KR20150112192A - Fermented sausage using old layer hen meat and manufacturing method thereof - Google Patents

Abstract

The present invention provides a method for producing a fermented sausage using culled laying hen meat, which comprises the steps of: preparing raw ingredient meat by cutting culled laying hen meat; adding and mixing a curing agent and spices in the raw ingredient meat; inoculating a starter culture into the raw ingredient meat to be fermented for 14-16 hours until pH reaches 5.0; and heating the raw ingredient meat at 54-77°C for 6-8 hours after fermentation. The method may further comprise a step of drying the raw ingredient meat at 10°C and RH 70-80% after the heating step. According to the present invention, 1 wt% of carrageenan is added into the raw ingredient meat, so a texture is improved. 0.05-0.1 wt% of marten powder is added into the raw ingredient meat, so a taste and storage are improved.

Description

TECHNICAL FIELD The present invention relates to fermented sausages using fermented sausage,

The present invention relates to a fermented sausage, and more particularly, to a summer type fermented sausage fermented using scattering furnace meat.

The proportion of unsaturated fatty acids in chicken meat is higher than that of other meats. Due to the nutritional characteristics of low-fat high-protein, domestic chicken production is gradually increasing from 1.77 million tons in 2008 to 2.11 million tons in 2012. Due to the well-being trend, the demand for white meat chicken, especially breasts, is increasing worldwide. Currently, hygienic production of fresh leg foot meat for chicken export and various high value added meat processing products utilizing chicken breast and secondary products are being developed.

On the other hand, egg laying hens produced eggs of about 20 weeks old for the purpose of egg production. As a result, the insoluble collagen content was higher than that of ordinary meat, There is a need to provide a method for improving the palatability.

Fermented sausage refers to fermented, aged and dried fermented at a suitable temperature and humidity by filling the casing with raw materials and sub-materials. Fermented sausages are characterized by the fact that they can be stored and circulated at room temperature without heat treatment, and they can be ingested as they are without being cooked. Fermented sausages have been produced in meat products from the Mediterranean region of Europe, but have not been popularized in Korea yet.

Generally, fermented sausages use pork or beef as raw material. However, since pork and beef are popular with many consumers and marketed in a variety of meat products, they are less useful as raw meat for fermented sausages.

Therefore, there is a need to improve the quality of fermented sausages and increase the industrial value of spawning meat by utilizing scattered chicken meat instead of pork or beef as fermented sausage raw meat.

SUMMARY OF THE INVENTION The present invention has been made in view of the above technical background, and an object of the present invention is to provide a method of manufacturing high quality fermented sausages using scattering furnace meat which is not preferred by consumers.

Another object of the present invention is to improve the utilization of egg yolk and improve the value added.

Other objects and technical features of the present invention will be more specifically described in the following detailed description.

In order to achieve the above object, the present invention relates to a method for preparing a raw meat by finely dividing egg yolk broth, mixing the raw meat with a dipping agent and a spice, mixing the raw meat with a starter collet, Fermenting the fermented sausage using the egg yolk broth comprising fermenting the fermented broth for ~ 16 hours and heating the fermented broth at 54 to 77 ° C for 6 to 8 hours.

After the heating step, drying at 10 ° C and RH 70 to 80% may be further carried out. The raw meat may further contain 0.05 to 0.1 wt% of a powdery mushroom powder and 0.5 to 2 wt% of carrageenan.

The heating step may be performed at a RH of 15 to 31%, and may be performed by mixing heating and fogging processes at different temperatures and relative humidity.

According to the present invention, the summer-type fermented sausage produced by egg yolk broth is promoted to be dried because the water activity is rapidly lowered as compared with the product made of pork or beef. Therefore, it is possible to reduce the drying time and increase the production efficiency.

The addition of carrageenan improves texture, while starter culture can reduce the fermentation time of summer sausage and increase productivity. In addition, by eliminating the fumigation process and adding a smoke solution, the production time can be shortened and the growth ability of the fermenting microorganism can be enhanced. In particular, it is possible to prevent the fat oxidation of summer sausage by adding a hawthorn, and at the same time, to increase the sensory effect with the flavor and aroma peculiar to the hawthorn and improve the storage stability.

