KR101808724B1 - Sausage Having Enhanced Antioxidative Activity Fermented by Lactic Acid Bacteria of Kimchi And Manufacturing Method Thereof - Google Patents
Sausage Having Enhanced Antioxidative Activity Fermented by Lactic Acid Bacteria of Kimchi And Manufacturing Method Thereof Download PDFInfo
- Publication number
- KR101808724B1 KR101808724B1 KR1020150045544A KR20150045544A KR101808724B1 KR 101808724 B1 KR101808724 B1 KR 101808724B1 KR 1020150045544 A KR1020150045544 A KR 1020150045544A KR 20150045544 A KR20150045544 A KR 20150045544A KR 101808724 B1 KR101808724 B1 KR 101808724B1
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- KR
- South Korea
- Prior art keywords
- kimchi
- fermented
- lactic acid
- sausage
- acid bacteria
- Prior art date
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- Microbiology (AREA)
Abstract
The present invention relates to a fermented sausage of lactic acid fermentation of Kimchi having enhanced antioxidative activity and a method for producing the fermented sausage. The fermented lactic acid fermented sausage of the present invention has excellent antioxidative effect and has a high degree of preference including taste, nutrition and flavor. The fermented sausage of fermented lactic acid bacteria of the present invention contains fermented, dried and aged fermented lactic acid bacteria derived from kimchi and thus contains a large amount of lactic acid bacteria and dipeptides which are antioxidants. The fermented sausage of lactic acid fermented lactic acid bacteria of the present invention can be developed as a meat product having high value-added merchantability suitable for the taste of foreigners as well as Koreans because of its excellent antioxidative effect and high overall acceptance.
Description
The present invention relates to a fermented sausage of lactic acid fermentation of Kimchi having enhanced antioxidative activity and a method for producing the fermented sausage.
Recently, the importance of bioactive materials of traditional foods as a tertiary function of food has been emphasized, so that researches on our own fermented microorganisms have been actively conducted. Most fermented foods are fermented by more than one type of microorganisms, and fermented sausages are produced in Europe, especially in Germany, Italy, Spain and France. Fermented sausages, which are manufactured in Europe, are fermented sausages produced by fermentation and drying after adding starter culture mainly based on lactic acid bacteria and filling them in a casing. Most of the microorganisms determining the main flavor and texture are lactic acid fermenting bacteria admit. Currently, starter microorganisms include Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus sake, Lactobacillus sake, Lactobacillus spp., And Lactobacillus spp. For example, Lactobacillus pentosus, Pediococcus pentosaceus, Pediococcus acidilactici, Staphylococcus carnosus, Micrococci varians, Etc. are used. Fermented sausage has low pH due to lactic acid produced by lactic acid bacteria and various other acids, and it has inherent taste and aroma. Especially, it has a low water activity after drying process, It is food.
Kimchi is a traditional fermented food made in Korea using vegetables such as cabbage and natural spices, and it has been an essential food for Koreans for a long time. In 2001, it was approved by the International Food Standards Committee as an international food standard. In 2006, Healthy, the US health magazine, was selected as one of the top five health foods in the world. Kimchi is one of the important foods that are indispensable to the diet of Koreans. It is a source of minerals and vitamins. Kimchi is a food which is fermented by adding various vegetables and spices such as red pepper powder, ginger, garlic, The flavor is harmonized by organic acids, free amino acids and seasoned spices that are produced during the fermentation process to produce a unique taste and aroma. Kimchi is abundant in lactic acid bacteria with cold tolerance and salt resistance (Hugas and Monfort, 1997) such as Pediococcus, Leuconostoc and Lactobacillus, and is very useful as a starter additive in fermented sausages . Kimchi has functionalities such as prevention of hypertension, antioxidant effect and anticancer action due to physiologically active substances such as carotene, dietary fiber and phenolic compound, and lactic acid bacteria make an active substance during the fermentation process of kimchi to have a complex function It helps strengthen and activate immune functions that are lacking in modern people's diet. Kimchi is a lactic acid fermented vegetable which has been known to have the effect of promoting digestion, preventing colon cancer, arteriosclerosis, anemia, etc., and many studies are actively under way.
Carnosine and β-alanyl-L-1-methylhistidine are imidazole di-peptides that are used in vertebrate animal skeletal muscle and neural tissue It is known to play a role as a metal chelator and free radical scavenger. These dipeptides also have the ability to regulate macrophage function, which is involved in the removal of toxins from the free radical species, protection of membranes, proton buffering effects, and immunomodulation.
