KR20210065444A - Method of preparing vegetable powder having high concentration of nitrate and manufacturing method of synthetic nitrite-free meat product using the vegetable powder - Google Patents

Abstract

The present invention relates to a method for producing vegetable powder having a high concentration of nitrate and a method for producing a synthetic nitrite-free meat product using the vegetable powder produced by the method. Specifically, in the present invention, vegetable powder having a high concentration of nitrate content is produced by standardizing vegetables with variations in nitrate content by region, production region, and season, and the produced vegetable powder together with nitrate reducing bacteria is added to mixed meat to reduce the nitrate in the powder to nitrite ions to produce a meat product excluding synthetic nitrite, which has the same or higher efficacy as synthetic nitrite.

Description

A method of preparing vegetable powder having a high concentration of nitrate and a method of preparing a synthetic nitrite-free meat product using the prepared vegetable powder {Method of preparing vegetable powder having high concentration of nitrate and manufacturing method of synthetic nitrite-free meat product using the vegetable powder}

The present invention relates to a method for producing a vegetable powder having a high concentration of nitrate and a method for producing a synthetic nitrite-free meat product using the vegetable powder prepared by the method. Specifically, the present invention is to standardize vegetables with variations in nitrate content by region, production region, and season to prepare vegetable powder having a high concentration of nitrate content, and add the prepared vegetable powder together with nitrate reducing bacteria to mixed meat. This is to reduce the nitrate in vegetable powder to nitrite ion within a short time to produce a meat product excluding synthetic nitrite, which has the same or higher efficacy as synthetic nitrite.

Nitrite exists in the form of sodium salt (NaNO ₂ ) or potassium salt (KNO ₂ ) of nitrite, and sodium nitrite (NaNO ₂ ) is mainly used in meat products. In food, nitrite (-NO ₂ ) is present in a trace amount as an impurity in table salt, or nitrate (-NO ₃ ) is reduced and produced. The efficacy of nitrite used in meat products is largely divided into 1) color fixation, 2) flavor enhancement, 3) antioxidant, and 4) antimicrobial preservation. In particular, nitrite is finally decomposed into nitric oxide (NO) through several steps, and this NO is tightly combined with heme pigment in meat, so that it can maintain a stable pink color even when the meat product is heated.

Recently, along with the naturalization craze blowing in the food industry, synthetic nitrite substitution methods are being applied to some meat products and used. Among the meat products on the market in Korea, synthetic nitrite-free products are manufactured by adding vegetable powder containing a large amount of nitrate ions and nitrate reducing bacteria. Its use is limited in the production of meat products because it induces an unfamiliar, heterogeneous flavor and lowers palatability. However, these expensive imported vegetable powders and nitrate-reducing bacteria are all supplied from foreign multinational companies, so it is necessary to provide vegetable powder without heterogeneous flavor that fits the domestic reality. In addition, the nitrate content of vegetables varies according to environmental influences such as the type of fertilization, seasonal influence, harvest time, variety, land environment, and production region during cultivation. There is a need for a manufacturing method.

In addition, it is necessary to provide a high concentration and standardized manufacturing method, and it is necessary to discover a material with excellent palatability by powdering vegetables, etc., which are mainly consumed by Koreans.

In this regard, Korean Patent No. 10-1526694 discloses a method for producing a synthetic nitrite-free meat product using a fermented fruit and vegetable extract grown at a standardized nitrate concentration in a plant factory, but a fruit having 500 to 700 ppm of nitrate. Since the vegetable extract fermented broth is used, the concentration of nitrate is very low for use in meat products, making it unsuitable for use. Also, it has a long and complicated process because it has to go through a fermentation process and a sterilization process before using it for meat products. Korean Patent No. 10-1940233 discloses a method for producing a meat product using a fermented fruit and vegetable extract powder, which is obtained by mixing juiced fruit and vegetables with an excipient to obtain a water-soluble powder, and then purified water, sugar, and nitrate reducing bacteria It is characterized in that it is reduced to nitrite from fruits and vegetables by adding it to prepare a fermented broth and pulverizing it. Republic of Korea Patent No. 10-1229379 discloses a step of fermenting by adding nitrate reducing bacteria to vegetable powder containing nitrate, salt aging for 12 to 72 hours, and a method of sterilizing the same. It is a method that takes a long time to manufacture because processing must be accompanied.

On the other hand, instead of excluding synthetic nitrites, a direct replacement method using natural pigments such as anthocyanins, paprika and white lotus extracts extracted from plants is a color development technology through coloring, so natural pigments are sensitive to pH, light, and temperature. Not only is it unstable, but it also has a very low ability to form complexes with other compounds in the meat, so there is a risk that the color of the meat product may change during distribution. This method is not a mechanism in which meat color is fixed by chemical bonding and heating of nitric oxide (NO) and myoglobin in the presence of nitrite, but natural pigment is simply colored and has a red color. The appearance of the product deteriorates with the dissolution of the pigment.

Accordingly, the present inventors have developed a natural nitrite material that provides familiarity to domestic consumers and has a constant quality regardless of environmental influences while replacing the natural nitrite material for synthetic nitrite replacement, which is dependent on import, with a domestic product familiar to domestic consumers. While doing, the present invention was completed.

One object of the present invention is to provide a method for preparing vegetable powder having a high nitrate concentration.

Another object of the present invention is to provide a vegetable powder having a high nitrate concentration prepared by the above method.

Another object of the present invention is to provide a method for preparing a meat product without synthetic nitrites using the prepared vegetable powder having a high nitrate concentration.

Another object of the present invention is to provide a meat product without the addition of synthetic nitrites prepared above.

In one aspect, the present invention provides a method for preparing a vegetable powder having a high concentration of nitrate for the replacement of synthetic nitrite in meat products.

Specifically, the method for producing a vegetable powder having a high concentration of nitrate of the present invention comprises:

Selecting any one of the vegetables produced in the domestic production area, washing and dehydrating the selected vegetables, separating only the edible part, cutting and pulverizing it to an appropriate size;

determining the nitrate content of the pulverized vegetables as suitable vegetables when the nitrate content is 1,500 to 10,000 ppm; and

drying the vegetables determined as the suitable vegetables to have a moisture content of 10% or less and a drying yield of 3 to 10%;

includes

Hereinafter, a method for producing a vegetable powder having a high concentration of nitrate according to the present invention will be described in detail with reference to FIG. 1 .

First, it is a step of selecting any one of the vegetables produced in the domestic production area, washing and dehydrating the selected vegetables, separating only the edible part, cutting it to an appropriate size, and pulverizing it.

Vegetables of the present invention are not necessarily limited thereto, but include vegetables produced in Korea, such as Chinese cabbage, radish, lettuce, spinach, and turnip. These vegetables have different environmental influences such as the type of fertilization, seasonal influence, harvest time, variety, land environment, production area, etc., and the price at harvest time during cultivation. Therefore, it is necessary to identify vegetables that contain nitrate at a high concentration while being inexpensive, and to manufacture vegetables with a high concentration of nitrate by using them as a material. Environmental factors and price factors among vegetables produced in domestic production areas need to be considered. Consider which one to choose.

The washing is to remove foreign substances such as soil or insects attached to the harvested vegetables, and the vegetables are washed 2 to 3 times in clean water, and the dehydration is to remove the water from the washed vegetables using a conventional dehydrator, etc. This will remove the moisture from the vegetables.

The edible part is a part excluding vegetable by-products that cannot be ingested, such as the root, peel, and root, among various parts of vegetables. However, since the parts that can be eaten are different depending on the vegetables, the parts suitable for the vegetables should be selected.

The cutting of the appropriate size is to cut so that the pulverization can be performed smoothly, for example, cabbage, spinach and lettuce are cut into 3 cm horizontal and 5 cm vertical, and radish and turnip are horizontally, vertically, and 3 cm thick, respectively. cut with

The pulverization is finely divided into sizes of 3 mm or less, preferably 2 mm or less using a conventional pulverizer so that the subsequent drying process can be smoothly performed.

