KR102081349B1 - An aging method of food materials - Google Patents

Abstract

The present invention relates to a method for aging food ingredients. According to the present invention, provided is a novel method for aging food ingredients, which can be applied to various food ingredients, improves flavor of the food ingredients, and does not destroy nutrients. The method comprises the following steps: (1) a first step of treating enzymes and natural additives to the food ingredients; and (2) a second step of aging the food ingredients treated with the enzymes and the natural additives.

Description

ANIMING METHOD OF FOOD MATERIALS

The present invention relates to a method of ripening, meat and / or manufacturing method of the ingredients, including kimchi, home-made noodles, beef, pork, more specifically can be applied to a variety of ingredients, the flavor of the food is enhanced, long-term storage is possible In addition, the present invention relates to a method of aging, meat and / or manufacturing a novel food material in which nutrients are not destroyed.

Kimchi is a traditional Korean fermented food made from Chinese cabbage or radish and fermented with various spices. It has long been important in Korean diet. However, kimchi is a natural fermented food, which produces various organic acids including lactic acid during fermentation, aging and distribution, which increases acidity and destroys nutrients. There is a difficulty in maintaining the shelf life and there is a need in the art for a new aging method that can be applied to kimchi.

Meanwhile, with the improvement of national income level, people's eating habits have changed significantly from the past, and in the food culture, the consumption of meat has naturally increased due to the diversification of eating culture that mainly consumes meat. Criteria for evaluating the quality of meat include tenderness, juiciness and flavor, which are one of the most important criteria when choosing meat. Since the year and flavor are highly dependent on the aging method in particular, there is a need for a new aging method for improving the year and flavor of meat.

In addition, the self-made noodles, which means noodles that are manufactured and extracted by hand, are remarkably excellent in the degree of chewyness and the feel of the surface when eaten, and can be stored for a long time. The need for is increasing.

Furthermore, there is an increasing demand for fresh aging, beef and / or manufacturing methods for lambs, large spears, sheeps, large spear sauce, and large green onion kimchi, not limited to the kimchi, beef, pork, and homemade noodles.

Korean Patent Publication No. 2018-0033925

The object of the present invention can be applied to a variety of ingredients, such as kimchi, large leek kimchi, beef, pork, sheep, spear, sheep, spear sauce home-made noodles, the flavor of the food is enhanced by the aging method, long-term storage is possible The present invention provides a method of aging, meat and / or preparing a new ingredient that does not destroy nutrients. Such matured, ground and / or prepared ingredients can be widely used in various fields of the catering industry.

These and other objects and advantages of the present invention will become apparent from the following description of the preferred embodiments.

The purpose is

(1) a first step of treating at least one of an enzyme and a natural additive to the food material; it can be achieved by a method of aging the food material comprising a.

In addition, the purpose is

(1) a first step of treating at least one of an enzyme and a natural additive to a food material; And

(2) a second step of ripening the food material treated with at least one of enzymes and natural additives;

It can be achieved by a method of ripening food ingredients, including.

According to the present invention, it can be applied to a variety of food ingredients, the flavor of the food ingredients is enhanced, it is possible to provide a new method of aging, meat and / or manufacturing a new food material that can be stored for a long time, nutrients are not destroyed.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention. These examples are only presented by way of example only to more specifically describe the present invention, it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples. .

Also, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and in the case of conflict, the present specification, including definitions The description of will prevail.

When a part is said to "include" a certain component, this means that it may further include other components, except to exclude other components unless specifically stated otherwise. In addition, the "unit" described in the specification means one unit or block that performs a specific function.

In each step, an identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not explicitly describe a specific order in the context. It may be carried out differently than the order described. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

The aging, meat and / or manufacturing method of the foodstuff according to an embodiment of the present invention may include the following first and second steps. It will be described in more detail below.

The food ingredients include at least one of kimchi, large green kimchi, pork, beef, homemade noodles.

Accordingly, the method of aging, meat and / or manufacturing method of the present invention may be one of kimchi low-temperature aging method, self-making dry aging method, pork aging method, beef dry aging method.

Kimchi low temperature aging method includes at least one of the first step and the second step. Kimchi low temperature aging method includes a first step and a second step, and may further comprise the step of applying the mushroom mushroom juice after the second step. The mushroom mushroom juice contains 50 parts by weight of the mushrooms in detail with respect to 1000 parts by weight of water. Mushroom is a mushroom that contains digestive enzymes such as trypsin, amylase, and protease, softening the texture of kimchi.

The self-making dry aging method includes at least one of a first step and a second step. The self-drying dry aging method includes the first step and the second step, and after the second step, the mushroom mushroom juice is applied, the temperature is kept at 1 to 5 ° C., the humidity is at 70 to 85%, and the ventilation is good. It further comprises the step of dry aging 14-40 days in one state. The mushroom mushroom juice contains 50 parts by weight of the mushrooms in detail with respect to 1000 parts by weight of water. Mushrooms Mushrooms contain digestive enzymes such as trypsin, amylase, and protease, which soften the texture of the homemade noodles.

