KR101703075B1 - Lactic acid bacteria salami and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a lactic acid bacteria salami and a method for producing the same, and more particularly, to a method for producing lactic acid bacteria which is capable of rapidly lowering the pH and rapidly increasing the total acidity and organic acid to shorten the fermentation period, , High polyphenol and planovoid content, good antioxidant power, and the rate of lowering the pH by mixing the Lactobacillus planta with the orange peel can be further increased, while the salami produced is not sour, The present invention relates to a lactic acid bacteria salami which can reduce the concentration of residual nitrite and can improve the quality of the prepared salami by storing it in a cedar box for a predetermined period of time and a method for producing the same.

Description

[0001] The present invention relates to a lactic acid bacteria salami and a method for producing the same,

The present invention relates to a lactic acid bacteria salami and a method for producing the same, and more particularly, to a method for producing lactic acid bacteria which is capable of rapidly lowering the pH and rapidly increasing the total acidity and organic acid to shorten the fermentation period, , High polyphenol and planovoid content, good antioxidant power, and the rate of lowering the pH by mixing the Lactobacillus planta with the orange peel can be further increased, while the salami produced is not sour, The present invention relates to a lactic acid bacteria salami which can reduce the concentration of residual nitrite and can improve the quality of the prepared salami by storing it in a cedar box for a predetermined period of time and a method for producing the same.

Salami is a kind of sausage which is mixed with seasoning meat, salt, coloring agent, saccharide and spice, filled in casing, and fermented and dried to give long-term preservation. The salami is manufactured in such a way that it is naturally fermented by the microorganisms originally present in the natural state or the natural state. However, in order to reduce the time of the manufacturing process and standardization of the quality as the production of the sausage becomes industrial, recently, And a fermentation and drying step is carried out in a large-scale sanitary facility such as a factory to produce salami.

<Patent Literature>

Patent Publication No. 10-1266350 (2013. 05. 22. Announcement) "Functional sausage using mixture and fermentation of sesame bean and soybean and method for producing the same"

However, conventional starters and fermentation (drying) steps are designed to mass produce sausage (salami) in the shortest time, and sausages using a conventional starter and fermenting (drying) .

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems,

It is an object of the present invention to provide a lactic acid bacteria salami and a method for producing the same, which can rapidly lower the pH and rapidly increase the total acidity and organic acid to shorten the fermentation period.

It is another object of the present invention to provide a lactic acid bacteria salami which is rich in amino acid content such as arginine and aspartic acid, and which is superior in nutrition, and a method for producing the same.

It is another object of the present invention to provide a lactic acid bacteria salami having a high content of polyphenols and planovoids and a good antioxidant ability, and a process for producing the same.

In addition, the present invention can further increase the rate of lowering the pH (the rate of increasing the total acidity and the organic acid) by mixing the orange peel with the Lactobacillus plantarum, while the produced salami does not have an acidic taste, And a method for producing the same.

It is another object of the present invention to provide a lactic acid bacteria salami capable of rapidly lowering the concentration of residual nitrite and a process for producing the same.

It is another object of the present invention to provide a lactic acid bacteria salami capable of improving the quality of the prepared salami, which is stored in a cedar box for a predetermined period of time, and a method for producing the same.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to one embodiment of the present invention, there is provided a method for manufacturing lactic acid bacteria salami according to the present invention, comprising: mixing a raw material containing a starter to a raw meat to produce mixed meat; A forming step of surrounding the casing in the mixed meat produced in the mixing step and shaping the casing into a predetermined shape; A smoldering step of smoothing the mixed meat formed in the molding step using a cold smoke house; And a fermentation drying step of fermenting and drying the smoked meat in the smoothing step, characterized in that lactic acid bacteria are used as the starter.

According to another embodiment of the present invention, in the method for producing lactic acid bacteria salami according to the present invention, the lactic acid bacteria are characterized by using Lactobacillus plantarum.

According to another embodiment of the present invention, in the method for producing lactic acid bacteria in accordance with the present invention, the lactobacillus plantarum is extracted from the white kimchi.

