KR20130004803A - Preparation method of beef extraction using fermentation by lactobacillus - Google Patents

Abstract

PURPOSE: A manufacturing method of a beef extract with enhanced taste and smell compared to conventional beef extract products is provided. CONSTITUTION: Water is added to beef and boil to cook only the outer part of the beef, and produce beef stew. Proteinase is processed on the obtained beef stew to obtain protein catabolites. From the protein catabolite, lactobacillus is fermented to obtain lactobacillus ferment. Amino acid and saccharide are added to a lactobacillus fermented product, and the mixture is heated to perform Maillard reaction. The product of the Maillard reaction is extracted to obtain a beef extract. The proteinase is a mixture of flavoenzyme with protamex, flavoenxyme, or their mixture. The protamex is reacted for 0.8-1.2 hours with 0.4-0.6%(w/w), and flavoenxyme is reacted for 1.8-2.2 hours with 0.8-1.2%(w/w). The lactobacillus may be Leuconostoc mesenteroides. After the fermentation of lactobacillus, at least one material selected from actinomucor, mucor, aspergillus, and rhizopus are added based on the 0.1-0.5 weight of hydrolysate, and the mixture is fermented for 1-2 days at 10-30 deg. C. [Reference numerals] (AA) Producing beef stew by adding water to beef and by boiling the beef; (BB) Processing proteinase in beef stew; (CC) Processing lactobacillus fermentation of protein catabolite in beef; (DD) Executing mailard reaction after adding amino acid and sugar; (EE) Concentrating results of mailard reaction

Description

Preparation method of beef extract using lactic acid bacteria fermentation {PREPARATION METHOD OF BEEF EXTRACTION USING FERMENTATION BY LACTOBACILLUS}

The present invention relates to a method of manufacturing a beef extract, and more particularly, to a method of manufacturing a beef extract that is significantly enhanced in taste and flavor compared to the existing beef extract products.

Recently, the demand for processed foods is increasing rapidly due to the increase of national income and the increase of female social participation. The role of the processed food industry is to improve the preservation, palatability and convenience of food, of which the improvement of palatability is particularly important. As consumers' preferences are shifting toward higher quality, diversification, and health-oriented products, products using natural seasonings for processed foods are increasing. There are many kinds of animal and vegetable foods that can be used as a natural seasoning material, but among them, meat and meat are not only rich in nutrition, but also highly recognized and palatable by consumers, and have a unique flavor. As seasoning materials for processed foods such as products, the utilization is increasing day by day. In particular, Korea's broth and bear soup is used as the basis of all soup foods, such as soup soup in the West and Dassori in Japan.

In order to obtain the seasoning material from the meat, the extract is mostly prepared. Examples include bone bone extracts using beef bones (especially bones), meat extracts using meat as ingredients, and beef extracts using bone and meat. Hot water extraction is generally used for the preparation of extracts, and pressure extraction is also partially used to shorten the extraction time. The extract is concentrated in vacuum after spraying with appropriate subsidiary materials, and then distributed in powder form by spray drying. Beef extract is a raw material for various processed foods that require beef flavor and aroma, and is widely used as a raw material for broth when cooking a large quantity and as a medium component for microbial culture.

Beef or beef bone extract used in the domestic food industry, in consideration of economics, Chinese products are preferred to domestic products. Therefore, the domestic production base is rapidly collapsing. Recently, however, there has been a problem with the safety of Chinese products. On April 14, 2009, the Ministry of Food, Agriculture, Forestry and Fisheries collected and inspected 61 processed meat products such as broth extract from bone marrow extract from China, and detected trace amounts of clenbuterol in 13 broth concentrates. It was instructed to recover and discard. It also temporarily suspended the sale and distribution of all Chinese processed meat products until the second collection test result. Clenbuterol is a drug used for asthma and the like, and is used to prevent misuse, such as muscle mass enhancement, and the use of livestock is prohibited.If a large amount is repeatedly administered, liver weight increase, ischemic heart disease, and myocardial necrosis may occur. Therefore, it will be helpful to the public health to make reliable beef extract using safe raw materials.

