KR101179154B1 - Manufacturing method of bulgogi for storage in severe environment using irradiation technology - Google Patents

Abstract

The present invention relates to a method for manufacturing a space bulgogi steak with guaranteed storage stability and quality even in an extreme environment. Specifically, in order to improve the viscosity of the bulgogi sauce, xanthan gum is added to the seasoning at a ratio of 1% by weight based on the total weight of the bulgogi sauce. The steak's appearance was prevented, and high-dose irradiation technology (44 kGy dose) was applied to sterilize microorganisms (heat resistance, radiation spore forming bacteria, etc.) that were difficult to control by the prior art, and presented by the Russian Institute of Biomedical Research, a space food certification institution. The product was developed to meet the microbial standards of space food. In addition, 0.3 wt% of antioxidants (vitamin C, a-tocopherol) were added to the finished sauce to solve fatty acidization and sensory quality degradation caused by irradiation, canned packaging, -70 ℃ rapid freezing, -70 ℃ Irradiation techniques were applied under the conditions. The manufacturing method of the present invention prevents the deterioration of the properties of the bulgogi sauce prepared by the prior art, and prevents degradation of sensory and physicochemical quality due to high temperature, high pressure treatment or high dose radiation, and safely stores it even in an extreme environment. It can be usefully used in the manufacture of foods that can be ingested.

Description

Manufacturing method of bulgogi for storage in severe environment using irradiation technology}

The present invention is to provide a bulgogi steak and its manufacturing method is guaranteed storage stability and quality in extreme environments such as desert and space environment.

Bulgogi is Korea's representative traditional food, and is one of Korean foods widely known to foreigners from all over the world. Bulgogi cooking is essential to use seasoning sauce to cut the meat well, which penetrates into the meat while giving a sweet taste, but also to remove meat odor.

Seasoned meats such as bulgogi are being mass-produced and distributed in accordance with industrialization, nuclear family and women's social advancement.Most of the manufacturing companies are small-scale facilities. It becomes a problem. Therefore, in order to develop bulgogi as a space food and special purpose food, it is required to develop a technology that can extend the storage period.

Until now, in order to extend the shelf life of bulgogi, there have been used methods such as refrigeration, heat sterilization, natural preservatives such as sweet ginseng, licorice, schisandra chinensis, and ginseng, which are known to be excellent in antibacterial and antioxidant activity. However, these methods are not able to completely kill microorganisms in bulgogi, so it is not possible to secure storage stability, and there are problems such as the use of large amounts of additives and the sensory quality change and economical efficiency during excessive heat treatment to achieve the target effect. Until now, the situation is not used in an effective way.

On the other hand, the radiation food irradiation technology uses 0.01 kGy to 50 kGy irradiation dose of energy emitted from radioactive materials such as gamma rays (Co? 60 or Se? 137), electron beams, X-rays, or radiation generators, that is, ionized radiation energy. It is used to suppress food germination, delay in maturity, control parasites and pests, sterilization and sterilization of rot and pathogenic microorganisms. Conventionally, chemical fumigants such as ethylene oxide have been used for sterilization of household goods and foods, but it is known to harm the human body and destroy the environment. Currently, most developed countries are economically efficient and harmless to humans. Is actively using.

In the United States, on February 26, 1995, FDA applied radiation to frozen, packaged meat for use in the space flight program of the National Aeronautics and Space Administration (NASA). The survey was approved, and NASA, in collaboration with the US Army Natick Institute of Technology, developed a space BBQ brisket by irradiating 44.1 kGy of radiation for sterilization of meat. In Russia, there are no regulations on radiation doses and strict microbial regulations. The microbial standards of space foods presented by the Institute of Biomedical Problems (IBMP), a Russian space food certification agency, are as shown in Table 1 below.

Space food microbial standards of the Russian IBMP food Microbial factors limit Dry food Total aerobic bacteria <20,000 CFU / g Coliform <10 CFU / g Gram-positive staphylococcus 0 CFU / g Salmonella 0 CFU / 25g Yeast, mold <50 CFU / g Escherichia coli 0 CFU / 10g Bacillus cereus <10 CFU / g Commercial sterilization products
(Retort and Irradiation) Spore-forming mesophilic bacteria <10 CFU / g Mesophilic anaerobic bacteria 0 CFU / 5g Yeast, Fungi (under pH <4.2) 0 CFU / 2g

