KR102193442B1 - Preparing Method of Ripened Meat Havimg Increased Number of Lactic Acid Bacteria - Google Patents
Preparing Method of Ripened Meat Havimg Increased Number of Lactic Acid Bacteria Download PDFInfo
- Publication number
- KR102193442B1 KR102193442B1 KR1020200076419A KR20200076419A KR102193442B1 KR 102193442 B1 KR102193442 B1 KR 102193442B1 KR 1020200076419 A KR1020200076419 A KR 1020200076419A KR 20200076419 A KR20200076419 A KR 20200076419A KR 102193442 B1 KR102193442 B1 KR 102193442B1
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- lactic acid
- jeju
- acid bacteria
- extract
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Sustainable Development (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
본 발명은 유산균 수가 증가된 숙성 식육 제조 방법에 관한 것이다.The present invention relates to a method for producing aged meat with an increased number of lactic acid bacteria.
최근 서구화된 식생활로 인해 육류 제품과 유통과 소비량이 날로 증가하고 있어, 육류 제품을 안전하게 보존하고 유통하는 것이 중요한 문제로 대두되고 있다. Due to the recent westernized diet, meat products, distribution and consumption are increasing day by day, so safe preservation and distribution of meat products is emerging as an important issue.
육류는 쉽게 부패가 되기 때문에 보관에 유의하여야 하므로 장기간 보관 시 일반적으로 냉동저장을 하게 되는데, 냉동저장을 할 때에는 0℃ 이하에서 보관하여 호냉성 세균을 제외한 대부분의 미생물 생육과 증식을 억제시킴으로써 신선도를 유지시킨다. 그러나 신선육은 냉동 보관하더라도 저장 기간이 경과함에 따라 내부의 수분 침출과 더불어 건조에 의한 동결소 형성, 고기 표면의 탈수, 지방질 산패에 의하여 향미는 저하되고 수용성 성분에 의한 부패 미생물의 증식에 의해 보관성은 나빠진다. Since meat is easily spoiled, it is necessary to be careful to store it, so when stored for a long time, it is generally stored frozen. When stored in a frozen storage, it is stored at 0℃ or lower to suppress the growth and proliferation of most microorganisms except for cold bacteria. Keep However, even if fresh meat is stored frozen, as the storage period elapses, the flavor decreases due to the formation of frozen spots by drying, dehydration of the meat surface, and fat rancidity. It gets worse.
미생물에 의한 부패를 막아 육류의 보관성을 증진시키기 위하여 합성 보존제를 사용하는 경우가 있으나 대부분의 합성 보존제는 인체 독성을 가지고 있으며 특히 육류의 향미를 변화시켜 기호도를 떨어뜨리는 문제도 있다. Synthetic preservatives are sometimes used to prevent spoilage by microorganisms and improve the storage properties of meat, but most synthetic preservatives are toxic to the human body, and in particular, there is a problem of reducing the taste by changing the flavor of meat.
합성 보존제의 대안으로서 유기산이나, 허브 추출물, 녹차 카테킨 등의 천연성분이 제안되어 있는데, 특히 유기산 중 젖산은 유산균으로부터 생성되어 식품의 pH를 부패 미생물의 생육 조건 이하로 감소시켜 자연 유래 보존제의 역할을 해왔다. 유산균은 자연계에 광범위하게 분포하고 있는 유용 미생물로 예로부터 식품의 향미 증진이나 보존성을 증진시키기 위하여 유제품이나 김치 등의 채소 식품 등의 발효에 널리 이용되어 왔다. As an alternative to synthetic preservatives, natural ingredients such as organic acids, herbal extracts, and green tea catechins have been proposed.In particular, lactic acid among organic acids is produced from lactic acid bacteria, reducing the pH of food to below the growth conditions of spoilage microorganisms, thereby playing the role of natural preservatives. Have been doing. Lactic acid bacteria are useful microorganisms that are widely distributed in nature and have been widely used in fermentation of dairy products and vegetable foods such as kimchi from ancient times in order to enhance the flavor or preservation of food.
발효 식품을 통해 섭취되는 유산균은 생균제로서 소화를 돕고 장내 부패를 억제하며, 설사나 변비의 치료 효과, 장내 유해균 억제 등 다양한 효능을 가진다는 것은 잘 알려져 있다. It is well known that lactic acid bacteria ingested through fermented foods are probiotics that help digestion, inhibit intestinal spoilage, cure diarrhea and constipation, and have various effects such as suppressing harmful bacteria in the intestine.
본 발명은 이렇게 향미 증진과 보존성 증진에 유용한 유산균이 육류 표면에 증식된 숙성 식육의 제조 방법을 개시한다.The present invention discloses a method for producing aged meat in which lactic acid bacteria useful for enhancing flavor and preservation are grown on the surface of meat.
본 발명의 목적은 유산균 수가 증가된 숙성 식육 제조 방법을 제공하는 데 있다.It is an object of the present invention to provide a method for producing aged meat with an increased number of lactic acid bacteria.
본 발명의 다른 목적이나 구체적인 목적은 이하에서 제시될 것이다.Other or specific objects of the present invention will be presented below.
