KR20190107350A - Method of removing offensive flavour and enhancing functionality from black garlic concentrate - Google Patents

Abstract

The present invention relates to a method for aging lamb and lamb obtained therefrom. The method for aging the lamb comprises the steps of: soaking the lamb in a ginger extract; and soaking the lamb soaked in the ginger extract in an aging solution containing a black garlic juice to age the same by putting the same in an aged container made of cypress. The method removes odor of the lamb and enhances functionality of the lamb by using the black garlic juice.

Description

Method of removing offensive flavor and enhancing functionality from black garlic concentrate}

The present invention relates to a method of mutating lamb and lamb obtained therefrom, and more particularly, to a method of removing the discomfort and functionality of lamb from black garlic concentrate.

In addition to the improvement of national income, the Korean dietary lifestyle has shifted from grains to livestock products, and the consumption of meat and meat products continues to increase. Meat consumption tendency of Korean people is mainly beef, pork and chicken, and consumption is pork, beef and chicken.

However, anxiety over other meats such as mad cow disease, swine cholera, bird flu, etc. has increased, and consumers' interest in safe new meats such as goat meat, rabbit meat and ostrich meat has increased as an alternative product.

Lamb is widely used in many countries in Europe, including France, in Turkey and in Muslim countries in the Middle East, where they do not eat pork, in Argentina, in Latin America, in China and in India. In Korea, lamb was introduced under the influence of Mongolia in the middle of Goryeo, and it was the first time that it was recorded in the "Food Dibang" which describes the food and recipes of the 1600s. In addition, there are references to mutton dishes in “office sixteen” and “need to go”. In modern times, the increase in the production and consumption of beef, pork, and chicken has led to a significant decrease in the consumption of lamb, which is considered to be unfamiliar meat. Mutton is a high-quality food containing protein and various nutrients, but in the domestic market, it has been recognized as a meat with a sense of distance for domestic consumers because it is recognized as a special menu that is not easy to cook and has a characteristic smell of lamb.

However, with the recent increase in overseas travel, there is a tendency to gradually become familiar with lamb dishes in tourist attractions, and the preference for lamb is increasing with the increase of ethnic restaurants in each country. In addition, lamb dishes of hotels in downtown Seoul appear as a popular menu, while the number of lamb dishes is increasing in the market, indicating that the perception of lamb is changing rapidly. In addition, in recent years, interest in meat consciousness, taste and functionality, such as more than simply consumed, and interest in lamb is also increasing. Accordingly, efforts have been made in various ways to improve meat quality while removing the unpleasant odor of lamb.

Korea Patent Publication 2015-0062174 Korean Patent Publication No. 2011-0044371

It is an object of one embodiment according to the present invention to provide a method for removing the discomfort and functionality of lamb from black garlic concentrate.

One embodiment of the present invention comprises the steps of immersing lamb in ginger extract; It provides a lamb aging method comprising; and immersing the lamb immersed in the ginger extract in a aging solution containing black garlic concentrate.

The aging liquid may include black garlic concentrate in an amount of 3 to 10 parts by weight based on 100 parts by weight of the aging liquid.

The aging solution may include soy solution, sugar, taste liquor, chopped green onion, chopped garlic, chopped ginger, pepper and black garlic concentrate.

The ratio of the lamb (g) and the aging solution (mL) may be 1: 1.3 to 1.7.

The mixing ratio of the lamb (g) and ginger extract (mL) may be 1: 1.8 to 2.2.

Mutton immersed in the ginger extract may be thawed frozen lamb.

The aging step may be performed for 3 to 5 hours at a temperature of 4 to 5 ℃.

The lamb aging method may further comprise the step of refrigeration of the matured lamb to a temperature of 0 to 4 ℃.

Another embodiment of the present invention provides a lamb obtained by the above aging method.

According to one embodiment of the present invention, by immersing the lamb in the aging solution containing the black garlic concentrate, and then aged in a mating barrel made of cypress wood, it is possible to remove the unpleasant smells such as fishy smell and enjoyed smell.

In addition, it is possible to increase the shelf life and functionality of lamb by adding functional substances such as pyruvate, thiosulfinate, S-allylcysteine, phenol and flavonoids to lamb.

In addition, the maturing barrel made of cypress can effectively penetrate the lamb into the functional components of the aging liquid, and even during long-term refrigerated storage of the functional material in the lamb can effectively remain.