The next step is to measure the nitrate content of the pulverized vegetables, and if the nitrate content is 1,500 to 10,000 ppm or Brix is 1.6 to 5.6, it is a step of determining suitable vegetables.

The nitrate content may be measured by a method known in the art, and if the measurement result is 1,500 to 10,000 ppm in vegetables, preferably 2,000 to 10,000 ppm, more preferably 2,000 to 5,000 ppm, according to the purpose of the present invention It is judged to be suitable for the vegetable powder to be manufactured.

As a specific example, the nitrate content of Chinese cabbage with different production areas was about 2,400 to 4,830 ppm, the nitrate content of radish from different production areas was about 2,400 to 5,050 ppm, and the nitrate content of lettuce from different production areas was about 2,400 to 4,830 ppm The nitrate content of spinach from different origins was about 2,490 to 5,050 ppm. The nitrate content was different even for the same type of vegetable depending on the production area, and when the nitrate content was 1,500 to 10,000 ppm, the nitrate content was significantly increased through the following steps and used as a vegetable powder material for replacing synthetic nitrite. found to be useful.

On the other hand, when the nitrate content of the crushed vegetables was 1,500 to 10,000 ppm, the Brix of vegetables was 1.6 to 5.6, and the nitrate content of vegetables was not measured or the nitrate content of vegetables was not measured, and the Brix of vegetables was 1.6 to 5.6. If it is 5.6, preferably 2.0 to 5.6, more preferably 2.0 to 4.6, it is determined that the vegetable powder is suitable for the purpose of the present invention.

The next step is to dry the vegetables determined as suitable vegetables with a moisture content of 10% or less and a drying yield of 3 to 10%.

Vegetables prepared by the above drying are referred to herein as vegetable (liu) powder or dried vegetable (leu) pulverized product for convenience.

When drying vegetables, the moisture content is 10% or less, preferably 8% or less, more preferably 3 to 8%, and the drying yield is 3 to 10%, preferably 3 to 8%, more preferably 3 to 8% In the case of 7%, it was confirmed that the nitrate content was 45,000 to 100,000 ppm. The nitrate content of these vegetables is 45,000 to 100,000 ppm, which is more than twice as high as the nitrate content of synthetic nitrite substitute vegetables imported from abroad is usually 25,000 to 30,000 ppm.

As one specific example, as the Chinese cabbage powder according to the present invention, the dry yield was 3.66 to 5.54%, the moisture content was 3.75 to 7.20%, and in this case, the nitrate content was 43,000 to 67,000 ppm. This nitrate content level is more than twice as high as that of imported products, which is very good as a vegetable powder for synthetic nitrite replacement.

As another specific example, the dry yield of the non-powdered powder was on average 4.92% at the level of 4.24 to 6.39%, the moisture content was at the level of 2.83 to 6.09%, indicating a low moisture content of 4.60% on average, and the nitrate content was 79,000 to 103,000 It showed a very high content in ppm. This nitrate content level is more than three times higher than that of imported products, which is very good as a vegetable powder for synthetic nitrite replacement.

The drying may use a drying method known in the art, preferably hot air drying and vacuum freeze drying.

As a specific example, in the case of hot air drying, the drying is performed at 50 to 70° C., preferably 55 to 65° C., more preferably at 60° C. for 10 to 14 hours, preferably 11 to 13 hours, and more preferably for 12 hours.

As another specific example, in the case of vacuum freeze-drying, -30°C to -50°C, preferably -35°C to -45°C, more preferably -38 to -42°C for 45 to 52 hours, preferably 46 to 50 hours, more preferably 47 to 49 hours, most preferably 48 hours, at a vacuum degree of 10 mtorr or less, preferably 9 mtorr or less, more preferably 8 mtorr or less, and most preferably 7 mtorr.

When drying is performed under the conditions of hot air drying and vacuum freeze drying, the moisture content and drying yield of vegetable powder can be limited within the above ranges, and accordingly, the nitrate content is maintained at a high concentration to replace synthetic nitrite as vegetable powder. make it suitable for use.

The method for producing a vegetable powder having a high concentration of nitrate of the present invention may further include the step of preparing the dried vegetable powder into a fine powder of 200 mesh or less after the drying step.

In the above step, the size of the fine powder is 100 mesh or more, preferably 150 to 500 mesh, more preferably 150 to 300 mesh.

When powdered within the above range, there is an advantage that nitrate reducing bacteria can be better used as a nutrient source for fermentation of nitrate reducing bacteria in the manufacturing process of synthetic nitrite replacement meat products.

The fine powder may be prepared by various known methods such as a milling method.

The method for producing a vegetable powder having a high concentration of nitrate of the present invention may further include the step of packaging after the step of preparing the fine powder.

In the packaging step, as an example, the vegetable fine powder is vacuum-packed or packaged in a single type of packaging material for food, such as PE, PP, Nylon, PVC, PS, PA, PVA, PVDC, EVOH, or a packaging material in which one or more types are complexed. Alternatively, gas replacement packaging may be used.

The vegetable powder prepared according to the above method contains 45,000 to 100,000 ppm of nitrate, and the content of this nitrate is significantly higher than the nitrate content of 25,000 to 30,000 ppm of imported vegetable powder. Salting of meat products is possible even with a small amount of addition in the city.

In addition, since the vegetable powder prepared according to the above method is a product having a low moisture content, it may serve to be stable microbiologically and chemically.

Moreover, since the vegetable powder prepared according to the above method has a high concentration of nitrate, it can be used as a composite material mixed with excipients such as dextrin and maltodextrin to lower the price and cost of the product.

In particular, the vegetable powder manufactured according to the above method can control and manage the high concentration level of nitrate with the dry yield and moisture content, so it is possible to achieve stable quality control. It has the advantage of being able to respond accordingly.

In another aspect, the present invention relates to a method for producing a synthetic nitrite-free meat product.

In one specific embodiment, the method for producing a synthetic nitrite-free meat product of the present invention comprises:

pulverizing raw meat and mixing ice or cold water, salt, phosphate and auxiliary ingredients;

preparing mixed meat by adding the vegetable powder and nitrate reducing bacteria prepared by the method for producing a vegetable powder having a high concentration of nitrate to the mixture;

Fermenting the blended meat at 8 to 12° C. for 2 to 4 hours or at 36 to 40° C. for 2 to 4 hours;

sterilizing nitrate reducing bacteria by heating the fermented meat; and

Including; cooling and packaging the sterilized meat.

The meat product of the present invention is a processed meat product and refers to a product using conventional synthetic nitrite for the purpose of fixing meat color and enhancing flavor, and examples thereof include, but are not limited to, ham, can ham, bacon, sausage, etc. There is this.

Hereinafter, a method for producing a synthetic nitrite-free meat product according to the present invention will be described in detail with reference to FIG. 2 .

First, it is a step of grinding raw meat and fat, and mixing ice or cold water, salt, phosphate, and auxiliary materials.

The raw meat refers to edible meat such as beef, pork, chicken, lamb, and turkey.

The fat is preferably a fat derived from the same species as the raw meat, and examples thereof may be pork back fat or neck fat.

The pulverization of the raw meat is to uniformly mix ice or cold water, salt, phosphate, and sub-materials in a subsequent process.

The ice or cold water is used to prevent temperature rise during the mixing process, and is contained in an amount of 10 to 25 parts by weight, preferably 15 to 20 parts by weight, based on 100 parts by weight of the total amount of raw meat and fat.

The salt is contained in an amount of 1.2 to 1.8 parts by weight, preferably 1.3 to 1.7 parts by weight, more preferably 1.4 to 1.6 parts by weight, and most preferably 1.5 parts by weight based on 100 parts by weight of the total raw meat, fat, ice or cold water. . When salt is contained within the above range, the final meat product exhibits excellent quality.

The phosphate is contained in an amount of 0.2 to 0.4 parts by weight, preferably 0.25 to 0.35 parts by weight, and more preferably 0.3 parts by weight based on 100 parts by weight of the total raw meat, fat, ice or cold water. When salt is contained within the above range, the final meat product exhibits excellent quality.