On the other hand, when irradiating at a dose of 7.5 kGy through the study applying radiation technology to bulgogi sauce and bulgogi products, the number of microorganisms was maintained at 2 log CFU / g even after 20 days at 4 ℃ storage temperature. At this time, the sensory quality was also good, and the irradiation technique was suggested as a method for storing the bulgogi sauce and the bulgogi product. However, studies using low-dose radiation below 10 kGy require high energy such as high-dose radiation or high-temperature, high-pressure heat treatment to completely sterilize the bulgogi steak for long-term storage in extreme environments such as deserts and space conditions. Required. However, excessive irradiation or heat treatment of the bulgogi steak may cause degradation of organoleptic quality of the bulgogi steak such as deterioration of physical properties, discoloration, and odor and malodor, which may be a significant limiting factor in expanding the industrialization of the bulgogi steak.

Therefore, the present inventors added gum to give the viscosity of the bulgogi sauce, and supplemented with antioxidants in the finished sauce to prevent lipid oxidation by irradiation, then mixed with the roasted steak and rapidly after canning packaging By irradiating a high dose of radiation under freezing and freezing conditions it was possible to prevent degradation of the sensory quality due to heating and radiation treatment, through which the present invention was completed by developing a bulgogi steak that can be safely stored for a long time in extreme environments.

It is an object of the present invention to provide a bulgogi steak having excellent shelf life and a method for producing the same in extreme environments such as desert and space.

In order to achieve the above object,

The present invention

1) preparing a barbecue sauce by adding gum;

2) adding an antioxidant to the bulgogi sauce prepared in step 1):

3) preparing a barbecue steak by mixing the barbecue sauce to which the antioxidant of step 2) is added with the steak: And

4) After packaging the bulgogi steak prepared in step 3), and freeze quickly, and provides a method for producing a bulgogi steak can be stored in a space environment including the step of irradiating the radiation under frozen conditions.

In addition, the present invention provides a bulgogi steak excellent in shelf life even in the extreme environment produced by the manufacturing method.

Producing the bulgogi sauce added with the gum of the present invention, the step of treating the antioxidant to the bulgogi sauce cooled to room temperature, canned packaging after mixing the bulgogi steak and sauce, irradiating the radiation under frozen conditions after rapid freezing The manufacturing method provides viscosity of bulgogi sauce and prevents lipid oxidation and organoleptic deterioration that may occur by heat treatment and irradiation, so that food can be safely stored and easily consumed in extreme environments such as desert and space conditions. It can be usefully used for manufacturing.

1 is a view showing a space bulgogi steak product of the present invention.
Figure 2 is a diagram showing the process of manufacturing a space bulgogi steak of the present invention.
Figure 3 is an antioxidant added to the bulgogi sauce containing xanthan gum of the present invention, mixed with roasted Hanwoo tenderloin and irradiated under rapid freezing and freezing conditions after canning packaging (0 kGy, 22 kGy and 44 kGy at -70 ℃) After a sample was accelerated and stored at 50 ° C. for 2 hours at 30 ° C. for 90 days, microbial growth was carried out in a plate count agar for general bacterial plate counting by comparing with no radiation treatment, 22 kGy irradiation, and 44 kGy irradiation. This figure shows the sterilization status for.

Hereinafter, the present invention will be described in detail.

The present invention

1) preparing a barbecue sauce by adding gum;

2) adding an antioxidant to the bulgogi sauce prepared in step 1):

3) preparing a barbecue steak by mixing the barbecue sauce to which the antioxidant of step 2) is added with the steak: And

4) After the bulgogi steak prepared in step 3) is packaged, and then rapidly frozen, there is provided a bulgogi steak manufacturing method that can be stored in a space environment including the step of irradiating radiation under frozen conditions (see Fig. 2).

In the production method, the gum of step 1) is any one selected from the group consisting of xanthan gum, guar gum, locust bean gum, carrageenan, agar, gellan gum, gelatin, gum arabic, starch, and source after irradiation It is more preferable to use xanthan gum in consideration of its physical properties, appearance and sensory quality, but is not limited thereto. The xanthan gum can be produced or commercially available. The gum is preferably 0.1 to 10% by weight relative to the total weight of the bulgogi sauce, more preferably 0.5 to 2% by weight, but is not limited thereto.

In the embodiment of the present invention, for the development of the bulgogi source that is given the viscosity, by adding 1% by weight of the gum relative to the total weight of the bulgogi sauce, by measuring the viscosity change of the source after accelerated storage in the radiation-free treatment and treatment, irradiation and storage It was confirmed whether the viscosity of the source was maintained even after the passage of time. As a result, when 1 wt% of xanthan gum was added to the total weight of the bulgogi sauce, it was confirmed that the physical and sensory quality of the bulgogi sauce was the best (see Table 3).

