JP2001299205A - Method for prolonging storage period of kimchi using xylose and xylitol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for prolonging a distribution period of 'kimchi' and its edible period by suppressing an after-fermentation by adding xylitol and xylose to 'the kimchi' and during the preservation period. SOLUTION: Xylose and/or xylitol is added to a kimchi at an early stage of pickling, the concentration of xylose or xylitol is 0.5-2% based on Chinese cabbage preserved in salt. The aging of kimchi is controlled by suppressing fermentation with a lactic acid bacterium such as Lactobacillus platarum, Leuconostoc mesenteroides, Streptococcus faecalis or the like being a lactic acid bacterium necessary for kimchi fermentation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for extending the storage period of kimchi by adding xylose and xylitol during the production of kimchi to inhibit the propagation of fermenting microorganisms of kimchi. .

[0002]

2. Description of the Related Art Kimchi, a traditional food unique to Korea,
Various types such as Chinese cabbage kimchi, kakuteki, donchimi (one of the kimchi sliced from radish soaked in thin salt water), and have been pickled mainly at home as a vegetable fermented food with a unique taste and aroma Recently, the ratio of production and sales on a corporate scale has increased significantly due to changes in the living environment and an increase in group lunches. In addition, foreigners are increasingly interested in the unique and fresh taste of kimchi, and it is growing as a global favorite food with a unique flavor.

[0003] Such kimchi has a remarkable change in flavor such that it cannot be eaten when the acidity increases during the fermentation ripening process and a soft rot phenomenon occurs, so it is difficult to commercialize and put it in the distribution process. . Therefore, research is needed to extend the edible period of kimchi and improve its storage properties.Predicting and controlling the lactic acid fermentation process of kimchi, from the kimchi pickling process to consumption, is a good quality kimchi product. It is very important to produce.

[0004] Fermented foods of Korean traditional vegetables such as kimchi and donchimi have a refreshing peculiar taste immediately after proper fermentation has progressed, but they cause sour rancidity that becomes sour during storage and cause a long-lasting rancidity. There is a problem that it becomes difficult to store. The main bacterium in the early stage of fermentation of such kimchi is Leuconostoc mesenteroides, a hetero-lactic acid fermenting bacterium.
uconostoc mensenteroides) [Mheen et al .: E
ffect of temperature and salt concentration on kimc
hi fermertation. Korean J. Sci. Technol., 16 (4) 443
(1994)], when these fungi are fermented, they exhibit an exhilarating fermented vegetable taste. Lactobacillus platarum (Lactobac) is a homolactic fermenting bacterium that appears next to this bacterium.
illus plantarum) have been reported to use hetero-lactic acid fermenters for vegetable fermentation to produce too strong an acidity [Chen et al .: Fermernation characteri
stics of heterolactic acid bacteria in green beanj
uice. J. Food Sci., 48, 962 (1983); Chen et al .: Complete
e hetero lactic acidfermentation of green beans by
Lactobacillus cellobios.J. Food Sci., 48, 967 (198
3)].

[0005] If complete fermentation occurs and all the fermentable sugars are consumed when fermenting vegetables, it is possible not only to prevent the generation of strong acidity by homolactic fermenting bacteria but also to effect secondary fermentation by yeast. [Fleming and others: Storage stability of v
ergetables fermented with pH control.J. Food Sc
i., 48, 975 (1983)]. However, lactic acid bacteria cannot be fermented unless fermentable sugars are present, so if lactic acid bacteria are added, if sugar alcohols that are not fermentable sugars are added as raw materials, Kimchi will become rancid after maturation. Not be.

[0006] It can be said that it is important for the storage method for extending the distribution period of kimchi to suppress the overmaturation phenomenon of kimchi. The overmaturation phenomenon of kimchi is caused by acid-resistant fermentation microorganisms, such as a decrease in pH, a change in organic acid composition and generation of unpleasant volatile substances, and the taste and smell of kimchi caused by softening of tissue due to decomposition of tissue constituents. It can be said that the main cause is a decrease in sensory quality such as texture. Therefore, in order to suppress the overmaturation phenomenon, it is considered that the most important issue is to suppress the growth of microorganisms that cause such a phenomenon.

