KR101627403B1 - Fermented sausage using old layer hen meat and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for preparing a raw material for raw meat, which comprises preparing a raw meat by cutting off egg yolk broth, adding a salting agent and a spice to the raw meat, mixing the starch raw material with the starter to ferment for 14 to 16 hours, And a heat treatment at 54 to 77 ° C for 6 to 8 hours after the completion of fermentation, thereby providing a fermented sausage manufacturing method using scattering furnace meat. The method may further include a step of drying at 70 ° C to 80% RH at 10 ° C after the heating step. In addition, 1wt% of carrageenan is added to the raw meat to improve texture, and 0.05 to 0.1wt% of chickpea powder is added to the raw meat Thereby improving the taste and shelf life.

Description

TECHNICAL FIELD The present invention relates to fermented sausages using fermented sausage,

The present invention relates to a fermented sausage, and more particularly, to a summer type fermented sausage fermented using scattering furnace meat.

The proportion of unsaturated fatty acids in chicken meat is higher than that of other meats. Due to the nutritional characteristics of low-fat high-protein, domestic chicken production is gradually increasing from 1.77 million tons in 2008 to 2.11 million tons in 2012. Due to the well-being trend, the demand for white meat chicken, especially breasts, is increasing worldwide. Currently, hygienic production of fresh leg foot meat for chicken export and various high value-added meat processing products utilizing chicken breast and secondary products are being developed.

On the other hand, egg laying hens produced eggs of about 20 weeks old for the purpose of egg production. As a result, the insoluble collagen content was higher than that of ordinary meat, There is a need to provide a method for improving the palatability.

Fermented sausage refers to fermented, aged and dried fermented at a suitable temperature and humidity by filling the casing with raw materials and sub-materials. Fermented sausages are characterized by the fact that they can be stored and circulated at room temperature without heat treatment, and they can be ingested as they are without being cooked. Fermented sausages have been produced in meat products from the Mediterranean region of Europe, but have not been popularized in Korea yet.

Generally, fermented sausages use pork or beef as raw material. However, since pork and beef are popular with many consumers and marketed in a variety of meat products, they are less useful as raw meat for fermented sausages.

Therefore, it is necessary to improve the quality of fermented sausages and increase the industrial value of egg - laying meat by utilizing egg - yolk broth instead of pork or beef as fermented sausage raw meat.

SUMMARY OF THE INVENTION The present invention has been made in view of the above technical background, and an object of the present invention is to provide a method of manufacturing high quality fermented sausages using scattering furnace meat which is not preferred by consumers.

Another object of the present invention is to improve the utilization of egg yolk and improve the value added.

Other objects and technical features of the present invention will be more specifically described in the following detailed description.

In order to achieve the above object, the present invention relates to a method for preparing a raw meat by finely dividing egg yolk broth, mixing the raw meat with a dipping agent and a spice, mixing the raw meat with a starter collet, Fermenting the fermented sausage using the egg yolk broth comprising fermenting the fermented broth for ~ 16 hours and heating the fermented broth at 54 to 77 ° C for 6 to 8 hours.

After the heating step, drying may further be performed at 10 ° C and RH 70 to 80%. The raw meat may further contain 0.05 to 0.1 wt% of a powdery mushroom powder and 0.5 to 2 wt% of carrageenan.

The heating step may be performed at a RH of 15 to 31%, and may be performed by mixing heating and fogging processes at different temperatures and relative humidity.

According to the present invention, the summer-type fermented sausage produced by egg yolk broth is promoted to be dried because the water activity is rapidly lowered as compared with the product made of pork or beef. Therefore, it is possible to reduce the drying time and increase the production efficiency.

The addition of carrageenan improves texture, while starter culture can reduce the fermentation time of summer sausage and increase productivity. In addition, by eliminating the fumigation process and adding a smoke solution, the production time can be shortened and the growth ability of the fermenting microorganism can be enhanced. In particular, it is possible to prevent the fat oxidation of summer sausage by adding a hawthorn, and at the same time, to increase the sensory effect with the flavor and aroma peculiar to the hawthorn and improve the storage stability.

