KR20160025795A - Fermended daikon composition having improved flavor and manufacturing method thereof - Google Patents

Abstract

Provided are a radish lactic-acid bacteria-fermented composition including radish, salt, garlic, and lactic acid bacteria; and a method for manufacturing the same. The radish lactic-acid bacteria-fermented composition and a fermented product using the same are fermented at the best conditions, thereby satisfying the standard quality. Therefore, the composition can be applied to various types of food, can be well preserved, and is good for health. For the same, the present invention includes: a trituration step for triturating radish; a mixing step for mixing more than one among garlic and salt to the triturated radish; a fermentation step for fermenting the mixture obtained from the mixing step; and a aging step for aging the fermented product.

Description

TECHNICAL FIELD [0001] The present invention relates to a fermented non-fermented composition having improved flavor,

This specification relates to a non-fermented composition with improved flavor.

The oldest method of storing food for the longest is dry and salted. Kimchi and salted fish started with salted pickles, and the way of pickling was natural to mankind. Kimchi is one of the traditional fermented foods of Korea.

It is reported that the present Kimchi using pepper is recorded from the mid - 1700 's, and it is said that the cabbage came in about 1850 and made the present Kimchi form. It was previously pickled kimchi which was eaten with salt.

Compared to 25 kinds of Chinese cabbage, which is mostly consumed by Koreans, there are more than 62 kinds of kimchi made mainly from radish grown and consumed next to cabbage. Among them, representative dongchimi consists of garlic, Ginger and so on and added a small amount of water.

However, the taste and flavor of dongchimi depends on the quality of raw materials, quality of radish and temperature, and fermentation of dongchimi should be followed by fermentation for 3 ~ 4 weeks (pH 0.7 ~ 0.8) During fermentation, yeast (10 ⁴ or more) and many common bacteria (10 ⁴ or more) multiply and taste and flavor changes are severe. In addition, when Dongchimi is used for other foods, the texture and taste of Dongchimi are different from each other.

It is a dongchimi which has a limit to be applied to various foods. However, the main ingredient of this dongchimi is spicy taste (sulfur compound) and sweet taste (sugar), and it contains diastase which is one of the digestive enzymes, % Moisture content and 19 ~ 22mg / 100g of vitamin C, and many dishes are used to enhance the coolness and taste of radish. In addition, the abundant vegetable fiber of radish is used to cleanse the waste in the intestines, and it is effective also in the one-body because it has the effect of heat-dissipation and coughing or sore throat. It is effective for dieting with low calorie of 13Kcal per 100g And various functional foods and various functional adjuvants have been developed and studied.

Fermentation using lactic acid bacterium, which is a bacterium that is beneficial to human beings, produces a variety of metabolites among microorganisms that produce more than 50% of lactic acid. It produces many organic acids in the metabolism of sugars and promotes the color, Thereby enhancing the value of food, improving shelf-life, or producing useful substances.

Korean Patent Application Nos. 10-2007-0098327 and 10-2008-0083342 disclose a patent relating to the fermentation of lactic acid bacteria using radish, and the patent discloses a method for preparing a fermented lactic acid bacteria, (Korean Patent Laid-Open Publication No. 1995-035090 (1995)), a pulp is obtained from brown rice and mixed with salt water at a predetermined ratio (50% or more), and various kinds of spices and sugar are added thereto A patent for making beverage free by fermentation for 10 days or longer and aging for 5 days or more by using Leuconostoc mesenteroides , Lactobacillus plantarum , and Korean patent application No. 10-2011 -0141781 is a fermentation product of fermentation with lactic acid bacterium which is obtained from radish and dried, Patent application No. 10-2012-0037879 discloses a method for fermenting a fermented product of a fermented product using a wild yeast to produce a fermented product such as a food raw material (vegetable soup), a drinking raw material, an enzyme raw material, a pharmaceutical raw material, a functional food raw material, Korean Patent Application No. 10-2010-0102132 discloses a method for producing a fermented product which can be utilized by adding various extracts (ogapi, hassuo, sorghum, etc.) using a non-concentrated liquid and fermenting it using a commercial enzyme There are patents for making powders for compositions or beverage compositions.

KR 10-0874932 B1

It is an object of the present invention to provide a non-fermented product which has a refreshing and cool flavor and which can be widely applied to various foods by keeping such flavor for a long time in order to solve the problems of the conventional dongchimi.

In order to achieve the above object, the present invention provides, in one aspect, a fermented product obtained by fermenting radish with lactic acid bacteria.

The non-fermented product according to one aspect of the present invention is different from Dongchimi in that it has a refreshing and cool flavor, and the quality is standardized and exhibits an effect that can be widely applied to various foods. In addition, the non-fermented product according to one aspect of the present invention exhibits an effect of producing abundant carbonic acid due to lactic acid fermentation.

In particular, in the case of the non-fermented product according to one aspect of the present invention, when the kimchi is prepared by adding it, it is possible to produce a savory kimchi and to express the taste of the ripe kimchi in a short period (one to three days) This shows the characteristics that can be useful when making kimchi.

1 shows a process for producing a fermented product and a fermented beverage and a sauce using the fermented product according to an aspect of the present invention.
FIG. 2 is a graph showing sensory evaluation data on fragrance components of non-fermented products according to the lactic acid bacteria strain.
FIG. 3 is a diagram showing phylogenic tree results according to the result of identification of the selected lactic acid bacteria Lactobacillus parabucneri (KCCM11555P).
Fig. 4 shows the results of deriving the optimum blending ratio using the optimization tool according to the blending ratio of the non-fermented product.
Fig. 5 shows the sensory evaluation results according to the content of garlic.
6 is a graph showing changes in physicochemical properties and number of lactic acid bacteria depending on fermentation temperature and period.
FIG. 7 is a graph showing an alternate function diagram of the non-fermented product according to temperature and fermentation period.
8 is a graph showing changes in physicochemical properties and number of microorganisms in the production of non-fermented products.
FIG. 9 is a graph showing changes in physicochemical properties when a non-fermented product is stored for a long period.

In one aspect, the present invention relates to a process for producing a raw material having a rich flavor and a good flavor in many flavorful dongchimi (wine, whiskey, sake, etc.) in order to develop a raw material with minimal additions to the raw material and a fresh and cool flavor through minimal pretreatment Lactobacillus parabuchneri (KCCM11555P) of Lactobacillus sp. Is isolated and isolated from non-lactic acid bacteria fermentation, and optimal fermentation conditions are set And it is possible to produce high acidity of 1.0 ~ 1.2% at the same time while making sour taste and fragrance of concentrated form like Dongchimi extract through short-term fermentation of 1 ~ 2 days and to have lower yeast and common bacterium , A new concept food material that can be used for sauces, beverages and various dishes, which is different from Dongchimi. The non-fermented product according to the present invention will be described in more detail as follows.

