KR20220095290A - Duck meat manufacturing method using natural fermented rice malt seasoning and seasoned duck meat manufactured through it - Google Patents
Duck meat manufacturing method using natural fermented rice malt seasoning and seasoned duck meat manufactured through it Download PDFInfo
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
Description
본 발명은 쌀누룩 천연 발효 조미료를 이용한 오리고기 제조방법과 이를 통해 제조된 양념 오리고기에 관한 것으로 구체적으로는 쌀누룩을 발효한 천연조미료를 이용하여 오리고기 제조방법에 관한 것이다.The present invention relates to a method for producing duck meat using a natural fermented seasoning of rice koji and to a method for producing seasoned duck meat produced through the method, and more particularly, to a method for manufacturing duck using a natural seasoning fermented with rice yeast.
오리고기는 불포화 지방산이 월등히 많고 필수 아미노산과 각종 비타민이 풍부하다.칼슘,철,인,칼륨등이 많이 들어 있어서 중요한 광물질 공급원이기도 하다.특히 비타민 B1,B2가 풍부하여 집중력과 지구력 저하를 막는 한편 몸의 산성화를 막아주는 알카리성 식품이다.이와 같은 오리고기에 고함량의 사포닌을 포함한 오리고기는 닭고기에 비하여 육질이 질기고 비린내가 나며, 상대적으로 뼈와 기름이 많은 고기로서 우리나라사람들이 그다지 좋아하던 음식을 아니었다.하지만 요즈음 알카리성 음식으로 그 맛과 효능이 뛰어남에 따라 점차 많은 사람이 좋아 하며,구이로 먹을 경우 식감이 좋을 뿐 아니라 실제로 그 향과 맛과 영양이 좋기 때문에 온 국민이 즐겨먹는 음식이다.Duck meat contains a lot of unsaturated fatty acids and is rich in essential amino acids and various vitamins. It is also an important source of minerals because it contains a lot of calcium, iron, phosphorus, potassium, etc. In particular, it is rich in vitamins B1 and B2 to prevent deterioration of concentration and endurance. It is an alkaline food that prevents acidification of the body. Duck meat, which contains a high content of saponin, has a tougher meat and a fishy smell compared to chicken, and has a lot of bones and oil. But these days, as it is an alkaline food and its taste and efficacy are excellent, more and more people like it. When it is grilled, it not only has a good texture, but also has a good flavor, taste and nutrition, so it is a food enjoyed by the whole nation. .
이러한 오리고기를 구입시 소비자들은 맛, 신선도, 영양, 가격에 대해 중요한 인식을 가지고 있으나 시중에 나와있는 오리고기 소스의 경우 과다한 나트륨과 당분으로 인해 영양적인 측면에서는 몸에 좋지 않은 것이 현실정이다.When purchasing such duck meat, consumers have important perceptions about taste, freshness, nutrition, and price, but the reality is that duck meat sauce on the market is not good for health in terms of nutrition due to excessive sodium and sugar.
본 발명은 쌀누룩과 소금누룩으로 오리고기의 양념 간을 맞춤으로서 맛 뿐만 아니라 건강에도 좋은 오리고기를 제조하는 방법을 제공하는 것에 목적이 있다.An object of the present invention is to provide a method for preparing duck meat that is not only tasty but also good for health by seasoning duck meat with rice malt and salt malt.
또한 본 발명에 사용되는 쌀누룩에 정제소금, 생수를 가미하면 소금누룩이 되고, 소금누룩재료에 메주가루를 가미하면 발효 된장이 되며, 소금누룩재료에 쌀누룩쨈, 간장, 고춧가루, 조청, 꿀, 마늘 등을 넣으면 발효매콤양념이 되며 이러한 천연 조미료로 오리고기의 양념간을 함으로써 건강에 좋은 저염식 제품을 제공하는 것이 목적이다.In addition, if refined salt and mineral water are added to the rice koji used in the present invention, it becomes salt koji, and when soybean powder is added to the salt koji material, it becomes fermented soybean paste, and rice koji jab, soy sauce, red pepper powder, grain syrup, honey, and garlic are added to the salt yeast ingredient. It becomes a fermented spicy seasoning when you add it, and the purpose is to provide a low-salt food product that is good for health by seasoning duck meat with this natural seasoning.
