KR20170132113A - Manufacturing method of kimchi - Google Patents

Abstract

The present invention relates to a method for manufacturing kimchi, and the method for manufacturing kimchi comprises the following steps: a step A of preparing a mixture by separately supplying salted cabbage which is sterilized main ingredient, minor ingredients in a sterilized state, seasoning filling which is not sterilized, and four types of kimchi lactic acid bacteria powders, respectively before two to five days before eating kimchi in order to use kimchi by regulating the flavor of the kimchi and the degree of the cooking of the kimchi depending on his/her taste at the necessary time; a step B of aging the mixture prepared in the step A at the temperature of 20 to 30C from a time when non-sterilized seasoning filling and four types of kimchi lactic acid bacteria powders are separately added to the mixture. The kimchi lactic acid bacteria powder is separately added to kimchi about two to four days before a consumer consumed kimchi, and unnecessary aging of kimchi does not occur before adding the kimchi lactic acid bacteria powder, so that a preservation period of kimchi is maximized.

Description

{MANUFACTURING METHOD OF KIMCHI}

The present invention relates to a kimchi manufacturing method.

Kimchi is a typical Korean fermented food which is fermented at low temperature after it is mixed with seasoning such as red pepper, green pepper, garlic, ginger, and fermented fish in a low salt concentration of salt, and lactic acid bacterium Intestinal regulation, intestinal regulation, anti-cancer, anti-bacterial, antiviral and digestive stimulation.

First, in the early stage of fermentation process of Kimchi, Heterofermentative lactic acid bacteria, Leuconostoc mesenteroides , started to grow to produce carbon dioxide, lactic acid, acetic acid, ethanol and other volatile metabolites, To form a unique and complex flavor and at the same time to form a cool and deep taste and to maintain the internal environment of kimchi under anaerobic conditions, thereby strongly inhibiting the growth of aerobic bacteria, thereby inducing a normal kimchi fermentation process.

Next, the number of Leuconostoc mesenteroides strains is drastically reduced in the middle of the fermentation process of kimchi, and Lactobacillus plantarium strain, which is a homofermentative lactic acid bacteria, It is proliferated to produce a large amount of lactic acid, thereby increasing the intensity of sour taste and engaging in the rancidity of kimchi.

Accordingly, as the end of the fermentation process of Kimchi comes, the internal environment of Kimchi is acidified by the Lactobacillus plantarum strain, the growth state of the Lactobacterium cepheteroid strain gradually decreases, and the growth state of Lactobacillus plantarum Is gradually increased, so that the cool and deep taste of kimchi disappears and only the degree of sour taste increases.

Therefore, in order to maintain the deep and cool taste of Kimchi, it is important to keep the growth state of Lactobacillus plantarum as much as possible while maintaining the growth state of Ryukono stokescensenteroid strain. In relation to this, it is necessary to reduce the sour taste of kimchi, Prior art for a conventional technique for increasing the period of time includes, for example, a method of adding "Ryukono Stokes paramethendroideis as a starter in the manufacture of kimchi" (hereinafter referred to as "prior art 1") of Korean Patent Registration No. 10-0181009, .

However, in the case of the technique of retarding the growth of the existing Lactobacillus genus strain including the conventional technique 1 and delaying the rancidity of the kimchi, the lactic acid bacteria of the genus Lactobacillus (genus) The growth condition of the kimchi could not be completely suppressed and the sour taste of kimchi was increased and the storage period could not be maintained for a long time.

Recently, a lot of research has been conducted to control the growth rate of lactic acid bacteria and to solve the above-mentioned problems with the storage period of the kimchi. Prior art documents related to the related arts include Korean Patent No. 10- 0665279 (hereinafter referred to as " Prior Art 2 ") of "a method for producing a kimchi containing a microencapsulated lactic acid bacterium having a breakthrough clearance period ".

However, in the case of the technique of adjusting the ripening period of the kimchi and maximizing the storage period by delaying the growth rate of the conventional lactic acid bacteria including the conventional technique 2, the time when the kimchi is sour and the ripening is completed is delayed for a certain period of time However, this also does not provide enough effect to prevent complete aging within about 2 months, which is required when kimchi is exported overseas. Paradoxically, the kimchi has been aged and rancid As the period until tillage becomes longer, the time when the kimchi is aged most appropriately is also delayed, and there is a problem that the user has to wait for a long time until the ripening completely occurs.