Also, according to the present invention, high value added can be provided by providing a summer type fermented sausage which is equivalent to or superior to the quality of existing products by utilizing egg yolk broth which is much cheaper than beef and pork and 1/3 price of ordinary broiler.

Fig. 1 is a view showing a process for producing fermented sausage according to the present invention
Fig. 2 shows the result of measurement of aerobic microorganisms in the fermented sausage of Example 1
Fig. 3 is a graph showing the result of anaerobic microorganism measurement of the fermented sausage of Example 1
4 is a graph showing the results of measurement of lactic acid bacteria in the fermented sausage of Example 1
Fig. 5 shows the result of measurement of Escherichia coli of the fermented sausage of Example 1
6 is a graph showing the aerobic microorganism measurement results of the fermented sausage of Example 2
7 is a graph showing the results of anaerobic microorganism measurement of the fermented sausage of Example 2
8 is a graph showing the results of measurement of lactic acid bacteria in the fermented sausage of Example 2
9 is a graph showing the results of measurement of Escherichia coli in fermented sausages of Example 2
10 is a graph showing the aerobic microorganism measurement results of the fermented sausage of Example 3
11 is a graph showing the result of anaerobic microorganism measurement of the fermented sausage of Example 3
12 shows the result of measurement of lactic acid bacteria in the fermented sausage of Example 3
Fig. 13 shows the result of measurement of Escherichia coli of the fermented sausage of Example 3

Summer sausage is semi-dried sausage of fermented sausage. Traditionally, raw meat mixed with beef is used in pork, and lactic acid bacteria are added with spices for a short time. Therefore, since the final acidity is increased, a unique taste (tangy taste) is obtained and storage stability is long. Unlike traditional meat, poultry is not used as raw meat for fermented sausages because it is white meat, has low oil melting point, is oxidized, is vulnerable to microbial contamination, and has poor texture.

The present invention proposes a method of producing a summer type fermented sausage which can be stored for a long period of time by fermenting the lean meat of the laying hens by short-term fermentation and lowering the pH. The fermentation of egg yolk broth by raw egg yolk reduced the moisture content and water activity of beef or pork meat more rapidly than that of beef or pork, so the present invention shortened the drying period in the production of summer sausage.

FIG. 1 shows a fermented sausage manufacturing process according to the present invention.

First, the egg yolk is prepared, the skin is removed, and the connective tissues and fat are removed to prepare raw meat (step S1).

The cut raw meat is pulverized (Step S2), and the additional ingredients are mixed (Step S3). As an additional ingredient, 2 to 3 wt% of salting agent such as salt, Prague powder and sodium erythorbate is mixed, and Dextrose, Sucrose, Black pepper, Mustard seed, Garlic powder, Ginger powder, Nutmeg, Smoke solution and so on. The starter for accelerating fermentation may be mixed with distilled water in an amount of 0.2-1 wt%, and 0.5-2 wt% of carrageenan may be added to improve texture.

The raw meat mixed with the additional ingredients is charged into a cellulose casing of a predetermined size (step S4), and the fermentation proceeds by adjusting the pH. The temperature and RH (relative humidity) may be controlled in the fermentation process (step S5). In the examples of the present invention, the raw meat inoculated with the commercial rapid fermentation starter culture was fermented for 14 to 16 hours at 35 ° C and RH of 73% until pH 5.0 was reached.

After the completion of the fermentation, the heating step is performed with different temperature and humidity conditions for promoting storage stability and promoting drying (step S6). In the example of the present invention, heat treatment was performed at 54 to 77 ° C and RH 15 to 31% for 7 hours. When the heating is completed, the fermented sausage can be taken directly. However, in order to improve the taste, texture and shelf life, additional drying can be performed while adjusting RH at low temperature (step S7). In the embodiment of the present invention, drying is carried out at 10 ° C and RH 70 to 80% for one week Respectively.

In addition, in the present invention, the powder of horsetail can be added in the range of 0.05 to 0.1 wt% in the mixing of the ingredients in the raw material to give a unique taste, and fat and protein denaturation can be suppressed during the storage period. In the embodiment of the present invention, the dried powdery mulberry leaves and fruit having a moisture content of 5% or less were ground and powdered to a particle size of 180 μm or less and then finely pulverized.