Livestock foods are known to have a high fat content and high cholesterol content. In addition, currently available livestock foods have already reached their consumption limits and are mostly made from meat products made from western spices. Therefore, functional fermented Kimchi powder fermented sausage with enhanced antioxidant function with flavor and flavor suitable for the actual situation in Korea can be made using traditional soy sauce, kimchi, and spices, and it is considered possible to develop functional food of high quality and new concept.
The patent documents and references cited herein are hereby incorporated by reference to the same extent as if each reference was individually and clearly identified by reference.
The inventors of the present invention have made efforts to develop meat products having high value-added merchandise suitable for the tastes of Koreans as well as foreigners. As a result, Kimchi lactic acid fermented sausages having enhanced taste, nutrition, flavor and antioxidant function were prepared using kimchi powder The present inventors have completed the present invention by experimentally confirming that the sausage has excellent texture and excellent antioxidant activity.
It is an object of the present invention to provide a method for producing fermented fermented sausage of Kimchi fermented with enhanced antioxidant activity.
Another object of the present invention is to provide a kimchi fermented sausage having enhanced antioxidant activity.
Other objects and technical features of the present invention will be described in more detail with reference to the following detailed description, claims and drawings.
According to one aspect of the present invention, there is provided a method for producing fermented Kimchi lactic acid fermented sausage having enhanced antioxidant activity, comprising the steps of:
(a) preparing a kimchi;
(b) lyophilizing and pulverizing the prepared kimchi to prepare a kimchi powder having a pH of 4.0-4.5, a salt content of 11-13 wt%, and a total number of lactic acid bacteria of 1.0 x 10 7 - 1.0 x 10 9 CFU / g step;
(c) preparing raw meat;
(d) adding 0.5 to 5 parts by weight of the kimchi powder per 100 parts by weight of raw meat to the prepared raw meat, and mixing;
(e) filling the casing with raw meat mixed with the kimchi powder of step (d) to produce a sausage; And
(f) fermenting, drying and aging the prepared sausage.
Step (a): Step of producing kimchi
First, a kimchi for manufacturing a kimchi powder is prepared.
According to one embodiment of the present invention, the kimchi is prepared by a method comprising the steps of: (s) preparing salted Chinese cabbage; (s-1) preparing a beef broth by boiling the beef head, onion, kelp, and green onion in water; (s-2) adding glutinous rice flour, Kannari sauce, shrimp sauce, and red pepper powder to the above-mentioned sea tangle, and aging at a temperature of 20-25 ° C for 13-18 hours to prepare a primary sauce; (s-3) preparing a secondary sauce by adding raw shrimp, plum liquor, garlic, ginger and salt to the primary sauce, and then adding radish, safflower and mustard as a raw material to prepare a final sauce; (s-4) preparing a kimchi by mixing the Chinese cabbage and the final sauce; And (s-5) fermenting the kimchi in a temperature range of 20-25 ° C for 12-16 days.
According to another embodiment of the present invention, the Coleoptera chinensis is prepared by boiling 20-30 g of Ciliaceae, 3-7 g of Benten, 40-60 g of onion, 15-25 g of kelp and 5-15 g of Broth .
The above-mentioned primary sauce is prepared by mixing 80-100 g of the above-prepared Codonopsis lanceolate, 50-70 g of glutinous rice paste, 2.5-7.5 g of Kannari sauce, 2.5-7.5 g of shrimp sauce, and 20-40 g of red pepper powder, ≪ / RTI > for 18 hours. Preferably, the above-mentioned primary sauce is prepared by mixing 85-95 g of the above-described Codonopsis lanceolate, 55-65 g of glutinous rice paste, 3.5-6.5 g of Codonopsis lanceolata, 3.5-6.5 g of shrimp, and 25-35 g of red pepper powder, And aged for 17 hours.
The secondary sauce is prepared by adding 2.5-7.5g of raw shrimp, 8-12g of plum liquor, 8-12g of garlic, 2.5-7.5g of ginger and 2.5-7.5g of salt to the above-mentioned primary sauce.
The final sauce is prepared by adding 40-60 g of non-fermented soy sauce, 2.5-7.5 g of fermented soybeans, and 2.5-7.5 g of fresh soy sauce to the secondary sauce.
The kimchi material and the final sauce are mixed well to prepare a kimchi.
