KR102548113B1 - Method for producing probiotics functional fermented sausage - Google Patents

Abstract

The present invention relates to a method for producing probiotics fermented sausage, wherein sausage is produced by using ground pork, sausage ingredients and Lactobacillus plantarum JDFM LP11 (KACC81076BP) strain, which has probiotics properties.

Description

Method for producing probiotics functional fermented sausage {Method for producing probiotics functional fermented sausage}

The present invention (1) preparing a pork mixture by mixing the sausage material and the Lactobacillus plantarum JDFM LP11 (KACC81076BP) strain in the ground pork; (2) preparing a sausage mixture by mixing pork fat with the pork mixture prepared in step (1); (3) filling the casing with the sausage mixture prepared in step (2) and then piercing the casing with a needle; (4) fermenting after spraying a diluted mold solution on the holed part of step (3); and (5) aging the fermented sausage of step (4).

Domestic consumers consume pork for grilling, so low-fat cuts (back leg, front leg, sirloin, tenderloin, etc.) are not preferred compared to pork belly and neck meat, and consumption is low. About 60% of low-fat parts are produced per pig, but only about 35% of preferred parts (pork belly, neck, etc.) are produced. Due to the imbalance between production and consumption, samgyeopsal is priced at 15,000 to 25,000 won per kg, but hind leg (fuji) is traded at 5,000 to 8,500 won per kg, which is 1/3 of pork belly, resulting in a serious price imbalance depending on the part. . Traditional meat processing advanced countries such as Germany, Spain, and Italy manufacture meat products using various parts, including low-fat parts, so there is no supply-demand imbalance problem. Therefore, it is essential to develop high value-added meat products in order to resolve the domestic pork supply and demand and price imbalance and to develop pig farms.

In the domestic food standards and specifications, fermented sausage is 'matured or dried by adding other food or food additives to meat and fermenting it with or without smoking at a low temperature'. Fermented sausage uses ingredients similar to normal sausage, but uses lactic acid bacteria starter culture, lowers pH by lactic acid bacteria fermentation without heating, and lowers water activity through a drying process to ensure microbial safety. What is possible is different. Fermented sausage has a salinity of 2.5% or more and a pH of 4.8 to 5.6, and is classified as dry sausage if it is less than 35% and semi-dry sausage if it is less than 55% according to the moisture content.

Fermented sausage is one of the traditional foods that was first started and maintained in Italy about 260 years ago, and salami is the most representative product among them. It is characteristic that there is The diameter of the cylindrical casing varies from 15 mm to 100 mm, and if the diameter is 40 mm or more, an artificial fiber casing is used, and products with a diameter of 30 mm or more are generally sold as slices.

In order to obtain permission for probiotics health functional food from the Ministry of Food and Drug Safety, 100 million to 10 billion lactic acid bacteria must be guaranteed per dose. Functional phrases such as 'can help with activities' and functional health food certification marks can be marked, but there are currently almost no fermented sausages recognized as health functional foods.

Korean Patent No. 1859609 discloses a method for manufacturing fermented sausage using dietary fiber and lactic acid bacteria, and Korean Patent No. 1808724 discloses a method for manufacturing kimchi lactobacillus fermented sausage with enhanced antioxidant activity. It is different from the manufacturing method of probiotics functional fermented sausage.

The present invention was derived from the above needs, and an object of the present invention is to optimize the manufacturing conditions such as strain selection, sub-material selection, mixing ratio, fermentation, aging, etc. in order to produce high-quality fermented sausages that can display probiotics functionality. Therefore, it is to provide a method for producing high value-added fermented sausage related to intestinal health and probiotics by showing high lactic acid bacteria levels even after long-term storage.

In order to solve the above problems, the present invention (1) ground pork salt, sugar, glucose, garlic powder, pepper, pickling salt, ascorbic acid, wine and Lactobacillus plantarum ( Lactobacillus plantarum ) strain; and pepe Preparing a pork mixture by mixing any one of roncino, pimenton, and red pepper powder; (2) preparing a sausage mixture by mixing pork fat with the pork mixture prepared in step (1); (3) filling the casing with the sausage mixture prepared in step (2) and then piercing the casing with a needle; (4) fermenting after spraying a diluted mold solution on the holed part of step (3); and (5) aging the fermented sausage of step (4).

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

The fermented sausage of the present invention contains 10 ⁸ CFU/g or more of lactic acid bacteria even after 6 months of storage, and the technology of maintaining a high concentration of probiotics lactic acid bacteria even after 6 months of manufacturing fermented sausage is the first of the present invention, and therefore, of the present invention Fermented sausages are expected to be able to be manufactured into fermented sausages that can meet the functional labeling of health functional foods because they can satisfy the daily intake of probiotics, a functional ingredient that helps intestinal health, even with a small amount of intake.

In addition, the commercial lactic acid bacteria used in conventional fermented sausage production were Staphylococcus carnosus + Staphylococcus xylosus + Debaryomyces hansenii + Lactobacillus curvatus + Pediococcus pentosaceus complex strain (Starterkulturen Almi 2), but the Lactobacillus plantarum JDFM LP11 strain of the present invention When used, fermented sausages containing excellent probiotics can be prepared with only a single strain without using multiple strains.

In addition, the fermented sausage of the present invention is excellent in storage stability because food poisoning bacteria are not detected even after long-term storage, fatty acid loss is reduced, and the content of specific unsaturated fatty acids and amino acids is increased. High-quality fermented sausages can be provided.

