JP2010510813A - Can kimchi with improved storage and functionality - Google Patents

Abstract

The present invention uses chitosan, vitamin C, and grapefruit as one of the main ingredients of kimchi using any one or more selected from the group consisting of Chinese cabbage, mustard, radish, radish, leek, sesame leaves, Inyafusou, and leek. One or more selected from the seed extract based on 100 parts by weight of the main ingredient of kimchi, 0.01 to 1.0 parts by weight, and one or more selected from the salted sardine juice and the salted sardine And the filling liquid containing fermented water is a can kimchi containing 25 to 55 parts by weight based on 100 parts by weight of the main ingredients of kimchi, and the number of genus Leuconostoc in the can kimchi is 1.0 × 10 ² CFU / Can kimchi, characterized in that it is ml to 5.0 × 10 ⁴ CFU / ml. The can kimchi of the present invention controls the number of lactic acid bacteria in a certain range through a deaeration process and pasteurization, thereby reducing the loss of kimchi organization feeling and obtaining stability by suppressing gas generation, Can kimchi has excellent effect of enhancing antimutagenicity and anticancer effect.
[Selection] Figure 1

Description

  The present invention relates to a can kimchi with improved storage and functionality. More specifically, the present invention relates to a can kimchi that improves the storage properties and functionality of kimchi while maintaining a sense of organization unique to fermentation kimchi by adjusting the number of lactic acid bacteria in the can kimchi within a certain numerical range.

  Recently, there has been an increasing trend toward preference for instant foods due to the increasing social advancement of women, the improvement of income levels, the shortening of cooking time due to changes in eating habits, and convenience. There is a greater tendency to purchase and consume commercial kimchi products than to make kimchi. As Kimchi is recognized as a global food, exports not only to Koreans living abroad but also to the world are on the rise. For this reason, the demand for commercial kimchi is further increasing. Purchasing ready-made kimchi can reduce food cooking time. The increase in national income has led to an increase in leisure life and the chances of eating out, and Kimchi is also demanding higher quality and simplicity.

  However, kimchi is continuously fermented by a series of participating microorganisms and enzymes during storage. When kimchi fermented gas, after a certain period of time, it becomes sour and the organization becomes soft, unpleasant odor is generated, quality eventually deteriorates, etc. It becomes a state that cannot be edible. Kimchi's distribution period in Korea is less than 7 days when it is at room temperature, and it is actually very short in about 2 to 4 weeks when it is refrigerated distribution. After this period, the packaging is expanded due to gas generation, a gap is formed between the kimchi and the packaging container, and the kimchi is idled in the container, causing damage and reducing the merchantability.

  Therefore, in order to increase the commercial value of kimchi as a product, it is necessary to develop a method capable of extending the storability of kimchi. As research for improving the storage stability of kimchi, various approaches such as irradiation with radiation and addition of preservatives have been made, but consumers are reluctant to avoid such treatment. From this point of view, addition of a salt mixture such as a buffer for suppressing pH change or addition of Na-acetate and Na-maleic acid having a sour buffering effect, or a mixed salt of phosphate and Na-citrate is studied. ing. Fermentation rate by adding preservatives such as sorbic acid, polybutylbenzoate, sodium dehydroacetate, and pH adjuster mixed with citric acid and citrate. Studies are underway to extend the edible period by delaying In addition, it has been reported that kimchi from which fermentable sugar is removed is produced and has a positive effect on storage stability. In addition, many researches using retort pouch storage, heat sterilization, preservative addition method, auxiliary material addition method, chitosan addition, canning method have been made, especially by adding natural preservatives Research on aging delay is actively underway.

  In order to commercialize kimchi, various methods have been studied to solve the problem of short storage and distribution period. Metal cans, one of the long-term packaging methods for improving the commercialization of such commercialized kimchi, are the three major functions of food packaging containers, long-term storage, convenience, and commerciality. It has the advantage of superior comparative advantage over other packaging containers, and is easy to handle and carry. Problems in the manufacture and use of canned foods are deterioration due to poor sealing and sterilization and elution of heavy metals such as tin from the container. In addition, organic acids in kimchi during storage affect the corrosion of metal cans, which can be a problem in terms of stability.

  On the other hand, heavy metals contained in processed foods appear to be derived from raw materials or eluted from containers and packaging during manufacturing, processing and distribution, but when accumulated in the human body, they cause various chronic poisoning symptoms Cause. However, according to the research which selected the product with relatively low pH among the canned products of agricultural products and investigated the change in pH with storage period and the change with time of heavy metals (Pb, Sn), lead corresponding to heavy metals in canned products In the case of tin and tin, the content increases according to the storage period, and in the case of canned foods with a relatively low pH, the degree of elution is somewhat high, and can kimchi with a pH of 4 or higher has a tin content compared to other samples. It was said that it appeared relatively low. Even after the storage period of 12 months has passed, there are research reports that the lead and tin contents are both very low compared to the standard value and safe as food.

  Existing commercially available can kimchi has adopted a heat sterilization method to improve storage stability, but since kimchi is a product where lactic acid bacteria are alive, the taste unique to kimchi disappears and the generation of heated odors and organization There were problems such as softening.

  In consideration of such problems, the present inventors effectively controlled kimchi lactic acid bacteria to improve the storage of can kimchi, taking into account the enhancement of taste, functionality and stability due to additives. The present invention has been devised to produce can kimchi.

  The present invention uses pasteurization to control the number of Leuconostoc sp in canned kimchi within a specific numerical range, thereby maintaining a sense of organization unique to fermentation kimchi, An object of the present invention is to provide a can kimchi with improved properties and functionality.

To achieve the above object, the present invention provides a chitosan using any one or more selected from the group consisting of Chinese cabbage, mustard, radish, radish, leeks, sesame leaves, Inufusou and leek as the main ingredient of kimchi. Sardine salted juice containing 0.01 to 1.0 part by weight based on 100 parts by weight of the main ingredient of kimchi, one or more selected from vitamin C, grapefruit seed extract (Grapefruit seed extract) And canned kimchi, wherein the filling liquid containing at least one salty salt selected from among the salted salt and fermented water contains 25 to 55 parts by weight based on 100 parts by weight of the main ingredient of kimchi, Leuconostoc genus in kimchi (Leuconostoc sp) bacteria count ^{1.0 × 10 2 CFU / ml~5.0 ×} 10 4 CF Providing a can kimchi, which is a / ml.
Desirably, Lactobacillus spp. Are present in the can at less than 1.0 × 10 ¹ CFU / ml.

