KR101302705B1 - Method for preparing pork cutlet using capsosiphon fulvescens - Google Patents

Abstract

The present invention relates to a method for producing a tonkatsu sauce using a perennial herb, and more particularly, a method for producing a tonggas sauce using a perennial herb which has improved taste and nutrition by adding a fermented broth to a toxin sauce mixture. It is about.
Method for producing a pork gas source using the maesanenggi according to the present invention, characterized in that it comprises the step of fermenting the maesanenggi inoculated with lactic acid bacteria to obtain a fermentation broth, and the step of adding the fermentation broth to the pork gas source mixture. In addition, the lactic acid bacteria pulverize the perennial and filter with sterile gauze, the perennial dilution of the filtrate at an appropriate magnification, and the perennial dilution is smeared on Lactobacilli MRS Agar (Difco Co., France) medium and at least 35 hours at 35 ℃ The step of culturing, and the colonies formed after the cultivation is characterized by being separated through the lactic acid bacteria separation process comprising the step of separating the single strain forming a transparent ring by lactic acid bacteria by tooth picking on the MRS medium added with 2% CaCO ₃ .

Description

Method for manufacturing pork cutlet sauce using falcons {METHOD FOR PREPARING PORK CUTLET USING CAPSOSIPHON FULVESCENS}

The present invention relates to a method for producing a tonkatsu sauce using a perennial herb, and more particularly, a method for producing a tonggas sauce using a perennial herb which has improved taste and nutrition by adding a fermented broth to a toxin sauce mixture. It is about.

Pork cutlet was popular in Korea in the mid-1970s and spread to the general public. From the early 1990s, the pork cutlet has become very popular because of the emergence of frozen foods and family restaurants. Pork cutlet is a side dish that is eaten with sauce. The typical sauces used in pork cutlet are demi-glace sauce, brown sauce and tomato sauce. In addition to adding flavor, color, and aroma to foods, these sauces promote appetite, enhance nutrition, retain moisture, and combine ingredients together during cooking to bring food into harmony. In addition, the role of sauces in Western cuisine is very important, as it has a great influence on the quality of food, and thus plays a big factor in the price of cooking. Currently, the market is mainly tomato sauce using tomatoes, most of which depend on imports.

On the other hand, marine life accounts for 80% of all living things on the planet, and the habitat environment is very different from that of land, so it is highly likely to develop new useful materials.

One of the marine organisms, Maesingi, is a green algae plant with the scientific name Capsosiphon fulvescens, and has been used for food for a long time because of its unique aroma and taste. In general, falcons grow well in clean, unpolluted areas with gentle algae, well water, and inhabit the southern coastal areas of Korea such as Jangheung, Wando, and Busan. The falcons are mainly harvested in winter, and the storage and transportation process is not easy, so they are often consumed in the collected fat.

The Maesengyi is a plant-based high-protein food containing five major nutrients. It is a strong alkaline food that is good for the body, and it is an excellent food material. Boiled with oysters is a representative food of Namdo. It is used habitually as high-quality food. Not only is it rich in minerals and vitamins, it is good for children's growth and development. In general, cell membrane components are structural supporting ingredients such as fibrin and lignin. It is composed of ingredients that are known to reduce cholesterol, protect liver function and effectively prevent high blood pressure.

However, falcons melt for a long time and become like water, and have a very weak disadvantage in salt and organic acids. As a result, it was not possible to eat raw fish like green or seaweed, and it could only be used in a limited form in cooking methods such as boiling for a while on low heat when boiling with soup. Therefore, there is a need for the diversification of the recipe for the falcon with the above effects.

The present invention has been made in view of the above point is an object of the present invention by fermenting the nutrient-rich and rich in functional ingredients to the source mixture by fermenting not only to maintain the functional and nutritional components of the larvae maximum fermentation It is to provide a method for producing a pork cutlet source using a falcon that can improve the flavor of the raw pork cutlet source.

In order to achieve the above object, the method for producing a pork gas source using maesanyi according to the present invention comprises the steps of fermenting the larvae inoculated with lactic acid bacteria to obtain fermentation broth, and the step of adding the fermentation broth to the pork gas sauce mixture. Characterized in that it comprises a.

In addition, according to the present invention, the method for producing a pork cutlet sauce using lactic acid bacteria, the lactic acid bacteria pulverize the larvae and filter with sterile gauze, and the lysium dilution of the filtrate at an appropriate magnification, and the larvae Lactobacilli MRS Agar (Difco Co , France) step of culturing at 35 ° C. for at least 24 hours, and colonies formed after the culture were subjected to tooth picking on MRS medium to which 2% CaCO ₃ was added to separate single strains forming lactic acid into lactic acid bacteria. Characterized by separating through the lactic acid bacteria separation process comprising a.

