KR102327656B1 - Fermented Rubus crataegifolius and seasoning meat manufacturing method using thereof - Google Patents

Abstract

As a result of fermentation, the fermented rubus crataegifolius of the present invention contains various organic acids to create a sour and sweet-sour taste and create a flavor, and has a characteristic that it does not stick like sugar water even when boiled. In addition, it has a salty taste due to a unique combination of rubus crataegifolius and meat, so it can reduce sodium intake. And also, it has very excellent antibacterial activity against harmful bacteria and anti-corruption effect, so it can be usefully used in the field of seasoning meat.

Description

Raspberries fermented broth and seasoning meat manufacturing method using same {Fermented Rubus crataegifolius and seasoning meat manufacturing method using thereof}

The present invention relates to a method for producing a fermented raspberry broth, a fermented raspberry prepared using the method, and a method for preparing seasoned meat comprising the fermented broth.

Wild strawberry (Rubus crataegifolius) is a deciduous broad-leaved arboreous tree belonging to the Rosaceae that grows to about 1 to 2 m in height, has thorns all over the body, and leaves are ovate or oval, divided into 3 to 5 branches. White flowers bloom in May, and the fruit group is almost round. It is a perennial plant that produces spherical red fruits. Unlike bokbunja, there is no white powder on the stem, and it is also wild in the south of Hwanghae Province in Korea, Japan, and China.

Raspberries have a high aroma and a lot of acidity, and the sour taste is due to organic acids such as citric acid and malic acid, which contain about 1.5%. In "Bonchogangmok", it is introduced that it is good for the kidneys, nourishes the liver and produces yang, and it is recorded that it is good for skin, darkens hair, and is good for lung diseases.

Raspberries are harvested and shipped in a short period of about 40 days from the end of May to the end of June and are distributed as fresh fruits. The disadvantage is that it must be quickly frozen and stored. In the case of frozen raspberries, the price is about 20% lower than that of fresh fruits, and since it is a burden on growers due to the cost of refrigeration facilities and storage, it is required to increase consumption through the development of various foods using raspberries.

Korean Patent Publication No. 10-2020-0007542

The inventors of the present invention have completed the present invention by confirming that when fermented raspberries are prepared under specific conditions, it is possible to produce fermented raspberries that are excellent in taste and aroma while having excellent antibacterial activity and anti-corruption effect.

Accordingly, it is an object of the present invention to provide a method for preparing a fermented raspberry broth.

Another object of the present invention is to provide a fermented raspberry prepared by the above method.

Another object of the present invention is to provide a method for preparing seasoned meat using the fermented raspberry broth.

In order to achieve the object of the present invention, the present invention comprises: a) mixing sugar and raspberries in a weight ratio of 1: 2 to 3;

b) forming a sugar layer by treating sugar on top of the resultant of step a);

c) fermenting the product of step b) for 2 to 4 days;

d) adding 20 to 30% by weight of sugar to the resultant of step c) based on the weight of the sugar added in step a) and re-fermenting for 2 to 4 days;

e) aging the resultant of step d) for 25 to 35 days and then juicing; and

f) It provides a method for producing a fermented raspberry, which includes the step of aging for 2 to 4 months by adding eoseongcho extract, eugeunpi extract, hwangryeon extract and phalangeal skin extract to the juice of step e).

In one embodiment of the present invention, the re-fermentation process of step d) may be repeated three times.

In one embodiment of the present invention, the sugar content of the juice of step e) may be 40 to 45˚brix.

In one embodiment of the present invention, the weight ratio of the eoseongcho extract, Eugeunpi extract, hwangryeon extract and phalangeal skin extract may be 1:1:1:7.

In addition, the present invention provides a fermented raspberry prepared by the above method.

