Motivation for Development

ChunyujacLactobacillus ‘Korean Whole Barbecue’

Features

atented lactobacillus added to the seasoning before smoking increases the protein content of the whole pork belly by about 15%, which lowers the fat ratio and makes it a food with high protein ratio. In addition, you can enjoy delicious barbecue without thawing for 3 months even when stored in the refrigerator instead of the freezer

Summary

Motivation for Development

Due to the COVID-19 outbreak that started in February 2020, interest in bio-foods has increased worldwide.

The world is paying attention to Korea due to its low infection rate of COVID-19, and some point to fermented foods such as soybean paste and kimchi, and lactobacillus as the reason for such low infection rates. In the future, interest in immunity and lactobacillus food will grow worldwide, and I tried to develop lactobacillus food in line with the expectations of the global food market.

Chunyujac's special fermentation technology

Effects of ' Chunyujac Lactobacillus '

• Improves immunity and prevents viral diseases

• blood sugar control effect

• Smooth digestion through Lactobacillus fermentation (functional probiotics)

• weight control effect

• Improved storage and stability due to the efficacy of Lactobacillus

• Eliminates the smell of meat and increases the savory taste

• By suppressing the generation of food poisoning bacteria, you can enjoy delicious barbecue without thawing for 3 months even when stored in the refrigerator instead of the freezer.

Uniqueness of the Product

■ Smoked at a high temperature of 300 degrees

It was smoked at a high temperature of 300 degrees or higher using oak wood, so you can eat it right away after heating it up.

• • Microwave 5-6 minutes

• • Air fryer 10 minutes

• • Boiling water about 15 minutes

※ It is smoked at a high temperature of 300 degrees, so you can feel the rich taste with a more chewy texture and juicy meat.

■ 15% increase in amino acid content

Amino acids are the building blocks of proteins that play an important role in our body. Amino acids are needed in the process of making proteins and synthesizing hormones and neurotransmitters. In addition, amino acids are involved in enzyme production and metabolism in the body.

As shown in the table below, when comparing the aged pork belly with lactobacillus compared to general pork belly, the total amount of amino acids increased by 14.8% due to proteolysis by lactobacillus, In particular, serine, glycine, and tyrosine were highly increased by 22%, 20% and 19.4% respectively.

Amino acid content in Amino acid content in aged pork belly general pork belly with natural Lactobacillus