를 혼합하여 사용한다.In addition, the taste additive (2.07%) is sodium L- glutamate (0.024%) and sodium erythorbate (0.106%), sodium casein (0.6%), egg protein (0.45%), soy protein (0.15%), white sugar ( 0.36%), salt (0.3%), garlic powder (0.03%), onion powder (0.02%) and red wine (0.03%) are used in combination.
본 발명에 사용되는 복분자는 복분자 열매를 추출탱크에 투입한 후 정제수와 펙틴분해효소를 가해 50℃에서 분해시키게 되면 복분자원액이 추출되며, 상기와 같이 추출되는 복분자원액을 그대로 사용하거나, 상기 추출탱크에서 추출된 복분자원액을 데칸타로 1차 여과하고, 맑은액이 될 때까지 2차 원심분리 여과한 후 카트리지 필터를 통과시킨 다음 농축기로 옮겨 농축시켜 얻어지는 복분자농축액을 사용하게 된다.Bokbunja used in the present invention is added to the extracting bokbunja fruit in the extraction tank and then decomposed at 50 ℃ by adding purified water and pectinase to extract the bokbunhap resource solution, using the bokbunja resource solution extracted as described above, or the extraction tank The bokbunja resources extracted from the primary filter to decanta, the second centrifugal filtration until a clear solution and then passed through the cartridge filter and concentrated to move to the concentrator obtained by bokbunja concentrate.
상기와 같이 염지액이 침투된 오리원료육은 참나무 톱밥이나 숯을 이용하여 200℃~230℃로 가마에서 45분~60분 동안 직화로 굽는다(S30 단계).Duck raw material in which the salt solution penetrated as described above is baked by direct fire for 45 minutes to 60 minutes in a kiln at 200 ℃ ~ 230 ℃ using oak sawdust or charcoal (S30 step).
상기와 같이 복분자농축액 또는 복분자원액을 맛사지텀블러에서 염지액 및 맛성분 첨가물과 같이 오리원료육에 침투시킨 후 가마에서 200℃~230℃로 훈연시키게 되면, 상기 복분자의 고형분으로 인하여 염지된 오리육 스킨부분에 훈연색상이 암갈색이 되도록 하며, 복분자의 안토시안색소가 오리고기육속에 연한분홍색을 나타내도록 한다.When the bokbunja concentrate or bokbunja resource solution infiltrated the duck raw material meat, such as the salt solution and flavor ingredient additives in the massage tumbler, and then smoked at 200 ℃ ~ 230 ℃ in the kiln, duck meat skin portion salted due to the solid content of the bokbunja The smoked color should be dark brown, and the anthocyanin pigment of bokbunja should be light pink in duck meat.
상기 본 발명에 사용되는 복분자의 효능을 살펴보면 다음과 같다.Looking at the efficacy of the bokbunja used in the present invention as follows.
대한민국 공개공보 제10-0533196호에 의하면 보통 산딸기라는 이름으로 익숙한 복분자는 당과 산이 알맞게 함유되어 있는 열매로 장미과에 속하는 복분자 딸기·덩굴딸기·섬딸기·나무딸기·붉은가시딸기·거지딸기·가시복분자딸기·산딸기 나무의 덜익은 열매를 모두 일컫는다. 복분자는 5월에 흰꽃이 피어 7~8월에 검붉은 빛깔로 익는데 익은것은 달고 신맛이며, 성질은 평성(平性) 혹은 약간 따스한 성질이 있으며 독이 없다.According to the Republic of Korea Publication No. 10-0533196, the bokbunja, which are commonly used in the name of wild strawberry, is a fruit that contains sugar and acid properly, and the bokbunja berries, vine strawberry, island strawberry, raspberry, red berry, beetle, and thorn belong to the rose family. It refers to all the unripe fruits of bokbunja strawberry and wild strawberry tree. Bokbunja blooms white flowers in May and ripens to a dark red color in July-August. Ripe is sweet and sour, and has a flat or slightly warm nature.
