KR101513014B1 - Obtained from Kimchi Lactobacillus plantarum K-1 using Functional food radish kimchi prepared using the method of functional - Google Patents
Obtained from Kimchi Lactobacillus plantarum K-1 using Functional food radish kimchi prepared using the method of functional Download PDFInfo
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- KR101513014B1 KR101513014B1 KR1020130121808A KR20130121808A KR101513014B1 KR 101513014 B1 KR101513014 B1 KR 101513014B1 KR 1020130121808 A KR1020130121808 A KR 1020130121808A KR 20130121808 A KR20130121808 A KR 20130121808A KR 101513014 B1 KR101513014 B1 KR 101513014B1
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 64
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 23
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 17
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 18
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- 244000088415 Raphanus sativus Species 0.000 title abstract 5
- 235000013376 functional food Nutrition 0.000 title 1
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- 210000000936 intestine Anatomy 0.000 description 1
- ZBKFYXZXZJPWNQ-UHFFFAOYSA-N isothiocyanate group Chemical group [N-]=C=S ZBKFYXZXZJPWNQ-UHFFFAOYSA-N 0.000 description 1
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- 229940105132 myristate Drugs 0.000 description 1
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- 238000001139 pH measurement Methods 0.000 description 1
- QGVLYPPODPLXMB-QXYKVGAMSA-N phorbol Natural products C[C@@H]1[C@@H](O)[C@]2(O)[C@H]([C@H]3C=C(CO)C[C@@]4(O)[C@H](C=C(C)C4=O)[C@@]13O)C2(C)C QGVLYPPODPLXMB-QXYKVGAMSA-N 0.000 description 1
- SDRZXZKXVBHREH-UHFFFAOYSA-M potassium;dihydrogen phosphate;phosphoric acid Chemical compound [K+].OP(O)(O)=O.OP(O)([O-])=O SDRZXZKXVBHREH-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 김치로부터 얻은 Lactobacillus plantarum K-1를 사용하여 무김치를 제조하여 분말화한 김치로부터 얻은 Lactobacillus plantarum K-1를 사용하여 제조된 무김치를 이용한 식품의 제조방법.
The present invention relates to a method for producing food using a non-gum prepared by using Lactobacillus plantarum K-1 obtained from a kimchi prepared by preparing a non-edible kimchi by using Lactobacillus plantarum K-1 obtained from kimchi.
김치는 한국의 전통식품으로 그 우수성이 국내외에서 인정되고 있으며, 최근 생활양식의 변화에 따라 공장에서 담근 김치의 내수 및 수출량이 매년 증가하는 실정에 있으나 김치가 적당히 숙성된 이후에 유해미생물의 증식으로 산패 및 조직 연화 등의 변질이 발생 되어 장기 저장이 어려우며, 숙성된 김치를 상품화할 경우 비교적 짧은 기간 내에 김치가 산패되어 품질의 저하를 가져와 쉽게 폐기되어야 하는 문제점이 있었다. 또한 최근 생활의 패턴의 변화에 따라 맞벌이 부부들이 대부분이거나, 현대의 젊은 여성들의 여가선용으로 인한 여러 가지 이유로 김치 담그는 시간이 없거나, 맛있는 김치를 담기지 못하여 김치를 직접 담그지 못하고 공장에서 생산된 김치를 선호하는 경향이 있으나, 공장에서 생산된 김치를 장기간 시식할 경우 이 또한 식상하여 또 다른 김치를 찾는 등의 다양한 선호도가 나타나고 있다.Kimchi is a traditional food of Korea and its excellence is acknowledged at home and abroad. Due to recent changes in lifestyle, the domestic consumption and exports of kimchi immersed in factories are increasing every year. However, after kimchi has been properly matured, the growth of harmful microorganisms It is difficult to store for a long period of time. When commercializing the aged kimchi, the quality of the kimchi is deteriorated in a relatively short period of time. In addition, according to changes in patterns of living in recent years, there are mostly dual-income couples, or there is no time to immerse kimchi in various reasons due to the recreation of modern young women, or kimchi can not be immersed in kimchi, Although there is a tendency to prefer, there are various preferences such as finding a kimchi in a long time when the kimchi produced in the factory is tasted and looking for another kimchi.
또한 김치의 종류도 다양해서, 배추김치, 무김치, 고구마김치, 과일김치, 생선이 첨가된 김치, 견과류가 첨가된 김치 등으로 다양하게 발전 되고 있다.In addition, there are various kinds of kimchi, such as cabbage kimchi, mugimchi, sweet potato kimchi, fruit kimchi, kimchi added with fish, and kimchi added with nuts.
무는 소화촉진과 해독기능이 있으며, 무에 들어있는 특유의 단백질 및 전분 분해 효소는 음식의 소화 흡수를 촉진하고, 풍부한 식물성 섬유소는 장내의 노폐물을 청소하는 역할을 하며, 해열 효과와 기침이나 목이 아플 때도 효과가 있어 한방에서도 많이 사용된다.The unique protein and starch degrading enzyme in the radish promotes digestion and absorption of food, the rich vegetable fiber plays a role of cleansing the waste in the intestines, and it has a fever effect and a cough or a sore throat It is also effective at times, so it is often used in oriental medicine.
또 김치에서 유산균을 얻어 의약 또는 건강식품으로 사용하기도 한다.In addition, lactic acid bacteria are obtained from kimchi and used as medicines or health foods.
