KR101392100B1 - Kimchi using rhizopus hypha body and methods for fabricating the same - Google Patents

Abstract

The present invention relates to a method for producing a bifidobacterium, which comprises culturing a bacterium of the genus Rhizopus in a bamboo cylinder in which soybean is used as a medium to produce antioxidant substances in addition to conventional edible or medicinal mushrooms, The present invention relates to a method of producing kimchi using a mycelium of Rifotousus according to the present invention, comprising the steps of: washing the Chinese cabbage with salt for 7 to 8 hours; Mixing the prepared sauce with the Rhizopus mycelium; A step of dipping the kimchi into a sauce mixed with Ryejopus mycelia with the dehydrated Chinese cabbage; And a step of putting the kimchi into a container and fermenting it for more than one week.

Description

[0002] Kimchi using rhizopus mycelium and methods for manufacturing the same [

The present invention relates to a kimchi and a method for producing the same, and more particularly, to a kimchi using a rhizopus mycelium and a method for producing the same.

Kimchi is our unique food which is pickled with salt and added with seasoning. It is a unique food that is aged and fermented. During kimchi fermentation, lactic acid bacteria or various organic acids produced by the action of various kinds of lactic acid bacteria harmonize with vegetables and spices, Have. In addition, Kimchi is highly nutritious because it provides bioactive promoting materials, dietary fiber, vitamins and minerals by various aging of materials and various types of biochemical reactions. Thus, kimchi has become a global food as well as domestic, and is being manufactured on a large scale for domestic consumption and export.

When preparing the conventional Chinese cabbage kimchi, the Chinese cabbage was pickled with salt and then the pickled Chinese cabbage was washed and the kimchi was prepared and aged by adding seasonings made of red pepper powder, garlic, persimmon and ginger. However, in the process of aging the kimchi, various organic acids are generated from the kimchi, and the kimchi is easily extended during the storage and distribution, resulting in poor storage stability. Thus, in order to improve the storage stability of kimchi, a neutralizing agent has been used to reduce the acidity of kimchi, to freeze it, or to use a preservative. However, when the kimchi is frozen, the texture of the Chinese cabbage is deteriorated after the thawing. The use of preservatives and neutralizers could have a detrimental effect on the human body and could not satisfy the desire of consumers who would prefer natural foods without added artificial food additives.

On the other hand, "Rifofus bacterium" is an edible mushroom mycelium which grows on a banana leaf. It contains superdismutase that decomposes poor lipids in the human body, and activates intestinal immunity to suppress malignant E. coli. Infraphone "has been reported to contain the substance.

It is known that soybeans with mycelium of Rajofus mycelium are abundant in vitamin B group and are effective in the treatment of anemia and have excellent antioxidant activity and antioxidant activity and excellent digestive function, Functionality, and coordination.

In addition, soybeans are one of representative foods of Korean people, and they contain abundant proteins and physiologically active substances, and it is known that soybeans are also effective for prevention of adult diseases. Soybean contains carbohydrates and lipids as well as protein, which is the main component. It has various vitamins and minerals such as calcium, phosphorus, iron and potassium. Examples of soybean foods are as diverse as tofu, miso, kochujang, bean sprouts and soy milk.

The present inventors have found that when cultivated and cultivated by using the above-mentioned Rhizofus seeds in a bamboo cylinder, for example, cereals such as brown rice, glutinous rice brown rice, soybean, and white rice, preferably soybean as a medium, The possibility of doubling the usefulness of the mycelium-activated soybean and the soybean itself was expected. That is, there is an advantage that the above-mentioned beneficial effect can be realized in the body of the feeder when the soybean is used for edible soybean.