The auxiliary material may include sugar, sodium ascorbate, mustard powder, pepper, sodium glutamate, onion powder, garlic powder, but is not limited thereto. The auxiliary material is 1.5 to 2.2 parts by weight, preferably 1.6 to 2.1 parts by weight, more preferably 1.7 to 2.0 parts by weight, even more preferably 1.8 to 1.9 parts by weight, based on 100 parts by weight of the total raw meat, fat, ice or cold water. may be contained as a part. The sub-ingredient is for improving the flavor of the final meat product, and when included in an amount within the above range, the flavor of the meat product is the best.

As an example, the sugar, sodium ascorbate, mustard powder, pepper, sodium glutamate, onion powder, and garlic powder contained in the auxiliary material is 0.8 to 1.2: 0.04 to 0.06: 0.2 to 0.4: 0.2 to 0.3: 0.08 to A weight ratio of 0.12: 0.08 to 0.12: 0.08 to 0.12, preferably 0.9 to 1.1: 0.04 to 0.06: 0.2 to 0.4: 0.2 to 0.3: 0.09 to 0.11: 0.09 to 0.11: A weight ratio of 0.09 to 0.11, more preferably 1 : 0.05: 0.3: 0.25: 0.1: 0.1: may be included in a weight ratio of 0.1. When included in the content within the above range, the flavor of the final manufactured meat product is excellent.

The next step is to prepare a meat blend by adding the vegetable powder and nitrate reducing bacteria having a high concentration of nitrate prepared according to the present invention to the mixture.

The vegetable powder having a high concentration of nitrate is as described above. In addition, the vegetable powder having a high concentration of nitrate may vary depending on the content of nitrate, but preferably 0.1 to 0.5 parts by weight, more preferably 0.1 to 0.3 parts by weight, based on 100 parts by weight of the total raw meat, fat and ice or cold water. wealth can be used.

The nitrate reducing bacteria refers to bacteria capable of reducing nitrate to nitrite. Examples thereof include, but are not necessarily limited to, staphylococcus genus, micrococcus genus, lactobacillus genus, halomonas genus, Paracoccus genus. ( Paracoccus genus), Enterococcus genus, Lactococcus genus, Streptococcus genus, Pediococcus genus, Leuconostoc genus, etc. There is this. Preferably the genus Staphylococcus or Lactobacillus, more preferably the genus Staphylococcus, even more preferably Staphylococcus carnosus and Staphylococcus xylosus to be.

The nitrate reducing bacteria may be used in an amount of 5 to 20 parts by weight, preferably 7 to 15 parts by weight, based on 100 parts by weight of the vegetable powder having the high concentration of nitrate. When nitrate reducing bacteria are used within the above range, the nitrite content in the meat product can be increased to the same level as when synthetic nitrite is added as quickly as possible by using vegetable powder having a high concentration of nitrate as a nutrient source.

The next step is to ferment the blended meat at 8 to 12° C. for 2 to 4 hours or at 36 to 40° C. for 2 to 4 hours.

In one specific implementation, the vegetable powder having a high concentration of nitrate according to the present invention is fermented at a low temperature, i.e. 8 to 12° C., or at a higher temperature, i.e. 36 to 40° C., for a short period of time, i.e. 2 to 4 hours. There was no significant difference in residual nitrite content, salted meat pigment, and total meat pigment. Rather, even when fermenting at a low temperature, when vegetable powder having a high concentration of nitrate is used, even if the amount of vegetable powder is used at the above-mentioned lowest concentration, it exhibits superior or almost equivalent effects compared to the case of fermentation at high temperature in meat pigment.

Therefore, the fermentation temperature may be selected and used according to the optimum growth temperature of the nitrate reducing bacteria used, the concentration of nitrate contained in the vegetable powder, and the like.

The next step is to sterilize the nitrate reducing bacteria by heating the fermented meat.

Here, the sterilization is sufficient as long as the nitrate reducing bacteria are sufficiently killed and the fermented meat is sufficiently cooked to the inside.

As an example, it can be sterilized by putting it in a constant temperature water bath preheated to 80°C and heating it until the central temperature reaches 75°C.

The next step is cooling and packaging the heat-sterilized meat.

The cooling is to maintain the meat temperature below 10 ℃ using cold water, low temperature wind, refrigerator, etc., and the packaging is PE, PP, Nylon, PVC, PS, PA, PVA, PVDC, EVOH, etc. A single type of packaging material for food or a packaging material combining one or more types can be vacuum-packed, air-packed, or gas-substituted packaging.

Synthetic nitrite-free meat products prepared by using the vegetable powder having a high concentration of nitrate prepared by the above method are equivalent to or equal in color, residual nitrite content, salted meat pigments, total meat pigments, etc. compared to meat products containing synthetic nitrites. It was confirmed that the vegetable powder having the above-mentioned high concentration of nitrate can be used in place of the synthetic nitrite as it showed a better effect.

In addition, since the vegetable powder used contains a high concentration of nitrate, it shows excellent results in color, residual nitrite content, salted meat pigment, total meat pigment, etc., even if a smaller amount is used compared to the amount of vegetable powder known in the prior art, There is an advantage in that the occurrence of off-flavor due to the use of vegetables in the manufacture of meat products is prevented.

In addition, because vegetables produced in domestic production are used, not only does it fit the palatability of Koreans better than foreign vegetables, but also fix meat color, antimicrobial action, antioxidant action, and increase flavor when salting meat products with nitrites derived from nature. can increase consumer preference.

Vegetable powder having a high concentration of nitrate according to the present invention solves the problem that domestic vegetable powder could not be used as a substitute for synthetic nitrite due to environmental factors and price factors, etc. It works.

In addition, the vegetable powder having a high concentration of nitrate according to the present invention exhibits equal or superior effects in color, residual nitrite content, salted meat pigment, total meat pigment, etc. compared to synthetic nitrite, and because nitrate contained in a high concentration is used. Even if a small amount of vegetable powder is used, color, residual nitrite content, salted meat pigment, total meat pigment, etc. can be expressed at the same level as synthetic nitrite.

1 is a diagram showing a process for manufacturing vegetable powder according to an embodiment of the present invention.
2 is a diagram illustrating a manufacturing process of a synthetic nitrite-free meat product containing a powder-free concentrated nitrate in a high concentration according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1. Preparation of vegetable powder by domestic production area

The manufacturing process for preparing the vegetable powder is shown in FIG. 1 . Vegetables, such as Chinese cabbage, radish, lettuce, spinach, and turnip, purchased from five major regions in Korea, including Gyeonggi-do, Gangwon-do, Chungcheong-do, Jeolla-do, and Gyeongsang-do, were washed with water to wash foreign substances such as soil or insects, and then dehydrated using a dehydrator. The dehydrated vegetables were prepared by removing the outer leaves of the cabbage, the root of the cabbage, the core of the cabbage, the skin of the radish, the root of the radish, the tuber of the radish, and the cutting to the size suitable for grinding.

The cut vegetables were pulverized with a cutter, and the pulverized vegetables having a moisture content of 10% or less and a dry yield of 3-10% were prepared through hot air drying or vacuum freeze-drying. Thereafter, the dried vegetable pulverized product was prepared into a fine powder of 200 mesh or less through a milling process (milling process) and then packaged.

Example 2. Investigation of nitrate content of vegetables by domestic production area and Brix analysis by vegetables

2-1. Determination of nitrate content

The nitrate ion content was analyzed by partially modifying the zinc reduction experimental method of Merino (2009) and the experimental method of Ding (2018). ^{Specifically, after homogenization using Ultra turrax (DI-25 basic, IKA ®} -Werke GmbH & Co. KG, Staufen, Germany) by adding 50 mL of distilled water at 80 °C to 5 g of sample _{, 5% B 4} Na ₂ O _{After adding 5 mL of 7·} 10H ₂ O, it was heated at 80° C. for 15 minutes. After cooling for 15 minutes, 4 mL of 15% potassium hexacyanoferrate(II) trihydrate solution and 4 mL of 23% zinc acetate dehydrate solution were added, reacted for 30 minutes, and clarified, followed by clarification up to 100 mL with distilled water. After clarification, the sample was centrifuged at 3,500 × g using a centrifuge (Combi R515, Hanil Science Industrial Co. Ltd., Incheon, Korea) for 10 minutes, and then Whatman No. The extract filtered with 40 filter paper was used for nitrate ion and nitrite ion analysis.

