KR101341684B1 - The manufacturing method of fermentation ham additional herb - Google Patents

Abstract

The present invention relates to a method for producing a functional fermented ham added with herbs, the raw meat trimming step (first step) to prepare the pork loin and remove the fascia surrounding the fat and the meat remaining in the pork, and the Mixture manufacturing step (second step) to prepare a mixture by mixing natural salt, water, nitrite, red pepper paste, onion powder, garlic powder, ginger powder, and herbal powder in order to salt the pork prepared in the first step, and the second step The mixed mixture in the evenly applied to the surface of the raw meat evenly put in a container with a lid for a dyeing treatment step (third step) for 5-7 days at a temperature of 0 ~ 4 ℃, and the raw meat treated in the third step It is characterized by consisting of a fermentation step (fourth step) to ferment for 30 to 50 days at the conditions of 10 ~ 15 ℃, relative humidity 50 ~ 75%.
Functional fermented ham added with the herb prepared by the above method is compared to ham prepared in general, so that natural salt, water, red pepper paste, onion powder, garlic powder, ginger powder, and herbal powder are mixed with pork to enhance taste and It removes fishy smell and fermented for 45 days in a fermentation drying room with a mixture of herb powder and pork at 12 ° C and a relative humidity of 65% to increase the moisture content, lower the crude fat content, and have a low firmness and high cohesion. Made from unbroken tissue, both nutrition and texture from the intake can be satisfied.

Description

Manufacturing method of functional fermented ham with herbs {THE MANUFACTURING METHOD OF FERMENTATION HAM ADDITIONAL HERB}

The present invention relates to a method for producing a functional fermented ham added with herbs, and more particularly, to prepare raw pork meat and remove the fascia surrounding fat and meat (step 1) and the first step Mixture manufacturing step (second step) for preparing a mixture of natural salt, water, nitrite, red pepper paste, onion powder, garlic powder, ginger powder, and herbal powder to salt the pork prepared in step 1, and in the second step Applying the mixed mixture evenly to the surface of the raw meat, and put it in a container with a lid and the dyeing treatment step (third step) for 5-7 days at a temperature of 0 ~ 4 ℃, and the raw meat treated in the third step 10 It is made up of a fermentation step (fourth step) to ferment for 30 to 50 days in the condition of ~ 15 ℃, relative humidity 50-75%.

Ham (HAM) is a meat food that is processed by storing the pig's hind legs, such as salted, smoked, dried, or eaten fresh. In general, fermented ham is made from pig hind legs using four seasons in Korea. In the case of fermented ham in the natural state of Korea, it is manufactured by drying the fermented pig for 2 months in winter and drying and fermenting at least 8 months in shaded and cool place from spring to autumn. Beats.

Ham is similar to beef in that it is a major source of animal protein and produces 1200 to 2600 calories per pound depending on the amount of fat. It is also a popular nutritious food for teenagers growing as a major source of thiamine (vitamin B '), iron, riboflavin, nisin, phosphorus and calcium.

Republic of Korea Patent No. 88-0000308 of the conventional ham manufacturing method describes a short-term maturation method of fermented ham using a complex lactic acid bacteria. The present invention relates to a method for short-term aging of fermented ham using a complex lactic acid bacteria that can be stored at room temperature and prepared by fermenting the inoculated complex lactic acid bacteria after fermenting the growth. In the fermented ham production according to the present invention, salt, sugar, nitrate, nitrite salts or other kinds of spices are penetrated into the meat, and moisture in the meat is released to the outside, resulting in a decrease in Aw (moisture activity) in the meat. Fermentation and ripening is carried out by some natural lactic acid bacteria using glycogen, artificially administered glucose (Gluconodeit-a-lactone) and inoculated lactic acid bacteria (Pedicococus pentosaceus and Micrococcus vidagabriella).

