KR102286350B1 - Method for producing rapid Mukeunji paste sauce using Lactobacillus plantarum SRCM102369 strain - Google Patents

Abstract

The present invention comprises the steps of (1) salting and washing Chinese cabbage in salt water; (2) Garlic, ginger, radish, green onion, pear, anchovy fish sauce, fructose, red pepper powder, sugar, glutinous rice powder, red pepper gourd, water and Lactobacillus plantarum in the desalted pickled cabbage of step (1) Mixing the strains to prepare a kimchi mixture; and (3) aging the kimchi mixture prepared in step (2) and then pulverizing it. .

Description

Method for producing rapid Mukeunji paste sauce using Lactobacillus plantarum SRCM102369 strain {Method for producing rapid Mukeunji paste sauce using Lactobacillus plantarum SRCM102369 strain}

The present invention is a pickled cabbage, garlic, ginger, radish, green onion, pear, anchovy sauce, fructose, red pepper powder, sugar, glutinous rice powder, red pepper gourd, water and Lactobacillus plantarum ) A kimchi mixture mixed with SRCM102369 strain is aged. It relates to a method for producing a quick-dry old paper paste sauce, characterized in that it comprises the steps of grinding and heating, and to a quick-drying old paper paste sauce prepared by the method.

Kimchi is a representative traditional fermented food in Korea, and rice and kimchi are essential for Korean meals. In modern times, as the nutritional and physiological characteristics of kimchi have been revealed, kimchi is attracting attention as a global natural health food. Numerous results have been reported that Chinese cabbage and garlic, which make up kimchi, have anticancer effects. A study on the living environment of 47,909 patients with bladder cancer from 1986 to 1996 at Harvard Medical School in the United States found that the more cruciferous vegetables, including Chinese cabbage, the less the incidence of bladder cancer was. Mann reported that a large amount of Chinese cabbage and broccoli should be consumed in order to reduce the risk of bladder cancer and to suppress bladder cancer. A study of the living environment of 129 patients with brain cancer in China from 1993 to 1995 found that eating fresh vegetables, especially cabbage, onions, and fresh fish, lowered the risk of brain cancer. Rockefeller University Hospital in the United States found that the higher the intake of indol-3-carbinol in Chinese cabbage, the lower the concentration of metabolites that activate estrogen receptors in human urine. It was speculated that indol-3-carbinol suppressed the growth of breast cancer by lowering the stimulation of estrogen, a female hormone. In addition, at John Hopkins Medical School, Brassica, including Chinese cabbage, contains a lot of glucosinolate, and when the tissue is damaged, glucosinolate is produced by the enzyme myrosinase. isothiocyanates, and isothiocyanates inhibit carcinogens from causing cancer. In addition, there was an inverse correlation between the intake of Chinese cabbage, cauliflower, and broccoli and the risk of lung cancer, and the intake of Brassica genus showed an inverse relationship with the risk of stomach cancer. Therefore, it has been reported that the higher the intake of Brassica genus, the lower the risk of lung cancer and stomach cancer.

Recently, as consumers' preferences diversify and they prefer well-being foods, they are being developed by being grafted into various types of dishes such as steamed, stewed, and stir-fried paper, and consumer demand for this is also increasing.

Mukunji refers to aged kimchi that has been aged for more than a year without a lot of seasoning, and is a delicacy kimchi with a unique flavor. However, because the ripening period is too long, the supply is not smooth according to the increasing demand, and the cost burden due to long-term storage occurs, and kimchi manufacturers are intentionally commercializing over-aged kimchi.

Kimchi stew or kimchi fried rice is one of the foods that are often served on the table as a dish made with aged paper as the main ingredient. Although the preparation is simple, it is not easy to maximize palatability by utilizing the flavor of kimchi according to cooking conditions. Therefore, there is a need for research on kimchi fried rice and sauce for stew, which is easy to cook while improving palatability.

Korean Patent No. 1863287 discloses a sauce composition for kimchi fried rice, and Korean Patent No. 1817134 discloses a seasoning composition for kimchi stew, but the properties using the Lactobacillus plantarum SRCM102369 strain of the present invention It is different from the manufacturing method of the old paper paste sauce.

The present invention has been devised by the above requirements, and an object of the present invention is to select a strain and auxiliary material suitable for producing an attribute old paper paste sauce, and use the selected strain and auxiliary material to produce an attribute old paper paste sauce while It is an object of the present invention to provide a method for preparing an aged paper paste sauce having excellent taste, flavor, and palatability of texture.