The object of the present invention is to provide a preservation period for a long time so that the kimchi can not be easily rancid and to provide a long period of time for the kimchi to be aged moderately, And to provide a technique capable of preventing a long time from being consumed.

In order to achieve the above object, the present invention provides a method for manufacturing kimchi, which comprises two to five days before the ingestion of the kimchi in such a manner that the flavor of the kimchi and the degree of the cooking are appropriately adjusted according to each individual taste, A step A for preparing a mixture by separately supplying and mixing the raw material, the non-sterilized sauce, and the four types of Kimchi lactic acid bacteria powder; And a step B in which the mixture prepared in the step A is aged for 2 to 4 days at a temperature of 20 to 30 DEG C from the time when the non-sterilized seasoning and four kinds of Kimchi lactic acid bacteria powder are separately added. , And the four kinds of the kimchi lactic acid bacteria powder to be added to the mixture through the step A are Leuconostoc Kimchi kimchii CK201), Leuconostoc citreum CK101, Leuconostoc mesenteroides CK302, and Lactobacillus bulgaricus CK701) are all mixed and prepared.

Here, the main material preparing step performed before the step A is a main material polishing step of cutting the Chinese cabbage to a predetermined width and length; And a main material picking step in which the Chinese cabbage cut into a predetermined size through the main material polishing step is dipped in salty water having a salt concentration of 5 to 6% for 8 to 10 hours.

In addition, the main material preparation step may include a main material sterilization and dipping step in which the Chinese cabbage harvested through the main material pickling step is immersed in the sterilizing liquid for 30 to 60 minutes; A main material disinfection cleaning step of washing the pickled Chinese cabbage which has been immersed for a predetermined period of time through the main material disinfecting and dipping step into the sterilizing liquid; And a main material sterilizing and drying step of spontaneously dewatering the pickled Chinese cabbage which has been washed through the main material sterilization and washing step.

In addition, the preparation of the sub-material before the step A may include grinding a sub-material including radish, garlic, ginger, leek, and parsley into a predetermined size by crushing or cutting the sub-material; And a sub-material sterilization and dipping step of submerging the sub-materials prepared through the sub-step for 30 to 60 minutes in a sterilizing liquid; A sterilizing cleaning step of cleaning the submerged material which has been immersed for a predetermined period of time through the sterilizing and dipping step of the sub-materials in the sterilizing liquid; And a sterilizing and drying step in which the material removed by the sterilizing and washing step is naturally dewatered.

Herein, each of the lactic acid bacteria powders of the above-mentioned Leuconostoc kimchi, Leuconostocerium, Leuconostomercenteroid and Lactobacillus bulgaricus contains a strain at a concentration of 1.5 × 10 ⁷ to 6 × 10 ⁷ cfu / g.

The present invention has the following effects.

First, Kimchi lactic acid bacteria powder was separately added to Kimchi about 2 to 4 days before the consumption of kimchi by the consumer, so that unnecessary kimchi fermentation was not performed before adding Kimchi lactic acid bacteria powder, and the preservation period of kimchi was maximized Can be.

Second, since the fermentation is performed within 2 to 4 days from the time when the kimchi is added separately to the kimchi, the kimchi of the desired taste can be provided at any time.

1 is a flowchart showing a method of manufacturing a kimchi according to the present invention.
2 is a flowchart showing the detailed steps of the main material preparation step in the kimchi manufacturing method according to the present invention.
FIG. 3 is a flowchart showing the detailed steps of the preparation step of the kimchi in the method of manufacturing kimchi according to the present invention.

The preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings, in which the technical parts already known will be omitted or compressed for the sake of brevity.

1. Description of the Kimchi Manufacturing Method of the Present Invention

Hereinafter, the process of manufacturing the kimchi according to the present invention will be described in detail with reference to Figs. 1 to 3. Fig.

(1) Main material preparing step <S100>

In this step, the main ingredients of kimchi are prepared.

Herein, the main ingredient refers to Chinese cabbage which has been sterilized, and in order to provide the Chinese cabbage with the sterilized state, more specifically, as shown in FIG. 2, a main ingredient polishing step (S110); A main material pickling step (S120); Main material sterilization immersion step (S130); Main material sterilization cleaning step (S140); And a main material sterilizing and drying step (S150).

