KR100529232B1 - Sausage of Kimchi-taste fermented by Leuconostoc citreum IH-22 lactic acid bacteria - Google Patents
Sausage of Kimchi-taste fermented by Leuconostoc citreum IH-22 lactic acid bacteria Download PDFInfo
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- KR100529232B1 KR100529232B1 KR10-2003-0048176A KR20030048176A KR100529232B1 KR 100529232 B1 KR100529232 B1 KR 100529232B1 KR 20030048176 A KR20030048176 A KR 20030048176A KR 100529232 B1 KR100529232 B1 KR 100529232B1
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- sausage
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- acid bacteria
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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Abstract
본 발명은 유산균 발효 소시지에 관한 것으로서 특히 김치의 맛과 향을 내는 소시지이다.The present invention relates to a lactic acid bacterium fermented sausage, in particular, a sausage that gives the taste and aroma of kimchi.
본 발명에 관련되는 소시지는 살라미 소시지와 쿡드 소시지이다.Sausages related to the present invention are salami and cooked sausage.
본 발명은 소시지에 김치에서 분리한 유산균인 루코노스톡 시트리움 IH-22를 첨가하여 발효시킨 것으로서, 소화흡수가 잘되며 보존기간을 연장시킬 수 있는 유산균 발효 소시지이다. The present invention is fermented by adding the lactic acid bacteria Lukonostok citrium IH-22 isolated from kimchi to the sausage, it is well digestible absorption and fermented sausage that can extend the shelf life.
Description
본 발명은 루코노스톡 시트리움 IH-22 유산균(기탁기관; 한국유전자 은행, 기탁번호; KCTC 0542 BP, 기탁일자; 1998년 11월 02일)으로 발효시킨 유산균 발효소시지에 관한 것으로서, 더욱 구체적으로는 한국의 전통 발효식품인 김치와 서양식품인 소시지(Sausage)를 접목시켜서 김치의 맛과 향을 내는 유산균 발효 소시지에 관한 것이다.The present invention relates to a lactic acid bacteria fermented sausage fermented with Luconosestock Citrium IH-22 lactic acid bacteria (deposit institution; Korea Gene Bank, Accession No .; KCTC 0542 BP, date of deposit; November 02, 1998). Is about lactic acid bacteria fermented sausage that combines the traditional Korean fermented food Kimchi and Western food Sausage (Sausage) to give the taste and aroma of kimchi.
소시지는 본래 육류를 저장하기 위한 가공식품으로 개발된 것으로서 우리 나라의 식생활에서도 큰 비중을 차지하고 있다.Sausages were originally developed as processed foods to store meat, which is also a big part of our diet.
그러나 소시지는 맛이 느끼하여 한국인의 식성에는 잘 맞지 않을 뿐만 아니라 일부 단백질과 지방질로 인하여 소화가 잘 되지 않으며 잡균의 번식이 용이하므로 쉽게 부패해서 오래 보존할 수 없는 등의 문제점이 있었다.However, the sausage was not good for the Korean diet, and because it is not digestible due to some proteins and fats, it is easy to propagate various germs, so it is easily rotted and cannot be preserved for a long time.
본 발명은 김치의 맛과 향을 내어서 한국인의 기호에 맞으며 소화가 잘 되고 보존기간을 연장시킬 수 있는 소시지를 제공하는데 그 목적을 두고 있다. The present invention aims to provide a sausage that can taste and aroma of kimchi to suit the taste of Koreans, is well digestible and can extend the shelf life.
본 발명에서 이용하고 있는 유산균은 김치에서 분리한 루코노스톡 시트리움 IH-22(Leuconostoc citreum IH-22)이다.The lactic acid bacteria used in the present invention is leuconostoc citreum IH-22 isolated from kimchi.
상기 루코노스톡 시트리움 IH-22 균주는 다음과 같은 방법으로 분리, 배양한 것이다.The Luconostock Citrium IH-22 strain is isolated and cultured by the following method.