상기와 같은 문제를 해결하기 위해 본 발명은 쌀누룩과 소정 온도의 물을 준비한 다음 소정 시간 동안 물에서 쌀누룩을 비벼준 후 소정 시간동안 발효시킴으로 쌀누룩쨈을 제조하는 쌀누룩쨈제조단계(S1); 오리고기, 쌀누룩, 소금, 소주를 한꺼번에 섞어서 소정 시간동안 소정의 온도에서 발효시킴으로서 발효오리고기를 제조하는 오리고기 발효 및 염지단계(S2); 맛간장, 고추가루, 청양고추, 꿀, 조청, 맛술, 간장누룩, 쌀누룩이 포함된 고추장, 마늘, 사과, 양파를 섞어서 오리고기 양념을 제조하는 양념제조단계(S3); 상기 오리고기 발효 및 염지단계(S2)를 통해 발효된 발효오리고기에 상기 양념제조단계(S3)를 통해 제조된 오리고기 양념을 버무리는 제1오리고기양념단계(S4); 상기 제1오리고기양념단계(S4) 이후, 상기 쌀누룩쨈제조단계(S1)를 통해 제조된 쌀누룩쨈을 넣어서 섞는 제2오리고기양념단계(S5);를 포함하는 것을 특징으로 하는 쌀누룩 천연 발효 조미료를 이용한 오리고기 제조방법을 제공한다.In order to solve the above problems, the present invention prepares rice koji and water at a predetermined temperature, and then rubs the rice koji in water for a predetermined time and then ferments it for a predetermined time. Duck fermentation and salting step (S2) for producing fermented duck meat by mixing duck meat, rice yeast, salt, and soju at once and fermenting it at a predetermined temperature for a predetermined time; Seasoning manufacturing step (S3) of preparing duck seasoning by mixing soy sauce, red pepper powder, cheongyang pepper, honey, millet, cooking wine, soy sauce yeast, red pepper paste containing rice yeast, garlic, apple, and onion; a first duck seasoning step (S4) of tossing the fermented duck meat fermented through the duck meat fermentation and salting step (S2) with the duck seasoning prepared through the seasoning manufacturing step (S3); After the first duck meat seasoning step (S4), a second duck meat seasoning step (S5) of mixing the rice yeast rice produced through the rice yeast rice production step (S1) is mixed; Rice yeast natural fermentation seasoning comprising; It provides a method for producing duck meat using
본 발명은 쌀누룩과 소금누룩을 이용하여 오리고기의 양념 간을 맞추도록 하는 오리고기 제조방법을 제공함으로서 인공 화학조미료 없이 음식의 맛을 살리어 건강에 이로운 효과가 있다.The present invention provides a method for preparing duck meat by using rice malt and salt malt to match the seasoning of duck meat, thereby savoring the taste of food without artificial chemical seasoning, thereby having a beneficial effect on health.
도 1은 본 발명의 전체적인 순서를 나타낸 순서도이다.
도 2는 본 발명의 쌀누룩쨈제조단계(S1)에서 쌀누룩과 물을 섞는 모습을 나타낸 사진이다.
도 3은 본 발명의 쌀누룩쨈제조단계(S1)를 통해 제조된 쌀누룩쨈을 나타낸 사진이다.
도 4는 정제염으로 간을 한 오리고기의 성분분석표이다.
도 5는 본 발명에 의해 제조된 소금 누룩 양념 오리고기의 성분분석표이다.1 is a flowchart showing the overall sequence of the present invention.
Figure 2 is a photograph showing the state of mixing rice yeast and water in the rice yeast production step (S1) of the present invention.
Figure 3 is a photograph showing the rice yeast jaeul produced through the rice yeast production step (S1) of the present invention.
4 is a table of composition analysis of duck meat seasoned with refined salt.
5 is a table of composition analysis of salted yeast seasoned duck meat prepared by the present invention.
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 the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and the inventor can properly define the concept of the term to best describe his invention. Based on the principle, it should be interpreted as 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 누룩을 이용한 오리고기 제조방법에 관한 것으로 구체적으로는 쌀누룩과 소금누룩을 이용하여 오리고기에 양념을 하는 방법에 관한 것이다.The present invention relates to a method for producing duck meat using yeast, and more particularly, to a method of seasoning duck meat using rice yeast and salt yeast.
누룩이란 쌀, 보리, 밀, 콩 등에 누룩균을 번식시킨 것을 말한다. 쉽게 말해 술이나 장류 같은 발효식품을 만드는 발효종균이라고 할 수 있다.Yeast refers to the propagation of yeast bacteria in rice, barley, wheat, and soybeans. Put simply, it can be said to be a fermented starter that makes fermented foods such as alcohol and soy sauce.
