WO2006049381A1 - Procede permettant de produire du kimchi conditionne presentant une capacite de conservation et une qualite ameliorees - Google Patents

Procede permettant de produire du kimchi conditionne presentant une capacite de conservation et une qualite ameliorees Download PDF

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Publication number
WO2006049381A1
WO2006049381A1 PCT/KR2005/001641 KR2005001641W WO2006049381A1 WO 2006049381 A1 WO2006049381 A1 WO 2006049381A1 KR 2005001641 W KR2005001641 W KR 2005001641W WO 2006049381 A1 WO2006049381 A1 WO 2006049381A1
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Prior art keywords
kimchi
water
fermented
chinese cabbage
bacteria
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PCT/KR2005/001641
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English (en)
Inventor
Sook-Hee Rhee
Kun-Young Park
Ji-Sook Han
Keun-Ok Jung
Ji-Hee Hwang
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Pusan National University Industry-University Cooperation Foundation
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Publication of WO2006049381A1 publication Critical patent/WO2006049381A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • This invention relates to a method for producing packaged kimchi with preservative capacity and quality to be enhanced.
  • Kimchi is Korea's unique fermented vegetable food, in which major materials such as Chinese cabbage or Chinese radish are fermented together with various additional materials.
  • Kimchi is one of the essentials in Koreans' dietary life.
  • the demand for packaged kimchi is gradually on the rise.
  • kimchi exports are increasing not only for overseas Koreans but also for foreigners, which further increases the need for packaged kimchi.
  • the conventional packaged kimchi available in the market satisfies the need for convenience and the preference for instant foods by shortening the time to prepare the food.
  • kimchi continues to be fermented by various kinds of microbes and enzymes during the storage process, and after a certain period of time, its texture is softened and it generates a bad smell. As kinichi becomes inedible because of the deterioration in quality, it eventually loses its storage capacity. This is one of the many areas where packaged kimchi needs improvement.
  • the period of circulation for kimchi in domestic is relatively short, usually less than seven days at normal temperature or two to four weeks for cold storage. After this period, the package swells up with gas, which causes damage and separation of the kimchi from the package container, thereby deteriorating the quality of the product.
  • Korean Patent No. 1965-485 in the name of Lee Shi-Ja introduced a manufacturing method for canned kimchi wherein the number of lactic acid bacteria and the acidity of kimchi are controlled, and kimchi is contained in a can and sterilized with heat.
  • Korean Patent Publication No. 1989-6152 in the name of Daesang Corporation is related to a manufacturing method of kimchi cans whose preservation capacity is improved by adding fatty acid monoglyceride and other materials to enhance preservation.
  • various techniques were adopted in the various stages of kimchi-making, including in the salting and fermentation stages of the kimchi and in the fermentation and drying stages of the kimchi seasoning.
  • the main materials of the kimchi and the seasoning were separately fermented in order to prevent gas formation due to fermentation after the packaging process, and other solutions were added to prevent microbes from multiplying.
  • the purpose of this invention is to provide a method to make a packaged kimchi with improved storage capacity and quality.
  • the abovementioned purpose of this invention was achieved as following: After salting the materials of kimchi such as Chinese cabbage, the Chinese cabbage was fermented to pH 4.5-5.0. In order to use fermented water after fermentation as filling water, it was additionally fermented to pH 3.8 ⁇ 4.5. The fermented Chinese cabbage was cut into appropriate sizes and washed in water to remove bacteria. Then, 200-2000 ppm of NaClO(sodium hypochlorite) was added and the material was sterilized one to three times for 5 to 15 minutes. Kimchi seasoning was fermented and dried separately from the Chinese cabbage to make a dried seasoning containing salted water and salted shrimps.
  • the dried seasoning was mixed with the sterilized and fermented water obtained from the fermentation of the Chinese cabbage to make a liquefied dressing.
  • the liquefied dressing was then mixed with the fermented Chinese cabbage, and 1000-2000 ppm of grapefruit seed extracts (GFSE) or 200-800 ppm of mustard oil was added to make kimchi.
  • GFSE grapefruit seed extracts
  • the kimchi was mixed with the sterilized and fermented water and the container was filled up to 80-100%.
  • the filled container was sterilized for 10-40 minutes at 55-65 ° C to make a packaged kimchi with preservative capacity and quality to be enhanced.
  • a method for producing packaged kimchi with preservative capacity and quality to be enhanced which are suggested in this invention, is characterized by comprising the following steps: a salting step of preserving a kimchi material with 10% salt water for 10-12 hours at 5 ° C to produce a salted kmichi material and fermented water, wherein the kimchi material is any one selected from the group consisting of Chinese cabbage, leaf mustard, young radish, radish, leeks, sesame leaf, Korean lettuce and Korean leek and salt water is adjusted to pH 4.0-4.3 with acetic acid; a fermentation step of adding water and glutinous rice paste or wheat flour paste to the salted kimchi material, and fermenting the glyphchi material to pH 4.5-5.0 and the fermented water to pH 3.8-4.5 at 20 ° C at the final salinity of 2.5%, wherein the added water is one to three times of the weight of the salted kimchi material, the added glutinous rice paste or wheat flour paste is 2.5% of the weight of the kimchi
  • the Chinese cabbage and the seasoning are separately fermented.