Figure 1 shows the manufacturing process of the fermented sausage of the present invention.
Figure 2 is a photograph comparing the cross-section of three kinds of vacuum-packed fermented sausages (salami, chorizo, and Korean salami from the left).

In order to achieve the object of the present invention, the present invention

(1) Ground pork with salt, sugar, glucose, garlic powder, pepper, pickling salt, ascorbic acid, wine and Lactobacillus plantarum strain; with peperoncino, pimenton and red pepper powder Preparing a pork mixture by mixing any one of;

(2) preparing a sausage mixture by mixing pork fat with the pork mixture prepared in step (1);

(3) filling the casing with the sausage mixture prepared in step (2) and then piercing the casing with a needle;

(4) fermenting after spraying a diluted mold solution on the holed part of step (3); and

(5) It provides a method for producing fermented sausage, characterized in that it is produced by including the step of aging the fermented sausage of step (4).

In the method for producing fermented sausage of the present invention, the Lactobacillus plantarum strain is Lactobacillus plantarum JDFM LP11 strain (accession number: KACC81076BP), which was submitted to the Institute of Agricultural Biotechnology on Aug. 2018 It was deposited on the 13th of the month (accession number: KACC81076BP). The strain is a strain described in Korean Patent Registration No. 2166596 registered on October 12, 2020, and Dooji Probiotics is a co-patent holder.

When fermented sausage is prepared using the specific strain, the content of specific unsaturated fatty acids and amino acids is enhanced compared to using other strains, so that high-quality fermented sausage can be produced and fatty acid spoilage can be reduced. In addition, in a preliminary experiment, the present inventors maintained high lactic acid bacteria counts until 3 months of storage when fermented sausages were prepared using commercial lactic acid bacteria or Lactobacillus plantarum strains of other strains, but after 6 months of storage, 10 ⁷ CFU/g Although the following was shown, when fermented sausage was prepared using the specific strain of the present invention, the number of lactic acid bacteria was 10 ⁸ CFU / g or more even after 6 months of storage, and it was confirmed that it had probiotics functionality by promoting lactic acid bacteria growth.

In addition, in the method for producing fermented sausage of the present invention, the pork mixture in step (1) is preferably 0.8 to 1.2 kg of pulverized pork, 17 to 20 g of salt, 7 to 9 g of sugar, 7 to 9 g of glucose, Garlic powder 4.5-5.5 g, black pepper 2.5-3.5 g, pickling salt 1.5-2 g, ascorbic acid 0.25-0.35 g, wine 18-22 g and Lactobacillus plantarum JDFM LP11 strain (Accession No.: KACC81076BP); and peperoncino, pimenton (pimenton) and any one of red pepper powder 0.5 ~ 12 g, more preferably 1 kg of ground pork 18.34 g of salt, 8 g of sugar, 8 glucose g, garlic powder 5 g, black pepper 3 g, pickling salt 1.78 g, ascorbic acid 0.3 g, wine 20 g and Lactobacillus plantarum JDFM LP11 strain (accession number: KACC81076BP); and peperoncino, It can be prepared by mixing 1 to 10 g of any one of pimenton and red pepper powder.

When mixing the peperoncino in the pork mixture of the present invention, preferably 0.5 to 1.5 g, more preferably 1 g may be mixed. In addition, when mixing the pimenton or red pepper powder in the pork mixture, preferably 8 to 12 g, more preferably 10 g may be mixed.

It was possible to prepare a fermented sausage exhibiting excellent flavor and texture by mixing with the above types of materials and mixing ratio.

The Lactobacillus plantarum JDFM LP11 strain is preferably inoculated so that the amount of lactic acid bacteria in the pork mixture after inoculation is about 1.0×10 ^{5 to 7} CFU/g.

In addition, when mixing the pork mixture, in order to further increase the level of lactic acid bacteria, the Lactobacillus plantarum JDFM LP11 strain and the commercial strain starter Almi 2 may be mixed and inoculated, but are not limited thereto don't

In addition, in the method for producing fermented sausage of the present invention, step (2) may preferably prepare a sausage mixture by mixing 180 to 220 g of pork fat with a pork mixture, more preferably, pork fat in a pork mixture 200 g can be mixed to make a sausage mixture.

In addition, in the method for producing fermented sausage of the present invention, the step (4) is preferably sprayed with a mold diluent on the punctured area, followed by 1 to 3 days at a temperature of 18 to 22 ° C and a relative humidity of 90 to 95%. It can be fermented during, more preferably, it can be fermented for 2 days at a temperature of 20 ° C. and a relative humidity of 90 to 95% after spraying a diluted mold solution on the punctured area. Fermentation under the above conditions was able to sufficiently proliferate lactic acid bacteria so that the number of lactic acid bacteria was about 1.0 × 10 ⁷ CFU / g or more while showing pH 5.2 or less, which is the fermentation optimization standard.

The mold may be Penicillium nalgiovense , and the diluted solution is preferably Penicillium nalgiovense (meat surface product , Mold-600) 10 g added to 10 L of water and then mixed It can be manufactured, but is not limited thereto.

In addition, in the method for producing fermented sausage of the present invention, in step (5), the fermented sausage can be preferably aged for 4 to 5 weeks at a temperature of 11 to 13 ° C and a relative humidity of 70 to 80%, and more Preferably, the fermented sausage can be aged for 4 to 5 weeks at a temperature of 12 ° C and a relative humidity of 70 to 80%. Aging under the above conditions could prevent the propagation of harmful microorganisms such as food poisoning bacteria by lowering the water activity (Aw) to 0.88 or less while further improving the flavor of the fermented sausage. For reference, most spoilage microorganisms do not grow below the water activity of 0.9. In addition, the number of lactic acid bacteria in the final fermented sausage could be grown to about 1.0 × 10 ^{8 ~ 9} CFU / g.