In addition, the present invention is 1 to 2% by weight of the fermented raspberry, 65 to 75% by weight of raw meat, 10 to 12% by weight of water, 6 to 7% by weight of soy sauce, 3 to 4% by weight of sugar, 1 to 2% by weight of garlic, L -Sodium glutamate 0.4 to 0.7% by weight, onion 5 to 6% by weight, sesame oil 0.1 to 0.2% by weight, ginger 0.1 to 0.2% by weight, caramel 0.4 to 0.6% by weight, black pepper powder 0.05 to 0.15% by weight, sesame 0.01 to 0.05% by weight % and 0.8 to 1.0% by weight of cooking wine, it provides a method for producing fermented raspberry soy sauce.

In addition, the present invention is 1 to 2% by weight of the fermented raspberry, 65 to 75% by weight of raw meat, 7 to 11% by weight of soy sauce, 4 to 5% by weight of red pepper powder, 4 to 5% by weight of red pepper paste, 1 to 3% by weight of sugar, starch syrup 0.5 to 1.5% by weight, garlic 1 to 2% by weight, onion 1 to 3% by weight, soju 0.5 to 1.5% by weight, ginger 0.5 to 1.5% by weight, soybean powder 0.2 to 0.3% by weight, curry powder 0.5 to 1.5% by weight, pepper It provides a method for producing fermented raspberry pepper paste seasoning, comprising mixing 0.05 to 0.15 wt% of powder, 0.4 to 0.6 wt% of roasted sesame oil, and 0.05 to 0.15 wt% of sesame oil.

The fermented raspberry juice of the present invention contains various organic acids as a result of fermentation to create sour and sweet-sour taste to create a flavor, and has a characteristic that it does not stick like sugar water even when boiled. In addition, it has a salty taste due to its unique compatibility with raspberry meat, so sodium intake can be reduced, and antibacterial activity against harmful bacteria and anti-corruption effect are very excellent, so it can be usefully used in the field of seasoned meat.

1 is related to the test report of the fermented raspberry of the present invention.

The inventors of the present invention have completed the present invention by confirming that when fermented raspberries are prepared under specific conditions, it is possible to produce fermented raspberries that are excellent in taste and aroma while having excellent antibacterial activity and anti-corruption effect.

Accordingly, the present invention comprises the steps of: a) mixing sugar and raspberries in a weight ratio of 1: 2 to 3;

b) forming a sugar layer by treating sugar on top of the resultant of step a);

c) fermenting the product of step b) for 2 to 4 days;

d) adding 20 to 30% by weight of sugar to the resultant of step c) based on the weight of the sugar added in step a) and re-fermenting for 2 to 4 days;

e) aging the resultant of step d) for 25 to 35 days and then juicing; and

f) It provides a method for producing a fermented wild strawberry, including the step of aging for 2 to 4 months by adding eoseongcho extract, eugeunpi extract, hwangryun extract and phalangeal skin extract to the juice of step e).

Step a) is a mixing step of sugar and raspberries, and it is preferable to sufficiently mix the sugar and raspberries so that they can be evenly mixed, and after mixing, it can be transferred to a container for easy storage.

In step b), the mixture is treated with sugar to form a sugar layer, thereby preventing various germs from accessing the mixture. The amount of added sugar is not particularly limited, but is preferably about half the amount of sugar treated in step a). If the amount of sugar to be treated is too small, the anti-bacterial effect cannot be achieved, and if the amount of sugar is too large, the air may become impervious and aerobic fermentation may not be performed properly.

Step c) may be performed for 2 to 4 days as the primary fermentation step, and preferably may be performed for 3 days.

Fermentation in the present invention can be performed in a natural fermentation method without optionally adding a strain. It is desirable to supply oxygen well for smooth fermentation, and for this purpose, it is desirable to stir the fermented product well in the middle of the fermentation process.

Step d) is a secondary fermentation step, and 20 to 30% by weight of sugar is further added based on the weight of the sugar added in step a), and fermentation may be carried out for 2 to 4 days, preferably for 3 days. Step d) may be repeated for effective fermentation. Through the fermentation, sugar is completely decomposed into simple sugars and exists as glucose and fructose, which can be confirmed through FIG. 1 .