The kimchi prepared by mixing the above-mentioned final sauce is fermented for 12-16 days in the temperature range of 20-25 ° C. Preferably, the kimchi prepared by mixing the above-mentioned final sauce is fermented at a temperature of 20-25 ° C for 13-15 days. More preferably, the kimchi prepared by mixing the above-mentioned final sauce is fermented for 14 days at a temperature range of 20-25 ° C.
Step (b): The prepared kimchi was lyophilized and ground to prepare a kimchi powder having a pH of 4.0-4.5, a salt content of 11-13 wt%, and a total number of lactic acid bacteria of 1.0 x 10 7 - 1.0 x 10 9 CFU / g Steps to manufacture
The prepared kimchi is lyophilized and ground to prepare a kimchi powder containing lactic acid bacteria derived from kimchi. According to an embodiment of the present invention, the kimchi powder includes pH = 4.0-4.5 and 11-13 wt% of salt, and the total number of lactic acid bacteria is 1.0 x 10 7 -1.0 x 10 9 CFU / g. According to another embodiment of the present invention, the lactic acid bacterium is selected from the group consisting of Lactobacillales, Leuconostoc, Staphylococcus and Pediococcus for the whole microorganism contained in the kimchi powder, 3.77-4.77%, 21.53-23.53%, 0.51-1.51%, and 6.55-7.55%. Preferably, the lactic acid bacterium is selected from the group consisting of Lactobacillales, Leuconostoc, Staphylococcus, and Pediococcus in an amount of 4.27%, 22.53% , 1.01%, and 7.05%, respectively.
Step (c): Step of preparing raw meat
Raw materials which are the main ingredients of the kimchi lactic acid fermented sausage of the present invention are prepared. The raw meat may be meat, skin, back meat, tongue, heart, liver, intestines or blood remaining from the production of pig neck, shoulder meat, fuji meat, ham or bacon of pigs, It is not limited.
According to one embodiment of the present invention, the raw meat includes fat, connective tissues, and pigs 'fuchsia and pigs' room where blood is removed.
The raw meat can be finely chopped with a meat chopper.
According to one embodiment of the present invention, the raw meat is cut into a meat chopper of a 3-9 mm plate. Preferably, the raw meat is cut into a meat chopper of 4.5-7.5 mm plate. More preferably, the raw meat is cut into a meat chopper of a 6 mm plate.
The chopped raw meat can be mixed with the additive to increase the preserving power of the sausage and to impart flavor.
According to a specific embodiment of the present invention, the chopped raw meat is mixed with salt, erythorbate, spaghetti powder, dextrose, sucrose and fermented sausage for 4 minutes. The erythorbic acid salt is an isomer of ascorbic acid and has an antioxidative effect, a salt-promoting effect and a color preservation effect. The prawn powder contains 5.5% to 6.5% of nitrite. The nitrite is a coloring agent that maintains the color of the sausage.
Step (d): adding 0.5 to 5 parts by weight of the kimchi powder per 100 parts by weight of raw meat to the prepared raw meat, and mixing
The kimchi powder is added to the raw meat mixed with the additives and mixed.
According to one embodiment of the present invention, the kimchi powder is added in an amount of 0.5-5 parts by weight per 100 parts by weight of the raw material mixture containing the additives, and is mixed for 3-5 minutes. According to another embodiment of the present invention, 1 part by weight of the kimchi powder is added per 100 parts by weight of the raw material mixture in which the additives are mixed, followed by mixing for 4 minutes.
(E) filling the casing with raw meat mixed with the kimchi powder of step (d) to prepare a sausage
The raw meat to which the kimchi powder is added is filled in a casing to prepare a sausage.
The casing may be an artificial casing made of collagen, gelatin or cellulose, but is not limited thereto.
According to a specific embodiment of the present invention, the casing of the present invention is collagen.
Step (f): fermenting the dried sausage, drying and aging
The prepared sausages are fermented, dried and aged. When the sausage is fermented, dried and aged, the pH and the water activity of the sausage are changed, thereby increasing the preservability of the sausage.
According to one embodiment of the present invention, the fermentation is carried out for 2 days at a temperature of 23 ° C and a humidity of 92-95%, the drying is carried out for 1 day at a temperature of 20 ° C and a humidity of 90% 10 days and 75% humidity for 11 days to perform a total of 14 days of fermentation, drying and aging.
In the present invention, the antioxidant activity of the fermented kimchi fermented sausage is increased through the fermentation, drying and aging process.