For nitrite ion content analysis, 10 mL ammonia buffer solution (pH 11) was added to 20 mL of the extract, and color development was carried out immediately. For nitrate ion analysis, 0.1 g of zinc powder was added and reacted for 5 minutes to convert nitrate ions into nitrite. The suspension was reduced with ions and the reaction was completed with Whatman No. A color reaction was performed on the filtrate filtered with 40 filter paper. For the color reaction, 2 mL of sulfanilamide solution was added and reacted for 5 minutes, then 2 mL of N-(1-naphthyl) ethylenediamine dihydrochloride solution was added and reacted for 15 minutes. Ltd., Kyoto, Japan) was used to measure the absorbance at a wavelength of 540 nm. At this time, a calibration curve was prepared using sodium nitrite (No. S2252, Sigma-Aldrich) and potassium nitrate (No. 221295, Sigma-Aldrich). The difference in the nitrite ion content from the total nitrite ion content measured by reducing the nitrate ion to nitrite ion was expressed as the nitrate ion content. In addition, the nitrate ion content was expressed by calculating the ratio of molecular weight and converting it into the nitrate content of the vegetable ground product.

2-2. Brix measurement

Brix was measured for domestic vegetable pulverized products using a refractometer.

2-3. Statistical analysis

The results were statistically processed using the Generalized Linear Model (GLM) process of the SAS (Statistics Analytical System) package program, and the significance (p<0.05) of the treatment section was tested by Duncan's multiple range test.

2-4. Results of investigation of nitrate content of vegetables by domestic production area

The nitrate content of each vegetable pulverized product (pulverized product before drying) prepared in Example 1 was investigated.

(1) Nitrate content of crushed Chinese cabbage by production area in the 5 major regions in Korea

Table 1 below shows the nitrate content of crushed cabbage for each production area in the five major regions in Korea. Nationally, ground cabbage contained 1,847~3,434 ppm of nitrate, and the national average showed nitrate content of 2,631 ppm. By production area, the crushed cabbage from Chungcheong-do showed the highest nitrate content (P<0.05) at 3,424 ppm, while the crushed cabbage from Gangwon-do showed the lowest nitrate content at 1,888 ppm (P<0.05).

Nitrate content of crushed Chinese cabbage by production area in 5 major regions in Korea place of production Nitrate (ppm) average ⁽¹⁾ Standard Deviation range game 2,255.94 ^C 90.56 2,174-2,334 Kang Won 1,888.37 ^D 48.28 1,847-1,930 Chungcheong 3,423.86 ^A 12.07 3,413-3,434 slight injury 2,637.44 ^B 374.14 2,313-2,961 Jeon La 2,948.87 ^B 283.64 2,703-3,198 Nationwide 2,630.90 579.51 1,847-3,434

^{(1) AD} different initials in the same column are significant (P<0.05).

(2) Nitrate content of non-pulverized products by production area in the 5 major regions in Korea

Table 2 below shows the nitrate content of unpulverized products by production area in the five major regions in Korea. Nationwide, unpulverized products contained 2,892~5,083 ppm of nitrate, and the national average showed a nitrate content of 3,978 ppm. By production area, the unpulverized product of Chungcheong-do showed the highest nitrate content (P<0.05) at 4,832 ppm, whereas the unpulverized product of Gangwon-do showed the lowest nitrate content at 3,054 ppm (P<0.05).

Nitrate content of non-pulverized products by production area in the 5 major regions in Korea place of production Nitrate (ppm) average ⁽¹⁾ Standard Deviation range game 4,137.34 ^B 227.32 3,940-4,338 Kang Won 3,054.40 ^D 187.21 2,892-3,220 Chungcheong 4,832.31 ^A 289.77 4,581-5,083 slight injury 4,408.70 ^B 187.09 4,247-4,574 Jeon La 3,454.91 ^C 148.97 3,326-3,584 Nationwide 3,977.53 686.46 2,892-5,083

^{(1) AD} different initials in the same column are significant (P<0.05).

(3) Nitrate content of crushed lettuce by production area in the 5 major regions in Korea

Table 3 shows the nitrate content of crushed lettuce in each of the five major regions in Korea. Nationally, crushed lettuce contained 2,434-4,832 ppm of nitrate, and the national average showed a nitrate content of 3,526 ppm. By production area, crushed lettuce from Gyeonggi Province showed the highest nitrate content at 4,560 ppm, while crushed lettuce from Gyeongsang Province showed the lowest nitrate content at 3,043 ppm.

Nitrate content of crushed lettuce by production area in 5 major regions in Korea place of production Nitrate (ppm) average ⁽¹⁾ Standard Deviation range game 4,560.06 ^A 313.80 4,288-4,832 Kang Won 2,472.80 ^E 44.37 2,434-2,511 Chungcheong 4,117.38 ^B 164.95 3,975-4,260 slight injury 3,043.60 ^D 68.51 2,984-3,103 Jeon La 3,437.99 ^C 128.74 3,326-3,549 Nationwide 3,526.37 778.71 2,434-4,832

^{(1) AE} Different initials in the same column are significant (P<0.05).

(4) Nitrate content of ground spinach by production area in the 5 major regions in Korea

Table 4 shows the nitrate content of crushed spinach by production area in the five major regions in Korea. Nationally, ground spinach contained 2,498~5,055 ppm of nitrate content, and the national average showed a nitrate content of 3,947 ppm. By production area, crushed spinach from Jeolla-do showed the highest nitrate content at 4,926 ppm, whereas crushed spinach from Gyeonggi-do had the lowest nitrate content at 2,557 ppm.

Nitrate content of ground spinach by production area in 5 major regions in Korea place of production Nitrate (ppm) average ⁽¹⁾ Standard Deviation range game 2,557.15 ^D 68.16 2,498-2,616 Kang Won 3687.78 ^C 91.96 3,595-3,778 Chungcheong 4,371.66 ^B 80.58 4,302-4,441 slight injury 3,936.81 ^C 92.53 3,857-4,017 Jeon La 4,926.26 ^A 148.28 4,798-5,055 Nationwide 3,947.97 909.55 2,498-5,055

^{(1) AD} different initials in the same column are significant (P<0.05).

(5) Nitrate content of crushed turnips by production area in Ganghwa-do, Korea

Table 5 shows the nitrate content of pulverized turnips produced in two regions of Ganghwa Island in Korea. The nitrate content of turnips produced in the two areas of Ganghwa-do had a large variation, and contained nitrate at a level of 198~4,825 ppm, and the average nitrate content was 2,470 ppm.

Nitrate content of ground turnip in Ganghwa place of production Nitrate (ppm) average ⁽¹⁾ Standard Deviation range Ganghwado 1 205.36 ^B 8.05 198-212 Ganghwado 2 4,736.40 ^A 102.63 4,644-4,825 all 2,470.88 2,422.88 198-4,825

⁽¹⁾ Different initials in the same column A and B are significant (P<0.05).

(6) Nitrate content of crushed cabbage by-products by production area in the 5 major regions in Korea

Table 6 shows the nitrate content of the crushed cabbage by-products produced in the five major regions in Korea. The by-products of Chinese cabbage are washed and pulverized by removing the outer leaves, stems, and cores of the purchased Chinese cabbage and then pulverizing them, and then measuring the nitrate content. The amount of nitrate contained in the by-products of Chinese cabbage (outer leaf, stem, core) was 8,189 ppm in the root of Chinese cabbage and 7,803 ppm in the core of Chinese cabbage, which was higher than that of the outer leaf of Chinese cabbage, 5,508 ppm (P<0.05). Cabbage by-products contained an average of 6,752 ppm (4,166-8,566 ppm) of high concentration of nitrate.