Pork aging method includes at least one of the first step and the second step. Pork aging method includes the first step and the second step, and after the second step further comprises the step of applying the cacao niche stock to pork, the cacao nibs stock solution contains 2000 parts by weight of water, 2000 weight of water 5 to 10 parts by weight of ground cacao nibs is further included. If you eat a lot of fatty pork, triglycerides can accumulate, and cacao nibs can have an excellent effect on stopping them.

Beef dry aging ripening method includes at least one of the first step and the second step. The method of maturing beef dry aging includes a first step and a second step, and further comprising applying the Aaronia stock solution to the beef after the second step, wherein the Aaronia stock solution includes 2000 parts by weight of water, 10 to 20 parts by weight of aronia ground to parts are further included. Aaronia has an antimicrobial effect and an excellent antioxidant effect. Dry Aging is a method in which meat is exposed to air for a certain period of time at a certain temperature, humidity, and ventilation.

(1) a first step of treating at least one of enzymes and natural additives in food;

First, the food material is treated with at least one of enzymes and natural additives. In detail, the first step is to treat the food ingredients with enzymes and natural additives.

The food material may be one or more selected from the group consisting of kimchi, beef, pork, homemade noodles.

Kimchi includes all kinds of kimchi, including cabbage kimchi, bachelor kimchi, bossam kimchi, water kimchi, dongchimi, daepa kimchi, etc., commonly used in the term kimchi, and at least the minimum material known to be necessary for the production of kimchi. It does not include the addition of various additional materials.

Self-made noodle means noodle produced by a person or by hand at a retail store, not noodle produced at a factory and delivered to a retail store.

Beef refers to the meat of cattle, cattle, also called beef, and is used as a material for various dishes for each part.

Pork refers to pork meat and is also called yukyu (猪肉).

In one embodiment, the enzyme may be at least one selected from the group consisting of Inulinnase, Melibiase, and Cellulase.

In another embodiment, the inulinase may be an inulinase derived from Aspergillus flavus, and the melivia agent may be a melivia derived from Lactobacillus kasei. The cellulase may be a cellulase derived from Streptococcus faecalis.

Specifically, inulinase is a step of culturing and separating the Aspergillus plabus on the medium, adding 0.01% by weight of inulin and water to the rice bran, kneading and then sterilizing and cooling it to room temperature, the rice bran medium, the rice bran Inoculate the Aspergillus plaques isolated on the medium and incubate for 1 month in a culture chamber at 25 ° C. and 75% humidity to obtain a changed rice bran medium, adding 23 times of water to the changed rice bran medium to inulinase. Dissolving and compressing it to obtain a compressed filtrate, and 1.5 wt% of sodium pyrosulfite was added to the compressed filtrate, and dissolved well, and after standing for 36 hours at 5 ° C to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms, followed by mannitol 3 It can be obtained through the step of obtaining a culture solution by adding a% and concentrated to a rotary briquette at 80 ℃ to 25 ℃.

Specifically, the melivia agent is cultured and separated from the Lactobacillus casei on the medium, 0.02% by weight of melibiose and water added to the rice bran kneading and then sterilized and cooled to room temperature to prepare a rice bran medium, the rice bran Inoculate the Lactobacillus casei isolated on the medium and incubate for one month in a culture room at 26 ℃, 80% humidity to obtain a changed rice bran medium, add 25 times the water to the changed rice bran medium to dissolve the melivia agent Step to obtain a compressed filtrate by squeezing and squeezing the filtrate and adding 2.0% by weight of sodium pyrosulfite to the compressed filtrate and dissolving well, and after standing at 8 ° C. for 24 hours to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms, followed by mannitol 3%. It can be obtained by the step of obtaining a culture solution by concentrating until the rotary evaporator to 80 brix at 25 ℃.

Specifically, the cellulase is a step of culturing and separating Streptococcus faecalis on the medium, adding 0.03% by weight of cellulose and water to the rice bran, kneading and then sterilizing and cooling it to room temperature, to the rice bran medium Inoculate the separated Streptococcus faecalis and incubate for 1 month in a culture chamber at 30 ° C. and 75% humidity to obtain a changed rice bran medium, add 30 times of water to the changed rice bran medium to dissolve the cellulase and compress it. To obtain the compressed filtrate and add 2.5% by weight of sodium pyrosulfite to the compressed filtrate and dissolve well, and after standing at 10 ℃ for 18 hours to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms, and then added with mannitol 3% It can be obtained by concentrating the evaporator at 25 ° C. until it reaches 80 brix and obtaining a culture solution.

In one embodiment, the inulinase derived from Aspergillus plabus: the melivia derived from Lactobacillus cassia: the cellulase derived from Streptococcus faecalis is finally obtained when included in a ratio of 2: 1: 1. It is preferable in that the flavor of the food is improved, long-term storage is possible, and nutrients are not destroyed.

