KR101569044B1 - Antifugal agent manufacturing method for restraining ferment of ginseng-kimchi and antifugal agent thereof - Google Patents

Abstract

The present invention relates to a method for producing an antifungal agent for inhibiting fermentation of ginseng kimchi and an antifungal agent for inhibiting fermentation thereof wherein the antifungal agent is additionally inserted into a container storing the ginseng kimchi, which is prepared to include ginseng ingredients, is put in the container, is stored in a storage apparatus at a constant temperature to be ripened, and is maintained so that taste of optimally ripened kimchi can be maintained for a long time. The method for producing an antifungal agent for inhibiting fermentation of ginseng kimchi includes: a first process for producing a citric acid solution containing a certain amount of citric acid; a second process for producing a chitosan solution by dissolving chitosan powder in the citric acid solution produced by the first process; a third process for producing a mixture by mixing ginseng powder and ginger powder with the chitosan solution produced by the second process; a fourth process for producing an extract by heating the mixture, produced by the third process, at low temperatures for a certain period of time; and a fifth process for finishing production of the antifungal agent for inhibiting fermentation by putting the extract, produced by the fourth process, in a certain mold and drying the extract.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing an antimicrobial agent inhibiting fermentation of ginseng kimchi, and an antifungal agent for inhibiting fermentation,

The present invention relates to a method for producing fermentation-inhibiting antibacterial agent of ginseng kimchi and its fermentation-inhibiting antibacterial agent, more specifically, to a method of immersing ginseng-containing ginseng ingredients into a predetermined container, The present invention relates to a method for producing a ginseng kimchi and a fermentation inhibiting antimicrobial agent for inhibiting fermentation of the ginseng kimchi, .

Recently, studies on kimchi have become active, and methods of immersing kimchi having optimal ripening, taste, and various effects have been proposed.

One of these methods is disclosed in Korean Patent Publication No. 10-2004-0090253, which discloses a ginseng kimchi production method and ginseng kimchi.

The method of manufacturing the ginseng kimchi comprises the steps of first preparing a seasoning for the ginseng kimchi, adding ginseng to the seasoning, mixing the ginseng, and protecting the ginseng to maintain the original taste and flavor of the ginseng, The ginseng kimchi is prepared by adding 20-30wt% of ginseng of 5-10cm, 6-7wt% of red pepper powder, 2-3wt% of garlic, 6-7wt% of jujube, 2-3wt% of safflower, 8-9wt% , 2-3 wt.% Of sugar, 10-15 wt.% Of pear, 2-3 wt.% Of pine nut, and 6-7 wt.% Of chestnut and 20-30 wt.% Of additive having sweet taste while having a sweet taste. Mixing red pepper powder, garlic, jujube, safflower, salted fish, sugar, pear, pine nut and chestnut together to form a first mixture; Adding ginseng to the first mixture to form a second mixture; Adding an additive to the second mixture to make ginseng kimchi; And aging the ginseng kimchi at a predetermined temperature for a predetermined period of time.

Therefore, these ginseng kimchi preserved the original taste and flavor of ginseng which can be reduced due to seasoning by adding honey together with ginseng to the ginseng kimchi, and the ginseng which is beneficial to the human body is consumed as a side dish for every meal, The medicinal effect of ginseng can be directly absorbed into the human body through the ginseng kimchi without having to ingest the ginseng, etc., and the people who have avoided the ingestion of ginseng due to the bitter taste of ginseng in the past, especially children, It offers the advantage that it can be consumed without any additive chemical additives and without any sense of resistance.

In addition, in the method of manufacturing ginseng kimchi disclosed in Japanese Patent Application Laid-Open No. 10-2004-0067309, ginseng liquid preparatory process for preparing ginseng liquid by boiling ginseng, preparation process of salted cabbage to desalinate and dehydrate the cabbage, , Sauteed cabbage, red pepper powder, sauce prepared to put spices except radish and oilseed, seasoned preparation process to put in sauce prepared in pickled cabbage, and pickled cabbage to fill in storage container. Ginseng liquid filling process and ginseng liquid immersed in the ginseng liquid for 5 to 7 days to be aged by aging process, the nutrition of the elderly and pregnant women, or children growing in the age of kimchi, It is a kimchi developed to be able to receive favorable reviews from foreigners because it is not spicy and it is also avoided the ingestion of conventional spicy kimchi Kimchi is necessary to be patient expression that naturally provide an effect that can cure or prevent disease.

On the other hand, the most problem in the fermentation of kimchi is that the taste of kimchi easily changes. Therefore, there have been studies to suppress such fermentation.

Patent Document 10-2012-0111111 discloses a method for inhibiting the growth of lactic acid bacteria low-salt fermented foods and tolerant microorganisms containing propolis.

