CN101502312A - Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same - Google Patents
Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same Download PDFInfo
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- CN101502312A CN101502312A CNA2008100877836A CN200810087783A CN101502312A CN 101502312 A CN101502312 A CN 101502312A CN A2008100877836 A CNA2008100877836 A CN A2008100877836A CN 200810087783 A CN200810087783 A CN 200810087783A CN 101502312 A CN101502312 A CN 101502312A
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Abstract
Disclosed are a kimchi container with an improved fermentation and ripening function and a kimchi ripening method. The container includes a body and holding unit. The body accommodates kimchi, and includes locking protrusions normally projected from four sides of an inner wall and an opened side to be vacuum-sealed after accommodation of the kimchi. The holding unit includes a contact part having a cross-sectional area corresponding to that of the inner bottom of the body, and through-holes formed in the circumference and at a central region of the upper side. The holding unit further includes locking grooves, to be fitted onto corresponding locking protrusions of the body, formed at an outer wall upwardly extended from and integrally formed with the rim of the contact part. Thereby, tilting of the kimchi container causes the kimchi juice to circulate freely through the holding unit and to return to the kimchi.
Description
Technical field
The present invention relates to a kind of the possess fermentation of improvement and the container for pickle of ageing function, relate in particular to a kind of like this fermentation and the container for pickle of ageing function and pickles aging method that uses this container for pickle that possesses improvement, wherein, between fermentation and aging period, squeeze function is impelled the pickle juice circulation and is penetrated into fully in the pickles of filling, preventing that the part pickles from becoming dry because of not soaked by pickle juice, the form when pickles can keep packing thus and with the fermentation and the transportation of ageing state of the best.
Background technology
Pickles be by with Korea S Chinese cabbage and radish with carry out the low temperature lactic fermentation after the flavouring that comprises capsicum, garlic, ginger and cured fish mixes and make.For a long time, pickles are important sources of Korean's vitamin, fiber and mineral matter when lacking the winter of fresh vegetables.The recent Pickles that studies show that is a kind of fermented food that improves the enteron aisle balance by lactic acid bacteria.
At present, 330 kinds of known existence or more kinds of pickles.According to main component, the preparation method, storage mode and fermentation mode, pickles can be divided into following a few class: ' conventional pickles ' (173), ' block pickled radish (cubed radish kimchi) ' (20), ' summer radish pickles (watery radish kimchi) ' (7), ' vegetables (vegetable salted not long before eating) that short-term is pickled ' (19), ' vegetables of not boiling (uncooked vegetable) ' (26), ' section radish that beans sauce dry-cures or cucumber (sliced radish or cucumber dried and seasoned with soy) ' (75), ' pickled radish ' (13) and ' pickles ' (2).
Pickles contain a large amount of various nutrients such as vitamin B compound, beta carotene and vitamin C; Vitamin B compound and vitamin C are present in the composition of pickles, and further biosynthesis during the fermentation.Beta carotene is present in the composition that comprises carrot, Paprika and green onion, and described composition is as a large amount of mineral matters, dietary fiber and amino acid whose nutrient source are provided.
In order to store and to manage, be pickles to be put into be embedded in the underground pickle jar and ferment and ageing traditionally.Be that pickles are put in the special Korean kimchee storage device that is installed in dining room or cafeteria now.For obtaining good taste, need prevent that the pickles of storing from contacting with air.Usually, can press town's stone (stone weight) to float on the pickle juice on the pickles in the pickle jar, perhaps with salt marsh Chinese cabbage leaf parcel to prevent it.Therefore, the pickles of storage be immersed in the pickle juice and and air insulated, thereby delay oxidation and make carbon dioxide (CO
2) dissolving of high concentration ground.
Traditionally, pickles are to prepare at home, store with pickle jar, and are eaten as the self-control garnishes.Now, along with the fast development of pickles industry, pickles are by commercialization large-scale production, are packaged in the various containers and as the commodity distribution.Usually, the commodity pickles are packaged and as eating at home or in batches vegetable and distribution.Small-sized kimchi products is to be that unit is packed with vial, plastic containers, aluminium foil film and plastic foil with the 100-500 gram.And large-scale kimchi products is to be that unit is packed with corrugated board, plastic containers, canister and plastic foil with at least 5 kilograms.
In order to pack distribution, the openend of the container for pickle of dress pickles carries out vacuum seal with plate and leaks pickle juice when preventing to transport.For the garnishes that contain a small amount of baste, rocking of container may cause the distortion of garnishing food in the tank in transportation, but can not cause itself local flavor generation substantial variations.But for the pickles (for example, containing the garnishes of a large amount of bastes) that are contained in vacuum-packed state in the tank, container banking can cause the profile of pickles to change repeatedly in long-distance transportation.
