KR20170114144A - Pork cutlet fermented and aged by lactic acid bacteria and method of manufacturing the same - Google Patents
Pork cutlet fermented and aged by lactic acid bacteria and method of manufacturing the same Download PDFInfo
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- KR20170114144A KR20170114144A KR1020160041435A KR20160041435A KR20170114144A KR 20170114144 A KR20170114144 A KR 20170114144A KR 1020160041435 A KR1020160041435 A KR 1020160041435A KR 20160041435 A KR20160041435 A KR 20160041435A KR 20170114144 A KR20170114144 A KR 20170114144A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A23Y2220/03—
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- A23Y2220/17—
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- A23Y2220/67—
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
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- Microbiology (AREA)
- Sustainable Development (AREA)
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Abstract
본 발명은 유산균을 함유하는 염지제 조성물을 이용하여 염지하는 유산균 발효숙성 돈가스의 제조방법 및 이를 이용하여 제조된 유산균 발효숙성 돈가스에 관한 것으로서, 본 발명의 제조방법을 이용하여 맛과 향이 증가하고 조직감 개선 효과가 현저하게 향상되며 조리한 돈가스의 피분리 현상을 개선한 돈가스를 용이하게 제조할 수 있다.The present invention relates to a process for producing lactic acid fermented agar-agar gass which is dyed using a dyestuff composition containing lactic acid bacteria and lactic acid bacteria fermented agar-agar produced using the same, wherein the taste and flavor are increased and the texture The improvement effect is remarkably improved, and the offgas that improves the separation phenomenon of cooked pork coke can be easily produced.
Description
본 발명은 유산균 발효숙성 돈가스 및 그의 제조방법에 관한 것으로, 보다 상세하게는 유산균 분말을 함유하는 염지제 조성물을 돈육과 함께 고르게 섞어 염지하는 단계를 포함하는 유산균 발효숙성 돈가스의 제조방법과 상기 제조방법에 의해 제조된 유산균 발효숙성 돈가스에 관한 것이다. The present invention relates to a lactic acid bacteria-fermented agar-agar-agar and a method for producing the same, and more particularly, to a method for producing agar-agaric acid lactic acid bacteria fermented by a lactic acid bacterium, comprising the step of uniformly blending a chlorine- Which is produced by fermentation of lactic acid bacteria.
일반적으로 돈까스(Pork Cutlet)는 돼지고기를 10 ~ 20 mm의 두께로 절단하고 연육기를 통과시켜 부드럽게 연육한 후, 연육된 돈육에 밀가루, 양념, 빵가루 등을 입힌 다음, 기름에 튀겨서 케첩이나 소스 등과 함께 섭취하는 육가공품의 일종으로 반찬, 술안주 및 간식용으로 널리 애용되고 있는 식품이다.In general, pork cutlet cuts pork to a thickness of 10 to 20 mm, smoothes it by passing through a kneader, and then grinds the pork with flour, spices, bread crumbs, etc., It is a type of meat product that is consumed together, and it is widely used for side dishes, snacks and snacks.
그러나 돼지고기에는 특유의 역한 냄새가 있어서 이로 인해 취식자에게 거부감을 주게 되고, 특히 냉동저장되는 육류는 경직되어 뻣뻣하고 질긴 성질이 그대로 남아 있어서 먹기에 곤란한 문제점이 있다.However, pork has a characteristic odor, which gives it a sense of discomfort to the caterpiller. In particular, the frozen meat is stiff and stiff and tough.
이를 개선하기 위해 마늘, 생강, 양파 등의 향신료를 첨가하여 돼지고기의 역한 냄새를 제거하고 술을 첨가하여 육질 개선을 시도하고 있으나, 그 효과가 미흡하여 상기의 문제점들을 충분히 개선하지 못하였고, 양념의 비율을 높여주면 돈육 고유의 맛이 떨어지는 문제가 있으며 화학조미료를 많이 첨가시킬 경우에는 신경세포막을 파괴하거나 골다공증 등의 성인병을 유발하는 원인이 된다.To improve this, spices such as garlic, ginger, onion and the like are added to remove the intense odor of pork, and alcohol is added to improve the meat quality. However, the above problems are not sufficiently solved due to insufficient effect, , The taste of the pork is lowered. If a large amount of chemical seasoning is added, it may cause destruction of the nerve cell membrane or cause adult diseases such as osteoporosis.
본 발명자는 이와 같은 문제점을 해결하기 위하여 화학조미료의 함량을 줄일 수 있는 방법을 연구하던 중 유산균 분말을 함유한 염지제를 사용하여 숙성시킨 돈육으로 돈가스를 제조하면 기존의 돈가스에 비하여 돈육특유의 냄새가 감소하고, 촉촉함이 증가하여 돈육의 품질이 현저하게 향상되었음을 확인하였다. The inventor of the present invention has found that when a method for reducing the chemical seasoning content is studied, the present inventors have found that, when pork meat is prepared from aged pork meat using a pesticide containing lactic acid bacterium powder, And the quality of pork was remarkably improved by increasing the moisture content.
이에 더하여 상기 유산균 분말을 함유한 염지제를 사용하여 숙성시킨 돈육으로 돈가스를 조리하는 경우 배터 및 빵가루 등의 튀김옷의 부착성이 개선되어 피분리 현상을 감소시키는 새로운 효과를 확인하여 본 발명을 완성하였다.In addition, the present invention has been accomplished by confirming the new effect of reducing the separation phenomenon by improving the adhesion of batter and bread crumbs when cooked with pork cooked with aged poultice using the glutinous rice powder containing lactic acid bacterium powder .
