KR20090071020A - A kimchi lactic-acid-bateria powder prepared by liquid double coated formulation - Google Patents

Abstract

A Kimchi lactic acid powder through liquid double coating process is provided to enhance viability rate and efficiency of the lactic acid by improving the resistance. A method for manufacturing Kimchi lactic acid comprises: a step of isolating and identifying Kimchi lactic acid; a step of fermenting fermentation liquid; a step of fermenting lactic acid producing GABA(Gamma-amino butyric acid) in the fermentation liquid; a step of coating the fermentation liquid with protein; and a step of rapid-freezing and vacuum-drying. The ingredients comprising Kimchi lactic acid contains 60-80% of cabbage kimchi, 2-20% of fat-removed powdered milk, 5-20% of fructo oligosaccharide, 2-20% of soybean peptide, 2-20% of glucose, 0,01-10% of sodium alginate, 0.01-10% of glycerin, 0.01-10% of gellan gum, 0.01-10% of guar gum, 0.1-10% of soybean milk, 0.1-10% of sugar fatty acid ester, and 0.001-10% of Lactobacillus plantarum.

Description

A Kimchi lactic-acid-bateria powder prepared by liquid double coated formulation}

An object of the present invention is to isolate and identify kimchi lactic acid bacteria that can produce GABA (GABA, Gamma-aminobutylic acid) and kimchi lactic acid bacteria having a formal function in kimchi, and cultured in kimchi to resist double acid and bile acids in liquid double coating manufacturing process. It has a, in the intestines lactic acid bacteria and kimchi lactic acid bacteria to help the work function.

[Reference 1] Berrada et al., J. Dairy Sci . , vol74, NO2, pp. 409-413, 1991

[Document 2] Seokmunho et al., Food Technology, Vol. 15, No. 1, pp.81-85, 2002

Han et al., J. Microbiol & Biotechol, Vol. 17, No. 10, pp.1661-1669, 2007

[Reference 4] JUNG et al., Korean Journal of Applied Biology, Vol. 13, pp. 165-173, 2005

[Document 5] Cherl-Ho lee, International Symposium on fermented foods Oct. 2003.International fermented food expo

The present invention relates to a method for producing kimchi lactic acid bacteria, other kimchi lactic acid bacteria to produce a gab material in kimchi, and a method for producing double-coated kimchi lactic acid bacteria for prolonging intestinal effect and shelf life in the human body.

     Kimchi was previously called Kimchi (덧 (지: 지)). In the Goryeo Dynasty, Kyubo's (Dongguk Sangguk House) called Kimchi (감지 (덧): 감) 漬 (덧: 지)). In the 1600's cookbook, the kitchen door (酒 (덧: :) 方 (덧: 방) 文 (덧: 文)) was called Kimchi. Ji-hi became a team bond and turned into a dim-chae, and the dim-chae became palatalized and became a burden. In 1715, the forest hardwood of Hong Man-sun called Ji Hye and me, and it is still called "Jimchi" in the southern region, especially Jeolla-do. And Kimchi is known as salty kimchi, which is eaten with salt in a barrel without seasoning radish and cabbage.

     Internationally, Japan has developed a kimchi that has a deep taste by finding lactic acid bacteria related to its unique taste and adding it to make Japanese kimchi, Tsukemono. In the US, it is reported that the Kimchi Museum is constructed at the government level.

     Kimchi has a unique taste and aroma and has become an essential food because of the traditional Korean eating habits. Recently, many researches have been conducted on kimchi, and the health value of kimchi has been re-recognized, and as national confidence increases, it is becoming a food of global interest.

      The usefulness of kimchi will be said to be in intestinal action by ingesting beneficial lactic acid bacteria in the intestine by ingesting fermented metabolites of kimchi and lactic acid bacteria of kimchi. Therefore, efforts have been made to develop fermented kimchi in a simple manner so that anyone can easily consume lactic acid bacteria.