[0007] As a study to improve the storability of kimchi, it has been reported that a heat treatment at 80 to 90 ° C for 20 to 25 minutes is required to sterilize acid-resistant microorganisms such as lactic acid bacteria that grow at the end of fermentation. [SD KIM: Effect of pH adjuster on kimchi maturation. Korean Journal of Nutrition and Food Science, 14, 259 (1985); SJ LEE: Kimchi Canned Food Production.
Korean Patent, 485 (1965); Intermittent heat treatment method for canned HKJUNG kimchi. Korean Patent, 273 (1967); YH CHUN: Sterilization method of canned kimchi. Korean Patent, 348 (1967)], such a heat treatment does not significantly affect the kimchi's unique freshness because it has the disadvantage of causing a marked change in the taste and texture of the kimchi and significantly impairing its sensory quality. There are difficulties to do within the limits. Sorbic acid, butyl parahydroxybenzoate (buty
l p-hydroxy benzonate), sodium dehydroacetate (so
preservatives such as dium dehydroacetate (CY LEE, etc .: Research on the manufacture of canned kimchi, Journal of the Korean Society of Agricultural Chemistry, 10, 33 (1968); ISCHO, etc .: Kimchi's acid-loss prevention method, science exhibition Exhibit (1967)], the negative perception of preservatives by consumers is a problem.

[0008] The storage of kimchi at the refrigeration temperature (0-5 ° C) is advantageous in that the quality is maintained for a relatively long period of time while maintaining the freshness. Is an indispensable requirement, so that the distribution and storage costs are high, leaving a problem in economical aspects. Furthermore, the addition of a buffer for slowing the change in pH has been considered.

Although the storage of kimchi by irradiation causes some discoloration, it does not affect the taste, odor and softening of the tissue, and can be stored for a relatively long time. Gamma Irradiation for Food, Journal of the Korean Food Science Society, 21, 109 (1989), CHA, etc., also reported that the storage period could be extended more than twice without affecting the sensory properties.

[0010] Phosphate, BH
There are many reports on the addition of mixed inorganic salts such as T, BHA and nitrate for meat products or high-fat products, but research has been done on fermented vegetable foods such as kimchi. However, there is almost no need for further studies for practical use.To date, research on kimchi has been limited to the effects of microorganisms and chemical components, pH and acidity, and fermentable sugars on kimchi fermentation. Has been studied.

In addition, the contents of kimchi are separately manufactured without fermenting the kimchi, and 0.1 to 2% by weight of the contents of kimchi are contained in sorbitol and maltitol.
l), the addition of xylitol had the effect of lowering the water activity. However, in this case, the kimchi is not aged, but a sour kimchi is produced, which is different from the fermented kimchi.

[0012] Therefore, there has been a need to develop a method for maintaining the freshness of kimchi while improving the flavor of the kimchi, and for enhancing the storability.

[0013]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and a technical object of the present invention is to provide a method for extending the storage period of kimchi, which is added during the production of kimchi. Xylose and xylitol, one of the sugars that are one of the secondary ingredients used
To prolong the distribution period of kimchi by suppressing the growth of lactic acid bacteria.

That is, during the production of kimchi, xylose and xylitol are added instead of sugars, and the degree of utilization by lactic acid bacteria, which is the main microorganism of kimchi ripening, is examined. The addition of these sugars during kimchi fermentation Investigating the effects on physicochemical properties such as pH and titratable acidity, and the effects on the contents of lactic acid and other organic acids, etc., and provide a method in which the addition of these sugars delays ripening and prolongs the storage period during kimchi production It is to be.

Therefore, an object of the present invention is to prepare kimchi by adding and mixing xylose and / or xylitol at the initial stage of immersion, so that the concentration of xylose and / or xylitol in kimchi is 0.5% of salted Chinese cabbage. ~ 2
It is an object of the present invention to provide a method of prolonging the storage period by controlling the fermentation of kimchi and controlling the ripening of kimchi by controlling the kimchi fermentation to a concentration of 0.1%.

