KR100824035B1 - Method to Control Kimchi Fermented Strains Using Mixture of Green Tea, Dandelion and Cordyceps Sinensis - Google Patents

Abstract

The present invention relates to a method for controlling the kimchi fermentation strain using a mixture of green tea, dandelion and Cordyceps sinensis, more specifically, to prepare a functional stock solution by mixing green tea, dandelion and Cordyceps sinensis in a predetermined ratio, and the functional stock solution inhibit the growth of Lactobacillus bacteria (Lactobacillus) strains me the acidity of kimchi by applying the kimchi and promote the growth of flow Pocono stock (Leuconostoc) strains rich taste me while driving the fermentation of kimchi, to form a lodges To reduce the flavor of kimchi It relates to a method of inhibiting the growth of blood teeth (Pichia) strain. When the functional stock solution is applied to kimchi, the retention period of kimchi can be extended by controlling the fermented strain of kimchi, and the kimchi with good chewy feeling like fermented and matured kimchi in a short period of time and left for more than 3 years It can be prepared, and can provide kimchi given the functionality of green tea, dandelion and Cordyceps sinensis.

Functional Stock, Natural Products, Kimchi, Green Tea, Dandelion, Cordyceps Sinensis

Description

Method for Controlling bacteria relating to a fermentation of Kimchi by using a blend that consists of Green tea, Dandelion and Vegetable worms}

1 is a graph showing the effect of each natural stock solution on the growth of Lactobacillus plantarium strains.

Figure 2 is a graph showing the effect of each natural product stock on the growth of Leuconostoc mensenteroides strain.

3 is a graph showing the effects of each of the raw liquid natural products on the tooth membrane P pyrano Pacific Enschede growth (Pichia membranofaciens) strain.

4 is a Lactobacillus bacteria (Lactobacillus) strain, flow Pocono stock (Leuconostoc) and strain on the basis of different combinations of natural products stock solution A graph of a black control (inhibition and promotion) effects on blood teeth (Pichia) strain.

Figure 5 is a graph showing test the inhibitory effect of the Lactobacillus bacteria (Lactobacillus) strain based on the number of configuration ratios of functional stock solution was prepared by mixing the green tea, dandelion and Cordyceps.

6 is a graph of black promoting effect for the tea, dandelion and a flow Pocono stock (Leuconostoc) on the basis of the number of the constituent ratio of the functional raw liquid prepared by mixing fungus strains.

Figure 7 is a graph showing the inhibitory effect of the black blood teeth (Pichia) strain based on the number of configuration ratios of functional stock solution was prepared by mixing the green tea, dandelion and Cordyceps.

Figure 8 is a graph showing the pH change with temperature and time change of the kimchi prepared by the Example. (Control c, Example n)

Figure 9 is a graph showing the change in acidity with temperature and time changes of the kimchi prepared by the Example. (Control c, Example n)

10 is a graph showing the salinity change according to the temperature and time changes of the kimchi prepared by the Example. (Control c, Example n)

Figure 11 is a graph showing the Lactobacillus bacteria (Lactobacillus) changes in the number of bacteria strains according to the temperature and the time variation of the prepared kimchi by way of examples. (Control c, Example n)

12 is a graph showing the change in the number of bacteria Pocono stock flow (Leuconostoc) strain depending on the temperature and the time variation of the prepared kimchi by way of examples. (Control c, Example n)

13 is a graph showing the blood teeth (Pichia) changes in the number of bacteria strains according to the temperature and the time variation of the prepared kimchi by way of examples. (Control c, Example n)

The present invention relates to a method for controlling the kimchi fermentation strain using a mixture of green tea, dandelion and Cordyceps sinensis, more specifically, to prepare a functional stock solution by mixing green tea, dandelion and Cordyceps sinensis in a predetermined ratio, and the functional stock solution inhibit the growth of Lactobacillus bacteria (Lactobacillus) strains me the acidity of kimchi by applying the kimchi and promote the growth of flow Pocono stock (Leuconostoc) strains rich taste me while driving the fermentation of kimchi, to form a lodges To reduce the flavor of kimchi It relates to a method of inhibiting the growth of blood teeth (Pichia) strain. When the functional stock solution is applied to kimchi, the retention period of kimchi can be extended by controlling the fermented strain of kimchi, and the kimchi with good chewy feeling like fermented and matured kimchi in a short period of time and left for more than 3 years It can be prepared, and can provide kimchi given the functionality of green tea, dandelion and Cordyceps sinensis.

