KR20040079765A - Kefir Kimchee starter - Google Patents

Abstract

PURPOSE: A method of making a kimchi starter using kefir grain alone or a mixture of kefir, yogurt, α-starch or corn starch is provided. The kimchi starter causes normal aging of kimchi, watery radish kimchi and sliced white-radish kimchi and induces the normal fermentation and aging without the addition of garlic, pickled seafoods juice, seafoods or the like which consumers dislike. CONSTITUTION: The kimchi starter is prepared by the steps of: mixing kefir grain, whole milk containing 1.0 to 3.5% milk fat, non-fat milk and whey at about 23deg.C, fermenting the mixture at 4 to 38deg.C for 12 to 48hr and then filtering it. In preparation of kimchi, 10 to 20% by weight of α-starch or corn starch can be added when need.

Description

Kefir Kimchee starter

Traditional kimchi is changing according to the environment, pollution and diet. seasoning. This is because it depends on the fermentation of lactic acid bacteria contained in cabbage and radish.

In order to make traditional kimchi, you can wash your favorite cabbage, marinate it in a good salt water, and mix it with a certain concentration of salted juice, crushed garlic, ginger, green onion, red pepper, sesame, hearing, starch, fish, meat, oyster, or seasoning. After filling in the proper position and put in various containers. At this time, to put starch or rice taste is to ferment lactic acid bacteria. Of course, lactic acid bacteria can also be ripened by cabbage, radish and other seasonings and carbohydrates in fish and meat.

The present invention can induce normal fermentation even in the absence of spices to avoid domestic and foreign consumers, such as garlic, milk brown, seafood, kimchi eating can give kimchi, conviction that the health of the digestive system and at the same time healthy Kefir Kimchi Starter, which makes diced rice. The effect of Kefir on the health of the human intestine is that the intestinal mucosa blocks tens of millions of beneficial bacteria from harmful bacteria, while antibiotics wash away the beneficial bacteria and expose them to strains that cause diarrhea. do. Eating yogurt or fermented milk can make the small intestine regenerate. Kefir improves the body's immune function and overall health, and its therapeutic function is known.

In the United States, kefir is also used as a dessert, soft and creamy, with 160 calories per cup.

Kefir kimchi starter is made by adding kefir grains to kimchi and then ripening it. The composition of kefir grains consists of kefiran, which contains about 50% of glucose and galactose.

The surface layer of Kefir grain mainly contains rod-shaped microorganisms, the middle layer contains yeast, and in the center there are yeast embedded in kefirran epilepsy.

The distribution of microbial colonies was 70% in lactic acid bacilli, 20% in lactic acid cocci and 5-10% in yeast.

Lactobacillus is a kind of microorganism Lc.lactis, Lc.cremoris, lactobacillus Lb.acidophilus, Lb.kefir, Lb.kefiranofaciens, Lb.casei, Yeast is Candida kefir, Klu.marxianus, Saccaromyces cereviciae.

Kefir yogurt, a representative natural lactic acid-alcohol fermented milk for longevity in Tibet and Caucasia , known as a representative village of longevity villages on earth, is introduced in Korea and eaten as a household unit. Not safe from

Kefir yogurt contains 0.9-1.1% lactic acid, 0.5-1.0% alcohol and a large amount of carbon dioxide and has a unique flavor. Kefir was fermented into kefir particles, which had a size of 2-15 mm in diameter and became white viscous particles. After cooling milk raw material (sterilized at 90-95 ℃ for 5 minutes) to 23 ℃, incubate for 2 to 3% of incubator for 12-48 hours. The pH (pH) is in the range of 4.7 to 3.2 depending on the incubation time. Depending on the sour taste, after the target fermentation is finished, it is rapidly cooled to 4-6 ° C.

The taste of kimchi is good and Korean traditionally preferred kimchi such as lacquer, garlic and red pepper, kimchi and matured kimchi, as well as kimchi of the global era In order to manufacture free kimchi, kakdugi, and dongchimi, we manufacture kefir kimchi starter using kefir grain, a lactic acid bacteria fermentation starter, as a main axis. The purpose is to diversify.