In general, the human body goes through the stomach to reach the intestine when ingesting lactic acid bacteria, lactic acid bacteria are killed by the gastric acid secreted in the stomach is often unable to exhibit the original physiological activity of lactic acid bacteria. In 1990, Nabil Berrada et al. Pointed out the problem of dying of bifidus bacteria under the heading of surviving gastric pain (Berrada et al., J. Dairy). Sci . , vol. 74, NO. 2, pp. 409-413, 1991). Since then, there has been a technology for gelatin-coated lactic acid bacteria, but when stored at 20 ℃ Celsius, there is a disadvantage that contains 1% after 6 months, 0.2% after 12 months.

    In addition, the data revealed in Korean Patent Registration 10-0387245 pointed out that among the commercially available products, microcapsules with fats and emulsifiers disintegrate within 30 minutes, either gastric or intestinal fluids. It has been pointed out that the disadvantage does not disintegrate over time.

     Γ-aminobutyric acid GABA is a non-protein amino acid widely distributed in nature and is an excitatory inhibitory neurotransmitter. It accounts for about 30% of the total neurotransmitters of the central nervous system and is present at about 200-1000 times higher concentration than other neurotransmitters. Animals are found in the brain, kidneys, heart, lungs, etc. Plants are widely detected in germinated grains, green tea, and cabbage roots, including germinated brown rice. Gaba is known to be involved in the regulation of many physiological mechanisms in the human body, such as antistress, anti-anxiety, blood pressure suppression, anticonvulsion, and vision enhancement. It is a pharmacologically interesting substance (Sukmunho et al., Food Technology, Vol. 15, No. 1, pp.81-85, 2002; Han et al., J. Microbiol & Biotechol, Vol. 17, 10, pp.1661-1669, 2007; JUNG et al., Korean Journal of Applied Biology, Vol. 13, pp.165-173, 2005).

Therefore, the present inventors, by double coating the kimchi lactic acid bacteria and the kimchi lactic acid bacteria having a formal action to produce Gabba, giving resistance to gastric acid and pepsin from the stomach after ingestion, resistance to bile acids in the duodenum after ingestion, lactic acid bacteria by intestinal decomposition The present invention has been completed by confirming development and reproduction.

In order to achieve the above object, the present invention comprises the first step of separating and identifying kimchi lactic acid bacteria by fermenting kimchi; A second step of fermenting the first lactic acid bacteria in kimchi fermentation broth; A third step of fermenting the secondary lactic acid bacteria producing Gabba in the kimchi fermentation broth of the second step in the kimchi fermentation broth; A fourth step of firstly coating and secondly coating the kimchi fermentation broth prepared in the third step with proteins; It provides a method for producing kimchi lactic acid bacteria comprising the fifth step of the step of fast freezing, vacuum drying the coated kimchi fermentation broth of the fourth step.

      The composition of the ingredients constituting the kimchi lactic acid bacteria as defined herein is Chinese cabbage kimchi cabbage kimchi 60-80%, skim milk powder 2-20%, fructooligosaccharide 5-20%, soybean peptide 2-20%, glucose 2-20 %, Sodium alginate 0.01-10%, glycerin 0.01-10%, gellan gum 0.01-10%, guar gum 0.01-10%, soybean oil 0.1-10%, sucrose fatty acid ester 0.1-10%, Lactobacillus plantarum ) 0.001 ~ 10%, Lactobacillus acidophillus 0.001 ~ 10%, Lactobacillus buchneri 0.001 ~ 10%, preferably cabbage kimchi 69.988%, skim milk powder 10%, fructose Oligosaccharide 8%, soybean peptide 5%, glucose 2%, sodium alginate 1%, glycerin 1%, gellan gum 0.5%, guar gum 0.1%, soybean oil 1.1%, sucrose fatty acid ester 1.3%, Lactobacillus plantarum 0.004%, Lactobacillus acidophillus 0.004%, Lactobacillus bushner (Lactobacillus buchneri) characterized in that 0.004%.

      The compounding ratio of the ingredients constituting the kimchi of the first step is 60 ~ 80% cabbage, 10 ~ 15% radish, 1 ~ 5% chives, 1 ~ 5% sugar, 1 ~ 5% red pepper powder, 1 ~ wheat flour paste 5%, garlic 1-5%, ginger 1-5%, anchovy sake 1-5%, shrimp salt 2-5%, salt 0.1-5%, preferably cabbage 75%, radish 10.7%, chives 2%, Sugar 2%, red pepper powder 2%, wheat grass paste 2%, garlic 1.5%, ginger 1%, anchovy sake 1.5%, shrimp chopsticks 2%, salt 0.3%.

