KR20230114102A - Kimchi using glutinous rice gruel nuruk and process for preparing the same - Google Patents

Abstract

The present invention relates to kimchi using glutinous rice gruel nuruk and a manufacturing method thereof, and more specifically, to a manufacturing method of the kimchi using the glutinous rice gruel nuruk, which, by manufacturing the kimchi using rice nuruk and glutinous rice gruel manufactured using starter, not only has rich nutrients, texture and taste, but also can ensure long-term maturation and storage period. The kimchi using the glutinous rice gruel nuruk, according to the present invention, is manufactured by manufacturing the kimchi using rice nuruk and glutinous rice gruel manufactured using starter, not only has rich nutrients, texture and taste, but also can ensure long-term maturation and storage period, thereby further contributing to consumer preference.

Description

Kimchi using glutinous rice gruel nuruk and its manufacturing method {Kimchi using glutinous rice gruel nuruk and process for preparing the same}

The present invention relates to kimchi using glutinous rice porridge nuruk and a method for manufacturing the same, and more particularly, by preparing kimchi using rice nuruk and glutinous rice porridge prepared using a starter, it not only has rich nutrients, texture and taste, It relates to a method for producing kimchi using glutinous rice porridge nuruk that can ensure a long aging and storage period.

Kimchi is a traditional fermented food that represents Korea and is excellent enough to be designated as one of the top 5 health foods in the world.

In CODEX, Chinese cabbage and other vegetables, which are the main ingredients, are trimmed, cut, pickled, seasoned, fermented, and kimchi is aged for 2-3 weeks at a low temperature of about 2-7℃. The acidity is pH4.3 and the salinity is 1-4%. It is defined as not being contaminated by In addition, kimchi shows various flavors, aromas, colors, etc. according to the mixing ratio of additives in each region.

Kimchi is a food that contains various functions such as antioxidant, anti-obesity, whitening, and various physiologically active substances produced by lactic acid bacteria. In the historical records of kimchi in Korea, radish, eggplant, cucumber, gourd, etc. were mainly salted, alcohol (sake lees) pickled, and pickled in jangjang during the Sanggo-Three Kingdoms period, and there were pickles and salty papers.

In the Goryeo Dynasty, nabak kimchi and water kimchi, a type of dongchimi, appeared, and auxiliary ingredients such as Japanese pepper, ginger, green onion, garlic, kimchi, and pasqueflower were used to extend the shelf life. In the early Joseon Dynasty, pickled cucumbers and eggplants were used to make fermented soybean paste kimchi, spices and seasonings were used to extend the shelf life, and jeonjaengjeot was used to make mixed kimchi and salted Donga shrimp kimchi. In the late Joseon Dynasty, with the introduction of red pepper powder, mixed rice, diced radish kimchi, and whole cabbage kimchi were included, and the use of salt was reduced due to the popularization of the use of red pepper and salted fish. There is also a record that whole cabbage kimchi and bossam kimchi were made using gyeolgu cabbage (Reference: Park K.Y. Hong G.H. (2019) Kimchi and Its Functionality. J. Korean Soc. Food Cult. 34(2), 142~158 ;Han E.S.(2020) Generation of Kimchi and History of Its Advancement.Food Industry and Nutrition 25(2), 58~65;Hong G.H., Lee S.Y., Park E.S., Park KY.(2021)Changes in Microbial Community by Salt Content in Kimchi during Fermentation J. Korean Soc Food Sci Nutr 50(6), 648-653).

Leuconostoc, Lactobacillus, and Weissella are known to be involved in fermentation as representative microorganisms of kimchi, and Leuconostoc is It is reported that the genus Lactobacillus and Weissella increase during the initial fermentation (Reference: Lee JJ (2021) Effect of a kimchi-derived combined starter on the fermentation process of kimchi. Korean J. Food Preserv. 28(1) , 141-146).

As kimchi-derived lactic acid bacteria are also known for their various functions such as antioxidant, anti-toxic, anti-cancer, and anti-allergy, various studies are being conducted, and research on functional improvement products using them is being actively conducted (Reference: Lee CJ, Park HW, Kim KY. (1998) ) The book of kimchi.Seoul: The Korean Overseas Culture and Information Service). Looking at the results of the study on the distribution of lactic acid bacteria in kimchi by region in Korea, Leuconostoc mesenteroides in Seoul, Weissella cibaria in Suwon, Lactobacillus pentosus in Gangwon-do, Lactobacillus sakei in Mokpo, Lactobacillus sakei in Gwangju, Lactobacillus sakei in Jeonju, Lactobacillus plantarum in Ulsan, and Weissella cibaria in Gyeongbuk A study analyzed as the dominant species was conducted (References: Park Yun-ji, Hong Geun-hye, Lee Si-eun, Park Eui-seong, Song Gil-hoon, Park Geon-young (2017). Isolation and identification of lactic acid bacteria in kimchi by region in Korea. Korean Society of Food and Nutritional Science 277-277).

It has been reported that glutinous rice paste or flour paste has the effect of accelerating the aging of kimchi and improving the taste and aroma (Reference: Jang M.S., Park M.O. Effect do glutinous rice paste on the fermentaion of Puchukimchi. Korean J. Food Cook Sci. 14, 421-429). As the amount of glutinous rice paste increases, the pH decreases and the total number of bacteria increases rapidly, resulting in a study that rapidly enters the ripening period of kimchi (Reference: Doo-Yeon Jeong, Joo-Heon Lee, Hyun-Jung Jung (2021). Fermentation of kimchi according to the amount of glutinous rice paste added Metabolites and changes in starch structure, Korean Journal of Food Science, 53(5),514~520).

On the other hand, Nuruk is used for the production of Korean traditional liquor and is classified into improved Nuruk manufactured by pure cultivation of the genus Aspergillus and traditional Nuruk manufactured through the propagation of various microorganisms existing in nature (References: Seungmi Woo, Jinsuk Shin, Jonghwan Seong, Suhwan Yeo, Choi Ji-ho, Kim Tae-young, and Jung Yong-jin (2010) Quality Characteristics of Brown Rice Takju according to Types of Nuruk J Korean Soc Food Sci Nutr. 39(2), 301∼307).