구체적인 선행기술을 보면, 특허문헌 1(특허문헌 0001)에는 튀기기 전에 초벌구이를 통해 돈육을 미리 익히기 때문에, 튀김 시간이 줄어들어 육질이 부드러워지는 육질이 부드러운 돈가스의 제조방법이 개시되어 있다. 그러나 이는 연육기를 2-3회 통과시키는 연육단계를 포함하고 있으므로 이에 따른 육즙 손상을 막을 수 없는 문제점이 있다.In a specific prior art, Patent Document 1 (Patent Document 0001) discloses a method for producing a pork-cut soft meat in which frying time is reduced and flesh quality is softened because the pork is pre-cooked through the pre-fry before being fried. However, since this includes a crushing step which allows the crusher to pass through the crusher 2-3 times, there is a problem that the crush damage can not be prevented.
특허문헌 2(특허문헌 0002)에는 유산균을 함유하는 냉동식품 및 그 제조방법이 개시되어 있으나, 유산균 함유량이 본원 발명과 상이하며, 그 효과도 대장기능 향상에 그쳐 본원 발명과 상이하다.Patent Document 2 (Patent Document 2) discloses a frozen food containing lactic acid bacteria and a method for producing the same, but the content of the lactic acid bacteria is different from that of the present invention, and the effect differs from that of the present invention by improving the bowel function.
본 발명이 이루고자 하는 기술적 과제는 기존의 돈가스보다 맛과 풍미가 현저하게 향상되고 조리한 돈가스의 피분리 현상을 개선한 돈가스 제조용 염지제 조성물을 제공하는 것이다. Disclosure of the Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and an object of the present invention is to provide a detergent composition for the production of pork cuts, which is improved in flavor and flavor compared to conventional pork.
본 발명이 이루고자 하는 다른 기술적 과제는 상기 돈가스 제조용 염지제 조성물을 이용한 유산균 발효숙성 돈가스의 제조 기술을 제공하는 것이다.A further object of the present invention is to provide a technology for producing lactic acid bacteria-fermented aged detergent using the dirt composition for making a pork cutter.
본 발명이 이루고자 하는 또 다른 기술적 과제는 상기와 같은 돈가스 제조 기술에 의하여 제조된 돈가스를 제공하는 것이다.Another object of the present invention is to provide a pork cutter manufactured by the above-described pork cutter manufacturing technique.
상기 기술적 과제를 달성하기 위하여 본 발명의 일 측면에 따르면, According to an aspect of the present invention,
유산균 분말을 유효성분으로 포함하는 유산균 발효숙성 돈가스 제조용 염지제 조성물이 제공된다.There is provided a dyestuff composition for producing lactic acid bacteria fermented ripening donut containing lactic acid bacterium powder as an effective ingredient.
본 발명의 다른 측면에 따르면, According to another aspect of the present invention,
상기 염지제 조성물과 돈육을 손 또는 텀블러로 고르게 섞어 염지하는 단계를 포함하는 유산균 발효숙성 돈가스의 제조방법이 제공된다.And a step of uniformly mixing the abovementioned anti-bacterial composition and pork with a hand or a tumbler so as to be dirtied.
본 발명의 또 다른 측면에 따르면,According to another aspect of the present invention,
상기 제조방법에 의해 제조된 유산균 발효숙성 돈가스가 제공된다.There is provided a lactic acid bacteria fermented aged offgas produced by the above production method.
본 발명의 일 측면에 따른 유산균 발효숙성 돈가스 제조방법은 유산균을 함유하는 염지제를 이용하여 맛과 향이 증가하고 조직감 개선 효과가 현저하게 향상되며 조리한 돈가스의 피분리 현상을 개선한 돈가스를 용이하게 제조할 수 있다.According to one aspect of the present invention, there is provided a method for producing aged lactic acid bacteria fermented agar-agar with a flavor and a flavor, Can be manufactured.
도 1은 본 발명의 유산균 발효숙성 돈가스를 제조하는 방법을 나타내는 순서도이다.1 is a flow chart showing a method for producing lactic acid bacteria fermented aged detergent of the present invention.
본 발명은 유산균 분말을 유효성분으로 포함하는 유산균 발효숙성 돈가스 제조용 염지제 조성물에 관한 것이다.The present invention relates to a dyestuff composition for producing lactic acid bacteria fermented ripening donut containing lactic acid bacterium powder as an effective ingredient.
상기 유산균 분말을 유효성분으로 포함하는 돈가스 제조용 염지제 조성물에는 포도당, 후추, 소금 및 마늘이 추가될 수 있다.Glucose, pepper, salt, and garlic may be added to the composition of the present invention, which contains the lactic acid bacterium powder as an active ingredient.
따라서 바람직하게는, 상기 염지제 조성물은 소금 100 중량부에 대하여 후추 90~110 중량부, 마늘 310~330 중량부, 유산균 동결건조균과 포도당을 8:2의 중량비로 혼합한 혼합물 2.5~3.0 중량부를 함유할 수 있다.Preferably, the composition of the present invention comprises 90 to 110 parts by weight of pepper, 310 to 330 parts by weight of garlic, 2.5 to 3.0 parts by weight of a mixture of lyophilized lactic acid bacteria and glucose in a weight ratio of 8: 2 And the like.
