KR101848405B1 - Pork cutlet fermented and aged by lactic acid bacteria and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a process for producing lactic acid fermented agar-agar gass which is dyed using a dyestuff composition containing lactic acid bacteria and lactic acid bacteria fermented agar-agar produced using the same, wherein the taste and flavor are increased and the texture The improvement effect is remarkably improved, and the offgas that improves the separation phenomenon of cooked pork coke can be easily produced.

Description

[0001] The present invention relates to a lactic acid bacteria fermented by fermentation,

The present invention relates to a lactic acid bacteria-fermented agar-agar-agar and a method for producing the same, and more particularly, to a method for producing agar-agaric acid lactic acid bacteria fermented by a lactic acid bacterium, comprising the step of uniformly blending a chlorine- Which is produced by fermentation of lactic acid bacteria.

In general, pork cutlet cuts pork to a thickness of 10 to 20 mm, smoothes it by passing through a kneader, and then grinds the pork with flour, spices, bread crumbs, etc., It is a type of meat product that is consumed together, and it is widely used for side dishes, snacks and snacks.

However, pork has a characteristic odor, which gives it a sense of discomfort to the caterpiller. In particular, the frozen meat is stiff and stiff and tough.

To improve this, spices such as garlic, ginger, onion and the like are added to remove the intense odor of pork, and alcohol is added to improve the meat quality. However, the above problems are not sufficiently solved due to insufficient effect, , The taste of the pork is lowered. If a large amount of chemical seasoning is added, it may cause destruction of the nerve cell membrane or cause adult diseases such as osteoporosis.

The inventor of the present invention has found that when a method for reducing the chemical seasoning content is studied, the present inventors have found that, when pork meat is prepared from aged pork meat using a pesticide containing lactic acid bacterium powder, And the quality of pork was remarkably improved by increasing the moisture content.

In addition, the present invention has been accomplished by confirming the new effect of reducing the separation phenomenon by improving the adhesion of batter and bread crumbs when cooked with pork cooked with aged poultice using the glutinous rice powder containing lactic acid bacterium powder .

In a specific prior art, Patent Document 1 (Patent Document 0001) discloses a method for producing a pork-cut soft meat in which frying time is reduced and flesh quality is softened because the pork is pre-cooked through the pre-fry before being fried. However, since this includes a crushing step which allows the crusher to pass through the crusher 2-3 times, there is a problem that the crush damage can not be prevented.

Patent Document 2 (Patent Document 2) discloses a frozen food containing lactic acid bacteria and a method for producing the same, but the content of the lactic acid bacteria is different from that of the present invention, and the effect differs from that of the present invention by improving the bowel function.

Patent Document 0001: Korean Patent Publication No. 10-1508903 Patent Document 0002: Korean Patent Registration No. 10-1380207

Disclosure of the Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to provide a detergent composition for the production of pork cuts, which is improved in flavor and flavor compared to conventional pork.

A further object of the present invention is to provide a technology for producing lactic acid bacteria-fermented aged detergent using the dirt composition for making a pork cutter.

Another object of the present invention is to provide a pork cutter manufactured by the above-described pork cutter manufacturing technique.

According to an aspect of the present invention,

There is provided a dyestuff composition for producing lactic acid bacteria fermented ripening donut containing lactic acid bacterium powder as an effective ingredient.

According to another aspect of the present invention,

And a step of uniformly mixing the abovementioned anti-bacterial composition and pork with a hand or a tumbler so as to be dirtied.

According to another aspect of the present invention,

There is provided a lactic acid bacteria fermented aged offgas produced by the above production method.

According to one aspect of the present invention, there is provided a method for producing aged lactic acid bacteria fermented agar-agar with a flavor and a flavor, Can be manufactured.

1 is a flow chart showing a method for producing lactic acid bacteria fermented aged detergent of the present invention.

The present invention relates to a dyestuff composition for producing lactic acid bacteria fermented ripening donut containing lactic acid bacterium powder as an effective ingredient.

Glucose, pepper, salt, and garlic may be added to the composition of the present invention, which contains the lactic acid bacterium powder as an active ingredient.

Preferably, the composition of the present invention comprises 90 to 110 parts by weight of pepper, 310 to 330 parts by weight of garlic, 2.5 to 3.0 parts by weight of a mixture of lyophilized lactic acid bacteria and glucose in a weight ratio of 8: 2 And the like.