The method for producing fermented sausage of the present invention is more specifically

(1) 0.8-1.2 kg of ground pork, 17-20 g of salt, 7-9 g of sugar, 7-9 g of glucose, 4.5-5.5 g of garlic powder, 2.5-3.5 g of pepper, 1.5-2 g of pickling salt, Ascorbic acid 0.25 ~ 0.35 g, wine 18 ~ 22 g and Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11 strain (accession number: KACC81076BP); and peperoncino, pimenton (pimenton) and any one of red pepper powder 0.5 ~ Mixing 12 g to prepare a pork mixture;

(2) preparing a sausage mixture by mixing 180-220 g of pork fat with the pork mixture prepared in step (1);

(3) filling the casing with the sausage mixture prepared in step (2) and then piercing the casing with a needle;

(4) spraying a diluted mold solution on the holed part of step (3) and then fermenting for 1 to 3 days at a temperature of 18 to 22 ° C and a relative humidity of 90 to 95%; and

(5) aging the fermented sausage of step (4) at a temperature of 11 to 13 ° C and a relative humidity of 70 to 80% for 4 to 5 weeks,

more specifically

(1) 1 kg of minced pork, 18.34 g of salt, 8 g of sugar, 8 g of glucose, 5 g of garlic powder, 3 g of black pepper, 1.78 g of pickling salt, 0.3 g of ascorbic acid, 20 g of wine and Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11 strain (accession number: KACC81076BP); preparing a pork mixture by mixing 1 to 10 g of any one of peperoncino, pimenton, and red pepper powder;

(2) preparing a sausage mixture by mixing 200 g of pork fat with the pork mixture prepared in step (1);

(3) filling the casing with the sausage mixture prepared in step (2) and then piercing the casing with a needle;

(4) spraying a diluted mold solution on the holed part of step (3) and then fermenting for 2 days at a temperature of 20 ° C and a relative humidity of 90 to 95%; and

(5) aging the fermented sausage of step (4) at a temperature of 12 ° C and a relative humidity of 70 to 80% for 4 to 5 weeks.

The present invention also provides a fermented sausage prepared by the above method. The fermented sausage may be salami or chorizo, but is not limited thereto.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Production Example 1. Fermented Sausage (Italian Salami)

(1) After removing the fascia of the hind limb as much as possible, it was cut into a size of 5 × 5 cm, adjusted to an internal temperature of 0 to 5 ° C, and ground into 8 mm pieces using a blender. Pork fat (back fat) was also ground to a size of 8 mm using a blender.

(2) 18.34 g of sea salt, 8 g of sugar, 8 g of glucose, 5 g of garlic powder, 3 g of crushed black pepper, 1.78 g of pickling salt, 0.3 g of ascorbic acid, red wine A pork mixture was prepared by mixing 20 g of Lactobacillus plantarum JDFM LP11 strain (accession number: KACC81076BP) and 1 g of peperoncino for 9 minutes.

(3) A sausage mixture was prepared by mixing 200 g of pulverized pork fat in step (1) with the pork mixture prepared in step (2) for 9 minutes.

(4) After filling the sausage mixture prepared in step (3) into a fiberglass casing (45 mm in diameter) using a filling machine, a plurality of air holes were made in the casing with a needle.

(5) Penicillium nalgiovense suspension was sprayed on the area where the air hole was made in step (4), and then fermented for 2 days at a temperature of 20 ° C and a relative humidity of 90 to 95%. The suspension was prepared by adding 10 g of Penicillium nalgiovens (Meat Surface , Mold-600) to 10 L of water and then mixing.

(6) The fermented sausage of step (5) was dried while aging for 4 to 5 weeks at a temperature of 12 ° C and a relative humidity of 70 to 80%.

Production Example 2. Fermented sausage (chorizo)

Fermented sausage was prepared by the method of Preparation Example 1, but when preparing the pork mixture in step (2), peperoncino was not used, and a pork mixture additionally mixed with 10 g of pimenton was used to prepare the fermented sausage. manufactured.

Production Example 3. Fermented Sausage (Korean Salami)

Fermented sausage was prepared by the method of Preparation Example 1, but when preparing the pork mixture in step (2), peperoncino was not used, and a pork mixture additionally mixed with 10 g of Cheongyang red pepper powder was used to prepare fermented sausage.

Experiment method

1. Selection of development products and specification of manufacturing methods

1) Product development design

It was designed for the purpose of developing healthy meat products in line with the recent consumption trend that emphasizes the health functionality of food or raw materials and strengthening the competitiveness of the meat processing industry by producing high value-added meat products in Korea.

2) Selection of development products

In this research project, three types of functional fermented sausages (Italian salami, chorizo, and Korean salami) were selected and developed using probiotics that are helpful for intestinal health.

- Salami: Among fermented sausages, fermented sausages are produced the most worldwide, and fermented sausages represent fermented sausages enough to establish the equation of salami.

- Korean-style salami (K-salami): It is a Korean-style salami that has a spicy taste by adding spicy red pepper powder as a spice according to the taste of Koreans.

- Chorizo: Spain's representative fermented sausage product with a spicy and sweet taste made by adding pimentone made by smoking red paprika powder as a spice.

