KR20160012842A - Kimchi Fermentation Broth using this Manufacturing Method and a Manufacturing Method of Enzyme Solution and Fermented Beverages - Google Patents

Abstract

The present invention relates to a method for producing fermented kimchi liquid and a method for producing fermented enzyme liquid and fermented liquor. The method for producing fermented kimchi liquid includes: a first step of producing a first fermented kimchi product by inserting kimchi into a container, sealing the container, and fermenting the kimchi; a second step of producing a second fermented kimchi product by mixing the first fermented kimchi product, obtained in the first step, with sugars and water and fermenting the first fermented kimchi product with sugars and water; a third step of producing first fermented kimchi liquid by filtrating the second fermented kimchi product with a filter, inserting obtained liquid in an airtight container, mixing the liquid with sugars and water, and fermenting the second fermented kimchi product with sugars and water; and a fourth step of filtrating the first fermented kimchi liquid, obtained in the third step, with a filter, inserting obtained liquid in an airtight container, mixing the first fermented kimchi liquid with sugars and water, and fermenting the first fermented kimchi liquid with sugars and water. According to the present invention, sugars in kimchi products can be minimized by using useful microorganisms in kimchi.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a fermented broth and a method for producing the fermented broth using the fermented broth,

The present invention relates to a process for producing a fermentation broth of kimchi, a fermentation enzyme solution and a fermentation broth using the fermentation broth, and more particularly, to a fermentation broth utilizing lactic acid bacteria of kimchi, And a method for producing a fermented liquor by mixing a fermented liquid and a medicinal plant.

In general, it is a Korean food, rich in lactic acid bacteria, and rich in vitamins and iron.

The fermentation of kimchi begins with the enzymes in the cells of Chinese cabbage and radish. The taste and nutrition depend on the fermenting bacteria, fermentation conditions and degree of fermentation. At this time, sugar and amino acid produced by enzymatic action become food of various microorganisms which are in the material, and fermentation starts when this microorganism grows.

The sugar, amino acids, vitamins and minerals of kimchi materials interact with salt to help the growth of microorganisms.

Most of the microorganisms in Kimchi immediately after immersion are aerobic bacteria derived from each material and water, but only salt bacteria gradually survive by salt, and acidic bacteria and anaerobic bacteria live in a more anaerobic state due to the action of lactic acid bacteria (Lactic acid bacteria, lactic acid bacteria), which are salt-resistant bacteria, are left only, and kimchi is learned.

Kimchi is a living food fermented and changes in contents of organic acids, free amino acids and vitamins as a whole show the highest value in ripening period in kimchi fermentation as a whole.

According to the results of research on kimchi, it is known that kimchi has antifungal activity and suppression of perishable microbial fermentation.

Korean Patent Laid-Open Publication No. 10-2012-0071751 discloses a process for producing a liquid fermentation agent containing a fermentation organic acid component and a fermentation juice produced by the above method.

Korean Patent Laid-Open No. 10-2008-0095191 discloses a kimchi juice and a manufacturing method thereof by removing the smell of kimchi, and a kimchi drink containing such kimchi juice.

On the other hand, the conventional method of producing the enzyme is that the proportion of the sugar, the raw material of the fruit / vegetable / herbal medicine is 5: 5 or 3.5: 6.5 and the sweetness is strong. Good enzymes can produce good enzymes by fermenting them for more than 3 to 5 years even if they are mixed with a lot of sugars in the above method, but those who manufacture for commercial purpose do not have enough time to keep them well.

The fermentation products produced by beneficial bacteria including lactic acid bacteria are not present in the fermentation product because sufficient fermentation does not occur and the enzyme is recognized as a harmful substance harmful to health rather than helping our body.

Also, safe fermentation can not be guaranteed even when fermented as above. Many enzyme farmers are suffering losses due to failure (not fermentation but corruption).

In addition, the fruit making method such as fruit wine and ginseng wine is made by pouring shochu (chemical stock) of 30 to 35 degrees.

No matter how good fruit and ginseng ingredients are used, high intake of alcohol due to high alcohol concentration can harm your health.

