KR20170059335A

KR20170059335A - A fermentation sauce of pork and manufacturing method thereof

Info

Publication number: KR20170059335A
Application number: KR1020150163598A
Authority: KR
Inventors: 이승제; 정은선; 김원; 강기훈; 김준
Original assignee: 재단법인 전라북도생물산업진흥원; 전라북도 전주시(전주시농업기술센터장); 농업회사법인 주식회사 산드레
Priority date: 2015-11-20
Filing date: 2015-11-20
Publication date: 2017-05-30
Also published as: KR101749942B1

Abstract

The present invention relates to a pork fermentation source and a process for producing the same, wherein the natural powder is prepared by pulverizing any one of mulberry leaf, cedar leaf, cedarwood stem, cedarwood fruit and green tea to 25mesh, Mixing the fermented alcohol to form a natural extract at 40 to 80 for 3 to 12 hours, first filtering the natural extract, adjusting the first filtered natural extract to 5 to 10 Brix, A second step of filtrating the natural extract adjusted with Brix with a sterilizing filter of 0.22 to 0.45um; a step of preparing a fermented liquid of fermented natural extract by adding lactic acid bacteria to the second filtered natural extract; Centrifuging at ~ 15,000 rpm for 3 to 7 minutes, and thirdly filtering the centrifuged natural extract fermentation broth with a 0.22 ~ 0.45um sterilizing filter.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pork fermentation source,

The present invention relates to a pork fermentation source and a process for producing the same, and more particularly, to a pork fermentation source having excellent meat-frying effect and antioxidant activity by fermenting an extract of mulberry leaf, cucumber leaf, will be.

In general, meat is consumed for protein supplementation. In Korea, it is mainly consumed protein through pork.

Pork is cooked in a variety of ways, especially when cooked in sauce and baked

A related prior art related to sauce is Korean Patent Registration No. 10-1557146, entitled " How to make soy sauce for pork loin.

The prior art has a problem that it can not provide a sauce having excellent pork meat effect and antioxidant activity, while removing the peculiar flavor of pork.

It is an object of the present invention to provide a fermentation source of pork fermentation sauce having excellent pecking effect and antioxidant activity by fermenting mulberry leaf, cucumber leaf, cobweb stem, cucurbit fruit and green tea extract.

In order to solve the above-mentioned problems, the present invention provides a method for producing a natural powder, comprising the steps of: (a) pulverizing any one of mulberry leaves, cilantro leaves, (b) mixing the natural powder with 10-fold purified water and 95% fermented alcohol to make a natural extract at 40-80 for 3-12 hours; (c) primary filtration of the natural extract; (d) adjusting the primary filtered natural extract to a Brix of 5-10; (e) secondly filtering the natural extract adjusted to 5 to 10 [deg.] Brix with a bactericidal filter of 0.22 to 0.45um; (f) adding the lactic acid bacteria to the secondarily filtered natural extract to make a fermented liquid of the fermented natural extract; (g) centrifuging the natural extract fermentation broth with a centrifuge at 9,000 to 15,000 rpm for 3 to 7 minutes; (h) Thirdly filtering the centrifuged natural extract fermentation broth with a 0.22-μm to 0.45-μm bactericidal filter.

In addition, the step (h) further comprises adding a red ginseng extract to the fermentation broth of the natural extract. The red ginseng extract is prepared by pulverizing red ginseng to 50mesh and purifying the red ginseng powder to a concentration of about 10 times the weight of red ginseng powder , And then fermented alcohol having an alcohol content of 40% to 95% is mixed and extracted at 40 to 80 for 2 to 4 hours and then filtered. The filtered red ginseng extract may be concentrated in vacuo at 12 to 18 ° Brix.

After step (h), the fermentation broth of the natural extract may be added to the fermentation broth of red ginseng, liquid smoked incense, liquorice, soy sauce, white sugar, brown sugar, cooking oil, cooked sugar, salt, onion, ginger, garlic, And adding at least one of them.