According to one aspect of the present invention, there is provided a method for producing a non-

A grinding step to grind radish;

A mixing step of mixing at least one of garlic and salt in a ground radish;

A fermentation step of fermenting the mixture obtained in the mixing step by inoculating the lactic acid bacteria; And

And aging the fermentation product to aged the non-fermented product.

In one aspect of the present invention, the mixing step may be a step of mixing the grinded radish with salt.

In one aspect of the present invention, the method may further include a heat treatment step of heat-treating the mixed mixture in the mixing step after the mixing step. The heat treatment step may be a heat treatment by maintaining the mixture at 60 to 130 DEG C for 5 to 30 minutes. Specifically, in the heat treatment step, the heat treatment is performed at a temperature of 60 ° C or higher, 70 ° C or higher, 80 ° C or higher, 90 ° C or higher, 100 ° C or higher, 110 ° C or higher, 120 ° C or higher, Deg.] C or less, 100 [deg.] C or less, 90 [deg.] C or less, 80 or less, 70 or less, or 60 or less. Specifically, in the heat treatment step, the heat treatment is performed for at least 5 minutes, at least 10 minutes, at least 15 minutes, at least 20 minutes, at least 25 minutes, or at least 30 minutes, at least 30 minutes, at least 25 minutes, at most 20 minutes, Min or less for 5 minutes or less.

In one aspect of the invention, the mixing step comprises 60-90 wt%, based on the total weight of the mixture; 0.1-3% salt; And garlic 0.1-4% by weight.

In one aspect of the invention, the mixing step comprises: 70-80 wt.%, Based on the total weight of the mixture; And 1-2% salt; . ≪ / RTI >

In one aspect of the present invention, the fermentation product is fermented in an amount of 60 wt% or more, 65 wt% or more, 70 wt% or more, 75 wt% or more , Not less than 95% by weight, not more than 90% by weight, not more than 85% by weight, not more than 80% by weight, not more than 75% by weight, not more than 70% by weight, Or less, or 65 wt% or less, or 60 wt% or less. More specifically, the bitumen to be mixed in the mixing step may be from 65% by weight to 75% by weight, more specifically from 68% by weight to 72% by weight, based on the total weight of the mixture.

In one aspect of the present invention, the salt contained in the salt or the fermented product mixed in the mixing step is 0.1% by weight or more, 0.5% by weight or more, 1.0% by weight or more and 1.5% by weight or less, By weight, not less than 2.0% by weight, not less than 2.5% by weight, not less than 3.0% by weight, not less than 3.5% by weight, or not less than 4.0% by weight and not more than 5.0% by weight, not more than 4.5% Up to 2.5 wt.%, Up to 2.0 wt.%, Up to 1.5 wt.%, Up to 1.0 wt.%, Up to 0.5 wt.%, Or up to 0.1 wt.

In one aspect of the present invention, the garlic contained in the garlic or the fermented product mixed in the mixing step may contain 0.1 wt% or more, 0.5 wt% or more, 1.0 wt% or more, 1.5 wt% or more, By weight, not less than 2.0% by weight, not less than 2.5% by weight, not less than 3.0% by weight, not less than 3.5% by weight, or not less than 4.0% by weight and not more than 5.0% by weight, not more than 4.5% Up to 2.5 wt.%, Up to 2.0 wt.%, Up to 1.5 wt.%, Up to 1.0 wt.%, Up to 0.5 wt.%, Or up to 0.1 wt. Further, in one aspect of the present invention, the fermented product according to one aspect of the present invention may be one that does not contain garlic (0 wt%).

In one aspect of the present invention, the radish or garlic mixed in the mixing step may be ground.

In one aspect of the invention, lactic acid may be one or more selected from the group consisting of Lactobacillus Buk Neri (Lactobacillus buchneri), Lactobacillus para Kane flutes (Lactobacillus parakefiri), and Lactobacillus para Buk Neri (Lactobacillus parabuchneri). Specifically, in one aspect of the present invention, the lactic acid bacterium may be Lactobacillus parabuchneri , and more specifically, the lactic acid bacterium may be Lactobacillus parabuchneri (KCCM11555P).

In one aspect of the invention, the fermentation step may be inoculating the lactic acid bacteria in an amount of from 0.1 to 6% by weight based on the total weight of the mixture. Specifically, in one aspect of the invention, the lactic acid bacteria inoculated into the mixture may be present in the mixture in an amount of at least 0.1 wt%, at least 0.5 wt%, at least 1.0 wt%, at least 1.5 wt%, at least 2.0 wt% At least about 3.0%, at least about 3.5%, at least about 4.0%, at least about 4.5%, at least about 5.0%, at least about 5.5%, or at least about 6.0% Not more than 6.0 wt%, not more than 5.5 wt%, not more than 5.0 wt%, not more than 4.5 wt%, not more than 4.0 wt%, not more than 3.5 wt%, not more than 3.0 wt%, not more than 2.5 wt%, not more than 2.0 wt% 1.0 wt% or less, 0.5 wt% or less, or 0.1 wt% or less.

 In one aspect of the invention, the fermentation step may be a fermentation at a temperature of 20 ° C to 35 ° C for 20 hours to 52 hours. Specifically, the temperature of the fermentation step may be at least 15 ° C, at least 20 ° C, at least 25 ° C, at least 27 ° C, at least 29 ° C, at least 30 ° C, at least 31 ° C, at least 33 ° C, at least 35 ° C, 35 ° C, 33 ° C, 31 ° C, 30 ° C, 29 ° C, 27 ° C, 25 ° C, 20 ° C, or 15 ° C. Specifically, the fermentation step may be performed for at least 20 hours, at least 24 hours, at least 28 hours, at least 32 hours, at least 36 hours, at least 40 hours, at least 44 hours, at least 48 hours, at least 52 hours, at least 56 hours, Or less, 52 hours or less, 48 hours or less, 44 hours or less, 40 hours or less, 36 hours or less, 32 hours or less, 28 hours or less, 24 hours or less or 20 hours or less.

In one aspect of the invention, the aging step may be an additional 3 to 6 days in the same conditions after fermentation. Specifically, in one aspect of the present invention, the aging step may be performed after the fermentation is further allowed to stand for 3 days or longer, 4 days or longer, 5 days or longer, 6 days or longer, 7 days or longer, 8 days or longer, 9 days or longer or 10 days or longer Or 10 days, 9 days, 8 days, 7 days, 6 days, 5 days, 4 days, or 3 days or less.

In one aspect of the present invention, the fermentation step may be performed by further performing low-temperature fermentation after aging in which the fermentation product is left under the same conditions as fermentation, and the fermentation at low temperature may be performed at a temperature of 0 ° C to 7 ° C, More preferably at least 3 days, at least one week, at least two weeks, at least one month, at least two months, at least three months, at least four months, or at least five months Or less than 5 months, 4 months or less, 3 months or less, 2 months or less, 1 month or less, 2 weeks or less, 1 week or less, or 5 days or less and may be the same as the storage period of the fermented product.

