KR20150037130A - Processed meat using curing agent comprising herbal extract and lactic acid bacteria - Google Patents

Abstract

The present invention relates to a cured and processed meat made by using a curing agent comprising herbal extract and lactic acid bacteria and to a processed meat goods using the cured and processed meat, wherein the cured and processed meat of the present invention is cured by a curing agent comprising natural materials, thereby easily producing a processed meat goods which has a superior flavor and fragrant and improved meat quality.

Description

(Processed meat using curing agent comprising herbal extract and lactic acid bacteria)

The present invention relates to a poultry processed meat and a meat processed product using the poultice poultice containing the herbal juice and the lactic acid bacterium.

In order to improve the season of food, we have used traditional methods such as herbs, spices, wine, vinegar, juice, juice, etc. However, due to the manufacturing process and product characteristics, The fact that it is used partly for the production of seasoning is not highly utilized for the manufacture of processed meat products.

Salt, nitrite, color fixative, soil promoter, polyphosphate (eg, sodium pyrophosphate) are used as a binder adjuvant in raw meat. In addition, dyestuffs using various flavoring agents (sodium glutamate), spices, sweeteners, emulsifying stabilizers (casein sodium), pH adjusting agents (citric acid, etc.), binding materials (wheat proteins) and preservatives (sorbic acid) The term refers to the manufacturing process in which the dirt is placed. It is called curing because it is distinguished from salt pickling by salt only. Since many factors determine the quality of the product, fancy food is an important and essential process. The salty taste is imparted by the effect brought about by the bark, the microbial growth is inhibited, the preservability is enhanced, and the taste is increased. In addition, because myosin and actomyosin are eluted from myofibrils and water is retained in the network structure by the formation of heating gel, adhesion and water retention are enhanced, and unique pearl coloring is produced. In addition, the growth of botulinum bacterium is inhibited by the dirt, the occurrence of botulism can be prevented, the favorable flavor peculiar to the processed meat of bacon is formed, and the oxidation of the fat is inhibited. Therefore, it is the most important step in meat processing.

The dredging method mainly uses the kinetics method and the wet method. Dry curing is the oldest method of dying, in which salt, sugar, nitrate, or nitrite salt is applied to the surface of raw meat uniformly and then applied. In other words, the osmotic action of salt causes the juice to escape from the meat to the surface of the meat. The juice is dissolved in the juice, and its own salt solution is formed, which is collected and poured back into the upper layer of the meat. It takes a period of several days to several weeks for the dirt period. Kinetics is used to produce high-quality products such as ham, bone in ham, and bacon. The meat is juice extracted and its moisture content is reduced, resulting in firm texture and increased shelf life. Low productivity and low durability.

Wet curing is a method of dissolving salt and other dyestuffs in water to make brine and permeating it into meat, which is mainly used for making cooked ham. The salt concentration of the drench solution is suitable to 15 to 20%, but the salt concentration can be controlled according to the amount of the drench solution. When ascorbic acid salt meets nitrite, a chemical reaction takes place and nitrogen monoxide (NO) gas is produced in a short time, which reacts with myosin, myoglobin, to form nitrosomyoglobin nitrosomyoglobin. The wet method is brine soaking in which the meat is immersed in the saline solution for a long time and pickle injection in which the saline solution is injected into the muscle tissue using a syringe. Bleeding solution injection method is artery injection which injects the saline solution into the blood vessel and spreads the homogenous solution in the muscle through the blood vessel and muscle injection which injects the saline solution directly into the muscle. Vascular injections can prevent muscle tissue destruction, have a faster rate of sebum, have a uniform flavor and a good flavor, but are low in productivity and can not be mass-produced. The intramuscular injection method uses a saline solution injector or an automatic needle injector.

On the other hand, when the meat is treated with salt, the taste is improved compared with the non-salted meat, and the meat is softened and the meat value of the meat is improved. Thus, in recent years, The preference is increasing. However, among the components mainly added to the dyes, nitrite is a synthetic food additive and is known to have a risk of excessive intake. In addition, even in the case of sodium glutamate, which is used as a dyestuff additive, it is known that excessive glutamate as an excitatory neurotransmitter destroys the nerve cell membrane when it is absorbed into the nerve tissue. In particular, There is a possibility that it may be destroyed, and may cause abnormalities in general metabolism as well as growth. In addition, it has been reported that sodium glutamate can lead to osteoporosis by causing calcium deficiency in the kidneys and calcium stored in the bones, leading to acidosis, and there is a lot of controversy about the risk.

Therefore, in today's society where the danger of overflowing of various food additives is increasing, there is a new type of bacon processed meat which is beneficial for health but produces taste equal to or better than that of conventional bacon Development is urgently needed.

Therefore, the inventors of the present invention have conducted research on meat processed products using natural materials, and have found that when processed meat products using salt-based, pesticide-based, seasoned powder, syrup, herbal juice mixed with oregano and basil and rosemary, , And in particular, it was confirmed that the quality of meat was significantly improved while the flavor and aroma of the Donsofried prepared by processing Don Fuji were higher than those of the conventional meat products, thereby completing the present invention.

Korean Patent Laid-Open Publication No. 2013-0033647 discloses a method of putting meat using a culture medium of lactic acid bacteria and bifidobacteria, which shows that the intestines are removed and the meat texture is smoothly improved. Korean Patent No. 1082481 , Rosemary powder is contained in the dyestuff agent, so that it is known that a herb such as rosemary can be contained in the dyestuff agent, and the meat texture of the processed meat is improved while the texture is improved. Korean Patent Publication No. 2010-0013200 discloses a herb-based herb for frying chicken, and it is disclosed that herbs such as oregano and rosemary can be used as a dermatological agent. In Korean Patent No. 0665897, various herbs are added There is disclosed a method of fermenting livestock products such as pork using a fermented product of vegetable lactic acid bacteria produced by naturally fermenting the composition. However, since the same prior art as that of processed pork treated with the dyed poultice such as the one disclosed in the present invention is not confirmed, it can be said that the above-mentioned prior arts have different technical characteristics from the present invention.

Korean Laid-Open Patent No. 2013-0033647 (Method of processing livestock products, published on Apr. 04, 2014) Korean Registered Patent No. 1082481 (Registered on November 4, 2011) Korea Patent Publication No. 2010-0013200 (Natural herbal composition for chicken frying, registered on Feb., 2010.) Korean Registered Patent No. 0665897 (Method for Manufacturing Functional Livestock Fermentation Using Lactic Acid Bacteria, Registered on January 21, 2007)

It is an object of the present invention to provide a poultry processed meat and a processed meat product using the poultice poultice containing the herbal juice and the lactic acid bacterium.