      The present invention is characterized in that the primary lactic acid bacteria of the second step is inoculated with Lactobacillus plantarum strain and Lactobacillus axidophilus (Lactobacillus acidophillus) strain in order to remove common bacteria and pathogens in the kimchi fermentation broth. do.

      The secondary lactic acid bacteria of the third step of the present invention is characterized by inoculating Lactobacillus buchneri strain in the kimchi fermentation broth as a step for producing gaba.

      In the fourth step of galvanic coating, the compositional ratio (w / w) of sodium alginate, gellan gum and glycerin is 0.1 to 10%, 0.1 to 10%, and 0.1 to 10%, preferably 7: 1: 5. It is characterized by mixing in the ratio of.

      The secondary coating solution of the fourth step is soybean peptide, skim milk powder, sucrose fatty acid ester, soybean oil, guar gum composition ratio (w / w) of soybean peptide 2-20%, skim milk powder 2-20%, sucrose fatty acid ester 0.1 ~ 10%, soybean oil 0.1 ~ 10%, guar gum is characterized in that the mixture of 0.1 to 10%, preferably in a ratio of 10: 5: 1: 1: 1.

      In another aspect, the present invention provides kimchi lactic acid bacteria powder prepared by the above method.

Kimchi lactic acid bacteria prepared by the method of the present invention, when the secondary coating, which is a conventional method, using casein protein, when the fluidized bed dry coater is used, heat is applied to the bacteria, and the economical efficiency is lowered. The protein is denatured to compensate for the potential for allergies, and does not include the triple coating process using kelp powder, which is lost by conventional heat, and is more economical than the existing invention. It is characterized by.

As described above, the kimchi lactic acid bacteria that produce Gab (γ-amino butylic acid) which can be expected to improve the memory of the present invention and the kimchi lactic acid bacteria having excellent intestinal action are isolated and identified, and this is a liquid double coating process. The resistance to the bile solution and settled in the small intestine and the large intestine confirmed the effects of intestinal action, thereby increasing the survival rate and efficiency of lactic acid bacteria, making it economical and easy to consume, and allowing stable production through fermentation in kimchi. .

Hereinafter, the present invention will be described in detail by the following Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

Example  One. Kimchi lactic acid bacteria  Manufacture of powder

Kimchi lactic acid bacteria are isolated and identified by fermenting kimchi, and lactobacillus plantarium and lactobacillus axidophyllus, which are primary lactic acid bacteria, are fermented in kimchi fermentation broth, and lactobacillus bushery, which is a secondary lactic acid bacterium that produces Gabba, is fermented. After the first and second coating of the kimchi fermented broth with proteins, the kimchi lactic acid bacteria powder was prepared, including the process of rapid freezing and vacuum drying (see FIG. 1).

Example  2. Manufacturing of Kimchi

      Chinese cabbage (Hwawon Nonghyup), radish, garlic, chives, ginger, etc. selected as excellent quality were washed in purified water to remove water. Purified salt was evenly added to the cabbage, which had been drained, left for 6 hours to be pickled, washed three to four times, and water was removed using a sieve. At this time, the salinity was 0.2% to 0.3% or less, and garlic, chives, ginger, anchovy sauce, shrimp chop, salt, sugar, red pepper powder, and wheat flour were mixed in a mixer. After the kimchi is removed, the kimchi is made by applying the crushed seasoning evenly to the dried kimchi, and then using the shredder so that lactic acid bacteria can ingest the nutrients evenly using a shredder. After the first shredding, the first shredded kimchi was shredded using a network of 2 m / m and used as a sample of Example 3 below.

Example  3. Kimchi lactic acid bacteria  Separation and Identification

       The crushed kimchi prepared in Example 2 was fermented for 48 hours at 37 ℃. The fermented kimchi solution was plated with Kimchi-related bacteria using LBS agar (Lactos Brooths agar) medium, and plated colonies (colony) were purely cultured in LBS agar medium. The cultured strains were identified by Gram staining by Gram staining to confirm that the strains are bacillus (lactobacilli). The strain was frozen by injecting 20% glycerin and stored at low temperature at 5-7 ° C. The stored strains were commissioned by the Korea Microorganism Conservation Center to identify strains A (Lactobacillus plantarum), B (Lactobacillus acidophillus) and C (Lactobacillus buchneri), and the analysis results are shown in Tables 1 to 6 below (see Tables 1 to 6). ).