In addition, if pickle juice concentrates on an end of container, trickle variation and moderately ageing can take place in the pickles part that then is immersed in the pickle juice on local flavor.Yet bad change can take place and become dry owing to pickle juice is drawn out of in the local flavor that is exposed to the outer pickles part of pickle juice.
Summary of the invention
Therefore, finished the present invention in view of the above problems, purpose is to provide a kind of the possess fermentation of improvement and container for pickle and a kind of pickles aging method that uses this container of ageing function, wherein the squeeze function of this container prevents that the pickles of being adorned from moving freely and promote pickle juice to permeate fully and circulate in pickles in container, with prevent the part pickles between fermentation and aging period because of not become dry by immersion, the form when pickles can keep packing is thus also transported with the fermentation of the best and ageing state.
According to an aspect of the present invention, provide a kind of the possess fermentation of improvement and the container for pickle of ageing function, this container for pickle comprises:
The main body of holding pickles, this main body comprise usually after the locking projection that protrudes from four faces of the inwall of main body and the pickles of packing into by the vacuum-packed openend of plate; With
Fixed cell, this fixed cell comprises:
Contact portion, the cross section of this contact portion is corresponding with the cross section of the inner bottom part of described main body, and the periphery of the upper surface of this contact portion and central area are formed with a plurality of through holes; With
A plurality of latch recess, this latch recess can match with the corresponding locking projection of described main body, this latch recess be formed at from the edge of contact portion extend upward and with the integrally formed outer wall in the edge of contact portion on,
Wherein, by the latch recess of described fixed cell and the corresponding locking projection piecewise of described main body are cooperated the lower surface of described contact portion is contacted with pickles in being contained in main body, thus, when container for pickle in moving process banking the time, pickle juice enters fixed cell by the through hole of contact portion, free flow in fixed cell, and flow back to pickles by through hole.
According to a further aspect in the invention, provide a kind of pickles aging method, wherein, the pickles that are contained in the container for pickle of the fermentation that possesses improvement and ageing function during seasoning are immersed in the pickle juice always.
The invention is characterized in that when pickles were loaded into container for pickle of the present invention, the squeeze function of container for pickle was impelled pickle juice to permeate fully in pickles and circulated, pickles are immersed in the pickle juice always and have prevented the part mummification thus.Form when in transit, pickles have kept packing.Between fermentation and aging period, delayed the oxidation of pickles, carbon dioxide (CO
2) be easy to be dissolved in the pickles.Thereby described container for pickle can transport the pickles of fresh delicious food.
Description of drawings
To more be expressly understood above-mentioned and other purposes, feature and other advantage of the present invention by detailed description below in conjunction with accompanying drawing, wherein:
Fig. 1 is the decomposition diagram of the container for pickle in an embodiment of the invention;
Fig. 2 is the side sectional view of container for pickle shown in Figure 1;
Fig. 3 is the perspective view of the fixed cell in another embodiment of the present invention;
Fig. 4 is the side sectional view with container for pickle of fixed cell shown in Figure 3;
Fig. 5 is the perspective view of the fixed cell in another embodiment of the present invention;
Fig. 6 is the positive view with container for pickle of fixed cell shown in Figure 5;
Fig. 7 is the curve map of the pH value that shows that first test group and first control group are measured between yeast phase;
Fig. 8 is the curve map that shows the pH value of second test group and second control group between yeast phase;
Fig. 9 is the curve map that shows the acidity level of first test group and first control group between yeast phase;
Figure 10 is the curve map that shows the acidity level of second test group and second control group between yeast phase;
Figure 11 is the CO that shows first test group and first control group between yeast phase
2The curve map of concentration level;
Figure 12 is the CO that shows second test group and second control group between yeast phase
2The curve map of concentration level;
Figure 13 is the curve map that shows leukonid (Leuconostoc sp.bacteria) quantity of first test group and first control group between yeast phase;
Figure 14 is the curve map that shows the leukonid quantity of second test group and second control group between yeast phase;
Figure 15 is the curve map that shows lactobacillus (Lactobacillussp.bacteria) quantity of first test group and first control group between yeast phase;
Figure 16 is the curve map that shows the lactobacillus quantity of second test group and second control group between yeast phase.
The specific embodiment
Hereinafter, preferred implementation of the present invention will be described in conjunction with the accompanying drawings.
Fig. 1 is the decomposition diagram of the container for pickle in an embodiment of the invention, and Fig. 2 is the side sectional view of container for pickle shown in Figure 1.Fig. 3 is the perspective view of fixed cell, and Fig. 4 is the side sectional view with container for pickle of fixed cell as shown in Figure 3.Fig. 5 is the perspective view of another fixed cell, and Fig. 6 is the positive view with container for pickle of fixed cell as shown in Figure 5.In the accompanying drawings, Reference numeral 1 expression pickles.