Example 1 - Fermented sausage using spawning chicken meat

Pork and scattering broth were prepared as raw materials and fermented sausages were prepared as shown in Table 1. Spawning broodstock thigh meat was purchased and used for the experiment.

VBL-97 (Sacco S. r. L., Italy) was purchased from Starter culture and stored in a cryocooler (DF8524, ilShinBioBase Co. Ltd., Korea) and used for fermentation sausage production. Before making fermented sausages, pork bulgogi and egg-shaped connective tissues and blood were removed, and the meat was sieved to 6 mm by using a bowl-lift stand mixers (KitchenAid, USA).

After this, three kinds of pellets were added into a mixer (Bowl-lift stand mixers, KitchenAid, USA) and mixed for 4 minutes. Then spices were added and mixed for 4 minutes. Finally, the starter culture was mixed with distilled water and mixed three times for 1 minute.

The final sausage mixture was packed in cellulose casing (Teepak Co., USA) and stored at 35 ° C and RH 73% in a thermo-hygrostat (VC 2057, Votsch Indusrietechnik, Germany) until 15 hours Fermented and heated with different temperature and humidity. Specific heating conditions are as follows. First, it was heated at 54 DEG C and RH 27 for 1 hour and smoke cooked at 63 DEG C, RH 31 and 74 DEG C and RH 17 for 1.5 hours, respectively. After heating at 77 ° C and RH 15 for 3 hours, the temperature was changed to RH 31 at the same temperature and maintained for 5 minutes.

Thereafter, the temperature was changed to 10 ° C and RH 80%, and the resultant was dried and reduced by 3% at intervals of 2 days, so that the conditions of final 10 ° C and RH 70% were attained for one week. In the control, 100% of pork was used as raw material, and the first treatment was 50% of pork, 50% of scattering broiler, and the second treatment was 100% of scattering broiler.

Sensory evaluation, texture, water activity, pH, fatty acid composition, protein decay, water holding capacity, surface color, and microbial characteristics were examined for each treatment and control. All analytical experiments were performed from 3 sausages per treatment at 0, 15, 29, and 7 days of ripening.

Table 2 shows the results of sensory evaluation of fermented sausage (summer sausage) produced with pork and scattered meat. There was no significant difference between pork and fermented sausage produced by egg - laying except for color items ( p <0.05).

Table 3 shows the results of the texture evaluation of fermented sausage (sausage) produced with pork and scattered meat. The results showed that the higher the egg - laying content, the lower the C (100% Pork) level ( p <0.05). The result of the texture test is considered to be due to the low fat content of egg - laying meat.

Table 4 shows the water activity results of fermented sausage (pork meat) and fermented sausage (summer sausage) produced by egg-laying meat. T2 (old layer hen meat 100%) treated group had significantly higher water activity than the other treatments ( p <0.05). In general, water activity affects the growth of microorganisms and is also an important factor in determining the storage stability of foods. Therefore, it is concluded that the effect of fermented sausage produced by egg - laying on microbial growth is insufficient.

Table 5 shows the pH results of fermented sausage (summer sausage) prepared with pork and egg-laying meat. T2 (100% old layer hen meat) treatment was significantly lower than that of C (100% Pork) ( p <0.05). The fermentation sausage is fermented by fermentation of lactic acid bacteria, which is a starter microorganism, during lactation. Also, low pH of fermented sausage is very important for inhibition of harmful food poisoning and enhancement of shelf life. Fermented sausages produced by egg - laying were considered to be effective in suppressing harmful food poisoning bacteria due to low pH.

Table 6 shows the results of thiobarbituric acid reactive substances (TBARS) of fermented sausage (pork meat) and broiler chow meats (summer sausage). Before the fermentation process, T2 (100% old layer hen meat) treatment proceeded faster than C (100% Pork) treatment, but there was no significant difference between treatments after heating treatment ( p <0.05). The white meat of chicken meat has been reported to be more susceptible to rancidity than unsaturated fatty acids such as pork and beef. In this experiment, fermented sausage produced by egg - laying was higher than that of fermented sausage made by pork, but statistical analysis showed no difference.