쌀 고두밥에 누룩균을 번식시켜 만든 쌀을 '쌀누룩'이라고 하며, 주로 청주, 소주, 감주, 맛술, 된장, 간장 등의 제조에 사용된다.Rice made by breeding koji bacteria on rice godubap is called 'rice koji' and is mainly used for the manufacture of sake, soju, gamju, cooking wine, soybean paste, and soy sauce.
도 1을 참고하면 본 발명의 오리고기 제조방법은 쌀누룩쨈제조단계(S1), 오리고기 발효 및 염지단계(S2), 양념제조단계(S3), 제1오리고기양념단계(S4), 제2오리고기양념단계(S5)를 포함하여 진행된다.Referring to FIG. 1 , the duck meat manufacturing method of the present invention includes a rice yeast production step (S1), a duck meat fermentation and salting step (S2), a seasoning production step (S3), a first duck seasoning step (S4), and the second It proceeds including the duck seasoning step (S5).
S1) 쌀누룩쨈제조단계S1) Rice nurukjae manufacturing step
쌀누룩쨈제조단계(S1)는 쌀누룩과 소정 온도의 물을 1~2:1~2의 비율로 준비한 다음 소정 시간 동안 물에서 쌀누룩을 비벼준 후 소정 시간동안 발효시킴으로 쌀누룩쨈을 제조하는 단계이다.The rice yeast production step (S1) is a step of preparing rice yeast and water at a predetermined temperature in a ratio of 1-2:1-2, and then rubbing the rice yeast in water for a predetermined time and then fermenting it for a predetermined time.
도 2를 참고하면 상기 쌀누룩쨈제조단계(S1)는 50~60도의 물에 쌀누룩을 약 5~20분간 비벼준 후 5~7시간동안 발효시키며, 바람직하게는 55도의 미지근한 물: 쌀누룩을 1:1의 비율로 넣은 다음 약 10분간 쌀누룩을 물에 비벼준 후 6시간동안 발효하며 발효 시 1시간마다 저어줌으로써 호기성 발효를 진행한다.Referring to Figure 2, in the rice yeast production step (S1), the rice yeast is rubbed in water at 50 to 60 degrees for about 5 to 20 minutes and then fermented for 5 to 7 hours, preferably lukewarm water at 55 degrees: rice yeast 1: After adding in a ratio of 1, rub the rice koji with water for about 10 minutes and then ferment for 6 hours. During fermentation, aerobic fermentation is carried out by stirring every hour.
이후 밥알을 믹서기에 갈아서 분쇄된 형태(도 3 참조)로 사용할 수도 있으며 밥알 그대로의 형태로 사용할 수도 있다.After that, the grains of rice may be ground in a blender and used in a pulverized form (see FIG. 3 ), or may be used in the form of grains of rice as they are.
상기 쌀누룩쨈제조단계(S1)에서 제조되는 쌀누룩쨈은 쌀누룩의 탄수화물이 포도당으로 변해 단맛이 강하며, 이는 설탕의 단맛과 유사하여 설탕 대용으로 사용할 수 있다.The rice nurukjae prepared in the rice nurukjae manufacturing step (S1) has a strong sweet taste as the carbohydrates of the rice koji are changed to glucose, which is similar to the sweetness of sugar and can be used as a sugar substitute.
상기 쌀누룩쨈제조단계(S1)를 통해 제조된 쌀누룩쨈의 온도를 유지시키기 위해 전기밥솥 등 온도를 유지하는 장치로 50~58도의 온도가 유지되도록 하며, 쌀누룩쨈을 전기밥솥에 보관시 전기밥솥의 뚜껑을 열어 공기가 통하는 천으로 덮음으로 밀폐되지 않도록 한 상태에서 보관을 한다.In order to maintain the temperature of the rice koji jae produced through the rice koji jae production step (S1), it is a device that maintains a temperature such as an electric rice cooker, so that the temperature of 50 ~ 58 degrees is maintained, and when the rice koji jae is stored in the electric rice cooker, Keep the lid open and cover it with a cloth that allows air to pass through it so that it is not sealed.