First, the main ingredient, Chinese cabbage, is cut to a level of 5 to 10 cm in width and length and is then trimmed to a good size (S110) and then salted for 8 to 10 hours in salt water having a salt concentration of 5 to 6% S120).

Thereafter, the salted Chinese cabbage is immersed in the sterilizing liquid for 30 to 60 minutes (S130), and the saltiness of the Chinese cabbage is removed, and at the same time, the aging of the kimchi by the microorganisms present in the main ingredient is also prevented.

The pickled Chinese cabbage that has been sterilized and immersed through the preceding step (S130) is washed (S140) in the sterilizing liquid (S140) about one to three times after being taken out of the sterilizing liquid after completion of the passage of the predetermined time, (S150).

Here, it is preferable that the sterilizing liquid is provided at 0.5 to 1 ppm of calcium hypochlorite or liquid chlorine solution at 10 to 15 ° C.

Therefore, in this step S100, the Chinese cabbage which is the main ingredient of kimchi is salted and sterilized, so that the kimchi is prevented from being aged by microorganisms in the main ingredient.

(2) Preparation of Sub-Material (S200)

In this step, the process of preparing the kimchi is done.

In this case, the term "sub-material" refers to sterilized radishes, garlic, ginger, leek, and parsley. In order to provide such sterilized materials, more specifically, as shown in FIG. 3, (S210); Sterilization and immersion step (S220); Sterilization cleaning step (S230); And a sterilizing and drying step (S240).

After the process of washing the radishes, the waves, the garlic, the ginger, the leek, and the buttercups, which are the raw materials, is cut to a predetermined size and the size is adjusted to a good size (S210), calcium hypochlorite or liquid (S 220) is performed by immersing the raw material, which has been prepared in the sterilizing solution prepared at 0.5 to 1 ppm of the chlorine solution, for 30 minutes to 60 minutes.

After the predetermined time has elapsed, the sterilized and submerged raw material is taken out of the sterilization liquid and then washed (S230) in sterilization liquid 1 to 3 times (S230). Natural dehydration (S240). Through such sterilization immersion (S220) and sterilization washing (S230), the aging of the kimchi due to the microorganisms present in the material is prevented.

(3) Preparation stage of sauce <S300>

In this step, the process of making sauce using various kimchi seasonings such as garlic, ginger, red pepper powder, salted fish and juice is performed.

Here, it is preferable that the sauce to be manufactured does not perform the sterilization process reflecting the characteristics of the material.

(4) Mixing step < S400 >

In this step, 100 parts by weight of the first mixture prepared by mixing the main material and the sub-materials prepared through the main material preparation step (S100) and the sub-material preparation step (S200) is added to the spices 15 to 30 Weight portion is added to prepare a second mixture.

Here, the first mixture is a state in which the sterilized main ingredient and the sub ingredient are mixed, and the degree of influence of the microorganisms in the ingredient itself on the fermentation of the kimchi is very low.

In addition, the second mixture is a state in which the sauces not sterilized are mixed in the sterilized first mixture, and the sauces are added to the main ingredient and the sub ingredient, so that the first mixture is seasoned and the aging process takes place in earnest .

Therefore, the progress of the present step (S400), that is, the process of adding the seasoning ingredients to the sterilized main ingredients and the raw materials is not performed before the delivery or export process of the kimchi but before the storage process, In addition, it is desirable to dramatically extend the shelf life by controlling the aging progress time of the kimchi in order to prevent premature aging of the kimchi even in the process of exporting the kimchi for a long time.

(5) Kimchi lactic acid bacteria addition step < S500 >

In this step, the third mixture is prepared by adding 0.1 to 0.5 parts by weight of the lactic acid bacteria powder of Kimchi to the second mixture prepared through the mixing step (S400).

Herein, the kimchi lactic acid bacteria powder is a lactic acid bacterial powder of Leuconostoc kimchii CK201, Leuconostoc citreum CK101, Leuconostoc mesenteroides CK302 and Lactobacillus bulgaricus CK701 And the amount of the strain contained in each of the lactic acid bacteria powders is preferably in the range of 1.5 × 10 ⁷ to 6 × 10 ⁷ cfu / g.

