KR101753308B1 - A manufacturing method of Kimchi lactobacillus dressing composite with pear and Yuzu for Kimchi - Google Patents

Abstract

The present invention relates to a pear containing a Kimchi lactic acid bacteria and a process for producing citron dressing. The present invention relates to a process for producing citrus fruit by fermenting citrus fruits to remove seeds and then fermenting the citrus fruits at the same rate as that of white sugar, 1 to 3 parts by weight of salt is mixed with 100 parts by weight of a first mixture to prepare a poured puree by mixing the citron juice and the yuzu pulp produced in the step of making the citron pulp Preparing a second mixture by mixing fruit pulp, mayonnaise, purified water and lemon juice; and mixing the second mixture prepared in the step of preparing the second mixture with lactic acid bacteria of Kimchi to complete the composition by aging .

Description

Technical Field [0001] The present invention relates to a kimchi lactobacillus dressing composite with pear and Yuzu for Kimchi,

 More particularly, the present invention relates to a process for preparing kimchi, which contains kimchi lactic acid bacteria, so that a foreigner who is reluctant to kimchi can enjoy it as a salad with Kimchi. And a method for producing the bait and citron dressing composition.

Dressing enhances appetite in Western cuisine by adding color, enhancing nutritional value by adding ingredients, adding flavor of food, and helping digestion. Dressing sauces have been used in the past for the purpose of masking the deterioration of food or the taste of low quality meat. Nowadays, research on dressing dishes is on the increase due to the increase of salad intake and development of diverse dishes.

Dressing is generally made by mixing ingredients without any interruption and is classified as a cold source, which can be divided into two basic dressings. It is made with French dressing, mainly made from vinegar and cooking oil, and mayonnaise dressing made from egg yolk, cooking oil and vinegar. Dressings are made with oil and acid as main ingredients, and other ingredients that help other flavors and emulsions are used, and the flavor and physical properties depend on the quality of the materials used.

Traditional salad dressing sauces include tomato dressing sauce, mayonnaise dressing sauce, soy sauce dressing sauce, mustard dressing sauce, etc. Recently, various dressing sauces using nuts and fruits have also been sold, but commercially available dressing sauces have been used for chemical seasoning Which can lead to unhealthy problems. To solve these problems, research on the use of natural materials for palatability and antioxidation is needed.

In addition, the dressing sauce that has been formulated for a long time by chefs and gourmets has changed its usage, method and form over time, but it is limited to be used for meat or salad, so its range of application for individual taste and variety of food It needs to be expanded.

Recently, with the development of the food service industry and consumers' interest in health, consumers are increasing their consumption of vegetables that are excellent in anticancer effect and health maintenance promotion. Due to the increase in consumption of these well-being foods, Korea is making an effort to announce the taste and efficacy of Kimchi which is recognized worldwide.

Kimchi contains abundant nutrients. Dietary fiber from organic acids, lactic acid bacteria, and kimchi ingredients plays an important role in colon health. It contains antioxidants such as vitamin C, polyphenol compounds and chlorophyll, It is possible to consume vitamin B1, which is a nutrient that is easy to be scarce for us using rice as a stock, through kimchi. Lactobacillus Lactobacillus not only produces a unique flavor of kimchi due to the decrease and increase of growth of each lactic acid bacteria during the fermentation process of Kimchi, but also lactic acid bacteria of Lactobacillus lactic acid bacteria reduce intestinal harmful enzymes, It has also been found to be effective. Kimchi lactic acid bacteria have also been shown to be efficacious in children with atopic diseases and have antitumor effect and immune control function. Kimchi lactic acid bacteria and culture fluid have been shown to inhibit the infection of avian influenza virus, and research and development as a viral infection inhibitor is underway.