In one aspect of the invention, the fermentation step may be one to three days of fermentation, and the fermentation step after the fermentation step may be an additional three to six days of fermentation, May be for an additional 3 to 5 months or less.

In one aspect of the present invention, the non-

1) washing with water;

2) crushing washed washed radish;

3) mixing at least 70% to 80% by weight of the ground dressing, 1-2% by weight of salt and 1-3% by weight of garlic, based on the total weight of the mixture;

4) fermenting the mixture with Lactobacillus parabuchneri (KCCM11555P) in an amount of 2-5% by weight based on the total weight of the mixture, at a temperature of 20 ° C to 35 ° C for 20 hours to 52 hours;

5) fermenting the fermented product under the same conditions as the fermentation for an additional 3 to 6 days and aging the fermented product. Specifically, the aging step of the method may be performed at a temperature of 0 ° C to 7 ° C for 3 days to 5 months to further perform low-temperature aging.

In one aspect of the present invention, the non-fermented product can be produced according to the process diagram shown in Fig. 1, and can be prepared in various formulations as described in Fig. 1 after preparation of non-fermented product and applied to various food compositions.

In one aspect, the present invention may relate to a non-fermented product produced by a manufacturing method according to one aspect of the present invention.

In one aspect of the present invention, the non-fermented product according to one aspect of the present invention may have one or more of the following characteristics:

(1) a characteristic having an acidity of 0.8 to 1.4%;

(2) a characteristic having 0.01 to 1.0% of reducing sugar;

(3) properties including 10 ⁶ to 10 ¹⁰ CFU / g of lactic acid bacteria;

(4) a characteristic comprising less than 10 < ² > CFU / g of yeast;

(5) a characteristic comprising E. coli at less than 10 CFU / g;

(6) a characteristic comprising less than 10 < ² > CFU / g of Bacillus cereus ;

(7) a characteristic of containing 7,000 mg / L to 15,000 mg / L of organic acid based on the total volume of the fermented product;

(8) a characteristic comprising 40 to 70 mg% of amino nitrogen based on the total weight of the fermented product; And

(9) 60 to 90% by weight, based on the total weight of the fermentation product; 0.1-3% salt; And garlic 0.1-4% by weight.

In one aspect of the present invention, the radish and garlic contained in the fermented product may be ground.

In one aspect, the present invention is a non-fermented product fermented with a lactic acid bacterium, wherein the non-fermented product has at least one of the following characteristics:

(1) a characteristic having an acidity of 0.8 to 1.4%;

(2) a characteristic having 0.01 to 1.0% of reducing sugar;

(3) properties including 10 ⁶ to 10 ¹⁰ CFU / g of lactic acid bacteria;

(4) a characteristic comprising less than 10 < ² > CFU / g of yeast;

(5) a characteristic comprising E. coli at less than 10 CFU / g;

(6) a characteristic comprising less than 10 < ² > CFU / g of Bacillus cereus ;

(7) a characteristic of containing 7,000 mg / L to 15,000 mg / L of organic acid based on the total volume of the fermented product;

(8) a characteristic comprising 40 to 70 mg% of amino nitrogen based on the total weight of the fermented product; And

(9) 60 to 90% by weight, based on the total weight of the fermentation product; 0.1-3% salt; And garlic 0.1-4% by weight.

In one aspect of the invention, the non-fermented product may have one or more of the following characteristics:

(1) an acid value of not less than 0.8%, not less than 0.9%, not less than 1.0%, not less than 1.1%, not less than 1.2%, not less than 1.3%, not more than 1.4%, or not less than 1.5%, not more than 1.5%, not more than 1.4% Or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less;

(2) 0.01% or more, 0.03% or more, 0.05% or more, 0.07% or more, 0.1% or more, 0.2% or more, 0.3% or more, 0.4% or more, 0.5% or more, 0.6% or more, Or more, 0.9% or more, 1.0% or more, or 1.5% or more, 1.5% or less, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less and 0.3% , 0.2% or less, 0.1% or less, 0.07% or less, 0.05% or less, 0.03% or less, or 0.01% or less;

(3) Lactic acid 10 ⁶ CFU / g or higher, 10 ⁷ CFU / g or more, 10 ⁸ CFU / g or more, 10 ⁹ CFU / g or more, 10 ¹⁰ CFU / g or more, or 10 ¹¹ or more CFU / g 10 ¹⁰ CFU / g or less, 10 ⁹ CFU / g or less, 10 ⁸ CFU / g or less, 10 ⁷ CFU / g or less, or 10 ⁶ CFU / g or less;

(4) Yeast ^two properties including a 10 to less than CFU / g, less than 10 CFU / g, 1 CFU / g , less than 10 ^-1 CFU / g or less, or less than 10 ^-2 CFU / g;

(5) a property of containing less than 10 CFU / g, less than 1 CFU / g, less than 10 ^-1 CFU / g, or less than 10 ^-2 CFU / g of E. coli ;

6 Bacillus cereus (Bacillus cereus) to 10 ² CFU / g or less, properties, including less than 10 CFU / g, 1 CFU / g , less than 10 ^-1 CFU / g, or less than 10 ^-2 CFU / g; And

(7) The fermented product according to item (1), wherein the organic acid is at least 7,000 mg / L, at least 7,500 mg / L, at least 8,000 mg / L, at least 8,500 mg / L, at least 9,000 mg / L or more, 10,500 mg / L or more, 11,000 mg / L or more, 12,000 mg / L or more, 13,000 mg / L or more, 14,000 mg / L or less, 13,000 mg / L or less, 12,000 mg / L or less, 11,000 mg / L or less, 10,500 mg / L or less, 10,000 mg / L or less, 9,500 mg / L or less, 9,000 mg / L or less and 8,500 mg / L or less , 8,000 mg / L or less, 7,500 mg / L or less, or 7,000 mg / L or less;

(8) The fermentation product according to (1), wherein the amino nitrogen is at least 40 mg%, at least 42 mg%, at least 44 mg%, at least 46 mg%, at least 48 mg%, at least 50 mg%, at least 52 mg% At least 60%, at least 62%, at least 64%, at least 66%, at least 68%, or at least 70% or at least 75% mg or less, 68 mg or less, 66 mg or less, 64 mg or less, 62 mg or less, 60 mg or less, 58 mg or less, 56 mg or less, 54 mg or less, 52 mg or less, 50 mg% or less, 48 mg% or less, 46 mg% or less, 44 mg% or less, 42 mg% or less, or 40 mg% or less.

In one aspect of the present invention, the non-fermented product may be a paste.

In one aspect, the present invention may relate to a food composition comprising a non-fermented product according to one aspect of the present invention.

In one aspect of the present invention, the food composition may be a kimchi, beverage, porridge, mint, broth, or sauce. Specifically, the sauce may be a seasoning sauce and may be widely used for cooking various foods.