Green tea is a favorite food containing unique fragrances such as caffeine, theanine, and tannin and a large amount of vitamins, and is also widely used as a health drink to help improve health. It is also a food containing a lot of flavonoids. It contains purine base, catechins, and various other ingredients, so it suppresses cancer cell proliferation, lowers blood pressure, lowers cholesterol, inhibits platelet aggregation, and blood sugar. There are many health benefits such as synergistic inhibitory effect, fatty liver inhibitory effect, antibacterial effect, intestinal useful bacterium growth promotion effect, neovascularization inhibitory effect and whitening effect, and green tea is added to foods to take advantage of the various effects of green tea. Many studies are being conducted to derive the unique taste or aroma of green tea.

Dandelion is the herbal name of Pogongyoung (浦 公 英, Taraxam). coreanum , Compositae ), a perennial herb of the Asteraceae. Commonly called dandelion (dandelion), the entire plant, such as roots, leaves, flowers, stalks are used for medicinal purposes. The scientific name Taraxacum is known to have effects on the liver, gallbladder, and kidney as shown by the compound words of taraxis (anxiety) and aceomi (treatment). In Korea, it is divided into T. hallaisanense , T. ohwianum , T. coreanum , T. officinale , and short domestic species . Indigenous dandelion in Korea takes several years to grow after flowering and blooms in spring, and it is difficult to use because it is not self-fertilizing. Dandelion that we see a lot around us is a naturalized plant, many of which are T. officinale and have strong vitality and breeding ability, so it can be collected and cultivated all year round, and the roots are straight, thick, and 10 to 15 days old. It can be re-harvested, making it a very economical plant and especially effective for soaking kimchi. In addition, there is no limit to its use as it is recognized as GRAS (generally recognized as safe) grade 10 in the US. Its main ingredients are rich in vitamins and minerals, low in fat and calories, and are suitable for well-being foods.It is rich in high-flavored taraxin, inulin, and carotenoid, taraxanthin taraxathin, taraxerol, a triterpene, taraxasterol, β-sitisterol, caffeic acid, taraxacine, etc. It is rich in C, tocopherol, Ca, Fe and K. The leaves have a diuretic that does not cause hypokalemia, and the high-flavored ingredients stimulate the digestive tract to help digestion, improve the liver function of taurine, and promote bile secretion to promote digestion of fat. In addition, it is used for hepatitis in oriental medicine, and in addition to detoxification, diuresis, and lactation, it also lowers heat, releases wool, and reduces inflammation. Viii) used. In Europe, the leaves are used as salads and the flowers are used to soak alcohol.

Dandelion's physiological activities include anti-oxidative activity, hydroxyl radical scavenging activity, antibacterial activity against food poisoning bacteria, antibacterial activity against inflammatory staphylococci and skin fungi. Kimchi fermented strains have been reported to have no effect. In addition, hot water extracts are known to have excellent antitumor effects, and have strong anticancer activity against sarcoma 180 (sarcoma 180) solid cancer. In addition, it is known to have an effect of improving lipid metabolism and anti-inflammatory effects in the body.

Cordyceps sinensis is a type of mushroom that parasitizes various insects in winter, but when the temperature and humidity increase in summer, it generates fruiting bodies or forms spores on the insects. The species of Cordyceps sinensis which are distributed and presented in the "Food Raw Material Classification Table" in the Korean Food Code include the Snowflake Cordyceps and Militaris Cordyceps. The useful components of Cordyceps sinensis have been reported as cordycepin, cordycepic acid, amino acids, polysaccharides, vitamins, etc., and antibacterial, anticancer, immune function enhancement, drug detoxification function, and tumor growth inhibition. And immunomodulatory functions are known.