In addition, the nutritional efficacy of Kimchi lactic acid bacteria is used to market 'mixed Kimchi lactic acid bacteria containing Kimchi powder', 'Kimchi lactic acid bacteria stick', 'Kimchi lactic acid bacteria capsule', 'Kimchi lactic acid bacteria containing yogurt' The development of foods using Kimchi lactic acid bacteria is still in its infancy, and there is a lack of product development for Korean people who want to enjoy western food and various food culture and foreigners who are reluctant to kimchi due to their bad taste, Application is urgent.

Due to the recognition of westernized food culture and spicy and salty irritating foods, the consumption of kimchi is decreasing. Because of this unique flavor and stimulating taste, foreigners may feel rejection, so they are promoting globalization of kimchi with low salt or less spicy kimchi And Kimchi, it is necessary to use a new kimchi intake method to increase the consumption of kimchi by reducing the resistance to kimchi. As a new method of ingesting kimchi, it is necessary to study dressing which utilizes fruits and spices which are frequently used.

Therefore, kimchi dressing, which has a unique flavor and is effective to prevent oxidation, contains a large amount of cool, sweet and abundant dietary fiber that can substitute for chemical sweeteners. Kimchi dressing reduces the odor of kimchi, It is suitable as a material to enhance flavor.

The content of water in the stomach is close to 90%, sugar content, and the content of organic acid, amino acid, vitamin B1 B2 vitamin C helps to relieve fatigue. It contains pectin and polyphenols, so it is effective in alleviating various allergic symptoms. It is good for the disease. The contents of flavonoid and polyphenol are abundant in the skin of the abdomen, so it has excellent antioxidant ability and immune function, and also has a function of inhibiting cancer.

Yuzu is the fruit of citron, citron is clear yellow, fragrance is good, flesh is soft, but sour taste is very strong. There are blue, yellow, and truffle varieties, and they are produced in Korea, China, and Japan. The Korean products are the most fragrant and the skin is thick. The main production areas in Korea are Goheung, Wando, Jangheung, Jindo, Geoje, Namhae and Tongyeong.

It contains vitamins A and B1 (thiamin), C, and citric acid as main ingredients to help relieve fatigue and digestive juices, as well as prevent aging. Especially, it contains a large amount of hesperidin which protects capillaries, , Anti-allergic as well as anti-cancer drugs.

The kimchi dressing which contains the pharmacological effect of yuja and the unique flavor and taste of yuzu seems to be able to increase the intake of kimchi by reducing the resistance to kimchi.

Korean Patent Publication No. 2003-0031743 Korean Patent Publication No. 2008-0055477

In order to reduce the odor of kimchi, the present invention proposes a dressing composition containing kimchi lactic acid bacteria as a main ingredient for reducing the odor of kimchi, so that kimchi having various flavors can be enjoyed by reflecting westernized taste and foreign food culture, And to provide a pear and citron dressing composition.

In order to achieve the above object, the present invention provides a method for producing citrus fruit by fermenting citrus fruits and removing the seeds and then fermenting the citrus fruits at the same rate as white sugar, And 1 to 3 parts by weight of salt is mixed with 100 parts by weight of the first mixture which is heated to prepare a pear pure by mixing the citron juice with the citron juice, Preparing a second mixture by mixing the citron pulp, mayonnaise, purified water and lemon juice prepared in the step of making the second mixture, and mixing the second mixture prepared in the step of preparing the second mixture with the lactic acid bacteria of Kimchi for aging to form a composition .

Also, in the step of preparing the second mixture, each weight part is characterized by comprising 25 to 35 parts by weight of citrus pulp, 15 to 25 parts by weight of mayonnaise, 10 to 20 parts by weight of purified water and 4 to 6 parts by weight of lemon juice in 100 parts by weight of buppure .

In addition, in the step of preparing the composition, it is characterized in that 0.001 to 0.005 parts by weight of lactic acid bacteria of Kimchi is contained in 100 parts by weight of the second mixture.