The above method inhibits the growth of microorganisms by adding propolis to lactic acid bacterium low salt fermented foods and lactic acid bacterium low salt fermented foods having a microbial growth inhibiting function containing propolis. The lactic acid bacterium and low salt fermented foods are produced by fermenting lactic acid bacteria The addition of propolis to food provides a food and a method in which the growth of microorganisms is inhibited without interfering with the growth of lactic acid bacteria.

The inventors of the present invention studied the ginseng kimchi stored in a cold storage tank for industrial purposes and found that the best kimchi taste is produced when the fermentation temperature of the storage tank is 2 to 5 ° C. and the fermentation period is 3 to 4 weeks, It was found that the fermentation of kimchi caused by the additional fermentation changed the taste of kimchi.

Therefore, the applicant of the present invention has developed the present invention while studying a method of inhibiting the fermentation of kimchi to the utmost after 3 to 4 weeks of the aging period.

Open Patent Publication 10-2004-0090253, Open Patent Publication No. 10-2004-0067309, Open Patent Application No. 10-2012-0111111

An object of the present invention is to provide a ginseng kimchi which is obtained by soaking ginseng kimchi containing ginseng ingredients and transferring the ginseng kimchi into a predetermined container and then storing the ginseng in a storage room having a certain temperature, The present invention also provides a fermentation inhibiting antimicrobial agent and a fermentation inhibiting antimicrobial agent for preventing the fermentation of ginseng kimchi which can be kept in the kimchi for a longer period of time.

In order to achieve the above object, the present invention provides a method for producing a citric acid aqueous solution, comprising: a first step of preparing an aqueous citric acid solution containing a predetermined amount of citric acid; A second step of preparing a chitosan solution by dissolving chitosan powder in the citric acid aqueous solution prepared through the first step; A third step of preparing a mixture by mixing ginseng powder and ginger powder with the chitosan solution prepared through the second step; A fourth step of heating the mixture prepared in the third step for about a certain time to produce a seaweed; And a fifth step of preparing the fermentation-inhibiting antimicrobial agent by drying the fermented milk produced through the fourth step in a predetermined mold and drying the fermented antimicrobial agent.

According to the present invention, the citric acid aqueous solution has a citric acid content of 10% by weight.

According to the present invention, the second step is characterized by mixing 500 g of chitosan in 100 liters of citric acid aqueous solution and dissolving at 10 to 20 ° C for 24 hours.

According to the present invention, in the third step, the mixture is prepared by mixing 1,000 g of ginseng powder and 500 g of ginger powder in 100 liters of chitosan solution.

According to the present invention, in the third step, at least one component of onion powder and red pepper powder may be further mixed.

As described above, the present invention relates to a ginseng kimchi wherein the ginseng kimchi containing the ginseng component is immersed, transferred to a predetermined container, stored in a storage room having a constant temperature, and aged and maintained therein. Thereby providing an advantage of maintaining the taste of the kimchi best aged for a long time.

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a process diagram of a fermentation-inhibiting antibacterial agent preparation method and a fermentation inhibiting antibacterial agent of a ginseng kimchi according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.

1 is a process diagram of a process for producing fermentation inhibiting antibacterial agent of ginseng kimchi according to the present invention.

As shown in the figure, the method of manufacturing anti-

A second step (S20) of preparing a chitosan solution by dissolving chitosan powder in the citric acid aqueous solution prepared in the first step (S10), and a second step A third step (S30) of mixing the ginseng powder and the ginger powder with the chitosan solution prepared through the second process (S30), and a third step (S30) of mixing the ginseng powder and the ginger powder with the ginseng powder (S40); and a fifth step (S50) of manufacturing the fermentation-inhibiting antibacterial agent by putting the safflower produced through the fourth step into a predetermined mold and drying.

First, the first step (S10) is a step of producing a citric acid aqueous solution containing a certain amount of citric acid, and a citric acid aqueous solution having a citric acid content of 10% by weight is prepared.

The second step (S20) is a step of dissolving the chitosan powder in the citric acid aqueous solution prepared in the first step to prepare a chitosan solution. To the 100 liters of the citric acid aqueous solution is added 500 g of chitosan, Dissolve.

Through this dissolution process, chitosan solution is produced. The thus produced chitosan solution has antimicrobial activity.

In the third step (S30), the mixture of ginseng powder and ginger powder is mixed with the chitosan solution prepared in the second step. 100 g of the chitosan solution is mixed with 1,000 g of ginseng powder and 500 g of ginger powder, .

Herein, the ginseng powder and the ginger powder perform an antimicrobial function.

 In the fourth step (S40), the mixture prepared in the third step is heated for about a certain period of time to produce a seaweed. The chitosan solution mixture prepared in the third step is heated for about 60 minutes It is prepared as a juice having viscosity.