The present invention has been devised to overcome the problems of the prior art described above, and it is an object of the present invention to provide a fermentation enzyme which can produce fermentation enzymes safely in a short time with few sugar components using useful microorganisms including lactic acid bacteria, The present invention provides a method for producing a kimchi fermentation broth that contributes to health, and a fermentation enzyme and a method for producing the fermentation broth using the same.

Firstly, it is well known how much Kimchi lactic acid bacteria are effective. Lactobacillus is good because it produces good substances (enzymes and metabolites) in our body during the fermentation process.

The characteristics of Kimchi fermentation broth are fermented Kimchi fermentation, and various beneficial bacteria including lactic acid bacteria contained in various vegetables and natural spices are proliferating. In order to decompose 'sugar' in vegetables, it digests digestive enzymes and various metabolites, It has natural antimicrobial / antiviral and antioxidant-secreting properties to protect cells and acts as a natural preservative.

Using these features, we can safely ferment various fruits, vegetables and herbal medicines without using sugar, and we can make safe and healthy fermentation enzymes in a short time because kimchi already produces fermented products that greatly contribute to our health. have.

The above object of the present invention can be achieved by a method for producing a kimchi fermented product, comprising the steps of: (1) placing kimchi in a container, sealing the mixture, and fermenting the mixture at a temperature between 10 ° C and 25 ° C for 5 days to 30 days; A second step of mixing the saccharide and water in the first fermented kimchi fermented in step 1 and fermenting the fermented product to obtain a secondary fermented kimchi; A third step of filtering the secondary fermented kimchi fermented product into a filter, placing the obtained liquid phase in a closed container, mixing the fermented product with water and fermenting the fermented product to prepare a primary fermented liquid; And a fourth step of filtering the primary fermentation broth obtained in the above step 3 by a filter, placing the obtained liquid phase in a closed container, and mixing and fermenting the saccharide and water. .

A method for producing a fermentation enzyme solution using the kimchi fermentation broth produced by the above production method, wherein the kimchi fermentation broth obtained in the above step 4 is selected from the group consisting of hay fever, fruit, herbal medicine, Stage 1; Step A-2 in which the lid of the sealed container is closed and sealed and then fermented at room temperature (20 ° C to 35 ° C) for 30 days to 120 days or more; And a step A-3 of filtering the fermentation broth obtained in the step A-2 to remove the solids and foreign substances by filtration and extracting only the liquid phase. The method for producing fermented enzyme solution according to claim 1, have.

A method for producing a fermented juice using the fermentation enzyme solution, the method comprising: a step B-1 in which a fermentation enzyme solution: wine: soju is put into a vessel, sealed and aged for 3 to 10 days; B-2 step of passing the fermentation mixture obtained in step B-1 through a filter to remove solids and extracting only the liquid fermentation product; And a step B-3 of enclosing the fermented juice extracted in the step B-2 in a packaging container to seal and package the fermented beverage.

The step (B-1) is characterized by mixing the fermentation enzyme solution: wine: soju at a weight ratio of 1: 1 to 1.5: 1 to 1.5.

Using kimchi fermented products obtained from nature in a short time safely and using fermented products obtained from nature to minimize the sugars and helping our health greatly Kimchi Lactic acid bacteria + Fermented products + Is not only making a large amount of kimchi fermented liquid, but also producing kimchi fermented liquid from a specialized company with facilities, cultivating various plants or fruits, and using kimchi fermented liquid in various farms to collect sugar, alcohol, It is possible to maximize the generation of farm household income by easily producing a fermented enzyme and a wine or a fermented wine of the lowest alcohol.

In addition, at home, it is easy to make fermented enzymes, low-alcohol wines or fermented beverages with ingredients such as mountaineering / fruit / herbal medicine that each person likes according to the climate. In addition, companies with mass production facilities can buy the materials and mass-produce them cleanly and hygienically.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a process for producing a kimchi fermentation broth according to the present invention;
FIG. 2 is a flow chart of a process for producing the kimchi fermentation enzyme solution according to the present invention,
FIG. 3 is a flow chart of a process for producing a Kimchi fermented beverage according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. It does not mean anything.