Bamboo is a collective term for evergreen tree belonging to the unicorn perennial plant belonging to the unicorn plant. It is not a tree, but it is a sap. Bamboo sap is highly valuable as an edible drink. It has the effect of stabilizing the mind and washing various wastes from the body. It is said that it is used for the treatment of spots, freckles, and black blotch. The mineral contents of bamboo sap in southern forestry test area were found to be highest at 422 ㎎ / ℓ, especially in cotton. This is a tree that is rich in calcium in the sap and is beneficial to the bones. It is 2.4 times more than the calcium content of 175 mg / ℓ, which is called goliath sap. Potassium was also found to be higher than that of 16 mg / ℓ of ginseng sap. The highest concentration of sap was 2050 ㎎ / ℓ. Magnesium was measured about 50 times higher than ginseng sap, and calcium was about 7 It contains 400 times as much potassium and potassium, and it contains 9 kinds of 10 essential amino acids. It is rich in various minerals. Bamboo sap is used as cosmetics because of skin whitening and moisturizing effect. It is also used as a raw water drink, kochujang, soy sauce, miso.

It is an object of the present invention to provide a kimchi using Lyapofus mycelia and a method for producing kimchi using the soybean as a medium by culturing a rice bran cultured with a property of producing antioxidant substances in addition to conventional edible or medicinal mushrooms.

The above-mentioned object is achieved by a method for cooking a Chinese cabbage comprising the steps of: washing a Chinese cabbage on a salt for 7 to 8 hours; Mixing the prepared sauce with the Rhizopus mycelium; A step of dipping the kimchi into a sauce mixed with Ryejopus mycelia with the dehydrated Chinese cabbage; And a step of putting the kimchi into a container and fermenting the fermented product for more than one week, by the method for producing kimchi using the Rifofus mycelium according to the present invention.

In the above, the mycelia of Rizofusu are prepared by soaking the soybeans in water and then sterilizing the soybeans with moisture removed at a temperature ranging from 110 to 130 DEG C for 15 to 25 minutes. Thereafter, a predetermined amount of Rizofus spp. And the beans inoculated with the above-mentioned Rizofocus fungi were placed in a bamboo vat and aged for 20 to 30 hours at a temperature of 30 to 35 ° C and a humidity of 60 to 70% for incubation of the mycelia of Rizofocus into soybeans, do.

The step of removing the water from the soybean in the step of activating the mycelium of Lyapus spp comprises steps of peeling and washing the soybeans and preliminarily fermenting it for 11 to 13 hours in hot water at 43 to 47 캜; Collecting fermented soybeans, washing them with purified water and subjecting them to a pasteurization treatment at 100 DEG C for 3 to 5 minutes; And collecting the sterilized soybeans and allowing them to stand at room temperature for 50 to 70 minutes.

The inoculated amount of the Rizofus spp. Is inoculated at a ratio of 0.1 to 0.5% (w / w) (0.1 to 0.5 g / 100 g).

In the above, the Rhizopus mycelium is mixed with the fermented Raisophouses and mixed into the sauce.

According to the present invention, by mixing a rice bran mixture or a salted fish meal with a seasoning of rice bran by using a bamboo barrel, the kimchi is immersed in calcium, collagen and protein, various minerals and vitamins, which are contained in bamboo as well as proteins and various minerals, It can be used as diet food to provide good quality protein as well as good digestion and SOD (Super Oxide Dismutase) food which is anti-aging and prevent adult diseases.

According to the present invention, by mixing a rice bran mixture or a salted fish meal with a seasoning, a kimchi is immersed in the bamboo barrel, so that not only protein and various minerals but also calcium, collagen, protein, various minerals and vitamins, It can be used as diet food to provide good quality protein as well as good digestion and SOD (Super Oxide Dismutase) food which is anti-aging and prevent adult diseases.

Hereinafter, embodiments according to the present invention will be described in more detail.

In the method of manufacturing a kimchi using the Rifus fus mycelium according to an embodiment of the present invention, the Chinese cabbage is cleaned by rinsing 3 to 4 times in clear water after cutting into salt for 7 to 8 hours. Also, the seasonings used in kimchi are spices used in common kimchi such as red pepper powder, garlic, green onion, ginger, parsley, and mustard.

In accordance with the present invention, the rice sauce mycelia is mixed into the sauce in an appropriate amount, that is, at a ratio of 10 wt% (w / w) of the sauce. The mycelium of Rizofus mixed with the seasonings can be mixed into the sauce in the form of salted fish such as shrimp mixed with powder and anchovy sauce.