On the other hand, as kimchi consumption increases, various demands on it also increase. Kimchi can be divided into kimchi, kimchi which has been aged for a suitable time, and kimchi which has been left for several years. It may vary depending on the taste of people, but kimchi, which has been fermented for a long time and has a deep fermented taste, can add flavor with its own meaning. This consumption of kimchi is increasing, but the fermentation period of kimchi is required for about three years, causing problems due to limitations of time and space (fermentation room). Development of the method became necessary. In addition, since the development of old paper includes kimchi preservation technology, this point is also a difficult part.

To date, the addition of salts and salt mixtures, preservatives, buffers, bacteriocins, pH and acidity adjustments, pine needles, chitosan, etc. How to use and how to use herbal medicines have been studied. The methods can be broadly classified into methods of inhibiting kimchi sour by neutralizing it as acidity of kimchi increases and controlling the growth of bacteria involved in fermentation of kimchi so that fermentation proceeds slowly. have.

Acidity neutralization method is to remove sour taste by neutralizing organic acid produced during fermentation. Since this neutralizes the produced organic acid, the neutralizing material should be sufficiently contained in kimchi and buffering capacity is not a problem. In addition, the effect is not expected to be large in that it does not stop the production of organic acids that continue to be produced. Another method is to use bacteriocin, which is a method of controlling fermentation strains. From the role of bacteriocin, it is judged that the control of fermentation strains is possible, but it is possible to control all bacteria involved in fermentation. Development seems difficult.

The inventors of the present invention while studying a method for producing kimchi through a short period of aging and extension of the shelf life of kimchi by controlling various strains involved in fermentation and ripening of kimchi from natural products, the green tea, dandelion and cordyceps of the present invention When using a functional stock solution or a solid thereof mixed in a predetermined ratio, it was found that by controlling the strains involved in the acidity, fermentation, and taste of kimchi, it is possible to increase the preservation of kimchi, and to prepare the old paper in a short time. The invention was completed.

Accordingly, it is an object of the present invention to provide a method for producing a functional stock solution or a solid mixture of green tea, dandelion, and Cordyceps sinensis to control the kimchi fermentation strain to extend the kimchi retention period, and a method for producing old paper in a short time. .

In order to achieve the above object, the present invention provides a method of using a natural product extract selected from the group consisting of green tea, dandelion, camellia pericarp, Agaricus fungus and inhibit the growth of Lactobacillus bacteria (Lactobacillus) strains in kimchi.

In addition, the present invention provides a method of using a natural product extract selected from the group consisting of green tea, dandelion, and promote the growth of fungus flow Pocono stock (Leuconostoc) strains in kimchi.

In addition, the present invention provides a method of green tea, dandelion, doloe, camellia pericarp, camellia leaves, using a natural product extract selected from the group consisting of Camellia japonica and inhibit the growth of blood teeth (Pichia) strains in kimchi.

In addition, the present invention provides a functional stock solution or a solid thereof prepared by mixing green tea, dandelion, and Cordyceps sinensis.

In addition, the present invention provides a method of separately or simultaneously control the kimchi zymogen own, Lactobacillus (Lactobacillus) strain, flow Pocono stock (Leuconostoc) strain and avoid the growth of the teeth (Pichia) strain using the above-mentioned functional raw liquid or solid .

In addition, the present invention provides a method for producing old paper in a short time using the functional stock solution or its solid.

In addition, the present invention provides a method for extending the shelf life of kimchi using the functional stock solution or a solid thereof.

Hereinafter, the present invention will be described in detail.