Step e) is a step of aging and squeezing the fermented product for 25 to 35 days, and the aging may preferably be performed for 30 days, and the juice may use a juicer commonly available in the art, but is limited thereto. it is not

The step f) is a step of re-fermenting for 2 to 4 months by adding eoseongcho extract, Eugeun skin extract, yellow lily extract and phalangeal skin extract to the juice result. will have It is preferable to stir well the fermented product in order to smoothly supply oxygen even in the aging step.

In the present invention, the re-fermentation process of step d) may be repeated three times. In Example 3 of the present invention, it was confirmed that when the re-fermentation of step d) was repeated three times (up to the fourth fermentation), the overall preference including the taste and aroma of the fermented raspberry was the highest.

In the present invention, the sugar content of the juice of step e) may be 40 to 45˚brix.

In the present invention, the weight ratio of the eoseongcho extract, Eugeunpi extract, Hwangryun extract and phalangeal skin extract may be 1:1:1:7, and in Examples 6 and 7 of the present invention, in the case of fermented raspberry containing the mixed extract of the above ratio It was confirmed that it had excellent antibacterial activity against harmful bacteria and effectively prevented spoilage of seasoned meat.

In another aspect, the present invention provides a fermented raspberry prepared by the above method.

In the present invention, the fermentation broth refers to the entire result obtained by fermenting and juicing wild strawberries, and is not limited to liquid components, but may include a mixture of liquid components and solids, and solids obtained by removing liquid from liquid components. .

As another aspect, the present invention provides 1 to 2% by weight of the fermented raspberry, 65 to 75% by weight of raw meat, 10 to 12% by weight of water, 6 to 7% by weight of soy sauce, 3 to 4% by weight of sugar, 1 to 2% by weight of garlic, L-sodium glutamate 0.4 to 0.7% by weight, onion 5 to 6% by weight, sesame oil 0.1 to 0.2% by weight, ginger 0.1 to 0.2% by weight, caramel 0.4 to 0.6% by weight, black pepper powder 0.05 to 0.15% by weight, sesame 0.01 to 0.05 It provides a method for producing fermented raspberry soy sauce, including mixing weight% and 0.8 to 1.0% by weight of cooking wine.

In addition, the present invention is 1 to 2% by weight of the fermented raspberry, 65 to 75% by weight of raw meat, 7 to 11% by weight of soy sauce, 4 to 5% by weight of red pepper powder, 4 to 5% by weight of red pepper paste, 1 to 3% by weight of sugar, 0.5% by weight of starch syrup to 1.5% by weight, garlic 1 to 2% by weight, onion 1 to 3% by weight, soju 0.5 to 1.5% by weight, ginger 0.5 to 1.5% by weight, soybean powder 0.2 to 0.3% by weight, curry powder 0.5 to 1.5% by weight, black pepper powder It provides a method for producing fermented raspberry red pepper paste seasoning, comprising mixing 0.05 to 0.15% by weight, 0.4 to 0.6% by weight of roasted sesame oil, and 0.05 to 0.15% by weight of sesame oil.

In Example 5 of the present invention, it was confirmed that when the seasoned meat contained 1.5% by weight of the fermented raspberry of the present invention, the overall palatability including taste and aroma was the best.

Hereinafter, preferred examples are presented to help the understanding of the present invention. However, the following examples are only provided for easier understanding of the present invention, and the contents of the present invention are not limited by the following examples.

<Example>

<Example 1: Materials and Preparation>

Wild strawberries were purchased from the organic farm of Wild Strawberry.com in Sangdong-myeon, Gimhae, and pork, beef, chicken and duck meat of the company (Seolchang Livestock Co., Ltd.) was used for the raw material. Other ingredients such as soy sauce, red pepper powder, red pepper paste, organic sugar, starch syrup, garlic, onion, soju, ginger, soybean powder, curry powder, black pepper powder, roasted sesame oil, sesame oil, water, sodium L-glutamate, caramel, sesame, and cooking wine are not commercially available. What was available for purchase was used. 10 kg of purchased raspberries were washed in clean running water, and raw meat was boned after stocking.