Also, according to the present invention, high value added can be provided by providing a summer type fermented sausage which is equivalent to or superior to the quality of existing products by utilizing egg yolk broth which is much cheaper than beef and pork and 1/3 price of ordinary broiler.

Fig. 1 is a view showing a process for producing fermented sausage according to the present invention
Fig. 2 shows the result of measurement of aerobic microorganisms in the fermented sausage of Example 1
Fig. 3 is a graph showing the result of anaerobic microorganism measurement of the fermented sausage of Example 1
4 is a graph showing the results of measurement of lactic acid bacteria in the fermented sausage of Example 1
Fig. 5 shows the result of measurement of Escherichia coli of the fermented sausage of Example 1
6 is a graph showing the aerobic microorganism measurement results of the fermented sausage of Example 2
7 is a graph showing the results of anaerobic microorganism measurement of the fermented sausage of Example 2
8 is a graph showing the results of measurement of lactic acid bacteria in the fermented sausage of Example 2
9 is a graph showing the results of measurement of Escherichia coli in fermented sausages of Example 2
10 is a graph showing the aerobic microorganism measurement results of the fermented sausage of Example 3
11 is a graph showing the result of anaerobic microorganism measurement of the fermented sausage of Example 3
12 shows the result of measurement of lactic acid bacteria in the fermented sausage of Example 3
Fig. 13 shows the result of measurement of Escherichia coli of the fermented sausage of Example 3

Summer sausage is semi-dried sausage of fermented sausage. Traditionally, raw meat mixed with beef is used in pork, and lactic acid bacteria are added with spices for a short time. Therefore, since the final acidity is increased, a unique taste (tangy taste) is obtained and storage stability is long. Unlike traditional meat, poultry is not used as raw meat for fermented sausages because it is white meat, has low oil melting point, is oxidized, is vulnerable to microbial contamination, and has poor texture.

The present invention proposes a method of producing a summer type fermented sausage which can be stored for a long period of time by fermenting the lean meat of the laying hens by short-term fermentation and lowering the pH. The fermentation of egg yolk broth by raw egg yolk reduced the moisture content and water activity of beef or pork meat more rapidly than that of beef or pork, so the present invention shortened the drying period in the production of summer sausage.

FIG. 1 shows a fermented sausage manufacturing process according to the present invention.

First, the egg yolk is prepared, the skin is removed, and the connective tissues and fat are removed to prepare raw meat (step S1).

The cut raw meat is pulverized (Step S2), and the additional ingredients are mixed (Step S3). As an additional ingredient, 2 to 3 wt% of salting agent such as salt, Prague powder and sodium erythorbate is mixed, and Dextrose, Sucrose, Black pepper, Mustard seed, Garlic powder, Ginger powder, Nutmeg, Smoke solution and so on. The starter for accelerating fermentation may be mixed with distilled water in an amount of 0.2-1 wt%, and 0.5-2 wt% of carrageenan may be added to improve texture.

The raw meat mixed with the additional ingredients is charged into a cellulose casing of a predetermined size (step S4), and the fermentation proceeds by adjusting the pH. The temperature and RH (relative humidity) may be controlled in the fermentation process (step S5). In the examples of the present invention, the raw meat inoculated with the commercial rapid fermentation starter culture was fermented for 14 to 16 hours at 35 ° C and RH of 73% until pH 5.0 was reached.

After the completion of the fermentation, the heating step is performed with different temperature and humidity conditions for promoting storage stability and promoting drying (step S6). In the example of the present invention, heat treatment was performed at 54 to 77 ° C and RH 15 to 31% for 7 hours. When the heating is completed, the fermented sausage can be taken directly. However, in order to improve the taste, texture and shelf life, additional drying can be performed while adjusting RH at low temperature (step S7). In the embodiment of the present invention, drying is carried out at 10 ° C and RH 70 to 80% for one week Respectively.

In addition, in the present invention, the powder of horsetail can be added in the range of 0.05 to 0.1 wt% in the mixing of the ingredients in the raw material to give a unique taste, and fat and protein denaturation can be suppressed during the storage period. In the embodiment of the present invention, the dried powdery mulberry leaves and fruit having a moisture content of 5% or less were ground and powdered to a particle size of 180 μm or less and then finely pulverized.

