KR102633913B1 - Manufacturing method of dry-fermented meat product - Google Patents

Abstract

The present invention relates to a method for manufacturing dry-fermented meat products, and more specifically, the step of grinding raw meat to obtain ground meat (S10); Obtaining mixed meat by adding auxiliary ingredients to the ground meat (S20); Adding Lactobacillus spp. lactic acid bacteria to the mixed meat and maturing it to obtain aged mixed meat (S30); Fermenting the aged mixed meat (S40); and a step (50) of drying the aged mixed meat where fermentation has been completed.

Description

{MANUFACTURING METHOD OF DRY-FERMENTED MEAT PRODUCT}

The present invention relates to a method for producing dry-fermented meat products, and more specifically, to dry-fermented meat products with improved meat color and flavor by adding Lactobacillus spp. lactic acid bacteria during the production of dry-fermented meat products. It relates to the manufacturing method.

Fermented meat products have developed in a wide variety of countries around the Mediterranean since about 3000 BC, and are known to have a variety of special aromas and tastes. It is a non-heated product using manufacturing methods such as fermentation, smoking, drying, salting, and starter strains. In particular, lactic acid bacteria produce lactic acid, which reduces the pH of the product and creates a texture unique to fermented meat products.

The reason why fermented meat products were actively developed and manufactured along the Mediterranean coast was because the Mediterranean climate was a suitable environment for manufacturing fermented meat products. However, since it is not suitable for our country's climate and is manufactured by controlling temperature, humidity, and microorganisms, there is a problem in that it must go through a very difficult manufacturing process. Additionally, there is a problem that many patents and research focuses only on manufacturing methods due to the difficult manufacturing process.

Meanwhile, fermented meat products use a lot of non-preferred parts, so consumption of non-preferred parts can increase, and high added value can be created by using low-priced parts. Accordingly, meat products such as Republic of Korea Patent Publication No. 10-2018-0070821 (method for manufacturing fermented meat products, fermented meat products manufactured therefrom) and No. 10-2009-0112153 (method for manufacturing semi-dried sausages) Although a number of inventions regarding manufacturing methods have been known, the development of a manufacturing method for fermented meat products that has a positive effect on consumers' preference is still required.

Republic of Korea Patent Publication No. 10-2018-0070821 Republic of Korea Patent Publication No. 10-2009-0112153

The problem to be solved by the present invention is to provide a method for manufacturing dry-fermented meat products that can have a significant impact on consumers' preference by improving meat color and flavor in order to solve the problems mentioned in the background technology of the above invention. This is what we want to provide.

In order to solve the above problem, the present invention includes the step of grinding raw meat to obtain ground meat (S10); Obtaining mixed meat by adding auxiliary ingredients to the ground meat (S20); Adding Lactobacillus spp. lactic acid bacteria to the mixed meat and maturing it to obtain aged mixed meat (S30); Fermenting the aged mixed meat (S40); and a step (50) of drying the aged mixed meat where fermentation has been completed.

According to one embodiment of the present invention, the Lactobacillus lactic acid bacteria include Lactobacillus plantarum , Lactobacillus casei , Lactobacillus helveticus , and Lactobacillus reuteri . It may be one or more types selected from the group consisting of.

According to one embodiment of the present invention, the lactobacillus lactic acid bacteria may be Lactobacillus plantarum KCC-30 strain (accession number: KACC92134P).

According to one embodiment of the present invention, the auxiliary ingredients are salt, ginseng salt, nitrite, sodium ascorbate, vitamin E, white sugar, glucose, monosodium glutamate, whole milk powder, spices, pepper, onion powder, garlic powder and water. It may be one or more types selected from the group.

According to one embodiment of the present invention, in the step (S30), the concentration of Lactobacillus spp. lactic acid bacteria added to the mixed meat may be 5.0 x 10 ² to 5.0 x 10 ¹⁰ CFU/g.

According to one embodiment of the present invention, in the step (S30), the aging may be performed at 0 to 10 ° C. for 10 to 30 hours.

According to one embodiment of the present invention, in the step (S40), the fermentation may be performed for 10 to 120 hours at a temperature of 25 to 50 ° C. and a relative humidity of 85 to 95%.