상기 유산균 분말의 첨가량은 상기 염지제의 중량 대비 0.2~0.9 중량%로 함유할 수 있다. 더 바람직하게는 상기 유산균 분말의 첨가량은 상기 염지제의 중량대비 0.3~0.8 중량%로 함유하는 것이 바람직하며, 가장 바람직하게는 0.4~0.6 중량% 일 수 있다.The added amount of the lactic acid bacterium powder may be 0.2 to 0.9% by weight based on the weight of the dyestuff agent. More preferably, the added amount of the lactic acid bacteria powder is 0.3 to 0.8% by weight, and most preferably 0.4 to 0.6% by weight, based on the weight of the dyestuff agent.
상기 유산균의 첨가량이 0.3 중량% 미만인 경우에는 첨가되는 유산균의 양이 너무 적어 유산균의 발효 숙성에 의한 효과를 발휘할 수 없고, 0.8 중량%를 초과하는 경우에는 돈가스 맛에 영향을 주는 바람직하지 않은 문제점이 있다. When the amount of the lactic acid bacteria is less than 0.3% by weight, the amount of the lactic acid bacteria to be added is too small to exert the effect of fermentation of the lactic acid bacteria. When the amount of the lactic acid bacteria is more than 0.8% by weight, have.
본 발명의 염지제 조성물에 있어서, 상기 유산균 동결건조균과 포도당의 혼합물은 혼합물 1g 당 유산균수가 107개인 것을 특징으로 할 수 있다.In the salt-resistant composition of the present invention, the mixture of the lyophilized lyophilized microbes and glucose may be characterized in that the number of lactic acid bacteria is 10 7 per 1 g of the mixture.
상기 유산균은 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 애시도필러스(Lactobacillus acidophillus) 및 락토바실러스 카제이(Lactobacillus casei) 로 이루어진 군으로부터 선택되는 1종 이상의 유산균 분말일 수 있다.Wherein the lactic acid bacteria are selected from the group consisting of Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophillus and Lactobacillus casei, and at least one selected from the group consisting of Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophillus and Lactobacillus casei. It may be a lactic acid bacterium powder.
바람직하게는 상기 유산균은 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 플란타룸(Lactobacillus plantarum)일 수 있다. 더욱 바람직하게는 상기 유산균은 락토바실러스 퍼멘텀(Lactobacillus fermentum)일 수 있다.Preferably, the lactic acid bacterium may be Lactobacillus fermentum or Lactobacillus plantarum. More preferably, the lactic acid bacteria may be Lactobacillus fermentum.
본 발명은 또한, 상기 돈가스 제조용 염지제 조성물과 돈육을 손 또는 텀블러로 고르게 섞어 염지하는 단계를 포함하는 유산균 발효숙성 돈가스의 제조방법을 제공한다.The present invention also provides a method for producing lactic acid bacteria fermented agar-agaric acid, comprising the step of uniformly mixing the pesticide composition for making a pork cutlet with the pork with a hand or a tumbler.
바람직하게는, 상기 돈육을 염지하는 단계 이전에, Preferably, prior to the step of dwelling on the pork,
(a) 상기 돈육을 두께가 4~10mm가 되도록 절단하는 단계; 및 (a) cutting the pork to a thickness of 4 to 10 mm; And
(b) 상기 절단된 돈육을 그라비올라 추출물과 우엉 추출물의 혼합물에 침지시켜 돈육을 연화하는 단계;를 포함하여 유산균 발효숙성 돈가스를 제조할 수 있다.(b) immersing the cut pork in a mixture of graviola extract and burdock root extract to soften the pork; and (d) agitating the lactic acid bacteria fermentation.
바람직하게는, 상기 돈육을 염지하는 단계 이후에, Preferably, after step dwelling the pork,
(a) 상기 염지한 원료육을 숙성하는 단계; 및 (a) aging the undamaged raw meat; And
(b) 상기 숙성이 완료된 원료육을 급속동결하는 단계;를 포함하여 유산균 발효숙성 돈가스를 제조할 수 있다.(b) rapidly freezing the fermented raw meat, thereby producing lactic acid bacteria-fermented aged rice crackers.
상기 유산균 발효숙성 돈가스의 제조방법은 통상적인 양념액코팅단계를 거쳐 양념이 된 돈육에 빵가루를 도포한 후 기름에 튀기는 단계를 추가로 포함할 수 있다.The lactic acid bacteria-fermented agar-agar compost can be produced by adding bread crumbs to seasoned pork followed by frying in oil after a conventional seasoning solution coating step.
본 발명의 유산균 발효숙성 돈가스의 제조방법에 있어서, 상기 돈육은 등심 및 안심 중에서 선택될 수 있다.In the method for producing lactic acid bacteria-fermented aged offgas of the present invention, the pork may be selected from beef and beef.
본 발명의 유산균 발효숙성 돈가스의 제조방법에 있어서, 상기 그라비올라 추출물과 우엉 추출물은 그라비올라잎과 우엉잎 각각 1:10 중량비로 각각 10ℓ를 넣고 24시간 동안 추출하여 얻은 열수추출물 일 수 있다. In the method of the present invention, the graviola extract and the burdock extract may be hot water extracts obtained by adding 10 L of graviola leaves and burdock leaves at a weight ratio of 1:10, respectively, for 24 hours.