After step (h), the fermentation broth of the natural extract is added to the fermentation broth of red ginseng, liquid smoked flavor, sweet pepper powder, soy sauce, red pepper paste, white sugar, plum flavor, pepper flavor oil, cooked sugar, salt, onion, ginger, garlic, , Shrimp, pepper, sake, twig sauce, Honda city, pear juice, and purified water.

The lactic acid bacterium of step (f) may be L. casei-01 strain or ARY-3 strain, which is a single strain.

The method may further include adding at least one of pectin, tannin, and carotinoid extracted from persimmon, chestnuts, or acorns to the fermentation broth after step (h).

Further, after step (h), the step of adding at least one extract of Hibiscus, Guarana, Cadamon and malva sylvestris to the fermentation broth of the natural extract, As shown in FIG.

After step (h), the lecopene, anthocyanin, carotinoid, beta-carotene, curcumin, catechin, anthocyanin, anthocyanin, and isoflavones may be added.

The method of any one of claims 1 to 5, further comprising the step of adding a functional ring to the natural extract fermentation broth after step (h), wherein the functional ring is prepared by mixing tapioca starch, It can be made into a spherical ring with a diameter of 2mm ~ 3mm by mixing herb powder, pepper, charcoal powder, green tea, ginger powder, sesame powder, garlic powder, pine leaf powder, ginger powder, ginger powder and bovine bone powder.

In addition, a pork fermentation source produced by the above-described method can be provided.

The pork fermentation source according to the embodiment of the present invention and the method of manufacturing the same have the effect of enhancing the crushing effect and the antioxidant activity by fermenting the extracts of mulberry leaf, cilantro leaves, cilantro leaves, cilantro leaves and green tea.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart sequentially showing a method for producing a pork fermentation source according to an embodiment of the present invention; FIG.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations can be applied and various embodiments can be made. It is to be understood that the following description covers all changes, equivalents, and alternatives falling within the spirit and scope of the present invention.

In the following description, the terms first, second, and the like are used to describe various components and are not limited to their own meaning, and are used only for the purpose of distinguishing one component from another component.

Like reference numerals used throughout the specification denote like elements.

As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. It is also to be understood that the terms " comprising, "" comprising, "or" having ", and the like are intended to designate the presence of stated features, integers, And should not be construed to preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart sequentially illustrating a method of manufacturing a pork fermentation sauce according to an embodiment of the present invention.

Referring to FIG. 1, the method for producing a fermented pork meat sauce comprises the steps of making a natural powder (S10), mixing natural water with purified water and a fermented alcohol to form a natural extract (S20), filtering the natural extract (Step S40), adding a lactic acid bacterium to the natural extract to make a fermented liquid of a fermented natural extract, and a step (S60) (S80), adding a red ginseng extract to the fermentation broth of a natural extract (S90), adding a red ginseng extract to a fermentation broth of a natural extract, a liquid phase (S100) of adding at least one of a flavor enhancer, a flavor enhancer, a flavor enhancer, a flavor enhancer, a green tea flavor, a smoked flavor, a coriander, a soy sauce, a white sugar, a brown sugar, edible oil, a cookie, salt, onion, ginger, garlic, Hibiscus, pear juice, pepper powder, pepper powder, soy sauce, kochujang, white sugar, plum wine, pepper flavor oil, cookie, salt, onion, ginger, garlic, kelp, shrimp, (S120) adding at least one of pectin, tannin and carotinoid to the fermentation broth of natural extract (S120), adding the at least one of hibiscus to the fermentation broth of natural extract A step of adding at least one extract of at least one selected from the group consisting of Chinese cabbage, Chinese cabbage, Guarana and Cadamon and malva sylvestris at step S130; lycopene, anthocyanin, carotenoid, a step of adding at least one of carotinoid, beta-carotene, curcumin, catechin, anthocyanin and isoflavones (S140) (S150). &Lt; / RTI >

The step of making the natural powder (S10) can be made into natural powder by crushing any one of mulberry leaf, cucumber leaf, cedarwood stem, cedarwood fruit and green tea into 25mesh.