In addition, the lactic acid bacteria powder mentioned above is prepared by separating the strain from the aged kimchi and concentrating, lyophilizing and pulverizing.

More specifically, the kimchi lactic acid bacterium powder was identified as Leuconostoc kimchi having a concentration of 1.5 x 10 ⁷ cfu / g of lactic acid bacteria kimchii CK201), Leuconostoc citreum CK101, Leuconostoc mesenteroides CK302, and Lactobacillus bulgaricus CK701) are all mixed and are most preferably provided in a weight ratio of 0.1 to 0.5.

This is because when the content of the whole Kimchi lactic acid bacteria powder and the content level of the lactic acid bacteria are below or exceeded the range described above, the kimchi lactic acid bacteria are added to the second mixture, , And the problem is that too much rancidity may occur or too late aging may occur.

Therefore, the progress of the present step (S500), that is, the process of adding the kimchi lactic acid bacteria powder to the second mixture to which the starch ingredient is added to the main ingredient and the supplementary ingredient is not performed before the delivery, export and storage process of kimchi, To about 4 days before the kimchi is cooked, so that the kimchi can be kept in a stable state for a long time, and it is preferable that the consumer can use the degree of flavor and the degree of cooking in accordance with his / her taste at a necessary time.

(6) Aging step < S600 >

In this step, the third mixture prepared through the step of adding lactic acid bacteria (S500) is aged for 2 to 4 days at a temperature of 20 to 30 캜.

As a result of this step, the third mixture of kimchi mixed with sterilized and cut main ingredients, pasteurized ingredients, main ingredients and safflower added to the main ingredients, and kimchi lactic acid bacteria powder is aged at a high speed to provide the best flavor and texture It will become familiar enough.

2. Explanation of Experiment of Change of pH of Kimchi Prepared by Kimchi Production Method of the Present Invention

The kimchi prepared by the kimchi manufacturing method of the present invention measured the change of acidity according to the aging period of the kimchi through the following experimental methods and, for the purpose of defining properties by means obvious to the artisan of the art, Methods were used.

First, 1 kg of the first mixture of the main ingredient (sterilized pickled cabbage) and the supplementary ingredients (sterilized wave, leek, parsley, radish, etc.) and 150 g of seasoning affecting the taste of the kimchi were used, And the acidity change according to the aging period in the state of the second mixture in which the seasoning was added to the first mixture and the degree of acidity change according to the aging period of the seasoning alone were set at a low temperature environment , And the results were as shown in Table 1 below.

Days saved 0 days 1 day 2 days 3 days 4 days 10 days 30 days 60 days 90 days 120 days 150 days pH The first mixture 5.64 5.62 5.60 5.55 5.52 5.50 5.45 5.41 5.35 5.22 5.15 The second mixture 5.52 5.52 5.51 5.50 5.50 5.45 5.12 4.35 4.15 3.68 3.52 Sauce 5.41 5.40 5.38 5.36 5.33 5.28 5.03 4.12 3.77 3.52 3.50

The results of Table 1 indicate that the first mixture to which the safflower was not added had little change in acidity due to poor aging at a low temperature of 4 ° C to 6 ° C, In the case of the second mixture and the seasoning alone, the pH was drastically decreased after about 60 days.

Thus, the microbial element having the greatest influence on the pH decrease of the kimchi during the manufacturing process of the present invention and having the greatest influence on the ripening of the kimchi is derived from the sauce, and the mixing step of adding the sauce to the first mixture S400), it is possible to delay the change of the acidity of the main ingredients and the substitute materials of Kimchi, and to store them for a long period of 150 days or longer without any side effects.

Next, 1 kg of the first mixture of the main ingredient (sterilized pickled cabbage) and the supplementary ingredients (sterilized wave, leek, parsley, radish, etc.) was added to 150 g of sauce and 1.5 × 10 ⁷ cfu / g Leuconostoc kimchi containing lactic acid bacteria ( Leuconostoc kimchii CK201), Leuconostoc citreum CK101), leuconostomercenteroid ( Leuconostoc 1g, 3g, and 5g of the lactic acid bacteria powder prepared by mixing lactic acid bacteria powder of Lactobacillus bulgaricus CK702 and mesenteroides CK302) And the degree of acidity change of the second mixture, to which the Kimchi lactic acid bacterium powder was not added, was aged in a low temperature environment of 4 ° C to 6 ° C, The results are shown in Table 2 below.

