KR102278611B1 - Manufacturing Method of Ripened Meat - Google Patents

Abstract

Disclosed in the present invention is a method for manufacturing aged meat having improved flavor and an increased number of lactobacillus by using an aging method which can proliferate lactobacillus on a surface of the meat by using a pottery manufactured by scoria and loess.

Description

The manufacturing method of aged meat {Manufacturing Method of Ripened Meat}

The present invention relates to a method for producing aged meat.

The processing of meat is generally divided into two types. One is the primary processing to produce fresh meat by extracting meat from slaughtered carcasses or dividing the meat into parts, and the other is to enhance flavor and preserve preservation through artificial techniques such as aging, drying, heat treatment, smoking, seasoning, and fermentation. It is secondary processing such as improvement.

In general, fresh meat is preferred over processed meat in Korea, but edible meat after slaughter has the disadvantages of being muscular and lacking in flavor due to post-slaughter stiffness. A significant amount of these aged meats are also imported from abroad.

Since edible meat perishes very easily, it is important that the aged meat is matured without spoiling and that it is safely preserved and distributed.

In general, meat is stored frozen in order to safely preserve and distribute it. When stored frozen, it is stored at 0°C or lower to maintain freshness by inhibiting the growth and proliferation of most microorganisms except thermophilic bacteria. However, even if fresh meat is stored frozen, as the storage period elapses, the flavor deteriorates due to the leaching of internal moisture and the formation of freeze-dried meat, dehydration of the meat surface, and fatty rancidity. it gets worse

In some cases, synthetic preservatives are used to prevent spoilage by microorganisms and to improve the storability of meat, but most synthetic preservatives are toxic to the human body, and in particular, there is a problem of lowering the taste of meat by changing the flavor.

As an alternative to synthetic preservatives, natural ingredients such as antibacterial herbal extracts, organic acids that can control the acidity of the meat surface, and green tea catechins have been proposed. It has served as a naturally derived preservative by reducing it below the growing conditions. Lactic acid bacteria are useful microorganisms widely distributed in nature, and have been widely used in the fermentation of vegetable foods such as dairy products and kimchi, etc. in order to enhance the flavor or preservation of food since ancient times.

It is well known that lactic acid bacteria ingested through fermented foods are probiotics, which help digestion, suppress intestinal decay, have various effects, such as the treatment effect of diarrhea or constipation, and suppression of harmful bacteria in the intestine.

The present invention discloses a method for producing aged meat using an aging method in which lactic acid bacteria useful for flavor enhancement and preservation enhancement can be propagated on the surface of the meat.

It is an object of the present invention to provide a method for preparing aged meat using an aging method in which lactic acid bacteria can be propagated on the surface of meat.

Other objects or specific objects of the present invention will be set forth below.

As confirmed in the Examples and Experimental Examples below, the present inventors sprayed (sprayed) the lactic acid bacteria culture solution on the inner or outer wall of the pottery made using volcanic stone powder and loess powder, and applied the lactic acid bacteria culture solution to the pottery coated with the lactic acid bacteria culture solution. Put raw pork (Jeju pork sirloin), beef (Jeju Korean beef castrated 2nd grade), or chicken meat (Jeju-produced breast) without packaging, cover with an earthenware cover, and place in a refrigerator where the temperature is maintained at 0~4℃. In the case of aging for one day, compared to the case of aging for 15 days in a refrigerator maintained at a temperature of 0~4℃ in the same way using pottery made of ordinary clay, flavor, juiciness, and overall preference increase, In addition, the number of lactic acid bacteria on the meat surface measured using BCP-added agar for plate measurement (Plate Count Agar with Brom Cresol Purple) increases by 4 to 8 times, and furthermore, the extract water of Dictyophora indusiata fruiting bodies, Arabidopsis ( Rumex acetocella L. ) When using a mixture of extracts of leaves or cornus officinalis fruit with a lactic acid bacteria culture medium, the number of lactic acid bacteria on the meat surface is 3 to 5 compared to the case where the plant extract is not applied. It was confirmed that the increase was doubled.

