KR102404997B1 - Method of manufacturing pork belly meat tenderized with incubated Lactobacillus mixture - Google Patents

Abstract

The present invention relates to a method for producing pork belly that has been tenderized with a lactic acid bacteria culture mixture. More specifically, the lactic acid bacteria culture mixture consisting of the leukonostok spp nhs210 strain, the Lactobacillus genus nhs221 strain, the Saccharomyces genus CCRG321 yeast strain and the Saccharomyces genus nhs321 yeast strain is dispensed and aged at a low temperature and then stored refrigerated. It relates to the manufacturing method of Hwa Samgyeopsal.

Description

Method of manufacturing pork belly meat tenderized with incubated Lactobacillus mixture}

The present invention relates to a method for producing pork belly that has been tenderized with a lactic acid bacteria culture mixture. More specifically, the lactic acid bacteria culture mixture consisting of the leukonostok spp nhs210 strain, the Lactobacillus genus nhs221 strain, the Saccharomyces genus CCRG321 yeast strain and the Saccharomyces genus nhs321 yeast strain is dispensed, aged at low temperature, and then stored refrigerated. It relates to the manufacturing method of Hwa Samgyeopsal.

The softness of samgyeopsal used for food is becoming an important factor in consumers choosing samgyeopsal. The tenderness of pork belly is affected by various factors such as muscle fiber, connective tissue, muscle stiffness, lipolytic enzyme, and degree of maturity in the pork belly, but recently, the treatment method using a meat tenderizer is widely used.

In Korean Patent Registration No. 10-466003, 'Method for manufacturing natural tenderloin using kiwi and figs', raw or frozen fruits of kiwi and figs are pre-treated in a paste form, and then 2-5% by weight as an excipient in the paste. Disclosed is a powdered tenderizer for kiwi or fig prepared by freeze-drying using dextrins and cyclodextrins of

However, in the case of the natural meat tenderizer disclosed in the above patent document, the meat tenderizing effect is shown through the proteolytic enzyme activity contained in kiwi or fig, but in the case of lipids such as pork belly, the proteolytic enzyme reaction alone could not show sufficient tenderizing effect on the pork belly.

In addition, in Korean Patent Registration No. 10-887538, 'Method for preparing meat tenderizer mixed with neungi mushroom extract and kiwi,' extracting neungi mushroom extract having proteolytic enzyme activity from neungi mushroom, lyophilizing the neungi mushroom extract and kiwi discloses a method for preparing a meat tenderizer consisting of a step of freeze-drying, respectively, a step of pulverizing a neungi mushroom extract and a step of pulverizing kiwi.

However, even in the case of the meat tenderizer disclosed in the above patent document, it was difficult to commercialize it because the tendering effect was not sufficient in the case of lipids such as pork belly because it mainly relied on the alkaline proteolytic enzyme of neungi mushroom.

Therefore, the present inventors attempted to develop a meat tenderizer having various degrading enzymes capable of metabolizing lipids as a base material, rather than a meat tenderizer dependent on proteolytic enzymes. In other words, an attempt was made to develop a meat tenderizer using enzymes such as dehydrogenase, decarboxylase, and deaminase produced during culturing of probiotics.

First, using the lactic acid bacteria mixed probiotics developed by the present inventors, the meat tenderizing effect was measured, and the characteristics of the lactic acid bacteria mixed probiotics used at this time were disclosed in the following patent documents.

In the Republic of Korea Patent Registration No. 10-2025116 'Bakery product with blood sugar control effect manufactured by fermenting dough containing whey', Leukonostok nhs210 strain (deposited) No.: KCTC-11226BP), Lactobacillus nhs221 strain (Accession No.: KCTC-11749BP), Saccharomyces CCRG321 yeast strain (Accession No.: KCTC-13300BP) and Saccharomyces nhs321 yeast strain (Accession No.: KCTC-11227BP), a mixed probiotic preparation is disclosed.

In addition, Korean Patent Application Laid-Open No. 10-2019-138401 'Fermented lactic acid bacteria having an effect of preventing viral diseases' discloses the effect of preventing viral diseases of fermented lactic acid bacteria prepared using the same lactic acid bacteria mixed probiotic preparation.

In general, lactic acid bacteria are strains that decompose and ferment carbohydrates such as lactose into lactic acid, and thus show little proteolytic effect. However, when the lactic acid bacteria culture mixture obtained by culturing the lactic acid bacteria mixed probiotics developed by the present inventors is dispensed to the pork belly, the unexpected effect of showing a higher meat tenderizing effect than the conventional proteolytic enzyme tenderizer was found in the pork belly.

