KR20200101573A - Dry aging method for low-fat beef cut using flavor enhancing microorganism - Google Patents

Abstract

The present invention relates to a dry aging method of beef comprising a step of dry aging beef under atmospheric conditions including a yeast strain and a mildew strain, and dry-aged beef by the method. The dry aging method provided by the present invention can improve softness, flavor, and preference of beef within a short time while suppressing infection and proliferation of foreign microorganisms, and thus can be widely used for improving the quality of beef.

Description

Dry aging method for low-fat beef cut using flavor enhancing microorganisms

The present invention relates to a dry ripening method of a low-fat beef region using flavor microorganisms, and more specifically, the present invention relates to a method of dry ripening beef under atmospheric conditions including a yeast strain and a mildew strain, which are flavor microorganisms. It relates to a dry ripening method of and dry ripened beef by the above method.

Hanwoo is the only breed in the world that has been independently raised on the Korean Peninsula. Hanwoo, a Korean native breed, has evolved differently from other foreign cattle breeds. Compared to other cattle, it has superior meat quality and taste, and improves the quality of Korean beef. As a plan, research on the aging method is being actively conducted.

In general, the muscle part immediately after slaughter has a very tough meat due to post-stiffness, so the palatability is low, but if the tough meat is stored under certain conditions (humidity, temperature, period) due to post-stiffness, the meat undergoes a series of processes in which the meat becomes soft. This is called ripening. The aging is not a process of restoring the meat to a post-stiff state, but a process of decomposing some proteins in the meat tissue by proteolytic enzymes contained in the meat, and the aged meat is relatively easy when physical force is applied. Since it is cut, there is an advantage that the softness and texture are increased.

Common aging methods include wet aging, which is refrigerated in a vacuum-packed state, and a method of aging by exposure to air, and a dry aging method that maintains a humidity of 75 to 85%. As for the wet aging method, the part meat is packaged and stored in the form of part meat at low temperature (0~4℃), and the dry aging method exposes the carcass or part meat in the air at low temperature and 75 to 85% humidity conditions without packaging. Compared to the wet aging method, the dry aging method has the advantage that the flavor is further improved due to the concentration of taste-related substances due to water evaporation, whereas the possibility of contamination by various bacteria is increased because of exposure to the air. It is high, and the matured partial meat becomes hard due to surface drying, but removing it has a disadvantage of lowering the yield.

In order to overcome these shortcomings, various studies are being conducted. A maturation method is disclosed that repeats the stabilizer period for stabilizing the activity of enzymes and microorganisms by preventing contact, and Korean Patent Publication No. 2018-0108552 discloses 60 to 85% humidity, 0 to 4°C temperature, and 2 to 7 m/s ventilation. A method of dry ripening beef meat in which the beef is dry-aged under conditions and then rapidly freezes at -40 to -20°C is disclosed. Korean Patent Publication No. 2019-0008488 provides dry ripening of beef under different conditions of low temperature and humidity. Although a method is disclosed, a technique for completely preventing contamination of various bacteria, which is a disadvantage of the dry aging method, has not yet been developed.

Under this background, the present inventors have made diligent research efforts to solve the shortcomings of the dry ripening method. As a result, it has been confirmed that when dry ripening using yeast and mildew strains, it is possible to improve the taste of meat while preventing contamination by various bacteria. And completed the present invention. The yeast and fungal strains used in this study were obtained by separating and identifying themselves during the dry aging process. In addition, before the meat was suspended in the dry ripening room, the mixture of these two strains was sprayed in advance and the meat was suspended. The temperature and humidity conditions set at this time are optimal conditions for the most stable growth and growth on the surface of dry aged beef through preliminary experiments. Under these conditions, dry ripening showed the result of shortening the dry ripening period to 40 days compared to the conventional dry ripening period (60 days or more). The reason why the strain culture mixture is sprayed in the dry ripening room in advance is to induce stable growth and growth of yeast and fungi that produce good flavors before other bacteria grow during the dry ripening period.

One object of the present invention is to provide a dry ripening method of beef comprising the step of dry ripening beef under atmospheric conditions including a yeast strain and a mildew strain.

Another object of the present invention is to provide dry ripened beef meat dried by the dry ripening method.

The present inventors have conducted various studies to develop a dry ripening method of beef that can prevent contamination of various germs, while controlling the infection and proliferation of foreign microorganisms by dominating microorganisms that produce good flavor and inducing stable growth of them. Focusing on the fact that, while suppressing contamination and proliferation of microorganisms that damage beef, it was attempted to develop a strain capable of improving the aging effect of beef.

