WO2022145600A1 - Debaryomyces hansenii smfm201812-3 and smfm201905-5 strain for tenderizing meat and improving flavor of meat, and method for tenderizing meat and improving flavor of meat using same - Google Patents

Debaryomyces hansenii smfm201812-3 and smfm201905-5 strain for tenderizing meat and improving flavor of meat, and method for tenderizing meat and improving flavor of meat using same Download PDF

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WO2022145600A1
WO2022145600A1 PCT/KR2021/007806 KR2021007806W WO2022145600A1 WO 2022145600 A1 WO2022145600 A1 WO 2022145600A1 KR 2021007806 W KR2021007806 W KR 2021007806W WO 2022145600 A1 WO2022145600 A1 WO 2022145600A1
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meat
strain
hanseni
devariomyces
smfm201905
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PCT/KR2021/007806
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French (fr)
Korean (ko)
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윤요한
오혜민
유윤정
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숙명여자대학교산학협력단
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Priority claimed from KR1020210037482A external-priority patent/KR102585890B1/en
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Publication of WO2022145600A1 publication Critical patent/WO2022145600A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi

Definitions

  • the present invention has a meat softening and flavor enhancement function, Debaryomyces Hansenii ( Debaryomyces hansenii ) SMFM201812-3 strain; Devariomyces Hanseni SMFM201905-5 strain; A composition for softening meat and enhancing flavor and a composition for aging meat comprising the strain or a combination thereof; and a method for softening meat and enhancing flavor using the strain or a combination thereof.
  • Fresh meat refers to meat immediately after slaughter, obtained from freshly slaughtered livestock, stored at room temperature or low temperature and consumed within a short period of time.
  • There are disadvantages such as stiffness of the muscles after death, and the quality of the meat is tough and the taste, aroma, and texture are deteriorated.
  • frozen meat stored for a long period of time it is not properly frozen during transportation or purchase, so there is a problem in that quality is deteriorated due to the propagation of bacteria, and in severe cases, sanitary problems such as food poisoning occur.
  • Aged meat has the advantage of improving flavor as the content of free fatty acids increases, and can satisfy the taste of consumers by removing the odor of livestock, and is easier to digest compared to fresh meat.
  • aged meat was produced by varying the aging period or temperature, dry or wet methods, and proteolytic enzyme treatment as a method for aging meat. It is insufficient, and most of them are staying within the range of using the existing aging method on a daily basis.
  • the present invention aims to solve the above problems and other problems related thereto.
  • An exemplary object of the present invention is to provide a Debaryomyces hansenii SMFM201812-3 strain.
  • Another exemplary object of the present invention is to provide a Debaryomyces hansenii SMFM201905-5 strain.
  • Another exemplary object of the present invention is to provide a Debaryomyces hansenii strain having a meat softening and / or flavor enhancing function.
  • Another exemplary object of the present invention is to provide a composition for softening meat and enhancing flavor comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.
  • Another exemplary object of the present invention is (a) treating meat with a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain or a combination thereof; And (b) to provide a meat softening and flavor enhancing method comprising the step of aging the meat treated with the strain.
  • Another exemplary object of the present invention is to provide a composition for aging meat comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.
  • the present invention provides a Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201812-3 strain.
  • Devariomyces Hanseni is a yeast species of the Saccharomycetaceae family.
  • Devariomyces hanseni is an osmotolerant, halotolerant and xerotolerant yeast that produces toxins, including mycosin, to destroy competing yeast species, commonly found in cheese.
  • the Devariomyces Hanseni SMFM201812-3 strain may be deposited with accession number KCTC 14445BP.
  • the present invention provides a Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201905-5 strain.
  • the Devariomyces Hanseni SMFM201905-5 strain may be deposited with accession number KCTC 14444BP.
  • the present invention provides a Debaryomyces hansenii strain having a meat softening and flavor enhancing function.
  • the Devario myces Hanseni strain may be Devariomyces Hanseni SMFM201812-3 or Devariomyces Hanseni SMFM201905-5.
  • the Devariomyces Hanseni SMFM201812-3 strain may be deposited as accession number KCTC 14445BP
  • the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.
  • the strain can be used for softening various meat derived from terrestrial animals such as cattle, pigs, horses, sheep, goats, rabbits, etc., as well as birds such as chickens, and for enhancing flavor (taste and aroma).
  • the meat when the meat is aged by treating the Devariomyces Hanseni SMFM201812-3 or Devariomyces Hanseni SMFM201905-5 strain, the free amino acid content and fatty acid content of the aged meat increases, and the It was confirmed that the shear force was reduced.
  • Free amino acids contained in meat have an important effect on the formation of flavor (taste) of meat, and fatty acids are also known to enhance the flavor of meat and to enrich the taste as it is associated with juiciness.
  • fatty acids are also known to enhance the flavor of meat and to enrich the taste as it is associated with juiciness.
  • Each composition of amino acids and fatty acids affects the flavor of meat by acting complexly.
  • shear force is a measure that can confirm the age, which is the factor that has the greatest influence on the organoleptic quality of meat.
  • the present invention provides a composition for meat softening and flavor enhancement comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof do.
  • the Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.
  • the composition may be a combination of the Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain in a volume ratio of 1:2 to 2:1, specifically, a combination in a ratio of 1:1 can, but is not limited thereto.
  • the composition may further comprise a Devariomyces Hanseni SMFM201707 strain.
  • the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.
  • the composition may be a combination of the Devariomyces Hanseni SMFM201812-3 strain, the Devariomyces Hanseni SMFM201905-5 strain and the Devariomyces Hanseni SMFM201707 strain in a volume ratio of 1 to 2: 1 to 2: 1 to 2. , specifically, may be combined in a ratio of 1:1:1, but is not limited thereto.
  • the composition may be formulated for use to soften meat tenderization and enhance flavor through a conventional method, and specifically, may be formulated in the form of a solution, powder or granules, but is not limited thereto.
  • the composition can be coated or applied to the meat to be aged to mature the meat, for this purpose, the meat is immersed in a solution containing the strain or its culture medium, or a formulation such as a solution, powder, granules, etc.
  • the meat may be treated by a method of coating or applying (eg, spraying, misting, powder spraying, granular spraying, etc.).
  • the composition may be treated before or after the aging of the meat, and the amount used and the concentration of the strain may be appropriately adjusted according to the part, weight, and aging place of the meat to be treated.
  • the concentration of individual strains may be 1 Log CFU/mL to 10 Log CFU/mL or 3 Log CFU/mL to 8 Log CFU/mL, and more specifically, 6 Log CFU/mL, but limited thereto doesn't happen
  • the present invention comprises the steps of (a) treating meat with a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain or a combination thereof; And (b) provides a meat softening and flavor enhancing method comprising the step of aging the meat treated with the strain.
  • the Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.
  • the Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain may be combined in a volume ratio of 1:2 to 2:1, specifically, may be combined in a ratio of 1:1. , but not limited thereto.
