KR20200012492A - Method for producing fermented seasoned red pepper sauce adding strain having immunity-enhancing activity - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented seasoned red pepper sauce, and the fermented seasoned red pepper sauce manufactured by the method. The method comprises the following steps: (a) mixing red pepper powder, garlic, green onion, anchovy fish sauce, salt, water, radish, onion, ginger, shrimp sauce, and sugar to manufacture a seasoned red pepper sauce mixture; and (b) adding a strain of Lactobacillus plantarum to the seasoned red pepper sauce mixture manufactured in the step (a), and then aging the same. The present invention can provide seasoned red pepper sauce with improved palatability.

Description

Method for producing fermented seasoned red pepper sauce with added strain having immunity promoting activity {Method for producing fermented seasoned red pepper sauce adding strain having immunity-enhancing activity}

The present invention relates to a method for preparing fermented seasoning larvae using Lactobacillus plantarum TK2 strain (Accession Number: KACC92218P) having immune enhancing activity, and a fermented seasoning larvae prepared by the above method.

Immunity is largely divided into innate immunity, which has been born since birth, and acquired immunity, which is obtained by adapting to life after being acquired. Innate immunity, also known as 'natural immunity', is characterized by a nonspecific response to antigen. Innate immune systems include skin, mucous tissues, acidic gastric acid, complement and antimicrobial peptides present in the blood, and Pattern Recognition Receptors including TLRs (Toll like receptors) to block antigen invasion Cells include macrophage (macrophage) and polymorpho nuclear leukocytes (polymorpho nuclear leukocyte), K cells capable of killing infected cells. In fact, most pathogen infections are initially defended by this innate immunity.

Innate immunity basically distinguishes between self and non-magnetic. In other words, the recognition of self and pathogens is recognized by non-magnetic elements, which have unique molecular biochemical properties. This is called Pathogen-Associated Molecular Pattern (PAMP), and the receptor that recognizes it is Pattern Recognition Receptor (PRR). It is called. PRRs known to date can be classified into four types: toll like receptor (TLR), RIG-I-like helicase (RLH), nodlike receptor (NLR), and C-type lectin receptor (CLR). Each PRR differs depending on the specificity of the recognized PAMP and plays a starting role in the activation mechanism of the innate immune system.

In recent years, the most important research area in the innate defense immune system as a defense against viral infection is the field of innate immunity induced by interferon, and the activation of such interferon-mediated immunity is a fundamental prevention against various viral infectious agents. It can be a way. Therefore, studies on the interferon activation mechanism and the development of immunomodulators capable of inducing interferon are active.

In addition, as one of the defense mechanisms of innate immunity following infection of pathogens, immune factors (inflammatory cytokines) are secreted, and inflammatory reactions are induced by these factors to protect against pathogens. Therefore, inducing an appropriate level of inflammatory response may also be a prophylactic and treatment method for various infectious disease pathogens, and research on the development of immunopotentiators capable of inducing this is necessary.

Traditionally, kimchi's sauce varies from region to region and the ingredients vary, but most of them are seasoned with salt and cabbage mixed with anchovy sauce, glutinous rice paste, red pepper powder, green onion, garlic, ginger, sugar, salt and seasoning It is generally produced by the putting process, there is a problem that there is a limit to the nutrient intake good to the human body.

Korean Patent No. 1752282 discloses a method of preparing kimchi seasoning using a fermented broth of lactic acid pepper, and Korean Patent No. 1283499 discloses a method of preparing kimchi using a red pepper and red pepper seeds, but it is disclosed that the immune enhancement of the present invention is performed. It differs from the manufacturing method of the fermented seasoning multi-atmosphere which added the strain which has activity.

The present invention is derived from the above requirements, the present invention is to produce a fermented seasoning daedae excellent immunity enhancing effect and preference, the immune system by optimizing the strain selection, subsidiary material selection and formulation ratio and fermentation conditions with excellent immunity The present invention provides a method for producing fermented seasoning larvae that has excellent enhancement effect and improved taste.