In order to improve the production yield, the beef extract is generally extracted with hot water after enzymatic decomposition after adding a certain amount of water to the growth. However, if the enzyme treatment proceeds excessively, the bitter taste becomes strong, and if the hot water extraction conditions are inadequate, there is a problem in that the quality of the product deteriorates due to the disappearance of the unique flavor of beef and an unpleasant aroma due to an inappropriate chemical reaction. Super high pressure or supercritical extraction is known as an alternative to enzymatic digestion and hydrothermal extraction, but it is not easy to replace the current technology in terms of economics. Therefore, research to optimize enzymatic treatment and hydrothermal extraction conditions is urgently needed. have.

The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to provide a method for producing a beef extract that is significantly enhanced in taste and flavor compared to the existing beef extract products.

The technical problem of the present invention as described above is achieved by the following means.

(1) preparing meat porridge by adding water to beef meat and then boiling and grinding the meat

Treating the meat gruel with a protease to obtain a protein degradation product;

Fermenting the proteolytic products of the beef with lactic acid bacteria to obtain lactic acid bacteria fermented products;

Adding amino acids and sugars to the lactic acid bacterium fermentation product and then heating and performing a Mylard reaction; And

Concentrating the result of the Mylard reaction to obtain a beef extract;

Functionality and shelf life of the improved beef extract manufacturing method comprising a.

(2) The method of claim 1,

Protease is a method for producing a beef extract, characterized in that protamex, flavozyme, or a mixed enzyme of protamex and flavozyme.

(3) The method of paragraph 1,

Protamex is 0.8-1.2 hours at 0.4-0.6% (w / w), Flavozyme is 0.8-1.2% (w / w) for the production of beef extract, characterized in that the reaction for 1.8-2.2 hours.

(4) The method of paragraph 1,

Lactobacillus is a method for producing a beef extract, characterized in that leukonostock mesenteroides ( L. mesenteroides ).

(5) The method of paragraph 1,

After the lactic acid bacteria fermentation process, at least one selected from Actinomyco, muco, Aspergillus, and Lycopus genus is added at 0.1 to 0.5% by weight based on the weight of the hydrolyzate, and fermented at 10 to 30 ° C. for 1 to 2 days. Beef extract manufacturing method characterized in that it further comprises a step.

Compared with the existing beef extract product according to the present invention can provide a method for producing a beef extract with a significantly enhanced flavor and aroma.

1 is a manufacturing process of the beef extract according to the present invention.
Figure 2 is the result of measuring the effect of the amount of protamex used on solid content recovery (○) and amino nitrogen content (●).
Figure 3 is the result of measuring the effect of the amount of flavozyme used on the solid recovery (○) and amino nitrogen content (●).
Figure 4 is the result of measuring the effect on the solid recovery (○) and amino nitrogen content (●) in the protamex reaction time.
Figure 5 is the result of measuring the effect on the solid recovery rate (○) and amino nitrogen content (●) in the flavozyme reaction time.
Figure 6 is the result of measuring the effect of the simultaneous reaction of protamex and flavozyme on the solid recovery (○) and amino nitrogen content (●).
Figure 7 L. mesenteroides in beef enzyme digest The result of measuring the strain culture.

Hereinafter, the contents of the present invention will be described in more detail with reference to FIG.

The method for producing a beef extract of the present invention is characterized in that the pretreated beef is hydrolyzed by treating proteolytic enzymes, and the hydrolyzate is fermented to give taste, thereby producing beef extract with enhanced beef flavor and aroma. do.

To this end, the meat is cut to a predetermined size in distilled water as a pre-treatment process and then immersed in running water for 2-6 hours to remove the blood, and then distilled water is added to about 1-3 times the weight of the meat, then the meat is cooked and cooked for home use. It is preferable to grind it to a blender, to prepare it in the form of meat gruel, and to provide it as a raw material for enzymatic treatment.

Protease may be used protamex, flavozyme, papain, cozyzyme, alkalase, neutrase and the like, but is preferably protamex, flavozyme, more preferably a mixed enzyme thereof It is to use.

In the case of using a mixed enzyme, the mixing ratio of protamex and flavozyme is 1: 10-10: 1 by weight, preferably 1: 2-2: 1, and more preferably 1: 2. will be.

The protease is added at 0.01-10% by weight for effective enzymatic activity, preferably 0.4-0.6% by weight, more preferably 0.5% by weight when using protamex, and use of flavozyme If the amount is preferably added 0.8-1.2% by weight, more preferably 1.0% by weight can maximize the taste and aroma.

Enzymatic reaction was carried out at 45-55 ° C. for 1-5 hours, preferably 0.8-1.2 hours for protamex, and 1.8-2.2 hours for flavozyme to improve the taste and aroma of the final product. Provide optimal conditions.

