KR20210059874A - Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof - Google Patents

Abstract

The present invention relates to a method of preparing lactic acid bacteria for localized production of kimchi, which is used to directly produce kimchi at an overseas location so that the original texture of kimchi is maintained, flavor of traditional kimchi is enhanced, and the shape and texture of kimchi are maintained even when stored for a long time, thereby satisfying preferences of consumers at the overseas location, and to kimchi using the same. The method of preparing lactic acid bacteria for localized production of kimchi comprises: a preparing step of preparing rice brans of organic rice grown by organic farming; a sterilized rice bran preparing step of heating the rice brans at high temperature so as to prepare rice brans in a germ-free state; and a fermentation step of mixing 40 parts by weight of lukewarm water at a temperature of 30 degrees with respect to 100 parts by weight of the rice brans in a germ-free state to prepare a first mixture, spreading the first mixture on an upper portion of cotton cloth, covering the top of the first mixture with other cotton cloth, and fermenting the first mixture for 24 hours.

Description

Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof}

The present invention relates to a method for producing lactic acid bacteria for localized production of kimchi and kimchi using the same, and more particularly, by preparing kimchi directly from overseas localization, it is possible to maintain the original texture of kimchi and enhance the flavor of traditional kimchi. The present invention relates to a method for producing lactic acid bacteria for localized production of kimchi that can satisfy the preference of local consumers by maintaining the shape and texture of kimchi even after long-term storage, and kimchi using the same.

Kimchi-ryu refers to cabbage kimchi, dongchimi, and kkakdugi, and it is the most traditional fermented vegetable food in Korea, which is used by Koreans on average over 135g per day throughout the four seasons.

Conventionally, it has been mainly consumed at home, but the market purchase of kimchi made in factories is gradually increasing due to changes in the residential environment, increased participation of housewives in social activities, and becoming a nuclear family.

In addition, as kimchi's unique taste and health-promoting effects of kimchi-fermenting bacteria are known by overseas Koreans and foreigners who have traveled in Korea, consumption in foreign countries is also rapidly increasing. Accordingly, in 1997, until the international quality standard for kimchi was enacted, it was recognized as an international food both in name and in reality. In addition, the export of domestic kimchi has also increased significantly, and in 2018, the export of kimchi, which was 20% higher than in 2017, recorded 110 billion won (Ministry of Agriculture, Food and Rural Affairs, 2018 Kimchi Export Report).

Here, cabbage kimchi is a traditional Korean food that is eaten as it is or fermented by mixing various seasoned vegetables such as red pepper powder, garlic, ginger, etc. after washing and dehydrating the cabbage in 10-15% brine. It is known that consumption is increasing, and the globalization is gradually achieved by the increase of overseas Koreans and achievements as a health food, and the market is also increasing globally. As interest in kimchi at home and abroad increases, the kimchi industry continues to grow. As a key export industry leading the global market, the market's interest in the automated kimchi manufacturing process is also rapidly increasing. In general, the manufacturing method of kimchi is a washing process that removes foreign substances that negatively affect the kimchi production by washing the cabbage, a sterilization process that sterilizes microorganisms after the washing process, and a sterilization process that sterilizes microorganisms after the washing process, and the microorganisms in the cabbage are pickled while softening the tissue. It consists of pickling process to re-sterilize, inoculation process to inoculate specific microorganisms, and seasoning mixing process. In the kimchi manufacturing process described above, microorganisms are a key factor that significantly affects the nutrition and taste of kimchi through the aging process of kimchi. By failing to reach it, the problem of lowering the marketability of kimchi occurs.