  The salty content is preferably 4 to 8 parts by weight based on 100 parts by weight of the main ingredient of kimchi.

  The fermented water is composed of 1.4 to 2.8 parts by weight of garlic, 0.6 to 1.2 parts by weight of ginger, 1.0 to 2.0 parts by weight of sugar and chopped radish with respect to 100 parts by weight of the main material of kimchi. It is desirable to be fermented water produced by adding a seasoning containing 13 to 26 parts by weight to salt water and fermenting it until the pH becomes 3.8 to 4.1.

  The present invention relates to a can kimchi with improved storage, functionality and functionality using low heat sterilization. According to the method for producing canned kimchi of the present invention, the pickled Chinese cabbage is mixed with a seasoning during fermentation and fermented in the form of white kimchi, thereby shortening the fermentation time and improving the taste. If you add chili powder before filling the fermented white kimchi into the can, you can prevent the color loss of the kimchi due to the decrease in chromaticity, extract the fermented Chinese cabbage with the filling solution of the can and add sardine salty to the remaining fermented water. By adding the soup and the salted honey, the kimchi taste can be improved without affecting the number of kimchi bacteria. By using both hypochlorous acid treatment and ultrasonic washing in the washing process of fermented Chinese cabbage, it is possible to efficiently remove bacteria and reduce loss of organizational feeling due to hypochlorous acid treatment. By carrying out the air process and pasteurization, the number of bacteria is reduced, gas generation is suppressed and stability is obtained, and chitosan and vitamin C are added later to improve the antimutagenicity and anticancer effect of can kimchi. There is an excellent effect to improve.

It is the figure which showed sensory evaluation and the number of lactic acid bacteria, when adding chilli powder at the time of manufacture of the can kimchi of this invention. It is the figure which showed the sensory evaluation and the number of lactic acid bacteria of can kimchi when salty salt was added to fermented water at the time of manufacture of can kimchi of this invention. It is the figure which showed sensory evaluation and the number of lactic acid bacteria of can kimchi when chitosan was retrofitted at the time of manufacture of can kimchi of this invention. It is the figure which showed the sensory evaluation and the number of lactic acid bacteria of can kimchi when the filling rate to a metal can was varied at the time of manufacture of can kimchi of this invention. It is the figure which showed the number of lactic acid bacteria of a can kimchi, and the physicochemical characteristic when the deaeration process was implemented after filling at the time of manufacture of the can kimchi of this invention. It is the figure which showed the number of lactic acid bacteria of can kimchi when pasteurization was implemented after filling at the time of manufacture of the can kimchi of this invention. It is the figure which showed the result of having measured the change in the number of bacteria, storing the can kimchi of this invention at 20 degreeC and 35 degreeC for a long period of time. The can kimchi of the present invention was added to the rat food and changes in body weight and food intake were measured. FIG. 3 is a diagram showing the ability to inhibit the formation of micronuclei using reticulocytes of mouse peripheral blood of the can kimchi of the present invention.

  Hereinafter, the present invention will be described in more detail with reference to the drawings.

  As the main material of the can kimchi of the present invention, at least one selected from the group consisting of Chinese cabbage, mustard, radish, radish, leek, sesame leaf, Inafushiso, and leek is used. The kind of can kimchi of this invention is not specifically limited to this. By using the kimchi material, Chinese cabbage kimchi, mustard kimchi, kakutegi, white kimchi, jeonga kimchi, Inyafushiso kimchi, leek kimchi, sesame leaf kimchi, leek kimchi and the like can be produced.

  The can kimchi of the present invention preferably contains 25 to 55 parts by weight of a filling liquid containing salty and fermented water based on 100 parts by weight of the main material of kimchi.

  The salted salt is preferably selected from sardine salted and sardine salt and mixtures thereof, and salted salt is used to increase functionality during can kimchi production. After adding salted spices to the fermented water to the ratio of standard mixing ratio and boiling together, use it as a filling liquid. The salty content is preferably 4 to 8 parts by weight based on 100 parts by weight of the main ingredient of kimchi.

  Fermented water uses kimchi ingredients such as garlic, ginger, sugar, and shredded radish as kimchi seasoning, and 1.4 to 2.8 parts by weight of garlic based on 100 parts by weight of kimchi's main ingredients. A seasoning containing 0.6 to 1.2 parts by weight, sugar 1.0 to 2.0 parts by weight and shredded radish 13 to 26 parts by weight is soaked in salt water until the pH is 3.8 to 4.1. Fermented and manufactured. If the content is out of the range, the functionality of the can kimchi according to the present invention is lowered, which is not desirable.

  The present invention is used not only for Chinese cabbage kimchi using Chinese cabbage, but also for mustard kimchi, chongaki kimchi, kakutegi, leek kimchi, Inyafushiso kimchi, sesame leaf kimchi, leek kimchi, etc. The content can be adjusted in various ways.

The can kimchi of the present invention is controlled within a range where the number of Leuconostoc sp is 1.0 × 10 ² CFU / ml to 5.0 × 10 ⁴ CFU / ml. If the number of Leuconostoc sp in the can is less than 1.0 × 10 ² CFU / ml, the taste of kimchi cannot be utilized, which is undesirable. When the number of Leuconostoc sp) exceeds 5.0 × 10 ⁴ CFU / ml, gas generation in the can is promoted and storage stability of the can is lowered, which is not desirable.

In the can kimchi according to the present invention, it is desirable that the genus Lactobacillus is present in less than 1.0 × 10 ¹ CFU / ml. When the genus Lactobacillus is present in the can kimchi at 1.0 × 10 ¹ CFU / ml or more, the Lactobacillus bacterium is so undesirable that the kimchi is pickled as the fermentation proceeds in the can.

In the can kimchi according to the present invention, it is desirable that the genus Lactobacillus is present in less than 1.0 × 10 ¹ CFU / ml. When the genus Lactobacillus is present in the can kimchi at 1.0 × 10 ¹ CFU / ml or more, the Lactobacillus bacterium is so undesirable that the kimchi is pickled as the fermentation proceeds in the can.

  The can kimchi according to the present invention can be manufactured by the steps of pickled Chinese cabbage, mixed fermentation of pickled Chinese cabbage and seasoning, washing, addition of post-addition materials, filling and pasteurization.

  First, in the step of salting Chinese cabbage, the Chinese cabbage is cut to a certain size, soaked in salt water, and then the pickled Chinese cabbage is washed several times with flowing tap water, and then water is removed to prepare.