According to one embodiment of the present invention, the step of forming the aged mixed meat may be further included after step (S30) and before step (S40).

According to one embodiment of the present invention, the molding may be performed by filling the aged mixed meat into a casing.

According to one embodiment of the present invention, in the step (S50), the drying may be performed for 10 to 120 hours at a temperature of 10 to 20 ° C. and a relative humidity of 55 to 65%.

According to the present invention, it is possible to provide a dry-fermented meat product with improved meat color and flavor by adding Lactobacillus spp. lactic acid bacteria during the production of dry-fermented meat products.

Below, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. However, the present invention may be implemented in many different forms and is not limited to the embodiments described herein. In order to clearly explain the present invention in the drawings, parts unrelated to the description are omitted.

Terms or words used in the description and claims of the present invention should not be construed as limited to their usual or dictionary meanings, and the inventor should appropriately use the concepts of terms to explain his invention in the best way. Based on the principle of definability, it must be interpreted with meaning and concept consistent with the technical idea of the present invention.

Throughout the specification of the present invention, when a part is said to "include" a certain component, this means that it does not exclude other components but may further include other components unless specifically stated to the contrary. .

Hereinafter, the present invention will be described in more detail to facilitate understanding of the present invention.

According to the present invention, a method for producing dry-fermented meat products is provided. The method for producing the dry-fermented meat product includes grinding the raw meat to obtain ground meat (S10); Obtaining mixed meat by adding auxiliary ingredients to the ground meat (S20); Adding Lactobacillus spp. lactic acid bacteria to the mixed meat and maturing it to obtain aged mixed meat (S30); Fermenting the aged mixed meat (S40); And it may include a step (50) of drying the aged mixed meat for which fermentation has been completed.

The reason why fermented meat products were actively developed and manufactured along the Mediterranean coast was because the Mediterranean climate was a suitable environment for manufacturing fermented meat products. However, since it is not suitable for our country's climate and is manufactured by controlling temperature, humidity, and microorganisms, there is a problem in that it must go through a very difficult manufacturing process. Additionally, there is a problem that many patents and research focuses only on manufacturing methods due to the difficult manufacturing process.

Meanwhile, fermented meat products use a lot of non-preferred parts, so consumption of non-preferred parts can increase, and high added value can be created by using low-priced parts. Accordingly, meat products such as Republic of Korea Patent Publication No. 10-2018-0070821 (method for manufacturing fermented meat products, fermented meat products manufactured therefrom) and No. 10-2009-0112153 (method for manufacturing semi-dried sausages) Although a number of inventions regarding manufacturing methods have been known, the development of a manufacturing method for fermented meat products that has a positive effect on consumers' preference is still required.

Accordingly, the present invention seeks to provide a method for producing dry-fermented meat products with improved meat color and flavor through selection of fermented lactic acid bacteria.

According to one embodiment of the present invention, step (S10) may be a step of grinding raw meat to obtain ground meat.

The raw meat may be one or more types selected from the group consisting of pork, beef, and chicken, but is not limited thereto. As a non-limiting example, a mixed raw meat of pork and pork fat may be used as the raw meat.

The raw meat can be chopped to a size of 3 to 6 mm, 3 to 5 mm, or 3 to 4 mm, but is not limited thereto.

According to one embodiment of the present invention, the step (S20) may be a step of obtaining mixed meat by adding auxiliary ingredients to the ground meat.

At this time, the auxiliary ingredients are one or more selected from the group consisting of salt, ginseng salt, nitrite, sodium ascorbate, vitamin E, white sugar, glucose, monosodium glutamate, whole dairy powder, spices, pepper, onion powder, garlic powder and water. You can. The auxiliary materials are not limited to this, and may optionally further include auxiliary materials commonly used in the industry.

In the step (S20), the mixed meat may be obtained by further including adding auxiliary ingredients to the ground meat, followed by first chopping and mixing. In this way, by going through the first chopping and mixing process rather than simply adding auxiliary ingredients, the binding force within the meat tissue of the finally obtained dry-fermented meat product can be improved, and the auxiliary ingredients within the meat tissue can be evenly distributed.

According to one embodiment of the present invention, the step (S30) may be a step of adding Lactobacillus spp. lactic acid bacteria to the mixed meat and aging it to obtain aged mixed meat.