According to another embodiment of the present invention, in the method for producing lactic acid bacteria according to the present invention, the Lactobacillus planta is diluted and suspended in physiological saline (0.9%) sterilized with white kimchi and the supernatant is applied to Lactobacilli MRS agar Difco, Detroit, Sparks, MD, USA) plates and cultured at 37 ° C for 48 hours. Single colonies were then subcultured twice.

According to another embodiment of the present invention, in the method of manufacturing lactic acid bacteria according to the present invention, the white frying kimchi comprises 100 parts by weight of Chinese cabbage, 4 parts by weight of anchovy sauce, 1 part by weight of garlic, 0.5 parts by weight of ginger 0.4 part by weight of the safflower, 12 parts by weight of the pear, 3 parts by weight of the jujube, 20 parts by weight of the sea tangle, and 5 parts by weight of glutinous rice are mixed and aged at a temperature of 15 degrees for 45 hours.

According to still another embodiment of the present invention, in the method for producing lactic acid bacteria salami according to the present invention, the material is further characterized by containing orange peel.

According to another embodiment of the present invention, in the method for producing lactic acid bacteria salami according to the present invention, 0.015 to 0.025 part by weight of a starter and 0.5 to 1.5 parts by weight of orange peel are used relative to 100 parts by weight of the raw material.

According to another embodiment of the present invention, in the method for producing lactic acid bacteria salami according to the present invention, the above-mentioned material is prepared by adding 2 to 3 parts by weight of purified salt, 0.01 to 0.02 part by weight of nitrite, 1 to 1.5 parts by weight of spice And further comprising:

According to another embodiment of the present invention, in the method of manufacturing lactic acid bacteria salami according to the present invention, the casing is characterized by using a fibrous casing formed of natural bamboo, natural canopies and fibrous membranes.

According to another embodiment of the present invention, in the method of manufacturing lactic acid bacteria salami according to the present invention, the smoker step is performed at a temperature of 18 to 22 ° C for 1 to 8 days.

According to another embodiment of the present invention, in the method of manufacturing lactic acid bacteria salami according to the present invention, the fermentation drying step is performed at a temperature of 18 to 22 ° C. for 1 to 45 days.

According to another embodiment of the present invention, the method for producing lactic acid bacteria salami according to the present invention comprises a step of treating cedar in which the salami produced in the fermentation drying step is placed in a cedar box and stored at a temperature of 18 to 22 degrees for 1 to 5 days Further comprising:

According to another embodiment of the present invention, the lactic acid bacteria salami according to the present invention is formed by mixing a raw meat and a raw material, and the raw material includes a starter made of a lactobacillus planta.

According to another embodiment of the present invention, in the lactic acid bacteria salami according to the present invention, the sub ingredient further comprises a mandarin orange.

According to another embodiment of the present invention, there is provided a lactic acid bacteria salami according to the present invention, which comprises raw material and a raw material, wherein the raw material comprises 0.015 to 0.025 part by weight of starter, 0.5 to 1.5 parts by weight of orange peel, 2 to 3 parts by weight of a purified salt, 0.01 to 0.02 parts by weight of a nitrite and 1 to 1.5 parts by weight of a spice, wherein the starter is Lactobacillus plantarum.

According to the present invention, the following effects can be obtained by this embodiment.

The present invention has the effect of rapidly lowering the pH and rapidly increasing the total acidity and organic acid to shorten the fermentation period.

In addition, the present invention has an excellent nutritional effect due to abundance of amino acids such as arginine and aspartic acid.

In addition, the present invention has a high content of polyphenols and planovoids and an antioxidant effect.

In addition, the present invention can further increase the rate of lowering the pH (the rate of increasing the total acidity and the organic acid) by mixing the orange peel with the Lactobacillus plantarum, while the produced salami does not have sour taste, have.

Further, the present invention has the effect of rapidly lowering the concentration of the remaining nitrite.