① mass production problems:

Mass production of kefir kimchi starter: Kefir grains are sterilized in milk, skim milk and milk, and incubated at 4 ℃ to 38 ℃ for 12 to 48 hours after the temperature of 23 ℃ and before It is used for kimchi starter mass production. Whey and whey are freeze-dried and used alone or as starch to add starch.

② Aging problem when there is a small amount of carbohydrate in Kimchi:

Alpha starch or corn starch are added by 10% to 20% by weight of the starter.

③ The problem of processing and packing kefir kimchi starter into kimchi:

Kefir kimchi starters are processed, stored, and packaged in wet, frozen and lyophilized conditions.

① Pure Grain Kimchi Starter: 100% Kefir Grain.

② mixed kimchi starter: the ratio of kefir grains and kefir yogurt is 10 to 90; 20 to 80; Thirties 70; 60 to 40; Mix 50 to 50.

③ Starch-added Kimchi Starter: Mix alpha starch and corn starch in 10 ~ 30% mixing range. It is used to make kimchi, which does not like to put garlic and red meat in kimchi.

Table 1: Preparation of Baked Sea Rice by Kefir Kimchi Starter

Start → pH 5.69 ....... 25 ℃

1 day → pH 4.86 ...... 25 ℃

2 days → pH 4.28 ....... 25 ℃

3 days → pH 3.15 ...... 25 ℃

4 days → pH 3.01 ...... 25 ℃

9 days → pH 3.11 ....... 4 ℃

④ Packing method of kefir kimchi starter:

Wet, liquid, paste, dry powder, pill form, and form into a filter pack. The liquid phase is gel; The paste phase is like a toothpaste; The dry powder form is in the form of powder or pills after freeze drying; In the form of the pack is a filter pack like black tea, sul-green tea and put it in kimchi.

Table 2. Effect of Kefir Kimchi Starter on pH Change of Kimchi

Days of maturation _______________ Start First day Second day Third day Fourth day Fiveth day Sixth day Seventh day 8th Day 9th Day 10th Whey starter 4 ℃ maturation _____________ 4.745.245.315.315.355.424.944.944.934.914.89 Kefir Kimchi Starter Addition 4 ℃ Aging _______________ 5.025.335.465.575.465.365.485.485.255.165.14 Whey starter 25 ℃ aging ______________ 4.404.733.933.343.143.034 ℃ aging 3.02--2.97 Kefir starter addition 25 ° C aging ______________ 4.854.353.573.153.032.934 ° C aging2.93--2.94

Manufacturing Process of Kimchi Starter Kefir Kimchi Starter

Process 1:

Use crude milk (1.0-3.5% milk fat), skim milk, and whey / whey.

The skimmed milk is mixed at a ratio of 130 g: 870 g of skimmed milk powder to drink water and maintained at around 23 ° C. Whey or whey means a product of Patent No. 0331124.

Process 2:

Kefir grains are incubated at 2-3% in dry state and 3-10 grams in wet state and incubated at 18 ° C to 38 ° C for 12 to 48 hours. The kefir used is subsequently used for incubation. After 10 to 17 days, the weight of kefir grain is doubled.

Process 3:

The produced kefir is maintained at pH 3.2 ~ 4.5, and it is quickly filtered and washed, and then cooled and stored at 4-6 ° C., which is refrigerated temperature.

Process 4:

Packaged in liquid, paste, dry powder and pill form, in dry powder form, into a filter pack.

The present invention puts the kefir ginchi starter into traditional kimchi, Dongchimi and Kakkadugi to cause the aging by lactic acid bacteria and yeast,

In addition, it is possible to induce the fermentation of normal fermentation without adding seasonings avoided by domestic and foreign consumers such as garlic, milk brown and seafood, and to eat kimchi, and to promote health of the digestive system and to be healthy at the same time.

Kefir kimchi starter that can ripen kimchi to make it easy for consumers to use when soaking kimchi.

Claims (1)

Matters for cultivating kefir grains using whole milk (1.0-3.5% milk fat), skim milk and whey whey (Patent No. 0331124), and mass-producing kefir kimchi starter consisting of kefir grains and kefir to be. Kefir Kimchi Starter is a raw, dried, filter pack packed into various kinds of Kimchi, Dongchimi and Kakdugi soaked with cabbage and radish as raw materials, and then added to it to start and maintain the ripening of Kimchi by lactic acid bacteria and yeast. It is.