상기 그라비올라 추출물과 우엉 추출물의 혼합물은 그라비올라잎과 우엉잎 및 에탄올(70%)을 1:10 중량비로 혼합하여 24시간 롤링 추출기에서 제조한 에탄올 추출물일 수 있다.The mixture of graviola extract and burdock root extract may be an ethanol extract prepared by mixing the graviola leaves, burdock leaves and ethanol (70%) at a ratio of 1:10 by weight for 24 hours in a rolling extractor.
상기 방법으로 추출된 그라비올라 추출물과 우엉 추출물의 혼합물은 각각의 추출물, 상기 추출물의 건조물, 또는 상기 추출물의 농축물일 수 있다. The mixture of the graviola extract and the burdock extract extracted by the above method may be a respective extract, a dried product of the extract, or a concentrate of the extract.
상기 돈육을 그라비올라 추출물과 우엉 추출물의 혼합물에 침지는 1 : 3∼5의 비율로 추출물에 돈육이 충분히 잠길 수 있도록 하고, 20∼40℃의 온도에서 0.1∼2시간 동안 침지시키는 것이 좋다. 그러나 바람직하게는 30℃에서 1시간 동안 침지하는 것이 좋다.It is recommended that the pork is immersed in a mixture of graviola extract and burdock extract at a ratio of 1: 3 to 5 so that the pork can sufficiently be immersed in the extract at a temperature of 20 to 40 ° C for 0.1 to 2 hours. However, it is preferable to immerse at 30 DEG C for 1 hour.
본 발명의 유산균 발효숙성 돈가스의 제조방법에 있어서, 상기 숙성은 7~15℃, 바람직하게는 7~12℃, 보다 바람직하게는 8~10℃의 온도의 냉장실에서 7~12시간, 바람직하게는 8~12시간 동안 수행할 수 있다.In the production method of lactic acid bacteria fermented aged detergent according to the present invention, the aging is carried out for 7 to 12 hours in a refrigerated room at a temperature of 7 to 15 캜, preferably 7 to 12 캜, more preferably 8 to 10 캜, It can be carried out for 8 to 12 hours.
상기 숙성 온도가 8℃ 미만인 경우에는 온도가 너무 낮아 충분한 숙성이 되지 않는 문제점이 있고, 숙성 온도가 10℃를 초과하는 경우에는 돈육의 자가숙성과 유산균의 발효숙성의 상승작용으로 인하여 관능품질이 바람직하지 못하게 될 수 있을 뿐만 아니라 잡균의 번식이 증가할 수 있는 문제점이 있다. When the aging temperature is less than 8 ° C, the temperature is too low to achieve sufficient aging. When the aging temperature exceeds 10 ° C, the aging of the pork and the fermentation aging of the lactic acid bacteria result in a favorable sensory quality And the propagation of germs can be increased.
상기 숙성 시간이 8시간 미만인 경우에는 그 시간이 너무 짧아 충분한 숙성이 되지 않는 문제점이 있고, 숙성 시간이 12시간를 초과하는 경우에는 과다숙성으로 인한 관능품질의 저하가 발생할 수 있는 문제점이 있다.When the aging time is less than 8 hours, the time is too short to achieve sufficient aging. When the aging time exceeds 12 hours, there is a problem that deterioration of sensory quality due to excessive aging may occur.
본 발명의 유산균 발효숙성 돈가스의 제조방법에 있어서, 상기 급속 동결은 영하 20℃~영하 25℃의 온도에서 수행할 수 있다.In the method for producing lactic acid bacteria fermented agar-agglomerated gonad according to the present invention, the rapid freezing can be performed at a temperature of minus 20 ° C to minus 25 ° C.
본 발명의 유산균 발효숙성 돈가스의 제조방법에 있어서, 바람직하게는 In the method for producing lactic acid bacteria fermented aged detergent of the present invention,
(a) 등심 또는 안심 부위의 돈육을 두께가 4~10mm가 되도록 절단하는 단계;(a) cutting the pork of the sirloin or the rest area to a thickness of 4 to 10 mm;
(b) 상기 절단된 돈육을 그라비올라 추출물과 우엉 추출물의 혼합물에 침지시켜 돈육을 연화하는 단계;(b) dipping the cut pork into a mixture of graviola extract and burdock root extract to soften the pork;
(c) 소금 100 중량부에 대하여, 후추 90~110 중량부; 마늘 310~330 중량부; 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 애시도필러스(Lactobacillus acidophillus) 및 락토바실러스 카제이(Lactobacillus casei) 로 이루어진 군으로부터 선택되는 1종 이상인 것을 특징으로 하는 유산균 동결건조균과 포도당을 8:2의 중량비로 혼합한 혼합물 2.5~3.0 중량부;를 포함하는 염지제 조성물 5내지 10g을 상기 연화된 돈육 1kg과 함께 손 또는 텀블러로 고르게 섞어서 염지하는 단계;(c) 90 to 110 parts by weight of pepper, based on 100 parts by weight of salt; 310 to 330 parts by weight of garlic; Wherein the microorganism is at least one selected from the group consisting of Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei. 2.5 to 3.0 parts by weight of a mixture of lyophilized lactic acid bacteria and glucose in a weight ratio of 8: 2 is mixed with 1 kg of the softened pork together with a hand or a tumbler so as to be dyed;
(d) 상기 염지한 원료육을 8~10℃ 온도의 냉장실에서 8~12시간 동안 숙성하는 단계; 및 (d) aging the undamaged raw meat in a refrigerator at a temperature of 8 to 10 캜 for 8 to 12 hours; And
(e) 상기 숙성이 완료된 원료육을 영하 20℃~영하 25℃의 온도에서 급속동결하는 단계;를 포함하여 유산균 발효숙성 돈가스를 제조할 수 있다.(e) rapidly freezing the aged raw meat at a temperature of minus 20 ° C to minus 25 ° C to produce aged lactose fermented lactic acid bacteria.