In addition, the sizes and shapes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation, and the terms defined specifically in consideration of the configuration and operation of the present invention may vary depending on the intention or custom of the user, operator It should be noted that the definitions of these terms should be made on the basis of the contents throughout this specification.

FIG. 1 is a flow chart of a process for producing a kimchi fermentation broth according to the present invention, FIG. 2 is a flow chart of a process for producing a kimchi fermentation enzyme solution according to the present invention, and FIG. Fig.

As shown in FIG. 1, the kimchi fermentation broth according to the present invention comprises a first step (S1) in which kimchi is contained in a container and is then sealed and fermented; (S2) in which the kimchi (including the liquid phase) of the first stage is contained in the sealed container, the saccharide is added, the raw water is poured, mixed and fermented; (S3) of filtering out the solid material from the fermented kimchi in step 2, placing only the liquid phase in a closed container, adding the saccharide and pouring the raw water, and then culturing the mixture; (Step S4) of filtering the culture solution obtained in the above step 3 in a filter, placing only the filtered liquid phase in a closed container, pouring and mixing saccharide and mineral water, and fermenting.

[Step 1 (S1)]

Kimchi has the highest taste when it is fermented by yeast and sugar content of various chemical components generates ester and inhibits harmful germs.

Because the germ can be propagated to kimchi by salted or contaminated vegetables, it is preferable to reduce the amount of salted fish in the case of salted fish and to remove the soil from the vegetable to remove the kimchi.

Since the development of lactic acid bacteria is progressing, alcohol and sugar are consumed gradually, and the acidity gradually increases and it goes badly. Therefore, it is good to prevent the excessive growth of lactic acid bacteria by letting air pass through moderately during kimchi ripening.

Also, the effective microorganisms participating in the fermentation of kimchi lower the temperature and smooth the activity, preventing the decay and abnormal fermentation.

Therefore, it is good to use stored kimchi at low temperature. Since the breeding and activity of microorganisms vary depending on the salt concentration, the seasoning, and the air contact, it is desirable to select the kimchi manufactured in the optimal environment in consideration of these conditions.

When kimchi is fully cooked, the number of lactic acid bacteria increases to 108 CFU / ㎖, and the longer the kimchi is cooked, the lower the number of lactic acid bacteria.

Most of the time, if Kimchi is stored for 7 ~ 7 days after immersing Kimchi, lactic acid bacteria will increase the most, because Kimchi has a lot of lactic acid bacteria after about a week of dipping.

Kimchi includes all of the cabbage kimchi, kakdugi, and dongchimi.

The lactic acid bacterium (lactic acid bacteria, lactic acid bacteria), which is a beneficial bacteria generated in the fermentation process of Kimchi, contains a large amount of salty bacteria and seals the container to promote fermentation.

The fermentation temperature is preferably 10 ° C to 25 ° C, and the fermentation period is sufficient for 5 days to 30 days or more.

[Step 2 (S2)]

3 to 50% by weight of the kimchi (including the liquid phase) of the first step (S1) was added to the closed container based on the total weight of 100, 5 to 30% by weight of the sugars were added, Fermented at 20 ℃ ~ 30 ℃ for more than 5 days ~ 20 days to prepare secondary kimchi fermented product.

Sugars may be selected from one or more of the group consisting of sugar, fructose, glucose, glucose, and dextrin.

When sugar is decomposed, it is decomposed into almost the same amount of glucose and fructose to be added to the fermentation. The sugar can be decomposed into glucose, but in some of the fermentation sugar, a starch mass that can not be fermented by the microorganisms remains. It is decomposed by fermentation and decomposed to more than 99% glucose, which is suitable for fermentation of kimchi mixture.

[Step 3 (S3)]

Among the fermented kimchi of step 2 (S2), the solid matter is filtered out in a sieve, and only the liquid phase is contained in an amount of 3 to 50 wt% based on the total weight of the closed container of 100, 5 to 30 wt% After mixing, pour the mixture and incubate at 20 ℃ ~ 30 ℃ for 10 ~ 30 days to cultivate the first kimchi fermentation broth.

The fermentation period can be determined depending on the application. For example, the short fermentation period such as 20 days has few fermented products, but there are many useful bacteria such as lactic acid bacteria.

