KR20030044407A - Production of Kimchi using Leuconostoc amelibiosum ATCC 13146 - Google Patents

Abstract

PURPOSE: Provided is a production of kimchi using Leuconostoc amelibiosum(ATCC 13146) which produces organic acids, such sa lactic acid, citric acid, acetic acid and maleic acid, and carbonic acid gas during the fermentation of kimchi. CONSTITUTION: A production of kimchi using Leuconostoc amelibiosum(ATCC 13146) is characterized by seed culturing Leuconostoc amelibiosum(ATCC 13146), adding the culture thereof while manufacturing kimchi, and fermenting the kimchi at 10-25 deg.C for 6-48 hours then at 0-8 deg.C.

Description

Production of Kimchi using Leukonstock Amelibio Island 13cc {Production of Kimchi using Leuconostoc amelibiosum ATCC 13146}

Kimchi is a food that is fermented and matured for a certain period of time by mixing various seasonings such as cabbage, radish, cucumber, and fresh vegetables with vegetables, fruits, and salted vegetables, or immediately after soaking. It has been corroded to take up a large proportion, has a unique flavor and taste, provides dietary fiber, vitamins, minerals, etc., and is a health food that can prevent adult diseases with nutritional physiological effects such as formal action and antimutagenic activity.

However, in general, kimchi varies according to the fermentation period during the production of kimchi, and the bacteria in the leuconosstock multiply first during fermentation and in the middle of fermentation, and after the steam, Lactobacillus plantarium and Lactobacillus brevis Bacteria with high acid production will multiply vigorously. Therefore, natural fermentation takes a long time of maturation, rancidity due to overproduction of acid or softening, there is a problem in the preservation or quality, it is difficult to produce a uniform product, so there is a great need for improvement.

Looking at the related technologies so far, the technology to add lactic acid bacteria as a starter

As far as the related technologies are concerned, the technique of adding lactic acid bacteria as a starter is a method of adding leukonostock paramescenteroids, such as steel, as a starter during kimchi production (Registration No. 1998-0181009) and There is a development method and a method of manufacturing improved kimchi using the same (Registration No. 1996-0001940), and a method related to chaff kimchi and kimchi juice (Public Patent Application No. 1999-0083667) prepared using Hanok et al. There is this. However, no method has been reported for producing delicious kimchi safely with a property of 13146 bacteria of R. amelibio island eryxi island as a starter.

Lactobacilli-MRS medium commonly used for culturing lactic acid bacteria is 1% beef extract, peptone 1%, yeast extract 0.5%, glucose 2%, polysorbate 0.1%, potassium phosphite 0,2%, citrate ammonium 0.2%, The composition of Natrium acetate 0.5%, Magnesium sulfate 0.01%, Manganese sulfate 0.005% is quite complicated and expensive. Therefore, in order to use industrially, Lyukkonstock Amelie Bio Island ATCC 13146 bacteria grow well, but the medium composition should be simple and easy to prepare and improved to a cheap medium.

In addition, the growth of various harmful bacteria related to rancidity and softening during kimchi fermentation should be suppressed. To this end, a method of rapidly producing an appropriate amount of organic acid, that is, a large number of bacteria activated by species culture should be added to kimchi and fermented vigorously in a short time. In general, most bacteria are difficult to proliferate, but enzymatic reactions must be matured by setting the temperature conditions. The taste of kimchi is greatly influenced by the amount and type of organic acid produced differently according to the species, carbon dioxide gas content, so it is necessary to select sensory excellent strains by soaking kimchi for each strain.

In order to stably prepare delicious kimchi, various lactic acid bacteria were inoculated and the kimchi immersion experiment was performed to select Rheconostock Amelibio Island ATCC 13146 as an excellent bacterium. The fungus multiplies vigorously at the beginning of kimchi fermentation to produce various organic acids and carbonic acid gas such as lactic acid, citric acid and malic acid, preventing the growth of various germs and giving a cool taste. Species culture of this bacterium was inoculated in a medium newly prepared by the present inventors, that is, a medium prepared with a composition of 0.5% yeast extract, 10% tomato juice, 5% sugar, and 0.5% calcium carbonate and cultured at 25 ° C. for 1 to 2 days. do. This medium has a simple composition and is easy to prepare. It is inexpensive, and calcium carbonate neutralizes the organic acid produced as the bacteria grow, thereby preventing the killing of bacteria caused by the acid, and the dissolved calcium also enhances the nutrition of kimchi. Add 0.5-5% of this culture solution to Kimchi immersion, ferment at 10-25 ℃ for 6-48 hours to rapidly grow the main fermentation bacteria, and then ripen while suppressing the growth of bacteria at low temperature of 0-8 ℃. The pH of kimchi was 4.7-4.9 and the total acidity as lactic acid was about 0.35-0.5% by the manufacturing method.

Some examples of kimchi are as follows.