본 발명자들은 아래의 실시예 및 실험예에서 확인되는 바와 같이, 제주 화산석 송이가 내벽 전체에 균일하게 코팅된 제주 옹기(제주산 점토로 제작된 옹기)에 생고기인 돈육(제주산 돈육 등심), 우육(제주산 한우 거세 2등급 채끝) 또는 계육(제주산 가슴살)을 포장하지 않고 그대로 넣고 옹기 덮개를 씌운 다음 1~2℃의 온도가 유지되는 냉장고에서 72시간 숙성시킬 경우, 일반 폴리에틸렌 소재의 플라스틱 용기를 사용하여 이와 동일하게, 1~2℃의 온도가 유지되는 냉장고에서 72시간 동안 숙성할 경우에 비하여, BCP 첨가 평판측정용 한천배지(Plate Count Agar with Brom Cresol Purple)를 사용하여 측정한 유산균 수가 9배 내지 14배 정도 증가하며, 나아가 망태버섯(Dictyophora indusiata) 자실체의 추출물, 애기수영(Rumex acetocella L.) 잎의 추출물 또는 산수유(Cornus officinalis) 열매의 추출물를 식육 표면에 균일하게 도포하여 제주 화산석 송이가 내벽 전체에 균일하게 코팅된 제주 옹기(제주산 점토로 제작된 옹기)에서 숙성할 경우, 그 유산균 수가, 상기 식물 추출물을 도포하지 않고 그 제주 용기에서 숙성한 경우에 비하여 3~12배 정도 더 증가함을 확인하였다.As can be seen in the following Examples and Experimental Examples, the present inventors found that raw meat, pork (Jeju pork sirloin), beef meat on Jeju Onggi (Onggi made of Jeju-made clay) uniformly coated on the entire inner wall of Jeju volcanic stone When (Jeju-produced Korean beef castration grade 2 Chae end) or chicken meat (Jeju-produced breast meat) is put unpacked, covered with an earthenware cover, and then aged for 72 hours in a refrigerator maintained at 1~2℃, a plastic container made of general polyethylene In the same way, the number of lactic acid bacteria measured using BCP-added plate count agar (Plate Count Agar with Brom Cresol Purple) compared to the case of aging for 72 hours in a refrigerator maintained at a temperature of 1~2℃ It increases about 9 to 14 times, and furthermore, extracts of Dictyophora indusiata fruiting bodies, extracts of Rumex acetocella L. leaves, or extracts of Cornus officinalis fruit are evenly applied to the surface of meat, and the Jeju volcanic stone matsutake is evenly applied. When ripening in Jeju Onggi (onggi made of Jeju-made clay) uniformly coated on the entire inner wall, the number of lactic acid bacteria is 3 to 12 times more than when aged in the Jeju container without applying the plant extract. It was confirmed that it increased.
본 발명은 이러한 실험 결과에 기초하여 제공되는 것으로, 본 발명의 유산균 수가 증가된 숙성 식육 제조 방법은 (a) 제주 화산석 송이가 내벽 전체 표면에 소성되어 코팅된 제주 옹기를 준비하는 단계, (b) 그 제주 옹기에 식육을 넣고 옹기 덮개를 씌워 밀폐하는 단계 및 (c) 밀폐 후 1℃ 내지 2℃의 온도 범위에서 방치하여 숙성하는 단계를 포함하여 구성된다. The present invention is provided based on these experimental results, and the method for producing aged meat with increased number of lactic acid bacteria of the present invention comprises the steps of (a) preparing Jeju Onggi coated by sintering Jeju volcanic stone on the entire inner wall surface, (b) Putting the meat in the Jeju Onggi and covering it with an Onggi cover, and (c) aging it by leaving it at a temperature range of 1°C to 2°C after sealing.
특히 본 발명의 방법은 상기 식육의 표면에 망태버섯 자실체의 추출물, 애기수영 잎의 추출물 또는 산수유 열매의 추출물이 균일하게 도포된 것이 바람직하다.In particular, in the method of the present invention, it is preferable that the extract of the fruiting body of the mantilla mushroom, the extract of Arabidopsis leaves or the extract of the cornus fruit are uniformly applied to the surface of the meat.