The added amount of the lactic acid bacterium powder may be 0.2 to 0.9% by weight based on the weight of the dyestuff agent. More preferably, the added amount of the lactic acid bacteria powder is 0.3 to 0.8% by weight, and most preferably 0.4 to 0.6% by weight, based on the weight of the dyestuff agent.

When the amount of the lactic acid bacteria is less than 0.3% by weight, the amount of the lactic acid bacteria to be added is too small to exert the effect of fermentation of the lactic acid bacteria. When the amount of the lactic acid bacteria is more than 0.8% by weight, have.

In the salt-resistant composition of the present invention, the mixture of the lyophilized lyophilized microbes and glucose may be characterized in that the number of lactic acid bacteria is 10 ⁷ per 1 g of the mixture.

Wherein the lactic acid bacteria are selected from the group consisting of Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophillus and Lactobacillus casei, and at least one selected from the group consisting of Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophillus and Lactobacillus casei. It may be a lactic acid bacterium powder.

Preferably, the lactic acid bacterium may be Lactobacillus fermentum or Lactobacillus plantarum. More preferably, the lactic acid bacteria may be Lactobacillus fermentum.

The present invention also provides a method for producing lactic acid bacteria fermented agar-agaric acid, comprising the step of uniformly mixing the pesticide composition for making a pork cutlet with the pork with a hand or a tumbler.

Preferably, prior to the step of dwelling on the pork,

(a) cutting the pork to a thickness of 4 to 10 mm; And

(b) immersing the cut pork in a mixture of graviola extract and burdock root extract to soften the pork; and (d) agitating the lactic acid bacteria fermentation.

Preferably, after step dwelling the pork,

(a) aging the undamaged raw meat; And

(b) rapidly freezing the fermented raw meat, thereby producing lactic acid bacteria-fermented aged rice crackers.

The lactic acid bacteria-fermented agar-agar compost can be produced by adding bread crumbs to seasoned pork followed by frying in oil after a conventional seasoning solution coating step.

In the method for producing lactic acid bacteria-fermented aged offgas of the present invention, the pork may be selected from beef and beef.

In the method of the present invention, the graviola extract and the burdock extract may be hot water extracts obtained by adding 10 L of graviola leaves and burdock leaves at a weight ratio of 1:10, respectively, for 24 hours.

The mixture of graviola extract and burdock root extract may be an ethanol extract prepared by mixing the graviola leaves, burdock leaves and ethanol (70%) at a ratio of 1:10 by weight for 24 hours in a rolling extractor.

The mixture of the graviola extract and the burdock extract extracted by the above method may be a respective extract, a dried product of the extract, or a concentrate of the extract.

It is recommended that the pork is immersed in a mixture of graviola extract and burdock extract at a ratio of 1: 3 to 5 so that the pork can be fully immersed in the extract and immersed at a temperature of 20 to 40 ° C for 0.1 to 2 hours. However, it is preferable to immerse at 30 DEG C for 1 hour.

In the production method of lactic acid bacteria fermented aged detergent according to the present invention, the aging is carried out for 7 to 12 hours in a refrigerated room at a temperature of 7 to 15 캜, preferably 7 to 12 캜, more preferably 8 to 10 캜, It can be carried out for 8 to 12 hours.

When the aging temperature is less than 8 ° C, the temperature is too low to achieve sufficient aging. When the aging temperature exceeds 10 ° C, the aging of the pork and the fermentation aging of the lactic acid bacteria result in a favorable sensory quality And the propagation of germs can be increased.

When the aging time is less than 8 hours, the time is too short to achieve sufficient aging. When the aging time exceeds 12 hours, there is a problem that deterioration of sensory quality due to excessive aging may occur.

In the method for producing lactic acid bacteria fermented agar-agglomerated gonad according to the present invention, the rapid freezing can be performed at a temperature of minus 20 ° C to minus 25 ° C.