In one embodiment, based on 100 parts by weight of food ingredients, the enzyme may be added in 1 to 5 parts by weight. Preferably, it may be included in 3 parts by weight. If the amount of the enzyme is less than 1 part by weight, it is difficult to express the enzyme treatment effect to be achieved, and if it exceeds 5 parts by weight, it is uneconomical because only the amount of the enzyme is increased without further effect.

In one embodiment, sprout barley extract may be added as a natural additive. The sprout barley extract is obtained by sowing barley seeds, harvested after 14 days of cultivation, dried at 70 ° C. and powdered. Extraction can be performed using 25% ethanol.

In one embodiment, the barley barley extract is preferably included 1 to 5 parts by weight based on 100 parts by weight of the food. When the content of sprout barley extract is less than 1 part by weight, it is difficult to express the stabilizing effect to be achieved, and when it exceeds 5 parts by weight, it is uneconomical because it causes only consumption of raw materials without further stabilizing effect.

When the barley barley extract is added as a natural additive as described above, the flavor of the final obtained food is improved, long-term storage is possible, and nutrients are not destroyed.

In one embodiment, the enzyme and natural additive treatment may be performed for 12 to 24 hours at a temperature of 25 ℃ 35 ℃. Specifically, the enzyme treatment is preferably carried out at 30 ℃ 18 hours.

(2) the second step of ripening food ingredients treated with enzymes and natural additives

Next, the second step is the step of ripening the food material treated with the enzyme and natural additives by the first step.

In one embodiment, the aging may be low temperature aging. Specifically, the food material may be aged for 20 to 30 days in a aging room at a temperature of -2 ℃ to 1 ℃. Preferably, the food material may be aged for 25 days in a maturing room at 0 ° C.

Hereinafter, the configuration of the present invention and its effects through specific examples and comparative examples will be described in more detail. However, this embodiment is intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example

Example 1 Ripening of Kimchi

1-1. First step to process enzymes and natural additives in kimchi

Enzyme derived from Aspergillus plabus: Melivia derived from Lactobacillus casei: Cellulase derived from Streptococcus faecalis in a ratio of 2: 1: 1 The extract was applied evenly. At this time, based on 100 parts by weight of kimchi, 3 parts by weight of an enzyme mixture and shoot barley extract were added. After application, it was maintained at 30 ° C. for 18 hours to sufficiently express the effect of enzyme action and sprout barley extract.

The inulinase is a step of culturing and separating the Aspergillus plabus on the medium, adding 0.01% by weight of inulin and water to the rice bran, kneading and then sterilizing and cooling it to room temperature, to the rice bran medium Inoculate the isolated Aspergillus plabus and incubate for 1 month in a culture chamber at 25 ° C. and 75% humidity to obtain a changed rice bran medium, and add 23 times of water to the changed color bran medium to dissolve inulinase. This step was obtained by compressing the filtrate and adding 1.5% by weight of sodium pyrosulfite to the compressed filtrate, and then dissolved well, and after standing at 5 ° C. for 36 hours, a supernatant was obtained and filtered through a hollow fiber membrane filter to remove microorganisms, followed by mannitol 3%. It was added through a rotary evaporator concentrated at 25 ℃ until 80 brix to obtain a culture solution.

The melivia is a step of culturing and separating the Lactobacillus casei on the medium, adding 0.02% by weight of melibiose and water to the rice bran kneading and then sterilizing and cooling it to room temperature, the rice bran medium to the rice bran medium Inoculate the isolated Lactobacillus casei and incubate for one month in a culture room at 80% humidity of 26 ℃ to obtain a changed rice bran medium, 25 times of water is added to the color-changed rice bran medium to melt the melivia agent and squeezed it To obtain a compressed filtrate and add 2.0% by weight of sodium pyrosulfite to the compressed filtrate, dissolve well, and after standing at 8 ° C. for 24 hours to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms, followed by rotation by adding mannitol 3%. It was obtained through a step of obtaining a culture solution by concentrating to 80 brix at 25 ℃ by an evaporator.

The cellulase is a step of culturing and separating Streptococcus faecalis on a medium, adding 0.03% by weight of cellulose and water to rice bran, kneading and then sterilizing and cooling it to room temperature. Inoculate Streptococcus faecalis and incubate for 1 month in a culture room at 30 ° C humidity 75% to obtain a changed rice bran medium, add 30 times of water to the changed color bran medium to dissolve the cellulase and compress the compressed filtrate To obtain the step and add 2.5% by weight of sodium pyrosulfite to the pressurized filtrate and dissolve well, and after standing for 18 hours at 10 ℃ to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms and mannitol 3% was added to the rotary evaporator It was obtained through the step of obtaining a culture solution by concentrating at 80 ℃ to 25 brix.

The sprout barley extract is seeded with barley seeds, harvested after 14 days of cultivation, and extracted with 3 kg of dried and powdered sprouted barley powder at 10 ° C. in 10% of 25% ethanol, stirred at room temperature for 20 hours, and then filtered through paper filter. After the filtrate was prepared by concentrating using a vacuum concentrator.

