KR20220107810A - Manufacturing method of dry-fermented meat product - Google Patents

Abstract

The present invention relates to a manufacturing method of dry-fermented meat products, and more particularly, provides a manufacturing method of dry-fermented meat products, which comprises the following steps of: grinding raw meat to obtain ground meat (S10); obtaining mixed meat by adding sub-materials to the ground meat (S20); adding lactic acid bacteria of the genus Lactobacillus spp. to the mixed meat followed by aging to obtain aged mixed meat (S30); fermenting the aged mixed meat (S40); and drying the fermented and aged mixed meat (50). The manufacturing method of the present invention can significantly affect consumers' preference by improving meat color and flavor.

Description

DRY-FERMENTED MEAT PRODUCT MANUFACTURING METHOD OF DRY-FERMENTED MEAT PRODUCT

The present invention relates to a method for producing a dry-fermented meat product, and more particularly, to a dried-fermented meat product having improved meat color and flavor by adding Lactobacillus spp. It relates to a manufacturing method of

Fermented meat products have been developed in a very diverse way based on the Mediterranean countries from about 3000 BC, and it is known that various and special aromas and tastes appear. As a manufacturing method, it is a product that is not heated by using fermentation, smoking, drying, salting, and starter strains. In particular, because lactic acid bacteria produce lactic acid, it reduces the pH of the product and forms a texture unique to fermented meat products.

Fermented meat products were actively developed and manufactured in the Mediterranean coast because the Mediterranean climate was a suitable environment for manufacturing fermented meat products. However, there is a problem that it has to go through a very difficult manufacturing process because it is manufactured through the control of temperature, humidity and microorganisms because it does not match the climate of Korea. In addition, there is a problem that many patents and studies focus only on the manufacturing method due to the complicated manufacturing process.

On the other hand, fermented meat products use a lot of non-preferred parts, which can increase the consumption of the non-preferred parts, and can create high added value by using low-priced parts. Accordingly, meat products such as Korean Patent Publication No. 10-2018-0070821 (method for manufacturing fermented meat product, fermented meat product prepared therefrom) and 10-2009-0112153 (method for manufacturing semi-dried sausage) Although a number of inventions for a manufacturing method of , have been known, the development of a manufacturing method for fermented meat products that have a positive effect on consumer preference is still required.

Republic of Korea Patent Publication No. 10-2018-0070821 Republic of Korea Patent Publication No. 10-2009-0112153

The problem to be solved in the present invention is to solve the problems mentioned in the technology that is the background of the invention, by improving the color and flavor of the meat, and to provide a method for producing a dry-fermented meat product that can significantly affect the preference of consumers. that you want to provide.

In order to solve the above problems, the present invention comprises the steps of pulverizing raw meat to obtain ground meat (S10); adding an auxiliary material to the ground meat to obtain mixed meat (S20); Adding and aging Lactobacillus spp. lactic acid bacteria to the mixed meat to obtain aged mixed meat (S30); fermenting the aged mixed meat (S40); And it provides a method for producing a dry-fermented meat product comprising the step of drying (50) the aged mixed meat after the fermentation has been completed.

According to an embodiment of the present invention, the Lactobacillus genus lactic acid bacteria is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus helveticus ( Lactobacillus helveticus ) and Lactobacillus reuteri ( Lactobacillus reuteri ) It may be at least one selected from the group consisting of.

According to an embodiment of the present invention, the Lactobacillus genus lactic acid bacteria may be Lactobacillus plantarum KCC-30 strain (accession number: KACC92134P).

According to an embodiment of the present invention, the auxiliary material is salt, ginseng salt, nitrite, sodium ascorbate, vitamin E, white sugar, glucose, sodium glutamate, whole milk powder, spices, pepper, onion powder, garlic powder and water. It may be one or more selected from the group.

According to an embodiment of the present invention, in the step (S30), the concentration of Lactobacillus spp. lactic acid bacteria added to the mixed meat may be 5.0 x 10 ² to 5.0 x 10 ¹⁰ CFU/g.

According to an embodiment of the present invention, in the step (S30), the aging may be performed at 0 to 10 ℃ for 10 to 30 hours.

According to an embodiment of the present invention, in the step (S40), the fermentation may be performed for 10 to 120 hours at a temperature of 25 to 50 ℃ and a relative humidity of 85 to 95%.

