KR20050066427A - The method of delaying the over ripening of kimchi with low-producing lactic acid leuconostoc mesenteroides and non-fermentable sugar - Google Patents

Abstract

The present invention relates to a method of producing kimchi, and more particularly, to a method of producing kimchi with a delayed maturity by adding a low-lactic acid and lactic acid-producing leuconosstock mesentoid strain or its culture and non-fermented sugars. According to the production method of the present invention, the acid-resistant and lactic acid-producing leukonostock mesenteroid strains multiply into dominant species during fermentation ripening period of kimchi, excellent taste and quality and remain constant, delayed maturation of kimchi, storage properties This improved kimchi can be produced.

Description

The method of delaying the over ripening of Kimchi with low-producing lactic acid Leuconostoc mesenteroides and non-fermentable sugar}

The present invention relates to a method of manufacturing kimchi, and more specifically, by adding a leuconosstock mesenteroid strain having low acid resistance and lactic acid production or its culture medium and a non-fermented sugar to produce kimchi, the taste and quality are consistently excellent. The present invention relates to a method for preparing kimchi that is maintained and has improved storage performance due to delayed ripening of kimchi.

Kimchi is fermented at low temperature to ensure the preservation and maturity of the product after mixing red pepper, garlic, ginger, green onion and radish with pickled cabbage, the main raw material, and is a representative traditional fermented food unique to Korea. Until the 1990s, kimchi was mainly produced at home, but it began to be commercialized since the 1990s due to the rapid economic growth, the increase of national income, and the change of industrial structure and living environment. Recently, domestic demand and export volume have been steadily increasing along with improved awareness of commercialized kimchi.

In the commercialization of kimchi, it is necessary to make the taste and quality of the product constant. However, in reality, the taste of kimchi varies according to various factors such as the origin, season, fermentation ripening conditions of kimchi and degree of fermentation of kimchi, and it is very difficult to maintain and maintain the taste and quality of kimchi constantly. In addition, since most kimchi is sold in fermented and matured state, the taste is easily altered, or the softness of tissue is softened due to excessive ripening or rancidity of kimchi during distribution. There was a problem of low storage, such as a sharp decrease.

Therefore, there is an urgent need to develop excellent product kimchi with a constant taste and quality and improved shelf life.

Fermentation ripening process of kimchi related to taste and rancidity of kimchi is related to naturally occurring kimchi fermentation bacteria, such as Leuconostoc mesenteroides and Lactobacillus plantarium, plantarium ), Pediococcus cerevisiae , and Saccharomyces cerevisiae . In particular, Kimchi's unique cool and deep taste has the shortest induction period, which is known to increase the leuconosstock mesenteroid strains related to medium-term fermentation from the beginning of Kimchi (So MH and Kim YB, Korean J. Food Sci.Technol ., 27 (4): 495-505 , 1995; So MH and Kim YB, Korean J. Food Sci Technol, 27 (4):.. 506-515, 1995), kimchi sour or rancid course Lactobacillus platforms It is known to be caused by lanthanum strains.

In the commercialized kimchi, it is difficult to maintain the taste and quality of the kimchi constantly, and the type and total number of bacteria of kimchi fermentation related groups such as leukonostock mesenteroid, Lactobacillus plantarium, Saccharomyces cerevisiae, etc. This is because the taste and quality of the ingredients vary depending on the origin, season, and fermentation conditions of the raw materials. In addition, when the number of the initial bacteria of the kimchi fermentation-related bacteria is known that kimchi is over mature or rancidity is reduced storage.

Therefore, heat treatment of kimchi (Kim Soon-dong, Korean Journal of Nutrition and Nutrition , 14: 259, 1985), or preservatives such as parahydrobutylbenzoate (Lee Choon-young, et al . , 10:33, 1968), or irradiation (Cha Bo-sook, Korean Journal of Food Science and Technology , 20; 109, 1989), catechins extracted from tea leaves (Korean Laid-Open Publication No. 1998-0030419), or sodium hypochlorite and leukonostock mesentroid strains were added to grow the bacteria. There have been studies on the method of suppressing rancidity by suppressing (Korean Patent No. 1989-4894). However, in the case of the heat treatment method, there was a problem of significantly lowering the sensory quality of kimchi, and the method of using a preservative or irradiating radiation had a problem of giving a sense of rejection to the consumer.