  • step (a) it may further include a Devariomyces Hanseni SMFM201707 strain.
  • the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.
  • the edible meat can be aged by coating or applying the strain to the edible meat to be aged, for this purpose, the edible meat is immersed in a solution formulation containing the strain or its culture solution, or a solution, It can be treated to meat by coating or applying a composition having a formulation such as powder or granules (eg, spraying, misting, powder spraying, granule spraying, etc.).
  • a composition having a formulation such as powder or granules (eg, spraying, misting, powder spraying, granule spraying, etc.).
  • the concentration of the strain can be appropriately adjusted according to the part of the meat to be aged, the weight, the place of maturation, and the like.
  • the concentration of individual strains may be 1 Log CFU/mL to 10 Log CFU/mL or 3 Log CFU/mL to 8 Log CFU/mL, and more specifically, 6 Log CFU/mL, but limited thereto doesn't happen
  • the step (b) is a step of aging the meat treated with the strain.
  • the strain affects the edible meat during the aging period, and not only increases the year of the meat, but also increases the flavor of the meat. It is possible to manufacture aged meat that can provide improved palatability by increasing the
  • the aging of step (b) may age the meat treated with the composition by various aging methods commonly used for the production of aged meat. Considering the age and flavor improvement of the meat, dry aging (dry aging) ) method can be used, but is not limited thereto. Specifically, the aging temperature may be 3 to 10 °C or 4 °C, and the relative humidity during aging may be 50% to 90%, 60% to 80%, or 75%.
  • step (b) may be performed for 1 to 50 days, and specifically may be performed for 4 weeks.
  • step (a) after treating the strain on meat in step (a), it may further include leaving the strain for 5 to 30 minutes, 10 to 20 minutes, or 15 minutes so that the strain can be well attached to the meat. .
  • the present invention provides a composition for aging meat comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.
  • the Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.
  • the composition may further comprise a Devariomyces Hanseni SMFM201707 strain.
  • the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.
  • the combination ratio and concentration of the Devariomyces Hanseni SMFM201812-3 strain, the Devariomyces Hanseni SMFM201905-5 strain and/or the Devariomyces Hanseni SMFM201707 strain are as described above.
  • the Devariomyces Hanseni SMFM201812-3 strain or the Devariomyces Hanseni SMFM201905-5 strain according to the present invention was used for meat ripening, it was confirmed that the free amino acid and fatty acid content in the aged meat increased and the shear force decreased. . That is, the Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain whose meat softening and flavor enhancing functions have been confirmed may be utilized for the maturation of meat.
  • the meat softening and flavor enhancement method according to the present invention by using the strain for ripening meat, it is possible to not only increase the year of meat, but also to prepare aged meat with excellent taste and flavor.
  • Example 1 Devariomyces Hanseni ( Debaryomyces hansenii ) Isolation and identification of SMFM201812-3 and SMFM201905-5 strains
  • BPW buffered peptone water
  • PDA potato dextrose agar
  • Devariomyces Hanseni SMFM201812-3 strain contains 26s rRNA including the nucleotide sequence of SEQ ID NO: 1
  • the Devariomyces Hanseni SMFM201905-5 strain contains 26s rRNA containing the nucleotide sequence of SEQ ID NO: 2 do.
  • Example 2 Meat aging using Devariomyces Hanseni strain
  • grade 2 beef rump within one week after slaughter was purchased and used. UV rays were irradiated for 10 minutes on a sterile test bench, and using a spray, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; Alternatively, a mixture of SMFM201812-3, SMFM201905-5 and SMFM201707 (6 Log CFU/mL of each bacterial solution was mixed at a volume ratio of 1:1:1) was evenly sprayed, and PBS was used as a control. It was left for 15 minutes so that the microbial resources could be well attached to the beef, and aged for 4 weeks in a prepared thermo-hygrostat (4°C, 75% relative humidity).
  • the free amino acid content of the aged meat aged by the method according to Example 2 was measured.
  • the fatty acid content of the aged meat aged by the method according to Example 2 was measured.
  • the shear force of the aged meat aged in the method according to Example 2 was measured.

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Abstract

The present invention relates to: Debaryomyces hansenii SMFM201812-3 strain having meat tenderizing and flavor-improving functions; Debaryomyces hansenii SMFM201905-5 strain; a meat tenderizing and flavor-improving composition and a meat aging composition comprising the strains or a combination thereof; and a meat tenderizing and flavor-improving method using the strains or a combination thereof. It has been confirmed that, when the Debaryomyces hansenii SMFM201812-3 strain or the Debaryomyces hansenii SMFM201905-5 strain according to the present invention is used for aging meat, the free amino acid and fatty acid contents in the aged meat increased and the shear force is reduced. Therefore, the Debaryomyces hansenii SMFM201812-3 strain and the Debaryomyces hansenii SMFM201905-5 strain which have been confirmed to have meat tenderizing and flavor-improving functions can be used for aging meat. Further, according to the meat tenderizing and flavor-improving method of the present invention, the strains can be used for aging meat to not only enhance the tenderness of the meat but also to prepare meat with excellent taste and flavor.

Description

식육 연화 및 풍미 증진용 데바리오마이세스 한세니　SMFM201812-3 및 SMFM201905-5　균주 및 이를 이용한 식육 연화 및 풍미 증진 방법 Devariomyces Hanseni 　 SMFM201812-3 and SMFM201905-5 　 strains for meat softening and flavor enhancement and meat softening and flavor enhancement method using the same
본 발명은 식육 연화 및 풍미 증진 기능을 갖는 데바리오마이세스 한세니 (Debaryomyces hansenii) SMFM201812-3 균주; 데바리오마이세스 한세니 SMFM201905-5 균주; 상기 균주 또는 이들의 조합을 포함하는 식육 연화 및 풍미 증진용 조성물 및 육류 숙성용 조성물; 및 상기 균주 또는 이들의 조합을 사용한 식육 연화 및 풍미 증진 방법에 관한 것이다.The present invention has a meat softening and flavor enhancement function, Debaryomyces Hansenii ( Debaryomyces hansenii ) SMFM201812-3 strain; Devariomyces Hanseni SMFM201905-5 strain; A composition for softening meat and enhancing flavor and a composition for aging meat comprising the strain or a combination thereof; and a method for softening meat and enhancing flavor using the strain or a combination thereof.
식생활이 서구화됨에 따라 육류 소비량도 크게 증가하고 있으며, 기존의 탕또는 국 등의 조리 형태에서, 최근에는 얇게 썬 식육을 이용하여 등심구이나 삼겹살 구이 등의 구이 음식 형태로 육류를 섭취하고 있어 주된 조리방법 또한 변화하고 있다. 이에 따라, 국내에서는 육류가공품의 소비가 일반화되어 있는 서양과는 달리 신선육의 소비가 육가공품의 소비에 비하여 소비 비율이 훨씬 높은 것으로 알려져 있다.As eating habits become westernized, the consumption of meat is also increasing significantly. From the existing cooking methods such as soup or soup, recently, meat is consumed in the form of grilled foods such as sirloin or pork belly using thinly sliced meat. Methods are also changing. Accordingly, it is known that the consumption ratio of fresh meat is much higher than that of processed meat products in Korea, unlike in the West, where the consumption of processed meat products is common.