Aspergillus oryzae, Aspergillus niger, Aspergillus kawachii, Aspergillus shirousamii, and Rhizopus tritici are present in yeast molds, and microorganisms such as Saccharomyces cerevisiae and various Bacillus subtilis and lactic acid bacteria grow in yeast. In addition, it has been reported that microorganisms distributed in yeast produce various enzymes and organic acids, and that there is a difference in the taste, aroma, and color of traditional liquor depending on the distribution of microorganisms (References: Joo Min-no, Hong Seong-wook, Kim Gwan-tae, Yeom Seong-gwan, Kim Gye-won, Jeong Geon-seop (2009). Manufacturing and quality characteristics of traditional fermented liquor using starch-degrading yeast fusions. KOREAN J. FOOD SCI. TECHNOL. 41(5). 541-546).

As the standard of living improves along with the development of technology, various functional kimchi are being developed one after another. For example, Korean Publication No. 10-2014-0038096 (March 28, 2014) describes functional kimchi for improving liver dysfunction and its A manufacturing method is disclosed, and Korean Publication No. 10-2014-0038094 (March 28, 2014) discloses a hypoglycemic functional kimchi and a manufacturing method thereof, and Korean Publication No. 10-2018-0070003 ( June 26, 2018), functional kimchi manufacturing method and functional kimchi by it are disclosed, as well as other functionalities such as health functionalities, hypertension improvement, osteoporosis improvement, anti-aging, obesity improvement, pain relief, and vitality enhancement. These products are attracting the attention of consumers.

Therefore, in addition to these functionalities, kimchi products that combine the deep taste, nutrition, and palatability of kimchi can be welcomed by consumers.

Korean Publication No. 10-2017-0049774 (May 11, 2017) Korean Publication No. 10-2018-0065995 (June 18, 2018) Korean Registration No. 10-1389524 (April 21, 2014)

As a result of intensive research to develop kimchi with more doubled nutrients and palatability as well as the unique characteristics of kimchi, the inventors of the present invention found that kimchi made using rice yeast and glutinous rice porridge prepared using rice yeast as described below is rich in kimchi. It was found that it not only has nutritional components, texture and taste, but also has a long aging and storage period, and has come to complete the present invention.

Therefore, the object of the present invention, in one aspect, is glutinous rice porridge yeast kimchi that can not only have rich nutritional ingredients, texture and taste, but also ensure a long aging and storage period by using rice yeast and glutinous rice porridge prepared using spawn. and to provide a method for producing the same.

The purpose of the present invention as above is

a) a pickling step of cutting the cabbage in half and then adding 10% saline at a weight ratio of 1:6 and pickling at room temperature for around 12 hours;

b) a dehydration step of taking the pickled cabbage out of brine and removing water at room temperature for about 12 hours;

c) mixing glutinous rice porridge with nuruk and kimchi;

d) putting the blended glutinous rice porridge nuruk kimchi filling between cabbage leaves and mixing it; and

It can be achieved by a method for producing glutinous rice porridge nuruk kimchi comprising the step of aging the cabbage mixed into kimchi in a refrigerated state.

The glutinous rice porridge yeast kimchi according to the present invention is prepared using rice yeast and glutinous rice porridge prepared using a starter, so that it not only has rich nutritional ingredients, texture and taste, but also can secure a long aging and storage period, so it is one layer to the consumer's preference can contribute

1 is a manufacturing process diagram of glutinous rice porridge yeast kimchi according to an embodiment of the present invention,
2 is a manufacturing process diagram of glutinous rice porridge according to the present invention,
3 is a manufacturing process diagram of rice yeast according to the present invention,
4 is a manufacturing process diagram of yogurt kimchi in accordance with another embodiment of the present invention,
5 is a manufacturing process diagram of rice yeast yogurt kimchi according to another embodiment of the present invention,
6 is a graph showing the results of analyzing the genus name of glutinous rice porridge kimchi and rice yeast yogurt kimchi,
7 is a graph showing the results of analyzing the species name of glutinous rice porridge kimchi and rice yeast yogurt kimchi.

The present invention, in one aspect,

a) a pickling step of cutting the cabbage in half and then adding 10% saline at a weight ratio of 1:6 and pickling at room temperature for around 12 hours;

b) a dehydration step of taking the pickled cabbage out of brine and removing water at room temperature for about 12 hours;

c) mixing glutinous rice porridge with kimchi filling;

d) putting the mixed glutinous rice porridge kimchi filling between cabbage leaves and mixing it; and

e) aging the cabbage mixed into kimchi in a refrigerated state;

The present invention, in a further aspect,

The glutinous rice porridge kimchi filling

a1) soaking glutinous rice at room temperature for 4-5 hours;

a2) Steaming step of taking out 2Kg of glutinous rice, putting it in a steamer, adding 3 to 4 liters of water, and then steaming it at 100 ° C for around 40 minutes to make rice porridge;

a3) cooling the porridge, mixing it with rice nuruk at a volume ratio of 2:1, and then warming it for about 8 hours to obtain glutinous rice porridge nuruk;

a4) refrigerating glutinous rice porridge nuruk; and

It provides a method for producing glutinous rice porridge yeast kimchi, characterized in that it is produced by the step of a5) mixing the glutinous rice porridge yeast with sub-materials in kimchi.

The present invention, in a further aspect,

The rice yeast is

b1) soaking the washed rice in water for around 4 hours;

b2) scooping out the rice to remove moisture;

b3) Steaming step of putting rice in a steamer and steaming it over high heat and then steaming it over low heat;

b4) a cooling step of cooling the steamed rice to 35° C. or lower;

b5) blending 10 g of nuruk based on 2 kg of rice and mixing evenly;

b6) fermenting rice mixed with yeast for around 40 hours under stirring to complete rice yeast; and

b7) freezing the finished rice nuruk; provides a method for producing glutinous rice porridge nuruk kimchi, characterized in that it is produced by.

The present invention, in another additional aspect, provides glutinous rice porridge nuruk kimchi, characterized in that produced by the above method.

Hereinafter, the present invention will be described in more detail by preferred embodiments. However, the following examples are only for exemplifying the present invention, and the scope of the present invention is not limited or limited by the following examples. Therefore, those skilled in the art to which the present invention belongs can make various changes and modifications to the present invention without departing from the spirit of the present invention, and it is obvious that this also falls within the scope of the present invention. .

