KR100252793B1 - Fermented barley gruel and process for improving the quality and the preservability of kimchi by using the same - Google Patents

Abstract

PURPOSE: Provided is fermented broth of barley which is useful in manufacturing Kimchi for improving its quality, expediting ripening in early stage, and delaying acidification, and guarantees safety for human body. CONSTITUTION: Fermented broth of barley is obtained by the next steps of: (i) separating Bacillus subtilis MJM (KFCC-11016) from maejoo(traditional food made of soybeans); (ii) cultivating the strain in barn suspension at 42 deg.C for 1 day to obtain solution for inoculation; (iii) cultivating the solution at 42 deg.C for over 12 hours; (iv) diluting the solution with distilled water to obtain 0.5% solution; (v) mixing the diluted solution with barley at 121 deg.C for 20 minutes; and (vi) keeping the mixture in a container having holes on the top for aeration at 42 deg.C for 30 hours. Wherein, 0.1-1.0% of the fermented broth of barley is added compared to the total weight of Kimchi.

Description

Barley Fermentation and Kimchi Quality and Preservation Method Using the Same

The present invention is a barley fermented product and a method for improving the quality and preservation of kimchi using the same, more specifically barley fermented and incubated by inoculating Bacillus subtilis MJM strain and the kimchi quality and It relates to a method of improving the preservation.

The manufacturing process of the conventional factory kimchi is a method of natural ripening by the bacteria in the air in the same way as the conventional domestic kimchi production method, except for some mechanized process.

In this method, it is possible to control the ripening speed to some extent depending on the storage conditions, but it is very limited. Due to the characteristics of the kimchi, it is often distributed in a small amount for a long time, and the quality may be degraded due to acidity increase or discoloration during distribution. These obstacles are also enormously affecting overseas exports that require longer periods of time.

The present invention has been researched and developed in order to solve the above problems, the object is to provide a barley fermentation for adding kimchi. It is another object of the present invention to provide a method for extending the period until rancidity during long-term storage of kimchi by adjusting the growth rate of fermented bacteria of kimchi by adding a small amount of the barley fermentation in the kimchi production step. Still another object of the present invention is to increase the initial ripening rate of kimchi by adding a small amount of barley fermentation, to provide a moderately ripe kimchi even in the case of quickly distributed products in small amounts.

The constitution of the present invention comprises the steps of first separating and culturing the strain used for barley fermentation; Inoculating it with fermented barley and fermenting it; Grinding the barley fermented product to produce liquid pulverized product and extractive viscosity by centrifuging it; It is composed of a process of controlling the ripening rate by adding a small amount of liquid milled and / or extracted viscous product of barley fermentation in the production of kimchi.

The present invention is to improve the kimchi maturation period and quality characteristics by adding barley fermented product to the kimchi as a liquid grinding material and its extract viscosity. In the case of kimchi, liquid grinds are used, and in the case of Dongchi or white kimchi, which requires a clear broth, extraction viscous materials except solids are used to prevent turbidity deterioration. The strain used for fermentation of barley of the present invention is a Bacillus subtilis-like strain isolated and obtained from microorganisms collected from traditional enteric foods, and Bacillus subtilis mj. Bacillus subtilis MJM) strain. The strain was incubated in bran suspension for one day at 42 ° C as an inoculum stock solution. In the case of general culture for preservation, the culture stock solution is cultured at 42 ° C. for at least 12 hours using a liquid nutrient medium or a biopolymer slime production medium. When cultivated in a biopolymer slime production medium, a large amount of volatiles mainly composed of amino acid polymers are produced. Barley used in the present invention is a first-processed pressed barley, soaked the pressed barley in distilled water and left for 1 hour, and then used for 20 minutes at 121 ℃. The culture stock solution is diluted in distilled water, mixed with the barley, and fermented at 42 ℃ for 30 hours to prepare a barley fermented product. The barley fermented product thus prepared is added to kimchi at a ratio of 0.1 to 1.0% of the total kimchi weight. Barley fermentation products can be pulverized and used in the form of liquid pulverized products, or extracted and used as extract slime. In the case of liquid pulverized products, 50% of distilled water is added to barley fermented products and pulverized in a small pulverizer for 3 minutes. In the case of using a mixture and using it as an extract viscosity, the above-ground mixture was centrifuged at 3,000 rpm for 30 minutes at 4 ° C, and then the supernatant was separated and used. The supernatant thus separated contains Bacillus fungi, viscous substances produced during fermentation of barley, and barley components not removed. The viscous material extracted from barley fermentation is a liquid with high viscosity and is obtained in dry weight at a yield of about 3 g / kg of barley fermentation. Most of the extract viscosity is an amino acid polymer of glutamic acid, and it can be seen that the caramelization reaction occurs when heated, and also contains a large amount of sugars. In addition, the protein content of the extract is higher than the protein content of barley rice, most of the amino acids produced during the fermentation process (especially glutamic acid) shows that the strain itself is biosynthesis.