As a result, it was confirmed that each of the newly developed yeast and white mold by the present inventors can be used as flavor microorganisms that generate good flavor when grown in meat. As the dry ripening period elapses due to the growth of the pumice microorganisms, the fragrant, thick beef and cheese flavors of dry ripened meat are produced, and the moisture on the surface of the meat is evaporated to increase the thick beef taste and umami. It can improve product quality.

Specifically, Debaryomyces hansenii , a type of yeast, and Penicillium camambertii , a type of white fungus, were isolated and identified by themselves, and these strains produce good flavor. If the meat is cultivated at a high concentration in advance and mixed in advance, and the high concentration culture solution is applied before suspending the meat by hanging it on a hook for dry ripening, and then dry-aging the beef in the aging room, contamination by foreign microorganisms that damage the beef and While inhibiting proliferation, it can improve the taste and aroma of beef by producing a good flavor. In addition to inhibiting the growth of contaminated microorganisms and improving taste and flavor, it was able to reduce yield loss. Existing dry-aged meat products have the potential for various bacteria to grow, and even if microorganisms that produce good flavor are grown, dry ripening periods of about 60 days or more must be performed until these strains naturally grow and dominate. It was confirmed that the dry ripening period can be shortened if the method is used, and the weight loss rate (%) due to the moisture loss on the meat surface can be reduced by reducing the aging period as described above, which is advantageous in terms of yield of the final product. As the dry ripening period increases, the meat surface becomes dry and the hard crust-forming layer becomes thicker. These crusts must be removed by shaping them with a knife when the drying and aging period is completed, but as the amount of crusts removed increases, the yield decreases, which places a great burden on the seller. Therefore, as the drying period is shortened, the amount of crust removal is relatively small, which is advantageous for sellers.

As described above, a technique for improving the flavor and palatability of beef within 40 days of dry ripening while preventing the growth of foreign microorganisms by using yeast and white mold strains during dry ripening of beef has not been reported so far, and has been reported by the present inventors. It was first developed.

One embodiment of the present invention for achieving the above object provides a dry ripening method of beef comprising the step of dry ripening beef under atmospheric conditions including a yeast strain and a mildew strain.

Specifically, the dry ripening method of beef provided in the present invention comprises the steps of: (a) spraying a yeast strain and a mildew strain inside the dry ripening chamber; And (b) drying the beef while stably growing and proliferating in the aging room in which each strain is sprayed.

The term "yeast" of the present invention refers to a single-celled organism that does not have fungi or mushroom groups, but does not have hyphae, and does not have photosynthetic or motility. In general, microorganisms used to make bread, beer, wine, etc. Means.

In the present invention, the yeast is not particularly limited as long as it can create an environment capable of accelerating the maturation of beef and inhibiting the growth of foreign microorganisms, but as an example, Debaryomyces sp. .) Can be a strain, as another example, Debaryomyces hansenii ( Debaryomyces hansenii ) strain.

The term "mildew" of the present invention means a fungal microorganism that causes powdery mildew, a plant disease in which powdery spots occur on leaves and stems of plants. About 20 kinds of microorganisms are known as microorganisms that cause the powdery mildew. Among them, microorganisms belonging to fungi are Erysiphe sp., Microsphaera sp., and Grape Spira . the microorganisms such as are known (Podosphaera sp.), pillars Sancti California in (Phillactinia sp.), Spy Rotterdam car speed (Sphaerotheca sp.), Hung kinul rasok (Uncinula sp.), penny room Solarium in (Penicillium sp.) .

In the present invention, the white fungus is not particularly limited as long as it can accelerate the maturation of beef and create an environment capable of inhibiting the growth of foreign microorganisms, but as an example, Penicillium sp. .) It may be a strain, and as another example, it may be a Penicillium camambertii strain.

In the dry ripening method provided by the present invention, when spraying the yeast strain and the white mold strain as flavor microorganisms inside the dry ripening room, the yeast strain and the white mold strain may be individually sprayed, or a mixture of these strains may be sprayed. You may. The ratio of the sprayed yeast strain and the white mold strain or the mixing ratio of the yeast strain and the white mold strain included in the mixed strain is not particularly limited thereto, but as an example, the ratio of the number of cells of the white mold strain to the yeast strain is 1: It may be 1 to 1:50, and as another example, the ratio of the number of cells of the mildew strain to the yeast strain may be 1:20 to 1:30, and as another example, the cells of the mildew strain compared to the yeast strain The number ratio can be 1:23.