Here, 25mesh is a unit of solid particle size, measured with a standard, which indicates the number of holes in a 1-inch square as a mesh. In other words, 25mesh indicates the size of the powder passing through a sieve containing 25 holes in the length and width of 2.54cm of the standard body.

The step (S20) of preparing the natural extract by mixing the purified water with the fermented alcohol in the natural powder is performed by mixing the purified water of about 10 times the natural powder weight and the fermented alcohol having the alcohol content of 95%, heating the mixture at 40 to 80 for 3 to 12 hours, Natural extracts can be made while extracting.

The step of primary filtration of the natural extract (S30) can filter the fine solids contained in the natural extract with a filter.

Here, the filter may be a filter using coarse fibers or a plastic aseptic filter having a microporous opening.

In step (S40) of adjusting the natural extract to a 5 to 10 ° Brix, the oligosaccharide, xylitol or sugar may be added so that the sugar content of the natural extract is 5 to 10 ° Brix.

The second step of filtering the natural extract (S50) can be performed by filtering the natural extract with a sterilizing filter of 0.22 to 0.45um so as to remove the microorganism of the natural extract.

Here, it is preferable that the filter has an average pore-size of 0.22 um to 0.45 um in the filter of 0.22 um to 0.45 um.

L. casei-01 strain or ARY-3 strain, which is a single strain, or ARY-3 strain is added to a natural extract to produce a fermented liquid of fermented natural extract by adding lactic acid bacteria to the natural extract, and fermentation is performed for 1 to 5 days .

The step of centrifuging the fermentation broth of the natural extract with a centrifuge (S70) can be performed by filtering the solids contained in the fermentation broth of the natural extract, while centrifuging the fermentation broth of the natural extract for 3 to 7 minutes at 9,000 to 15,000 rpm in a centrifuge.

The step of performing the third filtration of the fermentation broth of the natural extract (S80) may be performed by filtering the fermentation broth of the natural extract with a bactericidal filter of 0.22 to 0.45um so as to remove microorganisms of the fermentation broth of the natural extract.

In step S90 of adding the ginseng extract to the fermentation broth of the natural extract, 2.00 parts by weight of the ginseng extract may be added to 4.00 parts by weight of the fermentation broth of the natural extract.

Here, red ginseng extract was prepared by pulverizing red ginseng into 50mesh, and then mixing purified water and fermented ginseng at a ratio of about 10 times of the weight of red ginseng powder, and extracting the mixture at 40-80 for 2 to 4 hours, And concentrated in vacuo at 12 to 18 [deg.] Brix.

The step (S100) of adding at least one of red ginseng extract, liquid smoked flavor, liquorice, soy sauce, white sugar, brown sugar, edible oil, cooked sugar, salt, onion, ginger, garlic, pepper, 2.00 parts by weight of red ginseng extract, 0.5-1.0 parts by weight of liquid smoked flesh, 5.89 to 8.69 parts by weight of corn sprouts, 15.57 to 26.65 parts by weight of soy sauce, 13.74 to 18.28 parts by weight of white sugar, 12.08 to 19.62 parts by weight of brown sugar, 8.8 to 9.81 parts by weight of cooked sugar, 1.80 to 4.58 parts by weight of salt, 0.54 to 1.19 parts by weight of onion, 0.36 to 0.65 parts by weight of ginger, 0.54 to 0.89 parts by weight of garlic, 0.30 to 0.78 parts by weight of pepper, And 9.14 to 30.81 parts by weight of pear juice.