The antioxidant activity refers to the activity of the antioxidant to remove active oxygen in the body. The active oxygen is involved in arteriosclerosis, brain / cardiovascular disorders, aging or carcinogenesis. The antioxidant may be, but is not limited to, a lactic acid bacterium, an antioxidant vitamin, a polyphenol compound or a dipeptide.
According to one embodiment of the present invention, the antioxidant substances contained in the sausage of the present invention are lactic acid bacteria and dipeptides.
According to one embodiment of the present invention, the lactic acid bacterium is Lactobacillales, Leuconostoc, Staphylococcus, and Pediococcus, which are superior to the kimchi powder used for the production of sausage The content is increased.
According to another embodiment of the present invention, the fermented sausage of Kimchi lactic acid bacteria according to the present invention is characterized in that lactic acid bacteria, Leuconostoc bacteria, Staphylococcus aureus and Pediococcus bacteria are added to the whole microorganisms contained in the sausage at 20.69-22.69%, 32.49-34.49 %, 0.18-1.18%, and 17.38-19.38%. Preferably, the kimchi fermented sausage fermented sausage of the present invention contains lactic acid bacteria, Leuconostoc spp., Staphylococcus spp., And Pediococcus spp. At a ratio of 21.69%, 33.49%, 0.68% and 18.38% to the total microorganisms contained in the sausage .
The dipeptide is a compound in which two alpha -amino acids form a peptide bond by dehydration condensation between an amino group and a carboxy group and includes, for example, carnosine or anserine present in nature. According to one embodiment of the present invention, the fermented sausage of lactic acid fermentation of the present invention contains kanosin and anserine, and the content of the fermented sausage is higher than that of the sausage.
According to another aspect of the present invention, there is provided a lactic acid fermented sausage of Kimchi fermented by fermented Kimchi lactic acid fermented sausage which has been prepared by the above-described method for producing lactic acid fermented Kimchi fermented sausage and has enhanced antioxidant activity.
The features and advantages of the present invention are summarized as follows:
(i) The present invention relates to fermented sausage of lactic acid fermented with fermented kimchi having enhanced antioxidative activity and a method for producing the fermented sausage.
(Ii) The fermented sausage of lactic acid fermented lactic acid bacteria of the present invention is excellent in antioxidant effect, and has a high overall acceptability including taste, nutrition and flavor.
(Iii) The fermented sausage of lactic acid fermented lactic acid bacteria of the present invention contains fermented, dried and aged lactic acid bacteria derived from kimchi and thus contains a large amount of lactic acid bacteria and dipeptides which are antioxidant substances.
(Iv) The fermented sausage of lactic acid fermented lactic acid bacteria of the present invention can be developed as a meat product having high value-added merchantability suitable for the taste of foreigners as well as Koreans because of its high antioxidative effect and high overall acceptance.
Fig. 1 shows the results of 16S rRNA PCR microorganism identification of lactic acid fermented sausage of Kimchi.
Fig. 2 shows the manufacturing process of fermented sausage of Kimchi fermented lactic acid bacteria.
Example
Example 1: Preparation of cabbage kimchi and kimchi powder
Table 1 shows the blending ratios of the ingredients used in the preparation of the Chinese cabbage kimchi according to the present invention. The cabbage kimchi was prepared by sprinkling salt in cabbage between cabbage leaves, adding water 5 times the weight of the salt, pickling for 8 hours, and draining the water. To make the cabbage sauce, broth was prepared by adding 25 g of cilia, 5 g of bran, 50 g of onion, 20 g of kelp, 10 g of seaweed, boiled for 2-3 hours, and water only to 1 L of water. 60 g of glutinous rice gruel, 5 g of Kannari sauce, 5 g of salted shrimp, and 30 g of red pepper powder were added to 90 g of the above prepared sea cucumber, and the mixture was aged overnight to prepare a primary sauce. 5 g of raw shrimp, 10 g of plum liquor, 10 g of garlic, 5 g of ginger, and 5 g of salt were added to the above-prepared primary sauce to prepare a secondary sauce, and the radish, A final sauce was prepared. The prepared final sauce was placed between pickled Chinese cabbage leaves. The prepared kimchi was aged at room temperature for 2 weeks. The prepared kimchi was taken out and chopped and dried in a freeze dryer to prepare a kimchi powder. The pH, salt content and number of lactic acid bacteria of the kimchi powder were measured, and the result was pH = 4.0-4.5, salt content of 11-13%, and lactic acid bacteria count of 1 × 10 7 CFU / g or more. As a result of analyzing the microorganism lineage contained in the kimchi powder, the kimchi powder contained Lactobacillales, Leuconostoc, Staphylococcus and Pediococcus, These microorganisms accounted for 4.27%, 22.53%, 1.01% and 7.05% of the total microorganisms, respectively.