Table 7 shows the results of volatile basic nitrogen (VBN) of fermented sausage (pork meat) and broiler meat (summer sausage). The VBN values of T2 (100% old layer hen meat) treated group were significantly higher than those of C (100% Pork) treated group ( p <0.05). These results are considered to be due to differences in the fermentation process and are not considered to be direct protein breakdown due to microbial action.

Table 8 shows the water holding capacity (WHC) results of fermented sausage (pork meat) and broiler chow meats (summer sausage). The water holding capacity was significantly lower in all treatments ( p <0.05). The treatment of T2 (old layer hen meat 100%) was significantly higher than that of C (pork 100%) ( p <0.05). The reason for this is seen as a result of the water conservancy resulting from the difference in raw meat.

Table 9 shows the results of surface meat coloring of fermented sausage (pork meat) and fermented sausage (sour sausage) produced by egg laying. The lightness and the yellowness values of T2 (old layer hen meat 100%) were significantly higher and the degree of redness was significantly lower ( p <0.05) than those of C (pork 100%). In general, it is reported that the color of meat changes depending on enzymatic activity, storage temperature and pH in the tissue. T2 (old layer hen meat 100%) treated with white meat had higher lightness and yellowness than C (100% pork).

Table 10 shows the results of fatty acid analysis of fermented sausage (summer sausage) produced from pork and scattered broiler meat. There was no significant difference between treatments of EPA, DTA and DHA ( p <0.05). Linoleic acid showed significantly higher T2 (old layer hen meat 100%) than C (pork 100%) treatment ( p < 0.05). These results indicate that omega - 3 fatty acids are not different in pork and laying hens.

The result of measurement of aerobic microorganisms of fermented sausage (summer sausage) produced by pork and scattering broth is shown in FIG. In the heating process (24 hours), 100% of the pork meat showed significantly higher aerobic microorganisms than the 100% of the spawning meat ( p <0.05), but there was no significant difference between the treatments after the drying process (7days) p < 0.05). These results suggest that there is no aerobic microorganism change between pork and broodstock.

The result of anaerobic microorganism measurement of fermented sausage (summer sausage) produced by pork and scattering broth is shown in FIG. Fermentation (15 hours) in the scattering Chicken 100% but the treatment is significantly higher anaerobic microorganisms is detected than 100% treatment of pork (p <0.05), after the process were not significantly different between the treatment groups (p <0.05). These results suggest that there is no anaerobic microorganism change between pork and broodstock during fermentation.

The result of measurement of lactic acid bacteria in fermented sausage (summer sausage) produced by pork and scattering broth is shown in FIG. In the fermentation process, all treatments were measured up to Log 8 or higher, but after the heating process, all treatments were reduced below Log 3, and there was no significant difference between treatments ( p <0.05). These results suggest that lactic acid bacteria are actively produced in the fermentation process regardless of raw meat, but most of them are killed after the heating process.

The result of measurement of Escherichia coli of fermented sausage (summer sausage) produced by pork and scattering broth is shown in FIG. In the fermentation process, 100% of pork was significantly higher than that of 100% of shrimp ( p <0.05), but there was no significant difference between treatments after heating ( p <0.05). These results suggest that fermented sausages made from pork have a high survival rate during the fermentation process.

Example 2 - Fermented sausage using egg-laying chicken

Beef and scattering broth were prepared as raw materials and fermented sausages were prepared as shown in Table 11.

After removing the connective tissues and blood from the rabbits and spawning meat legs, they were slaughtered at 6 mm using a bowl-lift stand mixers (KitchenAid, USA). After that, the dipping agent was added to the three kinds of the flesh and mixed in a mixer (Bowl-lift stand mixers, KitchenAid, USA) for 4 minutes. Next, spices were added and the mixture was mixed for 4 minutes. Finally, the starter culture was mixed with distilled water and mixed for 3 minutes for 3 minutes.