본 발명의 방법에서, 식육의 숙성에 사용되는 제주 옹기는 제주산 점토로 제작되되, 그 내벽 표면 전체에 제주 화산석 송이가 소성 코팅된 것으로, 이러한 화산석 송이가 코팅된 제주 옹기는 제주산 점토로 옹기 형태로 성형한 후, 제주 화산석 송이 분말의 물과의 반죽물(필요에 따라 반죽시에 규산나트륨 등 무기성 접착제, 녹말, 덱스트린 등 유기성 접착제 등 점착제를 적량(송이 분말 중량 기준 2~10%)으로 사용할 수 있음), 옹기 내벽 표면 전체에 균일하게 도포한 후 약 1300℃ 온도에서 소성시켜 제작할 수 있다. 화산석 송이(Scoria, 스코리아)는 기공의 부피와 고체의 부피가 비슷한 다공질의 현무암질 암괴를 말하는데, 화산회(火山灰, Volcanic Ash, 2mm이하), 화산자갈(火山礫, lapilli, 2~64mm), 화산암괴(火山岩塊, Volconic Block, 64mm이상), 화산탄(火山彈, Volcanic Bomb)이 여기에 포함된다. 송이는 화산에 의하여 형성된 지형에서 발견할 수 있는데, 우리나라의 경우는 화산섬인 제주도에서 쉽게 발견된다. 제주 화산석 송이는 그 주요 구성성분에 따라 색깔이 다양한데, 산화규소 함량이 높은 송이는 암회색을 띠고, 산화알류미늄 함량이 높은 송이는 황갈색 또는 흑색을 띠며, 산화티타늄과 산화철 함량이 높은 송이는 적갈색을 띤다. 그리고 제주 화산석 송이는 통상 그 융점이 1,120~1210℃이고, 흡수율은 177~325%, 그리고 마모율은 4725~6722% 라고 알려져 있다. In the method of the present invention, the Jeju Onggi used for maturation of meat is made of Jeju-made clay, and the entire inner wall surface of the Jeju Onggi is plastically coated, and the Jeju Onggi coated with these Volcanic Stones are made of Jeju-made clay. After molding into a shape, a paste of Jeju volcanic stone powder with water (when kneading, if necessary, use an appropriate amount of adhesive such as inorganic adhesives such as sodium silicate, starch, organic adhesives such as dextrin, etc. (2-10% based on the weight of the pine powder) Can be used as a), can be produced by applying evenly to the entire inner wall surface of the pottery and firing at about 1300℃. Scoria (Scoria) refers to a porous basalt rock mass with a similar pore volume and solid volume, including volcanic ash (fire 山灰, Volcanic Ash, less than 2mm), volcanic gravel (fire 山礫, lapilli, 2~64mm), volcano These include rock masses (火山岩塊, Volconic Block, 64mm or more) and volcanic bombs. Pine trees can be found in the topography formed by volcanoes, and in Korea, they are easily found in Jeju Island, a volcanic island. Jeju volcanic stone pines vary in color depending on their main constituents, and pines with a high content of silicon oxide have a dark gray color, clusters with a high content of aluminum oxide have a yellowish brown or black color, and pines with a high content of titanium oxide and iron oxide have a reddish brown color. . And it is known that Jeju volcanic stone pine has a melting point of 1,120~1210℃, absorption rate of 177~325%, and abrasion rate of 4725~6722%.
또 본 발명에서, 망태버섯 자실체의 추출물, 애기수영 잎의 추출물 또는 산수유 열매의 추출물은 그 각 추출 대상을 물, 탄소수 1 내지 4의 저급 알콜(메탄올, 에탄올, 부탄올 등), 메틸렌클로라이드, 에틸렌, 아세톤, 헥산, 에테르, 클로로포름, 에틸아세테이트, 부틸아세테이트, N,N-디메틸포름아미드(DMF), 디메틸설폭사이드(DMSO), 1,3-부틸렌글리콜, 프로필렌글리콜 또는 이들의 혼합 용매를 사용하여 침출하여 얻어진 추출물, 이산화탄소, 펜탄 등 초임계 추출 용매를 사용하여 얻어진 추출물 또는 그 추출물을 분획하여 얻어진 분획물을 의미하며, 추출 방법은 활성물질의 극성, 추출 정도, 보존 정도를 고려하여 냉침, 환류, 가온, 초음파 방사, 초임계 추출 등 임의의 방법을 적용할 수 있다. 분획된 추출물의 경우 추출물을 특정 용매에 현탁시킨 후 극성이 다른 용매와 혼합·정치시켜 얻은 분획물, 상기 조추출물을 실리카겔 등이 충진된 칼럼에 흡착시킨 후 소수성 용매, 친수성 용매 또는 이들의 혼합 용매를 이동상으로 하여 얻은 분획물을 포함하는 의미이다. 또한 상기 추출물의 의미에는 동결건조, 진공건조, 열풍건조, 분무건조 등의 방식으로 추출 용매가 제거된 농축된 액상의 추출물 또는 고형상의 추출물이 포함된다. 바람직하게는 추출용매로서 물, 탄소수 1 내지 4의 알콜 또는 이들의 혼합 용매를 사용하여 얻어진 추출물, 더 바람직하게는 물이나 열수(80~100℃)를 사용하여 얻어진 추출물을 의미한다. 만일 농축된 추출물을 사용할 경우, 그 추출물이 식육 표면에 적정 양으로 균일하게 도포되도록 하기 위해, 그 추출물을 상기에서 예시된 적절한 용매, 바람직하게는 물, 에탄올 또는 이들의 혼합용매에 현탁하거나 용해시켜 사용할 수 있으며, 이때 용매는 농축물 중량 기준 15배 내지 25배 중량으로 사용할 수 있다.In addition, in the present invention, the extract of the fruiting body of Mango mushrooms, the extract of Arabidopsis thaliana leaves, or the extract of cornus fruit are each extraction target water, lower alcohols having 1 to 4 carbon atoms (methanol, ethanol, butanol, etc.), methylene chloride, ethylene, Using acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, N,N-dimethylformamide (DMF), dimethyl sulfoxide (DMSO), 1,3-butylene glycol, propylene glycol, or a mixed solvent thereof It refers to an extract obtained by leaching, an extract obtained by using a supercritical extraction solvent such as carbon dioxide, pentane, or a fraction obtained by fractionating the extract, and the extraction method includes cold sedimentation, reflux, and Any method, such as heating, ultrasonic radiation, and supercritical extraction, can be applied. In the case of a fractionated extract, a fraction obtained by suspending the extract in a specific solvent and then mixing and policing it with a solvent having a different polarity, and adsorbing the crude extract on a column filled with silica gel, etc., and then adding a hydrophobic solvent, a hydrophilic solvent, or a mixed solvent thereof. It is meant to include the fraction obtained as a mobile phase. In addition, the meaning of the extract includes a concentrated liquid extract or a solid extract from which the extraction solvent has been removed by a method such as freeze drying, vacuum drying, hot air drying, or spray drying. Preferably, it means an extract obtained using water, an alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof as an extraction solvent, more preferably an extract obtained using water or hot water (80 to 100°C). If a concentrated extract is used, the extract is suspended or dissolved in an appropriate solvent exemplified above, preferably water, ethanol or a mixed solvent thereof, in order to uniformly apply the extract to the meat surface in an appropriate amount. In this case, the solvent may be used in an amount of 15 to 25 times by weight of the concentrate.