In recent years, many studies have been conducted to improve the shelf life of kimchi using strains that produce antibiotics. A method of extending the shelf life of kimchi by adding a bacteriocin producing bacteriocin having a strong antimicrobial activity to the kimchi fermentation-related bacterium or an organic acid (fumaric acid) is mixed and disclosed (Korean Patent Application No. 2000-57696). However, the bacteriocin has a problem that there is no industrial applicability as a material whose usage standard is not determined in Korea.

In addition, Kimchi discloses a method of extending the storage period of kimchi by suppressing the growth of the kimchi fermentation-related bacteria by adding xylose or xylitol instead of sugars (Korean Patent Application No. 2000-19982). Not only the Lactobacillus plantarium strain, which is the causative bacterium, but also inhibits the growth of the leuconosstock mesenteroid strain that forms the flavor and anaerobic conditions of kimchi, does not provide favorable conditions for flavor formation of kimchi.

In addition, many studies have been conducted to control the taste and fermentation of kimchi by separating the lactic acid bacteria derived from kimchi and adding it as a starter during the production of kimchi. That is, a method of preparing kimchi with a delay in taste and rancidity by mixing and adding a leuconosstock paramesenteroid and a leuconosstock mesenteroid strain (Korean Patent No. 0181009) has been disclosed. However, when the mixed strains of the leukonostock paramesenteroid and the leukonostock mesenteroid are used, the growth of the Lactobacillus plantarium strain is inhibited, but in the case of the mixed culture, each strain must be separately cultured and added. There was a problem that the sex is lowered.

Accordingly, the present inventors separated the lactic acid bacteria strains having low acid resistance and lactic acid production ability from low-temperature ripened taste kimchi, while conducting research to produce kimchi with improved shelf life while maintaining excellent taste and quality. When the kimchi was prepared by using the lactic acid bacteria strain and the non-fermented sugar together, the fermentation of the kimchi was delayed while fermenting the kimchi while maintaining the flavor of the kimchi.

The present invention is to provide a method for producing kimchi with good taste and quality and improved storage.

In order to achieve the above object, the present invention provides a method for producing kimchi by adding a low-lactic acid and lactic acid-producing leuconosstock mesenteroid strain or its culture and non-fermented sugars.

Hereinafter, the present invention will be described in detail.

Kimchi production method of the present invention is characterized by the production of kimchi by the addition of leuconosstock mesenteroid strain having low acid resistance and lactic acid production or its culture and non-fermentable sugar.

1.Ryuconostock mesenteroid strains with low acid resistance and low lactic acid production

The leuconosstock mesentoid strain used in the kimchi production method of the present invention may be any of the leuconosstock mesentoid strains having low acid resistance and lactic acid production performance. In particular, it has been isolated and identified in the delicious kimchi at low temperature ripened by the present inventors, deposited, Leuconostoc mesenteroides DRC 0211 strain has been disclosed in Republic of Korea Application 10-2003-0090401 (Accession No. KFCC-11318 Is preferred.

The leukonostock mecetheroid DRC 0211 is a strain aged at −1 ° C., isolated from kimchi having a pH of 4.46 and an acidity of 0.7%. As a bacteriological property, the general leuconosstock mesenteroid strain rapidly proliferates under acidic conditions, especially pH 4.0 or less, while the strain has acid resistance under acidic conditions of pH 3.5-5.0 and grows actively at pH 3.5. In addition, the lactic acid production amount is characterized by low compared to other leukonostock mesentroid strains.

When manufacturing kimchi according to the present invention, the low acid resistance and lactic acid production ability may be added directly to the leuconosstock mesentaroid strain, but in the form of a culture of the strain.

Cultures of the leukonostock mecetheroid DRC 0211 strain used in the production of kimchi according to the present invention can be prepared as follows.