Lamb matured in accordance with the present invention is enhanced nutrition, improved shelf life and easy handling, can be cooked immediately without the addition of a separate sauce can be convenient for consumers to consume.

In addition, the lamb matured in accordance with one embodiment of the present invention can be cooked and eaten immediately without the need for the aging or seasoning of the consumer, a wide range of dietary life, such as beef, pork, chicken, etc. Korean people enjoy eating Can pursue.

1 is a flow chart schematically showing the steps of the method of ripening lamb in accordance with an embodiment of the present invention.
2 is a graph showing the sensory evaluation results of the lamb obtained according to an embodiment of the present invention.
3 is a result of a chromatogram showing the content of S-allylcysteine of lamb according to one embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, embodiments of the invention may be modified in many different forms and should not be construed as limited to the embodiments set forth herein.

Throughout the specification of the present invention, when a part is said to "include" a certain component, it means that it can further include other components, without excluding the other components unless otherwise stated.

Throughout the specification of the present invention, when a step is located “on” or “before” another step, it is not only when a step is in direct time-series relationship with another step, but also after mixing with each step. Likewise, the order of the two stages may include the same rights as in the case of an indirect time series relationship in which the time series order can be reversed.

The terms “about”, “substantially”, and the like as used throughout the specification of the present invention are used at or near the numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are given, and the present invention In order to facilitate the understanding of the agreement, accurate or absolute figures are used to prevent unscrupulous infringers from using the disclosures unfairly. As used throughout this specification, the term “step of” or “step of” does not mean “step for”.

The present invention relates to a method for enhancing the discomfort and functionality of lamb from black garlic concentrate, and an embodiment of the present invention provides a method of ripening lamb using a ripening liquid including black garlic concentrate. Mutagen ripening method according to an embodiment of the present invention comprises the steps of immersing the lamb in ginger extract; And immersing the lamb immersed in the ginger extract in a aging solution containing black garlic concentrate to put it in a maturing barrel made of cypress wood. In addition, the present invention can provide a lamb obtained by the above aging method.

According to the present invention, immersion in a aging solution containing black garlic concentrate may be used to remove unpleasant odors such as fishy odor and enjoyed smell, as the lamb is aged in a mating barrel made of cypress. In addition, it is possible to increase the shelf life and functionality of lamb by adding functional substances such as pyruvate, thiosulfinate, S-allylcysteine, phenol and flavonoids to lamb.

Mutton is known as a food that is not comparable in style, such as having a sweet taste and warm nature, giving 'yum', enriching the body and making skin smooth. In terms of nutrition, it is lower in calories because it contains less fat than beef, pork and chicken. In addition, according to the "herbaceous cortex" or "consensus bogam" is effective in preventing aging, strengthening energy, preventing diabetes and stroke, and also recorded as beneficial for diet and skin beauty.

However, the most problematic for the taste of our people is the smell and smell of lamb. In addition, mutton is often imported from a foreign country is circulated in a frozen state, there is a problem in the shelf life after thawing there is not much consumption for lamb. In addition, the home generally stores the purchased meat in the refrigerator, the stored meat has a unique meat smell there is a problem that can not be stored in the refrigerator for a long time.

However, the method of ripening lamb according to the present invention can remove odor such as fishy smell and odor of mutton, and does not reduce the taste and texture of lamb in the process of removing such odor, You can increase it. In addition, the lamb aging method according to the present invention provides the advantage that consumers can cook and eat immediately without the need for additional aging or seasoning to enjoy a wide range of eating beyond the limits of beef, pork, chicken, etc. It can help you pursue it.

Hereinafter, a method of ripening lamb according to an embodiment of the present invention will be described in detail, whereby the characteristics of the obtained lamb according to an embodiment of the present invention may be understood in more detail.

1 is a flow chart schematically showing the steps of the lamb ripening method according to an embodiment of the present invention.

First, lamb may be immersed in ginger extract (S ₃ ).

According to one embodiment of the present invention, lamb can use less than one year of lamb, and a muton of more than one year (more than 20 months of age) can also be used. In addition, both raw meat and frozen meat can be used.