The present invention is provided based on these experimental results, and the method for producing aged meat of the present invention comprises the steps of (a) putting carcass (dressed carcass, 枝肉) into a carcass room, (b) extracting the carcass received in a processing room. and dismantling each part to obtain edible meat, (c) applying a lactic acid bacteria culture solution to the inner and/or outer walls of pottery made of volcanic stone clusters and loess soil, putting the meat in the pottery coated with the lactic acid bacteria culture solution, and sealing the pot with a cover. Then, it is configured to include the step of aging by leaving it to stand in a temperature range of 0° C. to 4° C., and (d) packaging and storing the aged meat.

In the method of the present invention, the carcass may be preserved by spraying a high concentration of alcohol (fermented ethanol) to prevent spoilage before and after wearing the carcass. Here, the high concentration alcohol preferably has an alcohol content of at least 40% (v/v) or more for a sufficient anti-corruption effect.

In addition, in the method of the present invention, the temperature of the carcass room is set at a low temperature in the range of 0°C to 5°C, particularly 1°C to 2°C, in order to prevent the carcass from decaying for 0.5 to 3 days, which is the period in which the carcass usually stays in the carcass room. It is desirable to keep it in the range.

In addition, in the method of the present invention, the step of obtaining meat in step (b) is to move the carcass in the carcass room to a processing room equipped with a bone extraction device, etc., and disassemble it by parts (eg, ribs, sirloin, etc.) to meet consumer preferences. In the processing step, the temperature of the processing chamber is preferably maintained at an appropriate low temperature in consideration of the processing time in order to prevent decay of the carcass. For example, when the processing operation is performed on a daily basis (when the operation is performed during the day and closed at night), the temperature of the processing room may be in the range of 1°C to 15°C. In addition, it is preferable to use high-concentration alcohol, preferably alcohol with an alcohol content of 40° C. or higher, for disinfection of tools used for processing, such as cutting boards and kitchen knives, to prevent bacterial contamination.

The meat obtained by processing in the processing room is matured through the step (c). In the method of the present invention, the aging step of step (c) uses a pottery made of volcanic stone clusters and loess coated with a lactic acid bacteria culture solution. is done by

Onggi made of these volcanic stone clusters and loess soil refers to a product obtained by uniformly mixing volcanic stone cluster powder and loess powder, adding water to it, making a dough with water, molding it into an earthenware shape, and firing it. Here, an appropriate amount of an inorganic adhesive such as sodium silicate and an organic adhesive such as starch and dextrin is added to the kneaded material with water in an appropriate amount (100 weight of the mixture of the volcanic stone powder and ocher powder) 1 to 5 parts by weight) may be added. The firing can be made at a temperature of 1300° C. or higher, which is a firing temperature at which both volcanic stone clusters and loess can be melted. In this way, the Onggi produced by calcining at high temperature using volcanic stone clusters and loess is organic matter mixed in the volcanic stone clusters and loess. This carbonization has many pores at the carbonized site, and therefore a greater number of lactic acid bacteria can be retained on the inner and outer walls of the pottery by applying and penetrating the lactic acid bacteria culture into the pores.

In particular, the following Examples and Experimental Examples of the present invention show that the number of lactic acid bacteria in aged foods such as aged meat increases even when the lactic acid bacteria culture solution is applied to the outside. It appears to have a sufficient size and a sufficient number of pores to allow penetration into the interior of the vessel.

Scoria is a porous basalt rock mass with similar pore volume and solid volume. This includes rock masses (volcanic blocks, over 64mm) and volcanic bombs. Pine trees can be found in the topography formed by volcanic eruptions, and in Korea, they are easily found on Jeju Island, a volcanic island. The colors of Jeju volcanic stone clusters vary according to their main components. Clusters with a high silicon oxide content are dark gray, those with a high aluminum oxide content are yellowish-brown or black, and those with high titanium oxide and iron oxide content are reddish-brown. . And Jeju volcanic stone clusters are known to have a melting point of 1,120~1210℃, an absorption rate of 177~325%, and a wear rate of 4725~6722%. It has a porous structure and has functions such as adsorption, deodorization, and far-infrared radiation. It is a material that is widely applied in the fishery field, building materials, cosmetic additives, and other health-promoting products.

In addition, loess contains 50-60% silicon oxide, 8-12% aluminum oxide, and 2-5% iron oxide. Like volcanic rock, it has a porous structure and has functions such as adsorption, deodorization, and far-infrared radiation. It is also widely used in household products such as cosmetics and cosmetics.

