KR102677947B1 - Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof - Google Patents

Abstract

By producing kimchi directly in overseas localization, the present invention can maintain the original texture of kimchi while improving the flavor of traditional kimchi, and can satisfy the preferences of local consumers by maintaining the shape and texture of kimchi even when stored for a long period of time. A method for producing fermented product for localized production of kimchi and kimchi using the same, comprising preparing rice bran from organically grown organic rice, sterilizing it, and then producing sterile rice bran; 100 parts by weight of the sterilized rice bran Preparing a first mixture by mixing 40 parts by weight of purified water at 30°C with respect to 100 parts by weight of sterilized rice bran, mixing 40 parts by weight of purified water at 30°C and immersing the cotton cloth 1 to 5 hours later After filtering and preparing a rice bran soak containing the moisture remaining in the cotton cloth, mix 20 to 85 parts by weight of the juiced juice of fruit or vegetables with 100 parts by weight of the rice bran soak and then mix at 40 to 50°C for 1.5 to 3 hours. Preparing a rice bran soak that has been saccharified by heating for a while; covering the top of the cotton cloth or hemp on which the rice bran soak that has gone through the saccharification step is spread with the cotton cloth or hemp on which the first mixture is spread; and covering the cotton cloth or hemp on which the first mixture is spread, and the top of the spread first mixture Covering with another cotton cloth or hemp cloth and fermenting for 24 hours, producing a first fermented rice bran product fermented by the first mixture and a second fermented rice bran product fermented by the rice bran soaked product, respectively; And, preparing a fermented product in which the first fermented rice bran product and the second fermented rice bran product are mixed at a weight ratio of 1:0.5 to 1.

Description

Method of manufacturing fermented product for localized production of kimchi and kimchi using the same {Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using the same}

The present invention relates to a method for producing fermented products for localized production of kimchi and kimchi using the same. More specifically, by producing kimchi directly in overseas localization, the original texture of kimchi can be maintained and the flavor of traditional kimchi can be improved at the same time. It relates to a fermented product manufacturing method for localized production of kimchi that can satisfy the preferences of local consumers by maintaining the shape and texture of kimchi even when stored for a long period of time, and kimchi using the same.

Kimchi refers to cabbage kimchi, dongchimi, and radish radish kimchi. It is a side dish that Koreans consume more than 135g per day on average throughout the four seasons, and is the most traditional fermented vegetable food in Korea.

In the past, kimchi was mainly made and consumed at home, but market purchases of factory-made kimchi are gradually increasing due to changes in living environments, increased participation of housewives in social activities, and nuclear families.

In addition, as the unique taste of kimchi and the health-promoting effects of kimchi fermentation bacteria become known to overseas Koreans and foreigners who have traveled to Korea, consumption in foreign countries is also rapidly increasing. Accordingly, in 1997, international quality standards for kimchi were established, making it recognized as an international food in name and reality. In addition, exports of domestically produced kimchi also increased significantly, with the export amount of kimchi reaching KRW 110 billion in 2018, a 20% increase compared to 2017 (Ministry of Agriculture, Food and Rural Affairs 2018 Kimchi Export Report).

Here, cabbage kimchi is a traditional Korean food that pickles cabbage in 10-15% salt water, washes and dehydrates it, then mixes it with various seasoned vegetables such as red pepper powder, garlic, ginger, and salted fish and eats it as is or by fermenting it. It has recently become a health food in Japan as well. Consumption is increasing, and the market is increasing globally as the number of overseas Koreans increases and the market becomes increasingly global due to its performance as a health food. As interest in kimchi increases both at home and abroad, the kimchi industry continues to grow, and in Korea. As a key export industry leading the global market, market interest in the automated kimchi manufacturing process is also rapidly increasing. In general, the kimchi manufacturing method includes a washing process to remove foreign substances that negatively affect the production of kimchi by washing cabbage, a sterilization process to sterilize microorganisms after the washing process, and salting to soften the tissue and kill microorganisms in the cabbage. It consists of a pickling process of resterilization, an inoculation process of inoculating specific microorganisms, and a seasoning mixing process. In the above kimchi manufacturing process, microorganisms are a key factor that significantly affects the nutrition and taste of kimchi through the kimchi maturation process. If the specific microorganisms of interest are not fermented, the taste of kimchi will change and the nutritional components will also not meet expectations. If this is not achieved, the problem of lowering the marketability of kimchi occurs.