This is because when the meat tenderizer obtained by culturing the lactic acid bacteria mixed probiotic preparation of the present invention is used, it is not a proteolytic activity of a normal meat tenderizer, but a decomposition or metabolism of pork belly by dehydrogenase, decarboxylase, deaminase, etc. It is estimated that In addition, this indicates that the meat tenderizer obtained by culturing the lactic acid bacteria mixed probiotic preparation of the present invention is effective in the decomposition and metabolism of various lipids such as neutral lipids or phospholipids in pork belly.

Therefore, the present inventor has completed the present invention by confirming another use of the lactic acid bacteria mixed probiotic preparation developed by the present inventors, and developing a method for preparing pork belly meat tenderized with a lactic acid bacteria culture mixture.

The problem to be solved by the present invention is due to the decomposition and metabolism of various lipids such as neutral lipids or phospholipids of pork belly by dehydrogenase, decarboxylase, deaminase, etc. It is intended to develop a method for producing tenderized pork belly with a lactic acid bacteria culture mixture that exhibits a tender meat effect.

The object of the present invention is i) Leukonostok nhs210 strain ( Accession number: KCTC-11226BP), Lactobacillus nhs221 strain (Accession number: KCTC-11749BP), Saccharomyces genus CCRG321 yeast strain (Accession number: KCTC-13300BP) and Saccharomyces nhs321 yeast strain (Accession number) : KCTC-11227BP) to prepare a lactic acid bacteria culture mixture by adding 0.01 to 1.0 parts by weight of the mixed probiotic preparation; ii) dispensing 1 part by weight of the lactic acid bacteria culture mixture to 200 to 1000 parts by weight of raw pork belly; iii) decomposing and tenderizing lipids for 48 to 72 hours at a low temperature of 5 to 15 ℃; iv) stopping the lipolytic activity of the lactic acid bacteria culture mixture by rapidly freezing the low-temperature aged pork belly at -20 to -10 ° C for 2 to 6 hours; And v) packaging the tenderized pork belly and storing it at a low temperature of 5 to 10 ℃; to provide a method for preparing the tenderized pork belly with a lactic acid bacteria culture mixture comprising a.

At this time, 1 part by weight of the lactic acid bacteria culture mixture is characterized in that it has a content of 1.0 × 10 ⁶ to 1.0 × 10 ¹⁰ cfu.

In addition, the method further comprises the step of further inactivating the lipolytic enzyme activity by heating the low-temperature aged pork belly, which was rapidly frozen in step iv), at 80-100 ° C. for 15-30 minutes in a steam method.

The effect of the present invention is that when the lactic acid bacteria culture mixture obtained by culturing the lactic acid bacteria mixed probiotic preparation is dispensed into the pork belly, the meat tenderizing effect is due to the decomposition and metabolism of various lipids such as neutral lipids or phospholipids of the pork belly by dehydrogenase, decarboxylase, deaminase, etc. To provide a method for producing pork belly meat tenderized with a lactic acid bacteria culture mixture showing

1 is a process diagram of a method for producing pork belly meat tenderized with the lactic acid bacteria culture mixture of the present invention.

The present invention is i) PDA (Potato dextrose agar) medium 60 to 75% by weight, water 20 to 35% by weight, and whey powder 1.0 to 5.0% by weight of 100 parts by weight of a culture medium mixed with Leukonostok nhs210 strain (Accession No. : KCTC-11226BP), Lactobacillus nhs221 strain (Accession number: KCTC-11749BP), Saccharomyces genus CCRG321 yeast strain (Accession number: KCTC-13300BP) and Saccharomyces nhs321 yeast strain (Accession number: KCTC) -11227BP) adding 0.01 to 1.0 parts by weight of the mixed probiotic to prepare a lactic acid bacteria culture mixture; ii) dispensing 1 part by weight of the lactic acid bacteria culture mixture to 200 to 1000 parts by weight of raw pork belly; iii) decomposing and softening lipids for 48 to 72 hours at a low temperature of 5 to 15 ° C.; iv) stopping the lipolytic activity of the lactic acid bacteria culture mixture by rapidly freezing the low-temperature aged pork belly at -20 to -10 °C for 2 to 6 hours; and v) packaging the tenderized pork belly and storing it at a low temperature of 5 to 10 ° C.

Hereinafter, the present invention will be described in more detail.