Example 1 - Fermented sausage using egg yolk broth

Pork meat and egg yolk broth were prepared as raw materials and fermented sausages were prepared as shown in Table 1. Thigh meat was purchased and used for the experiment.

VBL-97 (Sacco S. r. L., Italy) was purchased from Starter culture and stored in a cryocooler (DF8524, ilShinBioBase Co. Ltd., Korea) and used for fermentation sausage production. Before making the fermented sausage, the pork ball millet, egg yolk broth, and connective tissues and blood were removed, and the meat was sieved to 6 mm using a bowl-lift stand mixers (KitchenAid, USA).

After this, three kinds of pellets were added into a mixer (Bowl-lift stand mixers, KitchenAid, USA) and mixed for 4 minutes. Then spices were added and mixed for 4 minutes. Finally, the starter culture was mixed with distilled water and mixed three times for 1 minute.

The final sausage mixture was packed in cellulose casing (Teepak Co., USA) and stored at 35 ° C and RH 73% in a thermo-hygrostat (VC 2057, Votsch Indusrietechnik, Germany) until 15 hours Fermented and heated with different temperature and humidity. Specific heating conditions are as follows. First, it was heated at 54 DEG C and RH 27 for 1 hour and smoke cooked at 63 DEG C, RH 31 and 74 DEG C and RH 17 for 1.5 hours, respectively. After heating at 77 ° C and RH 15 for 3 hours, the temperature was changed to RH 31 at the same temperature and maintained for 5 minutes, and the heating process was completed.

Thereafter, the temperature was changed to 10 ° C and RH 80%, and the resultant was dried and reduced by 3% at intervals of 2 days, so that the conditions of final 10 ° C and RH 70% were attained for one week. In the control, 100% of pork was used as raw material, and the first treatment was 50% of pork, 50% of egg yolk broth, and the second treatment was 100% of egg yolk broth.

Sensory evaluation, texture, water activity, pH, fatty acid composition, protein decay, water holding capacity, surface color, and microbial characteristics were examined for each treatment and control. All analytical experiments were performed from 3 sausages per treatment at 0, 15, 29, and 7 days of ripening.

Table 2 shows the results of sensory evaluation of fermented sausage (summer sausage) prepared with pork and egg yolk broth. There was no significant difference between the fermented sausages made with pork and egg yolk meat except for the color items ( p <0.05).

Table 3 shows the results of the texture evaluation of fermented sausage (summer sausage) prepared with pork and egg yolk broth. The results showed that the higher the egg yolk content, the lower the C (100% Pork) ( p <0.05). The results of the texture test are considered to be due to low fat content of egg yolk.

Table 4 shows the results of water activity of fermented sausage (summer sausage) prepared with pork and egg yolk broth. T2 (old layer hen meat 100%) treated group had significantly higher water activity than the other treatments ( p <0.05). In general, water activity affects the growth of microorganisms and is also an important factor in determining the storage stability of foods. Therefore, it is considered that the effect of fermented sausage produced by egg - laying hens on microbial growth is insufficient.

Table 5 shows the pH results of fermented sausage (summer sausage) prepared with pork and egg yolk broth. T2 (100% old layer hen meat) treatment was significantly lower than that of C (100% Pork) ( p <0.05). The fermentation sausage is fermented by fermentation of lactic acid bacteria, which is a starter microorganism, during lactation. Also, low pH of fermented sausage is very important for inhibition of harmful food poisoning and enhancement of shelf life. Fermented sausages prepared with egg yolk broth are effective to inhibit harmful food poisoning bacteria due to low pH.

Table 6 shows the results of thiobarbituric acid reactive substances (TBARS) in fermented sausages (pork meat and egg yolk meat). Before the fermentation process, T2 (100% old layer hen meat) treatment proceeded faster than C (100% Pork) treatment, but there was no significant difference between treatments after heating treatment ( p <0.05). The white meat of chicken meat has been reported to be more susceptible to rancidity than unsaturated fatty acids such as pork and beef. In this experiment, the fermented sausage produced by laying hens was higher than that of fermented sausages made by pork, but the statistical analysis showed no difference.