The fermentation of kimchi enhances the color, taste, or aroma of food through the action of microorganisms, thereby increasing the value of the food, improving storability, or producing useful substances. Lactic acid bacteria produce various metabolites through the fermentation process and produce many organic acids during the metabolism of sugars. In particular, among microorganisms that produce more than 50% of lactic acid, those that are beneficial to humans are called lactic acid bacteria. Lactic acid is an organic acid that not only exists in plants and animals, but also found in fermented foods. Useful physiologically active substances in lactic acid fermentation include not only organic acids, which are metabolites, but also lactic acid bacteria, whose functionality is known as probiotics. Research on lactic acid bacteria began in foreign countries with animal lactic acid bacteria of dairy origin, and not much research has been conducted on vegetable lactic acid bacteria contained in our fermented foods such as kimchi and soybean paste. For the internationalization and industrialization of fermented foods, standardization and industrialization have been carried out. Research is needed.

As such, it is expected that kimchi will be able to obtain synergy effects from fermentation as well as the unique functionality of kimchi, so we must pay attention to developing healthy foods using our unique fermentation technology, and in the core fermentation technology of the present invention, we must pay attention to the existing kimchi Unlike lactic acid bacteria, the lactic acid bacteria raw materials and content that constitute the optimal fermentation lactic acid bacteria cultivation conditions and the characteristics of the lactic acid bacteria are different.

Meanwhile, a variety of fermented lactic acid bacteria used to produce kimchi have been developed recently, but research to improve fermentation technology for kimchi is insufficient. In addition, kimchi is also exported overseas in line with the globalization of Korean food, but is used in foreign cuisine and There are problems such as not having physical properties suitable for preference, and there is a lack of product development for localization.

Therefore, there is a need to develop fermented products for localized production of a new concept of health-oriented kimchi with universal characteristics that can be applied to various dishes.

1. Republic of Korea Patent No. 10-1430973 (Fermented rice bran composition and manufacturing method thereof) 2. Republic of Korea Patent No. 0-2081349 (Kimchi ripening method)

By producing kimchi directly overseas, the present invention can maintain the original texture of traditional kimchi while enhancing the unique flavor of kimchi, and can satisfy the preferences of local consumers by maintaining the shape and texture of kimchi even when stored for a long period of time. The purpose is to provide a fermented product manufacturing method for localized production of kimchi and kimchi using the same.

In addition, the present invention responds to the demands and preferences of health-oriented local consumers by directly using and producing fermented products developed in the production of kimchi locally, so that anyone, regardless of gender or age, can eat it deliciously and improve the physiological activity of the human body. The purpose is to provide a fermented product manufacturing method for localized production of kimchi that can provide deep taste and flavor by improving the texture and nutrients of fresh ingredients and preventing the destruction of nutrients, and providing kimchi using the same.

In addition, for localized production of kimchi of the present invention, the developed fermentation product is applied to local kimchi according to the climate, geography, and seasonal characteristics of each country, that is, fresh ingredients provided in each country to produce banana kimchi, cassava kimchi, salmon kimchi, etc. The goal is to provide a fermented product manufacturing method for localized production of kimchi that allows the development of localized kimchi and kimchi using the same.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