In order to solve the above problems, the present invention comprises the steps of (a) red pepper powder, garlic, green onions, anchovy chopped salt, salt, water, radish, onion, ginger, shrimp chopped and sugar to prepare a mixture; And (b) adding the Lactobacillus plantarum strain to the prepared multi-atmospheric mixture of step (a) and then aging.

The present invention also provides a fermented seasoning larvae prepared by the above method.

Fermented seasoning fermentation of the present invention has the advantage that the immune function is improved compared to the conventional seasoning fertility by the addition of a strain excellent in the selected immune enhancing activity. In addition, even if the consumer does not prepare the seasoning ingredients separately, using the seasoning daegi of the present invention can be easily and simply prepared kimchi mixed with pickled cabbage, and also improves the taste as well as the nutritional needs of consumers compared to conventional kimchi seasoning. This can provide an improved seasoning ambience.

Figure 1 is a graph comparing the cell viability compared to the control (CON) through the MTT analysis according to the extract concentration for lactic acid bacteria 10 species.
Figure 2 is a graph comparing the amount of NO production according to the concentration of the extract of 10 selected lactic acid bacteria.
Figure 3 is a graph comparing the production of IL-6 (Interlukine-6) and IL-2 (Interlukine-2) according to the concentration of the extract of the three selected lactic acid bacteria.
Figure 4 is a fermented condiments multi atmosphere picture prepared by the method of Preparation Example 1 of the present invention.
Figure 5 is a graph comparing the change in pH and total acidity while aging for 4 weeks after soaking general fermentation and fermented condiment of the present invention in pickled cabbage, respectively.
Figure 6 is a graph comparing the total number of bacteria and total lactic acid bacteria changes while aging for 4 weeks after soaking general fermentation and fermented condiments of the present invention in pickled cabbage, respectively.
Figure 7 is a graph comparing the reducing sugar content while aging for 4 weeks after soaking the general daewoogi and fermented seasoning daegigi of the present invention in pickled cabbage, respectively.
Figure 8 is a graph comparing the salinity changes while aging for 4 weeks after soaking the general daewoogi and fermented seasoning daegigi of the present invention in pickled cabbage, respectively.

In order to achieve the object of the present invention, the present invention

(a) mixing a red pepper powder, garlic, green onions, salted anchovy salt, salt, water, radish, onion, ginger, salted shrimp and sugar to prepare a multi-atmosphere mixture; And

(b) adding a Lactobacillus plantarum strain to the prepared multi-atmospheric mixture of step (a) provides a method for producing a fermented seasoning larvae comprising the step of aging.

In the method for preparing fermented condiments of the present invention, the Lactobacillus plantarum strain is Lactobacillus plantarum TK2 strain, which is dated January 24, 2018 at the National Institute of Agricultural Science, Was deposited (Accession Number: KACC92218P). The specific strains deposited reduce the levels of NO (nitrite oxide) produced when inflammation occurs, reduce the production of cytokines IL-6 (Interlukine-6) associated with inflammatory diseases and onset of tumors, and IL-, an indicator of immunity. 2 (Interlukine-2) by the production of fermented condiments with excellent immunity-promoting activity, when the fermented seasoning daedae prepared by using the strain, compared with other strains, fermented condiments with improved palatability It could be manufactured in many atmospheres.