Leukonostok genus nhs210 strain (Accession No.: KCTC-11226BP) used in the present invention, Lactobacillus genus nhs221 strain (Accession number: KCTC-11749BP), Saccharomyces genus CCRG321 yeast strain (Accession number: KCTC-13300BP) And Saccharomyces nhs321 yeast strain (Accession No.: KCTC-11227BP) separation method is a prior patent of the present invention, Republic of Korea Patent No. 10-2025116 'Has a glycemic control effect produced by fermenting dough containing whey It is described in detail in 'Bakery Products', and if you look at it again, it is as follows.

(1) Separation of a live strain of the genus Leukonostok (Accession No. KCTC-11226BP) and a yeast strain of the genus Saccharomyces (Accession No. KCTC-11227BP)

The separation and identification method of a live strain of the genus Leukonostok (Accession No. KCTC-11226BP) and a yeast strain of the genus Saccharomyces (Accession No. KCTC-11227BP) is disclosed in Korean Patent Registration No. 10-923051 previously invented by the present inventor. It is disclosed in the specification of 'functional probiotics and bread manufactured using the same'.

(2) Isolation of the Lactobacillus genus nhs221 strain (Accession No.: KCTC-11749BP)

If natural fruit juice is added to a sponge for bread making and left at room temperature for one week, microorganisms in the air come into contact with the sponge and fermented. After drying the fermented cultured sponge, it promotes the growth of microorganisms while passing 2-3 days under anaerobic conditions at room temperature. After finely pulverizing the dry sponge containing microorganisms, put it on a flat plate, and separate 5 mg of the pulverized dry sponge from the flat plate at 10 places. 5 mg each of the obtained 10 crushed dry sponges was divided into 10 culture dishes, 5 g of starch medium was added to the culture dishes, and then cultured for 48 hours at 20 ° C. and 75% humidity conditions. The culture dish produced by this fermentation was selectively subcultured and the strain was isolated. At this time, the isolated strains existed in a mixed state of yeast strains and lactic acid bacteria strains, but only lactic acid strains among them were isolated and identified.

(3) Isolation of Saccharomyces genus CCRG321 yeast strain (Accession No.: KCTC-13300BP)

A PDA (Potato dextrose agar) medium supplemented with 3% by weight of whey powder using a wild-type baker's yeast strain used for bakery as a parent strain was dispensed on a flat plate, and a yeast strain with excellent growth potential was isolated from the medium, 3 times. It was isolated and obtained by subculture. That is, the strain colonies having optimal growth were isolated from the separation medium, and then subcultured three times in the same manner again to isolate and identify yeast strains optimally growing in the PDA medium containing whey powder.

Hereinafter, the manufacturing process of the method for preparing pork belly meat tenderized with the lactic acid bacteria culture mixture of the present invention will be described in detail.

(Process 1) Production process of lactic acid bacteria culture mixture

Leukonostok nhs210 strain (Accession No.: KCTC-11226BP) in 100 parts by weight of a culture medium in which 20 to 35% by weight of water and 1.0 to 5.0% by weight of whey powder are mixed in 60 to 75% by weight of PDA (Potato dextrose agar) medium. , Lactobacillus sp. nhs221 strain (Accession No.: KCTC-11749BP), Saccharomyces CCRG321 yeast strain (Accession No.: KCTC-13300BP) and Saccharomyces nhs321 yeast strain (Accession No.: KCTC-11227BP) mixture This is a process of preparing a lactic acid bacteria culture mixture by adding 0.01 to 1.0 parts by weight of a probiotic preparation.

Looking at the composition of the PDA medium used at this time, it is a medium containing trace minerals and vitamins in potato extract, dextrose, and agar.

(Process 2) Pork belly tenderization and aging process

It is a step of dispensing 1 part by weight of the obtained lactic acid bacteria culture mixture into 200 to 1000 parts by weight of raw pork belly, and enzymatically digesting the lipids for 48 to 72 hours at a low temperature of 5 to 15 ° C. At this time, dehydrogenase, decarboxylase and/or deaminase in the lactic acid bacteria culture mixture decomposes lipids to enable tenderization and aging.

At this time, 1 part by weight of the lactic acid bacteria culture mixture has a content of 1.0 × 10 ⁶ to 1.0 × 10 ¹⁰ cfu.

(Process 3) Suspension of softening and aging

In step 2, the low-temperature aged tenderized pork belly is rapidly frozen at -20 to -10 °C for 2 to 6 hours to stop the lipolytic enzyme activity. Normally, when rapidly freezing at -20 ~ -10 ℃, the enzyme activity in the lactic acid bacteria culture mixture is stopped.