One embodiment of the present invention for achieving the above object includes preparing rice bran from organic rice grown organically, sterilizing it, and then producing sterile rice bran, adding 40% purified water at 30°C to 100 parts by weight of the sterilized rice bran. Preparing a first mixture by mixing parts by weight, and 1 to 5 hours after preparing the first mixture, filtering through a cotton cloth to prepare a rice bran soak containing the moisture remaining on the cotton cloth, 100 parts by weight of the rice bran soak Regarding the step of mixing 20 to 85 parts by weight of a juiced juice of fruits or vegetables and then heating at 40 to 50°C for 1.5 to 3 hours to produce saccharified rice bran, a broad mokcheon in which the rice bran that has gone through the saccharification step is spread Or, the first mixture is spread on the top of the hemp cloth and covered with cotton cloth or hemp cloth, and the top of the spread first mixture is covered with another cotton cloth or hemp cloth, and after fermentation process for 24 hours, the fermented product is fermented by the first mixture where fermentation is completed. 1. Preparing a second fermented rice bran product fermented by fermented rice bran and rice bran soaking material, and preparing a fermented product in which the first fermented rice bran and the second fermented rice bran are mixed at a weight ratio of 1:0.5 to 1. Provides a fermentation product manufacturing method for localized production of kimchi, including the step of:

By producing kimchi directly overseas, the present invention can maintain the original texture of traditional kimchi while enhancing its unique flavor, and can satisfy the preferences of local consumers by maintaining the shape and texture of kimchi even when stored for a long period of time. In addition to manufacturing kimchi suitable for the tastes of local people by mixing fermented ingredients with kimchi ingredients produced locally, kimchi is directly manufactured locally to suit the tastes of local people overseas, and in the process of mass producing and selling kimchi, the quality of kimchi is improved. By reducing distribution costs, it has the effect of reducing the burden on local consumers who purchase kimchi.

In the detailed description below, the method for producing fermented product for localized production of kimchi according to the present invention will be described in detail.

The present invention involves preparing rice bran from organically grown organic rice, sterilizing it, and then preparing rice bran in a sterile state, mixing 40 parts by weight of purified water at 30°C with 100 parts by weight of the sterilized rice bran to prepare a first mixture. Step, and 1 to 5 hours after preparing the first mixture, filter it through a cotton cloth to prepare a rice bran soak containing the moisture remaining on the cotton cloth, and then extract a juice of fruit or vegetable based on 100 parts by weight of the rice bran soak. A step of mixing 20 to 85 parts by weight and then heating at 40 to 50°C for 1.5 to 3 hours to produce a saccharified rice bran paste, wherein the first mixture is placed on the top of the cotton cloth or burlap on which the rice bran paste that has gone through the saccharification step is spread. Cover the unfolded cotton cloth or hemp, and cover the top of the spread first mixture with another cotton cloth or hemp, and after fermentation process for 24 hours, the first rice bran fermented product and rice bran soaked material fermented by the first mixture for which fermentation was completed. It includes the step of producing a second fermented rice bran product fermented by and the step of producing a fermented product in which the first fermented rice bran product and the second fermented rice bran product are mixed at a weight ratio of 1:0.5 to 1.

The method for producing fermented product for localized production of kimchi of the present invention will be described in detail as follows.

First, a preparatory step is taken to prepare rice bran from organically grown organic rice. The rice bran refers to a by-product obtained in the process of polishing brown rice into white rice and includes the rice germ and aleurone layer. As long as it contains the rice germ and aleurone layer, brown rice It should be understood that the rice bran includes the pericarp and/or seed coat and the outer endosperm and/or endosperm that make up the outer shell of the rice bran.

The rice bran contains GABA, linoleic acid, octacosanol, gamma oryzanol, alpha-tocophenol, vitamins B1/B2/B6, etc. GABA increases oxygen supply and has a good sulfation effect, and kimchi is fermented. To make it, fermenting bacteria such as yeast or bacillus are needed. These fermenting bacteria break down nutrients in the absence of oxygen and produce other substances. In other words, organic matter cannot be completely decomposed and intermediate substances are created. Fermentation and putrefaction are the same in that microorganisms decompose organic matter and change it into different properties, but substances made through fermentation have a good aroma and taste and nutritional value that can be eaten by humans. On the other hand, the substances resulting from putrefaction have a bad smell and have little nutritional value. During the fermentation process of kimchi, sufficient oxygen is supplied to allow microorganisms such as yeast and bacillus to survive, giving it a good aroma and taste and nutritional value that can be eaten by humans. Since kimchi needs to be made without grains, the rice bran plays a role in helping this process.