또한, 본 발명은 상기 유산균 발효숙성 돈가스의 제조방법에 의해 제조된 유산균 발효숙성 돈가스를 제공한다.The present invention also provides a fermented aged lactic acid bacteria produced by the lactic acid fermentation aged detergent produced by the above method.
본 발명의 상기 유산균 발효숙성 돈가스는 유산균이 함유된 염지제을 이용하여 발효 숙성킴으로써, 돈육 특유의 냄새 감소 및 촉촉함을 증가시켜 맛과 풍미 관능이 향상되고, 물리적인 충격을 가하는 연육공정을 생략할 수 있어 육즙의 소실 방지 효과가 있으며, 돈가스 조리시 튀김옷의 부착성이 향상되어 조리된 돈가스의 품질이 개선될 수 있다. The lactic acid bacteria fermentation ripening ointment gas of the present invention is fermented and aged by using a pesticide containing lactic acid bacteria, thereby reducing odor and moisturizing characteristic of pork, improving the taste and flavor sensation, and omitting the physical cooking process And the juice can be prevented from disappearing, and the adhesion of the frying cloth can be improved at the time of cooking the donggas, so that the quality of the cooked dongas can be improved.
이하 본 발명의 내용을 실시예 및 실험예를 통하여 구체적으로 설명한다. 그러나, 이들 실시예 및 실험예는 본 발명을 보다 상세하게 설명하기 위한 것일 뿐, 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다. Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, these examples and experimental examples are intended to explain the present invention in more detail, but the scope of the present invention is not limited thereto.
<실시예 1> 유산균을 함유한 염지제 조성물의 제조≪ Example 1 > Preparation of a dyes preventive composition containing lactic acid bacteria
표 1과 같이 소금(정제염, 천일염) 100 중량부에 대하여 후추(백후추분, 흑후추) 90~110 중량부 및 마늘 310~330 중량부를 내열성 유산균으로 락토바실러스 퍼멘텀(Lactobacillus fermentum JS; KCCM 10499), 락토바실러스 플란타룸(Lactobacillus plantarum VITA-L03, 수탁번호: KCTC 12177BP) 및 락토바실러스 카제이(Lactobacillus casei 129(기탁번호 KFCC 11568P) 로 이루어진 군으로부터 선택되는 1종 이상의 유산균 분말 또는 혼합 유산균 분말을 포도당과 8:2의 중량%로 혼합한 혼합물(유산균수가 107/g) 2.5 중량부와 혼합하여 유산균 발효숙성 돈가스 제조용 염지제 조성물을 제조하였다.As shown in Table 1, 90 to 110 parts by weight of pepper (white pepper, black pepper) and 310 to 330 parts by weight of garlic were added to 100 parts by weight of salt (purified salt, sun salt) as Lactobacillus fermentum JS (KCCM 10499) , Lactobacillus plantarum VITA-L03 (accession number: KCTC 12177BP), and Lactobacillus casei 129 (accession number KFCC 11568P), or a mixed lactic acid bacterium powder selected from the group consisting of Lactobacillus plantarum VITA- And 2.5 parts by weight of a mixture of glucose and 8: 2% by weight of lactic acid bacteria (the number of lactic acid bacteria was 10 7 / g) to prepare a dyestuff composition for aging lactic acid bacteria fermentation.
플란타륨 분말(g)Lactobacillus
Pantotarium powder (g)
애시도필러스 분말(g)Lactobacillus
Ash Pills Powder (g)
카제이 분말(g)Lactobacillus
Casein powder (g)
<실시예 2> 침지 추출물의 제조≪ Example 2 > Preparation of an immersion extract
그라비올라 추출물과 우엉 추출물은 잎, 줄기, 뿌리, 씨앗 중에서 어느 것을 사용해도 무방하지만, 값이 싸고 구입이 용이한 잎과 줄기를 구입하여 사용하였다. 물(열수) 또는 에탄올 중에서 선택된 어느 하나를 추출 용매로 사용하여 추출한 것일 수 있다. 그라비올라잎과 우엉잎 각각 1:10 중량비로 각각 10ℓ를 넣고 24시간 동안 추출하여 열수추출물을 얻었다. 한편 에탄올 추출물은 그라비올라잎과 우엉잎 및 에탄올(70%)을 1:10 중량비로 혼합하여 24시간 롤링 추출기에서 추출물을 제조하였다. 제조된 추출물은 건조시켜 파우더로 만들었다. 이와 같은 방법으로 추출된 그라비올라 추출물과 우엉 추출물은 각각의 추출물, 상기 추출물의 건조물, 또는 상기 추출물의 농축물일 수 있다. The graviola extract and burdock root extract can be used either as leaves, stems, roots or seeds, but they are purchased at low cost and easy to purchase leaves and stems. Water (hot water) or ethanol may be extracted using an extraction solvent. 10 l each of graviola leaves and burdock leaves were added at a weight ratio of 1:10, and the extracts were extracted for 24 hours to obtain a hot-water extract. On the other hand, the ethanol extracts were prepared by mixing graviola leaves, burdock leaves and ethanol (70%) at a ratio of 1:10 by weight, and then extracting them with a rolling extractor for 24 hours. The prepared extract was dried to make powder. The graviola extract and the burdock extract obtained by the above method may be the respective extracts, the dried products of the extracts, or the concentrates of the extracts.