Most of the bacteria involved in fermentation of kimchi are strains that produce organic acids, and Lactobacillus brevis), Lactobacillus Planta Room (Lactobacillus plantarum), Lactobacillus nose Syracuse lattice (Lactococcus latis), flow Pocono Trojans Stock mesen Death (Leuconostoc mesentroides), Phedi OKO kusu three Levy Jia (Pediococcus cerevisiae), streptococcus par cool-less (Streptococcus faeculis ) and Enterococcus faecalis nose kusu par (Enterococcus faecalis ) , most of which belong to Gram positive bacteria. In addition, aerobic strains involved in the fermentation of kimchi Pseudomonas ( Pseudomonas) nigrifaciens), Bacillus macerans (Bacillus macerans ) and It is a saccharide and the like, my process (Zygosaccharomyces), which belongs to the Gram-negative (Gram negative) bacteria. Therefore, dynamic changes of Gram-positive (G +) and Gram-negative (G-) bacteria over time may be important indicators for kimchi fermentation.

In the present invention, and promote the growth of Lactobacillus bacteria (Lactobacillus) inhibit the growth of the strain, and flow Pocono stock (Leuconostoc) to me a rich flavor, while leading the fermentation of kimchi strains to acidity of the strains kimchi me, lodges To reduce the flavor of kimchi by forming a It investigated the natural products which inhibit the growth of blood teeth (Pichia) strains, were investigated. As a result, a number of natural products of green tea, dandelion, camellia pericarp, fungus and Agaricus is Lactobacillus bacteria (Lactobacillus) inhibit the growth of strains and (Fig. 1), green tea, dandelion and fungus growing in the flow Pocono stock (Leuconostoc) strains promotes (Fig. 2), green tea, dandelion, doloe, camellia pericarp, camellia leaves, and camellia japonica was checked for Sikkim inhibit the growth of blood teeth (Pichia) strain (Fig. 3).

In addition, in order to control the strains of the natural products in common, the green tea, dandelion and Cordyceps sinensis were mixed to prepare a functional stock solution or its solids, and as a result, the functional stock solution or its solids can simultaneously control the three strains. It could be confirmed that (Fig. 4). In particular, the functional stock solution or its solids showed the most excellent effect when green tea, dandelion, and Cordyceps sinensis in a weight ratio of 3: 2: 1 (FIGS. 5 to 7).

In addition, the green tea, the functional raw liquid or solid prepared by mixing dandelion and Cordyceps applied in the kimchi and results to control the above strain, the growth of Lactobacillus bacteria (Lactobacillus) strains to acidity of kimchi Me is suppressed, kimchi in which the growth of the stock flow Pocono (Leuconostoc) strain that a rich flavor me is promoted while driving the fermentation, to form a lodges and corruption kimchi, reducing its flavor Blood teeth (Pichia) inhibits the growth of strains being to be able to create a mukeunji in a short period of time consists of the fermentation and aging more effectively, at the same time check that it is possible to allow extending the preservation of kimchi period to effect such as pH inhibition and lodges formed paper (FIGS. 8-13).

Hereinafter, although an Example, an experiment example, and a test example are given and this invention is demonstrated in detail, this invention is not limited by these.

Reference Example Extraction Method of Natural Products

Green tea, dandelion, lampshade, yellow flower, camellia flower, camellia leaf, camellia skin and stone, 15% by weight of 85% by weight of ethanol, Cordyceps and Agaricus, respectively, by weight 40% by weight of 60% by weight of ethanol, refluxed for 12 hours Extraction was concentrated under reduced pressure and freeze-dried to prepare each concentrated natural product stock solution. This is an optimal condition for extracting the stock solution of each natural product, there is an advantage that can be stored for a long time by freeze-drying the concentrated stock solution concentrated under reduced pressure.

Experimental Example 1 Effect of Natural Product Stock on the Growth of Each Kimchi Fermented Strain

Lactobacillus bacteria (Lactobacillus), flow Pocono stock (Leuconostoc) to the rich taste me while driving the fermentation of kimchi that the acidity of the reference example, each of the natural products, and raw liquid is kimchi Me Forming a film to determine the effect on the growth of Pichia to reduce the flavor of kimchi, based on the result was set the direction for producing the functional stock solution of the present invention. Growth inhibition and promotion of each strain for each natural product will be described in more detail in Experimental Examples 1-1 to 1-3 and FIGS. 1 to 3 below.

