KR102048590B1 - Fabricating method of supplementary feed for black goat comprising tangle and producing method of black goat meat thereform - Google Patents

Abstract

The present invention is a method for producing black goat supplementary feed that can produce high-quality meat that has reduced the off-flavor of black goat meat while reducing the odor, and has 50 kg of plum, 20 kg of grapes, 20 kg of grapes, 10 kg of quince, 20 kg of apples, and persimmons. A first step of washing 10 kg, citron 30 kg, mugwort 2 kg, 1 kg of beetroot, 1 kg of wild boar, 10 kg of Gujimi tree, 0.5 kg of garlic, 15 kg of onion, and 1 kg of green onion root; A second step of putting the plums washed in the first step together with 15 kg of sugar and 10 kg of salt, mixing them evenly and then sealing them; In the sealed state of the second step, the third step of fermentation for 25 days to 30 days at an environmental temperature of 6 ℃ to 25 ℃ outside temperature; Dry kelp in the fermentation broth fermented through the fermentation broth fermented through a fermentation broth after the fermentation of the fermented mixture of the third step and the fourth step of separating the liquid and the liquid separated in the fourth step and re-fermented at room temperature for 5 days It characterized in that the mixing.

Description

Manufacturing method of black goat supplemental feed containing kelp and production method of black goat meat using the supplementary feed {FABRICATING METHOD OF SUPPLEMENTARY FEED FOR BLACK GOAT COMPRISING TANGLE AND PRODUCING METHOD OF BLACK GOAT MEAT THEREFORM}

The present invention relates to a method for producing black goat supplemental feed containing kelp and a method for producing black goat meat using the supplementary feed, and in particular, a black goat supplemental feed containing kelp which can reduce odor of black goat meat and smoothly improve meat quality. It relates to a method for producing black goat meat using the manufacturing method and its auxiliary feed.

Black goat meat has recently been recognized as a health supplement product in medicinal use, and consumption is increasing.

These black goat meats have been shown to be effective in the smooth operation of the stomach and rejuvenation in traditional herbal medicines such as herbal wood or new herbal medicine, and are effective in improving blood circulation, improving blood circulation, preventing neuralgia, and osteoporosis. It is well known that black goat meat has high iron content, low fat content compared to general meat, and low calorie foods of about 150Kcal per 100g, which is higher in unsaturated fatty acid and CLA (Conjugated Linoleic Acid) content than other meats. It is true.

In spite of the pharmacological and nutritional superiority of black goat meat, black goat's inherent off-flavor (inner fish) has been an obstacle to popularization as general meat, and in order to promote the popularization of black goat meat, Research on advanced meat production technology, such as improving meat quality, is needed.

On the other hand, in Korean Patent Publication No. 2005-0019532 (hereinafter referred to as "Patent Document 1"), as a method for suppressing the specific odor of black goat meat, black goat breeding containing germanium fermented feed and grape fermented feed Disclosed is a method of preparing a feed.

In the said patent document 1, in order to suppress the peculiar smell of black goat meat, germanium enzyme preparation, flour, wheat bran, gangue, and yeast are mixed in an appropriate ratio, and the mixed material was fermented at a temperature of 70 degreeC or more in a container for 7 days. Afterwards, the method of mixing germanium fermented feed and grape fermented feed fermented and matured for 15 days in a container at room temperature, followed by stirring the fermented material again and then fermenting three days at room temperature to start feeding the black goat Doing.

However, in the black goat breeding feed of Patent Literature 1, the germanium enzyme used for the fermented germanium fermented feed is not only expensive, but the grape fermented feed is one-third of the total feed.

Therefore, there is a need for the development of supplementary feed for black goats that can produce high-quality meat with soft meat while reducing off-flavor inherent odor of black goat meat.

Korean Patent Publication No. 2005-0019532

The present invention is to solve the above problems, the mass production is possible at low cost, and the production method of the black goat supplementary feed that can produce high-quality meat with smooth meat quality while reducing off-flavor of black goat meat, and using the auxiliary feed It is to provide a method for producing black goat meat.