<실시예 3> 유산균 발효숙성 돈가스의 제조≪ Example 3 > Preparation of lactic acid bacteria fermented ripening piggy bank
실시예 1에서 제조한 염지제와 실시예 2의 침지 추출물에 침지시킨 돈육을 이용하여 표 2의 조건으로 돈가스를 제조하였다. Using the poultice pellets prepared in Example 1 and the pork pellets immersed in the immersion extract of Example 2, pigs were prepared under the conditions shown in Table 2.
등심 또는 안심 부위의 돈육을 두께가 4~10mm가 되도록 절단한 후 그라비올라 추출물과 우엉 추출물의 혼합물에 침지시킨 후 건조하였다.The pork in the loin or rest area was cut to a thickness of 4 to 10 mm and then immersed in a mixture of gravia and burdock extract and dried.
건조시킨 돈육 1kg을 상기 염지제 조성물 5g과 함께 손 또는 텀블러로 고르게 섞어서 염지시킨 후 8~10℃ 온도의 냉장실에서 8~12시간 동안 숙성시켰다.1 kg of dried pork with 5 g of the composition of the present invention was mixed with hand or tumbler evenly and dewatered, followed by aging in a refrigerator at 8 to 10 ° C for 8 to 12 hours.
숙성이 완료된 원료육에 튀김옷을 입히고, 이를 약 160~170℃의 기름에 넣은 후 3~4분간 튀겨 돈가스를 제조하였다.Fried rice was put on the aged raw meat, and the meat was put into oil of about 160 ~ 170 ° C and fried for 3 ~ 4 minutes to prepare the pork meat.
<비교예 1> ≪ Comparative Example 1 &
유산균을 첨가하지 않은 것 이외에는 상기 실시예 3과 동일하게 실시하여 유산균 발효숙성 돈가스를 제조하였다.A lactic acid bacteria-fermented agar-agar agar was prepared in the same manner as in Example 3 except that no lactic acid bacteria were added.
<비교예 2> ≪ Comparative Example 2 &
한국등록특허공보 제10-1508903호에 기재된 돈가스 제조 방법을 참조하여 비교예2의 돈가스를 제조하였다. 구체적으로, 돈육을 12 밀리미터의 두께로 절단하고, 절단된 돈육을 연육기에 2회 통과시키고, 연육기를 통과한 돈육을 식염 4.0중량%, 글루코시럽 3.4중량%, 소디움아세테이트 0.6중량%, 트리소디움시트레이트 1.5중량%, 소디움이소아스코르베이트 0.5중량% 및 물 90중량%로 이루어진 염지액 5 중량%를 도포하였다. 그 후 염지된 돈육을 통가마화덕에 투입하고 450℃의 온도에서 2분 동안 가열하여 초벌구이하고, 초벌구이된 돈육을 베타믹스 분말 26.25중량%, 계란액 35.8중량%, 생마늘 1.43중량%, 생생강 0.8중량%, 물 34.72중량% 및 올리브유 1중량%로 이루어진 양념액에 함침하여 양념액을 코팅하고, 양념액이 코팅된 돈육의 표면에 빵가루룰 도포하고 185℃의 기름에 투입하여 2분간 튀겨 돈가스를 제조하였다. The offgas of Comparative Example 2 was prepared by referring to the method for producing a pouring gas described in Korean Patent Publication No. 10-1508903. Specifically, pork was cut to a thickness of 12 millimeters, the cut pork was passed twice through a kneader, and the pork passed through the kneader was filled with 4.0 wt% of salt, 3.4 wt% of glucose syrup, 0.6 wt% of sodium acetate, 5% by weight of a saline solution consisting of 1.5% by weight of water, 0.5% by weight of sodium isoascorbate and 90% by weight of water was applied. Thereafter, the pitted pork was placed in an oven and heated at a temperature of 450 ° C for 2 minutes to obtain 26.25% by weight of beta-mix powder, 35.8% by weight of egg mixture, 1.43% by weight of raw egg, The paste was applied to the surface of the pork coated with the safflower liquid. The paste was applied to the oil at 185 ° C and fried for 2 minutes to remove the flour. .
<비교예 3> ≪ Comparative Example 3 &
한국등록특허공보 제10-1380207호에 기재된 제조 방법을 참조하여 비교예3의 돈가스를 제조하였다. 구체적으로, 돈육 100 중량부에 양념류 88 중량부 및 내열성 혼합 유산균 0.003 중량부를 5분 동안 혼합하여 배합물을 만들었다. The offgas of Comparative Example 3 was prepared by referring to the production method described in Korean Patent Publication No. 10-1380207. Specifically, 88 parts by weight of condiments and 0.003 part by weight of heat-resistant mixed lactic acid bacteria were mixed for 100 minutes with 100 parts by weight of pork to form a blend.