In addition, the composition may further comprise 0.005 to 0.05 parts by weight of citric acid in 100 parts by weight of the second mixture.

As described above, the dressing composition of the present invention reduces the strong taste and flavor of kimchi by adding pear and citron, and its taste is well harmonized with kimchi, so that the image of kimchi limited to side dishes is changed into salad, It is suitable for consumers who are looking for well-being because they can enjoy it freely by people and foreigners and contain Kimchi lactic acid bacteria.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a method for producing a bait and citron dressing composition containing Kimchi lactic acid bacteria according to the present invention. Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart of a method for producing a bait and citron dressing composition containing a kimchi lactic acid bacterium according to the present invention. Fig.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Prior to describing the production method of the present invention, the term " heavy oil " referred to in the present specification means a heat source capable of providing a heating container with a heat amount of 3,000 to 5,000 kcal / sec. Also, a strong fire means a heat source capable of providing 7,000 to 8,000 kcal of heat per second to the heating container. (For reference, a weak fire is 1,000 to 2,000 kcal per second)

A feature of the present invention resides in that a pear puree prepared by mixing and heating a pear and a white sugar and mixing the salt with the first mixture and then mixing the pear juice is further prepared and further mixed with mayonnaise, 2 mixture to make a dressing composition containing Kimchi lactic acid bacteria.

After removing the seeds by washing the citron, the same rate as the white sugar Pickled  Step to make citrus pulp by matureing at room temperature

After removing the seeds by washing the citron, the slices were sliced to a size of 0.5 to 1 cm, and the white sugar was alternately sprayed on the citron in the same ratio as that of the white sugar (95 to 105 parts by weight per 100 parts by weight of white sugar) Place in a container and store at room temperature (15 ~ 25 ℃) in a shady place for aging. (The above-mentioned process of pickling or the method is widely known, so a detailed description thereof will be omitted.)

Separately, the citrus fruits are washed to remove gala seeds, and lemon juice is produced using a device such as a lemon juice extractor.

Citron has 3 times more vitamin C than lemon. It is good for cold and skin beauty, it contains a lot of organic acid. It is good for fatigue recovery. It contains hesperidin which protects capillary blood vessels. It helps to prevent cerebrovascular disorder and stroke. Yuzu peel stimulates appetite in yellow and Yuzha's fragrance is suitable to reduce the odor of kimchi. The sweetness of yuzu pickles reduces the pungent taste of kimchi, so sour taste of citron juice adds freshness to dressing and makes kimchi salads necessary It is suitable as a dressing material such as a source.

I washed my stomach and changed the flesh 100 parts by weight  White sugar 45 ~ 55 parts by weight  The mixed and heated first mixture 100 parts by weight  Salt 1 ~ 3 parts by weight  After mixing and mixing, citron juice was mixed to give a pear Purée  Steps to create

In this step, the pear is washed and the skin is removed to grind the pulp so that the particle size becomes 20 to 50 mesh, and 45 to 55 parts by weight of white sugar (more preferably, 100 parts by weight of white sugar) 1 to 3 parts by weight of salt is added based on 100 parts by weight of the mixture and heated to 90 to 120 ° C. When the white sugar is melted, it is cooled to a low temperature of 40 to 60 ° C. and then cooled to a temperature of 10 to 20 ° C., 8 to 10 parts by weight of citron juice is added to the weight portion to make a poulet puree.

If the amount of salt is less than 1 part by weight, the effect of addition is too small, and if it exceeds 3 parts by weight, salinity becomes high. If the citron juice is less than 8 parts by weight, the citron juice will be ineffective when consumed. If the citron juice content is more than 10 parts by weight, the citron flavor becomes too strong, which is undesirable.

