KR102486866B1 - Dombe meat using Shindari as a traditional Jeju fermented beverage and its manufacturing method - Google Patents

Abstract

The present invention relates to Dombe meat using Jeju traditional fermented beverage Shindari and a manufacturing method thereof and, more specifically, to Dombe meat for improving a taste and meat texture by using Shindari, which is a Jeju traditional fermented beverage, during a Dombe meat manufacturing process and a method for manufacturing Dombe meat by using Shindari. The Dombe meat manufactured by this has an excellent taste and an excellent flavor, is easily digested and absorbed, and has a good effect in a diet.

Description

Dombe meat using Shindari as a traditional Jeju fermented beverage and its manufacturing method}

The present invention relates to Dombe meat using Jeju traditional fermented drink Shindari and a method for manufacturing the same, and more particularly, to Dombe meat with improved taste and meat quality by using Jeju's traditional fermented drink Shindari in the manufacturing process of Dombe meat and , It relates to a method for manufacturing Dombe meat using Shindari in the manufacturing process.

As the standard of living increases, the consumption of meat in Korea is increasing day by day. However, the intake of such meat causes obesity due to excessive fat supply or protein supply, and causes various adult diseases to increase.

Among meat foods, grilled meat is known to be carcinogenic, and boiled meat is known to be better for the body than grilled meat.

Boiled meat is commonly known as suyuk, which is usually boiled pork belly or neck. In the past, when I didn't enjoy eating pork, I ate beef brisket as suyuk.

The etymology of suyuk is matured meat. Suyuk is often known as a kind of event food that is cooked in large quantities after kimchi is finished and eaten together. It is mainly eaten during ancestral rites or kimjang.

It is not an exaggeration to say that the origin is the same as human history as it is a simple food that only boils meat in water. , this was a common recipe.

Some people say that all the nutritionally good ingredients are lost in the soup, but most of the protein remains even if meat is cooked in boiling water. And the fat and sodium, etc. are lost to the water. In addition, although the taste of meat is reduced, the simple taste is excellent, so many people are looking for it.

Thanks to an extremely simple recipe that only requires boiling, any amount of meat can be enjoyed as boiled meat. Beef is also eaten by boiling parts such as brisket as suyuk, and pork, which is cheaper than beef, is also consumed a lot. The pork meat is moderately fat and oily, so the taste is mellow.

Bossam is often thought of as synonymous with boiled meat, but it is just one of the many ingredients eaten with bossam (short for bossam kimchi). Any part of fresh pork can be used as suyuk, as long as it has a certain amount of fat. Sirloin or tenderloin, which has no fat at all, becomes tough when boiled. Pork belly is mainly found in the southern regions, and in Seoul, pork belly with less fat tends to be preferred.

In order to improve the taste, functionality, and flavor of such meat, various methods of manufacturing meat have been proposed, such as cooking by adding natural ingredients or using a specific manufacturing device.

As an example, Korean Patent Publication No. 10-2014-0137467 proposes a method of preparing meat by electric heating by adjusting the NaCl ion concentration, and in Korean Patent Registration No. 10-1709443, tumbling using a rotating drum As a method of doing this, a method for preparing pork meat that can efficiently automate the curing and tenderizing work has been proposed.

In addition, Korean Patent Publication No. 10-2018-0052325 discloses herbal seasonings including herbal medicines, spices and water; soy sauce; cooking liquor; corn syrup; sugar; Korean Patent Publication No. 10-2020-0141149 proposes an herbal composition for meat cooking containing and ginseng powder, and in Korean Patent Publication No. 10-2020-0141149, apples, pears, grapes, onions, radishes, tangerines, plums, bellflowers, angelica, perforated, gaepi, astragalus A method for producing red ginseng pork meat, in which plant materials including persimmons, persimmons, and pine shoots are appropriately pretreated, mixed, fermented, and aged to improve taste, aroma, and functionality, has been proposed.

However, these existing meat manufacturing is mainly processed by mixing functional natural ingredients in the meat manufacturing process. There was a limit to improvement in taste, etc., as it was only using general herbal medicines for removing miscellaneous odors and improving functionality, and it was difficult to give marketability as a special processed food.

Korean Patent Publication No. 10-2014-0137467 Korean Patent Registration No. 10-1709443 Korean Patent Publication No. 10-2018-0052325 Korean Patent Publication No. 10-2020-0141149

In order to solve the problems of the prior art as described above, the present invention aims to provide a new concept of meat meat that can promote consumption by improving taste and functionality in the meat manufacturing process and increasing marketability.

Therefore, an object of the present invention is to provide a new Dombegogi with improved taste and flavor using Shindari, a traditional Jeju fermented beverage.

In addition, another object of the present invention is to provide dombe meat that is good in taste, helps digestion, absorption and diet and is beneficial to health.

As described above, the present invention provides dombe meat boiled by adding 1-30% by weight of Shindari, a traditional Jeju fermented beverage, to water for boiling pork.

According to a preferred embodiment of the present invention, it includes boiled meat by adding additional honey to the water for boiling the pork.