In the fifth step (S50), the ginseng produced through the fourth step is put in a predetermined mold and dried to complete the fermentation-inhibiting antibacterial agent. The ginseng produced through the fourth step is introduced into a predetermined mold (circular groove, , Polygonal grooves, etc.) and dried for a predetermined time to complete solidification of the fermentation-inhibiting antibacterial agent in the form of a ring.

The fermentation inhibiting antimicrobial agent thus prepared is put into the kimchi cask containing the kimchi which is aged and stored in a low temperature storage tank, and functions to inhibit the fermentation of the kimchi.

This fermentation inhibiting function of the kimchi is because the antimicrobial function is exhibited among the components of citric acid, chitosan, ginseng and ginger.

<First Step>

100 liters of water was put into a container, and 10 wt% of citric acid was added thereto and mixed to prepare an aqueous citric acid solution.

&Lt; Second Step &

500 g of chitosan was added to 100 liters of the citric acid aqueous solution prepared in the first step and stirred at a temperature of 10 to 20 ° C for 24 hours to prepare a dilute chitosan solution.

<Third Step>

100 liters of the chitosan solution prepared through the second step was placed in a metal container, and 1,000 g of ginseng powder and 500 g of ginger powder were added thereto and mixed.

&Lt; Fourth step &

The metal container containing the mixture prepared through the third step was heated for about 60 minutes to prepare a seaweed having a constant viscosity.

<Step 5>

The safflower produced through the fourth step was poured into a mold having a circular groove and dried in a shade, well-ventilated place for 5 hours to prepare a solidified, ring-shaped fermentation-inhibiting antimicrobial agent.

[Experimental Example]

The hydrogen ion concentration and acidity of the fermentation inhibiting antimicrobial agent prepared according to the above examples were tested under the following conditions, and this test was carried out by Korea Comprehensive Pollution Research Institute Co., Ltd. As a result, Table 1, Table 2 > Was evaluated by the Korea Comprehensive Pollution Research Institute.

<Condition>

Control: Immerse ginseng kimchi into a 40 liter kimchee jar and store in a storage room at 3 ~ 4 ℃ for 50 days.

Experimental group: Four 10 g fermentation inhibiting antibacterial agents were immersed in kimchi broth in a kimchi jar under the same condition as the control group.

<Control group> Test Items Test Methods unit Test result
Hydrogen ion concentration Water pollution process test standard Ministry of the Environment Notice 2012-99
-
4.0 Acidity same % 0.0101

<Experiment group> Test Items Test Methods unit Test result
Hydrogen ion concentration Water pollution process test standard Ministry of the Environment Notice 2012-99
-
4.3 Acidity same % 0.0027

As can be seen from the results of Table 1 and Table 2, when the fermentation-inhibiting antibacterial agent prepared according to the example of the present invention was immersed in kimchi, the optimal kimchi ripening concentration (hydrogen Ion concentration) between 4.2 and 4.5.

According to the present invention, in the third step (S30), at least one or more components of the onion powder (chinese liquorice) and the red pepper seed powder may be further mixed in addition to the ginseng powder and the ginger powder added to the chitosan solution.

Here, the onion acts as a biosuppressant and antimicrobial function, and the powdered red pepper powder performs color imparting and antibacterial functions.

Claims (6)

A first step (S10) of producing an aqueous citric acid solution containing a predetermined amount of citric acid;
A second step (S20) of preparing a chitosan solution by dissolving chitosan powder in the citric acid aqueous solution prepared through the first step;
A third step (S30) of preparing a mixture by mixing ginseng powder and ginger powder with the chitosan solution prepared through the second step;
A fourth step (S40) of heating the mixture prepared in the third step for about a period of time to produce a seaweed; And
And a fifth step (S50) of finishing the fermentation inhibiting antimicrobial agent by adding the safflower produced through the fourth step to a predetermined mold and drying the fermentation inhibiting antibacterial agent (S50).
The method according to claim 1,
Wherein the citric acid aqueous solution has a citric acid content of 10% by weight.
The method according to claim 1,
Wherein the second step (S20) comprises mixing 100 g of citric acid aqueous solution with 500 g of chitosan and dissolving the mixture at 10 to 20 DEG C for 24 hours.
The method according to claim 1,
Wherein the third step (S30) comprises mixing 1,000 g of ginseng powder and 500 g of ginger powder in 100 liters of chitosan solution to prepare a mixture.
The method according to claim 1,
Wherein at least one component of onion powder and red pepper powder can be further mixed in the third step (S30).
The antimicrobial agent inhibiting fermentation of ginseng kimchi, which is produced by any one of claims 1 to 5.

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