In one aspect of the present invention, the term "pulverizing" is a concept involving pulverization, which may mean grinding or grinding the food. Through such grinding, the food may be in the form of a paste Or in the case of dried food, it can be made into flour.

In one aspect of the present invention, "acidity" can be calculated by the following equation, and can be obtained by substituting the appropriate acidity coefficient depending on the type of acid to be measured.

[Mathematical Expression]

In one aspect of the present invention, the lactic acid produced by the lactic acid bacteria is measured, so that the acidity can be determined using the lactic acid coefficient of 0.009 as the optimum acidity coefficient. These acidities are different from pH, which is related to the acidity and richness of the food and means that substances such as phosphoric acid, organic acids, amino acids, or peptides are involved.

In one aspect of the present invention, "amino-nitrogen (AN)" means nitrogen bonded to an amino group (-NH ₂ ) of an amino acid. The total amount of free amino acids is expressed by a nitrogen amount. The amount of amino nitrogen is considered to be significant as an indicator of nutrition. In one embodiment of the present invention, the measurement of amino nitrogen can be carried out by the method described in the Food Code of the Korean Food and Drug Administration.

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to examples and test examples. However, these examples and test examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited by the following examples.

[Test Example 1] Selection of lactic acid bacteria producing a refreshing fermented flavor

Lactic acid bacteria, which are an indigenous microorganism of fermented food, were fermented for 15 days and separated from three kinds of domestic and foreign dongchimi which had excellent flavor and taste, Five types of lactic acid bacteria (L1 to L5) capable of fermentation were selected based on production performance, anaerobic and substrate type (Table 1).

The selection process was carried out by sequentially sequencing the salt tolerance, acid production performance, anaerobicity and non fermentation suitability of each sample and reducing the number of lactic acid bacteria obtained at each step. Finally, 2 kinds of bacteria were collected from Dongchimi, 1 Two species of Lactobacillus were selected from Dongchimi of Chungnam, Hyeon, and H. The specific selection process is as follows.

Each Dongchimi sample was finely ground with the liquid phase, and then 10 g was sampled, diluted with sterilized water by 10 times dilution, and homogenized with a stomacher (Interscience, France) for 2 minutes. Then, the cells were plated on a MRS medium supplemented with 5% NaCl using a dilution plate culture method with sterile physiological saline according to the decimal system, cultured at 30 ° C. for 48 hours, and the obtained single colonies were further purified (first screening: 5% salt tolerance screening).

The primary selected microorganisms were inoculated on BCP agar medium and cultured for 24 hours. Yellow (pH less than 5.2) colonies were selected (secondary selection: production performance was selected).

Then, the selected colonies were cultured in MRS medium for 48 hours under anaerobic conditions using a gas pack. Only the colonies formed were isolated (tertiary selection: anaerobic screening).

Then, the selected lactic acid bacterium was cultured until the third lactic acid bacterium was cultured to inoculate 5% by weight of a mixture (50% by weight, 2% by weight of salt, 43% by weight of purified water) And the fermentation efficiency of the fermentation broth was investigated.

Microbial separation and screening results by sample Separation sample 5% salt tolerance selection
(Number of lactic acid bacteria) Production performance
(Number of lactic acid bacteria) Anaerobic
Selection (number of lactic acid bacteria) Non fermentation suitability
Selection (number of lactic acid bacteria) House donchimi (ripened on the 15th) 14 11 13 2 Market
Dongchimi Company J 38 12 ND One N Company 4 One One 0 Company H 11 4 10 2 Total (number of lactic acid bacteria) 67 28 24 5

A total of 7 strains were selected, including five selected strains of lactic acid bacteria and a control group (con) that were not inoculated with Lactobacillus paracasei LPC (KCCM11557P) (L-con) The fermentation was carried out for 7 days at a mixing ratio of 7, and a total of 10 persons were repeatedly subjected to a perfume sensory performance on the scale of 7 points for fermentation (all the sensory evaluations described below were performed in this manner) Of 6.3 or more were selected. The results of the perfume sensory evaluation are shown in Fig. According to FIG. 2, it can be confirmed that L2 has the best effect of the sensory evaluation.

Non-fermented blend ratio for aroma sensation Mixing ratio of non-fermented water (% by weight) The 45 water 45 Salt 3 Ground garlic 5 Lactobacillus 2 Sum 100

The selected lactic acid bacterium L2 showed 16s rDNA results of the strain similar to Lactobacillus parabuchneri LMG 11457T in Lactobacillus sp. By using EzTaxon server 2.1 (Jongsik Chun) and Mega4 program. (100%) of one that comes close to come showed Lactobacillus Buk Neri (Lactobacillus buchneri) JCM1115T, Lactobacillus para Kane flutes (Lactobacillus parakefiri) LMG15133T through a phylogenetic tree (Fig. 3). The selected lactic acid bacterium L2 was deposited with KCCM11555P.

[Test Example 2] Determination of fermentation conditions using selective lactic acid bacteria ( L. parabuchneri , KCCM11555P)

(1) Setting of the mixing ratio of fermented water

In order to produce fresh and cool flavor using selected L2 strain ( L. parabuchneri , KCCM11555P), factor design was carried out by using experimental design method, The mixture ratio of the branches was generated. Examples 1 to 5 were set, and the samples were prepared by repeating this twice (Table 3), and fermentation was carried out at 30 캜 for 5 days in total. The preparation of the non-fermented product according to each of the examples was carried out according to the method for producing non-fermented product according to one aspect of the present invention, and the lactic acid bacterium (KCCM11555P) was added at 2 wt% based on the total weight of the mixture containing the following combinations . The mixture ratio was determined by performing physicochemical analysis (Table 3) and sensory evaluation (Table 4 and FIG. 4).

The analysis of the physicochemical properties of the fermented product and the like was carried out using the method described in the present specification or described in Food Code of Hinoki KFDA (the same is true for the physicochemical analysis carried out hereinafter).