In addition, since the present invention is stored in a cedar box for a predetermined period of time, the quality of the salami produced can be improved.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing lactic acid bacteria salami according to an embodiment of the present invention; FIG.
FIG. 2 is a graph showing changes in organic acid according to fermentation dates; FIG.
FIG. 3 is a graph showing the change in pH with the date of fermentation. FIG.
4 is a graph showing the change in total acidity with the date of fermentation.
5 is a graph showing residual nitrite changes with fermentation dates;
FIG. 6 is a graph showing polyphenol changes according to fermentation dates. FIG.
FIG. 7 is a graph showing the change of the plano-void according to the date of fermentation. FIG.
8 is a graph showing changes in antioxidant activity with fermentation dates.

Hereinafter, the lactic acid bacteria salami according to the present invention and the method for producing the same will be described in detail with reference to the accompanying drawings. Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and, if conflict with the meaning of the terms used herein, It follows the definition used in the specification. Further, the detailed description of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

FIG. 1 is a flow chart showing a method for producing lactic acid bacteria salami according to an embodiment of the present invention. FIG. 2 is a graph showing changes in organic acid according to fermentation dates, and FIG. 3 is a graph showing changes in pH with fermentation dates , FIG. 4 is a graph showing the change in total acidity according to the date of fermentation, FIG. 5 is a graph showing a change in residual nitrite according to fermentation dates, FIG. 6 is a graph showing changes in polyphenol with fermentation date, FIG. 8 is a graph showing the change of the antioxidant power according to the date of fermentation. FIG.

1 to 8, a method of manufacturing the lactic acid bacteria salami according to one embodiment of the present invention includes a raw meat preparation step S1, a preparation part preparation step S2, a blending step S3, , A forming step S4, a smoldering step S5, a fermentation drying step S6, and the like.

Preferably, the raw meat may be pork and / or beef, and may be cut into a predetermined size. The raw meat may be cut at a temperature of minus 10 &lt; 0 &gt; C for 24 hours Frozen. The raw meat may further contain fat.

In the preparing step (S2), a raw material to be mixed with the raw meat is prepared, and the raw material includes a starter which promotes fermentation. The above ingredients may further include orange peel, tablets, nitrite, spices and the like. The above-mentioned material preferably contains 0.015 to 0.025 part by weight of starter, 0.5 to 1.5 parts by weight of mandarin orange, 2 to 3 parts by weight of purified salt, 0.01 to 0.02 part by weight of nitrite and 1 to 1.5 parts by weight of spice, based on 100 parts by weight of raw material . Lactobacillus plantarum, which is a lactic acid bacterium, is used as the starter, and the lactobacillus plantarum can be used in a microorganism resource center, but it is preferably extracted from white kimchi. A method for extracting lactobacillus plantarum from the white kimchi will be described in detail below.

In the mixing step S3, the raw material prepared in the raw material preparing step S1 is mixed with the raw materials prepared in the raw material preparing step S2 to produce mixed meat. More specifically, Is prepared by mixing the material prepared in the above-mentioned sub-material preparation step (S2) and advancing the ball cart.

In the forming step S4, the casing is enclosed in the mixed meat produced in the mixing step S3 to form a predetermined shape. The casing is formed of a porcine casing made of porcine guts, a casing made of porcelain, A collagen casing made of a by-product such as an animal's skin or a fascia, and a fibrous casing made of a fibrous membrane. Preferably, a cigarette casing, a chewing gum, and a fibrous casing are used.

The smoldering step S5 is a step of smoldering the mixed meat formed in the shaping step S4 using a cold smoke house, and it is preferable that the smoked meat is smoked for 1 to 8 days at a temperature of 18 to 22 占 폚.

The fermentation drying step (S6) is a step of fermenting and drying the smoked meat that has been smoked in the smoothing step (S5) to enhance flavor inherent in the meat and to express the taste of salami. In the smoothing step (S5) It is preferable that the meat is fermented and dried at a temperature of 18 to 22 DEG C for 1 to 45 days. Meanwhile, in the method of manufacturing lactic acid bacteria salami according to another embodiment of the present invention, the fermentation drying step S6 may be performed immediately after the molding step S4 without proceeding to the smoldering step S5.