  Then, fermentation liquid production and mixed fermentation steps are performed. The fermented liquor is prepared by mixing flour and water and boiling to produce paste, adding it to the salt water produced with sun-dried salt, and adding the seasoned salt composed of garlic, ginger, sugar and shredded radish to the pickled Chinese cabbage. And adjust the final salinity with sun salt. The fermentation broth is added to the pickled Chinese cabbage and fermented in white kimchi form at 20 ° C. until pH 3.8 to 4.1. Conventionally, kimchi material and mixed seasoning were separately fermented and mixed before filling into cans to express the taste of unripened kimchi. However, according to the present invention, the kimchi material and seasoning are fermented together in the form of white kimchi to shorten the fermentation time, thereby obtaining a taste enhancement effect.

  Next, in the washing step, the white kimchi form mixed with the kimchi material is fermented and then washed with tap water. Next, after cutting at a certain size and putting the cut fermented Chinese cabbage into an aqueous sodium hypochlorite solution, sterilizing and / or ultrasonic cleaning using an ultrasonic cleaning machine and ultrasonic cleaning It goes through dehydration and drying process. Desirably, as a cleaning method, sodium hypochlorite and ultrasonic cleaning are used in combination. The number and time of hypochlorous acid treatment can be shortened to efficiently remove the bacteria in the fermented white kimchi.

  Next, in the filling step, after filling the can with the solid content, that is, the product made by adding Chinese cabbage and seasoning, the filling solution (fermented water + salted water) is added. The purpose of adding this filling liquid is to make sterilization easy by making use of the taste of kimchi. By adding the filling liquid, the heat transfer is facilitated through the process of deaeration and pasteurization to help the internal temperature rise to the sterilization temperature, thereby making the sterilization uniform. In addition, in the case of canned kimchi, the taste of Chinese cabbage itself is also important, but it is necessary to compensate for the disappearance due to the process of washing Chinese cabbage, but the filling liquid plays this role exactly. And enhance the taste.

  One or more selected from fermented Chinese cabbage, chili powder and chitosan, vitamin C, and grapefruit seed extract subjected to a hypochlorous acid treatment and an ultrasonic cleaning sterilization process were fermented. Kimchi was produced by mixing shredded radish.

  Pepper powder should be sterilized with ethanol, or low-bacteria count pepper powder from Yingyang. According to the present invention, when making mixed seasoning, not adding chili powder, but adding chili powder before filling the can, only increasing the chromaticity of kimchi without a large increase in the number of bacteria It is the feature to make it.

  In order to obtain a lactic acid bacteria killing effect, grapefruit seed extract is added. Lactobacillus spp. Are not expressed and are effective in ensuring storage stability. Chitosan and vitamin C independently do not exhibit a large bacterial count reducing effect, but when added together with different ones, an increasing effect is obtained. Therefore, although it is important to adjust the initial number of fungi of the Chinese cabbage itself, the additive used in the can kimchi process and the sterilization process actually enhance the effect.

  It is desirable to include 0.01 to 1.0 parts by weight of the selected additive based on 100 parts by weight of the main kimchi material. When the additive is less than 0.01 based on 100 parts by weight of kimchi main material, the effect of addition is minute and undesirable, and when it exceeds 1.0 part by weight, the number of lactic acid bacteria is controlled. The effect is reduced, which is undesirable.

  After filling the can with kimchi, through a degassing step and pasteurization at 65 ° C for 30 minutes, the number of lactic acid bacteria is controlled within a specific numerical range to suppress gas production, and chitosan and vitamin C Can be added to enhance antimutation and anticancer effects.

  The can kimchi produced by such a step maintains the number of bacteria in a specific state (steady state) by controlling the growth of Lactobacillus sp. It means that no gas is generated during storage and the storage period is extended.

<Example 1>
1. Chinese cabbage salted and fermented Chinese cabbage (Brassica campestris L.) were purchased from the Kanda market under the trade name 'Garak New No. 1' located in Busan, South Korea. Raphanus sativus L. I purchased them from the Busan Market under the trade name 'Chun-un' located in Busan. Pepper powder (Capsicum annum L.) was purchased from a clean pepper powder processing factory of Eiyang agricultural cooperative, and garlic (Aliium sativum L.) and ginger (Zingiberoffinale Rosc.) Were purchased from the Busan market in Busan. . Salted sardines were sardine salted soup (Daizo Elephant Co., Ltd.), Ami salted salt was Hason John Ami salted (Hasung John General Foods Co., Ltd.), and salt was sun salt (Uichi Corp.).

  After cutting the Chinese cabbage into 1/4 strains and soaking for 12 hours in 10% salt water, the soaked Chinese cabbage is washed three times with flowing tap water and then drained for 3 hours to prepare. The fermented liquor was prepared by mixing flour and water in a ratio of 2: 8 and boiling to produce paste, and adding 2.5% by weight of the paste to 2.5% salt water prepared with sun-dried salt and then pickled Chinese cabbage 100 A seasoning composed of 1.4 parts by weight of garlic, 0.6 parts by weight of ginger, 1.0 part by weight of sugar and 13 parts by weight of chopped radish is added to the salt water, and the final salinity is obtained using sun salt. The production was adjusted to 2.5%. The Chinese cabbage soaked with the fermentation broth was added at a ratio of cabbage: fermented liquor = 1.1: 1 and fermented in white kimchi form at 20 ° C. until pH 3.8 to 3.9.

2. Controlling the number of lactic acid bacteria in can kimchi The stage for controlling the number of can kimchi within a certain numerical range was advanced. Specifically, it was classified into control of the number of bacteria by washing and control of the number of bacteria after washing.

A. Controlling the number of bacteria by washing The Chinese cabbage after fermentation was washed once with tap water, and then prepared by cutting it to a size of 3 cm × 3 cm. The cut fermented Chinese cabbage is put in a 400 ppm sodium hypochlorite aqueous solution (YAKURI PURE CHEMICAL CO., LTD./Tokyo Japan) for about 5 minutes, or about 27, After 000 Hz ultrasonic waves were generated and ultrasonic cleaning was performed within 5 minutes, a dehydration drying process was performed for 30 minutes.

  Hypochlorous acid treatment was limited to one time to control the initial bacterial count of Chinese cabbage, and the effect of further reducing the bacterial count using an ultrasonic cleaner (GM server) was observed.