The final sausage mixture was packed in cellulose casing (Teepak Co., USA) and stored at 35 ° C and 73% RH in a thermo-hygrostat (VC 2057, Votsch Indusrietechnik, Germany) until the pH of the sausage reached 5.0 Fermented and heated and fumigated for a day with different temperature and humidity. Thereafter, the temperature was changed to 10 ° C and RH 80%, and the resultant was dried and reduced by 3% at intervals of 2 days, so that the conditions of final 10 ° C and RH 70% were attained for one week. 100% beef was used as raw material in the control, 50% of beef and 50% of scattered broiler were used as the first treatment, and 100% of the second treatment was used as the second treatment. All analytical experiments were performed from 3 sausages per treatment at 0, 15, 29, and 7 days of ripening.

Table 12 shows the sensory evaluation results of fermented sausages (summer sausages) produced with beef and spawning broth. In all items, T2 (old layer hen meat 100%) treatments were significantly higher than C (beef 100%) treatments. These results suggest that fermented sausages made from egg - laying chicken are not different from fermented sausages made with pork or beef.

Table 13 shows the results of measuring the texture of fermented sausage (summer sausage) produced from beef and spawning broth. In all items, the higher the content of egg - laying meat, the lower the C (beef 100%) treatments were ( p <0.05). The results of this experiment are considered to be the result of low fat content of egg - laying.

Table 14 shows the results of measurement of water activity of fermented sausage (summer sausage) produced from beef and spawning broth. Water activity was significantly lower in all treatments over the storage period ( p <0.05). T2 (old layer hen meat 100%) treatments were significantly higher in fresh (0 hour) than C (beef 100%) treatments, but there was no difference between treatments in storage period ( p <0.05).

Table 15 shows the pH measurement results of fermented sausage (summer sausage) produced from beef and spawning broth. T2 (old layer hen meat 100%) was significantly higher in fresh (0 hour) than in C (beef 100%) ( p <0.05) The treatments were significantly lower than the C (beef 100%) treatment ( p <0.05). The initial pH of fermented sausage made from egg - laying meat was higher than that of beef, but after fermentation, low pH would be helpful for inhibiting harmful microorganisms and enhancing storage stability.

Table 16 shows the results of TBARS measurement of fermented sausages (summer sausages) produced with beef and spawning broth. There was no significant difference in fattening due to differences in raw meat ( p <0.05). These results suggest that the fermented sausage produced by scattered broiler is not different from other raw meat.

Table 17 shows the results of VBN measurement of fermented sausages (summer sausages) produced with beef and spawning broth. T2 (old layer hen meat 100%) treatment was significantly lower in all storage periods than C (beef 100%) treatment ( p <0.05). These results suggest that fermented sausage produced by egg - laying broiler may delay protein decay rate compared with fermented sausage produced by beef.

Table 18 shows WHC results of fermented sausages (summer sausages) produced with beef and spawning broth. Before heating (24hours), T2 (old layer hen meat 100%) treatment was significantly lower than C (beef 100%) treatment but there was no significant difference between treatments after heating ( p <0.05). These results suggest that there is no difference in water holding capacity after heating.

Table 19 shows the result of measurement of surface color of fermented sausage (summer sausage) produced from beef and scattered broiler meat. There was no significant difference in lightness between treatments ( p <0.05). The degree of redness was significantly lower in T2 (old layer hen meat 100%) than in C (beef 100%), whereas the yellowness was higher in T2 (old layer hen meat 100% ( P <0.05), respectively. These results are considered to be due to the unique color of chicken.

The result of measurement of aerobic microorganisms of fermented sausage (summer sausage) produced with beef and spawning broth is shown in FIG. Significantly higher aerobic microorganisms were detected in fermented sausage produced by spawning broth until fermentation ( p <0.05). However, there was no significant difference between beef and spawning broiler after heating ( p <0.05). These results suggest that fermented sausage produced by spawning broth during fermentation can grow aerobic microorganisms better than fermented sausage made from beef but there is no difference between raw meat after heating process.

The result of anaerobic microorganism measurement of fermented sausage (summer sausage) produced with beef and spawning broth is shown in FIG. There was no significant difference between the treatments from the manufacturing period to the drying period ( p <0.05). These results suggest that the anaerobic microbial growth conditions between beef and spawning broiler are the same.

The result of measurement of lactic acid bacteria in fermented sausage (summer sausage) produced with beef and scattering broth is shown in FIG. In the fermentation process, the most lactic acid bacteria were detected in fermented sausage produced by scattering broth, but there was no significant difference between treatments after heating ( p <0.05). These results suggest that there is no difference in the lactic acid bacteria production environment between beef and spawning broiler after heating process.