According to an embodiment of the present invention, after the step (S30) and before the step (S40), the step of molding the aged mixed meat may be further included.

According to an embodiment of the present invention, the molding may be performed by filling the casing with the aged mixed meat.

According to an embodiment of the present invention, in the step (S50), the drying may be performed for 10 to 120 hours at a temperature of 10 to 20 °C and a relative humidity of 55 to 65%.

According to the present invention, dried-fermented meat products with improved meat color and flavor can be provided by adding Lactobacillus spp. lactic acid bacteria during the production of dry-fermented meat products.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in several different forms and is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted.

The terms or words used in the description and claims of the present invention should not be construed as being limited to their ordinary or dictionary meanings, and the inventor should properly understand the concept of the term in order to best describe his invention. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

In the entire specification of the present invention, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components unless otherwise stated. .

Hereinafter, the present invention will be described in more detail to help the understanding of the present invention.

According to the present invention, there is provided a method for producing a dry-fermented meat product. The method for producing the dry-fermented meat product includes the steps of pulverizing raw meat to obtain ground meat (S10); adding an auxiliary material to the ground meat to obtain mixed meat (S20); Adding and aging Lactobacillus spp. lactic acid bacteria to the mixed meat to obtain aged mixed meat (S30); fermenting the aged mixed meat (S40); And it may include a step (50) of drying the mature mixed meat in which the fermentation is completed.

Fermented meat products were actively developed and manufactured in the Mediterranean coast because the Mediterranean climate was an environment suitable for manufacturing fermented meat products. However, there is a problem that it has to go through a very difficult manufacturing process because it is manufactured through the control of temperature, humidity and microorganisms because it is not suitable for the climate of Korea. In addition, there is a problem that many patents and studies focus only on the manufacturing method due to the complicated manufacturing process.

On the other hand, fermented meat products use a lot of non-preferred parts, which can increase the consumption of the non-preferred parts, and can create high added value by using low-priced parts. Accordingly, meat products such as Korean Patent Publication No. 10-2018-0070821 (method for manufacturing fermented meat product, fermented meat product prepared therefrom) and 10-2009-0112153 (method for manufacturing semi-dried sausage) Although a number of inventions for a manufacturing method of , have been known, the development of a manufacturing method for fermented meat products that have a positive effect on consumer preference is still required.

Accordingly, in the present invention, it is an object of the present invention to provide a method for producing a dry-fermented meat product with improved meat color and flavor through selection of fermented lactic acid bacteria.

According to an embodiment of the present invention, step (S10) may be a step of pulverizing raw meat to obtain ground meat.

The raw meat may be at least one selected from the group consisting of pork, beef and chicken, but is not limited thereto. As a non-limiting example, a mixed raw meat of pork and pork fat may be used as the raw meat.

The raw meat may be crushed to a size of 3 to 6 mm, 3 to 5 mm, or 3 to 4 mm, but is not limited thereto.

According to an embodiment of the present invention, the step (S20) may be a step of obtaining mixed meat by adding an auxiliary material to the ground meat.

In this case, the auxiliary material is at least one selected from the group consisting of salt, ginseng salt, nitrite, sodium ascorbate, vitamin E, white sugar, glucose, sodium glutamate, whole milk powder, spices, pepper, onion powder, garlic powder and water. can The auxiliary material is not limited thereto, and may optionally further include auxiliary materials commonly used in the art.

In the step (S20), the mixed meat may be obtained by further including the process of first mincing and mixing after adding an auxiliary material to the ground meat. As such, by passing through the first mincing and mixing process rather than simply adding the sub-ingredients, the binding force of the finally obtained dry-fermented meat product in the meat tissue can be improved, and the sub-ingredients can be evenly distributed in the meat tissue.

According to an embodiment of the present invention, the step (S30) may be a step of adding and aging Lactobacillus spp. lactic acid bacteria to the mixed meat to obtain an aged mixed meat.

In the step (S30), the aged mixed meat may be obtained by adding Lactobacillus spp. lactic acid bacteria to the mixed meat, and then further including secondary mincing and mixing. As such, by going through the second slicing and mixing process, rather than the simple addition of the above-mentioned lactic acid bacteria, the above-mentioned lactic acid bacteria are evenly distributed in the tissue of the mixed meat, so that the subsequent aging and fermentation process is easily performed. have.

