KR20060046388A - A method for producing packaged kimchi with preservative capacity and quality to be enhanced - Google Patents

Abstract

The present invention relates to a process for the preparation of the packaging is stored and functional characteristics improved kimchi, while fermenting the Chinese cabbage and seasoning, respectively, flow Pocono stock in as a starter when fermenting the salted Chinese cabbage (Leuconostoc sp.) Strain of 10 ³ to 10 ⁸ / g added and fermented Chinese cabbage sterilized by washing with water and sodium hypochlorite, and the seasoning for kimchi is fermented and dried separately from the Chinese cabbage to remove the bacteria, and the mixed fermented fermented water obtained in the dry seasoning and Chinese cabbage fermentation Multi-seasoned seasoning and fermented Chinese cabbage were mixed and grapefruit seed extract or mustard oil was added to prepare kimchi, and the prepared kimchi and sterilized fermented water were packed in a packaging container under low temperature sterilization to inhibit the growth of lactic acid bacteria and excessively sheer There is an excellent effect of providing a method for producing a packaging kimchi improved storage and functional properties that prevents the generation of gas during packaging or packaging. As a result, the packaging kimchi of the present invention has the same texture as raw kimchi and taste is not significantly different from the general packaging kimchi without producing gas during packaging distribution and fermentation keeps a low lactobacillus concentration at a constant state, so fermentation does not proceed in the can. Therefore, there is an excellent effect of maintaining the taste of the can without swelling or bursting even at room temperature or 35 ° C or in adverse conditions (53 ° C).

 Packaging Kimchi, Start Culture, Sodium Hypochlorite, Pasteurization, Metal Can

Description

A method for producing packaged kimchi with preservative capacity and quality to be enhanced}

1 is a diagram showing the overall manufacturing process of the present invention packaging kimchi.

Figure 2 is a diagram showing the pH and acidity of the present can kimchi.

Figure 3 is a view showing the lactic acid bacteria number of the present can kimchi.

Figure 4 is a diagram showing the number of lactic acid bacteria of sodium hypochlorite concentration of fermented cabbage.

5 is a diagram showing the pH and acidity of sodium hypochlorite concentration of can kimchi of the present invention.

Figure 6 is a figure showing the number of lactic acid bacteria by sodium hypochlorite concentration of can kimchi of the present invention.

Figure 7 is a diagram showing the results of sensory evaluation by sodium hypochlorite concentration of the present can kimchi.

8 is a view showing the pH and acidity of can kimchi for each pasteurization temperature of the can kimchi of the present invention.

9 is a view showing the lactic acid bacteria number of can kimchi for each pasteurization temperature of can kimchi of the present invention.

10 is a view showing the results of sensory evaluation according to the packaging container filling rate.

The present invention relates to a method for producing packaged kimchi with improved shelf life and excellent sensory properties.

Kimchi is an indigenous vegetable fermented food made from Korean cabbage or radish and fermented with various subsidiary ingredients. Recently, demand for factory kimchi is gradually increasing due to the increase of housewives who participate in social activities and the development of the food service industry. In addition, as kimchi is recognized as a global food and internationalized, exports to foreigners as well as overseas Koreans are on the rise. Commercially available packaged kimchi is gradually increasing along with the convenience of saving time spent on cooking foods and the preference for convenience foods, and the demand for high quality and simplified kimchi. Increasing or increasing the number of dining out opportunities, there is a demand for convenience and high-quality kimchi products.

However, kimchi is continuously fermented by a series of involved microorganisms and enzymes during storage, soaks after a certain period of time, softens tissues, produces an unpleasant odor, and eventually changes its quality and becomes inedible. There are several problems. The domestic distribution period of kimchi is less than 7 days at room temperature, and it is very short even in the case of refrigerated distribution, and after this period, the package swells due to gas generation, resulting in breakage and packaging containers and kimchi. Falls.

Therefore, if Kimchi is to be developed into a commercial product, it is necessary to develop a method to extend the preservation. In order to improve the shelf life of kimchi, irradiation and preservatives have been studied, but it is a problem for consumers to avoid such treatment, and it is a buffer for inhibiting the pH change, or sodium acetate (acid-buffered) with acid taste buffering. ) And salt mixtures such as sodium salt (Na-malate) addition, and mixed salts of phosphate and sodium citrate (Na-citrate) are being studied. Sorbic acid, polybutyl benzoate, sodium di Studies have been conducted to delay the fermentation rate and extend the fermentation period by the addition of preservatives such as sodium dehydroacetate, and the addition of a pH adjuster mixed with citric acid and citric acid. In addition, it has been reported that kimchi, which has been removed from fermentable sugars, has a positive effect on improving shelf life. In addition, retort pouch storage, heat sterilization, preservative addition, subsidiary addition method, chitosan addition, and canning Many studies have been made, and studies on the delay of aging by the addition of natural preservatives are being actively conducted.