The result of measurement of Escherichia coli of fermented sausage (summer sausage) produced with beef and scattering broth is shown in Fig. In the fermentation process, the lowest Escherichia coli was detected in fermented sausages made from beef, but there was no difference between treatments after heating ( p <0.05). These results suggest that there is no difference in the environment for the production of E. coli between beef and spawning broiler after heating.

Example 3 - Spawning fermented sausage with egg yolk added

Safflower broth fermented sausages were prepared as shown in Table 20.

Chow mein was crushed in a food pulverizer (PC-6.5-F, SungChang Company, Korea) twice or less at 10 mm, and then filtered twice in a 180-m sieve. Fermented sausages were slaughtered at 6 mm using a broiler-lift stand mixer (KitchenAid, USA) after removing connective tissues and blood from the spawning meat legs.

After that, the pellet was added to the pellets and mixed in a mixer (Bowl-lift stand mixers, KitchenAid, USA) for 4 minutes. Then, the spices were added with 0%, 0.1%, 0.3% and 0.5% according to the meat ratio and mixed for 4 minutes. Finally, the starter culture was mixed with distilled water and mixed three times for 1 minute.

The final sausage mixture was packed in cellulose casing (Teepak Co., USA) and stored at 35 ° C and RH 73% in a thermo-hygrostat (VC 2057, Votsch Indusrietechnik, Germany) until 15 hours Fermented and heated for a day with different temperature and humidity. Thereafter, the temperature was changed to 10 ° C and RH 80%, and the resultant was dried and reduced by 3% at intervals of 2 days, so that the conditions of final 10 ° C and RH 70% were attained for one week. The control group was used as a non - additive group, and the first group consisted of 0.1% roots, the second group had 0.3% roots, and the third group consisted of roots containing 0.5% roots. All analytical experiments were performed from 3 sausages per treatment at 0, 15, 29, and 7 days of ripening.

Table 21 shows the results of sensory evaluation of fermented sausage with egg yolk. T1 (Add chopi 0.1%) did not show significant difference from C (Not add chopi) treatment ( p <0.05). In the study of An, et al. (2004), it was reported that there was no significant difference in the overall acceptability of chopped green tea with the addition of chopped rice at 0.1%. Taken together, the fermented sausage produced by adding 0.1% of hyssop in the production of sausage is unlikely to have a sense of rejection (odd taste), so it can be consumed.

Table 22 shows the results of measuring the texture of the fermented sausage with egg yolk added. T1 (Add chopi 0.1%) was significantly higher than other treatments ( p <0.05). These results suggest that the addition of 0.1% chowder to the fermented sausage produced by egg - laying meat may have an ideal effect on texture.

Table 23 shows the measurement results of the water activity of the egg yolk fermented sausage. Until the heating process Chopi treatment (Add chopi 0.1, 0.3 and 0.5 %) that was higher significantly compared to C (Not add chopi) (p <0.05), following the heating procedure, there was no significant difference between treatment groups (p <0.05 ). These results suggest that there is no effect of water activity on the amount of chopped water added.

Table 24 shows the results of the pH measurement of the fermented sausage with egg yolk added. The pH was significantly decreased with the addition of chaffia ( p <0.05). In the experiment of Kim Yongduo et al. (2000), the pH stability of the antimicrobial active substance contained in the duckweed was not affected by the pH. Therefore, it is considered that there is no loss of antimicrobial activity due to a significant decrease in the pH of the pupae added in this experiment.

Table 25 shows the result of TBARS measurement of the chicken fermented sausage with eggplant added. All treatments showed no significant difference in fermentation process ( p <0.05), but fatty acid value was significantly lower in the treatments with higher chickpea content after heating ( p <0.05). These results suggest that fatty acid digestion is delayed due to the antioxidant effect of chinese cabbage.

Table 26 shows the results of VBN measurement of chicken meat fermented sausage with egg yolk added. The addition of chaffia to all treatments resulted in delayed protein degradation ( p <0.05). In general, it is known that chowder has excellent antioxidant and antibacterial effects (Jeong et al., 2011). Therefore, the results of this experiment suggested that the protein decay could be delayed due to the excellent antioxidative and antimicrobial effects of the extracts.