Thus, the lactic acid bacteria are treated with the hydrolyzate that has been hydrolyzed and inactivated by the proteolytic enzyme, thereby producing an extract product having enhanced taste and further enhanced sensory characteristics and preservation.

Examples of lactic acid bacteria that can be used in the present invention include L. mesenteroides , Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum (Lactobacillus) plantarum, Bifidobacterium longum, Lactobacillus bulgaricus, Lactobacillus delbruecki (subspecies) Lactobacillus delbrueckii subsp.bulbulicus, and the like. For example, L. mesenteroides may be mentioned. The strain may be purchased commercially available or sold from the depository.

In the case of using mixed lactic acid bacteria, each lactic acid bacteria may be formed in the range of 1-90% by weight relative to the total weight of the lactic acid bacteria.

The lactic acid bacteria were inoculated at 0.01-10% (v / v), more preferably 0.4-0.6% (v / v), more preferably 0.5% (v / v) and 30-32 ° C., 150 for effective fermentation. Running the reaction at -200 rpm is required in order to maximize the taste.

After the lactic acid bacteria fermentation process is completed, it is preferable to further treat at least one selected from actinomyco, muco, aspergillus, and Lycopus genus to enhance the taste and aroma as needed. These bacteria are sufficient to add 0.1 to 0.5% by weight based on the weight of the total lactic acid bacteria fermentation,

The Mylard reaction is carried out for the purpose of increasing the meat aroma in the obtained lactic acid bacteria fermentation product. At this time, amino acids and sugars are added to the Maillard reaction, and examples of the amino acids include Gly + X (X = Ala, Cys, Met, Lys), and the sugars include glucose, fructose, maltose, sugar, and the like. Can be.

Amino acids and sugars may be added in the range of 0.5-10% by weight with respect to 100% by weight of the lactic acid bacteria fermentation, and if it is out of the above range, it is difficult to perform the Mylard reaction, or it is uneconomical and rather sensual due to overreaction. There is a risk of falling.

Adding amino acids and sugars to the lactic acid bacteria fermentation, and the heat treatment process for 1-3 hours at 90-95 ℃ to obtain a fermented product doubled in taste and flavor through the progress of the browning phenomenon. At this time, when the reaction conditions are out of the Maillard reaction is difficult to be made smoothly, or due to excessive heating, there is a fear that the functionality rather deteriorated.

To the lactic acid bacterium fermentation product obtained as described above, auxiliary additives are added as necessary, such as 1 to 10% by weight of garlic and onion juice, 3 to 6% by weight of refined salt, and 3 to 8% by weight of starch syrup, based on the weight of the lactic acid bacteria. Can be.

The lactic acid bacteria fermented product is concentrated under vacuum until the solid content is 50 to 80% by weight at 40 to 60 ℃ to produce a beef extract product according to the present invention.

Hereinafter, the contents of the present invention will be described in more detail with reference to the examples, but these examples are only presented to explain the contents of the present invention, and the scope of the present invention is not limited to these examples.

Example 1

Beef pretreatment

Cut meat into 3 x 3 cm in distilled water, immerse in running water for 3 hours to remove blood, add distilled water to 1.5 times the weight of meat, boil the meat to the outside, grind it with a household blender, and prepare meat porridge. Used for.

Enzyme treatment

The pH of the beef porridge was adjusted to the optimum pH for the reaction of each enzyme by purchasing commercial enzymes as shown in Table 1 using 0.1 N NaOH or HCl. Add 0.5% (w / w) enzyme based on the weight of beef meat, shake for 2 hours at 40 ~ 50 ℃, stop the enzyme reaction by heating, centrifuge at 3,000 xg for 10 minutes to obtain supernatant, and use it for analysis. It was. The content of amino nitrogen in the supernatant was analyzed by formol titration and the degree of degradation of the protein was determined by measuring the solid content. (Table 1)

Protease Screening Reaction condition Solid recovery rate (%) Amino nitrogen content (%) Temperature (℃) pH No treatment 50 - 6.0 0.0238 Papain 50 6.0 32.5 0.0728 Coghythmia 50 6.0 28.5 0.134 Alcalase 50 7.5 35.5 0.0868 Nutrase 50 6.0 35.5 0.0784 Protamex 50 6.0 40.0 0.101 Flavorzyme 50 6.0 30.5 0.126

Experimental results showed that the solid recovery rate was excellent in Protamex, and the amino nitrogen content was flavorzyme. The solids recovery was calculated based on the 50% water content of beef meat, and the high solids recovery of protamex seems to be due to its excellent activity of breaking down proteins into low soluble molecules. In the case of flavozyme, the solid recovery rate is low, but the amino acid nitrogen content is excellent, so it is believed that the activity of decomposing beef protein to amino acid is excellent. Therefore, it was selected to be a probomex excellent in the solubilizing activity of beef protein and a flavoza that is excellent in the activity of decomposing the protein in amino acid units.