The beef subject to the aging method provided by the present invention is not particularly limited as long as it can be dry-aged in the aging room sprayed with the yeast strain and the white fungus strain, but as an example, the meat of beef , Sirloin, ribs, chops, tenderloin, rump, forelimbs, yangji, suldogae, and slender meat, and as another example, it can be beef throat, boseop, rump, and forelimbs. .

The term "dry ripening" of the present invention refers to a method of storing a carcass or partial meat by exposure to air for 50 to 100 days at a low temperature of 1 to 4°C and a humidity of 75 to 85% without packaging.

In the present invention, the dry aging may be performed for a certain period under a constant temperature condition and humidity condition.

The temperature condition is not particularly limited as long as the beef is not frozen and the growth of foreign microorganisms can be suppressed, but as an example, 1 to 1 for protease activity in beef while suppressing the hygiene and growth of spoilage microorganisms of fresh meat. It may be 10°C, as another example, it may be 3 to 5°C, and as another example, it may be 4°C.

The humidity condition is not particularly limited as long as it can suppress the growth of foreign microorganisms without rapidly drying the surface of beef, but as an example, it may be 70 to 90%, and as another example, 80 to 85% Can be, as another example, 85%.

The time condition is not particularly limited as long as the beef is aged and the preference is increased and the growth of foreign microorganisms can be suppressed, but as an example, it may be 30 to 80 days, and as another example, 40 to 60 days It could be, as another example, it could be 40 days.

Through the dry ripening method provided by the present invention, during the dry ripening of beef, the meat is softened due to its own proteolytic enzyme action, so that the taste can be improved.At this time, the yeast strain and the white mold, which are flavor-producing microorganisms As the strain grows, it not only produces a good flavor suitable for beef, but also creates an environment capable of inhibiting the growth of unwanted foreign microorganisms, and consequently, the time required for dry ripening can be shortened. For example, in the case of using the conventional dry ripening method that does not use the flavor microbes of the present invention, dry ripened meat can be produced only after a period of 60 days or more, but when using the dry ripening method using the flavor microbes of the present invention Even if it is aged for about 40 days, it is possible to prepare dry aged meat having a similar degree of year, flavor, and preference to dry aged meat obtained by a conventional method.

Another embodiment of the present invention provides dry ripened beef, dried by the dry ripening method.

In the dry-aged beef by the above method, even when dry-aged for 40 days, E. coli contained in the beef was not detected, and it was confirmed that the yield increased as the time required for dry ripening was shortened while the preference was increased.

If the dry ripening method provided by the present invention is used, it is possible to improve the year, flavor, and preference of beef within a short time while suppressing infection and proliferation of foreign microorganisms, and thus it will be widely used for improving the quality of beef.

1A is a photograph showing the results before and after dry ripening of beef for 60 days.
Figure 1b is a photograph showing the change according to the maturation period of the dry-aged beef portion meat by the dry ripening method of the present invention.
2 is a graph showing the rate of change in shear force of a portion of beef meat according to the lapse of dry ripening period.
3 is a graph showing the rate of change of general microorganisms included in the beef portion with the passage of the dry ripening period.
FIG. 4 is a graph showing the result of comparing the rate of change in preference of dry aged throat meat according to changes in the dry ripening method and period.
5 is a graph showing the result of comparing the rate of change in preference of dry aged forelimb meat according to the change of the dry ripening method and period.
6 is a graph showing the result of comparing the rate of change in preference of dry aged beef rump according to the change of the dry ripening method and period.
7 is a graph showing the result of comparing the rate of change in preference of dry aged bosopsal meat according to the change of the dry ripening method and period.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example 1: Dry ripening of beef

Example 1-1: Preparation of flavor microbial mixture bacteria solution

A mixed bacterial solution containing a yeast strain and a white mold strain used as flavor microorganisms was prepared.

First, a yeast strain ( Debaryomyces hansenii ) was inoculated into a PDA (Potato Dextrose Agar) medium, and cultured at 25° C. for 3 days to form a yeast colony. The formed yeast colonies were inoculated in YPD (Yeast Extract-Peptone-Dextrose) liquid medium, and cultured for 4 days at a speed condition of 150 rpm and a temperature of 25° C. in a shaking incubator. After the culture was completed, the culture was centrifuged (8,000 rpm, 10 minutes), and the cells were recovered. The recovered cells were suspended in distilled water (0.05% Tween 80) to prepare a yeast bacterial solution of 10 ⁷ cells/mL.