Table 7 shows the results of volatile basic nitrogen (VBN) of fermented sausage (pork meat) and egg yolk meat (sausage). The VBN values of T2 (100% old layer hen meat) treated group were significantly higher than those of C (100% Pork) treated group ( p <0.05). These results are considered to be due to differences in the fermentation process and are not considered to be direct protein breakdown due to microbial action.

Table 8 shows the results of water holding capacity (WHC) of fermented sausages made with pork and egg yolk broth. The water holding capacity was significantly lower in all treatments ( p <0.05). The treatment of T2 (old layer hen meat 100%) was significantly higher than that of C (pork 100%) ( p <0.05). The reason for this is seen as a result of the water conservancy resulting from the difference in raw meat.

Table 9 shows the results of surface meat coloring of fermented sausage (sausage) prepared with pork and egg yolk broth. The lightness and the yellowness values of T2 (old layer hen meat 100%) were significantly higher and the degree of redness was significantly lower ( p <0.05) than those of C (pork 100%). In general, it is reported that the color of meat changes depending on enzymatic activity, storage temperature and pH in the tissue. T2 (old layer hen meat 100%) treated with white meat had higher lightness and yellowness than C (100% pork).

Table 10 shows the result of fatty acid measurement of fermented sausage (summer sausage) produced with pork and egg yolk broth. There was no significant difference between treatments of EPA, DTA and DHA ( p <0.05). Linoleic acid showed significantly higher T2 (old layer hen meat 100%) than C (pork 100%) treatment ( p < 0.05). These results suggest that omega - 3 fatty acids are more abundant in egg - laying hens than in pork and laying hens.

The result of measurement of aerobic microorganisms of fermented sausage (summer sausage) produced with pork and egg yolk broth is shown in Fig. In the heating process (24 hours), 100% of the pork meat showed significantly higher aerobic microorganisms than the 100% of the spawn meat ( p <0.05), but there was no significant difference between the treatments after the drying process (7days) p < 0.05). These results suggest that there is no aerobic microorganism change between pork and egg yolk.

The result of anaerobic microorganism measurement of fermented sausage (summer sausage) produced with pork and egg yolk broth is shown in FIG. In the fermentation process (15 hours) In been scattered furnace Chicken 100% treatment group is significantly higher anaerobic microorganisms is detected than 100% treatment of pork (p <0.05), after the process were not significantly different between treatment groups (p <0.05) . These results suggest that there is no change in anaerobic microorganism between pork and egg yolk broth as the fermentation process proceeds, just like the results of aerobic microorganisms.

The results of measurement of lactic acid bacteria in fermented sausages (summer sausages) prepared with pork and egg yolk broth are shown in FIG. In the fermentation process, all treatments were measured up to Log 8 or higher, but after the heating process, all treatments were reduced below Log 3, and there was no significant difference between treatments ( p <0.05). These results suggest that lactic acid bacteria are actively produced in the fermentation process regardless of raw meat, but most of them are killed after the heating process.

The result of measurement of Escherichia coli of fermented sausage (summer sausage) produced with pork and egg yolk broth is shown in FIG. In the fermentation process, 100% of pork was significantly higher than that of 100% of spawning ( p <0.05), but there was no significant difference between treatments after heating ( p <0.05). These results suggest that fermented sausages made from pork have a high survival rate during the fermentation process.

Example 2 - Fermented sausage using egg yolk broth

Beef and egg yolk broth were prepared as raw materials and fermented sausages were prepared as shown in Table 11.

After removing the connective tissues and blood from the rabbits, the rabbits, legs, and legs, they were slaughtered at 6 mm using a bowl-lift stand mixers (KitchenAid, USA). After that, the dipping agent was added to the three kinds of the flesh and mixed in a mixer (Bowl-lift stand mixers, KitchenAid, USA) for 4 minutes. Next, spices were added and the mixture was mixed for 4 minutes. Finally, the starter culture was mixed with distilled water and mixed for 3 minutes for 3 minutes.