A herb is a plant that uses flowers and seed stem leaf roots as medicines and spices. About 2,500 species grow naturally in the world including nectar, branch of fern, chrysanthemum, asteraceae, etc. It has a strong aromatic material to feel the fragrance. It is rich in vitamins and minerals, and it acts as a bactericidal antibacterial diuretic antibacterial with various pharmacological ingredients, so it can be dissolved in warm water and drink with tea or remove the smell of meat, fish and internal organs, and change the taste of sweet, spicy bitter and sour taste. have.

There is no development of ham prepared using herbs having such characteristics, the general ham is not easy to remove the fishy smell peculiar to pork, there is a problem that ham is hard because of high moisture content and high crude fat content.

1988-0000308 B1 (1988.03.19)

The present invention has been invented to solve the above problems, the purpose of which is to treat the salted salt solution added to the pork in the pork loin, and increase the moisture content of the ham by deriving the optimum fermentation temperature, humidity, fermentation time Lower crude fat content, lower firmness and softer tissues to satisfy both nutrition and texture of ham consumers.

In order to achieve the above object, a method of manufacturing a functional fermented ham added with a herb according to the present invention prepares pork meat and removes the fascia surrounding the fat and meat remaining in the pork. Step 1), and a mixture manufacturing step (second step) of preparing a mixture of natural salt, water, nitrite, red pepper paste, onion powder, garlic powder, ginger powder, and herbal powder to salt the pork prepared in the first step. And, evenly spreading the mixture mixed in the second step on the surface of the raw material meat and then placed in a container with a lid for 5-7 days at the temperature of 0 ~ 4 ℃ dyeing treatment step (step 3) and the third step It characterized in that it consists of a fermentation step (fourth step) to ferment the raw material treated in 10 to 15 ℃, 30 to 50 days at a condition of 50 to 75% relative humidity.

In addition, the mixing step of the second step is 1 to 3 parts by weight of natural salt, 1 to 3 parts by weight of water, 1 to 3 parts by weight of water, nitrite 0.01 to 0.05 parts by weight, red pepper paste 3 to 7 parts by weight, 100 parts of pork prepared in the first step 0.5 to 2 parts by weight of powder, 0.5 to 2 parts by weight of garlic powder, 0.5 to 2 parts by weight of ginger powder, 0.01 to 0.05 parts by weight of a mixture of herb powder is characterized by applying a mixture.

According to the functional fermented ham added to the herb according to the present invention, compared to the ham prepared in general, natural salt, water, nitrite, gochujang, onion powder, garlic powder, ginger powder, herb powder mixed with pork to increase the taste and pork The unique smell of fish can be removed, making it a delicious ham. By applying a mixture of herb powder to pork and salting it, it is fermented in a fermentation drying room with a temperature of 10 to 15 ° C and a relative humidity of 50 to 75% for 30 to 50 days. Both nutrition and texture have the effect of producing excellent ham.

Hereinafter, the manufacturing method of the present invention will be described in detail.

1. Raw meat trimming step (1st step)

Raw meat trimming step is to prepare the pork loin and remove the fascia surrounding the fat and meat remaining in the pork.

The pork is generally used in the art and is not limited to the kind, but it is preferable to use the sirloin portion of Berkshire obedience.

Here, the use of the sirloin portion of the pork is less fat and meat is used for meat processing because it is delicate, because it contains a lot of vitamin B1 and high nutritional value.

2. Mixing step (second step)

Mixture manufacturing step is to mix the subsidiary materials with pork prepared in the first step, to prepare a mixture by mixing the natural salt, water, nitrite, gochujang, onion powder, garlic powder, ginger powder, herbal powder.

More specifically, 1 to 3 parts by weight of natural salt, 1 to 3 parts by weight of water, 0.01 to 0.05 parts by weight of nitrite, 3 to 7 parts by weight of red pepper paste, 0.5 to 2 parts by weight of onion powder, 0.5 to 2 parts by weight of garlic powder, ginger 0.5 to 2 parts by weight of powder, 0.01 to 0.5 parts by weight of herb powder is to be applied to 100 parts by weight of pork prepared in the first step.