As long as the pottery used in the aging stage of the present invention is made using volcanic stone clusters and loess soil, there is no particular limitation on the mixing ratio between them. The following Examples and Experimental Examples examine the growth of lactic acid bacteria in edible meat using pottery prepared by mixing volcanic stone clusters and loess soil in a 7:3 weight ratio (7 volcanic stone clusters) to 3:7 weight ratio (volcanic stone clusters 3 weight ratio). All of them had the effect of increasing the number of lactic acid bacteria. Therefore, there is no particular limitation on the mixing ratio of volcanic stone clusters and loess clay in the production of the pottery used in the method of the present invention, but is preferably mixed in a 9:1 weight ratio (9 volcanic stone clusters) to 1:9 weight ratio (volcanic stone clusters 1 weight ratio). It may be used, and more preferably, a mixture of 7:3 weight ratio (7 weight ratio of volcanic stone clusters) to 3:7 weight ratio (3 weight ratio of volcanic stone clusters) may be used.

In the aging step of the present invention, the lactic acid bacteria culture solution can be obtained by inoculating the lactic acid bacteria in a medium containing a carbon source, a nitrogen source, and the like.

The carbon source is preferably a sugar such as a monosaccharide, disaccharide or polysaccharide. For example, glucose, fructose, mannose, galactose, ribose, sorbose, ribulose, lactose, maltose, sucrose, raffinose, starch, starch hydrolyzate, etc. can be used. Complex compounds such as molasses or by-products of sugar refining processes may also be used. In some cases, oils such as soybean oil and sunflower oil, organic acids such as acetic acid, glycerol, and the like may be preferable as the carbon source. These carbon sources may be included in the medium alone or as a mixture of two or more types, and whether included in the medium alone or as a mixture of two or more types, 2% (w/w) to 40% (w/w) It can be included in the medium in a range. When natural products such as starch or starch hydrolyzate or processed products of natural products are used as carbon sources, these carbon sources can be sterilized and used to prevent unwanted fermentation by other microorganisms. Sterilization may be performed using methods known in the art, such as high-temperature/high-pressure sterilization, ultraviolet irradiation, and the like.

The nitrogen source may be an inorganic nitrogen compound, an organic nitrogen compound, or a complex compound including these compounds. Examples of the inorganic nitrogen compound include ammonia, ammonium salts (eg, ammonium sulfate, ammonium chloride, ammonium phosphate, ammonium carbonate, ammonium nitrate, etc.) and nitrate. Examples of the organic nitrogen compound include urea and amino acids. As a complex compound, yeast extract, soytone, peptone, tryptone, malt extract, broth, soybean powder, soybean okara powder, cheonggukjang powder, soybean paste Natural nitrogen sources, such as powder, etc. are mentioned. One or more of these nitrogen sources may be mixed and used, and may be included in the medium in the range of 0.1% (w/w) to 8.0% (w/w). When using a natural nitrogen source, it is preferable to use it after sterilization for the same reason as described in relation to the case of using a natural carbon source.

In addition to the carbon source and nitrogen source, the medium for culturing the lactic acid bacteria may further include trace elements, growth promoters, etc., in addition to the carbon source and nitrogen source, as the trace elements, calcium, magnesium, sodium, cobalt, molybdenum, potassium, manganese , zinc, copper, iron, phosphorus, sulfur, etc., and these trace elements may be added to the medium in the form of salt compounds, and in order to increase the solubility of these trace elements in the medium and keep them in solution, a chelating agent such as categorization Cole, citric acid, etc. may be added together. Examples of the salt compound form include sodium hydrogen phosphate, magnesium sulfate, iron chloride, calcium salt, manganese salt, cobalt salt, molybthenate, and chelate metal salt. One or more of these trace elements may be mixed and used, and may be included in the medium in the range of 0.001% (w/w) to 3.0% (w/w).

As the growth promoter, biotin, riboflavin, thiamine, folic acid, nicotinic acid, pantothenate, pyridoxine, etc. may be used, and may be included in the medium in the range of 0.0001% (w/w) to 1.0% (w/w).

In addition, the pH of the medium can be adjusted to an appropriate range depending on the lactic acid bacteria, and will usually be in the range of 4.5 to 7.0.

