KR102121000B1 - Low temperature fermentation aging method for pork - Google Patents

Abstract

The present invention relates to a low-temperature fermentation and aging method of pork. More specifically the present invention relates to a novel low-temperature fermentation and aging method of pork, wherein low-temperature aging and fermentation aging are performed to soften and smoothen the meat of pork, bad smells are removed to ensure excellent flavors and enhance savory tastes, and a plenty of meat juice makes a soft and moist chewing texture. The low-temperature fermentation and aging method of pork according to the present invention comprises the steps of: (S1) preparing raw meat of pork; (S2) sealing the pork raw meat in vacuum, and then firstly aging the same at a low temperature of 0.5-1.5°C for 14-16 days; and (S3) canceling vacuum sealing of the low-temperature aged pork raw meat, cutting the same, applying a kimchi lactic acid bacteria fermentation liquid onto the same, and then secondly fermenting and aging the same at a temperature of 0.5-1.5°C for 4-6 days.

Description

LOW TEMPERATURE FERMENTATION AGING METHOD FOR PORK

The present invention relates to a low-temperature fermentation aging method of pork, more specifically, by softening and softening the meat quality of the pork by low temperature aging and fermentation aging, and has excellent flavor, removes odor and raises the savory taste and is rich It relates to a low-temperature fermentation aging method of pork of a new type that can make the texture soft and moist with gravy.

Recently, as the income level of the people has increased, interest in health has increased, and the popularity of functional foods with differentiated tastes and nutrition is increasing day by day. Among them, functional meat developed by adding special feeds and various additives to meat, which is a treasure trove of valuable energy sources and protein and rich in vitamin B1, iron and other factors, is gaining popularity.

In addition, with the prevalence of animal diseases such as mad cow disease, foot and mouth disease, avian influenza (AI), and African swine fever, safety of food is emphasized, and accordingly, demand for functional meat is expected to increase rapidly. For example, we have developed and marketed functional pork that is good for detoxifying fine dust from China by adding seaweed, garlic, and green-yellow vegetables to pork, which is effective in toxin release because it contains many nutrients such as essential fatty acids, vitamins, and selenium. And examples.

In the case of meat, many Korean people prefer fresh meat, that is, meat immediately after slaughter. However, fresh meat has a tough quality due to post-stiffness, and the flavor and taste are deteriorated, especially in the case of frozen meat that is stored for a long time. As it does not freeze, the deterioration due to the propagation of bacteria may, of course, expose hygiene problems such as food poisoning.

As such, various attempts have been made in the related industry to develop functional meats that are beneficial to health and economical. Most of these efforts are closely related to the ripening of meat. In general, meat is hardened after some time due to the death of the original animal, and after a while, it becomes loose again and softens. The meat is stiff or just after the stiffness is released, it is hard and tasteless. However, when the stiffened meat is stored in a refrigerated state, the meat matures and becomes softer and tastes better.

When the meat matures, the protein that forms the meat muscle is hydrolyzed to generate decomposition products and amino acids of the nuclear protein, and the protein is cut off in several places. Therefore, the meat becomes soft and tastes good. The matured meat becomes a tasty brown when cooked. Meats are of higher quality than those fresh.

Accordingly, many methods have been developed for aging meat to make it more tasty and rich in nutrition. For example, Korean Patent Registration No. 10-0600658 (Registration Date: July 06, 2006) contains nutritional ingredients. Disclosed is a method for producing coconut aged meat that eliminates the peculiar smell of meat using rich coconuts. In this patent, the coconut pulp is ground and stored, the coconut liquid obtained by cutting the coconut is injected into the maturing container, and then the meat is added, and then the coconut flesh is coated on the meat and the material put in the maturing container is sealed at low temperature. It is aged.

In addition, Korean Patent Registration No. 10-1711063 (registration date: February 22, 2017) discloses a meat aging method for removing the peculiar fishy taste and odor of pork using lotus leaf. In the above patent, the seasoning composition and the medicinal herb are placed in a compressed steamer and marinated by mixing the lotus leaf with the seasoning sauce, then chopped and wrapped with lotus leaf for primary aging, followed by the primary aging pork back to lotus leaf. Secondary aging in compressed airtight with wrapped seasoning sauce.

However, in the above-mentioned patented technologies, there was a limit in aging with high value-added functional meat because it remains at the level of simply adding additives to the general aging process of meat.