Here, 1 to 3 parts by weight of natural salt, 1 to 3 parts by weight of water, 1 to 3 parts by weight of water, 0.01 to 0.05 parts by weight of nitrite, 3 to 7 parts by weight of kochujang, 0.5 to 2 parts by weight of onion powder, garlic Applying a mixture of 0.5 to 2 parts by weight of powder, 0.5 to 2 parts by weight of ginger powder, and 0.01 to 0.5 parts by weight of herb powder increases the taste of the prepared ham, lowers crude fat content, and produces a soft tissue ham with low hardness. It is possible to eliminate the peculiar smell of pork.

The sun salt is activated by dehydration and changes in osmotic pressure, inhibits bacterial growth and subsequent decay, and increases water retention and softening degree.

In addition, the water facilitates the mixing when mixing the natural salt, nitrite, gochujang, onion powder, garlic powder, ginger powder and herbal powder.

In addition, the nitrite is used to fix pigments in ham, sausage, ikura, and the like, and is useful for maintaining bright red color.

In addition, the red pepper paste, onion powder, garlic powder, ginger powder is mixed with the pork to increase the taste and at the same time remove the smell of the pork can increase the texture.

In addition, the herb powder can be added to a small amount to increase the moisture content and to feel a refreshing aroma and refreshing feeling, it can further enhance the antiseptic effect, anti-inflammatory effect, antibacterial effect.

Here, the herb powder may be used for both herb used for food, peppermint (Peppermint), rosemary (Rosemary), lavender (Lavender), lemon balm (Lemon Balm), oregano (Oregano) mixed one or two or more It is preferable to use.

And, preferably, 100 parts by weight of pork prepared in the first step 2 parts by weight of natural salt, 2 parts by weight of water, 0.02 parts by weight of nitrite, 4 parts by weight of kochujang, 1 part by weight of onion powder, 1 part by weight of garlic powder, ginger It is apply | coated the mixture which mixed 1 weight part of powder and 0.025 weight part of herb powder.

Here, 100 parts by weight of pork prepared in the first step 2 parts by weight of sun salt, 2 parts by weight of water, 0.02 parts by weight of nitrite, 4 parts by weight of red pepper paste, 1 part by weight of onion powder, 1 part by weight of garlic powder, 1 part by weight of ginger powder Mixing 0.025 parts by weight of herb powder increases the taste of pork, increases moisture content and lowers crude fat content, makes it a soft and non-fragile tissue with low firmness and cohesiveness, and gives shelf life. The optimum mixture for preparing the ham that can satisfy the intake by removing the smell is derived through repeated cooking experiments.

3. Dyeing treatment stage (3rd stage)

In the dyeing treatment step, the mixture mixed in the second step is evenly applied to the surface of the pork and then placed in a container with a lid for 5 to 7 days at a temperature of 0 to 4 ℃.

Applying the mixture mixed in the second step to the surface of the pork and then soaking is to penetrate deep into the pork to increase the taste and to increase the resistance to corruption in the future. Pork after the dyeing treatment is filled in a natural casing to ferment. The natural casing is prepared by the large intestine portion of the cow, and is prepared by washing the fat and foreign substances attached to the large intestine portion.

4. Fermentation stage (4th stage)

The fermentation step is a step of fermenting the pork treated in the third step in a fermentation drying room, the fermentation for 30 to 50 days at conditions of temperature 10 ~ 15 ℃, relative humidity 50 ~ 75%. Preferably it is fermented in less than 45 days in a fermentation drying chamber having a temperature of 12 ℃, 65% relative humidity.

Here, fermenting the raw meat salted in the third step for 30 to 50 days at a temperature of 10 to 15 ° C. and a relative humidity of 50 to 75% lowers the crude fat content of the pork prepared through the above steps, It is made of low and cohesive, soft and not easily broken tissue, to further increase sterilization and shelf life.