According to one embodiment of the present invention, frozen meat can be used, since the lamb aging method according to the present invention has an excellent effect on removing fishy and unpleasant odor of frozen lamb. When lamb is imported from a foreign country is often distributed in a frozen state, in consideration of this point, the present invention is considered to be high efficiency.

In the case of using frozen lamb according to one embodiment of the present invention, thawing step (S ₁ ) of the lamb meat may be performed first.

For example, but not limited to frozen lamb can be thawed for 5 to 15 hours at a temperature of 5 to 10 ℃. When thawing for more than 15 hours, the juice may leak out of the raw meat, and when thawed for less than 5 hours, ice crystals may remain inside, resulting in poor internal and external uniformity of meat and poor texture.

In addition, according to an embodiment of the present invention, the step (S ₂ ) of cutting raw meat or thawed meat by portions before the ginger extract extraction step may be performed.

Without being limited thereto, lamb may be cut into shoulder meat, rib meat, and leg meat. If the lamb is cut by portions, the ginger extract and ripening solution can be better penetrated to improve the functionality.

Mutton cut by the portion may be immersed in ginger extract.

The time for immersing the lamb in ginger extract is not particularly limited, but may be performed for 1 to 10 hours. In addition, the mixing ratio of lamb (g) and ginger extract (mL) may be 1: 1.8 to 2.2.

In addition, according to one embodiment of the present invention, the ginger extract may be a hot water extract by adding water to ginger. Although not limited thereto, for example, the ginger extract may be obtained by adding 0.8-1.2 L of water to 150-250 g of ginger and extracting at 75-85 ° C. for 2-4 hours.

Dipping lamb in ginger extract removes blood from lamb and effectively removes unpleasant odors. In addition, the aging liquid may be better penetrated in the subsequent aging step is performed.

Next, the lamb immersed in the ginger extract may be immersed in a aging solution containing black garlic concentrate and put into a maturing barrel made of cypress (S ₄ ).

The black garlic concentrate may be added in an amount of 3 to 10 parts by weight based on 100 parts by weight of the aged liquid. Specifically, black garlic concentrate may be added in an amount of 3.5 to 7 parts by weight, and more specifically 5 to 7 parts by weight, based on 100 parts by weight of the aged liquid.

The black garlic concentrate may be obtained by extracting black garlic from hot water. After extracting hot water by adding water to the black garlic, the pectin and starch may be filtered using a separator, purified and centrifuged to obtain a concentrate. The use of black garlic concentrate filtered out of pectin and starch may not impair the texture of the lamb and may allow for long-term refrigeration.

Although not limited thereto, more specifically, water may be added to black garlic, extracted at a temperature of 60 to 90 ° C., cooled, and filtered using a separator. The filtered black garlic extract can be centrifuged at 12,000 rpm, and concentrated under reduced pressure.

According to one embodiment of the present invention, the black garlic concentrate may be used concentrated to 40 to 60 brix.

According to one embodiment of the present invention, the aging liquid containing the black garlic concentrate may include soy sauce, sugar, sake, chopped green onion, chopped garlic, chopped ginger, pepper, and black garlic concentrate.

The soy solution may be a mixture of brewed soy sauce and water in a volume ratio of 1: 1.8 to 2.2.

With respect to 100 parts by weight of the aging liquid, 40 to 60 parts by weight of soy solution, 10 to 20 parts by weight of sugar, 5 to 15 parts by weight of taste liquor, 60 to 80 parts by weight of minced leek, 50 to 60 parts by weight of minced garlic , Ginger is 15 to 25 parts by weight, pepper may include 3 to 8 parts by weight.

According to an embodiment of the present invention, the mixing ratio of lamb (g) and the aging solution (mL) may be 1: 1.3 to 1.7. If the content of the aging liquid is less than the ratio, there is a fear that the texture of lamb or unpleasant odor is not completely removed, if the ratio is higher than the above ratio, the black garlic flavor is strongly reduced rather than the flavor of the lamb, or the functional improvement may be lowered have.

In addition, according to an embodiment of the present invention using a mating barrel made of cypress, the aging step may be performed for 3 to 5 hours at 4 to 5 ℃. If it is aged at a temperature lower than the temperature it is difficult to penetrate the aging liquid, the functional improvement effect may be inadequate, and when aged at a temperature higher than the temperature there is a fear that other unpleasant odors such as odor.