상기 복분자는 주로 간과 신장의 기능을 보해 정을 치밀하게 하는 작용을 하며 과로나 몸이 허약해지면서 생기는 빈뇨증, 야뇨증, 양위, 소변빈삭 및 성선쇠약으로 인한 불임증등의 성인병에 효과가 있다고 알려져 있다. 또한, 동의보감에는 남자의 신기(腎氣)가 허하고 정(精)이 고갈된 것과 여자의 불임증을 치료하고, 간을 보하며 눈을 밝게 하고 피를 맑게하여 기온을 도와 몸을 가뿐하게 하며 머리털이 희어지지 않게 한다고 기록하고 있다.The bokbunja is known to be effective in the adult diseases such as infertility due to the function of the liver and kidney to compact the tablets and the urinary syndrome, nocturia, diuresis, urinary emptying, and gonadal weakness caused by overwork or weakness of the body. In addition, the sense of consent is a man's weariness and depletion of the jeong (精) and a woman's infertility, heal the liver, lighten the eyes and clear the blood to help the body to calm the body and hair It is written that it does not become white.
그러므로 한방에서는 복분자를 신기능 허약으로 인한 유정, 몽정, 유뇨, 잦은 소변, 발기부전, 심한 피로감의 회복과 간신(肝腎)의 기능이 허약하여 발생하는 시력약화, 눈앞에 꽃이나 별과 같은 헛것이 보이는 증상, 귀울림, 어지러움, 머리가 희어지는 증상, 어린이 발육부족증 등을 치료하는데 사용했다. 또한, 최근 복분자의 항암 효과, 노화 억제효과, 동맥경화 예방 효과, 콜레스테롤의 분해 촉진 효과, 시력강화 효과, 통풍치료 효과 등이 알려지면서 복분자를 이용한 술, 잼, 차 및 음료수 등의 건강식품이 소개되고 있다.Therefore, in oriental medicine, Bokbunja has weakness due to renal weakness, dream vision, urination, frequent urination, erectile dysfunction, recovery of severe fatigue and weakness of weakness due to weak function, flower or star in front of eyes. It was used to treat symptoms, tinnitus, dizziness, whitening of the head, and children's developmental deficiency. In addition, recently known anti-cancer effect, aging inhibitory effect, arteriosclerosis prevention effect, cholesterol decomposition promoting effect, enhanced eyesight effect, gout treatment effect of bokbunja introduced health foods such as alcohol, jam, tea and beverage using bokbunja It is becoming.
특히, 현재 복분자주와 복분자차는 시중에서도 쉽게 구할 수 있으며, 복분자의 뛰어난 효과도 이를 섭취하는 사람들 사이에서 입증되고 있다. 따라서, 복분자 원액을 이용한 음료를 찾는 인구는 더더욱 늘어나고 있는 추세이다. 그러나, 현재 시판중인 복분자 과즙을 이용한 음료는 복분자 고유의 신맛으로 인해 국내 일반 소비자들의 기호에 맞지 않아 대중화하기에는 한계가 있다.In particular, Bokbunjaju and Bokbunja Tea are currently available on the market easily, and the excellent effects of Bokbunja have been demonstrated among those who consume it. Therefore, more and more people are searching for drinks using undiluted bokbunja. However, commercially available beverages using bokbunja juice is commercially available because it does not fit the taste of domestic consumers due to the unique sour taste of bokbunja.
따라서, 당업계에서는 최근 웰빙시대에 발맞추어 기능성이 탁월하고, 기호성을 증진시켜 대중화에 무리가 없는 복분자 훈제의 개발이 절실히 요구되고 있는 실정이다.Therefore, in the art, in line with the recent well-being era, the development of bokbunja smoked is excellently required to enhance the palatability and enhance the palatability.
한국식품영양과학회지 J.korean Soc Food Scl Nulr. 29(5). 943~947(2000)에 의하면 복분자등에 Phenol 화합물들은 식물계에 널리 분포되어 있는 2차 대사산물의 하나로서 플라브노이드, 카테킨류 및 안토시안류 등으로 구분된다.J.korean Soc Food Scl Nulr. 29 (5). According to 943 ~ 947 (2000), Phenol compounds in bokbunja are classified as flavonoids, catechins and anthocyanins as secondary metabolites widely distributed in the plant system.