According to a preferred embodiment of the present invention, the meolkkul can be used at 1-20% by weight compared to pork boiling water.

According to a preferred embodiment of the present invention, the meol honey can be preferably used fermented fruit honey.

In addition, the present invention comprises the steps of adding auxiliary ingredients including vegetables and seasonings to pork boiling water; Adding Shindari, a Jeju traditional fermented beverage; And it provides a method for producing dombe meat comprising the step of heating and boiling pork.

According to a preferred embodiment of the present invention, the step of adding one or more of the meol honey fruit and leaves before boiling the pork or the step of adding the fermented meol honey fruit when adding the sour legs may be further included.

According to a preferred embodiment of the present invention, the fermented mer honey fruit is extracted with a polar solvent to produce a mer honey concentrate; Enzymatically treating an aqueous solution of honey concentrate with at least one of plantase and sumizyme AC; It may be prepared by a method comprising fermenting the enzyme-treated liquid with one or more lactic acid bacteria selected from Lactobacillus reuteri and Lactobacillus kimchicus .

Dombe meat prepared according to the present invention has excellent taste and flavor, improves texture very well, and improves nutrition and health by mixing and adding Shindari, a traditional Jeju fermented beverage that has never been used before, to water for boiling pork. It has excellent effects on functionality and digestion and absorption.

Therefore, the demand for Dombe meat using this new concept of Jeju traditional fermented beverage is expected to increase because its marketability is remarkably excellent and distinctive.

In particular, the dombe meat of the present invention has the advantage of being widely used by consumers of various classes because it is easy to digest, good for intestinal health, and can exert a diet effect because oil is removed and shindari is added.

If the fermented product of the honey fruit is additionally mixed here, a more excellent effect can be expected in improving health functionality and digestion and absorption.

Figure 1 is a schematic diagram of the manufacturing process of fermented meol honey that can be used as an additional material in the present invention.
Figure 2 is a comparison of the HPLC chromatograms of the components before and after fermentation of the honey fruit extract. In the figure, SHF-C means before fermentation, and SHF-F means after fermentation.
Figure 3 is a picture comparing the HPLC chromatograms of the components before and after fermentation of the honey leaf extract. In the figure, SHL-C means before fermentation, and SHL-F means after fermentation.
Figure 4 is a graph comparing the antioxidant activity of extracts for each part, such as fruits, leaves, and stems of mercury tree. FC stands for fruit extract, LC stands for leaf extract, and ST stands for young stem extract.
Figure 5 is a graph comparing the free radical scavenging ability before and after fermentation of the fruit extract of mul honey. FC means extract and FF means fermented product.
Figure 6 is a graph comparing the free radical scavenging ability before and after fermentation of the honey leaf extract. LC is extract and LF is fermented product.
Figure 7 compares the free radical scavenging ability of the fruit and leaf extract mixture before and after fermentation. MC is a 1:1 mixture of fruit and leaf extracts, and MF is a fermented mixture of them. Also, LC+FF is a 1:1 mixture of unfermented leaf extract and fermented fruit extract.

Hereinafter, the present invention will be described in more detail based on one embodiment.

The present invention relates to a new dombe meat with improved taste and flavor and improved nutrition and digestion and absorption function by preparing dombe meat in the form of meat by adding shindari to water in which pork is usually boiled.

Dombegogi is the name of a dish derived from the dialect of Jeju Island, which means meat on a cutting board. Dombe of Dombe meat means chopping board in the language of Jeju Island. In the past, Jeju Island was isolated from the mainland as an island region, so it was difficult to live on and live. It is said to have originated from its use as a

So, it was called dombe meat because pork was boiled thoroughly, sliced on a cutting board, and eaten without serving in a bowl. However, the chopping board here does not have the shape of a general cutting board. The chopping board we use in the kitchen is in the shape of a square board, but dombe, to be precise, refers to something that looks like a small table made of wood. Recently, many restaurants just put pork meat on a wooden cutting board and call it 'Dombe meat', so the meat that is sliced and eaten on a cutting board is interpreted as Dombe meat.

This dombe meat can be seen as a kind of meat, and Jeju Island-style dombe meat, which is known as a traditional food in Jeju Island, is a kind of pork meat, including the pork's hollow part.

To explain the general method of manufacturing Dombe meat as an example, pork is used as the main ingredient, and vegetables and seasonings such as soybean paste, green onion, lettuce, Chinese cabbage, garlic, red pepper, and green pepper are usually added to the water and boiled. . It is important to boil the pork here, and in some cases, boiling the pig by adding bay leaves or coffee to the water can help to catch the smell of pork. In Jeju Island, Jeju black pork is mainly used as the main ingredient.

According to a preferred embodiment of the present invention, when the water starts to boil when boiling the pork, it is good to add the meat and boil it again for about 0.5 to 2 hours. Pork won't cook if it's too short, and the taste of the meat will deteriorate if you boil it too long. Therefore, the taste of pork meat is best when the surface of the pork is first cooked in boiling water and prepared in a state in which the juice is contained in the meat.