According to the above configuration, the method for producing a pork cutlet sauce using the falcons according to the present invention, by keeping fermented nutrients rich in functional ingredients and adding to the sauce mixture, fermenting the falcons rich in functional ingredients, the constituents have the maximum functionality and nutritional components. But fermentation has the advantage of improving the flavor of the pork cutlet source.

In addition, the production method of pork gas source using maesanyi in the present invention can develop high-value-added products from maesangi, a specialized resource on the southwest coast, and improve the value-added value of well-being and eco-friendly marine products by changing lifestyles due to increased interest in health. You can expect

1 is a photograph of a state in which a useful strain is separated from a larvae in a method for producing a pork cutlet source using rapeseeds according to an embodiment of the present invention.
Figure 2 is a photograph of lactic acid bacteria colonies isolated from the falconus in a method for producing a pork cutlet source using falconus in accordance with an embodiment of the present invention
Figure 3 is a pig gas source is added to the pork gas source prepared by the method for producing a pork gas source using the falcons according to an embodiment of the present invention

Hereinafter, with reference to the embodiment and the drawings will be described in more detail a method for producing a pork gas source using the maesanyi according to the present invention.

1 is a photograph of a state in which a useful strain is separated from a perennial larvae in a method of preparing a tongas source using a perennial gypsophila according to an embodiment of the present invention, and FIG. In the method is a photograph of lactic acid bacteria colony isolated from the maesengyi, Figure 3 is a picture of the pork chops added to the pork chops source prepared by the method of producing a tongs gas source using the maesengyi according to an embodiment of the present invention.

Example 1 Separation of Lactic Acid Bacteria for Fermentation

In order to ferment the perennial fungi using lactic acid bacteria, lactic acid bacteria are separated from the perennial plants by pure separation of a single strain as follows.

In order to separate fermented microorganisms from falcons, fresh falcons were collected from Samdeok Fisheries and Namgwangju Market in Gangjin. After washing 3-4 times with physiological saline, the mash was crushed, filtered with sterile gauze, and the mash was diluted with the proper magnification. The diluted solution was plated in Lactobacilli MRS Agar (Difco, France) medium and incubated at 35 ° C. for at least 24 hours. Colonies formed after cultivation are isolated by lactic acid bacteria to form a clear ring by tooth picking MRS medium added with 2% CaCO ₃ . Figure 1 is a photograph of a state that isolates the useful strains from the maesanyi, Figure 2 is a photograph of the lactic acid bacteria colonies isolated from the maesanyi.

Example 2 Examination of Fermentation and Microbial Phases of Pseudomonas spp. Using Isolated Strains

(1) Inoculation of isolated strains and fermentation

After lactic acid bacteria are activated in Lactobacilli MRS, 1% by weight of the lactic acid bacteria is inoculated in the males.

In order to determine the initial bacterial count before fermentation of lactobacillus seedlings, the initial bacterial count was measured by incubating at Lactobacilli MRS Agar (Difco Co., France) medium for at least 24 hours at 35 ° C.

The fermented lactic acid bacteria are fermented for about 12 days in an incubator at 20 ° C.

In order to measure the growth of fermented bacteria in the fermentation process, the number of bacteria and pH are measured by sampling at regular time intervals.

(2) Bacterial count change according to fermentation time

In order to measure the growth of fermented bacteria during fermentation process, during the fermentation ripening process and storage, every 1 g of persimmon was sampled at regular intervals and crushed by adding 9 ml of sterile distilled water, and the crushed liquid was diluted with sterile distilled water at an appropriate ratio to dilute 2% CaCO. _The cultures were plated in Lactobacilli MRS Agar (Difco, France) medium to which ₃ was added and cultured at 35 ° C. for 3 days to count the colonies that formed transparent rings. Bacillus was coated on NA (Nutrient Agar), and then cultured at 35 ° C. for 3 days, and the bacterial flora shown was summarized in Table 1 below.

Lactobacillus 0 days 4.8 × 10 ⁷ / ml 7.0 3 days 5.3 × 10 ⁸ / ml 5.8 4 days 2.5 × 10 ⁹ / ml 4.6 5 days 4.2 × 10 ⁹ / ml 4.2 7 days 5.0 × 10 ⁹ / ml 3.9 9th 2.9 × 10 ⁹ / ml 3.8

(3) Identification of Lactobacillus

Among the isolated lactic acid bacteria, CHO93, a single strain with the highest antibacterial activity against pathogenic microorganisms such as Staphylococcus aureus, Salmonella, and Escherichia coli, was selected and finally, Bergey's Manual of Systematic Bacteriology, Microbiological Method, The Procaryotes, etc. Morphological characteristics, culture characteristics and physiological biochemical properties were examined. The results of the examination are shown in Table 2.