Such fermentation of kimchi increases the value of food by enhancing the color, taste, or aroma of food through the action of microorganisms, and improves storage properties or creates useful substances. Lactic acid bacteria produce various metabolites through the fermentation process, and many organic acids are produced during the metabolism of sugars. In particular, among microorganisms that produce more than 50% of lactic acid, bacteria that are beneficial to humans are called lactic acid bacteria. Lactic acid is not only present in animals and plants, but is also an organic acid found in fermented foods, and useful physiologically active substances for fermentation of lactic acid bacteria include not only organic acids, which are metabolites, but also lactic acid bacteria whose functionality is known as probiotics. Studies on lactic acid bacteria began in foreign countries with animal lactic acid bacteria originating from dairy products, and there are not many studies on plant lactic acid bacteria contained in our fermented foods such as kimchi and soybean paste, and standardization and industrialization for the internationalization and industrialization of fermented foods. Research is needed.

As such, kimchi is expected to obtain not only the unique functionality of kimchi, but also a synergistic effect by fermentation, so it is necessary to pay attention to the development of healthy food using our own fermentation technology, and in the core fermentation technology of the present invention, Unlike lactic acid bacteria, the raw material and content of lactic acid bacteria constituting the optimal fermentation lactic acid bacteria culture conditions, and the characteristics of the lactic acid bacteria are different.

On the other hand, recently, various fermented lactic acid bacteria used to manufacture kimchi have been developed, but research to improve fermentation technology of kimchi is insufficient, and kimchi is also exported overseas in line with the globalization of Korean food. There are problems such as not having suitable physical properties for preference, and there is a lack of product development for localization.

Therefore, it is necessary to develop lactic acid bacteria for localized production of a new concept of health-oriented kimchi that has universal characteristics applicable to various dishes.

1. Republic of Korea Patent Publication No. 10-2017-0061094 (Name of invention: Kimchi lactic acid bacteria fermentation method using rice bran medium and kimchi lactic acid bacteria fermented thereby) 2. Korean Patent Registration No. 10-0799517 (Name of invention: Rice bran fermentation composition)

The present invention is capable of maintaining the original texture of traditional kimchi and improving the flavor of kimchi by directly manufacturing kimchi overseas, and maintaining the shape and texture of kimchi even after long-term storage to satisfy the preferences of local consumers. It is to provide a method for producing lactic acid bacteria for localized production of kimchi and kimchi using the same.

In addition, the present invention directly uses and produces the lactic acid bacteria strain developed in the production of kimchi in kimchi, so that not only can anyone of all ages enjoy delicious consumption in response to the needs and preferences of health-oriented local consumers, but also the physiology of the human body. It is to provide a method for producing lactic acid bacteria for localized production of kimchi that can provide deep taste and flavor by enhancing activity and preventing the texture and nutrients of fresh ingredients from being destroyed, and kimchi using the same.

In addition, for the localized production of kimchi of the present invention, the local kimchi according to the climate, geographic, and seasonal characteristics of each country, that is, by applying the developed lactic acid bacteria strain to fresh ingredients provided for each country, It is to provide a method of manufacturing lactic acid bacteria for localized production of kimchi that enables the development of localized kimchi and kimchi using the same.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

An embodiment of the present invention for achieving the above object is a preparation step of preparing rice bran of organic rice grown organically,

Aseptic rice bran manufacturing step of manufacturing the rice bran in a sterile state by subjecting the rice bran to high temperature heat treatment,

A first mixture is prepared by mixing 40 parts by weight of lukewarm water of about 30 degrees with respect to 100 parts by weight of the sterilized rice bran. It provides a method for producing lactic acid bacteria for localized production of kimchi including a fermentation step of fermenting for 24 hours.

On the other hand, including the step of inoculating and fermenting at least one microorganism selected from the group consisting of lactic acid bacteria and yeast to the first mixture,

The lactic acid bacteria is Lactobacillus plantarum,

The yeast is Saccharomyces cereviciae (Saccharomyces cereviciae) provides a method for producing lactic acid bacteria for localized production of kimchi.