In addition, in the method for producing a fermented condiments multi-taste of the present invention, the multi-thickness mixture of step (a) is preferably 30 to 34% by weight of red pepper powder, 12 to 14% by weight garlic, green onions 2.7 to 3.3 on the basis of the total weight of the multi-flat mixture Weight%, Anchovy Sauce 4.5-5.5%, Salt 0.8-1.2%, Water 9-11%, Radish 15-17%, Onion 12-14%, Ginger 3.6-4.4%, Shrimp 1.8-2.2 It can be prepared by mixing the weight% and 0.8 to 1.2% by weight of sugar, more preferably 32% by weight of red pepper powder, 13% by weight of garlic, 3% by weight of leeks, 5% by weight of anchovy salt, salt It can be prepared by mixing 1% by weight, water 10% by weight, radish 16% by weight, onion 13% by weight, ginger 4% by weight, shrimp salt 2% by weight and sugar 1% by weight. Fermented seasoning marinade prepared with the above materials and blending ratio was well combined with the taste of spicy, cool, sweet, salty and umami, well combined with the specific strain of the present invention was able to further enhance the sensory characteristics of the seasoning .

In addition, in the method for producing a fermented condiments of the present invention, the step (b) is preferably 2 to 6 ℃ after the addition of the Lactobacillus plantarum strain adjusted to a concentration of 10 ^{5 ~ 7} CFU / g ^{to the} multi-air mixture It may be aged for 3 to 4 hours, and more preferably, after adding Lactobacillus plantarum strain adjusted to a concentration of 10 ⁶ CFU / g to the multi-atmosphere mixture, it may be aged at 4 ° C. for 3 to 4 hours. Addition of Lactobacillus plantarum strains under the same conditions was able to be added more efficiently while the growth of bacteria in the atmosphere. In addition, due to the ripening under the above conditions, the taste and aroma of the ingredients in harmony, rich flavor and deep taste could be further enhanced, immune function was also improved.

The manufacturing method of the fermented condiments large atmosphere of this invention more specifically

(a) 30 to 34% by weight of red pepper powder, 12 to 14% by weight of garlic, 2.7 to 3.3% by weight of green onion, 4.5 to 5.5% by weight of anchovy fish, 0.8 to 1.2% by weight of salt, 9 to 11% of water Preparing a multi-atmosphere mixture by mixing 15% to 17% by weight, 12 to 14% by weight of onion, 3.6 to 4.4% by weight of ginger, 1.8 to 2.2% by weight of shrimp and 0.8 to 1.2% by weight of sugar; And

(b) 2-6 ° C. after addition of the Lactobacillus plantarum TK2 strain (Accession Number: KACC92218P) adjusted to the concentration of 10 ^5-7 CFU / g ^to the prepared multi-atmosphere mixture of step (a). May include the step of aging for 3-4 hours,

More specifically

(a) 32% by weight of red pepper powder, 13% by weight of garlic, 3% by weight of leeks, 5% by weight of anchovy sauce, 1% by weight of salt, 10% by weight of water, 16% by weight of radish, 13% by weight of onion Preparing a multi-atmosphere mixture by mixing 4% by weight of ginger, 2% by weight of shrimp and 1% by weight of sugar; And

(b) Lactobacillus plantarum TK2 strain (Accession Number: KACC92218P) adjusted to a concentration of 10 ⁶ CFU / g to the prepared multi-atmosphere mixture of step (a) after addition of 3-4 at 4 ℃ Aging for a time.

The present invention also provides a fermented seasoning larvae prepared by the above method.

The present invention also provides a method of producing Chinese cabbage kimchi characterized in that the pickled cabbage is mixed with the fermented seasoning of the fermented seasoning of claim 5.

In the method of producing the Chinese cabbage kimchi of the present invention, more specifically, the Chinese cabbage salted 8-8 12% (w / v) in brine at 20-25 ° C for 8-10 hours to wash the salt concentration in the cabbage 1.6-2.0% (w / w) can be prepared by soaking the fermented condiments in a desalted cabbage cabbage at a weight ratio of 70 ~ 74: 26 ~ 30, more specifically, 20 ~ 10% (w / v) in brine 20 ~ Pickled and washed at 25 ° C for 8-10 hours to prepare the salted cabbage desalted so that the salt concentration in the Chinese cabbage is 1.8% (w / w) in a 72:28 weight ratio.