In the method for producing lactic acid bacteria fermented aged detergent of the present invention,

(a) cutting the pork of the sirloin or the rest area to a thickness of 4 to 10 mm;

(b) dipping the cut pork into a mixture of graviola extract and burdock root extract to soften the pork;

(c) 90 to 110 parts by weight of pepper, based on 100 parts by weight of salt; 310 to 330 parts by weight of garlic; Wherein the microorganism is at least one selected from the group consisting of Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei. 2.5 to 3.0 parts by weight of a mixture of lyophilized lactic acid bacteria and glucose in a weight ratio of 8: 2 is mixed with 1 kg of the softened pork together with a hand or a tumbler so as to be dyed;

(d) aging the undamaged raw meat in a refrigerator at a temperature of 8 to 10 캜 for 8 to 12 hours; And

(e) rapidly freezing the aged raw meat at a temperature of minus 20 ° C to minus 25 ° C to produce aged lactose fermented lactic acid bacteria.

The present invention also provides a fermented aged lactic acid bacteria produced by the lactic acid fermentation aged detergent produced by the above method.

 The lactic acid bacteria fermentation ripening ointment gas of the present invention is fermented and aged by using a pesticide containing lactic acid bacteria, thereby reducing odor and moisturizing characteristic of pork, improving the taste and flavor sensation, and omitting the physical cooking process And the juice can be prevented from disappearing, and the adhesion of the frying cloth can be improved at the time of cooking the donggas, so that the quality of the cooked dongas can be improved.

 Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, these examples and experimental examples are intended to explain the present invention in more detail, but the scope of the present invention is not limited thereto.

≪ Example 1 > Preparation of a dyes preventive composition containing lactic acid bacteria

As shown in Table 1, 90 to 110 parts by weight of pepper (white pepper, black pepper) and 310 to 330 parts by weight of garlic were added to 100 parts by weight of salt (purified salt, sun salt) as Lactobacillus fermentum JS (KCCM 10499) , Lactobacillus plantarum VITA-L03 (accession number: KCTC 12177BP), and Lactobacillus casei 129 (accession number KFCC 11568P), or a mixed lactic acid bacterium powder selected from the group consisting of Lactobacillus plantarum VITA- And 2.5 parts by weight of a mixture of glucose and 8: 2% by weight of lactic acid bacteria (the number of lactic acid bacteria was 10 ⁷ / g) to prepare a dyestuff composition for aging lactic acid bacteria fermentation.

Condition Salt (g) Pepper (g) Garlic (g) Lactobacillus
Pantotarium powder (g) Lactobacillus
Ash Pills Powder (g) Lactobacillus
Casein powder (g) Example 1-1 100 100 320 2.0 0 0 Examples 1-2 100 100 320 2.5 0 0 Example 1-3 100 100 320 3.0 0 0 Examples 1-4 100 100 320 3.5 0 0 Examples 1-5 100 100 320 1.0 1.0 0 Examples 1-6 100 100 320 1.0 1.0 1.0

≪ Example 2 > Preparation of an immersion extract

The graviola extract and burdock root extract can be used either as leaves, stems, roots or seeds, but they are purchased at low cost and easy to purchase leaves and stems. Water (hot water) or ethanol may be extracted using an extraction solvent. 10 l each of graviola leaves and burdock leaves were added at a weight ratio of 1:10, and the extracts were extracted for 24 hours to obtain a hot-water extract. On the other hand, the ethanol extracts were prepared by mixing graviola leaves, burdock leaves and ethanol (70%) at a ratio of 1:10 by weight, and then extracting them with a rolling extractor for 24 hours. The prepared extract was dried to make powder. The graviola extract and the burdock extract obtained by the above method may be the respective extracts, the dried products of the extracts, or the concentrates of the extracts.

≪ Example 3 > Preparation of lactic acid bacteria fermented ripening piggy bank

Using the poultice pellets prepared in Example 1 and the pork pellets immersed in the immersion extract of Example 2, pigs were prepared under the conditions shown in Table 2.

The pork in the loin or rest area was cut to a thickness of 4 to 10 mm and then immersed in a mixture of gravia and burdock extract and dried.

1 kg of dried pork with 5 g of the composition of the present invention was mixed with hand or tumbler evenly and dewatered, followed by aging in a refrigerator at 8 to 10 ° C for 8 to 12 hours.

Fried rice was put on the aged raw meat, and the meat was put into oil of about 160 ~ 170 ° C and fried for 3 ~ 4 minutes to prepare the pork meat.