According to the present invention, by directly manufacturing kimchi overseas, it is possible to maintain the original texture of traditional kimchi and at the same time enhance the unique flavor of kimchi, and maintain the shape and texture of kimchi even after long-term storage, thereby satisfying the preferences of local consumers. , The distribution cost of kimchi in the process of mass production and sale of kimchi by mixing lactic acid bacteria with locally produced kimchi ingredients to make kimchi suitable for the preferences of locals, and by directly manufacturing kimchi to suit the preferences of overseas locals. It has the effect of reducing the burden on local consumers who buy kimchi by reducing the price.

In the following detailed description, a method for producing lactic acid bacteria for localized production of kimchi according to the present invention will be described in detail.

The present invention is a preparation step of preparing rice bran of organically grown organic rice, a sterile rice bran production step of producing aseptic rice bran by high temperature heat treatment of the rice bran, lukewarm water of about 30 degrees per 100 parts by weight of the sterilized rice bran A first mixture is prepared by mixing 40 parts by weight of the mixture, and at this time, it consists of a fermentation step of spreading and disposing the first mixture on the upper part of the gwangmok stream, while covering the unfolded first mixture with another gwangmok stream and fermenting it for 24 hours.

A detailed description of the method for producing lactic acid bacteria for localized kimchi production of the present invention is as follows.

First, it goes through a preparatory step of preparing rice bran of organically grown organic rice, and the rice bran is a by-product obtained in the process of grinding brown rice with white rice. It is to be understood that it is included in the rice bran even if it additionally includes the peel and/or seed skin and the external and/or endosperm forming the outer shell of the rice bran.

The rice bran contains gaba, linoleic acid, octacosanol, gammaorizanol, alpha-tocophenol, vitamin B1/B2/B6, etc., and the gaba has a good effect of increasing oxygen supply and sulfation, and kimchi is fermented. To become, fermenting bacteria such as yeast or bacillus are required. In the absence of oxygen, fermenting bacteria decompose nutrients and then produce another substance. In other words, it does not completely decompose organic matter and creates intermediate substances, and both fermentation and decay are the same in that microorganisms decompose organic matter to change into different properties, but substances made by fermentation have good flavor and taste and nutritional value that can be eaten by humans. On the other hand, substances caused by spoilage have little odor and nutritional value.In the fermentation process of kimchi, oxygen is supplied sufficiently to allow microorganisms such as yeast and bacillus to survive. It is necessary to make kimchi that is not in the group, and the rice bran plays a role in helping this function.

Accordingly, the present invention is not to add rice bran directly to kimchi, but to add rice bran containing lactic acid bacteria to the banner by fermenting rice bran.

In addition, the rice bran is subjected to a step of producing aseptic rice bran by heating the rice bran at a high temperature, and the moisture content of the rice bran is not high enough to cause substantial starch gelatinization and thermal denaturation of protein, or to require excessive stabilization and drying. It is recommended to dry-heat fractionated rice bran with a moisture content of 12 to 14% by weight at 110 to 130°C for 5 to 20 minutes and then cool to stabilize, more preferably at 120°C for 10 to 20 minutes. Dry heat treatment is recommended.In particular, rice bran contains proteins, minerals, dietary fiber starch, etc., which are useful ingredients for the human body, so to minimize damage to them, use one of oven, hot air, and tunnel heat treatment in a closed space with dry heat treatment. It is best to apply.

And, the first mixture is prepared by mixing 40 parts by weight of lukewarm water at about 30 degrees with respect to 100 parts by weight of the sterilized rice bran. Covered with a fermentation step of fermentation for 24 hours, the first mixture prepared by mixing the sterile rice bran with lukewarm water is prepared in two or more gwangmok springs or burlap, and the first mixture is spread flat on the Gwangmokcheon located at the bottom. The unfolded first mixture is covered with another Gwangmok stream and fermented for 24 hours.At this time, in the space between the upper and lower Gwangmok streams that are warmed by the Gwangmok Stream, the seed germs in the rice are activated and the temperature of the rice bran is increased. Since the temperature of the rice bran is adjusted to 31 to 35°C, oxygen is supplied to the space by lifting the Gwangmokcheon located at the top because the temperature of the rice bran exceeds 35°C.