According to still another aspect of the present invention, there is provided a method for producing lactic acid bacteria, comprising the steps of: placing the salami produced in the fermentation drying step (S6) in a cedar box after the fermentation drying step (S6) Laminating and treating at a temperature of 18 to 22 占 폚 for 1 to 5 days.

The lactic acid bacteria salami according to another embodiment of the present invention includes raw materials and a raw material, wherein the raw materials include 0.015 to 0.025 part by weight of starter, 0.5 to 1.5 parts by weight of mandarin orange, 2 to 3 parts by weight of purified salt, 0.01 to 0.02 parts by weight of nitrite, and 1 to 1.5 parts by weight of spices. It is preferable that Lactobacillus plantarum, which is a lactic acid bacterium, is used as the starter, and the lactobacillus plantarum is more preferably extracted from the white kimchi.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

&Lt; Example 1 >

(1) 100 parts by weight of Chinese cabbage maintained at a salt concentration of 4%, 0.6 part by weight of anchovy sauce, 1 part by weight of garlic, 0.5 part by weight of ginger, 0.4 part by weight of safflower, 12 parts by weight of pear, 3 parts by weight of jujube, And 5 parts by weight of a glutinous rice paste were mixed and aged at a temperature of 15 degrees for 45 hours to prepare a white kimchi.

(2) The prepared white kimchi was diluted and suspended in sterilized physiological saline (0.9%). The supernatant was applied to a plate of Lactobacilli MRS agar (Difco, Detroit, Sparks, MD, USA) Single colonies were subcultured twice to isolate strains.

(3) The isolated strains were incubated at 37 ° C for 49 carbon sources using API 50CHL kit (API bioMerieux, Macy l'Etoil, France), and the change of color by microbial growth was observed. And the identification results were confirmed using Apilab Plus Software. Finally, 16S rRNA partial sequencing was performed and compared with GeneBank data, the sequence homology was compared using the ClustalW program. As a result, the strain showed 99% homology with Lactobacillus plantarum .

&Lt; Example 2 >

(1) 100 parts by weight of raw meat consisting of 61 parts by weight of pork and 39 parts by weight of beef, 0.021 part by weight of starch (using Lactobacillus planta separated in Example 1), 2.67 parts by weight of purified salt, 0.017 part by weight of nitrite, Weight part (product name meetwurst) were mixed and processed in a ball cart to produce mixed meat mixed with raw meat and sub ingredient. The mixed meat was placed in a denture casing and fermented and dried at 20 ° C for up to 36 days to prepare salami.

(2) Salami was prepared in the same manner as in (2) except that 1.1 parts by weight of orange peel was further mixed.

(3) Salami was prepared in the same manner as in Example 2 (1) except that 0.015 part by weight of starter was used instead of 0.015 part by weight of starter.

<Comparative Example>

(1) Salami was prepared in the same manner as in Example 2 (1) except that the starter was not used.

(2) The same conditions as in Example 2 (1) except that commercial strain LS-25 (LS-25, BITEC, Ontario, Canada) was used as a starter in place of Lactobacillus plantarum To produce salami.

&Lt; Experimental Example 1 >

(1) 5 g of salami produced by (1), (2), (3) and (2) of Example 2 (from 0, 3, 6, 9, 21, 36 ), 45 ml of distilled water was added thereto, and the mixture was extracted with a constant temperature water bath at 30 ° C for 1 hour at 150 rpm and filtered through a filter paper to obtain a hot-water extract.

(2) 5 g of salami produced by (1), (2), (3) and (2) of Example 2 (from 0, 3, 6, 9, 21, 36 ) Was added 45 ml of 70% ethanol, and the mixture was extracted at 150 rpm in a constant temperature water bath at 30 ° C for 1 hour, and then filtered through a filter paper to obtain an ethanol extract.