Condition Dyestuff Immersion Bed temperature Time Example 3-1 Example 1-1 x 9 ℃ 10 hours Example 3-2 Examples 1-2 x 9 ℃ 10 hours Example 3-3 Example 1-3 x 9 ℃ 10 hours Example 3-4 Examples 1-4 x 9 ℃ 10 hours Example 3-5 Examples 1-5 x 9 ℃ 10 hours Examples 3-6 Examples 1-6 x 9 ℃ 10 hours Examples 3-7 Example 1-1 o 9 ℃ 10 hours Examples 3-8 Examples 1-2 o 9 ℃ 10 hours Examples 3-9 Example 1-3 o 9 ℃ 10 hours Examples 3-10 Examples 1-4 o 9 ℃ 10 hours Examples 3-11 Examples 1-5 o 9 ℃ 10 hours Examples 3-12 Examples 1-6 o 9 ℃ 10 hours

≪ Comparative Example 1 &

A lactic acid bacteria-fermented agar-agar agar was prepared in the same manner as in Example 3 except that no lactic acid bacteria were added.

≪ Comparative Example 2 &

The offgas of Comparative Example 2 was prepared by referring to the method for producing a pouring gas described in Korean Patent Publication No. 10-1508903. Specifically, pork was cut to a thickness of 12 millimeters, the cut pork was passed twice through a kneader, and the pork passed through the kneader was filled with 4.0 wt% of salt, 3.4 wt% of glucose syrup, 0.6 wt% of sodium acetate, 5% by weight of a saline solution consisting of 1.5% by weight of water, 0.5% by weight of sodium isoascorbate and 90% by weight of water was applied. Thereafter, the pitted pork was placed in an oven and heated at a temperature of 450 ° C for 2 minutes to obtain 26.25% by weight of beta-mix powder, 35.8% by weight of egg mixture, 1.43% by weight of raw egg, The paste was applied to the surface of the pork coated with the safflower liquid. The paste was applied to the oil at 185 ° C and fried for 2 minutes to remove the flour. .

≪ Comparative Example 3 &

The offgas of Comparative Example 3 was prepared by referring to the production method described in Korean Patent Publication No. 10-1380207. Specifically, 88 parts by weight of condiments and 0.003 part by weight of heat-resistant mixed lactic acid bacteria were mixed for 100 minutes with 100 parts by weight of pork to form a blend.

The heat-resistant mixed lactic acid bacteria were prepared by mixing 10% by weight of mixed lactic acid bacteria, 20% by weight of Bacillus coitalis, 40% by weight of yogurt powder and 30% by weight of maltodextrin. The mixed lactic acid bacteria include 20% by weight of Bifidobacterium longum, 20% by weight of Bifidobacterium lactis, 20% by weight of Lactobacillus acidophilus, 20% by weight of Bifidobacterium laminosus, and 20% % By weight.

 At this time, the viable cell count of the heat-resistant mixed lactic acid bacteria was 1.0 x 109 CFU / g. The mixture was aged in a refrigerated room at 3 ° C for 12 hours, and then fried in the form of pork meat. The molded mixture was fried and heated in an electric fryer at a temperature of 180 DEG C for 45 seconds to prepare a flue gas.

<Experimental Example 1> Sensory evaluation

Sensory tests were carried out on 66 pigments prepared in Examples 1 to 10 and Comparative Examples 1 to 3. The evaluation items were texture, such as smell, taste and crispness, and overall taste preference (considering sweetness, salty taste, sour taste, bitter taste, hot taste, and savory taste) and 5 point scale method. The closer the score is to 1, the stronger the odor of the pork crisp, the lower the flavor, the less moisturizing texture of the pork, the lower the overall taste preference, and the closer the score is to 5, the opposite. Table 3 shows the average value of 66 rating.