If you want to boil pork and use the broth to apply it to soup food, it may be desirable to initially boil the pork in water so that it is sufficiently brewed. In this case, the remaining pork meat after brewing the broth can be used as dombe meat.

The present invention is characterized by dombe meat boiled by adding Shindari, a traditional Jeju fermented beverage, to pork boiling water in the process of manufacturing dombe meat.

Shindari used in cooking Dombe meat in the present invention is Jeju's own traditional fermented beverage.

Shindari has slightly different names, such as Shindari, Shindali, Sundari, and Sundali, depending on the region. Therefore, they are collectively referred to as ‘Shindari’.

Shindari is a Jeju drink in the summer when there was no refrigerator, and barley rice, which was particularly well rested, was not thrown away, but was fermented for half a day to a day by adding water and yeast to it. Because it ferments faster in summer than in winter, it is commonly used as a summer drink rather than a winter drink. Although there is some alcohol group, it is also weak to define it as alcohol, so it is a bit ambiguous to see it as a type of alcohol. On the other hand, Shindari can also be called fermented rice yogurt using grains, and can be seen as a drink that is halfway between Makgeolli and Sikhe. Therefore, when alcohol is volatilized here, it is a traditional beverage that is consumed as a beverage similar to Sikhye.

The intake method of these Shindari is not standardized, and the manufacturing style is slightly different. For example, mix yogurt and eat it, or eat it with sugar. Some of them are beverages that are eaten instead of makgeolli, so you can boil only the amount that children will eat separately, blow off the alcohol, and make it really thick like yogurt, scraping it with a spoon and eating it. Strain the yeast and fermented rice grains through a sieve and drink it like a beverage, or chew the ingredients together like sikhye. Although the manufacturing method and drinking method of Shindari may be slightly different, it means fermented food made by adding yeast and water to the stock we eat, whether it is leftover rice, rice just before taking a break, or rice made for Shindari. I understand.

For the production of Shindari, for example, rice or barley is fermented by adding water and finely crushed nuruk. It is fermented for one or two days in summer and 5 to 7 days in winter. When the rice is fermented and becomes lumpy and unrecognizable, it is filtered through a sieve and eaten raw or boiled and drunk. Additional sugar is also added here, but the sourness is adjusted according to the amount of sugar. If you eat the prepared Shindari without boiling, the sour taste is stronger. Recently, yeast is fermented in small chunks, and then the yeast is taken out and only the fermented juice is filtered and drunk.

In the present invention, Shindari is defined as including Jeju-style traditional healthy fermented beverages of these various concepts.

Shindari used in the present invention includes not only Shindari manufactured by the general method of manufacturing Shindari as described above, but also Shindari manufactured by additionally mixing fruits, enzymes, and natural extracts. These additional ingredients are ingredients that can be added to further improve functionality or to improve texture, taste, flavor, fermentation odor, and the like.

In addition, Shindari used in the present invention is not limited to the alcohol content. Even if the alcohol content in Shindari is rather high, it may volatilize during the broth manufacturing process, so it does not hinder the overall purpose of addition.

As described above, Shindari used in the present invention is a well-being lactic acid bacteria beverage or fermented food made of rice, barley, etc., as well as removing cholesterol, and the microorganisms and yeasts contained in Shindari have anticancer effects against various cancers such as stomach cancer, intestine It has excellent effects such as improving functions. In particular, in the present invention, it has been confirmed that there is an effect of improving the quality of pork, improving the taste, and improving digestion and absorption of pork.

According to a preferred embodiment of the present invention, the present invention is characterized in that it is prepared by adding the above-mentioned Shindari during the production of normal Dombe meat meat, and the Shindari is during the early, middle, and late stages of the Dombe meat manufacturing process It may be added at one or more times. Preferably, when performing a pretreatment process of first heating pork boiled water to filter out oil, suspended matter, etc., it can be added at once or separately at an appropriate time after the pretreatment.

According to a preferred embodiment of the present invention, the Shindari can be added at 1-30% by weight based on the total amount of pork boiling water. If the addition amount is too small, the addition effect cannot be expected, and if it is too excessive, the taste of the dombe meat is rather deteriorated, and it is uneconomical, so the purpose cannot be achieved.

In addition, in the present invention, in addition to the above Shindali, additional mer honey can be added, and mul honey can be added to general mul honey tree, fruit, leaf, fruit extract, etc. Most preferably, it is desirable to add fermented mul honey fruit. The fermented product itself can exert various functional effects such as antioxidant effect, but in addition to this, it can also contribute to helping digestion and absorption along with Shindari.

This honey can be used at 1-20% by weight relative to pork boiling water, and if the amount is small, there is no effect of addition, and if too much is added, the taste may be impaired and it is uneconomical.

According to a preferred embodiment of the present invention, the addition of mul honey can be used together with other raw materials at the beginning of the process of boiling mul honey in the case of adding trees, leaves, fruits, etc. It can be used by adding it appropriately at the beginning, middle or end of the pork boiling process in a similar way to the above Shindari addition.