신선육은 가축을 갓 도살한 상태에서 수득한 식육을 상온 또는 저온에서 보관하여 단시간 내에 섭취하는 도살 직후의 육류를 의미하는 것으로, 신선육의 경우 육질이 신선하다는 장점이 있으나, 가축의 도축 후 일정기간 동안은 근육의 사후경직 등이 발생해 육질이 질기고, 맛, 향, 식감 등이 떨어지게 되는 단점이 있다. 특히, 장기간 보관하는 냉동육의 경우 운반과정이나 구매 시 제대로 냉동이 되지 않아 세균들의 번식에 의한 품질저하는 물론 심할 경우 식중독 등의 위생상의 문제점이 발생되는 문제가 있다.Fresh meat refers to meat immediately after slaughter, obtained from freshly slaughtered livestock, stored at room temperature or low temperature and consumed within a short period of time. There are disadvantages such as stiffness of the muscles after death, and the quality of the meat is tough and the taste, aroma, and texture are deteriorated. In particular, in the case of frozen meat stored for a long period of time, it is not properly frozen during transportation or purchase, so there is a problem in that quality is deteriorated due to the propagation of bacteria, and in severe cases, sanitary problems such as food poisoning occur.
상기와 같은 문제점을 해결하기 위해, 최근에는 식육을 특정 조건 하에서 일정 기간 방치하여 미생물이나 효소의 작용 또는 성분 간의 상호작용을 통해 숙성시킨 숙성육에 대한 수요가 증가하고 있다. 숙성육은 유리지방산의 함량이 증가하면서 풍미가 향상되고, 가축 고유의 냄새가 제거되어 섭취자의 기호를 충족시켜 줄 수 있으며, 신선육에 비해 소화가 쉽다는 장점을 갖는다.In order to solve the above problems, recently, there is an increasing demand for aged meat that is aged through the action of microorganisms or enzymes or interactions between components by leaving meat to be left for a certain period under specific conditions. Aged meat has the advantage of improving flavor as the content of free fatty acids increases, and can satisfy the taste of consumers by removing the odor of livestock, and is easier to digest compared to fresh meat.
기존에는 식육을 숙성시키기 위한 방법으로 숙성기간 또는 온도를 달리하거나, 건식 또는 습식방법, 단백질 분해효소를 처리하는 방법 등을 이용하여 숙성육을 제조하고 있으나, 육류를 숙성시키는 가공 방법에 대한 연구가 미흡하여 대부분 기존의 숙성방법을 일상적으로 사용하는 범위에서 머무르고 있는 실정이다.In the past, aged meat was produced by varying the aging period or temperature, dry or wet methods, and proteolytic enzyme treatment as a method for aging meat. It is insufficient, and most of them are staying within the range of using the existing aging method on a daily basis.
이러한 배경 하에, 본 발명자들은 건조 숙성 기간을 단축시키면서 식육 연화 및 풍미 증진을 할 수 있는 방법을 개발하고자 노력한 결과, 데바리오마이세스 한세니 (Debaryomyces hansenii) SMFM201812-3 및 데바리오마이세스 한세니 SMFM201905-5 균주를 식육의 숙성을 위해 활용하면 식육의 연도를 증가시킬 수 있을 뿐만 아니라, 맛과 향이 우수한 숙성육을 제조할 수 있음을 확인함으로써 본 발명을 완성하기에 이르렀다.Under this background, the present inventors tried to develop a method for meat softening and flavor enhancement while shortening the dry aging period, Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201812-3 and Debaryomyces hansenii SMFM201905-5 By using the strain for maturation of meat, it is possible to increase the age of meat, as well as to prepare aged meat with excellent taste and flavor, thereby completing the present invention.
본 발명은 전술한 문제 및 이와 연관된 다른 문제를 해결하는 것을 목적으로 한다.SUMMARY OF THE INVENTION The present invention aims to solve the above problems and other problems related thereto.
본 발명의 일 예시적 목적은 데바리오마이세스 한세니(Debaryomyces hansenii) SMFM201812-3 균주를 제공하는 것이다.An exemplary object of the present invention is to provide a Debaryomyces hansenii SMFM201812-3 strain.
본 발명의 다른 예시적 목적은 데바리오마이세스 한세니(Debaryomyces hansenii) SMFM201905-5 균주를 제공하는 것이다.Another exemplary object of the present invention is to provide a Debaryomyces hansenii SMFM201905-5 strain.
본 발명의 또 다른 예시적 목적은 식육 연화 및/또는 풍미 증진 기능을 갖는 데바리오마이세스 한세니 (Debaryomyces hansenii) 균주를 제공하는 것이다.Another exemplary object of the present invention is to provide a Debaryomyces hansenii strain having a meat softening and / or flavor enhancing function.
본 발명의 다른 예시적 목적은 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주, 또는 이들의 조합을 포함하는 식육 연화 및 풍미 증진용 조성물을 제공하는 것이다.Another exemplary object of the present invention is to provide a composition for softening meat and enhancing flavor comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.
본 발명의 또 다른 예시적 목적은 (a) 데바리오마이세스 한세니　SMFM201812-3 균주, 데바리오마이세스 한세니　SMFM201905-5 균주 또는 이들의 조합을 식육에 처리하는 단계; 및 (b) 균주로 처리된 식육을 숙성하는 단계를 포함하는 식육 연화 및 풍미 증진 방법을 제공하는 것이다.Another exemplary object of the present invention is (a) treating meat with a Devariomyces Hanseni 　SMFM201812-3 strain, a Devariomyces Hanseni 　SMFM201905-5 strain or a combination thereof; And (b) to provide a meat softening and flavor enhancing method comprising the step of aging the meat treated with the strain.
본 발명의 또 다른 예시적 목적은 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주, 또는 이들의 조합을 포함하는 육류 숙성용 조성물을 제공하는 것이다.Another exemplary object of the present invention is to provide a composition for aging meat comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.
본 명세서에 개시된 발명의 기술적 사상에 따라 이루고자 하는 기술적 과제는 이상에서 언급한 문제점을 해결하기 위한 과제로 제한되지 않으며, 언급되지 않은 또 다른 과제는 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.The technical problem to be achieved according to the technical idea of the invention disclosed in this specification is not limited to the problem for solving the above-mentioned problems, and another problem not mentioned can be clearly understood by those skilled in the art from the description below. There will be.
이를 구체적으로 설명하면 다음과 같다. 한편, 본 출원에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 출원에서 개시된 다양한 요소들의 모든 조합이 본 출원의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 출원의 범주가 제한된다고 볼 수 없다.This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present application may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in the present application fall within the scope of the present application. In addition, it cannot be seen that the scope of the present application is limited by the detailed description described below.