또 본 발명의 방법에서, 식육은 비포장 상태로 제주 옹기에 넣고 숙성시킬 수 있으며, 필요에 따라 제주산 점토로 제작된 용기나 폴리에틸렌 등의 합성수지로 제작된 플라스틱 용기에 넣고 숙성시킬 수도 있다. In addition, in the method of the present invention, meat may be put in a Jeju pottery and aged in an unpacked state, and if necessary, it may be put in a container made of Jeju clay or a plastic container made of synthetic resin such as polyethylene and aged.
또 본 발명의 방법에서, 상기 단계 (b)의 옹기 덮개도 식육의 숙성 정도와 그에 따른 유산균 수 증가를 위하여 제주산 점토로 제작되고 그 내벽 표면 전체가 제주 화산석 송이로 소성, 코팅된 것을 사용하는 것이 바람직하다. 이러한 소성, 코팅된 옹기 덮개도 제주산 점토로 옹기 덮개를 성형 후 제주 화산석 송이 반죽물을 그 내벽 표면 전체에 도포하여 코팅하고 약 1300℃ 온도에서 소성시켜 제작할 수 있다.In addition, in the method of the present invention, the pottery cover of step (b) is also made of clay from Jeju to increase the number of lactic acid bacteria and the degree of maturation of meat, and the entire inner wall surface is calcined and coated with Jeju volcanic stones. It is desirable. Such a sintered and coated pottery cover can also be produced by molding the pottery cover with Jeju-made clay, then coating and coating the entire inner wall surface of Jeju volcanic stone, and firing at about 1300°C.
또 본 발명의 방법에서, 상기 단계 (c)의 숙성은 식육이 포장되지 않은 상태에서 저온의 온도 범위에서 숙성하는 방식인 건식 숙성 방식에 의하여 이루어질 수 있다. 숙성 온도는 1℃ 내지 2℃의 온도 범위일 수 있다. 숙성 온도가 상기 범위보다 높은 경우 숙성 기간이 경과함에 따라 유산균 이외의 기타 세균 등의 오염에 의하여 식육이 부패되거나 기타의 세균의 증식에 의해 유산균의 증식이 불충분하게 이루어질 위험이 있고 숙성 온도가 상기 온도 범위가 낮을 경우 마찬가지로 유산균의 증식이 제대로 이루어지지 않을 수 있다. 숙성 기간은 특별한 제한이 없으나 아래의 실시예 및 실험예를 참조할 때, 바람직하게는 1일 이상, 바람직하게는 3일 이상 이루어질 수 있다. In addition, in the method of the present invention, the aging in step (c) may be performed by a dry aging method, which is a method in which meat is aged in a low temperature range without packaging. The aging temperature may be in the range of 1°C to 2°C. If the aging temperature is higher than the above range, as the aging period elapses, there is a risk that the meat is spoiled due to contamination of other bacteria other than lactic acid bacteria or insufficient growth of lactic acid bacteria due to the growth of other bacteria, and the aging temperature is at the above temperature. Likewise, if the range is low, lactic acid bacteria may not proliferate properly. The aging period is not particularly limited, but when referring to the Examples and Experimental Examples below, it may be preferably 1 day or more, preferably 3 days or more.
또 본 발명의 방법에서, 식육은 그 부위를 불문하고 돈육, 우육, 계육, 마육 등일 수 있다.In addition, in the method of the present invention, the meat may be pork, beef, chicken, horse meat, and the like, regardless of the part.
다른 측면에 있어서, 본 발명은 전술한 바의 숙성 식육의 제조 방법에 의하여 얻어진, 유산균 수가 증가한 숙성 식육을 제공한다. In another aspect, the present invention provides an aged meat with an increased number of lactic acid bacteria obtained by the method for producing aged meat as described above.
또 다른 측면에 있어서, 본 발명은 식육의 보존성을 향상시키는 방법을 제공한다. 본 발명의 식육의 보존성을 향상시키는 방법은 (a) 제주 화산석 송이가 내벽 전체 표면에 소성되어 코팅된 제주 옹기를 준비하는 단계, (b) 그 제주 옹기에 식육을 넣고 옹기 덮개를 씌워 밀폐하는 단계 및 (c) 밀폐 후 1℃ 내지 2℃의 온도 범위에서 방치하는 단계를 포함여 구성된다.In another aspect, the present invention provides a method of improving the preservability of meat. The method of improving the preservation of meat according to the present invention includes (a) preparing a Jeju Onggi coated by sintering Jeju volcanic stone on the entire surface of the inner wall, and (b) putting the meat on the Jeju Onggi and covering it with a cover to seal it. And (c) leaving it at a temperature range of 1° C. to 2° C. after sealing.