In this way, the sauce mixed with the Rifapus mycelium is stored in the container in the kimchi, and the fermented kimchi is aged for at least one week.

Rifapus mycelia mixed in a sauce is prepared by culturing as follows. First, the beans are called water, and then the water is removed from the beans. The beans are washed after being melted, washed and then pre-fermented for 11 to 13 hours in hot water at 43 to 47 ° C. The fermented soybeans are collected, washed with purified water, and pasteurized at 100 ° C for 3 to 5 minutes. The sterilized soybeans are left at normal temperature for 50 to 70 minutes to remove moisture.

The dehydrated soybeans are sterilized for 15 to 25 minutes at a temperature in the range of 110 to 130 DEG C and then sterilized in sterilized soybeans at a ratio of 0.1 to 0.5% (w / w) (0.1 to 0.5 g / 100 g) The fungus is inoculated. As described above, the soybean inoculated with the Lyapus spp. Is inoculated into a bamboo vat and aged for 20 to 30 hours at a temperature of 30 to 35 占 폚 and a humidity of 60 to 70% to prepare a mycelium of Lyapus sp. As described above, the soybeans into which the mycelia of Rajofus fungus are activated are dried and pulverized to a predetermined particle size.

The bamboo barrel is a bamboo barrel including one bar, and a plurality of holes having a diameter of 1 to 3 mm and an interval of 1 cm to 2 cm are formed on the side of the bamboo barrel. Further, the bamboo container having the plurality of holes is sterilized and cleaned. Bamboo contains components that remove harmful toxins to humans, functional pharmacological components such as polyphenols, antimicrobial activity, sulfated functional components, and antioxidants. Bamboo also contains anti-browning ingredients and calcium and collagen components.

In addition, when preparing the mycelium of Rizofus, cooked rice may be used instead of boiled bean, barley rice, yulmu rice, corn rice, rice bran or mixed rice depending on the preference.

In the above, the Rhizopus mycelium is mixed with the fermented Raisophouses and mixed into the sauce. In the fermented fish meal mixed with the mycelia of Rizofus, about 5 to 10 g per 100 g of the fermented fish meal, such as anchovy sauce, salted salted shrimp, , It is mixed evenly with the salted fish. The added amount of this powder can be changed according to the salted fish. As described above, the fermented sea urchin mixed with the raffofus mycelial powder is fermented at room temperature for a predetermined period, for example, 30 days or more.

On the other hand, the addition time of the Rifapus mycelium powder to the fermented fish can be changed according to the fermented fish meal, and the fermented shrimp generally has a good taste and flavor when aged for about 2-3 months at a constant temperature of 14 ° C. , And the shrimp is preferably added after aging for 1-2 months.

Example 1

Cultivation of strain

1. Preparation of yeast germ

The seeds according to the present invention prepare Rhizopus microsporus.

The Rizofocus seedlings are transplanted into the following medium and cultured.

2. Preparation of culture medium

9 kg of bean medium such as bean, soybean, soybean, soybean, soybean, soybean, soybean, soybean, soybean, Preferably 12 hours, so as to be pre-aged.

The fermented soybeans are collected, washed with purified water and pasteurized at 100 DEG C for 3 to 5 minutes.

The sterilized soybeans are collected as they are, and left at room temperature for 50 to 70 minutes to remove water. The dehydrated soybeans are sterilized for 15 to 25 minutes at a temperature ranging from 110 to 130 ° C. In this way, the sterilized soybeans are in a state in which the appearance of the soybeans is impaired.

In the same manner as above, broth, yulmu, corn, rice, and mixed rice were used as test media.

3. Cut the bamboo to a length that includes one node.

The side of the bamboo container containing the one node is drilled with a hole having a diameter of 1 to 3 mm and an interval of 1 cm to 2 cm across the entire side surface.

The bamboo container having a plurality of holes formed therein is sterilized and cleaned.