The Lactobacillus genus lactic acid bacteria is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus helveticus ( Lactobacillus helveticus ) and at least one selected from the group consisting of Lactobacillus reuteri ( Lactobacillus reuteri ) may, but is not limited thereto. As such, by adding and aging Lactobacillus spp. lactic acid bacteria in the step (S30), there is an effect of obtaining a dry-fermented meat product with excellent meat color and flavor.

Specifically, the Lactobacillus genus ( Lactobacillus spp. ) The lactic acid bacteria may be Lactobacillus plantarum ( Lactobacillus plantarum ). When the Lactobacillus spp. lactic acid bacteria contains Lactobacillus plantarum , the dry-fermented meat product has excellent redness retention according to the number of days of storage, and the flavor is also improved.

More specifically, the Lactobacillus spp. lactic acid bacteria may be Lactobacillus plantarum KCC-30 strain (accession number: KACC92134P) (hereinafter abbreviated as 'KCC-30'). In particular, as Lactobacillus plantarum KCC-30 (accession number: KACC92134P) is included as the Lactobacillus genus lactic acid bacteria, the ability to maintain redness according to the number of days of storage of the dried-fermented meat product according to the present invention and It has the effect of providing a product with excellent organoleptic properties and excellent antioxidant activity due to further improved flavor.

In the step (S30), the concentration of Lactobacillus spp. lactic acid bacteria added to the mixed meat is 5.0 x 10 ² to 5.0 x 10 ¹⁰ CFU / g, 5.0 x 10 ⁵ to 5.0 x 10 ⁹ CFU / g or 5.0 x 10 ⁶ to 5.0 x 10 ⁸ CFU/g. When the concentration of the lactic acid bacteria is 5.0 x 10 ² CFU / g or more, there is an effect of improving the preference to a significant level in the meat color of the finally obtained dry-fermented meat product, and the concentration of the lactic acid bacteria is 5.0 x 10 ¹⁰ CFU /g or less, there is an effect of improving the palatability to a significant level in the flavor of the finally obtained dry-fermented meat product.

Specifically, the Lactobacillus genus lactic acid bacteria added to the mixed meat may be added as a seed culture medium culturing the Lactobacillus genus lactic acid bacteria. As a non-limiting example, it may be to use a seed culture medium in which the Lactobacillus lactic acid bacteria is subcultured in a slope medium and a liquid medium.

In the step (S30), the aging is a pretreatment process that allows the fermentation of the lactic acid bacteria of the genus Lactobacillus to be easily performed prior to the subsequent fermentation process, wherein the aging is 0 to 10 ℃, 1 to 8 ℃ or 3 It may be carried out at 5 ° C. for 10 to 30 hours, 15 to 28 hours, or 22 to 25 hours.

As such, in the case of performing the subsequent fermentation process after the aging process, the antioxidant activity of the finally obtained dry-fermented meat product is significantly enhanced. As a specific example, the antioxidant activity measurement is DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity experiment, ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)) cationic radical scavenging activity experiment and the like, but is not limited thereto.

According to an embodiment of the present invention, the step (S40) may be a step of fermenting the aged mixed meat.

In the step (S40), the fermentation is carried out at a temperature of 25 to 50 ℃, 30 to 45 ℃ or 35 to 40 ℃, and a relative humidity of 85 to 95%, 88 to 93% or 90 to 92% under conditions of 10 to It may be carried out for 120 hours, 24 to 100 hours, or 30 to 60 hours. When the fermentation is carried out within the above temperature and humidity ranges, there is an effect of significantly improving the palatability and enhancing the antioxidant activity in the meat color and flavor of the finally obtained dry-fermented meat product. At this time, the fermentation may be performed using a fermentation dryer.

According to an embodiment of the present invention, after the step (S30) and before the step (S40), the step of molding the aged mixed meat may be further included.

The molding is a process of fixing the aged mixed meat in an appropriate shape, and may be performed by filling the aged mixed meat into a casing. When the aged mixed meat is filled in the casing, the aged mixed meat is easily fermented and dried without being disturbed in the subsequent fermentation and drying process, thereby increasing the sensuality of the dried-fermented meat product.

