KR20230023512A - A method for manufacturing dried fermented sausage and a dried fermented sausage - Google Patents

Abstract

A method for preparing dry fermented sausages comprises: a preparation step of preparing minced meat; a mixing step of mixing additives with the minced meat to prepare an emulsion for sausages; a charging step of charging a casing with the emulsion for sausages to prepare sausages before drying; a heat-treatment step of heating the sausages before drying the same at a temperature of 60-80 ℃ and cooling the sausages at room temperature to prepare pre-fermentation sausage; a fermentation step of inoculating the pre-fermentation sausages with microorganisms including Staphylococcus carnosus and Staphylococcus xylosus and fermenting the sausages at a fermentation temperature of 20-30 ℃ and under fermentation humidity conditions with a fermentation humidity of 80-110 % for 1-5 days to prepare fermented sausages; and an aging step of drying and aging the emulsion of the fermented sausages at an aging temperature of 5-20 ℃ and under aging humidity conditions with a relative humidity of 50-80 % for 1-5 days to prepare dry fermented sausages. The present invention provides a method for preparing dry fermented sausages which are non-heated foods having microbial vulnerabilities that are compensated and prepared in a simpler manner.

Description

Manufacturing method of dry fermented sausage and dry fermented sausage

An embodiment of the present invention relates to a method for producing dry fermented sausage with improved flavor by fermentation through microorganisms, and the like.

Fermented sausage refers to a product that is fermented, matured, and dried under appropriate temperature and humidity after filling a casing with raw materials and sub-materials. The advantages of fermented sausage include that there is no heat treatment process, it can be stored and distributed at room temperature, and it can be consumed as it is without cooking. Fermented sausage has a long history of being manufactured as a processed meat food from the Mediterranean region of Europe, but has not yet been popularized in Korea. In general, fermented sausages use pork or beef as raw meat.

Dried fermented sausage is prepared by mixing meat and fat with salt, herbs and spices, filling a casing, drying and fermenting at an appropriate temperature and humidity.

Republic of Korea Registration No. 10-1627403 Republic of Korea Publication No. 10-2016-0117005 Republic of Korea Registration No. 10-1266350 Republic of Korea Registration No. 10-1042609

An object of the embodiment is to provide a manufacturing method for producing a dry sausage that has improved flavor and can be stored at room temperature by fermentation through microorganisms.

Another object of the embodiment is to provide a dry fermented sausage that is easy to store and has improved flavor by fermenting through microorganisms.

In order to achieve the above object, a dry fermented sausage manufacturing method according to an embodiment of the present invention includes a preparation step of preparing ground meat; Mixing step of preparing an emulsion for sausage by mixing the ground meat and additives; A filling step of preparing a sausage before fermentation by filling the casing with the emulsion for sausage; The sausage before fermentation was inoculated with microorganisms including Staphylococcus carnosus and Staphylococcus xylosus, and fermentation humidity conditions of 20 to 30 ° C. and 80 to 110% relative humidity. Fermentation step of obtaining a fermented sausage by fermenting for 1 to 5 days in; and an aging step of obtaining a dry fermented sausage by drying and aging the fermented sausage for 1 to 5 days at an aging temperature of 5 to 20 ° C and an aging humidity condition of 50 to 80% relative humidity.

The microorganism may further include Pediococus acidilatici .

The microorganism, based on 1 part by weight of the Staphylococcus canosus, the Pediococcus axidylactis may be included in 0.2 to 5 parts by weight, and the Staphylococcus xylose in 0.2 to 5 parts by weight.

The additive may include at least one of salt salt, refined salt, phosphate, sodium ascorbate, sodium glutamate, sodium caseinate, potassium sorbate, and glucose deltalactone.

In the aging step, the aging humidity may be 60 to 78% relative humidity.

Dry fermented sausage according to another embodiment of the present invention is a casing; and a dry fermented meat mixture located in the casing, wherein the dry fermented meat mixture mixes an additive including salt with the ground meat and kills microorganisms including Staphylococcus canosus and Staphylococcus xylosus. It is inoculated, fermented and dried, and has a moisture content of 35% by weight or less.

The method for producing dry fermented sausages of the embodiment relates to a method for manufacturing sausages by fermenting them through microorganisms and drying them, and flavor and taste can be further improved through processes of inoculating sausages with microorganisms, fermentation, aging and drying.

The present invention can provide a method of manufacturing dry fermented sausage that can be prepared in a simpler way and supplements the microbial vulnerability with unheated food.