After crushing and extracting pickled cabbage, the salt concentration was adjusted to 2.5-3.0% for the growth of effective strains, and the leuconosstock mesentaroid in sterilized cabbage juice prepared by adding glucose 1.0-2.0% (w / v). Prepared by inoculating DRC 0211 strain and incubating at 25-30 ° C. for 18-24 hours.

The culture solution of the leukonostock mecetheroid DRC 0211 strain used in the kimchi production method of the present invention is preferably added 0.5-5% by weight, and most preferably 1% by weight based on the total weight of kimchi. If the amount is less than 0.5% by weight, the effect of the strain is insignificant, and if it is added more than 5% by weight, the flavor of kimchi may be lowered and the kimchi may be over mature.

2. Non-fermented sugar

The non-fermentable sugar used in the present invention refers to a sugar that is not used by the leuconosstock mesentoid strain having low acid resistance and lactic acid production ability. The non-fermentable sugar used in the present invention includes sugar alcohols such as sorbitol and xylitol. The stability of sugar alcohol is widely recognized, and it has various effects such as texture improvement and anti-oxidation, and its use is also various (Amano, T., Miura, M. and Hayhsi, S., Nippon shokuhin Kagaku Kaishi, 44 (7) ), 1997, Cisneros, ZI, Saltveit, ME and Krochta, JM, J. Food Sci., 62 (2), 1997). Especially in Japan, it has been used for a long time as a texture improving agent for pickled foods.

As the non-fermented sugar used in the present invention, any sugar that is not used by the leuconosstock mesentoid strain having low acid resistance and lactic acid production ability may be used, and sugar alcohol is preferable. In particular, it is most preferable to use sorbitol having a low sugar utilization by the leukonostock mecetheroid DRC 0211.

In the present invention, the non-fermented sugar is not used by the leuconosstock mesentoid strain of the present invention, after the leuconosstock mesentoid strain of the present invention becomes a dominant species, it delays the increase in the acidity of kimchi, and the like, of other lactic acid bacteria. Relatively suppresses proliferation, delays ripening of kimchi and synergistically improves shelf life

The non-fermented sugar used in the kimchi production method of the present invention is preferably added 0.5-2.0% by weight, and most preferably 0.5% by weight based on the total weight of kimchi. If the non-fermented sugar is added less than 0.5% by weight relative to the total weight of kimchi, the effect by the non-fermented sugar is insignificant, and when added in excess of 2.0% by weight may reduce the flavor of kimchi.

3. Features of Kimchi Prepared by the Method of the Present Invention

When the kimchi is prepared by adding a culture medium and a non-fermented sugar having a low acid resistance and lactic acid production ability of the present invention, the low acid resistance and lactic acid production rate is a dominant species during fermentation of kimchi. By multiplying (see Fig. 1), the maturation was delayed compared to kimchi prepared by the general method, and the period of maintaining proper maturation was extended by four times or more. And 3).

In addition, kimchi prepared by adding the leuconosstock mecetheroid DRC0211 strain culture medium and the non-fermented sugar of the present invention reached an acidity of 0.4% compared to the case where the leuconosstock mecetheroid DRC0211 strain culture medium was added alone or the non-fermented sugar alone was added. That is, the delay of ripening of kimchi was delayed, and the duration of proper ripening was also extended by more than two times, thereby confirming that synergistic effects were expressed in taste, quality and shelf life of the prepared kimchi (see Table 3, FIGS. 2 and 3).

Hereinafter, the present invention will be described in detail by way of examples and reference examples.

However, the following examples are only for illustrating the present invention, and the content of the present invention is not limited to the following examples.