상기 목적을 달성하기 위한 일 양태로서, 본 발명은 데바리오마이세스 한세니(Debaryomyces hansenii) SMFM201812-3 균주를 제공한다.As an aspect for achieving the above object, the present invention provides a Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201812-3 strain.
본 발명의 용어 "데바리오마이세스 한세니"는 사카로미세타시에(Saccharomycetaceae) 계통의 효모(yeast) 종이다. 데바리오마이세스 한세니는 경쟁 효모종을 파괴하기 위해 마이코신(mycosin)을 포함한 독소를 생성하는 내삼투성(osmotolerant), 내염성(halotolerant) 및 내건성(xerotolerant) 효모로, 치즈에서 흔히 볼 수 있다.As used herein, the term "Devariomyces Hanseni" is a yeast species of the Saccharomycetaceae family. Devariomyces hanseni is an osmotolerant, halotolerant and xerotolerant yeast that produces toxins, including mycosin, to destroy competing yeast species, commonly found in cheese.
본 발명에서 상기 데바리오마이세스 한세니 SMFM201812-3 균주는 수탁번호 KCTC 14445BP로 기탁된 것일 수 있다.In the present invention, the Devariomyces Hanseni SMFM201812-3 strain may be deposited with accession number KCTC 14445BP.
상기 목적을 달성하기 위한 다른 양태로서, 본 발명은 데바리오마이세스 한세니(Debaryomyces hansenii) SMFM201905-5 균주를 제공한다.As another aspect for achieving the above object, the present invention provides a Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201905-5 strain.
본 발명의 용어 "데바리오마이세스 한세니"는 전술한 바와 같다.The term "Devariomyces hanseni" of the present invention is as described above.
본 발명에서 상기 데바리오마이세스 한세니 SMFM201905-5 균주는 수탁번호 KCTC 14444BP로 기탁된 것일 수 있다.In the present invention, the Devariomyces Hanseni SMFM201905-5 strain may be deposited with accession number KCTC 14444BP.
상기 목적을 달성하기 위한 또 다른 양태로서, 본 발명은 식육 연화 및 풍미 증진 기능을 갖는 데바리오마이세스 한세니 (Debaryomyces hansenii) 균주를 제공한다.As another aspect for achieving the above object, the present invention provides a Debaryomyces hansenii strain having a meat softening and flavor enhancing function.
상기 데바리오 마이세스 한세니 균주는 데바리오마이세스 한세니 SMFM201812-3 또는 데바리오마이세스 한세니 SMFM201905-5일 수 있다. 구체적으로, 상기 데바리오마이세스 한세니 SMFM201812-3 균주는 수탁번호 KCTC 14445BP로 기탁된 것일 수 있고, 데바리오마이세스 한세니 SMFM201905-5 균주는 KCTC 14444BP로 기탁된 것일 수 있다.The Devario myces Hanseni strain may be Devariomyces Hanseni SMFM201812-3 or Devariomyces Hanseni SMFM201905-5. Specifically, the Devariomyces Hanseni SMFM201812-3 strain may be deposited as accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.
상기 균주는 소, 돼지, 말, 양, 염소, 토끼 등과 같은 육상 동물뿐만 아니라, 닭 등과 같은 조류에서 유래하는 다양한 식육을 연화시키고, 풍미(맛과 향)를 증진시키기 위한 용도로 활용할 수 있다.The strain can be used for softening various meat derived from terrestrial animals such as cattle, pigs, horses, sheep, goats, rabbits, etc., as well as birds such as chickens, and for enhancing flavor (taste and aroma).
본 발명의 일 실시예에서는 데바리오마이세스 한세니 SMFM201812-3 또는 데바리오마이세스 한세니 SMFM201905-5 균주를 처리하여 고기를 숙성시킨 경우, 숙성육의 유리 아미노산 함량 및 지방산 함량이 증가하고, 숙성육의 전단력은 감소함을 확인하였다. In one embodiment of the present invention, when the meat is aged by treating the Devariomyces Hanseni SMFM201812-3 or Devariomyces Hanseni SMFM201905-5 strain, the free amino acid content and fatty acid content of the aged meat increases, and the It was confirmed that the shear force was reduced.
육류에 포함된 유리 아미노산은 식육의 풍미(맛) 형성에 중요한 영향을 미치며, 지방산 또한 식육의 풍미를 좋게하며 다즙성과 연관이 있어 맛을 풍부하게 하는 것으로 알려져있다. 아미노산 및 지방산 각각의 조성은 복합적으로 작용하여 식육의 풍미에 영향을 미친다. 또한, 전단력은 식육의 관능적 품질에 가장 큰 영향을 미치는 요인인 연도를 확인할 수 있는 척도이다.Free amino acids contained in meat have an important effect on the formation of flavor (taste) of meat, and fatty acids are also known to enhance the flavor of meat and to enrich the taste as it is associated with juiciness. Each composition of amino acids and fatty acids affects the flavor of meat by acting complexly. In addition, shear force is a measure that can confirm the age, which is the factor that has the greatest influence on the organoleptic quality of meat.
상기 목적을 달성하기 위한 또 다른 양태로서, 본 발명은 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주, 또는 이들의 조합을 포함하는 식육 연화 및 풍미 증진용 조성물을 제공한다. As another aspect for achieving the above object, the present invention provides a composition for meat softening and flavor enhancement comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof do.
상기 데바리오마이세스 한세니 SMFM201812-3 균주는 수탁번호 KCTC 14445BP로 기탁된 것일 수 있고, 데바리오마이세스 한세니 SMFM201905-5 균주는 KCTC 14444BP로 기탁된 것일 수 있다.The Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.
상기 조성물은 데바리오마이세스 한세니 SMFM201812-3 균주 및 데바리오마이세스 한세니 SMFM201905-5 균주가 1:2 내지 2:1의 부피비로 조합된 것일 수 있고, 구체적으로 1:1의 비율로 조합된 것일 수 있으나, 이에 제한되지 않는다.The composition may be a combination of the Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain in a volume ratio of 1:2 to 2:1, specifically, a combination in a ratio of 1:1 can, but is not limited thereto.
상기 조성물은 데바리오마이세스 한세니 SMFM201707 균주를 추가로 포함할 수 있다. 구체적으로, 상기 데바리오마이세스 한세니 SMFM201707 균주는 수탁번호 KCTC18601P로 기탁된 것일 수 있다.The composition may further comprise a Devariomyces Hanseni SMFM201707 strain. Specifically, the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.
상기 조성물은 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주 및 데바리오마이세스 한세니 SMFM201707 균주가 1 내지 2 : 1 내지 2 : 1 내지 2의 부피비로 조합된 것일 수 있고, 구체적으로 1:1:1의 비율로 조합된 것일 수 있으나, 이에 제한되지 않는다.The composition may be a combination of the Devariomyces Hanseni SMFM201812-3 strain, the Devariomyces Hanseni SMFM201905-5 strain and the Devariomyces Hanseni SMFM201707 strain in a volume ratio of 1 to 2: 1 to 2: 1 to 2. , specifically, may be combined in a ratio of 1:1:1, but is not limited thereto.