In order to solve the above problems, the present invention comprises the steps of: (1) salting the Chinese cabbage by salting and washing; (2) Garlic, ginger, radish, green onion, pear, anchovy fish sauce, fructose, red pepper powder, sugar, glutinous rice powder, red pepper gourd, water and Lactobacillus plantarum in the desalted pickled cabbage of step (1) Mixing the strains to prepare a kimchi mixture; and (3) aging the kimchi mixture prepared in step (2), then pulverizing and heating the kimchi mixture.

In addition, the present invention provides a quick-drying old paper paste sauce prepared by the above method.

The deposited specific strain of the present invention has antibacterial activity, acid resistance, bile resistance, intestinal adhesion, lactic acid production ability and protease activity against harmful microorganisms, and using the specific strain, it is possible to produce aged paper only by aging for 1 to 3 days. Therefore, there is an advantage that it is possible to reduce costs due to time and long-term storage compared to the conventional manufacturing of old paper. In addition, the old paper paste sauce of the present invention has excellent taste and texture, so it is possible to provide a more preferred aged paper paste sauce by consumers, and it can be used in dishes related to aged paper such as kimchi fried rice and kimchi stew.

1 is a phylogenetic tree of Lactobacillus plantarum SRCM102369 of the present invention.

In order to achieve the object of the present invention, the present invention

(1) salting the Chinese cabbage by salting and washing;

(2) Garlic, ginger, radish, green onion, pear, anchovy fish sauce, fructose, red pepper powder, sugar, glutinous rice powder, red pepper gourd, water and Lactobacillus plantarum in the desalted pickled cabbage of step (1) Mixing the strains to prepare a kimchi mixture; and

(3) After aging the kimchi mixture prepared in step (2), it provides a method for producing a quick-drying old paper paste sauce comprising the steps of grinding and heating.

In the method for preparing the instant old paper paste sauce of the present invention, the step (1) is preferably pickled Chinese cabbage in 8-12% (w/v) brine for 8-10 hours at 20-25° C. It can be desalted so that the salt concentration is 1.6~2.0% (w/w), and more preferably, pickle Chinese cabbage in 10% (w/v) brine at 20~25℃ for 8~10 hours, wash it, and It can be desalted so that the salt concentration is 1.8% (w/w). Desalting after pickling cabbage under the same conditions as described above was able to prepare an appropriate simple pickled cabbage while maintaining a crisp texture.

In addition, in the production method of the instant old paper paste sauce of the present invention, the Lactobacillus plantarum ( Lactobacillus plantarum ) strain is Lactobacillus plantarum ) SRCM102369 strain (Accession No.: KFCC11830P), to the Korea Microbial Conservation Center It was deposited on June 19, 2019 (accession number: KFCC11830P). The specific strain deposited above is Escherichia coli ( Escherichia coli ), Micrococcus luteus luteus ), Staphylococcus aureus ), Listeria Ivanobi ( Listeria ) ivanovii ) and Bacillus cereus ( Bacillus cereus ) While having antibacterial activity, lactic acid production ability, acid resistance, bile resistance, intestinal adhesion ability and protease activity against harmful microorganisms, using the strain 1 to Even if it was aged for only 3 days, it was possible to prepare an aged paper paste similar to the flavor of the aged paper and excellent in palatability.

In addition, in the method for producing a quick-drying old paper paste sauce of the present invention, the kimchi mixture in step (2) is preferably based on the total weight of the kimchi mixture, 67 to 73% by weight of pickled cabbage, 0.8 to 1.2% by weight of garlic, 0.2% by weight of ginger ~0.4 wt%, radish 13~16 wt%, green onion 0.4~0.6 wt%, pear 0.7~0.9 wt%, anchovy fish sauce 1.8~2.2 wt%, fructose 0.2~0.4 wt%, red pepper powder 1.3~1.7 wt%, sugar 0.2 ~0.4 wt%, glutinous rice flour 0.2~0.4 wt%, red pepper paste 3.5~4.5 wt%, water 3.5~4.5 wt% and Lactobacillus plantarum SRCM102369 strain (Accession No.: KFCC11830P) 0.8~1.2 wt% More preferably, based on the total weight of the kimchi mixture, 69.6% by weight of the desalted pickled cabbage in step (1), 1% by weight of garlic, 0.3% by weight of ginger, 14.6% by weight of radish, 0.5% by weight of green onion %, pear 0.8% by weight, anchovy fish sauce 2% by weight, fructose 0.3% by weight, red pepper powder 1.5% by weight, sugar 0.3% by weight, glutinous rice flour 0.3% by weight, red pepper paste 3.9% by weight, water 3.9% by weight and Lactobacillus plantarum ( Lactobacillus plantarum ) SRCM102369 strain (Accession No.: KFCC11830P) can be prepared by mixing 1% by weight. Mixing the ingredients and mixing ratio as described above to prepare a kimchi mixture was able to produce a kimchi mixture suitable for the production of quick-tempered aged paper paste, as the flavors such as spicy, cool, sweet, salty, and umami were well harmonized.