The final sausage mixture was packed in cellulose casing (Teepak Co., USA) and stored at 35 ° C and RH 73% in a thermo-hygrostat (VC 2057, Votsch Indusrietechnik, Germany) until 15 hours Fermented and heated and fumigated for a day with different temperature and humidity. Thereafter, the temperature was changed to 10 ° C and RH 80%, and the resultant was dried and reduced by 3% at intervals of 2 days, so that the conditions of final 10 ° C and RH 70% were attained for one week. 100% of beef was used as raw material in the control, 50% of beef, 50% of egg yolk broth were used as the first treatment, and 100% of egg yolk was used as the second treatment. All analytical experiments were performed from 3 sausages per treatment at 0, 15, 29, and 7 days of ripening.

Table 12 shows the sensory evaluation results of fermented sausages (summer sausages) prepared with beef and egg yolk broth. In all items, T2 (old layer hen meat 100%) treatments were significantly higher than C (beef 100%) treatments. These results suggest that fermented sausages prepared with egg yolk broth are not different from fermented sausages made with pork or beef.

Table 13 shows the result of measuring the texture of fermented sausage (summer sausage) produced with beef and egg yolk broth. Higher egg yolk content of all items was significantly lower than that of C (beef 100%) treatment ( p <0.05). The results of this experiment are considered to be due to the low fat content of egg - laying hens.

Table 14 shows the results of measurement of water activity of fermented sausage (summer sausage) prepared with beef and egg yolk broth. Water activity was significantly lower in all treatments over the storage period ( p <0.05). T2 (old layer hen meat 100%) treatments were significantly higher in fresh (0 hour) than C (beef 100%) treatments, but there was no difference between treatments in storage period ( p <0.05).

Table 15 shows the pH measurement results of fermented sausage (summer sausage) prepared with beef and egg yolk broth. T2 (old layer hen meat 100%) was significantly higher in fresh (0 hour) than in C (beef 100%) ( p <0.05) The treatments were significantly lower than the C (beef 100%) treatment ( p <0.05). The initial pH of fermented sausage made from egg - laying hens was higher than that of beef, but after the fermentation process, low pH would be helpful for inhibiting harmful microorganisms and enhancing storage stability.

Table 16 shows the results of TBARS measurement of fermented sausages (summer sausages) produced with beef and egg yolk broth. There was no significant difference in fattening due to differences in raw meat ( p <0.05). These results suggest that the fermented sausage produced by egg - laying hens is not different from other raw materials.

Table 17 shows the results of VBN measurement of fermented sausages (summer sausages) prepared with beef and egg yolk broth. T2 (old layer hen meat 100%) treatment was significantly lower in all storage periods than C (beef 100%) treatment ( p <0.05). These results suggest that fermented sausage prepared with egg yolk broth may delay protein decay rate compared to fermented sausage made with beef.

Table 18 shows the WHC results of fermented sausages made from beef and egg yolk broth. Before heating (24hours), T2 (old layer hen meat 100%) treatment was significantly lower than C (beef 100%) treatment but there was no significant difference between treatments after heating ( p <0.05). These results suggest that there is no difference in water holding capacity after heating.

Table 19 shows the result of measurement of surface color of fermented sausage (summer sausage) produced with beef and egg yolk broth. There was no significant difference in lightness between treatments ( p <0.05). The degree of redness was significantly lower in T2 (old layer hen meat 100%) than in C (beef 100%), whereas the yellowness was higher in T2 (old layer hen meat 100% ( P <0.05), respectively. These results are considered to be due to the unique color of chicken.

The result of measurement of aerobic microorganisms of fermented sausage (summer sausage) produced with beef and egg yolk broth is shown in FIG. The fermented sausage produced by egg yolk broth had significantly higher aerobic microorganisms until fermentation ( p <0.05). However, there was no significant difference between beef and laying hens after heating ( p <0.05). These results suggest that fermented sausage made from egg yolk in the fermentation process can grow aerobic microorganisms better than fermented sausage made from beef but there is no difference between raw meat after heating process.

The result of anaerobic microorganism measurement of fermented sausage (summer sausage) produced with beef and egg yolk broth is shown in FIG. There was no significant difference between the treatments from the manufacturing period to the drying period ( p <0.05). These results suggest that the conditions for anaerobic microbial growth between beef and egg yolks are the same.