In addition, if you want to store the tenderized pork belly for a long time, you can introduce a process of additionally inactivating the lipolytic activity of the lactic acid bacteria culture mixture by heating the rapidly frozen low-temperature aged pork belly at 80 to 100 ° C. for 15 to 30 minutes in a steam method. . Enzymes in the lactic acid bacteria culture mixture are inactivated due to high-temperature steam treatment, thereby preventing further aging of pork belly.

(Process 4) Packaging and storage at 5~10℃ low temperature

This is a process of packaging the tenderized pork belly obtained in step 3 and storing it at a low temperature of 5-10 ℃. The packaging method of pork belly can be selected in various ways depending on the storage period. Packed tenderized pork belly is usually stored at a low temperature at 5~10℃.

Hereinafter, the present invention will be described in more detail through manufacturing examples, manufacturing comparative examples and examples. However, the scope of the present invention is not limited to these examples.

(Preparation Example 1) Preparation of tenderized pork belly with the lactic acid bacteria culture mixture of the present invention

i) Leukonostok nhs210 strain (Accession No.: KCTC-11226BP), Lactobacillus nhs221 strain (Accession No.: KCTC- 11749BP), Saccharomyces CCRG321 yeast strain (Accession No.: KCTC-13300BP) and Saccharomyces nhs321 yeast strain (Accession No.: KCTC-11227BP) 0.2 g of a mixed probiotic was added and cultured to obtain a lactic acid bacteria culture mixture. manufacture

ii) Dispense 1 g of the lactic acid bacteria culture mixture prepared in the above step to 500 g of raw pork belly.

iii) At a low temperature of 10 °C, lipids are decomposed and tenderized and aged for 60 hours.

iv) The lipolytic activity of the lactic acid bacteria culture mixture is stopped by rapidly freezing the low-temperature aged pork belly at -15 °C for 4 hours.

ⅴ) Pack the tenderized pork belly and store it at a low temperature of 7 ℃.

(Preparation Example 2) Preparation of tenderized pork belly with the lactic acid bacteria culture mixture of the present invention (additional inactivation of lipolytic enzyme activity)

i) Leukonostok nhs210 strain (Accession No.: KCTC-11226BP), Lactobacillus nhs221 strain (Accession No.: KCTC- 11749BP), Saccharomyces CCRG321 yeast strain (Accession No.: KCTC-13300BP) and Saccharomyces nhs321 yeast strain (Accession No.: KCTC-11227BP) 0.2 g of a mixed probiotic was added and cultured to obtain a lactic acid bacteria culture mixture. manufacture

ii) Dispense 1 g of the lactic acid bacteria culture mixture prepared in the above step to 500 g of raw pork belly.

iii) At a low temperature of 10 °C, lipids are decomposed and tenderized and aged for 60 hours.

iv) The lipolytic activity of the lactic acid bacteria culture mixture is stopped by rapidly freezing the low-temperature aged pork belly at -15 °C for 4 hours.

ⅴ) The rapid-frozen low-temperature aged pork belly is heated again at 95° C. in a steam method for 20 minutes to further inactivate lipolytic enzyme activity.

ⅵ) Pack the tenderized pork belly and store it at a low temperature of 7 ℃.

(Production Comparative Example 1) Preparation of tenderized pork belly with a lactic acid bacteria culture mixture

(Yeast strain not added in the mixed probiotic preparation)

i) Leukonostok nhs210 strain (Accession No.: KCTC-11226BP), Lactobacillus nhs221 strain (Accession No.: KCTC- 11749BP), 0.2 g of the mixed probiotic preparation was added and cultured to prepare a lactic acid bacteria culture mixture.

ii) Dispense 1 g of the lactic acid bacteria culture mixture prepared in the above step to 500 g of raw pork belly.

iii) At a low temperature of 10 °C, lipids are decomposed and tenderized and aged for 60 hours.

iv) The lipolytic activity of the lactic acid bacteria culture mixture is stopped by rapidly freezing the low-temperature aged pork belly at -15 °C for 4 hours.

ⅴ) Pack the tenderized pork belly and store it at a low temperature of 7 ℃.

(Preparation Comparative Example 2) Preparation of tenderized pork belly with lactic acid bacteria culture mixture

(Increase in the amount of lactic acid bacteria culture mixture added)

i) Leukonostok nhs210 strain (Accession No.: KCTC-11226BP), Lactobacillus nhs221 strain (Accession No.: KCTC- 11749BP), Saccharomyces CCRG321 yeast strain (Accession No.: KCTC-13300BP) and Saccharomyces nhs321 yeast strain (Accession No.: KCTC-11227BP) 0.2 g of a mixed probiotic was added and cultured to obtain a lactic acid bacteria culture mixture. manufacture

ii) Dispense 10 g of the lactic acid bacteria culture mixture prepared in the above step into 500 g of raw pork belly.

iii) At a low temperature of 10 °C, lipids are decomposed and tenderized and aged for 60 hours.

iv) The lipolytic activity of the lactic acid bacteria culture mixture is stopped by rapidly freezing the low-temperature aged pork belly at -15 °C for 4 hours.