The ship Purée  A boat made in the making stage Puree  The yuzu flesh and mayonnaise, Purified water  And lemon juice to form a second mixture

The citron juice made in the step of making the poured puree is washed with only yuza pulp water, and the water is removed by washing the squeezed juice so that the sweetness is retained. The use of such pickled citron juices results in a soft texture due to the pickles and only the bitter taste is removed with the citron scent itself, and the sugar water of the pickled citron fruit pulp is removed because it is preferable as a dressing material even with a sweet taste to be. Cut the washed citron pulp into a small size and prepare it.

In this step, the range of the weight is in the range of 25 to 35 parts by weight of citrus pulp, 15 to 25 parts by weight of mayonnaise, 10 to 20 parts by weight of purified water and 5 to 7 parts by weight of lemon juice, To make a second mixture.

If the content of the citrus pulp is less than 25 parts by weight, the flavor and flavor of the citron may be insufficient. If the content exceeds 35 parts by weight, the citron flavor and taste may become strong, thereby deteriorating the balance of taste of the whole dressing composition.

The above-mentioned mayonnaise is for the property of the boat, the sweetness of the citron jujube, the sweetness and softness of the unique flavor, and is less effective when the beverage is less than 15 parts by weight based on 100 parts by weight of the beef puree. The fragrance becomes too strong and there is a fear that the smell of the citron may be lowered.

The purified water is intended for proper physical properties of the dressing, and may be lower than the range of 10 to 20 parts by weight of purified water based on 100 parts by weight of the bauxpuree, or may deteriorate the proper physical properties of the dressing when it is in excess.

If the amount of the lemon juice is less than 5 parts by weight, there is no addition effect. If the amount of the lemon juice is more than 7 parts by weight, the flavor and aroma of the dressing composition may be lowered.

In the second mixture made in the step of making the second mixture Kimchi lactic acid bacteria  Mixing and aging to form a dressing composition

The weight ratio of the lactic acid bacteria of Kimchi contained in the second mixture is preferably 0.001 to 0.005 part by weight per 100 parts by weight of the second mixture. For reference, the most preferable weight portion of the Kimchi lactic acid bacteria is 0.001 part by weight.

Hereinafter, a method of manufacturing the Kimchi lactic acid bacteria will be described.

First, the MRS medium was sterilized at 120 to 125 ° C for 20 to 25 minutes. Lactobacillus plantarum, Leuconostoc kimchii, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc gasicomatatum, Leuconostoc lactis, Lactobacillus sakei and Lactobacillus brevis were used as the yeast extract, 5 × 10 ⁴ cfu / ml, cultured at 28 to 32 ° C. for 22 to 26 hours, and fermented at 20 to 40 ° C. for 10 to 20 hours to produce the eight kinds of lactic acid bacteria of the Kimchi. The Kimchi lactic acid bacteria are powdered into powder form and mixed into the second mixture, which is beneficial to the intestines.

The second mixture containing the Kimchi lactic acid bacteria was aged at 20 to 30 DEG C for 24 to 48 hours to prepare a dressing composition.

 It is further preferable that the second mixture further contains 0.005 to 0.05 part by weight of citron relative to 100 parts by weight of the second mixture containing the kimchi lactic acid bacteria. The reason why the citron flavor is added in a very small amount is that it is preferable to increase the fresh flavor, and if the weight percentage of citron flavor exceeds 0.05, the taste of the dressing may be reduced with a strong citron flavor, which is not preferable. The amount less than 0.005 part by weight is too small to be effective.

Then, the dressing composition (kimchi lactic acid bacteria and the second mixture containing citron flavor) prepared as described above is finally finished through filtration step, pasteurization step and stabilization step. Hereinafter, the filtration, pasteurization and stabilization steps will be described.

The filtration step is a step of filtering the filtrate with a filter having a pore size of 0.5 to 1 탆 to remove solids and foreign substances contained in the composition.

The next step is to sterilize the composition from which solids and foreign matter have been removed at a low temperature. The composition is soaked at a temperature of 50 to 60 ° C for 15 to 20 minutes, and irradiated with ultraviolet rays for 30 to 60 minutes.