Next, a white fungus strain ( Peniillium camambertii ) was inoculated into a PDA medium, and cultured at 25° C. for 7 days to form a white fungus colony. 10 ml of distilled water (0.05% Tween 80) was added to the culture medium in which the colonies were formed, and the spores were suspended by shaking, and the distilled water was recovered to obtain a spore suspension. Distilled water (0.05% Tween 80) was added to the spore suspension, and the concentration of spores contained in the spore suspension was titrated to 10 ⁸ spores/mL, and this was used as a white mold solution.

Finally, the prepared yeast bacterial solution and the white mold bacterial solution were mixed at 3:7 (v/v) to prepare a mixed bacterial solution.

Example 1-2: Dry ripening of beef

After spraying the mixed bacteria solution prepared in Example 1-1 inside the dry ripening room, the portion of beef meat (neck meat, bosup meat, rump and forelimb) containing outer fat was suspended inside the dry ripening room where the strain was sprayed. I did. At this time, a hook was hung on the part with the outer fat of each partial meat and suspended. The partial meat samples were collected at the time of 20 days, 40 days, and 60 days, while dry-aging for 60 days under conditions of 4°C and 85% humidity, respectively (Figs. 1A and 1B).

1A is a photograph showing the results before and after dry ripening of beef for 60 days.

Figure 1b is a photograph showing the change according to the maturation period of the dry-aged beef portion meat by the dry ripening method of the present invention.

Example 2: Characterization of dry-aged beef

Example 2-1: Shear force analysis

Shear force refers to the force required to cut meat. In general, the lower the shear force value of meat is, the softer it means. When the shear force value is about 3 kg/inch ² or less, it is known that it is a suitable year for an adult to eat.

The change in shear force according to the lapse of the dry ripening period of the dry-aged beef portion meat by the method of Example 1 was analyzed (Tables 1 and 2).

Shear force change according to the passage of dry ripening period (unit: kg/inch ² ) 0 days 20 days 40 days 60 days Throat
Forelimb
Rump
Pork 4.45±0.35 ^a
3.67±0.02 ^a
4.24±0.31 ^a
4.01±0.14 ^a 3.36±0.26 ^b
2.60±0.08 ^b
3.16±0.11 ^b
2.84±0.32 ^b 2.53±0.28 ^b
2.49±0.02 ^bc
2.65±0.10 ^b
2.37±0.21 ^b 2.32±0.03 ^b
2.31±0.09 ^c
2.53±0.18 ^b
2.64±0.11 ^b

a-c: The average number of superscripts of different alphabets displayed on different maturation days in the same site is significantly different (p<0.05)

2 is a graph showing the rate of change of shear force calculated from the value of the shear force according to the passage of the dry ripening period measured in Table 2 above.

As shown in Tables 1 and 2, although there is a difference for each portion of the meat, it was confirmed that the shear force decreased as the aging period passed. In particular, in the case of aging for more than 40 days, the shear force of all the portion meats was greater than the aging day 0 It could be seen that it was lowered by more than 40% and became softer.

Example 2-2: Analysis of protein deterioration degree

In order to confirm whether the dry-aged beef portion was spoiled, the level of VBN (Volatile Basic Nitrogen; volatile basic nitrogen) contained in each portion was measured (Table 2). According to the domestic packaged meat distribution standard, fresh meat can be distributed for food if it is less than 20 mg%.

Changes in VBN values with the passage of dry ripening period (unit: mg%) 0 days 20 days 40 days 60 days Throat
Forelimb
Rump
Pork 8.29±0.27 ^dB
8.99±0.31 ^dAB
9.61±0.08 ^cA
9.53±0.12 ^dA 9.53±0.04 ^cC
9.97±0.26 ^cBC
10.27±0.08 ^cB
11.45±0.10 ^cA 12.68±0.21 ^bB
14.61±0.02 ^bA
11.79±0.39 ^bC
14.59±0.21 ^bA 17.09±0.39 ^a
16.98±0.28 ^a
14.92±0.81 ^a
16.92±0.20 ^a

a-d: The average number of superscripts of different alphabets displayed on different maturation days in the same site is significantly different (p<0.05)

A-C: The average number of superscripts in different alphabets displayed between different parts within the same maturation date is significantly different (p<0.05)

As shown in Table 2, it was confirmed that the VBN values measured in all portion meats subjected to dry aging for 60 days were in the range of 9.53 to 17.09 mg%, indicating a value of 20 mg% or less.