The present invention relates to a processed meat of poultry which has been treated with a poultice containing a herbal juice mixed with oregano, basil and rosemary and a lactic acid bacterium powder.

Salt, pepper, chrysanthemum seasoning powder, and sake may be added to the poultice containing the herbal juice and the lactic acid bacterium powder mixed with oregano, basil and rosemary.

Therefore, preferably, the dyestuff agent comprises 100 parts by weight of salt, 10 to 80 parts by weight of pepper, 200 to 1000 parts by weight of chrysanthemum seasoned powder, 500 to 3000 parts by weight of sake, 1000 to 1000 parts by weight of herbal juice mixed with oregano and basil and rosemary, 4000 parts by weight and 100-1000 parts by weight of the lactic acid bacterium powder.

The herbal juice may be in the form of a liquid obtained by adding 1000 to 15000 parts by weight of water to a pulverized product obtained by mixing 50 to 200 parts by weight of basil and 50 to 600 parts by weight of rosemary on the basis of 100 parts by weight of oregano.

The lactic acid bacteria powder may be a powder of Lactobacillus plantarum VITA-L03 ( Accession number: KCTC 12177BP).

200 to 400 parts by weight of starch may be added to the lactic acid bacteria powder based on 100 parts by weight of lactic acid bacteria.

The raw meat may be one or more selected from pork, beef, chicken, duck, turkey, and lamb. More preferably, the raw meat is preferably pork, most preferably a pork hind leg.

The present invention also provides a processed meat product using the above-described bare ground processing meat. The processed meat product may be a product selected from deep-fried, roasted, roasted, steamed and smoked products, and preferably fried products.

Wherein the frying product comprises 100 to 40 parts by weight of potato starch, 20 to 60 parts by weight of corn starch, 20 to 60 parts by weight of tapioca starch, 3 to 9 parts by weight of salt, 0.1 to 5 parts by weight of onion powder, 0.1 to 4 parts by weight of garlic powder, 0.1 to 5 parts by weight of paprika powder, 0.1 to 3 parts by weight of ginger powder, 0.1 to 1 part by weight of pepper, 1 to 6 parts by weight of baking powder, 4 to 12 parts by weight of fructose, and 2 to 8 parts by weight of herbal pulverized mixed flour mixed with oregano, basil and rosemary.

Also, the present invention provides a method for producing raw poultry meat treated with poultice containing crude herb and lactic acid bacteria. Preferably,

(Step 1) 1000 to 15000 parts by weight of water is added to 100 parts by weight of oregano, 50 to 200 parts by weight of basil and 50 to 600 parts by weight of rosemary to prepare a herb crushing liquid;

(Step 2) A step of obtaining the herbal juice from which the herb extract is removed by filtering the herb crushing solution;

(3 steps) 100 parts by weight of salt, 10 to 80 parts by weight of pepper, 200 to 1000 parts by weight of chrysanthemum seasoned powder, 500 to 3000 parts by weight of sake, 1000 to 4000 parts by weight of herbal juice mixed with oregano, basil and rosemary And 100 to 1000 parts by weight of a lactic acid bacterium powder to prepare a dyestuff agent; And

(4 steps) 100 parts by weight of raw materials and 0.1 to 10 parts by weight of dyestuff of step 3 are mixed and dredged at 4 to 15 ° C for 0.5 to 24 hours;

To produce bare ground processed meat.

In addition, it is possible to provide a method of manufacturing a processed meat product by adding a process of processing the processed meat produced after the 4th step after the 4th step by a method selected from frying, roasting, roasting, steamed and smoked.

Hereinafter, the present invention will be described in detail.

The type of salt contained in the dyestuff agent is not particularly limited, but it is preferably a purified salt or a chlorine salt.

It is also possible to use various kinds of cooking liquor (such as mirin or sashimi) or liquor such as shochu, vodka, etc. instead of the sake which is contained in the dyestuff agent. In addition, the dyed paper may contain ordinary seasoning or spices for meat processing.

The cheongyangcho seasoning powder may be any seasoning powder containing the powder of Cheongyang chrysanthemum (Cheongyang red pepper), and it may be a seasoning powder containing 10 ~ 90wt% May be added as long as it is a common seasoning, but preferably at least one selected from dextrin, cyclodextrin, salt and oleoresin capecimene may be contained.

The drenching agent is prepared by mixing 100 parts by weight of salt, 10 to 80 parts by weight of pepper, 200 to 1000 parts by weight of chrysanthemum seasoned powder, 500 to 3000 parts by weight of sake, 1000 to 4000 parts by weight of herbal juice mixed with oregano, basil and rosemary, And 100-1000 parts by weight of the mixture. If the content is outside of the above range, the effect of dipping of the raw meat is low and the taste when cooked as a food may be poor.

The lactic acid bacterium powder contained in the dyestuff agent may be prepared by adding 200 to 400 parts by weight of starch based on 100 parts by weight of lactic acid bacteria. The lactic acid bacteria may be freeze-dried lactic acid bacterium cells other than the culture solution. The starch may be a starch such as corn, potato, sweet potato or the like.

The herbal juice may be a liquid obtained by adding 1000 to 15000 parts by weight of water to the pulverized product obtained by mixing 50 to 200 parts by weight of basil and 50 to 600 parts by weight of rosemary on the basis of 100 parts by weight of oregano, , The flavor and flavor of the pitted meat may be altered if it deviates from the mixed weight range of the herb. The amount of water is not limited, but is preferably 1000 to 15000 parts by weight, more preferably 1000 to 12000 parts by weight.

On the other hand, when preparing the herbal juice, other kinds of herbs may be added and used. Preferably, the oregano, basil and rosemary are included. The oregano, basil and rosemary are preferably those which are not dry in their natural state, preferably leaves, stems or twigs. In the case of using oregano, basil and rosemary in a dried state, it is preferable to mix the pulverized material with water and react at 4 to 15 ° C for 0.5 to 24 hours.

The herbal juice contains various pharmacologically and nutritionally active ingredients, eliminating the pungent odor peculiar to raw meat and improving the flavor.