If the pork is fermented in a fermentation drying room having a temperature of 10 ° C. and a relative humidity of 50% in the third step in less than 30 days, the pork may not be sufficiently fermented and may not have sufficient taste. In case of fermentation for more than 50 days in a fermentation drying room with a relative humidity of 75%, the fermentation is excessive and the taste of ham is deteriorated, and the moisture content of the pork prepared through the above steps is lowered, resulting in deterioration of texture and chewiness. Crude fat content can be high.

In this case, the ham prepared by fermenting pork in a fermentation drying room having a temperature of 12 ° C. and a relative humidity of 65%, which is the most preferable fermentation environment in the third step, for 45 days is referred to as a functional fermented ham with herbs.

Functional fermented ham added with the herb prepared by the above method has a better mixture of pork, natural salt, water, nitrite, red pepper paste, onion powder, garlic powder, ginger powder, and herbal powder than pork. It is fermented in this van to improve the taste of ham and removes the peculiar smell of pork. A mixture of herb powder is applied to pork, and the pork coated with the mixture is fermented for 45 days in a fermentation drying room with a temperature of 12 ° C. and a relative humidity of 65% to increase moisture content, lower crude fat content, low hardness and cohesiveness. It's made of soft, fragile tissue that can provide both nutrition and texture to consumers.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example: Functional fermented ham added with herbs prepared according to the present invention

1000g of sirloin is applied with a mixture of 20g of natural salt, 20g of water, 20g of nitrite, 0.2g of red pepper paste, 40g of red pepper paste, 10g of onion powder, 10g of garlic powder, 10g of ginger powder, and 0.25g of herb powder. After the treatment, put in a natural casing and fermented for 45 days in a fermentation drying room at a temperature of 12 ℃, relative humidity 65% to prepare a ham.

Comparative Example 1 fermented ham fermented for 45 days without adding herbs

1000g pork fillet is applied with a mixture of sea salt 20g, water 20g, nitrite 0.2g, red pepper paste 40g, onion powder 10g, garlic powder 10g, ginger powder 10g and dyeing at 7 ° C for 7 days To prepare a ham by fermentation for 45 days in a fermentation drying room with a temperature of 12 ℃, relative humidity 65%.

Comparative Example 2: 60 days fermented ham without added herbs

1000g pork fillet is applied with a mixture of sea salt 20g, water 20g, nitrite 0.2g, red pepper paste 40g, onion powder 10g, garlic powder 10g, ginger powder 10g and dyeing at 7 ° C for 7 days To prepare a ham by fermentation for 60 days in a fermentation drying room at a temperature of 12 ℃, 65% relative humidity.

Comparative Example 3 fermented ham fermented for 60 days with the addition of herbs

After washing 1000g of pork, cut it into 8mm, apply it with a mixture of 20g of natural salt, 20g of water, 0.2g of nitrite, 40g of red pepper paste, 10g of onion powder, 10g of garlic powder, 10g of ginger powder, and 0.25g of herbal powder. After 7 days of dyeing treatment at a temperature of put in a natural casing and fermented for 60 days in a fermentation drying room with a temperature of 12 ℃, relative humidity 65% to prepare a ham.

  Experiment 1: Comparison of General Composition of Fermented Ham by Fermentation Date and Treatment

¹ : standard error for least-squares mean

  Significance: NS = No significant difference, P <0.1, * P <0.05, ** P <0.01

^{a, b} : The other superscripts indicate a significant difference at the 5% significance level.

As shown in Table 1 above,

The moisture content of fermented ham can be seen that there is a difference depending on the fermentation date and herbal treatment. In addition, the crude fat content was different depending on the fermentation date.

45 days fermented Example, Comparative Example 1 had a higher moisture content than Comparative Examples 2 and 3 fermented 60 days, herbal treatment Example, Comparative Example 3 is a moisture content compared to Comparative Examples 1 and 2, the herb-free ham Was high.

The crude fat content of fermented ham was higher than that of Comparative Example 1 and Comparative Example 1, which were fermented with 60 days of Comparative Examples 2 and 3. This is due to the decrease in moisture content with increasing fermentation period, which is considered to increase crude fat content.