상기 조성물은 통상적인 방법을 통해서 식육 연화을 연화시키고, 풍미를 증진시키기 위한 용도로 제형화될 수 있으며, 구체적으로, 용액, 분말 또는 과립 등의 형태로 제형화될 수 있으나 이에 제한되지 않는다.The composition may be formulated for use to soften meat tenderization and enhance flavor through a conventional method, and specifically, may be formulated in the form of a solution, powder or granules, but is not limited thereto.
또한, 상기 조성물은 숙성 대상이 되는 식육에 코팅 또는 도포하여 식육을 숙성시킬 수 있으며, 이를 위해, 상기 균주 또는 이의 배양액을 포함하는 용액에 식육을 침지시키거나, 용액, 분말, 과립 등의 제형을 코팅 또는 도포(예를 들면, 분무, 미스팅, 분말 살포, 과립 살포 등)하는 방법으로 상기 식육에 처리될 수 있다.In addition, the composition can be coated or applied to the meat to be aged to mature the meat, for this purpose, the meat is immersed in a solution containing the strain or its culture medium, or a formulation such as a solution, powder, granules, etc. The meat may be treated by a method of coating or applying (eg, spraying, misting, powder spraying, granular spraying, etc.).
또한, 상기 조성물은 식육의 숙성 전에 처리되거나 숙성 후 일정한 시점 후에 처리될 수 있으며, 그 사용량과 균주의 농도 등은 처리 대상이 되는 식육의 부위, 중량, 숙성 장소 등에 따라 적절히 조절할 수 있다. 구체적으로, 개별 균주의 농도는 1 Log CFU/mL 내지 10 Log CFU/mL 또는 3 Log CFU/mL 내지 8 Log CFU/mL일 수 있고, 더욱 구제척으로 6 Log CFU/mL일 수 있으나, 이에 제한되지 않는다.In addition, the composition may be treated before or after the aging of the meat, and the amount used and the concentration of the strain may be appropriately adjusted according to the part, weight, and aging place of the meat to be treated. Specifically, the concentration of individual strains may be 1 Log CFU/mL to 10 Log CFU/mL or 3 Log CFU/mL to 8 Log CFU/mL, and more specifically, 6 Log CFU/mL, but limited thereto doesn't happen
상기 목적을 달성하기 위한 또 다른 양태로서, 본 발명은 (a) 데바리오마이세스 한세니　SMFM201812-3 균주, 데바리오마이세스 한세니　SMFM201905-5 균주 또는 이들의 조합을 식육에 처리하는 단계; 및 (b) 균주로 처리된 식육을 숙성하는 단계를 포함하는 식육 연화 및 풍미 증진 방법을 제공한다.As another aspect for achieving the above object, the present invention comprises the steps of (a) treating meat with a Devariomyces Hanseni 　SMFM201812-3 strain, a Devariomyces Hanseni 　SMFM201905-5 strain or a combination thereof; And (b) provides a meat softening and flavor enhancing method comprising the step of aging the meat treated with the strain.
상기 데바리오마이세스 한세니 SMFM201812-3 균주는 수탁번호 KCTC 14445BP로 기탁된 것일 수 있고, 데바리오마이세스 한세니 SMFM201905-5 균주는 KCTC 14444BP로 기탁된 것일 수 있다.The Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.
상기 데바리오마이세스 한세니 SMFM201812-3 균주 및 데바리오마이세스 한세니 SMFM201905-5 균주는 1:2 내지 2:1의 부피비로 조합된 것일 수 있고, 구체적으로 1:1의 비율로 조합된 것일 수 있으나, 이에 제한되지 않는다.The Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain may be combined in a volume ratio of 1:2 to 2:1, specifically, may be combined in a ratio of 1:1. , but not limited thereto.
상기 단계 (a)에서는 데바리오마이세스 한세니 SMFM201707 균주를 추가로 포함할 수 있다. 구체적으로, 상기 데바리오마이세스 한세니 SMFM201707 균주는 수탁번호 KCTC18601P로 기탁된 것일 수 있다.In the step (a), it may further include a Devariomyces Hanseni SMFM201707 strain. Specifically, the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.
상기 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주 및 데바리오마이세스 한세니 SMFM201707 균주는 1 내지 2 : 1 내지 2 : 1 내지 2의 부피비로 조합된 것일 수 있고, 구체적으로 1:1:1의 비율로 조합된 것일 수 있으나, 이에 제한되지 않는다.The Devariomyces Hanseni SMFM201812-3 strain, the Devariomyces Hanseni SMFM201905-5 strain and the Devariomyces Hanseni SMFM201707 strain 1 to 2 : 1 to 2 : May be a combination in a volume ratio of 1 to 2, specifically may be combined in a ratio of 1:1:1, but is not limited thereto.
상기 단계 (a)에서는, 상기 균주를 숙성 대상이 되는 식육에 코팅 또는 도포하여 식육을 숙성시킬 수 있으며, 이를 위해 상기 균주 또는 이의 배양액을 포함하는 용액 제형의 조성물에 식육을 침지시키거나, 용액, 분말, 과립 등의 제형을 갖는 조성물을 코팅 또는 도포(예를 들면, 분무, 미스팅, 분말 살포, 과립 살포 등)하는 방법으로 식육에 처리할 수 있다.In the step (a), the edible meat can be aged by coating or applying the strain to the edible meat to be aged, for this purpose, the edible meat is immersed in a solution formulation containing the strain or its culture solution, or a solution, It can be treated to meat by coating or applying a composition having a formulation such as powder or granules (eg, spraying, misting, powder spraying, granule spraying, etc.).