최근 이들 성분들의 생리활성에 관한 연구가 여러 측면에서 활발하게 전개되고 있으며, 항산화작용과 노화방지, 고지혈증억제 및 항종양 작용 등이 보고되고 있다.Recently, studies on the physiological activity of these components have been actively developed in various aspects, antioxidant activity, anti-aging, hyperlipidemia and anti-tumor action has been reported.
- 복분자 유효성분 --Bokbunja active ingredient-
- 효능 --Efficacy-
이하, 다음의 실시 예를 통하여 본 발명을 보다 상세히 설명하고자 하며, 다음의 실시 예가 본 발명의 기술적 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples, which are not intended to limit the technical scope of the present invention.
<실시 예> <Example> 맛사지텀블러Massage Tumbler 내에서 회전수에 따른 According to the number of revolutions within 오리원료육의Duck 숙성도 및 Aging and 염지측정Dyeing measurement
오리원료육을 생체중이 2.5kg이상 3.5kg이하의 육으로 목과 꼬리를 잘라낸 것을 사용하였다.Duck meat was cut from the neck and tail with a live weight of 2.5kg or more and 3.5kg or less.
<실험 예 1> Experimental Example 1 오리원료육의Duck 연도상태와 Year and 염지상태를Dyeing 관찰 observe
물 110g에 복분자농축액 또는 복분자원액 중 어느 하나를 선택하여 넣고, 리갈브라인 믹스와 코치닐추출색소로 혼합되는 염지체 및 엘-글루타민산나트륨, 에리소르빈산나트륨, 카제인나트륨, 난단백, 대두단백, 백설탕, 식염, 마늘분말, 양파분말, 적포도주로 혼합되는 맛성분 첨가물을 넣은 후 교반하여 염지액을 만들고, 맛사지텀블러(진공을 잡은 뒤 뉘여서 회전을 하는 통에 나선형 척을 만들어 회전하면서 그 척을 타고 상기 염지액이 한쪽 방향으로 타고 올라가 통의 지름을 높이로 하여 염지액이 떨어지는 낙차를 이용한 마사지방식으로 진공)내에서 상기 오리원료육을 200분동안 10분단위로 관찰하였고, 또한 1분에 15번 회전시켜 침지하여 오리원료육의 연도상태와 염지상태를 관찰하였다.Select any one of bokbunja concentrate or bokbunja resource solution in 110g of water, and salts and sodium glutamate, sodium erythorbate, sodium casein, egg protein, soy protein, white sugar, and salt mixed with regal brine mix and cochinyl extract pigment. , Garlic powder, onion powder, red wine mixed with the flavor ingredient additives are mixed and stirred to make a salt solution, massage tumbler (holding the vacuum and then spin and make a spiral chuck in the rotating cylinder to rotate the chuck The duck raw material was observed in 10-minute increments for 200 minutes in a vacuum) using a massage method using a drop of saline solution with the liquid rising in one direction to increase the diameter of the barrel, and soaking by rotating 15 times per minute. The year and dyeing status of duck meat were observed.
<실험 예 2> Experimental Example 2 오리원료육의Duck 연도상태와 Year and 염지상태를Dyeing 관찰 observe
방법은 상기 실험 예 1과 같고, 다만 맛사지텀블러내의 오리원료육을 1분에 14번 회전시켰다.The method was the same as in Experimental Example 1, except that the duck raw material meat in the massage tumbler was rotated 14 times per minute.
<실험 예 3> Experimental Example 3 오리원료육의Duck 연도상태와 Year and 염지상태를Dyeing 관찰 observe
방법은 상기 실험 예 1과 같고, 다만 맛사지텀블러내의 오리원료육을 1분에 13번 회전시켰다.The method was the same as in Experimental Example 1, except that the raw duck meat in the massage tumbler was rotated 13 times per minute.