Pork meat for dombe meat according to the present invention can be preferably prepared in a conventional manner by adding the Shindari or Shindari and Mer honey.

As a preferred embodiment of the present invention, the manufacturing method of the dombe meat of the present invention is illustrated as follows.

According to a preferred embodiment of the present invention, as a meat material, pork, beef, rearing, etc. can be used as a main ingredient. In general, pork, preferably Jeju black pork is used. For such pork, pork belly or neck meat may be mainly used.

In addition, raw materials including various vegetables, seasonings, seaweed, and the like can be used as auxiliary ingredients added and boiled together with the meat material. These materials that can be used as additives in the present invention are not particularly limited. Sub-materials used in conventional meat manufacturing methods may be used. Sub-ingredients include, for example, bay leaf, coffee, green tea, lettuce, Chinese cabbage, garlic, red pepper, green pepper, onion, radish, ginger, green onion, kelp, grains, vegetables, seasoning, seasoning, pepper, leek, cabbage, fruit, sesame leaves, beans, Bracken, bean sprouts, red pepper paste, mushrooms, shoots, seafood, acorns, cucumbers, water parsley, astragalus, oriental medicines may be used. However, it is not limited thereto.

According to a preferred embodiment of the present invention, in order to manufacture dombe meat, for example, after soaking the main raw material of pork meat material in clean water for 3 hours or more to remove blood, oil and suspended matter are first removed in the boiling process, for example, bay leaf , Add various subsidiary ingredients such as soybean paste, green onion, lettuce, Chinese cabbage, garlic, red pepper, and green pepper, add shindari to it, and then go through a step of boiling sufficiently, preferably for 1 to 3 hours, and remove the boiled meat and It can be made with chopping meat. If you boil the pork for too long here, the taste of the meat will be lost and the utilization of the broth will increase instead.

According to one embodiment of the present invention, in the process of manufacturing kimbe meat, the shindari is added 30 minutes to 1 hour before the end of the boiling step, or the step of adding the shindari at the end of the boiling step may be

According to a preferred embodiment of the present invention, mer honey can be added at the time of inputting the additives, or in another way, adding the fermented nectar fruit before boiling the pork or adding the fermented nectar fruit after boiling can be further included. The addition of such mer honey may include the addition of mul honey tree leaves or fruits as a supplementary material, but the fermented mul honey fruit may be more preferably used.

The honey used in the present invention is antioxidant, anti-inflammatory, liver protection, alcoholic liver damage protection, antipyretic, analgesic, anti-inflammatory, arthritis prevention and treatment, cartilage regeneration, osteoporosis, prostate prevention and treatment, anti-diabetes, eye health, especially conjunctivitis, A variety of effects such as diuretic action, depression, fatigue recovery, and pain improvement are known, but in the present invention, in addition to these effects, it was confirmed that the taste and digestion and absorption are remarkably improved when applied to food.

Therefore, according to the most preferred embodiment of the present invention, pork boiled with a mixture of 70-98% by weight of pork boiling water, 1-25% by weight of Shindari, and 0.1-10% by weight of fermented fruit of honeydew, is preferably used. can

Hereinafter, the manufacturing method of dombe meat of the present invention will be described in more detail.

According to a preferred embodiment of the present invention, the Shindari used in the above can preferably use the Jeju traditional Shindari presented above. Therefore, this method of manufacturing Shindari may be manufactured by the traditional method of manufacturing in the Jeju area, or may be manufactured by various other known methods.

On the other hand, the fermented honey fruit, which can be additionally added to the preparation of the meat of the present invention, can be preferably applied to the present invention by preparing it by a specific method.

In order to prepare a fermented fruit honey, first, extracting the fruit honey with a polar solvent to prepare a concentrated liquid honey; Enzymatically treating an aqueous solution of honey concentrate with at least one of plantase and sumizyme AC; Fermenting the enzyme-treated liquid with one or more lactic acid bacteria selected from Lactobacillus reuteri and Lactobacillus kimchicus .

In particular, in the present invention, it was surprisingly confirmed that a more excellent functionality can be exhibited by using a fermented product obtained by fermenting the fruit of mer honey.

In the present invention, it has been found that when fermenting mer honey fruit, it shows an unpredictable and remarkable improvement in the effect of functionality. In particular, these fermented products improve taste and digestion and absorption when applied as food, and exhibit excellent effects in terms of various functionalities. This is not only the characteristics of the honey itself, but also the remarkable effect obtained as a result of fermenting the fruit of the honey.

According to a preferred embodiment of the present invention, the fermented product used in the present invention can preferably be fermented after enzymatically treating the honey. In the case of fermentation treatment after enzyme treatment, the antioxidant effect is far superior, and in particular, substances similar to chlorogenic acids are remarkably improved, which is considered to exhibit excellent antioxidant effects.

According to the present invention, these characteristics of the present invention show more excellent physical properties in the fruit of the honey than in the honey leaf.