At this time, xylose and xylitol are
Lactobacillus platarum, a lactic acid bacterium required for kimchi fermentation, (Leuconostoc mesenteroide (Leuconostoc mesenteroide)
s) and (Streptococcus faecalis)
It is characterized by suppressing fermentation of lactic acid bacteria such as coccus faecalis and suppressing ripening of kimchi. In the production of donchimi (one of kimchi sliced from radish immersed in thin salt water), xylose and / or xylitol are used at the initial stage of immersion. Is added and mixed, and xylose and / or
Another object of the present invention is to provide a method for extending the storage period by suppressing the fermentation of donchimi and suppressing the ripening of donchimi by adjusting the concentration of xylitol to a concentration of 0.5 to 2% of salt water.

[0017]

SUMMARY OF THE INVENTION In order to achieve the above object, the present invention provides a method for producing kimchi by adding xylose and / or xylitol at the initial stage of kimchi immersion. A method of controlling the fermentation of kimchi by adjusting the concentration of xylose and / or xylitol in kimchi to a concentration of 0.5 to 2% of salted Chinese cabbage, thereby suppressing the ripening of kimchi and extending the storage period of kimchi I will provide a. The concentration of 0.5 to 2% refers to the salted Chinese cabbage that has been withered. At this time, xylose and xylitol were used as lactic acid bacteria necessary for kimchi fermentation.
ctobacillus platarum), Leuconostoc mesenteroides and Streptococcus faecali
It is characterized in that the fermentation of lactic acid bacteria such as s) is suppressed to suppress the maturation of kimchi and prolong the storage period of kimchi.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. In the present invention, a certain ratio of sugars is added during the production of kimchi and fermented at 10 to 15 ° C. for about 2 weeks, pH, titration acidity, lactic acid and other organic acid contents are measured, and sugar utilization by microorganisms is measured. The degree and the number of lactic acid bacteria were measured together.

[0019]

[Reference Example 1] Production of Kimchi First, Chinese cabbage was carefully cleaned and washed, then divided into four equal parts and placed in a pickling tub so as to be immersed in salted water. After salting for 15 hours in 10% salted water as salted water, 2 minutes in running water
Washed and dehydrated for 1 hour, then salted Chinese cabbage 100
5 g of green onion, 3 g of chili powder, 2.5 g of garlic per g
And other auxiliary materials were added and mixed. At this time, kimchi was produced by adding 1% by weight of sugars to the salted Chinese cabbage.

Next, radish as a raw material for producing donchimi has a length and a diameter of 15 to 20 cm and 10 to 12 cm, respectively.
A fresh radish having a size of about 10 cm is purchased, and the skin is peeled and washed thoroughly. Then, the garlic is placed in a container of 2.4% salt water so that the ratio of the radish to the salt water is 1: 1.5. Leek was added at 1% and 1.5% of the weight of the whole radish, respectively, to produce donchimi.

[0021]

[Reference Example 2] Measurement of pH and titration acidity of fermented Chinese cabbage kimchi About 50 g of the prepared kimchi sample was pulverized with a mixer (HANIL mixer, FM-707T) for 2 minutes and filtered with a filter paper (whatman N).
o.1, England), and the pH and titratable acidity of the filtrate were determined (26). The pH is measured directly with a pH meter (Orion Model 720A, USA) by taking 20 mL of the filtrate.
Acidity is determined by adding 10 mL of Kimchi solution with 0.1 N NaOH solution.
The consumed amount of NaOH consumed by titration until H 8.3 was obtained and converted to lactic acid (%, w / w) and displayed.

[0022]

[Reference Example 3] Organic acid measurement of fermented kimchi The organic acid of kimchi and donchimi sample was 15 ml
Centrifuge at 000 rpm for 20 minutes. Take the supernatant and filter with a 0.45 μm membrane filter (whatman, Englan
After filtering in d), it was injected into HPLC and analyzed. An Aminex HPX-87H column was used for analysis of organic acids, and analysis was performed at a column temperature of 35 ° C. 0.6 μm for 20 μL of sample
L / min flow rate and HPLC used for analysis was Shim
adzuLC-10AD and the detector is Shimadzu SPD-
Measured at 210 nm using 10A.