Accordingly, the present invention does not add rice bran directly to kimchi, but adds a fermented product of rice bran to kimchi.

Then, the rice bran is sterilized at a temperature of 110 to 130°C for 5 to 30 minutes to produce sterile rice bran. In addition, in the case of high pressure sterilization, it is sterilized under high pressure with steam at 120°C for 60 minutes. This is a cooling step, and the moisture content of the rice bran should not be high enough to cause substantial starch gelatinization and heat denaturation of proteins or to require excessive stabilization and drying. Therefore, fractionated rice bran with a moisture content of 12 to 14% by weight is used at 110~110% by weight. It is recommended to dry heat treat at 130℃ for 5 to 30 minutes and then cool and stabilize. More preferably, dry heat treat at 120℃ for 10 to 20 minutes. In particular, rice bran contains proteins, minerals and dietary fiber that are useful ingredients for the human body. Since it contains starch, etc., in order to minimize damage, it is most appropriate to apply dry heat treatment in a closed space using any one of oven, hot air, and tunnel heat treatment.

Then, the first mixture is prepared by mixing 40 parts by weight of purified water at 30°C with 100 parts by weight of the sterilized rice bran. At this time, the first mixture is spread and placed on the top of the cotton cloth, and the top of the spread first mixture is covered with another cotton cloth. After going through a fermentation step of fermentation for 24 hours, the first mixture of sterile rice bran mixed with purified water is spread evenly on two or more sheets of cotton cloth or hemp cloth, and another cotton cloth is placed on top of the spread first mixture. It is covered and undergoes a fermentation process for 24 hours. At this time, the temperature is insulated by the cotton cloth, and after 12 hours in the space between the upper and lower cotton cloth, the spawn in the rice becomes active and the temperature of the rice bran exceeds 35℃, so the upper The temperature of the rice bran is adjusted to 31-35°C by lifting the cotton cloth located in the space to supply oxygen to the above space, and after 24 hours, the first fermented rice bran product with complete fermentation is produced.

Then, 1 to 5 hours after preparing the first mixture by mixing 40 parts by weight of purified water at 30°C with 100 parts by weight of the sterilized rice bran, it is filtered through a cotton cloth to prepare a rice bran soak containing the moisture remaining on the cotton cloth. It includes a saccharification step of mixing 20 to 85 parts by weight of a juiced juice of fruit or vegetables with 100 parts by weight of the soaked material and then saccharifying the fruit or vegetable by heating at 40 to 50° C. for 1.5 to 3 hours. You can select and use what Brix has.

In addition, the fruits or vegetables are those grown locally, and the juice obtained from locally obtained fruits or vegetables is used, or the fruits or vegetables are mixed with water, heated, and then filtered to remove the solids. After separation, it is discarded, and the filtered liquid filtrate can be used.

The fruit or vegetable is selected from lettuce, cabbage, radish, Chinese cabbage, chives, carrots, celery, beets, red beets, cucumbers, eggplants, tomatoes, paprika, watermelon, bananas, apples, pears, peaches, grapes, melons and strawberries. Any one or more than two can be used.

The rice bran material that has gone through the saccharification step is spread evenly on two or more sheets of cotton cloth or hemp. At this time, the rice bran material that has gone through the saccharification step is spread on the cotton cloth or burlap with the first mixture spread on the cotton cloth or Cover the hemp, and cover the top of the spread first mixture with another cotton cloth or hemp, and after the fermentation process for 24 hours, the first rice bran fermented product fermented by the first mixture and the rice bran soaked product fermented by the fermented first mixture. The second rice bran fermentation product is manufactured separately, and at this time, the first rice bran fermentation product and the second rice bran fermentation product are mixed at a weight ratio of 1: 0.5 to 1 to produce a fermentation product and mixed with basic seasoning at the kimchi stage as described later. Thus, kimchi is produced through the steps of mixing pickled cabbage, sprinkling fermented product between each pickled cabbage mixed with basic seasoning, or mixing fermented product with cut cabbage mixed with basic seasoning and mixing.