또한 쌀누룩쨈제조단계(S1)는 본 발명에서 사용되는 쌀누룩 자체 대신에 쌀누룩에 소금을 넣어 제조된 소금누룩을 사용할 수도 있으며, 쌀누룩에 소금과 메주가루를 넣어 제조된 된장 누룩을 사용할 수도 있으며 이 외에 다양한 방식으로 쌀누룩을 응용하여 사용할 수도 있다.In addition, in the rice yeast production step (S1), salt yeast prepared by adding salt to rice yeast may be used instead of rice yeast itself used in the present invention, and doenjang yeast prepared by adding salt and soybean powder to rice yeast may be used. Rice yeast can be applied and used in various ways.
S2) 오리고기 발효 및 염지단계S2) Fermentation and salting of duck meat
오리고기 발효 및 염지단계(S2)는 오리고기, 쌀누룩, 소금, 소주를 한꺼번에 섞어서 소정 시간동안 소정의 온도에서 발효시킴으로서 발효오리고기를 제조하는 단계이다.The duck meat fermentation and salting step (S2) is a step of producing fermented duck meat by mixing duck meat, rice koji, salt, and soju at once and fermenting it at a predetermined temperature for a predetermined time.
상기 오리고기 발효 및 염지단계(S2)는 오리고기:쌀누룩:소금:소주를 3~7:0.1~3:0.001~1:0.1~3의 비율로 섞어서 실온에서 2~4시간 또는 5~20도의 저온에서 3~7시간 동안 발효한다.The duck meat fermentation and salting step (S2) is performed by mixing duck meat: rice yeast: salt: soju in a ratio of 3 to 7: 0.1 to 3:0.001 to 1: 0.1 to 3 at room temperature for 2 to 4 hours or 5 to 20 degrees. Fermented at low temperature for 3-7 hours.
바람직하게는 오리고기:쌀누룩:소금:소주를 5:1:0.175:1의 비율로 준비하여서 위의 재료들은 모두 섞은 다음 실온에서 3시간 또는 10~15도 사이의 저온에서 5시간동안 발효한다. 이때 사용되는 소주는 도수가 35도 이상인 담금주를 사용하는 것이 바람직하며, 담금주를 물 대신 이용함으로서 오리고기의 잡내를 제거하고 살균작용도 할 수 있다.Preferably, prepare duck meat: rice koji: salt: soju in a ratio of 5: 1: 0.175: 1, mix all the above ingredients, and then ferment for 3 hours at room temperature or 5 hours at a low temperature between 10-15 degrees. In this case, it is preferable to use soju with an alcohol content of 35 degrees or more, and by using the soju instead of water, it is possible to remove the foul smell of duck meat and to sterilize it.
또한 S2단계에서 주의해야할 것은 물을 넣지 않도록 주의해야하는 것이며, 물이 들어가면 제품에 부패가 일어날 수도 있다.Also, the thing to be careful about in step S2 is to be careful not to put water in, and if water gets into the product, spoilage may occur.
구체적으로는 상기 S2단계에서는 소금누룩을 추가하여 발효시킬 수 있으며,Specifically, in step S2, salt yeast can be added and fermented,
오리고기, 쌀누룩, 소금, 소주를 한꺼번에 섞어서 7일동안 발효시킨 후 미리 제조된 소금누룩을 추가하여 3일 더 발효시킨다. Duck meat, rice yeast, salt, and soju are mixed together and fermented for 7 days, and then fermented for 3 more days by adding salted yeast prepared in advance.
상기 소금누룩은 실온에서 쌀누룩, 정제소금, 생수를 섞어서 약7~10일 매일 한번씩 저어서 발효시키어 제조된 액상의 소금 누룩을 의미한다.The salt yeast refers to a liquid salt yeast prepared by mixing rice yeast, refined salt, and mineral water at room temperature and stirring once every day for about 7 to 10 days to ferment.
S3) 양념제조단계S3) Seasoning manufacturing step
양념제조단계(S3)는 맛간장, 고추가루, 청양고추, 꿀, 조청, 맛술, 간장누룩, 쌀누룩으로 발혀된 발효고추장, 마늘, 사과, 양파를 섞어서 오리고기 양념을 제조하는 단계이다.The seasoning manufacturing step (S3) is a step of manufacturing duck seasoning by mixing seasoned soy sauce, red pepper powder, cheongyang pepper, honey, millet, cooking wine, soy sauce yeast, fermented red pepper paste coated with rice yeast, garlic, apple, and onion.