<Experimental Example 2> Measurement of organic acid

(1) The hot-water extract was filtered through a 0.2 μm membrane filter (Millipore, Billerica, MA, USA) and the content of organic acids was quantified by liquid chromatography. Supelcogel ^™ C610-H (300 mm × 7.8 mm, SUPELCO, Bellefonte, PA, USA) was used for column analysis and the column temperature was 30 ° C. Respectively. The absorbance of the detector was measured at 210 nm using Shimadzu SPD-10Avp. The mobile phase was 0.1% H ₃ PO ₄ and the flow rate was 1 ml / min.

2 is a graph showing the change in organic acid according to the fermentation date. On the third day of fermentation, it was confirmed that the fermentation efficiency of the fermentation broth of Example 2 (2) (Lactobacillus planta and orange peel addition), 2 (1) It was found that organic acids were increased in the order of (3) (addition of Lactobacillus plantarum), (2) addition of commercial strains, and (3) comparison example (1) have. From this, it can be seen that the use of Lactobacillus plantarum rather than commercial strains is more advantageous in terms of increase of organic acid than the use of Lactobacillus plantarum alone.

Experimental Example 3: pH and total acidity

(1) The pH of the hot-water extract was measured using a pH meter (pH-250L, ISTEK, Seoul, Korea). The total acidity was determined by adding 4 ml of distilled water to 1 ml of hot water extract and diluting with 0.1 N NaOH The amount of NaOH consumed until 8.3 was converted into lactic acid (%).

3 is a graph showing the change in pH with the fermentation date. On the third day of fermentation, it is seen that in Example 2 (2) (Lactobacillus planta and orange peel addition), 2 (1) It was found that the pH was decreased in the order of (3) (addition of Lactobacillus plantarum), (2) addition of commercial strains, and (3) comparison example (1) have. From this, it can be seen that the use of Lactobacillus plantarum rather than commercial strains is advantageous in rapidly lowering the pH, because the mixture of Lactobacillus plantarum alone and citrus rind is mixed.

(3) FIG. 4 is a graph showing the change in total acidity with the fermentation date. On the third day of fermentation, (2) (Lactobacillus planta and orange peel addition) of Example 2, (1) Total acidity was increased in the order of (3) (added Lactobacillus plantarum), (2) added (commercial strains), and (3) Able to know. From this, it can be seen that the use of Lactobacillus plantarum rather than commercial strains is advantageous for rapidly increasing the total acidity by mixing the orange peel with the Lactobacillus plantarum alone. As is widely known, low pH in the production of salami assists in coloring of sausages, enhances flavor, inhibits the growth of volatile microorganisms such as E. coli, Salmonellae, Staphylococcus, and increases product stability.

<Experimental Example 4> Measurement of residual nitrite

(1) Take 1 ml of hot-water extract, add 5 ml of 2% acetic acid solution and 0.4 ml of Griess reagent (1% sulfanilic acid and 1% naphthylamine each prepared in 30% acetic acid) After allowing to stand for 15 minutes, the absorbance was measured at 520 nm, and the nitrite concentration was calculated from the calibration curve prepared previously.

(2) FIG. 5 is a graph showing residual nitrite change according to fermentation date. On the third and sixth days of fermentation, Comparative Example 1 (without starter) and Comparative Example 2 (with commercial strain) It can be seen that many nitrite remains. As a result, it can be seen that the use of lactobacillus plantarum as a starter can speed up the clearing of nitrite.

Experimental Example 5 Amino acid measurement

(1) The amino acid content of the hydrothermal extract was measured by using an LC (Agilent 1100 series, Hanover, Germany) instrument and the column was ODS HYPERSIL (150 mm, 3 m, Thermo Scientific, Waltham, Mass., USA) Gt; 40 C. &lt; / RTI &gt; Detection was performed using an automated automated derivatization method using an Agilent 1100 diode array detector (338 nm, Ref 390, 20 nm) and an OPA reagent using an injection program of automatic liquid sampler (G1329A, Agilent) for derivatization. The mobile phase A was adjusted to pH 8.2 by mixing ₁₀ mM Na ₂ HPO ₄ and 10 mM Na ₂ B ₄ O ₇ and mobile phase B was mixed with MeOH: MeCN: DW at a ratio of 45:45:10 (v / v / v) . The rate of mobile phase B by time period was 4% for 5 minutes, 50% for 22 minutes, 100% for 23.5 minutes, 100% for 26.5 minutes, 4% for 27 minutes and 4% for 30 minutes and the flow rate was 1.3 ml / min.