상기 내열성 혼합 유산균은 혼합 유산균 10중량%, 바실러스 코아귤런스 20중량%, 요구르트 분말 40중량% 및 말토 덱스트린 30중량%로 혼합하여 제조하였다. 상기 혼합 유산균은 비피도박테리움 롱검 20중량%, 비피도박테리움 락티스 20중량%, 락토바실러스 에시도필러스 20중량%, 비피도박테리움 람노서스 20중량% 및 락토바실러스 파라카제이로 20중량%를 혼합하였다.The heat-resistant mixed lactic acid bacteria were prepared by mixing 10% by weight of mixed lactic acid bacteria, 20% by weight of Bacillus coitalis, 40% by weight of yogurt powder and 30% by weight of maltodextrin. The mixed lactic acid bacteria include 20% by weight of Bifidobacterium longum, 20% by weight of Bifidobacterium lactis, 20% by weight of Lactobacillus acidophilus, 20% by weight of Bifidobacterium laminosus, and 20% % By weight.
이때 내열성 혼합 유산균의 생균수는 1.0 × 109CFU/g 이었다. 상기 배합물을 3℃ 냉장실에서 12시간 동안 냉장숙성하였으며, 돈육 안심의 형태대로 튀김옷을 입혀 성형하였다. 상기 성형된 배합물을 전기식 후라이어(Fryer)에서 180℃의 온도조건으로 45초 동안 튀김 가열하여 돈가스를 제조하였다. At this time, the viable cell count of the heat-resistant mixed lactic acid bacteria was 1.0 x 109 CFU / g. The mixture was aged in a refrigerated room at 3 ° C for 12 hours, and then fried in the form of pork meat. The molded mixture was fried and heated in an electric fryer at a temperature of 180 DEG C for 45 seconds to prepare a flue gas.
<실험예 1> 관능 평가<Experimental Example 1> Sensory evaluation
상기 실시예 1 내지 10 및 비교예 1 내지 3에서 제조한 돈가스에 대해 패널 66명을 대상으로 관능 검사를 수행하였다. 평가 항목은 비린내, 누린내 등의 이취 여부, 풍미, 바삭함 등의 식감, 전체적인 맛 기호도(단맛, 짠맛, 신맛, 쓴맛, 매운맛, 감칠맛을 모두 고려함)이었고, 5점 척도법을 이용하였다. 평점이 1에 가까울수록 돈가스의 이취가 강하고, 풍미가 떨어지고, 돈육의 촉촉함의 식감이 떨어지고, 전체적인 맛 기호도가 떨어지는 것을 의미하고, 평점이 5에 가까울수록 그 반대를 의미한다. 66명의 평점에 대한 평균값을 표 3에 나타내었다. Sensory tests were carried out on 66 pigments prepared in Examples 1 to 10 and Comparative Examples 1 to 3. The evaluation items were texture, such as smell, taste and crispness, and overall taste preference (considering sweetness, salty taste, sour taste, bitter taste, hot taste, and savory taste) and 5 point scale method. The closer the score is to 1, the stronger the odor of the pork crisp, the lower the flavor, the less moisturizing texture of the pork, the lower the overall taste preference, and the closer the score is to 5, the opposite. Table 3 shows the average value of 66 rating.
(N=66, 5점 척도법, 자가기입설문법, 점포방문 소비자 대상)(N = 66, 5-point scale method, self-written questionnaire method,
상기 표3에서 확인되는 바와 같이, 유산균을 첨가하지 않고 제조한 염지제를 사용한 돈가스(비교예1,2)보다 유산균을 첨가하여 제조한 돈가스 제조용 염지제(실험예 3-1 내지 12)를 사용한 돈가스에서 육류의 비린내 또는 누린내가 휠씬 덜 나며 풍미 및 식감 또한 뛰어나게 높은 것을 알 수 있었다.As shown in Table 3 above, the present inventors have found that the use of dyestuffs for preparing pigments (Experimental Examples 3-1 to 12) prepared by adding lactic acid bacteria to pigs (Comparative Examples 1 and 2) using dyed pigments prepared without lactic acid bacteria In the pork tongue, it was found that the smell of meat was less or less, and the flavor and texture were also remarkably high.
또한, 유산균을 사용한 돈육으로 제조한 경우(비교예3)보다도 본 발명에 의해 제조된 돈가스는 육질상태, 맛, 식감이 뛰어나게 높은 것을 알 수 있었다.In addition, it was found that the offgas produced by the present invention had higher meat quality, taste and texture than the case of producing pork using lactic acid bacteria (Comparative Example 3).
<실험예 2> 추출물 처리한 돈육의 항균활성 시험<Experimental Example 2> Antibacterial activity test of pork treated with the extract
상기와 같이 침지한 돈육을 대상으로 3종의 병원성 미생물 리스테리아 모노사이토게네스(Listeria monocytogenes), 대장균(E.coli ), 살모넬라 타이피뮤리움(Salmonella typhimurium)에 대한 항균활성 시험을 실시하였다. The antimicrobial activity tests on the three kinds of pathogenic microorganisms Listeria monocytogenes , E. coli and Salmonella typhimurium were carried out on the pork soaked as described above.