Container for pickle of the present invention comprises the container body 10 that holds pickles, put into pickles wherein after with the openend of main body 10 with plate 30 vacuum seals.Main body 10 comprises usually the locking projection 11 that protrudes from four faces of the inwall of main body 10.Container for pickle also comprises fixed cell 20.This fixed cell 20 comprises contact portion 21a, and the cross section of contact portion 21a is corresponding with the cross section of the inner bottom part of main body 10, and the periphery of the upper surface of contact portion 21a and central area are formed with a plurality of through holes 21 '.Fixed cell 20 also comprises a plurality of latch recess 22 ' that can match with the corresponding locking projection 11 of main body 10, this latch recess 22 ' be formed at from the edge of contact portion 21a extend upward and with the integrally formed outer wall in the edge of contact portion 21a on.Fixed cell 20 is installed by latch recess 22 ' is cooperated with corresponding locking projection 11 piecewises of main body 10, and the lower surface of contact portion 21a contacts with pickles 1 in being contained in main body 10 thus.Therefore, when container for pickle during transportation banking the time, pickle juice can enter fixed cell 20 by the through hole 21 of contact portion 21a, free flow in fixed cell 20, and flow back to pickles 1 by through hole 21 '.
In one embodiment, fixed cell 20 comprises the contact portion 21b that is applicable to the arch of holding whole Chinese cabbage pickles.
In another embodiment, fixed cell 20 comprises contact portion 21c, and the central area of the lower surface of this contact portion 21c has the hemispherical extrusion structure, moves freely in transportation to prevent pickles.
Fixed cell 20 is made by transparent or semitransparent synthetic resin, and preferably its thickness can the excessive compression pickles.
Preferably, fixed cell 20 also comprises outward-dipping support section 22, and the latch recess 22 ' of support section 22 can flexiblely cooperate with the corresponding locking projection 11 of main body 10 thus.
Through hole 21 ' on the periphery of contact portion 21a is more intensive than the through hole of central area, and pickle juice flows by fixed cell 20 easily thus.
The side of main body 10 also comprises division indicator 12, and the user can check the content of pickles in the main body 10 easily.
Next, the function and the characteristic of the container for pickle be used to improve fermentation and ageing are described.
Container for pickle among the present invention is identical with conventional container for pickle, all uses the openend of plate 30 vacuum seal main bodys 10.
Yet container for pickle of the present invention comprises the fixed cell 20 that is easy to be installed in the main body 10.Fixed cell 20 has limited moving freely of the pickles adorned, played the effect of town's stone, impel infiltration and the circulation of pickle juice in pickles to avoid the mummification in moving of part pickles to a great extent, therefore the form in the time of making pickles keep packing, and with the fermentation and ageing state transportation pickles of the best.
Among the present invention, can an amount of pickles that make be encased in the main body 10, then fixed cell 20 be placed on the pickles of main body 10 with reference to the division indicator 12 of main body 10 sides.
Then, the lower surface of contact portion 21a closely contacts with pickles, in this case, the latch recess 22 ' in the outside of support section 22 is alignd with corresponding locking projection 11 on main body 10 inwalls, contact portion 21a is pushed away downwards so that the latch recess 22 ' of fixed cell 20 and corresponding locking projection 11 piecewises on the main body 10 are engaged to pickles to be difficult for the degree that moves.
When the pickles of being adorned were subjected to fixed cell 20 extruding, fixed cell 20 had played the effect of town's stone, and the air in the pickles is discharged, and the state when making pickles with preparation is preserved.In addition, owing to pickles are seated in the container for pickle to move freely the state that is subjected to fixed cell 20 restrictions, even storage container is during transportation banking, the form when pickles still can keep packing.
Except preventing that pickles from moving, even pickle juice is owing to tank repeatedly tilts to concentrate on a certain position when transporting, fixed cell 20 also can impel pickle juice to permeate in whole pickles easily.
That is to say, when playing town's fixed cell of using of masonry 20 extruding pickles, the through hole 21 of pickle juice by contact portion 21a ' enter fixed cell 20.
Thereafter, pickle juice accumulates in support section 22 inboards, and this support section 22 forms the unitary part (single body) that is similar to fence around contact portion 21a.In when transportation, the pickle juice of gathering can flow at fixed cell 20 internal freedoms, and the through hole 21 ' by contact portion 21a upper surface flow back into and is arranged in the following pickles of fixed cell 20.Therefore, pickles can not become dry, and can keep the form in when packing and with the fermentation and the transportation of ageing state of the best.