[0023]

Reference Example 4 Measurement of Sugar Utilization of Microorganisms Lactobacillus platarum, Leuconostoc mesenteroides, Streptococcus faecal, which are the main lactic acid bacteria of kimchi
is) is selected and stored separately from kimchi (Lactobacillus platarum)
(KFRI 814, KFRI 815), Leuconostoc mesenteroid
es) (KFRI 819, KFRI 820) and Streptococcus faecali
s) (KFRI 822, KFRI 826) was obtained from the Department of Biotechnology at the Korea Institute of Food Development, cultured in 5 mL of MRS liquid medium (Difco Lab) for 24 hours, and then reactivated in 20 mL of MRS liquid medium. Was used for the inoculum stock solution. A 20% solution of each of glucose, fructose, lactose, sugar, sorbitol, xylose, and xylitol was prepared and filtered through a 0.45 μm filter in a sterile container. % Of the medium was prepared. After inoculating 0.1% of the bacteria activated in the MRS liquid medium thus produced, the change in absorbance and pH were measured while culturing at 37 ° C. for 4 days to compare the sugar utilization by the bacteria. did.

[0024]

Reference Example 5 Measurement of Number of Lactic Acid Bacteria The transferred bacteria were cultured in 5 mL of MRS liquid medium for 24 hours and then reactivated with 20 mL of MRS liquid medium, and used as an inoculum stock solution. First, xylose and xylitol were added to a sugar-free MRS liquid medium at 1% and 1%, respectively.
A medium is prepared by adding 0% each, and then MRS containing sugar is added.
1% xylose and xylitol in liquid medium,
After adding 10% to prepare the medium, inoculate the activated bacteria 0.1% each and incubate, then take 1 mL and dilute it step by step in 0.85% sterile saline solution. Each 1 mL was inoculated by a pouring culture method. After plating on MRS agar medium at 32 ° C. for 48 hours, the number of bacteria was measured.

[0025]

[Production Example 1] Preparation of kimchi to which xylose and xylitol were added 1% to a control group in which no saccharide was added to a kimchi sample during the production of kimchi according to the method of Reference Example 1, and 1% to a Chinese cabbage in which xylose, xylitol and sugar were respectively salted. Changes in the pH and titratable acidity of the kimchi added at a time were shown in Table 1.

[0026]

[Table 1]

Table 1 shows the results obtained by preparing kimchi by adding sugar, xylose and xylitol to add sweetness of kimchi, and measuring the pH and the total acidity of the kimchi while storing it at 10 ° C. As can be seen in Table 1, the pH was initially 5.4, but showed a similar decrease in all the experimental groups as the fermentation progressed, and at day 9 was 4.65 in the control. And 4.60 in another experimental group. Although there was a slight difference between each sample, the pH of the group with added sugar, xylose and xylitol was lower than that of the control group.
showed that. In the case of xylitol, pH was almost equal to or slightly higher than that of xylose.

Although the titration acidity is slightly different depending on the saccharide, unlike the pH, at the initial stage of fermentation, all the samples show approximately the same acidity of about 0.48 to 0.58%, and the saccharide is added after 10 days. The plot showed higher acidity than the control plot. According to this experiment, in the case of the control group and the experiment group to which xylose and xylitol were added, if it was 9 to 12 days,
Alternatively, in the case of the sugar-added group, if it is 6 to 9 days and 10 days or more, the titration acidity is 0.8% or more, indicating that sugar, which is a fermentable sugar, increases the acid production rate of kimchi.

[0029]

[Production Example 2] Lactic acid and organic acid content of kimchi to which xylose and xylitol were added The control group in which no saccharide was added during the production of kimchi by the method of Reference Example 1 and one of Chinese cabbage in which xylose, xylitol and sugar were respectively salted. % And the lactic acid and organic acid content of the kimchi obtained by adding the kimchi to each of the kimchi were measured.
7 is shown.