In the step (S30), the aged mixed meat may be obtained by adding Lactobacillus spp. lactic acid bacteria to the mixed meat, followed by secondary chopping and mixing. In this way, by going through the secondary chopping and mixing process, rather than simply adding the lactic acid bacteria, the lactic acid bacteria are evenly distributed within the tissue of the mixed meat, resulting in the effect of facilitating the subsequent maturation and fermentation process. there is.

The Lactobacillus lactic acid bacteria are at least one selected from the group consisting of Lactobacillus plantarum , Lactobacillus casei , Lactobacillus helveticus , and Lactobacillus reuteri . It can be done, but is not limited to this. In this way, by adding and maturing Lactobacillus spp. lactic acid bacteria in the step (S30), there is an effect of obtaining a dry-fermented meat product with excellent meat color and flavor.

Specifically, the Lactobacillus spp. Lactobacillus may be Lactobacillus plantarum . When the Lactobacillus spp. lactic acid bacteria include Lactobacillus plantarum , the ability to maintain redness according to the number of days of storage of dry-fermented meat products is excellent, and the flavor is also improved.

More specifically, the Lactobacillus spp. lactic acid bacteria may be Lactobacillus plantarum KCC-30 strain (accession number: KACC92134P) (hereinafter abbreviated as 'KCC-30'). In particular, as the Lactobacillus genus lactic acid bacteria include Lactobacillus plantarum KCC-30 (Accession number: KACC92134P), the redness maintenance ability and the The flavor is further improved, providing a product with superior sensory properties and antioxidant activity.

In the step (S30), the concentration of Lactobacillus spp. lactic acid bacteria added to the mixed meat is 5.0 x 10 ² to 5.0 x 10 ¹⁰ CFU/g, 5.0 x 10 ⁵ to 5.0 x 10 ⁹ CFU/g. Or it may be 5.0 x 10 ⁶ to 5.0 x 10 ⁸ CFU/g. When the concentration of ^the lactic acid bacteria is ^5.0 In the case of /g or less, there is an effect of improving the preference to a significant level in the flavor of the finally obtained dry-fermented meat product.

Specifically, the Lactobacillus lactic acid bacteria added to the mixed meat may be added as a seed culture medium in which the Lactobacillus lactic acid bacteria are cultured. As a non-limiting example, a seed culture medium may be used in which the Lactobacillus lactic acid bacteria are subcultured in a slough medium and a liquid medium.

In the step (S30), the maturation is a pretreatment process that allows fermentation of the Lactobacillus lactic acid bacteria to be easily performed prior to the subsequent fermentation process, and the maturation is performed at 0 to 10 ℃, 1 to 8 ℃, or 3 It may be performed at 5°C for 10 to 30 hours, 15 to 28 hours, or 22 to 25 hours.

In this way, when the subsequent fermentation process is performed after the aging process, the antioxidant activity of the finally obtained dry-fermented meat product is significantly improved. As a specific example, the antioxidant activity is measured using DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity test and ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)) cation radical scavenging activity test. It can be performed through, etc., but is not limited to this.

According to one embodiment of the present invention, the step (S40) may be a step of fermenting the aged mixed meat.

In the step (S40), the fermentation is carried out at a temperature of 25 to 50 ℃, 30 to 45 ℃, or 35 to 40 ℃, and a relative humidity of 85 to 95%, 88 to 93% or 90 to 92%, 10 to 90%. It may be performed for 120 hours, 24 to 100 hours, or 30 to 60 hours. When the fermentation is carried out within the temperature and humidity ranges described above, the palatability of the meat color and flavor of the final dry-fermented meat product is significantly improved, and the antioxidant activity is improved. At this time, the fermentation may be performed using a fermentation dryer.

According to one embodiment of the present invention, the step of forming the aged mixed meat may be further included after step (S30) and before step (S40).

The molding is a process of fixing the aged mixed meat into an appropriate shape, and can be performed by filling the aged mixed meat into a casing. When the aged mixed meat is filled in the casing, the aged mixed meat is easily fermented and dried without being disturbed during the subsequent fermentation and drying process, thereby increasing the sensory properties of the dry-fermented meat product.