3) Specification of the manufacturing method of fermented sausage

The raw material for the fermented sausage was purchased and used domestic pork fuji and back fat produced with an eco-probiotics solution (EPS, patent registration 10-2192007) from a dedicated farm of Dooji Probiotics Co., Ltd. After removing the fascia of the hind limb as much as possible, cut it to 5 × 5 cm, adjust the internal temperature to 0-5 ° C, grind it into 8 mm using a blender, and thaw the frozen back fat at room temperature for a while, and then cut the same 8 mm crushed with The pulverized pork was weighed according to the set ratio (raw meat 8: backfat 2), and seasoning was prepared by pulverizing all of them. Seasoning and starter mixed with raw meat were first put into a mixer and mixed for 9 minutes. Then, after adding the back fat and mixing again for 9 minutes, it was filled into a fibrous casing (45 mm in diameter) using a filling machine. After making an air hole in the filled sausage using a needle, a Penicillium nalgiovense suspension was sprayed. Then, after fermentation for 2 days at a temperature of 20 ° C and 95% humidity, drying and aging for 4 to 5 weeks at a temperature of 12 ° C and 75% humidity.

Fermented Sausage Seasoning and Content raw material name Content per 1 kg of raw meat (g) salami chorizo Korean Salami Roasted Sea Salt 18.34 18.34 18.34 sugar 8.00 8.00 8.00 glucose 8.00 8.00 8.00 garlic powder 5.00 5.00 5.00 crushed black pepper 3.00 3.00 3.00 peperoncino 1.00 - - pimentone (picante) - 10.00 - Cheongyang Red Pepper Powder - - 10.00 pickling salt 1.78 1.78 1.78 ascorbic acid 0.30 0.30 0.30 red wine 20.00 20.00 20.00 sum 65.42 74.42 74.42

2. Selection of starter culture for fermented sausage with probiotics

Commercial starter culture strains used in fermented sausage manufacturing are largely divided into two types. Lactic acid bacteria ( Color and flavor forming bacteria ( Staphylococcus , genus Micrococcus ).

Considering the short-term fermentation characteristics of the fermented sausage to be developed in the present invention, and the quality including sensory characteristics such as color expression and flavor formation, one commercial starter and one JDFM LP11 were selected as starter cultures through preliminary experiments.

Commercial lactobacillus strains used for manufacturing fermented sausages with probiotics functionality product name strain name manufacturing company conditions of use Starterkulturen Almi 2 Staphylococcus carnosus;
Staphylococcus xylosus,
Debaryomyces hansenii,
Lactobacillus curvatus,
Pediococcus pentosaceus Almi Add 4 g per 20 kg,
Dissolve in 40 mL of lukewarm water (25~30℃) 30 minutes before inoculation

Independent strain used for manufacturing fermented sausages with probiotics functionality strain name strain name holding company JDFM LP11
(Patent registration 10-2166596) Lactobacillus plantarum Dooji Probiotics Co., Ltd.

3. Optimization of fermentation process of fermented sausage with probiotics

Matters to be considered in the fermentation process include temperature, humidity, and period. To optimize the fermentation process of fermented sausages prepared using the selected starter, the internal pH of the meat, water activity, and the number of lactic acid bacteria were measured.

Set conditions for optimizing fermented sausage fermentation process using probiotics item Optimization condition measurement method pH Internal pH of meat at the beginning of fermentation 5.2 or less pH meter for meat Water activity (Aw) Aw 0.88 or less at the end of fermentation Water activity (Aw) meter Lactic acid bacteria count (CFU/g) At the end of fermentation, the number of lactic acid bacteria after 3 months of storage
5.0×10 ⁶ CFU/g or more Smear plate culture method (MRS.A)

Example 1. Results of verification experiments for optimization of fermentation process

1) Starter inoculation setting

Debaryomyces hansenii , which is included in commercial starch, is a salt-tolerant yeast that was originally available only for dairy products, but has been approved for use in fermented meat products since 2021, and is also a representative yeast used in naturally fermented sausages. It is known to play a role in reducing hazardous factors that may occur in the sausage drying process as well as being involved in the development of meat color and flavor enhancement of fermented meat products.

The reference amount of the commercial starter Almi 2 is 5 g per 20 kg of meat, with an input rate of about 0.02%. As a result of plate counting test of Almi 2 starter powder, the number of lactic acid bacteria was 5 × 10 ⁹ CFU / g, and the number of lactic acid bacteria after being added to the meat dough was treated to be about 1.0 × 10 ⁶ CFU / g. After inoculation, the amount of lactic acid bacteria in the fermented sausage was set to be about 1.0×10 ⁶ CFU/g. Untreated refers to fermented sausages spray-treated with only the fungus Penicillium nalgiovense without using lactic acid bacteria.

Quality characteristics of fermented sausages applied with probiotics after starter inoculation sample quality characteristics pH Water activity (Aw) Moisture content (%) Salami - Untreated 6.14 0.947 42.9 Salami-A ^* 6.01 0.945 48.3 Salami-B ^* 5.85 0.944 43.2

^* A: Commercial starter Almi 2

B: Our own strain, Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

2) Fermentation time setting

Considering the short-term fermentation characteristics of fermented sausage, the temperature and humidity were set as aging conditions at 48 hours of fermentation, when the pH dropped below 5.2.

The pH change up to 48 hours of fermentation was remarkable. In the untreated group, the initial pH decreased from 6.14 to pH 6.02 even after 48 hours of fermentation. At the time of fermentation, the pH decreased to 4.87-4.98, indicating pH 5.2 or less, which is an optimal fermentation condition.

After 48 hours of fermentation in the starter-untreated group, it increased to 3.7×10 ⁵ CFU/g, but did not reach 1.0×10 ⁷ CFU/g or more of lactic acid bacteria, which is a fermentation optimization condition.