Through the step of pickling cabbages under the above conditions and desalting, the texture of the cabbage could be picked up without savoring the cabbage, and the fermented condiments of the present invention were squeezed into the pickled cabbage under the same conditions as above. Due to this it was possible to improve the taste of kimchi.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are merely to illustrate the present invention, the contents of the present invention is not limited to the following Preparation Examples and Examples.

Production Example  1. Fermented Seasoning Waiting  Produce

(a) Anchovy mixture (25% salinity) to which the natural salt was added to the selected anchovy was put in a fermentation bath and fermented at 15-20 ° C. for about 2 years.

(b) Salted shrimp was added to the red shrimp washed with sea water and added to the salt mixture (salin 22-23%) in a cold storage to ferment for 4-5 months to prepare salted shrimp.

(c) red pepper powder 32% by weight, minced garlic 13% by weight, chasun leek 3% by weight, sun salt 1% by weight, purified water 10% by weight, juice 16% by weight, minced onion 13% by weight, minced ginger 4% by weight, and sugar 1 A multi-atmosphere mixture was prepared by mixing 5% by weight of the anchovy stew prepared in step (a) and 2% by weight of prepared salted shrimp in step (b).

(d) Lactobacillus plantarum TK2 strain (Accession Number: KACC92218P) adjusted to the concentration of 10 ⁶ CFU / g to the multi-atmosphere mixture prepared in step (c) after the addition of 3-4 at 4 ℃ Fermentation seasoning was prepared by aging for hours (Fig. 4).

Experiment method

(1) Evaluation of immunostimulatory efficacy for selection of excellent strains

(A) Preparation of microbial extract

In order to prepare a microbial extract, a single colony was taken in a solid medium suitable for each microorganism, and then cultured in a test tube for 24 hours, and then the culture absorbance value (OD) was adjusted to 0.01 in an Erlenmeyer flask and incubated for 18 hours. After incubating the final absorbance value to 1, the cells were collected by centrifugation at 8,000 rpm for 20 minutes, and then dispersed in sterile distilled water. The cells were crushed using a bead extractor to extract intracellular components and the cell wall components were centrifuged again. Separation (8,000 rpm, 15 minutes) was taken and only the supernatant was used for cell experiments.

(B) Cytotoxicity Assessment

MTT (3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide) analysis was performed to determine the concentration range of microbial extracts for cytotoxicity. RAW 264.7 cells were incubated in 96 well plates with 100 μl of DMEM medium for one day, followed by various concentrations of drug treatment for 24 hours. 10 μl of 5 mg / mL MTT solution was added to each well, followed by incubation for 3 hours to induce a reduction reaction. 100 μl of DMSO (dimethyl sulfoxide) solution was added to complete purple formazan crystals. Dissolved. The absorbance was measured at 570 nm using a spectrophotometer, and cytotoxicity was calculated based on the relative cell viability of the drug-treated group based on 100% survival of the cell-free group.

(C) Evaluation of immunopromoting efficacy (NO production measurement)

The concentration of NO was measured by using a grease reagent to determine the concentration of nitric oxide (nitrite oxide) in the culture. RAW 264.7 cells were adjusted to 1 × 10 ⁶ cells / mL using DMEM medium and then inoculated in 96 well plates and incubated in 37 ° C. temperature and 5% CO ₂ incubator for 24 hours. The microbial extract was treated for 1 hour and treated with 1 μg / mL of LPS and incubated for 24 hours. After obtaining a supernatant of the culture solution and reacted with a grease reagent, the absorbance was measured at 540 nm with a spectrophotometer, and the NO production rate was expressed as a percentage.

(D) Evaluation of immunopromoting efficacy (cytokine measurement)

RAW 264.7 cells were divided into 6 well plates at 1 × 10 ⁶ cells / mL, incubated for 24 hours, pretreated with microbial extracts, and cultured with 1 μg / mL of LPS after 1 hour. After incubation for 18 hours, the cell culture solution was collected, and IL-6 and IL-2 contained in the culture solution were measured using an ELISA kit (R & D system, MN, USA).