Table 27 shows the results of WHC measurement of spawning fermented slaughtered sausages. The addition of chopi (0.1, 0.3 and 0.5%) was significantly lower ( P <0.05) than that of C (Not added chopi) treatment until after the drying process ( p < 0.05). These results suggest that the water content of the mugwort is affected by the water content of the mugwort during the fermentation and heating process.

Table 28 shows the results of measurement of the surface color of fermented sausages with egg yolk added. Lightness and redness were significantly lower ( P <0.05) than those of C (Not add chopi) treatment with addition of chaffia. Hagyeonghui et al. (2006) reported that the change in color was most affected by the inherent color of the added ingredients and spices. These results suggest that the change of color of fermented sausage added with chowder is considered to be due to the inherent color of chowder and it is not directly related to sausage rancidity.

The result of aerobic microorganism measurement of the broiler chowder fermented sausage added with chowder are shown in Fig. In the fermentation process, aerobic microorganisms were significantly lowered in the treatments of 0.1% chow ( p <0.05). After the heating process, the aerobic microorganisms were significantly higher than the non - microfossils ( p <0.05). From these results, it was shown that aerobic microbial growth was inhibited by the addition of chickpeas.

The result of anaerobic microorganism measurement of the fermented broiler sausage with egg yolk added is shown in Fig. There was no significant difference ( p <0.05) between treatments in fermentation process ( p <0.05), but after the heating process, anaerobic microorganisms were significantly higher than those of non - fecal samples ( p <0.05). These results suggest that the anaerobic microbial growth is inhibited by the addition of chaff, as the results of aerobic microorganism measurement.

The results of measurement of lactic acid bacteria in the fermented broiler fermented sausage with the addition of chowder are shown in FIG. All treatments increased to Log 8 during the fermentation process but decreased to Log 3 or less after the heating process ( p <0.05). In the drying process, lactic acid bacteria were found to be significantly higher in the non - dried plums ( p <0.05) than those in the dried plums. These results suggest that lactic acid bacteria are killed like harmful microorganisms by adding chowder to sausage fermented sausage.

The results of measurement of Escherichia coli in the broiler fermented sausage with the addition of chowder are shown in FIG. There was no significant difference ( p <0.05) in the fermentation process ( p <0.05). As a result, it is considered that harmful microorganisms such as Escherichia coli are killed by adding chowder to spawning fermented sausage, and the addition of chowder to the food which emphasizes hygiene such as fermented sausage can inhibit microbial growth .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Modified, modified, or improved.

Claims (9)

Prepare the raw meat by cutting off egg yolk broth,
The raw meat was mixed with a dipping agent and a spice,
The raw meat was inoculated with a starter solution and fermented for 14 to 16 hours until the pH reached 5.0,
After completion of the fermentation, heat treatment is carried out at 54 to 77 ° C for 6 to 8 hours
Production Method of Fermented Sausage Using Spawning Chicken Meat.
The method according to claim 1,
Further comprising the step of drying at a temperature of 10 DEG C and RH (relative humidity) of 70 to 80% after the heating step, thereby producing a fermented sausage using scattering furnace meat.
The method according to claim 1,
A method for producing fermented sausage using egg yolk broth comprising 0.05 to 0.1 wt% of chickpea powder added to the raw meat.
The method of claim 3,
The method of manufacturing a fermented sausage using scattering furnace meat according to any one of the preceding claims, wherein the powder of the hyssop is powdered and dried at a moisture content of 5% or less.
The method according to claim 1,
A method for producing fermented sausage using egg yolk broth in which 1 wt% of carrageenan is added to the raw meat.
The method according to claim 1,
Wherein the heating step is performed at a RH of 15 to 31%.
The method according to claim 1,
Wherein the heating step is performed by mixing heating and fumigation processes at different temperatures and relative humidity, thereby producing a fermented sausage using scattering furnace meat.
A fermented sausage using the egg yolk prepared according to the method of claim 1.
9. The method of claim 8,
The fermented sausage contains 0.05 to 0.1 wt% of a powdery mulberry powder.

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