Almi 2 treatment, a commercial starter, has 2.5×10 ⁶ ~4.3×10 ⁶ CFU/g after 24 hours of fermentation, After 48 hours of fermentation, it increased to 5.5×10 ⁷ ~1.5×10 ⁸ CFU/g, and the Lactobacillus plantarum JDFM LP11 treatment group, which is our own strain, showed 6.1×10 ⁶ ~9.4×10 ⁶ CFU/g after 24 hours of fermentation. g, after 48 hours of fermentation, it increased to 6.5 × 10 ⁷ ~ 2.0 × 10 ⁸ CFU/g, indicating that the number of lactic acid bacteria, which is the fermentation optimization standard, was 1.0 × 10 ⁷ CFU/g or more.

Monitoring the pH and lactic acid bacteria count of fermented sausages with probiotics applied (early fermentation) sample pH Lactic acid bacteria count (CFU/g) 0 hours 24 hours 48 hours 24 hours 48 hours Salami - Untreated 6.14 6.17 6.02 2.3×10 ⁴ 3.7×10 ⁵ Salami-A ^* 6.01 5.55 4.98 4.3×10 ⁶ 1.5×10 ⁸ Salami-B ^* 5.85 5.68 4.95 6.1×10 ⁶ 2.0×10 ⁸ Chorizo-A 6.05 5.51 4.90 2.5×10 ⁶ 5.5×10 ⁷ Chorizo-B 5.94 5.61 4.87 9.4×10 ⁶ 6.5×10 ⁷ Korean Salami-A 6.08 5.65 4.94 3.4×10 ⁶ 1.3×10 ⁸ Korean Salami-B 5.98 5.75 4.96 8.7×10 ⁶ 1.2×10 ⁸

^* A: Commercial starter Almi 2

B: Our own strain, Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

3) Quality characteristics after completion

The water activity and the number of lactic acid bacteria were compared after 4 weeks of fermented sausage aging. Water activity refers to the amount of free water available to microorganisms and can be lowered by adding salt and dehydrating the product. Since most spoilage microorganisms do not grow below the water activity level of 0.9, drying is an effective method for preventing the propagation of microorganisms and preserving food. Fermentation proceeded well with water activity at the level of Aw 0.86-0.88 in all treatment groups.

The number of lactic acid bacteria was analyzed by a Ministry of Food and Drug Safety accredited testing and inspection institution, and it was confirmed that lactic acid bacteria in all samples contained 10 ⁸ CFU / g or more regardless of whether or not lactic acid bacteria were treated.

Water activity and number of lactic acid bacteria in fermented sausages applied with probiotics (at the end of fermentation) sample quality characteristics Water activity (Aw) Lactic acid bacteria count (CFU/g) Salami - Untreated 0.866 3.1×10 ⁸ Salami-A ^* 0.868 4.1×10 ⁸ Salami-B ^* 0.865 5.5×10 ⁸ Chorizo-A 0.881 5.8×10 ⁸ Chorizo-B 0.871 3.0×10 ⁸ Korean Salami-A 0.862 7.3×10 ⁸ Korean Salami-B 0.869 5.5×10 ⁸

^* A: Commercial starter Almi 2

B: Our own strain, Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

Example 2. Quality characteristics of fermented sausages in the case of mixed treatment of commercial strains and our own strains

Treatment group A was prepared by adding the commercial starter Almi 2 at a predetermined standard input amount (5 g / 20 kg of meat), treatment group B was added Lactobacillus plantarum JDFM LP11 to 1.0 × 10 ⁷ CFU / g, and treatment group C was added by mixing Almi 2 (recommended dosage) and Lactobacillus plantarum JDFM LP11 to 1.0×10 ⁷ CFU/g.

When Lactobacillus plantarum JDFM LP11, our own strain, and a commercial starter were mixed, the highest lactic acid bacteria levels were shown after inoculation, at the beginning of fermentation, and at the end of fermentation, and the number of lactic acid bacteria at the end of fermentation was 10 ⁸ CFU/g in all treatment groups It was found to contain abnormalities.

Monitoring the number of lactic acid bacteria in fermented sausages with probiotics sample Lactic acid bacteria count (CFU/g) After starter inoculation Day 2 of fermentation End of fermentation (after 4 weeks of aging) Salami - Untreated - 1.9×10 ⁷ 1.7×10 ⁸ Salami-A ^* 1.0×10 ⁶ 4.0×10 ⁷ 1.2×10 ⁸ Salami-B ^* 2.2×10 ⁷ 6.5×10 ⁷ 1.4×10 ⁸ Salami-C ^* 3.0×10 ⁷ 9.0×10 ⁷ 2.6×10 ⁸

^* A: Commercial starter Almi 2

B: Our strain ( L. plantarum JDFM LP11) starter

C: mixed starter of Almi 2 and our own strain ( L. plantarum JDFM LP11)

After 4 weeks of fermentation, the pH of salami to which probiotics were applied was 5.4 to 5.5, which is lower than that of untreated (6.20), and the water activity was 0.83 to 0.84, confirming that all samples dried consistently (Table 9). ).