Reference Example 1 Isolation of the Leukonostock Mestheteroid DRC0211 Strain

After making various kinds of kimchi by the conventional method, the kimchi which is evaluated to be the most delicious was selected. After the kimchi was aged at a low temperature of −1 ° C., the sensory evaluation was conducted at a pH of 4.46 and an acidity of 0.7%, and kimchi at the point of the most flavor was used as a sample. The kimchi sample was diluted 10-fold with 0.85% saline, and 0.1 ml of PES agar (Penylethyl alcohol sucrose agar; tryptone 5g, yeast extract 0.5g, sucrose 20g, ammonium sulfate 2g, dipotassium phosphate 1g, magnesium sulfate 0.244g, phenylethyl alcohol 2.5 ml, agar 15 g / DW 1 L) plate was inoculated, and then plated with a glass rod. After agar plated with the kimchi sample incubated for 1 day in a 25 ℃ incubator, each colony was inoculated into the PES agar plate, and incubated for 1 day at 25 ℃ to isolate the lactic acid bacteria strains. MRS broth (MRS broth, Difco .; bacto peptone 10g, beef extract 10g, yeast extract 5g, glucose 2 0g, tween 80) with lactic acid colonies isolated to pH 3.5, 4.0, 4.5, 5.0 1g, ammonium citrate 2g, dipotassium phosphate 2g, sodium acetate 5g, manganese sulfate 0.1g, magnesium sulfate 0.05g / DW 1L), respectively, inoculated in 10ml and incubated at 25 ° C for 72 hours to grow and observe growth. These active acid resistant strains were selected to isolate the leukonostock mecetheroid DRC0211 strain.

.

Reference Example 2 Determination of Sugar Utilization of Strains of Leukonostock Mestheteroid DRC0211

The sugar utilization of the leuconosstock mestheteroid DRC0211 strain and the comparative strain leuconosstock mesentoid KCCM11324 and the leuconosstock mesentoid KFRI218 strain isolated in Reference Example 1 was measured. The sugar utilization was investigated by preincubation of the strain in 5 ml of MRS liquid medium (Difco Lab) for 24 hours and then reactivated in 10 ml of MRS liquid medium (Difco Lab) as an inoculation stock solution. Glucose, fructose, sugar and sorbitol were prepared at 20%, filtered through a 0.45 μm filter, and a medium was prepared such that the final concentration was 1% in the MRS liquid medium from which sugar was removed. Here, 0.1% of the inoculum was inoculated, and then cultured at 25 ° C. for 3 to 4 days while measuring the color change and viable cell count of the medium to investigate the sugar utilization and the results are shown in Table 1. As a result, it was confirmed that the leuconosstock mesentoid DRC0211 strain and the comparative strain leuconosstock mesentoid KCCM11324 strain and the leuconosstock mesentoid KFRI218 strain used glucose, fructose and sugar, but did not use sorbitol.

glucose fruit sugar Sugar Sorbitol Leukonostock Mecetheroidoid DRC0211 + + + － Leukonostock mesentroid KCCM11324 strain + + + － Leukonostock Mecetheroid KFRI 218 strain + + + －

Reference Example 3 Determination of Lactic Acid Production in Leukonostock Mestheteroid DRC0211 Strain

The lactic acid production of the leukonostock mestheteroid DRC0211 strain and the comparative strain, isolated from Reference Example 1, the leukonostock mesentoid KCCM11324 strain and the leukonostock mesentoid KFRI 218 strain were compared and measured.

Lactic acid production was measured by preincubation of the strain in 5 ml of MRS liquid medium (Difco Lab) for 24 hours and then reactivated in 10 ml of MRS liquid medium (Difco Lab) as an inoculation stock solution. Glucose and fructose were prepared by 20%, filtered through a 0.45 μm filter, and a medium was prepared such that the final concentration was 1% in the MRS liquid medium from which sugar was removed. After inoculating 0.1% of the inoculation stock solution, the organic acid was measured while incubating at 10 ° C. for 20 days. The amount of lactic acid produced was filtered through a 0.22 μm syringe filter after centrifugation at 13,000 rpm for 3 min. The filtered sample was analyzed by High Performance Liquid Chromatography (HPLC) using 20 μl of the sample at 50 ° C. using a 0.008MH ₂ SO ₄ (0.5 ml / min) solvent.