Experimental Example 1-1 Lactobacillus plantarium plantarium ) Selection of natural products that inhibit the growth of strains

Lactobacillus Planta Leeum (Lactobacillus flask 250㎖ plantarium ) MRS + 0.5% Lactose medium was used for the culture of the strain. 5% by weight of each hydrothermal extract of each natural product was added to the culture medium, and compared with the control cultured without adding the natural product. The results are shown in FIG.

As shown in Figure 1, green tea, gat, Astragalus, Dandelion, Dolother, Camellia peel, Camellia leaves, Camellia, Cordyceps sinensis and Agaricus are all Lactobacillus plantarium ( Lactobacillus) plantarium ) inhibits the growth of strains. Among them, green tea, dandelion, camellia rind, Cordyceps sinensis and Agaricus showed higher inhibitory activity. This set the direction to reduce the sour taste of kimchi.

[Experimental Example 1-2] Leukonostoc Leuconostoc mensenteroides ) Selection of natural products that promote the growth of strains

Tomato juice medium was used for culturing Leuconostoc mensenteroides strain in a 250 ml flask. 5% by weight of each hydrothermal extract of each natural product was added to the culture medium, and compared with the control cultured without adding the natural product. The results are shown in FIG.

As shown in Figure 2, green tea, dandelion and Cordyceps sinensis among the natural products Leukonostoc ( Leuconostoc) mensenteroides ) was found to promote growth. This set the direction to increase the rich taste of fermentation and kimchi.

[Experimental Example 1-3] Pichia Membranofaciens ( Pichia membranofaciens ) Selection of natural products that inhibit the growth of strains

Blood in the flask 250㎖ Escherichia membrane pyrano Pacific Enschede (Pichia membranofaciens ) maltactact medium was used for the culture of the strain. 5% by weight of each hydrothermal extract of each natural product was added to the culture medium, and compared with the control cultured without adding the natural product. The results are shown in FIG.

As shown in Figure 3, among the natural products green tea, dandelion, dolyeon, camellia peel, camellia leaves, camellia flowers and Cordyceps sinensis Pichia membranopaciens ( Pichia membranofaciens ) inhibits the growth of the strain. As a result, the formation of kimchi was suppressed, and the direction of increasing the taste and quality of kimchi was set.

Experimental Example 2 Optimal Combination Test of Common Prescriptions for Kimchi Fermented Strains

Based on the results of Experimental Examples 1-1 to 1-3, a common prescription combination capable of growing or inhibiting the three strains was constructed. As a combination to obtain a common prescription for the three strains a (control group: untreated group), b (green tea + Astragalus + Cordyceps sinensis), c (green tea + dandelion + Cordyceps sinensis), d (green tea + Dandelion + Astragalus), The characteristics of each strain of the natural product stock solution blended with the combination of e (green tea + dandelion + Astragalus + Cordyceps sinensis), f (green tea + Cordyceps sinensis) and g (green tea + Dandelion), the results are shown in Figure 4 It was.

As shown in Figure 4, c (green tea + dandelion + Cordyceps sinensis) is a combination of Lactobacillus plantarium ( Lactobacillus) plantarium) inhibit growth of the strain (A), flow Pocono stock Mentioned Centennial Roy des (Leuconostoc mensenteroides) strain promote the growth of (B) and Pichia membrane pyrano Pacific Enschede (Pichia membranofaciens ) strain showed the best effect on the growth inhibition (C).

Experimental Example 3 Optimal Composition Ratio Test of Common Prescription for Kimchi Fermented Strains

Green tea, dandelion and cordyceps are 1: 1: 1, 2: 1: 1, 1: 2: 1, 1: 1: 2, 3: 2: 1, 2: 3: 1, 1: 3: 2 and 1 A weight ratio of 1: 1 was used, and the growth of each strain was assayed using the untreated group as a control. The results are shown in FIGS. 5 to 7.