Here, the Leuconostoc kimchi ( Leuconostoc kimchii CK201), Leuconostoc citreum CK101), flow Pocono stock mesen steroid (Leuconostoc mesenteroides CK302) and Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus lactic acid bacteria strain of the powder CK701) is Chungcheongnam Cheonan dong, Nam-gu susinmyeon right gakgol way of kimchi, Ltd. kotde 'located at 19-3 Were used.

Days saved Lactobacillus
usage 0 days 1 day 2 days 3 days 4 days 10 days 30 days 60 days 90 days 120 days 150 days pH 0g
(Aging temperature 4-6 캜) 5.52 5.52 5.51 5.50 5.50 5.45 5.12 4.35 4.15 3.68 3.52 0g
(Aging temperature 25 캜) 5.52 5.50 5.45 5.40 5.32 4.95 4.55 4.25 3.95 3.52 3.48 1g
(Aging temperature 25 캜) 5.50 5.48 5.42 5.38 5.28 4.86 4.22 4.10 3.88 3.50 3.50 3g
(Aging temperature 25 캜) 5.49 5.40 5.32 5.25 5.12 4.77 4.20 4.12 3.78 3.54 3.48 5g
(Aging temperature 25 캜) 5.49 5.36 5.22 5.09 5.01 4.65 4.12 4.08 3.64 3.45 3.40

One kilogram of the first mixture of the main ingredient (sterilized pickled cabbage) and the supplementary ingredients (sterilized wave, leek, parsley, radish, etc.) was added to 300 g of seasoning sauce and 1.5 × 10 ⁷ cfu / g of lactic acid bacteria Existing Leuconostoc kimchi ( Leuconostoc kimchii CK201), Leuconostoc citreum CK101), flow Pocono stock mesen steroid (Leuconostoc mesenteroides CK302) and Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus is the mixing both lactic acid bacteria powder CK701) provided Kimchi lactic acid bacteria powder is the third mixture were added 0g, 1g, 3g, by 5g The degree of change of acidity according to the aging period of the second mixture to which the Kimchi lactic acid bacteria powder was not added was also investigated. The results are shown in Table 3 below.

Days saved Lactobacillus
usage 0 days 1 day 2 days 3 days 4 days 10 days 30 days 60 days 90 days 120 days 150 days pH 0g
(Aging temperature 4-6 캜) 5.50 5.46 5.42 5.40 5.32 5.25 4.95 4.25 4.12 3.58 3.42 0g
(Aging temperature 25 캜) 5.50 5.48 5.42 5.35 5.28 4.79 4.34 4.12 3.95 3.55 3.39 1g
(Aging temperature 25 캜) 5.52 5.48 5.36 5.30 5.22 4.72 3.98 3.83 3.81 3.42 3.38 3g
(Aging temperature 25 캜) 5.50 5.42 5.27 5.18 5.00 4.65 4.02 3.71 3.62 3.40 3.32 5g
(Aging temperature 25 캜) 5.55 5.32 5.12 4.99 4.85 4.41 3.63 3.43 3.32 3.28 3.28

That is, as can be seen from the results of the acidity change measurement of Tables 2 and 3, when the Kimchi lactic acid bacteria powder was added to the Kimchi of the second mixture state and aging was performed at the room temperature level previously tested in the state of the third mixture, As the acidity increases rapidly with the rapid growth, the cooking of Kimchi is proceeding very quickly, so that consumers can eat the Kimchi that they have cooked to their liking in a short time.

More specifically, as shown in Tables 1 and 2, in the case of the third mixture in which 1 g of the lactic acid bacteria powder of Kimchi was added, a rapid acidity change appeared after 4 to 5 days, and 3 g of the kimchi lactic acid bacteria powder In case of the third mixture, 3 to 4 days after the elapse of time, a rapid change in the acidity is observed. In the case of the third mixture in which 5 g of the lactic acid bacteria powder of Kimchi is added, after 2 to 3 days have elapsed, Changes appear.