상기 (a) 내지 (c) 단계의 바람직한 양태 등과 관련해서는 상기 본 발명의 유산균 수가 증가한 숙성 식육의 제조 방법에서 설명한 바를 그대로 참조할 수 있다. 특히 본 발명의 방법은 상기 식육의 표면에 망태버섯 자실체의 추출물, 애기수영 잎의 추출물 또는 산수유 열매의 추출물이 균일하게 도포된 것이 바람직하다. With respect to the preferred embodiments of the steps (a) to (c), the description in the method for producing aged meat with an increased number of lactic acid bacteria of the present invention may be referred to as it is. In particular, in the method of the present invention, it is preferable that the extract of the fruiting body of the mantilla mushroom, the extract of Arabidopsis leaves or the extract of the cornus fruit are uniformly applied to the surface of the meat.
또 다른 측면에 있어서, 본 발명은 망태버섯 자실체의 추출물, 애기수영 잎의 추출물 또는 산수유 열매의 추출물을 유효성분으로 포함하는 유산균 증식 촉진용 조성물을 제공할 수 있다.In another aspect, the present invention can provide a composition for promoting the growth of lactic acid bacteria comprising an extract of the fruiting body of the mantilla mushroom, the extract of the leaves of Arabidopsis thaliana or the extract of the cornus fruit as an active ingredient.
본 발명의 조성물은 유산균 증식 촉진 목적으로, 유산균 증식이 바람직한 제품 예컨대 본 발명의 숙성 식육이나, 김치, 치즈, 된장 등의 장류 등에 첨가되어 사용될 수 있다. The composition of the present invention may be added and used for the purpose of promoting the growth of lactic acid bacteria, for the purpose of promoting the growth of lactic acid bacteria, for example, added to the aged meat of the present invention or pastes such as kimchi, cheese, and miso.
또 본 발명의 조성물은 상기 유효성분을 증식 촉진 대상인 유산균의 종류, 그 조성물이 유산균 증식 촉진 목적으로 사용되는 제품의 종류 등을 고려하여, 분말상의 추출물 기준 0.1 중량% 내지 20 중량%의 범위로 포함할 수 있다. In addition, the composition of the present invention includes the active ingredient in a range of 0.1% to 20% by weight based on a powdery extract in consideration of the type of lactic acid bacteria to be promoted growth and the type of product the composition is used for promoting the growth of lactic acid bacteria. can do.
본 발명의 조성물에 의해 증식이 촉진될 수 있는 유산균에는 특별한 제한이 없다. 예컨대 그러한 유산균은 락토바실러스 속 젖산균(Lactobacillus sp.), 스트렙토코쿠스 속 젖산균(Streptococcus sp.), 페디오코쿠스 속 젖산균(Pediococcus sp.), 류코노스톡 속 젖산균(Leuconostoc sp.) 및 비피도박테리움 속 젖산균(Bifidobacterium sp.)이 모두 사용될 수 있는데, 구체적으로 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 델브루에키(Lactobacillus delbrueckii), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus), 페디오코커스 세레비세(Pediococcus cerevisiae), 락토코커스 락티스(Lactococcus lactis), 레코노스톡 시트레움(Leuconostoc citreum), 레코노스톡 메센테로이드(Leuconostoc mesenteroides), 비피도박테리움 비피둠(Bifidobacterium bifidum) 등일 수 있다.There is no particular limitation on the lactic acid bacteria capable of promoting proliferation by the composition of the present invention. Such lactic acid bacteria include, for example, Lactobacillus sp. , Streptococcus sp. , Pediococcus sp. , Leuconostoc sp. , and Bifidobacterium sp. Solarium in lactic acid bacteria (Bifidobacterium sp.) this may be used both, in particular Lactobacillus Planta room (Lactobacillus plantarum), Lactobacillus del Brewer station (Lactobacillus delbrueckii), Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus), Lactobacillus Kasei (Lactobacillus casei ), Lactobacillus brevis , Lactobacillus acidophilus , Pediococcus pentosaceus , Pediococcus cerevisiae , Lactococcus lactis lactis ), Leuconostoc citreum , Leuconostoc mesenteroides , Bifidobacterium bifidum , and the like.
또 본 발명의 조성물은 유산균 증식의 상승 효과를 위하여 당업계에 공지된 탄소원, 질소원, 무기염류, 성장촉진제 등을 추가로 포함할 수 있다.In addition, the composition of the present invention may further include a carbon source, a nitrogen source, inorganic salts, growth promoters, etc. known in the art for synergistic effect of lactic acid bacteria growth.
탄소원은 바람직하게는 단당류, 이당류 또는 다당류와 같은 당이다. 구체적으로 글루코오스, 프럭토오스, 만노오스, 갈락토오스, 리보오스, 소르보오스, 리불로오스, 락토오스, 말토오스, 수크로오스, 라피노오스, 전분 등일 수 있다. 당밀이나 당 정제 과정의 부산물 등 복합 화합물이 또한 사용될 수도 있다. 경우에 따라서 다양한 당 성분을 복합하여 사용하는 것이 유리할 수도 있다. 또 유산균에 따라서는 대두유, 해바라기유 등 오일이나 아세트산 등의 유기산이 탄소원으로서 유리할 수도 있다.The carbon source is preferably a sugar such as a monosaccharide, disaccharide or polysaccharide. Specifically, it may be glucose, fructose, mannose, galactose, ribose, sorbose, ribulose, lactose, maltose, sucrose, raffinose, starch, and the like. Complex compounds such as molasses or by-products of the sugar refining process may also be used. In some cases, it may be advantageous to use various sugar components in combination. In addition, depending on the lactic acid bacteria, oils such as soybean oil and sunflower oil, or organic acids such as acetic acid may be advantageous as a carbon source.