The casing is a general term for casings for ham and sausages made from the digestive tract, bladder, etc. of pigs, cows, or sheep. The casings of these animals are edible and breathable, allowing sufficient moisture and air during the fermentation and drying process. By penetrating inside, it can effectively ferment and dry aged mixed meat. As a non-limiting example, the casing may be a collagen casing manufactured using the digestive tract of a pig.

According to one embodiment of the present invention, the step (S50) may be a step of drying the aged mixed meat in which the fermentation has been completed.

In the step (S50), the drying is performed for 10 to 120 hours, 24 to 100 hours, or 30 to 60 hours at a temperature of 10 to 20 ° C. or 12 to 18 ° C. and a relative humidity of 55 to 65% or 60 to 63%. It may be performed over time. When drying is performed in the above temperature and relative humidity ranges, the firmness of the meat tissue is lowered and the cohesiveness is increased, which has the effect of producing dry-fermented meat products that are soft and do not break easily, and are effective in producing dry-fermented meat products that are soft and do not break easily. Danger can be prevented.

At this time, the drying can be performed using a fermentation dryer. That is, the fermentation and drying may be performed by appropriately adjusting the temperature and relative humidity conditions within the above-mentioned range in the same fermentation dryer.

The strains used in the present invention are strains that can be freely distributed through microorganism distribution applications at the Korea Center for Microbial Conservation (KCCM) and the National Academy of Agricultural Science's Agricultural Genetic Resource Center (KACC).

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended to illustrate the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, and the scope of the present invention is not limited to these alone.

<Reference example>

1. Distribution of lactic acid bacteria

As a standard strain (type stain) from the Korea Culture Center of Microorganisms (KCCM), Lactobacillus plantarum (KCCM 12116), Lactobacillus casei (KCCM 12452), Lactobacillus helveti Lactobacillus helveticus (KCCM 40989) and Lactobacillus reuteri (KCCM 40717) were purchased and used in the experiment.

In addition, Lactobacillus plantarum KCC-30 (Accession number: KACC92134P) and Lactobacillus plantarum KCC-32 (Accession number: KACC92135P) from the Agricultural Genetic Resources Center (KACC) of the National Academy of Agricultural Sciences. and Lactobacillus plantarum KCC-24 (accession number: KACC91962P) were purchased and used in the experiment.

2. Seed culture

The received strains were subcultured on slope medium and liquid medium and used in experiments. Specifically, the received strain was inoculated into a slope medium and cultured in an incubator at 37°C for 24 hours. Once colonies were formed, the strain was inoculated into a liquid medium and cultured in an incubator at 37°C for 48 hours to prepare a seed culture. MRS medium (Difco, USA) was used for seed culture.

<Example>

Examples 1 to 4: Manufacturing method of dry-fermented meat products using standard strains (type stain)

Ground meat was obtained by grinding pork and pork fat using a meat grinder. After adding auxiliary ingredients to the ground meat as shown in Table 1 below, mixed meat was obtained by first cutting and mixing with a silent cutter for 2 minutes. Afterwards, the mixed meat was treated with the standard strains (type stain) distributed from the reference example, Lactobacillus plantarum (KCCM 12116), Lactobacillus casei (KCCM 12452), and Lactobacillus helveticus ( The seed cultures of Lactobacillus helveticus (KCCM 40989) and Lactobacillus reuteri (KCCM 40717) were added at a concentration of ^5.0 Aged mixed meat was obtained by aging for 24 hours. Thereafter, the aged mixed meat was filled into a collagen casing manufactured using the digestive system of pork, and then the aged mixed meat filled in the collagen casing was dried using a fermentation dryer at 38° C. and a relative humidity of 91% for 45 hours. It was fermented, and then the temperature and relative humidity in the fermentation dryer were adjusted and dried for 50 hours at 13°C and relative humidity of 62% to prepare a dry-fermented meat product.

At this time, Lactobacillus plantarum (KCCM 12116), Lactobacillus casei (KCCM 12452), Lactobacillus helveticus (KCCM 40989) and Lactobacillus reuteri (Lactobacillus helveticus) added to the mixed meat. Lactobacillus reuteri , KCCM 40717) were named Examples 1 to 4 in that order.