By said method, pickles are loaded into container for pickle, so pickles are immersed in the pickle juice, and container for pickle maintains 5-20 ℃.With respect to the pickles that are stored in the conventional vessel, the local flavor of the pickles of gained is better.
In addition, delicious pickles can be made by following steps: clean Chinese cabbage, merotomize, the salt solution that with concentration is 10-13% was at 18-22 ℃ of pickled 3-4 hour; The salt marsh Chinese cabbage (main component) of 86 weight portions mixed with supplementary element (this supplementary element comprises the petis of 3-5 weight portion, the chilli powder of 2-4 weight portion, the garlic of 1-3 weight portion, the sugar of 1-3 weight portion, the green onion of 0.5-1.5 weight portion, the condiment of 0.01-0.02 weight portion and the sea salt of 1-2 weight portion) prepare pickles; With the Korean kimchee storage that makes and remain on and ferment in the container for pickle and ageing.
Be the effect of the container for pickle of determining fermentation that possesses improvement of the present invention and ageing function and variation and the benefit that is contained in the pickle flavor in the container for pickle, be determined at pH value, acidity, the CO of the pickles of ageing in the different container for pickle by experiment
2Concentration, lactic acid bacterium number, free aminoacid content, GABA (GABA) content and glutamine content.
That is to say, in experiment, measured pH value, acidity, the CO of the pickles of ageing in container for pickle of the present invention
2Concentration, lactic acid bacterium number, free aminoacid content, GABA content and glutamine content, and compare with the analog value of the pickles of ageing in the container for pickle of routine.For container for pickle of the present invention, first test group is the pickles of 5 ℃ of ageings, and second test group is the pickles of 20 ℃ of ageings.For conventional container for pickle, first control group is the pickles of 5 ℃ of ageings, and second control group is the pickles of 20 ℃ of ageings.
Embodiment 1: the mensuration of pickles pH value and acidity
Between yeast phase, because lactic acid bacteria produces other organic acid except that lactic acid, the pH value of pickles can reduce.Usually, by fermentation, the pH value of pickles can reduce to 3.8 from 5.8.Because pickles kind, salinity and temperature can make the different solubility of the acid that is produced, so the acidity of pickles and pH value are not necessarily proportional.By fermentation, acidity rises to 1.1% from 0.03%.
Among the embodiment 1, measured the pH value and the acidity of first and second test group between yeast phase and first and second control groups.
Directly measure the pH value of pickles by the electrode that in pickle juice, inserts pH meter (Istek model 740P).
In order to measure the acidity of pickles, get the pickles of scheduled volume, in the pickles of being got, add the distilled water identical with the amount of pickles, get the juice of scheduled volume, with the NaOH of 0.1N the juice of being got is carried out titration and becomes 8.3 up to the pH of juice value, with in the juice and the amount of the 0.1N NaOH that is consumed can be converted into lactic acid content by following formula.
Fig. 7-10 has shown pH value and the acidity that first and second test group between yeast phase and first and second control groups are measured through said method.
(5 ℃ of fermentations) as shown in Figure 7, the pH value of the pickles of first test group rises to 5.5 from 5.2 at storage in 6 days, stores and reduces to 4.2 after 24 days.First control group shows the pattern extremely similar to first test group.(20 ℃ of fermentations) as shown in Figure 8, the pH of the second test group pickles fast rises to 5.5 from 5.2 at storage in 2 days, stores and reduces to 3.7 fast after 12 days, stores still almost to remain unchanged after 24 days.Second control group shows the pattern extremely similar to second test group.
Known pH is local flavor the best of 4.2 o'clock pickles.PH will reach 4.2, the first test group and first control group need be stored 12 days, and second test group and second control group need be stored 4 days.With regard to pH, tank and other tank be obviously difference not.
Shown in Fig. 9 (first test group and first control group) and Figure 10 (second test group and second control group), the pickles acidity in the tank of the present invention is apparently higher than conventional tank.
Embodiment 2: pickles CO
2The mensuration of concentration
The fermentation pattern of pickles and CO
2Generation closely related.In the pickles, CO
2Be the key element of fresh flavor, with the important indicator of acidity as fermentation.Usually, during fermentation, in container for pickle, CO in certain temperature range
2Concentration continues to rise and O
2Concentration reduces.According to pickles kind, storage temperature and salinity, CO
2Generation can be different.The CO of gaseous state
2Be dissolved in the aromatic and fresh local flavor of generation in the pickle juice.
In embodiment 2, measured the CO of first and second test group between yeast phase and first and second control groups
2Concentration.