Accordingly, the consumer can choose the kimchi lactic acid bacterium powder to be added in accordance with the most preferred degree of cooking two to five days before eating the kimchi suitably at a level of 0.1 to 0.5 parts by weight based on 100 parts by weight of the first mixture 2 mixture according to the present invention.

3. Explanation of sensory test result of kimchi prepared by the method of manufacturing kimchi of the present invention

The sensory test was carried out on the kimchi prepared by the method of the present invention. The sensory test was conducted on a total of 20 test specimens consisting of four persons for each age group from 10 to 50 years old. The taste, smell, (5: very good, 4: good, 3: moderate, 2: poor, 1: very poor) for the total likelihood.

In the Kimchi lactic acid bacteria addition step (S500) of the Kimchi manufacturing method of the present invention described above, the sensory evaluation was performed according to the addition amount of the Kimchi lactic acid bacteria powder constituting the third mixture, and the sensory evaluation when no Kimchi lactic acid bacteria powder was added The results are shown in Table 4 below. The results of sensory evaluation when 1 g of the lactic acid bacteria powder of Kimchi is added are shown in the following Table 5, the results of sensory evaluation when 3 g of the lactic acid bacteria powder of Kimchi is added are shown in Table 6, The results of the sensory test are shown in Table 7 below.

evaluation
score flavor smell Texture Overall likelihood Aging date Aging date Aging date Aging date 2 days 3 days 4 days 2 days 3 days 4 days 2 days 3 days 4 days 2 days 3 days 4 days 5 - - - 2 One One 4 3 5 - - - 4 One 2 4 3 5 6 4 6 6 One 5 6 3 8 10 8 4 7 9 5 4 5 8 8 9 2 10 8 8 11 7 4 7 7 4 11 7 5 One One - - - - - - - - - - - Average 2.45 2.7 2.8 2.8 3.0 3.2 3.25 3.25 3.6 2.5 2.9 3.05 Score = {(sum of each score × number of people)} / 20

evaluation
score flavor smell Texture Overall likelihood Aging date Aging date Aging date Aging date 2 days 3 days 4 days 2 days 3 days 4 days 2 days 3 days 4 days 2 days 3 days 4 days 5 One 5 7 4 4 5 4 4 6 2 3 6 4 4 7 6 6 7 7 6 8 7 4 6 7 3 9 7 7 7 8 6 7 5 5 10 8 7 2 6 One - 3 One 2 3 3 2 4 3 - One - - - - - - - - - - - - Average 3.05 3.8 4.0 3.55 3.7 3.75 3.55 3.65 3.85 3.2 3.45 3.95 Score = {(sum of each score × number of people)} / 20

evaluation
score flavor smell Texture Overall likelihood Aging date Aging date Aging date Aging date 2 days 3 days 4 days 2 days 3 days 4 days 2 days 3 days 4 days 2 days 3 days 4 days 5 2 7 8 5 6 6 5 6 6 4 5 7 4 8 7 7 7 7 8 6 8 7 4 7 7 3 10 6 5 7 7 6 8 4 7 12 8 6 2 - - - One - - One 2 - - - - One - - - - - - - - - - - - Average 3.66 4.05 4.15 3.8 3.95 4.0 3.75 3.9 3.95 3.6 3.85 4.05 Score = {(sum of each score × number of people)} / 20

evaluation
score flavor smell Texture Overall likelihood Aging date Aging date Aging date Aging date 2 days 3 days 4 days 2 days 3 days 4 days 2 days 3 days 4 days 2 days 3 days 4 days 5 6 8 5 7 8 8 7 6 5 7 9 7 4 8 8 7 8 8 8 8 9 5 8 6 5 3 6 4 8 5 4 4 5 5 6 5 5 8 2 - - - - - - - - 4 - - - One - - - - - - - - - - - - Average 4.0 4.2 3.85 4.1 4.2 4.2 4.1 4.05 3.55 4.1 4.2 3.95 Score = {(sum of each score × number of people)} / 20

That is, as can be seen from the results of the sensory evaluation of Tables 4 to 7, the degree of ripening, i.e., the degree of ripening in the fermentation period of 2 days to 4 days is changed depending on the amount of the lactic acid bacteria powder added in the state of the second mixture , And the taste, smell, texture and preference of kimchi changes in association with this.