4. Inoculation and Culture

The medium was transferred to an ultraviolet ray clean room and allowed to stand in a clean room after natural cooling. The sterilized syringe contained 0.1 to 0.5% w / w (0.1 to 0.5 g / 100 g), preferably 0.2% / w) (0.2 g / 100 g), uniformly mixed, and the above-mentioned one node was formed. A plurality of holes were formed on the side walls. The resulting mixture was placed in a sterilized sterilized bamboo container, Lt; / RTI > for about 20 to 30 hours. In the above, the syringe used for the inoculation was continuously sterilized by the flame of the alcohol lamp to prevent invasion of germs.

The environment of all the work spaces related to the movement of the culture room and the culture should be completely sterilized with the smoke of sulfur to remove the smoke by the ventilator, and the culture should be placed. 30 to 35 占 폚, and the humidity should be maintained at 60 to 75%.

In order to prevent the generation of germs, 90% purity alcohol should be sprayed evenly on the wall ceiling and floor. It was possible to observe the activation of the mycelium of Rizofusus over time,

As described above, when germinated at a ratio of 50% (w / w): 50% (w / w) of the mycelia of the rhizopus and soybeans germinated for 20 hours to 30 hours after inoculation, ≪ / RTI > Soybeans that have been germinated by the mycelia of Rifapus germinated in this manner can be ingested by cooking variously.

Component analysis

As described above, the constituents of the soybeans into which the mycelia of Rifapus were activated were analyzed. The results are shown in Table 1.

Item content moisture(%) 61.08 Crude protein (%) 15.21 Crude fat (%) 8.01 carbohydrate(%) 14.84 Tar color Non-detection Aflatoxin (占 퐂 / kg) Non-detection K (%) 0.24 Ca (mg / kg) 971.01 Na (mg / kg) 133.32 Mg (mg / kg) 431.41 Collagen (mg / kg) 263 Vitamin B1 (mg / kg) 0 Vitamin B2 (mg / kg) 0 Vitamin C (mg / kg) 19.17

As shown in the above table, the soybean cultured with the mycelia of Rajofus is rich in protein, various minerals and vitamins, and it can be said that it is a good quality health food containing calcium and collagen in particular. As such, soybeans on which mycelia of Rajofus fungi were activated were prepared.

100 to 150 g of soybeans prepared by culturing the mycelium of Rizofocus prepared as described above were mixed into 500 to 600 g of seasoning made from red pepper powder, garlic, and wave, and the mixture was boiled in salted Chinese cabbage and aged for 7 days. I soaked Kimchi using mycelium.

While the invention has been shown and described with reference to certain exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (6)

Washing the Chinese cabbage with salt for 7 to 8 hours;
Mixing the prepared sauce with the Rhizopus mycelium;
A step of dipping the kimchi into a sauce mixed with Ryejopus mycelia with the dehydrated Chinese cabbage; And
A method of manufacturing a kimchi using a rice isoform mycelium comprising a step of putting kimchi into a container and aging for more than one week,
The soybean is called water and then the soybeans are washed with sterilized soybeans for 15 to 25 minutes at a temperature ranging from 110 to 130 DEG C and then a predetermined amount of Rifofus spp. Is inoculated to the sterilized soybeans , The soybeans inoculated with the Rizofocus fungi are placed in a bamboo cylinder and aged for 20 to 30 hours at a temperature of 30 to 35 DEG C and a humidity of 60 to 70% to activate the mycelia of Rizofocus into soybeans, followed by drying and pulverizing;
The step of removing the water from the soybean in the step of activating the mycelium of Lyapus spp comprises steps of peeling and washing the soybeans and preliminarily fermenting it for 11 to 13 hours in hot water at 43 to 47 캜; Collecting fermented soybeans, washing them with purified water and subjecting them to a pasteurization treatment at 100 DEG C for 3 to 5 minutes; And collecting the sterilized soybeans and leaving them at room temperature for 50 to 70 minutes to drain water;
The inoculated amount of the Rizofocus pollen was inoculated at a ratio of 0.2% (w / w) (0.2 g / 100 g);
Wherein the Rifofus bacterium is mixed with a sauce in the form of a fermented Raisophus fish. delete delete delete delete 7. The kimchi as claimed in claim 1, which is produced according to claim 1.