Quality characteristics of fermented sausages applied with probiotics (after 4 weeks of fermentation) sample quality characteristics pH Water activity (Aw) Moisture content (%) Salami - Untreated 6.20 0.836 21.3 Salami-A ^* 5.44 0.841 23.1 Salami-B ^* 5.46 0.840 22.3 Salami-C ^* 5.52 0.841 22.9

^* A: Commercial starter Almi 2

B: 1 unique strain ( L. plantarum JDFM LP11) starter

C: Mixed starter of Almi 2 and one unique strain (JDFM LP11)

Example 3. The number of lactic acid bacteria according to the manufacturing process and storage period of fermented sausages applied with probiotics

The results of comparing the number of lactic acid bacteria in fermented sausages applied with probiotics are shown in Table 10 below. It was confirmed that the number of lactic acid bacteria contained more than 10 ⁸ CFU / g even after 3 months of storage after production of the prototype regardless of the presence or absence of lactic acid bacteria ^treatment . In addition, the salami product using the JDFM LP11 strain of the present invention contained 10 ⁸ CFU/g or more of lactic acid bacteria even after 6 months of storage.

The number of lactic acid bacteria according to the manufacturing process of fermented sausages applied with probiotics sample Lactic acid bacteria count (CFU/g) 48 hours after fermentation immediately after prototyping After 3 months of storage After 6 months of storage Salami - Untreated 3.7×10 ⁵ 3.1×10 ⁸ 2.3×10 ⁸ - Salami-A ^* 1.5×10 ⁸ 4.1×10 ⁸ 1.5×10 ⁸ - Salami-B ^* 2.0×10 ⁸ 5.5×10 ⁸ 5.8×10 ⁸ 4.2×10 ⁸ Chorizo-A 5.5×10 ⁷ 5.8×10 ⁸ 8.7×10 ⁸ - Chorizo-B 6.5×10 ⁷ 3.0×10 ⁸ 7.2×10 ⁸ 6.1×10 ⁸ Korean Salami-A 1.3×10 ⁸ 7.3×10 ⁸ 8.7×10 ⁸ - Korean Salami-B 1.2×10 ⁸ 5.5×10 ⁸ 1.0×10 ⁹ 4.9×10 ⁸

^* A: Commercial starter Almi 2

B: Our own strain Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

Example 4. Sanitary safety food poisoning bacteria detection result of fermented sausage

The lactic acid bacteria treatment group used for fermented sausage production was untreated (Salami; S0), commercial strain Almi 2 (Salami; SA, Chorizo; CA, Korean; KA), and Lactobacillus plantarum JDFM LP11, a self-selected strain of soybeans. A total of three treatment groups (Salami; SB, Chorizo; CB, Korean; KB) were used.

Food poisoning bacteria detection for sanitary safety was carried out by Jeonju University in accordance with the food poisoning bacteria test method of the Microorganism Division of the Food Risk Assessment Department of the Ministry of Food and Drug Safety. The detection of food poisoning bacteria in all products after 1 month and 3 months of storage was analyzed by KOTITI Testing & Research Institute, a nationally recognized testing institute.

As a result of food poisoning bacteria detection, salami products at the 0th month of storage and all products at the 1st and 3rd months of storage were confirmed as negative and undetected. The criteria for detecting food poisoning bacteria related to fermented sausage are Escherichia coli: n=5, c=2, m=10, M=100, Salmonella: n=5, c=0, m=0/25g, Listeria monocytogenes: n=5, c = 0, m = 0/25 g, Staphylococcus aureus: n = 5, c = 1, m = 10, M = 100, all products are judged to be suitable for the standard.

Sanitary safety food poisoning bacteria detection result of fermented sausage category treatment group sample name Salmonella
(Qualitative) Listeria monocytogenes
(Qualitative) Staphylococcus aureus 　 (qualitative) Escherichia coli
Log(CFU/g) Salami untreated S0-0 voice voice voice 0 Salami Almi 2 SA-0 voice voice voice 0 Salami L. plantarum SB-0 voice voice voice 0 Chorizo Almi 2 CA-0 voice voice voice 0 Chorizo L. plantarum CB-0 voice voice voice 0 Korean Almi 2 KA-0 voice voice voice 0 Korean L. plantarum KB-0 voice voice voice 0 Salami untreated S0-1 voice voice voice 0 Salami Almi 2 SA-1 voice voice voice 0 Salami L. plantarum SB-1 voice voice voice 0 Chorizo Almi 2 CA-1 voice voice voice 0 Chorizo L. plantarum CB-1 voice voice voice 0 Korean Almi 2 KA-1 voice voice voice 0 Korean L. plantarum KB-1 voice voice voice 0 Salami untreated S0-3 voice voice voice 0 Salami Almi 2 SA-3 voice voice voice 0 Salami L. plantarum SB-3 voice voice voice 0 Chorizo Almi 2 CA-3 voice voice voice 0 Chorizo L. plantarum CB-3 voice voice voice 0 Korean Almi 2 KA-3 voice voice voice 0 Korean L. plantarum KB-3 voice voice voice 0

Example 5. Contents of 9 major nutrients in fermented sausages applied with probiotics

Analysis of 9 major nutrients (calories, carbohydrates (saccharides), protein, fat (saturated fat, trans fat), cholesterol, sodium), which are mandatory labeling items for commercialization of fermented sausages, is a product after 1 month of storage, and KOTITI Testing & Research Institute, a nationally recognized testing institute analyzed in

Compared to the nutrients provided by salami-type commercial products such as Johncook, Ourhome, and El Pozo (M1, M2, M3), the calories, crude fat, and trans fat of the manufactured products were generally similar to those of commercial products, and carbohydrates were average for commercial products. It is about 3 times lower than the carbohydrate content of the product, and all sugars were zero when compared except for the M3 product. Crude protein appeared to be 7-11 g/100 g higher than the average of commercial products. Saturated fat was 0.5-2 g/100 g lower than the average of commercial products, and cholesterol was 13-30 mg/100 g higher than the average of commercial products. Sodium was lower by 135-350 mg/100 g compared to the average of commercial products.