김치를 통상의 방법으로 제조한 후 15℃에서 발효시킨 다음에 12시간 간격으로 김치숙성기까지 시료를 채취하여 집락이 30 ∼ 300개가 형성되도록 멸균 식염 생리수로 10배수 희석법에 따라 희석하여 물 1ℓ에 콩단백분해물 10g, 제 2 인산칼륨(K2HPO3) 5g, 구연산 나트륨 5g, 효모추출물 5g과 설탕 50g을 넣고 완전히 용해 시킨다.After making kimchi in the usual way, ferment it at 15 ℃ and take samples until the kimchi ripening period at intervals of 12 hours. To 10 g of soybean protein, 5 g of dibasic potassium phosphate (K 2 HPO 3 ), 5 g of sodium citrate, 5 g of yeast extract and 50 g of sugar are dissolved completely.
이 용액을 유리병에 담아서 고압멸균기에서 121℃ × 15분간 멸균시킨다.The solution is placed in a glass bottle and sterilized at 121 ° C. for 15 minutes in a autoclave.
이 멸균용액을 25℃로 냉각시킨 다음 루코노스톡 시트리움 IH-22 스타터를 0.5% 접종하여 25℃의 인큐베이터에서 대수성장기후기(late log phase)까지 배양하며, 배양소요시간은 접종 후 18 ~ 24시간 후가 되며 이때의 pH는 4.0 ~ 4.3이고 총산도는 약 0.7%이다.총산도는 시료 10ml을 0.1N 가성소다용액으로 pH가 8.9가 되는 시점까지 적정한 후 총산도로 환산하여 측정한 것이다. The sterilized solution was cooled to 25 ° C., and then inoculated with 0.5% of Luconosstock Citrium IH-22 starter and incubated in a 25 ° C. incubator until the late log phase, and the incubation time was 18 to 24 after inoculation. After the time, the pH is 4.0 ~ 4.3 and the total acidity is about 0.7%. The total acidity is measured by converting 10 ml of the sample into 0.1 N caustic soda solution until the pH reaches 8.9 and then converting it into total acidity.
배양이 끝나면 저온 냉장고에서 보관한다.After incubation, store in a cold refrigerator.
본 발명에서 사용하는 소시지는 살라미 소시지(Salami sausage)와 쿡드 소시지(Cooked sausage)이며 원료 비율은 표 1과 같다. Sausages used in the present invention are salami (Salami sausage) and cooked sausage (Cooked sausage) and the raw material ratio is shown in Table 1.
< 표 1 ><Table 1>
표 1에 표시한 바와 같은 원료들을 사용하여 본 발명에 의한 유산균 발효 소시지를 다음과 같은 공정을 거쳐서 제조한다. Lactic acid bacteria fermented sausage according to the present invention using the raw materials as shown in Table 1 is prepared through the following process.
1. 살라미 소시지Salami
지방첨가하면서 원료육 그라인딩(Grinding) → 소금, 향신료, 유산균(루코노스톡 시트리움 IH-22) 및 기타원료 혼합 → 반죽(10분) → 충전기에 충전 → 케이싱에 채움(직경 40㎜) → 발효(15℃×4일) → 쿡킹(Cooking)(65∼75℃×120분) → 실온냉각 → 진공포장 및 저장(5℃ 및 15℃)Grinding raw meat while adding fat → Mixing salt, spices, lactic acid bacteria (Luconostock Citrium IH-22) and other raw materials → Dough (10 minutes) → Filling charger → Filling casing (diameter 40㎜) → Fermentation ( 15 ℃ × 4days → Cooking (65 ~ 75 ℃ × 120min) → Cooling at room temperature → Vacuum packing and storage (5 ℃ and 15 ℃)
2. 쿡드 소시지2. Cooked Sausage
원료육 그라인딩 → 소금, 향신료, 유산균(루코노스톡 시트리움 IH-22) 및 기타원료 혼합→ 세절(Chopping) (5분간) → 충전기에 충전 → 케이싱에 채움(직경 1.5㎜) → 발효(15℃×2일) → 쿡킹(80℃×40분) → 실온냉각 → 진공포장 및 저장(5℃ 및 15℃)Raw meat grinding → Salt, spices, lactic acid bacteria (Luconostock Citrium IH-22) and other ingredients mixed → Chopping (5 minutes) → Filling charger → Filling casing (diameter 1.5mm) → Fermentation (15 ℃ × 2 days) → Cooking (80 ℃ × 40 minutes) → Cooling at room temperature → Vacuum packaging and storage (5 ℃ and 15 ℃)
실시예 1. 유산균 발효 살라미 소시지Example 1 Lactic Acid Bacteria Fermented Salami Sausage
우육 45중량%와 돈육 45중량%를 그라인딩(grinding)하면서 여기에 10중량%의 지방을 투입하여 계속 그라인딩 한 다음 상기 혼합물의 총중량에 대하여 소금 1.4중량%, 향신료 0.6중량%, 상기 유산균 5중량%, 설탕 0.4중량%, 나이트라이트 0.015중량% 및 포스페이트 0.2중량%를 혼합시킨다.Grind 45% by weight of beef and 45% by weight of pork, and continue grinding by adding 10% by weight of fat, and then 1.4% by weight of salt, 0.6% by weight of spices and 5% by weight of lactic acid bacteria relative to the total weight of the mixture. , 0.4 wt% sugar, 0.015 wt% nitrite and 0.2 wt% phosphate.
