KR890003254B1 - Process for producing seasonings of meat - Google Patents

Abstract

The method of preparing seasonings of meat comprises: (a) culturing Asp. oryzae-flavus in 1kg of polished rice at 30-40≰C for 50 hr, (b) adding starch and water to culture broth and culturing the mixture at 20-30≰C, (c) mixing 0.5-0.8 wt.% of fermentation broth, 1-1.5 of casein and 0.1-0.5 of galactose.

Description

Manufacturing method of meat improve seasoning

The present invention relates to a method for producing a meat flavoring agent which can greatly improve taste by removing meat odor, already, fishy smell, etc. while improving meat quality.

Meats from various poultry have unique smells and tastes that each animal has, and in some cases these smells and tastes tend to be rejected by consumers, making them less likely to be consumed. For example, lamb meaty, porky fishy, dead chickens, or aging or bulls used in labor, have been neglected by consumers.

Therefore, in order to soften the meat, a method of improving meat quality by pretreatment with papain or pepsin, which is a protein hydrolase, has been mobilized. However, this method has the effect that the meat is partially softened, but the softening is limited to the surface and various amino acids that give unique taste and aroma of meat are decomposed and lost, resulting in lower quality than fresh meat. There was no at all. In Korean Patent Application No. 1033, 1979, a method of accelerating penetration into the meat, which is a degrading enzyme by adding calcium chloride (CaCl ₂ ) to papain enzyme, has been developed.

In the present invention, the fermentation broth, casein and galactose fermented with a known seasoning agent, namely onion, garlic, ginger, and the like as a medium to the carbohydrate is mixed to prepare a homogeneous mixed seasoning and evenly seasoning the meat By applying it after application, we developed a meat quality seasoning that improves chewy, off-flavor, and already poor quality meat.

Hereinafter, the present invention will be described in detail. The fermentation broth added to the present invention is prepared as primary and secondary fermentation broths, respectively.

The primary fermentation broth is prepared by steaming white rice, flour or various starch completely stripped of the epidermis so that the starch is completely α-activated, and then cooled to about 40 ° C., followed by spores of Aspergillus oryzae-flavus. After inoculation with aerated fermentation at 20-40 ° C. for 2-3 days, the liquid solid fermentation product is separated by a conventional solid-liquid separation method to obtain a liquid primary fermentation solution.

This primary fermentation broth mainly contains 90% or more glucose and contains a small amount of active amylase, protease and various organic or inorganic nutrients.

Secondary fermentation broth is prepared in the same way as the above-mentioned first fermentation, and the solid-liquid fermentation before solid-liquid separation is taken as it is. After fermentation at 20 ° C-30 ° C for 5-10 days, the solution is filtered to separate only the juice solution to obtain a liquid secondary fermentation solution. This solution is stored below 5 ° C.

This secondary fermentation broth contains a large amount of alcohol, aldehydes, glycerin, succinic acid, and lactic acid mixed with starch, fat, and proteolytic enzymes.

The primary and secondary fermentation solutions are mixed at a ratio of 3: 7, and then mixed well by adding casein, galactose, sodium glutamate, sodium chloride, and sucrose. At this time, the addition composition ratio of each component is 15-20% by weight sucrose, 9-12% by weight sodium chloride, 2-3% by weight sodium glutamate, 1-2% by weight casein, 0.1-0.5% by weight galactose, 0.5-0.8 primary fermentation solution Most preferably, the composition is composed of the wt% and the second fermentation solution 1.5-2.0 wt%.

Into the mixture prepared as described above, a known seasoning agent, that is, 45-50% by weight of onion, 5-6% by weight of ginger, 7-8% by weight of garlic, 2-3% by weight of pepper, solids with a known shredder having a diameter of 0.1 Crushing to -5mm to block the air, and then aged for 1-3 days while maintaining at 0-10 ℃ to obtain the desired seasoning.

In the method of using the prepared seasoning, the ring was washed to a thickness of 2-3mm and then applied and then placed for 30 minutes or more, thereby greatly improving the flavor of meat itself.

In the fermented product of the present invention, various active hydrolases are mixed together with monomolecular glucose, alcohol, inorganic or organic components, so that the diffusion of monomolecular glucose, alcohol and the like into the meat is transported deeply into the meat tissue to improve meat quality. Softening and at the same time active ingredients such as garlic, onion, ginger, pepper are also leached and mono-molecularized during low temperature ripening, so these components are extremely easy to penetrate into the meat tissue.

Therefore, the meat already has a bad smell, the meat tissue is partially destroyed by the active hydrolase and softened, and the extracted amino acids are salted together with casein and fixed in the meat tissue without dripping. Keep the taste and aroma of meat intact. The added souk becomes a nutrient source for some surviving fermented bacteria, which accelerates ripening and gives the meat a slight sweetness and makes it viscous. In addition, salt, sodium glutamate, and pepper, as it is commonly known, imparts salty taste and delicious taste, and thus removes fishy smell, off-flavor and stink.

EXAMPLE

A) fermentation broth production

1Kg of white rice washed with water, steamed completely, cooled to about 40 ° C, inoculated with pure culture of Aspergillus duck-flavus (Asp.oryzae-flavus), and incubated at 30-40 ° C for 50 hours to incubate in high liquid phase. After the fermented product was obtained, this was separated by solid-liquid separation to prepare a liquid primary fermentation broth. The resulting liquid phase is separated and stored frozen. The fermented white rice 1Kg was fermented in the same manner as the above-described method, and 3Kg of steamed rice and steamed water 81 were added again, followed by incubation for 7 days while maintaining at 23-28 ° C. to obtain a high-liquid secondary fermented product. By separating, a liquid secondary fermentation liquid is obtained. The juice solution of only the liquid obtained at this time is stored below 50 degreeC.

B) seasoning preparation

50% onion, 10% salt, 7.6% garlic, 5.7% ginger, 2.9% pepper, 17.1% sucrose, 2.9% sodium glutamate, 1.2% casein, 0.2% galactose, primary 0.7% by weight of the fermentation broth and 1.7% by weight of the second fermentation broth are crushed and sealed so that the solids have a diameter of 0.1-5 mm, and then aged at about 5 ° C. or less for the desired seasoning.

100 g of seasoning prepared from the above example was cut and mixed with 600 g of old ox meat to a thickness of 2-3 mm, then placed for about 1 hour and mixed with a typical bulgogi spice to taste. Excellent and not chewy

Claims (1)

The steamed starch was incubated at 30-40 ° C with Aspergillus duck material cells to obtain a liquid primary fermentation solution.In addition, the steamed starch was incubated at 30-40 ° C with Aspergillus duck material cells. Steamed starch and water were added to the fermented product 3 times and 3-10 times, respectively, and then secondary culture at 20-30 ° C. to obtain a liquid secondary fermentation solution. Primary fermentation solution of 0.5-0.8% by weight, secondary fermentation solution 1.5-2.0% by weight, casein 1-1.5% by weight, galactose 0.1-0.5% by weight by steaming at a low temperature of 1-10 ℃ Preparation of seasonings.