1 is a manufacturing process diagram of glutinous rice porridge yeast kimchi according to an embodiment of the present invention, Figure 2 is a manufacturing process diagram of glutinous rice porridge kimchi according to the present invention, Figure 3 is a manufacturing process diagram of rice yeast according to the present invention, Figure 4 is a manufacturing process diagram of yogurt kimchi according to another embodiment of the present invention, Figure 5 is a manufacturing process chart of rice yeast yogurt kimchi according to another embodiment of the present invention, Figure 6 is a glutinous rice porridge kimchi and rice yeast yogurt kimchi genus analysis results 7 is a graph diagram showing the results of analyzing the species name of glutinous rice porridge kimchi and rice malt yogurt kimchi.

As shown in FIG. 1, the manufacturing method of glutinous rice porridge yeast kimchi according to the present invention largely includes a pickling step, a dehydration step, a mixing step in glutinous rice porridge kimchi, a mixing step, and a aging step. Hereinafter, the individual steps will be described in detail.

a) pickling step

First, it may be preferable to cut the cabbage in half or quarters, add 10% saline at a weight ratio of 1:6, and pickle at room temperature for around 12 hours.

b) dewatering step

As a step of removing the pickled cabbage from brine and removing water at room temperature for about 12 hours, it may be preferable to wash the cabbage with water three or more times and dehydrate at low temperature.

c) Mixing step of glutinous rice porridge nuruk kimchi

Separately, prepare glutinous rice porridge yeast kimchi filling as described below. Slice the radish, cut the leaf mustard and chives into around 4cm pieces, and put the rest of the seasonings in a blender and grind them to prepare.

d) blending step

Add the mixed glutinous rice porridge yeast and kimchi filling between the cabbage leaves and mix well.

e) ripening stage

Kimchi with excellent taste and texture can be obtained by aging the cabbage mixed into kimchi in a refrigerated state (around 4 ° C) and fermenting it using the outer leaves of kimchi while minimizing contact with air.

It may be preferable to prepare the glutinous rice porridge nuruk kimchi filling as described above.

a1) immersion step

Add an appropriate amount of water to glutinous rice and soak it at room temperature for 4 to 5 hours.

a2) steaming stage

After filtering the water from the glutinous rice, put it in a steamer, add 3 to 4 liters of water to 2 kg, and steam it for about 40 minutes at a temperature of 90 ℃ ~ 110 ℃ to make rice porridge.

a3) Yeast inoculation and warming step

After cooling down the rice porridge, it is mixed with rice nuruk as described later in a volume ratio of 2:1, and then kept warm for around 8 hours at a temperature of 28 to 32 ° C.

a5) Cold storage step

The prepared glutinous rice yeast is stored in a refrigerator (4~6℃) until use.

a6) Mixing step of sub-materials in kimchi

Stored glutinous rice porridge yeast and kimchi ingredients as shown in Table 1, for example, based on 2,500 parts by weight of cabbage, 600 parts by weight of radish, 80 parts by weight of dried red pepper, 135 parts by weight of red cheongyang, 100 parts by weight of garlic, 20 parts by weight of ginger 70 parts by weight of chives, 130 parts by weight of pears, 100 parts by weight of leaf mustard, 100 parts by weight of red pepper powder, 70 parts by weight of salted shrimp, 100 parts by weight of anchovy sauce, 150 parts by weight of broth, 15 parts by weight of anchovy powder, 100 parts by weight of anchovies Prepare a kimchi filling by mixing 1,770 parts by weight of sub-materials in the kimchi filling and 200 parts by weight of glutinous rice porridge yeast. However, it is apparent that the mixing ratio is not limited thereto.

The rice yeast may be preferably prepared by the following method.

b1) immersion step

After washing the rice with clean water, wrap it in a cotton cloth and soak it in water for about 4 hours at room temperature.

b2) Drying step

Take out the rice and remove the water with a cotton cloth for about 10 minutes. At this time, the moisture of rice is quantified by measuring about 30% of rice on a scale.

b3) Steaming stage

Put the rice in a cotton cloth to wrap the wrap, put it in a steamer, steam it for about 30 minutes over high heat (90~110℃), and steam it for about 15~20 minutes over low heat (80~90℃).

b4) cooling step

The steamed rice is left at room temperature and cooled below 35°C.

b5) Spawn blending step

Based on 2Kg of cooled rice, mix 10g of Nuruk (Suwon Jongguk) evenly.

b6) fermentation step

The rice mixed with yeast is fermented at room temperature (30 ° C.) for about 40 hours under stirring to complete rice yeast. At this time, it is preferable to maintain the product temperature around 38 ° C.

b7) Storage phase

The finished rice yeast is stored frozen (-20℃) until use.

On the other hand, as shown in Figure 4, the rice yeast yogurt kimchi filling according to a further embodiment of the present invention,

a1) soaking glutinous rice at room temperature for 4-5 hours;

a2) Steaming step of taking out 2Kg of glutinous rice, putting it in a steamer, adding 3 to 4 liters of water, and then steaming it at 100 ° C for around 40 minutes to make rice porridge;

a3) cooling the rice porridge, mixing it with rice yeast in a volume ratio of 2:1, and keeping it warm for around 8 hours;

a4) Opening the lid of the rice box, covering it with a cotton cloth, and fermenting it for about 8 hours to prepare rice yeast yogurt;

a5) refrigerating the prepared rice yeast yogurt; and

It may be preferable to prepare by a6) mixing the rice malted yogurt with the ingredients of kimchi.

<Example>

Hereinafter, the present invention will be more specifically described by the following representative examples, but the present invention is not limited in any way by these examples.

Example 1: Preparation of Rice Nuruk

The yeast used in this example was purchased and used Suwon Jongguk (baekguk, Suwon fermented), and ordinary rice was rice milled at Geumma Rice Mill in Iksan, Jeonbuk on July 5, 2021, using Shindongjin rice produced in Gimje, Jeonbuk. As shown in Figure 3, yeast was prepared and used for preparing rice yeast yogurt. For yeast, white rice was soaked for 4 hours, then drained for 10 minutes, steamed for 30 minutes using a steamer, and steamed for 20 minutes. Nuruk bacteria were mixed and fermented for 40 hours using a temperature sensor so that the product temperature did not exceed 38 ° C at room temperature 30 ° C, and then frozen and stored for use in the experiment.