 Analysis of Lactobacillus plantarum Strains   strain A  strain A API CHL API CHL 0 control - 25 Esculine + One Glycerol - 26 Salicine + 2 Ertythritol - 27 Cellobiose + 3 D-Arabinose - 28 Maltose + 4 L-Arabinose + 29 Lactose + 5 Ribose + 30 Melibiose + 6 D-Xylose - 31 Saccharose + 7 L-Xylose - 32 Trehalose + 8 Adonitol - 33 Inuline - 9 β Methyl-xyloside - 34 Melezitose + 10 Galactose + 35 D-Raffinose + 11 D-Glucose + 36 Amidon - 12 D-Fructose + 37 Glycogene - 13 D-Mannose + 38 Xylitol - 14 L-sorbose - 39 β Gentiobiose + 15 Rhamnose - 40 D-Turanose + 16 Dulcitol - 41 D-Lyxose - 17 Inositol - 42 D-Tagatose - 18 Mannitol + 43 D-Fucose - 19 Sorbitol + 44 L-Fucose - 20 α ethyl-d-mannoside + 45 D-Arabitol - 21 α Methyl-D-glucoside - 46 L-Arabitol - 22 N Acetyl glucosamine + 47 Gluconate + 23 Amygdaline + 48 2 Keto-gluconate - 24 Arbutine + 49 5 Keto-gluconate -

  Identification of Lactobacillus plantarum Strains Identification result % ID T Index Lactobacillus plantarum 99.9 1.0

  Analysis of Lactobacillus acidophillus Strains strain A  strain A API CHL API CHL 0 control - 25 Esculine + One Glycerol - 26 Salicine + 2 Ertythritol - 27 Cellobiose + 3 D-Arabinose - 28 Maltose + 4 L-Arabinose - 29 Lactose + 5 Ribose - 30 Melibiose - 6 D-Xylose - 31 Saccharose + 7 L-Xylose - 32 Trehalose + 8 Adonitol - 33 Inuline - 9 β Methyl-xyloside - 34 Melezitose - 10 Galactose + 35 D-Raffinose - 11 D-Glucose + 36 Amidon - 12 D-Fructose + 37 Glycogene - 13 D-Mannose + 38 Xylitol - 14 L-sorbose - 39 β Gentiobiose + 15 Rhamnose - 40 D-Turanose - 16 Dulcitol - 41 D-Lyxose - 17 Inositol - 42 D-Tagatose - 18 Mannitol - 43 D-Fucose - 19 Sorbitol - 44 L-Fucose - 20 α ethyl-d-mannoside - 45 D-Arabitol - 21 α Methyl-D-glucoside - 46 L-Arabitol - 22 N Acetyl glucosamine + 47 Gluconate - 23 Amygdaline + 48 2 Keto-gluconate - 24 Arbutine - 49 5 Keto-gluconate -

 Identification of Lactobacillus acidophillus Strains Identification result % ID T Index Lactobacillus acidophillus 90.1 0.97

 Analysis of Lactobacillus buchneri Strains Running Time (min) Fatty acid types content(%) One 4.557   12: 0  Lauric acid 0.39 2 7.039   14: 0  Myristic acid 9.63 3 9.897   16: 1 (w7c)  Palmitoleic 3.41 4 9.956   16: 1 (w7c)  Palmitoleic 3.30 5 10.197   16: 0  Palmitic acid 20.71 6 13.254   18: 1 (w9c)  Oleic acid 29.29 7 13.348   18: 1 (w7c)  Oleic acid 15.47 8 13.657   18: 0  Stearic acid 2.62 9 15.165   19: 0 (w10c)  CYCLO 10 15.227   19: 0  CYCLO w8c 3.34 11

Identification of Lactobacillus buchneri Strains Identification result  % ID Lactobacillus buchneri    51.2