Therefore, it was found that even using the dry ripening method of the present invention, the portion of beef meat was not spoiled.

Example 2-3: General microbial level analysis

The level of general microorganisms contained in the dry-aged beef portion was measured (Table 3 and FIG. 3).

Changes in the level of general microorganisms with the passage of dry ripening period (unit: log CFU/cm ² ) 0 days 20 days 40 days 60 days Throat
Forelimb
Rump
Pork 2.00±0.21
1.91±0.21
2.49±0.32
2.12±0.14 1.17±0.54
1.39±0.48
2.20±0.64
1.70±0.65 2.25±0.67
2.62±0.66
2.77±0.71
2.80±0.75 2.51±0.63
1.62±0.49
1.21±0.60
0.40±0.27

3 is a graph showing the rate of change of general microorganisms included in the beef portion with the passage of the dry ripening period.

As shown in Table 3 and FIG. 3, even when the aging period elapsed until 60 days, the total number of bacteria was not significantly changed (1.17 to 2.80 log CFU/cm ² ), which was a microbial growth on the exposed surface due to dry aging characteristics. It is considered that the meat inside the crust has low microbial growth because the surface removes the crust part when ripening is completed.

Example 2-4: E. coli level analysis

In Example 2-3, the level of E. coli contained in each partial meat was measured as an example of foreign microorganisms in order to confirm whether the foreign microorganisms also changed to a similar level with the passage of the aging period (Table 4).

E. coli level change according to the course of dry ripening period (unit: log CFU/cm ² ) 0 days 20 days 40 days 60 days Throat
Forelimb
Rump
Pork 0.58±0.16
0.59±0.14
0.80±0.25
0.89±0.20 -
-
-
- -
-
-
- -
-
-
-

As shown in Table 4, it was confirmed that in the case of E. coli, which is a foreign microorganism, unlike general microorganisms above, all disappeared as the dry ripening period elapsed.

The measurement result of the E. coli was analyzed to be the effect of the yeast strain and the white mold strain previously sprayed in the aging room.

Example 3: Sensory evaluation of dry-aged beef cuts

Example 3-1: Preparation of each sample

To determine how the flavor microorganisms provided by the present invention affect the sensory properties of dry aged beef obtained by dry ripening beef, the following treatments 1, 2 and 3 were prepared.

First, as treatment group 1 (control group), the optimal dry ripening method derived through a conventional study of beef partial meat (neck meat, bosup meat, rump and forelimb) was used for large beef splits (Korea Publication Patent No. 10-2019-0008488). At this time, specific dry aging conditions are as follows: First, first aging for 20 days at 2°C and 65% humidity conditions; Next, it was subjected to secondary aging for 20 days at 2°C and 75% humidity conditions; Finally, it was finally aged for 20 days at 4°C and 85% humidity conditions.

Next, as the treatment zone 2, the yeast (10 ^{4 number of} cells/10 m ³ ) and white mold (10 ^{4 number of} cells/10 m ³ ) prepared in Example 1-1 were mixed and sprayed at 3: 7 (v/v) While changing the aging temperature in one aging room, dry aging meat obtained by aging the beef portion was used. At this time, specific dry aging conditions are as follows: First, first aging for 30 days at 2°C and 75% humidity conditions; Finally, it was finally aged for 30 days at 4°C and 85% humidity conditions.

Finally, in the treatment group 3, the yeast (10 ⁷ cell number / 10 m ³ ) and white mold (10 ⁸ cell number / 10 m ³ ) prepared in Example 1-1 were mixed at 3: 7 (v/v) While maintaining a constant temperature in the sprayed aging room, the dried aging meat obtained by aging the beef portion was used. At this time, specific dry aging conditions are as follows: First, first aging for 30 days at 2°C and 75% humidity conditions; Finally, it was finally aged for 30 days at 4°C and 85% humidity conditions.

Example 3-2: Evaluation of sensory properties of neck meat according to dry ripening method

The sensory characteristics (year, juiciness, flavor, and preference) of four items for the dry aged meat (treatment 1, 2, and 3) obtained by the method of Example 3-1 were evaluated by a 6-point perfect score method (year 1 = Very tough, 6 = very soft / juicy 1- very dry, 6 = very juicy / flavor 1 = very dislike, 6 = very good / preference 1 = very dislike 6 = very good) (Tables 5 to 8) ).