The medium may be prepared by mixing the above-mentioned carbon source, nitrogen source, trace element, growth promoter, etc., but a medium of a known composition generally used for culturing lactic acid bacteria in the art, such as BHI liquid medium (Brain heart Infusion Broth) Medium), MRS liquid medium (de Man, Rogosa and Sharpe Broth Medium), PGY liquid medium (Peptone-Glucose-Yeast extract Broth Medium), M17 liquid medium (M17 broth Medium), etc. may be used. There are many literatures in the art, including Applied Microbiol. Physiology, A Practical Approach (Editors PM Rhodes, PF Stanbury, IRL Press (1997) pp. 53-73, ISBN 0 19 963577 3) for the optimization of medium composition. It is known and reference can be made to these known documents.

There is no particular limitation on the lactic acid bacteria that can be used in the aging step of the present invention. For example, such a lactic acid bacteria is Lactobacillus genus Lactobacillus (Lactobacillus sp.), Streptococcus genus of lactic acid bacteria (Streptococcus sp.), Phedi OKO kusu in lactic acid bacteria (Pediococcus sp.), Flow Pocono stock in lactic acid (Leuconostoc sp.) Or Bifidobacterium It may be a lactic acid bacterium ( Bifidobacterium sp. ). Specifically, Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus delbrueckii ( Lactobacillus delbrueckii ), Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus brevis ), Lactobacillus brevis ) Sidophilus ( Lactobacillus acidophilus ), Pediococcus pentosaceus ( Pediococcus pentosaceus ), Pediococcus cerevisiae ), Lactococcus lactis ( Lactococcus lactis ), Leuconostoc citreum ( Leuconostoc ) Conostoc mesenteroids ( Leuconostoc mesenteroides ), Bifidobacterium bifidum ( Bifidobacterium bifidum ), and the like.

The lactic acid bacteria culture solution may be prepared by inoculating the medium with lactic acid bacteria, and then culturing at an appropriate temperature range, for example, 25° C. to 45° C., depending on the type of lactic acid bacteria used, and after the culture is completed, the culture medium itself may be used, but the culture medium It may be preferable to use a culture supernatant excluding the medium components by centrifugation. The use of the culture supernatant except for the medium components is to prevent contamination of meat by the medium components in advance.

In addition, in the aging step of the present invention, meat can be put directly into the pottery in an unpackaged state and aged, and a small pottery made of general clay or a small pottery made of volcanic stone clusters and loess like the pottery used in the present invention, or It can also be put in a plastic container made of a synthetic resin such as polyethylene and aged (these containers are, of course, open-top containers).

In addition, in some cases, it can be aged by hanging on a string fixed to the cover or by placing it on a tripod so that it does not come into contact with the surface of the pottery such as the bottom of the pottery. This is because, when aging in contact with the bottom of the pottery, problems such as deterioration of the quality of the surface of the meat in contact with the bottom of the container due to the juice leaked during aging may occur.

When meat is put directly into the pottery and aged or aged without contacting the bottom of the pottery as described above, volcanic stone clusters, loess balls (obtained by forming loess into a ball shape and then firing), and fragments of the pottery are placed on the bottom of the pottery. It can also be aged by laying on a back and placing meat on it. This is to ensure that the juice leaked during aging is absorbed, thereby preventing the deterioration of the quality of the meat surface that may occur when meat is put directly into the pot and aged, and also to prevent the risk of the juice from rotting and rotting at the bottom of the pot.

In addition, in the aging stage of the present invention, the pottery cover is also made of volcanic stone and loess to increase the degree of ripening of meat and consequently the number of lactic acid bacteria, and like the body of the pottery, the lactic acid bacteria culture solution is sprayed and applied to the inner and/or outer wall. desirable.

In addition, in the aging step of the present invention, the aging in step (c) may be accomplished by a dry aging method, which is a method in which meat is aged in a low temperature range in an unpackaged state. The aging temperature may be usually in the temperature range of 0 °C to 4 °C. When 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 the proliferation of lactic acid bacteria is insufficient due to the proliferation of other bacteria, and the aging temperature is at the above temperature. If the range is low, the proliferation of lactic acid bacteria may not be performed properly as well. In particular, in order to minimize contamination or proliferation of unwanted bacteria other than lactic acid bacteria, it may be preferable that the aging temperature is in the range of 1°C to 2°C.

The aging period is not particularly limited, but when referring to the Examples and Experimental Examples below, preferably 1 day or more, more preferably 10 days or more.