It is easy to safely use secondary plant fermentation as a fermentation accelerator. Long term fermentation such as 120 days has many fermentation products (decomposing enzymes), but few beneficial bacteria such as lactic acid bacteria.

This method has enough fermentation, and it is easy to make the 2nd plant fermentation time short by using the already prepared lytic enzyme antimicrobial substances and to decompose and extract the effective ingredient of the plant.

Through this fermentation process, the strong smell of kimchi disappears, and it has a complex flavor by various amino acids such as yeast flavor and sweet flavor by yeast, and it has pale yellow clear color at the initial stage of production, A liquid phase can be obtained.

[ Step 4 (S4) ]

The culture solution obtained in the third step (S3) is filtered through a filter and 3 to 50% by weight of the primary kimchi fermentation broth obtained in the third step (S3) based on the total weight of 100 is put in a sealed container in the filtered liquid phase, To 30% by weight, and the rest is poured with water (mineral water). After sealing, it is fermented at a temperature of 20 ° C to 30 ° C for 20 days to 120 days or more.

Best Mode for Carrying Out the Invention Hereinafter, the constitution and effect of the present invention will be described in more detail through examples.

≪ Example 1 >

The selected Chinese cabbage was cut, and 1 to 1.2% of the weight of Chinese cabbage was uniformly sprayed, and then it was sufficiently washed at room temperature for 5 hours.

Put the prepared seasoning (rice flour paste, fish sauce, red pepper powder, garlic, ginger, sugar, and wave into the bowl) and place it between the cabbage leaves. Fold the cabbage in the top and bottom and cover the cabbage with the outer leaves. .

It is fermented by aging at 16 ° C for 6 days.

100 g of the above-mentioned fermented kimchi was placed in a container, 100 g of sugar was added, 800 g of water was poured, the container was sealed, and the mixture was fermented at 25 캜 for 7 days.

The liquid phase was separated from the fermentation broth by passing impurities such as kimchi mash through the sieve.

Then, 100 g of the fermentation broth separated from the liquid phase was placed in a container, and 100 g of sugar was added thereto. Then, 800 g of living water was poured, sealed, and secondary fermentation was performed at 25 캜 for 10 days.

The fermentation broth is filtered through a filter, and 100 g of the filtered liquid phase is placed in a sealed container. 100 g of sugar is added, and 800 g of water is poured and mixed. After sealing, it is fermented at 25 ° C for 30 days.

≪ Example 2 >

The selected Chinese cabbage was cut, and 1 to 1.2% of the weight of Chinese cabbage was uniformly sprayed, and then it was sufficiently washed at room temperature for 5 hours.

Put the prepared seasoning (rice flour paste, fish sauce, red pepper powder, garlic, ginger, sugar, and wave into the bowl) and place it between the cabbage leaves. Fold the cabbage in the top and bottom and cover the cabbage with the outer leaves. .

It is fermented by aging at 20 ° C for 12 days.

100 g of the above-mentioned fermented kimchi was placed in a container, 100 g of sugar was added, 800 g of water was poured, the container was sealed, and the mixture was fermented at 20 캜 for 10 days.

The liquid phase was separated from the fermentation broth by passing impurities such as kimchi mash through the sieve.

Then, 100 g of the fermentation broth separated from the liquid phase was put into a container, and 100 g of sugar was added thereto. Then, 800 g of living water was poured into the vessel, and the vessel was sealed and subjected to secondary fermentation at 25 ° C for 12 days.

The above fermentation broth is filtered, and 100 g of the filtered liquid phase is placed in a sealed container, and 100 g of sugar is added thereto. Then, 800 g of water is poured and mixed. After sealing, it is fermented at 20 ° C for 25 days.

≪ Example 3 >

The selected Chinese cabbage was cut, and 1 to 1.2% of the weight of Chinese cabbage was uniformly sprayed, and then it was sufficiently washed at room temperature for 5 hours.

Put the prepared seasoning (rice flour paste, fish sauce, red pepper powder, garlic, ginger, sugar, and wave into the bowl) and place it between the cabbage leaves. Fold the cabbage in the top and bottom and cover the cabbage with the outer leaves. .

It is fermented by aging at 25 ° C for 20 days.