1-2. Aging Kimchi Treated with Enzymes and Natural Additives

Kimchi treated with enzyme mixture and shoot barley extract was aged for 25 days in a maturing room at 0 ° C.

Comparative Example 1-1. Kimchi ripening

Kimchi was matured in the same manner as in Example 1 except that Kimchi was not subjected to enzyme treatment in Example 1-1.

Comparative Example 1-2. Kimchi ripening

Kimchi was matured in the same manner as in Example 1 except that the barley extract treatment was not applied to the kimchi in Example 1-1.

Comparative Example 1-3. Kimchi ripening

In Example 1-1, an enzyme mixture obtained by mixing kimchi to inulinase derived from Aspergillus plabus: melivia derived from Lactobacillus cassia: cellulase derived from Streptococcus faecalis in a ratio of 1: 1. Kimchi was aged in the same manner as in Example 1 except that was coated.

Comparative Example 1-4. Kimchi ripening

In Example 1-1, an enzyme mixture obtained by mixing kimchi with inulinase derived from Aspergillus plabus: melivia derived from Lactobacillus cassia: cellulase derived from Streptococcus faecalis in a ratio of 3: 1: 1. Kimchi was aged in the same manner as in Example 1 except that was coated.

Test Example 1-1. Sensory Evaluation of Kimchi

The sensory evaluation of kimchi was very bad for the texture, flavor and palatability by the sensory evaluation staff trained in Example 1 and Comparative Examples 1-1 to 1-4 (10 men and women each). : 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points) The evaluation was carried out three times, and the average value thereof was found in Table 1 below.

division Example 1 Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 Comparative Example 1-4 Texture 4.8 4.0 4.2 4.3 4.5 zest 4.9 4.2 4.3 4.4 4.4 Symbol 4.9 4.1 4.2 4.3 4.4

As a result of the experiment, the texture, flavor and palatability of kimchi aged according to Example 1 were excellent. Test Example 1-2. Change of pH during Fermentation of Kimchi

Kimchi aged for 25 days according to Example 1 and Comparative Examples 1-1 and 1-2 was measured for a period of time while leaving the kimchi in the same ripening room for an additional 30 days, the results are shown in Table 2 (kimchi Ripeness of: pH 4.2).

division Fermentation ripening period (days) 0 days 10 days 20 days 30 days Example 1 4.8 4.4 4.2 4.2 Comparative Example 1-1 6.2 5.0 4.1 3.6 Comparative Example 1-2 6.0 4.9 4.2 3.7

In the case of Comparative Examples 1-1 and 2-2, not only it takes a long time to reach the maturity of kimchi, but also rapidly rancidated after reaching, and thus long-term storage was impossible.

Test Example 1-3. Evaluation of Vitamin C Content in Kimchi

Vitamin C content in kimchi aged according to Example 1 and Comparative Examples 1-1 to 1-4 was measured by HPLC-PDA (High-performance liquid chromatography-Photometric diode array detector) (Column: Inertsil SIL-100A, Mobile phase: CH3COOC2H5: n-hexane: CH3COOH 50:40:10 by volume, flow rate: 1.5 mL / min, detector: measured at 495 nm of PDA) The results are shown in Table 3 below.

division Content (μg / mg) Example 1 0.34 Comparative Example 1-1 0.20 Comparative Example 1-2 0.22 Comparative Example 1-3 0.23 Comparative Example 1-4 0.26

In Example 1, the content of vitamin C in kimchi was not destroyed, but the content thereof was high, whereas in Comparative Examples 1-1 to 1-4, the amount of vitamin C was much lower than that of Example 1, resulting in less vitamin C content.

Example 2. Aging of self-making noodles

2-1. First step to treat enzyme and natural additives

Enzyme derived from Aspergillus plabus: melivia derived from Lactobacillus casei: cellulase derived from Streptococcus faecalis in a ratio of 2: 1: 1 Barley extract was applied evenly. At this time, 3 parts by weight of the enzyme mixture and shoot barley extract were added based on 100 parts by weight of the self-making cotton. After application, it was maintained at 30 ° C. for 18 hours to sufficiently express the effect of enzyme action and sprout barley extract.

The inulinase is a step of culturing and separating the Aspergillus plabus on the medium, adding 0.01% by weight of inulin and water to the rice bran, kneading and then sterilizing and cooling it to room temperature, to the rice bran medium Inoculate the isolated Aspergillus plabus and incubate for 1 month in a culture chamber at 25 ° C. and 75% humidity to obtain a changed rice bran medium, and add 23 times of water to the changed color bran medium to dissolve inulinase. This step was obtained by compressing the filtrate and adding 1.5% by weight of sodium pyrosulfite to the compressed filtrate, and then dissolved well, and after standing at 5 ° C. for 36 hours, a supernatant was obtained and filtered through a hollow fiber membrane filter to remove microorganisms, followed by mannitol 3%. It was added through a rotary evaporator concentrated at 25 ℃ until 80 brix to obtain a culture solution.