[0030]

[Table 2]

[0031]

[Table 3]

[0032]

[Table 4]

[0033]

[Table 5]

[0034]

[Table 6]

[0035]

[Table 7]

As kimchi matures, sourness is produced, and such acidity is greatly affected by an increase in the content of organic acids generated during the kimchi ripening process. The changes in the content of each non-volatile organic acid during the kimchi fermentation indicate that lactic acid increases most and accounts for most of it. This greatly affects the palatability of kimchi, and the change in lactic acid content among such organic acids was measured according to the storage period and shown in Table 2. During the fermentation of kimchi, all the organic acids are produced in the form of free acids, and the fermentation of kimchi is not a simple lactic acid production but also another organic acid. When comparing the production of acids with the production of other organic acids,
It turns out that these are the main fermenting acids. Anaerobic bacteria involved in kimchi fermentation showed a rapid increase as fermentation progressed, but most anaerobic bacteria at the peak of fermentation were lactic acid bacteria.

The results obtained by measuring the contents of other organic acids except for the lactic acid bacteria showed that the control group where no saccharide was added and the group where xylitol was added showed almost the same organic acid content. In the case of the xylose-added group, acetic acid (Table 3) was produced almost in the same manner as in the sugar-added section, and succinic acid (Table 5) and fumaric acid (Table 7) were produced in a slightly larger amount than the sugar-added section, but citric acid (Table 3). Table 4) and malic acid (Table 6) were produced in smaller amounts than in the sugar-added group.

As a result of such an experiment, the content of organic acid gradually increases as the fermentation time elapses. However, the increase in the amount of organic acid in the experimental group to which sugar was added was larger than that in the control group to which no sugar was added. It occurred quickly and had a high content, and in the case of the sample to which xylose and xylitol were added, the content was almost equal to or lower than the control.
Kimchi fermentation is not the production of simple lactic acid alone, but considering that this is the main fermenting acid, it seems that the addition of xylose and xylitol suppresses kimchi fermentation.

[0039]

[Production Example 3] Production of Donchimi to which xylose and xylitol were added Donchimi was produced by the method of Reference Example 1, but in this case, xylose and xylitol were added to a control group in which xylose and xylitol were not added, and 1% each of salt water. , 3%, 5
%, And the organic acid content was measured, and the results are shown in Tables 8, 9 and 10.

[0040]

[Table 8]

[0041]

[Table 9]

[0042]

[Table 10]

In the case of Donchimi, lactic acid appears faster for only 2 to 3 days of fermentation. Lactic acid content was lower than Chinese cabbage kimchi, but xylose 1%, 3%, 5%, xylitol 1%, 3%, 5%
The results of measuring the change in the lactic acid content while fermenting at 15 ° C. after the production of donchimi by the addition of are shown in Table 8. First, when xylose was added, the lactic acid content of the sample to which xylose was added was smaller than that of the control group to which xylose was not added. When approximately 5% of xylose was added, the lactic acid content was about 80% as compared with the control. In the case of xylitol, it can be seen that the addition of xylose and xylitol suppresses lactic acid fermentation, as the lactic acid content of the xylitol-added group was measured at about 90% of the control group compared to the control group. .

In the case of organic acids other than lactic acid, in the case of acetic acid, as shown in Table 9, the content of acetic acid was lower in the group to which xylose and xylitol were added than in the control group to which no saccharide was added, as shown in Table 9. It was found that the difference increased as the content of xylose and xylitol increased. Next, in the case of malic acid, as shown in Table 10, the same results as those of acetic acid are shown.

[0045]

Example 1 Degree of Sugar Utilization of Microorganisms Six kinds of lactic acid bacteria were separated from kimchi and stored, and the degree of sugar utilization by the bacteria was analyzed.
1 is shown. Monosaccharides glucose and fructose were used by all six lactic acid bacteria, while galactose was used by leuconostoc mesenteroides.
esenteroides) KFRI 820 is not available and in the case of sugar Leuconostoc mesenteroides (Leucon
ostoc mesenteroides) KFRI 820 and Streptococcus faecalis
KFRI 822 was not available. Sorbitol is also available from Leuconostock Mesenteroides.
ostoc mesenteroides) KFRI 820 and Streptococcus faecalis K
FRI 822 and KFRI 826 were not available and could not be grown. Leuconostoc mesenteroides for xylose
Bacteria other than 820 could not be used, and in the case of xylitol, all six lactic acid bacteria could not be used. Therefore, it was found that xylose and xylitol could affect kimchi fermentation because only part of the lactic acid bacteria isolated from kimchi was available.