  The pH was measured using a pH meter (Istek model 735-P, South Korea) at room temperature, and the acidity was measured 20 times by adding distilled water to 20 ml of the sample, and 10 ml was taken and measured by the AOAC method. According to the AOAC method, 1 ml of 0.1% phenolphthalein was added to the indicator and titrated with 0.1 N NaOH to make the point reddish. The titration value was expressed as content% in terms of lactic acid.

As we table Table 1, after hypochlorite 5 minutes treatment was decreased by respectively 10 ¹ as compared with cabbage from sonicated group and the total number of bacteria and yeast count was pickled. On the other hand, as the ultrasonic cleaning time became longer, the total number of bacteria and the number of yeasts increased again, and no cleaning effect was observed. When lactic acid bacteria, but Leuconostoc genus from any ultrasonic cleaning unit and the ultrasonic and hypochlorite parallel group was reduced by 10 ^1, the Lactobacillus genus, was not able to observe the cleaning effect.

  Seeing that the cleaning effect changes depending on the cleaning time, the effect was observed by dividing the ultrasonic cleaning time. Moreover, since there were changes in the bacteria depending on the degree of fermentation, the effect of removing the bacteria was examined by varying the initial number of bacteria. Cut the Chinese cabbage into 3 × 4 cm in an ultrasonic washer with a pH of 4.1 and 3.8 respectively, and then put it into the washer. Number was measured.

As we Table in Table 2, the total number of bacteria, yeasts, lactic acid bacteria but both the initial number of bacteria was about 10 7 ^CFU / ml, was decreased by respectively 10 ¹ to sonication for 30 seconds, ultrasonic Up to 5 minutes of treatment, 10 ⁶ CFU / ml was maintained without significant change even when the ultrasonic cleaning time was long, but the number of bacteria increased again after 5 minutes of ultrasonic cleaning.

As we table Table 3, the total number of bacteria, yeasts, lactic acid bacteria, represents 10 ¹ about higher respectively than the fermented Chinese cabbage was fermented to pH 4.1, was reduced by respectively 10 ¹ to sonicated for 30 seconds . The total bacterial count and yeast count again decreased by 10 ¹ to ^{1 6} CFU / ml in 1 minute of sonication.

Therefore, the total number of bacteria and the number of yeasts could be reduced by 10 ¹ through ultrasonic cleaning. Since the fungus is not killed but washed from Chinese cabbage, it is judged that the cleaning effect of the fungus is not seen if the time is long.

B. Controlling the number of bacteria after washing After washing the fermented Chinese cabbage, the effect of the supplementary auxiliary material and the filling fermented water were adjusted at the stage of filling the metal can, and the number of bacteria control and the effect of enhancing the taste were investigated.

  64 g of chili powder, 1 g of chitosan, 1 g of vitamin C, grapefruit seed extract (GFSE, 1.5 g / 10 g distilled water, 1 g of fermented Chinese cabbage after the treatment with sodium hypochlorite and the sterilization treatment by ultrasonic cleaning model DF-100, FA bank) 1,500 ppm and shredded radish fermented in the previous step were mixed to produce kimchi.Chilli powder was used after sterilizing with 70% ethanol, or Korea. The low bacterial count chili powder produced from Yingyang was used without sterilization.

  Also, the fermented water that is added to the fermented water produced during the production of fermented Chinese cabbage and mixed with boiled sardine and sardine salted at a ratio of 8: 0.5: 0.5, then cooled and added at the time of filling. Prepared water.

(1) Addition after chili powder Since auxiliary materials were added in the fermentation stage, the flavoring effect was varied during mixing to investigate the effect of enhancing the taste and the effect on the number of lactic acid bacteria.

  Mixed seasoning, that is, using a standardized ratio to prepare seasonings, and then using dried pepper as a control group, using only chili powder without the addition of other ingredients during mixing, garlic and ginger powder with chili powder To which the chili powder was sterilized in 70% ethanol were compared.

  Chromaticity is obtained by drying the fermented mixed seasoning using a hot air dryer [J-300M, JISICO], then grinding (GP-2003 / 2005, Green Pier 9th) and distilling. After 10-fold dilution with water, L (Lightness), a (+: Red, −: Green), b (+: Yellow, −: Blue) were measured with Minolta Chroma Meter (CT-310, Japan).

  The chili powder is sterilized by dipping in 70% ethanol for 30 seconds, 1 minute and 2 minutes, and then scooping up and examining the total number of bacteria and chromaticity. As a result, the chili powder can be sterilized using 70% ethanol. Although there was no significant change within 2 seconds, the longer the time, the more the bacteria tended to increase. As the time progressed, the pigment was released from the chili powder, so it was judged that there was no sterilizing effect.

  To see the effect on the sensory side, a can was made using 70% ethanol sterilized chili powder. A group using pepper powder not subjected to 70% ethanol sterilization process, a group in which garlic and ginger powder were added together with pepper powder not subjected to 70% ethanol sterilization process, and a conventional mixed dry seasoning can were used as a control group.

  As shown in FIG. 1, from the sensory results, those using mixed seasoning obtained a low score in appearance, and expressed high numerical values in terms of odor, bitterness, and the like. On the other hand, the group to which only chili powder was added showed a low score in the same item, and the can to which chili powder, garlic and ginger were added was similar to mixed seasoning except for the appearance. From the overall evaluation, the group to which only chili powder was added showed the highest score, and the group using mixed seasoning showed the lowest score.

  No Lactobacillus sp. Was found from a group different from the control group, and there was no rapid change in the number of Leuconostoc sp. That is, it was found that all forms did not greatly affect the number of bacteria.

(2) Salted sardine salted sardine juice, sardine salted salt, mixed sardine salted sardine and salted sardine salt were used as filling solutions during can production, and then sensory evaluation was performed. Salted pepper has a variety of tastes due to different regional uses. Therefore, it was implemented separately in Seoul Kyo Ike region and Busan Gyeongnam region.

  As shown in FIG. 2, in the Seoul Kyoiku region, all groups were similar in terms of appearance, bitterness, metal odor, acidity, and the like. However, in the overall evaluation, the group using sardine salted soup received the lowest score, and the mixture of sardine salted soup and Ami salted received the highest score.

  In Busan Gyeongnam, the mixture of sardine salt and sour salt is slightly lower than other groups in sourness and spiciness, and there is no significant difference in appearance and organizational feeling (hardness). It was. In the overall evaluation, the ones using pickled pickles received the highest score, but they were not much different from the ones mixed with sardine salted soup and salmon salted.