In the above production method, in the preparation of the bulgogi sauce by adding the gum of step 1), in order to prevent the gums from forming in the sauce, it is preferable to make it into an aqueous solution rather than a powder state and then add it to the sauce. At this time, the black powder should be slowly mixed with the additive in the form of powder and slowly dissolved in water. The additive in the form of powder to be used is preferably any one selected from sugar and salt, but is not limited thereto. When the prepared aqueous gum solution is slowly mixed with a bulgogi sauce and starts to boil slowly, it is preferably reduced to medium heat and heated for 18 minutes to 22 minutes to prepare a bulgogi sauce having a viscosity, but is not limited thereto.

In the embodiment of the present invention, in order to prepare a bulgogi source is added viscosity by the gum, 1% by weight of gum and 8% by weight of sugar uniformly mixed in powder form to slowly melt in water, so prepared gum The aqueous solution and the bulgogi sauce were mixed to prepare a bulgogi sauce to which viscosity was given.

In the above production method, the bulgogi source of step 1) can be used both prepared and commercially available. The bulgogi source is preferably one containing soy sauce, onions, leeks, garlic, sesame, but is not limited to soy sauce, brewed soy sauce, Korean soy sauce, mixed soy sauce, more preferably brewed soy sauce The present invention is not limited thereto, and any general bulgogi sauce may be used.

In the preparation method, the antioxidant in step 2) is preferably any one selected from water-soluble and fat-soluble antioxidants when used in a source containing an emulsifier such as gum, vitamin A, vitamin B2, vitamin C, vitamin E It is preferably one selected from the group consisting of (tocopherol), but more preferably vitamin C and a-tocopherol may be used, but is not limited thereto.

In the embodiment of the present invention, after cooling the sauce to room temperature in order to prevent degradation of the physical properties, appearance and organoleptic quality of the bulgogi source due to radiation, by adding the vitamin C and a-tocopherol 0.3 wt% of the weight of the bulgogi sauce as an antioxidant Bulgogi beef has been developed to give viscosity without fear of degradation of physical properties and quality due to irradiation.

In the above production method, the bulgogi steak of step 3) is preferably any one selected from the group consisting of beef, pork fillet, tenderloin, sirloin or rib part, and tenderloin, sirloin or rib part of poultry, and more. Preferably, the beef tenderness and relatively less fat is used, but is not limited thereto. The amount of meat is preferably 70 to 80% by weight relative to the weight of the bulgogi steak, but is not limited thereto.

For the production of bulgogi steak, it is preferable to include a process of dyeing to add the taste and flavor of the main raw material before adding the sauce, but is not limited thereto. For dyeing, it can be used to make pickles consisting of 15 to 25% by weight of wine, 0.1 to 1% by weight of salt and 0.5 to 1.5% by weight of black pepper, but not limited thereto. At this time, the wine is preferably any one of the group consisting of red wine, white wine, strong sweet wine and strong bitter wine, more preferably using a strong bitter red wine, but is not limited thereto. The salting is preferably carried out for 30 minutes to 4 hours in a 4 ℃ refrigerator, more preferably for 1 hour in a 4 ℃ refrigerator, but is not limited thereto. Bulgogi steak is preferably grilled before mixing with sauce, but is not limited thereto. Bulgogi steak is preferably set to 9 to 10 minutes in front of the fire, 6 to 8 minutes in the back in a pan of 150 to 180 ℃, but is not limited thereto.

In an embodiment of the present invention, in order to prepare a barbecue steak before mixing with bulgogi sauce, 1.8 g of flower salt and 4.5 g of pepper were added to 10 g of wine, and after all the flower salt and pepper were dissolved, Korean beef tenderloin was added to 400 g and the 4 ° C. refrigerator After 1 hour of dyeing at 170 ° C., both sides of the pan at 170 ° C. were cut into 2 × 2 cm sizes, baking for 10 minutes in the front and 7 minutes in the back, until there was no bleeding. Since the first roasted bulgogi steak and the bulgogi sauce completed in step 2) was uniformly mixed to prepare a bulgogi steak was given a viscosity without fear of degradation of properties and quality due to irradiation.

In the manufacturing method, the packaging material in the packaging in step 4) cans (can), polyethylene (polyethylene), aluminum laminate low density polyethylene (polyethylene), polypropylene (polypropylene), polyethylene terphthalate (polyethylene) It is preferable to use any one selected from the group consisting of terphthalate, and more preferably, but not limited to using canned food.