Year comparison of neck meat according to change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 4.61±0.03
3.62±0.90
3.36±0.26 4.23±0.07 ^ab
3.98±0.03 ^b
4.36±0.08 ^a 4.73±0.21
4.37±0.07
4.73±0.10 4.81±0.13
4.62±0.14
4.91±0.15

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

Comparison of Juiciness of Mok Heart Meat with Changes in Dry Ripening Method and Period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.97±0.16
4.24±0.68
3.39±0.24 4.39±0.23
3.91±0.03
4.33±0.20 4.37±0.11
4.41±0.08
4.67±0.04 4.78±0.11
4.59±0.18
4.70±0.24

Comparison of flavors of neck meat according to change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 4.12±0.09
4.16±0.36
3.86±0.15 4.24±0.17
3.89±0.08
4.26±0.03 4.13±0.06 ^c
4.47±0.08 ^b
4.70±0.05 ^a 4.37±0.05 ^b
4.29±0.11 ^b
4.66±0.04 ^a

a-c: The average number of superscripts of different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

Comparison of palatability of neck meat according to the change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 4.09±0.05
3.83±0.73
3.62±0.20 4.22±0.05 ^a
3.12±0.13 ^b
4.13±0.08 ^a 4.37±0.10 ^b
4.49±0.03 ^b
4.84±0.04 ^a 4.29±0.09
4.42±0.19
4.77±0.16

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

As shown in Tables 5 to 8, it was confirmed that, in the case of dry aged throat meat, when 40 days had elapsed, treatment group 3 obtained the highest score in all four items.

On the other hand, from the results of Table 8, the rate of change in preference degree of dry aged throat meat was calculated and compared (Fig. 4).

FIG. 4 is a graph showing the result of comparing the rate of change in preference of dry aged throat meat according to changes in the dry ripening method and period.

As shown in FIG. 4, when comparing the rate of increase in the preference of dry aged meat of throat meat aged for 40 days, it was confirmed that treatment group 1 was 7%, treatment group 2 was 17%, and treatment group 3 was 34%.

Therefore, in the case of dry aged throat meat, it was found that the rate of increase in preference with the passage of the maturation period was relatively superior to the treatment groups 1 and 2 in treatment group 3.

Example 3-3: Evaluation of sensory characteristics of forelimbs according to dry ripening method

The sensory properties were evaluated by the method of Example 3-2 on the dry aged meat of the forelimb obtained by the method of Example 3-1 (Tables 9 to 12).

Year comparison of forelimbs according to the change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.78±0.15
3.96±0.08
3.82±0.21 4.30±0.34
4.33±0.12
4.84±0.11 4.02±0.05
4.38±0.10
4.68±0.21 4.20±0.13 ^b
4.81±0.14 ^a
4.89±0.11 ^a

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

Comparison of Juiciness of Forelimbs According to Changes in Dry Ripening Method and Period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.67±0.25
4.24±0.05
4.13±0.16 4.11±0.05
4.57±0.04
4.64±0.31 3.78±0.08
4.17±0.25
4.65±0.19 4.10±0.07
4.53±0.30
4.66±0.14

Comparison of flavors of forelimbs according to dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.63±0.10
4.05±0.13
3.93±0.07 4.27±0.11
4.05±0.07
4.52±0.15 4.10±0.04
4.50±0.07
4.55±0.16 4.26±0.11
4.48±0.15
4.62±0.08

Comparison of preference of forelimbs according to the change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.74±0.17
4.12±0.03
3.96±0.04 4.03±0.08
4.16±0.03
4.33±0.09 4.08±0.03 ^b
4.41±0.13 ^ab
4.70±0.12 ^a 4.22±0.07
4.70±0.17
4.64±0.07

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

As shown in Tables 9 to 12, in the case of dry ripened forelimb meat, it was confirmed that treatment group 3 obtained the highest score in all four items when 40 days had elapsed.

On the other hand, from the results of Table 12, the preference rate of the dry aged forelimb meat was calculated and compared (FIG. 5).

5 is a graph showing the result of comparing the rate of change in preference of dry aged forelimb meat according to the change of the dry ripening method and period.

As shown in FIG. 5, when comparing the increase rate of preference of dry aged forelimbs aged for 40 days, it was confirmed that treatment group 1 was 9%, treatment group 2 was 7%, and treatment group 3 was 19%.

Accordingly, it was found that even in the case of dry aged forelimb meat, treatment group 3 had a relatively superior rate of increase in preference over the aging period than treatment groups 1 and 2.