Method for producing a supplementary feed of black goat containing kelp according to the present invention, 50kg plum, 20kg pear, grape 20kg, quince 10kg, apple 20kg, persimmon 10kg, citron 30kg, mugwort 2kg, A first step of washing 1 kg, sand larvae 1 kg, Gujimi tree 10 kg, garlic 0.5 kg, onion 15 kg and green onion root 1 kg; A second step of putting the plums washed in the first step together with 15 kg of sugar and 10 kg of salt, mixing them evenly and then sealing them; In the sealed state of the second step, the third step of fermentation for 25 days to 30 days at an environmental temperature of 6 ℃ to 25 ℃ outside temperature; Dry kelp in the fermentation broth fermented through the fermentation broth fermented through a fermentation broth after the fermentation of the fermented mixture of the third step and the fourth step of separating the liquid and the liquid separated in the fourth step and re-fermented at room temperature for 5 days Characterized by mixing.

In addition, in the method for producing a supplementary feed of black chlorine containing kelp according to the present invention, the dried kelp is characterized in that the shape of the slice or powder.

In the method for producing bovine black salt meat using the black goat supplemental feed containing kelp according to the present invention, a supplementary feed of 0.8 to 1.0 g of dried kelp per 100 to 150 ml of the fermentation broth per head is fed with a conventional feed. Characterized in that.

By feeding the supplementary feed prepared by the present invention to the black goat, mass production of the supplementary feed is possible at low cost, and by feeding the supplementary feed to the black cumin together with the normal feed, the immunity of the black goat is increased, as well as the black goat meat Black goat meat with improved texture can be produced by reducing the smell of stink and softening the meat.

Black goat supplemental feed according to the present invention includes kelp and fermentation broth.

At this time, the fermentation broth,

(Ⅰ) 50 kg of plum, 20 kg of pears, 20 kg of grapes, 10 kg of quince, 20 kg of apples, 10 kg of persimmons, 30 kg of citron, 2 kg of wormwood, 1 kg of sorghum, 1 kg of wild oyster, 10 kg of Gujimi A first step of washing 0.5 kg of garlic, 15 kg of onion, and 1 kg of green onion root,

(Ii) a second step of putting the plums washed in the first step together with 15 kg of sugar and 10 kg of salt in a 1000 l container, evenly mixed and then sealed;

(Iii) a third step of fermentation for 25 days to 30 days at an ambient temperature of 6 ° C. to 25 ° C. in the sealed state of the second step,

(Iii) a fourth step of separating the aged fermented mixed solution of the third step and the liquid, and

(Iii) After stirring the liquid separated in the fourth step, it is made through a fifth step of aging by re-fermentation at room temperature for 5 days.

In addition, the kelp is dried and cut into flakes or pulverized into powder form, and mixed with the fermentation broth finally made through the process of (i) to (iii) to feed together as a feed for feeding black goats. The kelp is preferably mixed in a state in which the fermentation broth is diluted in water.

As a composition of the fermentation broth, it is known that plum is a fruit containing a large amount of organic acid, and is effective in enhancing digestion, and the pear is known to be effective in defecation and diuresis as an alkaline fruit. In addition, grapes are known to be effective for anemia by inhibiting viral activity by virtue of blood and hematopoiesis, and quince is known to be effective in promoting digestion by promoting the secretion of digestive enzymes. It is known that a large amount of C is contained, and persimmon and citron are known to be rich in vitamins A, B, and C.

Mugwort is known to have dried leaves and stems, and it is known to have high minerals and vitamins. Seongsoon is called brown dragon in Chinese medicine and is known to contain a lot of growth-promoting substances. It is known to contain abundant minerals and vitamin C. Gujippong is known to be rich in vitamin B, C and the like.

Garlic is also known to contain carbohydrates, proteins and fats, including vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, phosphorus, zinc, selenium and allicin. In addition to the various vitamins, minerals such as calcium and phosphoric acid, which removes harmful substances in the blood, and the roots are known to be rich in calcium and potassium, and vitamin A and vitamin C.

In addition, kelp (Laminaria japonica) is a seaweed, which belongs to the brown algae, is a seaweed that is 2 to 3 years old, and contains bioactive substances such as alginic acid and fucoidan, which lowers lipids and hinders absorption of fat due to high fiber content It is known that there is. In addition, kelp has a high content of flavoring amino acids to help the food's seasoning function.Alginate, a seaweed polysaccharide, reduces the total cholesterol and triglyceride content in serum and is effective for hyperlipidemia. It is known to act to relieve and excrete harmful metals in the body.