In the above production method, after packaging in step 4), the rapid freezing is preferably fast freezing at -178 to -70 ℃, more preferably fast freezing at -72 to -68 ℃, but is not limited thereto.

In the above production method, in the irradiation under the refrigeration conditions of step 4), the irradiation temperature is preferably -178 ° C (liquid nitrogen), -70 ° C (dry ice) and -20 ° C (ice), and after irradiation In consideration of organoleptic quality, it is preferable to irradiate radiation at -70 ° C (dry ice), but the present invention is not limited thereto.

In the above manufacturing method, the radiation of step 4) preferably uses high energy gamma rays, X-rays, electron beams, and more preferably gamma rays, but is not limited thereto.

Sources of radiation for food use include radionuclides of Co.60 or Ce.137, X-ray generators with an energy of less than 5 million electron volts (5 MeV), and electron beam devices with an energy of 10 MeV or less. Preferably, Co? 60 is more preferably used as a radiation source, but is not limited thereto.

In addition, the irradiation dose of the radiation is preferably 20 to 50 kGy, more preferably 42 to 46 kGy, but is not limited thereto. If the irradiation dose is less than 20 kGy, the sterilization effect of the bulgogi steak does not appear, and if it exceeds 50 kGy, there may be a problem that the sensory quality decreases despite the physicochemical combination treatment.

In order to overcome the microbial standards of space food proposed by the Institute of Biomedical Problems (IBMP), a Russian space food certification agency, it is necessary to develop fully sterilized space food, but investigate high-dose gamma rays for complete sterilization. Sensory deterioration occurs. This is mainly caused by fatty oxides and proteolytic products in meat produced from ionization of water (free water) by irradiation, resulting in off-flavor and already occurring. The ionization of water is greatly influenced by the physical properties of the water. In general, refrigeration not only inhibits the activity of water molecules and minimizes the ionization tendency of water, but also freeze characteristics of water according to the freezing temperature.

In the embodiment of the present invention, in order to determine the effect of radiation treatment on the degree of microbial growth, appearance palatability and sensory quality during storage of bulgogi steak, after fast freezing the packaged bulgogi steak prepared in step 4), alone and Gamma-irradiation of various doses was treated under frozen conditions. As a result, no microorganisms were detected in the 44 kGy irradiation zone even after the initial storage and 90 days of storage. The appearance acceptability tended to decrease slightly depending on the irradiation dose immediately after gamma irradiation. However, after 90 days of storage, the appearance acceptability was higher than that of the non-gamma-treated group, which could not be tested due to decay. In addition, 44 kGy gamma rays were irradiated on the bulgogi steak with gum and antioxidants at -70 ° C on the sensory quality test. After 90 days of storage, the sensory quality was superior to the overall preference of 5.6 points, unlike the gamma-ray untreated group, which could not be tested due to corruption.

In addition, the present invention provides a bulgogi steak excellent in shelf life even in the extreme environment produced by the manufacturing method.

The bulgogi steak excellent in shelf life prepared according to the present invention had almost no sensational difference with the bulgogi product which is generally ingested in a completely sterile state. Not only did no microbial growth be observed afterwards (see FIG. 3), but also in the physical and sensory quality evaluations during accelerated storage did not cause a significant difference from the normal bulgogi steak.

Therefore, in view of the above results, if the irradiation in the frozen frozen and frozen conditions after the canned packaging prepared by adding viscous sauce to the Bulgogi steak, added antioxidants, steaks, according to the present invention, there is no significant difference in sensory quality It can be seen that bulgogi steaks can be prepared for long-term storage even in extreme environments such as deserts and space.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

< Example  1> even in extreme environments Can be stored  Bulgogi steak manufacturer

<1-1> sword ( gum Manufactured Bulgogi Sauce and Antioxidant Treatment

The bulgogi sauce used in this example was added xanthan gum to 1% by weight relative to the weight of the bulgogi sauce for viscosity. Specifically, in order to make a xantham aqueous solution, the weighed sugar and xanthan gum were mixed as shown in the following [Table 2], and slowly dissolved in water. Put the weighed brewed soy sauce, chopped onion, chopped green onion, chopped garlic and sesame seeds into the prepared xanthan gum solution as shown in the following [Table 2], and when the sauce starts to boil slowly, reduce the heat to medium heat and press the sauce on the bottom of the heating pan for 20 minutes. Stir and boil evenly with wooden spatula to prevent sticking. The prepared sauce was cooled to room temperature, and antioxidants were added to prevent degradation of properties and lipid oxidation by radiation. At this time, as the antioxidant, 0.3 wt% of vitamin C and a? Completed.