In addition, in the aging step of the present invention, the lactic acid bacteria culture solution may be additionally sprayed and applied to the outside of the pot during aging in units of 1 time / 1 day to 1 time / 5 days. In this case, as confirmed in the Examples and Experimental Examples below, there is an effect of further increasing the number of lactic acid bacteria on the surface of meat.

In addition, in the aging step of the present invention, the edible meat may be pork, beef, chicken, horse meat, etc. regardless of the site.

On the other hand, as shown in the Examples and Experimental Examples below, the number of lactic acid bacteria on the surface of the meat increases when the extract of the fruiting body of the serrata mushroom, the extract of the leaves of A. serrata, or the extract of the fruit of cornflower is added to the lactic acid bacteria culture medium and applied to the inner and outer walls of the pottery. .

Therefore, it is preferable to use the extract of the fruiting body of the amaranth mushroom, the extract of the leaves of the Arabidopsis or the extract of the cornustusus fruit by adding it to the lactic acid bacteria culture medium, wherein when the extract is in a solid form from which the extraction solvent has been removed, 0.1 to 3 parts by weight based on 100 parts by weight of the culture medium It may be added within the range, and in the case of a water extract, an appropriate amount of addition may be determined and used in consideration of the concentration of the extract and the range of the addition.

In the method of the present invention, the extract of the fruiting body of the magnolia mushroom, the extract of the leaf of Arabidopsis or the extract of the fruit of cornflower is water, a lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, butanol, etc.), methylene chloride, ethylene , 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 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 is cooling, refluxing, considering the polarity of the active material, the degree of extraction, and the degree of preservation. , heating, ultrasonic radiation, supercritical extraction, and the like can be applied any method. In the case of the fractionated extract, a fraction obtained by suspending the extract in a specific solvent and mixing and standing still with a solvent having a different polarity, and adsorbing the crude extract to a column filled with silica gel, etc., hydrophobic solvent, 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 solid extract from which the extraction solvent has been removed by freeze drying, vacuum drying, hot air drying, spray drying, or the like. Preferably, it refers to an extract obtained by using water, an alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof as an extraction solvent, more preferably an extract obtained by using water or hot water (80 to 100° C.).

In the method of the present invention, after the aging step of step (c) is completed, the packaging and storage step of step (d) is performed. Such packaging is usually performed with polyethylene resin or the like to prevent spoilage and deterioration of meat. It can be made by vacuum packaging with a synthetic resin film of After packaging, in order to maintain the quality of meat, it is rapidly frozen at -40℃ or lower and stored frozen. Frozen storage will usually be in the range of -15°C to -25°C.

As described above, according to the present invention, it is possible to provide a method for producing aged meat with improved flavor and increased number of lactic acid bacteria by using a ripening method in which lactic acid bacteria can be proliferated on the surface of meat.

The aged meat obtained according to the method of the present invention has an increased number of lactic acid bacteria, and thus has an advantageous effect on preservation and flavor improvement.

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.

<Example> Preparation of aged meat with improved flavor and increased number of lactic acid bacteria

<Example 1> Preparation example 1 of aged meat

First, pottery was made using Jeju volcanic stone cluster powder and loess powder. Specifically, Jeju volcanic stone cluster powder and loess powder are uniformly mixed at a weight ratio of 7:3 (volcanic stone clusters are 7 weight ratio), and 80 parts by weight of water is added to this mixture to make a dough with water, and then the dough is mixed. It was molded into a pottery shape and the molded product was fired at a temperature of 1,300°C or higher.

The lactic acid bacteria culture solution is uniformly sprayed on the inner wall surface of the prepared pottery, dried in the shade for about 1 day, and then ocher balls are laid on the floor, and raw pork (Jeju-produced pork sirloin) and beef (Jeju-grown Korean beef) are laid on the loess balls. Put the castrated grade 2 stalks) or chicken meat (Jeju breast meat) without packaging, then cover the pottery cover (like the body of the pottery, it is a cover made using volcanic stone powder and ocher powder), and keep the temperature at 0~4℃. Aged for 15 days in a maintained refrigerator.