상기 양념제조단계(S3)는 맛간장:고추가루:청양고추:꿀:조청:맛술:간장누룩:쌀누룩으로 발효된 발효고추장:마늘:사과:양파를 2~6:0.1~3:0.1~3:0.1~3:1~5:1~5:0.1~3:3~7:3~7:0.1~3:0.1~3의 비율로 섞어주되,The seasoning manufacturing step (S3) is flavored soy sauce: red pepper powder: Cheongyang red pepper: honey: grain wine: cooking wine: soy sauce yeast: fermented red pepper paste fermented with rice yeast: garlic: apple: onion 2-6:0.1-3:0.1-3 :0.1~3:1~5:1~5:0.1~3:3~7:3~7:0.1~3:0.1~3
바람직하게는 맛간장:고추가루:청양고추:꿀:조청:맛술:간장누룩:쌀누룩으로 발효된 발효고추장:마늘:사과:양파를 4:1.7:1.7:1:3.3:3:1:5.3:5:1.7:1.7의 비율로 섞어서 오리고기의 양념을 제조한다.Preferably, seasoned soy sauce: red pepper powder: Cheongyang red pepper: honey: grain syrup: cooking wine: soy sauce yeast: fermented red pepper paste fermented with rice yeast: garlic: apple: onion 4:1.7:1.7:1:3.3:3:1:5.3: Mix in a ratio of 5:1.7:1.7 to prepare the seasoning for duck meat.
S4) 제1오리고기양념단계S4) Step 1 Duck Seasoning
제1오리고기양념단계(S4)는 상기 오리고기 발효 및 염지단계(S2)를 통해 발효된 발효오리고기에 상기 양념제조단계(S3)를 통해 제조된 오리고기 양념을 버무리는 단계이다.The first duck seasoning step (S4) is a step of tossing the duck meat seasoning prepared through the seasoning manufacturing step (S3) with the fermented duck meat fermented through the duck meat fermentation and salting step (S2).
상기 제1오리고기양념단계(S4)는 발효오리고기 대비 오리고기 양념을 10~40%를 투입하며 바람직하게는 발효고기 대비 오리고기 양념을 20% 만큼 투입한다.In the first duck seasoning step (S4), 10-40% of duck seasoning is added compared to fermented duck meat, and preferably, 20% of duck seasoning is added compared to fermented duck meat.
S5) 제2오리고기양념단계S5) 2nd step of seasoning duck
제2오리고기양념단계(S5)는 상기 제1오리고기양념단계(S4) 이후, 상기 쌀누룩쨈제조단계(S1)를 통해 제조된 쌀누룩쨈을 넣어서 섞는 단계이다.The second duck seasoning step (S5) is a step of mixing the rice malt jjae prepared through the rice malt jae production step (S1) after the first duck meat seasoning step (S4).
상기 제2오리고기양념단계(S5)는 상기 제1오리고기양념단계(S4)에서 오리고기 양념이 버무려진 발효오리고기 대비 쌀누룩쨈을 10~50%를 투입하며, 바람직하게는 오리고기 양념이 버무려진 발효오리고기 대비 쌀누룩쨈을 30% 만큼 투입한다.In the second duck seasoning step (S5), 10-50% of rice yeast is added compared to the fermented duck seasoned with the duck seasoning in the first duck seasoning step (S4), and preferably, the duck seasoning is mixed with 30% of rice yeast is added compared to fermented duck meat.
상기 제2오리고기양념단계(S5)를 통해 최종적으로 양념이 된 발효오리고기는 바로 불판에 구워먹어도 되며, 50~60도의 온도에서 천천히 구이를 하면 수비드 방식으로 모든 영양소 파괴 없이 먹을 수 있다.The fermented duck meat finally seasoned through the second duck seasoning step (S5) may be roasted right away on an open fire, or if roasted slowly at a temperature of 50 to 60 degrees, it can be eaten in the sous vide method without destroying all nutrients.
본 발명의 실시예는 다음과 같다.Examples of the present invention are as follows.
-쌀누룩쨈 재료: 쌀누룩 500g, 55도의 미지근한 물 500g-Rice koji jap ingredients: 500g rice koji, 500g lukewarm water at 55 degrees
-오리고기 발효 및 염지를 위한 재료: 오리고기 1,000g, 쌀누룩 200g, 소금 35g, 소주 (35도 이상의 담금주) 200g-Ingredients for duck meat fermentation and salting: 1,000g duck meat, 200g rice yeast, 35g salt, 200g shochu (marinated liquor over 35 degrees)
-오리고기 양념 재료: 맛간장(발효간장) 1200g, 보통맛의 고추가루 500g, 매운맛의 청양고추 500g, 꿀 300g, 조청 1000g, 맛술 900g, 간장누룩 300g, 쌀누룩으로 발효된 발효고추장 1600g, 마늘 1500g, 사과 1개(500g), 양파 1개(500g)-Duck meat seasoning ingredients: 1200g flavored soy sauce (fermented soy sauce), 500g regular red pepper powder, 500g spicy cheongyang pepper, 300g honey, 1000g grain syrup, 900g cooking wine, 300g soy sauce, 1600g fermented red pepper paste fermented with rice yeast, 1500g garlic , 1 apple (500g), 1 onion (500g)
i) 쌀누룩 500g과 55도의 미지근한 물 500g을 섞어서 약 10분간 물에서 쌀누룩을 비벼준다.i) Mix 500g of rice koji and 500g of lukewarm water at 55 degrees and rub the rice koji in water for about 10 minutes.