Looking at the published patents on the ways to improve the storage of kimchi, Ishiza's Republic of Korea Patent Publication No. 195-485 is a canned food sterilized by heat sterilization after adjusting the number and acidity of lactic acid bacteria of kimchi material Kimchi recipe is described. Korean Patent Publication No. 1989-6152 of Daesang Co., Ltd. discloses a method for producing canned kimchi improved by adding fatty acids or fatty acid monoglycerides and a preservation enhancer to kimchi materials. Korean Patent Publication No. 1992-14413 of Sunwha Food Co., Ltd. discloses a method for preparing canned low-acid kimchi kamikaze can be used by dipping a low-acid canned material in mature kimchi solution, heating and acidifying the pH of the kimchi. In addition, the Republic of Korea Patent Publication No. 2002-42558 of this milestone describes a method of manufacturing canned saury canned kimchi to sterilize the seasoning kimchi and saury in the tube and degassing it in the tube.

Despite many studies on canned kimchi that can satisfy both shelf life and sensuality as described above, the commercialization of canned kimchi that can be stored at room temperature for a long time and satisfy various tastes of consumers is not easy. The canned kimchi that is currently on the market in Korea was a canned form made of canned kimchi prepared in the form of kimchi stew or matured kimchi and fish simply because long-term storage at room temperature is difficult. Therefore, these canned kimchi products are not sold because they do not get a good response in the market.

In order to solve these problems of the conventional kimchi preservation, heat sterilization of kimchi, a live product of lactic acid bacteria, will be called the most reliable method of improving the preservation. Considering the quality, microbiological properties, and economics of kimchi, it is appropriate to improve the preservation without heating and sterilizing the cabbage. Kimchi's gas occurs early in the fermentation, so it is important to remove the gas from the fermentation and pack it. In other words, while the kimchi is immersed and matured without heating, the breeding of microorganisms causes gas expansion during distribution, rancidity caused by excessive generation of various organic acids, softening caused by enzymes and microorganisms of kimchi itself, and fading of pigments. It is necessary to develop a method of suppressing and maintaining the unique fresh taste, texture, color and turbidity of each kimchi for a long time. The excessive ripening of kimchi is caused by the acid-resistant microorganisms pH is too low to produce an unpleasant taste and smell and softening of the cabbage tissue, it is necessary to suppress the growth of microorganisms to suppress the excessive ripening.

 The present inventors, in view of the problems and necessity of the prior art as described above to develop a packaged kimchi with improved storage properties and sensory characteristics at the same time, separately from the kimchi material and kimchi seasoning for the purpose of suppressing the gas generated by the fermentation after packaging. In order to ferment and inhibit the growth of microorganisms, the present invention has been completed by introducing various hurdles techniques such as pickling and fermentation of kimchi ingredients, fermentation and drying of kimchi sauce.

Therefore, an object of the present invention is to provide a method for producing a packaging kimchi improved storage and sensory properties.

The above object of the present invention is pickled kimchi material such as Chinese cabbage, then fermented to pH4.5 ~ 5.0 of the Chinese cabbage, fermented water is fermented to pH3.8 ~ 4.5 for use as a filling, then fermented cabbage the appropriate size Cut it with water, remove bacteria, and then sterilize 1 ~ 3 times for 5 ~ 15 minutes by adding 200 ~ 2000ppm of sodium hypochlorite.The seasoning for kimchi is fermented and dried separately from Chinese cabbage and dried seasoning containing salt water or shrimp sashimi. To prepare a multi- atmospheric seasoning mixed with sterilized fermented water obtained in the fermentation step of dried seasoning and Chinese cabbage, and mixed with fermented cabbage and to add kimchi grapefruit seed extract 1000 ~ 2000ppm or mustard oil 200 ~ 800ppm to prepare kimchi, Prepared kimchi and sterilized fermented water are mixed to 80 ~ 100% in a packaging container, and the packed container is pasteurized at 55 ~ 65 ℃ for 10 ~ 40 minutes to produce packaging kimchi with excellent storage and functionality. By achieved.

EMBODIMENT OF THE INVENTION Hereinafter, the structure of invention is demonstrated concretely.

The present invention pickling and fermentation step of kimchi material, such as Chinese cabbage; Sterilization by water washing and sodium hypochlorite treatment of the kimchi material; Fermentation and drying step of seasoning for kimchi production; Step of preparing a multi-seasoned seasoning with sterilized fermented water obtained during drying seasoning and kimchi fermentation; Kimchi manufacturing step by mixing the seed seed extract or mustard oil into fermented cabbage and many atmospheric seasonings; And, it consists of kimchi filling and pasteurization step in the packaging including the can.