The results of measurement of lactic acid bacteria in fermented sausage (summer sausage) prepared with beef and egg yolk broth are shown in FIG. Fermentation process showed the highest number of lactic acid bacteria in fermented sausage prepared with egg yolk broth, but there was no significant difference between treatments after heating ( p <0.05). These results suggest that there is no difference in the lactic acid bacteria production environment between beef and egg - laying hens after heating process.

The result of measurement of Escherichia coli of fermented sausage (summer sausage) produced with beef and egg yolk broth is shown in FIG. In the fermentation process, the lowest Escherichia coli was detected in fermented sausages made from beef, but there was no difference between treatments after heating ( p <0.05). These results suggest that there is no difference in the coliform production environment between beef and egg - laying hens after heating process.

Example 3 - Spawning fermented sausage with egg yolk added

Safflower broth fermented sausages were prepared as shown in Table 20.

Chow mein was crushed in a food pulverizer (PC-6.5-F, SungChang Company, Korea) twice or less at 10 mm, and then filtered twice in a 180-m sieve. The fermented sausages were slaughtered at 6 mm using a meatball (Bowl-lift stand mixers, KitchenAid, USA) after removing the connective tissues and blood from the spawning knots.

After that, the pellet was added to the pellets and mixed in a mixer (Bowl-lift stand mixers, KitchenAid, USA) for 4 minutes. Then, the spices were added with 0%, 0.1%, 0.3% and 0.5% according to the meat ratio and mixed for 4 minutes. Finally, the starter culture was mixed with distilled water and mixed three times for 1 minute.

The final sausage mixture was packed in cellulose casing (Teepak Co., USA) and stored at 35 ° C and RH 73% in a thermo-hygrostat (VC 2057, Votsch Indusrietechnik, Germany) until 15 hours Fermented and heated for a day with different temperature and humidity. Thereafter, the temperature was changed to 10 ° C and RH 80%, and the resultant was dried and reduced by 3% at intervals of 2 days, so that the conditions of final 10 ° C and RH 70% were attained for one week. The control group was used as a non - additive group, and the first group consisted of 0.1% roots, the second group had 0.3% roots, and the third group consisted of roots containing 0.5% roots. All analytical experiments were performed from 3 sausages per treatment at 0, 15, 29, and 7 days of ripening.

Table 21 shows the sensory evaluation results of fermented sausage with egg yolk added with egg yolk. T1 (Add chopi 0.1%) did not show significant difference from C (Not add chopi) treatment ( p <0.05). In the study of An, et al. (2004), it was reported that there was no significant difference in the overall acceptability of chopped green tea with the addition of chopped rice at 0.1%. Taken together, the fermented sausage produced by adding 0.1% of hyssop in the production of sausage is unlikely to have a sense of rejection (odd taste), so it can be consumed.

Table 22 shows the results of measuring the texture of the fermented sausages with egg yolk added with egg yolk. T1 (Add chopi 0.1%) was significantly higher than other treatments ( p <0.05). These results suggest that the addition of 0.1% chowder to fermented sausage produced by egg yolk broth may be ideal for texture.

Table 23 shows the results of water activity measurement of fermented sausage with egg yolk and egg yolk. Until the heating process Chopi treatment (Add chopi 0.1, 0.3 and 0.5 %) that was higher significantly compared to C (Not add chopi) (p <0.05), following the heating procedure, there was no significant difference between treatment groups (p <0.05 ). These results suggest that there is no effect of water activity on the amount of chopped water added.

Table 24 shows the results of pH measurement of fermented sausage with egg yolk and egg yolk. The pH was significantly decreased with the addition of chaffia ( p <0.05). In the experiment of Kim Yongduo et al. (2000), the pH stability of the antimicrobial active substance contained in the duckweed was not affected by the pH. Therefore, it is considered that there is no loss of antimicrobial activity due to a significant decrease in the pH of the pupae added in this experiment.

Table 25 shows the results of TBARS measurement of fermented sausage with egg yolk and egg yolk. All treatments showed no significant difference in fermentation process ( p <0.05), but fatty acid value was significantly lower in the treatments with higher chickpea content after heating ( p <0.05). These results suggest that fatty acid digestion is delayed due to the antioxidant effect of chinese cabbage.