Compared to the daily nutrient standards provided by the Ministry of Food and Drug Safety, carbohydrates and sugars were in trace amounts, and the contents of crude protein, crude fat, saturated fat, cholesterol, and sodium were all lower than the standard values.

Fermented Sausage's Nine Nutrients Content of 9 major nutrients
(per 100 g) calorie carbohydrate sugars crude protein crude fat saturated fat trans fat cholesterol salt category treatment group sample name kcal g g g g g g mg mg *Standards provided by the Ministry of Food and Drug Safety - 324 100 55 54 15 - 300 2,000 Salami John Cook M1 365 3 0 30 26 11 0.3 45 1,560 Salami Our Home M2 460 2 0 28 38 14 0 70 1,840 Salami El Pozo M3 495 5 4.5 17.5 45 16.25 0 56.25 1,600 Salami untreated S0-1 430 0.77 0 34.64 32 12.37 0.16 70.37 1,531 Salami Almi2 SA-1 453 0.52 0 33.16 35.35 13.21 0.18 76.92 1,510 Salami L. plantarum SB-1 440 0.56 0 32.37 34.27 13.11 0.17 83.87 1,365 Chorizo Almi2 CA-1 425 1.02 0 35.2 31.09 11.54 0.14 86.7 1,410 Chorizo L. plantarum CB-1 458 1.17 0 33.99 35.3 13.14 0.17 70.86 1,388 Korean Almi2 KA-1 425 0.14 0 35.78 31.23 11.44 0.15 78.74 1,317 Korean L. plantarum KB-1 439 0.82 0 36.08 32.36 12.13 0.16 80.55 1,243

Fermented Sausage Nutrient Standards Nutrient standard per day carbohydrate sugars crude protein crude fat saturated fat cholesterol salt category treatment group sample name (%) (%) (%) (%) (%) (%) (%) Salami John Cook M1 One 0 55 48 73 15 78 Salami Our Home M2 0 0 50 70 94 24 92 Salami El Pozo M3 1.3 5 31.3 83.8 108.8 18.8 80 Salami untreated S0-1 0 0 63 59 87 23 77 Salami Almi2 SA-1 0 0 60 65 88 26 76 Salami L. plantarum SB-1 0 0 59 63 87 28 68 Chorizo Almi2 CA-1 0 0 64 58 77 29 71 Chorizo L. plantarum CB-1 0 0 62 65 88 24 69 Korean Almi2 KA-1 0 0 65 58 76 26 66 Korean L. plantarum KB-1 0 0 66 60 81 27 62

Example 6. Free amino acid composition analysis of fermented sausage

To analyze the amino acid content of Korean salami fermented sausage, the amino acid content of the samples corresponding to the 1st and 3rd months of storage was measured using GC-MS (GC-qMS QP2010 plus, Shimadzu Corporation, Kyoto, Japan). .

Three repetitions were performed for each sample, and statistical analysis of the experimental results was analyzed using GraphPad Prism 7.04 (2017). To compare the average values of the treatment sections, a significant difference was tested using the Dunnett' multiple comparisons test method, and the correlation between the storage period of each sample and the amino acid measurement data was tested.

Alanine, glycine, and proline are known as sweet-tasting amino acids, and the umami-tasting amino acid is known as glutamic acid. As a result, the fermented sausage using the JDFM LP11 strain of the present invention showed higher contents of alanine, glycine, proline, and glutamic acid compared to the untreated group or the commercial starter treated group, and the preference of the fermented sausage is believed to have a positive effect on

Amino acid content measurement result of fermented sausage (mg/g) save Types of Fermented Sausages L-Alanine Glycine L-Proline L-Glutamic acid 1 month Salami - Untreated 0.04±0.0 0.011±0.0 0.002±0.0 ND Korean Salami-A ^* 0.061±0.0 0.016±0.0 0.003±0.0 0.033±0.0 Korean Salami-B 0.072±0.0 0.022±0.0 0.011±0.0 0.067±0.1 3 months Salami - Untreated 0.005±0.0 ND ND 0.011±0.0 Korean Salami-A 0.074±0.0 0.013±0.0 0.004±0.0 0.044±0.0 Korean Salami-B 0.083±0.0 0.019±0.0 0.011±0.0 0.076±0.0

^* A: Commercial starter Almi 2

B: Our own strain, Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

Example 7. Unsaturated fatty acid content of fermented sausage

The unsaturated fatty acid content of the fermented sausage was measured using GC-MS (GC-qMS QP2010 plus, Shimadzu Corporation, Kyoto, Japan) for the unsaturated fatty acid content of the sample corresponding to the first month of storage.

Oleic acid was detected in commercial starters or fermented sausages using the JDFM LP11 strain of the present invention, and in particular, the oleic acid content was further enhanced when the specific strain of the present invention was used. In addition, linoleic acid was not detected in salami-untreated and Korean salami-commercial starter treated groups, but fermented sausages using the JDFM LP11 strain of the present invention increased more than untreated and commercial starter treated groups (Table 15).

Unsaturated fatty acid content of fermented sausage (μg/g) sample Oleic acid Linoleic acid Salami-A ^* 24.4 13.2 Salami-B ^* 32.9 22.4 Chorizo-A 24.9 17.2 Chorizo-B 33.0 21.7 Korean Salami-A 16.8 ND Korean Salami-B 26.0 12.6

^* A: Commercial starter Almi 2

B: Our own strain Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

In addition, the contents of palmitic acid and stearic acid were higher in the fermented sausage using the JDFM LP11 strain of the present invention than in the non-salami-treated and commercial strain-treated groups (Table 16).