The casing is a generic term for casings for ham and sausage made from the digestive tract, bladder, etc. of pigs, cattle or sheep, and the casings of these animals are edible and breathable. By penetrating into it, it can effectively ferment and dry the aged mixed meat. As a non-limiting example, the casing may be a collagen casing manufactured using a pig's digestive tract.

According to an embodiment of the present invention, the step (S50) may be a step of drying the aged mixed meat in which the fermentation is completed.

In the step (S50), the drying is performed at a temperature of 10 to 20 °C or 12 to 18 °C and a relative humidity of 55 to 65% or 60 to 63%, 10 to 120 hours, 24 to 100 hours, or 30 to 60 It may be performed over time. When the drying is performed in the above temperature range and relative humidity range, the firmness of the meat tissue is lowered and the cohesiveness is increased, so that it is possible to prepare a dry-fermented meat product that is soft and not easily broken, and it is effective in preventing spoilage and deterioration. risk can be avoided.

At this time, the drying may be performed using a fermentation dryer. That is, the fermentation and drying may be performed by appropriately adjusting the temperature and relative humidity conditions within the above-described ranges in the same fermentation dryer.

The strains used in the present invention are strains that can be freely distributed through application for distribution of microorganisms from the Korea Microorganism Conservation Center (KCCM) and the National Academy of Agricultural Sciences Agricultural Genetic Resources Center (KACC).

Hereinafter, the present invention will be described in more detail by way of Examples. However, the following examples are intended to illustrate the present invention, and it is apparent to those skilled in the art that various changes and modifications can be made within the scope and spirit of the present invention, and the scope of the present invention is not limited thereto.

<Reference example>

1. Sales of lactic acid bacteria

Lactobacillus plantarum (KCCM 12116), Lactobacillus casei (KCCM 12452), Lactobacillus helvetti as standard strains (type stain) at the Korea Culture Center of Microorganisms (KCCM) Cus ( Lactobacillus helveticus , KCCM 40989 ) and Lactobacillus reuteri ( Lactobacillus reuteri , KCCM 40717 ) were received and used in the experiment.

In addition, Lactobacillus plantarum KCC-30 (accession number: KACC92134P), Lactobacillus plantarum KCC-32 (accession number: KACC92135P) at the Agricultural Genetic Resources Center (KACC) of the National Academy of Agricultural Sciences And Lactobacillus plantarum ( Lactobacillus plantarum ) KCC-24 (Accession No.: KACC91962P) was used in the experiment by receiving the lot.

2. Seed culture

The received strains were subcultured on a slope medium and a liquid medium and used for the experiment. Specifically, the received strain was inoculated into a slope medium and cultured at 37 ° C. in an incubator for 24 hours. When colonies were formed, inoculated into a liquid medium and cultured in an incubator at 37 ° C. for 48 hours to prepare a seed culture medium. MRS medium (Difco, USA) was used for seed culture.

<Example>

Examples 1 to 4: Preparation of dry-fermented meat products using type stains

Pulverized meat was obtained by pulverizing pork and pork fat using a meat grinder, and after adding auxiliary materials to the ground meat as shown in Table 1 below, it was first minced and mixed for 2 minutes with a silent cutter to obtain mixed meat. Then, the standard strain (type stain) received from the reference example in the mixed meat, Lactobacillus plantarum ( Lactobacillus plantarum , KCCM 12116), Lactobacillus casei ( Lactobacillus casei , KCCM 12452), Lactobacillus helveticus ( Lactobacillus helveticus , KCCM 40989) and Lactobacillus reuteri ( Lactobacillus reuteri , KCCM 40717) were added at a concentration of 5.0 x 10 ⁷ CFU / g compared to the mixed meat, respectively, and then minced and mixed for 2 minutes at 4 ° C. Aged mixed meat was obtained by aging for 24 hours. After that, the aged mixed meat is filled in a collagen casing prepared using the digestive system of pork, and then the aged mixed meat filled in the collagen casing is fermented and dried at 38 ° C. and 91% relative humidity for 45 hours. It was fermented, and then the temperature and relative humidity in the fermenter were adjusted, and dried at 13° C. and 62% relative humidity for 50 hours to prepare a dry-fermented meat product.

At this time, Lactobacillus plantarum ( KCCM 12116 ), Lactobacillus casei ( Lactobacillus casei , KCCM 12452 ), Lactobacillus helveticus ( Lactobacillus helveticus , KCCM 40989 ) and lactobacillus added to the mixed meat Lactobacillus reuteri , KCCM 40717) was named Examples 1 to 4 in the order.