국내공개특허공보 공개번호 제1020020065743(2002.08.14.)호에는 김치발효의 원동력인 유산균을 김치 양념에 직접 배양하여 배양된 김치 양념을 배추김치나 무나 김치 등에 사용함으로써 김치를 담근 직후의 유산균이 g당 100만 마리 이상 함유되도록 한 것으로서, 익은 김치에서 김치발효에 가장 깊은 관계가 있는 유산균종인 락토바실러스 - 플란타룸(Lactobacillus - Plantarum)을 분리하여 배양한 것을 김치양념에 접종하고, 24시간이 지나면 g당 1억 마리의 유산균이 함유된 김치양념의 제조방법이 공개되어 있으며,
In Korean Patent Publication No. 1020020065743 (2002.08.14.), Lactic acid bacteria, which is the driving force of kimchi fermentation, are cultured directly in kimchi sauce, and the cultured kimchi sauce is used in cabbage kimchi, kimchi, Lactobacillus plantarum (Lactobacillus plantarum), which is the most important lactic acid bacteria in kimchi fermentation, was isolated and cultivated in kimchi sauce. After 24 hours, A manufacturing method of kimchi sauce containing 100 million lactic acid bacteria per g is disclosed,
국내등록특허공보 등록번호 제1003753270000(2003.02.25.)호에는 초산 및 제일인산칼륨이 포함된 pH 4 내지 5의 염수에서 무를 절임으로써 미로시나아제를 불활성화시키고 4-메틸티오-3-부텐일 이소티오시아네이트를 치환시키는 절임 단계; 및 토란을 포함하는 양념을 상기 무와 혼합하는 단계를 포함하는 매운 맛이 감소된 무김치의 제조 방법 및 그 제조 방법이 공개되어 있고,
Korean Patent Registration No. 1003753270000 (Feb. 25, 2003) discloses a method of inactivating myosinase by pickling radishes in a saline solution of pH 4 to 5 containing acetic acid and potassium phosphate monophosphate, adding 4-methylthio-3-butenyl A pickling step of substituting isothiocyanate; And a flavor-containing spice containing taro is mixed with the radish, and a method for producing the same is disclosed,
동 공보 등록번호 제1004296720000(2004.04.20.)호에는 젓갈의 비린 냄새 및 비린 맛이 없는 우리 전통 고유의 상큼한 맛을 살려 일본, 미국, 유럽 등 전 세계인의 입맛에 맞고 건강에 유익한 김치의 제조방법이 기재되어 있으며, The publication number 1004296720000 (2004.04.20.) Of this publication discloses a method of manufacturing kimchi which is suitable for the taste of people all over the world, such as Japan, USA, and Europe, by utilizing the salty smell of salted fish and salty flavor, Lt; / RTI >
동 공보 등록번호 제1003759620000(2003.03.03.)호에는 소금에 절인 채소를 세척함에 있어 자몽종자 추출물(grapefruit seed extract; GFSE) 또는 구연산이 약 500~2000ppm 농도로 포함된 수용액을 이용하여 1~3회 세척하고 이를 탈수 및 절단한 다음 각종 양념재료와 혼합하는 단계를 포함하는 저장성이 향상된 장기 보존용 김치의 제조방법 및 상기방법으로 제조되는 저장성이 향상된 김치가 공개되어 있음을 알 수 있다.
In this publication, 100-3759620000 (Mar. 3, 2003) discloses a method for washing pickled vegetables using an aqueous solution containing grapefruit seed extract (GFSE) or citric acid at a concentration of about 500 to 2000 ppm, A method for preparing a kimchi for preserving a kimchi having improved storage stability, which comprises washing the kimchi with water, washing it, dewatering it, cutting it, and mixing it with various seasoning ingredients.
상기와 같은 종래의 기술들은 김치를 제조하는 과정이 복잡하고 양념이나 숙성에 따른 냄새가 많이 생기게 되는 현상으로 인해 일부 주부들 이 김치를 담그는 일을 기피하는 문제점과, 발효된 김치에서 유래된 유산균을 무김치에 적용되지 못하여, 무김치 제조시 섭취시 매운 것을 기피하는 소비자로 하여금 김치 맛을 느끼지 못하는 문제점이 본 발명이 해결하고자 하는 과제인 것이다.
The above conventional techniques are complicated in the process of manufacturing kimchi and cause a lot of smell due to seasoning and maturing. Therefore, there is a problem in that some housewives avoid the immersion of kimchi, and the problem of lactic acid bacteria derived from fermented kimchi The present invention is intended to solve the problem that a consumer who avoids spicy when consumed in the manufacture of non-kimchi can not feel the taste of kimchi.
본 발명은 상기와 같은 문제점을 해결하기 위하여, 무 894g, 마늘 30g, 쪽파 20g, 생강 10g, 멸치액젓 20g, 소금 3g, 찹쌀풀 20g , L. plantarum K-1 3g으로 무김치를 제조한 다음, 23℃에서 48시간 김치를 발효 숙성시킨 후에,In order to solve the above-mentioned problems, the present invention provides a method of preparing a non-edible kimchi by using non - edible kimchi with the content of 894g of garlic, 30g of garlic, 20g of ginger, 10g of anchovy sauce, 20g of salt, 3g of salt, 20g of glutinous rice paste and 3g of L. plantarum K- After fermentation and aging of the kimchi for 48 hours at < RTI ID = 0.0 >
덱스트린 68.4g + 식물성크림분말 205g을 혼합하여 균질화한 다음 발효된 무김치 발효물과 혼합하여 23℃에서 15시간 혐기적으로 정치 후배양하고, 68.4 g of dextrin and 205 g of vegetable cream powder were mixed and homogenized. The mixture was mixed with the fermented non-germinated fermented product, and the mixture was incubated at 23 ° C for 15 hours,
덱스트린 22.8g + 식물성크림분말 68.34g + 렌넷카제인분말 136.8g를 후발효물에 혼합한 다음 -38℃에서 2시간 동결하고 0℃에서 24시간, 30℃에서 22시간 건조 후 분말화시켜 제조된 김치로부터 얻은 Lactobacillus plantarum K-1를 사용하여 제조된 무김치를 이용한 식품의 제조방법을 제공하는 것이 본 발명의 과제 해결 수단인 것이다.
22.8 g of dextrin, 68.34 g of vegetable cream powder and 136.8 g of rennet casein powder were mixed with the post-fermentation broth and frozen for 2 hours at -38 ° C, dried at 0 ° C for 24 hours, and dried at 30 ° C for 22 hours, It is a task to solve the problem of the present invention to provide a method for producing food using the non-gummi prepared by using Lactobacillus plantarum K-1 obtained from Lactobacillus plantarum K-1.