In order to fully understand the configuration and effects of the present disclosure, preferred embodiments of the present disclosure will be described with reference to the accompanying drawings. However, the present disclosure is not limited to the embodiments disclosed below, and may be implemented in various forms and various changes may be made. Hereinafter, in the description of the present invention, detailed descriptions thereof will be omitted if it is determined that the related known functions may unnecessarily obscure the subject matter of the present invention as obvious matters to those skilled in the art.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. The terms may only be used for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element, without departing from the scope of the present disclosure.

In this application, the terms "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

Terms used in this application are only used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. Terms used in the embodiments of the present disclosure may be interpreted as meanings commonly known to those skilled in the art unless otherwise defined.

In the present invention, unless otherwise specified, dry fermented sausage means a fermented sausage having a meat content of 70% by weight or more and a moisture content of 35% by weight or less.

Existing dry fermented sausages have a problem in that they are vulnerable to microorganisms because there is no separate heating process, and the manufacturing process is complicated, so that dry fermented sausages cannot be efficiently produced. Accordingly, the inventors studied dry fermented sausages in order to solve the problem of microorganisms in dry fermented sausages and to improve the efficiency of the manufacturing process.

Hereinafter, the present invention will be described in more detail.

In order to achieve the above object, the dry fermented sausage manufacturing method according to an embodiment of the present invention includes a preparation step, a mixing step, a filling step, a heat treatment step, a fermentation step, and a aging step to prepare a dry fermented sausage.

The preparation step is the step of preparing the ground meat.

Ground meat can be applied to pork, beef, chicken, etc. without limitation, and pork and beef can be applied together as an example. In order to improve the rich flavor of the fat and make it easy to emulsify, grinding may be performed together with the fat, and pork fat may be applied as an example.

The ground meat may include 0.2 to 1 part by weight of the beef and 0.1 to 0.6 parts by weight of the pork fat based on 1 part by weight of the pork. The ground meat may include 0.3 to 0.6 parts by weight of the beef and 0.3 to 0.5 parts by weight of the pork fat based on 1 part by weight of the pork. When pork, beef, and pork fat are added to the ground meat in the above weight parts, the taste of the dry fermented sausage is further improved by the appropriate combination of meat and fat, and excellent taste and flavor can be maintained even after aging and drying by adding microorganisms. there is.

In the mixing step, an additive is mixed with the ground meat to prepare an emulsion for sausage. Illustratively, the mixing step may proceed to a process of preparing an emulsion for sausage by adding more additives to the ground meat, then cutting and mixing.

The additives include pickling salt.

In addition to the salt, the additive may include one or more of refined salt, phosphate, sodium ascorbate, sodium glutamate, sodium caseinate, potassium sorbate, and glucose delta lactone.

In addition to the salt, the additives include refined salt, phosphate, sodium ascorbate, sodium glutamate, sodium caseinate, potassium sorbate, glucose delta lactone, charcoal grilled meat sauce, complex spice, Kaiser seasoning, pepper, dried parsley, egg white powder, It may include one or more of raw garlic and raw onion.

The additive may help improve the flavor of dry fermented sausage and improve antibacterial properties by microbial fermentation.

The emulsion for the sausage may include 0.2 to 0.5 parts by weight of cured salt based on 100 parts by weight of the ground meat.

The emulsion for sausage contains 1 to 2 parts by weight of refined salt, 0.1 to 0.4 parts by weight of phosphate, 0.1 to 0.4 parts by weight of sodium acorbate, 0.01 to 0.2 parts by weight of sodium glutamate, and casein based on 100 parts by weight of the ground meat. 0.1 to 1.2 parts by weight of sodium, 0.05 to 0.3 parts by weight of potassium sorbate, and 0.1 to 0.5 parts by weight of glucose delta lactone may be included.

The emulsion for sausage is based on 100 parts by weight of the ground meat, 1.1 to 1.6 parts by weight of refined salt, 0.2 to 0.3 parts by weight of phosphate, 0.2 to 0.3 parts by weight of sodium acorbate, 0.01 to 0.1 parts by weight of sodium glutamate, 0.3 to 1 part by weight of sodium caseinate, 0.1 to 0.2 parts by weight of potassium sorbate, and 0.2 to 0.4 parts by weight of glucose delta lactone.

The emulsion for sausage contains 1 to 3 parts by weight of charcoal grilled meat sauce, 0.001 to 0.5 parts by weight of complex spice, 0.01 to 0.9 parts by weight of Kaiser seasoning, 0.1 to 3 parts by weight of black pepper, 0.1 to 3 parts by weight of glucose, 0.1 to 3 parts by weight based on 100 parts by weight of the ground meat. White sugar of 0.1 to 5, soybean protein of 0.1 to 5, dried parsley of 0.1 to 5, egg white powder of 0.1 to 3, raw garlic of 0.1 to 1, and raw onion of 0.1 to 3 may be further included.