Korean Patent Publication No. 10-2013-33647 discloses a method for processing livestock products in which meat is put in a culture filtrate containing at least one of lactic acid bacteria and bifidobacteria, but E. coli or Salmonella bacteria are caused by the lactic acid bacteria or bifidobacteria. It does not provide a specific rationale to prevent the reproduction of, and by adding plum extract, green tea extract, herbal extract, ginseng extract, pine needle extract, onion extract, garlic extract, etc. to the culture filtrate, the meat's unique taste or aroma is lost. There is a problem.

In addition, Korean Patent Publication No. 10-2006-79586 discloses a method of processing pork for roasting in which a variety of additives are sprinkled on pork and aged in a jar filled with mackban stone, but this is also done by spraying pork with various additives. In addition to losing the intrinsic flavor of the meat, there are concerns such as spoilage when stored in a jar.

Republic of Korea Patent Registration No. 10-0600658 Republic of Korea Patent Registration No. 10-1711063 Republic of Korea Patent Publication No. 10-2013-33647 Republic of Korea Patent Publication No. 10-2006-79586

The present invention has been devised to solve the problems of the prior art as described above, by softening and softening the meat quality of the pork by low temperature aging and fermentation aging, and removes the odor, has excellent flavor, increases the savory taste and It is an object of the invention to provide a new method of fermentation of low temperature fermentation of pork in a new way that allows the texture to be soft and moist with rich gravy.

The problem to be solved of the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above and the object, a method for fermenting low temperature fermentation of pork according to the present invention includes preparing pork raw meat (S1); Vacuum-sealing the raw pork meat, followed by first low-temperature aging for 14 to 16 days at a temperature of 0.5 to 1.5°C (S2); And releasing the vacuum sealing of the low-temperature aged pork meat and cutting it to apply the kimchi lactic acid bacteria fermentation broth, followed by secondary fermentation and aging at a temperature of 0.5 to 1.5°C for 4 to 6 days (S3). Is done.

In addition, the method for fermenting low temperature fermentation of pork according to the present invention is preferably characterized in that the step S2 is aged for 15 days, and the step S3 is aged for 5 days for low temperature fermentation for a total of 480 hours.

In addition, the method for fermenting low temperature fermentation of pork according to the present invention is characterized in that the pork meat has a ratio of fat to protein of 1:1 to 1.5.

In addition, the low-temperature fermentation aging method of pork according to the present invention, the kimchi lactic acid bacteria fermentation broth, Leuconostoc citreum, Leuconostoc kimchii as Leuconostoc genus kimchi lactic acid bacteria , Leuconostoc mesenteroides, Leuconostoc holzapfelii, and a culture medium of any one kimchi lactic acid bacteria selected from the group consisting of lactic acid bacteria.

In addition, the low temperature fermentation aging method of pork according to the present invention, the kimchi lactic acid bacteria fermentation broth, characterized in that it further comprises 5 to 10 parts by weight of kkujippong extract with respect to 100 parts by weight of the kimchi lactic acid bacteria fermentation broth.

According to the low-temperature fermentation and aging method of the pork according to the present invention having the above configuration, the meat quality of the pork is softened and softened by low temperature aging and fermentation aging, and the odor is excellent, and the savory taste is increased. It can provide a new method of fermentation of low-temperature fermentation of pork, which can make the texture soft and moist with rich juice.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram showing a low-temperature fermentation aging method of pork according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to contents described below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed contents are thorough and complete and that the technical spirit of the present invention is sufficiently conveyed to those skilled in the art. Throughout the present specification, the same reference numerals denote the same components.

1 is a manufacturing process diagram showing a low-temperature fermentation aging method of pork according to the present invention.

The low-temperature fermentation aging method of pork according to the present invention comprises the steps of preparing pork meat as shown in FIG. 1 (S1); Vacuum-sealing the raw pork meat, followed by first low-temperature aging for 14 to 16 days at a temperature of 0.5 to 1.5°C (S2); And a step of releasing the vacuum sealing of the low-temperature aged pork meat and cutting to apply the kimchi lactic acid bacteria fermentation broth, followed by fermentation and aging for 2 to 4 days at a temperature of 0.5 to 1.5°C (S3); can do.