Factor design and physicochemical analysis for setting non-fermented mixture ratio Run
No. Factor design ratio (% by weight) Physicochemical composition of non-fermented product (fermentation for 5 days) radish garlic Salt moisture
(weight%) Salinity
(%) pH Acidity (%) Reducing sugar (%) Alc
(%) AN
(mg%) Example 1-1 70 One 5 89.68 5.28 4.26 0.53 2.59 0.00 65.2 Example 2-1 90 One 2 91.83 2.46 3.71 1.10 1.24 0.00 52.4 Example 3-1 70 5 2 92.04 2.35 3.79 1.07 0.77 0.04 52.3 Example 4-1 90 5 5 87.43 5.20 5.49 0.13 3.94 0.00 52.6 Example 5-1 80 3 3.5 90.58 3.79 3.92 0.80 1.58 0.00 51.5 Examples 1-2 70 One 5 89.54 5.29 4.47 0.48 2.55 0.00 42.4 Example 2-2 90 One 2 92.22 2.32 3.75 1.04 1.10 0.00 49.0 Example 3-2 70 5 2 92.08 2.45 3.82 1.10 0.75 0.00 51.4 Example 4-2 90 5 5 88.15 5.22 4.96 0.17 3.13 0.00 55.4 Example 5-2 80 3 3.5 90.63 3.79 3.81 0.92 1.03 0.00 51.5

Sensory evaluation according to factorial design for setting non-fermented mixture ratio NO. Weight (% by weight) Garlic (wt%) Salt (% by weight) Overall likelihood Dongchimi Incense Sour taste Unpleasant odor Example 1 70 One 5 2.36 ^b 2.29 ^c 1.71 ^b 1.86 ^c 2.51 ^c Example 2 90 One 2 3.57 ^a 3.14 ^b 3.57 ^a 3.93 ^ab 2.57 ^c Example 3 70 5 2 4.14 ^a 4.29 ^a 4.43 ^a 4.43 ^a 2.29 ^c Example 4 90 5 5 1.57 ^b 1.57 ^c 1.57 ^b 1.43 ^c 4.43 ^a Example 5 80 3 3.5 3.36 ^a 3.71 ^ab 3.71 ^a 3.36 ^b 3.43 ^b

(With significance level at p <0.05)

According to Tables 3 and 4, the higher the acidity of the fermented lactic acid bacteria, the more the sour taste could be felt. The lower the salinity, the higher the acidity.

In addition, the major components of the overall acceptability of fermented lactic acid bacteria were salt> no> garlic, and as the content of garlic increased, the flavor intensity of the cool taste and flavor increased and at the same time the discomfort intensity increased.

Statistical analysis of the sensory evaluation of lactic acid bacteria fermented by the experimental design method (Fig. 4) showed that the positive correlation between the Dongchimi intensity and the unpleasant odor correlated with the overall acceptability. (Positive sensory element) as well as the discomfort (negative sensory element) at the same time, so it was necessary to adjust the amount at an appropriate level.

Based on the above results, it was confirmed that the blending ratio of the non-fermented product for the production of non-fermented product having a responsive and cool flavor was 70 wt%, 5 wt% of garlic, and 2 wt% of salt.

(2) Characterization of fermented product according to garlic content

To examine the sensory difference according to the content of garlic, 70% by weight of non-fermented product, 2% by weight of salt (purified water was added for the remaining weight percent of the other than the garlic and lactic acid bacteria) And the fermentation was carried out for 7 days. In case of fermented product without added garlic, contamination of yeast and general bacteria increases. Therefore, in order to prevent this, heat treatment was performed in the raw material stage. Then, the non-fermented product was compared with the non-fermented product without heat treatment (Table 5).

In the case of the heat treatment, a mixture of radish, salt, and purified water was added to the reaction tank before the inoculation of the lactic acid bacteria, followed by heat treatment at 80 ° C (internal product temperature) for 15 minutes. Then, the mixture was cooled to 30 DEG C and 2% by weight of lactic acid bacteria (KCCM11555P) was inoculated with respect to the total weight of the mixture to perform fermentation.

The analysis of the physicochemical properties of the fermented product and the like was carried out using the method described in the present specification or described in Food Code of Hinoki KFDA (the same is true for the physicochemical analysis carried out hereinafter).

For the measurement of viable cell count, 10 g of the aseptically-obtained non-fermented product was diluted by 10-fold dilution in sterilized water, homogenized with a stomacher (Interscience, France) for 2 minutes, and diluted with sterilized physiological saline according to the decimal system. 0.1 ml of the diluted solution was taken and the number of general bacteria was inoculated into a PCA (Plate Count Agar; Difco, USA) medium, a mold and a yeast were inoculated into a PDA (potato dextrose agar) medium by a spreading culture method, After 3 days of incubation, counting was performed. Lactic acid bacteria were inoculated into a solid medium of BCP (Eiken Chemical Co., LTD., Japan) using a spreading method, and then cultured in a thermostat at 35 ° C for 72 hours to count colonies in which the color of the medium turned yellow (In the following experiment, the viable cell count was measured in the same manner).

Analysis of physicochemical and microorganisms by garlic content and pretreatment Fermentation condition Physico-chemical component Number of living cells (CFU / g) Garlic content Pretreatment pH Acidity (%) Reducing sugar (%) Alcohol(%) Common bacteria leaven Lactobacillus 3% of garlic No treatment 3.61 1.0973 0.03 0.13 4.0 * 10 ^ 2 10 ^ 2 Not detected 1.35 * 10 ^ 8 0% of garlic No treatment 3.43 0.78 0.15 0.12 4.4 * 10 ^ 5 6.8 * 10 ^ 5 1.2 * 10 ^ 7 Heat treatment 3.62 0.981 0.02 0.12 1.2 * 10 ^ 3 10 ^ 2 Not detected 7.6 * 10 ^ 7

As a result of comparing the yeast and general bacteria according to the presence or absence of the heat treatment according to Table 5, yeast and general bacteria showed similar results to 3% of garlic when heat-treated, so it is preferable to use heat-treated garlic 0% And it was found. Further, according to the result of the perfume analysis of Test Example 3, it can be confirmed that the results of the perfume analysis are similar in case of garlic 3% and garlic 0% (heat treatment). Therefore, it was confirmed that the non-fermented product according to the present invention can be a fermented product having similar properties in case of containing 3 wt% of garlic and 0 wt% of garlic (heat treatment). Therefore, it is considered that the present invention can be applied to non-fermented products of 0 wt% (heat treatment) of garlic in the experiment contents in which 3 wt% of garlic was mixed as the following experiment.

As a further experiment, the results of the sensory evaluation of the 5-point scale (FIG. 5) for 5 persons were conducted by controlling the amount of garlic to 0 (heat treatment), 3, 5% and 7 days without fermentation The sweetness preference degree was increased, and the preference degree of freshness and freshness decreased. However, there was no significant difference in the overall preference and freshness of the garlic contents between 5% and 3%. Thus, in the following experiment, non-fermentation was carried out with garlic content of 3%.

(3) Characterization of non-fermented product according to fermentation temperature and duration

Fermentation status of non - fermented fermented product was investigated at the optimum culture temperature of L. parabuchneri (KCCM11555P) as a lactic acid bacterium which can be used in non - fermented product at about 30 ℃. (Fig. 6 (A)) and the number of lactic acid bacteria were checked at regular intervals (Fig. 6 (B)). In the case of the measurement of the number of lactic acid bacteria, the measurement was carried out according to the method for measuring the number of lactic acid bacteria described in (2) of Experimental Example 2, and the physicochemical analysis was carried out by a method described in this specification or widely known to the ordinarily skilled artisan.