The melivia is a step of culturing and separating the Lactobacillus casei on the medium, adding 0.02% by weight of melibiose and water to the rice bran kneading and then sterilizing and cooling it to room temperature, the rice bran medium to the rice bran medium Inoculate the isolated Lactobacillus casei and incubate for one month in a culture room at 80% humidity of 26 ℃ to obtain a changed rice bran medium, 25 times of water is added to the color-changed rice bran medium to melt the melivia agent and squeezed it To obtain a compressed filtrate and add 2.0% by weight of sodium pyrosulfite to the compressed filtrate, dissolve well, and after standing at 8 ° C. for 24 hours to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms, followed by rotation by adding mannitol 3%. It was obtained through a step of obtaining a culture solution by concentrating to 80 brix at 25 ℃ by an evaporator.

The cellulase is a step of culturing and separating Streptococcus faecalis on a medium, adding 0.03% by weight of cellulose and water to rice bran, kneading and then sterilizing and cooling it to room temperature. Inoculate Streptococcus faecalis and incubate for 1 month in a culture room at 30 ° C humidity 75% to obtain a changed rice bran medium, add 30 times of water to the changed color bran medium to dissolve the cellulase and compress the compressed filtrate To obtain the step and add 2.5% by weight of sodium pyrosulfite to the pressurized filtrate and dissolve well, and after standing for 18 hours at 10 ℃ to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms and mannitol 3% was added to the rotary evaporator It was obtained through the step of obtaining a culture solution by concentrating at 80 ℃ to 25 brix.

The sprout barley extract is seeded with barley seeds, harvested after 14 days of cultivation, and extracted with 3 kg of dried and powdered sprouted barley powder at 10 ° C. in 10% of 25% ethanol, stirred at room temperature for 20 hours, and then filtered through paper filter. After the filtrate was prepared by concentrating using a vacuum concentrator.

2-2. Aging homemade noodles treated with enzymes and natural additives

Auto-noodles treated with enzyme mixture and shoot barley extract were aged for 25 days in a maturing room at 0 ° C.

Comparative Example 2-1. Aging of homemade noodles

In Example 2-1, except that the enzyme treatment was not carried out on the home-made noodles, the home-made noodles were aged in the same manner as in Example 2.

Comparative Example 2-2. Aging of homemade noodles

In Example 2-1, except that the barley barley extract was not treated on the home-made noodles, the home-made noodles were aged in the same manner as in Example 2.

Comparative Example 2-3. Aging of homemade noodles

In Example 2-1, an inulinase derived from Aspergillus plabus: a melivia derived from Lactobacillus cassia: a cellulase derived from Streptococcus faecalis in a ratio of 1: 1: The home-made noodles were aged in the same manner as in Example 2 except that the mixture was applied.

Comparative Example 2-4. Aging of homemade noodles

In Example 2-1, an inulinase derived from Aspergillus plabus: a melivia derived from Lactobacillus cassia: a cellulase derived from Streptococcus faecalis in a ratio of 3: 1: 1 The home-made noodles were aged in the same manner as in Example 2 except that the mixture was applied.

Test Example 2-1. Sensory evaluation of home-made noodles

Sensory evaluation of self-made noodle was carried out by a sensory evaluation agent (10 men and women) trained in Example 2 and Comparative Examples 2-1 to 2-4, and a 5-point scale method for texture, flavor and preference Bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points), evaluated three times, and the average value thereof is shown in Table 4 below. .

division Example 2 Comparative Example 2-1 Comparative Example 2-2 Comparative Example 2-3 Comparative Example 2-4 Texture 5.0 3.8 3.9 4.0 4.1 zest 4.8 3.8 3.9 4.0 4.1 Symbol 4.8 3.8 3.9 4.0 4.1

As a result of the experiment, the texture, flavor and palatability of the home-made noodle prepared according to Example 2 were excellent. Test Example 2-2. Changes in pH during fermentation of self-made noodles The pH of self-made noodles was measured by period of time while leaving the self-cooked noodles ripened for 25 days in the same ripening room according to Example 2 and Comparative Examples 2-1 and 2-2. The results are shown in Table 5 below (adaptation of home noodles: pH 4.0).

division Fermentation ripening period (days) 0 days 10 days 20 days 30 days Example 2 4.9 4.3 4.0 4.0 Comparative Example 2-1 6.5 6.0 5.1 4.6 Comparative Example 2-2 6.4 5.9 5.2 4.7

In the case of Comparative Examples 2-1 and 2-2, not only it took a long time to reach the maturation stage of the self-making noodles, but also rapidly became rancid after reaching, and thus long-term storage was impossible. Test Example 2-3. Evaluation of Vitamin C Content in Self-Making Noodles The vitamin C content in the self-assembling aged according to Example 2 and Comparative Examples 2-1 to 2-4 was measured by HPLC-PDA (High-performance liquid chromatography-Photometric diode array detector). (Column: Inertsil SIL-100A, mobile phase: CH 3 COOC 2 H 5: n-hexane: CH 3 COOH mixed by volume 50:40:10, flow rate: 1.5 mL / min, detector: PDA 495 nm to measure its area value), The results are shown in Table 6 below.

division Content (μg / mg) Example 2 0.44 Comparative Example 2-1 0.30 Comparative Example 2-2 0.32 Comparative Example 2-3 0.33 Comparative Example 2-4 0.36

In Example 2, the content of vitamin C in the self-contained noodle was not destroyed, whereas the content thereof was high, whereas in Comparative Examples 2-1 to 2-4, vitamin C was more destroyed than in Example 2, resulting in less vitamin C content.