각각의 그라비올라 추출물과 우엉 추출물 1% 용액 1ℓ를 만들고, 각각의 균주의 초기 균수는 4 내지 5 logCFU/mL가 되도록 하고, 각각의 균접종액 0.5ℓ에 각각의 돈육 100g을 넣고 10분 동안 침지시켰다. Each graviola extract and a 1% solution of burdock extract 1% were prepared, and the initial number of bacteria of each strain was 4 to 5 log CFU / mL. 100 g of each pork was added to 0.5 L of each inoculum solution, .
각각의 균이 식균된 각각의 돈육을 그라비올라 추출물과 우엉 추출물 1.0% 용액 1ℓ에 넣고 25℃에서 저장하면서 0시간, 12시간, 24시간, 36시간 및 48시간 이후 각각 균수를 측정하였다. 병원성 미생물의 억제효과를 비교하기 위해, 대조군으로 비교예와 같이 추출물을 처리하지 않은 대신에 멸균수를 사용하여 동일하게 평가를 실시하였다. 그 결과를 다음의 표 4에 나타내었다.Each broth of each strain was inoculated into 1 liter of a 1.0% solution of graviola extract and burdock extract, and the number of bacteria was measured at 0, 12, 24, 36 and 48 hours after storage at 25 ° C. In order to compare the inhibitory effect of the pathogenic microorganisms, the same evaluation was carried out using sterilized water instead of treating the extract as a control group as in the comparative example. The results are shown in Table 4 below.
상기의 결과로부터 그라비올라 추출물과 우엉 추출물 1.0% 용액에서 병원성 미생물에 대한 돈육의 항균활성이 우수한 것으로 나타났다. From the above results, it was shown that the antibiotic activity of pork against pathogenic microorganisms was excellent in graviola extract and 1.0% solution of burdock extract.
본 발명의 유산균 발효숙성 돈가스의 제조방법은 유산균이 함유된 염지제 조성물을 이용하여 발효 숙성킴으로써, 맛과 향을 증진시키고, 조직감 등의 물성 및 튀김옷의 부착성이 개선된 돈가스을 제공할 수 있기 때문에, 본 발명이 속하는 기술분야에 유용하게 적용될 수 있다.The method of the present invention for producing lactic acid bacteria fermented agar-agar agar can be used for fermentation and aging by using a composition containing a lactic acid bacteriocin and a lactic acid bacterium to provide flavor and aroma, and to provide a doner with improved texture and texture Therefore, the present invention can be applied to a technical field to which the present invention belongs.
Claims (14)
(a) 상기 돈육을 두께가 4~10mm가 되도록 절단하는 단계; 및
(b) 상기 절단된 돈육을 그라비올라 추출물과 우엉 추출물의 혼합물에 침지시켜 돈육을 연화하는 단계;를 포함하는 유산균 발효숙성 돈가스의 제조방법.8. The method of claim 7, wherein prior to the step of dwelling on the pork,
(a) cutting the pork to a thickness of 4 to 10 mm; And
(b) immersing the cut pork in a mixture of graviola extract and burdock root extract to soften the pork meat.
(a) 상기 염지한 원료육을 숙성하는 단계; 및
(b) 상기 숙성이 완료된 원료육을 급속동결하는 단계;를 포함하는 유산균 발효숙성 돈가스의 제조방법.8. The method according to claim 7, wherein after the step of dwelling on the pork,
(a) aging the undamaged raw meat; And
(b) rapidly freezing the fermented raw meat.
(b) 상기 절단된 돈육을 그라비올라 추출물과 우엉 추출물의 혼합물에 침지시켜 돈육을 연화하는 단계;
(c) 소금 100 중량부에 대하여, 후추 90~110 중량부; 마늘 310~330 중량부; 락토바실러스 퍼멘텀(Lactobacillus fermentum), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 애시도필러스(Lactobacillus acidophillus) 및 락토바실러스 카제이(Lactobacillus casei) 로 이루어진 군으로부터 선택되는 1종 이상인 것을 특징으로 하는 유산균 동결건조균과 포도당을 8:2의 중량비로 혼합한 혼합물 2.5~3.0 중량부;를 포함하는 염지제 조성물 5내지 10g을 상기 연화된 돈육 1kg과 함께 손 또는 텀블러로 고르게 섞어서 염지하는 단계;
(d) 상기 염지한 원료육을 8~10℃ 온도의 냉장실에서 8~12시간 동안 숙성하는 단계; 및
(e) 상기 숙성이 완료된 원료육을 영하 20℃~영하 25℃의 온도에서 급속동결하는 단계;를 포함하는 유산균 발효숙성 돈가스의 제조방법.(a) cutting the pork of the sirloin or the rest area to a thickness of 4 to 10 mm;
(b) dipping the cut pork into a mixture of graviola extract and burdock root extract to soften the pork;
(c) 90 to 110 parts by weight of pepper, based on 100 parts by weight of salt; 310 to 330 parts by weight of garlic; Wherein the microorganism is at least one selected from the group consisting of Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei. 2.5 to 3.0 parts by weight of a mixture of lyophilized lactic acid bacteria and glucose in a weight ratio of 8: 2 is mixed with 1 kg of the softened pork with a hand or a tumbler to homogenize them;
(d) aging the undamaged raw meat in a refrigerator at a temperature of 8 to 10 캜 for 8 to 12 hours; And
(e) rapidly freezing the fermented raw meat at a temperature of minus 20 ° C to minus 25 ° C.
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