The additives can improve the flavor of the sausage and improve consumer palatability.

The filling step is a step of preparing a sausage before fermentation by filling the casing with the emulsion for holding. The casing may be an edible casing or a non-edible casing, and illustratively, a collagen casing or a cellulose casing may be applied, but is not limited thereto.

The fermentation step is a process of inoculating microorganisms necessary for fermentation of sausage and inducing fermentation under fermentation temperature and fermentation humidity conditions.

The microorganisms include Staphylococcus carnosus .

Staphylococcus carnosus is a type of gram-positive streptococcus belonging to the genus Staphylococcus, a genus that can be used in fermented milk products or lactic acid bacteria preparations. A species isolated from dried sausages, used in meat products. It has the property of penetrating into meat at room temperature, and reduces nitrates (including those contained in salted salt) contained in meat products with nitrate-reducing bacteria to nitrite, and helps storage at room temperature.

The microorganism may further include Pediococus acidilatici .

Pediococus acidilatici is a gram-positive bacterium of the order Lactobacillus found in fermented vegetables, fermented meat, and the like. It is a fungus that is known to have various potential health benefits, such as boosting the immune system.

The microorganism may further include Staphylococcus xylosus .

Staphylococcus xylosus is a type of gram-positive streptococcus belonging to the genus Staphylococcus, which is a genus that can be used in fermented milk products or lactic acid bacteria preparations. They live symbiotically on human or animal skin or the environment. Applied to salami fermentation.

Based on 1 part by weight of the Staphylococcus canosus, the Pediococcus axidylactish may be applied in an amount of 0.2 to 5 parts by weight, and may be applied in an amount of 0.5 to 3 parts by weight.

Based on 1 part by weight of the Staphylococcus canosus, the Staphylococcus xylus may be applied in an amount of 0.2 to 5 parts by weight, or 0.5 to 3 parts by weight.

When the above microorganisms are added in the microorganism addition step, the microorganisms added to the dry fermented sausage and the emulsion undergo fermentation, aging and drying steps under appropriate temperature and humidity conditions to further improve the taste and flavor of the dry fermented sausage, Since the unique flavor that consumers do not like of dry fermented sausage is reduced, the degree of preference for consumers increases, and the dry fermented sausage process is simplified, so that the dry fermented sausage can be more easily manufactured.

When the three species mentioned above are applied together as the microorganisms, the flavor of the dry sausage is improved by fermentation, and the storage of the dry fermented sausage can be facilitated by the antibacterial action of the microorganisms. In addition, the consumer's palatability can also be improved.

The microorganisms sold for food processing may be applied, and for example, those purchased from Almi, Germany may be used.

The inoculation of the microorganisms may be performed by spraying the microorganisms or the mixture (dispersion) of the microorganisms on the surface of the sausage before fermentation.

When the inoculation of the microorganisms is applied in a spray method, the inoculation of the microorganisms is possible in a hygienic manner by substantially preventing secondary contamination and penetration of other microorganisms.

The microorganism may be applied in an amount of 0.5 to 5 parts by weight or 1 to 3 parts by weight based on 100 parts by weight of the pre-fermentation sausage.

The fermentation step may include a process of fermentation for 1 to 5 days under conditions of 20 to 30 ° C. and 80 to 110% relative humidity. The fermentation step may include a process of fermentation for 1 to 4 days under conditions of 20 to 25 ° C. and 90 to 100% relative humidity.

When fermentation is carried out under the above conditions of temperature, humidity and fermentation period, it is possible to provide dry fermented sausage with improved taste and flavor through subsequent aging and drying steps, and the unique flavor that consumers of dry fermented sausage do not like is reduced. The degree of preference for them increases, and the manufacturing process of the dry fermented sausage is simplified, so that the dry fermented sausage can be produced more efficiently.

The aging step may be a step of drying and aging for 1 to 5 days at 5 to 20 ° C. and 80 to 120% relative humidity conditions after the fermentation step. The aging step may be a step of drying and aging for 1 to 5 days after the fermentation step under aging humidity conditions of 10 to 18 ° C. and 50 to 80% relative humidity.

In the aging step, the aging humidity may be 60 to 78% relative humidity.

In the aging step, the aging temperature may be 10 to 18 ℃.

When aging is performed under the above conditions of temperature, humidity and aging period, uneven drying inside the sausage due to surface hardening can be suppressed compared to the case of drying at a high temperature.

If the aging humidity in the aging step is specified as above, moisture is naturally additionally removed during the aging process, so that the moisture content of the dry fermented sausage can be adjusted to about 35% by weight or less, and storage and management as non-heated food can be made easier.