In addition, seasoning may be additionally used to improve the flavor of the kimchi mixture when preparing the kimchi mixture, and yeast extract KA02 and vegetable flavor base gold may be used as the seasoning type, but is not limited thereto.

In addition, in the method for producing a quick-drying old paper paste sauce of the present invention, the aging in step (3) is preferably aged at 15-30° C. for 1 to 3 days, then pulverized and then pulverized at 75-85° C. for 15-25 minutes. It may be heated, more preferably aged at 30° C. for 1 day or at 15° C. for 3 days, then pulverized and heated at 80° C. for 20 minutes. Aging under the same conditions as described above was able to age under the conditions of maintaining the crisp texture and flavor of the aged paper.

The method for preparing the attribute old paper paste sauce of the present invention is, more specifically,

(1) salting the Chinese cabbage in 8-12% (w/v) brine at 20-25°C for 8-10 hours, washing and desalting so that the salt concentration in the Chinese cabbage is 1.6-2.0% (w/w);

(2) Based on the total weight of the kimchi mixture, 0.8-1.2 wt% of garlic, 0.2-0.4 wt% of ginger, 13-16 wt% of radish, 0.4- 0.6% by weight, 0.7-0.9% by weight of pear, 1.8-2.2% by weight of anchovy fish sauce, 0.2-0.4% by weight of fructose, 1.3-1.7% by weight of red pepper powder, 0.2-0.4% by weight of sugar, 0.2-0.4% by weight of glutinous rice flour, red pepper paste Mixing 3.5-4.5 wt%, 3.5-4.5 wt% of water, and 0.8-1.2 wt% of Lactobacillus plantarum SRCM102369 strain (Accession No.: KFCC11830P) to prepare a kimchi mixture; and

(3) The kimchi mixture prepared in step (2) can be aged for 1 to 3 days at 15-30° C., then pulverized and heated at 75-85° C. for 15-25 minutes,

more specifically

(1) salting the Chinese cabbage in 10% (w/v) brine at 20-25° C. for 8-10 hours, washing and desalting so that the salt concentration in the Chinese cabbage becomes 1.8% (w/w);

(2) Based on the total weight of the kimchi mixture, 69.6% by weight of the desalted pickled cabbage in step (1), 1% by weight of garlic, 0.3% by weight of ginger, 14.6% by weight of radish, 0.5% by weight of green onion, 0.8% by weight of pear, anchovy Fish sauce 2% by weight, fructose 0.3% by weight, red pepper powder 1.5% by weight, sugar 0.3% by weight, glutinous rice flour 0.3% by weight, red pepper paste 3.9% by weight, water 3.9% by weight, and Lactobacillus plantarum SRCM102369 strain (deposited) No.: KFCC11830P) preparing a kimchi mixture by mixing 1% by weight; and

(3) The kimchi mixture prepared in step (2) is aged at 30°C for 1 day or at 15°C for 3 days, then pulverized and heated at 80°C for 20 minutes.

The present invention also provides a quick-drying old paper paste sauce prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

manufacturing example One. old paper Paste sauce preparation

(1) The Chinese cabbage was pickled in 10% (w/v) brine for 8-10 hours at 20-25°C, washed, and desalted so that the salt concentration in the Chinese cabbage was 1.8% (w/w).

(2) Based on the total weight of the kimchi mixture, 69.6% by weight of the desalted pickled cabbage in step (1), 1% by weight of minced garlic, 0.3% by weight of minced ginger, 14.6% by weight of shredded radish, 0.5% by weight of chopped green onion, ground Silver pear 0.8% by weight, anchovy fish sauce 2% by weight, high fructose corn syrup (55 brix) 0.3% by weight, red pepper powder 1.5% by weight, sugar 0.3% by weight, glutinous rice flour 0.3% by weight, red pepper paste The kimchi mixture was prepared by mixing 3.9% by weight of the remaining gourd), 3.9% by weight of purified water, and 1% by weight of the Lactobacillus plantarum SRCM102369 strain (Accession No.: KFCC11830P) at a ^{concentration of 10 5-6} CFU/ml. did.