100 g of the above-mentioned fermented kimchi was placed in a container, and 100 g of sugar was added. Then, 800 g of water was poured, the container was sealed, and the mixture was fermented at 30 DEG C for 30 days.

The liquid phase was separated from the fermentation broth by passing impurities such as kimchi mash through the sieve.

Then, 100 g of the fermentation broth separated from the liquid phase was placed in a container, and 100 g of sugar was added thereto. Then, 800 g of living water was poured into the vessel and the vessel was sealed and subjected to secondary fermentation at 30 DEG C for 30 days.

The above fermentation broth is filtered, and 100 g of the filtered liquid phase is placed in a sealed container. 100 g of sugar is added, and 800 g of the water is poured and mixed. After sealing, it is fermented at 30 ° C for 20 days.

Sensory evaluation of the examples

The kimchi fermentation broths prepared in Examples 1 to 3 were subjected to sensory evaluation by 10 trained sensory test agents, and the results are shown in Table 1 below.

Sensory test agent One 2 3 4 5 6 7 8 9 10 Sum
flavor
Example 1 7 8 8 7 6 8 8 7 6 8 73 Example 2 9 9 10 9 8 9 9 10 8 9 90 Example 3 10 9 8 6 7 7 8 9 6 8 78
smell
Example 1 8 7 7 8 6 8 7 8 8 8 75 Example 2 9 8 9 9 8 10 9 10 9 10 91 Example 3 8 8 7 7 7 9 8 8 7 7 76
Texture
Example 1 8 8 8 7 6 8 7 8 7 8 75 Example 2 9 9 9 9 8 9 9 10 9 10 91 Example 3 9 8 8 7 7 8 8 8 7 8 78
Purity
Example 1 7 8 5 8 9 9 9 9 8 9 81 Example 2 9 9 8 9 9 8 9 8 9 10 88 Example 3 10 9 9 8 7 7 6 8 9 6 79 (Note) 1; Poor, 5: Normal, 10: Good

As can be seen from the results shown in Table 1, the kimchi fermentation broth prepared under the conditions of Example 2 was able to obtain a good texture in taste and smell.

In addition, the palatability shown in Table 1 shows the overall preference in which the taste and the smell are harmonized, and it can be seen that the kimchi fermentation broth produced under the conditions of Example 2 of the present invention can obtain good texture in this palatability.

[Preparation of fermentation enzyme solution]

Meanwhile, FIG. 2 shows a process for producing a kimchi fermentation enzyme solution according to the present invention. Referring to FIG. 2, the preparation of the kimchi fermentation enzyme solution according to the present invention is characterized in that a fermentation enzyme solution using the kimchi fermentation solution prepared by the above- Step A-1 in which the kimchi fermentation broth obtained in step 4 is mixed with at least two of the following: hay fever, fruit, herbal medicine or the like; Step A-2 in which the lid of the sealed container is closed and sealed and then fermented at 20 ° C to 35 ° C for 30 days to 120 days or more; And step A-3 of filtering the fermentation broth obtained in step A-2 to remove the solids and foreign substances by filtration and extracting only the liquid phase.

[Step A-1]

Put 10% ~ 80% of the total amount of the materials cut into a proper size in a sealed container into a container. Pour the kimchi fermentation liquid produced in the first step into the container so that the materials are sufficiently immersed, then close the lid and seal it.

[Step A-2]

The lid of the closed container is closed and sealed, followed by fermentation at 20 ° C to 35 ° C for 30 days to 120 days.

The fermentation temperature can be determined depending on the application. At 30 ℃ or lower, the fermentation process produces the minimum amount of alcohol, and decomposition enzymes such as lactic acid and metabolic enzymes mainly produce fermentation enzymes. When the temperature is above 30 ℃, alcohol production increases and wine or fermented wine The temperature is determined for the purpose of producing.

[Production of fermented juice]

3 is a view illustrating a process for producing a kimchi fermented liquor according to the present invention. Referring to FIG. 3, the process for producing the fermented kimchi fermented liquor according to the present invention comprises the steps of: B-1 step of adding soju, sealing and aging; B-2 step of passing the fermentation mixture obtained in step B-1 through a filter to remove solids and extracting only the liquid fermentation product; And a step B-3 in which the fermented milk extracted in the step B-2 is packed in a packaging container and sealed.