ⅴ) Pack the tenderized pork belly and store it at a low temperature of 7 ℃.

(Example) Sensory evaluation test of pork belly

Preference, such as taste, aroma, texture, texture, etc. for the tenderized pork belly prepared according to Preparation Examples 1 and 2 and Preparation Comparative Examples 1 and 2, was measured through a sensory evaluation test. The results are shown in Table 1 below.

The sensory test was conducted for 25 general consumers, and a 5-point scoring method was used for the score and evaluation criteria, and the criteria are as follows.

Evaluation standard

1: Very bad, 2: Bad, 3: Average, 4: Good, 5: Very good

sensory test results division taste (flavor) incense (smell) sense of organization
(Properties) texture comprehensive
preference Preparation Example 1 4.3 4.4 4.7 4.3 4.4 Preparation Example 2 4.2 4.5 4.4 4.5 4.4 Preparation Comparative Example 1 3.9 4.1 3.5 3.2 3.6 Preparation Comparative Example 2 4.0 4.3 3.2 3.6 3.7

As shown in Table 1 above, in the case of the tenderized pork belly prepared in Preparation Examples 1 and 2 and Preparation Comparative Examples 1 and 2, there was no significant difference in sensory test in terms of taste and aroma. However, in the case of the texture and texture of the pork belly, the tenderized pork belly prepared in Preparation Examples 1 and 2 showed superior texture and texture than the tenderized pork belly prepared in Preparation Comparative Examples 1 and 2.

Through this, the leukonostok genus nhs210 strain (Accession number: KCTC-11226BP), Lactobacillus genus nhs221 strain (Accession number: KCTC-11749BP), Saccharomyces genus CCRG321 yeast strain (Accession number: KCTC-13300BP) and Saccharo 1 part by weight of the yunsan bacterium culture mixture cultured with a mixed probiotic of the Myces genus nhs321 yeast strain (Accession No.: KCTC-11227BP) is dispensed into 200-1000 parts by weight of raw pork belly meat to tenderize and ripen to tenderize with optimal texture and texture It was confirmed that it was possible to manufacture pork belly.

Korea Institute of Biotechnology and Biotechnology KCTC11226BP 20071025 Korea Institute of Biotechnology and Biotechnology KCTC11227BP 20071025 Korea Institute of Biotechnology and Biotechnology KCTC11749BP 20100824 Korea Institute of Biotechnology and Biotechnology KCTC13300BP 20170718

Claims (3)

i) Leukonostok nhs210 strain (Accession No.: KCTC-) in 100 parts by weight of a culture medium in which 20 to 35% by weight of water and 1.0 to 5.0% by weight of whey powder are mixed in 60 to 75% by weight of PDA (Potato dextrose agar) medium 11226BP), Lactobacillus spp. nhs221 strain (Accession No.: KCTC-11749BP), Saccharomyces CCRG321 yeast strain (Accession No.: KCTC-13300BP) and Saccharomyces nhs321 yeast strain (Accession No.: KCTC-11227BP) adding 0.01 to 1.0 parts by weight of the mixed probiotic to prepare a lactic acid bacteria culture mixture;
ii) dispensing 1 part by weight of the lactic acid bacteria culture mixture to 200 to 1000 parts by weight of raw pork belly;
iii) decomposing and softening lipids for 48 to 72 hours at a low temperature of 5 to 15 ° C.;
iv) stopping the lipolytic activity of the lactic acid bacteria culture mixture by rapidly freezing the low-temperature aged pork belly at -20 to -10 °C for 2 to 6 hours; and
ⅴ) packing the tenderized pork belly and storing it at a low temperature of 5-10 ℃;
A method of producing pork belly meat tenderized with a lactic acid bacteria culture mixture comprising a.
The method according to claim 1, wherein 1 part by weight of the lactic acid bacteria culture mixture has a content of 1.0 × 10 ⁶ to 1.0 × 10 ¹⁰ cfu.
The method according to claim 1, further comprising the step of further inactivating the lipolytic enzyme activity by heating the low-temperature aged pork belly, which was rapidly frozen in step iv), at 80-100 ° C. for 15-30 minutes in a steam method. .

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