[0046]

[Table 11]

[0047]

Example 2 Number of Lactic Acid Bacteria Table 12 shows the numbers of lactic acid bacteria in the control group where xylose and xylitol were not added, and the group where xylose and xylitol were added to the medium at 0.5% and 5%, respectively.

Lactobacillus platarum (Lactobacil
As a result of the measurement of the number of lactic acid bacteria in L. platarum, there was no significant difference between the control group and the xylose and xylitol added groups.
As a result of the measurement of the number of lactic acid bacteria in toc mesenteroides), it was found that the xylitol-added group appeared slightly less than the control group. In comparison, the xylose-added group appeared almost equal to the control group, and there was no significant difference from the control group in the case of Streptococcus faecalis. In general, lactic acid bacteria tend to decrease rapidly with increasing acidity while rapidly increasing at the initial stage as the bacteria having the greatest effect on kimchi fermentation. According to the above results, only some of the lactic acid bacteria isolated from kimchi use xylose and xylitol, and other lactic acid bacteria cannot be used, but the addition of xylose and xylitol does not significantly affect the growth of lactic acid bacteria. It is considered as. This indicates that the addition of saccharides does not affect the growth of lactic acid bacteria because the lactic acid bacteria separated from kimchi grow and fermentation can be sufficiently performed only with the nutrients contained in the kimchi material. That is, some of the lactic acid bacteria isolated from kimchi utilize xylose and xylitol, and others are not available, but depending on whether or not xylose and xylitol were added to grow using another sugar in kimchi. Seems to be largely unaffected.

[0049]

[Table 12]

Although the present invention has been described in detail with reference to examples, the present invention is not limited to the examples.
Those skilled in the art to which the present invention pertains can modify or change the present invention without departing from the spirit and spirit of the present invention.

[0051]

As described above, a method for extending the storage period of kimchi is to add xylose and xylitol as sugars, which are one of the auxiliary materials added during the production of kimchi. It suppresses the growth of lactic acid bacteria and extends the distribution period of kimchi. More specifically, the effects of the present invention are as follows: after the addition of xylose and xylitol in place of sugar during the production of kimchi, the degree of utilization by lactic acid bacteria, which is the main microorganism of kimchi ripening, the pH of kimchi fermentation when saccharides are added, titration After observing the effects on physicochemical properties such as acidity, and the effects on the contents of lactic acid and organic acids, the addition of these sugars provides a method for delaying ripening during the production of kimchi and extending the storage period Is what you do.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Jung Saw Lyung Seoul Songpagu Cham Sil-Dong 86 Asia 1-901 (72) Inventor No Bong Saw Seoul Seoul No Won-gu Jung Gugae-dong Young AP. 101-1106 (72) Inventor Kim Sang Jong-gu South Korea Kunggi-Do Kwangmyeong-gu-Situlsan-3-Dong Jongong AP. 1214−404 F term (reference) 4B069 DB09 DB11 HA09

Claims (3)

[Claims] 1. A method for preparing kimchi by adding xylose and / or xylitol, wherein xylose and / or xylitol is added at an early stage of kimchi soaking to reduce the concentration of xylose and / or xylitol to salted Chinese cabbage. A method for extending the storage period of kimchi, wherein the fermentation of kimchi is suppressed by controlling the fermentation of kimchi to a concentration of 0.5 to 2%. 2. Lactobacillus platarum (La), wherein xylose and xylitol are lactic acid bacteria required for kimchi fermentation.
ctobacillus platarum), Leuconostoc mesenteroides and Streptococcus faecali
The method for extending the storage period of kimchi according to claim 1, wherein the ripening of kimchi is suppressed by suppressing fermentation of lactic acid bacteria such as s). 3. A method for producing donchimi by adding xylose and / or xylitol, wherein xylose and / or xylitol are added at the beginning of the soaking of donchimi,
The concentration of xylose and / or xylitol was adjusted to 0.
A method for extending the storage period of donchimi, wherein the fermentation of donchimi is suppressed by controlling the concentration of donchimi to a concentration of 5 to 2%.