Specifically, IL-6 (interlukine-6) content of mouse macrophages and IL-2 (interlukine-2) of mouse splenocytes were measured using an ELISA cytokine kit (R & D systems, USA). 50 μl of RD1-14 was added to each well of the plate, and 50 μl of each experimental group culture solution was reacted at room temperature (20-25 ° C.) for 2 hours. The reaction plate was washed five times with a wash buffer, and then 100 μl of IL-6 conjugate was added to each well, followed by a two-hour reaction at room temperature. After washing, 100 μl of substrate solution was added to block the light, followed by reaction at room temperature for 30 minutes, and then 100 μl of stop solution was added to stop the reaction. Absorbance was measured at 450 nm within 30 minutes of stopping the reaction and calculated as standard IL-6 and IL-2 concentrations.

(2) quality evaluation

(A) pH measurement

The sample solution was diluted 10-fold and calibrated with buffer solution in order of pH 7.0, pH 4.01, and pH 9.21 using a pH meter (METTLER TOLEDO) with a glass electrode, and then the pH was measured.

(B) titration acidity measurement

A 10-fold diluted sample solution was added to a phenolphthalein solution, and titrated to pH 8.3 with 0.1N NaOH to convert the consumed mL of 0.1N NaOH into the content of acetic acid (%) to obtain an appropriate acidity.

Total acidity (%, lactic acid) = (0.9 × 0.1N NaOH (mL) × F) / sample (g)

(F: factor of 0.1N NaOH)

(C) chromaticity measurement

For chromaticity, Hunters value L * (brightness), a * (redness), and b * (yellowness) values were measured using a colorimeter (Handy colorimeter NR-300, Nippon enshoku, Japan).

(D) Total bacterial count

Using a plate count agar (PCA), pH 7.0 medium, 1 mL of the sample solution and 9 mL of sterile distilled water were added to prepare a 10-fold dilution. The diluted solution was dispensed into PCA medium, inoculated by plate spreading, and then incubated at 37 ° C. for 48 hours, and the number of colonies was measured between 15 and 300 plates, and converted into CFU / mL or CFU / g.

(E) Measurement of total lactic acid bacteria count

Lactobacillus A 10-fold dilution was prepared by adding 1 mL of sample solution and 9 mL of sterile distilled water using MRS agar pH 5.0 medium. The diluted solution was dispensed into PCA medium, inoculated by plate spreading, and incubated at 37 ° C. for 48 hours, and the colony count was measured between 15 to 300 plates and converted into CFU / mL or CFU / g.

(F) Measurement per glass

After homogenizing by adding 25 g of the sample and the same amount of distilled water, and then homogenized to 30 mL with distilled water to 3 g of the homogenized sample, ultrasonic extraction for 20 minutes. The extract was filtered with a 0.45 μm membrane filter to use as a sample liquid. Free sugar, fructose, glucose, sucrose and maltose, were measured using an RI detector as standard, and the injection volume was 20 μl. The column was prepared using a carbohydrate analyzer (3.9 x 300 mm, Waters, Milford, MA, USA) to prepare a solvent of acetonitrile and water at 87:13, and the flow rate was 1.2 mL / min. Free sugar was measured.

(G) Organic acid measurement

After homogenizing by adding 25 g of the sample and the same amount of distilled water, and then homogenized to 30 mL with distilled water to 3 g of the homogenized sample, ultrasonic extraction for 20 minutes. The extract was filtered with a 0.45 μm membrane filter to use as a sample liquid. 10 μl of the sample filtered through a 0.45 μm membrane filter was injected into the HPLC, and analyzed as malic acid, lactic acid, acetic acid, citric acid, and succinic acid. The column was analyzed using Atlantis dC ₁₈ (4.6 × 150 mm, 5 μm) and propionic acid at 30 ° C., UV 210 nm, and flow rate at 0.5 ml / min. 20 mM NaH ₂ PO ₄ was used as the solvent, and the organic acid was analyzed by adjusting the pH of the solvent to 2.7 using phosphoric acid.