Liquid grind and extract viscous product of barley fermentation are stored at 4 ℃, and the storage period does not exceed about full. If it is stored for a long time, it is deteriorated even in the refrigerated state, making it unsuitable for use as an additive.

Hereinafter, the specific configuration and operation of the present invention will be described in detail with reference to Examples.

Example 1

Separation of Spawn and Preparation of Culture Stock

Bacillus subtilis MJ, a Bacillus subtilis-like strain, from a microbial mass collected from traditional meju according to known spawn pure separation method

subtilis MJM, Accession No. KFCC-11016) was obtained separately. The obtained seed was shaken in a bran suspension at 42 ℃ for one day as an inoculum stock solution. 0.1 ml of the inoculum solution was taken and cultured in a liquid nutrient medium for 12 hours at 42 ° C. The composition of the liquid nutrient medium was peptone 5.0g / l, NaCl 5.0g / l, yeast extract 2.0g / l, meat extract 1.0g / l, and 1.5% of agar for solid medium was added.

Preparation of Barley Fermentation

The culture stock solution is diluted to 0.5% concentration in distilled water. The diluted solution is mixed with barley which has been increased at 121 ° C. for 20 minutes at a rate of 100 ml per 600 g of initial barley weight. In order to prevent contamination of various germs, the temperature of barley cooked water was maintained at 70 ° C. or higher. Barley steam mixed with the culture stock solution was filled to a sterile container to a depth of 1.5 cm, and covered with a low density polyethylene membrane, and holes were made at intervals of 1 cm for smooth air circulation. Barley fermented as described above was fermented for 30 hours at 42 ℃ barley fermented product was prepared.

Preparation of Liquid Grind

50% of distilled water is added to the barley fermentation product in a volume ratio, and then pulverized and mixed for 3 minutes in a small mill to obtain a liquid milled product.

Chinese Cabbage Kimchi

Ingredients: Prepare radish and basic seasoning for cabbage, sun salt, barley fermented liquid grind and general cabbage kimchi.

Peel the outer skin of the cabbage, cut it into 4 pieces and soak for 12 hours in 8% brine. The pickled cabbage is washed three times with clean water and gravity dehydrated for three hours. The final salinity of the pickled cabbage is set to 4% broth. Next, fill the cabbage with radish mixed with basic seasoning, and dilute it in a small amount of distilled water so that the liquid grind powder equal to 0.5% of the total weight of kimchi is mixed. In order to measure the change in acidity according to the maturation period of kimchi, kimchi was divided into 2 wards and one was matured at room temperature continuously at 16 ℃ (night) and 20 ℃ (day), and the other at 4 ℃ for 24 hours. After 10 days of refrigeration, it is sometimes sprinkled at around 15 ° C. to facilitate aging. The change in acidity with age was measured and the results are shown in Table 1.

Example 2

Spawn separation

Inoculum was prepared in the same manner as in Example 1. 0.1 ml of the inoculum solution was taken and cultured in a biopolymer viscous medium for at least 12 hours at 42 ° C to obtain a culture stock solution. The composition of the biopolymer production medium was 8.0% sugar, 2.0% monosodium glutamic acid, 0.4% NaH ₂ PO ₄ .2H ₂ O, 0.08% MgSO ₄ .7H ₂ O, and 0.3 μg / ml biotin. 1.5% agar was added to make the solid medium.