(2) The following table 1 shows the content of arginine and aspartic acid in the salami hot water extract after 36 days from the date of fermentation. From the following Table 1, it can be seen that 1, 2 and 3 of Example (2) using Lactobacillus plantarum 3 showed higher content of arginine and aspartic acid than Comparative Examples (1) and (2).

amino acid 1 of Example (2) 2 of Example (2) 3 of Example (2) Comparative Example (1) Comparative Example (2) Aspartic Acid 0.351 0.376 0.341 0.264 0.222 Arginine 0.936 0.995 0.932 0.230 0.156

&Lt; Experimental Example 6 > Polyphenol and planovoid measurement

(1) To 1 ml of the ethanol extract, 9 ml of distilled water and 1 ml of Folin-Ciocalteu's phenol reagent were added and reacted for 5 minutes. 10 ml of 7% NaCO and 4 ml of distilled water were added. The absorbance was measured at a wavelength of 750 nm using a UV spectrophotometer, and the absorbance was measured using a standard curve (y = 0.003x) using gallic acid (Sigma Chemical Co., St. Louis, Mo., USA) by creating a +0.0055, r ² = 0.9679) was measured polyphenols.

(2) To 1 ml of the ethanol extract, 4 ml of distilled water and 0.3 ml of 5% NaNO were added and reacted for 5 minutes. Then, 0.3 ml of 10% AlCl was added and reacted for 6 minutes. 2 ml of 1N NaOH and 2.4 ml of distilled water were added and the absorbance was measured at a wavelength of 510 nm. A standard curve (y = 0.0034x + 0.0001, r ² = 0.9955) was prepared using (+) - catechin, Were measured.

(3) FIG. 6 is a graph showing changes in polyphenols according to dates of fermentation. On the third day of fermentation, the content of polyphenols in Example 2 (2) (Lactobacillus plantarum and orange peel added) Able to know. As a result, it can be seen that the content of polyphenol is large when citrus peel is added.

(4) FIG. 7 is a graph showing the change of the plano-void according to the fermentation date. On the third day of fermentation, the content of the plano-void in Example 2 (2) (Lactobacillus planta and orange peel added) High. As a result, it can be seen that the content of the plano-void is large when the orange peel is added.

<Experimental Example 7> Antioxidant capacity (DPPH) measurement

(1) 1.6 ml of a 0.4 ml 1,1-diphenyl-2-picrylhydrazyl (DPPH) solution was added to 0.4 ml of the ethanol extract, and the mixture was allowed to stand for 10 minutes and absorbance was measured at 525 nm. The elimination formula was calculated by the following method. Electron donating ability (%) = 100 - [(O.D. Of sample / O.D. of control)] 100

(2) FIG. 8 is a graph showing the change in antioxidant activity according to the date of fermentation. On the third day of fermentation, it was found that (2) of Example 2 (Lactobacillus plantarum and orange peel addition) have. From these results, it can be seen that the antioxidant power is large when the orange peel is added.

<Experimental Example 8> Sensory test

(1) Panel Selection - The Sensory Surveyor (panel) consisted of 10 students (3 males and 7 females) aged 20-24 who took sensory evaluation lectures. The above lecture was conducted 5 times for 1 hour each time. After establishing the concept of salami, the sensory characteristic term was developed and defined.