In order to measure the CO of pickles
2Concentration is mixed formation tartrate-citrate solution with 2M sodium tartrate potassium solution and 2M sodium citrate solution with the ratio of 1:1, neutralizes until pale red occurring with 1N NaOH then.Thereafter, pickle juice, 10ml 0.1N NaOH and the 5ml tartrate-citrate solution adding conical flask (500ml) with the dilution of 50ml twice shows that until pH meter pH is 8.3 with 0.1N HCl titration again.After the titration, calculate CO by following formula
2Concentration.
Wherein, V1 represents the volume (ml) of 0.1N NaOH, and V2 represents the volume (ml) of 0.1N HCl.
If pickles pH value is low, get the dilution pickle juice of scheduled volume respectively, acutely rock before the titration or 80 ℃ of heating thoroughly to remove the CO of dissolving
2The titration value that said method is measured deducts correction value and promptly gets the CO that dissociates
2Content.Utilize above-mentioned formula to calculate CO
2Correction value.
Figure 11 and 12 has shown the CO that is dissolved in the pickle juice
2Concentration is the CO of first and second test group and first and second control groups between the yeast phase that records by said method
2Concentration.
Shown in Figure 11 (first test group and first control group), CO
2Concentration descends thereafter storing lasting rising the in 12 days.The CO of pickle juice in first test group
2Amount is than first control group high about 20%.CO when storing 12 days
2Concentration reaches peak value 3800-4100mg/kg.What pickles this can be interpreted as is immersed in the pickle juice and possesses better local flavor after fermenting.
As shown in figure 12, the CO of pickle juice in second test group
2Concentration is higher than second control group, reaches 1400-1700mg/kg at storage in the time of 12 days, is lower than the value of first test group.This can explain that higher temperature can cause active fermentation, causes CO
2Quicken the serious expansion of generation and packing, but be dissolved in the CO in the pickle juice
2The but phenomenon of Jiang Diing.
Embodiment 3: the lactic acid bacterial count in the pickles
The ageing process of pickles is the composite fermentation processes by multiple factor decision, as storage temperature, and refined salt concentration, and main component and auxiliary element.Ageing process also relates to multiple microorganism.
Gram-negative bacteria and endospore gram-positive bacteria appear at earlier fermentation, and be dead subsequently, begins lactic fermentation then.Be in the gram-positive bacteria (as lactobacillus, leukonid, micrococcus (Pediococcus sp.), enterococcus (Enterococcus sp.) and galactococcus (Lactococcus sp.)) that the pickles that are suitable for edible state contain gram-positive bacteria, Gram-negative bacteria and belong to yeast after the fermentation.Microorganism is various on distribution and occurrence number.Typical microorganism is Leuconostoc mesenteroides (Leuconostoc mesenteroides), leuconostoc paramesenteroides (Leuconostocparamesenteroides), gossypose streptococcus lactis (Streptococcus raffinolactis), Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus saki (Lactobacillus sake).In the fermentation later stage, fermented yeast such as fermented yeast (Saccharomyces fermentati) and Pichia pastoris (Pichiahalophilia) produce the bland flavour compound.
In embodiment 3, the lactic acid bacteria of first and second test group between yeast phase and first and second control groups is counted.
Adopt the plate count agar method to measure the lactic acid bacterium number in the pickles, wherein use the normal saline solution dilute sample, on culture medium, cultivate, and counting.
For leukonid, the Pi Shi that 42.5g is added with benzyl carbinol, agar and sucrose strengthens seawater, and (Provasoli ' s enriched Seawater, PES) culture medium is dissolved in the distilled water of 1L, 121 ℃ of sterilizations 15 minutes.Thereafter, inoculation sample, 20 ℃ of dull and stereotyped cultivations 5 days, countings then.The PES culture medium is made up of 15g pancreatic digest of casein, 5g papaic digest of soybean meal, 15gNaCl, 2.5g benzyl carbinol and 15g agar.
For lactobacillus, 55g lactobacillus MRS broth agar culture medium is dissolved in the distilled water of 1L, sterilized 15 minutes for 121 ℃.Thereafter, the inoculation sample was cultivated 3-4 days for 37 ℃.The bacterium colony that occurs is counted, and colony counts multiply by extension rate again.Lactobacillus MRS broth agar culture medium is made up of with glucose, 1g Tween 80,2g ammonium citrate, 5g natrium citricum, 0.05g magnesium sulfate, 0.05g manganese sulfate, 2g dipotassium hydrogen phosphate and 15g agar with yeast extract, 20g bacterium with beef extract, 5g bacterium with proteose peptone, 5g bacterium the 10g bacterium.
Figure 13-16 has shown the quantity (leukonid and lactobacillus) of the lactic acid bacteria of adopting said method that the lactic acid bacteria of first and second test group between yeast phase and first and second control groups has been carried out counting and recording.