Example 2: Preparation of Glutinous Rice Porridge Nuruk

Glutinous rice was grown in Buan, Jeonbuk with glutinous rice produced in 2020, and was manufactured by purchasing glutinous rice milled at Geumma Rice Mill in Iksan, Jeonbuk on June 27, 2021, and the manufacturing method was prepared as shown in FIG. 2 and used for making kimchi.

As shown in Figure 2, 2 Kg of glutinous rice was immersed at room temperature for 4 to 5 hours, then the glutinous rice was taken out and put in a steamer, 3 liters of water was added, and steamed at 100 ° C. for 40 minutes to make rice porridge. After cooling the rice porridge, it was mixed with rice yeast in a volume ratio of 2: 1, and then kept warm for 8 hours to obtain glutinous rice porridge yeast, which was then refrigerated and mixed with the sub-materials in kimchi as shown in Table 1 to prepare glutinous rice porridge kimchi.

Example 3: Preparation of rice yeast yogurt

Rice yeast yogurt was manufactured by using the rice yeast prepared above as a starter, and the glutinous rice used for manufacturing rice yeast yogurt was glutinous rice produced in 2020, cultivated in Buan, Jeonbuk, and on June 27, 2021 Purchased glutinous rice milled at Geumma Rice Mill in Iksan, Jeonbuk It was prepared and the manufacturing method was prepared as shown in FIG. 4 and used for making kimchi.

Example 4: Glutinous Rice Porridge Kimchi and Rice Yeast Yogurt Kimchi Materials and Preparation

Glutinous rice porridge kimchi and rice yeast yogurt kimchi manufacturing recipes are set as shown in Table 1, the difference is that glutinous rice porridge was used for glutinous rice porridge kimchi production, and rice yeast yogurt kimchi was used. In addition, croaker and ginseng were added to rice yeast yogurt kimchi. Glutinous rice porridge kimchi was used, including glutinous rice porridge, and anchovies, and the manufacturing method used was the same as in Figs. The cabbage used in making kimchi was highland cabbage produced in Pyeongchang on July 19, 2021, and was directly purchased through the production farm, and cabbage weighing about 3 kg was used. was purchased and used, and the salt used for pickling and seasoning was salt from Taepyeong Salt Farm in Sinan, Jeonnam, and sun-dried salt was used after subtracting bittern for 3 years. Fruits and vegetables for other supplementary materials were purchased and used at general marts (unit: g).

division Glutinous Rice Porridge Kimchi Rice Yeast Yogurt Kimchi napa cabbage 2,500 2,500 radish 600 600 dried red pepper 80 80 Cheongyang Hong 135 135 garlic 100 100 ginger 20 20 Chives 70 70 ship 130 130 gat 100 chili powder 100 100 salted shrimp 70 70 Anchovy Fish Sauce 100 100 gravy 150 150 glutinous rice porridge 200 - anchovy powder 15 15 anchovy 100 - Ginseng - 50 Mineo - 500 Rice Yeast Yogurt - 200 Sum 4,470 4,820

Test Example 1: Physicochemical Analysis of Rice Yeast Yogurt

1) Sugar content analysis

The sugar content of rice yeast yogurt was measured and analyzed three times using a sugar meter (ATAGO, PAL-1).

As a result of analyzing the sugar content to observe the quality change during refrigeration (4 ~ 6 ℃) storage of rice yeast yogurt, the results shown in Table 2 were shown. Table 2 shows the results of sugar content analysis according to storage of rice yeast yogurt aging.

division 1day 2day 3 days 4day 5 days 6 days 7 days Sugar content
(Brix) 27.69
±0.08 29.5
±0.03 28.8
±0.09 28.7
±0.05 28.6
±0.05 28.0
±0.08 28.1
±0.00

It was analyzed that rice yeast yogurt did not affect the change in sugar content when refrigerated for one week.

2) Salinity analysis

In order to observe the quality change of rice yeast yogurt during refrigeration (4-6 ℃) storage, rice yeast yogurt salinity was also analyzed, and the results are shown in Table 3. The salinity of rice yeast yogurt was measured and analyzed three times using a salinity meter (ATAGO, PAL-03S, Kimisanggung SB-1500 PRO).

division 1day 2day 3 days 4day 5 days 6 days 7 days Salinity (%)
ATAGO 26.2
±0.47 26.4
±0.05 25.5
±0.00 25.4
±0.12 25.2
±0.00 24.7
±0.00 24.9
±0.05 Salinity (%)
Kimi Sanggung 0.05
±0.00 0.03
±0.00 0.04
±0.00 0.02
±0.00 0.03
±0.00 0.03
±0.00 0.03
±0.00

As a result, it was analyzed that the salinity tended to decrease slightly when the rice yeast yogurt was refrigerated for one week. Although it showed a lot of difference from the analysis result with the analysis equipment, this is because the ATAGO product is a refractive detection method and the measurement principle is different in the equipment analysis system, and the measurement principle is different with the electrical conductivity measurement method. do.

3) pH measurement

The pH of rice yeast yogurt was measured and analyzed three times using a pH meter (OHAUS, STARTER 3000).

Table 4 shows the results of analyzing the pH of rice yeast yogurt in order to observe the quality change during storage of rice yeast yogurt at refrigeration (4 ~ 6 ℃).

division 1day 2day 3 days 4day 5 days 6 days 7 days pH 4.3
±0.02 4.4
±0.00 4.3
±0.01 4.3
±0.01 4.3
±0.00 4.3
±0.01 4.3
±0.00

It was analyzed that rice yeast yogurt did not affect pH change as well as sugar content when refrigerated for one week.