Natural extracts Fermentation broth contains red ginseng extract, liquid smoked flavor, sweet pepper powder, chili powder, soy sauce, red pepper paste, white sugar, plum flavor, pepper flavor oil, cooked sugar, salt, onion, ginger, garlic, kelp, shrimp, 2.00 parts by weight of red ginseng extract, 0.5-1.0 parts by weight of liquid smoked flavor, 1.87 parts by weight of fresh red pepper powder, 6.78 to 17.73 parts by weight of red pepper powder, 9.64 to 17.67 parts by weight of red pepper paste, 5.71 to 9.82 parts by weight of white sugar, 0.94 to 5.90 parts by weight of plum bran, 1.18 to 1.39 parts by weight of pepper flavor oil, 0.20-0.42 parts by weight of garlic, 0.10-0.44 parts by weight of garlic, 0.28-0.47 parts by weight of shrimp, 0.35-0.58 parts by weight of pepper, 0.47-0.58 parts by weight of sake, ~ 0.94 part by weight, 2.85 parts by weight of hemp sauce source, 0.12 ~ 0.35 part by weight of Honda, 11.96 ~ 20.39 parts by weight of pear juice, and purified water 24 .75 to 55.65 parts by weight.

The step (S120) of adding at least one of pectin, tannin and carotinoid to the fermentation broth of the natural extract comprises adding 0.10 to 0.20 parts by weight of pectin, 0.10 to 0.20 parts by weight of tannin and 0.10 to 0.20 parts by weight of carotenoid At least one of them may be added to 4.00 parts by weight of the natural extract fermentation broth.

Pectin makes it possible to have an appropriate viscosity in the fermentation broth of natural extract.

Tannin is a component with a strong flavor and can be made into a rich flavor in a natural extract fermentation solution.

Carotinoid is an antioxidant, which makes it possible for a natural extract fermentation to have an anticancer effect.

The step of adding at least one extract of Hibiscus, Guarana, Cadamon and malva sylvestris to the fermentation broth of natural extract (S130) is carried out by adding 4. 100 parts by weight of natural extract to hibiscus 0.10 to 0.30 part by weight of guarana, 0.10 to 0.30 part by weight of guarana, 0.10 to 0.30 part by weight of cardamone and 0.10 to 0.30 part by weight of maltese vesicle.

Hibiscus is effective in the treatment of menstrual irregularities by regulating the secretion of female hormones.

Guarana has a high concentration of caffeine, which is effective in relieving fatigue, relieving headaches and stabilizing the nervous system.

Cardamom can add flavor to your natural extract fermentation.

Malvaceous vesicles can help relieve headaches, nervousness symptoms and waste products.

At least one of lycopene, anthocyanin, carotinoid, beta-carotene, curcumin, catechin, anthocyanin and isoflavones is added to the natural extract fermentation broth. Is added to 4.00 parts by weight of the natural extract fermentation broth by adding 0.10 to 0.30 parts by weight of lycopene, 0.10 to 0.30 parts by weight of anthocyanin, 0.10 to 0.30 parts by weight of carotenoid, 0.10 to 0.30 parts by weight of beta carotene, 0.10 to 0.30 parts by weight of curcumin, 0.10 to 0.30 parts by weight of catechin, 0.10 to 0.30 parts by weight of anthocyanin and 0.10 to 0.30 parts by weight of isoflavone.

Lycopene is a red coloring element of tomato, which helps antioxidant and blood circulation.

Anthocyanin is a red pigment ingredient of strawberry and plum, which has anti-aging effect and can help heart and eye health.

Carotenoids, beta-carotene and curcumin are yellow pigments such as brown rice, pumpkin, banana, and corn, which can prevent aging, improve immunity, and improve gastrointestinal disorders.

Catechin is a green pigment such as spinach, broccoli, and leek, which can suppress cholesterol.

Anthocyanin is a pigment component of black beans, black sesame, seaweed, seaweed, and kelp, which has the effect of inhibiting aging by removing active oxygen and increasing insulin production to help control blood sugar.

Isoflavone is a pigment component of black soybeans, similar to female hormones, enhancing menopause and kidneys to prevent hair loss.

In step S150, a functional ring may be added to the fermentation broth of the natural extract at a weight ratio of 7: 3 or 9: 1 to the fermentation broth of the natural extract.

Functional rings can reduce the smell of pork and improve the texture of pork.