The lactic acid bacteria culture medium is Lactobacillus sicerae ( Lactobacillus sicerae ), Lactobacillus acidophilus ( L. acidophilus ), Lactobacillus brevis ( L. brevis ), Lactobacillus plantarum ( L. plantarum ) Four kinds of lactic acid bacteria was inoculated into MRS liquid medium (MRS broth, yeast extract, peptone, glucose, polyoxyethylene sorbitan monooleate, L-cysteine, and water) at 3 × 10 ^{6 /ml and cultured at 37° C. for 48 hours.} Then, the culture supernatant was used by centrifugation.

<Example 2> Preparation example 2 of aged meat

Aged meat was prepared as in Example 1, but the lactobacillus seed culture solution was uniformly sprayed on the outer wall of the pottery and dried for about 1 day to prepare aged meat using the pottery.

<Example 3> Preparation example 3 of aged meat

Aged meat was prepared as in Example 1, except that the Onggi was prepared by using Jeju volcanic stone cluster powder and loess powder in a weight ratio of 5:5 to prepare aged meat.

<Example 4> Preparation example 4 of aged meat

Aged meat was prepared as in Example 1, but Onggi was prepared by using Jeju volcanic stone cluster powder and loess powder in a weight ratio of 3:7 (Jeju volcanic stone cluster is 3 weight ratio). prepared.

<Example 5> Preparation example 5 of aged meat

Aged meat was prepared as in Example 1, but the lactic acid bacteria culture solution was applied to the outside of the pot once every 3 days (72 hours) during aging to prepare aged meat.

<Example 6> Preparation example 6 of aged meat

Aged meat was prepared in the same manner as in Example 1, except that the lactic acid bacteria culture medium was obtained by adding 2 parts by weight of the extract of the fruiting body of Dictyophora indusiata to the lactic acid bacteria culture medium based on 100 parts by weight of the lactic acid bacteria culture medium.

The fruiting body extract of algae mushroom was obtained by adding 20 times the weight of water to the fruiting body powder of magnolia mushroom, extracting it at room temperature (20°C to 30°C) for 12 hours, filtration to remove the extraction residue, and then concentrating the filtrate under reduced pressure and freeze-drying. .

<Example 7> Preparation example 7 of aged meat

Aged meat was prepared in the same manner as in Example 1, except that the lactic acid bacteria culture medium was added in an amount of 2 parts by weight based on 100 parts by weight of the lactic acid bacteria culture medium, the extract of the lactic acid bacteria culture medium and Arabidopsis (Rumex acetocella L.) leaves.

The Arabidopsis leaf extract was obtained using the same extraction method and extraction conditions as when obtaining the extract water of the fruiting body of the amaranth mushroom.

<Example 8> Preparation example 8 of aged meat

Aged meat was prepared in the same manner as in Example 1, except that the lactic acid bacteria culture medium was added in an amount of 2 parts by weight based on 100 parts by weight of the lactic acid bacteria culture medium and the extract of cornus officinalis (Cornus officinalis) fruit.

The extract of Cornus officinalis fruit was obtained using the same extraction method and extraction conditions as when obtaining the extract water of the fruiting body of the magnolia mushroom.

<Experimental Example> Sensory evaluation of acceptance and measurement of the number of lactic acid bacteria on the surface of meat

<Experimental Example 1> Sensory evaluation of preference

Sensory evaluation was performed on the aged meat of the comparative example, the aged meat of the Example, and the fresh meat (before aging) as a control for 20 sensory evaluation agents in their 20s and 40s according to the following evaluation criteria before and after cooking. Example For meat, pork and beef obtained according to Example 1 were used.

Sensory evaluation items and evaluation criteria before cooking Item Details scoring method Exterior surface moisture level 1 point: looks dry
9 points: looks very moist incense off-flavor 1 point: strong off-flavor
9 points: no off-flavor color naked freshness 1 point: looks very spoiled
9 points: looks very fresh

Sensory evaluation items and evaluation criteria after cooking Item Details scoring method Exterior burnish 1 point: very dry
9 points: The surface is glossy and the appearance is excellent incense off-flavor 1 point: very strong off-flavor
9 points: no off-flavor Flavor (savory aroma) 1 point|piece: No flavor is felt
9 points: A strong scent that stimulates appetite is felt flavor flavor 1 point: very tasteless
9 points: The taste is very good. sense of organization succulent 1 point: not felt at all
9 points: very juicy year 1 point: very chewy
9: Very soft Overall Preference (Taste) 1 point: can't eat
9 points: very compassionate

The sensory evaluation results for pork and beef are shown in the table below.