상기 실험 1 내지 3의 결과는 하기의 표 3 내지 5와 같이 나타나며, 실험 2가 가장 적당하다는 것을 알 수 있으며, 일반적으로 맛사지텀블러내의 오리원료육의 회전속도 즉, 시간당 회전수를 늘리면 숙성 및 염지가 잘 될 것이라 판단되지만 오히려 숙성과 염지의 유지가 어려운 점이 있게 된다.The results of Experiments 1 to 3 appear as shown in Tables 3 to 5 below, and it can be seen that Experiment 2 is most suitable, and in general, increasing the rotational speed of the duck meat in the massage tumbler, that is, the number of rotations per hour, the maturation and salting I think it will work, but it is difficult to maintain aging and salt.
가장 바람직한 실험 2의 결과를 보면 90분까지는 오리원료육의 연도상태가 질겨서 누구나 먹기에는 질기다는 느낌이 들게 되며, 150분까지 회전시키면 과숙이 되어 마치 닭고기의 퍽퍽한 맛과 조직감을 갖게 된다.According to the results of the most preferable experiment 2, up to 90 minutes, the year of the duck raw meat is tough, so everyone feels tough to eat, and if you rotate it up to 150 minutes, it becomes overcooked, and you will have a chicken's taste and texture.
연도는 맛사지텀블러에서 1분간 14회전의 속도로 100분~140분 동안 침지를 통한 물리적인 방법으로 염지액을 침투시키고, 물리적 충격으로 인한 육의 조직이 분리되어 육속으로 수분이 침투하여 연도가 좋아지고, 가열 중 육속에 물리적 침투를 한 오리육은 연도를 유지시켜 주며 풍미부분 또한 가열 중 발생되는 구수한 맛으로 인한 풍미 상승작용이 있다. 맛에서는 복분자, 마늘분말, 양파분말 등으로 부드러운 맛을 느끼게 한다.The year penetrates the salt solution by the physical method through immersion for 100 minutes to 140 minutes at the speed of 14 revolutions in the massage tumbler for 1 minute. Duck meat, which has physically penetrated into the meat during heating, maintains its age, and the flavor portion also has a flavor synergistic effect due to the delicious taste generated during heating. In taste, you can feel the soft taste with bokbunja, garlic powder and onion powder.
또한, 상기 오리원료육을 맛사지텀블러에서 물과 복분자, 염지체 및 맛성분 첨가물을 교반한 염지액을 오리원료육에 침투시키는 시간과 속도에 있어서, 실험 2에서 나타나는 100분~140분 동안 1분에 14회의 속도로 회전시키는 것이 가장 바람직한 결과이지만, 실험 3의 결과인 표 5에서 나타나는 바와 같이 160분~200분 동안 1분에 13회의 속도로 회전시켜도 연한 연도상태의 오리육을 얻을 수 있으며, 그 결과 역시 물리적 충격으로 인한 육의 조직이 분리되어 육속으로 수분이 침투하여 연도가 좋아지고, 가열 중 육속에 물리적 침투를 한 오리육은 연도를 유지시켜 주며 풍미부분 또한 가열 중 발생되는 구수한 맛으로 인한 풍미 상승작용이 있다. 맛에서도 복분자, 마늘분말, 양파분말 등으로 부드러운 맛을 느낄 수 있다.In addition, in the time and speed of infiltrating the salt raw material stirring the water and bokbunja, the salt and the flavor component additives in the duck raw material meat in the massaging tumbler, 14 minutes per minute for 100 minutes to 140 minutes shown in Experiment 2 Rotation at a speed of 30 times is the most desirable result, but as shown in Table 5, the result of Experiment 3, even when rotated at 13 speeds per minute for 160 minutes to 200 minutes, it is possible to obtain a tender year-round duck meat. Also, the tissues of the meat are separated from the physical impact and moisture is penetrated into the meat, resulting in better fluence. There is synergy. In taste, you can feel soft taste with bokbunja, garlic powder and onion powder.