As a result, as shown in Table 2, the strain of leuconosstock mesentoid DRC0211 in accordance with the present invention 14 days after culturing lactic acid production compared to the control strain leuconosstock mesentoid KCCM11324 strain, leuconosstock mesentoid KFRI 218 strain It was 0.054%, 0.064%, and 0.056%, respectively, and at 20 days of culture, 0.061%, 0.073%, and 0.067%, respectively, were found to be relatively lower than those of other strains.

Culture Leukonos stock mesentaroid DRC0211 strain Leukonostokmesenteroid KCCM11324 Strain Leukonostock mesentroid KFRI 218 strain 0 0 0 0 2 0 0 0 4 0 0.01 0.008 6 0.027 0.019 0.016 10 0.036 0.049 0.034 14 0.054 0.064 0.056 20 0.061 0.073 0.067

Reference Example 4 Preparation of Cultures of Strain of Leukonosstock Mesenteroid DRC0211

The pickled cabbage was crushed with a brander, and juiced, and then re-salt was used to adjust the salinity to 2.8%. After adding 1.0% (w / v) of glucose thereto, sterilized cabbage juice was prepared. Inoculated with 5 ml of nutrient broth (Nutrient broth; peptone 5g, yeast extract 2.5g, glucose 5g / DW 1L) isolated from Leukonstock meceteroid DRC 0211 strain in Example 1 was pre-cultured for 24 hours at 25 ℃ It was. Thereafter, the primary preculture was inoculated with 1.0% of sterilized cabbage juice and subjected to secondary preculture for 24 hours at 25 ° C. The second preculture was inoculated again 1.0% in sterilized cabbage juice was incubated for 18 hours at 25 ℃.

<Example 1>

Prepare Chinese cabbage, each salted to make salinity of cabbage 2.3%, and then add red pepper powder (2.5% by weight), garlic (2% by weight), ginger (0.5% by weight) and leek to pickled cabbage (82.5% by weight). (2% by weight) and radish (9% by weight) kimchi sauce were mixed. The kimchi was prepared by adding 1% and sorbitol (purchased from Rocket Peresa, France) to the kimchi prepared by adding 1% and sorbitol (purchased from Rocket Peresa, France) to the total kimchi weight. The prepared kimchi was stored at 10 ° C, acidity, pH measurement and lactic acid bacteria measurement was performed.

<Example 2>

Kimchi was prepared in Example 1 by varying the content of the sorbitol to 0.5, 2, 3% by weight.

< Comparative Example 1> Control

Salt the cabbage with salt so that the salinity of the cabbage is 2.3%, and then the pickled cabbage (82.5%), red pepper powder (2.5%), garlic (2%), ginger (0.5% by weight) and leek (2%) %), Radish (9% by weight), sugar (0.5% by weight) kimchi seasoning was mixed to prepare a general kimchi.

<Comparative Example 2> Addition group of leukonostock mecetheroidoid DRC0211 alone

Salt the cabbage with salt so that the salinity of the cabbage is 2.3%, and then the pickled cabbage (82.5%), red pepper powder (2.5%), garlic (2%), ginger (0.5% by weight) and leek (2%) %), Radish (9% by weight), sugar (0.5% by weight) kimchi seasoning after mixing the leukonostock mecetheroid DRC 0211 strain culture was added to 1% by weight of the total kimchi to prepare kimchi.

<Comparative Example 3> Add group of sorbitol alone

Salt the cabbage with salt so that the salinity of the cabbage is 2.3%, and then the pickled cabbage (82.5%), red pepper powder (2.5%), garlic (2%), ginger (0.5% by weight) and leek (2%) %), Radish (9% by weight) kimchi seasoning after mixing sorbitol 0.5% by weight based on the total kimchi weight to prepare kimchi.