Therefore, the present invention can show a remarkably excellent effect, especially when using the fruit of mul honey among various parts such as leaves, stems, and fruits of mul honey. Of course, it is also possible to use other parts, such as leaves or stems, or mix them with fruits. However, the best results can be expected when using mul honey fruit.

The fermented product of the fruit of the present invention is preferably fermented with lactic acid bacteria, more preferably fermented with lactic acid bacteria after enzyme treatment.

The process for obtaining the fermented fruit honey product of the present invention will be described in detail as the manufacturing process for the fermented honey fruit product below.

If the process for the production of fermented fruit honey preferably used in the present invention is described as an embodiment, preparing a concentrate by extracting with a polar solvent using honey, preferably fruit honey; Enzymatically treating an aqueous solution of honey concentrate; In the step of fermenting the enzyme-treated liquid with lactic acid bacteria, a fermented liquid honey can be prepared.

According to a preferred embodiment of the present invention,

(1) adding water to dried mer honey fruit, extracting, filtering, and then concentrating to prepare a mer honey concentrate;

(2) adding water to the honey concentrate prepared in step (1) and then diluting to prepare a diluted honey solution;

(3) enzymatic treatment by adding an enzyme to the dilute solution prepared in step (2);

(4) inoculating and fermenting lactic acid bacteria in the enzyme-treated meol honey enzyme-treated liquid of step (3); and

(5) It is possible to prepare a fermented honey fruit product, including the step of concentrating after heat-treating the fermented honey product fermented in step (4).

In the method for producing a fermented honey product of the present invention, in addition to the above honey, one or more materials selected from the group consisting of ginseng, herbal medicines, vegetables and fruits may be additionally used, but is not limited thereto. More specifically, ginseng, Taegeuksam, red ginseng, black ginseng, cultured wild ginseng roots, wild ginseng, quince, hwangchil tree, roundworm, root, baeksoo, antler, antlers, cordyceps, golden, garlic, cabbage, broccoli, pomegranate, tart cherry, pumpkin, Plum, noni, aronia, lettuce, sprout barley, kale, etc. may be additionally used, but is not limited thereto.

In addition, according to a preferred embodiment of the present invention, in the method for producing a fermented product of the present invention, the concentrate of the step (1) preferably has a moisture content of 14 to 15% (v /w), after adding 18 to 22 times (v/w) of water to the dried honey fruit, extracting at 95 to 100 ° C for 7 to 9 hours, filtering, and concentrating to 55 to 65 brix. can More preferably, after adding 20 times (v/w) of water to the dried melon fruits at 50 ° C until the water content is 14 to 15% (v / w), extracting at 98 ° C for 8 hours and filtering After that, it can be produced by concentrating to 60 brix. Drying and extraction under the above conditions can extract more efficiently due to the high solids content.

According to a preferred embodiment of the present invention, in the method for producing a fermented honey product of the present invention, the diluted honey solution in step (2) can be prepared by diluting the honey concentrate to 4 to 6 brix by adding water to the concentrated liquid honey. , More preferably, it can be prepared as a diluted solution having a concentration suitable for enzyme treatment by adding water to the honey concentrate and diluting it to 5 brix.

In addition, in the method for producing a fermented honey product of the present invention, the step (3) is preferably performed by adding an enzyme to the diluted honey solution for 2 to 4 days at 34 ~ 40 ° C., more preferably in the diluted honey liquid. Enzyme treatment can be performed at 37° C. for 3 days by adding enzyme. In the case of enzymatic treatment under the above conditions, elution of the active material is improved, and then fermentation efficiency may be further improved.

According to a preferred embodiment of the present invention, one or more of plantase and sumizyme AC may be used as the enzyme, but is not limited thereto. Enzymatic reaction using all of the above types of enzymes can further enhance antioxidant activity.

In addition, in the method for producing the fermented honey product of the present invention, the step (4) is preferably inoculated with lactic acid bacteria in the enzyme-treated honey enzyme treatment liquid and fermented at 45 to 55 ° C. for 4 to 6 days. Preferably, lactic acid bacteria may be inoculated into the enzyme-treated honey enzyme-treated liquid and fermented at 50 ° C. for 5 days. When fermented under the above conditions, it can be fermented under excellent quality and palatability conditions without producing a fermentation odor.

According to a preferred embodiment of the present invention, fermentation is performed after enzyme treatment, and the use of lactic acid bacteria for fermentation shows excellent effects.

According to a preferred embodiment of the present invention, the lactic acid bacteria may preferably use at least one of Lactobacillus reuteri and Lactobacillus kimchicus . When fermented using both of the above two strains of Lactobacillus, the antioxidant activity can be more remarkably enhanced.

In addition, in the method for producing the fermented honey product of the present invention, the step (5) may preferably be performed by heat-treating the fermented honey product at 80 to 100 ° C for 25 to 35 minutes and then concentrating, more preferably fermented It can be concentrated after heat treatment of the fermented product at 90 ℃ for 30 minutes.

According to a preferred embodiment of the present invention, the use of fermented mul honey fruit exhibits very excellent effects that could not be predicted in various aspects such as improvement of taste, antioxidant effect, low salt food production, excellent storage stability, and extension of shelf life.