Examples 5 to 7: Lactobacillus plantarum ( Lactobacillus plantarum ) Manufacturing method of dry-fermented meat products using strains

In Example 1, Lactobacillus plantarum ( Lactobacillus plantarum ) KCC-30 (Accession No. : KACC92134P), Lactobacillus plantarum KCC-32 (Accession No.: KACC92135P) and Lactobacillus plantarum KCC-24 (Accession No.: KACC91962P) Except for using the seed culture solution of KCC-24 (Accession No.: KACC91962P) was carried out in the same manner as in Example 1 to prepare a dry-fermented meat product.

At this time, Lactobacillus plantarum KCC-30 (accession number: KACC92134P), Lactobacillus plantarum KCC-32 (accession number: KACC92135P) and Lactobacillus plantarum added to the mixed meat Lactobacillus plantarum was named Examples 5 to 7 in the order of KCC-24 (Accession No.: KACC91962P).

Raw meat and sub-ingredients parts by weight raw meat pork 64.91 pork fat 19.30 subsidiary material salt 1.94 phosphate 0.13 nitrite 0.01 nitrate 0.00 Sodium Ascorbate 0.36 vitamin E 0.04 white sugar 0.67 glucose 0.76 sodium glutamate 0.27 whole milk powder 0.23 complex spices 0.18 pepper 0.14 onion powder 0.22 garlic powder 0.18 water 10.66

<Comparative example>

Comparative Example 1

In Example 1, without performing the steps of adding lactic acid bacteria to the mixed meat and fermenting, the mixed meat was aged at 4 ° C. for 24 hours to obtain aged mixed meat, and then the aged mixed meat was prepared with pork. After filling the collagen casing manufactured using the digestive system of , dried-fermented meat products were prepared.

Comparative Example 2

In Example 5, without performing the step of aging the mixed meat to which the lactic acid bacteria have been added, the mixed meat with the lactic acid bacteria added is filled in the collagen casing prepared using the digestive organs of pork, and then the collagen casing is filled. The mixed meat was fermented for 45 hours at 38 °C and 91% relative humidity using a fermentation dryer, and then the temperature and relative humidity in the fermentation dryer were adjusted for 50 hours at 13 °C and 62% relative humidity. Dry-fermented meat products were prepared by drying during

Comparative Example 3

In Example 6, without performing the step of aging the mixed meat added with the lactic acid bacteria, the mixed meat with the lactic acid bacteria added was filled in the collagen casing prepared using the digestive organs of pork, and then filled in the collagen casing The mixed meat was fermented for 45 hours at 38 °C and 91% relative humidity using a fermentation dryer, and then the temperature and relative humidity in the fermentation dryer were adjusted for 50 hours at 13 °C and 62% relative humidity. By drying for a while, dry-fermented meat products were prepared.

Comparative Example 4

In Example 7, without performing the step of aging the mixed meat added with the lactic acid bacteria, the mixed meat with the lactic acid bacteria added was filled in the collagen casing prepared using the digestive organs of pork, and then filled in the collagen casing The mixed meat was fermented for 45 hours at 38 °C and 91% relative humidity using a fermentation dryer, and then the temperature and relative humidity in the fermentation dryer were adjusted for 50 hours at 13 °C and 62% relative humidity. Dry-fermented meat products were prepared by drying during

<Experimental example>

Experimental Example 1: Measurement of redness according to standard strains

Redness was measured by measuring the color difference according to the storage days (0 to 30 days, refrigerated storage at 4° C.) of the dry-fermented meat products prepared in Comparative Example 1 and Examples 1 to 4.

The color difference was measured using a Color Difference Meter (CM-3600d, Minolta, Japan), and the measured sample showed the Humter value, that is, the redness (a: redness) value, after letting it develop in the air for 30 minutes, 6 times per sample. Repeatedly, the average value is shown in Table 2 below.