The dry fermented sausage according to another embodiment of the present invention is manufactured according to the above manufacturing method, and includes a casing and a dry fermented meat mixture located in the casing.

The dried fermented meat mixture is fermented and dried by mixing additives including salt with ground meat and inoculating microorganisms including Staphylococcus canosus and Staphylococcus xylose. The dry fermented sausage has a moisture content of 35% by weight or less.

Detailed descriptions of the microorganisms, the ground meat, the additives, etc. are omitted because they overlap with the above descriptions.

The dry fermented sausage is excellent in storability and unique rich flavor due to fermentation even though it is prepared without applying heat treatment.

Hereinafter, it will be described in more detail through specific examples. The following examples are merely examples to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

Preparation of dry fermented sausage

Raw meat was prepared by pulverizing pork, beef, and pork fat using a fattening machine. 40.61 parts by weight of pork, 20.31 parts by weight of beef, and 15.64 parts by weight of pork fat were applied.

Thereafter, the additives shown in [Table 1] below were added to the raw meat, and minced and mixed with a silent cutter for 2 minutes.

Thereafter, a solution obtained by applying the microorganisms Staphylococcus carnosus , Pediococus acidilatici and Staphylococcus xylosus in a weight ratio of 1:1:1 was applied by spraying. and sprayed on the casing surface to inoculate microorganisms. 0.02 kg of microorganisms were applied per kg of sausage. The emulsifier was added to the raw meat and additives in a weight ratio according to [Table 1] below. The final product had a moisture content of less than 35% by weight.

additive parts by weight additive parts by weight Pickled Salt (NPS) 0.20 glucose 0.66 refined salt 1.12 white sugar 0.51 phosphate 0.28 soybean protein 1.15 Char-grilled Meat Sauce 1.22 dried parsley 0.13 sodium ascorbate 0.28 egg white powder 0.11 trash ice 15.69 sodium caseinate 0.76 complex spice 0.04 potassium sorbate 0.15 Kaiser Seasoning 0.31 glucose delta lactone 0.30 pepper 0.08 raw garlic 0.20 sodium glutamate 0.08 raw onion 0.15

Then, the mixed emulsion was filled through a collagen casing, and the dry fermented sausage was fermented for 3 days while maintaining the temperature and humidity at 23° C. and 98% relative humidity. After fermentation, the dry fermented sausage was aged and dried while maintaining the temperature and humidity at 15 ° C and 75% relative humidity. Thereafter, the dry fermented sausage was vacuum-packed to prepare a dry fermented sausage.

The dried fermented sausage prepared as above solves the problem of dry sausage being vulnerable to microorganisms because there is no existing separate heating process, and the problem of microorganisms as food is supplemented, and the existing complex manufacturing process of dry fermented sausage is more simplified and more efficient. Dry fermented sausages could be prepared. In addition, it was confirmed that the plain taste and flavor of the dry fermented sausage were added by adding additives and microorganisms to the raw meat.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also made according to the present invention. falls within the scope of the rights of

Claims (5)

Preparation step of preparing ground meat;
Mixing step of preparing an emulsion for sausage by mixing the ground meat and additives;
A filling step of preparing a sausage before fermentation by filling the casing with the emulsion for sausage;
The sausage before fermentation was inoculated with microorganisms including Staphylococcus carnosus and Staphylococcus xylosus, and fermentation humidity conditions of 20 to 30 ° C. and 80 to 110% relative humidity. Fermentation step of obtaining a fermented sausage by fermenting for 1 to 5 days in; and
A drying step of obtaining a dry fermented sausage by drying and aging the fermented sausage for 1 to 5 days under conditions of a ripening temperature of 5 to 20 ° C and a relative humidity of 50 to 80%. Sausage manufacturing method.
According to claim 1,
The microorganism further includes Pediococus acidilatici ,
Based on 1 part by weight of Staphylococcus canosus,
Wherein the Pediococcus axidylactitis is contained in 0.2 to 5 parts by weight, and the Staphylococcus xylose is contained in 0.2 to 5 parts by weight.
According to claim 1,
The additives are
A dry fermented sausage manufacturing method comprising at least one of salt salt, refined salt, phosphate, sodium ascorbate, sodium glutamate, sodium caseinate, potassium sorbate and glucose delta lactone.
According to claim 1,
In the aging step, the aging humidity is a relative humidity of 60 to 78%, dry fermented sausage manufacturing method.
prepared according to claim 1;
casing; And a dried fermented meat mixture located in the casing;
The dry fermented meat mixture is fermented and dried by mixing an additive containing salt with ground meat and inoculating microorganisms including Staphylococcus canosus and Staphylococcus xylose, and having a moisture content of 35% by weight or less, dry fermented sausages.