Eoseongcho, Yugeunpi, Hwangryeon and phalangeal skin were purchased from Gyeongdong Market. Using 300 g each of Eoseongcho, Yugeunpi, Hwangryeon and phalangeal skin as a sample, 70% ethanol of 10 times the amount of each sample was added, and the process of extracting with stirring at 80 rpm at room temperature for 12 hours was repeated twice. After combining the two extracts, the extracts were first filtered (Whatman NO. 1) and concentrated under reduced pressure with a rotary vacuum evaporator (EYELA, rotary vacuum evaporator, Tokyo, Japan) on a water bath at 40 ° C., and then filtered (GelmanScience PTFE membrane). filter, 0.45 μm) and adjusted to 1 ° Brix to obtain a sample. Each fraction was sterilized with a 0.45 μm membrane filter (Adantec MFS, Inc., CA, USA) and stored in a refrigerator at 2-4°C. On the other hand, each extract was mixed in the same ratio as in Table 1.

Eoseongcho You Geun-Pi goldthread phalanx s-1 10% by weight 10% by weight 10% by weight 70% by weight s-2 10% by weight 10% by weight 70% by weight 10% by weight s-3 10% by weight 70% by weight 10% by weight 10% by weight s-4 70% by weight 10% by weight 10% by weight 10% by weight

<Example 2: Preparation of fermented raspberry broth>

10 kg of the washed raspberries and 4 kg of organic sugar were mixed well and then put in a jar. Then, to prevent germs, 2 kg of organic sugar was placed on top to form a sugar layer, and the first fermentation was carried out at room temperature for 3 days.

Then, an additional 1 kg of organic sugar was added, secondary fermentation was performed for 3 days, and an additional 1 kg of organic sugar was added again, and a third fermentation was performed for 3 days, and an additional 1 kg of organic sugar was added again. The fourth fermentation was performed for 3 days, and an additional 1 kg of organic sugar was added to perform the fifth fermentation for 3 days, and a portion of the result corresponding to each fermentation order was separately stored for sensory evaluation.

Then, the fermented product was aged for 30 days and fermented and aged raspberry juice was obtained using a juicer. After dividing the juice into 4 jars, 100 g of the 4 extraction mixtures (s-1, s-2, s-3, s-4) of Table 1 were put into different jars, labeled, and shaded for 3 months. It was aged at room temperature to prepare a fermented raspberry broth.

<Example 3: Sensory evaluation of fermented raspberry>

The fermented raspberry prepared according to the present invention was subjected to a sensory test to determine consumer preference, which was conducted on 15 trained panelists for the preference and overall preference for the aroma and taste of the fermented raspberry according to the number of fermentations. A 5-point rating system (1: very poor, 2: bad, 3: average, 4: good, 5: very good) was used.

number of fermentations Carry out until the second fermentation
(Step 1 d) performed once) Carry out until the 3rd fermentation
(Clause 1 d) Step 2 performed) Carry out until the 4th fermentation
(Step 1 d) performed 3 times) taste 3.8 4.0 4.9 incense 3.5 4.1 4.7 Comprehensive symbology 3.6 4.1 4.8

As a result, as can be seen in Table 2 above, the fermented raspberry broth performed up to the 4th fermentation received a much superior evaluation in both taste and aroma than the fermented raspberry broth performed up to the 2nd or 3rd fermentation, and in the case of the 5th fermentation, Although not described, it was excluded from the sensory test through the panel due to its strong sour taste.

<Example 4: Preparation of fermented beef broth using fermented raspberry>

Example 4-1. Soy sauce seasoned meat production

After wearing butchery, the forelimbs and hindlimbs were orthopedic. Then, add the seasoning ingredients (fermented raspberry, soy sauce, sugar, garlic, sodium L-glutamate, onion, sesame oil, ginger, caramel, pepper powder, sesame and cooking wine) to purified water and mix to prepare a soy sauce seasoning mixture at 100°C. Boiled and then cooled. The meat was mixed with the cooled soy sauce mixture, and the product was inspected for properties and foreign matter, and then packaged.