Raw material mix for making bulgogi sauce and steak Bulgogi sauce steak Main material Quantity (g) Main material Quantity (g) Brewed Soy Sauce 80 Korean Beef 400 Chopped onion 40 wine 108 Chopped green onion 15 Flower salt 1.8 chopped garlic 15 Black pepper 4.5 Sesame 5


Sugar 40 Xanthan gum 5 water 300

<1-2> Mixed finished sauce and prime grilled steak

For the grilled steak for Bulgogi steak, the part used for producing tenderloin, which is less fat and high-grade, was used in Korean beef. As shown in [Table 2], wine, flower salt, and black pepper were precisely weighed to make pickling solution and to make it more reliable. It was put and soaked for 1 hour at 4 ℃ refrigeration temperature. Afterwards, the pans were cut into 2 × 2 cm sizes by baking for 10 minutes in the front and 7 minutes in the back, until both sides were browned at 170 ° C. The grilled steak was uniformly mixed with the bulgogi sauce made in Example <1-1> to prepare a bulgogi steak.

<1-3> Bulgogi Steak Canning Packaging, Rapid Freezing and Irradiation at Freezing Temperature

The bulgogi steak made in Example <1-2> was canned and packaged (Dongwon Systems, Gyeongnam, Korea). After that, the canned food was frozen at -70 ° C and then irradiated at -70 ° C freezing conditions.

Canned foods were taped in a styrofoam box 5 cm thick and 10 cm inside, and then -70 ℃ Freezing conditions) were irradiated at a dose rate of 10 kGy per hour. The gamma-irradiation dose of bulgogi steak was obtained to obtain total absorbed doses of 0, 22 and 44 kGy, and the absorbed dose was checked using a ceric cerous dosimeter (Bruker Instruments, Germany). Error was ± 0.1 kGy.

The gamma-irradiated bulgogi steak was used in various experimental examples below, and all experiments were repeated five times. One-way analysis of variance (ANOVA) was used for statistical analysis system (SAS Version 5 edition). ) Was used. Duncan's multiple tests were used to examine the significance of the mean values within 5% limits, and the mean values and standard errors were shown.

< Experimental Example  1> Optimal Gum Selection for Viscosity Improvement of Bulgogi Sauce According to the Present Invention

Xanthan gum, guar gum, locust bean gum, carrageenan, agar, gellan gum, gelatin, gum arabic were prepared for the development of the bulgogi source with the viscosity according to the present invention. As a result of the preliminary experiments, the addition of 1% by weight of gum to the sauce was the best in terms of physical properties and sensory quality. Gum was chosen to have the highest viscosity.

A rotary viscometer (DV? II + pro, Brookfield Engineering Laboratories, MA, USA) was used to measure the viscosity of the sauce, and in order to reduce the error in viscosity measurement, the granules such as vegetables in the sauce were removed through the filter network and the colloidal aqueous solution was removed. It was used for the experiment. The instrument setting conditions were spindle S 21, rotation speed 5 rpm and the viscosity measurement unit was expressed in cp (centi poise).

As a result, as shown in the following [Table 3], the guar gum addition source was rapidly reduced in viscosity to 13289 cp, 2593 cp, 591 cp, and locust bean gum was reduced to 11764 cp, 2416 cp, 435 cp. . In the case of sauce added with water instead of gum, 468 cp, 25 cp and 0 cp showed little viscosity. On the other hand, the source of xanthan gum was found to have the least decrease in physical properties due to irradiation, so that the viscosity remained high at 9317 cp, 7682 cp and 7124 cp.

Another reason for the change in viscosity of the source by irradiation is due to the difference in molecular structure of the gum. In other words, xanthan gum has a molecular weight of about 2 million and is composed of D. glucose, D. mannose, D. glucuronic acid, and β.D.glucose, like cellulose. It has a complex structure in which the side chains of two mannose and one gluconic acid are connected via the hydroxyl group of carbon 3 of every second β-D glucose. Guar gum has a molecular weight of about 220,000 and is composed of galactomannan, and the D. galactose unit is a 1, 6? Bond to a linear polymer (main) composed of β-1, 4? Of D. mannose. It is frequently linked and its branches are much more than for locust bean gum molecules. Locust bean gum has a molecular weight of about 300,000 and is similar to guar gum, but its branches are much smaller than guar gum. For this reason, the tendency of low molecular weight due to radiation was different and the viscosity of the source was judged to be high in order of xanthan gum> guar gum> locust bean gum.