The lactic acid bacteria powder may be a powder of Lactobacillus plantarum VITA-L03 ( Accession number: KCTC 12177BP). The lactic acid bacterium powder may be used singly or in combination with corn starch added to the lactic acid bacterium powder. The amount of the lactic acid bacterium powder to which 200 to 400 parts by weight of the lactic acid bacterium is added, based on 100 parts by weight of the lactic acid bacterium, desirable. Lactobacillus plantarum VITA-L03 (accession number: KCTC 12177BP) is a vegetable lactic acid bacterium isolated from kimchi. Unlike animal lactic acid bacteria, it can be reproductive even in places where it is not rich in salinity or nutrition. Suitable. When the vegetable lactic acid bacteria are used in the sauce, it can help in the dressing because it is resistant to acid in the human body due to its strong nature and reaches 90% of the stomach in the living state. Also, since it is a lactic acid bacterium isolated from kimchi, it can be safely used when making food. The role of lactic acid bacteria in lactic acid bacteria penetrates into the meat and breaks the tissues of the tough muscles to soften and soften the meat of the wholesome texture and to produce the organic acid through metabolic process of the lactic acid bacteria while digesting such as amylase, cellulase, lipase, It can help improve digestion and absorption of food to produce enzymes.

The dyed paper may be added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the raw material for meat processing of the present invention.

The raw meat to which the salting-out agent is added may be used by being dredged by the chilled aging method at 0 to 15 ° C for 0.5 to 24 hours, but the temperature and time may be optionally controlled depending on the meat condition and cooking method. At this time, it is more preferable that the dwelling temperature is 0 to 10 ° C, and most preferably 4 to 10 ° C. The dipping time is preferably 12 to 24 hours, and most preferably 18 to 24 hours, due to the aging action of the lactic acid bacteria.

The raw meat for meat processed product of the present invention may be any kind of raw meat used for meat processing, but it may preferably be at least one selected from pork, beef, chicken, duck meat, turkey meat and mutton. At this time, it is better to use pork, and it is most preferable to use a hind leg flesh among pork. On the other hand, processed meat of poultry can be processed into a meat processed product by a method selected from frying, roasting, steamed, roasted, and smoked. Among them, it is most preferable to use a frying method. When the pork loin is processed by using the method of the present invention, a feeling of softness such as a sirloin or a relief can be obtained instead of a unique feeling of bark, and it is possible to easily feel like a fried chicken have.

When the processed meat of the dough according to the method of the present invention is processed by the frying method, the frying powder is usually used as a frying powder used for frying, but preferably 100 parts by weight of the ground powder, and 100 parts by weight of the ground powder, 10 to 40 parts by weight of potato starch, 20 to 60 parts by weight of corn starch, 20 to 60 parts by weight of tapioca starch, 3 to 9 parts by weight of salt, 0.1 to 5 parts by weight of onion powder, 0.1 to 4 parts by weight of garlic powder, 5 to 5 parts by weight of ginger powder, 0.1 to 3 parts by weight of ginger powder, 0.1 to 1 part by weight of pepper, 1 to 6 parts by weight of baking powder, 4 to 12 parts by weight of whey powder and a mixture of oregano, basil and rosemary And 2 to 8 parts by weight of the powdered frying powder.

At this time, the content or the presence or absence of each component may vary depending on the situation. Among the components of the frying powder, it is preferable that the herb-crushing mixed powder be included in the frying powder. The herb crushed mixed powder further improves the taste of the fried pork. The herb crushing mixed powder may use fresh leaves, raw stalks and twigs of oregano, basil, and rosemary, or dried leaves, stalks and twigs. It is also preferable to use a mixture of 100 parts by weight of oregano, 50 to 200 parts by weight of basil and 50 to 600 parts by weight of rosemary.

On the other hand, when the above-mentioned frying powder is used, it is possible to make a liquid frying liquor mixed with water at a weight ratio of 1: 1 to 2, and to mix the frying lure with the dough-processed meat and then fry them. It is also possible to mix the fried flour and fry it. In this case, it is preferable to use 30 to 80 parts by weight of the frying liquor in the liquid state on the basis of 100 parts by weight of the processed meat of the dough, and 30 to 80 parts by weight of the frying powder in the powder state is preferably used based on 100 parts by weight of the dough. In addition, it is also possible to mix the liquid batter in a liquid state with a bark processing meat, and to apply a fry powder in powder form on the meat. Using both liquid frying powder and powdered frying powder suppresses evaporation of moisture in bare-ground processed meat, so that meat quality can be maintained more smoothly.

The present invention relates to processed poultry processed by using a poultice containing a herbal juice and a lactic acid bacterium, and processed meat using the poultice, Meat processed products having excellent meat quality and improved meat quality can be easily produced.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method for producing bare ground processed meat of the present invention. Fig.
FIG. 2 is a diagram showing phylogenetic positions of Lactobacillus plantarum VITA-L03 strain contained in the dyes of the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

≪ Example 1: Preparation of herbal juice mixed with oregano, basil and rosemary >

The raw leaves, stem and twigs of oregano, basil and rosemary were mixed under the conditions shown in the following Table 1, followed by pulverization with a pulverizer. Water was added to the pulverized material for 5 minutes. After that, the herb stomach was removed using a filter paper, and the remaining liquid was used as a herbal juice for dyes.

Condition Oregano (g) Basil (g) Rosemary (g) Water (g) Example 1-1 100 100 200 6000 Examples 1-2 200 100 100 6000 Example 1-3 50 50 300 6000 Examples 1-4 100 50 250 6000 Examples 1-5 130 130 140 6000

≪ Example 2: Preparation of dyes >

Under the conditions shown in Table 2 below, the respective components were mixed to prepare a dying agent. Lactic acid bacteria powder was prepared by lyophilizing Lactobacillus plantarum VITA-L03 ( Lactobacillus plantarum VITA-L03 , accession number: KCTC 12177BP) identified in Example 5, and lyophilized powder of corn starch Were mixed and used. The herbal juice of Example 1-1 was further prepared and used in the same manner. Cheongyang chili powder (33 wt.% In Korea), dextrin, cyclodec screen, refined salt and oleoresin capsicum were used as the cheongyangcho seasoning powder, which was manufactured by Natural Soup Co., Ltd. (99, Sangdanro, Daeseo-myeon, .