Overall, there was no change in the quality of rice yeast yogurt during refrigeration (4℃) for 1 week, and it was judged that it could be used as a beverage by itself during refrigeration, so the need for a study on the possibility of using it was raised. In addition, as in this test, when used as a starter for making kimchi, it is judged that it can be distributed in a form that can be refrigerated, so it is expected that the possibility of use will increase further if a study is conducted on how far the refrigeration storage period can be extended. judged

Test Example 2: Physicochemical analysis of glutinous rice porridge kimchi and rice malt yogurt kimchi

1) Sugar content analysis

The sugar content of kimchi was measured using a sugar meter, and 150 g of kimchi was extracted, and the juice was filtered through sterile gauze and then measured and analyzed three times. The results are shown in Table 5.

(Unit: Brix) division Glutinous Rice Porridge Kimchi Rice Yeast Yogurt Kimchi 0day 11.3 (±1.70) 9.9 (±0.08) 1day 9.8 (±0.50) 10.0 (±0.28) 4day 8.8 (±0.08) 9.8 (±0.22) 9day 8.7 (±0.16) 8.7 (±0.14) 14 days 8.2 (±0.08) 8.7 (±0.05) 19day 9.3 (±0.09) 9.4 (±0.05) 24 days 8.7 (±0.00) 9.0 (±0.00) 29 days 8.5 (±0.05) 7.7 (±0.05)

As a result of analyzing the sugar content of glutinous rice porridge kimchi and rice yeast yogurt kimchi, the sugar content of rice yeast yogurt kimchi was 1.4 brix lower on day 0 than that of glutinous rice porridge kimchi, and it was analyzed that the final sugar content after aging was 0.9 brix lower, but there was no significant difference overall.

2) Salinity analysis

The salinity of kimchi was measured and analyzed by using a salinity meter, extracting 150 g of kimchi, filtering with sterile gauze, and repeating the measurement three times. The results of analyzing the salinity of glutinous rice porridge kimchi and rice yeast yogurt kimchi are shown in Table 6.

Changes in salinity according to aging of cabbage kimchi are shown in Table 7 [References: Nam Dong-gun, Kim Se-na, Choi Yong-min, Kim Young-seop, Yang Mi-ran, Han Hye-kyung, Choi Ae-jin (2017). Changes in quality characteristics of commercial kimchi and soaked cabbage kimchi according to fermentation. Korean J Food Cook Sci. 33(2) 162-173.).

(unit : %) division Glutinous Rice Porridge Kimchi Rice Yeast Yogurt Kimchi ATAGO Kimi Sanggung ATAGO Kimi Sanggung 0day 10.2 (±0.05) 2.12 (±0.01) 10.3 (±0.05) 2.12 (±0.01) 1day 8.0 (±0.22) 1.97 (±0.02) 8.0 (±0.19) 1.89 (±0.00) 4day 7.9 (±0.24) 1.96 (±0.00) 8.0 (±0.05) 1.89 (±0.00) 9day 7.4 (±0.09) 1.94 (±0.00) 7.7 (±0.05) 1.97 (±0.01) 14 days 8.7 (±0.05) 2.1 (±0.06) 8.7 (±0.05) 2.0 (±0.02) 19day 7.6 (±0.12) 2.11 (±0.02) 9.4 (±0.14) 1.92 (±0.02) 24 days 9.1 (±0.21) 2.04 (±0.04) 9.4 (±0.05) 2.04 (±0.04) 29 days 9.1 (±0.00) 2.02 (±0.03) 8.4 (±0.08) 1.88 (±0.07)

(unit : %) division Glutinous Rice Porridge Kimchi 0day 3.28 (±0.12) 2day 3.11 (±0.07) 4day 3.15 (±0.05) 6 days 3.14 (±0.24) 8 days 3.17 (±0.08) 10 days 3.06 (±0.09) 12 days 3.06 (±0.06) 14 days 3.05 (±0.09)

The salinity of glutinous rice porridge kimchi and rice yeast yogurt kimchi showed a slight decrease as aging progressed. It is thought that the reason for the difference in the numerical values of each salinometer product is that the ATAGO product is a refractive detection method and the measurement principle is different in the electrical conductivity measurement method for the ATAGO product, indicating a difference in the data value.

Research results related to immersed cabbage kimchi (see Table 7, the initial salinity was 3.28%, which was more than 1% higher than the kimchi in this test, and the difference between the initial salinity and the final aging salinity was analyzed to show a slight difference, the same as in this test. Therefore, it is judged that the salinity is slightly lowered or maintained according to the aging process of kimchi, and it is considered that the salinity does not decrease rapidly according to the aging process (References: Nam Dong-gun, Kim Se-na, Choi Yong-min, Kim Young-seop, Yang Mi-ran, Han Hye-kyung, Choi Ae-jin (2017) Changes in quality characteristics of commercial kimchi and soaked cabbage kimchi according to fermentation (Korean J Food Cook Sci. 33(2) 162~173).

3) pH measurement

The pH of kimchi was measured using a pH meter (OHAUS, STARTER 3000), and 150 g of kimchi was extracted, and the juice was filtered through sterile gauze and then measured and analyzed three times. The results are shown in Table 8.

division Glutinous Rice Porridge Kimchi Rice Yeast Yogurt Kimchi 0day 5.6 (±0.00) 5.6 (±0.00) 1day 4.5 (±0.00) 4.5 (±0.00) 4day 4.3 (±0.01) 4.5 (±0.00) 9day 4.3 (±0.01) 4.5 (±0.01) 14 days 4.3 (±0.00) 4.3 (±0.01) 19day 4.4 (±0.00) 4.4 (±0.00) 24 days 4.3 (±0.01) 4.3 (±0.01) 29 days 4.3 (±0.01) 4.3 (±0.01)

division -1.3℃ 6℃/113h 15℃/36h 15℃/52h Week 0 6.34 (±0.03) 6.34 (±0.03) 6.34 (±0.03) 6.34 (±0.03) Week 2 5.11 (±0.04) 4.33 (±0.07) 4.21 (±0.05) 4.19 (±0.02) Week 4 4.52 (±0.05) 4.19 (±0.02) 4.19 (±0.04) 4.21 (±0.02) Week 6 4.32 (±0.01) 4.17 (±0.01) 4.19 (±0.01) 4.19 (±0.02) week 8 4.40 (±0.03) 4.24 (±0.03) 4.19 (±0.02) 4.21 (±0.01)

As a result of analyzing the pH of glutinous rice porridge kimchi and rice yeast yogurt kimchi, the pH of glutinous rice porridge kimchi and rice yeast yogurt kimchi showed a decreasing difference in 1 day as the storage aging period progressed, and showed a slight decrease thereafter.