According to one embodiment of the present invention, the aged liquid containing black garlic may absorb vitamins and minerals in lamb. Nutrients such as green onion, garlic, ginger, pepper, vitamins and minerals derived from black garlic concentrate are penetrated into the lamb by osmotic pressure, so the nutrients lacking in the lamb can be strengthened, and the storage period can be extended by the penetrated functional substances. Can be. In addition, the maturing barrel made of cypress can effectively penetrate the lamb into the functional components of the aging liquid, and even during long-term refrigerated storage of the functional material in the lamb can effectively remain.

Storage of lamb by antibacterial and functional substances such as terpene, phytoncide, pyruvate, thiosulfinate, phenol, flavonoids and S-allylcysteine (SAC) generated from the aging solution containing the black garlic and cypress Lifespan and functionality can be enhanced.

More specifically, it is possible to increase the shelf life and functionality of lamb by adding functional materials such as pyruvate, thiosulfinate, S-allyl cysteine, phenol and flavonoids to lamb.

S-allylcysteine (SAC) enables various pharmacological effects such as antioxidant activity, odor removal and antimicrobial activity. The total phenol and flavonoid content is increased, which makes it possible to remove the odor of lamb. It can contribute to the enhancement of lamb's functionality, increased shelf life due to delayed rancidity and improved immunity of the body.

According to one embodiment of the invention, the aged lamb may further comprise the step of refrigeration at a temperature of 0 to 4 ℃ (S ₅ ).

According to one embodiment of the invention, the matured lamb can be packaged and refrigerated at a temperature of 0-4 ° C.

In general, when the meat is purchased and stored in the refrigerator, the longer the storage period, the stronger the smell of the unique meat, it can not be stored in the refrigerator for a long time. However, the lamb aging method according to the present invention does not cause unpleasant odors such as fishy smell and smell of lamb even after long-term refrigeration due to various functional materials, can be stored for a long time while maintaining the unique taste and texture of lamb.

In addition, the lamb aging method according to the present invention can be cooked and eaten immediately by the consumer without the need for additional aging or seasoning.

In addition, according to one embodiment of the present invention, aged lamb can be packaged in a polyethylene film. Packaging with polyethylene film can prevent the contamination of bacteria introduced from the outside, it is possible to suppress fatty acidization by antioxidants, thereby improving storage properties.

Lamb matured in accordance with the present invention is enhanced nutrition, improved shelf life and easy handling, can be cooked immediately without the addition of a separate sauce can be convenient for consumers to consume.

Hereinafter, the present invention will be described in more detail with reference to one embodiment of the present invention, but these are not intended to limit the scope of the present invention.

EXAMPLE

Frozen lamb meat was thawed at 5 ° C. for 14 hours and then cut into portions. The rib part was immersed in the ginger extract for 2 hours. At this time, the ratio of ribs (g) and ginger extract (mL) was 1: 2. After immersion, the surface water is removed and then immersed in the aging solution including black garlic concentrate (ribs (g): aging solution (mL) = 1: 1.5) and immersed in a aging barrel made of cypress wood for 5 hours at 4 ℃. I was. Aged lamb was packaged in polyethylene film and stored at 3 ° C. for 20 days.

The aging solution was used in the ingredients and ratios shown in Table 1 below.

Black garlic concentrate added (%) No addition 3.5 7 10 Soy solution * 500 500 500 500 Sugar 150 150 150 150 Taste 100 100 100 100 Chopped green onion 70 70 70 70 chopped garlic 55 55 55 55 Chopped thoughts 20 20 20 20 pepper 5 5 5 5 Black Garlic Juice 0 35 7 100 water 100 65 30 0 Total amount 1000 1000 1000 1000

Hepatic fluid *; Brewed soy sauce: water = 1: 2 (v / v)

[evaluation]

(1) sensory evaluation

Aged lamb was roasted in a frying pan, and the 20-45 year old males and 20 females were tasted and then taste, smell, black garlic flavor, texture, and overall preference were evaluated on a five-point scale.