The manufacturing method of the packing kimchi with improved storage and sensory properties of the present invention comprises the following steps:

Kimchi material selected from Chinese cabbage, mustard, radish, radish, green onion, sesame leaf, scallop, and leek with 10% brine adjusted to pH 4.0-4.3 with citric acid or acetic acid for 10-12 hours Pickling step;

Add 1 to 3 times the water weight to the pickled Kimchi ingredients, and add glutinous rice flour or wheat flour paste mixed with glutinous rice and water so that 2.5% of the weight of water and kimchi is added.The final salinity is 2.5%. Adjusting so that, at 20 ℃ kimchi material pH4.5 ~ 5.0, the fermented water to pH 3.8 ~ 4.5 fermentation step;

Sterilizing the fermented kimchi material with sodium hypochlorite after washing with water;

Kimchi seasoning containing 22% brine or salted shrimp is fermented at 20 ℃ to pH4.3 ~ 4.0 and then hot-dried at 58 ℃ for 8-12 hours or vacuum-dried at 80 ℃ for 8 hours. Obtaining;

Sterilized fermented water (pH3.8 ~ 4.5) obtained in the fermentation step of the dried seasoning and kimchi material in a ratio of 10: 7 to prepare a multi-air seasoning, and the fermented and sterilized Chinese cabbage, mustard, radish, radish, green onion Preparing kimchi by mixing with kimchi material of any one of sesame leaves, perilla leaf, leek and adding 1000-2000ppm of grapefruit seed extract or 200-800ppm of mustard oil to it;

Mixing 80% of kimchi and 0-20% of sterile fermented water (pH3.8-4.5) to fill the packaging container with 80-100%; And

Pasteurizing the filled container at 55-65 ° C. for 10-40 minutes.

In order to improve the shelf life of the packaging kimchi of the present invention is characterized by using the following hurdles technique.

First, ferment the Chinese cabbage separately from the seasoning.In order to remove many Lactobacillus bacteria that are resistant to heat treatment when the Chinese cabbage is fermented, the strains of the genus Leukonostock (over fermentation bacteria, flavoring lactic acid bacteria, bacteriocin production) 10 ³ ~ 10 Fermentation is performed by adding ⁸ / g as a starter.

Second, cut the fermented cabbage to the appropriate size and wash with water (pH4.0).

Third, 200 ~ 2000ppm sodium hypochlorite is added to the fermented cabbage to sterilize for 5-15 minutes at pH 4.0 to kill the lactic acid bacteria before packing.

Fourth, when preparing kimchi by mixing cabbage and dry seasoning, it adds 1000-2000ppm of grapefruit seed extract or 200-800ppm of mustard oil, which is a natural antimicrobial substance, to exert a synergistic effect in inhibiting the growth of bacteria. At this time, grapefruit seed extract had a sterilizing effect at a concentration of 1000 ~ 2000ppm, there was no odor or metal odor. Preferably 1500 ppm is suitable. In addition, when the amount of mustard oil added is 800 ppm or more, the pungent taste is too strong, and the commerciality of kimchi taste is lowered, and when it is 200 ppm or less, the sterilization effect is remarkably lowered. Preferably 500 ppm is suitable.

Fifth, the seasoning for kimchi fermentation at 20 ℃ to pH 4.0 ~ 4.3, then hot air dried at 58 ℃ for 8 to 12 hours, or vacuum dried for 8 hours at 80 ℃ to remove the bacteria.

Sixth, after filling kimchi in a packaging container and pasteurized at 55 ~ 65 ℃ for 10 to 40 minutes finally sterilized.

The packaged kimchi prepared by this step controls the growth of Lactobacillus sp. And the production of various bacteria, thereby maintaining the number of bacteria in a steady state so that the storage period is elongated without generating gas during storage. Effect. Therefore, the packaged kimchi prepared by the method of the present invention is free of pathogenic bacteria such as Escherichia coli and the final amount of lactic acid bacteria is controlled to 10 ¹ to 10 ³ / g.

On the other hand, kimchi seasoning is fermented separately from Chinese cabbage to make dried seasoning. For seasonings, it is used for raw materials such as red pepper powder, garlic, ginger, sugar, and radish. Or by adding fermented shrimp and fermented and dried to prepare a dry seasoning shows excellent results in terms of sensory. In addition, in order to preserve the texture of the seasoning fermentation to pH 4.0 ~ 4.3 at 20 ℃.

In addition, when filling the prepared kimchi in the packaging, sterilized fermented water (pH3.8 ~ 4.5) obtained in the fermentation step of the Chinese cabbage with the filling in order to recover the kimchi broth to dry seasoning, and to restore the taste of kimchi. . If pH 3.8 or less of sterilized fermented water is used, the metal odor is produced from the packaged kimchi, so the sterilized fermented water can use pH3.8 ~ 4.5. Preferably pH 4.0 is appropriate. In addition, multi-seasoned seasoning prepared by mixing the dried seasoning and sterilized fermented water obtained in the fermentation step of Chinese cabbage is mixed with the fermented cabbage, and added to the grapefruit seed extract 1000 ~ 2000ppm or mustard oil 200 ~ 800ppm to prepare kimchi, 80-100% filled kimchi and sterilized fermented water show excellent storage and sensory properties.

The packaging container used in the present invention is not particularly limited, regardless of the type of material, as long as it is usually used as a packaging container such as a metal can, glass bottle, plastic or aluminum container, but preferably a metal can is used.