ii) 상기 i)단계에서 물에 비빈 쌀누룩을 6시간동안 발효하되, 이때 쌀누룩을 1시간마다 저어주어 호기성 발효를 진행한다.ii) The rice koji rubbed in water in step i) is fermented for 6 hours, but at this time, aerobic fermentation is performed by stirring the rice koji every hour.
iii) 오리고기 1,000g, 쌀누룩 200g, 소금 35g, 소주 (35도 이상의 담금주) 200g을 한꺼번에 섞어서 실온에서 3시간동안 발효시킨다. iii) Mix 1,000g of duck meat, 200g of rice malt, 35g of salt, and 200g of soju (soju dipped at 35°C or higher) at once and ferment at room temperature for 3 hours.
iv) 맛간장(발효간장) 1200g, 보통맛의 고추가루 500g, 매운맛의 청양고추 500g, 꿀 300g, 조청 1000g, 맛술 900g, 간장누룩 300g, 쌀누룩으로 발효된 발효고추장 1600g, 마늘 1500g, 사과 1개(500g), 양파 1개(500g)를 섞어서 오리고기 양념을 만든다.iv) Flavored soy sauce (fermented soy sauce) 1200g, regular red pepper powder 500g, spicy cheongyang red pepper 500g, honey 300g, millet 1000g, cooking wine 900g, soy sauce yeast 300g, fermented red pepper paste fermented with rice yeast 1600g, garlic 1500g, 1 apple (500g) and 1 onion (500g) are mixed to make the duck seasoning.
v) 상기 iii)단계를 통해 발효된 오리고기에 iv)단계를 통해 제조된 오리고기의 양념의 20%를 투입시켜 발효된 오리고기에 잘 어우러지도록 버무린다.v) Add 20% of the seasoning for the duck prepared in step iv) to the duck meat fermented through step iii) and mix well with the fermented duck meat.
vi) 상기 v)단계에서 양념이 버무러진 발효된 오리고기에 i)단계에서 제조된 쌀누룩쨈의 30%를 섞는다.vi) Mix 30% of the rice malt jam prepared in step i) with the fermented duck meat mixed with seasoning in step v).
상기와 같은 실시예로 양념된 오리고기와 시중의 방법으로 양념된 오리로기에 대한 관능시험은 다음과 같다.The sensory tests on duck meat seasoned in the above examples and duck meat seasoned by a commercial method are as follows.
상기의 방법으로 양념된 오리고기를 후라이팬에 구워서 20~70세 사이의 성년 20명을 대상으로 관능시험을 하였으며, 그 결과는 표 1과 같다. 비교예는 시중에 시판되는 양념된 오리고기를 구입하여 동일한 방법으로 관능시험을 한 결과이다.Duck marinated in the above method was roasted in a frying pan and sensory test was conducted on 20 adults between the ages of 20 and 70, and the results are shown in Table 1. The comparative example is the result of purchasing commercially available marinated duck and performing a sensory test in the same manner.
표1의 관능시험과 같이 본 발명에 의해 제조된 양념 오리고기는 시판되는 양념 오리고기에 비해 향과 식감에서 좋은 평가를 받았으며, 종합적 기호도도 높았다.As shown in the sensory test in Table 1, the seasoned duck prepared according to the present invention received good evaluations in flavor and texture compared to commercially available seasoned duck meat, and the overall preference was also high.
도 4는 시중에 판매되고 있는 정제소금이 가미된 오리고기의 성분 분석표이며, 도 5는 본 발명을 통해 제조된 소금 누룩 양념 오리고기의 성분분석표이다.4 is an analysis table of ingredients of duck meat with refined salt added on the market, and FIG. 5 is a table of ingredients analysis of duck meat seasoned with salted yeast prepared through the present invention.