According to the results shown in FIG. 6, since the acidity was high and the reducing sugar was low when the temperature was high, it was confirmed that the fermentation became more active as the temperature was increased. On the contrary, it was confirmed that the lower the temperature, the higher the number of lactic acid bacteria live cells.

In addition, the overall acceptability of the fermented product was evaluated according to the fermentation temperature and fermentation period of the fermented product. These results are shown in FIG. 7 as alternating action depending on the fermentation temperature and period. According to the results, the sensory results of the period and the end of the sensory test were inversely correlated with each other (FIG. 7).

According to the above results, in order to minimize the difference in flavor quality of the non-fermented product to be achieved in the present invention and to secure a certain physicochemical result and lactic acid bacteria, the fermentation period is within 4 to 11 days including the fermentation period, Range. &Lt; / RTI &gt;

[Test Example 3] Fermentation characteristics and quality evaluation of fermented lactic acid bacteria

(The remaining weight% is purified water) was added to a mixture of 70% by weight of non-fermented soybean paste, 2% by weight of salt and 3% by weight of garlic according to Test Example 2, To confirm changes in quality and changes in microorganisms, and confirm and establish the final quality. The physicochemical properties and the number of lactic acid bacteria in the fermented product were measured according to the fermentation period, and the results are shown in FIG. The analysis of physicochemical properties and the measurement of the number of lactic acid bacteria were carried out in the same manner as described in Test Example 2 above.

According to FIG. 8, the final non-fermented product had an acidity of 1.0 to 1.2%, lactic acid bacteria of 10 ⁷ to 10 ⁹ CFU / ml and reducing sugar of 0.05 to 0.5%, and most of the fermentation occurred at 1 to 2 days of the fermentation period, When fermentation was carried out for 4 to 5 days, further fermentation did not occur and a constant quality was maintained.

In addition, fermentation of aged fermented lactobacillus was observed at a low temperature (4 캜) aging for a long period of time (Fig. 9). After four months of monitoring, it was confirmed that the fermentation proceeded during the first week and thereafter maintained without any significant change.

[Test Example 4] Flavor analysis and stability evaluation of fermented lactic acid bacteria

The number of viable cells of lactic acid bacteria, yeast, and general bacteria was investigated in order to compare the fragrance components of the non-fermented product according to one aspect of the present invention with those of the conventional dongchimi and to confirm the quality stability of the non-fermented product Experiments were conducted on the occurrence of fungi.

(Non-fermented product) was mixed with 70 wt.% Of ground wheat, 2 wt.% Of salt, 0 wt.% Of garlic (heat treatment) or 3 wt.% And 5 wt.% Of lactic acid bacteria (KCCM11555P) Fermentation for 2 days, followed by fermentation for 5 days. The prepared non-fermented product was further aged by keeping it at a low temperature (4 ° C) for 7 days, and then compared with the following dongchimi.

In the case of Dongchimi, Lactobacillus paracasei was inoculated with each ingredient according to the following Table 6, followed by blending and fermentation at 30 ° C for 14 days.

Dongchimi Compounding ratio (% by weight) Life 48.7 6% brine 46.7 garlic 2.6 Lactobacillus paracasei 2.0 system 100.0

(1) Comparative analysis of aroma components

The fragrance components were analyzed by GC-MS using SPME extraction method and evaluated qualitatively and quantitatively.

First, each sample was kept in equilibrium at 30 ° C. for 30 minutes, and the volatile components were adsorbed for 10 minutes by exposing the SPME fibers (CAR / PDMS 75 m) on the headspace. The GC- (250 DEG C) for 5 minutes.

For GC-MS analysis, a 5977A mass selective detector connected to an HP 7890B gas chromatograph was used. The conditions of the GC-MS used in the experiment are as follows.

GC-MS analysis conditions for analyzing volatile flavor components Injection temp. 250 ℃ Split ratio Splitless Carrier gas He (flow rate: 0.8 mL / min) Oven temp. 40 ° C (5 min) to 180 ° C at a rate of 3 ° C / min to 200 ° C (5 min) at a rate of 8 ° C / min MSD transfer line 280 ℃ Mass scan range 35-350 a.m.u. Mass spectra ionization energy 70 eV Column DB-WAX (30 m length x 0.25 mm i.d. x 0.25 mm film thickness)

The volatile components of each sample were tentatively identified as compared to the mass spectral data of the W9N08 library, an on-computer library of GC-MS. The volatile flavor components of each sample were measured by GC-MS total ion chromatogram, by dividing each peak area by the total peak area. These qualitative and quantitative analysis results are shown in Tables 8 to 10 below.

Fragrance component Number of detected components Dongchimi 3% by weight of garlic 0% by weight of garlic - Heat treatment  sulfur-containing compounds 34 15 13  ester 29 3 3  acids 8 One One  alcohols 20 11 7  aldehyde type 9 7 5  benzenes 2 6 5  carbonyl One 2 2  hydrocarbons 7 2 One  ketones One 3 2  terpenes 10 One One  Other 8 8 7

Fragrance component Dongchimi Dimethyl disulfide 57.83% Dimethyl trisulfide 20.35% Methylallyl sulfide 6.05% Ethanol 4.33% 2,4-Di-t-butylphenol 3.21% 3,3-Thiobis, 1-propene 3.08% Dodecanoic acid 1.44% β-Citronellol 1.34%

Fragrance component
Non fermented product 3% by weight of garlic Increase of garlic 0% (heat treatment) Acetic acid 47.0% 48.6% Dimethyl disulfide 24.3% 18.8% Ethanol 10.2% 11.9% Hexane 7.2% 4.1% Ethyl acetate 3.3% 4.1% Methyl thioacetate 1.3% 1.6% Dimethyl trisulfide 1.0% 2.1% Allyl methyl sulfide 0.7% 1.2%

According to the results of Tables 8 to 10, 127 volatile components were identified in Dongchimi, and acidic (8 kinds), alcohols (20), aldehyde (9) carbonyls (1 kind), esters (29 kinds), hydrocarbons (7 kinds), ketones (1 kind), benzene (2 kinds) Sulfur-containing compounds (34 species), terpenes (10 species), and 8 other species.

61 kinds of volatile components were identified in 3% non - fermented garlic contents, and acidic (1 kind) branches, alcohols (11 kinds), aldehydes (7 kinds), benzenes (6 kinds) There were 8 kinds of other species, such as boneless (2 kinds), esters (3 kinds), hydrocarbons (2 kinds), ketones (4 kinds), sulfur - containing compounds (15 kinds), terpenes (1 kind) .

51 kinds of volatile components were identified in the non - fermented product with 0% garlic content and heat - treated, and the acid contents (1 kind), alcohols (7 kinds), aldehydes (5 kinds), benzenes ), Carbonyls (2 kinds), esters (3 kinds), hydrocarbons (1 kind), ketones (2 kinds), sulfur-containing compounds (13 kinds), terpenes (1 kind) 7 species appeared.