(H) Sensory tests

The sensory test was to mix 30 pieces of fermented condiments with pickled cabbage and taste it in 30 adult men and women, and to classify color, aroma, taste, and overall taste. 1 point: very bad, 2 points: bad, 3 points: Evaluation was performed by a five-point symbolic scale method indicating normal, 4 points: good, 5 points: very good.

Example  1. Selection of excellent strains

1) Cytotoxicity Check

As a result of confirming the cytotoxicity of 10 selected lactic acid bacteria, when the relative cell viability of the lactic acid bacteria was calculated based on the survival rate of 100% of the control group (CON), all of the viability was shown to be 80% or more, indicating that there was no cytotoxicity. It was confirmed (FIG. 1).

2) NO production amount measurement

As a result of treating the microbial extract in LPS-stimulated macrophage cells, TK2 out of 10 lactic acid bacteria, the amount of NO produced when inflammation occurs was the most reduced compared to the control (Fig. 2).

3) Immunostimulating cytokine measurement

Analysis of cytokine IL-6 analysis of inflammatory diseases and tumor development with extracts of Lactobacillus plantarum LAB1, TK2, LAB3 shows that TK2 is most effective in enhancing immune function by reducing IL-6 production the most.

Interlukine (IL-2) is classified as a proinflammatory cytokine of Th1 (help T-1 cell) and is known as an indicator of immune function in food. Using the splenocytes were carried out experiments to verify the efficacy of the immunostimulation. The amount of IL-2 produced through the experiment showed that IL-2 production was higher than that of the control, and TK2 was the most produced. This result was confirmed that the Lactobacillus plantarum TK2 strain has a high immunostimulating effect (Fig. 3).

4) Selection of excellent strain

Based on the evaluation results of anti-inflammatory and immune enhancing efficacy of 10 kinds of lactic acid bacteria, Ltobacillus plantarum with excellent immunity-promoting effect suitable for development of fermented condiments multi- atmosphere product with excellent immunity-promoting activity plantarum ) TK2 strain was selected. The selected strains were present until the late fermentation to produce an acid, significantly involved in the taste, strong acid resistance, and was confirmed to secrete the bacteriocin antibacterial.

Selected Lactobacillus plantarum TK2 strain was Latobacillus plantarum ) was named TK2 strain, and was deposited on January 24, 2018 at the National Institute of Agricultural Science, Agricultural Genetic Resource Center (Accession No .: KACC92218P), and used to prepare the fermented condiments of the present invention to compare the quality characteristics.

Example  2. Fermented Seasoning Atmospheric  Immune activity

Fermentation season of Preparation Example 1 The amount of NO (Nitric oxide) produced during the inflammation of the atmosphere was compared.

Fermented Seasoning Concentration of NO Production (%) Treatment condition LPS processing No strain added Weeks Week 0 4 Weeks NO (%) 100 85 75 53

The results of treatment of the multi-quench extract in macrophage cells stimulated with LPS, which are proinflammatory agents, are shown in Table 1 above. As a result, 85% of the treatment group without the strain was added to the mixture, but NO production was lower than the non-addition in both the 0 and 4 weeks of fermentation. It was confirmed that the most inhibited NO production.

Example  3. Fermented Seasoning Atmospheric  Quality analysis

Fermentation seasoning daewoo (fermentation daewoogi) of Preparation Example 1 and the fermentation seasoning daegigi prepared by the method of Preparation Example 1, but in step (d) the fermented seasoning daego (general daedaegi) prepared without adding the Lactobacillus plantarum TK2 strain in step (d) After soaking each in pickled cabbage, the quality was analyzed at a weekly interval while storing at 4 ° C. for 4 weeks. The pickled cabbage refers to pickled cabbage desalted so that the salt concentration in the cabbage is 1.8% (w / w) by pickling and washing the cabbage in 10% (w / v) brine at 20 ~ 25 ℃ for 8-10 hours. .