Taste [If very bad (1 point) If it is slightly bad (2 points), If it is normal (3 points), If it is good (4 points), Very good (five points)], Odor [If odor peculiar to lamb is strong (1) If the odor peculiar to lamb is slightly strong (2 points), if the odor peculiar to lamb is normal (3 points), if there is little odor peculiar to lamb (4 points), if there is no odor peculiar to lamb ( 5 points)], black garlic flavor [very weak (1 point) slightly bad (2 points), normal (3 points), good (4 points), very good (5 points)], texture of lamb [very chewy noodles ( 1 point) If it is slightly chewy (two points), normal (three points), soft (four points), very soft (five points)], overall preference [very bad (one point) slightly bad (two points), Normal (3 points), good (4 points), very good (5 points)], and the results are expressed as average values. 2 is a graph showing this average value.

Referring to Figure 2, the taste of lamb was significantly higher as the amount of black garlic concentrate added, there was no significant difference between 7% and 10% addition of black garlic concentrate.

The unpleasant odor such as fishy smell and odor of lamb was the strongest in black garlic essences, and the more unpleasant odor decreased as the amount of black garlic essence increased. However, there was no significant difference between 7% and 10% of black garlic concentrate.

The texture of lamb was significantly higher as the amount of black garlic concentrate added, and there was no significant difference between 7% and 10% black garlic concentrate.

The flavor of black garlic in lamb was higher as the amount of black garlic concentrate added. There was no significant difference between 3.5% and 7% of black garlic extract, but the taste of black garlic was slightly felt in 10% of black garlic extract, but only slightly in 7% of black garlic extract.

The taste of lamb, the smell of lamb, and texture were not significantly different between the 7% and 10% additions of black garlic concentrate, while the 10% addition of black garlic concentrate received the best evaluation. However, 7% added black garlic concentrate was overwhelmingly high in overall preference. This means that adding a content that is compatible with lamb can improve the overall palatability, rather than the strong taste of black garlic.

Mutton matured according to the present invention was aged in a mating barrel made of cypress using a aging solution containing black garlic essence, thereby removing the unpleasant odors such as fishy smell and enjoyment of mutton. It is interpreted as being due to functional substances such as pyruvate, thiosulfinate, phenol, flavonoids and S-allylcysteine contained therein.

(2) Determination of the content of functional substances (pyruvate and thiosulfinate)

The content of functional materials, pyruvate and thiosulfinate, of lamb, aged in accordance with the present invention, was measured. Total pyruvate was quantified by Schwimmer S and Weston WJ (1961), and thiosulfinate by Freeman GG and Mcbreen F (1973), and the results are shown in Table 2 below.

Black garlic concentrate added (%) Total pyruvate Thiosulfinate No furniture 94.67 ± 3.06 ^a 1.76 ± 0.05 ^a 3.5 145.33 ± 0.58 ^b 7.86 ± 0.20 ^b 7.0 181.00 ± 1.00 ^c 26.46 ± 0.20 ^c 10.0 213.00 ± 1.00 ^d 44.86 ± 0.40 ^d

                                                                         (μM / 100 g)

(All values are mean ± SD ( n = 4)

^ad Means with different superscripts in the same column are significantly different at p <0.05 by Duncan's multiple range test)

Referring to Table 2, the content of pyruvate and thiosulfinate in lamb was significantly increased in proportion to the amount of black garlic concentrate added, which is determined by the function of black garlic added to the aged liquid. do. More specifically, the content of total pyruvate in aged meat was significantly higher than that of thiosulfinate. Total pyruvate content increased by 1.9 times in 7% and 2.2 times in 10% added, and thiosulfinate content in 1% and 25.5 in 10% added, respectively. Fold increased. All of these ingredients are produced from garlic's allicin, which can increase the functionality of lamb.

(3) Determination of content of functional substance (S-allylcysteine)

The content of S-allylcysteine (SAC) of lamb aged according to the present invention was quantified by GC / MS, and the results are shown in Table 3 and Table 3 below. 3 is a result of a chromatogram showing the amount of S-allyl cysteine of lamb according to the amount of black garlic concentrate added.

Black garlic concentrate added (%) S-allylcysteine (SAC) No furniture 0.35 3.5 0.75 7.0 1.06 10.0 1.35

                                                                                (mg / 100 g)

(All values are mean ± SD ( n = 4)

^ad Means with different superscripts in the same column are significantly different at p <0.05 by Duncan's multiple range test)

Referring to Table 3, the content of S-allylcysteine (SAC) of the lamb matured from the aging solution according to the present invention showed a tendency to increase as the amount of black garlic concentrate added compared to black garlic-free. SAC content in the non-added meat is believed to be derived from raw garlic. S-allylcysteine (SAC) is known to have various pharmacological effects such as liver damage prevention, colon cancer prevention, antioxidant activity, odor removal and antibacterial activity. Their physiology is a substance that has been proven to have pharmacological effects in animals as well as in the human body. It can be seen that the functionality of the lamb is enhanced when the immersion in aging solution containing the black garlic concentrate according to the present invention to mature the lamb in the cypress ripening barrel.