질소원으로서는 통상적으로 무기 질소 화합물, 유기 질소 화합물 또는 이들 화합물들을 포함하는 복합 화합물일 수 있다. 예컨대 무기 질소 화합물로서는 암모니아, 암모늄염(예컨대, 암모늄 술페이트, 암모늄 클로라이드, 암모늄 포스페이트, 암모늄 카르보네이트, 암모늄 니트레이트 등), 니트레이트 등일 수 있고, 유기 질소 화합물로서는 우레아, 아미노산 등일 수 있으며, 복합 화합물로서는 대두박, 대두 단백질, 효모 추출물, 육즙 등일 수 있다.As the nitrogen source, it may be usually an inorganic nitrogen compound, an organic nitrogen compound, or a composite compound containing these compounds. For example, the inorganic nitrogen compound may be ammonia, an ammonium salt (e.g., ammonium sulfate, ammonium chloride, ammonium phosphate, ammonium carbonate, ammonium nitrate, etc.), nitrate, etc., and the organic nitrogen compound may be urea, amino acids, etc. The compound may be soybean meal, soybean protein, yeast extract, and gravy.
미량원소로서는 칼슘, 마그네슘, 나트륨, 코발트, 몰리브덴, 칼륨, 망간, 아연, 구리, 철, 인, 황 등일 수 있고, 이들 미량원소는 염 화합물 형태로 사용될 수 있으며, 이들 미량 원소의 배지에서 용해도를 높이고 용액 상태를 유지하기 위해 킬레이트제 예컨대 카테콜, 시트르산 등이 사용될 수 있다.Trace elements may be calcium, magnesium, sodium, cobalt, molybdenum, potassium, manganese, zinc, copper, iron, phosphorus, sulfur, and the like, and these trace elements may be used in the form of salt compounds, and the solubility of these trace elements in a medium Chelating agents such as catechol, citric acid, etc. may be used to increase and maintain the solution state.
성장촉진제로서는 비오틴, 리보플라빈, 티아민, 폴산, 니코틴산, 판토테네이트, 피리독신 등이 사용될 수 있다.Biotin, riboflavin, thiamine, folic acid, nicotinic acid, pantothenate, pyridoxine, and the like may be used as the growth promoter.
상기 탄소원, 질소원, 무기염류, 성장촉진제 등은 사용목적에 따라 본 발명의 조성물에 적정량으로 포함될 수 있는데, 예컨대 탄소원은 본 발명의 전체 조성물 중량 기준 5 내지 60 중량%, 질소원, 무기염류, 성장촉진제 등은 0.01 중량% 내지 7 중량%의 범위로 포함될 수 있다.The carbon source, nitrogen source, inorganic salts, growth promoters, etc. may be included in the composition of the present invention in an appropriate amount depending on the purpose of use, for example, the carbon source is 5 to 60% by weight based on the total weight of the composition of the present invention, nitrogen source, inorganic salts, growth promoters And the like may be included in the range of 0.01% to 7% by weight.
전술한 바와 같이, 본 발명에 따르면 유산균 수가 증가된 숙성 식육 제조 방법을 제공할 수 있다. 본 발명의 방법에 따라 얻어진 숙성 식육은 유산균 수가 증가되어 있어 보존성이나 풍미 향상에 유리한 효과를 가진다.As described above, according to the present invention, it is possible to provide a method for producing aged meat with an increased number of lactic acid bacteria. The aged meat obtained according to the method of the present invention has an increased number of lactic acid bacteria, and thus has a beneficial effect on improving preservability and flavor.
이하 본 발명을 실시예 및 실험예를 참조하여 설명한다. 그러나 본 발명의 범위가 이러한 실시예 및 실험예에 한정되는 것은 아니다.Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these Examples and Experimental Examples.
<실시예> 유산균 수가 증가된 숙성 식육의 제조 <Example> Preparation of aged meat with increased number of lactic acid bacteria
<실시예 1> 유산균 수가 증가된 숙성 식육의 제조예 1<Example 1> Preparation Example 1 of aged meat with increased number of lactic acid bacteria
먼저 제주산 점토로 제작되고, 내벽 표면 전체에 균일하게 제주 화산석 송이가 옹기 소성시 함께 소성되어 코팅된 제주옹기를 제작하였다. 구체적으로 제주산 점토로 옹기 형태를 성형한 후, 제주 화산석 송이 분말의 물과의 반죽물(7:3 중량비의 반죽물, 제주 화산석 송이 분말이 7중량부임), 옹기 내벽 표면 전체에 균일하게 도포한 후 약 1300℃ 온도에서 소성시켜 제작하였다. First, Jeju Onggi was made with Jeju-made clay, and coated with Jeju volcanic stone clusters uniformly on the entire inner wall surface when the Onggi was fired. Specifically, after molding the pottery shape with Jeju-made clay, the mixture of Jeju volcanic stone matsutake powder with water (7:3 weight ratio kneaded product, Jeju volcanic stone matsutake powder is 7 parts by weight), uniformly applied to the entire inner wall surface of the pottery Then, it was produced by firing at a temperature of about 1300°C.