In addition, the type of kimchi is not particularly limited if it belongs to the type of kimchi, such as Chinese cabbage kimchi, gad kimchi, kakdugi, white kimchi, bachelor kimchi, chopped kimchi, leek kimchi, sesame leaf kimchi, green kimchi, etc. do.

EXAMPLE

Example 1 Preparation of Packaged Kimchi

(1) Preparation of dried seasonings

Kimchi seasoning was prepared by the standardized method of Chinese cabbage kimchi at Pusan National University Kimchi Research Institute, and the ingredients were added to the pickled cabbage 100 with red pepper powder 3.5%, garlic 1.4%, ginger 0.6%, sugar 1.0%, radish 13.0%. Brine 2.2% was added. 50 mL of water per 1 kg of mixed seasoning was added and then fermented at 20 ° C. for 7 days until pH 4.3. The fermented mixed seasoning is dried for 8 hours at 58 ° C using a hot air dryer (J-300M, JISICO) or at 80 ° C for 8 hours using a vacuum dryer (Dongwon F & B), and then it is -5 ° C. Used while storing at.

(2) Chinese cabbage fermentation and sterilization

The cabbage was divided into quarters and added with 10% brine adjusted to pH 4.0 with citric or acetic acid to increase texture. It was pickled at 5 ° C. for 10 hours, and the pickled cabbage was washed once with tap water and drained for 3 hours. Add 2 times the weight of Chinese cabbage to the pre-treated cabbage as described above, add glutinous rice paste mixed with glutinous rice and water 2: 8 to 2.5% of water and cabbage weight, and the final salinity [ Co., Ltd.) was adjusted to 2.5% [Chinese cabbage: brine (concentration 2.5%): glutinous rice paste = 1kg: 2L: 50g] at 20 ℃ fermented to pH 5.0. The fermented water at this time is about 4.5, but the fermentation was continued until pH 4.0 for use as a filling in the canning process. In addition, instead of glutinous rice paste can be used wheat flour paste, manufacturing rate is the same as glutinous rice paste.

In addition, Leuconostoc sp, which produces bacteriocins such as Leuconostoc mesenteroides and Leuconostoc citreum, isolated from kimchi obtained at Pusan National University Kimchi Research Institute to determine the effect of adding starter during fermentation of Chinese cabbage .) The strain was added so as to starter 10 ³ ~ 10 ⁸ / g.

Fermented cabbage was sterilized by ozone treatment or sodium hypochlorite treatment, each treatment method is as follows.

In the case of ozone treatment, the fermented cabbage is washed three times in running water, cut into 3cm x 3cm, and the ozone water concentration is 1.5 using ozone generator [Jeil Starpack] in water so that the cabbage is submerged. Adjust to ppm and soak for 5 minutes.

In the case of sodium hypochlorite treatment, two times the weight of Chinese cabbage was added to fermented cabbage, washed once with tap water, and cut to 3 cm x 4 cm. Thereafter, the cut cabbage was washed once with water (pH 4.0), and sodium hypochlorite (YAKURI PURE CHEMICAL CO., LTD./TYOTO JAPAN) was dissolved in water twice the weight of cabbage to a concentration of 1500 ppm and pH 4.0 After the cabbage was soaked for 15 minutes, sterilized twice and dried for 2 to 3 hours.

(3) Preparation of Packing Kimchi

50 g of multi-seasoned condiments per 1 kg of sterilized fermented cabbage are mixed and 1500 ppm of grapefruit seed extract (Grapefruit seed extract (GFSE), model DF-100, Co., Ltd. FA bank) as a natural antimicrobial ingredient. Kimchi was prepared by adding distilled water) and filled into a packaging container. At this time, the multi- atmospheric seasoning was prepared by mixing the sterilized fermented water (pH 4.0) obtained in the dry seasoning and Chinese cabbage fermentation at a ratio of 10: 7, 500ppm of mustard oil (MDO) can be added instead of grapefruit seed extract.

In order to improve the shelf life according to the filling rate and to improve the quality of the packing kimchi, the filling rate was varied and it was set as 80% and 100%, respectively. When filling 80%, only Chinese cabbage and multi-seasonal solids are used.When filling 100%, 80% is solid and the remaining 20% is sterilized fermented water (pH4.0) (ie, kimchi 98g: 28g fermented water is added). Was used.

Metal cans were used for the packaging.For 100 g of capacity (H: 30 mm x D: 75 mm, aka portable tubes) for 2 piece cans or 170 g (H: 50 mm x D: 75 mm, aka portable tubes ) It is a 3 piece can and the inner coating is epoxy phenol twice applied. It was supplied by Hanil Machinery Co., Ltd. and used for the production of metal cans (Can seamer) Samjin Precision Machinery Co., Ltd. A semitro vacuum winding machine manufactured by was used.

The pasteurized kimchi was pasteurized at 65 ° C. for 30 minutes to improve shelf life. After pasteurization it was quenched at 5 ° C. for 30 minutes.