On the other hand, the content ratio of the seasoned meat is as follows, and it was prepared so that a total of 1000 g.

Meat 68.16% by weight, fermented raspberry 1.5% by weight, water (purified water) 11.5% by weight, soy sauce 6.27% by weight, sugar 3.4% by weight, garlic 1.18% by weight, sodium L-glutamate 0.57% by weight, onion 5.52% by weight, sesame oil 0.18% by weight %, ginger 0.13% by weight, caramel 0.52% by weight, black pepper powder 0.1% by weight, sesame 0.03% by weight, cooking wine 0.94% by weight.

In addition, for sensory evaluation according to the content ratio of fermented raspberry, a sample of seasoned meat with raspberry content ratio of 0.5% by weight and 2.5% by weight was also prepared.

Example 4-2. Gochujang seasoned meat production

After wearing pork and bone shaping, it was mixed with gochujang seasoning (fermented raspberry, soy sauce, red pepper powder, red pepper paste, sugar, starch syrup, garlic, onion, soju, ginger, soybean powder, curry powder, black pepper powder, fried sesame and sesame oil). Then, the product was inspected for foreign substances and then packaged.

On the other hand, the content ratio of the seasoned meat is as follows, and it was prepared so that a total of 1000 g.

Pork 70% by weight, fermented raspberry 1.5% by weight, soy sauce 9% by weight, red pepper powder 4.5% by weight, red pepper paste 4.45% by weight, sugar 2% by weight, starch syrup 1% by weight, garlic 1.5% by weight, onion 2% by weight, soju 1% by weight , ginger 1% by weight, soybean powder 0.25% by weight, curry powder 1.1% by weight, black pepper powder 0.1% by weight, roasted sesame 0.5% by weight, sesame oil 0.1% by weight.

<Example 5. Sensory evaluation of fermented soybean paste using fermented raspberry>

The fermented raspberry soy sauce seasoned meat prepared by the present invention was subjected to a sensory test to determine consumer preference. A 5-point rating system (1: very poor, 2: bad, 3: average, 4: good, 5: very good) was used.

Content of fermented raspberry juice 0.5% by weight 1.5% by weight 2.5% by weight taste 4.0 4.8 4.1 incense 4.1 4.7 3.9 Comprehensive symbology 4.0 4.7 4.0

As shown in Table 3 above, when the fermented raspberry broth was contained in 1.5 wt% of seasoned meat, it was evaluated significantly better than when 0.5 or 2.5 wt% was contained.

<Example 6. Confirmation of antibacterial activity of harmful bacteria in fermented raspberry>

The antibacterial activity of four kinds of fermented raspberry prepared in the method of Example 2 was measured using the paper disc method. The microorganism strains used in this experiment include Staphylococcus aureus sub., KCTC No. 1927), Pseudomonas aeruginosa (KCTC No. 2513), Escherichia coli (KCTC No. 2571), Candida yeast (Candida). albicans, KCTC No. 7965) was used.

About 100 μL of each microbial strain cultured in the nutrient medium was dispensed on each sterilized plate medium and uniformly applied using a spreader. A paper disk with a diameter of about 10 mm was placed in close contact on a plate medium coated with a microorganism strain, and then, 50 μL of fermented raspberry was added to the paper disk. Bacteria were cultured at 37°C for 2 days, and fungi at 25°C for 5 days. The better the antibacterial activity, the more transparent the periphery of the paper disk, so the size of the transparent ring formed around the paper disk on the plate medium after culturing was measured to measure the antibacterial activity.

S. aureus P. aeruginosa E. coli C. albicans S-1 13.7 13.3 13.9 13.8 S-2 11.5 10.5 10.8 11.0 S-3 10.9 11.5 11.9 10.8 S-4 11.1 10.4 10.8 11.5

As a result, as shown in Table 4, it was confirmed that the fermented raspberry of the present invention had excellent antibacterial activity against all the tested strains. In the case of 1:7, it was confirmed that it had significantly high antibacterial activity.