Summarizing the above analysis results of sugar content, salinity, and pH, as fermentation progressed slowly under refrigeration conditions at 4-6℃, these sugar content, salinity, and pH tended to decrease. It was investigated that the pH was maintained around pH4.3. Therefore, the kimchi prepared by the above method can be said to have good storage stability.

Park Hye-rin et al. (Reference: Park Hye-rin, Oh Ji-eun, Jo Mi-suk (2019). Comparison of quality characteristics according to storage period of cabbage kimchi with different initial maturation conditions. Thesis of Korea Contents Society. 19(6), 160~167) Research results (Table 9), the pH change was initially the same at 6.34 when stored under different initial maturation conditions, but the pH rapidly decreased depending on the conditions, and the final pH was analyzed to be 4.2 to 4.4, similar to this study. Even if the initial maturation conditions are different, it is judged that the pH change is not large when the pH of kimchi is reached.

Test Example 3: Amino Acid Content Analysis

200 mg of cabbage kimchi samples (rice yeast yogurt kimchi and glutinous rice porridge kimchi) were analyzed by the amino acid analysis method below.

To measure the amino acid content in the kimchi sample, 800 μl of a mixture of methanol:chloroform:water (12:5:3) was added to 200 mg of the sample and mixed. An aqueous solution layer containing amino acids was obtained through centrifugation (12,000 x g, 15 min, 4° C.), and 600 μl of a mixture of chloroform:water (3:5) was added to the precipitate to extract potentially remaining amino acids. The supernatants obtained from the first and second centrifugation were combined and freeze-dried. Then, after dissolving in a small amount of water, it was filtered through a 0.45 μm PVDF filter (Millipore) and used for analysis.

AccQ Fluor Reagent was used for fluorescence derivatization of amino acids, and a 3.9 x 150 mm column was used for separation of these derivatives. In order to elute the derivative from the column, a mixture of AccQ Tag Eluent A (Waters) and tertiary distilled water is 100:1000 (v/v), pH = 5.02 to make a mixed solution of Mobile phase A, and then 60% acetonitrile (Mobile phase B ) and at a flow rate of 1 ml per minute according to a certain mixing ratio (Table 3). Amino acids were analyzed by HPLC (ACCQ TagTM Amino Acid Analysis System, Waters), and "For Hydrolysate Amino Acid Analysis" (Waters) was used for the column. The amino acid content was calculated by comparison with the analysis results of standard amino acids (Reference: Oh, S,.H. (2003) Stimulation of γ-Aminobutyric Acid Synthesis Activity in Brown Rice by a Chitosan/Glutamic Acid Germination Solution and by Calcium/ Calmodulin. J. Biochem. Mol. Biol. 36, 319-325; Oh, SH and Choi, WG (2001) Changes in the levels of γ-aminobutyric acid and glutamate decarboxylase in developing soybean seedlings. J. Plant Research 114, 309 ~313; Seok-Heung Oh, 'Study on the Establishment of Amino Acid Analysis Method Allowed as Food Additives such as L-Glutamic Acid in Foods' Research Report of Korea Food and Drug Administration Service Research and Development Project. Fridmann Y, Arazi T, Katsnelson H, Zik M (1996). Calmodulin binding to glutamate decarboxylase is required for regulation and GABA metabolism and normal development in plants. EMBO J. 15, 2988~2996; Park KB, Oh SH (2006) Enhancement of GABA production in Chungkukjang by applying a Bacillus subtilis strain expressing glutamate decarboxylase from Lactobacillus brevis. Biotechnol. Lett. 28, 1459-1643). Table 10 summarizes the HPLC conditions, and Table 11 summarizes the mobile phase running conditions.

Model Waters 2690 (SIL-20AC) Column 3.9×150 mm AccQ Tag TM
(Nova-PakTM C18, Waters) column Mobile phase Eluent A : Water = 100:1000 (v/v), pH=5.48
B: 60% Acetonitrile Flow rate 1.0ml/min Temperature 37℃ Detector Waters 747 scanning fluorescence detector Injection volume 10 μl

Time(min) Flow rate
(ml/min) Mobile phase A % Mobile phase B % Init. 1.0 100 0 2.00 1.0 95 5 8.00 1.0 92.5 7.5 23.00 1.0 92 8 24.50 1.0 89 11 25.50 1.0 80.5 19.5 44.00 1.0 79.74 20.26 49.00 1.0 72 28 50.00 1.0 40 60 53.00 1.0 40 60 55.00 1.0 96 4 60.00 1.0 96 4

Table 12 shows the amino acid analysis results of glutinous rice porridge kimchi and rice nuruk yogurt kimchi (unit: mg/100gD.W).

division Glutinous Rice Porridge Kimchi Rice Yeast Yogurt Kimchi ASP 10.59 20.15 Glu 146.98 131.08 Ser 146.76 126.41 Gly 73.08 60.82 His 122.71 189.30 Arg 51.59 50.51 Thr 103.62 119.34 Ala 22.27 25.57 GABA 31.22 45.90 Pro 28.6 36.00 Try 38.27 60.25 Cys 54.63 55.85 Val 16.15 22.95 Met 43.78 49.76 Ori 45.64 52.48 Leu 87.82 94.93 Total 1,024.73 1,149.89

division Week 0 week 7 L-aspartic acid 80.57 124.53 L-glutamic acid 244.49 269.43 L-serine 176.75 181.39 L-histidine - - Glycine 161.40 216.91 L-threonine 83.94 117.63 L-arginine - - L-alanine - - L-tyrosine 30.90 70.26 L-cystine 40.09 56.79 L-valine 193.78 - L-methionine 18.48 15.04 L-phenylalanine 77.89 147.91 L-isoleucine 88.61 139.19 L-leucine 102.18 214.90 L-lysine 108.02 228.68 L-proline - - L-asparagine 134.66 - L-glutamine - - L-tryptophan 11.46 27.68 GABA 72.45 229.07 Total 1,625.67 2,039.41

As a result, the total amino acid content of glutinous rice porridge kimchi and rice yeast yogurt kimchi was analyzed to be about 125mg/100gD.W higher in amino acid content of rice yeast yogurt kimchi than glutinous rice porridge kimchi.

