KR102412230B1 - Method of manufacturing beef tenderized with incubated Lactobacillus mixture including natural meat tenderizer - Google Patents

Abstract

The present invention relates to a method for producing beef meat tenderized with a lactic acid bacteria culture mixture containing a natural meat tenderizer. More specifically, the leuconostok nhs210 strain, Lactobacillus nhs221 strain, Saccharomyces CCRG321 yeast strain and Saccharomyces nhs321 yeast strain in one or more natural juice tenderizers selected from kiwi juice, pineapple juice or pear juice. It relates to a method for producing tenderized beef meat in which a lactic acid bacteria culture mixture composed of strains is mixed and dispensed, aged at a low temperature, and then refrigerated.

Description

Method of manufacturing beef tenderized with incubated Lactobacillus mixture including natural meat tenderizer}

The present invention relates to a method for producing beef meat tenderized with a lactic acid bacteria culture mixture containing a natural meat tenderizer. More specifically, the leuconostok nhs210 strain, Lactobacillus nhs221 strain, Saccharomyces CCRG321 yeast strain and Saccharomyces nhs321 yeast strain in one or more natural juice tenderizers selected from kiwi juice, pineapple juice or pear juice. It relates to a method for producing tenderized beef meat in which a lactic acid bacteria culture mixture composed of strains is mixed and dispensed, aged at a low temperature, and then refrigerated.

The softness of beef used for human consumption is becoming an important factor in consumers' choice of beef. The softness of beef is affected by various factors such as muscle fiber, connective tissue, muscle stiffness, lipolytic enzyme, and degree of maturity in beef.

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, it exhibits a meat tenderizing effect through the proteolytic enzyme activity contained in kiwi or fig, but when lipids such as beef are included, the proteolytic enzyme reaction alone can exhibit sufficient tenderizing effect for beef. there was no

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 meat tenderizing effect was not sufficient when lipids were included, such as beef meat, because the tendering action was mainly dependent on the alkaline proteolytic enzyme of neungi mushroom.

Therefore, the present inventors have attempted to develop a meat tenderizer having various degrading enzymes that can metabolize proteins and lipids as a substrate, rather than a meat tenderizer dependent only on proteolytic enzymes. Therefore, the development of a meat tenderizer using enzymes such as dehydrogenase, decarboxylase, deaminase, etc. produced during probiotic culture and enzymatic proteolysis by one or more natural juice tenderizers selected from kiwi juice, pineapple juice, or pear juice. tried

First, the beef meat tenderization effect was measured using a lactic acid bacteria culture mixture containing a natural meat tenderizer developed by the present inventors.

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 was dispensed into beef meat, it was possible to measure a meat tenderizing effect different from that of a conventional protease tenderizer in beef meat.

This is because when the meat tenderizer obtained by culturing the lactic acid bacteria mixed probiotic preparation of the present invention is used, the meat tenderizing effect is due to the decomposition or metabolism of beef 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 for the decomposition and metabolism of various lipids such as neutral lipids or phospholipids in beef meat.

Therefore, the present inventors have completed the present invention by developing a method for preparing beef meat tenderized with a lactic acid bacteria culture mixture containing one or more natural juice tenderizers selected from kiwi juice, pineapple juice, or pear juice, which are already commercially available.

The problem to be solved by the present invention is to develop a method for preparing beef meat tenderized with a lactic acid bacteria culture mixture containing one or more natural juice tenderizers selected from kiwi juice, pineapple juice, or pear juice, which are already commercially available.

An 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 200 to 1000 parts by weight of a meat tenderizer mixture obtained by mixing 1 part by weight of the lactic acid bacteria culture mixture and 5 to 10 parts by weight of one or more natural juiced meat tenderizers selected from kiwi juice, pineapple juice or pear juice to 200 to 1000 parts by weight of raw beef meat; iii) decomposing and tenderizing proteins and lipids for 48 to 72 hours at a low temperature of 5 to 15 ℃; iv) stopping the protein and lipid decomposition activity of the meat tenderizer mixture by rapidly freezing the low-temperature aged beef at -20 to -10 °C for 3 to 8 hours; and v) packaging the tenderized beef and storing it at a low temperature of 5 to 10 ℃; to provide a method for preparing tenderized beef with a lactic acid bacteria culture mixture comprising a natural meat tenderizer.