Example 2 Investigation of Storage Capacity of Canned Kimchi and Development of Optimum Conditions

In order to investigate the shelf life and functionality according to the conditions of the manufacturing process of can kimchi prepared according to the method of Example 1, a physicochemical experiment (pH and acidity) or a sensory experiment was performed. The experimental method used in the present invention is as follows.

(1) pH and acidity measurement method

The pH was measured at room temperature using a pH meter (Istek model 735-P, Korea), and the acidity was measured by AOAC method after diluting 20 times with 20 ml of distilled water and taking 10 ml. 0.1% phenolphthalein (phenolphthalein ) Was added with 1 ml of indicator and titrated with 0.1N NaOH to make the pink spot an end point. The titration value was converted into lactic acid and expressed as% of content.

Lactic acid (%) = {(ml of 0.1 N NaOH × normality of NaOH × 0.09) ÷ sample weight (g)} × 100

(2) How to measure the number of lactic acid bacteria

The lactic acid bacteria count was measured using a plate count agar technique. That is, 1 ml of the sample solution was diluted in sterilized distilled water stepwise, and 0.1 ml of each dilution solution was pre-dissolved in 10 ml of MRS medium cooled to 43-45 ° C., mixed, and plated in a petri dish. The number of colonies shown by culturing in a 37 ° C. incubator was counted and measured as the number of lactic acid bacteria. Lactobacillus bacteria (Lactobacillus) Preparation of gyesuyong medium supplemented with Lactobacillus selective medium (Lactobacillus selection medium, LBS medium) acetic acid (acetic acid) and sodium acetate (sodium acetate) in order to suppress the growth of Phedi O Rhodococcus (Pediococcus) in The modified LBS agar medium (m-LBS medium, see Table 1) was prepared and plated and measured by plate culture at 37 ° C. for 2 days. The selective medium for leuconostoc counting was phenylethyl alcohol (phenylethyl) in MRS broth medium. Phenylethyl alcohol sucrose agar medium (PES medium, see Table 1) added with alcohol) and sucrose were prepared and measured by plate culture at 15 ° C. for 3 days.

Composition of m-LBS Medium and PES Medium  m-LBS medium  PES badge  ingredient  Content (g / L)  ingredient  Content (g / L)  peptone  10  Trypticase  5.0  Beef extract  10  Yeast extract  0.5  Yeast extract  5  Sucrose  20.0  Glucose  2 (NH ₄ ) ₂ SO ₄  2.0  Twin 80  One MgSO _{4 7} H ₂ O  0.244 K ₂ HPO ₄  2 KH ₂ PO ₄  1.0  Sodium acetate  5  Phenyl ethyl alcohol  2.5  Ammonium citrate  2  Agar  15.0 MgSO _{4 7} H ₂ O  0.2  Acetic acid  2.5 ml  Sodium acetate  35  Agar  15

(3) Sensory test method

Eight sensory personnel trained according to a replicated randomized complete block design were evaluated three samples at a time and repeated four times. Descriptive items were evaluated by subjective evaluation, comprehensive appearance, odor, flavor, and texture, and evaluated using the 9-point scale method. The closest to 9, the extremely good, and the closer to 1, the extremely unpleasant.

In addition, objective evaluations include sour smell, sour smell, heating flavor and sour taste, sour taste, moldy flavor, and metal taste. teste) and texture, the hardness was evaluated, and the degree was found to be undetectable near 1, and extremely strong near 9. The sense of smell was perceived by the nose as the sense of smell, and the sense of taste was perceived by the mouth and nose after chewing with molar teeth several times, and the hardness was the force of chewing 2 ~ 3 times in the same direction as the fiber using the incisors. It evaluated to the extent. At this time, Sinnae and Sour taste are defined as acid sense, green and unripe taste reminiscent of bitterness or convergence from green grass.

(4) texture measurement method

Texture measurements were measured using a Rheometer (Sun Scientific Co. CR-100D) (conditions: Mode 1, Max 10 kg, R / H Real 3 kg, R / T Press 600 mm / m, REP 1 3 sec). Chinese cabbage was cut into 3cm x 4cm from the root, soaked in kimchi, and measured by selecting 0.5 ~ 0.6cm thick one. Each sample was repeated five times and averaged from three values with similar measurements.

Experimental Example 1: Investigation of the Storage of Canned Kimchi

The kimchi cans prepared according to Example 1 were stored at 20 ° C. for 6 months, and then the pH, acidity and lactic acid bacteria count of kimchi were investigated.

As shown in FIG. 2, the initial pH of the can kimchi was maintained at 4.0, and the pH was maintained at a constant ripeness until 90 days of storage. However, the pH increased slightly after 90 days, and the pH increased to 4.5 on 180 days. The acidity also showed a similar tendency to pH, indicating that there was almost no change in the initial acidity of 0.4%, indicating a high storage effect.