Number of days of storage (Day) Comparative Example 1 Example 1 Example 2 Example 3 Example 4 0 7.81±0.06 7.02±0.18 6.64±0.11 7.01±0.10 6.89±0.17 One 7.75±0.10 7.16±0.09 6.65±0.01 6.99±0.23 6.86±0.01 3 7.03±0.02 7.95±0.58 7.12±0.09 7.10±0.53 6.92±0.39 5 6.41±0.26 7.80±0.14 6.75±0.42 7.15±0.03 6.98±0.10 6 7.01±0.50 7.95±0.02 6.77±0.22 7.22±0.02 7.05±0.11 7 7.10±0.02 7.75±0.39 6.80±0.02 7.23±0.09 7.21±0.02 9 6.79±0.50 7.98±0.57 7.10±0.10 7.42±0.56 7.44±0.58 13 6.66±0.03 8.43±0.21 7.75±0.11 7.59±0.01 8.10±0.01 16 6.30±0.08 8.59±0.10 8.01±0.26 8.10±0.10 7.99±0.23 19 6.11±0.58 8.96±0.17 7.59±0.14 8.12±0.17 8.18±0.18 30 6.01±0.18 10.89±0.11 8.41±0.45 8.36±0.14 8.20±0.21

Referring to the redness according to the storage days of the dry-fermented meat products prepared from Comparative Example 1 and Examples 1 to 4 shown in Table 2 above, the step of adding Lactobacillus spp. lactic acid bacteria to the mixed meat; It can be seen that Examples 1 to 4, in which all of the fermentation steps were performed, were all excellent in redness retention compared to Comparative Example 1 in which the step of adding lactic acid bacteria to the mixed meat and the step of fermentation were not performed. This was confirmed through the degree of decrease in redness on the final storage day (30 Day) compared to the redness on the first storage day (0 Day). That is, in the case of Comparative Example 1, the redness at the first storage day (0 Day) compared to the redness over time showed a tendency to decrease, whereas in Examples 1 to 4, the redness at the first storage day (0 Day) Contrast The redness showed a tendency to improve over time.

In particular, it can be confirmed that Example 1 in which Lactobacillus plantarum (KCCM 12116) is added has excellent redness improvement effect according to the number of days of storage compared to the remaining Examples 2 to 4. This was confirmed through the degree of improvement of the redness on the final storage day (30 Day) compared to the redness on the first storage day (0 Day).

Experimental Example 2: Lactobacillus plantarum ( Lactobacillus plantarum ) Measurement of redness according to the type of strain

Based on the results of Experimental Example 1, the redness measurement of the dried-fermented meat product prepared according to the type of the Lactobacillus plantarum strain, which has excellent redness improvement effect according to the number of days of storage, was additionally measured. .

Specifically, the redness was measured by measuring the color difference according to the number of storage days (0 to 30 days, refrigerated storage at 4° C.) of the dried-fermented meat products prepared in Examples 5 to 7.

The color difference was measured using a Color Difference Meter (CM-3600d, Minolta, Japan), and the measured sample showed the Humter value, that is, the redness (a: redness) value, after letting it develop in the air for 30 minutes, 6 times per sample. Repeatedly, the average value is shown in Table 3 below.

Number of days of storage (Day) Comparative Example 1 Example 5 Example 6 Example 7 0 7.81±0.06 6.91±0.03 6.88±0.26 6.95±0.10 One 7.75±0.10 7.90±0.06 7.12±0.02 7.25±0.03 3 7.03±0.02 7.91±0.14 7.38±0.06 7.55±0.39 5 6.41±0.26 8.87±0.10 6.89±0.10 7.36±0.06 6 7.01±0.50 8.89±0.02 7.42±0.02 7.48±0.18 7 7.10±0.02 9.01±0.50 7.50±0.03 7.66±0.10 9 6.79±0.50 8.99±0.06 7.66±0.14 7.92±0.11 13 6.66±0.03 9.95±0.10 7.85±0.12 7.96±0.02 16 6.30±0.08 9.98±0.07 8.12±0.07 8.16±0.41 19 6.11±0.58 10.19±0.17 8.59±0.18 8.45±0.10 30 6.01±0.18 11.98±0.22 8.99±0.17 9.04±0.09

Referring to the redness according to the storage days of the dry-fermented meat products prepared in Examples 5 to 7 shown in Table 3 above, Lactobacillus plantarum KCC-30 (Accession No.: KACC92134P) in mixed meat Example 5 in which the strain was added is Lactobacillus plantarum KCC-32 (Accession No.: KACC92135P) is added Example 6 and Lactobacillus plantarum KCC-24 (Accession No.: KACC91962P) ), it can be seen that the redness improvement effect according to the number of days of storage is remarkably superior compared to Example 7 in which the addition of . This was confirmed through the degree of improvement of the redness on the final storage day (30 Day) compared to the redness on the first storage day (0 Day).