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 includes further inactivating the proteolytic enzyme activity and the lipolytic enzyme activity by heating the low-temperature aged beef rapidly frozen in step iv) at 80-100° C. for 30-45 minutes in a steam method.

An effect of the present invention is to provide a method for preparing beef meat tenderized with a lactic acid bacteria culture mixture containing one or more natural juice tenderizers selected from kiwi juice, pineapple juice or pear juice, which are already commercially available.

1 is a process diagram of a method for producing beef meat tenderized with a lactic acid bacteria culture mixture containing the natural meat tenderizer of the present invention.

The present invention is i) PDA (Potato dextrose agar) in 60 to 75% by weight of medium, 20 to 35% by weight of water and 1.0 to 5.0% by weight of whey powder in 100 parts by weight of the culture medium 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 200 to 1000 parts by weight of a meat tenderizer mixture obtained by mixing 1 part by weight of the lactic acid bacteria culture mixture and 5 to 10 parts by weight of one or more natural juiced meat tenderizers selected from kiwi juice, pineapple juice or pear juice to 200 to 1000 parts by weight of raw beef meat; iii) decomposing and tenderizing proteins and lipids for 48 to 72 hours at a low temperature of 5 to 15 ℃; iv) stopping the protein and lipid decomposition activity of the meat tenderizer mixture by rapidly freezing the low-temperature aged beef at -20 to -10 °C for 3 to 8 hours; and v) packaging the tenderized beef and storing it at a low temperature of 5 to 10 ° C. It relates to a method for producing tenderized beef with a lactic acid bacteria culture mixture comprising a natural meat tenderizer.

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 beef meat tenderized with the lactic acid bacteria culture mixture containing the natural meat tenderizer 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) Beef tenderization and aging process

In 1 part by weight of the obtained lactic acid bacteria culture mixture, 5 to 10 parts by weight of one or more natural juiced meat tenderizers selected from kiwi juice, pineapple juice, or pear juice is mixed with 200 to 1000 parts by weight of a meat tenderizer mixture by dispensing 5 to 15 parts by weight. It is a process of enzymatically decomposing and tenderizing proteins and lipids for 48 to 72 hours at a low temperature of ℃. At this time, dehydrogenase, decarboxylase and / or deaminase in the lactic acid bacteria culture mixture decomposes lipids, and at least one natural juiced tenderizer selected from kiwi juice, pineapple juice or pear juice decomposes protein to tenderize and ripen beef meat. .

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 beef is rapidly frozen at -20 to -10 °C for 3 to 8 hours to stop protein and lipolytic enzyme activity. Normally, when rapidly freezing at -20 ~ -10 ℃, the enzyme activity in the meat tenderizer mixture is stopped.

In addition, if you want to store the tenderized beef for a long time, a process of additionally inactivating the protein and lipid decomposition activity of the meat tenderizer mixture by heating the rapidly-frozen low-temperature aged beef again in a steam method at 80-100 ° C for 30-45 minutes. can Enzymes in the meat tenderizer mixture are inactivated due to the high-temperature steam treatment to prevent further aging of the beef meat.

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

It is a process of packaging the tenderized beef obtained in step 3 and storing it at a low temperature of 5 to 10 ℃. The packaging method of beef meat can be selected in various ways depending on the storage period. Packaged tenderized beef 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) A lactic acid bacteria culture mixture containing the natural meat tenderizer of the present invention

Production of tenderized beef

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 the meat tenderizer mixture in which 1 g of the lactic acid bacteria culture mixture is mixed with 8 g of at least one natural juiced tenderizer selected from kiwi juice, pineapple juice or pear juice into 500 g of raw beef meat.

iii) Protein and lipids are decomposed and aged for 60 hours at a low temperature of 10 °C.

iv) The low-temperature aged beef is rapidly frozen at -15°C for 5 hours to stop the protein and lipid decomposition activity of the meat tenderizer mixture.

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

(Preparation Example 2) A lactic acid bacteria culture mixture containing the natural meat tenderizer of the present invention

Production of tenderized beef

(Additional inactivation of protein and 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 the meat tenderizer mixture in which 1 g of the lactic acid bacteria culture mixture is mixed with 8 g of at least one natural juiced tenderizer selected from kiwi juice, pineapple juice or pear juice into 500 g of raw beef meat.

iii) Protein and lipids are decomposed and aged for 60 hours at a low temperature of 10 °C.

iv) The low-temperature aged beef is rapidly frozen at -15°C for 5 hours to stop the protein and lipid decomposition activity of the meat tenderizer mixture.