본 발명은 합성 물질이나 화학물질이 함유된 부형제를 함유한 제품에 반해 그런 부형제가 함유하지 않아, 섭취 시 안전하며 다른 부작용이 없고 유산균 원말과 본 개발의 김치원료에 함유된 식물성 부원료 조성물과의 배합이 잘 이루어지게 하며 유산균에 대한 안정성이 매우 우수하며, 효소가 많이 함유된 무김치로부터 유래 유산균이고,고춧가루가 없이 생산된 무김치유산균은 부드러운 맛과 향 등을 함유하며,발효된 무김치에 함유된 소화효소의 기능이 작용 될 수 있고, 한국인에게는 김치로서 익숙한 맛과 식습성을 유지할 수 있는 장점이 있는 것이다.
The present invention relates to a composition containing an excipient containing a synthetic substance or a chemical substance, which is free of such excipients, is safe when ingested, has no other adverse effect, and can be used in combination with a lactic acid bacterial source and a plant- Is a lactic acid bacterium derived from mulch kimchi which contains a lot of enzymes and is excellent in stability against lactic acid bacteria. Mugumi lactic acid bacteria produced without red pepper powder contains soft taste and aroma, and digestive enzymes contained in fermented mulch kimchi And the Korean people have the advantage of being able to maintain the familiar taste and eating habits of Kimchi.
상기와 같은 과제를 해결하기 위하여, 본 발명은 무 894g, 마늘 30g, 쪽파20g, 생강10g, 멸치액젓20g, 소금3g, 찹쌀풀 20g , L. plantarum K-1 3g으로 무김치를 제조한 다음, 23℃에서 48시간 김치를 발효 숙성시킨 후에,In order to solve the above-mentioned problems, the present invention provides a method of preparing non - edible kimchi by using non - edible kimchi with the content of 894g, garlic 30g, safflower 20g, ginger 10g, anchovy sauce 20g, salt 3g, glutinous rice 20g , and L. plantarum K- After fermentation and aging of the kimchi for 48 hours at < RTI ID = 0.0 >
덱스트린 68.4g + 식물성크림분말 205g을 혼합하여 균질화한 다음 발효된 무김치 발효물과 혼합하여 23℃에서 15시간 혐기적으로 정치 후배양하고, 68.4 g of dextrin and 205 g of vegetable cream powder were mixed and homogenized. The mixture was mixed with the fermented non-germinated fermented product, and the mixture was incubated at 23 ° C for 15 hours,
덱스트린 22.8g + 식물성크림분말 68.34g + 렌넷카제인 분말 136.8g를 후발효물에 혼합한 다음 -38℃에서 2시간 동결하고 0℃에서 24시간, 30℃에서 22시간 건조 후 분말화시켜 김치로부터 얻은 Lactobacillus plantarum K-1를 사용하여 제조된 무김치를 이용한 식품의 제조방법에 관한 것이다.
22.8 g of dextrin, 68.34 g of vegetable cream powder, and 136.8 g of rennet casein powder were mixed with the post-fermentation product, and then frozen at -38 ° C for 2 hours and then dried at 0 ° C for 24 hours and at 30 ° C for 22 hours, The present invention relates to a method of producing food using mugwort produced by using Lactobacillus plantarum K-1.
본 발명은 1차적으로 생 무를 주원료로 하고 식물성 배지, 식물성 부형제 조성물 및 이를 이용한 식물성 유산균 발효 분말의 제조방법 설정으로 검토하였으나 무를 포함한 부원료의 비살균에 의해 비롯될 유해균이나 효모 등의 발생을 우려해서 무김치에 해당하는 부원료를 포함한 무김치를 성분배합비율로 설정을 하였다.
The present invention primarily investigated the preparation of a vegetable medium, a vegetable excipient composition, and a method for producing a fermented powder of vegetable lactic acid bacteria using the same as raw materials, but was concerned about the occurrence of harmful bacteria and yeast caused by non- The non - kimchi containing the additives corresponding to the non - kimchi was set as the compounding ratio.
1) 무김치 파쇄액을 유산균배지로 사용 : 표1과 같이 일반적인 김치 배합비율과 유산균발육 적합한 성분배합비로 선정하여 무, 마늘, 쪽파, 생강, 멸치젓 등이 함유된 김치를 제조하여 23℃에서 48시간 김치를 발효 숙성시킨다.
1) Using the ungumchi crushing liquid as a lactic acid bacteria medium: As shown in Table 1, kimchi containing radish, garlic, ginger, anchovy sauce, Kimchi is fermented and aged.
2) 숙성된 무김치를 쵸퍼(직경5mm)에 모두 통과시켜 파쇄하고 난 다음 그 김치 파쇄액을 김치유산균( L.plantarum K-1 )의 발효배지로 사용하여 섭씨 23도에서 12시간동안 발효시킨다.
2) The aged gum is passed through a chopper (diameter: 5 mm) and crushed. The broth is then fermented at 23 ° C for 12 hours using the fermentation medium of Kimchi lactic acid bacteria ( L-plantarum K-1 ).
3) 덱스트린 68.4g + 식물성크림분말 205g을 혼합하여 균질화한 다음 발효된 무김치 발효물과 혼합하여 23℃에서 15시간 혐기적으로 정치 후배양 하였다.
3) Dextrin 68.4g + 205g of vegetable cream powder were mixed and homogenized, and then mixed with the fermented non-germinated fermented product and incubated at 23 ° C for 15 hours for anaerobic incubation.
4) 동결보호제로서 덱스트린 22.8g + 식물성크림분말 68.34g + 렌넷카제인분말 136.8g를 후발효물에 혼합한 다음 -38℃에서 2시간 동결하고 0℃에서 24시간, 30℃에서 22시간 건조한 다음, 분쇄기로 분쇄하여 제조하였다.