Examples 5 to 7: Lactobacillus plantarum ( Lactobacillus plantarum ) Manufacturing method of dry-fermented meat products using strains

In Example 1, the lactic acid bacteria added to the mixed meat was not Lactobacillus plantarum (KCCM 12116), but Lactobacillus plantarum KCC-30 (accession number) purchased from the reference example. : KACC92134P), Lactobacillus plantarum KCC-32 (Accession number: KACC92135P), and Lactobacillus plantarum KCC-24 (Accession number: KACC91962P), except that the seed cultures were used, respectively. Dry-fermented meat products were manufactured in the same manner as in Example 1 above.

At this time, Lactobacillus plantarum KCC-30 (Accession number: KACC92134P), Lactobacillus plantarum KCC-32 (Accession number: KACC92135P) and Lactobacillus plus added to the mixed meat. Lantharum ( Lactobacillus plantarum ) KCC-24 (accession number: KACC91962P) was named Examples 5 to 7 in that order.

Raw meat and auxiliary ingredients weight part raw meat pork 64.91 pork fat 19.30 Sub-materials salt 1.94 phosphate 0.13 nitrite 0.01 nitrate 0.00 Sodium Ascorbate 0.36 Vitamin E 0.04 white sugar 0.67 glucose 0.76 monosodium glutamate 0.27 Whole milk powder 0.23 complex spices 0.18 pepper 0.14 onion powder 0.22 garlic powder 0.18 water 10.66

<Comparative example>

Comparative Example 1

In Example 1, without performing the step of adding lactic acid bacteria to the mixed meat and the step of fermenting, the mixed meat was aged at 4° C. for 24 hours to obtain aged mixed meat, and then the aged mixed meat was processed into pork. After filling the collagen casing manufactured using the digestive system of , dry-fermented meat products were manufactured.

Comparative Example 2

In Example 5, without performing the step of maturing the mixed meat to which the lactic acid bacteria were added, the mixed meat to which the lactic acid bacteria were added was filled into a collagen casing manufactured using the digestive system of pork, and then filled into the collagen casing. The mixed meat was fermented for 45 hours at 38 ℃ and relative humidity of 91% using a fermentation dryer, and then the temperature and relative humidity in the fermentation dryer were adjusted and fermented for 50 hours at 13 ℃ and relative humidity of 62%. By drying for a while, a dry-fermented meat product was prepared.

Comparative Example 3

In Example 6, without performing the step of maturing the mixed meat to which the lactic acid bacteria were added, the mixed meat to which the lactic acid bacteria were added was filled into a collagen casing manufactured using the digestive system of pork, and then filled into the collagen casing. The mixed meat was fermented for 45 hours at 38 ℃ and relative humidity of 91% using a fermentation dryer, and then the temperature and relative humidity in the fermentation dryer were adjusted and fermented for 50 hours at 13 ℃ and relative humidity of 62%. By drying for a while, a dry-fermented meat product was prepared.

Comparative Example 4

In Example 7, without performing the step of maturing the mixed meat to which the lactic acid bacteria were added, the mixed meat to which the lactic acid bacteria were added was filled into a collagen casing manufactured using the digestive system of pork, and then filled into the collagen casing. The mixed meat was fermented for 45 hours at 38 ℃ and relative humidity of 91% using a fermentation dryer, and then the temperature and relative humidity in the fermentation dryer were adjusted and fermented for 50 hours at 13 ℃ and relative humidity of 62%. By drying for a while, a dry-fermented meat product was prepared.

<Experimental example>

Experimental Example 1: Redness measurement according to standard strain

The redness of the dry-fermented meat products prepared in Comparative Example 1 and Examples 1 to 4 was measured through color difference measurement according to the number of days of storage (0 to 30 days, refrigerated storage at 4°C).

The color difference was measured using a Color Difference Meter (CM-3600d, Minolta, Japan), and the measured sample was exposed to color in the air for 30 minutes and then showed the Humter value, i.e., redness (a: redness) value, 6 times per sample. It was repeated and the average value is shown in Table 2 below.