(Example 1) Chinese cabbage kimchi

Sterile medium prepared with yeast extract 0.5%, tomato juice 10%, sugar 5%, calcium carbonate 0.5% was inoculated with AT146 13146 bacteria of Leukonostock Amelie Bio Island and cultured at 27 ° C. for 2 days. The Chinese cabbage is split into 2-4 sides, soaked in 10-12% brine for 12-16 hours, pickled, washed twice with water, and dehydrated for 3 hours to prepare pickled cabbage. A mixture of seasonings such as red pepper powder, chopped garlic, chopped ginger, onion, radish, fish sauce, and sugar, and the seed culture solution of ATCC 13146, Ryukonostock Amelibio Island, was mixed evenly between the pickled cabbage leaves. The amount of quenching materials used is shown in Table 1.

Table 1. Chinese cabbage kimchi immersion material and its use ratio

At this time, the control group was immersed in two kinds using seasonings that did not contain the seed culture solution of ATCC 13146 bacteria of Leukonostock Amellibio Island. The kimchi thus prepared was fermented at 15 ° C. for about 1 day and then aged in a low temperature room at 0 ° C. to 8 ° C. for aging. The kimchi during ripening was subjected to a sensory test using a five-point scale (5: very good, 4: good, 3; moderate, 2: bad, 1: very bad) by five panels over time. As a result, kimchi added with the cultivation solution was faster to ripen, cooler and richer than the control, and the taste of the kimchi was excellent due to its low odor. Was done.

Table 2. Changes in Palatability during Chinese Cabbage Kimchi Fermentation

In addition, the pH and the number of bacteria in the seed culture added group were measured at pH of 4.8 after 2 days at 15 ° C and total acidity of about 0.35% as lactic acid. 0.35∼0.5% showed no significant change, maintaining the proper acidity and good taste. The number of viable cells was 1 ~ 2 × 10 ⁹ / ml, but decreased slightly during low temperature aging. These results were consistent with the results of 0.4 ~ 0.75% total acidity of kimchi, which is the most delicious, especially around 0.5% (Korean Journal of Agricultural Chemicals 13, 207 ~ 218, 1988) After 24 hours of fermentation at 20 ° C., the pH reached 3.8, and the total acidity reached 0.9%. After 5 days, the pH reached 3.5 and the total acidity reached 1.1%, which was different from that of kimchi.

(Example 2) dices

Wash radishes clean, remove the roots, cut into 2 × 2 × 2 cm size, put the same in two containers 1,000g each, seasoning 24g red pepper powder, green onion 30g, garlic 15g, ginger 5g, sugar 24g, refined salt 20g Was added to each container, and 20 ml of the seed culture solution of ATCC 13146 bacteria of Leukonostock Amelie Bio Island, which had been cultured in the same manner as above, was added to mix well and not soaked, and then immersed at 15 ° C. for about 1 day. After fermentation, the sensory test was carried out in the same manner as described above by five panels over time while aging at 0 ~ 8 ℃. As a result, kakdugi added with lactic acid bacterium culture solution was judged to be consistent with all the panels that the maturation was faster, fresher and richer than the control, and the good taste persisted and was excellent. Acidity and the number of lactic acid bacteria were similar to that of Chinese cabbage kimchi.

Table 3. Changes in the Degree of Acceptability during Wakkaki Fermentation

(Example 3) Dongchimi

Choose a small, juicy radish and wash it clean with shells. Prepare about 5 cups of radish and 4 cups of refined salt, roll the radish in salt and soak it in a kimchi container for 2 days. When broth is common, put garlic, ginger, and green onions in a bag of gauze, put them in radish, and press them with a large plate so that they do not float. Incubate the salt and broth in salt concentrations of 1.5 to 2% in the same way as before. 1% (not added to the control) of the seed culture solution of ATCC 13146 bacteria of Leukonostock Amelie Bio Island was added. After fermentation at 15 ℃ for about 1 day, it was aged at low temperature of 0 ~ 8 ℃, and the sensory test was carried out in the same way by 5 panelists. The results were consistently evaluated as having excellent taste. It was thought that the proper acidity, the type of organic acid contained in addition to lactic acid, and dissolved carbon dioxide greatly contributed to the taste.

Table 4. Change in Palatability During Dongchimi Fermentation

In addition, the manufacturing method of kimchi is not limited by this embodiment, but is also applied to other kinds of kimchi production.

Kimchi prepared by adding a seed culture solution of ATCC 13146 bacteria of the leukonostock ammelibio island of the present invention has a fast ripening period, does not change pH and acidity even after ripening, and maintains an appropriate acidity and good taste. Therefore, it is possible to produce a variety of delicious kimchi in a short time stably in the kimchi industry is greatly improved productivity. You can purchase delicious kimchi that suits your taste at any time without much hassle and trouble when making kimchi at home, which can lead to changes in lifestyle and improve quality by preventing rancidity. It can greatly contribute to the economic development of our country by increasing.

Claims (2)

Rapid production method of kimchi prepared by culturing Ryukonostock Amelie Bio Island ATCC 13146, added during kimchi immersion, fermented at 10-25 ° C for 6-48 hours, and then aged at low temperature of 0-8 ° C. The method according to claim 1, wherein the culture of the seed culture medium is cultured in yeast extract, tomato juice, sugar, and calcium carbonate.