  In the bacterial count test, none of the genus Lactobacillus appeared, and there was no significant difference between all groups in the genus Leuconostoc and total bacterial count. Therefore, the kind of salted spice did not change greatly in can kimchi and did not affect the storage. Therefore, the use of salty spicy with a taste of nutrition and nutritionally meaningful use of salty spices, which is a mixture of pickled with shimiko and Ami salty, is used in the production of canned kimchi. I confirmed that I was able to.

(3) Addition of chitosan Chitosan was added to increase the storage stability during can kimchi production, and the number of bacteria, the sense of organization and the sensual aspect were investigated.

  The sense of organization was measured by adding chitosan to 0.5%, 1%, 1.5% and 2% of the weight of Chinese cabbage (FIG. 3). As a result, the group added with 0.5% and 1% improved the sense of organization as compared with the control group, but there was no significant difference between 1.5% and 2%.

  And as a result of performing sensory evaluation to 0.5%, 1%, and 2%, the 2% group got a high score for odor, bitterness, etc., and was rated lowest in appearance. On the other hand, the 0.5% group received a low score for odor, bitterness, and metal odor, and was best evaluated in appearance. The sense of organization was not significantly different in all groups. From a comprehensive evaluation, 2% received the lowest score, 1% was the next, and 0.5% was judged to have the highest functionality by obtaining the highest score.

  As shown in FIG. 3, there was no significant difference from the group that did not use any of the groups using chitosan and chitooligosaccharide at the initial stage, and no significant difference after 8 weeks storage.

  This is considered to be because chitosan does not greatly affect the storage stability because kimchi is made after controlling the bacteria due to the characteristics of the can. However, it is most effective when added in terms of improving the sensual part and the sense of organization.

(4) Change due to filling rate Fermented water also has a role of enhancing the taste of Chinese cabbage, but after manufacturing the can, it helps to raise the temperature of the internal parts during sterilization and plays a role in making sterilization more efficient. Therefore, the effect was seen by changing the ratio of solid content and fermented water.

  The content ratio of solid kimchi material and fermented water in an ordinary can with established manufacturing conditions is 128 g solids + 32 g fermented water. A can kimchi which was blended and filled with a composition of 120 g of solid matter + 40 g of fermented water and 110 g of solid matter + 50 g of fermented water was produced and the change in the number of bacteria was observed.

  As shown in FIG. 4, the decrease in solids and the increase in fermentation water showed a tendency to slightly reduce the genus Leuconostoc. The total number of bacteria also showed a tendency to decrease somewhat. This seems to increase the effect of sterilization by increasing the temperature of kimchi inside the can by reducing the amount of fermented water during the pasteurization process and shortening the time required to reach the sterilization temperature.

  The change in filling rate resulted in some bacteria reduction in relation to the product temperature, but was seen to be sensual. That is, maintaining an appropriate ratio rather than a large amount of addition was more effective for improving the sensory function.

(5) Control of the number of bacteria by the deaeration process Perform the deaeration process to remove air and raise the product temperature while filling the can with kimchi and passing the can through steam at about 97 ° C before tightening the lid. After the lid was tightened, pasteurization was performed to observe the bactericidal effect and gas generation.

In the degassing step, the total number of bacteria and the number of bacteria of the genus Leuconostoc were reduced from 10 ⁷ cells / ml to 10 ⁴ cells / ml. If pasteurization was performed after deaeration, the total number of bacteria and the number of genus Leuconostoc further decreased from 10 ⁴ cells / ml to 10 ² cells / ml. According to FIG. 5, the Lactobacillus genus bacteria were completely extinguished only by the deaeration process. Moreover, the result of observing the presence or absence of gas generation represents a phenomenon in which gas is generated and swells in a can that has not undergone degassing and pasteurization processes. The can which was left at room temperature for 3 days without undergoing deaeration and pasteurization process was fermented by the air remaining in the can and reached kimchi at the maturity stage 3 days after production. Therefore, it has been found that the addition of a degassing step is a great help in ensuring storage by making pasteurization efficient and reducing the number of bacteria.

(6) Controlling the number of bacteria by pasteurization After the can is finished, pasteurize at 65 ° C for 30 minutes, but the extent to which grapefruit seed extract and chitosan added at the time of can production affect pasteurization The medium was inoculated with bacteria and each treatment was seen.

  In order to produce a Chinese cabbage soup medium, the cabbage was removed from the outer leaves and squeezed with a green juice container, and the sap was filtered through organdy and then centrifuged at 3,000 × g for 20 minutes. The centrifuged Chinese cabbage juice was filtered with a membrane filter (0.45 μm) after adding salt so that the salt content was 2.5%. Sub-materials required for each stage were added to the medium, and then inoculated with bacteria and plated and measured.

In order to examine whether or not the bactericidal effect is also affected by the initial number of bacteria, experiments were conducted with the number of bacteria separated into two, 10 ⁴ and 10 ⁸ . Specifically, grapefruit seed extract 1500 ppm, chitosan 0.5%, pasteurized at a temperature of 65 ° C. for 30 minutes. Grapefruit seed extract, chitosan, pasteurized separately, grapefruit seed extract and chitosan; grapefruit seed extract and pasteurized treatment; chitosan and pasteurized treatment; like grapefruit seed extract, chitosan and pasteurized treatment The effects of all three treatments were tested. FIG. 6 shows the results obtained.

First, when the initial number of bacteria was 10 ⁴ CFU / ml, most of the effect was significant. In the group using grapefruit seeds, all of the genus Lactobacillus and Leuconostoc were killed, and pasteurization had a removal effect of about 10 ¹ to 10 ² CFU / ml. In the group treated with the grapefruit seed extract, all of the genus Lactobacillus and Leuconostoc were killed.

On the other hand, when the initial bacterial count was 1 × 10 ⁸ CFU / ml, other aspects were shown. Except for the group containing pasteurization and chitosan treatment, all Lactobacillus spp. Were killed, and Leuconostoc had a reduction effect of about 10 ⁴ to 10 ⁵ CFU / ml. Lactobacillus spp. Did not appear from the group treated with all three species, and Ryukonostococcus spp. Showed a killing effect of about 10 ⁵ CFU / ml.

  From the group to which the grapefruit seed extract was added, when the number of bacteria is small, when the number of bacteria is large, the killing effect of all the bacteria appears, and in particular, Lactobacillus spp. I understood. Chitosan does not show a significant bacterial count reduction effect independently, but it is thought that the effect appears when added together with different ones. Therefore, it is important to adjust the initial number of fungi of the Chinese cabbage itself, but it has been found that the additive used in the can kimchi process and the sterilization process actually enhance the effect. And the effect appeared from the group where grapefruit seed extract, chitosan and pasteurization were all parallel.