After 90 days of storage, all treatments showed a decrease in viscosity. In particular, in the non-irradiated area, the decrease in viscosity was much larger due to the glycolysis caused by the growth of the decaying microorganisms. In other words, the xanthan gum source was 5129 cp, 7515 cp, and 6843 cp, respectively, and the viscosity of the non-irradiated area was large, but there was little change in viscosity in the irradiated area over 22 kGy, and the guar gum and locust bean gum source were common. The values of 6000 cp, 2000 cp, and 200 cp were significantly higher than those of xanthan gum.

Viscosity change during accelerated storage (30 ℃) after irradiation of bulgogi sauce division water Xanthan gum Guar gum Locust gum Carrageenan Agar Gellan gum gelatin Arabian sword 0 kGy 0 days 468 9317 13289 11764 ?One) ?One) ?One) ?One) ?2) 90 days 237 5129 6481 6245 ? ? ? ? ? 22 kGy 0 days 25 7682 2593 2416 ? ? ? ? ? 90 days 8 7515 2384 2269 ? ? ? ? ? 44 kGy
0 days 0 7124 591 435 ? ? ? ? ? 90 days 0 6843 276 217 ? ? ? ? ?

-1): When 1% by weight of carrageenan, agar, gellan gum and gelatin is added to the sauce relative to the weight of the bulgogi sauce, properties such as jam, jelly or yokan are imparted, which does not fit the concept with this study.

-2): When added to the sauce at a high concentration of more than 50% by weight gum arabic relative to the weight of the bulgogi sauce, the viscosity is imparted, this concept does not match the concept.

From the above results, it is preferable to add 1% by weight of xanthan gum to the weight of the bulgogi sauce to improve the viscosity of the bulgogi sauce. Through this, it was confirmed that the viscosity of the sauce is maintained even after irradiation and storage period.

< Experimental Example  2> microbial growth and appearance inspection during storage of bulgogi steak with excellent shelf life according to the present invention

In Experimental Example 1, a bulgogi sauce to which xanthan gum was added was developed, and mixed with a steak after antioxidant treatment to a sauce to which viscosity was applied, and then subjected to irradiation under rapid freezing and freezing conditions for accelerated storage (50 ° C.). After 2 hours of storage at 30 ℃ 90 days storage). In addition, the microorganism evaluation for confirming the complete sterilization dose for these samples, and the appearance preference according to the irradiation dose and storage period were evaluated.

For microbial evaluation, first, 10 g of Bulgogi steak samples were placed in a sterile bag for sample homogenization, and 90 mL of pre-sterilized peptone water (0.9% peptone) was added, followed by homogenization for 3 minutes in a sample homogenizer for microbial analysis. The sample homogenate was allowed to stand for 10 minutes, followed by diluting with 1 mL of the supernatant and performing a 10-fold dilution method, followed by aerobic and anaerobic total bacteria (Plate Count Agar, Difco Co., Detroit, USA), mold / yeast (Potato Dextrose Agar). (Difco Co., Detroit, USA), Clostridium sp., Differential Reinforced Clostridial Agar, Difco Co., Detroit, USA) 1 ml of each dilution in a sterile medium and smeared thoroughly Clostridium strains were cultured for 48 hours in a 35 ℃ incubator, 72 hours in a 25 ℃ incubator for mold / yeast and then counted the microbial colonies. The culture medium was not found microorganisms were further cultured for 24 hours under the same culture conditions to observe the growth of microorganisms. In addition, in the case of anaerobic culture, the cells were incubated with a gas pack in an anaerobic incubator.

In the case of appearance preference, the viscosity, color and overall appearance of the coated sauces were measured immediately after the bulgogi steak was made (day 0) and 90 days of accelerated storage. The 7-point scoring method (1 = very dislike, 7 = very good) Evaluated by.