Fermentation is a process in which microorganisms decompose organic matter using their own enzymes to make substances useful for humans and livestock. Microorganisms beneficial to humans and livestock are produced during fermentation. It is well known to increase.

By fermenting ingredients containing various minerals, organic acids and vitamins in sugar and salt through the process of (i) to (iii), it is beneficial to black goats through fermentation process as well as the inherent nutritional ingredients of the ingredients. Fermentation broth with enhanced components can be obtained.

As described above, in the present invention, a supplementary feed in which dry kelp was mixed with a fermentation broth enhanced with beneficial ingredients to livestock was prepared, and the following experimental procedure was conducted to verify the effect.

(1) Breeding method

Thirty three-month-old black goats raised in Geumsan-myeon, Goheung-gun, Jeollanam-do, Korea, were tested for 9 months, and were fed a control group that provided only normal feed and a fermentation broth fed 100 ~ 150ml / d. Advanced feed group (experimental group 2) and supplementary feed supplemented daily with supplementary feed of group (experimental group 1), fermented broth fermented at the time of normal feed and 0.8-1.0g / dull of dried kelp Dry feed was divided into 4 treatment groups of supplementary feed group (experimental group 3) fed and mixed every 3 days.

When black goats of each treatment group reaches 12 months of age (approximately 60 kg of live weight), 10 black goats close to the average body weight are selected and slaughtered and processed at a chlorine slaughtering processing plant (Hwasun, Jeonnam). The sensory evaluation was carried out for the meat quality analysis while being quickly transported to the laboratory and refrigerated.

(2) sensory evaluation

The sensory test was performed by heating 10-inch thick cuts of black goat's sirloin cut to a temperature of 72 ° C on both sides of the grill, and then flavored, tenderness, and succulent by 10 trained sensory inspectors. juiciness and overall acceptance.

The evaluation method was 9 out of 9 points according to the 9-point scale method, but the relative evaluation based on the control group. That is, when the evaluation value of the control group was 5 points, the relative feelings felt by the sensory test personnel for the experimental groups 1 and 2 were recorded as numerical values, and the evaluation criteria are as follows.

<Flavor>

The flavor was smelled before eating black goat meat, and the degree of odor and smell was measured. The evaluation criteria were as follows.

Very low smell and very good flavor than 9-point control

Very low smell and good flavor than 8-point control

Less flavor and better flavor than 7-point control

Slightly less flavor and slightly better flavor than 6-point control

No difference between 5 point control and stink and flavor

Slightly more stink than 4-point control but no difference in flavor

More flavor and worse flavor than 3-point control group

More flavor than the two-point control and very bad flavor

There are many smells and flavor is very bad than 1 point control.

<Tenderness>

The year measured the toughness and texture of the meat when chewing black goat meat. The evaluation criteria were as follows.

Meat is very tender and texture is better than 9-point control

Meat is tender and tastes better than 8-point control

The meat is slightly softer than the 7-point control

The meat is slightly softer and tastes better than the 6-point control.

There is no difference between the 5 point control and the meatiness and texture

There is no difference in taste and texture than meat more than 4 point control

Slightly tougher meat texture and slightly worse texture than 3-point control group

Meat is chewy and worse than the two-point control

Meat is very tough and texture is worse than 1 point control

<Juiciness>

Juicyness is the degree of meat juice felt in the mouth when chewing meat, 5 points if there is no difference from the control group, and the score is given in the range of 6 to 9 points depending on the degree of meat juice felt more than the control group. , When the juice of the meat felt less than the control group was given a score in the range of 1 to 4 points depending on the degree of feeling.

<Overall acceptance>

The overall degree of preference is the degree of preference according to the overall evaluation of the result of black goat meat. If the difference with the control group is 5 points, the preference ranges from 6 to 9 points according to the difference. If the preference is lower than that of the control group, the score was given in the range of 1 to 4 points according to the degree of difference.

When the evaluation result according to the above criteria is expressed as an average value, it is as shown in [Table 1].

division Control Experiment group 1 Experiment group 2 Experiment group 3 zest 5 6.4 7.5 7.0 year 5 6.3 7.4 7.0 Succulent 5 5.6 5.7 5.6 Overall Symbol 5 6.9 7.6 7.2

As shown in the above [Table 1], it can be seen that in the sensory evaluation, the experimental group as a whole shows a significant result than the control group.