Storage days (Day) Comparative Example 1 Example 1 Example 2 Example 3 Example 4 0 7.81±0.06 7.02±0.18 6.64±0.11 7.01±0.10 6.89±0.17 One 7.75±0.10 7.16±0.09 6.65±0.01 6.99±0.23 6.86±0.01 3 7.03±0.02 7.95±0.58 7.12±0.09 7.10±0.53 6.92±0.39 5 6.41±0.26 7.80±0.14 6.75±0.42 7.15±0.03 6.98±0.10 6 7.01±0.50 7.95±0.02 6.77±0.22 7.22±0.02 7.05±0.11 7 7.10±0.02 7.75±0.39 6.80±0.02 7.23±0.09 7.21±0.02 9 6.79±0.50 7.98±0.57 7.10±0.10 7.42±0.56 7.44±0.58 13 6.66±0.03 8.43±0.21 7.75±0.11 7.59±0.01 8.10±0.01 16 6.30±0.08 8.59±0.10 8.01±0.26 8.10±0.10 7.99±0.23 19 6.11±0.58 8.96±0.17 7.59±0.14 8.12±0.17 8.18±0.18 30 6.01±0.18 10.89±0.11 8.41±0.45 8.36±0.14 8.20±0.21

Referring to the redness according to the number of days of storage of the dry-fermented meat products prepared from Comparative Example 1 and Examples 1 to 4 shown in Table 2, the steps of adding Lactobacillus spp. lactic acid bacteria to mixed meat; It can be confirmed that Examples 1 to 4, in which all fermentation steps were performed, were superior in redness maintenance ability compared to Comparative Example 1 in which neither the step of adding lactic acid bacteria to the mixed meat nor the step of fermentation were performed. This was confirmed through the degree of decrease in redness on the final storage day (30 Day) compared to the redness on the first storage day (0 Day). That is, in the case of Comparative Example 1, the redness tended to decrease over time compared to the redness at the first storage date (0 Day), while in Examples 1 to 4, the redness at the first storage date (0 Day) The redness tended to improve over contrast time.

In particular, it can be confirmed that Example 1, in which Lactobacillus plantarum (KCCM 12116) was added, has an excellent redness improvement effect according to the number of days of storage compared to the remaining Examples 2 to 4. This was confirmed through the degree of improvement in redness on the final storage day (30 Day) compared to the redness on the first storage day (0 Day).

Experimental Example 2: Lactobacillus Plantarum ( Lactobacillus plantarum ) Measurement of redness according to the type of strain

Based on the results of Experiment 1 above, the redness measurement of dry-fermented meat products manufactured according to the type of Lactobacillus plantarum strain, which has an excellent redness improvement effect according to the number of days of storage, was additionally performed. .

Specifically, the redness of the dry-fermented meat products prepared in Examples 5 to 7 was measured by measuring the color difference according to the number of days of storage (0 to 30 days, refrigerated storage at 4°C).

The color difference was measured using a Color Difference Meter (CM-3600d, Minolta, Japan), and the measured sample was exposed to color in the air for 30 minutes and then showed the Humter value, i.e., redness (a: redness) value, 6 times per sample. It was repeated and the average values are shown in Table 3 below.

Storage days (Day) Comparative Example 1 Example 5 Example 6 Example 7 0 7.81±0.06 6.91±0.03 6.88±0.26 6.95±0.10 One 7.75±0.10 7.90±0.06 7.12±0.02 7.25±0.03 3 7.03±0.02 7.91±0.14 7.38±0.06 7.55±0.39 5 6.41±0.26 8.87±0.10 6.89±0.10 7.36±0.06 6 7.01±0.50 8.89±0.02 7.42±0.02 7.48±0.18 7 7.10±0.02 9.01±0.50 7.50±0.03 7.66±0.10 9 6.79±0.50 8.99±0.06 7.66±0.14 7.92±0.11 13 6.66±0.03 9.95±0.10 7.85±0.12 7.96±0.02 16 6.30±0.08 9.98±0.07 8.12±0.07 8.16±0.41 19 6.11±0.58 10.19±0.17 8.59±0.18 8.45±0.10 30 6.01±0.18 11.98±0.22 8.99±0.17 9.04±0.09

Referring to the redness according to the number of days of storage of the dry-fermented meat products prepared in Examples 5 to 7 shown in Table 3 above, Lactobacillus plantarum KCC-30 (Accession number: KACC92134P) was added to the mixed meat. Example 5 with the addition of strains is Example 6 with the addition of Lactobacillus plantarum KCC-32 (Accession number: KACC92135P) and Lactobacillus plantarum KCC-24 (Accession number: KACC91962P) ) It can be seen that the effect of improving redness according to the number of days of storage is significantly superior compared to Example 7 in which ) was added. This was confirmed through the degree of improvement in redness on the final storage day (30 Day) compared to the redness on the first storage day (0 Day).