Comparative Example 1
The number of lactic acid bacteria was measured using can kimchi (Wang kimchi, manufactured by Sansei Magazine F) on sale. Constituents: Chinese cabbage 75%, refined salt 3.15%, leek 2.65%, chili powder 2.61%, white sugar 1.15%, garlic 0.33%, ginger 0.17%, L-glutamine Sodium 0.1% and purified water 14.84%. The pH was 4.2 and the acidity was 0.81. None of the genus Leuconostoc and Lactobacillus were present. This is because the lactic acid bacteria present in the fermentation kimchi were killed through high temperature sterilization at 95 ° C. for 30 minutes. Therefore, the organization feeling peculiar to fermentation Kimchi could not be maintained.

Comparative Example 2
The number of lactic acid bacteria was measured using can kimchi (penguin can kimchi, manufacturer: Kinhan Co., Ltd.) on sale. Components were Chinese cabbage 84.21% (domestic), chili powder, radish, garlic and ginger. The pH was 3.7 and the acidity appeared at 1.04. None of the genus Leuconostoc and Lactobacillus were present. This is because the lactic acid bacteria present in the fermented kimchi were also killed through high temperature sterilization. Therefore, the organization feeling peculiar to fermentation Kimchi could not be maintained.

Evaluation result 1: Can kimchi storage stability investigation The Chinese cabbage can kimchi of Example 1 has a number of genus Leuconostoc of 1.0 × 10 ² CFU / ml among lactic acid bacteria in the can through various methods in the production process. It controlled in the range of -5.0 * 10 < ⁴ > CFU / ml, and it controlled so that the Lactobacillus genus microbe might be killed and not exist. The change in the number of bacteria was measured while storing the Chinese cabbage can kimchi of Example 1 at 20 ° C. and 35 ° C. for a long time. As shown in FIG. 7, the Leuconostoc genus maintained 1.0 × 10 ² CFU / ml as it was during 6 months of storage at room temperature, and no Lactobacillus genus appeared. There was no significant change in the total number of bacteria. No significant change in the number of bacteria was observed at 35 ° C, which is the optimum temperature range for lactic acid bacteria. Therefore, it can be seen that the can kimchi according to Example 1 is a can kimchi whose storage property does not become a problem even when stored at room temperature for a long period of time.

Evaluation result 2: Functional investigation of can kimchi In order to promote health functionality of can kimchi from Example 1, chitosan and vitamin C with high functionality such as anticancer and antioxidant properties were added, respectively. Saw the functionality.

Anti-mutagenic effect Canned kimchi before entering cans without chitosan and vitamin C and kimchi in cans added to control group, cans containing only chitosan, cans containing only vitamin C, both chitosan and vitamin C Each added can was tested for functionality using a methanol extract. In the Ames test using Salmonella typhimurium TA100, an antimutagenic effect on aflatoxin B ₁ (AFB ₁ , Sigma), which is an indirect mutation source, was observed.

  For this purpose, the produced can kimchi was freeze-dried and pulverized, and 20 times each of methanol was added, and stirring was repeated twice for 12 hours, followed by filtration and rotary evaporation (EYELA, Tokyo Rikakai Co., Ltd.). In Japan), a methanol extract was obtained. These extracts were diluted into DMSO and processed into cells.

  N-methyl-N′-nitro-N-nitrosoguanidine (MNNG), which is a direct mutagen, was purchased from Aldrich Chemical Corporation (USA) and dissolved in distilled water. Salmonella phyllumium LT-2 histidine auxotrophic Salmonella phyllium TA100 is a product of Ames B. of the University of California, USA. N. Used by Dr. for the experiment.

  As shown in Table 4, in the low concentration methanol extract 1.25 (mg / plate), kimchi without any addition was 16% before filling the can, and 4% after filling and sterilization. % Inhibition rate appeared. The group containing only chitosan had an inhibition rate of 8%, the group containing only vitamin C had an inhibition rate of 2%, and 23% from the group treated with all two. Kimchi before anti-mutagenic effect in a can with methanol extract 2.5 (mg / plate) was about 37%, but after filling and sterilizing the can, it was 22%. In cans containing all of chitosan and vitamin C, it appeared in 46%.

In addition, when looking at the effect on MNNG which is a direct mutation source, it was 14% before filling and 3% after filling from the group not using an additive with methanol extract 1.25 (mg / plate), The chitosan addition group appeared at 12%, the vitamin addition group at 11%, and the cans with all additions at 16%. 2.5% (mg / plate) of Kimchi before filling was 33%, 23% after being manufactured in cans, and 33% in the group to which chitosan was added, but only vitamin C was added The group was 32% with no significant difference. The two added groups had an effect of about 46%. The appearance was similar to that using AFB ₁ as the mutation source (Table 5).

  In conclusion, the higher the concentration of methanol extract added, the higher the inhibitory effect. The antimutagenic effect of kimchi after filling all the processes in the can was reduced from that before it was manufactured in the can, and if chitosan and vitamin C were added, the degree increased to some extent, and all two were added The group appeared to have the highest antimutagenic effect.

Anti-cancer effect In order to examine the in vitro anti-cancer effect of can kimchi, the growth inhibitory effect of HT-29 human colon cancer cells and AGS human gastric cancer cells was observed.

AGS human gastric adenocarcinoma cell is distributed from Korea Cell Line Bank (Seoul Medical University) at 37 ° C. using RPMI 1640 containing 100 units / ml penicillin-streptomycin and 10% FBS. The cells were cultured in a 5% CO ₂ incubator.

For MTT analysis, seeding was performed at 1 × 10 ⁴ cells / ml per well in a 96-well plate, that is, 100 μl was added, and then 80 μl of culture medium was added thereto. Samples were diluted with PBS for each concentration, and 20 μl was added per well, and 20 μl of PBS alone was added to one column instead of the sample to make a 100% survival group. The plate was also incubated for 72 hours in a 37 ° C., 5% CO ₂ incubator, and the absorbance was measured at 540 nm to determine the number of viable cells.

  In order to calculate the survival rate, the average value of one column was obtained from each well, and the percentage value with respect to the average value of the control group (100% survival group) was calculated. This percentage is a value corresponding to the cell viability of the test group compared, and the cell viability was calculated by the following formula.