Shown in Figure 13 (leukonid), the bacterium number of first test group increases in 6 days of fermentation beginning fast, reaches 1.1 * 10 in 12 days
10The peak value of/ml is higher than 6 * 10 of first control group
9/ ml then is lower than the bacterium number of first control group after 12 days.
Shown in Figure 14 (leukonid), the bacterium number of second test group reached peak value at the 4th day that ferments after beginning, and kept no significant change in 16 days, and is little with the difference of second control group.
Shown in Figure 15 (lactobacillus), the bacterium number of first test group reaches 5.5 * 10 the 12nd day of fermentation beginning
9The peak value of/ml is higher than first control group, descends thereafter.The bacterium number of first control group reached peak value in the 12nd day.
As described in Figure 16 (lactobacillus), the bacterium number of second test group increased in 2 days that ferment after beginning fast, reached 7.2 * 10 in the 4th day
9The peak value of/ml is lower than 6 * 10 of second control group
9/ ml.
In sum, container for pickle of the present invention has confirmed its effect in the time of 5 ℃, because the lactic acid bacterium number of first test group is higher than first control group.But container for pickle does not show effect in the time of 20 ℃.Between 5 ℃ of yeast phases: pickles (first control group) part that is loaded on conventional vessel is exposed in the air, and oxygen has delayed the lactobacillus of anaerobism and the propagation of leukonid; And the pickles (first test group) that are loaded on container for pickle are immersed in the pickle juice, can promote the propagation of lactobacillus and leukonid.
Embodiment 4: the content of free amino acid in the pickles
Free amino acid is produced by pickles compositions such as cured fish and lactic acid bacteria, and it is very important for nutrition and local flavor.
In embodiment 4, measured the free aminoacid content of first and second test group between yeast phase.
For measuring the content of free amino acid in the pickles, with distilled water the 5g pickles are carried out 10 times of dilutions, boiled 15 minutes, filter, get 50ml and measure as sample.Then sample is carried out derivatization, utilize gas chromatography-mass spectrometry (GC-MS) to analyze, and the result be multiply by extension rate.
Table 1 and table 2 have shown the measured free aminoacid content of first and second test group between yeast phase.
Table 1 has shown the measured free aminoacid content of first test group of 5 ℃ of fermentations.
[table 1]
| Amino acid | Preparation beginning (ppm) | |
|
| Alanine | 368 | 442 | 392 |
| Glycine | 210 | 230 | 196 |
| Butyrine | 96 | 74 | 84 |
| Valine | 310 | 326 | 312 |
| Leucine | 368 | 360 | 332 |
| Isoleucine | 210 | 220 | 224 |
| Threonine | 150 | 190 | 162 |
| Serine | 196 | 194 | 192 |
| Proline | 474 | 254 | 260 |
| Asparagine | 546 | 164 | 144 |
| Aspartic acid | 422 | 614 | 690 |
| Methionine | 148 | 138 | 130 |
| Glutamic acid | 1826 | 1144 | 1322 |
| Phenylalanine | 250 | 226 | 208 |
| Ornithine | 192 | 172 | 198 |
| Lysine | 1110 | 1164 | 1172 |
| Histidine | 206 | 196 | 192 |
| Tyrosine | 86 | 134 | 88 |
| Tryptophan | 46 | 8 | 30 |
Table 2 has shown the measured free aminoacid content of second test group of 20 ℃ of fermentations.
[table 2]
| Amino acid | Preparation beginning (ppm) | |
|
| Alanine | 368 | 444 | 410 |
| Glycine | 210 | 238 | 218 |
| Butyrine | 96 | 74 | 68 |
| Valine | 310 | 350 | 312 |
| Leucine | 368 | 414 | 340 |
| Isoleucine | 210 | 250 | 204 |
| Threonine | 150 | 178 | 160 |
| Serine | 196 | 190 | 182 |
| Proline | 474 | 276 | 264 |
| Asparagine | 546 | 236 | 248 |
| Aspartic acid | 422 | 614 | 584 |
| Methionine | 148 | 168 | 146 |
| Glutamic acid | 1826 | 1396 | 1550 |
| Phenylalanine | 250 | 266 | 206 |
| Ornithine | 192 | 44 | 64 |
| Lysine | 1110 | 1166 | 932 |
| Histidine | 206 | 236 | 136 |
| Tyrosine | 86 | 8 | 6 |
| Tryptophan | 46 | 32 | 50 |
As shown in Table 1 and Table 2, the difference of first and second test group on free aminoacid content is little, shows that fermentation temperature does not cause difference.By fermentation, proline, asparagine and tryptophan reduce, and alanine and aspartic acid increase.The content of glutamic acid, lysine, asparagine, proline and aspartic acid is higher than other amino acid.