ⅴ) The quick-frozen low-temperature aged beef is heated again at 95° C. in a steam manner for 40 minutes to further inactivate protein and lipolytic enzyme activity.

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

(Preparation Comparative Example 1) The meat tenderized with a lactic acid bacteria culture mixture containing a natural meat tenderizer

Production of beef (no yeast strain added in the lactic acid bacteria culture mixture)

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 the meat tenderizer mixture in which 1 g of the lactic acid bacteria culture mixture is mixed with 8 g of at least one natural juiced tenderizer selected from kiwi juice, pineapple juice or pear juice into 500 g of raw beef meat.

iii) Protein and lipids are decomposed and aged for 60 hours at a low temperature of 10 °C.

iv) The low-temperature aged beef is rapidly frozen at -15°C for 5 hours to stop the protein and lipid decomposition activity of the meat tenderizer mixture.

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

(Production Comparative Example 2) Preparation of beef meat tenderized with only natural juiced meat tenderizer

i) Dispense 8 g of one or more natural juice tenderizers selected from kiwi juice, pineapple juice or pear juice into 500 g of raw beef meat.

ii) The protein is decomposed and aged for 60 hours at a low temperature of 10 ℃.

iii) Rapidly freezing the low-temperature aged beef at -15 °C for 5 hours to stop the proteolytic activity of the meat tenderizer mixture.

iv) Pack the tenderized beef and store it at a low temperature of 7 ℃.

(Example) Sensory evaluation test for beef

Preference, such as taste, aroma, texture, texture, etc. for the tenderized beef 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 4.0 3.7 3.9 Preparation Comparative Example 2 3.5 3.7 3.2 3.4 3.4

As shown in Table 1 above, in the case of the tenderized beef prepared in Preparation Examples 1 and 2 and Preparation Comparative Example 1, there was no significant difference in sensory test in terms of taste, aroma and texture.

However, in the case of the tenderized beef prepared in Preparation Comparative Example 2, the sensory test evaluation results were lower than those of the tenderized beef prepared in Preparation Examples 1 and 2 and Preparation Comparative Example 1 in terms of taste and aroma.

In addition, in regards to the texture of beef, the tenderized beef prepared in Preparation Examples 1 and 2 exhibited superior texture than the tenderized beef prepared in Preparation Comparative Examples 1 and 2.

In the case of beef meat tenderized only with one or more natural juice tenderizers selected from kiwi juice, pineapple juice, or pear juice without containing the lactic acid bacteria culture mixture of the present invention prepared in Preparation Comparative Example 2, taste, aroma, texture and texture, etc. It showed the lowest evaluation score in the evaluation items. Through this, it was confirmed that the taste, aroma, texture and texture of beef that was tenderized only with the proteolytic enzyme contained in the natural juiced meat tenderizer was insufficient.

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 Mix 1 part by weight of the yunacid bacteria culture mixture cultured with a mixed probiotic of the Myces genus nhs321 yeast strain (Accession No.: KCTC-11227BP) and 5 to 10 parts by weight of at least one natural juicer selected from kiwi juice, pineapple juice or pear juice It was confirmed that tenderized beef with optimal texture and texture could be produced only by dispensing the prepared meat tenderizer mixture into 200 to 1000 parts by weight of raw beef meat and then softening and aging.

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 200 to 1000 parts by weight of a meat tenderizer mixture obtained by mixing 1 part by weight of the lactic acid bacteria culture mixture and 5 to 10 parts by weight of one or more natural juiced tenderizers selected from kiwi juice, pineapple juice or pear juice to 200 to 1000 parts by weight of raw beef meat;
iii) decomposing and tenderizing proteins and lipids for 48 to 72 hours at a low temperature of 5 to 15 ° C;
iv) stopping the protein and lipid decomposition activity of the meat tenderizer mixture by rapidly freezing the low-temperature aged beef at -20 to -10 °C for 3 to 8 hours; and
ⅴ) packaging the tenderized beef and storing it at a low temperature of 5-10 ℃;
A method of producing beef meat tenderized with a lactic acid bacteria culture mixture containing a natural meat tenderizer consisting of
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 proteolytic enzyme activity and the lipolytic enzyme activity by heating the low-temperature aged beef rapidly frozen in step iv) for 30 to 45 minutes in a steam method at 80-100 ° C. A method for producing beef.

Images