Experimental Example 3: Sensory test for flavor

A sensory test for flavor was performed on the dried-fermented meat products prepared from Comparative Example 1 and Examples 1 to 7. 10 sensory testers (5 males, 5 females) who have undergone sensory testing training and 20 general adults (10 males, 10 females) who are recognized as having no taste problems because they do not smoke or catch a cold A total of 30 test groups were selected to evaluate the flavor, and the results are shown in Table 4 below. The evaluation was carried out by a 9-point scale rating method (the closer the score is to 9, the better the flavor), and the average of the rating method results is calculated and shown in Table 4.

comparative example Example One One 2 3 4 5 6 7 zest 3.64 6.55 5.03 4.99 5.52 8.16 6.34 6.45

Referring to Table 4, Examples 1 to 4 in which both the step of adding Lactobacillus spp. lactic acid bacteria to the mixed meat and the step of fermentation were performed, the step of adding lactic acid bacteria to the mixed meat and the step of fermentation It can be confirmed that all of them have excellent taste preference as compared to Comparative Example 1 in which the method was not performed.

On the other hand, it can be confirmed that Example 1, in which Lactobacillus plantarum (KCCM 12116) was added to the mixed meat, has superior preference for flavor compared to the remaining Examples 2 to 4.

In particular, Example 5 in which the Lactobacillus plantarum KCC-30 (Accession No.: KACC92134P) strain was added to the mixed meat, Lactobacillus plantarum KCC-32 (Accession No.: KACC92135P) It can be confirmed that preference for flavor is superior to Example 6 and Lactobacillus plantarum in which KCC-24 (Accession No.: KACC91962P) was added, compared to Example 7 in which .

Experimental Example 4: Measurement of antioxidant activity

(1) Preparation of samples for measuring antioxidant activity

Samples were prepared as follows to measure the antioxidant activity of the dry-fermented meat products prepared from Comparative Examples 2 to 4 and Examples 5 to 7.

First, in a shaking incubator (SI-18, Jeio Tech., Daejeon, Korea) set at 30 °C by adding 10 times the amount of 70% ethanol to each of the dry-fermented meat products of Examples and Comparative Examples at 200 rpm for 7 hours After extraction, the supernatant was filtered with Whatman No.1 filter paper (Whatman, London, England) and concentrated, and extracts at concentrations of 25, 50 and 100 mg/mL were used as antioxidant test samples, and as a positive control, BHA, a synthetic antioxidant, was used. (Butylated hydroxyanisole) 50 ppm was used.

(2) DPPH free radical scavenging activity test

1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity was measured by modifying the Blois (26) method. A 0.4 mM DPPH solution was diluted with ethanol so that the absorbance at 517 nm was 1.0±0.05. Then, 0.9 mL of a diluted DPPH solution was added to 0.1 mL of the prepared sample, stirred, and then reacted at room temperature for 20 minutes in the dark, and then absorbance at 517 nm was measured using a UV spectrophotometer (GENios-basic, Tecan, Groedig, Austria). was measured, and the DPPH free radical scavenging activity was calculated from Equation 1 below and shown in Table 5 below.

[Formula 1]

DPPH radicals (%) = {1-(sample O.D/control O.D)}Х100

(3) ABTS cation radical scavenging activity test

The cationic radical scavenging activity of 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) was measured by applying the method of Pellegrin (27). 7 mM ABTS and 2.6 mM potassium persulfide (K2S2O8) were mixed in equal amounts and left in a dark place for 24 hours to form a greenish-blue chromophore. This solution was diluted with distilled water so that the absorbance value at 735 nm was 0.7-0.8. After mixing 190 μL of the diluted ABTS solution and 10 μL of the sample solution, the absorbance was measured at 734 nm after incubation for 5 minutes.