In the present invention, first, the first low temperature aging step (S2) while preventing the discoloration of the pork meat, the meat is softened, the odor is removed, the meat is abundantly maintained, the second fermentation aging step ( As it goes through S3), the meat is made softer and the flavor becomes excellent, and the flavor is raised and the texture is soft and moist with rich juice.

In the present invention, the aging temperature is preferably made in the temperature range of 0.5 ~ 1.5 ℃ both the first low-temperature aging step (S2) and the second fermentation aging step (S3). If the low temperature aging temperature is less than 0.5 °C, the temperature will not be smooth if the temperature control is not smooth, and if the low temperature aging temperature exceeds 1.5 °C, discoloration or odor will not be able to exert the low temperature aging effect. It is desirable to maintain.

In addition, in the present invention, the aging time is preferably the first low-temperature aging step (S2) for 14 to 16 days, and the second fermentation aging step (S3) for 4 to 6 days. When the first low-temperature aging step (S2) is less than 14 days, odor may occur, and when it exceeds 16 days, discoloration may occur, so it is preferable to maintain the aging time range. In addition, when the second fermentation aging step (S3) is less than 4 days, the effect of softening the meat may be insufficient, and when it exceeds 6 days, it is preferable to maintain the aging time range because the juice does not become rich.

Preferably, the first low temperature aging step (S2) is made for aging for 15 days, and the second fermentation aging step (S3) is made for 5 days for maturation to consist of low temperature fermentation for 480 hours. In this case, it is most preferable to maximize the above effects.

The pork raw meat can be applied to any part of the present invention, such as pork belly, neck meat, butterfly meat, and anti-salty meat, but is particularly effective when the volume ratio of fat and protein is 1:1 to 1.5. When the volume ratio of protein to fat 1 is less than 1, the amount of fat is too large, so the effect of the first low temperature aging step (S2) is insignificant, and when it exceeds 1.5, the amount of protein is too high, and the second fermentation aging step ( Since S3) is not made smoothly, it is preferable to use pork meat of the volume ratio.

In addition, the low-temperature fermentation aging method of pork according to the present invention, the kimchi lactic acid bacteria fermentation broth, Leuconostoc citreum, Leuconostoc kimchii as Leuconostoc genus kimchi lactic acid bacteria , Leuconostoc mesenteroides (Leuconostoc mesenteroides), Leuconostoc holzapfelii (Leuconostoc holzapfelii), and may be composed of a culture medium of any one kimchi lactic acid bacteria selected from the group consisting of these mixed lactic acid bacteria.

In the present invention, the kimchi lactic acid bacteria fermentation broth, which emerges during the ripening process of kimchi, can be used by directly extracting from kimchi or by purchasing commercial kimchi lactic acid bacteria and cultivating it, without any particular limitation.

More specifically, the kimchi lactic acid bacteria may be selected from the group consisting of lactic acid bacteria of the genus Leuconostoc (Leuconostoc), lactic acid bacteria of the genus Lactobacillus, lactic acid bacteria of the genus Weissella, and mixtures thereof. In particular, the kimchi lactic acid bacteria of the genus Leuconostoc are preferred, and among them, Leuconostoc citreum, Leuconostoc kimchii, Leuconostoc mesenteroides, It can be composed of a culture medium of kimchi lactic acid bacteria selected from the group consisting of Leuconostoc holzapfelii and their mixed lactic acid bacteria. Most preferably, Leuconostoc holzapfelii among Leuconostoc Kimchi lactic acid bacteria is the best because it has a fat and cholesterol-decomposing ability that is close to twice that of other lactic acid bacteria.

As described above, the kimchi lactic acid bacteria have a decomposition effect of fat and cholesterol, and while passing through the second fermentation aging step (S3), the meat quality of the pork raw meat is further softened to enhance the flavor, enhance the savory taste, and enhance the texture with rich juice This makes it soft and moist.

In addition, the low temperature fermentation aging method of pork according to the present invention, the kimchi lactic acid bacteria fermentation broth can be configured to further comprise 5 to 10 parts by weight of kkujippong extract with respect to 100 parts by weight of the kimchi lactic acid bacteria fermentation broth.

Because, if the kkujippong extract is less than 5 parts by weight based on 100 parts by weight of the kimchi lactic acid bacteria fermentation broth, it does not sufficiently exert the tenderling effect on pork meat by the active ingredient of kkujippong, and the kkujippong extract is the kimchi lactic acid bacteria This is because, when it is contained in an amount exceeding 10 parts by weight with respect to 100 parts by weight of the fermentation broth, the efficacy due to the active ingredient of kkujippong is significantly reduced and the taste is also lowered compared to the excess amount.