Nitrate content in cabbage by-products produced in the 5 major regions in Korea Kinds Nitrate (ppm) average ⁽¹⁾ Standard Deviation range cabbage outer leaf 5,508.15 ^B 1,304.83 4,166-6,946 cabbage stem 8,188.66 ^A 435.63 7,811-8,566 Chinese cabbage wick 7,802.64 ^A 144.94 7,677-7,928 all 6,751.90 1583.23 4,166-8,566

⁽¹⁾ Different initials in the same column A and B are significant (P<0.05).

(7) Nitrate content of pulverized products without by-products by production area in the 5 major regions in Korea

Table 7 shows the nitrate content of the pulverized product without by-products produced in the five major regions in Korea. The content of nitrates in the shell and top/bottom, which are non-by-products, was 8,126 ppm in the top/bottom, which was significantly higher than 4,975 ppm in the shell. On the other hand, the nitrite content of radish by-products was 5.06 ppm in the skin part, which was higher than 2.57 ppm in the upper and lower parts of radish (P<0.05).

Nitrate content in non-by-products produced in the 5 major regions in Korea Kinds Nitrate (ppm) average ⁽¹⁾ Standard Deviation range radish peel 4,974.90 ^B 20.23 4,957-4,992 No top/bottom 8,126.33 ^A 633.64 7,574-8,675 all 6,550.56 1,734.93 4,957-8,675

⁽¹⁾ Different initials in the same column A and B are significant (P<0.05).

(8) Nitrate content of pulverized turnip by-products by production area in Ganghwa-do, Korea

Table 8 shows the nitrate content of the pulverized products of turnip by-products produced in two regions of Ganghwa Island in Korea. The nitrate content of turnip by-products such as skin, top/bottom, and turnip blue was 1,076 ppm in turnip blue, the highest (P<0.05), followed by 665 ppm in top/bottom and 456 ppm in turnip skin.

Nitrate content in turnip by-products produced in Ganghwa-do Kinds Nitrate (ppm) average ⁽¹⁾ Standard Deviation range turnip peel 456.02 ^C 32.18 428-484 Turnip top/bottom 665.06 ^B 8.05 658-672 turnip blue 1,076.18 ^A 168.97 930-1,223 all 732.42 283.71 428-1,223

^{(1) AC} Different initials in the same column are significant (P<0.05).

2-4. Brix analysis result for each vegetable in Korea

(1) Results of Brix investigation of domestic vegetable crushed products

Table 9 shows the results of the Brix investigation for each vegetable pulverized product (pulverized product before drying) prepared in Example 1. The Brix of the crushed vegetable products was somewhat different depending on the type of vegetable, but it was at the level of 1.6~5.6. As for the average Brix, turnip showed the highest value of 5.37 (P<0.05), whereas lettuce showed Brix 1.73, showing the lowest value (P<0.05). After turnip, radish (Brix 4.40) > Chinese cabbage (Brix 3.67) > spinach (Brix 2.60) showed high Brix in the order (P<0.05).

Result of Brix investigation of crushed domestic vegetables Kinds Brix average ⁽¹⁾ Standard Deviation range cabbage 3.67 ^C 0.30 3.40-4.00 radish 4.40 ^B 0.59 3.80-5.00 Lettuce 1.73 ^E 0.10 1.60-1.80 spinach 2.60 ^D 0.13 2.40-2.80 turnip 5.37 ^A 0.15 5.20-5.60

^{(1) AE} Different initials in the same column are significant (P<0.05).

Example 3. Investigation of nitrate, dry yield, and moisture content of vegetable powder by domestic production area

3-1. Determination of nitrate content

The nitrate content of vegetable powder by domestic production area was measured using the same method as in Example 2-1.

3-2. Dry yield measurement

The drying yield of the crushed vegetable was measured by measuring the weight of the crushed vegetable before hot air drying or vacuum freeze drying, and then after drying, the weight of the crushed vegetable was measured and calculated using the following Equation 1.

Equation 1

Drying yield (%) = Weight of sample after drying (g) / Weight of sample before drying (g) × 100

3-3. Moisture content measurement

The moisture content was analyzed by the 105°C atmospheric drying method according to the AOAC (Association of Official Analytical Chemists) method (1995).

3-4. Statistical analysis

The results were statistically processed using the Generalized Linear Model (GLM) process of the SAS (Statistics Analytical System) package program, and the significance (p<0.05) of the treatment section was tested by Duncan's multiple range test.

3-5. result

(1) Nitrate, dry yield and moisture content of Chinese cabbage powder by production area in 5 major regions

Table 10 below shows the nitrate, dry yield, and moisture content of Chinese cabbage powder for each of the five major regions in Korea. The nitrate content of dried Chinese cabbage powder from domestically produced Chinese cabbage was 43,146~67,088 ppm nationwide, and the national average showed a high content of 54,422 ppm. By mountain region, Gyeongsang-do showed the highest nitrate content at 62,651 ppm (P<0.05), while Gangwon-do had the lowest nitrate content at 45,693 ppm.

Nitrate, dry yield, and moisture content of Chinese cabbage powder by production area in 5 major regions place of production Nitrate (ppm) Dry yield (%) Moisture content (%) average ⁽¹⁾ Standard Deviation range average ⁽¹⁾ Standard Deviation range average ⁽¹⁾ Standard Deviation range game 55,393 ^C 2,369 49,557-57,863 3.82 ^D 0.20 3.66-4.17 4.59 ^B 0.68 3.89-5.56 Kang Won 45,693 ^E 1,382 43,146-48,274 4.19 ^C 0.29 3.85-4.64 4.53 ^B 0.68 3.75-5.63 Chungcheong 51,006 ^D 2,343.29 47,383-55,187 5.49 ^A 0.01 5.47-5.54 6.52 ^A 0.27 5.83-7.18 slight injury 62,651 ^A 3,461 54,044-67,088 4.03 ^D 0.14 3.90-4.24 5.98 ^A 1.07 4.29-7.20 Jeon La 57,369 ^B 1,770 54,073-60,654 4.66 ^B 0.14 4.47-4.79 5.87 ^A 0.46 5.42-6.64 Nationwide 54,422 6,226.86 43,146-67,088 4.44 0.13 3.66-5.54 5.50 0.21 3.75-7.20

^{(1) AE} Different initials in the same column are significant (P<0.05).

(2) Nitrate, dry yield and moisture content of non-powdered non-powder by production area in the 5 major domestic regions

Table 11 below shows the nitrate, dry yield, and moisture content of unpulverized products (after drying) for each of the five major domestic regions. The nitrate level of dried radish powder from domestically produced radishes was 74,629~107,588 ppm nationwide, and the national average was 86,781 ppm, which was highly concentrated in nitrate. By production area, Gyeonggi-do had the highest nitrate content at 103,031 ppm. The Chungcheong-do region showed 79,646 ppm, which showed the lowest nitrate content by mountain region, but showed a high concentration of nitrate content.

Non-powdered nitrate, nitrite, dry yield, and moisture content by production area in the 5 major regions in Korea place of production Nitrate (ppm) Dry yield (%) Moisture content (%) Average Standard Deviation range Average Standard Deviation range Average Standard Deviation range game 103,031 ^A 3,482 95,881-107,588 6.20 ^A 0.13 6.10-6.39 4.74 ^AB 0.98 3.65-5.89 slight injury 80,817 ^C 2,096 77,904-83,618 4.66 ^BC 0.11 4.57-4.83 4.21 ^AB 0.47 3.72-4.96 Chungcheong 79,646 ^C 3,691 74,629-86,335 4.81 ^B 0.16 4.61-4.97 3.98 ^B 0.94 2.83-4.94 Jeon La 90,391 ^B 4,293 80,900-94,976 4.65 ^C 0.11 4.48-4.75 4.87 ^AB 0.53 4.45-5.75 Kang Won 80,022 ^C 2,139 76,022-83,826 4.30 ^D 0.06 4.24-4.37 5.17 ^A 0.67 4.32-6.09 Nationwide 86,781 9,637 74,629-107,588 4.92 0.68 4.24-6.39 4.60 0.82 2.83-6.09

^{(1) AD} Different initials in the same column are significant (P<0.05).