  As shown in Table 6, for AGS human gastric cancer cells, 0.1% (mg / ml) was 6% kimchi before being placed in a can, and 5% in cans that had been pasteurized and subjected to a pasteurization process. There wasn't. However, in the group to which chitosan and vitamin C were added, 13% and 12% showed a little effect, and cans made by adding all two showed the greatest effect at 24%. It also appeared similar at a concentration of 2.0 (mg / ml). The groups that had been subjected to the sterilization process before being put into the cans and 12% were relatively low at 12% and 10%, respectively, and the cans to which chitosan and vitamin C were added were 36% and 31%, respectively. When all the added cans were considered to represent 48%, it was found that the addition of chitosan and vitamin C showed the effect of cancer cell growth. Again, the addition of chitosan and vitamin C showed an inhibitory effect on cancer cell growth.

  In the case of HT-29 human colon cancer cells when the sample is used at 1.0 mg / ml, if there is no additive, the anticancer activity is 5% in the state before putting into the can, and pasteurized in the can. The can that passed through the process was 4%, and there was no significant difference. However, the groups that added chitosan and vitamin C were 7% and 6%, and the cans made by adding all of them showed the greatest effect at 13%. It also appeared similar at a concentration of 2.0 (mg / ml). The cans to which chitosan and vitamin C were added were 12% and 8%, respectively. When all the added cans were considered to represent 26%, the addition of chitosan and vitamin C was found to suppress cancer cell growth.

Evaluation result 3: Stability (toxicity evaluation) investigation of can kimchi When storing kimchi in a can, in order to investigate the safety against the reactants that can be generated by heavy metals, inner coating agent and kimchi reactants, The presence or absence of toxicity was confirmed. In this experiment, an epoxy phenol can and a laminate can were used.

Experimental Example 1: In vitro experiment Toxicity experiment using Salmonella typhimurium TA100 After the production of can kimchi, the can kimchi of Example 1 whose storage period was 4 months was observed for the presence or absence of toxicity of the can material. To see if the sample is toxic to the strain, divide 2 ml of the upper agar into a sterilized cap test tube, add 100 μl of the strain and 100 μl of the diluted sample, lightly vortex, and then add nutrient agar ( (Nutrient agar plate), and solidified and cultured at 37 ° C. for 24 hours or 48 hours, and then the presence or absence of toxicity was determined.

  As shown in Table 7, the general Chinese cabbage kimchi and the Chinese cabbage kimchi in the laminated can could not be observed, but the kimchi stored inside the epoxy phenol can showed a toxicity of about 20% or less.

2. Cytotoxicity The toxicity of can kimchi samples to cells was examined. Again, toxicity was observed with normal cells of 3T3-L1 using methanol extract by can paint.

  As shown in Table 8, a high survival rate of 95% or more was expressed from all groups with respect to normal cells up to a concentration of 1.0 to 4.0 mg / ml. At higher concentrations, the increase in toxicity to normal cells appears from all groups, so the concentration is high and this is not the difference due to the paint on the can. Therefore, the toxicity to normal cells by the paint did not appear.

Experimental Example 2: In vivo experiment Toxicity Experiments Using Rats The animals used in this experiment were male Sprague-Dawley (SD) rats (Korean Chemical Research Institute, Daejeon) and were reared for 6 weeks using animals weighing approximately 80 g. A sufficient amount of water and feed is provided at the time of breeding, and the animal laboratory maintains a temperature diagram of 22 ± 1 ° C. and a relative humidity of 55 ± 5%, and performs a light-dark cycle at 12-hour intervals. Retained.

  Samples added to the experimental diet were lyophilized to powder and then analyzed for general components. The general components are A. O. A. According to the C standard test method, the moisture content was determined by drying at 105 ° C. under normal pressure, the crude protein by micro-Kjedahl method, the crude fat by Soxhlet extraction method, and the crude ash by 550 ° C. direct ashing method. It was measured. Of this composition, it was manufactured based on the AIN-93M diet in consideration of the amount of protein, fat, carbohydrate and cellulose. AIN-93 was used as a control group, and two types of can kimchi with different soya kimchi and paint were freeze-dried and powdered. Dispensed to be identical. Among the experimental diets, casein is PC & S (USA), methionine, L-cystine, choline bitartrate, cellulose, corn starch, corn oil, soybean oil (soybean). oil), and TBHQ (tert-Butylhydro quinone) are Sigma Chemical Corporation (USA), dextrinized corn starch mineral mixture (vitamin mix), integrated vitamin (vitamin mix) Was used. Cyclos was purchased from a general reagent trading company.

i). Changes in body weight and food intake Compared with the normal group in which only the AIN-93 diet was ingested, the group to which the kimchi sample was added showed no significant difference in weight gain. However, there was a difference of about 5 to 10 g between the normal group and the group to which various kimchi samples were added until the body weight was 4 weeks, but no group showed a difference of 10 g or more thereafter. The tendency for the average food intake to increase little by little as the period increased from 25 to 30 g and the weight increased was similar (FIG. 8).

ii). Weight change of each organ In order to examine the influence of food intake on each organ, the weight of each organ was measured.

  As shown in Table 10, first, the weight ratio of the liver responsible for detoxification was compared with the normal group (Normal), the control group (Kimchi A), the epoxy phenol can kimchi (CK-E), the laminate can Kimchi (CK-L) increased slightly and the rest of the group except the normal group was similar. In the case of the kidney, the group that took kimchi was larger than that in the normal group. In the case of the spleen related to the immune field, the remaining group increased from the normal group, and in particular, the epoxyphenol can appeared larger, but no significant difference was seen. In addition, the weight ratio of the genital organs showed a high weight ratio in all the groups to which the kimchi sample was added compared to the normal group, but there was no significant difference.

iii). Serum hepatotoxicity test For hepatotoxicity test, the activity of serum aminotransferase was determined according to the method of Reitman and Frankel (Asan Pharmaceutical). Alanine transaminase (containing 1780 mg of DL-alanine and 29.2 mg of α-ketoglutaric acid per 100 ml) and 1.0 ml of the substrate solution and preincubation at 37 ° C. for 5 minutes. ), 0.2 ml of serum was added, and alanine transaminase was reacted for 30 minutes at 37 ° C. and aspartate transaminase was reacted for 60 minutes. After adding 1.0 ml of a color reagent (containing 2,4-dinitrophenylhydrine, 19.8 mg / 100 ml), 1.0 ml of 0.4N NaOH solution was added and mixed, and then allowed to stand at room temperature for 10 minutes. The absorbance was measured at a wavelength of 505 nm, and the activity was displayed in carmen units per ml of serum according to a standard calibration curve.