상기 실시 예와 같이, 본 발명의 염지액을 이용하여 염지한 오리육의 숙성방법은 기존에는 침지방식(염지액에 담궈두는 것)으로 숙성하거나 인젝터로 강제 주입하는 것이 일반적인 방식이나 숙성방법을 진공텀블링, 즉 진공을 잡은 뒤 뉘여서 회전을 하는 통에 나선형 척을 만들어 회전하면서 그 척을 타고 염지액이 한쪽 방향으로 타고 올라가 통의 지름을 높이로 하여 염지액이 떨어지는 낙차를 이용한 마사지로서 좌회전과 우회전으로 회전 방향을 바꾸어 회전시키고, 침지 방법과 마사지 방법을 동시에 하는 작업 방식으로 염지 및 마사지에 탁월한 효과를 볼수 있으며, 고르게 염지를 할 수 있는 장점도 가지고 있는 방식으로 진공, 텀블링 시간, 침지 방식으로 공정이 완성된다.As in the above embodiment, the maturing method of duck meat salted using the salt solution of the present invention is conventionally aged by dipping method (soaked in salt solution) or forced injection into the injector vacuum method or ripening method Tumbling, ie, a spiral chuck is made in a cylinder that is rotated while holding a vacuum, while the salt solution rises in one direction through the chuck to make the diameter of the barrel higher. By turning the direction of rotation to the right and rotating it, the dipping method and the method of massage are performed at the same time, and it is possible to see the excellent effect on dyeing and massage, and also has the advantage of evenly soaking by vacuum, tumbling time and dipping method. The process is complete.
<실험 예 4> 기존훈제품과 복분자 훈제품의 관능평가 관찰<Experiment 4> Observation of sensory evaluation of existing smoked product and bokbunja smoked product
훈련된 패널요원 50명을 대상으로 실시한 관능평가 결과는 다음과 같다.The results of sensory evaluation for 50 trained panelists are as follows.
- 기존 훈제품과 복분자 훈제품의 비교--Comparison of existing smoked products and bokbunja smoked products
기존 훈제품에서는 비린내가 관절 깊은 곳에서 발생되었으나, 복분자 훈제품 같은 경우는 산성분이 비린내를 내는 염기성분과 반응하여 비린내를 없애주는 것으로 판단된다.In existing smoked products, fishy smell was generated deep in the joints, but in the case of bokbunja smoked products, it is believed that acid component removes fishy smell by reacting with the base ingredient that makes fishy smell.
상기 염지된 오리육이 숙성된 후에는 오리의 맛을 더욱 높일 수 있도록 염지한 오리에 직화를 하여 요리할 수 있으며, 원료육의 기준은 오리를 잡았을 때 생체중이 2.5kg이상 정도의 육으로 목과 꼬리를 잘라 버려도 좋고 기름샘을 제거한 원료면 꼭 목이나 꼬리는 칠 필요가 없다. 200℃이상 230℃이하에서 직화로 인해 피부가 그을리지 않고, 스킨만 유지될 수 있도록 하며 그 공정중에 지방층이 용해되고 고기가 육심부까지 익을 수 있게 회전 또는 공기의 순환을 통하여 열을 가한다. 또한 훈제를 만드는데 적합한 용도로도 쓰이게 되며, 직화를 할 때에는 참나무 톱밥이나 숯을 이용하여 가마에서 45분~60분 정도 직화로 구워야 한다.After the matured duck meat is aged, it can be cooked by directing the salted duck so as to further enhance the taste of the duck. You can cut it off or remove the oil well, so you don't have to hit your neck or tail. The skin does not burn due to direct heating at 200 ° C or higher and 230 ° C or lower, so that only the skin is maintained, and heat is applied through rotation or air circulation so that the fat layer dissolves and the meat is cooked to the meat core during the process. It is also used for making smoked foods, and when it is fired, it should be baked in a kiln for 45 to 60 minutes using oak sawdust or charcoal.