Example  4. Preparation of Lactic Acid Bacteria Kimchi Fermentation Solution

4-1. Preparation of Primary Lactic Acid Bacteria Kimchi Fermentation Solution

The crushed kimchi obtained in Example 2 was put into a sterilized tank and then fermented naturally in aerobic anaerobic state for 10 hours. Then, strain A and strain B were added thereto, followed by primary culture at 37 ° C. for 36 hours. Medium composition is 2Kg of kimchi, 140g of fructooligosaccharide, 70g of soybean peptide, 70g of glucose, 52g of skim milk powder, 2kg of purified water. As described in the existing literature (Dr. Cherl-Ho lee, International Symposium on fermented foods Oct. 2003. International fermented food expo), the primary culture is the primary seed is cultured to remove other common bacteria and pathogens The main strain, strain C, has created a beneficial environment for growth.

4-2. Secondary Gaba  Preparation of Kimchi Fermentation Broth

      C strain producing GABA was added to the medium of Example 4-1, and stirred at 37 ° C. for 3 hours and incubated for 24 to 48 hours.

Example  5. Double coating

      In order to coat the lactic acid bacteria of Example 4, after dissolving sodium alginate and gellan gum in purified water of 60 ℃ ~ 70 ℃, glycerin as a moisturizer was added to prepare a primary coating solution. In the ratio of 40 kg of purified water, sodium alginate, gellan gum, and glycerin were mixed at 7: 1: 5 at 2,000 g, 300 g, and 1,500 g, respectively. The same effect occurs when sodium casein is added if necessary.

      The coating solution prepared in the Kimchi fermentation solution of Example 4 was mixed for about 60 minutes to form a coating. The conventional coating by gum can prevent the proteolytic secretion of interest from lactic acid bacteria in the duodenum in the small intestine.

       The secondary coating solution was slowly mixed with soybean oil and sucrose fatty acid ester, and then mixed with soybean peptide, skim milk powder and guar gum, and then mixed with a small amount of purified water for 30 minutes. At this time, the ratio of these was mixed soybean peptide, skim milk powder, sucrose fatty acid ester, soybean oil, guar gum to 10: 5: 1: 1: 1: 0.1.

The secondary coating solution may prevent the lactic acid bacteria from being killed by forming a film as the pH of the protein decreases with respect to the gastric acid solution (pH 1 to 2) secreted from the stomach.

The kimchi lactic acid bacteria prepared by the primary and secondary coatings are shown in FIG. 2 in comparison with the uncoated lactic acid bacteria (see FIG. 2).

Example  6. Freeze and dry

      After freezing the second coated kimchi solution in Example 4 at -42 ° C, the frozen kimchi is vacuum dried at 18 ° C in a vacuum state to make the final moisture content less than 2.0% ~ 3.0%. The moisture is not granulated when the moisture content is high, and when the moisture content is low, the bacteria are easily killed. The frozen and vacuum dried kimchi solids were uniformly dispersed using a 80-mesh mesh grinder to obtain a total of 40 kg (yield: 20%) of kimchi lactic acid bacteria.

Experimental Example  One. Lactic acid bacteria Gava  Generation verification experiment

In order to confirm the production of Gaba in the Kimchi Lactobacillus of Example 4-2, it was compared with Gaba standard (SIGMA, A-5853) using HPLC.

As a result of the experiment, as shown in Figure 3 and 4, after analyzing the standard of Gaba using HPLC, it was confirmed that the Gaba produced from the kimchi lactic acid bacteria, the same material (see Figs. 3 and 4).

In addition, as shown in Table 7, when comparing the kimchi aged with kimchi lactic acid bacteria of the present invention when the kimchi and not aged, it was confirmed that the Gaba content in the kimchi of the present invention contained about 23 times higher ( 5).

division Gab content Unripe Kimchi 0.0996 mg / ml Kimchi Lactobacillus Capsules 23.2635 mg / g

Experimental Example  2. Coated Lactic acid bacteria  Gastric resistance test

     In order to determine whether the kimchi lactic acid bacteria of Example 6 were killed by gastric acid or pepsin, the experimental group was set as shown in Table 8 below.