Processing conditions flavor incense Texture Flesh condition Example 3-1 3.8 3.9 4.1 3.9 Example 3-2 4.1 4.0 4.1 4.3 Example 3-3 4.2 4.1 4.1 4.2 Example 3-4 3.7 3.8 4.0 3.8 Example 3-5 4.1 4.1 4.1 4.2 Examples 3-6 4.1 4.2 4.0 4.3 Examples 3-7 3.7 3.6 4.0 3.8 Examples 3-8 4.0 4.0 4.1 4.3 Examples 3-9 4.1 4.0 4.1 4.3 Examples 3-10 3.9 3.7 4.0 3.9 Examples 3-11 4.1 4.0 4.1 4.2 Examples 3-12 4.0 4.1 4.1 4.1 Comparative Example 1 2.9 2.5 3.7 2.3 Comparative Example 2 3.2 3.1 3.8 2.9 Comparative Example 3 3.5 3.7 3.8 3.4

(N = 66, 5-point scale method, self-written questionnaire method,

As shown in Table 3 above, the present inventors have found that the use of dyestuffs for preparing pigments (Experimental Examples 3-1 to 12) prepared by adding lactic acid bacteria to pigs (Comparative Examples 1 and 2) using dyed pigments prepared without lactic acid bacteria In the pork tongue, it was found that the smell of meat was less or less, and the flavor and texture were also remarkably high.

In addition, it was found that the offgas produced by the present invention had higher meat quality, taste and texture than the case of producing pork using lactic acid bacteria (Comparative Example 3).

<Experimental Example 2> Antibacterial activity test of pork treated with the extract

The antimicrobial activity tests on the three kinds of pathogenic microorganisms Listeria monocytogenes , E. coli and Salmonella typhimurium were carried out on the pork soaked as described above.

Each graviola extract and a 1% solution of burdock extract 1% were prepared, and the initial number of bacteria of each strain was 4 to 5 log CFU / mL. 100 g of each pork was added to 0.5 L of each inoculum solution, .

Each broth of each strain was inoculated into 1 liter of a 1.0% solution of graviola extract and burdock extract, and the number of bacteria was measured at 0, 12, 24, 36 and 48 hours after storage at 25 ° C. In order to compare the inhibitory effect of the pathogenic microorganisms, the same evaluation was carried out using sterilized water instead of treating the extract as a control group as in the comparative example. The results are shown in Table 4 below.

division Listeria Salmonella Escherichia coli Control group Experimental group Control group Experimental group Control group Experimental group 0 hr 4.1 ± 0.6 2.3 ± 0.3 4.1 ± 0.5 2.6 ± 0.3 4.1 ± 0.1 2.5 ± 0.5 12 hr 4.6 ± 0.2 - 4.8 ± 0.2 2.1 ± 0.2 4.8 ± 0.3 1.6 ± 0.4 24 hr 4.9 ± 0.4 - 4.7 ± 0.2 - 4.9 ± 0.5 1.2 ± 0.2 36 hr 5.2 ± 0.3 - 4.6 ± 0.3 - 5.2 ± 0.2 - 48 hr 5.5 ± 0.2 - 4.5 ± 0.2 - 5.6 ± 0.3 -

From the above results, it was shown that the antibiotic activity of pork against pathogenic microorganisms was excellent in graviola extract and 1.0% solution of burdock extract.

The method of the present invention for producing lactic acid bacteria fermented agar-agar agar can be used for fermentation and aging by using a composition containing a bacterium containing lactic acid bacteria to provide flavor and aroma, and to provide a doner with improved physical properties such as texture, Therefore, the present invention can be applied to a technical field to which the present invention belongs.

Claims (14)

delete delete delete delete delete delete (a) cutting pork to a thickness of 4 to 10 mm;
(b) a softening step in which the cut pork is soaked in a mixed extract of graviola and burdock at 30 DEG C for 1 hour to soften;
(c) mixing and softening the softened pork with a salt-resistant composition;
(d) aging the barked pork at a temperature of 8 to 10 DEG C for 8 to 12 hours; And
(e) frying the aged pork with oil at 160 to 170 DEG C,
Wherein the step (c) comprises: 90 to 110 parts by weight of pepper; 310 to 330 parts by weight of garlic; 5 to 10 g of a salt-resistant composition comprising 2.5 to 3.0 parts by weight of a mixture of Lactobacillus plantarum freeze-dried bacteria and glucose in a weight ratio of 8: 2 is mixed with 1 kg of the softened pork in a hand or tumbler It is mixed,
Wherein the step (b) and (c) do not include a separate grinding step for applying a physical impact. delete [8] The method according to claim 7, further comprising rapid freezing of the fermented raw meat after the fermentation. The method according to claim 7, wherein the pork is any one selected from a sirloin or a coriander. delete The method according to claim 9, wherein the rapid freezing is performed at a temperature of minus 20 ° C to minus 25 ° C. delete delete

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