(3) The kimchi mixture prepared in step (2) was aged at 30° C. for 1 day and aged paper was pulverized.

(4) The old paper pulverized in step (3) was concentrated while heating at 80° C. for 20 minutes.

Kimchi mixture mixing ratio (wt%) material type Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 pickled cabbage 69.6 69.6 69.6 69.6 69.6 garlic One One One One One ginger 0.3 0.3 0.3 0.3 0.3 radish 14.6 14.6 14.6 14.6 14.6 Green Onion 0.5 0.5 0.5 0.5 0.5 ship 0.8 0.8 - - 1.1 anchovy fish sauce 2 2 2 2 2 high fructose 0.3 0.3 - 1.1 - chili powder 1.5 1.5 1.5 1.5 1.5 sugar 0.3 0.3 0.3 0.3 0.3 glutinous rice flour 0.3 0.3 0.3 0.3 0.3 red pepper gourd 3.9 3.9 3.9 3.9 3.9 onion - - 0.8 - - soybean flour - - 0.3 - - Purified water 3.9 4.9 3.9 3.9 3.9 SRCM102369 strain One - One One One

manufacturing example 2. Jimmy's ingredients added old paper Paste sauce preparation

After adding 0.5% by weight of yeast extract KA02 and 1% by weight of vegetable flavor base gold to the crushed old paper prepared through steps (1) to (3) of Preparation Example 1, it was concentrated while heating at 80° C. for 20 minutes. did.

Example 1. Isolation, identification and genealogy of lactic acid bacteria

100 kinds of samples such as traditional doenjang, soy sauce, gochujang, koji, gat kimchi, bachelor kimchi, cabbage kimchi, gat kimchi, and Altari kimchi made at home in Korea, 10 g of each sample were diluted stepwise in 90 ml of sterile physiological saline. It was smeared on lactobacilli MRS (Difco, MI, USA) medium and cultured at 37°C for 48 hours. About 200 strains of each strain were purely isolated, and 16S rDNA sequence analysis was requested from Macrogen (Seoul, Korea) for a strain with excellent activity in acid resistance and bile resistance, and the analyzed nucleotide sequence was compared with the NCBI data base. was sympathized. For 16S rRNA sequencing, the universal primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3'; SEQ ID NO: 2) and 1492R (5'-GGTTAC CTTGTTACGACTT-3'; SEQ ID NO: 3) were used to amplify the gene and then sequence the base. deciphered. After minimizing the gap using the chromatogram of the nucleotide sequence, the 16S rRNA gene nucleotide sequence of the standard strains with high sequence agreement was obtained from NCBI and a phylogenetic diagram was prepared. The phylogenetic tree analysis was analyzed using the maximum likelihood method based on the tamura-Nei model, and bootstrap analysis was performed 1,000 times to calculate the statistical reliability for each branch from each calculated phylogenetic tree, and the analysis was performed using the MEGA 7.0.26 program. was used.

List of test strains for strain selection No. strain name strain One Lactobacillus brevis EJ1895 2 Lactobacillus sakei EJ5384 3 Leuconostoc mesenteroides EJ4682 4 Lactobacillus plantarum SRCM102369

As a result, the SRCM102369 strain of the present invention showed the highest similarity to the Lactobacillus plantarum CIP and JCM 1149 strains in 16S rRNA gene DNA sequence (SEQ ID NO: 1) analysis. The results of the phylogenetic tree analysis also confirmed that the SRCM102369 strain of the present invention is the closest related strain to the Lactobacillus plantarum CIP and JCM 1149 strains (FIG. 1). In addition, by confirming that the identified strain is a novel strain that does not exist in the past, it was deposited with the Korea Microorganism Conservation Center (KCCM) on June 19, 2019 and was given an accession number KFCC11830P.

Hereinafter, in the present invention, the identified new strain was named " Lactobacillus plantarum SRCM102369".

Example 2. acid resistance and biliary tolerance measurement

To evaluate the acid resistance of the selected strain, the strain to confirm the resistance to gastric acid was inoculated into the MRS broth adjusted to pH 2.0, 3.0, 4.0, 5.0 (in 5N HCl), and after standing for 30 minutes, the sample was recovered and the number of viable cells was measured. The experimental group with an increased number of viable cells compared to the control group was evaluated as having acid resistance. In order to evaluate bile tolerance, strains were inoculated into MRS broth containing 0.1%, 0.3%, 0.5%, and 1.0% of oxgall (Neogen, Lansing, MI, USA) and MRS broth without oxgall. Incubated at ℃ for 6 hours to evaluate the bile resistance compared to the control.