The irradiation of ultraviolet rays is preferably an ultraviolet sterilizer, and it is also possible to provide a dressing composition according to the present invention in which proliferation of bacteria contained in the composition is suppressed through the pasteurization step and the preservation period is improved.

The next step is to stabilize the pasteurized composition by naturally aging the pasteurized dressing composition at room temperature (20-25 DEG C) for 100-120 hours.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, the following description is intended to explain the present invention in more detail, and the scope of the present invention is not necessarily limited to the following examples.

Example

1. Preparation of Baeguang Dressing Composition Containing Kimchi Lactic Acid Bacteria According to the Invention

Citron is precipitated in water containing a little vinegar for 10 minutes, then washed with clean water, then sliced to a size of 0.3 to 0.5 cm and removed.

500 g of citron slices and 500 g of white sugar are put into a container, one portion of a citron slice is put into a container, a white sugar is sprinkled on it, and 1 portion of a citron slice is placed on the container. In this manner, 1 kg of a pickled sugar is prepared, I kept it.

It takes about 2-3 months for the fermentation to take place, and the degree of sugar syrup is enough to melt the citron fruit. In the middle, the citron was mixed to prevent the sugar from leaning downward. The citron was washed to remove the gala seeds and squeezed juice in the lemon juice.

The pear was washed and flesh was changed into a blender, and 50 parts by weight of white sugar was heated to a medium purity based on 100 parts by weight of the pear to make a first mixture. When the white sugar was completely melted, And the mixture was stirred until it was kneaded. Then, 9 parts by weight of citron juice was further cooled to prepare pear purees, which were then refrigerated.

30 parts by weight of citrus fruit pulp, 20 parts by weight of mayonnaise, 15 parts by weight of purified water and 6 parts by weight of lemon juice were mixed with 100 parts by weight of bamboo puree in the above step, A second mixture was made.

100 parts by weight of the second mixture of the above step was mixed with 0.001 part by weight of lactic acid bacteria of Kimchi and stored for one day in a refrigerator. Further, 0.01 part by weight of citron was mixed with 1 ml of a syrup based on 100 parts by weight of the second mixture.

The second mixture (containing the kimchi lactic acid bacteria and the citron flavor) was filtered and sterilized at a low temperature, and the sterilized second mixture was naturally aged and stabilized to complete a kimchi lactic acid bacteria-containing pear and citron dressing composition. The thus-completed kimchi lactic acid bacteria-containing pear and citron dressing composition are mixed with a predetermined amount of kimchi.

Control Example

       1. I purchased a commercial product of a Japanese cabbage kimchi.

      The purchased kimchi were purchased at the initial stage of production and at the expiration date of the product, and the flavor characteristics were analyzed by adding citron and bait dressing composition.

2. Evaluation methods and results

end. Two groups of kimchi separated according to the expiration date were sampled in an amount of about 150 g, and the kimchi was prepared by grinding to a food pulverizer.

I. The pH was measured by taking 10 g of sample, adding 40 mL of second distilled water, homogenizing, centrifuging, taking 10 mL of each sample supernatant, and repeating the procedure three times with a pH meter (instrument).

All. 5 g of the sample was taken and 20 mL of secondary distilled water was added to homogenize and centrifuged. 10 mL of the kimchi filtrate was placed in an assay container and repeated three times with a colorimeter (instrument) to obtain an average value. After the second distilled water and 70% alcohol cleaning, the following samples were analyzed. The colorimetric measurement values are expressed as L (lightness), a (saturation), and b (color) values.

In the colorimetric system, the L * a * b * color system expresses the lightness as L *, and the chromaticity representing the hue and saturation as a * b *. a * and b * denote the direction of the color, a * denotes the red direction, -a * denotes the green direction, b * denotes the yellow direction, and -b * denotes the blue direction.