According to these results, it was confirmed that the non-fermented product of the present invention has a reduced amount and type of sulfur compounds, which are unique strong fragrance components such as garlic and onion, compared with general dongchimi. Due to the change of the fragrance ingredient, the present invention has an effect of having fresh and cool flavor unlike Dongchimi. Particularly, the contents of dimethyl sulphide and dimethyl trisulfide, which account for most of the fragrance components of the conventional Dongchimi, decreased sharply. On the other hand, the content of acetic acid, ethanol and hexene was significantly increased in the non-fermented product of the present invention. In the case of acetic acid, the acidity of the fermented product was influenced and the effect of promoting the cool acidity of the non-fermented product was shown. As a result, the characteristics of the fermented product of the present invention could be quantitatively confirmed.

In addition, the amount and type of the sulfur compounds were both decreased compared to the general dongchimi, although there was a slight difference between the addition of 3 wt% of garlic and the no fermentation with heat treatment instead of the addition of garlic. I could confirm. Therefore, it was confirmed that the non-fermented product having the characteristics to be achieved in the present invention can be prepared by performing heat treatment in the case of not adding garlic.

(2) Comparative analysis of viable cell count and quality stability

The non-fermented product and Dongchimi were subjected to the physicochemical analysis and the measurement of viable cell count. The experiment was carried out in the same manner as described in Test Example 2 above.

Among them, non-fermented product and Dongchimi sample were filtered with 0.45um membrane filter and analyzed by injecting 20ul into HPLC (Jasco, Japan). The analysis conditions were as shown in Table 11. The standard substances include oxalic acid, malonic acid, acetic acid, tartaric acid, lactic acid, succinic acid, malic acid, fumaric acid, fumaric acid and citric acid were used.

Organic acid HPLC analysis conditions Items Conditions Column Aminex HPX-87H (300x7.8mm) Elution 0.008 NH ₂ SO ₄ Flow rate 0.6 ml / min Detector UV (210 nm) 오빈 온도 50 ℃

생균수 및 곰팡이 발생여부에 대한 결과를 표 12에 나타내었다. 그리고, 유기산 분석 결과와 시험예 2 내지 3의 실험 결과들을 토대로 하여 동치미와 본 발명에 따른 무 발효물의 특성을 서로 비교한 결과를 표 13에 나타내었다.

Table 12 shows the results of viable cell count and occurrence of fungi. Based on the results of the organic acid analysis and the test results of Test Examples 2 to 3, the results of comparing the characteristics of Dongchimi and the non-fermented product according to the present invention are shown in Table 13.

Fermentation Number of living cells (CFU / g) mold Lactobacillus leaven Common bacteria Dongchimi 6.7 * 10 ^ 7 1.88 * 10 ^ 4 1.88 * 10 ^ 4 Spore development Non fermented product 1.71 * 10 ^ 8 Non-detection
(* Less than 10 ^ 2) 3.42 * 10 ^ 2 none

Compare Dongchimi Non fermented product Lactobacillus Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus fermentum are the five representative species. Leuconostoc mesenteroides is the dominant species Lacobacillu parabuchneri Number of lactic acid bacteria 10 ⁶ to 10 ⁷ 10 ⁸ ~ 10 ⁹ leaven 10 ⁴ to 10 ⁵ 0 to 10 ² Common bacteria 10 ⁴ to 10 ⁵ 0 to 10 ³ Fermentation condition Fermentation at 25 ° C for 2 days aging at 5 ° C for 15 days Fermentation at 30 ° C for 1 to 2 days, aging for 5 days Physics and chemistry pH 4.0 to 4.2, acidity 0.6 to 0.7% pH 3.8 to 4.0, acidity 1.0 to 1.2% Organic acid 1609 mg / L 9739.36 mg / L Other Growth of yeast during the long - term fermentation. No lodges yeast and fruit flavor gimchihyang Creating rich carbonate with high CO ₂ produced
Fermented by grinding or heat treatment

According to Table 12, the non-fermented product prepared according to one aspect of the present invention has an acidity of 1.0 to 1.2%, a reducing sugar of 0.05 to 0.5%, a lactic acid bacterium of 10 ⁷ to 10 ⁹ CFU / g, a yeast of less than 10 ² CFU / g, (10 CFU / g of E. coli ) and less than 10 ² CFU / g of Bacillus cereus (food poisoning bacteria) were found to be stable against harmful microorganisms when stored for longer than Dongchimi.

In addition, according to Table 13, the non-fermented product according to the present invention has a higher number of lactic acid bacteria than dongchimi, and the number of yeast and general bacteria is much lower, and the degree of contamination by other bacteria except lactic acid bacteria is low. And exhibits the effect of keeping the quality constant. In addition, fermentation and ripening period is shorter than that of Dongchimi, and the content of organic acid is 6 times larger than that of Dongchimi. In particular, in the case of the non-fermented product according to the present invention, no acid film yeast is generated, and unpleasant odor is not generated even when stored for a long period of time. Also, due to the production of high CO ₂ , abundant carbonic acid is produced. Accordingly, unlike the conventional Dongchimi, the original fermented fruit still retains the fruit flavor and the kimchi flavor, thereby providing fresh and cool flavor.

Therefore, according to the above results, the non-fermented product according to the present invention is considered to be a non-fermented product having better sensory characteristics than the conventional dongchimi and showing the beneficial effect of radish. In particular, the non-fermented product according to the present invention has characteristics that are kept constant even when stored for a long period of time, so that the fermented product is easy to be widely used in various food fields using the same.

Formulation examples of compositions according to one aspect of the present invention are described below, but may be applied to various other formulations, which are not intended to be limiting but merely illustrative of the invention.

In the following, various seasoned foods and beverages were developed using the non-fermented water composition prepared according to one aspect of the present invention. Fermented non-fermented product is characterized by flavor and refreshing flavor of fresh fermented flavor. It can be applied to various sauces. It is suitable for sauce or beverage due to clean sour taste and high acidity caused by fermented product. Sauce and spicy Kimchi sauce were also prepared.

[Preparation Example 1] A dongchimi-style seaweed sauce using a non-fermented product having a refreshing fermentation flavor

Dongchimi-style broth using non-fermented water with fermented flavor. ㅇ The sauce has a refreshing and refreshing taste similar to Dongchimi. It is a dish featuring sour taste such as noodle soup, bibim noodle, cold soup, jellyfish cold soup and buckwheat soba Fermented product according to Example 3, 20% by weight of brown rice fermented product, 5% by weight of gin, 0.05% by weight of xanthan gum and 14.95% by weight of purified water according to Example 3 were homogeneously mixed Sterilized at 85 ° C ± 5 ° C for 5 minutes, and then rapidly cooled.