4) As a cryoprotectant, 22.8 g of dextrin, 68.34 g of vegetable cream powder and 136.8 g of rennet casein powder were mixed with the post-fermentation product, frozen at -38 ° C for 2 hours and then dried at 0 ° C for 24 hours and at 30 ° C for 22 hours. And pulverized by a pulverizer.
본 발명에서 사용한 Lactobacillus plantarum K-1는 본 발명자가 2011년 9월 29일자 출원번호 제10-2011-009811호로 출원하고 2013년 4월8일자 공개번호 제10-2013-0034764호로 공개된, 발명의 명칭;신규한 균주로 항알러지, 아토피성 피부염 개선 및 면역력증진 기능을 갖는 Lactobacillus plantarum K-1과 이를 함유하는 미생물제제인 것이다. 본 발명의 Lactobacillus plantarum K-1 균주는 김치로부터 phorbol 12'-myristate 13'-acetate (PMA)로 유도한 Rat basophilic leukemia (RBL)-2H3 세포의 NF-kB 및 AP-1의 활성화를 균주를 검색하여, 가장 강하게 NF-kB 및 AP-1 전사인자의 활성화를 억제하는 균주로서,The Lactobacillus plantarum K-1 used in the present invention can be obtained by the method of the present invention as disclosed in Japanese Patent Application No. 10-2011-009811, filed on September 29, 2011, and Publication No. 10-2013-0034764, dated April 8, Title: A novel strain, Lactobacillus plantarum K-1, which has antiallergic, atopic dermatitis improvement and immunity enhancement function and microorganism agent containing it. The strain Lactobacillus plantarum K-1 of the present invention was identified as a strain of NF-kB and AP-1 activation of Rat basophilic leukemia (RBL) -2H3 cells induced by phorbol 12'-myristate 13'-acetate (PMA) As a strain that most strongly inhibits the activation of NF-kB and AP-1 transcription factors,
2011년 9월 20일 국제기탁기관인 한국미생물보존센터에 기탁번호 KCCM11209P로 기탁하였다.On September 20, 2011, he deposited with KCCM 11209P as an international depository institution, Korea Microorganisms Conservation Center.
Lactobacillus plantarum K-1 의 16S DNA 서열은 다음과 같다.
The 16S DNA sequence of Lactobacillus plantarum K-1 is as follows.
실시예
Example
제1공정(무김치 제조)The first step (non-gum making)
무 894g, 마늘 30g, 쪽파20g, 생강10g, 멸치액젓20g, 소금3g, 찹쌀풀 20g , L. plantarum K-1 3g으로 무김치를 제조한 다음, 23℃에서 48시간 김치를 발효 숙성시켜 무김치 발효물을 얻은 후에,
Ungumchi was prepared from 894g of garlic, 30g of garlic, 20g of ginger, 10g of anchovy sauce, 20g of salt, 3g of salt, 20g of glutinous rice paste and 3g of L. plantarum K-1 and fermented for 48 hours at 23 ℃ for fermentation. Lt; / RTI >
제2공정(후배양 공정)Second step (post-incubation step)
덱스트린 68.4g + 식물성크림분말 205g을 혼합하여 균질화한 다음, 발효된 무김치 발효물과 혼합하여 23℃에서 15시간 혐기적으로 정치 후배양하여 후발효물을 얻은 후에,
68.4 g of dextrin and 205 g of vegetable cream powder were mixed and homogenized and then mixed with the fermented non-germinated fermented product and allowed to stand for 15 hours at 23 ° C for anaerobic fermentation. After the fermented product was obtained,
제3공정(분말화 공정)Third Step (Powdering Step)
덱스트린 22.8g + 식물성크림분말 68.34g + 렌넷카제인분말 136.8g를 후발효물에 혼합한 다음 -38℃에서 2시간 동결하고 0℃에서 24시간, 30℃에서 22시간 건조 후 분쇄기로 200매쉬로 분말화시켜 무김치를 이용한 식품을 제조하였다.
22.8 g of dextrin + 68.34 g of vegetable cream powder and 136.8 g of rennet casein powder were mixed with the post-fermentation product and then frozen at -38 ° C for 2 hours, dried at 0 ° C for 24 hours and then at 30 ° C for 22 hours , To make food using mugwort.
실험예
Experimental Example
(1) 유산균수 (1) Number of lactic acid bacteria
1) 시험조작1) Test operation
시험용액 1㎖와 10배 단계 희석액 1㎖씩을 멸균 페트리접시 2매 이상씩에 무균적으로 취하여 약 43~45℃로 유지한 표준한천배지 약 15㎖를 무균적으로 분주하고 페트리접시 뚜껑에 부착하지 않도록 주의하면서 조용히 회전하여 좌우로 기울이면서 검체와 배지를 잘 혼합하여 응고시켰다. 확산집락의 발생을 억제하기 위하여 다시 표준한천배지 3~5㎖를 가하여 중첩시킨다. 응고시킨 페트리접시는 거꾸로 하여 35~37℃에서 24~48시간(검체에 따라서는 35~37℃에서 72±3시간) 배양하였다. 검액을 가하지 아니한 동일 희석액 1㎖를 대조시험액으로 하여 시험조작의 무균여부를 확인하였다. 1 ml of the test solution and 1 ml of 10-fold dilution are aseptically taken at more than 2 sterilized Petri dishes and approximately 15 ml of the standard agar medium maintained at about 43-45 ° C is aseptically dispensed and attached to the Petri dish lid The sample and the medium were well mixed and coagulated while being rotated quietly while tilting to the left and right. In order to inhibit the spreading colonization, 3 ~ 5 ml of standard agar medium is added again to overlay. The solidified Petri dish was inverted and cultured at 35 to 37 ° C for 24 to 48 hours (depending on the specimen, at 35 to 37 ° C for 72 ± 3 hours). 1 ml of the same diluted solution to which no sample solution was added was used as a control test solution to confirm the sterility of the test operation.