Example 4. Manufacturing method of meat product containing vegetable powder with high concentration of nitrate

The mixing ratio of the meat product including the vegetable powder with a high concentration of nitrate prepared according to Example 1 is shown in Table 12 below, and the manufacturing process of the meat product is shown in FIG. 2 .

Specifically, raw meat was prepared by removing the adipose tissue from the pork back part, and pork back fat was prepared for the fat. Pork shank and pork back fat were pulverized with a grinder equipped with an 8 mm plate, respectively, and the ground pork fin and back fat were pulverized again with a grinder equipped with a 3 mm plate to prepare ground meat.

Salt, phosphate and cold water (ice) were added to the ground meat. In addition, sugar, sugar, sodium ascorbate, mustard powder, pepper, sodium glutamate, onion powder, and garlic powder were added to the mixture as sub-materials. At this time, [control] was added with synthetic sodium nitrite together with the auxiliary material. [Powder-free treatment group 1] did not add synthetic sodium nitrite, and Staphylococcus carnosus , a lactic acid bacterium having powder-free and nitrate reducing activity, was added 0.15% by weight and 0.015% by weight, respectively, with respect to the total meat weight ratio. , [Powder-free treatment group 2] was added 0.30% by weight and 0.03% by weight, respectively, of powder-free and lactic acid bacteria having nitrate-reducing activity without adding synthetic sodium nitrite with respect to the total weight ratio of meat. [Celery powder treatment group] is the addition of celery powder sold on the market, 0.30% by weight and 0.03% by weight of celery powder and lactic acid bacteria having nitrate reducing activity, respectively, based on the total weight ratio of the total meat weight without adding synthetic sodium nitrite. to prepare a ground pork mixture. Before heating, the ground pork mixture was filled in a cellulose casing with a diameter of 28 mm using a filler, and then incubated for 2 hours or 4 hours at 38°C in a refrigerator at 10°C or in a smoker, respectively. At this time, the [control group] waited for 1 hour in a refrigerator at 10°C, and only the powder-free or celery powder-treated groups were cultured at 10°C or 38°C for 2 hours or 4 hours, respectively. The ground pork mixture cultured in this way was placed in a constant temperature water bath preheated to 80°C and heated until the center temperature reached 75°C. After the heating was completed, the product was cooled to 10℃ or lower using cold water, then put in Nylon/PE vacuum packaging paper for vacuum packaging, and quality characteristics were investigated the next day.

Mixing ratio of meat products containing vegetable powder with high concentration of nitrate control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment Item name ratio(%) Item name ratio(%) Item name ratio(%) Item name ratio(%) Pork Fuji 70 Pork Fuji 70 Pork Fuji 70 Pork Fuji 70 pork fat 15 pork fat 15 pork fat 15 pork fat 15 ice 15 ice 15 ice 15 ice 15 sub Total 100 sub Total 100 sub Total 100 sub Total 100 Salt 1.5 Salt 1.5 Salt 1.5 Salt 1.5 synthesis
nitrite 0.01 Powder-free 0.15 Powder-free 0.3 Celery Powder 0.3 zymogen 0.015 zymogen 0.03 zymogen 0.03 complex phosphate 0.3 complex phosphate 0.3 complex phosphate 0.3 complex phosphate 0.3 Sodium Ascorbate 0.05 Sodium Ascorbate 0.05 Sodium Ascorbate 0.05 Sodium Ascorbate 0.05 white sugar
(white sugar) One white sugar
(white sugar) One white sugar
(white sugar) One white sugar
(white sugar) One mustard powder 0.3 mustard powder 0.3 mustard powder 0.3 mustard powder 0.3 pepper 0.25 pepper 0.25 pepper 0.25 pepper 0.25 Sodium Glutamate 0.1 Sodium Glutamate 0.1 Sodium Glutamate 0.1 Sodium Glutamate 0.1 onion powder 0.1 onion powder 0.1 onion powder 0.1 onion powder 0.1 garlic powder 0.1 garlic powder 0.1 garlic powder 0.1 garlic powder 0.1 sub Total 3.71 sub Total 3.865 sub Total 4.03 sub Total 4.03 Sum 103.71 Sum 103.87 Sum 104.03 Sum 104.03

Example 5. Investigation of quality characteristics of meat products containing vegetable powder with high concentration of nitrate

The following quality characteristics were investigated for the meat product containing the vegetable powder according to the present invention in which nitrate was concentrated at a high concentration. All these experimental items were repeated three times and analyzed. All measurement results were analyzed using the generalized linear model (GLM) procedure in the statistical analysis program SAS (Statistic Analysis System, version 9.4, USA, 2013). The significance of the mean of each experimental item in each treatment group was tested at p<0.05 level using Duncan's multiple range test.

5-1. Heating yield measurement

Heating yield was calculated using the following Equation 2 by placing the control group and the treatment group in a casing, measuring the sample weight before heating, and measuring the sample weight the next day after heating and cooling.

Equation 2

Heating yield (%) = Weight of sample after heating (g) / Weight of sample before heating (g) × 100

The results are shown in Table 13 below. There was no difference in heating yield according to the incubation temperature and incubation time between the control group, the powder-free treatment group 1, the powder-free treatment group 2, and the celery powder treatment group. Heating yield is an indicator of stability during physical heat treatment of meat products. If the heating yield is low, oil separation and water separation occur, and the yield is low, resulting in increased production cost, reduced texture, and increased microbial growth. several problems arise. Therefore, when the non-powder prepared according to the present invention was added to meat products through Example 4, the heating yield was similar to that of the control group to which synthetic nitrite was added and the commercially available celery powder treatment group kept. In particular, the powder-free treatment group 1, which added a small amount of powder-free, was able to maintain the heating yield similar to that of the existing product.

Comparison of heating yield (%) of meat products containing vegetable powder with a high concentration of nitrate Incubation temperature (℃) incubation time control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment 10 2 99.50±0.12 ^AX 99.41±0.16 ^AX 99.36±0.18 ^AX 99.39±0.20 ^AX 10 4 99.50±0.12 ^AX 99.56±0.09 ^AX 99.54±0.04 ^AX 99.58±0.02 ^AX 38 2 99.50±0.12 ^AX 99.53±0.14 ^AX 99.47±0.05 ^AX 99.53±0.05 ^AX 38 4 99.50±0.12 ^AX 99.40±0.05 ^AX 99.43±0.03 ^AX 99.45±0.02 ^AX

All figures are mean ± standard deviation.

^A Different initials in the same row are significant (P<0.05).

^X Different initials in the same column are significant (P<0.05).

5-2. pH measurement

5 g of the meat product prepared in Example 4 and 25 ml of distilled water were mixed, homogenized for 1 minute at 8,000 rpm using a homogenizer, and then pH was measured using a glass electrode pH meter.

The results are shown in Table 14 below. When the pH according to each culture temperature and culture time was compared, the powder-free treatment group and the celery powder treatment group showed higher pH than the control group (P<0.05). There was no difference in pH between the control group and the powder-free treatment group 1 according to the incubation temperature and incubation time (P>0.05). At the incubation temperature at °C, the pH decreased as the incubation time increased (P<0.05).

Comparison of pH of meat products containing vegetable powders with high concentrations of nitrates Incubation temperature (℃) incubation time control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment 10 2 6.10±0.012 ^DX 6.18±0.006 ^AX 6.12±0.012 ^CZ 6.14±0.000 ^BX 10 4 6.10±0.012 ^DX 6.18±0.017 ^BX 6.14±0.012 ^CY 6.24±0.010 ^AW 38 2 6.10±0.012 ^CX 6.18±0.023 ^AX 6.14±0.000 ^BY 6.13±0.000 ^BY 38 4 6.10±0.012 ^CX 6.19±0.012 ^BX 6.21±0.000 ^AX 6.12±0.000 ^CZ

All figures are mean ± standard deviation.