Condition Flowers (g) Pepper (g) Cheongyangcho
Seasoning powder (g) Cheongju (g) Example 1-1
Herbal juice Lactic acid bacteria powder (g) Example 2-1 100 10 550 500 4000 840 Example 2-2 100 80 650 3000 1170 1000 Example 2-3 100 60 200 2000 2940 700 Examples 2-4 100 70 1000 1000 3530 300 Example 2-5 100 80 1000 3000 1000 820 Examples 2-6 100 20 280 1500 4000 100 Examples 2-7 100 30 570 1400 3500 400

< Example  3. Dyed  Manufacturing ②>

A dying agent was prepared under the conditions shown in Table 3 below.

Condition Herbal juice used in dyestuffs Example 3-1 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice of Example 1-2 was used Example 3-2 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice of Example 1-3 was used Example 3-3 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice of Example 1-4 was used Example 3-4 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice of Example 1-5 was used

< Example  4. Bacon  Manufacturing>

400 g of each kind of meat was cut into 5 cm x 2 cm x 2 cm under the conditions shown in Table 4, and then 30 g of the dough was uniformly mixed and dyed in a cold room at 4 ° C for 12 to 24 hours.

Condition Dyestuff meat Time Example 4-1 Example 2-1 Pork hind legs 18 hours Example 4-2 Example 2-2 Pork hind legs 18 hours Example 4-3 Example 2-3 Pork hind legs 18 hours Example 4-4 Examples 2-4 Pork hind legs 18 hours Example 4-5 Example 2-5 Pork hind legs 18 hours Examples 4-6 Examples 2-6 Pork hind legs 18 hours Examples 4-7 Examples 2-7 Pork hind legs 18 hours Examples 4-8 Example 3-1 Pork hind legs 18 hours Examples 4-9 Example 3-2 Pork hind legs 18 hours Examples 4-10 Example 3-3 Pork hind legs 18 hours Examples 4-11 Example 3-4 Pork hind legs 18 hours Examples 4-12 Examples 2-7 Pork hind legs 12 hours Examples 4-13 Examples 2-7 Pork hind legs 15 hours Examples 4-14 Examples 2-7 Pork hind legs 24 hours Examples 4-15 Examples 2-7 Pork fillet 18 hours Examples 4-16 Examples 2-7 Pork relief 18 hours Examples 4-17 Examples 2-7 Beef saury 18 hours Examples 4-18 Examples 2-7 Beef flush 18 hours Examples 4-19 Examples 2-7 Beef fillet 18 hours Examples 4-20 Examples 2-7 Beef relief 18 hours Examples 4-21 Examples 2-7 chicken breast 18 hours

&Lt; Example 5: Preparation of furid &

The fried meat was prepared according to the conditions shown in Table 5 using the meat of each kind which was bred in Example 4. Fried flour for frying is prepared by frying powder 100g, potato starch 20g, corn starch 40g, tapioca starch 40g, salt 6g, onion powder 2g, garlic powder 2g, paprika powder 1g, ginger powder 1g, pepper 0.4g, baking powder 4g, whey powder 8g , And 4 g of herbal pulverized mixed powder (1 g of oregano, 1 g of basil and 2 g of rosemary). 60 g of the frying powder was mixed with 60 g of ice water to prepare a dough cloth. The frying dough was mixed with 400 g of bare ground processed meat preserved in Example 4 evenly. In addition, the above-mentioned frying powder in the form of powder was applied again on the surface of the dough treated with dough, and then 120 g of frying powder was applied on the basis of 400 g of dough processed meat. Fried dough processed with fried flour was fried in a fryer at 170 ° C for 2 to 4 minutes, then removed from the fryer, and then fried again at 180 to 190 ° C for 20 to 30 seconds.

Condition Processed meat used in fried rice Example 5-1 Example 4-1 Example 5-2 Example 4-2 Example 5-3 Example 4-3 Examples 5-4 Example 4-4 Example 5-5 Example 4-5 Examples 5-6 Examples 4-6 Examples 5-7 Examples 4-7 Examples 5-8 Examples 4-8 Examples 5-9 Examples 4-9 Examples 5-10 Examples 4-10 Examples 5-11 Examples 4-11 Examples 5-12 Examples 4-12 Examples 5-13 Examples 4-13 Examples 5-14 Examples 4-14 Examples 5-15 Examples 4-15 Examples 5-16 Examples 4-16 Examples 5-17 Examples 4-17 Examples 5-18 Examples 4-18 Examples 5-19 Examples 4-19 Examples 5-20 Examples 4-20 Examples 5-21 Examples 4-21

&Lt; Example 6: Preparation of bulgogi &

Bulgogi were prepared according to the conditions shown in Table 6 using the meat of each kind bred in Example 4. To this end, sauce sauce was prepared by mixing 100 g of soy sauce, 50 g of ground onion, 20 g of ground pear, 20 g of chopped garlic, 100 g of oligosaccharide and 20 g of sesame oil to prepare sauce sauce. Mixed for 30 minutes at 4 ° C, and then charcoal-grilled.

Condition Processed meat used in Bulgogi Example 6-1 Example 4-1 Example 6-2 Example 4-2 Example 6-3 Example 4-3 Example 6-4 Example 4-4 Examples 6-5 Example 4-5 Examples 6-6 Examples 4-6 Examples 6-7 Examples 4-7 Examples 6-8 Examples 4-8 Examples 6-9 Examples 4-9 Examples 6-10 Examples 4-10 Examples 6-11 Examples 4-11 Examples 6-12 Examples 4-12 Examples 6-13 Examples 4-13 Examples 6-14 Examples 4-14 Examples 6-15 Examples 4-15 Examples 6-16 Examples 4-16 Examples 6-17 Examples 4-17 Examples 6-18 Examples 4-18 Examples 6-19 Examples 4-19 Examples 6-20 Examples 4-20 Examples 6-21 Examples 4-21

&Lt; Example 7: Isolation of lactic acid bacteria &

Example 7-1. Collection of samples

Eight kinds of feces and 24 saliva samples were obtained from 11 kinds of Kimchi and healthy Korean adults and infants from all over Japan.

Example 7-2. Lactic acid bacteria isolation

In order to isolate lactic acid bacteria having acid resistance and bile acid resistance, 4 ml of sterilized PBS buffer was added to 1 ml of each homogenized sample, and then 10 ml of pepsin 0.3 (0.1 ml) was added to MRS broth adjusted to pH 2.5 with artificial gastric juice %) And artificial bile juice (MRS broth supplemented with 0.3% bile) were sequentially exposed for 30 minutes. After exposure, the cells were washed once with PBS and decentralized using sterile saline. In order to isolate a variety of lactic acid bacteria, a dilution was applied to agar medium such as MRS, PES, and m-Enterococcus. A single colony formed after 36 hours of culture was determined to be an acid-resistant and bile-resistant bacterium. The production of acid was confirmed in BCP agar medium to isolate it as a lactic acid bacteria-like strain. Respectively.