Functional rings were prepared by mixing tapioca starch, herbal powder, pepper, charcoal powder, green tea powder, ginger powder, sesame powder, garlic powder, pine needle powder, gugija powder, And bovine bone powder may be mixed to form a spherical ring having a diameter of 2 mm to 3 mm.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

[Example 1]

The natural materials used in the pork - only sauce were selected from mugwort, cugiwon leaf, and green tea, which are known to have excellent peel effect and antioxidant activity.

Extraction temperature of natural materials was 40 ~ 80, extraction solvent was 0 ~ 80% fermentation alcohol, and extraction time was 3 ~ 12 hours. The strains used for the fermentation of natural extracts were commercial lactobacillus, and the single strains of lactic acid bacteria and the complex strains were compared and evaluated.

The natural extracts used in this study have natural antimicrobial activity, and the concentration of natural extracts affects fermentation. Extraction of 5 kinds of natural materials was performed by extracting 10 times of 80% ethanol from each natural powder (25 mesh) at 80 for 3 hours, adjusting the concentration of the concentrate to 5 to 10 brix (%), ㎛ and 0.1% of each lactic acid bacterium was inoculated at 0.1%, respectively, and the growth curve was confirmed by culturing for 0 to 96 hours. Both lactic acid bacteria were active at 10 brix (%) and among the five natural materials, the development was slowest in green tea leaves. This is because the strong antibacterial activity of green tea inhibited the growth of lactic acid bacteria.

In the control, MRS medium, the lactic acid bacteria growth was active even in the culture medium for 24 hours. The lactic acid bacteria cultured in the natural material extract had little growth and the lactic acid bacteria were proliferated after 48 hours culture. Lactic acid bacteria were cultured by adding 5% dextrose to a 10 brix (%) natural material extract.

DPPH radical scavenging activity was measured to investigate whether the antioxidative capacity of natural extracts was increased by lactic acid fermentation. 5% dextrose was added to 5 brix (%) of extracts of natural materials (green tea leaves, mulberry leaves, cilantro leaves, cilantro leaves, After filtration, two kinds of lactic acid bacteria (L. casei-01, ABY-3) were inoculated and fermented for 0 to 96 hours. The fermentation broth was filtered through a 0.45 μm syringe filter, and 100 μl of 0.2 mM DPPH was added to the filtrate. After stirring for 30 minutes, the absorbance was measured at 517 nm.

DPPH radical scavenging activity (%) of L. casei-01 fermentation broth

DPPH radical scavenging activity (%) of ABY-3 fermentation broth

DPPH radical scavenging activity (%) of control ascorbic acid (mg / ml)

Antioxidant activity of L. casei-01, a single strain, was slightly higher than that of ABY-3, and the antioxidative activity of the fermented product was decreased to 48 hours after fermentation and increased at 72 hours Respectively. All of the five natural ingredients except green tea showed excellent antioxidant activity.

[Example 2]

Protease activity was measured to investigate the effects of fermentation of natural extracts on the meat texture of pork.

0.5 ml of 0.6% casein substrate solution was added to the test tube, and 0.5 ml of the fermentation broth was added. After reacting at 37 for 60 minutes, 1 ml of 0.4 M TCA (Trichoroacetic acid) solution was added to the reaction solution. The solution was allowed to stand at room temperature for 30 minutes, filtered. 5 ml of 0.4 M Na ₂ CO _{3 and} 1 ml of 2M F & C folin reagent were added to the filtrate. The solution was developed in a 37-well water bath for 30 minutes and then absorbance was measured at 660 nm.

Protease activity of L. casei-01 fermentation broth

Protease activity of ABY-3 fermentation broth

* 1 unit = uM (tyrosine 1M = 181.19 g / L) of tyrosine produced in 1 ml of fermentation broth for 1 min.