Preparation of Barley Fermentation

The culture stock solution is diluted to 0.5% concentration in distilled water. The diluted solution is mixed with barley which is increased at 121 ° C. for 1 hour at a rate of 100 ml per 600 g of initial barley weight. In order to prevent contamination of various germs, the temperature of barley cooked water was maintained at 70 ° C. or higher. The steamed barley mixed with the culture stock solution was filled to a sterile container with a depth of 2 cm, and then covered with a low density polyethylene membrane, and punched at intervals of 1 cm for smooth air circulation. Barley fermented as described above was fermented for 30 hours at 42 ℃ barley fermented product was prepared.

Processing of Barley Fermentation and Separation of Extract Viscosity

50% distilled water was added to the barley fermentation in a volume ratio to separate the extract viscous, and then pulverized and mixed for 3 minutes in a small mill. The pulverized stock solution was centrifuged at 3,000 rpm for 30 minutes at 4 ° C, and then the supernatant was separated to obtain a viscous substance.

Manufacture of Dongchimi

Ingredients: Prepare radish, sun salt, fermented barley extract and common seasonings for Dongchimi.

Shake off the soil and clean radishes, cut into two or four pieces, depending on their size, and then immerse them in 8% brine for 12 hours. Wash three times in clean water and gravity dehydrate for 30 minutes. Final salinity is set to 3.5% of the broth. Immerse the Dongchimi with clean water and add the extract viscosity corresponding to 0.3% of the total weight of Dongchimi. Dilute and spread in an appropriate amount of distilled water to mix evenly. Aging was carried out in the same manner as in Example 1, and the change in acidity according to the aging period was measured and the results are shown in Table 1.

Comparative Example 1

For comparison, in the preparation of the Dongchimi of Example 2, except for the addition of the extract viscosity was prepared a common Dongchimi in the same manner as in Example 2. Aged in the same manner as in Example 1, the change in acidity was measured and the results are shown in Table 1.

Unit: pH Period / Division Room temperature (16-21 ℃) Refrigerated (4-6 ℃) Example 1 Example 2 Comparative Example 1 Example 1 Example 2 Comparative Example 1 1 day 5.60 5.61 6.00 5.60 5.61 6.00 3 days 4.12 4.15 4.56 5.31 5.37 5.6 5 days 3.85 3.90 3.95 5.28 5.29 5.32 7 days 3.67 3.66 3.68 5.21 5.21 5.20 9th 3.60 3.56 3.61 5.15 5.08 4.96 13th 3.55 3.51 3.50 5.01 5.00 4.80 17 days 3.47 3.48 3.25 4.72 4.65 4.56 20 days 3.42 3.40 3.22 4.51 4.48 4.52 25 days 3.31 3.31 3.16 4.23 4.35 4.10

As can be seen from Table 1, the addition of barley fermentation of the present invention during the production of kimchi shows a pH of about 0.4 lower initially shows that the acidity is higher than the kimchi of Comparative Example 1, the control group, As the time passed, the decrease in pH (increased acidity) was sharp in the case of Comparative Example 1, which is a control group, and the pH of Comparative Example 1 was 3.95, whereas the pH of Example 2 was 3.90 after 5 days of storage at room temperature. It was similar to, and after 13 days, it was reversed, and in the case of cold storage, it was reversed after 20 days. In view of this fact, the addition of barley fermentation of the present invention to soak kimchi can promote early ripening first, and later delay the rancidity, which can prolong the period of delicious eating of kimchi, and also the quality of plant kimchi. It can also be very useful for the improvement and extension of shelf life. In addition, considering that Bacillus strains were used in conventional soybean products, such as miso, Cheonggukjang, it is also an important feature of the present invention to ensure the human safety of barley fermentation, which is the core of the invention. The present invention can be directly applied to the mass production of domestic factory kimchi or even a small amount of domestic production process.

Claims (3)

A barley fermentation product obtained by inoculating Bacillus subtilis MJM (Accession No. KFCC-11016) strains collected from Meju into wheat bran, and fermenting the culture by adding the culture to barley, which has been re-produced. The barley fermentation product according to claim 1, wherein the barley fermentation product is a liquid milled product or an extract viscosity. In the production of kimchi, the method of improving the quality and preservation of kimchi, characterized in that the barley fermented product according to claim 1 of 0.1 to 1.0% of the total kimchi weight.