[Preparation Example 2] Spicy kimchip sauce using non-fermented water

Fermented red pepper fermented with 1-2.5% of the best fermented acidity and non fermented fermented fermented product is characterized by spicy taste and refreshing taste such as spaghetti, bibim noodle, tortilla and hamburger. 30% by weight of the fermented product according to Example 3, 30% by weight of the fermented product of pepper, 0.5% by weight of vinegar, 5% by weight of onion, 20% by weight of brown rice fermentation product, 3% by weight of chopped garlic, 0.05% by weight of xanthan gum and 11.45% by weight of purified water, sterilized at 85 ° C ± 10 ° C for 10 minutes, cooled rapidly and then either liquid or dried.

[Production Example 3] Fermented beverage of lactic acid bacteria

The non-fermented composition according to Example 3, which is characterized by a good fermented titratable acidity, is filtered using a filter cloth having a size of 10 mesh or less to remove radish and garlic mash to prepare a fermentation broth. The tortoise obtained above was homogeneously mixed with 5% by weight of a non-fermented broth having a taste and a cool taste, 20% by weight of rice fermentation broth, 0.5% by weight of ginger, 0.05% by weight of Iota carrageenan, 0.1% by weight of natural apple fruit, and purified water of 74.35% Followed by sterilization at 90 ° C ± 10 ° C for 10 minutes, followed by rapid cooling.

[Manufacturing Example 4] Porridge or mischief which is useful for digestive disorders

The non-fermented product according to the third embodiment is characterized in that it is rich in digestive enzymes and has a refreshing taste, and can be eaten freely on the meat, 5% of broccoli, 5% of chopped vegetables, 25% of rice, and 50% of purified water and boiling at 100 ° C ± 10 ° C for 15 minutes.

[Manufacturing Example 5] Sauce for making simple kimchi

With a fresh fermentation flavor and a titratable acidity of 1-2.5%. 30 to 50% of the non-fermented product according to Example 3, 20 to 40% of radishes, Chinese cabbage, heat-treated rice, 2-5% of red pepper and 10 to 45% of purified water according to other preferences Mix and incubate at room temperature for 1 ~ 3 days to prepare Dongchimi, Nabak Kimchi and Water Kimchi.

Korea Microorganism Conservation Center KCCM11555P 20140704

Claims (20)

A method of producing a fermented product,
A grinding step to grind radish;
A mixing step of mixing at least one of the ground garlic, garlic and salt;
A fermentation step of fermenting the mixture obtained in the mixing step by inoculating the lactic acid bacteria; And
And aging the fermented product to aged the fermented product. The method according to claim 1,
The mixing step is a step of mixing the grinded radish with the salt,
Further comprising a heat treatment step in which, after the mixing step, the mixed mixture is maintained in the mixing step at 60 to 130 DEG C for 5 to 30 minutes. 3. The method of claim 2,
The mixing step is based on the total weight of the mixture
70-80% by weight; And
1-2% salt; . The method according to claim 1,
The mixing step is based on the total weight of the mixture
60 to 90 wt%;
0.1-3% salt; And
0.1 to 4% by weight of garlic are mixed. 5. The method of claim 4,
The mixing step is based on the total weight of the mixture
70-80% by weight;
1-2% salt; And
1-3% by weight of garlic are mixed. The method according to claim 1,
In the fermentation step of lactic acid bacteria is Lactobacillus Buk Neri (Lactobacillus buchneri), Lactobacillus para Kane flutes (Lactobacillus parakefiri), and Lactobacillus para Buk Neri one or more methods selected from the group consisting of (Lactobacillus parabuchneri). The method according to claim 6,
Wherein the lactic acid bacterium is Lactobacillus parabuchneri . 8. The method of claim 7,
Wherein the lactic acid bacterium is Lactobacillus parabuchneri (KCCM11555P). The method according to claim 1,
Wherein the fermentation step comprises inoculating the lactic acid bacterium in an amount of 0.1 to 6% by weight based on the total weight of the mixture. The method according to claim 1,
Wherein the fermentation step is performed at a temperature of 20 to 35 DEG C for 20 to 52 hours. The method according to claim 1,
The fermentation stage is an additional 3 to 6 days after fermentation under the same conditions as fermentation. 12. The method of claim 11,
Wherein the fermentation is carried out at a temperature of 0 ° C to 7 ° C for 3 days to 5 months, followed by a low temperature fermentation. A fermented product fermented with a lactic acid bacterium, wherein the fermented product has at least one of the following characteristics:
(1) a characteristic having an acidity of 0.8 to 1.4%;
(2) a characteristic having 0.01 to 1.0% of reducing sugar;
(3) properties including 10 ⁶ to 10 ¹⁰ CFU / g of lactic acid bacteria;
(4) a characteristic comprising less than 10 &lt; ² &gt; CFU / g of yeast;
(5) a characteristic comprising E. coli at less than 10 CFU / g;
(6) a characteristic comprising less than 10 &lt; ² &gt; CFU / g of Bacillus cereus ;
(7) a characteristic of containing 7,000 mg / L to 15,000 mg / L of organic acid based on the total volume of the fermented product;
(8) a characteristic comprising 40 to 70 mg% of amino nitrogen based on the total weight of the fermented product; And
(9) 60 to 90% by weight, based on the total weight of the fermentation product; 0.1-3% salt; And garlic 0.1-4% by weight. 14. The non-fermented product of claim 13, having one or more of the following properties:
(1) a characteristic having an acidity of 1.0 to 1.2%;
(2) having a reducing sugar content of 0.05 to 0.5%;
(3) a characteristic comprising 10 ⁷ to 10 ⁹ CFU / g of lactic acid bacteria;
(4) a characteristic comprising less than 10 CFU / g of yeast;
(5) a property of containing less than 1 CFU / g of E. coli ;
(6) a characteristic comprising less than 10 CFU / g of Bacillus cereus ;
(7) a characteristic of containing 8,500 mg / L to 11,000 mg / L of organic acid based on the total volume of the fermented product;
(8) a characteristic comprising 40 to 70 mg% of amino nitrogen based on the total weight of the fermented product; And
(9) 70-80% by weight, based on the total weight of the fermentation product; 1-2% salt; And 1-3% by weight of garlic. 14. The method of claim 13,
Lactic acid bacteria are Lactobacillus Buk Neri (Lactobacillus buchneri), Lactobacillus para Kane flutes (Lactobacillus parakefiri), and Lactobacillus para Buk Neri (Lactobacillus parabuchneri) one or more selected from the group consisting of fermented product. 16. The method of claim 15,
Wherein the lactic acid bacterium is Lactobacillus parabuchneri . 17. The method of claim 16,
Wherein the lactic acid bacterium is Lactobacillus parabuchneri (KCCM11555P). 14. The fermented product according to claim 13, wherein the non-fermented product is produced by the manufacturing method according to any one of claims 1 to 12. A food composition comprising a non-fermented product according to any one of claims 13 to 17. 20. The composition of claim 19, wherein the food composition is a kimchi, beverage or sauce.

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