According to a preferred embodiment of the present invention, in adding the mer honey for the production of dolbe meat, it can be processed by adding additional mer honey before or after the primary boiling process of the pork.

According to a preferred embodiment of the present invention, the mer honey can be used by adding fermented mer honey fruit more preferably. When adding fermented honey, it may be desirable to add it preferably about an hour before the end of boiling pork. This can have a desirable effect on the meat quality of boiled pork.

According to a preferred embodiment of the present invention, the dombe meat prepared by adding Shindari in the process of manufacturing dombe meat in the conventional method as described above, or by adding an additional fermented product of mul honey fruit in some cases, is usually Jeju traditional You can eat it by putting the boiled meat on a cutting board, cutting it into bite-sized pieces, and sprinkling some seasoning on it.

Dombe meat prepared by applying it to the process of boiling shindari in this way not only has a very good taste, but also contributes to intestinal health and is highly digestible and absorbs well, so it can be preferably used even when there is a problem with meat digestion. In addition, it has excellent taste and flavor and is beneficial to health.

In particular, most of the oil components are removed during the manufacturing process of Dombe meat, and in addition to Shindari or Shindari, when the above-mentioned fermented fruit is mixed and used, it is very excellent in functionality, digestion and absorption effect, and intestinal health, making it a diet food. can be widely used.

Hereinafter, the present invention will be described in detail by examples, but the present invention is not limited by the examples.

Preparation Example: Preparation of fermented honey

Mer honey fruit was used as a raw material for the mer honey extract. For the fruit of Mergul, ripe fruits harvested in Jangheung, Jeollanam-do between October and December 2020 were used. The stem and leaves of the honeysuckle were collected in December from a three-year-old or older honeysuckle tree. Stems and leaves harvested from late fall to winter were used.

The harvested fruits were washed well with purified water, cut to a thickness of about 5 mm, and dried. The stem was cut into 5-10 cm in length, and the leaves were washed with purified water and dried. All honey raw materials were dried with hot air at 50 ° C or less, and dried until the moisture level reached 14-15%. When drying at 50 ° C or higher, some beneficial functional components may be lost along with moisture.

To prepare extracts of fruits, leaves, and stems, 20 times the amount of purified water of each dry weight was added, extracted at 98 ± 2 ° C for 8 hours, filtered, and concentrated to 60 brix. For fruit and leaf mixed extracts, equal amounts of each extract were mixed. In order to prepare a mixed extract, each raw material may be mixed in a certain amount before extraction, and then extracted simultaneously in the same way (see Fig. 1).

For the hydrolase treatment of the honey extract, the concentrate was first diluted to 5 brix with sterilized purified water.

1% of plantase C151P and sumizyme AC were added to the diluted solution, followed by enzyme treatment at 37°C for 3 days.

The enzyme treatment solution was inoculated with 1% (1 × 10 ⁹ cfu / ml) of Lactobacillus reuteri and Lactobacillus kimchicus DCY51, followed by 5 days in a shaking water bath at 50 ° C. Fermentation proceeded.

After fermentation was completed, treatment was performed at 90° C. for 30 minutes to stop enzyme activity, and concentrated under reduced pressure to prepare a 60 brix concentrate or dry powder.

Example of Manufacturing Experiment: Analysis of Characteristics of Mer Honey Extract

<Component analysis by HPLC>

High-performance liquid chromatography (HPLC) analysis was performed to compare the components contained in the honey extract and fermented product. The HPLC instrument was a Waters e2695 system, and the column used was a YMC Triart C18 (4.6 mm × 250 mm, 5 μm particle size). Component analysis was applied only to fruits and leaves, and the separation conditions were different considering the components of each part.

For component analysis in the fruit extract, using a mobile phase composed of methanol and 0.1% formic acid, methanol and formic acid were mixed at a column temperature of 35 ° C at a ratio of 15:85 and after 40 minutes 100 :0, and again after 50 minutes, it was performed while giving a concentration gradient reaching a ratio of 15:85. The flow rate was 1.0 mL per minute and UV detection was performed at 284 nm.

In order to compare the components of the leaf extract, using a mobile phase composed of methanol and 0.1% formic acid, methanol and formic acid were started at a column temperature of 35 ° C in a ratio of 25:75 and 68 It was carried out while giving a concentration gradient of 100:0 in minutes and again reaching a ratio of 25:75 in 81 minutes. The flow rate was 1.0 mL/min and UV detection was performed at 254 nm. As standard materials, chlorogenic acid, neo-chlorogenic acid, and crypto-chlorogenic acid were used.

<Measurement of free radical scavenging ability>

The free radical scavenging ability was measured using the DPPH method. That is, after dissolving DPPH in ethanol at a concentration of 0.2 mM, 20 μl of sample and 180 μl of DPPH solution were added to a 96-well plate, reacted for 30 minutes with strong shaking in the dark, and absorbance was measured at 517 nm.