In addition, as shown in Figure 3, at the beginning of the kimchi fermentation Leuconostoc mesenteroids is involved in the fermentation, followed by fermentation by Lactobacillus plantarum and Lactobacillus brevis . Leuconostoc mesentroides propagate a lot early in the process. Lactic acid bacteria produce lactic acid and CO ₂ at the same time as they multiply, so that kimchi is acidified and anaerobic. Plays an important role. Ozone treatment and the addition of grapefruit seed extract, and finally canned kimchi production through pasteurization (65 ℃, 30 minutes), inhibited the growth of lactic acid bacteria. Appeared.

Experimental Example 2: Investigation of Storage Stability by Can Kimchi

The storage properties of canned kimchi prepared under various conditions such as sterilization conditions of fermented cabbage, pasteurization of kimchi, filling rate into packaging containers and addition of fermentation starter were investigated.

Experimental Example 1: Shelf-life of Canned Kimchi by Sodium Hypochlorite Treatment

The cabbage fermented in Example 1 was excellent in bactericidal effect and there was no residual toxicity, so the lactic acid bacteria count was measured after sterilization under various conditions using sodium hypochlorite which is widely used.

As shown in FIG. 4, the fermented cabbage was sterilized for 5 minutes at 1.5 ppm with ozone water to observe the lactic acid bacterium killing effect. As a result, Lactobacillus sp. Strain was found to be 10 ⁷ CFU / mL in the salinity of pickled cabbage. In comparison, the salinity was lowered to 10 ⁶ when the salinity was adjusted to 2.2% and the bacterial count was lower when the salinity was adjusted to 2.5%. Leuconostoc sp. Tended to decrease bacterial counts in 2.2% and 2.5% compared to the salinity of the original Chinese cabbage. The higher salinity, the greater the killing effect, but the lower the inhibition rate compared to the genus Lactobacillus.

The fermented cabbage was treated with 1000 ppm sodium hypochlorite for 5 minutes, 15 minutes and 30 minutes to observe the lactic acid bacterium killing effect. The longer the soaking time, the higher the lactic acid bacteria killing effect than the Leuconostoc sp. The killing effect of Lactobacillus sp. However, there was no significant reduction effect at 10 minutes and 30 minutes of immersion time, which means that sodium hypochlorite level drops sharply from the moment of dipping cabbage in sodium hypochlorite treated water. This may be because it is considered to be advantageous to immerse in sodium hypochlorite for 15 minutes in the can kimchi manufacturing process. When the sodium hypochlorite treatment concentration was adjusted to 500 ppm, 1000 ppm, 1500 ppm, and 2000 ppm for 5 minutes, Leuconostoc sp. Was lowered to 10 ¹ when 1500 ppm was treated compared to 10 ⁸ of the control group. The genus ( Lactobacillus sp.) Was lowered to about 10 ² at 1500ppm , and the killing effect of Lactobacillus sp. Was higher than that of Leuconostoc sp. In addition, 500 ppm of similar results were obtained even when 200 ppm of sodium hypochlorite was treated for 10 to 30 minutes (not shown).

Comparing the sterilization with ozone and the sterilization with sodium hypochlorite, the sodium hypochlorite 1500ppm in Lactobacillus genus and leukonostock was shown to inhibit 10 ¹ further. In addition, the longer the immersion time was confirmed that the higher the killing effect of lactic acid bacteria, but did not decrease in proportion to the time, it was found that the killing effect of Lactobacillus in the genus than in the leukonostock.

When sodium hypochlorite was treated at 5 ° C. and 20 ° C., the effects of Lactobacillus killing were 10 ^{7 in the} control group and 10 ⁶ in the treated group. In the group treated with sodium hypochlorite in the leuconosstock, the number of bacteria decreased but there was no difference according to the temperature.

Based on the results, the fermented cabbage was treated with sodium hypochlorite 1000ppm and 1500ppm, respectively, and then prepared can kimchi according to the method of Example 1 and stored at 20 ℃ experiment for 28 days.

As shown in FIG. 5, the initial pH was similar to 4.0 and 4.2 in the 1000 ppm and 1500 ppm treated groups, respectively, with little change after 28 days of storage. In the results of acidity, initial pH was 0.39 and 0.5% in the 1000 ppm and 1500 ppm treatment groups, respectively, which was lower in the 1500 ppm treatment group. This trend continued and increased slightly on the 14th day, but increased slightly on the 28th day. It was.

As shown in FIG. 6, Lactobacillus sp. Was found to have no initial bacterial count in the group treated with 1000 ppm, but it was 10 ^{3 at} 7 days and increased to 10 ⁷ at 14 days and then decreased to less than 10 ^{6 at} 28 days. . No bacteria were detected in the group treated with 1500 ppm until 21 days. Leuconostoc sp. Was not detected during storage for 28 days in both 1000 and 1500 ppm treated groups. Lactobacillus sp. Was more effective than Leuconostoc sp. In the treatment of Chinese cabbage with sodium hypochlorite, so sodium hypochlorite treatment concentration may affect the storage of can kimchi.