In addition, in 13 amino acids out of 16 amino acids analyzed, rice yeast yogurt kimchi contained higher contents than glutinous rice porridge kimchi, and glutamic acid, serin, glycine, and arginine contents were higher in glutinous rice porridge. The content of GABA, classified as a special amino acid, was found to be 31.22mg/100g in glutinous rice porridge kimchi and 45.90mg/100g in rice yeast yogurt kimchi. From this, it can be seen that the nutritional functionality of rice yeast yogurt kimchi is somewhat better.

As a result of amino acid research (Table 13, analysis of amino acid content according to storage of kimchi) by aging of kimchi at a temperature similar to this test at 4 ° C, the content of most amino acids in kimchi increased, L-valine was not detected, and L-methionine decreased slightly. In addition, the content of GABA, a functional amino acid, was found to increase more than three times from 72.45 μM/100 g at week 0 to 229.07 μM/100 g at week 7. This is because the amino acid content is increased during the aging process and the content of GABA, a functional amino acid, is also increased (Reference: Lee Hye-hyun, Kim Geon-hee (2013); Changes in γ-aminobutyric acid (GABA) and amino acid content during fermentation and aging of kimchi. KOREAN J. FOOD COOKERY SCI Vol.

Test Example 4: Lactic acid bacteria analysis: Kimchi metagenome analysis (Metagenomic analysis)

The analysis of lactic acid bacteria in kimchi was carried out with the cooperation of the analysis agency [(Re) Fermentation Microorganism Industry Promotion Agency] by taking a sample of 150 g, and the analysis steps and methods are as follows.

1) Sample preparation

To prepare a library for cluster analysis of samples, DNA or RNA was extracted, the library was prepared and used through strict nucleic acid QC, and Illumina's 16S Metagenomic sequencing library preparation was used as a method for preparing the R library.

2) Run set-up

PCR was performed by selecting the V3-V4 region of the 16S rRNA gene as a target for cluster analysis of samples, and tagmentation for sorting of each sample was performed using Nextera XT Index kit V2.

3) Sequencing

Paired-end analysis of a total of 301 cycles of sequencing through cluster generation analysis and PhiX reference library analysis was performed.

4) Data analysis

Two (forward/reverse) fastq files per sample obtained through paired-end analysis of 301 cycles were analyzed for alpha-diversity and beta-diversity using Ezbiocloud's MTP (Microbiome Taxonomic Profiles).

Kimchi lactic acid bacteria and metagenome analysis results are shown in Figures 6 and 7 and Tables 14 and 15.

division Proportion (%) Glutinous Rice Porridge Kimchi Rice Yeast Yogurt Kimchi Weissella 65.29 56.36 Lactococcus 23.74 37.84 Enterobacteriaceae_g 2.79 1.49 Enterobacteriaceae_uc 2.04 1.21 Acinetobacter 2.64 0.45 Enterobacter 0.87 0.63 ETC 2.62 2.02

Taxon Proportion (%) Glutinous Rice Porridge Kimchi Rice Yeast Yogurt Kimchi Weissella confusa 65.27 56.32 Lactococcus lactis 22.52 37.55 Enterobacteriaceae 2.79 1.49 Unclassified 2.21 1.38 Acinetobacter_uc 2.43 0.41 Lactococcus garvieae 1.21 0.28 ETC 3.58 2.57

Looking at the Genus and Species analysis of glutinous rice porridge kimchi and rice yeast yogurt kimchi, it was analyzed that lactobacilli belonging to the genus Weissella and Lactococcus accounted for about 90% in both glutinous rice porridge kimchi and rice malted yogurt kimchi. found to be highly distributed. In addition, lactobacillus Weissella confus a was distributed in glutinous rice porridge kimchi at 65.28% in glutinous rice porridge kimchi and 56.32% in rice malted yogurt kimchi, and Lactococcus lactis was distributed at 37.55% in rice malted yogurt kimchi, higher than 22.52% in glutinous rice porridge kimchi. In both kimchis, it was analyzed that the sum of Weissella confusa and Lactococcus lactis accounted for 89% and 93.8%, respectively. This distribution of lactic acid bacteria shows the characteristics of rice yeast yogurt kimchi and glutinous rice porridge kimchi, and is considered to be a unique characteristic by the unique kimchi manufacturing method.

Looking at the results of the study on the distribution of lactic acid bacteria in general kimchi and temple kimchi, the genera Weissella and Leuconostoc were found to be dominant bacteria, and in this test, the dominant bacteria of the genus Weissella were analyzed, which was classified as a case in which lactic acid bacteria of the genus Weissella in kimchi were dominant. Table 16 shows the results of Diversity Analysis of Lactic Acid Bacteria analysis of glutinous rice porridge kimchi and rice yeast yogurt kimchi.

Taxon Name Proportion (%) glutinous rice porridge kimchi Rice Yeast Yogurt Kimchi Weissella confusa 65.28 56.32 Lactococcus lactis 22.52 37.55 Lactococcus garvieae 1.21 0.28 Enterobacter kobei 0.50 0.44 Enterobacter_uc 0.36 0.18 Lactobacillus sakei 0.08 0.11 Lactobacillus plantarum 0.01 0.09 Leuconostoc mesenteroides 0.02 0.06 Leuconostoc citreum 0.01 0.05 Weissella_uc 0.02 0.03 Enterococcus sulfureus 0.01 0.00 Lactobacillus koreensis 0.00 0.01 Lactococcus_uc 0.01 0.01 Weissella paramesenteroides 0.00 0.01 Lactobacillus brevis 0.00 0.01 Leuconostoc pseudomesenteroides 0.01 0.00 Pediococcus acidilactici 0.00 0.01 Lactobacillus hammesii 0.00 0.01 Enterococcus faecium 0.00 0.01 Lactobacillus parabrevis 0.00 0.01 Pediococcus inopinatus 0.00 0.00 Lactobacillus paucivorans 0.00 0.00 Lactobacillus reuteri 0.00 0.00 Enterobacter cloacae 0.00 0.00 Weissella diestrammenae 0.00 0.00 Weissella Kandleri 0.00 0.00 Enterococcus faecalis 0.00 0.00 Enterococcus saccharolyticus 0.00 0.00 Lactobacillus gasseri 0.00 0.00 Lactobacillus nodensis 0.00 0.00 Lactobacillus rennini 0.00 0.00 Leuconostoc fallax 0.00 0.00 Leuconostoc gelidum 0.00 0.00 Leuconostoc lactis 0.00 0.00 Weissella ghanensis 0.00 0.00 ETC 9.96 4.80