Example 2: Preparation of fermented sausage using kimchi powder
The lactic acid fermented sausages of Kimchi fermented with the antioxidant-enhanced Kimchi powder according to the present invention were prepared using pig fuji meat and pigs. As described above, the prepared kimchi powder had a pH of 4.0-4.5, a salt of 11-13 wt%, and a lactic acid bacterium count of 1 X 10 7 CFU / g or more. Fermented sausage of Kimchi lactic acid bacteria was prepared according to the formulation shown in Table 2 below. In the following Table 2, the control group was fermented sausage prepared by adding a commercial strain (Lyocarni SBM-52); 1% KP fermented sausage of Kimchi fermented lactic acid bacteria with 1 g of kimchi powder added per 100 g of raw meat; KP 3% means kimchi lactic acid fermented sausage with 3g of kimchi powder added to 100g of raw meat, and KP 5% means fermented kimchi lactic acid sausage with 5g of kimchi powder added to 100g of raw meat respectively. First, the fat, connective tissues, and blood-removed pig-fuji meat and pigs were ground with a 6 mm plate of meat-chowder (M-22, Daewoo Kitchen Co., Korea). Add black pepper, mustard seed, garlic powder, nutmeg, crushed ginger, carrageenan, and smoked solution, which are spices for salt, erysorbinate, prage powder, dextrose, sucrose and fermented sausage, Respectively. In order to prepare a fermented sausage, which is a control, Staphylococcus xylosus, Staphylococcus carnosus, Pediococcus acidilactici and Pediococcus pentosaceus Only a Lyocarni SBM-52 starter containing Pseudococcus pentosaceus was added and mixed for 4 minutes to prepare a sausage mixture. To prepare fermented sausage of Kimchi fermented lactic acid bacteria, the prepared kimchi powder was added according to each content and mixed for 4 minutes to prepare a sausage mixture. The prepared sausage mixtures were packed in a Fibrous casing and placed in a constant temperature and humidity chamber for fermentation, drying and aging according to the conditions shown in Table 3 for 56 days.
Experimental Example 1: pH Measurement of Fermented Sausage of Kimchi Lactic Acid Bacteria
The pH of Kimchi lactic acid fermented sausage was measured with a pH meter (Orion 230A, USA) using a pH electrode for solid state. As a result, the pH tended to decrease with increasing aging period, and the pH value of the control group using the commercial strain showed the highest value. The pH of kimchi lactic acid fermented sausage fermented for 14 days after addition of 1 g of kimchi powder showed a value of 4.61 (Table 4). The average value on the same column (column) in Table 4 (AD Mean ± SE) is p <If other significantly as 0.05 A, B, an average value on the same horizontal row (row) were separated by a superscript of the C or D (ak Mean ± B, c, d, e, f, g, h, i, j, or k. The control group consisted of a fermented sausage supplemented with a commercial strain (Lyocarni SBM-52); 1% KP fermented sausage of Kimchi fermented lactic acid bacteria with 1 g of kimchi powder added per 100 g of raw meat; KP 3% means kimchi lactic acid fermented sausage with 3g of kimchi powder added to 100g of raw meat, and KP 5% means fermented kimchi lactic acid sausage with 5g of kimchi powder added to 100g of raw meat respectively.
delete
Experimental Example 2: Lactic acid bacteria measurement of fermented sausage of Kimchi lactic acid bacteria
The lactic acid bacteria of Kimchi lactic acid fermented sausage were homogenized at high speed for 4 minutes with a stomacher (Bag Mixer 400; Interscience, France) in a sterilized bag with 10 g of sausage sample and 90 ml of 0.1% Ml was taken and diluted to the appropriate dilution rate in 0.1% sterile peptone water. Lactobacillus MRS agar (Difco Laboratories, USA) was inoculated with the diluted solution to measure the number of lactic acid bacteria and then cultured at 35 ° C for 48 hours. The final result was calculated as log CFU per gram of sample after counting at a dilution of 30-300 colony.