두개의 성분 분석표를 비교했을 때 시중의 방식을 가공된 오리고기에 비해 본 발명을 통해 제조된 소금 누룩 양념 오리고기의 나트륨이 5배 가량 낮은 것으로 확인됐다.When the two component analysis tables were compared, it was confirmed that the sodium in the salted yeast seasoned duck prepared through the present invention was about 5 times lower than that of duck meat processed using the commercially available method.
즉 본 발명의 오리고기 발효 및 염지단계(S2)와 양념제조단계(S3)를 통해 오리고기 특유의 냄새를 잡을 수 있다.That is, through the duck meat fermentation and salting step (S2) and seasoning production step (S3) of the present invention, it is possible to catch the unique smell of duck meat.
또한 본 발명에서 제조된 양념 오리고기는 잡내를 잡을 수 있고 쌀누룩과 발효되는 과정에서 생성되는 효소가 음식재료의 세포를 분해함으로써 발효가 진행되고, 단맛이 나는 포도당과 감칠맛을 내는 필수아미노산이 만들어져 재료 본래의 향이 진해지고 풍미가 더해저 감칠맛이 더해진다. In addition, the seasoned duck prepared in the present invention can catch miscellaneous odors, and fermentation proceeds by decomposing the cells of food ingredients by enzymes produced during fermentation with rice koji, and sweet glucose and essential amino acids for flavor are produced. The original flavor is intensified and the flavor is added, which adds to the umami.
또 효소는 원재료의 세포를 잘게 분해해서 소화가 잘 되게 하고 일반 음식을 먹으면 위에서부터 소화가 되나 누룩으로 만든 음식은 아밀라아제의 성분함유에 의해 먹기전 이미 소화가 시작되므로 소화가 빠르고 영양분의 흡수효울이 높아져 우리 몸이 충분히 흡수를 한다. 그리고 우리의 몸은 면역세포를 만드는 백혈구 중 림프구의 약 70%가 장에 집중되어 있어 유해균이 늘어나면 부패가 일어나 설사나 변비가 되고, 발효식을 먹으면 유익균의 활성으로 장내 환경이 안정되어 면역력을 높여 준다. In addition, enzymes break down the cells of the raw material to make it easier to digest. When you eat regular food, it is digested from the stomach, but food made with yeast is already digested before eating due to the content of amylase, so digestion is quick and absorption of nutrients is improved. It is high enough for our body to absorb it. In our body, about 70% of the lymphocytes among the white blood cells that make immune cells are concentrated in the intestine, so if harmful bacteria increase, spoilage occurs and diarrhea or constipation occurs. elevate it
또한 일반적으로 오리고기의 특성상 중간 익힘의 경우 육질이 더 질겨지는데 본 발명을 이용해 제조된 양념 오리고기는 연육작용과 함께 지방을 분해하며, 특히 정제염 대신 본 발명은 소금 누룩을 제조하여 사용 시(S2단계 내용 참고) 나트륨이 5배 가량 적기 때문에 건강에도 좋은 음식을 제공하는 효과가 있다.In addition, in general, due to the characteristics of duck meat, the meat quality becomes tougher in the case of medium-cooking, but the seasoned duck prepared using the present invention decomposes fat along with the tenderizing action. Refer to step details) Because sodium is about 5 times less, it has the effect of providing healthy food.
이는 한국식품연구소를 통해서도 입증된 바, 누룩소금을 고기 요리할 때 조미료로 활용하면 다양한 미생물과 효모가 단백질을 일부 분해해서 고기의 육질을 부드럽게 하는 연육작용하며 도 4, 도 5의 시험성적서와 같이 본 발명은 도 4의 정제염을 사용하여 가공된 오리고기에 비해 지방 성분도 낮아지고 나트륨도 5배 가량 낮아지는 것을 확인할 수 있다.This has also been proven by the Korea Food Research Institute, and when yeast salt is used as a seasoning when cooking meat, various microorganisms and yeasts partially decompose proteins to soften the meat quality, and as shown in the test report of FIGS. 4 and 5 , In the present invention, compared to duck meat processed using the refined salt of FIG. 4 , it can be confirmed that the fat component is lowered and the sodium is also lowered about 5 times.
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 configuration shown in the embodiments and drawings described in the present specification as described above is merely the most preferred embodiment of the present invention and does not represent all of the technical spirit of the present invention, so various equivalents and modifications that can be substituted for them It should be understood that there may be examples.