Example 3 Aging of Pork

3-1. First step in processing enzymes and natural additives in pork

Inulinase derived from Aspergillus plabus: melivia derived from Lactobacillus cassia: cellulase derived from Streptococcus faecalis in a ratio of 2: 1: 1 Barley extract was applied evenly. At this time, 3 parts by weight of the enzyme mixture and sprout barley extract were added based on 100 parts by weight of pork. After application, it was maintained at 30 ° C. for 18 hours to sufficiently express the effect of enzyme action and sprout barley extract.

The inulinase is a step of culturing and separating the Aspergillus plabus on the medium, adding 0.01% by weight of inulin and water to the rice bran, kneading and then sterilizing and cooling it to room temperature, to the rice bran medium Inoculate the isolated Aspergillus plabus and incubate for 1 month in a culture chamber at 25 ° C. and 75% humidity to obtain a changed rice bran medium, and add 23 times of water to the changed color bran medium to dissolve inulinase. This step was obtained by compressing the filtrate and adding 1.5% by weight of sodium pyrosulfite to the compressed filtrate, and then dissolved well, and after standing at 5 ° C. for 36 hours, a supernatant was obtained and filtered through a hollow fiber membrane filter to remove microorganisms, followed by mannitol 3%. It was added through a rotary evaporator concentrated at 25 ℃ until 80 brix to obtain a culture solution.

The melivia is a step of culturing and separating the Lactobacillus casei on the medium, adding 0.02% by weight of melibiose and water to the rice bran kneading and then sterilizing and cooling it to room temperature, the rice bran medium to the rice bran medium Inoculate the isolated Lactobacillus casei and incubate for one month in a culture room at 80% humidity of 26 ℃ to obtain a changed rice bran medium, 25 times of water is added to the color-changed rice bran medium to melt the melivia agent and squeezed it To obtain a compressed filtrate and add 2.0% by weight of sodium pyrosulfite to the compressed filtrate, dissolve well, and after standing at 8 ° C. for 24 hours to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms, followed by rotation by adding mannitol 3%. It was obtained through a step of obtaining a culture solution by concentrating to 80 brix at 25 ℃ by an evaporator.

The cellulase is a step of culturing and separating Streptococcus faecalis on a medium, adding 0.03% by weight of cellulose and water to rice bran, kneading and then sterilizing and cooling it to room temperature. Inoculate Streptococcus faecalis and incubate for 1 month in a culture room at 30 ° C humidity 75% to obtain a changed rice bran medium, add 30 times of water to the changed color bran medium to dissolve the cellulase and compress the compressed filtrate To obtain the step and add 2.5% by weight of sodium pyrosulfite to the pressurized filtrate and dissolve well, and after standing for 18 hours at 10 ℃ to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms and mannitol 3% was added to the rotary evaporator It was obtained through the step of obtaining a culture solution by concentrating at 80 ℃ to 25 brix.

The sprout barley extract is seeded with barley seeds, harvested after 14 days of cultivation, and extracted with 3 kg of dried and powdered sprouted barley powder at 10 ° C. in 10% of 25% ethanol, stirred at room temperature for 20 hours, and then filtered through paper filter. After the filtrate was prepared by concentrating using a vacuum concentrator.

3-2. Aging Pork Treated with Enzyme and Natural Additives

Pork treated with the enzyme mixture and shoot barley extract was aged for 25 days in a maturing room at 0 ° C.

Comparative Example 3-1. Aging of pork

Pork was aged in Example 3-1, except that pork was not treated with enzyme in the same manner as in Example 3.

Comparative Example 3-2. Aging of pork

Pork was aged in the same manner as in Example 3, except that the barley extract was not treated in pork in Example 3-1.

Comparative Example 3-3. Aging of pork

In Example 3-1, an enzyme in which inulinase derived from Aspergillus plabus: melivia derived from Lactobacillus casei: cellulase derived from Streptococcus faecalis was mixed in a ratio of 1: 1 in pork. Pork was aged in the same manner as in Example 3 except that the mixture was applied.

Comparative Example 3-4. Aging of pork

In Example 3-1, an enzyme in which inulinase derived from Aspergillus flavus, melivia derived from Lactobacillus cassia, and cellulase derived from Streptococcus faecalis were mixed in a ratio of 3: 1: 1 in pork in Example 3-1. Pork was aged in the same manner as in Example 3 except that the mixture was applied.