Strain Separation source VITA-L03 Kimchi Feh3-8 Human feces SUP-8 Human saliva SR-16-2 Human saliva Lactobacillus brevis Commercially available dairy products Lactobacillus casei Commercially available dairy products Lactobacillus acidophilus &lt; RTI ID = 0.0 &gt; Commercially available dairy products

※ The strains shown in Table 7 are isolated strains for producing compositions for treating dental caries in Korean Patent Application No. 10-2012-0055979. In the present invention, these strains are applied to dyestuffs.

Example 7-3. Phylogenetic Analysis of Selected Lactic Acid Bacteria

Example 7-3-1. Systematic analysis method

: A systematic analysis of VITA-L03 lactic acid bacteria, which had good activity as a dying agent, was carried out using the 16S rDNA sequence.

1) The cells were collected and suspended in 100 μl of STES buffer (0.4 M NaCl, 0.2 M Tris-HCl (pH 7.6), 0.01 M EDTA, 1% SDS).

2) Glass beads were added to the suspension, and the cells were vigorously agitated for 5 minutes using a micro-tube mixer MT-360 (TOMY) in order to disrupt the cells.

3) After cell disruption, phenol extraction was carried out, and 5 ㎕ of RNase A was added to the supernatant, followed by reaction at 37 캜 for 1 hour.

4) After the reaction, phenol extraction was carried out again, and ethanol precipitation was performed to recover the DNA.

5) 16S rDNA was amplified by PCR method and the primers used were as follows.

Forward primer 5'-GA GTT TGA TCC TGG CTC AG-3 '(E. coli numbering system, positions 9-27)

Reverse primer 5'-GGT TAC CTT GTT ACG ACT T-3 '(E. coli numbering system, positions 1,492-1,510)

6) Conditions for PCR reaction were as follows.

: A total of 30 cycles, each cycle was carried out at 94 ° C for 60 seconds for denaturation, 60 seconds at 50 ° C for annealing, and 90 seconds at 72 ° C for extension.

7) The 16S rDNA sequences of the isolates were sorted using the CLUSTAL W Software Program with the nucleotide sequences of the comparative strains representing the relevant Genus.

8) The Evolutionary Distance Materices were constructed based on the Kimura Two Parameter method and the phylogenetic tree was created using the Neighbor - Joining Method Tool provided by PHYLIP Package version 3.572.

Example 7-3-2. Experiment result

The results of systematic analysis using 16S rDNA are shown in Fig. From FIG. 2, it can be seen that the VITA-L03 strain is closely related to Lactobacillus plantarum , and is named Lactobacillus plantarum VITA-L03 ( Lactobacillus plantarum VITA-L03) On March 27, 2012, KCTC12177BP deposited with the Korea Research Institute of Bioscience and Biotechnology.

&Lt; Comparative Example 1 > Preparation of comparative herbal juice &gt;

The raw leaves, stem and twigs of oregano, basil or rosemary were mixed under the conditions shown in Table 8 below, and then pulverized by a pulverizer. Water was added to the pulverized material for 5 minutes. After that, the herb stomach was removed using a filter paper, and the remaining liquid was used as a herbal juice for dyes.

Condition Oregano (g) Basil (g) Rosemary (g) Water (g) Comparative Example 1-1 400 0 0 6000 Comparative Example 1-2 0 400 0 6000 Comparative Example 1-3 0 0 400 6000 Comparative Example 1-4 200 0 200 6000 Comparative Example 1-5 0 200 200 6000 Comparative Example 1-6 200 200 0 6000 Comparative Example 1-7 50 300 50 6000 Comparative Example 1-8 10 50 340 6000

&Lt; Comparative Example 2: Preparation of comparative anti-dirt paper &

The dyes were prepared according to the conditions shown in Table 9 below. Lactic acid bacteria powder was prepared by lyophilizing Lactobacillus plantarum VITA-L03 ( Lactobacillus plantarum VITA-L03 , accession number: KCTC 12177BP) identified in Example 7, and lyophilized powder of corn starch Were mixed and used. The herbal juice of Example 1-1 was further prepared and used in the same manner. Cheongyang chili powder (33 wt.% In Korea), dextrin, cyclodec screen, refined salt and oleoresin capsicum were used as the cheongyangcho seasoning powder, which was manufactured by Natural Soup Co., Ltd. (99, Sangdanro, Daeseo-myeon, .

Condition Flowers (g) Pepper (g) Cheongyangcho
Seasoning powder (g) Cheongju (g) The herbal juice of Example 1-1 water Lactic acid bacteria powder (g) Comparative Example 2-1 100 30 550 500 4820 0 0 Comparative Example 2-2 100 80 0 4000 1520 0 300 Comparative Example 2-3 100 0 200 4400 600 0 700 Comparative Example 2-4 100 50 1000 0 4550 0 300 Comparative Example 2-5 100 30 570 1400 0 3500 400 Comparative Example 2-6 100 5 95 200 5550 0 50

&Lt; Comparative Example 3: Preparation of comparative dyestuff agent &

Comparative Examples 3-1 to 3-8

A dwelling agent was prepared under the conditions shown in Table 10 below. Lactic acid bacteria powder was prepared by lyophilization of Lactobacillus plantarum VITA-L03 ( Accession No .: KCTC 12177BP) isolated and confirmed in Examples 7-2 and 7-3, 200 g of corn starch was mixed with 100 g of dried lactic acid bacteria.

Condition Herbal juice used in dyestuffs Comparative Example 3-1 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice was prepared using the herbal juice of Comparative Example 1-1 Comparative Example 3-2 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice was prepared using the herbal juice of Comparative Example 1-2 Comparative Example 3-3 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice was prepared using the herbal juice of Comparative Example 1-3 Comparative Example 3-4 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice was prepared using the herbal juice of Comparative Example 1-4 Comparative Example 3-5 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice was prepared using the herbal juice of Comparative Example 1-5 Comparative Example 3-6 A dwelling agent was prepared in the same manner as in Example 2-7 except that the herbal juice was prepared using the herbal juice of Comparative Example 1-6 Comparative Example 3-7 A dwelling agent was prepared in the same manner as in Example 2-7 except that the herbal juice was prepared by using the herbal juice of Comparative Example 1-7 Comparative Example 3-8 A dwelling agent was prepared in the same manner as in Example 2-7, except that the herbal juice was prepared using the herbal juice of Comparative Example 1-8

Comparative Examples 3-9 to 3-14

A dwelling agent was prepared under the conditions shown in Table 11 below. At this time, the lactic acid bacterial powder was prepared by lyophilization of strains other than Lactobacillus plantarum VITA-L03 isolated in Example 7-2, and 200 g of corn starch was mixed with 100 g of lyophilized lactic acid bacteria.