Example 3-4: Evaluation of sensory properties of beef rump according to dry ripening method

The sensory properties were evaluated by the method of Example 3-2 on the dry aged meat of rump meat obtained by the method of Example 3-1 (Tables 13 to 16).

Year comparison of rump meat according to change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 2.91±0.17
3.83±0.09
3.19±0.37 3.47±0.33
4.14±0.19
4.10±0.21 4.42±0.03
4.25±0.08
4.55±0.16 4.48±0.29
4.59±0.17
4.88±0.09

Comparison of succulentness of beef rump according to dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.15±0.10
3.26±0.05
3.54±0.32 3.59±0.35
4.26±0.27
4.09±0.33 4.10±0.48
4.16±0.10
4.49±0.21 4.35±0.27
4.41±0.25
4.89±0.05

Comparison of flavor of beef rump according to dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.08±0.06
3.56±0.18
3.57±0.15 4.01±0.07
4.40±0.19
4.01±0.06 3.97±0.04 ^c
4.37±0.02 ^b
4.58±0.05 ^a 4.25±0.02 ^b
4.69±0.09 ^a
4.63±0.06 ^a

a-c: The average number of superscripts of different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

Comparison of preference of beef rump according to dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.13±0.15
3.57±0.11
3.34±0.17 4.23±0.12
4.45±0.17
4.36±0.08 4.31±0.05 ^b
4.30±0.07 ^b
4.65±0.04 ^a 4.38±0.17
4.54±0.03
4.85±0.08

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

As shown in Tables 13 to 16, it was confirmed that even in the case of dry aged beef rump meat, when 40 days had elapsed, treatment group 3 obtained the highest score in all four items.

On the other hand, from the results of Table 16, the preference rate change rate of dry aged beef rump was calculated and compared (FIG. 6).

6 is a graph showing the result of comparing the rate of change in preference of dry aged beef rump according to the change of the dry ripening method and period.

As shown in FIG. 6, when comparing the increase rate of preference of dry-aged beef rump meat aged for 40 days, it was confirmed that treatment group 1 was 38%, treatment group 2 was 20%, and treatment group 3 was 39%.

Accordingly, it was found that even in the case of dry aged beef rump meat, treatment group 3 had a relatively superior rate of increase in preference over the aging period than treatment groups 1 and 2.

Example 3-5: Evaluation of sensory properties of boseop meat according to dry ripening method

The organoleptic properties were evaluated by the method of Example 3-2 on the dried aged meat of the boseopsal obtained by the method of Example 3-1 (Tables 17 to 20).

Comparison of Years of Bosopsal According to Changes in Dry Ripening Method and Period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.40±0.07
3.01±0.13
3.14±0.34 4.46±0.18
4.28±0.25
4.31±0.36 4.61±0.10
4.64±0.20
4.68±0.14 4.56±0.05
4.76±0.10
4.87±0.13

Comparison of Juiciness of Boseop Meat with Changes in Dry Ripening Method and Period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.20±0.01
3.24±0.24
3.37±0.63 4.34±0.04
4.39±0.25
4.20±0.29 4.01±0.22
4.30±0.26
4.54±0.18 4.32±0.15
4.53±0.15
4.85±0.15

Comparison of Flavor of Bosop Meat with Changes in Dry Ripening Method and Period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.44±0.04
3.11±0.12
3.63±0.19 3.94±0.07
4.31±0.08
4.07±0.25 4.25±0.06 ^b
4.21±0.16 ^b
4.72±0.05 ^a 4.32±0.16 ^b
4.64±0.08 ^ab
4.83±0.03 ^a

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

Comparison of preference of Bosop meat according to change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 3.29±0.07
3.15±0.25
3.22±0.41 4.08±0.16
4.43±0.07
4.24±0.31 4.36±0.14
4.32±0.06
4.72±0.08 4.41±0.08 ^b
4.83±0.05 ^a
4.92±0.08 ^a

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

As shown in Tables 17 to 20, it was confirmed that even in the case of dry aged bosopsal meat, when 40 days had elapsed, treatment group 3 had the highest score in all four items.

On the other hand, from the results of Table 20, the rate of change in preference degree of dry aged boseopsal was calculated and compared (FIG. 7).

7 is a graph showing the result of comparing the rate of change in preference of dry aged bosopsal meat according to the change of the dry ripening method and period.

As shown in FIG. 7, when comparing the increase rate of preference of dry aged bosopsal meat aged for 40 days, it was confirmed that treatment group 1 was 33%, treatment group 2 was 37%, and treatment group 3 was 47%.