In order to determine the effect of the treatment concentration of sodium hypochlorite on the taste in Chinese cabbage sterilization, after treating with 1000 ppm and 1500 ppm respectively, can kimchi was prepared and subjected to the sensory test, as shown in FIG. There was no difference in bitterness, metal, saltiness and sourness of canned kimchi treated with 1000 ppm and canned kimchi, but it was higher in the canned kimchi treated with 1500 ppm than the group treated with 1000 ppm. In the smell and group taste, 1500 ppm treated group showed better results, and hardness also showed better results in 1500 ppm treated group, similar to the texture test.

When treated at 1500 ppm, the result showed excellent taste and appearance and excellent storage. Therefore, the results of the above experiments show that the control of bacteria is effectively controlled when treating sodium hypochlorite at 1000 to 2000 ppm. It can be seen that.

Lab Example 2: Storage of Canned Kimchi by Pasteurization Temperature

Sodium hypochlorite removes lactic acid bacteria from the surface of fermented cabbage and cannot obtain satisfactory shelf life with grapefruit seed extract, so it can be pasteurized at 58 ℃ and 55 ℃ for 20 minutes, 30 minutes and 40 minutes. Experiment. At this time, pasteurization method for 30 minutes at 65 ℃ of Example 1 was used as a control. The experimental results representatively show the results at 58 ° C.

As shown in FIG. 8, the initial pH at 58 ° C. was 4.0, but there was no difference between the groups, but the pH tended to decrease slightly at 58 ° C. for 40 minutes compared to the control group, and 3.8 was higher than the other groups at 28 days of storage. It was. The acidity increased slowly at 58 ° C for 40 minutes, while rapidly increasing at 20 and 30 minutes.

As shown in FIG. 9, the killing effect of Lactobacillus sp. Was lower in the pasteurized group at 58 ° C. for 20 minutes and 30 minutes. In the group treated for 40 minutes at 58 ℃, the initial bacterial count was not detected, but grew rapidly during the subsequent storage period to grow up to 10 ⁸ at 14 days of storage, and then showed similar growth with other groups. In the group treated with leuconostoc sp. For 20 minutes at 58 ° C, the initial bacterial count was detected as 10 ⁵ , but all of them were killed during the storage period and not detected for 28 days. In the group treated with 30 minutes and 40 minutes at 58 ℃, no bacteria were detected as in the control group.

Experimental Example 3: Shelf-life of Kimchi According to Packaging Rate

The fermented cabbage was sterilized in 1500 ppm of sodium hypochlorite for 15 minutes, and the filling rate was 80% and 100% in a 3-piece can container, respectively, and pasteurized at 58, 20, 30 and 40 minutes at 80 ° C. Was filled with kimchi only, 80% of kimchi was filled in the 100% filling group, and the remaining 20% was filled with sterilized fermented water (pH 4.0) obtained from the cabbage fermentation step. Packaging kimchi was stored for 28 days at 20 ℃ to observe the pH and acidity. Other detailed packaging kimchi manufacturing process is the same as in Example 1.

pH was higher with higher filling rate and acidity was lower with higher filling rate, but there was no significant difference. In the case of lactic acid bacteria Lactobacillus sp showed the ^first 10 degree antimicrobial effect in each group than when a 80% filled when filling 100% could not grow well when the 100% fill for each group. This is because the pasteurization effect was increased by adding fermented water at 100% filling. Strains of the genus leuconosstock rarely grew in each group in the filling rate experiments according to pasteurization, which is consistent with the results of inhibiting the strains of leuconosstock than the strains of the genus Lactobacillus in the pasteurization experiments.

As shown in Figure 10, in the case of the texture according to the filling rate, in the group sterilized at 58 ℃ for 20 minutes, the hardness of the group filled 100% until 14 days of storage until the hardness was about 20000mm high and similar to 21 days and 100% again 28 days Appeared high. In the pasteurized group at 58 ℃ for 30 minutes, the hardness tended to be similar at the beginning but was higher in the 100% filled group during the storage period. Similar hardness was high at the group filled 100% at 58 ° C. and 40 minutes. Overall, the texture was higher in the 100% water-filled group.

As a result of sensory evaluation according to the filling rate, there was no difference in sour taste according to filling rate, and when it was 100% filling, it received low score in heating odor and Gundeok taste. .

In summary, it was found that the storage efficiency was improved by excellent pasteurization effect when 100% was filled than the 80% filling in the packaging container, and it was found that the appearance was better. However, in the actual production process, the filling amount of 20% depending on the degree of mixing the solid content and filling can break the kimchi can, the final product, it is preferable to fill 80-100%.