Cudrania tricuspidata (Cudrania tricuspidata) is a deciduous tree belonging to the mulberry tree, which is also called the gudwig mulberry tree, the good thorn tree, and the mulberry tree. The root bark, tree bark, bark, and leaves of the Cudrania tree contain various components that are effective for the human body, and thus were used as medicines such as antihypertensive agents, tuberculosis treatment agents, antipyretics, diuretics, and topographic agents depending on the site.

In addition, the Cudrania tree has been applied to patients who are unable to use chemotherapy or radiation therapy to see good effects. It not only prevents tumors from growing or shrinks, but also relieves pain and promotes appetite.

The bark of the Cudrania tree clears the blood, tenderly tenders the meat and gives a sweet taste, and the Cudrania leaves have effects such as hangover, anti-aging, lotus growth, and prevention of obesity, and the Cudrania fruit extract strengthens the kidneys, tenderness, obesity Prevention, sweetness, removes the odor of meat, and gives flavor, and the root of the Cudrania root strengthens blood vessels and helps to prevent skin aging by removing waste products so that blood circulation is good, and is used for hyperlipidemia, hypertension, diabetes, etc. It has the effect of stabilizing blood sugar levels.

In the present invention, the kkujippong extract may be composed of at least one or more of the kkujippong bark, leaves, fruits and roots. Preferably, the kkujippong bark, leaves, fruits and roots are used by mixing, and more specifically, the kkujippong bark, leaves, berries and roots are mixed and extracted in a weight ratio of 1:1:1:3. It is preferred. When the weight ratio is exceeded, meat tenderness does not occur due to the active ingredient of kkujippong and the meat becomes chewy, and the taste of meat decreases and the level of cholesterol decreases. It is desirable to maximize the blood circulation of the Cudrania root as well as the effect of stabilizing the blood sugar level and the blood circulation of the Cudrania root by using the ratio of the Cudrania root as a ratio of 1:1 with the bark, leaves and fruits.

In particular, in the present invention, as a method for extracting hot water, more specifically, at least one or more of Cudrania bark, leaves, fruits, and roots is placed in an extractor containing 5 to 20 times the weight of water, and at a temperature of 30 to 50°C, 72 It is preferable to concentrate and compress for more than time to obtain a Cudrania extract.

When the proportion of water used for hot water extraction is less than 5 of the Cudrania weight, the amount of water does not reach the minimum amount necessary for the extraction of hot water, so the effective content contained in the Cudrania bark, leaves, fruits and roots during the hot water extraction process It may cause deformation of the components, and may be uneconomical due to the small amount of the extract being extracted, and when the proportion of water exceeds 20, there is a problem that it takes too much time to extract and concentrate sufficiently by hot water extraction. .

On the other hand, it is more preferable to age at least 72 hours at a temperature of 30 ~ 50 ℃ before extracting the kkujippong. Thereby, various toxins contained in the mulberry bark, leaves, fruits, and roots can be removed.

Hot water extraction is preferably concentrated for more than 72 hours at a temperature of 30 ~ 50 ℃. When hot water extraction is performed at a temperature of less than 30°C, it is because the active ingredient contained in the Cudrania bark, leaves, fruits, and roots is not sufficiently extracted. When it exceeds 50°C, the Cudrania bark, leaves, berries And it is because it can cause deformation of the active ingredient contained in the root.

More specifically, it will be described in more detail through examples of the present invention. However, these examples are intended to illustrate the present invention, and the present invention is not limited by these examples.

(1) Prepare a raw pork loaf. Here, the ratio of fat and protein in the raw pork meat is 1:2.

(2) After the pork meat lump is vacuum-sealed, it is placed in a refrigerator maintaining a temperature of 0.5 to 1.5°C and aged at low temperature for 14 to 16 days.

(3) Release the vacuum sealing of the low-temperature aged pork meat, cut it to an appropriate size, apply the kimchi lactic acid bacteria fermentation solution, put it in a refrigerator maintaining a temperature of 0.5 to 1.5°C, and ferment and ferment it for a second time for 4 to 6 days. . Here, the kimchi lactic acid bacteria fermentation broth is a culture medium of Leuconostoc holzapfelii as a kimchi lactic acid bacteria of the genus Leuconostoc.