이렇게 제주 화산석 송이가 내벽 전체에 균일하게 코팅된 옹기에, 생고기인 돈육(제주산 돈육 등심), 우육(제주산 한우 거세 2등급 채끝) 또는 계육(제주산 가슴살)을 포장하지 않고 그대로 넣고 옹기 덮개(제주 옹기 몸체와 마찬가지로 내벽 표면 전체에 균일하게 제주 화산석 송이가 소성되어 코팅된 덮개임)를 씌운 다음 1~2℃의 온도가 유지되는 냉장고에서 72시간 동안 숙성시켰다.In this pottery, where the Jeju volcanic stone is uniformly coated on the entire inner wall, put raw pork (Jeju pork sirloin), beef (Jeju-produced Korean beef castration grade 2), or chicken meat (Jeju-produced breast meat) without packaging and cover the pottery. (Like the Jeju Onggi body, it is a cover coated by sintering Jeju volcanic stones uniformly on the entire inner wall surface), and then aged for 72 hours in a refrigerator maintained at a temperature of 1~2℃.
<실시예 2> 유산균 수가 증가된 숙성 식육의 제조예 2<Example 2> Preparation Example 2 of aged meat with increased number of lactic acid bacteria
망태버섯(Dictyophora indusiata) 자실체의 추출수를, 표면의 물기를 제거한 돈육(제주산 돈육 등심), 우육(제주산 한우 거세 2등급 채끝) 또는 계육(제주산 가슴살) 표면에 균일하게 도포한 후에, 상기 실시예 1과 마찬가지로, 제주 화산석 송이가 내벽 표면 전체에 균일하게 소성 코팅된 옹기에 넣고 옹기 덮개를 씌운 다음 1~2℃의 온도가 유지되는 냉장고에서 72시간 동안 숙성시켰다. 상기 망태버섯 자실체 추출수는 망태버섯 자실체 분말에 20배 중량의 물을 넣고 상온(20℃~30℃)에서 12시간 동안 추출하고 여과하여 추출 잔사를 제거한 다음 그 여과액을 감압농축하고 동결건조하여 얻었다. After evenly applying the extract water from the fruiting body of Mantae mushroom ( Dictyophora indusiata ) on the surface of dried pork (Jeju-produced pork loin), beef (Jeju-produced Korean beef castration grade 2 skewers) or chicken meat (Jeju-produced breast), In the same manner as in Example 1, the Jeju volcanic stone was placed in an pottery with a sintered coating uniformly over the entire inner wall surface, covered with an pottery cover, and then aged for 72 hours in a refrigerator maintained at a temperature of 1 to 2°C. The water extracted from the fruiting body of Mantae mushrooms was extracted by adding 20 times the weight of water to the fruiting body powder of Mantae and was extracted for 12 hours at room temperature (20℃~30℃), filtered to remove the extraction residue, and the filtrate was concentrated under reduced pressure and freeze-dried. Got it.
<실시예 3> 유산균 수가 증가된 숙성 식육의 제조예 3<Example 3> Preparation Example 3 of aged meat with increased number of lactic acid bacteria
상기 실시예 2와 동일하게 숙성 식육를 제조하되, 망태버섯 자실체의 추출수 대신에 애기수영(Rumex acetocella L.) 잎의 추출수를 사용하였다. 애기수영 잎 추출수는 상기 망태버섯 자실체의 추출수를 얻을 때와 같은 추출 방법과 추출 조건을 사용하여 얻었다.Ripened meat was prepared in the same manner as in Example 2, but the extract of the leaves of Rumex acetocella L. was used instead of the extract of the fruiting body of the mantilla mushroom. The extract water of Arabidopsis thaliana leaves was obtained using the same extraction method and extraction conditions as when obtaining the extract of the fruiting body of the mantilla mushroom.
<실시예 4> 유산균 수가 증가된 숙성 식육의 제조예 4<Example 4> Preparation Example 4 of aged meat with increased number of lactic acid bacteria
상기 실시예 2와 동일하게 숙성 식육를 제조하되, 망태버섯 자실체의 추출수 대신에 산수유(Cornus officinalis) 열매의 추출수를 사용하였다. 산수유 열매의 추출수는 상기 망태버섯 자실체의 추출수를 얻을 때와 같은 추출 방법과 추출 조건을 사용하여 얻었다.Ripened meat was prepared in the same manner as in Example 2, but the extracted water of Cornus officinalis fruit was used instead of the extracted water of the fruiting body of Mantae mushroom. The extraction water of the cornus fruit was obtained using the same extraction method and extraction conditions as when obtaining the extraction water of the fruiting body of the mantilla mushroom.
<비교예> 대조 시료의 제조<Comparative Example> Preparation of control sample
일반 폴리에틸렌 소재의 플라스틱 용기 사용하여 상기 실시예 1과 동일하게, 1~2℃의 온도가 유지되는 냉장고에서 72시간 동안 숙성하여 숙성 식육를 제조하였다. In the same manner as in Example 1 using a plastic container made of a general polyethylene material, aged meat was prepared by aging for 72 hours in a refrigerator maintained at a temperature of 1 to 2°C.