(4) Determination of the content of functional substances (phenols and flavonoids)

The content of total phenol and flavonoids in lambs aged in accordance with the present invention was measured. Total phenolic Folin-Denis method (Gutfinger T, 1981), flavonoids were quantified by the method of Moreno MIN et al. (2000), the results are shown in Table 4.

Black garlic concentrate added (%) Total phenol Flavonoids No furniture 20.29 ± 0.35 ^a 3.91 ± 0.05 ^a 3.5 27.97 ± 0.26 ^b 8.32 ± 0.17 ^b 7.0 36.94 ± 0.47 ^c 13.13 ± 0.17 ^c 10.0 45.29 ± 0.68 ^d 18.11 ± 0.56 ^d

                                                                       (mg / 100 g)

(All values are mean ± SD ( n = 4)

^ad Means with different superscripts in the same column are significantly different at p <0.05 by Duncan's multiple range test)

Referring to Table 4, the total phenolic content was 20.29 mg / 100g in black garlic concentrate without addition, about 1.8 times in 7% added, 2.2 times increased in 10% added. The flavonoid content increased 2.1 times in 3.5% and 3.4 times in 7% and 4.6 times in 10% added, compared with black garlic extract. Total phenols and flavonoids are excellent in removing odors and antioxidants in food. As these substances are given to lamb, it is expected to not only remove the nuisance of lamb, but also contribute to the enhancement of lamb's functionality due to its antioxidant activity, increased shelf life due to delayed rancidity, and improved immunity of the human body.

(5) antioxidant activity

The antioxidant activity of lambs aged according to the present invention was tested. DPPH radical scavenging activity was measured by Blois MS (1958), ABTS radical scavenging activity by Re R et al. (1999), and reducing power was measured by FRAP method (Benzie IFF and Strain JJ, 1996). Same as 5.

Black garlic concentrate added (%) DPPH radical scavenging activity (%) ABTS radical scavenging activity (%) Reducing power
(FeSO ₄ · 7H ₂ O μM) No furniture 51.80 ± 0.30 ^{a *} 49.95 ± 2.15 ^a 41.63 ± 5.15 ^a 3.5 53.04 ± 1.19 ^b 60.05 ± 1.18 ^b 69.13 ± 2.53 ^b 7.0 61.12 ± 0.77 ^c 68.75 ± 0.87 ^c 101.08 ± 4.62 ^c 10.0 64.70 ± 0.60 ^d 70.63 ± 0.67 ^c 126.81 ± 4.11 ^d

* Experiment with 2.5% dilution

(All values are mean ± SD ( n = 4)

^ad Means with different superscripts in the same column are significantly different at p <0.05 by Duncan's multiple range test)

Referring to Table 5, DPPH radical scavenging activity was more than 50% in all samples, and significantly increased as the amount of black garlic concentrate added. Especially, 7% of black garlic extract showed more than 60% scavenging activity. ABTS radical scavenging activity showed more than 60% scavenging activity in all ripened meats added with black garlic concentrate, and there was no significant difference in 7 ~ 10% added group. Reducing power was significantly increased as the amount of black garlic concentrate added, and the 7% added group showed 2.4 times higher activity than the non-added group.

Antioxidant activity is interpreted as the action of pyruvate, thiosulfinate, total phenol, flavonoids and S-allylcysteine (SAC) mentioned above, and this result is compared with beef, pork and chicken preferred by Koreans. The activity was so high that it was not possible. Due to this action, the lamb matured by the present invention may not only increase the functionality but also inhibit the fat oxidation by oxygen, thereby increasing the shelf life.