In addition, in contrast to the results of the experimental group according to the difference between the supplementary feed, if the daily feed supplemented with fermented broth and dried kelp daily (experimental group 2) was fed only fermentation broth (experimental group 1) or dry kelp among the auxiliary feed 3 It is higher in flavor and year than in the case of feeding only by mixing once a day (Experimental group 3), but there is no significant difference in juiciness.

Moreover, in all the preferences, it is shown as experiment group 2> experiment group 3> experiment group 1> control group, and it is judged to be due to the influence of a flavor and a year part.

In addition, looking at the results of the sensory evaluation, when the fermentation broth was fed only at the time of normal feeding, it can be expected to have an improved effect on flavor and year than when feeding only normal feed, but when mixed with dry kelp You can see more at.

By comparing the effects of dry kelp by mixing dry kelp in fermentation broth daily (Experimental Group 2) and the dry kelp in fermentation broth once every 3 days (Experiment 3) In the case of daily dry mix of dried shimama, it can be seen that it shows an excellent effect in flavor and year.

(3) Shear force

Shear force evaluation was performed for the experimental groups 1 to 3. Shear force measurement was performed using a sample measuring the heat loss, and was made by drilling a hole with a cork having a diameter of 1 cm. Warner-Bratzler blades were mounted on a texture analyzer (TA-XT2, Stable Micro Systems, UK), so that the muscle fiber direction of the sample was perpendicular to the blade, and the shear force (in kg) was measured. The instrument conditions were set to pre-test speed 2.0 mm / s, test speed 2.0 mm / s and post-test speed 5.0 mm / s.

division Experiment group 1 Experiment group 2 Experiment group 3 SEM * Shear force (kgf) 4.34 3.42 3.42 0.14

         SEM: Standard error of the means (n = 9)

Table 2 above shows that the shear force is smaller than the case of feeding kelp as a result of measuring the shear force (experimental groups 2 and 3) than the case of not feeding the kelp (experimental group 1). This is consistent with the result of measuring the year in sensory evaluation.

As described above, as a result of feeding the black goat supplementary feed mixed with kelp in fermentation broth fermented with sugar and salt containing various minerals, organic acids and vitamins, it is effective in eliminating stink bugs unique to black goat meat. Rather, it improves the texture by softening the meat.

Claims (3)

It is a production method of black goat meat that has softened meat while reducing off-flavor using auxiliary feed mixed with fermentation broth and dried kelp.
A fermentation broth manufacturing step of preparing the fermentation broth;
And auxiliary feed manufacturing step of producing a feed supplement by mixing with the dried kelp in the form of slices or powder in the fermentation broth prepared in the fermentation broth manufacturing step,
Including a salary step of feeding the supplementary feed prepared in the auxiliary feed manufacturing step to the black goat,
The fermentation broth manufacturing step,
Plum 50 kg, pear 20 kg, grape 20 kg, quince 10 kg, apple 20 kg, persimmon 10 kg, citron 30 kg, wormwood 2 kg, 1 kg of dried bamboo shoots, 1 kg of wild oysters, 10 kg of koji mulberry, 0.5 kg of garlic A first step of washing 15 kg onion and 1 kg green onion root;
50 kg of plums washed in the first step, 20 kg of pears, grape 20 kg, quince 10 kg, apple 20 kg, persimmon 10 kg, citron 30 kg, mugwort 2 kg, shunsun 1 kg, sand bran 1 kg, Gujippong A second step of putting 10 kg of wood, 0.5 kg of garlic, 15 kg of onions, and 1 kg of green onion root, together with 15 kg of sugar and 10 kg of salt, mixing them evenly and then sealing them;
In the sealed state of the second step, a third step of fermentation for 25 days to 30 days at an environmental temperature of 6 ℃ to 25 ℃;
A fourth step of separating the aged fermented mixed solution of the third step and the liquid; And
A fifth step of re-fermenting the liquid separated in the fourth step at room temperature for 5 days,
In the auxiliary feed manufacturing step, the auxiliary feed is a mixture of dried kelp 0.8 ~ 1.0g per 100 ~ 150ml of the fermentation broth per one head of black goat,
The supplementary feed in the salary step is a method of producing black goat meat, characterized in that the daily feed with a normal feed. delete delete