Experimental Example 3: Sensory test for flavor

A sensory test for flavor was conducted on the dry-fermented meat products prepared from Comparative Example 1 and Examples 1 to 7. 10 sensory testers (5 men, 5 women) who had undergone a sensory test training course and 20 general adults (10 men, 10 women) who were recognized as having no problem with taste because they did not smoke or catch a cold. A total of 30 inspectors were selected to evaluate the flavor, and the results are shown in Table 4 below. The evaluation was conducted using a 9-point rating scale (the closer to 9 points, the better the flavor), and the average of the rating method results was calculated and shown in Table 4.

Comparative example Example One One 2 3 4 5 6 7 zest 3.64 6.55 5.03 4.99 5.52 8.16 6.34 6.45

Referring to Table 4, Examples 1 to 4, in which both the step of adding Lactobacillus spp. lactic acid bacteria to the mixed meat and the step of fermenting, were performed, the step of adding lactic acid bacteria to the mixed meat and the step of fermenting Compared to Comparative Example 1, which did not perform, it can be confirmed that the preference for flavor is excellent in all cases.

On the other hand, it can be confirmed that Example 1, in which Lactobacillus plantarum (KCCM 12116) was added to mixed meat, had superior flavor preference compared to the remaining Examples 2 to 4.

In particular, Example 5, in which Lactobacillus plantarum KCC-30 (accession number: KACC92134P) strain was added to mixed meat, Lactobacillus plantarum KCC-32 (accession number: KACC92135P) It can be confirmed that the preference for flavor is superior to Example 6 in which Lactobacillus plantarum ( Lactobacillus plantarum ) KCC-24 (Accession Number: KACC91962P) was added.

Experimental Example 4: Measurement of antioxidant activity

(1) Preparation of samples for measuring antioxidant activity

In order to measure the antioxidant activity of the dry-fermented meat products prepared from Comparative Examples 2 to 4 and Examples 5 to 7, samples were prepared as follows.

First, 10 times the amount of 70% ethanol was added to each of the dry-fermented meat products of the Examples and Comparative Examples, and incubated at 200 rpm for 7 hours in a shaking incubator (SI-18, Jeio Tech., Daejeon, Korea) set at 30°C. After extraction, the supernatant was filtered and concentrated using Whatman No.1 filter paper (Whatman, London, England), and extracts with concentrations of 25, 50, and 100 mg/mL were used as antioxidant test samples, and BHA, a synthetic antioxidant, was used as a positive control. (Butylated hydroxyanisole) 50 ppm was used.

(2) DPPH free radical scavenging activity experiment

1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity was measured by modifying the Blois (26) method. The 0.4 mM DPPH solution was diluted with ethanol to obtain an absorbance of 1.0 ± 0.05 at 517 nm. Afterwards, 0.9 mL of the diluted DPPH solution was added to 0.1 mL of the prepared sample, stirred, and reacted in the dark at room temperature for 20 minutes. Then, the absorbance was measured at 517 nm using a UV spectrophotometer (GENios-basic, Tecan, Groedig, Austria). Measurements were made, and the DPPH free radical scavenging activity was calculated from the following calculation formula 1 and shown in Table 5 below.

[Calculation Formula 1]

DPPH radical (%)= {1-(sample O.D/control O.D)}Х100

(3) ABTS cation radical scavenging activity test

The cation radical scavenging activity of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) was measured by applying the method of Pellegrin (27). Equal amounts of 7mM ABTS and 2.6mM potassium persulfide (K2S2O8) were mixed and left in the dark for 24 hours to form a green-blue chromophore. This solution was then diluted with distilled water to obtain an absorbance value of 0.7-0.8 at 735 nm. 190 μL of the diluted ABTS solution and 10 μL of the sample solution were mixed, incubated for 5 minutes, and then the absorbance was measured at 734 nm. The ABTS cation radical scavenging activity was calculated from the following equation 2 and is shown in Table 5 below.