In the fermentation process, the first mixture and the rice bran can be spread on separate cotton cloths or hemp cloth and laminated together and then fermented. However, they can also be spread individually on cotton cloth or hemp cloth and fermented under the conditions described above.

Additionally, in addition to the cotton cloth or hemp, a cotton wrapping cloth or a jar can also be used.

In addition, the fermented product can be added in an amount of 5 to 20 parts by weight based on 100 parts by weight of the basic kimchi seasoning.

In addition, salted rice powder is spread between the cotton cloth and the cotton cloth or between hemp and hemp, and the salted rice powder is added to rice soaked in water or boiled rice in brine with a salt concentration of 10 to 20% by 1% relative to the weight of rice or boiled rice. It is manufactured by adding and mixing ~2 times, maturing at 20~30℃ for 7~14 days, drying, and powdering. By spreading the salted rice powder between the cotton cloth and the cotton cloth, the first rice bran fermentation product and It serves to promote the fermentation of the second rice bran fermentation product, that is, in the process of fermenting the salted rice powder first, it promotes the fermentation of the first rice bran fermentation product or the second rice bran fermentation product placed on the top of the cotton cloth.

Then, after preparing the first fermented rice bran and the second fermented rice bran, fermented alcohol was added to the differentiated almond powder to prepare almond extract, and then an almond concentrate was prepared by concentrating the almond extract, and then the almond concentrate was sprayed. Almond concentrate powder is manufactured by drying, and when producing the above-mentioned almond extract, 100 parts by weight of almond powder is mixed with 200 parts by weight of fermented alcohol, extracted at 60°C for 2 to 5 hours, and then used a strainer to prepare almond extract. The almond extract is concentrated at 50 to 65°C to obtain an almond concentrate, which is then dried. By applying the spray drying method in the drying step, the dried almond concentrate powder obtained has a particle size of 40 mesh.

In the kimchi step, the first fermented rice bran and almond concentrated powder are mixed at a weight ratio of 1:0.2 to 0.5, or the first rice bran fermented product, second rice bran fermented and almond concentrated powder are mixed at a weight ratio of 1:0.5:0.2 to 0.5. As described later, the fermented product mixed at a weight ratio is mixed with the basic seasoning at the kimchi stage and mixed with pickled cabbage, or the fermented product is sprinkled between each pickled cabbage mixed with the basic seasoning, or the fermented product is mixed with the cut cabbage mixed with the basic seasoning. Kimchi is manufactured through a mixing and mixing step, and the fermented product can be used by adding 5 to 20 parts by weight per 100 parts by weight of the basic kimchi seasoning.

The fermented alcohol is a product of alcohol fermentation, and is alcohol produced by decomposing sugars into alcohol and carbon dioxide by microorganisms in the absence of oxygen. Although not limited thereto, fermented alcohol containing more than 95% alcohol is used in the present invention.

The almond powder is a deciduous tree of the Rosaceae family, also known as almond, and is a plant close to the plum tree and peach tree. It is rich in unsaturated fatty acids and vitamin E, so it is excellent for skin beauty, and also contains iron and calcium. It is a food that is rich in health and has antioxidant properties, which stabilizes its color and leads to an excellent texture.

In addition, after preparing the fermented product, the sterilized rice bran was mixed with 10 to 50 parts by weight of garlic juice based on 100 parts by weight of the powdered rice bran powder by applying heat at 75 to 85 ° C. for 1 to 3 hours and aged for 48 hours. The fermented rice bran product can be manufactured by mixing 5 to 25 parts by weight of the aged rice bran with 100 parts by weight of the fermented product described above and adding 5 to 20 parts by weight with respect to 100 parts by weight of the basic seasoning.