As a result, as shown in the following [Table 4], immediately after storage, the total number of aerobic and anaerobic bacteria in the non-irradiated (0 kGy) was about 2 log CFU / g, which was similar to the detection level of microorganisms in general meat cooking products. Fungal / yeast and Clostridium strains were not detected. On the other hand, gamma-irradiation at 22 kGy or higher requires aerobic and anaerobic total bacterial counts, mold / yeast and Clostridium strains were not detected. As the storage period elapsed, the non-irradiated area was not able to be experimented due to over-rotation and caused by canned expansion, breakage, and decay.The 22 kGy irradiated area had an aerobic and anaerobic total cell count of about 1 log CFU / g at 90 days of storage. Appeared to recover. But mold / yeast and Clostridium strains were not detected even after the storage period. In the 44 kGy plot, microorganisms in the bulgogi steak were determined to be completely sterilized because no microorganisms were detected even after the initial storage and 90 days of storage.

On the other hand, in the case of appearance palatability, the viscosity, color, and physical properties of the bulgogi steak surface source were evaluated as the overall score, and the appearance palatability was slightly lower depending on the irradiation dose. In other words, the appearance preference of the non-irradiated area was 6.9 points, but 6.3 and 5.7 points were recorded for 22 kGy and 44 kGy. On the other hand, after 90 days of storage, the appearance of Bulgogi steak was impossible to test due to decay in the non-irradiated area, and 5.8 and 5.1 in 22 kGy and 44 kGy, showing that the appearance preference was slightly lower than the initial storage, but high score. Was maintained. Decreased appearance preference due to irradiation and storage is considered to be the main cause of viscosity decrease and discoloration. Appearance changes when irradiated under the conditions of adding gum, antioxidant treatment, rapid freezing and freezing after packaging Could be effectively prevented.

Radiation and Physicochemical Combination Evaluation and Appearance of Microorganisms (log CFU / g) during Accelerated Storage (30 ℃) of Bulgogi Steak division Aerobic bacteria Anaerobic bacteria Mold / Yeast Clostridium Road sign 0 kGy
0 days 2.65 2.71 ND ND 6.9 90 days ? ? ? ? ? 22 kGy
0 days ND ND ND ND 6.3 90 days 1.22 1.26 ND ND 5.8 44 kGy
0 days ND ND ND ND 5.7 90 days ND ND ND ND 5.1

-: Can cause swelling, breakage and septic odor due to excessive rot.

ND: A sample in which no microbial growth was observed.

< Experimental Example  3> Evaluation of sensory quality during storage of bulgogi steak with excellent shelf life according to the present invention

The sensory quality of the bulgogi steak irradiated under rapid freezing and freezing conditions after canning packaging by mixing with antioxidants and steaks in the xanthan gum-added sauce prepared in <Example 1> (1 = very Disapproval was performed using 7 = very good). Bulgogi steak samples were heated to the same conditions in an electric pan for 10 minutes prior to evaluation and cooled to 50 ° C to provide sensory agents. In addition, ten sensory evaluation personnel, who were previously trained on the sensory characteristics of bulgogi steaks, were provided with each test set to evaluate color, taste, aroma, organization and overall preference.

As a result, as shown in the following [Table 5], the color, taste, aroma, texture and overall preference of the non-irradiation was excellent at 6.5 points or more, and the 44 kGy gamma-ray alone irradiated compared to the untreated group, the overall acceptability Fell a lot to 4.1. However, freezing after rapid freezing at -70 ℃ prevented the sensory quality deterioration as the overall palatability was 5.2 points, and 0.3 wt% of antioxidants (vitamin C and a tocopherol) were added to the sauce. When irradiated in frozen condition after rapid freezing at -70 ℃, color, taste, aroma, texture, and overall preference were more than 6.1, and the sensory quality was almost similar to that of non-irradiated.

In general, irradiated muscle foods promote fatty acidization and off-flavor, which is also correlated with sensory quality. However, radiation exposure under the -50 ° C or -70 ° C condition in which all free water in the food is frozen can be effectively prevented from deterioration due to fatty acidization. In particular, synergistic effects may be obtained when one or more physicochemical treatments are performed in combination. Therefore, the sensory quality of the frozen irradiated group was superior to the radiation alone treated group of the present invention, and furthermore, the sensory quality of the bulgogi steak subjected to frozen irradiation after antioxidant treatment was the best among the radiation treated groups.

After 90 days of storage, the non-irradiated area was unable to test due to canning expansion, breakage, and decay caused by excessive decay. On the other hand, in the gamma ray alone, the color of bulgogi steak became red due to the complete killing of microorganisms, and taste and flavor preference were 3.6 and 4.2, respectively, due to acid odor due to local oxidation. The quality is reduced. On the other hand, in the freezing area, the sensory quality was lower than that immediately after storage, but the overall preference was 4.5 points, and it was sensory acceptable range.In the case of the bulgogi steak frozen with antioxidants, the color after 90 days of storage , Taste, aroma, organization and overall preference score of 5.6 or more.