(1) Comparison of ingredients before and after fermentation of mer honey fruit extract

Figure 2 before fermentation of the fruit extract meolkkul. This is the HPLC chromatogram of the post-component. In the figure, SHF-C above is before fermentation and SHF-F below is after fermentation. As a standard material, ① neo-chlorogenic acid (RT 13.90 minutes), ② chlorogenic acid (RT 22.52 minutes), and ③ crypto-chlorogenic acid (RT 22.99 minutes), which are representative physiologically active components of mer honey, were used. Materials adjacent to the standard material were identified by comparing UV absorption spectra in addition to retention time.

As a result, all of them were detected in the meol honey fruit, but the content was low. Also, RT 8~30 minutes in the figure is the area of typical chlorogenic acid derivatives, and the content of these derivatives was also very low. A number of peaks are seen in the RT 30-50 minute region, and the substance usually detected in this region under this condition is known as a saponin-type substance with a molecular weight of 1000 or more.

However, after fermentation, the main peak ⓐ near RT 7.5 minutes in the sugar component part was greatly reduced, whereas a new peak ⓑ appeared at RT 12.51 minutes. Since this material is located immediately adjacent to neo-chlorogenic acid, it is presumed to be some kind of chlorogenic acid, but as a result of confirmation by UV spectrum, it did not match neo-chlorogenic acid, and materials ⓒ and ⓓ are also adjacent to the standard material, but do not seem to be the same material. In addition, the peaks around the terpene saponin at the back were also greatly simplified through the fermentation process.

(2) Comparison of ingredients before and after fermentation of mul honey leaf extract

Figure 3 is an HPLC chromatogram comparing the components before and after fermentation of the honey leaf extract. In the figure, SHL-C above is before fermentation and SHL-F below is after fermentation. The most representative characteristics of the leaf extract were ① neo-chlorogenic acid (RT 6.33 min), ② crypto-chlorogenic acid (RT 11.23 min), and ③ chlorogenic acid (RT 12.03 min) peaks were very high, while other components showed complex patterns but were relatively low. .

(3) Comparison of antioxidant activity by body part

Figure 4 is a graph comparing the antioxidant activity of extracts for each part, such as fruits, leaves, and stems of mercury tree. where FC is fruit extract, LC is leaf extract and ST is shoot extract. As a result of comparing the antioxidant activity of the water extract for each part by free radical scavenging ability, the fruit extract at the same concentration (the highest concentration used, 8 mg/mL) had a scavenging rate of 19.6%. However, the clearance rate of the leaf extract was 85.1%, which was about 4.3 times higher than that of the fruit. Young stem extract was 68.1%, 3.4 times higher than fruit, but lower than leaf. This result showed that the antioxidant activity was the highest in the leaves.

This result seems to correlate with the contents of chlorogenic acid, neo-chlorogenic acid, and crypto-chlorogenic acid, which are known as antioxidants (see FIG. 3).

(4) Comparison of antioxidant activity before and after fermentation of mul honey fruit extract

Figure 5 is a graph comparing the free radical scavenging ability, that is, antioxidant activity, before and after fermentation of the fruit extract of mul honey. where FC is fruit extract and FF is fermented product. As shown in the graph, the free radical scavenging ability of both samples increased in a concentration-dependent manner. However, compared to the non-fermented extract, the fermented product showed a significantly higher pattern of about 2 times or more at the total concentration measured. This result is thought to be related to the increase in component b, presumed to be a chlorogenic acid derivative, at RT 12.51 after fermentation (see FIG. 2).

(5) Comparison of antioxidant activity before and after fermentation of mul honey leaf extract

Figure 6 shows the free radical scavenging ability before and after fermentation of the honey leaf extract. Here, LC is the leaf extract and LF is the fermented leaf extract. The free radical scavenging activity of the leaf extract was increased in a concentration dependent manner. However, the free radical scavenging activity of the leaf extract was slightly reduced when fermented. This result seems to be related to the significant decrease in the content of chlorogenic acid, neo-chlorogenic acid, crypto-chlorogenic acid, etc., which are the main active ingredients present in the leaves, during fermentation (see FIG. 3). Therefore, it was found that strong fermentation process requires attention when monomolecular antioxidants are rich, such as mul honey leaves.

(6) Comparison of antioxidant activity of fruit and leaf mixtures

Figure 7 shows the free radical scavenging ability before and after fermentation of the fruit and leaf extract mixture. Here, MC is a 1:1 mixture of fruit and leaf extracts, and MF is a fermented product. Also, LC+FF is a 1:1 mixture of unfermented leaf extract and fermented fruit extract.

In the case of the fruit and leaf mixture, the free radical scavenging activity was increased in a concentration-dependent manner, but it tended to increase slightly when the mixture was fermented. This seems to be the result of the increased free radical scavenging ability when fermented in the fruit and the decreased in the fermented product, which offset each other. However, when the fermented fruit extract and the non-fermented leaf extract were mixed at a ratio of 1:1, the free radical scavenging activity was greatly increased in a concentration-dependent manner.