Confirmation of acid resistance (Unit: Log CFU/ml) strains Survival of cells pH 2.0 pH 3.0 pH 4.0 pH 5.0 pH 6.5 SRCM102369 4.00±0.07 8.00±0.03 7.11±0.21 8.35±0.21 8.21±0.00 EJ1895 3.30±0.05 7.19±0.12 7.40±0.24 7.34±0.11 8.01±0.02 EJ5384 3.30±0.05 6.79±0.06 7.51±0.31 7.41±0.21 7.56±0.03 EJ4682 3.00±0.01 7.41±0.07 7.40±0.15 7.52±0.64 8.11±0.09

As shown in Table 3, the Lactobacillus plantarum SRCM102369 strain exhibited a higher survival rate than other strains at pH 2-3, confirming that acid resistance was present.

Confirmation of bile tolerance (Unit: Log CFU/ml) strains Survival of cells 0 0.1% 0.3% 0.5% 1.0% SRCM102369 8.56±0.02 8.53±0.14 8.47±0.12 8.60±0.01 8.73±0.04 EJ1895 8.47±0.02 8.58±0.05 8.26±0.11 8.64±0.05 8.53±0.01 EJ5384 8.40±0.00 8.20±0.12 8.27±0.03 7.96±0.15 7.85±0.01 EJ4682 8.37±0.15 8.51±0.16 8.33±0.00 8.01±0.00 7.95±0.05

In addition, the Lactobacillus plantarum SRCM102369 strain of the present invention was determined to have bile resistance by confirming that it survives at a high concentration at a concentration of 0.1 to 1% oxgal.

Example 3. Cell surface hydrophobicity

The intestinal adhesion of cells is greatly affected by the composition and structure of the cell surface, and it is known that the hydrophobicity of the cell surface is a major factor. The cell-surface hydrophobicity test for the solvent was performed by the method of Doyle et al. Each strain was inoculated in MRS broth and then incubated at 37° C. for 18 hours. After the cells were recovered from the culture medium, they were washed twice with PBS and then suspended in the same solution. The suspension and chloroform (Sigma aldrich) were added in a ratio of 1:1, respectively, and then vortexed for 2 minutes, and then left at room temperature for 30 minutes. The absorbance for the aqueous layer (OD 580 nm reading 2) in the suspension (OD 580 nm reading 1) and the separated layer was measured at 580 nm, and the hydrophobicity was determined by calculating as follows.

Hydrophobicity (%) = [OD 580 nm reading 1 - OD 580 nm reading 2] / OD 580 nm reading 1 × 100

Cell surface hydrophobicity (%) strains Hydrophobicity SRCM102369 97.73±3.18 EJ1895 76.78±1.34 EJ5384 83.51±2.24 EJ4682 71.25±1.65

As a result, compared to other strains, the Lactobacillus plantarum SRCM102369 strain was confirmed to have the highest hydrophobicity, and was expected to have high intestinal adhesion.

Example 4. Antibacterial activity investigation

Antibacterial activity was investigated using the paper disc method. Escherichia coli coli ) ATCC 10798, Micrococcus luteus luteus ) KCTC1056, Staphylococcus aureus KCCM 11593, Listeria Ivanobi ( Listeria ) ivanovii ) KCTC34440, Bacillus cereus ATCC11778 and Salmonella typhi The antibacterial activity of the selected strain against KCTC1926 was investigated. After culturing the selected strain at 37° C. for 24 hours, the antibacterial activity was measured using the supernatant sterilized using a 0.4 μm membrane filter (Millipore, Membrane filter, Ireland) as a sample. Each indicator strain was placed on an 8 mm diameter paper disk (Advantec, Tokyo, Japan) on a solid medium smeared at ^{10 5 CFU/ml, and 100 μl of each sample was dispensed to measure the growth inhibition ring.}

Antibacterial activity investigation strains E. coli
ATCC 10798 M. luteus
KCTC 1056 Staphy . aureus KCCM 11593 L. invanovii KCTC 3444 S. enterica serovar. Typhi KCTC 1926 B. cereus ATCC 11778 SRCM102369 ++ ++ + ++ - + EJ1895 + + + ++ - + EJ5384 ++ + + + - + EJ4682 + + + + - +

+, positive activity; -, negative activity.

As a result, Lactobacillus plantarum SRCM102369 strain Escherichia coli ( Escherichia coli ), Micrococcus luteus luteus ), Staphylococcus aureus ), Listeria ivanovii ) and Bacillus cereus ) It was confirmed to have antibacterial activity.