As a result of comparing the isolated antimicrobial strain CHO93 with the comparative strain Lactobacillus plantarum , the isolated strain CHO93 was found to be a coccobacilli form, sometimes as a long rod like the comparative strain. The isolated strain CHO25 did not appear to have multicellular rods (trichomes), and the diameter of the strain was about 0.5-1.1 μm, indicating that it was motile. The isolated strain CHO93 was an aerobic strain and was identified as a strain capable of growing under anaerobic conditions. The catalase reaction was negative, the main fermentation product was lactate, and other strains were found to form some acetate, ethanol and CO ₂ . The isolated strain CHO93 was able to grow at 15 ° C, and NH ₃ was negatively irradiated from arginine. Amygdalin was positive and the availability of arabinose was found to be +/-. The availability of cellobiose, esculin, fructose, galactose, glucose, gluconate, lactose, maltose, mannitol and mannose of the isolated strain CHO93 was all positive and available. Melezitose was positive in +/-, melibiose and raffinose were positive, rhamnose was negative, and ribose, salicin, sorbitol, sucrose and trehalose were all positive, and xylose was found to have a poor motile strain at 37 ℃.

According to the results of the identification of the isolated strain, isolated strain CHO93 having antimicrobial activity isolated from each life was determined as Lactobacillus plantarum CHO93 with the final comparison strain Lactobacillus plantarum with 95% or more similarity and named it.

Charactericstics Lactobacillus plantarum Lactobacillus plantarum CHO93 Cell morphology


Multicellular rods (trichomes)
Diameter of rods, microns
Motile (if motile, peritrichate flagella)
Strictly aerobic
Facultatively anaerobic
or microaerophilic
Catalase reaction
Major fermentation products
from carbohydrates anaerobically
(if NA, acidity from glucose is noted)
Growth at 15
NH ₃ from arginine
Amygdalin
Arabinose
Cellobiose
Esulin
Fructose
Galactose
Glucose
Gluconate
Lactose
Maltose
Mannitol
Mannose
Melezitose
Melibiose
Raffinose
Rhamnose
Ribose
Salicin
Sorbitol
Sucrose
Trehalose
Xylose Rods, usually stright, sometimes coccobacilli
-
0.5-1.1 ^b
- ^c
-
+

- ^d
Mainly lactate, but may give some acetate, ethanol, CO ₂
+
-
+
d
+
+
+
+
+
+
+
+
+
+
d
+
+
-
+
+
+
+
+
d Rods, usually stright, sometimes
coccobacilli
-
0.5-1.1 ^b
- ^c
-
+

- ^d
Mainly lactate, but may give some acetate, ethanol, CO ₂
+
-
+
+/-
+
+
+
+
+
+
+
+
+
+
+/-
+
+
-
+
+
+
+
+
d

^b Sometimes up to 1.6 μm. ^c Rarely motile.

^d At 20-25 ° C .; poorly motile at 37 ° C.

Example 3 Preparation of Pork Gas Sauce

(1) Material

Starch (corn) 30g, water (purified water) 300g, sea bream fermentation 50g, vinegar 50g, sugar 50g, salt 0.5g

(2) manufacturing process

① Put starch 50g in 300g water and boil.

② Add 50g of vinegar, 50g of sugar, and 0.5g of salt to get a pork cutlet mixture.

③ Put 50g of fermented broth into the prepared pork gas mixture and mix.

3 is a photograph showing an example of pork gas to which the pork gas source prepared in the above process is added.

The drawings and the method for producing the pork gas source described above are just one embodiment for carrying out the present invention, and should not be construed as limiting the technical spirit of the present invention. The scope of protection of the present invention is defined only by the matters set forth in the claims below, and the embodiments which have been improved and changed without departing from the gist of the present invention will be apparent to those skilled in the art. It will be said to belong to the protection scope of the present invention.

Claims (2)

Fermenting the falsity inoculated with lactic acid bacteria to obtain the fermentation broth,
Method of producing a pork cutlet sauce using the maesengyi characterized in that the step of adding the fermentation broth to the pork gas sauce mixture. The method of claim 1,
The lactic acid bacteria are pulverized with a sterile gauze and then sterile dilution of the filtrate at an appropriate magnification ratio, and
The medium was smeared in Lactobacilli MRS Agar medium and incubated at 35 ° C. for at least 24 hours,
The colonies formed after cultivation are separated by a lactic acid bacteria separation process comprising the step of separating the single strain forming a transparent ring by lactic acid bacteria by tooth picking on MRS medium to which 2% CaCO ₃ is added. Method of preparation.

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