2) 집락수 산정2) Estimation of the number of colonies
배양 후 즉시 집락 계산기를 사용하여 생성된 집락수를 계산하였다. 집락수의 계산은 확산집락이 없고(전면의 1/2이하 일 때에는 지장이 없음) 1개의 평판당 30~300개의 집락을 생성한 평판을 택하여 집락수를 계산하는 것을 원칙으로 하였다. 전 평판에 300개 이상 집락이 발생한 경우 300에 가까운 평판에 대하여 밀집평판 측정법에 따라 안지름 9cm의 페트리접시인 경우에는 1cm 2 내의 평균집락수에 65를 곱하여 그 평판의 집락수로 계산하였다. 전 평판에 30개 이하의 집락만을 얻었을 경우에는 가장 희석배수가 낮은 것을 측정하였다.Immediately after incubation, the number of colonies generated was calculated using a colonization calculator. The calculation of the number of colonies is based on the principle that the number of colonies is calculated by taking a flat plate producing 30 to 300 colonies per flat without any spreading colonies (it does not interfere with half of the colonies). In case of more than 300 colonies on the plate, the average number of colonies in 1 cm 2 was multiplied by 65 to calculate the number of colonies of the plate. The lowest dilution factor was measured when only fewer than 30 colonies were obtained on the plate.
3) 세균수의 기재3) A description of the number of bacteria
표준평판법에 있어서 검체 1㎖ 중의 세균수를 기재 또는 보고할 경우에 그것이 어떤 제한된 것에서 발육한 집락을 측정한 수치인 것을 명확히 하기 위하여 1평판에 있어서의 집락수는 상당 희석배수로 곱하고 그 수치가 표준평판법에 있어서 1㎖ 중(1 g 중)의 세균수 몇 개라고 기재보고하며 동시에 배양온도를 기록하였다. 숫자는 높은 단위로부터 3단계에서 반올림하여 유효숫자를 2단계로 끊어 이하를 0으로 하였다.To clarify that in the standard plate method, when counting or reporting the number of bacteria in 1 ml of sample, the number of colonies developed at any limit was measured, the number of colonies in one plate was multiplied by a substantial dilution factor, , The number of bacteria in 1 ml (of 1 g) was reported, and the incubation temperature was recorded at the same time. Numbers are rounded off from the higher unit in step 3, and the significant digits are divided into two levels, which are less than zero.
4) 결과4) Results
실시예1의 김치로부터 얻은 Lactobacillus plantarum K-1를 사용하여 제조된 무김치를 이용한 식품의 제조방법에 의해 제조된 식품의 유산균수가 56억CFU/g 함량으로 한국 건강기능식품 공전상의 프로바이오틱스 제품 1일권장섭취량 범위인 1~100억CFU/g 사이에 들어와 적합조건을 나타냈다.
The number of lactic acid bacteria in the food prepared by the method of preparing food using Lactobacillus plantarum K-1 prepared from the kimchi of Example 1 was estimated to be 56 billion CFU / g, The intake range ranged from 1 to 10 billion CFU / g, which is a suitable condition.
(2) 효소측정 (2) Enzyme determination
1) 프로테아제1) Protease
티로신 표준품을 농도별로 0.2N 염산에 녹인 후 각각의 액 2㎖을 정확히 취하여 0.55M 탄산나트륨용액 5㎖ 및 묽은 폴린시액 1㎖을 넣어 37±0.5℃에서 30분간 방치한 다음 이 액에 대해 0.2N 염산 2㎖을 정확히 취하여 위와 같은 방법으로 조작하여 얻은 액을 대조액으로 하여 660nm에서 흡광도를 측정한 후 종축에 각각의 흡광도를 횡축에 티로신양으로 하여 검량선을 작성하였다.
Tyrosine standards were dissolved in 0.2 N hydrochloric acid per concentration. 2 ml of each solution was precisely taken, 5 ml of 0.55 M sodium carbonate solution and 1 ml of diluted palladium reagent were added and allowed to stand at 37 ± 0.5 ° C for 30 minutes. Then, 0.2 N hydrochloric acid 2 ml was precisely taken, and the solution obtained by the above procedure was used as a reference solution to measure the absorbance at 660 nm, and the absorbance was plotted on the ordinate axis and the tyrosine concentration plotted on the abscissa axis.
기질용액 5㎖을 정확히 취해 37±0.5℃에서 10분간 가온한 다음 검액 1㎖을 정확히 취하여 넣고 이 액을 37±0.5℃에서 정확히 10분간 방치하고, 삼염화초산용액 5㎖을 정확히 넣어 흔들어 섞은 다음 37±0.5℃에서 30분간 방치하고 여과하였다. 처음 여액 3㎖은 버리고 다음 여액 2㎖을 정확히 취하여 0.55M 탄산나트륨용액 5㎖ 및 묽은 폴린시액 1㎖을 넣어 37±0.5℃에서 30분간 방치한 다음 이 액에 대해 0.2N 염산 2㎖을 정확히 취하여 위와 같은 방법으로 조작하여 얻은 액을 대조액으로 하여 660nm에서 흡광도를 측정하였다. 검량선을 이용하여 1분간에 티로신 1㎍에 상당하는 폴린시액 정색물질의 증가를 나타내는 효소량을 구해 1 단백소화력단위로 한다.
5 ml of the substrate solution is precisely taken and heated at 37 ± 0.5 ° C for 10 minutes. Take exactly 1 ml of the sample solution, place it exactly at 37 ± 0.5 ° C for 10 minutes, add 5 ml of trichloroacetic acid solution Left at < RTI ID = 0.0 > + 0.5 C < / RTI > 3 ml of the first filtrate is discarded, and 2 ml of the next filtrate is taken. 5 ml of 0.55 M sodium carbonate solution and 1 ml of diluted palladium reagent are added and left at 37 ± 0.5 ° C for 30 minutes. 2 ml of 0.2 N hydrochloric acid is precisely taken The absorbance was measured at 660 nm using the solution obtained by the same procedure as the reference solution. Using a calibration curve, the amount of enzyme showing the increase of the coloring reagent coloring matter equivalent to 1 μg of tyrosine per 1 minute is determined to be 1 protein digesting power unit.