The garlic juice is prepared by storing at a temperature of 10 ℃ ~ 70 ℃, maturing for 3 weeks, and then drying at a temperature of 25 ℃ ~ 35 ℃ for 2 weeks, using aged garlic, at a ratio of 1:8 at 85 ℃ ~ 95 ℃. It can be used by putting it in an extractor with water, heating it for 1 to 3 days, and then filtering it so that the solid content is 40 to 60% by weight.

In addition, to make kimchi using the fermented product, first prepare locally grown cabbage and ingredients for kimchi seasoning, then go through a pickling process and mix the drained pickled cabbage with the prepared kimchi seasoning. At this time, kimchi seasoning is done. The fermented product is added to the filling or the fermented product is added to the pickled cabbage with kimchi seasoning sauce.

The method of producing kimchi using fermented product according to an embodiment of the present invention may include a pickling step, a washing step, a kimchi making step, and a ripening step, and kimchi is manufactured through these steps.

The pickling step is to kill the cabbage by soaking it in salt water for 24 to 48 hours. The cabbage is an example of an ingredient used for an embodiment of the present invention, and is a kimchi product produced locally for localized production of kimchi. It could be a vegetable.

The washing step is a step in which cabbage pickled in salt water is washed several times in a washing tank. After the washing step, refrigerated aging, cutting, selection, and storage can be optionally performed as needed.

In the kimchi stage, the basic seasoning is prepared, the basic seasoning and the fermented product prepared according to the present invention are mixed and mixed with pickled cabbage, the fermented product is sprinkled between pickled cabbages mixed with the basic seasoning, or the fermented product is sprinkled on the cut cabbage mixed with the basic seasoning. This is the step of mixing and mixing the fermented product. The basic seasoning according to an embodiment of the present invention can be made from common seasonings such as red pepper powder, radish, green onion, garlic, onion, fish sauce, and ginger.

The ripening stage refers to the stage of putting cabbage mixed with seasoning in a crock pot, sealing it, and then maturing it according to the kimchi ripening temperature.

Hereinafter, the present invention will be described in more detail through specific examples.

(Example 1)

Kimchi is prepared by mixing 600g of dehydrated cabbage with 500g of basic seasoning mixed with 25g of fermentation broth mixed with the first and second fermented rice bran products at a weight ratio of 1:0.5. At this time, the basic seasoning includes A mixture of 400g of red pepper powder, 150g of anchovy sauce, 150g of salted shrimp, 90g of radish, 50g of green onion, 90g of minced onion, 25g of minced garlic, and 15g of ginger was used.

(Example 2)

The same procedure as in Example 1 was carried out, except that a fermented product containing the basic seasoning mixed with the first fermented rice bran and concentrated almond powder at a weight ratio of 1:0.2 was used.

(Example 3)

The same procedure as in Example 1 was performed, except that a dough containing basic seasoning mixed with the first fermented rice bran product, the second fermented rice bran product, and concentrated almond powder at a weight ratio of 1:0.5:0.2 was used.

(Comparative Example 1)

The same procedure as in Example 1 was carried out, except that only basic seasoning without fermentation was used.

(Test Example 1)

Sensory evaluation was conducted on the kimchi of Examples 1, 2, and 3 and Comparative Example 1. The sensory evaluation was conducted by a panel of 20 adult men and women each, using a 9-point scoring method for taste, texture, appearance, aroma, and overall preference (9: very good, 7: good, 5: average, 3: bad, 1: very bad. ) was used to evaluate the results, and the results are shown in Table 1.

Results of Test Example 1 division taste Texture Exterior incense Full symbol chart Example 1 7.2 7.5 7.3 7.0 7.2 Example 2 7.3 7.8 7.3 7.1 7.5 Example 3 7.9 7.8 7.3 7.5 7.8 Comparative Example 1 6.5 6.2 7.0 7.0 6.9

As confirmed in Table 1, it was confirmed that Examples 1, 2, and 3 were evaluated higher than Comparative Example 1 in terms of taste, texture, aroma, and overall preference. However, there was no significant difference in appearance.

Accordingly, it was confirmed that the kimchi produced according to the present invention had significantly improved functionality, and also had excellent sensory properties and taste, making it highly marketable.