상기와 같은 제조방법을 이용하여 오리원료육을 생체중이 2.5㎏이상 3.5㎏이하의 육으로 목과 꼬리를 잘라낸 것을 원료육의 범위로 하고, 상기 오리원료육을 맛사지텀블러에서 100분~140분 동안 1분에 14회의 속도로 회전시키면서 침지를 통한 물리적인 방법으로 복분자와 염지체 및 맛성분 첨가물에 물을 교반한 염지액을 오리원료육에 침투시킨 후, 참나무 톱밥이나 숯을 이용하여 200℃~230℃로 가마에서 굽게되면 오리육 특유의 냄새 및 육질의 부드러움을 살리고 변화하는 소비자들의 입맛에 맞는 복분자 오리훈제로 가공하게 된다.By using the above-described manufacturing method, the raw material of the duck meat cut from the neck and tail of the flesh weight of 2.5kg or more and 3.5kg or less as the raw material range, the duck raw material meat 14 minutes per minute for 100 minutes to 140 minutes in the massage tumbler Infiltrating the salt solution of Bokbunja, salt, and flavor-added ingredients into the duck raw material by rotating it at a speed of rotation, and then using 200 oak sawdust or charcoal in a kiln at 200 ℃ ~ 230 ℃. When grilled, the odor and unique softness of the duck meat are utilized and processed into bokbunja duck smoked to suit the changing taste of consumers.
본 발명은 특정의 실시 예와 관련하여 도시 및 설명하였지만, 첨부된 특허청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도 내에서 다양한 개조 및 변화가 가능하다는 것을 당업계에서 통상의 지식을 가진 자라면 누구나 쉽게 알 수 있을 것이다.While the invention has been shown and described with respect to particular embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention as set forth in the appended claims. Anyone can grow up easily.
도 1은 본 발명에 따른 복분자 오리훈제의 제조방법을 나타낸 공정도.1 is a process chart showing a manufacturing method of bokbunja duck smoked according to the present invention.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101028665B1 (en) * | 2010-05-20 | 2011-04-12 | 전남대학교산학협력단 | Method for manufacturing smoked duck containing sweet pumpkin powder |
| KR101291242B1 (en) * | 2011-05-12 | 2013-08-01 | (주)한성푸드 | Manufacturing method for smoking of duck meat containing mulberry leaves and bulberry |
| KR101300409B1 (en) * | 2011-06-13 | 2013-08-26 | 송건섭 | High calcium fish Smoked process |
| KR101524499B1 (en) * | 2013-10-29 | 2015-06-01 | (주)상신종합식품 | Fruit pork curtlet and manufacturing method thereof |
| KR101582559B1 (en) * | 2015-06-01 | 2016-01-21 | 주식회사 다영푸드 | Smoked duck meat aged with pear juice and its preparation method |
| KR20160071259A (en) * | 2014-12-11 | 2016-06-21 | (주)세영푸드 | Smoking of duck meat with Rubus coreanus and that of manufacturing method |
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| KR101135423B1 (en) * | 2009-09-23 | 2012-04-13 | 주식회사 덕원식품 | Smoked Duck with Rhus verniciflua and Manufacturing Method thereof |
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| KR20040060615A (en) * | 2002-12-30 | 2004-07-06 | 제종찬 | Extracted Juice from Sulfur-fed Duck and Extracting Process Thereof |
| KR100481164B1 (en) * | 2004-04-09 | 2005-04-07 | 주식회사 주원산오리 | Smoking of duck meat with wine and that of manufacturing method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101028665B1 (en) * | 2010-05-20 | 2011-04-12 | 전남대학교산학협력단 | Method for manufacturing smoked duck containing sweet pumpkin powder |
| KR101291242B1 (en) * | 2011-05-12 | 2013-08-01 | (주)한성푸드 | Manufacturing method for smoking of duck meat containing mulberry leaves and bulberry |
| KR101300409B1 (en) * | 2011-06-13 | 2013-08-26 | 송건섭 | High calcium fish Smoked process |
| KR101524499B1 (en) * | 2013-10-29 | 2015-06-01 | (주)상신종합식품 | Fruit pork curtlet and manufacturing method thereof |
| KR20160071259A (en) * | 2014-12-11 | 2016-06-21 | (주)세영푸드 | Smoking of duck meat with Rubus coreanus and that of manufacturing method |
| KR101582559B1 (en) * | 2015-06-01 | 2016-01-21 | 주식회사 다영푸드 | Smoked duck meat aged with pear juice and its preparation method |
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