Protease activity varied depending on the type of lactic acid bacteria inoculated. In general, the extract of natural material inoculated with ABY-3 showed a steady increase in protease activity until 72 hours of fermentation and then decreased in 96 hours. L. casei-01 , The protease activity was rapidly increased within 24 hours after fermentation, but the increase of the protease activity tended to decrease sharply. The protease activity was increased rapidly in 24 hours after fermentation in both fermented Lactobacillus japonica leaf cultivars. Mulberry leaf and green tea showed steady increase until 72 hours of fermentation. Protease activity was shown to be in the order of leaf blade> cucumber leafy leaf> cucumber leaf stalk> mulberry leaf> green tea leaf, and fermentation for 24 hours after inoculation with L. casei-01 strain was considered to be efficient when considering economical aspects .

Three kinds of natural materials (Leaf leaf, Mulberry leaf, Green tea leaf) were finally selected by examining the above antioxidant capacity, protease activity and extraction yield. The total flavonoids of the fermentation broth fermented with three natural products by L. casei-01 Total polyphenol content was analyzed.

Total flavonoid and total polyphenol content

[Example 3]

Red ginseng is a natural material with antimicrobial, anticancer effect and metabolic disease improving effect.

The antimicrobial activity of red ginseng extracts extracted from different parts of red ginseng (Bombyx mori), extraction solvent (40% alcohol, 80% alcohol) and extraction temperature (40, 80)

The red ginseng extracts used in the experiment were prepared by pulverizing the raw or raw ginseng with 50 mesh, adding 10 times of extraction solvent, extracting for 3 hours, filtering, concentrating in vacuum and lyophilized powder.

The microorganisms used for the evaluation of antimicrobial activity were purchased from the Microbial Resource Center and evaluated by paper disc method for two Gram - positive bacteria ( Bacillus cereus , Staphylococcus aureus ) and one Gram - negative bacteria ( Escherichia coli ). As a positive control, grapefruit seed extract, a natural preservative, and sodium benzoate, a synthetic preservative, were used, and sterilized water was used as a negative control.

Grapefruit seed extract showed a clear zone in all three experimental strains at a concentration of 400,000 ppm, but sodium benzoate showed no clear zone. Red ginseng extract showed no antimicrobial activity in Gram-negative E. coli but showed antibacterial activity against two gram-positive bacteria ( B. cereus , S. aureus ). Overall, . The red ginseng extract extracted from 80 ginseng with 40% alcohol extract showed the best antimicrobial activity. Therefore, we tried to use the red ginseng extract adjusted to 15 brix as the material for extending the storage period of the sauce.

Extracts of natural materials Fermented pork and red ginseng extract and the recipes of red pepper paste were mixed as follows to select the one with the highest preference.

Toggle sauce had the highest TF and Bulgogi sauce had the highest BH preference.

Mixed Rice Cake Sauce (%)

Mixing ratio of roast meat sauce (%)

The preference according to kinds and amount of smoke flavor was investigated in the above - mentioned. The smokers used two different liquid smokes.

The best preference was obtained when 1% 'OK SMOKE' was added in both the Rokkabi sauce and the Bulgogi sauce.

The degree of preference varies greatly depending on the mixture ratio of meat and sauce. Mixing ratio of meat and sauce was varied from 70:30 to 90:10, and the sensory evaluation was carried out under the same conditions. As a result, the mixing ratio of meat and sauce was the best at 80:20.

[Example 4]

A survey was conducted on the preference of the roasted beef sauce and red pepper paste for 30 to 40 year old housewives.

Rice cakes

The following three sources were mixed with 80% of the crushed meat and 20% of the safflower for 15 hours, and then cooked in a frying pan and served as a sensory test. Sensory evaluation was carried out on 33 women in their 30s and 40s.

As a result of sensory evaluation, A and B products showed excellent sensory qualities, and the difference in sensory quality competitiveness between two products is not clear, and C 's sensory quality competitiveness is somewhat lower than A and B.

Bulgogi sauce

The following three sources were mixed with 80% sliced meat and 20% sauces for roasted meat for 15 hours, and then cooked in a frying pan and served as a sensory test. Sensory evaluation was carried out on 33 women in their 30s and 40s.