Condition Herbal juice used in dyestuffs Comparative Example 3-9 A dwelling agent was prepared in the same manner as in Example 2-7,
The lactic acid bacterium powder was obtained by using the Feh3-8 strain isolated in Example 7-2 Comparative Example 3-10 A dwelling agent was prepared in the same manner as in Example 2-7,
The lactic acid bacterium powder was obtained by using the SUP-8 strain isolated in Example 7-2 Comparative Example 3-11 A dwelling agent was prepared in the same manner as in Example 2-7,
The lactic acid bacteria powder was obtained by using the strain SR-16-2 isolated in Example 7-2 Comparative Examples 3-12 A dwelling agent was prepared in the same manner as in Example 2-7,
Lactobacillus powder is obtained from Lactobacillus brevis isolated from commercially available dairy products Comparative Example 3-13 A dwelling agent was prepared in the same manner as in Example 2-7,
Lactic acid bacteria powder is obtained by using Lactobacillus casei isolated from commercially available dairy products Comparative Example 3-14 A dwelling agent was prepared in the same manner as in Example 2-7,
Lactic acid bacteria powder is obtained by using Lactobacillus asiophilus strain isolated from commercially available dairy products

&Lt; Comparative Example 4: Preparation of Comparative Bark-Processed Meat >

400 g of each kind of meat was cut into 5 cm x 2 cm x 2 cm under the conditions shown in Table 12, and then 30 g of dredged pork was uniformly mixed and dipped in a low temperature room at 4 캜 for 12 to 24 hours to prepare paddy processed pork.

Condition Dyestuff meat Time Comparative Example 4-1 Comparative Example 2-1 Pork hind legs 18 hours Comparative Example 4-2 Comparative Example 2-2 Pork hind legs 18 hours Comparative Example 4-3 Comparative Example 2-3 Pork hind legs 18 hours Comparative Example 4-4 Comparative Example 2-4 Pork hind legs 18 hours Comparative Example 4-5 Comparative Example 2-5 Pork hind legs 18 hours Comparative Example 4-6 Comparative Example 2-6 Pork hind legs 18 hours Comparative Example 4-7 Comparative Example 3-1 Pork hind legs 18 hours Comparative Example 4-8 Comparative Example 3-2 Pork hind legs 18 hours Comparative Example 4-9 Comparative Example 3-3 Pork hind legs 18 hours Comparative Example 4-10 Comparative Example 3-4 Pork hind legs 18 hours Comparative Example 4-11 Comparative Example 3-5 Pork hind legs 18 hours Comparative Examples 4-12 Comparative Example 3-6 Pork hind legs 18 hours Comparative Example 4-13 Comparative Example 3-7 Pork hind legs 18 hours Comparative Examples 4-14 Comparative Example 3-8 Pork hind legs 18 hours Comparative Example 4-15 Comparative Example 3-9 Pork hind legs 18 hours Comparative Examples 4-16 Comparative Example 3-10 Pork hind legs 18 hours Comparative Example 4-17 Comparative Example 3-11 Pork hind legs 18 hours Comparative Example 4-18 Comparative Examples 3-12 Pork hind legs 18 hours Comparative Example 4-19 Comparative Example 3-13 Pork hind legs 18 hours Comparative Example 4-20 Comparative Example 3-14 Pork hind legs 18 hours Comparative Example 4-21 Comparative Example 2-6 Pork hind legs 12 hours Comparative Example 4-22 Comparative Example 2-6 Pork hind legs 15 hours Comparative Example 4-23 Comparative Example 2-6 Pork hind legs 24 hours Comparative Example 4-24 Comparative Example 2-6 Pork fillet 18 hours Comparative Example 4-25 Comparative Example 2-6 Pork relief 18 hours Comparative Example 4-26 Comparative Example 2-6 Beef saury 18 hours Comparative Example 4-27 Comparative Example 2-6 Beef flush 18 hours Comparative Example 4-28 Comparative Example 2-6 Beef fillet 18 hours Comparative Example 4-29 Comparative Example 2-6 Beef relief 18 hours Comparative Example 4-30 Comparative Example 2-6 chicken breast 18 hours

&Lt; Comparative Example 5: Preparation of comparative furidate >

The fried product was prepared in the same manner as in Example 5 except that the fried product was prepared according to the conditions shown in Table 13 below.

Condition Processed meat used in fried rice Comparative Example 5-1 Comparative Example 4-1 Comparative Example 5-2 Comparative Example 4-2 Comparative Example 5-3 Comparative Example 4-3 Comparative Example 5-4 Comparative Example 4-4 Comparative Example 5-5 Comparative Example 4-5 Comparative Example 5-6 Comparative Example 4-6 Comparative Examples 5-7 Comparative Example 4-7 Comparative Examples 5-8 Comparative Example 4-8 Comparative Examples 5-9 Comparative Example 4-9 Comparative Example 5-10 Comparative Example 4-10 Comparative Examples 5-11 Comparative Example 4-11 Comparative Examples 5-12 Comparative Examples 4-12 Comparative Example 5-13 Comparative Example 4-13 Comparative Examples 5-14 Comparative Examples 4-14 Comparative Example 5-15 Comparative Example 4-15 Comparative Examples 5-16 Comparative Examples 4-16 Comparative Example 5-17 Comparative Example 4-17 Comparative Examples 5-18 Comparative Example 4-18 Comparative Example 5-19 Comparative Example 4-19 Comparative Example 5-20 Comparative Example 4-20 Comparative Example 5-21 Comparative Example 4-21 Comparative Example 5-22 Comparative Example 4-22 Comparative Example 5-23 Comparative Example 4-23 Comparative Example 5-24 Comparative Example 4-24 Comparative Example 5-25 Comparative Example 4-25 Comparative Example 5-26 Comparative Example 4-26 Comparative Example 5-27 Comparative Example 4-27 Comparative Example 5-28 Comparative Example 4-28 Comparative Example 5-29 Comparative Example 4-29 Comparative Example 5-30 Comparative Example 4-30

&Lt; Comparative Example 6: Preparation of Comparative Bulgogi >

Roasted meat was prepared in the same manner as in Example 6 except that the roast meat was prepared on the conditions of Table 14 below.