또한, 단계 (a)에서는, 숙성 대상이 되는 식육의 부위, 중량, 숙성 장소 등에 따라 균주의 농도를 적절히 조절할 수 있다. 구체적으로, 개별 균주의 농도는 1 Log CFU/mL 내지 10 Log CFU/mL 또는 3 Log CFU/mL 내지 8 Log CFU/mL일 수 있고, 더욱 구제척으로 6 Log CFU/mL일 수 있으나, 이에 제한되지 않는다.In addition, in step (a), the concentration of the strain can be appropriately adjusted according to the part of the meat to be aged, the weight, the place of maturation, and the like. Specifically, the concentration of individual strains may be 1 Log CFU/mL to 10 Log CFU/mL or 3 Log CFU/mL to 8 Log CFU/mL, and more specifically, 6 Log CFU/mL, but limited thereto doesn't happen
상기 단계 (b)는 상기 균주가 처리된 식육을 숙성하는 단계로서, 상기　균주로 처리한 식육을 숙성할 경우,　균주가 숙성 기간 동안 식육에 영향을 미쳐 식육의 연도를 증가시킬 뿐만 아니라 식육의 풍미를 증대시킴으로써 향상된 기호성을 제공할 수 있는 숙성육을 제조할 수 있다.The step (b) is a step of aging the meat treated with the strain. When the meat treated with the 　 strain is aged, the strain affects the edible meat during the aging period, and not only increases the year of the meat, but also increases the flavor of the meat. It is possible to manufacture aged meat that can provide improved palatability by increasing the
또한, 상기 단계 (b)의 숙성은 숙성육 제조를 위해 통상적으로 활용되는 다양한 숙성방법으로 조성물이 처리된 식육을 숙성시킬 수 있으며, 식육의 연도와 풍미 향상 측면을 고려할 때, 건식 숙성(dry aging) 방식을 사용할 수 있으나, 이에 제한되는 것은 아니다. 구체적으로, 숙성 온도는 3 내지 10℃ 또는 4℃일 수 있고, 숙성 시 상대습도는 50% 내지 90%, 60% 내지 80%, 또는 75%일 수 있다.In addition, the aging of step (b) may age the meat treated with the composition by various aging methods commonly used for the production of aged meat. Considering the age and flavor improvement of the meat, dry aging (dry aging) ) method can be used, but is not limited thereto. Specifically, the aging temperature may be 3 to 10 °C or 4 °C, and the relative humidity during aging may be 50% to 90%, 60% to 80%, or 75%.
상기 단계 (b)의 숙성은 1 내지 50일 동안 수행되는 것 일 수 있고, 구체적으로 4주간 수행될 수 있다.The aging of step (b) may be performed for 1 to 50 days, and specifically may be performed for 4 weeks.
또한, 상기 단계 (a)에서 균주를 식육에 처리한 후, 고기에 균주가 잘 부착될 수 있도록 5분 내지 30분, 10분 내지 20분 또는 15분 동안 방치하는 단계를 추가로 포함할 수 있다.In addition, after treating the strain on meat in step (a), it may further include leaving the strain for 5 to 30 minutes, 10 to 20 minutes, or 15 minutes so that the strain can be well attached to the meat. .
상기 목적을 달성하기 위한 또 다른 양태로서, 본 발명은 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주, 또는 이들의 조합을 포함하는 육류 숙성용 조성물을 제공한다. As another aspect for achieving the above object, the present invention provides a composition for aging meat comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.
상기 데바리오마이세스 한세니 SMFM201812-3 균주는 수탁번호 KCTC 14445BP로 기탁된 것일 수 있고, 데바리오마이세스 한세니 SMFM201905-5 균주는 KCTC 14444BP로 기탁된 것일 수 있다. The Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.
상기 조성물은 데바리오마이세스 한세니 SMFM201707 균주를 추가로 포함할 수 있다. 구체적으로, 상기 데바리오마이세스 한세니 SMFM201707 균주는 수탁번호 KCTC18601P로 기탁된 것일 수 있다.The composition may further comprise a Devariomyces Hanseni SMFM201707 strain. Specifically, the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.
상기 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주 및/또는 데바리오마이세스 한세니 SMFM201707 균주의 조합 비율 및 농도는 전술한 바와 같다.The combination ratio and concentration of the Devariomyces Hanseni SMFM201812-3 strain, the Devariomyces Hanseni SMFM201905-5 strain and/or the Devariomyces Hanseni SMFM201707 strain are as described above.
본 발명에 따른 데바리오마이세스 한세니 SMFM201812-3 균주 또는 데바리오마이세스 한세니 SMFM201905-5 균주를 식육 숙성에 사용하는 경우, 숙성육 내 유리 아미노산 및 지방산 함량이 증가하고, 전단력이 감소함을 확인하였다. 즉, 식육 연화 및 풍미 증진 기능이 확인된 상기 데바리오마이세스 한세니 SMFM201812-3 균주 및 데바리오마이세스 한세니 SMFM201905-5 균주는 식육의 숙성을 위해 활용될 수 있다. 또한, 본 발명에 따른 식육 연화 및 풍미 증진 방법에 따르면, 상기 균주를 식육 숙성을 위해 활용하여 식육의 연도를 증가시킬 수 있을 뿐만 아니라, 맛과 향이 우수한 숙성육을 제조할 수 있다. When the Devariomyces Hanseni SMFM201812-3 strain or the Devariomyces Hanseni SMFM201905-5 strain according to the present invention was used for meat ripening, it was confirmed that the free amino acid and fatty acid content in the aged meat increased and the shear force decreased. . That is, the Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain whose meat softening and flavor enhancing functions have been confirmed may be utilized for the maturation of meat. In addition, according to the meat softening and flavor enhancement method according to the present invention, by using the strain for ripening meat, it is possible to not only increase the year of meat, but also to prepare aged meat with excellent taste and flavor.
다만, 본 명세서에 개시된 기술의 일 실시예에 따른 효과는 이상에서 언급한 것들로 제한되지 않으며, 언급하지 않은 또 다른 효과들은 아래의 기재로부터 통상의 기술자에게 명확하게 이해될 수 있을 것이다.However, effects according to an embodiment of the technology disclosed in the present specification are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.
본 명세서에서 인용되는 도면을 보다 충분히 이해하기 위하여 각 도면의 간단한 설명이 제공된다.In order to more fully understand the drawings cited herein, a brief description of each drawing is provided.
도 1은 데바리오마이세스 한세니 SMFM201812-3; SMFM201905-5; 그리고 SMFM201212-3, SMFM201905-5 및 SMFM201707-7을 혼합한 균주(Mix)로 숙성된 숙성육의 유리 아미노산 함량을 확인한 결과를 나타낸다.1 is Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And it shows the result of confirming the free amino acid content of aged meat aged with a mixed strain (Mix) of SMFM201212-3, SMFM201905-5 and SMFM201707-7.
도 2는 데바리오마이세스 한세니 SMFM201812-3; SMFM201905-5; 그리고 SMFM201212-3, SMFM201905-5 및 SMFM201707-7을 혼합한 균주(Mix)로 숙성된 숙성육의 지방산 함량을 확인한 결과를 나타낸다.2 is Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And it shows the result of confirming the fatty acid content of aged meat aged with a strain (Mix) mixed with SMFM201212-3, SMFM201905-5 and SMFM201707-7.
도 3은 데바리오마이세스 한세니 SMFM201812-3; SMFM201905-5; 그리고 SMFM201212-3, SMFM201905-5 및 SMFM201707-7을 혼합한 균주(Mix)로 숙성된 숙성육의 전단력을 확인한 결과를 나타낸다.3 is Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And the results of confirming the shear force of aged meat aged with a strain (Mix) mixed with SMFM201212-3, SMFM201905-5 and SMFM201707-7 are shown.
이하, 본 발명을 하기 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예만으로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail through the following examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples only.