Example 5. Enzyme activity

In order to confirm protease activity, the strain was inoculated into the medium by a toothpick method on BHI agar (Brain Heart Infusion medium) with 2% skim milk added, and then cultured at 37° C. for 48 hours. After that, it was confirmed whether a transparent ring was generated.

Protease activity (mm) strains Protease activity SRCM102369 13.12±0.08 EJ1895 9.58±0.04 EJ5384 8.11±0.04 EJ4682 7.21±0.09

As a result, it was confirmed that the Lactobacillus plantarum SRCM102369 strain had superior protease activity compared to other strains.

Example 6. Selection of strains for kimchi material production

The old paper paste sauce was prepared by the method of Preparation Example 1, but the types of the strains in Table 8 below selected in the step (2) were different to prepare each old paper paste sauce, and then a sensory test was performed. For the sensory test, 24 trained researchers were explained to recognize the purpose of the experiment and sensory quality factors, and then the sensory test was performed using the 7-point scale method. A sensory test was performed with fried rice prepared by adding each old paper paste sauce to the rice and frying it for 3 minutes in a frying pan, and rinsing the mouth before the test. The evaluation was carried out by dividing them into categories, and the stronger the characteristic, the higher the score.

List of test strains for strain selection No. strain name SRCM No. One Weissella cibaria 102175 2 Leuconostoc citreum 102178 3 Leuconostoc mesenteroides 102210 4 Lactobacillus sakei 102228 5 Lactobacillus perolens 102283 6 Pediococcus pentosaceus 102286 7 Lactobacillus brevis 102305 8 Lactobacillus sakei 102324 9 Leuconostoc mesenteroides 102355 10 Lactobacillus plantarum 102369 11 Lactobacillus plantarum 1000320

As a result, Lactobacillus citreum ( Leuconostoc citreum ) SRCM102178 strain, Lactobacillus sakei ( Lactobacillus sakei ) The fried rice prepared with the old paper paste sauce using the SRCM102228 strain and the Lactobacillus plantarum SRCM102369 strain had superior flavor and high preference compared to the fried rice prepared with the aged paper paste sauce prepared using other strains. .

Sensory test of fried rice using old paper paste sauce Strain type (SRCM No.) old paper flavor taste texture overall sign 102175 4.32 5.68 4.84 4.90 102178 4.87 6.20 5.94 5.42 102210 4.10 5.86 4.76 4.66 102228 5.08 6.18 5.44 5.80 102283 3.98 4.52 4.22 4.62 102286 3.20 4.71 4.48 4.50 102305 3.42 4.88 4.90 4.24 102324 3.38 5.30 5.10 4.88 102355 5.08 5.28 5.30 5.10 102369 5.75 6.70 6.54 6.28 1000320 3.50 5.50 5.12 4.12

Example 7. According to strain type old paper Physicochemical properties of paste sauce

Lactobacillus citreum (Leuconostoc) selected through Example 1 citreum ) SRCM102178 strain, Lactobacillus sakei ( Lactobacillus sakei ) SRCM102228 strain and Lactobacillus plantarum ( Lactobacillus plantarum ) Old paper paste sauce was prepared by the method of Preparation Example 1 using the SRCM102369 strain, but in step (3), the aging time and period were varied to prepare the aged paper paste sauce physicochemical properties were tested.

Physicochemical properties of old paper paste sauce according to aging period at 15℃ No. SRCM No. ripening period
(Work) pH acidity
(%) salinity
(%) sugar content
(Brix) number of lactic acid bacteria
(log CFU/mL) One 102178 0 5.69 0.47 9.4 9.5 5.18 One 5.45 0.54 9.3 9.7 7.30 2 4.95 0.75 9.4 9.6 8.48 3 4.10 0.89 9.4 9.5 8.80 2 102228 0 5.69 0.47 9.4 9.5 5.30 One 5.24 0.51 9.3 9.6 7.26 2 4.90 0.79 9.5 9.6 8.41 3 4.34 0.84 9.5 9.5 8.70 3 102369 0 5.69 0.47 9.4 9.5 5.19 One 5.02 0.56 9.4 9.8 8.53 2 4.80 0.83 9.3 9.7 9.41 3 3.90 1.08 9.4 9.6 9.47

When aged at 15°C, the aged paper paste sauce using the Lactobacillus plantarum SRCM102369 strain showed a pH of 4 or less and an acidity of 1% or more after 3 days of aging, and the number of lactic acid bacteria was different. It was measured higher than the source.