More specifically, a main ingredient and a sub ingredient provided in 100 parts by weight, a sauce prepared in 15 to 30 parts by weight, Leuconostoc kimchii having 1.5 × 10 ⁷ cfu / g of lactic acid bacteria, respectively CK201), Leuconostoc citreum CK101), flow Pocono stock mesen steroid (Leuconostoc mesenteroides CK302) and Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus CK701) is of the third mixture state kimchi 20 lactic acid bacteria powder was been mixing the Kimchi lactic acid bacteria powder, 0.1 to 0.5 parts by weight of mixture provided both in To 30 &lt; [deg.] &Gt; C for 2 to 4 days and can be satisfactorily aged to a degree satisfying the preference of the consumer, that is, it can be a delicious and delicious kimchi.

Accordingly, the consumer chooses the weight level of the kimchi lactic acid bacteria powder to be added according to the most preferred degree of the cooking two to five days before the kimchi is cooked properly within the range of 0.1 to 0.5 parts by weight based on 100 parts by weight of the first mixture, And then added to the second mixture so that the fermentation of the quick kimchi can be achieved. Therefore, it is possible for the consumer to control the proper time and the storage period of the kimchi by controlling the addition time of the seasoning and the lactic acid bacteria powder added to the first mixture.

The embodiments disclosed in the present invention are not intended to limit the scope of the present invention but to limit the scope of the technical idea of the present invention. The scope of protection is to be construed in accordance with the following claims, and all technical ideas within the scope of equivalents thereof should be construed as being included in the scope of the present invention.

Claims (5)

In order to use the flavor and the degree of the cooking of kimchi according to their taste at the necessary time, 2 to 5 days before the meal, the sterilized main ingredient, pickled Chinese cabbage, sterilized conditioner, unsterilized sauce, A step A in which a kimchi lactic acid bacterium powder is separately supplied and mixed to prepare a mixture; And
And the step B is a step of allowing the mixture prepared in the step A to undergo aging for 2 to 4 days at a temperature of 20 to 30 DEG C from the time when the non-sterilized seasoning and four types of Kimchi lactic acid bacteria powder are separately added and,
The four types of kimchi lactic acid bacteria powder to be added to the mixture through the step A are Leuconostoc Kimchi kimchii CK201), Leuconostoc citreum CK101, Leuconostoc mesenteroides CK302, and Lactobacillus bulgaricus CK701) lactic acid bacteria powder are all mixed and provided
Kimchi production method.
The method according to claim 1,
The main material preparation step performed before the step A
A main material cutting step of cutting the Chinese cabbage to a predetermined width and length; And
And a main ingredient pickling step of soaking the Chinese cabbage cut into a predetermined size through the main ingredient polishing step for 8 to 10 hours in salt water having a salt concentration of 5 to 6%
Kimchi production method.
3. The method of claim 2,
The main material preparation step
A main material sterilization and dipping step of immersing the cut Chinese cabbage through the main material sorting step in a sterilizing liquid for 30 to 60 minutes;
A main material disinfection cleaning step of washing the pickled Chinese cabbage which has been immersed for a predetermined period of time through the main material disinfecting and dipping step into the sterilizing liquid; And
Further comprising a step of sterilizing and drying the main material which naturally dehydrates the pickled Chinese cabbages which have been washed through the main material sterilization and washing step
Kimchi production method.
The method according to claim 1,
In the preparation of the sub-materials before the step A,
A raw material finishing step of grinding or cutting a raw material including radish, garlic, ginger, leek, and parsley to a predetermined size; And
A sub-material sterilization and dipping step of immersing the sub-materials provided through the sub-step for 30 to 60 minutes in a sterilizing liquid;
A sterilizing cleaning step of cleaning the submerged material which has been immersed for a predetermined period of time through the sterilizing and dipping step of the sub-materials in the sterilizing liquid; And
And sterilizing and drying the raw material which has been washed through the above-described sub-sterilizing and washing step
Kimchi production method.
The method according to claim 1,
Wherein each of the lactic acid bacteria powders of Ryukono Stock Kimchi, Ryukonosost Citrium, Leuconostomercenteroid and Lactobacillus bulgaricus contains a strain in an amount of 1.5 × 10 ⁷ to 6 × 10 ⁷ cfu / g,
Kimchi production method.

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