실시예 1: 데바리오마이세스 한세니(Example 1: Devariomyces Hanseni ( Debaryomyces hanseniiDebaryomyces hansenii ) SMFM201812-3 및 SMFM201905-5 균주의 분리 및 동정) Isolation and identification of SMFM201812-3 and SMFM201905-5 strains
건조숙성육 25 g을 멸균백에 담은 후 50 mL의 0.1% BPW 희석 용액을 시료에 첨가하여 균질기에서 60초간 균질화하여 이를 시험원액으로 하였다. 데바리오마이세스 한세니 단일 집락을 취하기 위하여 buffered peptone water (BPW; Becton Dickinson, Franklin Lakes, NJ, USA) 희석 용액을 이용하여 십진 희석을 하였고, 10% tartaric acid를 첨가한 potato dextrose agar (PDA; Becton Dickinson, Franklin Lakes, NJ, USA)에 0.1 mL을 분주 후 평판 도말하였다. 20℃에서 48시간 배양 후, 전형적인 효모 집락 형태를 띠는 단일 집락에 대하여 26s rRNA sequencing 분석을 수행하여 미생물 동정을 실시하였으며, 동정 결과 데바리오마이세스 한세니임을 확인하였다. 데바리오마이세스 한세니 SMFM201812-3 균주는 하기 서열번호 1의 염기 서열을 포함하는 26s rRNA를 포함하며, 데바리오마이세스 한세니 SMFM201905-5 균주는 하기 서열번호 2의 염기 서열을 포함하는 26s rRNA를 포함한다.After putting 25 g of dried and aged meat in a sterile bag, 50 mL of 0.1% BPW diluted solution was added to the sample and homogenized for 60 seconds in a homogenizer, which was used as the test stock solution. To obtain a single colony of Devariomyces Hanseni, decimal dilution was performed using a diluted solution of buffered peptone water (BPW; Becton Dickinson, Franklin Lakes, NJ, USA), and potato dextrose agar (PDA; Becton) containing 10% tartaric acid was added. Dickinson, Franklin Lakes, NJ, USA) was plated on a plate after dispensing 0.1 mL. After culturing at 20° C. for 48 hours, 26s rRNA sequencing analysis was performed on a single colony having a typical yeast colony shape to identify microorganisms, and as a result of the identification, it was confirmed that it was Devariomyces hanseni. Devariomyces Hanseni SMFM201812-3 strain contains 26s rRNA including the nucleotide sequence of SEQ ID NO: 1, and the Devariomyces Hanseni SMFM201905-5 strain contains 26s rRNA containing the nucleotide sequence of SEQ ID NO: 2 do.
[서열번호 1][SEQ ID NO: 1]
Figure PCTKR2021007806-appb-img-000001
Figure PCTKR2021007806-appb-img-000001
[서열번호 2][SEQ ID NO: 2]
Figure PCTKR2021007806-appb-img-000002
Figure PCTKR2021007806-appb-img-000002
실시예 2: 데바리오마이세스 한세니 균주를 사용한 육류 숙성Example 2: Meat aging using Devariomyces Hanseni strain
숙성을 위하여 도축 후 1주일 이내의 육우 2등급 우둔살을 구입하여 사용하였다. 무균 실험대에서 자외선을 10분간 조사하였고, 스프레이를 사용하여 데바리오마이세스 한세니 SMFM201812-3; SMFM201905-5; 또는 SMFM201812-3, SMFM201905-5 및 SMFM201707의 혼합물(6 Log CFU/mL의 각 균액을 1:1:1의 부피비로 혼합)을 고르게 분사하였고, 대조군으로는 PBS를 사용하였다. 쇠고기에 미생물자원이 잘 부착될 수 있도록 15분간 방치하였고, 준비된 항온항습기(4℃, 상대습도 75%)에서 4주간 숙성을 진행하였다.For maturation, grade 2 beef rump within one week after slaughter was purchased and used. UV rays were irradiated for 10 minutes on a sterile test bench, and using a spray, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; Alternatively, a mixture of SMFM201812-3, SMFM201905-5 and SMFM201707 (6 Log CFU/mL of each bacterial solution was mixed at a volume ratio of 1:1:1) was evenly sprayed, and PBS was used as a control. It was left for 15 minutes so that the microbial resources could be well attached to the beef, and aged for 4 weeks in a prepared thermo-hygrostat (4℃, 75% relative humidity).
실험예 1: 데바리오마이세스 한세니 균주로 숙성된 숙성육의 유리 아미노산 함량 확인Experimental Example 1: Confirmation of free amino acid content of aged meat aged with Devariomyces Hanseni strain
상기 실시예 2에 따른 방법으로 숙성된 숙성육의 유리 아미노산 함량을 측정하였다.The free amino acid content of the aged meat aged by the method according to Example 2 was measured.
그 결과, 도 1에 나타낸 바와 같이, 데바리오마이세스 한세니 SMFM201812-3; SMFM201905-5; 그리고 SMFM201812-3, SMFM201905-5 및 SMFM201707을 혼합(Mix)하여 처리한 군에서 대조군 대비 총 유리 아미노산, 글루탐산, 세린 및 류신 함량이 증가하는 것으로 나타났다. 육류에 포함된 유리 아미노산은 식육의 풍미 형성에 중요한 영향을 미치므로, 상기 결과로부터 데바리오마이세스 한세니를 처리하여 숙성시킨 숙성육의 풍미가 증가함을 확인하였다.As a result, as shown in Figure 1, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And in the group treated by mixing (Mix) SMFM201812-3, SMFM201905-5 and SMFM201707, the total free amino acids, glutamic acid, serine and leucine contents were increased compared to the control group. Since free amino acids contained in meat have an important effect on flavor formation of meat, it was confirmed from the above results that the flavor of aged meat aged by treatment with Devariomyces hanseni was increased.
실험예 2: 데바리오마이세스 한세니 균주로 숙성된 숙성육의 지방산 함량 확인Experimental Example 2: Confirmation of fatty acid content of aged meat aged with Devariomyces Hanseni strain
상기 실시예 2에 따른 방법으로 숙성된 숙성육의 지방산 함량을 측정하였다.The fatty acid content of the aged meat aged by the method according to Example 2 was measured.
그 결과, 도 2에 나타낸 바와 같이, 데바리오마이세스 한세니 SMFM201812-3; SMFM201905-5; 그리고 SMFM201812-3, SMFM201905-5 및 SMFM201707을 혼합(Mix)하여 처리한 군에서 대조군 대비 총 지방산, 팔미트산, 팔미톨레산, 스테아르산, 올레산 및 리놀레산 함량이 증가하는 것으로 나타났다. 육류에 포함된 지방산은 식육의 풍미를 좋게하고 다즙성과 연관이 있어 맛을 풍부하게 하는 것으로 알려져 있어, 상기 결과로부터 데바리오마이세스 한세니를 처리하여 숙성시킨 숙성육의 풍미와 다즙성이 증가함을 확인하였다.As a result, as shown in Figure 2, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And in the group treated by mixing SMFM201812-3, SMFM201905-5 and SMFM201707, the total fatty acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid and linoleic acid contents were increased compared to the control group. Fatty acids contained in meat improve the flavor of meat and are known to enrich the taste as it is associated with succulents. did
실험예 3: 데바리오마이세스 한세니 균주로 숙성된 숙성육의 전단력 확인Experimental Example 3: Confirmation of shear force of aged meat aged with Devariomyces Hanseni strain
상기 실시예 2에 따른 방법으로 숙성된 숙성육의 전단력을 측정하였다.The shear force of the aged meat aged in the method according to Example 2 was measured.