Test Example 3-1. Sensory Evaluation of Pork

Sensory evaluation of pork was measured by the sensory evaluation staff (10 men and women) trained in Example 3 and Comparative Examples 3-1 to 3-4 for the texture, flavor and preference of the five-point scale method ( Very bad: 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points), evaluated three times, and then the average value is calculated and shown in Table 7 below. It was.

division Example 3 Comparative Example 3-1 Comparative Example 3-2 Comparative Example 3-3 Comparative Example 3-4 Texture 4.9 3.2 3.3 4.1 4.2 zest 4.9 3.2 3.3 4.1 4.2 Symbol 4.7 3.2 3.3 4.1 4.2

As a result of the experiment, the texture, flavor and palatability of pork matured according to Example 3 were excellent. Test Example 3-2. Change in pH during fermentation of pork The pH of the pork was measured by period of time while leaving the pork aged for 25 days according to Example 3 and Comparative Examples 3-1 and 3-2 in the same aging room for an additional 30 days. The results are shown in Table 8 below (Meat of Pork: pH 4.0).

division Fermentation ripening period (days) 0 days 10 days 20 days 30 days Example 3 5.2 4.5 4.3 4.0 Comparative Example 3-1 6.5 6.0 5.2 4.3 Comparative Example 3-2 6.2 5.8 5.2 4.9

In the case of Comparative Examples 3-1 and 3-2, not only it takes a long time to reach the maturity of the pork, but also rapidly rancidated after reaching, and thus long-term storage was impossible. Test Example 3-3. Evaluation of Vitamin C Content in Pork Vitamin C content in pork aged according to Example 3 and Comparative Examples 3-1 to 3-4 was measured by HPLC-PDA (High-performance liquid chromatography-Photometric diode array detector). (Column: Inertsil SIL-100A, mobile phase: CH 3 COOC 2 H 5: n-hexane: CH 3 COOH mixed by volume 50:40:10, flow rate: 1.5 mL / min, detector: PDA 495 nm to measure its area value), The results are shown in Table 9 below.

division Content (μg / mg) Example 3 0.54 Comparative Example 3-1 0.31 Comparative Example 3-2 0.32 Comparative Example 3-3 0.34 Comparative Example 3-4 0.34

In case of Example 3, vitamin C in pork was not destroyed, and thus the content thereof was high, whereas in Comparative Examples 3-1 to 3-4, vitamin C was more destroyed than in Example 3, resulting in less vitamin C content.

Example 4 Aging of Beef

4-1. First step to processing enzymes and natural additives in beef

Enzyme from Aspergillus plabus: Melivia from Lactobacillus cassia: Cellulase from Streptococcus faecalis in a ratio of 2: 1: 1 The extract was applied evenly. At this time, 3 parts by weight of an enzyme mixture and sprout barley extract were added based on 100 parts by weight of beef. After application, it was maintained at 30 ° C. for 18 hours to sufficiently express the effect of enzyme action and sprout barley extract.

The inulinase is a step of culturing and separating the Aspergillus plabus on the medium, adding 0.01% by weight of inulin and water to the rice bran, kneading and then sterilizing and cooling it to room temperature, to the rice bran medium Inoculate the isolated Aspergillus plabus and incubate for 1 month in a culture chamber at 25 ° C. and 75% humidity to obtain a changed rice bran medium, and add 23 times of water to the changed color bran medium to dissolve inulinase. This step was obtained by compressing the filtrate and adding 1.5% by weight of sodium pyrosulfite to the compressed filtrate, and then dissolved well, and after standing at 5 ° C. for 36 hours, a supernatant was obtained and filtered through a hollow fiber membrane filter to remove microorganisms, followed by mannitol 3%. It was added through a rotary evaporator concentrated at 25 ℃ until 80 brix to obtain a culture solution.

The melivia is a step of culturing and separating the Lactobacillus casei on the medium, adding 0.02% by weight of melibiose and water to the rice bran kneading and then sterilizing and cooling it to room temperature, the rice bran medium to the rice bran medium Inoculate the isolated Lactobacillus casei and incubate for one month in a culture room at 80% humidity of 26 ℃ to obtain a changed rice bran medium, 25 times of water is added to the color-changed rice bran medium to melt the melivia agent and squeezed it To obtain a compressed filtrate and add 2.0% by weight of sodium pyrosulfite to the compressed filtrate, dissolve well, and after standing at 8 ° C. for 24 hours to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms, followed by rotation by adding mannitol 3%. It was obtained through a step of obtaining a culture solution by concentrating to 80 brix at 25 ℃ by an evaporator.

The cellulase is a step of culturing and separating Streptococcus faecalis on a medium, adding 0.03% by weight of cellulose and water to rice bran, kneading and then sterilizing and cooling it to room temperature. Inoculate Streptococcus faecalis and incubate for 1 month in a culture room at 30 ° C humidity 75% to obtain a changed rice bran medium, add 30 times of water to the changed color bran medium to dissolve the cellulase and compress the compressed filtrate To obtain the step and add 2.5% by weight of sodium pyrosulfite to the pressurized filtrate and dissolve well, and after standing for 18 hours at 10 ℃ to obtain a supernatant, which was filtered through a hollow fiber membrane filter to remove microorganisms and mannitol 3% was added to the rotary evaporator It was obtained through the step of obtaining a culture solution by concentrating at 80 ℃ to 25 brix.