As a result, the amount of lactic acid bacteria in the control group using the commercial strains tended to increase with increasing aging period, and decreased to 6.0 log CFU / g and 5.7 log CFU / g on
Experimental Example 3: Identification of microorganisms of fermented sausage of Kimchi lactic acid bacteria using PCR detection method for 16S rRNA
DNA extraction was performed using a NucleoSpin Soil DNA kit (Macherey-Nagel GmbH & Co. KG, Germany). 16S rRNA was amplified using a trio-thermoblock thermocycler (Biometra, Goettingen, Germany). The PCR conditions were 94 ° C for 3 min, reaction at 94 ° C for 45 sec, 1 minute at 72 ° C, and 1.5 minutes at 72 ° C for 30 cycles. The mixture was cooled at 4 ° C for 10 minutes at 72 ° C. The amplified rRNA was confirmed by electrophoresis through the V4 Region Band (about 320 bases) of 16S rRNA and sequenced using Miseq Sequencing System. As a result, the fermented sausage of Kimchi fermented lactic acid bacteria not only contained lactic acid bacteria such as Lactobacillales, Leuconostoc, Staphylococcus and Pediococcus, Respectively. In particular, the lactic acid bacteria of the lactic acid fermented sausage of Kimchi fermented for 14 days after addition of 1 g of kimchi powder were 21.69% lactic acid bacteria, 33.49% lactic acid bacteria, 0.49% staphylococcus, 18.38% (Fig. 1).
Experimental Example 4: Sensory evaluation of lactic acid fermented sausage of Kimchi
The sensory characteristics of Kimchi fermented sausage were examined by 12 - point test with 9 - point scale. The platelets were cut out with the same thickness (1 cm x 1 cm x 1 cm). One point for each test factor was marked as very bad or low, and 9 points for very good or strong. Sensory items were evaluated for color, appearance, flavor, acidity, and overall acceptability. As a result, the highest value of total preference was 7.0 and 7.1 in 14 days and 21 days of maturing period, respectively, when 1 g of kimchi powder was added. In addition, the fermented sausages of Kimchi lactic acid bacteria with kimchi powder showed higher values in color, flavor, sour taste, and overall acceptability than the control group using commercial strains (Table 6). To when the same average value over the column (column) (AC Mean ± SE ) is p <0.05 Other significant as in Table 6 was separated by a superscript of the A, B or C, the average value (ac Mean on the same horizontal row (row) ± SE) were separated by superscripts of a, b, or c when p <0.05 was significantly different. The control group consisted of a fermented sausage supplemented with a commercial strain (Lyocarni SBM-52); 1% KP fermented sausage of Kimchi fermented lactic acid bacteria with 1 g of kimchi powder added per 100 g of raw meat; KP 3% means kimchi lactic acid fermented sausage with 3g of kimchi powder added to 100g of raw meat, and KP 5% means fermented kimchi lactic acid sausage with 5g of kimchi powder added to 100g of raw meat respectively.
Experimental Example 5: Measurement of DPPH radical scavenging ability of lactic acid fermented sausage of Kimchi
Antioxidant activity was measured by Blois method to evaluate the DPPH radical scavenging ability of lactic acid fermented sausage of Kimchi. To 3 g of the fermented sausage sample, 15 ml of distilled water was added, homogenized at 15,000 rpm for 40 seconds, and the homogenate was centrifuged at 3000 rpm for 10 minutes to obtain a supernatant. (UV / VIS spectrophotometer, Molecular Device, M2e, USA) was prepared by mixing 1 ml of each supernatant sample in 1 ml of 0.2 mM 1-diphenyl-2-picrylhydrazyl (DPPH) dissolved in methanol, Was used to measure the absorbance at 517 nm. DPPH radical scavenging activity was calculated according to the following equation.
DPPH radical scavenging activity (%) = 1- (OD sample- OD reference ) / OD control × 100
In the above equation, 1 ml of distilled water (DW) and 1 ml of a 0.2 mM DPPH solution dissolved in methanol were used as a control, and 1 ml of distilled water and 1 ml of methanol were used as a reference.