(Test Example 2)

The acidity and pH of the kimchi of Examples 1, 2, and 3 and Comparative Example 1 were measured.

The acidity and pH were measured after aging the kimchi at 2°C for 5 days and storing it at 0°C for 25 days. The kimchi was pulverized using an electric juicer to prepare juice, which was measured using an acidity/pH measuring device. The results were as shown in Table 2 below.

Results of Test Example 2 division pH Acidity (%) Example 1 4.6 1.0 Example 2 4.7 0.8 Example 3 4.8 0.7 Comparative Example 1 4.0 1.6

In general, it is known that when the pH is below 4.2 or the acidity is above 1.2%, the preference of kimchi decreases due to high acidity. Examples 1, 2, and 3 according to the present invention are prepared when the pH and acidity are above 4.2 and 1.2%. As shown below, it was confirmed that the storage properties were excellent. On the other hand, in Comparative Example 1, the pH and acidity were 4.0 and 1.6%, so it was confirmed that the preference for kimchi was reduced due to strong acidity.

Although the preferred embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments and can be implemented in various forms by modification or modification. Modified or modified embodiments of the present invention are also disclosed in the claims described later. Of course, if it includes the technical idea of , it falls within the scope of the rights of the present invention.

Claims (4)

Preparing rice bran from organically grown organic rice, sterilizing it, and then manufacturing rice bran in a sterile state;
Preparing a first mixture by mixing 40 parts by weight of purified water at 30°C with 100 parts by weight of the sterilized rice bran;
And 1 to 5 hours after preparing the first mixture, filter it through a cotton cloth to prepare a rice bran soak containing the moisture remaining on the cotton cloth, and then extract 20 to 85% of the juice from the fruit or vegetable for 100 parts by weight of the rice bran soak. Preparing saccharified rice bran soak by mixing parts by weight and heating at 40-50°C for 1.5-3 hours;
The rice bran material that has gone through the saccharification step is spread on top of the cotton cloth or hemp cloth, and the first mixture is spread on top of the cotton cloth or hemp cloth, and the top of the spread first mixture is covered with another cotton cloth or hemp cloth, and the fermentation process is performed for 24 hours. Preparing a first fermented rice bran product fermented by the first mixture in which fermentation has been completed and a second fermented rice bran product fermented by the rice bran soaking material, respectively; and,
A method for producing fermented product for localized production of kimchi, comprising the step of producing a fermented product mixed with the first fermented rice bran product and the second fermented rice bran product at a weight ratio of 1:0.5 to 1. According to paragraph 1,
After preparing the first fermented rice bran product and the second fermented rice bran product, fermented alcohol was added to the differentiated almond powder to prepare almond extract, and then an almond concentrate was prepared by concentrating the almond extract, and then the almond concentrate was spray-dried. Concentrated almond powder is manufactured. When producing the above-described almond extract, 100 parts by weight of almond powder is mixed with 200 parts by weight of fermented alcohol, then extracted at 60°C for 2 to 5 hours, and then the almond extract is manufactured using a strainer. , and concentrating the almond extract at 50 to 65°C to obtain an almond concentrate and then drying it to produce a powdered almond concentrate powder.
The fermented product is a mixture of the first fermented rice bran and the almond concentrate powder at a weight ratio of 1:0.2 to 0.5, or the first fermented rice bran product, the second fermented rice bran, and the almond concentrate powder are mixed at a weight ratio of 1:0.5:0.2 to 0.5. A fermented product manufacturing method for localized production of kimchi, comprising the step of producing a mixed fermented product. According to paragraph 1,
After preparing the fermented product, the sterilized rice bran was heated at 75 to 85°C for 1 to 3 hours, mixed with 10 to 50 parts by weight of garlic juice per 100 parts by weight of the powdered rice bran powder, and aged for 48 hours. making water,
A method of producing fermented product for localized production of kimchi, characterized in that 5 to 25 parts by weight of aged rice bran is mixed with 100 parts by weight of the fermented product. delete