  As shown in Table 11, in the normal group ingesting only the AIN-93 diet, the AST (carmen unit / ml of serum) is 134.8, but the kimchi group for sale and the epoxyphenol can group are: There were no significant differences between 111.1 and 113.1, respectively, and the laminate cans were not significantly different at 116.3. ALT (carmen unit / ml of serum) is 30.9 in the Kimchi group for sale compared to 40.9 in the group that only ingested AIN-93 diet, and the remaining epoxy phenol can group and laminate can group Appeared to be 33.5 and 32.8 so as not to differ greatly.

IV). Renal Toxicity Test Blood urea levels (BUN) increase at the time of occupational disruption due to high protein intake or food saving, and due to excretion disorders and kidney dysfunction uremia. Therefore, blood urea nitrogen (Blood urea nitrogen) used kit (Asan Pharmaceutical Co., Ltd.) prepared according to the urease enzyme method for nephrotoxicity test. Serum was added to urease enzyme buffer mixed with 0.1 ml of urease enzyme and 20 ml of buffer, and reacted at 37 ° C. for 15 minutes. To this, salicylic acid and alkaline hypochlorous acid were added, and 37 The indophenol produced by reacting at 5 ° C. for 5 minutes was colorimetrically determined in comparison with a urea nitrogen standard solution (60 mg / 100 ml urea-N).

  Creatinine is a modified modified method of the Jaffmodified Jaff (creatineine reaction method) that uses sodium lauryl sulfate and borax to increase the color of proteins and carbides to a complex and decolorizes only the creatinine component with an acidic reagent. To do this). Put 3 ml of picric acid reagent in serum and leave it in a 37 ° C. water bath for 20 minutes, then add 2 drops of acidic reagent to this and leave it in a 37 ° C. water bath for 5 minutes, then subtract the read absorbance value to create a standard (creatineine standard) Calculated against the liquid).

  As shown in Table 12, in the control group ingested only AIN-93 diet, the BNU value was 13.3 mg / dl, the group ingested kimchi, the group ingested epoxyphenol can kimchi, the laminate can kimchi The BNU values in the ingested group were 12.1 mg / dl, 11.7 mg / dl, and 11.7 mg / dl, showing no significant difference from the control group. Moreover, the group which ingested the epoxy phenol can kimchi and the group which ingested the laminate can kimchi showed the value similar to the group which ingested the general kimchi.

  In the case of the amount of creatine, the creatine amount of the control group that ingested only the AIN-93 diet was 1.1 mg / dl, the group that ingested kimchi, the group that ingested epoxy phenol can kimchi, and the group that ingested laminated can kimchi The respective creatine amounts were 1.0 mg / dl, 1.2 mg / dl, and 1.2 mg / dl, all representing values within the normal range.

2. Micronucleus experiment using reticulocytes of mouse peripheral blood A can kimchi sample prepared by filling epoxy phenol cans and laminate cans was orally administered once, 6 hours later, mitomycin C, a micronucleus inducer, was injected. After 48 hours from the ICR mice in which micronuclei were induced, the induction frequency of micronuclei was measured from the tail vein which is peripheral blood.

  The animals used in this experiment were 6-7 week old male ICR mice (Korean Chemical Research Institute, Daejeon), those with a body weight of around 35 g, and were bred with a standard diet. A sufficient amount of water and feed is provided at the time of breeding, and the animal laboratory maintains a temperature diagram of 22 ± 1 ° C. and a relative humidity of 55 ± 5%, and performs a light-dark cycle at 12-hour intervals. Retained.

  Mitomycin C (MMC, 0.1 mg / ml), which is a positive control group, was purchased from the American Sigma company, dissolved in physiological saline, and injected intraperitoneally to 0.1 ml / 10 g-body weight. Samples were prepared using sterilized distilled water and orally administered at 500 mg and 1,000 mg per kg of mouse.

  To prepare acridine orange-coated slide, 10 μl of acridine orange solution dissolved in distilled water at a concentration of 1 mg / ml was dropped on the center of a slide glass preheated at 70 ° C., and then uniformly with a glass rod. After smearing and drying, it was stored at room temperature until sealed and used.

  48 hours after administration of MMC, 5 μl of blood was taken from the tail blood vessel of the mouse, dropped on an acridine orange-coated slide, covered with a cover glass, and allowed to stand at 4 ° C. for 2 hours to fully dissolve the cells and acridine orange. Reacted. Slides were observed with a fluorescence microscope (Olympus, Model U-ULH, Japan) at 400 ×, and reticulocytes accounted for 2,000 from type I to type III, of which reticulocytes with micronuclei were indexed. The micronucleus induction frequency was determined.

  As shown in FIG. 9, the ability to suppress micronucleus induction was slightly higher than that of the control group, and the epoxy phenol can kimchi and laminate can kimchi groups showed the ability to suppress micronucleus induction similar to kimchi.

The can kimchi of the present invention is very useful in the food industry because it can not only improve the storage stability but also provide a product with excellent sensory characteristics, functionality and stability.

Claims (4)

Use any one or more selected from the group consisting of Chinese cabbage, mustard, Cheonga radish, radish, leek, sesame leaves, Inyafusou and leek as the main ingredient of kimchi,
One or more selected from chitosan, vitamin C, and grapefruit seed extract, 0.01 to 1.0 part by weight based on 100 parts by weight of the main ingredient of kimchi,
One or more salted spices selected from sardine salted fish and sardine salted fish and a filling solution containing fermented water are can kimchi containing 25 to 55 parts by weight based on 100 parts by weight of the main ingredient of kimchi. And
The can kimchi wherein the number of genus Leuconostoc in the can kimchi is 1.0 × 10 ² CFU / ml to 5.0 × 10 ⁴ CFU / ml.   The can kimchi according to claim 1, wherein Lactobacillus spp. Are present in the can in an amount of less than 1.0 x 10 CFU / ml.   The canned kimchi according to claim 1, wherein the content of the salted salt is 4 to 8 parts by weight based on 100 parts by weight of the main ingredient of kimchi. The fermented water is
It contains 1.4 to 2.8 parts by weight of garlic, 0.6 to 1.2 parts by weight of ginger, 1.0 to 2.0 parts by weight of sugar and 13 to 26 parts by weight of shredded radish with respect to 100 parts by weight of kimchi material. Canned kimchi according to claim 1, wherein the kimchi is fermented water produced by adding seasoning to salt water and fermenting to pH 3.8 to 4.1.

Images