1) pH and total acidity

In the case of pH, the initial stage showed a rapid decrease in the general multi atmosphere, and the fermentation seasoning multi atmosphere of Preparation Example 1 of the present invention showed a gentle change in the initial stage. In the case of total acidity, there was no significant difference between the samples (FIG. 5).

2) Total and Lactic Acid Bacteria

The fermentation seasoning cultivation of Preparation Example 1 showed a higher number of bacteria at the beginning, and the highest number of bacteria at 3 weeks of fermentation was shown for each fermentation period (FIG. 6).

3) reducing sugar

In the case of reducing sugar content, the lowest value was shown at the 3rd week of fermentation, which is judged to be low because it is widely used as an energy source of bacteria in the fermentation atmosphere.

4) salinity

In the case of salinity, the salinity was decreased at the beginning of fermentation due to the osmotic pressure of cell solution in the cabbage tissue, and the salinity was slightly increased or maintained from 2 to 3 weeks of fermentation (FIG. 8).

5) Chromaticity

As a result of chromaticity measurement, lightness, redness, and yellowness were all measured lower than fermentation multiatmosphere, which is faster because fermentation pleat fermented faster and darker in color. I think it was.

Chroma of Fermentation sample Effective weeks 0 One 2 3 4 Normal
Waiting L 32.10 32.21 31.91 32.87 32.66 a 41.42 41.71 40.85 40.50 39.85 b 49.44 49.68 48.87 50.19 49.56 Fermentation
Waiting L 31.92 30.85 31.69 32.55 31.72 a 41.40 40.77 40.68 40.23 39.12 b 49.24 47.31 48.59 49.30 47.35

6) organic acid

As a result of the measurement of organic acid, fermented multi-atmosphere had higher content of lactic acid, acetic acid, citric acid and succinic acid than general multi-atmosphere, and citric acid showed the highest content among organic acids. As fermentation progressed, malic acid content was found to decrease.

Organic Acid Content (mg%) of Fermented Multiples Organic acid Malic acid
(malic
acid) Lactic acid
(lactic
acid) Acetic acid
(acetic
acid) Citric acid
(citric
acid) Succinic acid
(succinic
acid) Fermentation period
(weeks) 0 General atmosphere 95.47 185.89 0.00 843.70 1300.39 Fermentation 91.81 210.70 0.00 857.59 1392.56 4 General atmosphere 0.00 501.64 217.10 332.49 177.00 Fermentation 0.00 595.57 246.08 543.64 178.43

7) glass

In the case of free sugar content, fructose and glucose were mostly occupied, and maltose was not found. In general, the general atmosphere and fermentation did not show a big difference, and it was confirmed that much free sugar was produced by the decomposition of sugars by the bacteria after fermentation compared to before fermentation.

Free sugar measurement of fermentation atmosphere Glass sugar Fructose
(fructose) Glucose
(glucose) Sucrose
(sucrose) Maltose
(maltose) Fermentation period
(weeks) 0 General atmosphere 3.32 2.48 2.70 0.00 Fermentation 3.41 2.49 2.60 0.00 4 General atmosphere 4.51 3.59 1.29 0.00 Fermentation 4.43 3.79 1.21 0.00

Example  4. Fermented Seasoning Waiting  Sensory evaluation

Fermentation seasoning daewoo (fermentation daewoogi) of Preparation Example 1 and fermentation seasoning daewoogi prepared by the method of Preparation Example 1 (d) fermentation seasoning daewoogi prepared without adding the Lactobacillus plantarum TK2 strain in step (d), In step (d), without adding the Lactobacillus plantarum TK2 strain in the fermentation seasoning larvae prepared by adding the Lactobacillus plantarum LAB1 strain (LAB1 strain) and the fermentation seasoning larvae prepared by the method of Preparation Example 1 (c Fermented seasonings prepared by varying the mixing ratio of the material of the multi-phase mixture of step) (comparative examples 1 and 2) were mixed with pickled cabbage, respectively, and then the kimchi sensory test was performed.