Experimental Example 1 Confirmation of Improved Storability

1-1. Measurement of Lactic Acid Bacteria

The number of bacteria of the genus Leukono stock of Kimchi prepared in Example 1 and Comparative Examples 1-3 was measured. Each kimchi was diluted 10-fold with 0.85% saline, and 0.1 ml of Kimchi dilution solution was diluted with PES agar (Penylethyl alcohol sucrose agar; tryptone 5g, yeast extract 0.5g, sucrose 20g, ammonium sulfate 2g, dipotassium phosphate 1g, magnesium sulfate 0.244g, phenylethyl alcohol 2.5ml, agar 15g / DW 1L) plate was inoculated with a glass rod. Each agar plate coated with the kimchi dilution solution was incubated for 1-2 days in an incubator at 25 ° C., and the number of colonies produced was counted by each bacterial number and is shown in FIG. 1. As a result, as shown in Figure 1, in the case of the kimchi manufactured according to the invention depending on the fermentation has elapsed flow Pocono stock mesen number of steroid strain 10 ⁸ - 10 ⁹ is kept constant at a level of cfu / ml added lactic bacteria is kimchi It was confirmed that the dominant species in the leading fermentation. On the other hand, the normal kimchi (Comparative Example 1) without the addition of leuconosstock mesenteroid DRC0211 strain culture and sorbitol was found to drop sharply from the time when the acidity of the leukonostock mesentoid strain increased above 0.8%. Kimchi prepared by the addition of the mesentoid DRC0211 strain and the non-fermented sugar alone was measured to have a lower number of leukonostock mesentoid strains as the fermentation progressed than the kimchi prepared according to the present invention.

1-2. Measurement of pH and pH

100 g of each kimchi prepared in Example 1 and Comparative Examples 1-3 was crushed and filtered through gauze to prepare a kimchi solution.Then, 20 ml of the kimchi solution was used as a sample using a pH meter (Thermo Orion 720A., USA). The pH of each kimchi was measured. In addition, after the neutralization titration of each Kimchi solution to pH 8.1 using 0.1N NaOH, the acidity was measured by converting the amount of NaOH consumed into the lactic acid content (%). The measured pH and acidity are shown in Table 3 and FIGS. 2 and 3.

0 days 3 days 5 days 8th 11th 22 days Example 1 pH 5.99 5.38 4.71 4.38 4.15 4.17 Acidity 0.22 0.27 0.43 0.57 0.68 0.78 Comparative Example 1 (unadded group) pH 5.87 4.82 4.18 4.16 3.9 3.9 Acidity 0.27 0.44 0.52 0.86 0.97 1.02 Comparative Example 2 (Ruconostock mecetheroid DRC0211 alone addition group pH 5.0 4.1 4.06 4.01 4.06 4.1 Acidity 0.34 0.59 0.68 0.73 0.82 0.89 Comparative Example 3 (Sorbitol Single Addition Group) pH 5.7 5.16 4.48 4.14 4.1 4.12 Acidity 0.23 0.29 0.54 0.71 0.77 0.85

As shown in Table 3 and Figure 2, the kimchi prepared by the addition of leuconosstock mecetinoid DRC0211 strain culture medium of the present invention and sorbitol was found to delay the overall decrease in pH, and the appropriate pH of pH 4.38 on the eighth day of aging As we reached, we could see that it stayed there. On the other hand, normal kimchi (Comparative Example 1) without the addition of leuconosstock mesenteroid DRC0211 strain culture and sorbitol decreased rapidly from the 3rd day of fermentation at 10 ° C, after which the pH was below the optimum maturity. There was a rapid decrease in pH. On the other hand, kimchi added with leuconosstock mesenteroid DRC0211 strain culture alone and sorbitol alone decreased pH to 4.01 and 4.14 at 10 ° C. on day 8, respectively.

In addition, as shown in Figure 3, the kimchi prepared by adding the leuconosstock mecetinoid DRC0211 strain culture medium of the present invention and sorbitol, 17 days from 5 to 22 days of aging period within the range of 0.4 to 0.8% of the appropriate acidity range It can be seen that maintaining proper maturity. On the other hand, normal kimchi (Comparative Example 1) without the addition of leuconosstock mesenteroid DRC0211 strain culture and sorbitol reached 0.44% of acidity on the 3rd day of fermentation at 10 ° C. The period in the% range was only about 4 days from 3 days to less than 8 days. On the other hand, when the leuconosstock mecetheroid DRC0211 strain culture medium alone was added, it was found that 8 days from 2 days to 10 days of aging and 8 days from 4 days to 12 days of aging if only sorbitol was added.