The sprout barley extract is seeded with barley seeds, harvested after 14 days of cultivation, and extracted with 3 kg of dried and powdered sprouted barley powder at 10 ° C. in 10% of 25% ethanol, stirred at room temperature for 20 hours, and then filtered through paper filter. After the filtrate was prepared by concentrating using a vacuum concentrator.

4-2. Aging beef treated with enzymes and natural additives

Beef treated with the enzyme mixture and shoot barley extract was aged for 25 days in a maturing room at 0 ° C.

Comparative Example 4-1. Aging of beef

In Example 4-1, beef was aged in the same manner as in Example 4 except that the beef was not treated with enzyme.

Comparative Example 4-2. Aging of beef

In Example 4-1, beef was matured in the same manner as in Example 4 except that the barley barley extract was not treated.

Comparative Example 4-3. Aging of beef

In Example 4-1, an enzyme mixture in which beef is mixed with inulinase derived from Aspergillus plabus: melivia derived from Lactobacillus cascai: cellulase derived from Streptococcus faecalis in a ratio of 1: 1. Beef was aged in the same manner as in Example 4 except that was applied.

Comparative Example 4-4. Aging of beef

In Example 4-1, an enzyme mixture in which beef is mixed with inulinase derived from Aspergillus plabus: melivia derived from Lactobacillus cassia: cellulase derived from Streptococcus faecalis in a ratio of 3: 1: 1. Beef was aged in the same manner as in Example 4 except that was applied.

Test Example 4-1. Sensory Evaluation of Beef

Sensory evaluation of beef was very bad for the texture, flavor and palatability of beef aged in accordance with Example 4 and Comparative Examples 4-1 to 4-4 by trained sensory evaluation personnel (10 men and women each). : 1 point, bad: 2 points, normal: 3 points, good: 4 points, very good: 5 points) The evaluation was carried out three times, and the average value thereof was obtained.

division Example 4 Comparative Example 4-1 Comparative Example 4-2 Comparative Example 4-3 Comparative Example 4-4 Texture 4.8 3.1 3.2 4.0 4.2 zest 4.7 3.2 3.2 4.0 4.2 Symbol 4.7 3.3 3.2 4.1 4.3

As a result of the experiment, the texture, flavor and palatability of the beef aged in Example 4 were excellent. Test Example 4-2. Changes in pH during fermentation of beef Beef aged for 25 days according to Example 4 and Comparative Examples 4-1 and 4-2 was left in the same maturation room for an additional 30 days and the pH of the beef was measured by period. It is shown in Table 11 (Meat of Beef: pH 4.0).

division Fermentation ripening period (days) 0 days 10 days 20 days 30 days Example 4 5.1 4.7 4.4 4.0 Comparative Example 4-1 6.4 6.2 5.3 4.5 Comparative Example 4-2 6.5 5.9 5.4 4.8

In the case of Comparative Examples 4-1 and 4-2, not only it takes a long time to reach the maturity of the beef, but also rapidly rancidated after reaching, and thus long-term storage was impossible. Test Example 4-3. Evaluation of Vitamin C Content in Beef The vitamin C content in beef aged according to Example 4 and Comparative Examples 4-1 to 4-4 was measured by HPLC-PDA (High-performance liquid chromatography-Photometric diode array detector) (column : Inertsil SIL-100A, mobile phase: CH3COOC2H5: n-hexane: CH3COOH with 50:40:10 mixing by volume, flow rate: 1.5 mL / min, detector: measuring area value at PDA 495 nm), result It is shown in Table 12 below.

division Content (μg / mg) Example 4 0.48 Comparative Example 4-1 0.32 Comparative Example 4-2 0.35 Comparative Example 4-3 0.36 Comparative Example 4-4 0.36

In the case of Example 4, vitamin C in the beef was not destroyed, and thus the content thereof was high, whereas in Comparative Examples 4-1 to 4-4, vitamin C was more destroyed than in Example 4, and thus the vitamin C content was low.

Claims (1)

(1) a first step of treating enzymes and natural additives in food; And
(2) a second step of ripening the food material treated with enzymes and natural additives;
As comprising, as a method of aging of food ingredients,
The food is kimchi,
The enzyme is a cellulase derived from Inulinnase derived from Aspergillus flavus, Melibiase derived from Lactobacillus kasei, and Streptococcus faecalis derived from Streptococcus faecalis. (cellulase) is a mixture of enzymes in a ratio of 2: 1: 1,
The natural additives are sprout barley extract obtained by sowing barley seeds, harvested after 14 days of cultivation, dried at 70 ° C. and powdered and extracted with 25% ethanol,
The enzyme mixture and the barley barley extract are added to each of 3 parts by weight based on 100 parts by weight of the food material and then maintained at 30 ℃ for 18 hours,
The second step is aging for 25 days in the aging room at 0 ℃, method of aging of food.