기질용액 5㎖을 정확하게 취하여 37±0.5℃에서 정확히 10분간 방치하고 트리클로로초산용액 5㎖을 정확하게 넣어 흔들어 섞은 다음 37±0.5℃에서 방치하고 여과하였다. 처음 여액 3㎖은 버리고 다음 여액 2㎖을 정확하게 취하여 0.55mol/L 탄산나트륨용액 5㎖ 및 묽은 폴린시액 1㎖을 각각 정확하게 넣어 곧 흔들어 섞고 37±0.5℃에서 30분간 방치한 다음 이 액에 대하여 물을 대조로 하여 흡광도 측정법에 따라 시험하여 파장 660nm에서 흡광도 AT를 측정하였다. 따로 검액 1㎖을 정확하게 취하여 트리클로로초산용액 5㎖을 정확하게 넣어 곧 흔들어 섞고 37±0.5℃에서 30분간 방치하여 위와 같은 방법으로 조작하여 흡광도를 AB를 측정하였다.
5 ml of substrate solution was precisely taken and left at 37 ± 0.5 ° C for exactly 10 minutes. 5 ml of trichloroacetic acid solution was precisely added, shaken, left at 37 ± 0.5 ° C, and filtered. 3 ml of the first filtrate is discarded, and 2 ml of the next filtrate is precisely taken. 5 ml of 0.55 mol / L sodium carbonate solution and 1 ml of diluted palladium reagent are accurately added, shaken immediately and left at 37 ± 0.5 ° C for 30 minutes. As a control, the absorbance was measured according to the absorbance measurement method and the absorbance A T was measured at a wavelength of 660 nm. Separately, take exactly 1 ml of the sample solution, accurately add 5 ml of the trichloroacetic acid solution, immediately shake, allow to stand at 37 ± 0.5 ° C for 30 minutes, and measure the absorbance A B by the same procedure.
단백소화력 (단위/g)=( AT-AB)×F×11/2×1/10×1/W
Protein digestibility (unit / g) = (A T -A B ) × F × 11/2 × 1/10 × 1 / W
W : 검액 1㎖ 중의 검체의 양 (g)W: Amount of specimen (g) in 1 ml of test solution
F : 티로신검량선에서 구한 흡광도치가 1일 때 티로신의 양 (㎍)F: The amount of tyrosine (㎍) when the absorbance value obtained from the tyrosine calibration curve is 1,
트리클로로초산용액 : 트리클로로초산 1.8g 및 무소초산나트륨 1.8g에 6mol/L 초산 5.5㎖ 및 물을 넣어 녹여 100㎖로 하였다.
Trichloroacetic acid solution: 1.8 g of trichloroacetic acid and 1.8 g of sodium silicate were dissolved in 5.5 ml of 6 mol / L acetic acid and water to make 100 ml.
2) 알파아밀라아제 측정2) Measurement of alpha amylase
Glucose를 농도별로 녹인 후 glucose 용액 40㎕, glucose reagent glucose reagent (0-phenylenediamine 0.05㎎/㎖, peroxidase 2 unit/㎖, glucose oxidase 0.384 unit/㎖를 1㎖ 가해 37℃ water bath에서 30분간 반응시킨 후 1N HCl 0.5㎖을 가해 492nm에서 흡광도를 측정하여 종축에 각각의 흡광도를 횡축에 glucose의 양으로 하여 검량선을 작성하였다. (A)Glucose was dissolved in each concentration, and 40 μl of glucose solution, glucose reagent glucose reagent (0-phenylenediamine 0.05 mg / ml, peroxidase 2 unit / ml, and 0.384 unit / ml 1 ml of glucose oxidase were added and reacted in a water bath at 37 ° C for 30 minutes 0.5 ml of 1N HCl was added to measure the absorbance at 492 nm, and the absorbance was plotted on the vertical axis and the glucose amount was plotted on the horizontal axis. (A)
Maltose를 농도별로 녹인 후 maltose 용액 30㎕, a-glucosidase (50 unit/㎖) 10㎕를 가해 37℃에서 1 시간 동안 반응시킨 후 2분간 자비하여 반응을 정지시켰다. glucose reagent (0-phenylenediamine 0.05㎎/㎖, peroxidase 2 unit/㎖, glucose oxidase 0.384 unit/㎖를 1㎖ 가해 37℃ water bath에서 30분간 반응시킨 후 1N HCl 0.5㎖을 가해 492nm에서 흡광도를 측정하여 (A)로부터 glucose양을 정량하고, 종축에 각각의 glucose양을 횡축에 maltose의 양으로 하여 검량선을 작성하였다. (B)Maltose was dissolved in each concentration, and 30 μl of the maltose solution and 10 μl of a-glucosidase (50 unit / ml) were added thereto, reacted at 37 ° C. for 1 hour, and the reaction was stopped for 2 minutes. After reacting with 1 ml of glucose reagent (0-phenylenediamine 0.05 mg / ml, peroxidase 2 unit / ml, 0.384 unit / ml of glucose oxidase in a water bath at 37 ° C for 30 minutes, 0.5 ml of 1N HCl was added and the absorbance was measured at 492 nm A), glucose concentration was plotted on the vertical axis, and maltose concentration was plotted on the horizontal axis. (B)
starch를 10㎖을 취해 37±0.5℃에서 10분간 가온하고 a-amylase solution을 1㎖ 가한다. 정확히 10분간 방치 후 1N HCl 1㎖을 가해 반응을 정지시킨 후 1N NaOH로 중화하고, 이 용액 30㎕에 a-glucosidase (50 unit/㎖) 10㎕를 가해 37℃에서 1 시간동안 반응시킨 후 2분간 자비하여 반응을 정지시켰다. glucose reagent (0-phenylenediamine 0.05㎎/㎖, peroxidase 2 unit/㎖, glucose oxidase 0.384 unit/㎖를 1㎖ 가해 37℃ water bath에서 30분간 반응시킨 후 1N HCl 0.5㎖을 가해 492nm에서 흡광도를 측정하여 (A)로부터 glucose양을 정량하고, (B)로부터 glucose양으로 maltose를 정량하여 a-amylase의 활성을 구하였다.Take 10 ml of starch, heat at 37 ± 0.5 ° C for 10 minutes, add 1 ml of a-amylase solution. The reaction was stopped by adding 1 ml of 1N HCl, neutralized with 1N NaOH, and 10 μl of a-glucosidase (50 units / ml) was added to 30 μl of the solution. After reacting at 37 ° C for 1 hour, The reaction was stopped for a minute. After reacting with 1 ml of glucose reagent (0-phenylenediamine 0.05 mg / ml, peroxidase 2 unit / ml, 0.384 unit / ml of glucose oxidase in a water bath at 37 ° C for 30 minutes, 0.5 ml of 1N HCl was added and the absorbance was measured at 492 nm A), and the amount of glucose was determined from (B), and the activity of a-amylase was determined by measuring maltose.