Thus, the kimchi prepared by adding the leuconosstock mesentoid DRC0211 strain culture medium and sorbitol of the present invention delayed the ripening of kimchi compared to the conventional kimchi (Comparative Example 1) without the addition of leuconosstock mestheteroid DRC0211 strain culture medium and sorbitol. In addition, it was confirmed that the shelf life of kimchi is remarkably improved by extending the period of 4 times or more to maintain the appropriate ripeness. In addition, the kimchi prepared by adding the leuconosstock mesenteroid DRC0211 strain culture solution and sorbitol was delayed in the acidity of 0.4%, that is, the kimchi maturity was lower than when the leuconosstock mecetheroid DRC0211 strain culture medium was added alone or sorbitol alone was added. In addition, it was confirmed that the proper maturity maintenance period is also extended by two times or more than the control group.

Experimental Example 2 Sensory Test

For the kimchi prepared in Example 2, the sensory test was performed according to the amount of sorbitol added, and the results are shown in Table 4 below. The test result was implemented by the preference scale method out of 5 points. Significance test was performed by t-test.

Kinds Sorbitol addition amount (wt%) A comprehensive taste already Off-flavor Exterior Texture Kimchi manufactured according to the present invention 0.5 4.2 1.5 1.0 3.6 4.0 2 3.8 2.0 1.5 3.8 4.2 3 2.5 3.0 2.5 3.0 3.8

According to the preparation method of the present invention, the leuconosstock mesenteroid strain having low acid resistance and lactic acid production performance is multiplied as dominant species during fermentation ripening period of kimchi, so that the taste and quality are kept constant and constant, and the storage property is delayed due to delayed ripening of kimchi. Improved kimchi can be prepared.

Figure 1 is a graph showing the comparison of the number of lactic acid bacteria during the ripening of kimchi prepared by adding the kimchi and leuconosstock mesenteroid strain culture medium and non-fermentable sugar sorbitol alone produced in the present invention.

●: Addition group of leuconosstock mesenteroid DRC0211 strain culture medium and sorbitol

■: Ryukonostock mesentroid DRC0211 strain culture medium addition group

▲: Sorbitol added group

◆: control

Figure 2 is a graph showing a comparison of the pH change of kimchi prepared by adding the kimchi and leuconosstock mesenteroid strain culture medium prepared in the present invention and sorbitol as a non-fermentable sugar alone.

●: Addition group of leuconosstock mesenteroid DRC0211 strain culture medium and sorbitol

■: Ryukonostock mesentroid DRC0211 strain culture medium addition group

▲: Sorbitol added group

◆: control

Figure 3 is a graph showing a comparison of the acidity changes of kimchi prepared by adding the kimchi and leuconosstock mesenteroid strain culture medium prepared in the present invention and sorbitol as a non-fermentable sugar alone.

●: Addition group of leuconosstock mesenteroid DRC0211 strain culture medium and sorbitol

■: Ryukonostock mesentroid DRC0211 strain culture medium addition group

▲: Sorbitol added group

◆: control

Claims (5)

A method of producing kimchi with a delayed maturity, characterized in that the addition of a leuconosstock mesenteroid strain having low acid resistance and lactic acid production performance, or a culture medium and a non-fermented sugar. The method according to claim 1, wherein the leukonostock mesenteroid strain is a leukonostock mesenteroid DRC 0211 strain (KFCC-11318). The method of claim 1, wherein the leukonostock mecetheroid culture medium is added in an amount of 0.5-5.0 wt% based on the total weight of kimchi, and the non-fermentable sugar is added in an amount of 0.5-2.0 wt% based on the total weight of kimchi. . The method of producing kimchi according to any one of claims 1 to 3, wherein the non-fermentable sugar is a sugar alcohol. The method of claim 4, wherein the sugar alcohol is sorbitol.