Drying method Temperature and conditions a Drying Kimchi Ferment by Heat Inlet temperature 65 ℃, outlet temperature 40 ℃, coating liquid spraying speed 11ml / min, vertical movement 300RPM b Freeze and vacuum dry kimchi fermentation Freezing temperature -40 ℃, vacuum 0.5TOR, temperature 15 ~ 35 ℃ c Freeze and vacuum dry the coated kimchi fermentation

As shown in Table 8 above, 1g of each of the experimental groups ab and c was collected and suspended in suspension (dilute hydrochloric acid, pH 1.2), followed by 29 ~ 32 round trips, amplitude 53 ~ 1 minute, installed in a constant temperature water bath (37 ℃). In a capsule disintegrator attached to a 57mm exercise device, shaken for 120 minutes, plated, cultured, and cultured on an MRS plate medium. The results were shown in Table 9 below.

division Number of bacteria / g (after manufacturing process) Number of bacteria / g (1 year after manufacture) GABA Control: Initial Kimchi Fermentation 7 × 10 ⁹ 22mg / g a: Kimchi fermented product hot air drying 6 × 10³  2 × 10² 22mg / g b: freeze-dried kimchi fermentation 3 × 10³ 4 × 10² 22mg / g c: freeze-dried coating of kimchi fermentation 4 × 10 2 x 10 22mg / g

As shown in Table 9, the kimchi fermented without coating was mostly killed by gastric acid, and the number of bacteria / g of the initial kimchi fermented was 7 × 10, but some lactic acid bacteria were crushed, but the coated kimchi fermented. The freeze-dried product showed excellent survival rate for gastric acid with 4 × 10 of bacteria / g in gastric acid, and the kimchi lactic acid bacterium of the present invention compared to other groups with bacterial count / g of 2 × 10 even after 1 year of manufacture. Or it was confirmed that the resistance to pepsin is high.

Experimental Example 3. Killing test of coated kimchi lactic acid bacteria in the duodenal bile

      In order to determine whether the kimchi lactic acid bacteria of the present invention are killed by the bile solution in the duodenum, experiments were performed as follows.

      1 g of each of the experimental groups a, b, and c as shown in Table 8 were collected, suspended in buffer solution (pH 5.8) with distilled water, mixed with bile solution 500 ug / g (w / w), and adjusted to pH 7.5. Then, put in a capsule disintegrator attached to a reciprocating device installed on a constant temperature water (37 ℃) and shaken for 120 minutes and then incubated by incubating in MRS plate medium and compared the resulting colonies and the results are shown in Table 10 Shown in

division Number of bacteria / g (after manufacturing process) Number of bacteria / g (1 year after manufacture) GABA substance / g Control: Initial Kimchi Fermentation 7 × 10 ⁹ 22mg A: Kimchi fermented product hot air drying  5 x 10⁴  4 × 10² 22mg B: Kimchi Fermented Freeze Dried  1 × 10  4 × 10³ 22mg C: Kimchi Fermented Coating Lyophilized  9 × 10   3 × 10 22mg

As a result, as shown in Table 10, the kimchi fermented without coating was mostly killed by bile (enzyme, etc.), and the bacterial count / g of the initial kimchi fermentation was coated at 7 × 10 ⁹ . freezing the kimchi fermented dry product showed the viability of the bacteria / g with excellent bile solution was 9 × 10 ⁸ in the bile fluid, even one year after the production with bacteria / g is 3 × 10 ⁸ compared to the other groups Kimchi lactic acid bacteria of the present invention was confirmed that the high resistance to bile in the duodenum.

Experimental Example 4. Effect of Coated Kimchi Lactic Acid Bacteria Removal Effect

      Kimchi lactobacillus was carried out as follows to determine whether the coating solution is removed from the large intestine and lactic acid bacteria can live in the intestine.