Glutamic acid that it is generally acknowledged high-load is brought by condiment, comprises that some amino acid whose high-load of lysine is then caused by compositions such as cured fishes.
Embodiment 5: GABA in the pickles and glutamine content
Known GABA (GABA) is a kind of functional materials, and a kind of inhibiting nerve that nineteen fifty is found in the mammal cerebellum by the Robert transmits plain.GABA content is low may to cause the alcohol cerebral diseased.Recently, GABA is considered to a kind of important function material, helps eliminating insomnia, prevents general paresis, eliminates fat, activation liver function, promotes alcohol metabolism and bring high blood pressure down.
Glutamine is a kind of nonessential amino acid, for non-water-soluble.Because the aqueous solution instability of glutamine, so be difficult for utilizing the glutamine of dissolving.The exhaustion of glutamine is fatal to human body, and glutamine is considered to a kind of essential amino acid with good conditionsi.Glutamine is used as unique energy source of small intestine cells, and is widely used in improving immunity, the kinetic muscular strain of prevention and improves muscle strength.
In embodiment 5, measured the GABA and the glutamine content of first and second test group between yeast phase, the result is shown in table 3 and table 4.
Table 3 has shown the GABA content of first and second test group between yeast phase.
[table 3]
| Group | Preparation beginning (ppm) | |
|
| First experimental group (5 ℃) | 226 | 1554 | 1396 |
| Second experimental group (20 ℃) | 226 | 1328 | 972 |
Table 4 has shown the glutamine content of first and second test group between yeast phase.
[table 4]
| Group | Preparation beginning (ppm) | |
|
| First experimental group (5 ℃) | 356 | 1154 | 1060 |
| Second experimental group (20 ℃) | 356 | 726 | 1216 |
As shown in table 3, in the pickles of 5 ℃ of fermentations, GABA content increases to 1554ppm from 226ppm fast in 10 days of fermentation beginning, become 1396ppm in the time of 20 days.The GABA content of the pickles of 20 ℃ of fermentations shows the trend similar to the pickles of 5 ℃ of fermentations.As shown in table 4, in the pickles of 5 ℃ of fermentations, glutamine content increases to 1154ppm from 356ppm in 10 days of fermentation beginning, become 1060ppm in the time of 20 days.The glutamine content of the pickles of 20 ℃ of fermentations shows and 5 ℃ of trend that fermentation pickled vegetable is similar.
Therefore, pickles of the present invention are considered to a kind of functional pickled vegetable that contains a large amount of as functional materials such as GABA and glutamine, and described functional materials is produced by the various lactobacillus in the pickles.
Claims (12)
1, a kind of possess the fermentation of improvement and the container for pickle of ageing function, and this container for pickle comprises:
The main body of holding pickles, this main body comprise usually after the locking projection that protrudes from four faces of the inwall of main body and the pickles of packing into by the vacuum-packed openend of plate; With
Fixed cell, this fixed cell comprises:
Contact portion, the cross section of this contact portion is corresponding with the cross section of the inner bottom part of described main body, and the periphery of the upper surface of this contact portion and central area are formed with a plurality of through holes; With
A plurality of latch recess, this latch recess can match with the corresponding locking projection of described main body, this latch recess be formed at from the edge of contact portion extend upward and with the integrally formed outer wall in the edge of contact portion on,
Wherein, by the latch recess of described fixed cell and the corresponding locking projection piecewise of described main body are cooperated the lower surface of described contact portion is contacted with pickles in being contained in main body, thus, when container for pickle in moving process banking the time, pickle juice enters fixed cell by the through hole of contact portion, free flow in fixed cell, and flow back to pickles by through hole.
2, container for pickle according to claim 1, wherein, described fixed cell comprises the contact portion of the arch that is suitable for holding whole Chinese cabbage pickles.
3, container for pickle according to claim 1, wherein, described fixed cell comprises contact portion, the central area of the lower surface of this contact portion has the hemispherical extrusion structure, moves freely in transportation to prevent pickles.
4, container for pickle according to claim 1, wherein, described fixed cell also comprises outward-dipping support section, the latch recess of this support section flexiblely cooperates with the corresponding locking projection of main body thus.
5, container for pickle according to claim 1, wherein, the through hole on the periphery of described contact portion is more intensive than the through hole of central area, and pickle juice flows by described fixed cell easily thus.
6, according to any described container for pickle among the claim 1-5, wherein, the side of described main body is formed with division indicator, so that the amount of the pickles that the user can check in the main body easily to be held.
7, a kind of pickles aging method, this method is used as any described container for pickle among the claim 1-6.