^AD Different initials in the same row are significant (P<0.05).

^WZ Different initials in the same column are significant (P<0.05).

5-3. chromaticity measurement

Using a chroma meter, the surface of the meat product prepared in Example 4 was measured for L*-value indicating lightness, a*-value indicating redness, and yellowness. Nathan measured the b*-value. At this time, a calibration plate with an L*-value of +94.90, a*-value of -0.39, and b*-value of +3.88 was used as the standard color.

As a result, the CIE L* values of the prepared meat products are shown in Table 15 below. The CIE L* value indicating lightness was higher in the powder-free treatment group 1 and the powder-free treatment group 2 than the control group at most of the incubation temperature and incubation time (P<0.05). All experimental treatment groups including the control group did not show a difference in CIE L* values according to the incubation temperature and incubation time (P>0.05).

Comparison of CIE L* Values for Meat Products Containing Vegetable Powders Concentrated in High Nitrate Concentrations Incubation temperature (℃) incubation time control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment 10 2 66.32±0.49 ^BX 67.02±0.50 ^AX 66.61±0.53 ^ABX 66.86±0.48 ^AX 10 4 66.32±0.49 ^BX 66.79±0.96 ^ABX 67.09±0.64 ^AX 66.89±0.61 ^ABX 38 2 66.32±0.49 ^BX 67.25±0.56 ^AX 66.97±0.66 ^AX 67.18±0.46 ^AX 38 4 66.32±0.49 ^BX 66.83±0.32 ^AX 67.03±0.46 ^AX 66.74±0.54 ^ABX

All figures are mean ± standard deviation.

^A,B Different initials in the same row are significant (P<0.05).

^X Different initials in the same column are significant (P<0.05).

In addition, the CIE a* values of the prepared meat products are shown in Table 16 below. The CIE a* value representing redness is used as a representative index for measuring the color development of meat products. The nitrite reduced from nitrate undergoes a reduction process again to generate nitrogen monoxide, because this nitrogen monoxide combines with myoglobin and produces stable pink nitrosohemochrome through a heating process. This is a very important indicator for synthetic nitrite-free meat products that undergo color development through a substitute for synthetic nitrite. The control prepared in Example 4 had an average CIE a* value of 8.55, the powder-free treatment group 1 showed a redness level of 8.31-8.69, the powder-free treatment group 2 had 8.42-8.66, and the celery powder-treated group showed a redness level of 8.30-8.49. The control group as well as the powder-free treatment group or the celery powder treatment group maintained stable redness without difference in CIE a* value depending on the culture temperature and culture time. In particular, the powder-free treatment group 1 showed a similar redness even though the powder-free treatment group 2 and the celery powder treatment group added less powder at 1/2 level. It can replace imported celery powder and it is judged to be able to maintain stable color.

Comparison of CIE a* Values for Meat Products Containing Vegetable Powders Concentrated in High Nitrate Concentrations Incubation temperature (℃) incubation time control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment 10 2 8.55±0.27 ^AX 8.69±0.38 ^AX 8.66±0.42 ^AX 8.49±0.27 ^AX 10 4 8.55±0.27 ^AX 8.53±0.53 ^AX 8.46±0.38 ^AX 8.49±0.39 ^AX 38 2 8.55±0.27 ^AX 8.31±0.29 ^AX 8.44±0.58 ^AX 8.30±0.18 ^AX 38 4 8.55±0.27 ^AX 8.44±0.35 ^AX 8.42±0.25 ^AX 8.47±0.40 ^AX

All figures are mean ± standard deviation.

^A Different initials in the same row are significant (P<0.05).

^X Different initials in the same column are significant (P<0.05).

Finally, the CIE b* values of the prepared meat products are shown in Table 17 below. The CIE b* value indicates yellowness, and the control prepared in Example 4 had an average CIE b* value of 8.05, the powder-free treatment group 1 was 7.57-8.08, the powder-free treatment group 2 had 7.72-8.36, The celery powder treatment group showed a CIE b* value of 7.93~8.66. According to the incubation temperature and incubation time, not only the control group but also the powder-free or celery powder-treated groups showed similar yellowness, but when cultured at 38°C for 4 hours, the CIE b* value was higher than that of other incubation temperatures and incubation times ( P<0.05).

Comparison of CIE b* values for meat products containing vegetable powders with high concentrations of nitrates Incubation temperature (℃) incubation time control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment 10 2 8.05±0.24 ^AX 7.57±0.18 ^CY 7.78±0.29 ^BCY 7.93±0.17 ^ABZ 10 4 8.05±0.24 ^AX 7.62±0.20 ^BY 7.72±0.12 ^BY 8.10±0.26 ^AZ 38 2 8.05±0.24 ^BX 7.90±0.17 ^BX 7.97±0.32 ^BY 8.37±0.28 ^AY 38 4 8.05±0.24 ^CX 8.08±0.19 ^CX 8.36±0.21 ^BX 8.66±0.22 ^AX

All figures are mean ± standard deviation.

^AC Different initials in the same row are significant (P<0.05).

^XZ Different initials in the same column are significant (P<0.05).

5-4. Determination of residual nitrite content

The residual nitrite content was analyzed according to the AOAC method (2000). After adding 100 mL of distilled water at 80 °C to 10 g of the sample, it was homogenized at 10,000 rpm for 20 seconds using ^{Ultra turrax (DI-25 basic, IKA ® -Werke GmbH & Co. KG, Staufen, Germany).} The homogenized samples were adjusted to a total volume of 150 mL with distilled water at 80°C, and bathed in a water bath at 80°C for 2 hours. Immediately after completion of the bath, the samples were cooled at room temperature for 2 hours and then Whatman No. 1 was filtered using filter paper. Then, 40 mL of the filtrate was placed in a 50 mL volumetric flask, 2.5 mL of sulfanilamide solution was added, and reacted for 5 minutes. Then, 2.5 mL of N-(1-naphthyl)ethylenediamine solution and distilled water were added to make 50 mL, followed by reaction for 15 minutes. The absorbance of the reaction sample was measured at a wavelength of 540 nm using a spectrophotometer (UV-1800, Shimadzu International Co. Ltd., Kyoto, Japan). At this time, a calibration curve was prepared using sodium nitrite (Sigma-Aldrich, cat. No. S2252), and the residual nitrite content was expressed in ppm.

The results are shown in Table 18 below. The residual nitrite content in the control group was 41.56 ppm, which was higher than the powder-free treatment group 1, the powder-free treatment group 2, and the celery powder treatment group regardless of the culture temperature and culture time. When comparing the powder-free treatment group 2 with the same amount of vegetable powder and the celery powder treatment group, similar residual nitrite was shown although there were some differences depending on the culture temperature and culture time. Powder-free treatment group 1 with a small amount of powder-free treatment showed lower residual nitrite content than control group, powder-free treatment group 2, and celery powder treatment group, so it is judged that it is possible to produce meat products with reduced nitrite by using natural vegetable powder. It is considered that even if this level is low, it has the advantage of smoothly developing the color of the meat product and maintaining the redness. The high residual nitrite content was detected when the powder-free treatment group 1, powder-free treatment group 2, and celery powder treatment group were incubated at 38°C for 4 hours. It was judged that the activity of nitrate-reducing bacteria added with the vegetable powder was high at 38°C. do.

Comparison of Residual Nitrite Content of Meat Products Containing Vegetable Powders Concentrated in High Nitrate Concentrations Incubation temperature (℃) incubation time control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment 10 2 41.56±3.18 ^AX 3.36±0.28 ^CZ 5.34±1.15 ^BZ 4.01±0.73 ^BCZ 10 4 41.56±3.18 ^AX 3.62±1.29 ^CZ 6.62±1.37 ^BZ 4.46±1.55 ^CZ 38 2 41.56±3.18 ^AX 7.04±2.49 ^BY 9.19±0.75 ^BCY 10.95±2.21 ^BY 38 4 41.56±3.18 ^AX 18.14±0.75 ^CX 19.62±3.80 ^BX 21.99±0.67 ^BX

All figures are mean ± standard deviation.