(6) shelf life measurement

The effect of extending shelf life was measured by measuring the change in lipid peroxide content during storage of lamb matured according to the present invention. Lipid peroxide was quantified by the TBARS method, the results are shown in Table 6 below.

storage duration
(Work) Black garlic concentrate added (%) No furniture 3.5 7 10 0 0.12 ± 0.01 ^aNS 0.12 ± 0.01 ^aNS 0.11 ± 0.01 ^aNS 0.12 ± 0.02 ^aNS 4 0.14 ± 0.01 ^aNS 0.13 ± 0.01 ^aNS 0.13 ± 0.02 ^aNS 0.13 ± 0.01 ^aNS 8 0.41 ± 0.02 ^bC 0.37 ± 0.01 ^bB 0.35 ± 0.01 ^bA 0.35 ± 0.01 ^bA 12 0.64 ± 0.02 ^cC 0.55 ± 0.01 ^cB 0.53 ± 0.01 ^cA 0.51 ± 0.01 ^cA 16 1.22 ± 0.02 ^dD 0.73 ± 0.01 ^dC 0.70 ± 0.01 ^dB 0.68 ± 0.01 ^dA 20 1.34 ± 0.01 ^eC 0.89 ± 0.01 ^eB 0.84 ± 0.01 ^eA 0.83 ± 0.01 ^eA

⁽ All values are mean ± SD ( n = 4)

^ae Means with different superscripts in the same column are significantly different at p <0.05 by Duncan's multiple range test.

^AD Means with different superscripts in the same row are significantly different at p <0.05 by Duncan's multiple range test.

NS; not significant.)

Referring to Table 6, the lipid peroxide content of the lamb immediately before storage was 0.11 to 0.12 mg MA / kg in all samples, there was no significant change until about 4 days of storage. However, there was a tendency to increase significantly in all samples with storage period from 8 days after storage to 20 days after storage. At about 8-12 days of storage, the lipid peroxide content was significantly lower in the 3.5 ~ 10% supplemented group containing black garlic concentrate than in the non-added group, but there was no significant difference between samples in 7-10% of black garlic extract. On the other hand, after 20 days of storage, the amount of lipid peroxide in lamb tended to decrease significantly as the amount of black garlic concentrate increased.

In processed meat, the TBARS value is more than 0.5mg MA / kg, and it is impossible to eat edible because the degree of rancidity is higher than 1.0mg MA / kg.In the case of unprocessed meat, the TBARS value is 0.7 ~ 1.0 It has been reported to be about mg MA / kg (Park GB et al. 1988).

According to the results of the experiment, when the black garlic concentrate was added to 7 to 10%, the shelf life was longer than about 8 days. This result is interpreted as a result of the above-described functional substances, especially sulfur compounds with antibacterial action, as well as the blocking of bacteria that rancidize fat at refrigeration temperature as a result of packaging with polyethylene film. In addition, antioxidant activity by phenol and flavonoid components derived from black garlic concentrate is considered to be a result of inhibiting oxidation of lipids.

Although the present invention has been described in detail with reference to the embodiments and examples, the present invention is not limited to the above embodiments, and may be modified in various forms, and is commonly used in the art within the technical spirit of the present invention. It is evident that many variations are possible by those of skill in the art. In addition, various forms of substitution, modification, and alteration may be made by those skilled in the art without departing from the technical spirit of the present invention described in the claims, which are also within the scope of the present invention. something to do.

Claims (9)

Immersing the lamb in ginger extract; And
Immersing the lamb immersed in the ginger extract in a aging solution containing black garlic essence into a maturing barrel made of cypress; and aging.
The method of claim 1,
The aging liquid is black garlic concentrate is mutated mutton containing 3 to 10 parts by weight based on 100 parts by weight of the aging solution.
The method of claim 1,
The aging solution is a method of aging lamb that includes soy solution, sugar, sake, chopped green onion, chopped garlic, chopped ginger, pepper and black garlic concentrate.
The method of claim 1,
Mutton (g) and the aging solution (mL) ratio of 1: 1.3 to 1.7 lamb aging method.
The method of claim 1,
Mixing ratio of the lamb (g) and ginger extract (mL) is 1: 1.8 to 2.2 lamb aging method.
The method of claim 1,
Mutton immersed in the ginger extract is mutated frozen lamb is thawed.
The method of claim 1,
The aging step is a lamb ripening method performed for 3 to 5 hours at a temperature of 4 to 5 ℃.
The method of claim 1,
Mutating the lamb further comprises the step of refrigeration to a temperature of 0 to 4 ℃.
Mutton matured by the method of claim 1.

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