<실험예> 유산균 수 측정<Experimental Example> Measurement of the number of lactic acid bacteria
숙성 식육 표면의 시료를 취하여 유산균 수를 측정하였다. 유산균 수 측정은 식품공전(식약처 고시, 「식품의 기준 및 규격」) 유산균수 측정 방법 중 BCP 첨가 평판측정용 한천배지(Plate Count Agar with Brom Cresol Purple)를 사용하여 측정하였다. 구체적으로 90㎖의 멸균 생리식염수(NaCl 0.85％)와 시료(10g)를 혼합한 용액에서 다시 1㎖을 취해 이를 멸균 생리식염수 9㎖와 혼합하는 방식으로 희석하여 37℃ 배양기에서 72시간 혐기배양하였다. 배양 후 생성된 집락수를 측정하고 희석배수를 곱하여 시료 1g 당 균수를 산출하였다.The number of lactic acid bacteria was measured by taking a sample on the surface of the aged meat. The number of lactic acid bacteria was measured using a plate count agar (Plate Count Agar with Brom Cresol Purple) of the method of measuring the number of lactic acid bacteria in the Food Code (Notified by the Ministry of Food and Drug Safety, 「Standards and Standards of Food」). Specifically, 1 ml was taken again from a solution of 90 ml of sterile physiological saline (0.85% NaCl) and a sample (10 g), diluted by mixing it with 9 ml of sterile physiological saline, and anaerobic cultured for 72 hours in an incubator at 37°C. . The number of colonies generated after cultivation was measured and multiplied by the dilution factor to calculate the number of bacteria per 1 g of sample.
결과를 대조군(비교예 또는 제조예 1) 대비 백분율로 각 제조예에 따라 아래의 표 1 내지 4에 나타내었다.The results are shown in Tables 1 to 4 below according to each preparation example as a percentage compared to the control (Comparative Example or Preparation Example 1).
상기 1 내지 표 4는 제주 화산석 송이가 내벽 전체에 균일하게 코팅된 제주 옹기(제주산 점토로 제작된 옹기)를 이용하여 식육을 숙성할 경우 유산균 수가 증가하며, 망태버섯 자실체의 추출수, 애기수영 잎의 추출수 또는 산수유 열매의 추출수를 이용할 경우 그 유산균 수가 더욱 증가함을 보여준다. Tables 1 to 4 above show that when the meat is aged using Jeju Onggi (Onggi made of Jeju-made clay) in which the Jeju volcanic stones are uniformly coated on the entire inner wall, the number of lactic acid bacteria increases, and the number of extracts of the fruiting body of Mantae mushrooms, and baby swimming It shows that the number of lactic acid bacteria further increases when the extract of leaves or the extract of cornus fruit is used.
Claims (6)
상기 (b) 단계는 상기 식육의 표면에 망태버섯 자실체의 추출물, 애기수영 잎의 추출물 또는 산수유 열매의 추출물이 도포된 것을 특징으로 하는
유산균 수가 증가된 숙성 식육의 제조 방법.
(a) Preparing Jeju Onggi coated by sintering Jeju volcanic stone on the entire inner wall, (b) Putting meat into the Jeju Onggi and covering it with an Onggi cover, and (c) 1℃ to 2℃ after sealing Including the step of aging by standing in the temperature range of,
The step (b) is characterized in that the extract of the fruiting body of Mango mushroom, the extract of Arabidopsis leaves or the extract of cornus fruit is applied to the surface of the meat.
A method of manufacturing aged meat with an increased number of lactic acid bacteria.
상기 식육은 돈육, 우육 또는 계육인 것을 특징으로 하는 방법.
The method of claim 1,
The method, characterized in that the meat is pork, beef or chicken.
상기 추출물은 물, 에탄올 또는 이들의 혼합용매 추출물인 것을 특징으로 하는 방법.
The method of claim 1,
The method, characterized in that the extract is water, ethanol or a mixed solvent extract thereof.
The aged meat with an increased number of lactic acid bacteria obtained by the method of any one of claims 1 to 3.
Priority Applications (2)
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| KR1020200076419A KR102193442B1 (en) | 2020-06-23 | 2020-06-23 | Preparing Method of Ripened Meat Havimg Increased Number of Lactic Acid Bacteria |
| PCT/KR2020/008785 WO2021261645A1 (en) | 2020-06-23 | 2020-07-06 | Method for preparing ripened meat having increased number of lactic acid bacteria |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100491525B1 (en) * | 2004-09-10 | 2005-05-27 | 이용기 | Composition for Maturing Pork or Beef and the Pork or Beef Matured by the Same |
| JP2018048049A (en) * | 2016-09-23 | 2018-03-29 | 株式会社三彩 | Freshness holding container and manufacturing method therefor |
| KR101938722B1 (en) * | 2018-07-04 | 2019-01-17 | 주식회사 씨브이 | Method for aging functional meat by using green tea and lactic acid bacteria, and functional meat aged by the method |
| KR20190134015A (en) * | 2018-05-24 | 2019-12-04 | 주인성 | Meat ripening device |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101319984B1 (en) * | 2011-06-17 | 2013-10-18 | 동의대학교 산학협력단 | Method for producing Cormus officinalis fermentation extract with increased antioxidative activity |
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- 2020-06-23 KR KR1020200076419A patent/KR102193442B1/en active IP Right Grant
- 2020-07-06 WO PCT/KR2020/008785 patent/WO2021261645A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100491525B1 (en) * | 2004-09-10 | 2005-05-27 | 이용기 | Composition for Maturing Pork or Beef and the Pork or Beef Matured by the Same |
| JP2018048049A (en) * | 2016-09-23 | 2018-03-29 | 株式会社三彩 | Freshness holding container and manufacturing method therefor |
| KR20190134015A (en) * | 2018-05-24 | 2019-12-04 | 주인성 | Meat ripening device |
| KR101938722B1 (en) * | 2018-07-04 | 2019-01-17 | 주식회사 씨브이 | Method for aging functional meat by using green tea and lactic acid bacteria, and functional meat aged by the method |
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| WO2021261645A1 (en) | 2021-12-30 |
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