다음에 상기 혼합물들을 10분간 반죽하고 충전기에 기포가 없도록 잘 충전시킨다. The mixture is then kneaded for 10 minutes and well filled with no bubbles in the charger.
이어서 상기 충전기로부터 직경이 40㎜인 케이싱(casing)에 채워 넣는다. Subsequently, a 40 mm diameter casing is filled from the charger.
이것을 15℃에서 4일간 발효시킨다.It is fermented at 15 ° C. for 4 days.
다음에 70℃에서 120분간 쿡킹(Cooking)하고 이어서 실온에서 냉각한 후 5℃에서 진공포장하고 5℃에서 저장하였다. It was then cooked at 70 ° C. for 120 minutes, then cooled at room temperature, vacuum packed at 5 ° C. and stored at 5 ° C.
실시예 2. 유산균 발효 쿡드 소시지Example 2 Lactic Acid Bacteria Fermented Cooked Sausage
돈육 94중량%, 양파 3중량% 및 녹색양파 3중량%를 그라인더에서 그라인딩 한 후 상기 혼합물의 총중량에 대하여 소금 1.8중량%, 향신료 1.3중량%, 상기 유산균 10중량%, 포스페이트 0.2중량% 및 물 20중량%를 혼합시킨다.After grinding 94% by weight of pork, 3% by weight of onion and 3% by weight of green onion in a grinder, 1.8% by weight of salt, 1.3% by weight of spices, 10% by weight of lactic acid bacteria, 0.2% by weight of phosphate and 20% by weight of the mixture Mix by weight.
다음에 이들 혼합물을 5분간 잘게 절단(Chopping)한 후 충전기에 기포가 없도록 잘 충전시킨다.These mixtures are then finely chopped for 5 minutes and then well filled with no bubbles in the charger.
상기 충전기로부터 직경이 1.5㎜인 케이싱에 채워 넣는다.Fill the casing 1.5 mm in diameter from the charger.
이것을 15℃에서 2일간 발효시킨다. 다음에 80℃에서 40분간 쿡킹하고 이어서 실온에서 냉각한 후 15°에서 진공포장하고 15℃에서 저장하였다. It is fermented at 15 ° C. for 2 days. It was then cooked at 80 ° C. for 40 minutes, then cooled at room temperature, vacuum packed at 15 ° and stored at 15 ° C.
본 발명에 의한 발효 소시지는 다음과 같은 장점이 있다.Fermented sausage according to the present invention has the following advantages.
о 김치의 맛과 향을 내므로 한국인의 기호를 만족시킬 수 있어서 소시지의 수요를 확대시킬 수 있다. о The taste and aroma of kimchi can satisfy the taste of Koreans, thus expanding the demand for sausages.
о 기존의 소시지에 비하여 유산균이 부패성 미생물의 증식을 억제하기 때문에 보존기간을 연장시킬 수 있다.о Lactobacillus inhibits the growth of decaying microorganisms compared to conventional sausages, which can extend the shelf life.
о 소시지 내의 일부 단백질과 지방이 유산균에 의하여 분해되므로 소화흡수가 개선된다.о Some digestive absorption is improved because some proteins and fats in sausages are broken down by lactic acid bacteria.
о 소시지의 육질이 부드러우면서도 탄력감이 향상된다. о The sausage's meat is tender and the elasticity is improved.
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| KR101703075B1 (en) * | 2014-12-11 | 2017-02-27 | 사회복지법인 평화의 마을 | Lactic acid bacteria salami and manufacturing method thereof |
| CN105105216A (en) * | 2015-08-21 | 2015-12-02 | 浙江海洋学院 | Processing method of lactobacillus fermented mussel sausage |
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