[Table 1]

As a result of the colorimetric measurement, it was confirmed that the L and b values of the untreated group were higher than those of the initial group in the shelf life termination group, and the results were confirmed to be darker and slightly discolored. It was confirmed that color and saturation were increased slightly in color and clarity in the experimental group containing pear and citron dressing, but no significant change in brightness, saturation and color was observed. It is considered that dressing will be performed while retaining the unique color of kimchi because it has little influence on color even after dressing.

la. The electronic nose analysis was performed by weighing 1 g of sample, placing it in analytical vial, and analyzing GC type electronic nose (Heracles II, Alpha MOS, France) connected with automatic sampler.

The column used was derived from the Pricipal Component Analysis (PCA) using MXT-5 (polarity) and MXT-1701 (non-polar) of 10m length and 180μm diameter. The electronic nose system was used to investigate the difference in the aroma of kimchi over 30 days from the initial stage and the date of manufacture.

hemp. The electronic tongue was analyzed using a sensor module with seven sensors (ASTREE II, Alpha MOS, France). 10 g of the sample was weighed, and 90 mL of first distilled water was added. The mixture was placed in a filter bag and allowed to stand for 1 minute. The sample was diluted 100 times with the second distilled water and pretreated by filtration and analyzed using an automatic sample analyzer. The electronic tongue analysis conditions are as follows. Acquisition period; 1 sec, Total duration of the analysis; 120 sec, Stirring; 1 sec, Cleaning; 10 sec, and the results of the analysis were processed with an average value of 100 sec and 120 sec. The seven sensors used did not measure each chemical composition but analyzed the overall taste and converted the taste score to a range of 0-12 sensor sensitivities. This value was used to indicate the relative score of taste. The measurement of the sample was repeated three times, and after the sample analysis, the sensor was washed. Statistical processing was performed with the software provided by Alpha M.O.S. (ASTREE II, Alpha MOS, France).

[Table 2]

In the above Table 2, A denotes a commercially available kimchi in the initial stage of manufacture, B denotes a commercial kimchi which is near to the expiration date, C denotes a commercially available kimchi in the early stage of the preparation of the bait and citron dressing, D denotes a commercially available kimchi with a vessel and citron dressing.

As shown above, the contribution of the first principal component was 34.46% and that of the second principal component was 34.09%. As a result, it was confirmed that the results were significant, and the distinction of fragrance was evident. In the case of control A (initial) and B (close to expiration), it can be concluded that as A and B move farther in the negative direction, the volatile components or odor components of kimchi increase. In the case of A and B, the result of the first main component is distributed between -6 (initial stage) and -4 (expiration date) and in the second main stage results between -4 (initial stage) and -2 , And it was confirmed that the original smell changed much.

In the experimental group C and D of the pear and yuzu dressing compositions, although there was a large difference in the fragrance pattern, since the position of C moved in the negative direction, there was a possibility that the smell of kimchi might be similar or worse However, the fruit-based dressing, which is the main ingredient of the dressing, shows a different scent pattern due to the fruit flavor and the sweet flavor rather than the odor.

The results of the qualitative analysis of the fragrance components of electronic nose gas chromatography showed that the content of Hexanoic acid, which is a component of cheese fermentation odor in Kimchi Duckdeok, was higher than that of control In addition, it was confirmed that the content of odor - related ingredient decreased by 23% when the pear and yuzu dressing were added to the group at the initial stage of production. , And it was confirmed that the effective odor reduction and shielding effect of the baguette dressing was confirmed.

The results of the electronic tongue analysis showed that the first principal component contribution ratio was 82.36% and the second main component contribution rate was 7.96%. As can be seen from the results of the first main component contribution ratio, And it was confirmed that the change of taste pattern could be significantly changed. From the results of the principal component analysis, it was confirmed that the taste pattern was influenced by the influence of the raw materials of the dressing and the manufacturing date of the kimchi.