     Take 1g each of the experimental group c in Table 8, add 118ml of 0.2N sodium hydroxide reagent and water to 25ml of 0.2N potassium dihydrogen phosphate solution, adjust the pH to about 6.8 and suspend it in the prepared second solution. Put in a capsule disintegrator attached to the exercise device and shaken for 120 minutes and then plated and cultured on MRS plate medium and compared to the resulting colonies are shown in Table 11 below.

division Number of bacteria / g (after manufacturing process) Number of bacteria / g (1 year after manufacture) GABA substance / g Control: Initial Kimchi Fermentation 7 × 10 ⁹ 22mg c: freeze-dried coating of kimchi fermentation 8 × 10 3 × 10 22mg

As a result, as shown in Table 11, the freeze-dried product of the coated kimchi fermented product showed a high culture rate by dissolving the coating agent in the serous solution with a bacterial count / g of 3 × 10 ⁸ . (21 mg / g). Even after one year of manufacture, the fermented kimchi powder lactic acid bacteria with low bacterial count / g decreased to 3 × 10 ⁸ , and the lactic acid bacteria settled in the small intestine and large intestine as well as the consumption of useful materials of kimchi.

1 is a view showing a manufacturing process for producing a powder containing kimchi lactic acid bacteria,

2 is a view showing the uncoated kimchi lactic acid bacteria (A) and the liquid double coated kimchi lactic acid bacteria,

3 is a diagram analyzed by Gabba standard HPLC,

Figure 4 is a diagram analyzing the Gava produced in kimchi lactic acid bacteria by HPLC,

Figure 5 is a diagram showing the Gab content of kimchi aged by kimchi and kimchi lactic acid bacteria not aged.

Claims (8)

Fermenting kimchi to separate and identify kimchi lactic acid bacteria; A second step of fermenting the first lactic acid bacteria in kimchi fermentation broth; A third step of fermenting the secondary lactic acid bacteria producing Gabba in the kimchi fermentation broth of the second step in the kimchi fermentation broth; A fourth step of firstly coating and secondly coating the kimchi fermentation broth prepared in the third step with proteins; Method of producing a kimchi lactic acid bacteria comprising the fifth step of the step of fast freezing, vacuum drying the coated kimchi fermentation broth of the fourth step.       According to claim 1, the composition of the ingredients constituting the kimchi lactic acid bacteria cabbage kimchi 60 ~ 80%, skim milk powder 2 ~ 20%, fructooligosaccharide 5 ~ 20%, soybean peptide 2 ~ 20%, glucose 2 ~ 20 %, Sodium alginate 0.01-10%, glycerin 0.01-10%, gellan gum 0.01-10%, guar gum 0.01-10%, soybean oil 0.1-10%, sucrose fatty acid ester 0.1-10%, Lactobacillus plantarum ) 0.001 ~ 10%, Lactobacillus acidophillus (Lactobacillus acidophillus) 0.001 ~ 10%, Lactobacillus bushneri (Lactobacillus buchneri) 0.001 ~ 10% characterized in that the manufacturing method.         According to claim 1, wherein the ingredient ratio of the ingredients constituting the kimchi of the first step, Chinese cabbage 60 ~ 80%, Radish 10 ~ 15%, Scallion 1 ~ 5%, Sugar 1 ~ 5%, Red pepper 1 ~ 5 %, Wheat flour 1-5%, garlic 1-5%, ginger 1-5%, anchovy sake 1-5%, shrimp 2-5%, salt production method characterized in that 0.1 to 0.5%.         The method of claim 1, wherein the first lactic acid bacteria of the second step is inoculated with Lactobacillus plantarum strain and Lactobacillus acidophillus strain to remove common bacteria and pathogens in kimchi fermentation broth. Manufacturing method characterized in that.        The method according to claim 1, wherein the secondary lactic acid bacteria of the third step are inoculated with Lactobacillus buchneri strain to the kimchi fermentation broth as a step for producing gabba.       According to claim 1, wherein the galvanic coating of the fourth step is characterized in that the mixing ratio (w / w) of sodium alginate, gellan gum and glycerin in a ratio of 0.1 to 10%, 0.1 to 10%, 0.1 to 10% The manufacturing method to make.       According to claim 1, wherein the second coating solution of the fifth step is soybean peptide, skim milk powder, sucrose fatty acid ester, soybean oil, guar gum composition ratio (w / w) of soybean peptide 2-20%, skim milk powder 2-20 %, Sucrose fatty acid ester 0.1 ~ 10%, soybean oil 0.1 ~ 10%, guar gum 0.1 ~ 10% of the manufacturing method characterized in that the mixing.       Kimchi lactic acid bacteria powder prepared by the method of claim 1.

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