Unsaturated fatty acid content of fermented sausage (μg/g) sample Palmitic acid Stearic acid Salami - Untreated 3.0 2.1 Salami-A ^* 7.9 7.0 Salami-B ^* 10.0 7.7 Korean Salami-A 9.6 8.1 Korean Salami-B 11.6 10.7

^* A: Commercial starter Almi 2

B: Our own strain Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

Example 8. Analysis of fatty acid loss during storage of fermented sausage

During the storage process of fermented sausages, there is a high possibility of flavor degradation due to rancidity of fat. To confirm this, the degree of fatty acid degradation was measured using TBARS analysis.

Fatty acid pachymetry analysis was performed in triplicate for each sample. Statistical analysis of the experimental results was analyzed using GraphPad Prism 7.04 (2017). To compare the average values of the treatment sections, a significant difference was tested using the Dunnett' multiple comparisons test method, and the correlation between the storage period for each sample and the fatty acid denaturation analysis data was tested.

MDA (malondialdehyde), a product of lipid peroxidation, increases in content as fatty acid plaque progresses. At the 0th month of storage, the MDA content did not show a significant difference in all fermented sausages, but at the 3rd month of storage, it was confirmed that the fermented sausage using the JDFM LP11 strain of the present invention appeared lower than the commercial strain treatment group.

Fatty acid loss during storage of fermented sausages sample MDA (mg/g) Salami - Untreated (Storage 0 months) 0.032±0.003 Salami-A ^* (storage 0 months) 0.038±0.002 Salami-B ^* (storage 0 months) 0.026±0.001 Salami-A (3 months storage) 0.081±0.001 Salami-B (Store 3 months) 0.034±0.002

^* A: Commercial starter Almi 2

B: Our own strain, Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

Example 9. Evaluation of fermented sausage preference

The consumer preference of fermented sausage was conducted with a total of 27 subjects, and for the analysis of preference, the appearance (visual feeling, color), aroma, texture, taste, and overall liking of fermented sausage were evaluated on a 5-point scale.

As a result, among the types of fermented sausages, Korean-style salami showed the highest score and chorizo showed the lowest score. It is judged to be because it did not. In addition, the use of the JDFM LP11 strain of the present invention showed a higher score compared to the case of using a commercial starter.

Preference evaluation result of fermented sausage type Exterior incense texture taste overall taste Salami - Untreated 4.10 3.62 3.77 3.32 3.40 Salami-A* 4.20 3.78 3.80 3.75 3.71 Salami-B 4.37 4.15 4.19 4.19 4.11 Chorizo-A 4.12 3.60 3.70 3.48 3.56 Chorizo-B 4.26 3.85 3.96 3.67 3.85 Korean Salami-A 4.22 3.80 3.93 3.88 3.83 Korean Salami-B 4.40 4.33 4.23 4.42 4.32

^* A: Commercial starter Almi 2

B: Our own strain, Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11

Example 10. Evaluation of preference according to the ingredient mixing ratio of Korean salami

In Example 9, the preference according to the material mixing ratio was evaluated using Korean salami, which had the highest preference.

Ingredient Content of Korean Salami raw material name Content per 1 kg of raw meat (g) Korean Salami-B Korean Salami-C Korean Salami-D Roasted Sea Salt 18.34 22.34 15.34 sugar 8.00 4.00 10.00 glucose 8.00 10.00 6.00 garlic powder 5.00 3.00 7.00 crushed black pepper 3.00 5.00 2.00 Cheongyang Red Pepper Powder 10.00 13.98 6.00 pickling salt 1.78 1.00 2.58 ascorbic acid 0.30 0.10 0.50 red wine 20.00 15.00 25.00 sum 74.42 74.42 74.42

As a result, Korean salami-B showed the highest preference compared to Korean salamis prepared with other mixing ratios. Therefore, it was confirmed that the Korean salami-B was most suitable for the tastes of domestic consumers.

Preference evaluation of Korean salami type Exterior incense texture taste overall liking Korean Salami-B 4.40 4.33 4.23 4.42 4.32 Korean Salami-C 4.02 3.90 4.02 3.88 3.92 Korean Salami-D 4.08 3.84 4.06 3.93 3.87

Agricultural Biotechnology Research Institute KACC81076BP 20180813

Claims (5)

(1) 0.8-1.2 kg of ground pork, 17-20 g of salt, 7-9 g of sugar, 7-9 g of glucose, 4.5-5.5 g of garlic powder, 2.5-3.5 g of pepper, 1.5-2 g of pickling salt, 0.25-0.35 g of ascorbic acid, 18-22 g of wine, and Lactobacillus plantarum ( Lactobacillus plantarum ) JDFM LP11 strain (accession number: KACC81076BP); preparing a pork mixture by mixing 8-12 g of red pepper powder;
(2) preparing a sausage mixture by mixing 180-220 g of pork fat with the pork mixture prepared in step (1);
(3) filling the casing with the sausage mixture prepared in step (2) and then piercing the casing with a needle;
(4) spraying a mold diluted solution on the holed part of step (3) and then fermenting for 1 to 3 days at a temperature of 18 to 22 ° C and a relative humidity of 90 to 95%; and
(5) Alanine, characterized in that it is produced by aging the fermented sausage of step (4) at a temperature of 11 to 13 ° C and a relative humidity of 70 to 80% for 4 to 5 weeks, Method for producing fermented sausage with increased glycine, proline and glutamic acid content. delete delete delete delete

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