Claims (3)
오리고기, 쌀누룩, 소금, 소주를 한꺼번에 섞어서 소정 시간동안 소정의 온도에서 발효시킴으로서 발효오리고기를 제조하는 오리고기 발효 및 염지단계(S2);
맛간장, 고추가루, 청양고추, 꿀, 조청, 맛술, 간장누룩, 쌀누룩이 포함된 고추장, 마늘, 사과, 양파를 섞어서 오리고기 양념을 제조하는 양념제조단계(S3);
상기 오리고기 발효 및 염지단계(S2)를 통해 발효된 발효오리고기에 상기 양념제조단계(S3)를 통해 제조된 오리고기 양념을 버무리는 제1오리고기양념단계(S4);
상기 제1오리고기양념단계(S4) 이후, 상기 쌀누룩쨈제조단계(S1)를 통해 제조된 쌀누룩쨈을 넣어서 섞는 제2오리고기양념단계(S5);를 포함하는 것을 특징으로 하는 쌀누룩 천연 발효 조미료를 이용한 오리고기 제조방법.A rice yeast production step (S1) of preparing rice yeast and water at a predetermined temperature, and then rubbing the rice yeast in water for a predetermined time and then fermenting it for a predetermined time (S1);
Duck fermentation and salting step (S2) of preparing fermented duck by mixing duck meat, rice yeast, salt, and soju at once and fermenting it at a predetermined temperature for a predetermined time;
Seasoning manufacturing step (S3) of preparing duck seasoning by mixing soy sauce, red pepper powder, cheongyang pepper, honey, millet, cooking wine, soy sauce yeast, red pepper paste containing rice yeast, garlic, apple, and onion;
a first duck seasoning step (S4) of mixing the duck seasoning prepared through the seasoning manufacturing step (S3) with the fermented duck meat fermented through the duck meat fermentation and salting step (S2);
After the first duck meat seasoning step (S4), a second duck meat seasoning step (S5) of mixing the rice yeast rice produced through the rice yeast rice production step (S1) is mixed; Rice yeast natural fermented seasoning comprising; A method of manufacturing duck meat using
오리고기:쌀누룩:소금:소주를 3~7:0.1~3:0.001~1:0.1~3의 비율로 섞어서 실온에서 2~4시간 또는 5~20도의 저온에서 3~7시간 동안 발효시키는 오리고기 발효 및 염지단계(S2);
맛간장:고추가루:청양고추:꿀:조청:맛술:간장누룩:쌀누룩이 포함된 고추장:마늘:사과:양파를 2~6:0.1~3:0.1~3:0.1~3:1~5:1~5:0.1~3:3~7:3~7:0.1~3:0.1~3의 비율로 섞어주는 양념제조단계(S3);
상기 오리고기 발효 및 염지단계(S2)에서 발효된 발효오리고기 대비 오리고기 양념을 10~40%를 투입시키는 제1오리고기양념단계(S4);
상기 제1오리고기양념단계(S4)에서 오리고기 양념이 버무려진 발효오리고기 대비 쌀누룩쨈을 10~50%를 투입시키는 제2오리고기양념단계(S5);를 포함하는 것을 특징으로 하는 쌀누룩 천연 발효 조미료를 이용한 오리고기 제조방법.A rice yeast production step (S1) of rubbing rice koji in 50-60 degrees water in a ratio of 1-2:1-2 for about 5-20 minutes and then fermenting it for 5-7 hours;
Duck meat: rice koji: salt: soju mixed in a ratio of 3~7:0.1~3:0.001~1:0.1~3 and fermented for 2~4 hours at room temperature or 3~7 hours at a low temperature of 5~20℃ Fermentation and salting step (S2);
Soy sauce: Red pepper powder: Cheongyang red pepper: Honey: Chocheong: Cooking wine: Soy sauce yeast: Red pepper paste with rice yeast: Garlic: Apple: Onion 2~6:0.1~3:0.1~3:0.1~3:1~5: 1-5:0.1-3:3-7:3-7:0.1-3:0.1-3 ratio of mixing the seasoning manufacturing step (S3);
a first duck seasoning step (S4) of adding 10-40% of duck seasoning compared to the fermented duck meat fermented in the duck meat fermentation and salting step (S2);
Rice yeast natural fermentation comprising a; in the first duck seasoning step (S4), a second seasoning step (S5) of adding 10 to 50% of rice yeast rice compared to fermented duck meat mixed with duck seasoning A method of manufacturing duck meat using seasoning.
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