8, pickles aging method according to claim 7, wherein, the pickles that are contained in the described container for pickle during seasoning are immersed in the pickle juice always.
9, pickles aging method according to claim 8, wherein, during seasoning, the pickles temperature maintenance is at 5-20 ℃.
10, a kind of pickles, these pickles are to make as any described container for pickle among the claim 1-6 by using.
11, pickles according to claim 10, wherein, these pickles are to mix with supplementary element by the pickled Chinese cabbage as main component with 86 weight portions to prepare, and described supplementary element comprises the petis of 3-5 weight portion, the chilli powder of 2-4 weight portion, the garlic of 1-3 weight portion, the sugar of 1-3 weight portion, the green onion of 0.5-1.5 weight portion, the condiment of 0.01-0.02 weight portion and the sea salt of 1-2 weight portion.
12, pickles according to claim 10, wherein, the pH value of these pickles is 3.5-5.0, acidity is 0.3-0.9%, CO
2Concentration is 1400-4100mg/kg, and lactobacillus quantity is 4.5 * 10
9/ ml to 7.2 * 10
9/ ml, leukonid quantity is 5.0 * 10
9/ ml to 1.1 * 10
10/ ml, alpha-aminobutyric acid content are 900-1600ppm, and glutamine content is 700-1300ppm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020080011246A KR100835557B1 (en) | 2007-08-16 | 2008-02-04 | Container for kimchi reinforced with fermentation and ripening function, method for ripening kimchi by using the container and kimchi thereby |
| KR1020080011246 | 2008-02-04 |
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| Publication Number | Publication Date |
|---|---|
| CN101502312A true CN101502312A (en) | 2009-08-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100877836A Pending CN101502312A (en) | 2008-02-04 | 2008-03-31 | Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same |
Country Status (2)
| Country | Link |
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| JP (1) | JP2009183273A (en) |
| CN (1) | CN101502312A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106477138A (en) * | 2015-08-28 | 2017-03-08 | Cj第制糖株式会社 | For preserving the container of fermented food |
| KR101834354B1 (en) | 2016-07-04 | 2018-03-05 | (주)코엠피 | Bins for kimchi ripening |
| CN113317467A (en) * | 2021-04-27 | 2021-08-31 | 新疆维吾尔自治区葡萄瓜果研究所 | Hami melon young fruit pickle and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012095563A (en) * | 2010-10-29 | 2012-05-24 | Aizu Tenpo Jozo Kk | Packaged pickle and method of producing the same |
| JP6367285B2 (en) * | 2016-09-14 | 2018-08-01 | 三菱商事フードテック株式会社 | Antibacterial composition and method for inhibiting bacterial growth |
| KR102015447B1 (en) * | 2018-12-20 | 2019-08-28 | 문수민 | a hamburger container |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04262737A (en) * | 1991-02-15 | 1992-09-18 | Mitsubishi Materials Corp | Container for pickle |
| JPH077741Y2 (en) * | 1991-03-29 | 1995-03-01 | 株式会社村上重本店 | Liquid-containing fermentable food packaging container |
| US5704485A (en) * | 1995-09-28 | 1998-01-06 | Dart Industries Inc. | Food container with cooling pack |
| KR100365948B1 (en) * | 2001-01-20 | 2002-12-26 | 삼성전자 주식회사 | Container box |
| KR100402416B1 (en) * | 2001-06-29 | 2003-10-17 | 심연숙 | Manufacturing method of pickles |
| KR100548059B1 (en) * | 2004-01-08 | 2006-02-09 | 왕수창 | Air-tight container for fermentation food |
| KR100628128B1 (en) * | 2004-09-17 | 2006-09-26 | 엘지전자 주식회사 | vessel for charging kimchi |
-
2008
- 2008-03-17 JP JP2008067919A patent/JP2009183273A/en not_active Ceased
- 2008-03-31 CN CNA2008100877836A patent/CN101502312A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106477138A (en) * | 2015-08-28 | 2017-03-08 | Cj第制糖株式会社 | For preserving the container of fermented food |
| US10081479B2 (en) | 2015-08-28 | 2018-09-25 | Cj Cheiljedang Corporation | Container for keeping fermented food |
| US10647494B2 (en) | 2015-08-28 | 2020-05-12 | Cj Cheiljedang Corporation | Container for keeping fermented food |
| KR101834354B1 (en) | 2016-07-04 | 2018-03-05 | (주)코엠피 | Bins for kimchi ripening |
| CN113317467A (en) * | 2021-04-27 | 2021-08-31 | 新疆维吾尔自治区葡萄瓜果研究所 | Hami melon young fruit pickle and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2009183273A (en) | 2009-08-20 |
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