그 결과, 도 3에 나타낸 바와 같이, 데바리오마이세스 한세니 SMFM201812-3; SMFM201905-5; 그리고 SMFM201812-3, SMFM201905-5 및 SMFM201707을 혼합(Mix)하여 처리한 군에서 대조군 대비 전단력이 감소하는 것으로 나타났다. 전단력은 식육의 관능적 품질에 가장 큰 영향을 미치는 요인인바, 상기 실험 결과로부터 데바리오마이세스 한세니를 처리하여 숙성시킨 숙성육의 연도가 증가함을 확인하였다.As a result, as shown in Figure 3, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And, in the group treated by mixing SMFM201812-3, SMFM201905-5 and SMFM201707, the shear force was decreased compared to the control group. Shear force is a factor that has the greatest influence on the sensory quality of meat, and from the above experimental results, it was confirmed that the age of aged meat aged by treatment with Devariomyces hanseni increased.
이상의 설명으로부터, 본 발명이 속하는 기술분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the following claims and their equivalents.
[수탁번호][Accession number]
기탁기관명: 생물자원센터(KCTC)Name of depositary: Center for Biological Resources (KCTC)
수탁번호: KCTC 14444BPAccession number: KCTC 14444BP
수탁일자: 2021.01.12Deposit date: 2021.01.12
기탁기관명: 생물자원센터(KCTC)Name of depositary: Center for Biological Resources (KCTC)
수탁번호: KCTC 14445BPAccession number: KCTC 14445BP
수탁일자: 2021.01.12Deposit date: 2021.01.12
Figure PCTKR2021007806-appb-img-000003
Figure PCTKR2021007806-appb-img-000003
Figure PCTKR2021007806-appb-img-000004
Figure PCTKR2021007806-appb-img-000004

Claims (15)

  1. 데바리오마이세스 한세니(Debaryomyces hansenii) SMFM201812-3 균주.Debaryomyces Hansenii ( Debaryomyces hansenii ) SMFM201812-3 strain.
  2. 제1항에 있어서,According to claim 1,
    상기 균주는 수탁번호 KCTC 14445BP로 기탁된 것인, 균주.The strain was deposited with accession number KCTC 14445BP, the strain.
  3. 데바리오마이세스 한세니(Debaryomyces hansenii) SMFM201905-5 균주.Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201905-5 strain.
  4. 제3항에 있어서,4. The method of claim 3,
    상기 균주는 수탁번호 KCTC 14444BP로 기탁된 것인, 균주.The strain was deposited with accession number KCTC 14444BP, the strain.
  5. 식육 연화 및/또는 풍미 증진 기능을 갖는 데바리오마이세스 한세니 (Debaryomyces hansenii) 균주. Debaryomyces hansenii strain having a meat softening and / or flavor enhancing function.
  6. 제5항에 있어서, 6. The method of claim 5,
    상기 균주는 데바리오마이세스 한세니 SMFM201812-3 또는 데바리오마이세스 한세니 SMFM201905-5인, 균주.The strain is Devariomyces Hanseni SMFM201812-3 or Devariomyces Hanseni SMFM201905-5, the strain.
  7. 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주, 또는 이들의 조합을 포함하는 식육 연화 및 풍미 증진용 조성물.Devariomyces Hanseni SMFM201812-3 strain, Devariomyces Hanseni SMFM201905-5 strain, or a composition for softening meat and enhancing flavor comprising a combination thereof.
  8. 제7항에 있어서, 8. The method of claim 7,
    데바리오마이세스 한세니 SMFM201707 균주를 추가로 포함하는, 식육 연화 및 풍미 증진용 조성물. Devariomyces Hanseni SMFM201707 strain comprising additionally, meat softening and flavor enhancement composition.
  9. 제8항에 있어서,9. The method of claim 8,
    상기 데바리오마이세스 한세니 SMFM201707 균주는 수탁번호 KCTC18601P로 기탁된 것인, 식육 연화 및 풍미 증진용 조성물The Devariomyces Hanseni SMFM201707 strain was deposited with accession number KCTC18601P, meat softening and flavor enhancement composition
  10. (a) 데바리오마이세스 한세니　SMFM201812-3 균주, 데바리오마이세스 한세니　SMFM201905-5 균주 또는 이들의 조합을 식육에 처리하는 단계; 및(a) treating meat meat with a Devariomyces Hanseni 　SMFM201812-3 strain, a Devariomyces Hanseni 　SMFM201905-5 strain or a combination thereof; and
    (b) 균주로 처리된 식육을 숙성하는 단계(b) aging the meat treated with the strain
    를 포함하는 식육 연화 및 풍미 증진 방법.A method for softening meat and enhancing flavor, comprising:
  11. 제10항에 있어서,11. The method of claim 10,
    상기 단계 (b)는 건식 숙성 방법(dry aging)을 이용해 식육을 숙성하는 것인, 식육 연화 및 풍미 증진 방법.The step (b) is to age the meat using a dry aging method (dry aging), meat softening and flavor enhancement method.
  12. 제10항에 있어서,11. The method of claim 10,
    상기 단계 (b) 는 1 내지 50일 동안 식육을 숙성하는 것인, 식육 연화 및 풍미 증진 방법. The step (b) is to ripen the meat for 1 to 50 days, meat softening and flavor enhancement method.
  13. 제10항에 있어서,11. The method of claim 10,
    상기 단계 (a)는 데바리오마이세스 한세니 SMFM201707 균주를 추가로 포함하는 것인, 식육 연화 및 풍미 증진 방법.The step (a) will further include a Devariomyces Hanseni SMFM201707 strain, meat softening and flavor enhancement method.
  14. 데바리오마이세스 한세니 SMFM201812-3 균주, 데바리오마이세스 한세니 SMFM201905-5 균주, 또는 이들의 조합을 포함하는 육류 숙성용 조성물.A composition for aging meat comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.
  15. 제14항에 있어서, 15. The method of claim 14,
    데바리오마이세스 한세니 SMFM201707 균주를 추가로 포함하는, 육류 숙성용 조성물.Devariomyces Hanseni SMFM201707 strain further comprising a, meat aging composition.
PCT/KR2021/007806 2020-12-28 2021-06-22 Debaryomyces hansenii smfm201812-3 and smfm201905-5 strain for tenderizing meat and improving flavor of meat, and method for tenderizing meat and improving flavor of meat using same WO2022145600A1 (en)

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