Condition Processed meat used in Bulgogi Comparative Example 6-1 Comparative Example 4-1 Comparative Example 6-2 Comparative Example 4-2 Comparative Example 6-3 Comparative Example 4-3 Comparative Example 6-4 Comparative Example 4-4 Comparative Example 6-5 Comparative Example 4-5 Comparative Example 6-6 Comparative Example 4-6 Comparative Example 6-7 Comparative Example 4-7 Comparative Example 6-8 Comparative Example 4-8 Comparative Example 6-9 Comparative Example 4-9 Comparative Examples 6-10 Comparative Example 4-10 Comparative Examples 6-11 Comparative Example 4-11 Comparative Examples 6-12 Comparative Examples 4-12 Comparative Examples 6-13 Comparative Example 4-13 Comparative Examples 6-14 Comparative Examples 4-14 Comparative Example 6-15 Comparative Example 4-15 Comparative Examples 6-16 Comparative Examples 4-16 Comparative Example 6-17 Comparative Example 4-17 Comparative Examples 6-18 Comparative Example 4-18 Comparative Example 6-19 Comparative Example 4-19 Comparative Example 6-20 Comparative Example 4-20 Comparative Example 6-21 Comparative Example 4-21 Comparative Example 6-22 Comparative Example 4-22 Comparative Example 6-23 Comparative Example 4-23 Comparative Example 6-24 Comparative Example 4-24 Comparative Example 6-25 Comparative Example 4-25 Comparative Example 6-26 Comparative Example 4-26 Comparative Example 6-27 Comparative Example 4-27 Comparative Example 6-28 Comparative Example 4-28 Comparative Example 6-29 Comparative Example 4-29 Comparative Example 6-30 Comparative Example 4-30

<Experimental Example 1: Comparison of quality of processed meat products>

Experimental Example 1-1. Fried Products

In order to confirm the effect of the processed meat product of the present invention, the evaluation of flavor, aroma, and meat quality of the fried foods of Example 5 and Comparative Example 5 was carried out to 50 evaluation gadgets composed of male and female athletes, 5 points: excellent, 4 points: excellent, 3 points: normal, 2 points: poor, 1 point: very poor).

Processing conditions flavor
(Effect of increasing savory taste) incense
(Effect of reducing fishy flesh) Flesh condition
(Softness enhancement effect) Example 5-1 3.9 3.9 4.2 Example 5-2 4.0 4.2 4.2 Example 5-3 4.0 4.0 4.1 Examples 5-4 4.1 4.3 4.0 Example 5-5 4.2 4.2 4.1 Examples 5-6 4.2 4.0 4.2 Examples 5-7 3.8 4.2 4.3 Examples 5-8 4.0 4.1 4.1 Examples 5-9 4.2 4.3 4.2 Examples 5-10 3.9 4.2 3.8 Examples 5-11 4.2 3.9 4.0 Examples 5-12 4.0 4.1 4.0 Examples 5-13 4.0 4.2 4.2 Examples 5-14 4.2 4.3 4.1 Examples 5-15 3.9 4.2 4.3 Examples 5-16 4.1 4.0 3.8 Examples 5-17 4.2 3.9 3.7 Examples 5-18 4.3 4.1 4.0 Examples 5-19 4.1 4.2 4.2 Examples 5-20 4.2 4.0 4.0 Examples 5-21 4.2 4.2 4.0 Comparative Example 5-1 1.8 2.0 1.9 Comparative Example 5-2 2.4 2.1 2.0 Comparative Example 5-3 2.5 2.6 2.4 Comparative Example 5-4 2.3 2.8 2.7 Comparative Example 5-5 2.2 2.4 2.2 Comparative Example 5-6 2.6 2.5 2.3 Comparative Examples 5-7 2.8 2.9 2.8 Comparative Examples 5-8 2.9 2.9 3.0 Comparative Examples 5-9 2.9 2.8 3.0 Comparative Example 5-10 3.0 2.2 3.0 Comparative Examples 5-11 2.9 3.0 2.9 Comparative Examples 5-12 2.8 2.9 2.7 Comparative Example 5-13 2.6 2.6 2.8 Comparative Examples 5-14 3.0 2.7 2.9 Comparative Example 5-15 2.4 2.8 2.5 Comparative Examples 5-16 2.1 2.3 2.1 Comparative Example 5-17 2.2 2.4 2.3 Comparative Examples 5-18 2.3 2.1 2.1 Comparative Example 5-19 2.6 2.3 2.3 Comparative Example 5-20 2.4 2.2 2.0 Comparative Example 5-21 2.2 2.6 2.5 Comparative Example 5-22 3.0 2.8 2.9 Comparative Example 5-23 2.8 2.6 2.9 Comparative Example 5-24 2.9 2.7 2.7 Comparative Example 5-25 2.3 2.8 2.5 Comparative Example 5-26 2.2 2.6 2.7 Comparative Example 5-27 2.6 2.8 2.6 Comparative Example 5-28 2.4 2.4 2.8 Comparative Example 5-29 3.0 2.6 2.9 Comparative Example 5-30 2.5 2.5 2.8

Referring to Table 15, it can be confirmed that the preference of the fried product of the present invention is remarkably high.

Experimental Example 1-2. Bulgogi products

In order to confirm the effect of the processed meat product of the present invention, the evaluation of the flavor, aroma and meat quality of the bulgogi of Example 6 and Comparative Example 6 was carried out to 50 evaluation groups composed of male and female athletes, 5 points: excellent, 4 points: excellent, 3 points: normal, 2 points: poor, 1 point: very poor).