Changes of Sensory Quality during Accelerated Storage (30 ℃) of Bulgogi Steak during Radiation and Physicochemical Treatment division color flavor incense group Comprehensive likelihood Non-treatment 0 kGy 0 days 6.7 6.9 6.5 6.6 6.8 90 days - - - - - An independent investigation 44 kGy 0 days 5.7 4.1 4.8 5.3 4.1 90 days 4.9 3.6 4.2 5.1 3.7 Frozen survey 44 kGy 0 days 6.1 5.2 5.3 5.7 5.2 90 days 5.3 4.4 4.9 5.2 4.5 Antioxidant + Frozen Research 44 kGy 0 days 6.4 6.5 6.1 6.3 6.6 90 days 5.6 5.7 5.8 5.8 5.7

-: Causes excessive swelling, swelling, breakage and rot.

Independent investigation: gamma irradiation

Frozen irradiation: gamma irradiation at -70 ° C (dry ice in shield box, sample input)

Antioxidant + frozen irradiation: After adding 0.3% by weight of vitamin C to 0.3% by weight of bulgogi sauce and 0.3% by weight of a tocopherol to the sauce, the final mixed sample with bulgogi steak was put at -70 ° C (dry ice in a shielding box Gamma irradiation

Therefore, when antioxidants were added to the bulgogi sauce to which viscosity was applied, rapid freezing and gamma ray irradiation at 44 kGy under frozen conditions, microorganisms could be effectively controlled while maintaining the organoleptic quality of the bulgogi sauce steak.

As described above, the process of preparing the bulgogi sauce added with the gum of the present invention, antioxidant treatment to the bulgogi sauce cooled to room temperature, canned packaging after mixing the bulgogi steak and sauce, irradiating the radiation under freezing conditions after rapid freezing is heat treatment and It can be used as a technology for manufacturing bulgogi sauce steak that can be stored safely in long-term safe conditions in extreme environments such as deserts and space conditions, while preventing sensory quality degradation caused by irradiation. It can also be used to manufacture products for the long-term safe storage of edible sauces and processed meat products.

Claims (17)

1) preparing a bulgogi sauce containing 0.1 to 10% by weight of gum (gum) and antioxidant relative to the total weight ratio of the bulgogi sauce;
2) preparing beef roast, pork or poultry and mixing with the sauce prepared in step 1), or mixing the sauce and beef, pork or poultry prepared in step 1), to cook bulgogi;
3) in the space environment comprising the step of freezing the bulgogi prepared in step 2) at -178 to -70 ℃, and then irradiating gamma rays in the range of 20 to 50 kGy under freezing conditions of -178 to -20 ℃ Bulgogi manufacturing method that can be stored.
The method of claim 1, wherein the gums of step 1) are any one selected from the group consisting of xanthan gum, guar gum, and locust bean gum.
3. The method of claim 2, wherein the black xanthan gum is stored in a space environment.
4. The method of claim 3, wherein the xanthan gum is added in an amount of 1% by weight based on the total weight of the bulgogi sauce.
According to claim 1, Bulgogi sauce of step 1) is 50 to 70% by weight water, 5 to 10% by weight sugar, 15 to 20% by weight brewed soy sauce, 5 to 10% by weight onion, 1 to 5% by weight of the total weight %, Garlic 1 to 5% by weight, sesame seeds 0.5 to 2% by weight made of bulgogi can be stored in a space environment.
The method according to claim 1, wherein the antioxidant of step 1) is any one selected from the group consisting of vitamin A, vitamin B2, vitamin C, and vitamin E (tocopherol). .
According to claim 1, Beef, pork or poultry of step 2) is the main raw material is any one selected from the group consisting of beef, pork and pork tenderloin, sirloin, ribs Manufacturing method.
The method of claim 7, wherein the beef, pork or poultry roasted in a space environment, characterized in that the first roasted 9 to 11 minutes, 6 to 8 minutes in the back of the pan at 150 to 180 ℃.
delete delete delete The method of claim 1, wherein the freezing conditions, the bulgogi can be stored in a space environment, characterized in that gamma-ray irradiation at a temperature in the range of -72 to -68 ℃.
delete delete delete The method of claim 1, wherein the gamma rays are irradiated with a radiation dose in the range of 42 to 46 kGy, bulgogi can be stored in a space environment.
Bulgogi, which can be stored in a space environment manufactured by the method of claim 1.

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