As can be seen from the results of the electron tongue study in the above Table 2, there is a tendency that the taste of kimchi A for commercial use at the early stage of the control preparation, the commercial grade kimchi D at the expiration of the shelf life and the C and D added with the citron dressing and citron dressing, Expiration date with the addition of pear and yuzu dressing The commercial kimchi has weaker taste strength than the untreated kimchi and the kimchi dressing has changed the flavor of Kimchi.

[Table 3]

[Table 3] shows changes in the taste of the control and the experimental group, and pattern changes were observed mainly on the difference in the sourness, salty taste, and richness. In the case of the kimchi group at the initial stage of manufacture (A, C) Showed a high intensity of intensity, while a weak intensity of salty taste. On the contrary, when the expiration date is near (B, D) kimchi group, the intensity of salty taste was strong, and the sour taste and rich flavor showed weak intensity. In the results of the table, salty taste was decreased in the experimental group (C, D) supplemented with the bait and citron dressing compared to the control (A, B) The addition of kimchi seems to affect the flavor of kimchi.

In addition, the strong acidity of the organic acid and the strong sweetness of the reducing sugar may affect the other sensor values. As a result, the decrease in the intensity of the intestine can be attributed to the strong sweetness intensity.

3. Evaluation by sensory evaluation

The taste, flavor, and preference of the pear and yuzu dressing composition prepared according to the method according to the above example were tested with the kimchi in a sample of 25 male and female foreigners, Are shown in Table 4 below. (9 ~ 7 points: Satisfactory, 6 ~ 4 points: Average, 3 ~ 1 points: unsatisfactory)

      division      incense      flavor   Likelihood      Example       5     7.3    7.5

As shown in the evaluation results in Table 4, in the sensory evaluation of the flavor, taste and preference of the kimchi lactic acid bacteria-containing pear and citron dressing composition, the odor of the pear and citron decreased the odor of the kimchi and the sweetness of the fruit decreased the hot taste of the kimchi And the preference of Kimchi lactic acid bacteria was evaluated as high with the recognition of nutritional excellence.

As described above, the dressing composition prepared by the manufacturing method of the present invention has been proved to be superior in quality through the above-mentioned embodiments, but it is possible to variously modify or change the present invention without departing from the spirit and scope of the present invention. It is self-evident that it can.

Claims (4)

A method for manufacturing a pear and citron dressing containing kimchi lactic acid bacteria,
The citrus fruits are sieved to remove the seeds, then fermented at a rate similar to that of white sugar, and matured at room temperature to produce citrus pulp.
100 parts by weight of white sugar and 45 to 55 parts by weight of white sugar were mixed with 100 parts by weight of pear by washing the pear, and 1 to 3 parts by weight of salt was mixed with 100 parts by weight of heated first mixture, followed by mixing with 8 to 10 parts by weight of citron juice Making a puree;
Preparing a second mixture by mixing yuzu pulp, mayonnaise, purified water, and lemon juice prepared in the step of making the citrus pulp, in a puffer prepared in the step of making the puffer puree;
And mixing the kimchi lactic acid bacteria with the second mixture prepared in the step of making the second mixture to aged the mixture to prepare a dressing composition.
The method according to claim 1,
In the step of preparing the second mixture, each weight part is characterized by comprising 25 to 35 parts by weight of citrus pulp, 15 to 25 parts by weight of mayonnaise, 10 to 20 parts by weight of purified water, and 4 to 6 parts by weight of lemon juice, A method for manufacturing a pear and citron dressing containing kimchi lactic acid bacteria.
The method according to claim 1,
Wherein the weight of the Kimchi lactic acid bacteria in the step of preparing the composition is 0.001 to 0.005 in 100 parts by weight of the second mixture.
The method according to claim 1,
Wherein the second mixture further comprises 0.005 to 0.05 part by weight of citron in 100 parts by weight of the second mixture in the step of preparing the composition.

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