(7) Sensory characteristics of mer honey extract

In the sensory test, 50 sensory test agents were asked to ingest mul honey fruit extract, mul honey fruit enzyme treatment liquid, and mul honey fruit fermented product, respectively, and then the aroma, taste, and overall acceptability were classified, and 1 point was very bad, 2 points. Poor, 3 points average, 4 points good, 5 points very good, the 5-point hedonic scale method was repeated three times, and the average was calculated and displayed.

sample incense taste Comprehensive symbol Mer Honey Fruit Extract 3.4 3.2 3.2 Mer honey fruit enzyme treatment liquid 4.0 3.6 3.7 fermented honey fruit 4.1 4.0 4.0

As a result, as can be seen in Table 1, the fermented product of the honey fruit showed the highest preference in all of the aroma, taste and overall acceptability, confirming that the acceptability of the honey extract can be improved through enzyme treatment and lactic acid bacteria fermentation .

From these experimental results, in the case of the fruits, leaves or mixed extracts of mer honey, it was confirmed that the antioxidant effect was significantly improved after fermentation, and in particular, in the case of mul honey fruits, it was confirmed that the antioxidant effect increased more significantly. In addition, it was confirmed that these mer honey extracts showed a significantly superior effect in terms of antioxidant efficacy or preference compared to before and after fermentation. This is a remarkable effect that cannot be easily predicted in comparison before and after general fermentation treatment, and seems to be due to these unique properties of honey. Therefore, when using the fermented product of the fruit of the honey as a food material, it suggests that it is very effective in improving taste and functionality.

Example 1: Preparation of Dombe meat containing Shindari

Soak the main ingredient of 1kg of pork belly in clean water for about 5 hours to remove the blood, then put it in water, add 1 tablespoon of soybean paste, 1 green onion, bay leaves, lettuce, cabbage garlic, chives, etc., then add shindari. However, add Shindari and boil it so that it is mixed in a weight ratio of 90:10 compared to boiling water. In this process, the oil was removed, and the boiled pork was taken out to prepare pork cut meat.

Example 2: Preparation of Dombe meat containing Shindari and Merhoney extract

Dombe meat was prepared in the same manner as in Example 1, but when the Shindari was added, the fermented product of the honey fruit prepared in the Preparation Example was mixed at a ratio of 2% by weight to the total boiling water to prepare the final Dombe meat.

Comparative Example: Manufacture of General Dombe Meat

Dombe meat was prepared in the same manner as in Example 1, but dombe meat was prepared without adding Shindari.

Experimental Example 1: Sensory experiment of Dombe meat

Sensory evaluation experiments were conducted for each of the dombe meat prepared in the above Examples and Comparative Examples. The experiment was conducted based on the results after ingesting the Dombe meat once every evening for 3 days by naturally ingesting the Dombe meat with salted shrimp and kimchi.

For the sensory test, a total of 20 adults were selected from adults in their 40s and 50s, regardless of gender, who had no objection to the intake of meat, and odor, taste, texture, digestibility, greasiness (rejection), and preference were evaluated using a 5-point scale method (5 points). Point: very good, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad).

The results are shown in Table 2 below.

division smell taste texture digestibility greasy preference Example 1 5 5 5 4 5 5 Example 2 5 5 5 5 5 5 comparative example 3 2 3 One 2 2

As a result of the above experiment, when adding and using Shindari in the production of normal dombe meat according to the present invention, it was very excellent in taste, smell, texture, etc., and showed a very good effect in terms of digestion and absorption.

In addition, according to the experimental results of the present invention, it was confirmed that all properties are excellent and more excellent in terms of digestion and absorption are exhibited when additionally using the fermented product of the honeydew fruit in addition to Shindari during the production of beef.

It is predicted that the fermented products of Shindari and Meolgull fruits are all fermented foods, and the synergistic effect is expressed by the mixed use of these fermented foods.

Claims (8)

Dombe meat boiled by adding 1-30% by weight of Shindari, a traditional Jeju fermented beverage, and fermented mul honey fruit to pork boiling water. delete The method according to claim 1, Boiled dombe meat using the fermented meol honey fruit in an amount of 1-20% by weight compared to pork boiling water. delete Dombe meat boiled with pork in a mixture of 70-98% by weight of pork boiling water, 1-25% by weight of Shindari, and 0.1-10% by weight of fermented fruit of honey. Adding auxiliary ingredients including pork, vegetables, and seasoning to pork boiling water; Adding 1 to 30% by weight of Shindari, a Jeju traditional fermented beverage, and fermented fruit of meol honey; And a method for producing dombe meat comprising the step of boiling pork by heating pork boiling water. delete The method according to claim 6, wherein the fermented mer honey fruit is prepared by extracting the mer honey fruit with a polar solvent to prepare a mer honey concentrate; Enzymatically treating an aqueous solution of honey concentrate with at least one of plantase and sumizyme AC; Method for producing dombe meat comprising the step of fermenting the enzyme treatment liquid with one or more lactic acid bacteria of Lactobacillus reuteri and Lactobacillus kimchicus .

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