<Example 7. Confirmation of anti-corruption effect of harmful bacteria of fermented raspberry>

In order to confirm the anti-corruption effect of the fermented raspberry of the present invention, the soy sauce seasoned meat prepared by the method of Example 4-1 (containing 1.5% by weight of the fermented raspberry prepared using S-1 to S-4) and Example 4 Prepared soy sauce seasoned meat prepared by the method of -1 but not added with fermented raspberries, kept at room temperature, and visually observed the degree of spoilage of the seasoned meat over time.

1 day 3 days 5 days 7 days 9 days Addition of fermented raspberry (S-1) - - + + ++ Addition of fermented raspberry (S-2) - + ++ +++ +++ Addition of fermented raspberry (S-3) - + + +++ +++ Addition of fermented raspberry (S-4) - + ++ +++ +++ No added fermented raspberry - ++ ++++ ++++ ++++

(Corruption level: - None, + Low, ++ Moderate, +++ High, ++++ Very high)

As a result, as shown in Table 5 above, it was confirmed that the seasoned meat with fermented raspberries effectively inhibited spoilage of the marinated meat compared to the case where fermented raspberries were not added. In this case, it was confirmed that corruption was most effectively suppressed.

Claims (7)

a) mixing sugar and raspberries in a weight ratio of 1: 2 to 3;
b) forming a sugar layer by treating sugar on the upper portion of the result of step a);
c) fermenting the product of step b) for 2 to 4 days;
d) adding 20 to 30% by weight of sugar to the resultant of step c) based on the weight of the sugar added in step a) and re-fermenting for 2 to 4 days;
e) aging the resultant of step d) for 25 to 35 days and then juicing; and
f) Eoseongcho extract, Eugeun peel extract, hwangryeon extract and phalangeal skin extract are added to the extraction result of step e) and aged for 2 to 4 months, wherein the weight ratio of the eoseongcho extract, Eugeun skin extract, hwangryeon extract and phalangeal skin extract is 1:1:1 : A method for producing a fermented raspberry, including the step of 7.
The method of claim 1, wherein the re-fermentation process of step d) is repeated three times.
The method according to claim 1, wherein the sugar content of the juice extracted in step e) is 40 to 45° brix.
delete A fermented raspberry broth prepared by the method of any one of claims 1 to 3.
1 to 2% by weight of the fermented strawberry of claim 5, 65 to 68.16% by weight of raw meat, 10 to 12% by weight of water, 6 to 7% by weight of soy sauce, 3 to 4% by weight of sugar, 1 to 2% by weight of garlic, sodium L-glutamate 0.4 to 0.7 wt%, onion 5 to 6 wt%, sesame oil 0.1 to 0.2 wt%, ginger 0.1 to 0.2 wt%, caramel 0.4 to 0.6 wt%, black pepper powder 0.05 to 0.15 wt%, sesame 0.01 to 0.05 wt% and cooking wine A method for producing fermented raspberry soy sauce, comprising mixing 0.8 to 1.0% by weight.
1 to 2% by weight of the fermented strawberry of claim 5, 65 to 75% by weight of raw meat, 7 to 11% by weight of soy sauce, 4 to 5% by weight of red pepper powder, 4 to 5% by weight of red pepper paste, 1 to 3% by weight of sugar, 0.5 to 1.5% by weight of starch syrup Weight %, garlic 1 to 2 weight %, onion 1 to 3 weight %, soju 0.5 to 1.5 weight %, ginger 0.5 to 1.5 weight %, soybean powder 0.2 to 0.3 weight %, curry powder 0.5 to 1.5 weight %, black pepper powder 0.05 to 0.15% by weight, roasted sesame 0.4 to 0.6% by weight, and sesame oil 0.05 to 0.15% by weight, comprising the step of mixing raspberry fermentation broth Gochujang seasoning method.

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