Physicochemical properties of old paper paste sauce according to aging period at 30℃ No. SRCM No. ripening period
(Work) pH acidity
(%) salinity
(%) sugar content
(Brix) number of lactic acid bacteria
(log CFU/mL) One 102178 0 5.69 0.47 9.4 9.5 5.18 0.5 4.87 0.78 9.5 9.7 8.84 One 4.21 0.89 9.4 9.6 8.91 2 102228 0 5.69 0.47 9.4 9.5 5.30 0.5 4.30 0.84 9.5 9.6 8.26 One 3.98 0.92 9.5 9.6 8.65 3 102369 0 5.69 0.47 9.4 9.5 5.19 0.5 4.75 0.96 9.4 9.7 9.01 One 3.87 1.12 9.4 9.8 9.51

In addition, when aged at 30 ℃, the aged paper paste sauce using the Lactobacillus plantarum SRCM102369 strain showed a pH of 4 or less and an acidity of 1% or more within 1 day of aging, and the number of lactic acid bacteria was aged using a different strain. It was confirmed that the measurement was higher than that of the paste source.

Through the above experiment, when the Lactobacillus plantarum SRCM102369 strain was used, it could be predicted to exhibit a flavor similar to that of aged paper within 1 to 3 days of aging, and the strain was selected as a final strain suitable for the production of fast aged paper paste sauce. did.

Example 8. Depending on the type of kimchi mixture material old paper Paste Sauce Sensory Test

Prepare the old paper paste sauce by the method of Preparation Example 1, but as shown in Table 1, the sensory test was performed with the aged paper paste sauce (Comparative Examples 1 to 4) prepared by changing the material of the kimchi mixture in step (2) of Example 6 method was carried out.

Comparison of material types division ship high fructose SRCM102369 strain Preparation Example 1 ○ ○ ○ Comparative Example 1 ○ ○ × Comparative Example 2 × × ○ Comparative Example 3 × ○ ○ Comparative Example 4 ○ × ○

As a result, it was confirmed that the fried rice using the old paper paste sauce of Preparation Example 1 showed the highest score in terms of taste and texture while similar to the flavor of the aged paper compared to the fried rice using the old paper paste sauce of Comparative Examples. In addition, preparing the old paper paste sauce using both pear + high fructose + SRCM102369 strain showed higher scores in all items compared to the old paper paste sauce prepared using only a portion of the above ingredients, It was confirmed that the production of porridge made it possible to manufacture the quick-dry old paper paste sauce, and the taste and flavor of the ingredients were well harmonized to further enhance the preference.

Sensory test of fried rice using old paper paste sauce according to the type of material Kinds old paper flavor taste texture overall sign Preparation Example 1 5.75 6.70 6.54 6.28 Comparative Example 1 2.80 6.12 5.12 3.40 Comparative Example 2 3.88 4.35 5.30 4.56 Comparative Example 3 4.88 4.94 5.98 5.52 Comparative Example 4 4.64 4.82 5.62 5.30

Example 9. According to the mixing ratio of kimchi mixture ingredients old paper Paste Sauce Sensory Test

Prepare the old paper paste sauce by the method of Preparation Example 1, but as shown in Table 14, the sensory test was performed with the aged paper paste sauce (Comparative Examples 5 and 6) prepared by varying the kimchi mixture material mixing ratio in step (2) as shown in Table 14. method was carried out.

Kimchi mixture mixing ratio (wt%) material type Preparation Example 1 Comparative Example 5 Comparative Example 6 pickled cabbage 69.6 69.6 69.6 garlic One 1.5 0.5 ginger 0.3 0.1 0.5 radish 14.6 11 17.5 Green Onion 0.5 0.8 0.2 ship 0.8 1.2 0.3 anchovy fish sauce 2 3.9 One high fructose 0.3 0.7 0.1 chili powder 1.5 One 2 sugar 0.3 0.1 0.7 glutinous rice flour 0.3 0.1 0.6 red pepper gourd 3.9 6 One Purified water 3.9 3 5 SRCM102369 strain One One One

As a result, it was confirmed that compared to the fried rice using the old paper paste sauce of Comparative Examples 5 and 6, the fried rice using the old paper paste sauce of Preparation Example 1 showed the highest score in all items.