[Formula 2]

ABTS radicals (%) = {1-(sample O.D/control O.D)}Х100

division DPPH radical scavenging ability (%) ABTS radical scavenging ability (%) Concentration (mg/mL) 25 50 100 25 50 100 Example 5 48.1 80.8 90.2 87.8 91.8 96.0 Example 6 41.0 66.7 81.9 72.0 85.4 86.5 Example 7 41.8 64.6 83.0 71.8 82.5 87.4 Comparative Example 2 18.8 31.3 58.3 50.1 53.9 66.1 Comparative Example 3 13.6 20.6 38.0 38.2 44.7 59.3 Comparative Example 4 12.9 15.4 28.4 35.1 39.1 54.0

Referring to Table 5, Example 5 in which the Lactobacillus plantarum KCC-30 (Accession No.: KACC92134P) strain was added to the mixed meat, Lactobacillus plantarum KCC-32 ( Accession number: KACC92135P) was added Example 6 and Lactobacillus plantarum ( Lactobacillus plantarum ) KCC-24 (Accession number: KACC91962P) was added compared to Example 7 to show significantly higher DPPH radical scavenging activity and ABTS radical scavenging activity can be checked

On the other hand, in Example 5, even if Lactobacillus plantarum KCC-30 (Accession No.: KACC92134P) was added to the mixed meat, the mixed meat that did not undergo the aging step was filled in a collagen casing and then fermented It can be confirmed that Comparative Example 2, which has undergone the test, exhibits significantly lower DPPH radical scavenging ability and ABTS radical scavenging ability compared to Example 5.

In addition, in Example 6, even if Lactobacillus plantarum KCC-32 (Accession No.: KACC92135P) was added to the mixed meat in Example 6, the mixed meat that did not undergo the aging step was filled in a collagen casing and then fermented It can be seen that Comparative Example 3, which has undergone the test, exhibits significantly lower DPPH radical scavenging activity and ABTS radical scavenging activity compared to Example 6.

In addition, in Example 7, even if Lactobacillus plantarum KCC-24 (Accession No.: KACC91962P) was added to the mixed meat in Example 7, the mixed meat that did not undergo the aging step was filled in a collagen casing and then fermented It can be seen that Comparative Example 4, which undergoes the test, exhibits significantly lower DPPH radical scavenging ability and ABTS radical scavenging ability compared to Example 7.

Through this, the method for producing a dry-fermented meat product according to the present invention includes the steps of adding Lactobacillus spp. lactic acid bacteria to the mixed meat and then aging (S30), fermenting (S40) and drying (S40) ( S50), it was confirmed that not only the color and flavor of the dried-fermented meat product were positively affected, but also the antioxidant activity was enhanced.

Claims (8)

pulverizing raw meat to obtain ground meat (S10);
adding an auxiliary material to the ground meat to obtain mixed meat (S20);
Adding and aging Lactobacillus spp. lactic acid bacteria to the mixed meat to obtain aged mixed meat (S30);
fermenting the aged mixed meat (S40); and
Dry-fermented meat product manufacturing method comprising the step of drying (50) the aged mixed meat in which the fermentation is completed. According to claim 1,
The Lactobacillus genus lactic acid bacteria is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus helveticus ( Lactobacillus helveticus ) and Lactobacillus reuteri at least one selected from the group consisting of Lactobacillus reuteri ( Lactobacillus reuteri ) Method for the preparation of dry-fermented meat products. According to claim 1,
The Lactobacillus genus lactic acid bacteria is a Lactobacillus plantarum KCC-30 strain (accession number: KACC92134P), dry-fermented meat product manufacturing method. According to claim 1,
The auxiliary material is salt, phosphate, nitrite, sodium ascorbate, vitamin E, white sugar, glucose, sodium glutamate, whole milk powder, spices, pepper, onion powder, garlic powder and dried containing at least one selected from the group consisting of water and water. -Manufacturing method of fermented meat products. According to claim 1,
In the step (S30), the aging is performed at 0 to 10 ° C. for 10 to 30 hours. A method for producing a dry-fermented meat product. According to claim 1,
In the step (S40), the fermentation is performed for 10 to 120 hours at a temperature of 25 to 50 ° C and a relative humidity of 85 to 95%. According to claim 1,
After the step (S30) and before the step (S40), the method for producing a dry-fermented meat product further comprising the step of molding the aged mixed meat. 8. The method of claim 7,
The molding is a dry-fermented meat product manufacturing method that is performed by filling the casing with the aged mixed meat.