^AC Different initials in the same row are significant (P<0.05).

^XZ Different initials in the same column are significant (P<0.05).

5-5. Measurement of Nitrosyl Hemochrome

Salted meat pigment was measured according to the method of Hornsey (1956). After adding 40 mL of acetone and 3 mL of distilled water to 10 g of the sample, ^{homogenize for 20 seconds at 10,000 rpm using Ultra turrax (DI-25 basic, IKA ®} -Werke GmbH & Co. KG, Staufen, Germany) and 15 in a cool dark room. It was left for a minute. Thereafter, the homogenized sample solution was subjected to Whatman No. 1 was filtered using filter paper, and absorbance (A540) was measured at a wavelength of 540 nm using a spectrophotometer (UV-1800, Shimadzu International Co. Ltd., Kyoto, Japan) and calculated using Equation 3 below. .

Equation 3

Nitrosyl hemochrome (ppm) = A540 × 290

The results are shown in Table 19. Nytrosyl hemochrome content, along with CIE a* value (redness), indicates the ability to express salted meat color in salted meat products. When incubated for 2 or 4 hours at 10°C, the control group showed a higher nitrosyl hemochrome content than the powder-free treatment group 1, the powder-free treatment group 2, and the celery powder treatment group. Powder-free treatment group 1 and powder-free treatment group 2 showed significantly higher nitrosyl hemochrome content than celery powder treatment group when incubated at 10℃ for 4 hours (P<0.05). The treatment groups incubated at 38°C for 2 hours did not show any difference in nitrosyl hemochrome content from the control group, but when incubated at 38°C for 4 hours, the powder-free treatment group 1, the powder-free treatment group 2, and the celery powder treatment group had higher nitrosyl hemochrome than the control group. content was shown. Therefore, if the meat product is prepared according to Example 4 using the powder-free powder prepared in Example 1 at 38°C under the culture condition, no synthetic nitrite is added, which has better meat color expression ability than the conventional meat product to which synthetic nitrite or celery powder is added. It is believed that meat products can be produced. In particular, the powder-free treatment group 1 showed excellent characteristics in the expression of such salted meat color, despite the low addition amount.

Comparison of salted meat pigment (ppm) in meat products containing vegetable powders with high nitrate concentration Incubation temperature (℃) incubation time control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment 10 2 34.80±0.58 ^AX 30.75±1.84 ^BZ 30.09±1.01 ^BZ 29.29±0.58 ^BZ 10 4 34.80±0.58 ^AX 32.14±0.73 ^BY 32.92±0.47 ^BY 31.12±0.89 ^CY 38 2 34.80±0.58 ^AX 33.47±1.03 ^AY 33.42±1.62 ^AY 33.42±0.63 ^AX 38 4 34.80±0.58 ^BX 35.29±0.34 ^AX 36.53±0.35 ^AX 35.82±0.16 ^AW

All figures are mean ± standard deviation.

^AC Different initials in the same row are significant (P<0.05).

^WZ Different initials in the same column are significant (P<0.05).

5-6. Total Pigments Measurement

Total meat pigment was measured according to the method of Hornsey (1956), after mixing 40 mL of acetone, 2 mL of distilled water, and 1 mL of HCl with 10 g of sample, Ultra turrax (DI-25 basic, IKA ^® -Werke GmbH & Co. KG, Staufen, Germany) was used to homogenize at 10,000 rpm for 20 seconds and left in a cool dark room for 1 hour. Thereafter, the homogenized sample solution was subjected to Whatman No. 1 was filtered using filter paper, and absorbance (A640) was measured at a wavelength of 640 nm using a spectrophotometer (UV-1800, Shimadzu International Co. Ltd, Kyoto, Japan), and calculated using Equation 4 below.

Equation 4

Total pigments (ppm) = A640 × 680

The results are shown in Table 20 below. The control group prepared in Example 4 had an average total meat pigment content of 4.58 ppm, the powder-free treatment group 1 was 45.30 to 45.90 ppm, the powder-free treatment group 2 was 45.03 to 45.73 ppm, and the celery powder treated group was 45.20 to 46.24 ppm. . Regardless of the incubation temperature and incubation time, the powder-free treatment group 1 and the powder-free treatment group 2 showed no difference in total meat pigment content between the control group and the celery powder-treated group (P>0.05). Therefore, if a meat product is prepared as in Example 2 using the powder-free powder prepared in Example 1, a synthetic nitrite-free meat product having a stable color without a difference in meat color in the meat product can be prepared. By using vegetable powder with a high concentration of nitrate as in the powder treatment section 1, it is judged that it will be possible to manufacture products with similar quality to the existing synthetic nitrite-added products and synthetic nitrite-free products with celery powder added, even with a small amount of nitrate added. do.

Comparison of total meat pigment (ppm) in meat products containing vegetable powders with high concentrations of nitrates Incubation temperature (℃) incubation time control Powder-free treatment unit 1 Powder-free treatment unit 2 Celery powder treatment 10 2 46.58±0.81 ^AX 45.39±0.31 ^AX 45.73±0.60 ^AX 46.24±1.15 ^AX 10 4 46.58±0.81 ^AX 45.30±0.51 ^AX 45.03±0.31 ^AX 45.20±0.51 ^AX 38 2 46.58±0.81 ^AX 45.73±0.60 ^AX 45.73±0.94 ^AX 46.07±0.94 ^AX 38 4 46.58±0.81 ^AX 45.90±0.36 ^AX 45.39±1.40 ^AX 46.07±0.79 ^AX

All figures are mean ± standard deviation.

^A Different initials in the same row are significant (P<0.05).

^X Different initials in the same column are significant (P<0.05).

Claims (11)

After washing and dehydrating vegetables, separating only the edible part, cutting and pulverizing it to an appropriate size;
determining the nitrate content of the pulverized vegetables as suitable vegetables when the nitrate content is 1,500 to 10,000 ppm; and
drying the vegetables determined to be suitable vegetables so as to have a moisture content of 10% or less and a drying yield of 3 to 10%;
A method for producing vegetable powder having a high concentration of nitrates for replacing synthetic nitrites in meat products comprising: According to claim 1, wherein the manufacturing method of the vegetable powder having a high concentration of nitrate, characterized in that it further comprises the step of preparing the dried vegetable powder into a fine powder of 200 mesh or less after the drying step. manufacturing method. The method of claim 1, wherein the vegetable is any one selected from the group consisting of Chinese cabbage, radish, lettuce, spinach, and turnip. The method of claim 1, wherein the drying is hot air drying or vacuum freeze drying. The method of claim 1, wherein the high concentration of nitrate is 45,000 to 100,000 ppm. A vegetable powder having a high concentration of nitrate prepared according to any one of claims 1 to 5, wherein the high concentration of nitrate is 45,000 to 100,000 ppm. pulverizing raw meat and fat and mixing ice or cold water, salt, phosphate and auxiliary ingredients;
Preparing a meat blend by adding the vegetable powder and nitrate reducing bacteria having a high concentration of nitrate of claim 6 to the mixture;
Fermenting the blended meat at 8 to 12° C. for 2 to 4 hours or at 36 to 40° C. for 2 to 4 hours;
sterilizing the nitrate reducing bacteria by heating the fermented meat; and
cooling and packaging the heat-sterilized meat;
A method for producing a synthetic nitrite-free meat product comprising a. The method of claim 7, wherein the meat product is ham, canned ham, bacon or sausage. The method of claim 7, wherein the vegetable powder is used in an amount of 0.1 to 0.5 parts by weight based on 100 parts by weight of the total raw meat, fat, ice, or cold water. The method according to claim 7, wherein the nitrate reducing bacteria is contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the vegetable powder. A synthetic nitrite-free meat product prepared by the method of any one of claims 7 to 10, wherein, instead of the synthetic nitrite, a vegetable powder having 45,000 to 100,000 ppm of nitrate and nitrate reducing bacteria are used. Additive-free meat products.

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