Determination of reaction conditions for each enzyme

(1) Optimal usage of Protamex

In order to determine the optimal amount of protamex, protamex was added to beef growth at 0 ~ 2.5% (w / w) and then shaken at 50 ° C for 2 hours. The content of amino nitrogen was measured. As a result, both solid recovery and amino nitrogen content increased in proportion to the amount of enzyme used. However, under the condition of more than 0.5% of the enzyme usage, the effect of the recovery and amino nitrogen content was insignificant. Therefore, Protamex was appropriate to use 0.5% by weight of beef growth. (Fig. 2)

(2) Optimal usage of Flavozyme

In order to determine the optimal amount of flavozyme, the content of solid content and amino acid in the supernatant was added by adding flavozyme at 0 ~ 2.5% (w / w) to beef growth and then centrifuging at 50 ° C for 2 hours. The content of nitrogen was measured. As a result, both solid recovery and amino nitrogen content increased in proportion to the amount of enzyme used. However, in the condition of enzyme consumption 1.0% or more, the recovery rate and amino nitrogen content were insignificant considering the price of enzyme. Therefore, Flavozyme was appropriate to use 1.0% by weight of beef growth. (Fig. 3)

(3) Optimal reaction time of Protamex

In order to determine the optimal reaction time of protamex, protamex was added 0.5% (w / w) to beef growth in beef porridge, followed by shaking at 50 ° C to measure solid recovery and amino nitrogen content over time. It was. As a result, the solid recovery and amino nitrogen content increased with the reaction time, and the increase after 1 hour was very small. Therefore, it was judged that the reaction was allowed for about 1 hour. (Figure 4)

(4) Optimal reaction time of flavozyme

In order to determine the optimum reaction time of flavozyme, the addition of flavozyme 1.0% (w / w) to beef growth in beef porridge was shaken at 50 ° C, and the solid recovery and amino nitrogen content were measured over time. The solid recovery rate and amino nitrogen content increased with the reaction time, and the solid recovery rate was very small after 2 hours, but the amino nitrogen content increased continuously. Therefore, based on the solid recovery rate, it is considered suitable to react for about 2 hours, but it may be meaningful to enzymatic treatment for a long time to decompose up to amino acids. (Fig. 5)

(5) Simultaneous Treatment of Protamex and Flavozyme

In order to simultaneously process endo-type protease, protamex and exo-type protease, flavozyme, proteax 0.5% (w / w) for beef growth on beef porridge and 1.0% ( w / w) added together and shaken at 50 ° C. to determine solids recovery and amino nitrogen content over time. As a result, the solid recovery rate was almost constant after 2 hours after the reaction was increased to 50%, and the amino nitrogen content was improved to 0.21% after 3 hours. (Fig. 6) The solid recovery rate was increased by about 10% or more than when using only protamex or flavozyme, and the content of amino nitrogen was improved to 0.2% or more higher than when using only protamex or flavozyme. Enzyme reaction rate also increased.

Lactobacillus Culture

The starter for cultivation was inoculated with platinum from Lactobacilli MRS broth (Difco Laboratories, Detroit, MI, UAS) to Leuconostoc mesenteroides strain (KACC 12312), which is being stored from the Genetic Resource Information Center. It was prepared by.

0.5% (w / w) of protamex and 1.0% (w / w) of flavozyme were added to beef growth in beef porridge, followed by shaking reaction at 50 ° C for 3 hours, followed by sterilization. L. mesenteroides prepared in advance and inoculated with 5% (v / v) and shaking culture at 30 ℃, 150 rpm and measured the changes in the number of lactic acid bacteria, titratable acidity and pH at 3 hours intervals.