As shown in FIG. 5-7, Lactobacillus bacteria (Lactobacillus) Growth of strains inhibited (FIG. 5), flow Pocono stock (Leuconostoc) Growth of strains facilitate (Fig. 6), and blood teeth (Pichia) Growth of strains inhibited (Figure 7 ), Green tea, dandelion, and Cordyceps sinensis were found to have the best ratio of 3: 2: 1.

When the weight ratio of green tea, dandelion, and Cordyceps sinensis is 3: 2: 1, the growth of Pichia , which forms a film with Lactobacillus, which gives the sour taste of kimchi, reduces the flavor of kimchi, It was inhibited, the growth of the current Kono Stock (Leuconostoc) to the rich flavor to me while driving the fermentation of kimchi was found that the increase, which is but shorten the fermentation time, the taste is not only exhibit the characteristics of intact mukeunji, until now To extend the shelf life of kimchi, it is not necessary to use salts, salt mixtures, preservatives, buffers, bacteriocins, pH and acidity regulators, but also antibacterial and anticancer agents. By using natural products that contain functionality, it improves the preservation of kimchi and prevents disease.

Or less, while adding the functional stock solution (hereinafter referred to as Example) prepared by mixing the green tea, dandelion and Cordyceps sinensis in a weight ratio of 3: 2: 1, respectively, to the kimchi and stored at 4 ℃, 10 ℃ and 20 ℃ below Test Example 1 ~ Through 6, the change of each factor was compared with the control group.

Kimchi used in the following test example is about half of the weight of the Chinese cabbage (raw shrimp, onion, ginger, garlic, pear, salted shrimp, glutinous rice, buttercup, carrot, kelp, fresh, chives, red pepper powder, fish sauce, etc.) And both sides and sauce), and the embodiment of the present invention was added in an amount corresponding to 5% by weight of the seasoning.

Test Example 1 Change of pH

The pH of the kimchi prepared by the embodiment of the present invention was examined according to temperature and time change. The results are shown in FIG.

As shown in Figure 8, the kimchi added with an example in the change of pH according to the temperature showed that the decrease in pH compared to the control, which is when manufacturing kimchi using an embodiment of the present invention This indicates that kimchi can be prevented from sour.

Test Example 2 Acidity Change

The change in acidity with temperature and time change of the kimchi prepared by the embodiment of the present invention was examined. The results are shown in FIG.

As shown in Figure 9, in the change of the acidity according to each temperature, the kimchi added with an example showed that the increase in acidity is much lower than the control, which can be prepared using the embodiment of the present invention At the same time, not only can kimchi be prevented from soaking, but it also has a great effect on extending the kimchi shelf life.

Test Example 3 Change in Salinity

The changes in salinity according to temperature and time changes of the kimchi prepared by the embodiment of the present invention were examined. The results are shown in FIG.

As shown in Figure 10, in the change of salinity according to each temperature, the kimchi added with an example showed that the salinity is lowered over time compared to the control, which is using an embodiment of the present invention When preparing kimchi, it indicates that kimchi of low salt can be prepared.

Bacterial count changes in [Test Example 4] Lactobacillus bacteria (Lactobacillus)

We examined the change in the number of bacteria Lactobacillus bacteria (Lactobacillus) according to the temperature and the time variation of the kimchi manufactured by an embodiment of the invention. The results are shown in FIG.

As shown in Figure 11, Lactobacillus (Lactobacillus) did not appear at 4 ℃, when observed the number of bacteria on day 7 at 10 ℃, the number of bacteria of the kimchi prepared by the Example was about 3 × 10 than the number of bacteria in the control group ^{It was} about ⁵ less and about 5 × 10 ⁵ less at 20 ℃. This shows that by using the embodiment of the present invention to control the sour taste of kimchi, it can be preserved for a long time.

Bacterial count changes in [Test Example 5] Kono stock flow (Leuconostoc)

We examined the change in the number of bacteria acids konoseu Messenger (Leuconostoc) according to the temperature and the time variation of the kimchi manufactured by an embodiment of the invention. The results are shown in FIG.