Thus, after 24 hours, fermented rice bran fermentation is completed.

In addition, the first mixture comprises the step of inoculating and fermenting at least one microorganism selected from the group consisting of lactic acid bacteria and yeast, wherein the lactic acid bacteria is Lactobacillus plantarum, and the yeast is Saccharomyces three. It provides a method for producing lactic acid bacteria for localized production of kimchi, which is Saccharomyces cereviciae.

By adding lactic acid bacteria and yeast to the first mixture, the fermentation of rice bran is promoted, and lactic acid bacteria are included in the fermented rice bran fermentation after fermentation. As the lactic acid bacteria contained in the lactic acid bacteria are activated together, the activity of the lactic acid bacteria is maximized, and thus the kimchi fermentation time is shortened, thereby providing a sufficiently ripe kimchi having the original taste and flavor of kimchi.

In addition, kimchi using the fermented rice bran is first prepared with ingredients for locally grown cabbage and kimchi seasoning, and then the pickled cabbage and the prepared kimchi seasoning, which have been drained through the process of pickling the cabbage, are mixed. At this time, kimchi Fermented rice bran is added to the seasoning or fermented rice bran is added to the pickled cabbage in which kimchi seasoning is added.

In addition, after mixing 100 parts by weight of the first mixture with soybean flour in a mixture of makgeolli and purified water at a weight ratio of 70:30, kneading is carried out, and then finely powdered soybean powder treated powder and garlic or ginseng are dried. After mixing the powdered powder and makgeolli in a weight ratio of 80:20, the extract extracted for 100 minutes in a constant temperature water bath at 60°C was filtered to prepare a concentrated solution concentrated under reduced pressure, and then the soybean powder treated powder and the concentrate were added to 80 ~70: After mixing with 5 to 20 parts by weight of the second mixture mixed at a weight ratio of 20 to 30, mixed with lukewarm water, and then fermented to produce lactic acid bacteria.

The second mixture is mixed in an amount of 5 to 20 parts by weight based on 100 parts by weight of the first mixture, and the second mixture is a mixture of the soy flour treated powder and the concentrate in a weight ratio of 80 to 70: 20 to 30.

The soy flour-treated powder is prepared by adding soy flour to a mixture of makgeolli and purified water in a weight ratio of 70:30, kneading, and then finely pulverizing through a drying process. It is mixed in a ratio and kneaded. After kneading, put it in a certain frame, dry in a dryer, and then put in a grinder to finely powder.

In addition, instead of the purified water, radish, onion, dried shiitake mushrooms, and anchovy broth broth may be used.

The makgeolli may be rice makgeolli, and since it exists in a primary fermentation state in which microorganisms such as yeast bacteria are alive, there is an advantage that it can greatly reduce the manufacturing time and manufacturing cost of enzyme solutions such as fermented and aged rice bran.

Looking at the effects of the makgeolli, it is rich in amino acids, alanine, organic acids, and vitamins, which helps to recover from fatigue, reduces uric acid levels to help treat and prevent gout, and is rich in dietary fiber and facilitates bowel movement. It prevents constipation, and the rich lactobacillus improves the body's immunity to strengthen resistance to various bacteria and viruses, and vitamin B and phenylalanine contained in makgeolli help skin regeneration and make the skin smooth and elastic. In addition, it prevents the deposition of melanin pigment, which is good for spots and freckles, and makes the skin clear and transparent. It contains methionine, an essential amino acid, which prevents fat from accumulating in the liver and activates liver function. Squalene contained in makgeolli is anti-oxidant and anti-cancer, It is effective in anti-tumor, etc., and the panesol component contained in makgeolli prevents cancer by inhibiting the growth of cancer cells, and beta-sitosterol component is known to be effective in preventing gastric cancer.