Sensory test of fried rice using old paper paste sauce according to the type of material Kinds old paper flavor taste texture overall sign Preparation Example 1 5.75 6.70 6.54 6.28 Comparative Example 5 5.12 6.20 6.10 5.58 Comparative Example 6 5.24 6.34 6.08 5.66

Korea Microorganism Conservation Center (Korea) KFCC11830P 20190619

<110> Microbial Institute for Fermentation Industry Kyochon F&B Co., Ltd <120> Method for producing rapid Mukeunji paste sauce using Lactobacillus plantarum SRCM102369 strain <130> PN19196 <160> 3 <170> KoPatentIn 3.0 <210> 1 <211> 1362 <212> DNA <213> Lactobacillus plantarum <400> 1 gacgaacgct ggcggcgtgc ctaatacatg caagtcgaac gaactctggt attgattggt 60 gcttgcatca tgatttacat ttgagtgagt ggcgaactgg tgagtaacac gtgggaaacc 120 tgcccagaag cgggggataa cacctggaaa cagatgctaa taccgcataa caacttggac 180 cgcatggtcc gagcttgaaa gatggcttcg gctatcactt ttggatggtc ccgcggcgta 240 ttagctagat ggtggggtaa cggctcacca tggcaatgat acgtagccga cctgagaggg 300 taatcggcca cattgggact gagacacggc ccaaactcct acgggaggca gcagtaggga 360 atcttccaca atggacgaaa gtctgatgga gcaacgccgc gtgagtgaag aagggtttcg 420 gctcgtaaaa ctctgttgtt aaagaagaac atatctgaga gtaactgttc aggtattgac 480 ggtatttaac cagaaagcca cggctaacta cgtgccagca gccgcggtaa tacgtaggtg 540 gcaagcgttg tccggattta ttgggcgtaa agcgagcgca ggcggttttt taagtctgat 600 gtgaaagcct tcggctcaac cgaagaagtg catcggaaac tgggaaactt gagtgcagaa 660 gaggacagtg gaactccatg tgtagcggtg aaatgcgtag atatatggaa gaacaccagt 720 ggcgaaggcg gctgtctggt ctgtaactga cgctgaggct cgaaagtatg ggtagcaaac 780 aggattagat accctggtag tccataccgt aaacgatgaa tgctaagtgt tggagggttt 840 ccgcccttca gtgctgcagc taacgcatta agcattccgc ctggggagta cggccgcaag 900 gctgaaactc aaaggaattg acgggggccc gcacaagcgg tggagcatgt ggtttaattc 960 gaagctacgc gaagaacctt accaggtctt gacatactat gcaaatctaa gagattagac 1020 gttcccttcg gggacatgga tacaggtggt gcatggttgt cgtcagctcg tgtcgtgaga 1080 tgttgggtta agtcccgcaa cgagcgcaac ccttattatc agttgccagc attaagttgg 1140 gcactctggt gagactgccg gtgacaaacc ggaggaaggt ggggatgacg tcaaatcatc 1200 atgcccctta tgacctgggc tacacacgtg ctacaatgga tggtacaacg agttgcgaac 1260 tcgcgagagt aagctaatct cttaaagcca ttctcagttc ggattgtagg ctgcaactcg 1320 cctacatgaa gtcggaatcg ctagtaatcg cggatcagca tg 1362 <210> 2 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> primer <400> 2 agagtttgat cctggctcag 20 <210> 3 <211> 19 <212> DNA <213> Artificial Sequence <220> <223> primer <400> 3 ggttaccttg ttacgactt 19

Claims (5)

(1) salting the Chinese cabbage in 8-12% (w/v) brine at 20-25°C for 8-10 hours, washing and desalting so that the salt concentration in the Chinese cabbage is 1.6-2.0% (w/w);
(2) Based on the total weight of the kimchi mixture, 0.8-1.2 wt% of garlic, 0.2-0.4 wt% of ginger, 13-16 wt% of radish, 0.4- 0.6% by weight, 0.7-0.9% by weight of pear, 1.8-2.2% by weight of anchovy fish sauce, 0.2-0.4% by weight of fructose, 1.3-1.7% by weight of red pepper powder, 0.2-0.4% by weight of sugar, 0.2-0.4% by weight of glutinous rice flour, red pepper paste 3.5 to 4.5% by weight and 3.5 to 4.5% by weight of water with Escherichia coli , Micrococcus luteus , Staphylococcus aureus , Listeria ivanovii and Bacillus cereus ( Bacillus cereus ) Lactobacillus plantarum SRCM102369 strain (Accession No.: KFCC11830P) 0.8 Mixing ~1.2 wt% to prepare a kimchi mixture; and
(3) The kimchi mixture prepared in step (2) is aged at 15-30°C for 1-3 days, then pulverized and heated at 75-85°C for 15-25 minutes. A method of making old paper paste sauce. delete delete delete delete

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