Test Example 5: Sensory Inspection Test

For sensory evaluation, 30 adults were divided into subjects regardless of gender, and a sensory test was performed using the glutinous rice porridge yeast kimchi of Example 4 and a comparative product (commercial product). The evaluation criteria are very good (5 points), excellent (4 points), good (3 points), average (2 points), bad (1 point), very bad (0 points), targeting appearance, texture, umami, and overall acceptability. ), and the results are shown in Table 17 as the average value.

evaluation items Example 4 Remarks example Exterior 4.53 3.41 texture 4.36 3.36 Umami 4.67 3.33 overall sign 4.62 3.34

As can be seen from the results of Table 17, it was confirmed that the glutinous rice porridge yeast kimchi product of Example 4 of the present invention had an overall superior effect compared to the comparative example in terms of texture, umami, and overall preference.

As described above, the present inventors compared and analyzed rice yeast yogurt kimchi and glutinous rice porridge kimchi prepared by preparing glutinous rice yeast and rice yeast yogurt using rice yeast and then using them for kimchi production.

As a result of physicochemical analysis of rice yeast yogurt, the initial sugar content was 28.1 brix, the salinity ATAGO was 26.2%, and the saline was 0.05%, and the pH was 4.3. As a result of checking for 1 week of refrigeration storage, the values were similar to those at the time of manufacture, and it was measured that there was little change in sugar content, salinity, and pH during refrigeration storage.

It was determined that the quality was maintained as a stable starter yogurt for at least one week during refrigeration storage.

In the physicochemical analysis of glutinous rice porridge kimchi and rice nuruk yogurt kimchi, compared to the initial sugar content, salinity, and pH, it was analyzed that all of them decreased at the final 29 days after refrigerated aging. In the analysis of a total of 17 amino acids, glutinous rice porridge kimchi was 1,024mg/100g and rice yeast yogurt kimchi was 1,149mg/100g, showing relatively high amino acid content in rice yeast yogurt kimchi. The content of GABA, classified as a special amino acid, was found to be 31.22mg/100g in glutinous rice porridge kimchi and 45.90mg/100g in rice yeast yogurt kimchi. As a result of microbiological analysis of glutinous rice porridge kimchi and rice yeast yogurt kimchi, 90.04% of 100% of the total microorganisms in glutinous rice porridge kimchi were lactic acid bacteria, and 95.20% of rice yeast yogurt kimchi were lactic acid bacteria. A total of 23 types of lactic acid bacteria were detected in glutinous rice porridge kimchi and a total of 30 types of lactic acid bacteria in rice yeast yogurt kimchi. In both samples, the most dominant lactic acid bacteria was Weissella confusa , and the second dominant lactic acid bacteria was Lactococcus lactis . In glutinous rice porridge kimchi, the dominance of Weissella confusa was higher than in rice malt yogurt kimchi, but Lactococcus lactis showed higher dominance in rice nuruk yogurt kimchi.

The present inventors compared and analyzed the general characteristics, amino acid content, GABA content, lactic acid bacteria community, etc. of rice yeast yogurt kimchi prepared using glutinous rice porridge and rice yeast yogurt prepared using glutinous rice porridge. As a starter, a plan to utilize rice malted yogurt was sought and the characteristics of the kimchi produced using it were confirmed. As a result, these physicochemical characteristics, amino acid distribution, and lactic acid bacteria distribution show the characteristics of rice yeast yogurt kimchi and glutinous rice porridge kimchi, which is a unique kimchi Judging by the unique characteristics of this kimchi by the manufacturing method, it is judged to be a meaningful result both academically and in terms of commercialization potential.

Although the present invention has been described with reference to preferred embodiments, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention described in the claims below. You will understand that you can.

Claims (4)

a) a pickling step of cutting the cabbage in half and then adding 10% saline at a weight ratio of 1:6 and pickling at room temperature for around 12 hours;
b) a dehydration step of taking the pickled cabbage out of brine and removing water at room temperature for about 12 hours;
c) mixing glutinous rice porridge with kimchi filling;
d) putting the mixed glutinous rice porridge kimchi filling between cabbage leaves and mixing it; and
e) aging the cabbage mixed into kimchi in a refrigerated state; a method for producing glutinous rice porridge nuruk kimchi, characterized in that it comprises. The method of claim 1,
The glutinous rice porridge inside the kimchi
a1) soaking glutinous rice at room temperature for 4-5 hours;
a2) Steaming step of taking out 2Kg of glutinous rice, putting it in a steamer, adding 3 to 4 liters of water, and then steaming it at 100 ° C for around 40 minutes to make rice porridge;
a3) cooling the porridge, mixing it with rice nuruk at a volume ratio of 2:1, and then warming it for about 8 hours to obtain glutinous rice porridge nuruk;
a4) refrigerating glutinous rice porridge nuruk; and
a5) mixing the glutinous rice porridge nuruk with sub-materials in kimchi; method for producing glutinous rice porridge nuruk kimchi. The method of claim 2,
The rice yeast is
b1) soaking the washed rice in water for around 4 hours;
b2) scooping out the rice to remove moisture;
b3) Steaming step of putting rice in a steamer and steaming it over high heat and then steaming it over low heat;
b4) a cooling step of cooling the steamed rice to 35° C. or lower;
b5) blending 10 g of nuruk based on 2 kg of rice and mixing evenly;
b6) fermenting rice mixed with yeast for around 40 hours under stirring to complete rice yeast; and
b7) freezing the finished rice nuruk; method for producing glutinous rice porridge nuruk kimchi, characterized in that produced by. Glutinous rice porridge yeast kimchi, characterized in that produced by the method according to claim 1.