As a result, the DPPH radical scavenging activity showed the highest antioxidative effect of sausage fermented for 14 days by adding 1 g of kimchi powder, and 72.9% of the sausage fermented for 14 days. The control group using the commercial strain showed the lowest antioxidant activity (Table 7) . In Table 7 below, the mean ( AC Mean ± SE) on the same column is divided by the superscript of A, B, or C when the significance is different as p <0.05, and the mean value on the same row ( ah Mean ± SE ) Were separated by superscripts a, b, c, d, e, f, g, The control group consisted of a fermented sausage supplemented with a commercial strain (Lyocarni SBM-52); 1% KP fermented sausage of Kimchi fermented lactic acid bacteria with 1 g of kimchi powder added per 100 g of raw meat; KP 3% means kimchi lactic acid fermented sausage with 3g of kimchi powder added to 100g of raw meat, and KP 5% means fermented kimchi lactic acid sausage with 5g of kimchi powder added to 100g of raw meat respectively.
Experimental Example 6: Measurement of FRAP activity of fermented sausage of Kimchi lactic acid bacteria
Ferric reducing antioxidant power (FRAP) activity of kimchi lactic acid fermented sausage was measured by Benzie & Stranin (1996). 15 ml of distilled water was added to 3 g of the sausage sample, homogenized at 15,000 rpm for 40 seconds, and the homogenate was centrifuged at 3000 rpm for 10 minutes to obtain a supernatant. to pH 3.6 in 300mM acetate (acetate) buffer, in which 10 mM 2,4,6-tripyridyl-S- triazine (TPTZ) solution and 20 mM FeC l3 6H 2 O was dissolved in 40mM HCl respectively, 10: a ratio of 1: 1 And mixed to prepare a mixed solution. In the activity test, 25 μl of the sausage sample and 175 μl of the above mixture were mixed and incubated at 37 ° C for 5 minutes, and the absorbance was measured at 590 nm.
As a result, FRAP showed the highest antioxidative effect of fermented Kimchi lactic acid sausage fermented for 14 days with 1 g of kimchi powder at 72.9 uM TE (Table 8). The mean value ( AD Mean ± SE) on the same column in the following Table 8 is divided into superscripts of A, BC or D when the significance is different as p <0.05, and the average value on the same row ( ak Mean ± SE B, c, d, e, f, g, h, i, j, or k. The control group consisted of a fermented sausage supplemented with a commercial strain (Lyocarni SBM-52); 1% KP fermented sausage of Kimchi fermented lactic acid bacteria with 1 g of kimchi powder added per 100 g of raw meat; KP 3% means kimchi lactic acid fermented sausage with 3g of kimchi powder added to 100g of raw meat, and KP 5% means fermented kimchi lactic acid sausage with 5g of kimchi powder added to 100g of raw meat respectively.
Experimental Example 7: Determination of dipeptide content of lactic acid fermented sausage of Kimchi
The dipeptide content in the sample was analyzed by modifying the method of Mayte Gil-Agusti et al. (2007). 15 g of distilled water was added to 3 g of the sausage sample, homogenized at 15,000 rpm for 40 seconds, and the homogenate was centrifuged at 3000 rpm for 10 minutes. After filtration using a filter paper of Whatman No.1, chloroform was added and shaken for 30 seconds. The above-mentioned drug was centrifuged at 3,000 rpm at 4 캜 for 10 minutes, and a supernatant was obtained. The supernatant was then lyophilized and used as a sample for high performance liquid chromatography (HPLC) for dipeptide analysis. HPLC column (Agilent Technologies 1260 Infinity, Santa Clara, Calif., USA) was used as the HPLC device and the analytical column was a zorbax eclipse XDB-C18 (250 x 4.6 mm, 5 μm, Agilent). The temperature of the column was 25 ° C and the UV absorbance was measured at 210 nm. The mobile phase solvent was 0.01 M sodium dodecyl sulfate (SDS) dissolved in 0.01 M sodium dihydrogen phosphate pH 7.0. The mobile phase solvent was adjusted to pH 7.0 with 0.1 M sodium hydroxide. The flow rate was analyzed at 1 ml / min for 20 minutes and the sample was analyzed by injecting 20 μl. All reagents and samples were filtered using a 0.45 μm membrane filter.
As a result, the anserine concentration increased with increasing aging time and decreased from
Experimental Example 8: Comparison of antioxidative activity and dipeptide content of lactic acid fermented sausage and sausage product of kimchi
The DPPH radical scavenging activity and FRAP activity of kimchi fermented sausage were investigated by adding 1 g of kimchi powder to the sausage product for 14 days The fermented sausages showed the highest antioxidative effect with 72.9% and 27.1 uM TE. The content of anserine and canosin was similar to the antioxidant activity of sausage fermented for 14 days with 1 g of kimchi powder at 2.7 and 40.2 ㎍ dry base, .