(3) 대장균군 (3) Coliform group
유당배지를 이용한 대장균군의 정성시험은 추정시험, 확정시험, 완전시험의 3단계로 나누고, 시험용액 10㎖를 2배 농도의 유당배지에, 시험용액 1㎖ 및 0.1㎖를 유당배지에 각각 3개 이상씩 가하였다.
The qualitative test of E. coli group using lactose medium is divided into three steps of estimated test, definite test, and complete test. 10 ml of test solution is added to 2 times lactose medium, 1 ml and 0.1 ml of test solution are added to lactose medium to 3 More than one.
1) 추정시험1) Estimation test
시험용액을 접종한 유당배지를 35~37℃에서 24±2시간 배양한 후 발효관내에 가스가 발생하면 추정시험 양성이다. 24±2시간 내에 가스가 발생하지 아니하였을 때에 배양을 계속하여 48±3시간까지 관찰하고, 이때까지 가스가 발생하지 않았을 때에는 추정시험 음성이고 가스발생이 있을 때에는 추정시험 양성이며 다음의 확정시험을 실시하였다.
When the lactose medium inoculated with the test solution is incubated at 35 to 37 ° C for 24 ± 2 hours, if the gas is generated in the fermenter, the estimated test is positive. If gas is not generated within 24 ± 2 hours, culture is continued until 48 ± 3 hours. If gas is not generated until this time, the estimated test is negative. If there is gas generation, the estimated test is positive. Respectively.
2) 확정시험2) Confirmation test
추정시험에서 가스 발생한 유당배지발효관으로부터 BGLB 배지에 접종하여 35~37℃에서 24±2시간 동안 배양한 후 가스발생 여부를 확인하고 가스가 발생하지 아니하였을 때에는 배양을 계속하여 48±3시간까지 관찰하고, 가스발생을 보인 BGLB 배지로부터 Endo 한천배지 또는 EMB 한천배지에 분리 배양하였다. 35~37℃에서 24±2시간 배양 후 전형적인 집락이 발생되면 확정시험 양성으로 한다. BGLB배지에서 35~37℃로 48±3시간 동안 배양하였을 때 배지의 색이 갈색으로 되었을 때에는 반드시 완전시험을 실시하였다.
In the presumptive test, the cells were inoculated into the BGLB medium from the gasified lactose fermentation tube and incubated at 35-37 ° C for 24 ± 2 hours. After the incubation, the culture was continued for 48 ± 3 hours And the cells were separately cultured from the BGLB medium showing gas evolution into Endo agar medium or EMB agar medium. After culturing at 35 to 37 ° C for 24 ± 2 hours, if a typical colonization occurs, positive test should be performed. When BGLB culture was incubated at 35 ~ 37 ℃ for 48 ± 3 hours, the complete test was performed when the color of the medium became brown.
3) 완전시험3) Complete test
대장균군의 존재를 완전히 증명하기 위하여 위의 평판상의 집락이 그람음성, 무아포성의 간균임을 확인하고, 유당을 분해하여 가스의 발생 여부를 재확인하였다. 확정시험의 Endo 한천배지나 EMB한천배지에서 전형적인 집락 1개 또는 비전형적인 집락 2개 이상을 각각 유당배지발효관과 보통한천배지에 접종하여 35~37℃에서 48±3시간동안 배양하였다. 이때 가스를 발생한 발효관에 해당되는 한천배지의 집락에 대하여 그람음성, 무아포성 간균이 증명되면 완전시험은 양성이며 대장균군 양성으로 판정하였다.
In order to fully prove the presence of E. coli group, it was confirmed that the above flat colonies were Gram negative and amorphous bacterium, and lactose was decomposed to confirm whether or not the gas was generated. In the endo-agar or EMB-agar medium of the definitive test, a typical colony or two or more non-typical colonies were inoculated into a lactose fermentation tube and a normal agar medium, respectively, and cultured at 35 to 37 ° C for 48 ± 3 hours. At this time, if Gram negative or amorphous bacillus was proven against the colonization of the agar culture medium corresponding to the gas-producing fermentation tube, the complete test was positive and it was judged to be positive for coliform bacteria.
(4) 효모측정(4) Yeast measurement
진균수의 측정방법은 표준평판법에 준하여 시험한다. 다만, 배지는 포테이토 덱스트로오즈 한천배지를 사용하여 25℃에서 5~7일간 배양한 후 발생한 집락수를 계산하고 그 평균집락수에 희석배수를 곱하여 진균수로 하였다.
The fungus count is measured according to the standard plate method. However, the culture medium was cultured at 25 DEG C for 5 to 7 days using a potato dextrose agar medium, and the number of colonies formed was calculated, and the average number of colonies was multiplied by the dilution factor to obtain the number of fungi.
(5) 산도측정 (5) pH measurement
검체 1g에 물 50㎖를 가하고 0.1N NaOH 적정하였다. 지시약은 0.1% phenolphtalein을 2~3방울을 가하여 0.1N NaOH로 선홍색이 나타날 때까지 적정된 NaOH 용액으로 소비 ㎖를 측정하여 산도를 계산하였다.