Sensory evaluation result of pork before cooking division surface moisture level off-flavor naked freshness Example 1 7.5±1.6 6.2±1.3 5.8±2.4 comparative example 4.4±1.3 5.6±1.5 6.3±2.3 fresh meat 7.6±1.7 6.8±1.8 7.6±1.9

Sensory evaluation result of beef before cooking division surface moisture level off-flavor naked freshness Example 1 7.2±1.0 5.2±1.0 5.5±1.4 comparative example 3.5±2.1 5.7±2.4 5.8±2.4 fresh meat 6.8±2.2 7.3±1.7 7.5±0.4

Referring to Tables 3 and 4, the aged meat of Examples was lower than fresh meat in terms of off-flavor and visual freshness, and was not particularly excellent compared to Comparative Examples, but in terms of surface moisture, it was found to be similar to that of fresh meat. It is judged that the odor caused by lactic acid bacteria and the freshness of the naked eye are lowered due to the surface growth of the meat by lactic acid bacteria, but the moisture on the surface of the meat is higher than that of fresh meat or at least maintained similar to fresh meat.

Sensory evaluation of pork after cooking division burnish off-flavor zest flavor succulent year symbol Example 1 7.9±1.4 7.8±0.8 8.6±1.7 8.2±1.5 8.2±1.5 7.4±0.5 7.8±1.5 comparative example 5.2±1.6 4.5±1.4 4.9±2.1 5.3±1.5 4.6±1.6 4.7±1.5 5.4±2.1 fresh meat 8.2±1.6 7.8±1.4 8.1±1.4 7.3±0.6 7.4±1.7 6.8±1.6 7.5±1.2

Sensory evaluation of beef after cooking division burnish off-flavor zest flavor succulent year symbol Example 1 7.8±2.1 7.5±1.4 7.6±2.1 8.2±1.3 7.5±1.4 7.8±0.6 8.3±1.2 comparative example 4.7±0.7 5.3±1.6 6.2±2.4 5.2±0.7 4.8±1.8 5.7±1.8 5.4±1.7 fresh meat 8.3±0.9 7.8±0.4 6.5±1.6 7.9±1.6 6.9±1.5 7.3±1.2 7.8±1.4

From the results of Tables 5 and 6, it can be seen that the aged meat of Examples has generally improved flavor, juiciness, and the like, and overall preference compared to fresh meat. In the case of the comparative example, sensory evaluation results were generally low.

<Experimental Example> Measurement of the number of lactic acid bacteria

The number of lactic acid bacteria was measured by taking a sample of the surface of the aged meat. The number of lactic acid bacteria was measured using an agar medium (Plate Count Agar with Brom Cresol Purple) added with BCP among the methods of measuring the number of lactic acid bacteria in the Food Standards Code (Ministry of Food and Drug Safety Notice, 「Food Standards and Specifications」). Specifically, 1 ml of a mixture of 90 ml of sterile physiological saline (NaCl 0.85%) and sample (10 g) was taken again, diluted by mixing with 9 ml of sterile physiological saline, and anaerobically cultured in an incubator at 37° C. for 72 hours. . The number of colonies generated after incubation was measured and multiplied by a dilution factor to calculate the number of bacteria per 1 g of the sample.

The results are shown in Tables 7 to 14 below according to each Preparation Example at a magnification (the control group is “1”) compared to the control group (Comparative Example or Preparation Example 1).

Number of lactic acid bacteria (magnification) sample number of lactic acid bacteria Control (Comparative Example) 1.0 Production Example 1 (Pork) 18.4 Production Example 1 (Beef) 15.7 Production Example 1 (poultry) 17.2

Number of lactic acid bacteria (magnification) sample number of lactic acid bacteria Control (Comparative Example) 1.0 Production Example 2 (Pork) 12.2 Production Example 2 (beef) 11.6 Production Example 2 (poultry) 8.7

Number of lactic acid bacteria (magnification) sample number of lactic acid bacteria Control (Comparative Example) 1.0 Production Example 3 (Pork) 16.4 Production Example 3 (beef) 15.2 Production example 3 (poultry) 16.6

Number of lactic acid bacteria (magnification) sample number of lactic acid bacteria Control (Comparative Example) 1.0 Production Example 4 (Pork) 16.6 Production Example 4 (Beef) 15.8 Production Example 4 (Poultry) 16.1