In (1) of Example 1, it was carried out in the same manner as in Example 1, except that the ratio of fat and protein as a pork meat mass was 1:1 to 1.5.

In (3) of Example 1, the kimchi lactic acid bacteria fermentation broth is a culture medium of mixed kimchi lactic acid bacteria of Leuconostoc holzapfelii as Leuconostoc genus kimchi lactic acid bacteria. It is assumed that 5 to 10 parts by weight is added. Here, the Cudrania extract is assumed to be extracted by mixing the Cudrania bark, leaves, fruits and roots in a weight ratio of 1:1:1:3.

[Comparative Example 1]

(1) Prepare a raw pork loaf. Here, the ratio of fat and protein in the raw pork meat is 1:2.

(2) Pork raw meat mass is vacuum sealed, then placed in a refrigerator maintaining a temperature of 0.5 to 1.5°C and aged at low temperature for 18 to 22 days.

(3) Release the vacuum sealing of the low-temperature aged pork meat and cut it into a suitable size.

[Test Example: Sensory evaluation]

Sensory evaluation was carried out by roasting the pork matured by the methods of Examples 1 to 3 and Comparative Example 1 according to the present invention by roasting on a fire plate under the same conditions. The sensory evaluation was selected by a consumer panel of 20 adults and men and women with a nine-point scoring method (9: very good, 7: good, 5: 5) for texture (meat), gravy (amount of juice), taste, aroma, and overall preference. Normal, 3: poor, 1: very bad) was evaluated, and the results are shown in [Table 1].

division Texture Juicy flavor incense Full preference diagram Example 1 7.0 7.1 7.2 7.1 7.0 Example 2 7.2 7.3 7.5 7.2 7.3 Example 3 7.8 7.7 7.8 7.3 7.7 Comparative Example 1 5.0 5.1 5.1 5.2 5.1

As shown in [Table 1], in the case of aged pork made with fermentation aging by the kimchi lactic acid bacteria fermentation broth according to the present invention, all items of texture (meat), gravy (amount of juice), taste, aroma and overall preference It was confirmed that the evaluation was significantly higher than in the case of Comparative Example 1, which consisted only of vacuum low temperature aging.

Particularly, in Example 2 according to the present invention, in the case of Example 2, in which the ratio of fat and protein is 1:1 to 1.5, the texture (meat) and gravy (the amount of juice) are higher than in Example 1 in which the ratio is 1:1. ), taste, aroma, and further improved in all items of preference, in the case of Example 3 aged by kimchi lactic acid bacteria fermentation solution to which kkujippong extract was added, texture (meat), texture (amount of juice), taste, flavor And it was confirmed that in all the items of the overall preference, significantly improved compared to Example 1 and Example 2.

The present invention described above is only exemplary, and those skilled in the art to which the present invention pertains will appreciate that various modifications and other equivalent embodiments are possible. Therefore, it will be understood that the present invention is not limited to the forms mentioned in the above detailed description. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. In addition, it should be understood that the present invention includes all modifications, equivalents, and substitutes within the spirit of the invention as defined by the appended claims.

Claims (5)

Preparing pork meat (S1);
Vacuum-sealing the raw pork meat, followed by first low-temperature aging at a temperature of 0.5 to 1.5°C for 14 to 16 days (S2); And
Including the step of releasing the vacuum sealing of the low-temperature aged pork meat and cutting it to apply the kimchi lactic acid bacteria fermentation broth, and then fermenting it for 2 to 4 days at a temperature of 0.5 to 1.5°C (S3);
The kimchi lactic acid bacteria fermentation broth, the kimchi lactic acid bacteria fermentation broth further comprises 5 to 10 parts by weight of kkujippong extract,
Cudrania extract is extracted by mixing Cudrania bark, leaves, fruits and roots in a weight ratio of 1:1:1:3,
The pork meat has a fat to protein ratio of 1:1 to 1.5,
The fermentation broth of kimchi lactic acid bacteria, as lactic acid bacteria of the genus Leuconostoc, Leuconostoc kimchii, Leuconostoc mesenteroides, Leuconostoc holzapfelii, and mixed lactic acid bacteria thereof Method of low temperature fermentation of pork, characterized in that the culture medium of any one of kimchi lactic acid bacteria selected from the group consisting of. delete delete delete delete

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