As shown in Figure 12, Leuconostoc ( Leuconostoc ) was compared to the number of bacteria on day 20 at 4 ℃, the number of kimchi produced by the Example was about 5 × 10 ⁵ more than the number of bacteria in the control group . In addition, as a result of comparing the number of bacteria on day 12 at 10 ℃, the number of bacteria of the kimchi prepared according to the Example showed about 1 × 10 ⁶ more than the number of bacteria in the control group, even at 20 ℃ 1 × 10 than the control ⁶ or more appeared. This shows that by using the embodiment of the present invention, not only promotes fermentation of kimchi but also makes kimchi having a rich taste.

Bacterial count changes in [Test Example 6] Blood teeth (Pichia)

I looked at the number of bacteria fluctuation of a tooth (Pichia) in accordance with the temperature and the time variation of the kimchi manufactured by an embodiment of the invention. The results are shown in FIG.

As shown in Figure 13, to form a white film on kimchi blood teeth (Pichia) participating in the decay was found on the second half of the kimchi fermentation, in 4 ℃, 10 ℃ and 20 ℃ both about 1.5 × 10 ⁷ in the control group Many more appeared. However, it was found that the number of kimchi produced by the example is significantly reduced compared to the control. Blood teeth (Pichia) strains also can be achieved which is capable of producing the savory filled kimchi by using the embodiments of the present invention as a strain to change the taste of kimchi, or affecting the retention time suppressing the strain, the Kimchi The retention period can also be extended.

As described above, lactobacillus, which extracts green tea, dandelion, and Cordyceps sinensis with ethanol, is concentrated under reduced pressure, and lyophilized, is applied to kimchi in a weight ratio of 3: 2: 1. ( Lactobacillus ) Suppresses the growth of strains, leads to kimchi fermentation, giving a rich taste Kono flow and promote the growth of the stock (Leuconostoc) strain, to form a lodges is possible to commonly prescribed for inhibiting the growth of blood teeth (Pichia) strain to reduce the taste of kimchi. As a result, it is possible not only to provide crispy, chewy old paper fermented and matured in a short period of time, but also to extend the shelf life of kimchi, and to provide kimchi imparted with the functionality of green tea, dandelion, and cordyceps. Can be.

Claims (11)

delete delete delete Green tea, dandelion and Cordyceps sinensis characterized by adding the functional stock solution prepared by mixing each stock solution obtained by extracting green tea, dandelion and Cordyceps sinensis with ethanol, lyophilizing and drying at a weight ratio of 3: 2: 1. Method of controlling the kimchi fermentation strain using a mixture of. delete The method of claim 4, wherein the functional stock solution inhibits the growth of Lactobacillus strains in kimchi using a mixture of green tea, dandelion, and Cordyceps sinensis. 5. The method of claim 4, wherein the functional stock solution promotes the growth of Leuconostoc strains in kimchi using a mixture of green tea, dandelion, and Cordyceps sinensis. 6. 5. The method of claim 4, wherein the functional stock solution inhibits the growth of Pichia strains in Kimchi using a mixture of green tea, dandelion, and Cordyceps sinensis. 6. The method according to claim 4, wherein the functional stock solution inhibits the growth of Lactobacillus strains in kimchi, promotes the growth of Leuconostoc strains, and simultaneously inhibits the growth of Pichia strains. Method of controlling kimchi fermented strain using a mixture of green tea, dandelion and Cordyceps sinensis. Green tea, dandelion and Cordyceps sinensis were extracted with ethanol and concentrated under reduced pressure to freeze-dried, each of the stock solution prepared by mixing in a weight ratio of 3: 2: 1 to prepare kimchi in a short time characterized in that the addition of kimchi How to. Extracting green tea, dandelion, and Cordyceps sinensis with ethanol, and then condensing under reduced pressure to freeze-dried each stock solution is added to the kimchi functional stock solution characterized in that the kimchi retention period How to extend.

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