As a result of the sensory evaluation, the preference / preference difference between the three products is not clear, but the level of positive reaction to B is three times higher than A and C and relatively high preference / preference tendency, so B has a somewhat competitive advantage over A and C .

[Example 5]

We conducted a preference survey (7 point scaling method) for the general people from the aged to the elderly and the rosemary sauce A and the bulgogi sauce B which showed the highest preference in the sensory test results of the specialist institutions.

* 1 point (very bad) - 4 points (normal) - 7 points (very good)

As a result of the general consumer preference survey, the ratings of the tteokgalbi sauce and the bulgogi sauce were 5.89 and 5.68, respectively.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be clear to the person.

Claims

(a) crushing any one of mulberry leaf, cedar leaf, cedarwood stem, cedarwood fruit and green tea to 25mesh to make natural powder;
(b) mixing the natural powder with 10-fold purified water and 95% fermented alcohol to make a natural extract at 40-80 for 3-12 hours;
(c) primary filtration of the natural extract;
(d) adjusting the primary filtered natural extract to a Brix of 5-10;
(e) secondly filtering the natural extract adjusted to 5 to 10 [deg.] Brix with a bactericidal filter of 0.22 to 0.45um;
(f) adding the lactic acid bacteria to the secondarily filtered natural extract to make a fermented liquid of the fermented natural extract;
(g) centrifuging the natural extract fermentation broth with a centrifuge at 9,000 to 15,000 rpm for 3 to 7 minutes;
(h) tertiary filtration of the centrifuged natural extract fermentation broth with a 0.22-μm to 0.45-μm bactericidal filter.

The method according to claim 1,
After the step (h)
Further comprising adding a red ginseng extract to the fermentation broth of the natural extract,
The red ginseng extract
The red ginseng powder was pulverized into 50mesh, and the purified water containing red ginseng powder was added at a ratio of about 10 times the weight of the red ginseng powder. Then, 40% to 95% fermented juice was mixed and the mixture was extracted at 40 to 80 for 2 to 4 hours. Is concentrated in vacuo at 12 to 18 ° Brix.

3. The method of claim 2,
After the step (h)
Further comprising adding at least one of red ginseng extract, liquid smoked flavor, green tea, soy sauce, white sugar, brown sugar, cooking oil, salt, onion, ginger, garlic, pepper, Method of manufacturing pork fermentation sauce.

3. The method of claim 2,
After the step (h)
The natural extract fermentation broth contains red ginseng extract, liquid smoke odor, sweet pepper powder, soy sauce, kochujang, white sugar, plum flavor, pepper flavor oil, cookie, salt, onion, ginger, garlic, kelp, shrimp, , Honda City, pear juice, and purified water.

The method according to claim 1,
Wherein the lactic acid bacterium of step (f) is L. casei-01 strain, which is a single strain, or ARY-3 strain, which is a complex strain.

The method according to claim 1,
After the step (h)
Further comprising the step of adding at least one of pectin, tannin and carotinoid extracted from persimmon, chestnut or acorn to said natural extract fermentation broth.

The method according to claim 1,
After the step (h)
Further comprising the step of adding at least one extract of Hibiscus, Guarana, Cadamon and malva sylvestris to the natural extract fermentation broth, .

The method according to claim 1,
After the step (h)
At least one of lycopene, anthocyanin, carotinoid, beta-carotene, curcumin, catechin, anthocyanin and isoflavones is added to the natural extract fermentation broth. &Lt; / RTI > further comprising the step of adding one.

The method according to claim 1,
After the step (h)
Further comprising the step of adding a functional ring to the natural extract fermentation broth,
The above functional rings were prepared by mixing tapioca starch, herbal powder, pepper, charcoal powder, green tea powder, ginger powder, sesame powder, garlic powder, pine needle powder, gugija powder, Wherein the flour and the bovine bone powder are mixed to make a spherical ring having a diameter of 2 mm to 3 mm.

A fermentation source of pork produced by the method of any one of claims 1 to 9.