Accordingly, it was found that even in the case of dry aged bosopsal meat, treatment group 3 had a relatively superior rate of increase in preference over the aging period than treatment groups 1 and 2.

Example 3-6: Comparison of yield of beef partial meat according to dry ripening method

As the dry ripening period increases, the meat surface becomes dry and the hard crust-forming layer becomes thicker. Since such crust must be removed by shaping with a knife when the dry ripening period is completed, the yield of dry ripened meat inevitably decreases compared to before starting dry ripening.

For the dry-aged meat of the beef portion (neck, forelimb, rump, and bosup meat) obtained by the method of Example 3-1, the yield change according to the change of dry ripening method and period was analyzed (Table 21 to 24).

Comparison of yield of neck meat according to change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 100
100
100 80.84±1.21 ^b
78.74±1.53 ^b
86.60±0.78 ^a 76.96±0.87
74.66±1.95
77.01±0.65 73.31±3.36
68.04±3.57
70.76±0.29

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

Comparison of yield of forelimbs according to the change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 100
100
100 81.50±0.50 ^c
84.82±0.76 ^b
88.12±0.33 ^a 81.36±0.93
76.88±1.90
79.10±0.84 75.77±6.06
72.20±0.65
71.36±0.92

a-c: The average number of superscripts of different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

Comparison of yield of beef rump according to change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 100
100
100 86.62±0.18 ^b
86.46±0.39 ^b
90.37±0.69 ^a 83.42±0.65 ^a
79.64±1.01 ^b
82.73±0.75 ^a 80.45±4.00
76.40±0.74
77.88±0.47

a-b: The average number of superscripts in different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

Comparison of yield of Bosopsal by change of dry ripening method and period 0 days 20 days 40 days 60 days Treatment 1
Treatment 2
Treatment 3 100
100
100 80.92±0.89 ^ab
77.37±1.20 ^b
83.92±0.97 ^a 75.66±0.86 ^a
68.61±1.08 ^c
72.19±0.67 ^b 71.00±3.52
69.72±3.10
64.72±1.43

a-c: The average number of superscripts of different alphabets displayed in different treatment sections within the same maturation date is significantly different (p<0.05)

As shown in the results of Tables 21 to 24, it was confirmed that as the dry ripening period elapsed, the yield decreased. In particular, when 20 days had elapsed, treatment group 3 showed the highest yield for dry ripened meats of all beef portion, but after 40 days and after that, there were significant differences in treatment groups 1, 2 and 3. It can be seen that it does not appear.

Taking the above results together, if the beef is dry-aged in the aging room sprayed with the yeast strain and the mildew strain provided by the present invention, it is possible to prevent infection and proliferation of foreign microorganisms even after about 40 days have elapsed. No, it was possible to improve the taste of beef.

Typically, as the dry ripening period increases, the yield decreases accordingly. The time required when using the dry ripening method of the present invention is more than the time required when using the dry ripening method known so far (50 days to 100 days). Since (40 days) is shortened, it was found that when the dry aging method of the present invention is used, the yield can be increased compared to the conventional method.

Therefore, it can be seen that the dry aging method provided by the present invention is a more advanced technology than the conventional dry aging method in all respects.

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later rather than the above detailed description, and equivalent concepts thereof.

Claims (9)

Dry ripening method of beef comprising the step of dry ripening beef under atmospheric conditions containing yeast strains and mildew strains.
The method of claim 1,
The dry aging method includes the steps of: (a) spraying a yeast strain and a mildew strain inside the dry aging room; And (b) drying the beef in a maturation room in which each strain is sprayed.
The method of claim 1,
The yeast strain is Debaryomyces sp. The method that is a strain. The method of claim 1,
The powdery mildew strain is Penicillium sp.
The method of claim 2,
The (a) step is to be carried out by spraying a yeast strain and a mildew strain, respectively, or spraying a mixed strain of a yeast strain and a mildew strain, respectively.
The method of claim 5,
The ratio of the powdery mildew strain relative to the sprayed yeast strain is 1:1 to 1:50 (based on the number of cells), the method.
The method of claim 1,
The beef is a beef selected from the group consisting of muksimsal, boseopsal, sirloin, ribs, chaeoksal, tenderloin, rump, forelimbs, yangjisal, seoldosal, sataesal, and combinations thereof.
The method of claim 1,
The dry aging is performed under a temperature condition of 1 to 10°C, a humidity condition of 70 to 100%, and a time condition of 30 to 80 days.
Dry aged beef, dried by the method of any one of claims 1 to 8.

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