At this time, the titratable acidity was mixed well by adding 45 g of sterile distilled water to 5 g of the fermentation broth, followed by titration with 10 ml of 0.01 N NaOH and conversion of NaOH consumption into lactic acid. The lactic acid bacteria count was mixed by pouring sterilized MRS agar (Difco Laboratories, Detroit, MI) medium into 1 ml of the diluted culture solution on a plate and incubating at 30 ° C. for 36 hours to measure colonies formed. The number of lactic acid bacteria was expressed in colony forming units (CFU / g) per gram of sample.

As a result of incubation for 24 hours, the pH was slightly decreased from 6.0 to 5.85, and the titratable acidity was increased from 1.72% to 2.16%. The viable cell count increased from 1.2 x 10 ⁶ CFU / g to 7.0 x 10 ⁶ CFU / g. The result of the above culture of lactic acid bacteria was that the lactic acid bacteria were grown without adding a special medium component. If the enzyme components of the enzyme were supplemented with the medium component (especially the sugar component), the growth would be excellent.

Maillard reaction

Enzyme-degraded beef porridge cultured with L. mesenteroides strain, onion powder, garlic powder, sugar, glucose, xylose, dextrin, amino acids (Gly + X, X = Ala, Cys, Met, Lys), soy, as shown in Table 2. , Starch, salt, etc. were mixed and reacted for 2 hours while mixing at 90 ~ 95 ℃ often. At this time, the enzyme-degraded beef porridge without culture of L. mesenteroides strain was used as a control.

Fermented Beef Extract Formulation ingredient content(%) Lactobacillus Cultures 64.77 Yeast Extract 1.30 Onion Powder 3.89 Garlic Powder 2.59 Sugar 2.59 glucose 3.89 dextrin 7.12 Salt 9.07 Complex amino acids
(Gly + Ala, Cys, Lys, Met) 1.13 Xylose 0.16 starch 1.94 Soy sauce 1.55

Experimental Example 1 Sensory Evaluation

As described above, the Mylard reaction was carried out and concentrated to finally prepare fermented beef extract, and the color of the final concentrate and the intensity of beef flavor were evaluated sensually. (Table 3)

The flavor characteristics were evaluated by a single sample method by one trained inspector. The strengths of each sample evaluated by the single sample method were compared by indicating that the numbers were weak (+), usually (+++), and strong (+++++).

Sensory Evaluation of Beef Extract color Beef flavor Fermented Beef Extract Gly + Ala +++++ ++ Gly + Cys ++ +++++ Gly + Lys +++ ++++ Gly + Met ++++ +++ Control group Gly + Ala +++ + Gly + Cys ++ +++ Gly + Lys ++ ++ Gly + Met +++ ++

As a result, the color of beef extract was Ala>Met>Lys> Cys regardless of fermentation, and beef flavor was Cys >>Lys>Met> Ala. In particular, since the use of cysteine produces strong beef flavor, the combination of Gly and Cys could be used to produce beef-enriched products. In the case of fermented beef extract, it was superior to the control group, and the taste was softer and more delicious than the control group.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

Claims (5)

Preparing meat porridge by adding water to beef meat and then boiling and grinding the meat;
Treating the meat gruel with a protease to obtain a protein degradation product;
Fermenting the proteolytic products of the beef with lactic acid bacteria to obtain lactic acid bacteria fermented products;
Adding amino acids and sugars to the lactic acid bacterium fermentation product and then heating and performing a Mylard reaction; And
Concentrating the result of the Mylard reaction to obtain a beef extract;
Functionality and shelf life of the improved beef extract manufacturing method comprising a. The method of claim 1,
Protease is a method for producing a beef extract, characterized in that protamex, flavozyme, or a mixed enzyme of protamex and flavozyme. The method of claim 1,
Protamex is 0.8-1.2 hours at 0.4-0.6% (w / w), Flavozyme is 0.8-1.2% (w / w) for the production of beef extract, characterized in that the reaction for 1.8-2.2 hours. The method of claim 1,
Lactobacillus is a method for producing a beef extract, characterized in that leukonostock mesenteroides ( L. mesenteroides ). The method of claim 1,
After the lactic acid bacteria fermentation process, at least one selected from actinomyco, muco, Aspergillus, and Lycopus genus is added at 0.1 to 0.5% by weight based on the weight of the hydrolyzate, and fermented at 10 to 30 ° C. for 1 to 2 days. Beef extract manufacturing method characterized in that it further comprises a step.

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