In addition, the concentrate is a concentrate obtained by drying garlic or ginseng, mixing powdered powder and makgeolli at a weight ratio of 80:20, and then extracting the extract extracted for 100 minutes in a constant temperature water bath at 60°C, filtered, and concentrated under reduced pressure, and The rice bran and water are mixed in a weight ratio of 90:10, heated at 70-80℃ for 30 minutes, and then brewed rice bran and garlic or ginseng are mixed in a weight ratio of 30:70, and then at 120-130℃ for 3-4 hours. After heating, drying and powdering, the powdered garlic or ginseng and makgeolli are mixed in a weight ratio of 80:20, and the extract extracted for 100 minutes in a constant temperature water bath at 60°C is filtered and concentrated under reduced pressure. have.

The kimchi manufacturing method using lactic acid bacteria according to an embodiment of the present invention may include a pickling step, a washing step, a kimjang step, and a aging step, and the kimchi is manufactured through these steps.

The pickling step is a pickling step in which the cabbage is immersed in low-concentration salt water of 5% to 9% by weight for 24 to 48 hours to hold the breath of the cabbage, and the cabbage is an example material used for an embodiment of the present invention, It may be a vegetable produced locally for localized production of kimchi.

If the cabbage is pickled for more than 24 hours using a low-concentration salt water of 5% by weight or more by the above pickling step, a crunchy texture is induced. There is a fear that a problem of this removal may occur. The washing step after the pickling step can be added or excluded as needed.

The washing step is a step of washing the cabbage pickled with brine in a washing container several times. After the washing step, refrigeration aging, cutting, sorting, and storage may be selectively performed as necessary.

In the kimjang step, a basic seasoning is prepared, and the basic seasoning is mixed with the lactic acid bacteria prepared in the present invention, mixed with pickled cabbage, or sprinkled with lactic acid bacteria between abandon of pickled cabbages mixed with basic seasoning, or lactic acid bacteria are added to the cut cabbage mixed with basic seasoning. This is the step of mixing and mixing. The basic seasoning according to an embodiment of the present invention may be prepared with general seasonings such as radish, green onion, garlic, onion, fish sauce, and ginger.

The aging step refers to the step of aging according to the kimchi maturation temperature after sealing the cabbage with seasoning in Jangdok and so on.

In the above, preferred embodiments of the present invention have been described, but the present invention is not limited to the above-described embodiments and may be modified or modified in various forms, and the present invention disclosed in the claims to be described later. It goes without saying that if it includes the technical idea of the present invention, it belongs to the scope of the present invention.

Claims (4)

Preparation step of preparing rice bran of organically grown organic rice
Aseptic rice bran manufacturing step of manufacturing the rice bran in a sterile state by subjecting the rice bran to high temperature heat treatment,
A first mixture is prepared by mixing 40 parts by weight of lukewarm water of about 30 degrees with respect to 100 parts by weight of the sterilized rice bran. A method for producing lactic acid bacteria for localized production of kimchi, comprising a fermentation step of fermenting for 24 hours. The method of claim 1,
Including the step of inoculating and fermenting at least one microorganism selected from the group consisting of lactic acid bacteria and yeast to the first mixture,
The lactic acid bacteria is Lactobacillus plantarum,
The yeast is Saccharomyces cereviciae (Saccharomyces cereviciae) provides a method for producing lactic acid bacteria for localized production of kimchi, characterized in that. The method according to claim 1 or 2,
After mixing 100 parts by weight of the first mixture with soybean flour in a mixture of makgeolli and purified water at a weight ratio of 70:30, kneaded, then finely powdered soybean powder treated powder and garlic or ginseng are dried and powdered After mixing the powdered powder and makgeolli in a weight ratio of 80:20, the extract extracted in a constant temperature water bath at 60°C for 100 minutes is filtered to prepare a concentrated solution concentrated under reduced pressure, and then the soybean powder treated powder and the concentrate are added to 80-70. : A method for producing lactic acid bacteria for localized production of kimchi, characterized in that mixing with 5 to 20 parts by weight of the second mixture mixed in a weight ratio of 20 to 30. Kimchi using lactic acid bacteria prepared by the manufacturing method of any one of claims 1 to 3.