[Calculation Formula 2]

ABTS radical (%)= {1-(sample O.D/control O.D)}Х100

division DPPH radical scavenging ability (%) ABTS radical scavenging ability (%) Concentration (mg/mL) 25 50 100 25 50 100 Example 5 48.1 80.8 90.2 87.8 91.8 96.0 Example 6 41.0 66.7 81.9 72.0 85.4 86.5 Example 7 41.8 64.6 83.0 71.8 82.5 87.4 Comparative Example 2 18.8 31.3 58.3 50.1 53.9 66.1 Comparative Example 3 13.6 20.6 38.0 38.2 44.7 59.3 Comparative Example 4 12.9 15.4 28.4 35.1 39.1 54.0

Referring to Table 5, Example 5, in which Lactobacillus plantarum KCC-30 (Accession number: KACC92134P) strain was added to mixed meat, Lactobacillus plantarum KCC-32 ( It shows significantly higher DPPH radical scavenging ability and ABTS radical scavenging ability compared to Example 6 with the addition of Lactobacillus plantarum (Accession number: KACC92135P) and Example 7 with the addition of Lactobacillus plantarum KCC-24 (Accession number: KACC91962P). You can check it.

Meanwhile, in Example 5, even if Lactobacillus plantarum KCC-30 (Accession number: KACC92134P) was added to the mixed meat, the mixed meat that was not subjected to the aging step was filled into a collagen casing and then subjected to fermentation. It can be confirmed that Comparative Example 2 exhibits significantly lower DPPH radical scavenging ability and ABTS radical scavenging ability than Example 5.

In addition, in Example 6, even if Lactobacillus plantarum KCC-32 (Accession number: KACC92135P) was added to the mixed meat, the mixed meat that was not subjected to the aging step was filled into a collagen casing and then subjected to fermentation. It can be confirmed that Comparative Example 3 exhibits significantly lower DPPH radical scavenging ability and ABTS radical scavenging ability than Example 6.

In addition, even if Lactobacillus plantarum KCC-24 (Accession number: KACC91962P) was added to the mixed meat in Example 7, the mixed meat that was not subjected to the aging step was filled into a collagen casing and then subjected to fermentation. It can be confirmed that Comparative Example 4 exhibits significantly lower DPPH radical scavenging ability and ABTS radical scavenging ability than Example 7.

Through this, the method for producing dry-fermented meat products according to the present invention includes the steps of adding Lactobacillus spp. lactic acid bacteria to mixed meat and then maturing (S30), fermenting (S40), and drying ( It was confirmed that when carried out including all S50), it not only had a positive effect on the meat color and flavor of dry-fermented meat products, but also had the effect of enhancing antioxidant activity.

Claims (8)

Grinding the raw meat to obtain ground meat (S10);
Obtaining mixed meat by adding auxiliary ingredients to the ground meat (S20);
Adding Lactobacillus spp. lactic acid bacteria to the mixed meat and maturing it to obtain aged mixed meat (S30);
Fermenting the aged mixed meat (S40); and
The step of drying the fermented aged mixed meat (S50) Contains,
The Lactobacillus lactic acid bacteria are Lactobacillus plantarum KCC-30 strain (accession number: KACC92134P),
The fermentation is carried out for 30 to 60 hours at a temperature of 35 to 40 ° C and a relative humidity of 90 to 92%,
A method for producing a dry-fermented meat product, wherein the drying is performed for 10 to 120 hours at a temperature of 10 to 20 ° C. and a relative humidity of 55 to 65%. delete delete According to paragraph 1,
The auxiliary ingredients are dried, containing at least one selected from the group consisting of salt, phosphate, nitrite, sodium ascorbate, vitamin E, white sugar, glucose, monosodium glutamate, whole dairy powder, spices, pepper, onion powder, garlic powder and water. -Method for manufacturing fermented meat products. According to paragraph 1,
In the step (S30), the aging is performed at 0 to 10 ° C. for 10 to 30 hours. delete According to paragraph 1,
A method for producing a dry-fermented meat product, further comprising forming the aged mixed meat after the step (S30) and before the step (S40). In clause 7,
A method of manufacturing a dry-fermented meat product, wherein the molding is performed by filling the aged mixed meat into a casing.