In the step B-1, the fermentation enzyme solution: wine: soju is mixed at a ratio of 1: 1 to 1.5: 1 to 1.5.

The stage B-1 is aged for 3 to 10 days.

Preferably, the fermentation product is prepared for the purpose of commercialization of the fermentation enzyme, wine and shochu. Therefore, a company having a refining facility, a filtration facility, a filling facility and a packing facility is required to prepare a fermentation enzyme, wine and shochu Refine for 3 to 10 days.

Step B-3 is sealed in a packaging container such as a PET bottle, a glass bottle, or a pouch pack.

Such individually packaged products are packed and packed and stored or shipped.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention, It is obvious that the claims fall within the scope of the claims.

S1: Step 1 S2: Step 2
S3: Step 3 S4: Step 4

Claims (9)

A first step of putting the kimchi in a container, sealing it and fermenting it to produce a first fermented kimchi;
A second step of mixing the saccharide and water in the first fermented kimchi fermented in step 1 and fermenting the fermented product to obtain a secondary fermented kimchi;
A third step of filtering the secondary fermented kimchi fermented product into a filter, placing the obtained liquid phase in a closed container, mixing the fermented product with water and fermenting the fermented product to prepare a primary fermented liquid;
Filtering the primary fermented liquor obtained in the above step 3 with a filter, storing the obtained liquid phase in a closed container, mixing the fermented product with water, and fermenting the mixture;
≪ / RTI > The method according to claim 1,
In the first step,
Wherein the fermentation temperature is 10 ° C to 25 ° C and the fermentation period is 5 days to 30 days. The method according to claim 1,
The second step
3 to 50% by weight of the primary kimchi fermentation product and 5 to 30% by weight of the saccharide based on the total weight of 100, and the remainder is fermented at 20 to 30 ° C by adding water to produce a secondary kimchi fermented product Wherein the fermentation broth is a fermented broth. The method according to claim 1,
The third step
3 to 50% by weight of the liquid phase obtained by filtering the secondary fermented kimchi fermentation product based on a total weight of 100, 5 to 30% by weight of saccharides, and the remainder is fermented at 20 to 30 ° C by adding water, Wherein the kimchi fermentation broth is prepared by a method comprising the steps of: The method according to claim 1,
The fourth step
Wherein the kimchi fermentation broth is fermented at 3 to 50 wt% of the primary kimchi fermentation broth and 5 to 30 wt% of the saccharide based on the total weight of 100, and the remainder is added at 20 to 30 캜. A method for producing a fermentation enzyme solution using the kimchi fermentation broth produced by the production method according to any one of claims 1 to 5,
A-1 step of selecting at least one of the raw materials of the Kimchi fermentation broth, fruits, and herbal medicines and mixing them into a hermetically sealed container;
Step A-2 in which the sealed container is closed and then fermented at 20 ° C to 35 ° C;
Step A-3 of extracting the fermentation broth obtained in the step A-2 by liquid phase using a filter;
Wherein the kimchi fermentation broth is a fermentation broth. The method according to claim 6,
In the step A-1,
Wherein the kimchi fermentation broth is injected into a closed container so that the materials are immersed in the kimchi fermentation broth, wherein the kimchi fermentation broth is placed in a closed container at a volume ratio of 80 to 90 on a volume basis of 100 volumes of the hermetically sealed container. ≪ / RTI > A method for producing a fermented juice using the fermented enzyme solution according to claim 6 or 7,
A step B-1 of adding a fermentation enzyme solution, wine and soju to a container to prepare a fermentation mixture, sealing the container and aging;
B-2 step of filtering the mixture of the fermented juice obtained in the step B-1 to extract the liquid fermented juice;
Wherein the kimchi fermenting enzyme solution is prepared by adding the Kimchi fermentation enzyme solution to the fermentation broth. 9. The method of claim 8,
Wherein the step (B-1) comprises mixing the fermentation enzyme solution, wine, and soju at a weight ratio of 1: 1 to 1.5: 1 to 1.5.

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