Fermented Seasoning Multi-Atmosphere Compounding Ratio (%) material Preparation Example 1 Comparative Example 1 Comparative Example 2 Red pepper 32 28 36 chopped garlic 13 16 10 wave 3 2 4 Anchovy Sauce 5 3 6 Sun salt One 0.5 1.5 Purified water 10 13 8 radish 16 18 14 onion 13 10 16 ginger 4 6 2 Salted shrimp 2 3 One Sugar One 0.5 1.5 Sum 100 100 100

As a result, the cabbage kimchi using the general multi-atmosphere scored the lowest in aroma, taste and overall preference. In addition, the multi-flats using the Lactobacillus plantarum TK2 strain showed higher scores compared to using the Lactobacillus plantarum LAB1 strain, confirming that consumers prefer the fermentation seasoning multi-flats using certain strains of the present invention. Could.

In addition, compared to Comparative Examples 1 and 2 in which the material mixing ratio of the multi-atmosphere mixture was different, the fermented seasoning multi-atmosphere prepared with the material mixing ratio of Preparation Example 1 received a higher score in all items of color, aroma, taste, and overall preference. Fermented seasoning cultivation prepared under the manufacturing conditions of 1 is excellent in immune function and palatability is believed to be able to produce high quality kimchi.

Sensory Evaluation of Kimchi Using Fermented Spices Atmospheric type color incense flavor Overall preference Preparation Example 1 4.4 4.7 4.6 4.5 General multi-waiting 3.8 3.7 3.6 3.6 LAB1 strain 3.9 3.9 3.7 3.8 Comparative Example 1 4.0 4.0 4.1 4.0 Comparative Example 2 4.2 4.1 4.2 4.1

Agricultural Biotechnology Research Institute KACC92218P 20180124

Claims (5)

(a) mixing a red pepper powder, garlic, green onions, salted anchovy salt, salt, water, radish, onion, ginger, salted shrimp and sugar to prepare a multi-atmosphere mixture; And
(B) a method of producing a fermented seasoning larvae comprising the step of aging after adding the Lactobacillus plantarum strain to the prepared multi-atmospheric mixture of step (a). The method according to claim 1, wherein the Lactobacillus plantarum strain is a Lactobacillus plantarum TK2 strain (Accession Number: KACC92218P). According to claim 1, wherein the multi-aeration mixture of step (a) is based on the total weight of the multi-aeration mixture, red pepper powder 30-34% by weight, garlic 12-14% by weight, green onions 2.7-3.3% by weight, anchovy fish sauce 4.5-5.5% by weight , 0.8-1.2% salt, 9-11% water, 15-17% radish, 12-14% onion, 14-4.4% ginger, 3.6-4.4% ginger, 1.8-2.2% shrimp and 0.8-1.2% sugar Fermented seasoning manufacturing method, characterized in that for producing by mixing. The method of claim 2,
(a) 30 to 34% by weight of red pepper powder, 12 to 14% by weight of garlic, 2.7 to 3.3% by weight of green onion, 4.5 to 5.5% by weight of anchovy fish, 0.8 to 1.2% by weight of salt, 9 to 11% of water Preparing a multi-atmosphere mixture by mixing 15% to 17% by weight, 12 to 14% by weight of onion, 3.6 to 4.4% by weight of ginger, 1.8 to 2.2% by weight of shrimp and 0.8 to 1.2% by weight of sugar; And
(b) adding the Lactobacillus plantarum TK2 strain (Accession Number: KACC92218P) to the prepared multi-atmosphere mixture of step (a) and then aging for 2 to 6 ° C. for 3 to 4 hours. Method for producing a fermented seasoning daedae characterized in that the manufacturing. Fermented condiments prepared with the method of any one of claims 1 to 4.

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