To 1 g of the sample, 50 ml of water was added, and 0.1 N NaOH was titrated. The indicator was acidified by adding 2 ~ 3 drops of 0.1% phenolphthalein and measuring the consumption ㎖ with titrated NaOH solution until purple color appeared with 0.1N NaOH.
실험결과
Experiment result
본 발명의 김치로부터 얻은 Lactobacillus plantarum K-1를 사용하여 제조된 무김치를 이용한 식품의 제조방법에 의해 제조된 식품 유산균수는 56억CFU/g 및 대장균군은 음성으로 건강기능식품의 프로바이오틱스 기준인 1~100억CFU/g 내 규격기준에 함유되므로 실시예1에서 제조된 식품의 프로바이오틱스 제품으로서 바람직한 결과를 나타냈다.The number of food lactic acid bacteria produced by the method of producing food using mugwort prepared with Lactobacillus plantarum K-1 obtained from the present invention was 5.6 billion CFU / g, and the coliform group was negative, To 10 billion CFU / g, thus showing favorable results as a probiotic product of the food prepared in Example 1. [
또한 프로테아제 및 알파아밀라아제 효소는 각각 29.7unit/g과 28.1unit/g으로 통상 무자체에 함유된 효소량과 유사한 량을 나타냈다. 효모는 초기발효에 첨가된 완성하게 증식된 유산균에 의해 발육저해작용으로 발육 증식되지 못한 것으로 생각된다. 산도는 최종 실시예1에서 제조된 식품에서 3.94/g을 나타냈으며 효모는 검출되지 않아 오히려 바람직한 결과를 보여줬다.
The protease and alpha amylase enzymes were 29.7 units / g and 28.1 units / g, respectively, which were similar to those contained in the non-enzymes. It is considered that the yeast did not proliferate due to the growth inhibitory action by the fully grown lactic acid bacteria added to the initial fermentation. The acidity was 3.94 / g in the food prepared in the final Example 1 and the yeast was not detected and showed rather favorable results.
Claims (1)
제1공정(무김치 제조)
무 894g, 마늘 30g, 쪽파20g, 생강10g, 멸치액젓20g, 소금3g, 찹쌀풀 20g, L. plantarum K-1 3g으로 무김치를 제조한 다음, 23℃에서 48시간 김치를 발효 숙성시켜 무김치 발효물을 얻은 후에,
제2공정(후배양 공정)
덱스트린 68.4g + 식물성크림분말 205g을 혼합하여 균질화한 다음, 발효된 무김치 발효물과 혼합하여 23℃에서 15시간 혐기적으로 정치 후배양하여 후발효물을 얻은 후에,
제3공정(분말화 공정)
덱스트린 22.8g + 식물성크림분말 68.34g + 렌넷카제인분말 136.8g를 후발효물에 혼합한 다음 -38℃에서 2시간 동결하고 0℃에서 24시간, 30℃에서 22시간 건조 후, 분쇄기로 200매쉬로 분말화시켜 제조함을 특징으로 하는 김치로부터 얻은 Lactobacillus plantarum K-1를 사용하여 제조된 무김치를 이용한 식품의 제조방법.
In a method for producing food using a non-gum prepared by using Lactobacillus plantarum K-1 obtained from kimchi,
The first step (non-gum making)
Ungumchi was prepared from 894g of garlic, 30g of garlic, 20g of ginger, 10g of anchovy sauce, 20g of salt, 3g of salt, 20g of glutinous rice paste and 3g of L. plantarum K-1 and fermented for 48 hours at 23 ℃ for fermentation. Lt; / RTI >
Second step (post-incubation step)
68.4 g of dextrin and 205 g of vegetable cream powder were mixed and homogenized and then mixed with the fermented non-germinated fermented product and allowed to stand for 15 hours at 23 ° C for anaerobic fermentation. After the fermented product was obtained,
Third Step (Powdering Step)
22.8 g of dextrin, 68.34 g of vegetable cream powder, and 136.8 g of rennet casein powder were mixed with the post-fermentation product, and then frozen at -38 ° C for 2 hours and then dried at 0 ° C for 24 hours and at 30 ° C for 22 hours . Wherein the Lactobacillus plantarum K-1 is prepared from a kimchi, which is characterized in that it is prepared by pulverization.
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CN104719816A (en) * | 2015-03-23 | 2015-06-24 | 四川大学 | Method for rapidly maturing pickles |
KR101871912B1 (en) * | 2016-05-16 | 2018-07-02 | 샘표식품 주식회사 | Kimchi sauce composition containing lactic acid bacteria fermented radish with onion and method for preparing the same |
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KR20100076540A (en) * | 2008-12-26 | 2010-07-06 | 대상에프앤에프 주식회사 | Plant media, plant excipient composition and preparation method for powder fermented by plant origin lactic acid bacteria using the same |
KR20110007478A (en) * | 2009-07-16 | 2011-01-24 | 씨제이제일제당 (주) | Novel leuconostoc citreum, fermentation foods and compositions comprising the same |
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KR20040064525A (en) * | 2003-01-13 | 2004-07-19 | 네오김치 인코포레이티드 | Supplementary food for health using Kimchi as principal raw material, and the producing method thereof |
KR20100076540A (en) * | 2008-12-26 | 2010-07-06 | 대상에프앤에프 주식회사 | Plant media, plant excipient composition and preparation method for powder fermented by plant origin lactic acid bacteria using the same |
KR20110007478A (en) * | 2009-07-16 | 2011-01-24 | 씨제이제일제당 (주) | Novel leuconostoc citreum, fermentation foods and compositions comprising the same |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN104719816A (en) * | 2015-03-23 | 2015-06-24 | 四川大学 | Method for rapidly maturing pickles |
KR101871912B1 (en) * | 2016-05-16 | 2018-07-02 | 샘표식품 주식회사 | Kimchi sauce composition containing lactic acid bacteria fermented radish with onion and method for preparing the same |
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