Number of lactic acid bacteria (magnification) sample number of lactic acid bacteria Control (Preparation Example 1) 1.0 Production Example 5 (Pork) 2.7 Production Example 5 (beef) 2.2 Production Example 5 (poultry) 2.6

Number of lactic acid bacteria (magnification) sample number of lactic acid bacteria Control (Preparation Example 1) 1.0 Production Example 6 (Pork) 5.4 Production Example 6 (beef) 4.3 Production Example 6 (Chicken) 4.8

Number of lactic acid bacteria (magnification) sample number of lactic acid bacteria Control (Preparation Example 1) 1.0 Production Example 7 (Pork) 3.7 Production Example 7 (beef) 3.4 Production Example 8 (poultry) 2.5

Number of lactic acid bacteria (magnification) sample number of lactic acid bacteria Control (Preparation Example 1) 1.0 Production Example 8 (Pork) 4.6 Production Example 8 (beef) 3.5 Production Example 8 (poultry) 5.4

Tables 7 and 8 show that the number of lactic acid bacteria on the surface of meat increases not only when the lactic acid bacteria culture solution is applied to the inner wall of the pottery made using volcanic stone clusters and loess but also when the lactic acid bacteria are applied to the outer wall of the pottery. In addition, Tables 9 and 10 show that the number of lactic acid bacteria on the surface of meat is increased even if the mixing ratio of volcanic stone clusters and loess is different in the production of pottery.

Table 11 above shows that the number of lactic acid bacteria on the surface of the meat increases when the lactic acid bacteria culture solution is applied to the outer wall of the pottery during aging.

In addition, Tables 12 to 14 show that the number of lactic acid bacteria on the surface of meat is further increased when some mixtures of extracts from the fruiting body of hamlet mushroom, extracts from leaves of Arabidopsis or cornus hulls are mixed and applied to the lactic acid bacteria culture medium.

Claims (9)

(a) Putting carcass in the carcass room, (b) extracting the carcass received in the processing room and dismantling it for each part to obtain edible meat, (c) Applying lactic acid bacteria culture solution to the outer wall of the pottery made of volcanic stone clusters and loess and putting the meat into an earthenware coated with the lactic acid bacteria culture solution, sealing the pot with a lid, and leaving it to ripen at a temperature of 0°C to 4°C, and (d) packaging and storing the aged meat. , A method for producing aged meat with an increased number of lactic acid bacteria.
According to claim 1,
The carcass is preserved by spraying alcohol with an alcohol content of 40% (v/v) or more before and after wearing the carcass room,
In the knowledge room, the temperature is maintained in a temperature range of 0 ° C to 5 ° C,
Method, characterized in that the temperature of the processing chamber is maintained in the range of 1 ℃ to 15 ℃.
According to claim 1,
The packaging of step (d) is made by vacuum packaging with a synthetic resin film,
The storage method, characterized in that made in the range of -15 ℃ to -25 ℃ after rapid freezing at -40 ℃ or less.
According to claim 1,
The method, characterized in that the pottery is produced by mixing volcanic stone clusters and loess in a weight ratio of 1:9 to 9:1.
According to claim 1,
The method, characterized in that the lactic acid bacteria culture medium is obtained by inoculating the lactic acid bacteria in a medium containing a carbon source and a nitrogen source.
According to claim 1,
The lactic acid bacteria are Lactobacillus genus lactic acid bacteria ( Lactobacillus sp. ), Streptococcus sp. , Pediococcus lactic acid bacteria ( Pediococcus sp. ), Leuconostoc lactic acid bacteria ( Leuconostoc sp. ) and Bifidobacterium The genus lactic acid bacteria ( Bifidobacterium sp. ) Method characterized in that at least one lactic acid bacteria selected from the group consisting of.
According to claim 1,
The edible meat is pork, beef or chicken meat.
According to claim 1,
The method, characterized in that the lactic acid bacteria culture medium is additionally applied to the inner wall of the pottery, and additionally applied to the outside of the pottery during aging in units of 1 time/day to 1 time/5 days.
According to claim 1,
The lactic acid bacteria culture medium is a method characterized in that the extract of the fruiting body of the mulberry mushroom, the extract of the leaves of Arabidopsis or the extract of the fruit of cornflower is added.