Experiment 2: pH, Meat Color, Water Activity and TBARS of Fermented Ham

Objective quality indicators such as pH, meat color (brightness, redness, yellowness), water activity, and TBARS were measured to evaluate and compare fermented ham quality. The results are shown in Table 2 below.

¹ : standard error for least-squares mean

² units: malondialdehyde mg / meat kg

     Significance: NS = No significant difference, ** P <0.01, *** P <0.001

^{a, b} : Other superscripts indicate significant difference at 5% significance level

As shown in Table 2,

Fermented ham showed a difference in pH of the product according to the fermentation date. Fermented ham resulted in higher pH of the product as the fermentation period increased. In general, as the fermentation proceeds, the pH is lowered due to the lactic acid produced by the lactic acid bacteria, and the fermented meat product has the opposite result.

As a result of measuring the water activity of the fermented ham, the 45 days fermented Example, Comparative Example 1 showed significantly higher water activity than the 60 days fermented Comparative Examples 2, 3, it was shown that there is no effect of the herbal treatment. This is due to the difference in moisture content due to the decrease in moisture during fermentation.

The fat loss is consistent with the production of the carbonyl compound, the final degradation product of fatty acid, and the amount of fatty acid loss can be determined by measuring the amount of carbonyl compound produced. In particular, as the fatty acid plaque progresses, malonaldehyde is produced, and malonaldehyde reacts with 2-thiobarbituric acid to form red pigment.

TBARS is a colorimetric determination of the color development of the red pigment formed through this reaction to indicate the degree of fatty acid plaque in the food. In general, when the TBARS is 0.4 ~ 0.5 can recognize the rancidity, if more than 0.5 is difficult to eat. Fermented ham had a very low TBARS, which was not enough to recognize fatty acid patch, and there was no effect of fatty acid patch by fermentation date and herbal treatment. That is, there was no degradation in quality due to fatty acid plaques.

 Experiment 3: Comparison of texture characteristics according to fermentation date and treatment of fermented ham

¹ : standard error for least-squares mean

    Significance: NS = No significant difference, P <0.1, ** P <0.01, *** P <0.001

^{a, b, c} : other superscripts show significant difference at 5% significance level

As shown in Table 3,

In the case of fermented ham, there was a significant difference in firmness and cohesiveness according to the fermentation date, and the difference in firmness, tackiness and chewability by herbal treatment. In the case of firmness, compared to Comparative Examples 1 and 2 fermented to 45 days, Example 1, Comparative Example 1 was less robust than Comparative Examples 2 and 3 fermented to 60 days, the hub-treated Example, Comparative Example 3 In comparison, the robustness was very low. In the cohesiveness, Comparative Examples 2 and 3 fermented for 60 days are significantly lower than Examples 45 and 45 days fermented, and Comparative Example 1 shows that the longer the fermentation, the lower the internal binding force and thus the more easily broken.

Claims (3)

In the method of manufacturing functional fermented ham added with herbs,
Raw meat trimming step (step 1) to prepare the pork loin to remove the fascia surrounding the meat;
1 to 3 parts by weight of natural salt, 1 to 3 parts by weight of water, 0.01 to 0.05 parts by weight of nitrite, 3 to 7 parts by weight of red pepper paste, 0.5 to 2 parts by weight of onion powder, 0.5 to 2 parts of garlic powder Mixing step (second step) to prepare a mixture by mixing 2 parts by weight, ginger powder 0.5 ~ 2 parts by weight, herbal powder 0.01 ~ 0.5 parts by weight;
Applying the mixture mixed in the second step evenly on the surface of the pork of the first step and then put in a container with a lid for 5-7 days at the temperature of 0 ~ 4 ℃ dyeing treatment step (step 3);
Functional fermentation with herbs, characterized in that consisting of a fermentation step (fourth step) for fermenting the pork treated in the third step for 30 to 50 days at conditions of 10 ~ 15 ℃, relative humidity 50 ~ 75% Method of making ham. delete delete