Experimental Example 4: Fermentation Starter Addition and Shelf-life of Kimchi

Kimchi is not heat-sterilized, so kimchi is not "separated" like fermented dairy products because it is not possible to use fermentation systems such as fermented dairy products because the initial number of bacteria and species are not constant. In the starter development study of kimchi, even if a good spawn is developed, the kimchi fermentation system, which does not have raw material sterilization, has to add a relatively large amount of spawn at the initial inoculation. Have Kimchi is Leuconostoc mesenteroides in the early stage of fermentation. Fermentation is started by the propagation of abnormal lactic acid bacteria such as, and the growth of abnormal lactic acid bacteria shows the highest value during the ripening season when kimchi is best to eat. When the pH is lowered to 4.0 or lower after the middle of fermentation, Lactobacillus plantarum , a highly acid resistant normal lactic acid bacterium, is known to cause the rancidity of kimchi by rapidly growing and producing many acids.

Therefore, in the present invention, a bacteriocin producing strain isolated from Kimchi to reduce residual Lactobacillus sp. Strain after pasteurization and to improve the taste of kimchi, such as Leuconostoc mesenteroides , etc. by the addition of Pocono stock spp the cabbage fermentation at 10 ³ to 10 ^8, Chinese cabbage fermentation when Lactobacillus genus (Lactobacillus sp.) to the strain growth and control the generation of various bacteria and sikimyeo promote preservation uniform the quality of packaged kimchi products Could.

As seen from the foregoing, the present invention is to, Chinese cabbage and while each of the fermentation the spice flow Pocono stock in as a starter when fermenting the salted Chinese cabbage (Leuconostoc sp.) Strains that relates to a process for the preparation of storage and sensory properties are improved packaged kimchi 10 ³ ~ 10 ⁸ / g is added, and the fermented cabbage is sterilized by washing with water and sodium hypochlorite, and the seasoning for kimchi is fermented and dried separately from the cabbage to remove bacteria, and the dried seasoning and cabbage fermentation are obtained. Multi-seasoned seasoning and fermented cabbage were prepared by mixing sterilized fermented water, and grapefruit seed extract or mustard oil was added thereto to make kimchi, and the prepared kimchi and sterilized fermented water were packed in a packaging container and pasteurized to pasteurized to grow lactic acid bacteria. To provide a method of making packaged kimchi with improved storage and functionality that prevents the formation of excessively soured or gas during packaging. It has a good effect. As a result, the packaging kimchi of the present invention has the same texture as raw kimchi and taste is not significantly different from the general packaging kimchi without producing gas during packaging distribution and fermentation keeps a low lactobacillus concentration at a constant state, so fermentation does not proceed in the can. Therefore, there is an excellent effect of maintaining the taste of the can without swelling or bursting even at room temperature or 35 ° C or in adverse conditions (53 ° C). Therefore, the present invention is very useful in the food industry because it is possible to obtain a product having excellent storage properties as well as excellent sensory properties.

Claims (4)

In the production of packaged kimchi, Kimchi material selected from Chinese cabbage, mustard, radish, radish, green onion, sesame leaf, scallop, and leek with 10% brine adjusted to pH 4.0-4.3 with citric acid or acetic acid for 10-12 hours Pickling step; Add 1 to 3 times the water weight to the pickled Kimchi ingredients, and add glutinous rice flour or wheat flour paste mixed with glutinous rice and water so that 2.5% of the weight of water and kimchi is added.The final salinity is 2.5%. Adjusting so that, at 20 ℃ kimchi material pH4.5 ~ 5.0, the fermented water to pH 3.8 ~ 4.5 fermentation step; Sterilizing the fermented kimchi material with sodium hypochlorite after washing with water; Kimchi seasoning containing 22% brine or salted shrimp is fermented at 20 ℃ to pH4.0 ~ 4.3 and then hot-air dried at 58 ℃ for 8-12 hours, or vacuum dried at 80 ℃ for 8 hours. Obtaining; Sterilized fermented water (pH3.8 ~ 4.5) obtained in the fermentation step of the dried seasoning and kimchi material in a ratio of 10: 7 to prepare a multi-air seasoning, and the fermented and sterilized Chinese cabbage, mustard, radish, radish, green onion Preparing kimchi by mixing with kimchi material of any one of sesame leaves, perilla leaf, leek and adding 1000-2000ppm of grapefruit seed extract or 200-800ppm of mustard oil to it; Mixing 80% of kimchi and 0-20% of sterile fermented water (pH3.8-4.5) to fill the packaging container with 80-100%; And Method for producing a packaged kimchi comprising the step of pasteurizing the filled container for 10 to 40 minutes at 55 ~ 65 ℃. The method of claim 1, wherein the fermented kimchi material is dissolved sodium hypochlorite in water of 1 to 3 times the fermented kimchi to 200 to 2000ppm concentration, adjusted to pH 4.0 and then sterilized 1 to 3 times for 5 to 15 minutes. Characterized in the manufacturing method. The method of claim 1, wherein when fermenting any one of Chinese cabbage, mustard, radish, leek, and leek, 10 ³ to 10 ⁸ / g of Leuconostoc sp. Strain is added as a starter. . The method of claim 1, wherein the packaging container is a metal can, glass bottle, plastic or aluminum container.

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