Table 26 shows the results of VBN measurement of egg yolk fermented sausage with egg yolk. The addition of chaffia to all treatments resulted in delayed protein degradation ( p <0.05). In general, it is known that chowder has excellent antioxidant and antibacterial effects (Jeong et al., 2011). Therefore, the results of this experiment suggested that the protein decay could be delayed due to the excellent antioxidative and antimicrobial effects of the extracts.

Table 27 shows the results of WHC measurement of fermented sausage with egg yolk and egg yolk. The addition of chopi (0.1, 0.3 and 0.5%) was significantly lower ( P <0.05) than that of C (Not added chopi) treatment until after the drying process ( p < 0.05). These results suggest that the water content of the mugwort is affected by the water content of the mugwort during the fermentation and heating process.

Table 28 shows the results of the surface color measurement of fermented sausage with egg yolk and egg yolk. Lightness and redness were significantly lower ( P <0.05) than those of C (Not add chopi) treatment with addition of chaffia. Hagyeonghui et al. (2006) reported that the change in color was most affected by the inherent color of the added ingredients and spices. These results suggest that the change of color of fermented sausage added with chowder is considered to be due to the inherent color of chowder and it is not directly related to sausage rancidity.

The result of aerobic microorganism measurement of the fermented sausage with egg yolk added with egg yolk is shown in Fig. In the fermentation process, aerobic microorganisms were significantly lowered in the treatments of 0.1% chow ( p <0.05). After the heating process, the aerobic microorganisms were significantly higher than the non - microfossils ( p <0.05). From these results, it was shown that aerobic microbial growth was inhibited by the addition of chickpeas.

The result of anaerobic microorganism measurement of fermented sausage with egg yolk added with eggplant is shown in Fig. There was no significant difference ( p <0.05) between treatments in fermentation process ( p <0.05), but after the heating process, anaerobic microorganisms were significantly higher than those of non - fecal samples ( p <0.05). These results suggest that the anaerobic microbial growth is inhibited by the addition of chaff, as the results of aerobic microorganism measurement.

The results of measurement of lactic acid bacteria in the fermented sausage of egg yolk broth added with chaffia are shown in Fig. All treatments increased to Log 8 during the fermentation process but decreased to Log 3 or less after the heating process ( p <0.05). In the drying process, lactic acid bacteria were found to be significantly higher in the non - dried plums ( p <0.05) than those in the dried plums. These results suggest that lactic acid bacteria are killed like harmful microorganisms by adding chowder to fermented sausage.

The results of measurement of Escherichia coli in fermented sausages of egg yolk broth added with chowder are shown in FIG. There was no significant difference ( p <0.05) in the fermentation process ( p <0.05). As a result, it is considered that harmful microorganisms such as Escherichia coli are also killed by adding chowder to the fermented sausage of egg yolk and fermented sausage, and if the chowder is added to the food such as fermented sausage, .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Modified, modified, or improved.

Claims (9)

delete delete The first step to prepare raw meat by cutting off egg laying meat,
A second step of adding a dyestuff, a spice, a smokeless liquid and carrageenan to the raw meat and mixing them,
A third step of fermenting the raw meat of the second stage for 14 to 16 hours until a pH of 5.0 is reached by inoculating a starter preparation,
After completion of the fermentation, primary heating for 1 hour in an atmosphere of 54 ° C and a relative humidity of 27%; Secondary fumigation heating in an atmosphere of 63-77 ° C, 15-31% relative humidity for 1.5 hours; And a fourth step of performing a third heat treatment for 3 hours in an atmosphere at 77 캜 and a relative humidity of 15%
Wherein the fermented sausage is prepared by adding 0.05 to 0.1 wt% of chickpea powder to the raw meat of the second step.
The method of claim 3,
The method of manufacturing a fermented sausage using scattering furnace meat according to any one of the preceding claims, wherein the powder of the hyssop is powdered and dried at a moisture content of 5% or less.
delete delete delete A fermented sausage prepared by the method according to any one of claims 3 and 4, which uses egg yolk broth.
delete

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