Experimental Example 9: Statistical Analysis
All results of the present invention were analyzed using the Statistics Analytical System (SAS) program ver. 9.2 General Linear Model (GLM) method. The Duncan 's multiple range test was used to compare the mean values of the treatment groups.
The specific embodiments described herein are representative of preferred embodiments or examples of the present invention, and thus the scope of the present invention is not limited thereto. It will be apparent to those skilled in the art that modifications and other uses of the invention do not depart from the scope of the invention described in the claims.
Claims (9)
(a) preparing a kimchi having a salt concentration of 11 to 13% by weight by using Coleoptera japonica;
(b) lyophilizing and pulverizing the prepared kimchi to prepare a kimchi powder having a pH of 4.0-4.5, a salt content of 11-13 wt%, and a total number of lactic acid bacteria of 1.0 x 10 7 - 1.0 x 10 9 CFU / g step;
(c) preparing raw meat;
(d) adding and mixing 1 part by weight of the kimchi powder per 100 parts by weight of raw meat to the prepared raw meat;
(e) filling the casing with raw meat mixed with the kimchi powder of step (d) to produce a sausage; And
(f) fermenting, drying and aging the prepared sausage for 14 days.
(g) preparing salted Chinese cabbage;
(h) preparing 20-30 g of cilia, 3-7 g of bran, 40-60 g of onion, 15-25 g of kelp, and 5-15 g of coriander in a 1 L water, and boiling the beef broth;
(i) adding 50-70 g of glutinous rice pulp, 2.5-7.5 g of corn steep lard, 2.5-7.5 g of salted shrimp, and 20-40 g of red pepper powder to 80-100 g of the above sea tangle, and heating at 20-25 ° C for 13-18 hours Aging to prepare a primary sauce;
(j) Secondary sauce was prepared by adding 2.5-7.5g of raw shrimp, 8-12g of plum liquor, 8-12g of garlic, 2.5-7.5g of ginger and 2.5-7.5g of salt to the above-mentioned primary sauce, Adding 2.5-7.5 g of a safflower and 2.5-7.5 g of freshly prepared sauce to make a final sauce;
(k) preparing a kimchi by mixing the Chinese cabbage and the final sauce; And
(1) fermenting the kimchi in a temperature range of 20-25 ° C for 12-16 days;
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210150684A (en) | 2020-06-04 | 2021-12-13 | 흑돈 영농조합법인 | Fermented sausage containing Wild-simulated ginseng and manufacturing method thereof |
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| KR101890732B1 (en) | 2016-12-22 | 2018-08-22 | 농업회사법인 주식회사 엘마노 | Pasta in sausage form and producing method thereof |
| KR102206043B1 (en) * | 2018-12-12 | 2021-01-21 | 대한민국(농촌진흥청장) | Composition comprising Weissella cibaria JW15 strain for meat product and method for manufacturing meat product using the same |
| KR20230023512A (en) | 2021-08-10 | 2023-02-17 | 대구대학교 산학협력단 | A method for manufacturing dried fermented sausage and a dried fermented sausage |
| KR20230023513A (en) | 2021-08-10 | 2023-02-17 | 대구대학교 산학협력단 | A METHOD FOR MANUFACTURING Semi-DRIED FERMENTED SAUSAGE AND A Semi-DRIED FERMENTED SAUSAGE |
| CN115606756B (en) * | 2022-09-27 | 2024-05-31 | 荆楚理工学院 | Method for making low-nitrate pickled vegetable sausage |
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| KR100730346B1 (en) * | 2006-08-31 | 2007-06-19 | 건국대학교 산학협력단 | Method for preparing fermented sausage with kimchi |
| KR101049420B1 (en) | 2008-10-16 | 2011-07-15 | 건국대학교 산학협력단 | Manufacturing method of blood sausage using kimchi powder |
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| KR100730346B1 (en) * | 2006-08-31 | 2007-06-19 | 건국대학교 산학협력단 | Method for preparing fermented sausage with kimchi |
| KR101049420B1 (en) | 2008-10-16 | 2011-07-15 | 건국대학교 산학협력단 | Manufacturing method of blood sausage using kimchi powder |
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| KR20210150684A (en) | 2020-06-04 | 2021-12-13 | 흑돈 영농조합법인 | Fermented sausage containing Wild-simulated ginseng and manufacturing method thereof |
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