(2) The salami produced through (1), (2) and (2) of Example 2 were respectively Samples 1, 2, 3 and 4 (the number of fermentation days was 4 Lt; / RTI &gt; The salami produced in the same manner as in Sample 1 was placed in a post cedar box and stored at 20 ° C. for 4 days to prepare Sample 5. The samples were stored in refrigerator containers and presented in a clear plastic container at room temperature (15-21 ° C). In order to eliminate the prejudice of the test, three digits extracted from the random number table are displayed. In order to minimize the order error, the sample presentation order is randomly arranged by Williams' latin square method.

(3) The likelihood of each sample was evaluated using the 5 - point item scale. The evaluation items are color, flavor, taste, and sourness (5 if strong acidity is assessed, 1 if acidity is not felt), texture and overall preference are relatively good using 5 point scale method and 5 points, Respectively. The results are shown in Table 2 below.

color incense flavor Sour taste Texture Overall preference Sample 1 3.6 3.7 3.9 One 3.8 3.9 Sample 2 3.8 4.2 4.3 One 4.4 4.4 Sample 3 3.3 1.9 1.8 One 2.1 2.3 Sample 4 3.4 3.3 3.4 One 3.6 3.5 Sample 5 3.3 4.4 4.0 One 3.9 4.0

As can be seen from the above Table 2, it can be seen that the sample 3 without the starter is not fully fermented and the flavor, taste, texture and the like are deteriorated. When the sample 1 and the sample 4 are compared with each other, the lactobacillus planta It can be seen that it is somewhat superior to the commercial strains in flavor, taste and texture. When samples 1 and 2 are compared, it can be seen that the use of orange peel in Lactobacillus planta room is excellent in flavor, taste and texture. When mixed with Lactobacillus plantarum and orange peel, the organic acid and total acidity And the fermentation efficiency is improved by further lowering the pH. In addition, the addition of orange peel increases the organic acid and total acidity, and even if the pH is low, the produced salami does not feel sour taste, so that there is no obstacle to use. Comparison of Samples 1 and 5 reveals that there is a difference in flavor, which has a good effect on flavor when the cedar processing step proceeds.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims (15)

A raw meat preparing step of cutting and cutting the raw meat into a predetermined size; A raw material preparation step of preparing a raw material to be mixed with the raw meat; A mixing step of mixing the raw materials prepared in the raw material preparing step with the raw materials prepared in the raw material preparing step to produce mixed meat; A forming step of surrounding the casing in the mixed meat produced in the mixing step and shaping the casing into a predetermined shape; A smoking step in which the mixed meat molded in the molding step is smoked for 1 to 7 days at a temperature of 18 to 22 DEG C using a cold smoked house; A fermentation drying step of fermenting and drying the smoked meat in the smoothing step at a temperature of 18 to 21 DEG C for 1 to 40 days to enhance the inherent flavor of the meat and to express the salami-specific taste; Wherein the salami produced in the fermentation drying step is inserted into a cedar box and the cedar box is laminated and stored at a temperature of 18 to 22 ° C for 1 to 5 days,
The raw material is pork and beef, and the material is 0.015 to 0.025 part by weight of starter, 0.5 to 1.5 parts by weight of starch, 2 to 3 parts by weight of purified salt, 0.01 to 0.02 part by weight of nitrite, 1 to 1.5 parts by weight of a spice,
Wherein the starter is a lactobacillery plant room, the casing is a fibrous casing formed of a fibrous membrane,
The Lactobacillus plantarum was diluted and suspended in physiological saline (0.9%) sterilized with white kimchi, and the supernatant was applied to a plate of Lactobacilli MRS agar (Difco, Detroit, Sparks, MD, USA) , The single colony was separated by subculturing twice,
The white kimchi was prepared by adding 100 parts by weight of Chinese cabbage, 0.4 part by weight of anchovy sauce, 1 part by weight of garlic, 0.5 part by weight of ginger, 0.4 part by weight of safflower, 12 parts by weight of pear, 3 parts by weight of jujube, And 5 parts by weight of a glutinous rice paste were mixed and aged at a temperature of 15 DEG C for 45 hours to prepare a salty bacterium. delete delete delete delete delete delete delete delete delete delete delete delete delete delete

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