Processing conditions flavor
(Effect of increasing savory taste) incense
(Effect of reducing fishy flesh) Flesh condition
(Softness enhancement effect) Example 6-1 4.0 3.8 4.0 Example 6-2 4.3 4.2 4.0 Example 6-3 3.9 4.0 4.3 Example 6-4 4.0 3.9 4.2 Examples 6-5 4.2 3.8 4.2 Examples 6-6 4.3 4.0 4.1 Examples 6-7 3.8 4.0 4.2 Examples 6-8 4.0 4.1 4.2 Examples 6-9 4.2 4.2 4.4 Examples 6-10 4.3 4.3 3.8 Examples 6-11 4.0 3.9 4.2 Examples 6-12 3.8 4.1 4.3 Examples 6-13 3.9 4.2 4.4 Examples 6-14 3.8 4.3 4.3 Examples 6-15 4.1 4.3 4.3 Examples 6-16 3.8 4.4 3.9 Examples 6-17 4.2 3.9 3.9 Examples 6-18 4.3 4.1 4.2 Examples 6-19 4.0 4.1 4.2 Examples 6-20 4.1 4.2 4.3 Examples 6-21 4.2 4.2 4.0 Comparative Example 6-1 1.9 2.0 1.9 Comparative Example 6-2 2.9 2.8 2.8 Comparative Example 6-3 2.9 2.9 2.8 Comparative Example 6-4 2.8 2.7 2.8 Comparative Example 6-5 2.2 2.2 2.2 Comparative Example 6-6 2.9 2.8 2.9 Comparative Example 6-7 2.8 2.7 2.5 Comparative Example 6-8 2.7 2.8 3.0 Comparative Example 6-9 2.5 3.1 3.0 Comparative Examples 6-10 3.0 3.0 2.9 Comparative Examples 6-11 3.0 2.9 2.9 Comparative Examples 6-12 2.8 2.7 2.7 Comparative Examples 6-13 2.7 2.7 2.9 Comparative Examples 6-14 2.9 2.8 3.0 Comparative Example 6-15 2.5 2.6 2.5 Comparative Examples 6-16 2.3 2.6 2.6 Comparative Example 6-17 2.6 2.7 2.4 Comparative Examples 6-18 2.3 2.2 2.3 Comparative Example 6-19 2.0 2.4 2.4 Comparative Example 6-20 2.0 2.2 2.0 Comparative Example 6-21 2.5 2.1 2.2 Comparative Example 6-22 3.0 2.5 2.7 Comparative Example 6-23 2.4 2.8 2.6 Comparative Example 6-24 2.2 2.6 2.7 Comparative Example 6-25 2.5 2.7 2.7 Comparative Example 6-26 2.7 2.9 2.6 Comparative Example 6-27 2.8 2.6 2.7 Comparative Example 6-28 2.8 2.4 2.4 Comparative Example 6-29 3.0 2.9 3.0 Comparative Example 6-30 2.5 2.6 2.7

Referring to Table 16, it can be confirmed that the preference of the bulgogi product of the present invention is remarkably high.

Korea Biotechnology Research Institute KCTC12177BP 20120327

Claims (13)

Characterized in that raw meat is dyed with a drenching agent containing herbal juices and lactic acid bacterium powder mixed with oregano, basil and rosemary. The method according to claim 1,
Characterized in that salt, pepper, chrysanthemum seasoning powder and sake are added to the poultice preparation containing the herbal juice and the lactic acid bacterium powder mixed with oregano, basil and rosemary. 3. The method of claim 2,
The drenching agent is prepared by mixing 100 parts by weight of salt, 10 to 80 parts by weight of pepper, 200 to 1000 parts by weight of chrysanthemum seasoning powder, 500 to 3000 parts by weight of sake, 1000 to 4000 parts by weight of herbal juice mixed with oregano and basil and rosemary, And 100 to 1000 parts by weight of the total weight of the whole grain. 4. The method according to any one of claims 1 to 3,
Wherein the herbal juice is a liquid phase obtained by adding 1000 to 15000 parts by weight of water to a pulverized product obtained by mixing 50 to 200 parts by weight of basil and 50 to 600 parts by weight of rosemary based on 100 parts by weight of oregano, Processed meat. 4. The method according to any one of claims 1 to 3,
Wherein the lactic acid bacterium powder is a powder of Lactobacillus plantarum VITA-L03 ( Accession No .: KCTC 12177BP). 4. The method according to any one of claims 1 to 3,
Wherein the lactic acid bacterium powder contains 200 to 400 parts by weight of starch based on 100 parts by weight of lactic acid bacteria. 4. The method according to any one of claims 1 to 3,
Wherein the raw meat is at least one selected from pork, beef, chicken, duck, turkey, and lamb. 8. The method of claim 7,
The above-mentioned raw meat is characterized by the pork hind legs being killed. A processed meat product using the poultry processing meat according to any one of claims 1 to 3. 10. The method of claim 9,
Wherein the meat processed product is a product selected from frying, roasting, roasting, steamed and smoked meat products. 11. The method of claim 10,
Wherein the frying product comprises 100 to 40 parts by weight of potato starch, 20 to 60 parts by weight of corn starch, 20 to 60 parts by weight of tapioca starch, 3 to 9 parts by weight of salt, 0.1 to 5 parts by weight of onion powder, 0.1 to 4 parts by weight of garlic powder, 0.1 to 5 parts by weight of paprika powder, 0.1 to 3 parts by weight of ginger powder, 0.1 to 1 part by weight of pepper, 1 to 6 parts by weight of baking powder, And 4 to 12 parts by weight of a mixture of oregano, basil and rosemary, and 2 to 8 parts by weight of herbal pulverized mixed flour mixed with rosemary. (Step 1) 1000 to 15000 parts by weight of water is added to 100 parts by weight of oregano, 50 to 200 parts by weight of basil and 50 to 600 parts by weight of rosemary to prepare a herb crushing liquid;
(Step 2) A step of obtaining the herbal juice from which the herb extract is removed by filtering the herb crushing solution;
(3 steps) 100 parts by weight of salt, 10 to 80 parts by weight of pepper, 200 to 1000 parts by weight of chrysanthemum seasoned powder, 500 to 3000 parts by weight of sake, 1000 to 4000 parts by weight of herbal juice mixed with oregano, basil and rosemary And 100 to 1000 parts by weight of a lactic acid bacterium powder to prepare a dyestuff agent; And
(Step 4) 100 parts by weight of raw materials and 0.1 to 10 parts by weight of dyestuff of the above 3 steps are mixed and dredged at 0 to 15 ° C for 0.5 to 24 hours;
&Lt; / RTI &gt; wherein the method comprises the steps of: A process for producing a processed meat product according to claim 12, characterized in that the process for producing the processed meat product of claim 12 is added with a process selected from frying, roasting, roasting, steamed and smoked.

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