  • Lactobacillus bacteria which has a strong resistance to heat treatment
  • Leuconostoc sp. bacteria or fermentation fungi: lactic acid bacteria that makes the unique taste and generates bacteriocin
  • the fermented Chinese cabbage is cut into appropriate sizes and washed with water(pH 4.0).
  • the kimchi seasoning is fermented at 20 °C to pH 4.0-4.3, and then dried either with hot air at 58 °C for 8—12 hours or in a vacuum for eight hours at 80 ° C .
  • the container is filled with kimchi and sterilized for 10 ⁇ 40 minutes at
  • the packaged kimchi manufactured through these stages can control the growth of Lactobacillus sp. Bacteria, as well as the creation of other bacteria, so that the number of bacteria is maintained at a steady state. This way, gas is not generated during the storage period, and therefore, the storage period can be extended.
  • the packaged kimchi manufactured through the methods suggested in this invention does not contain germs such as colon bacilli, and the final amount of lactic acid bacteria is adjusted down to 10 1 10 3 /g.
  • kimchi seasoning is fermented separately from the Chinese cabbage to make the dried seasoning.
  • the ingredients of kimchi seasoning include dried red pepper powder, garlic, ginger root, sugar and radish.
  • salt water or salted shrimps with the same amount of salinity are added, fermented and dried. This greatly enhances the appearance of the dried seasoning.
  • the kimchi soup When filling the container with kimchi, the kimchi soup should be restored with the dried seasoning so that the unique taste of kimchi is recovered.
  • the sterilized fermentation water pH 3.8-4.5
  • the sterilized fermentation water is under pH 3.8
  • the packaged kimchi develops a metallic smell.
  • pH of the sterilized fermentation water should be between 3.8 and 4.5. pH 4.0 is deemed to be the most desirable.
  • the dried seasoning is mixed with the sterilized fermentation water obtained from the fermentation of the Chinese cabbage to make the liquefied dressing.
  • the liquefied dressing is mixed with the fermented Chinese cabbage, in which 1000-2000 ppm of GFSE or 200-800 ppm of mustard oil is added, to make the kimchi. Then, the kimchi is mixed with the sterilized fermentation water and the container is filled up to
  • the packaging containers used in this invention are not limited to any specific type. Ordinary containers, including steel cans, glass bottles, plastic or aluminum containers, will be fine. However, a steel can is deemed to be the most desirable.
  • this method will be available for making any sort of kimchi that belongs to the category of kimchi, including Chinese cabbage kimchi, leaf mustard kimchi, cubed white radish kimchi, white kimchi, young radish kimchi, Korean lettuce kimchi, Korean leek kimchi, sesame leaf kimchi and leek kimchi.
  • Chinese cabbage kimchi was used as the example for a more detailed explanation.
  • this invention is related to a method for producing packaged kimchi with preservative capacity and quality to be enhanced.
  • Chinese cabbage and seasoning are fermented separately.
  • Leuconostoc sp. bacteria 10 3 ⁇ 10 8 /g is added as a starter.
  • the fermented Chinese cabbage is washed with water and treated with NaClO for sterilization.
  • Kimchi seasoning is fermented separately from the Chinese cabbage, and dried to remove bacteria.
  • the dried seasoning is mixed with the sterilized fermentation water obtained from the fermentation of the Chinese cabbage to make the liquefied dressing.
  • the liquefied dressing is mixed with the fermented Chinese cabbage, to which grapefruit seed extracts or mustard oil is added to make the kimchi.
  • a container is filled with the kimchi and sterilized fermentation water.
  • the container is sterilized at a low temperature to make a packaged kimchi with improved storage capacity and intact quality and appearance of ingredients.
  • This way, the growth of lactic acid bacteria is restrained to prevent excessive acidification of the kimchi and gas development.
  • this packaged kimchi maintains the same texture as that of natural kimchi, as well as the same taste as that of other ordinary packaged kimchi, while gas development is controlled during the circulation period and the fermentation is maintained at a steady state with a low concentration of lactic acid bacteria.
  • the fermentation does not proceed inside the can so that the can does not expand to explode at a room temperature of 35 ° C or even in adverse conditions at 53 ° C, while maintaining the original taste.
  • Fig. 1 shows the overall manufacturing processes of the packaged kimchi of this invention.
  • Fig. 2 shows pH of the canned kimchi of this invention.
  • Fig. 3 shows the number of lactic acid bacteria in the canned kimchi of this invention.
  • Fig. 4 shows the number of lactic acid bacteria with different concentrations of NaClO added to the fermented Chinese cabbage.
  • Fig. 5 shows pH and acidity by concentration of NaClO in kimchi.
  • Fig. 6 shows the number of lactic acid bacteria by concentration of NaClO in kimchi.
  • Fig. 7 shows the results of the sensory tests by concentration of NaClO in the canned kimchi of this invention.
  • Fig. 8 shows pH and acidity of kimchi by sterilization temperature of the kimchi can of this invention.
  • Fig. 9 shows the number of lactic acid bacteria in the canned kimchi by sterilization temperature.
  • Fig. 10 shows the results of the sensory tests by the packing rate of the packaging container.
  • Example 1 a method for producing packaged kimchi ( 1 ) Preparation of dried seasoning
  • the seasoning for the kimchi was manufactured using the standardized method for Chinese cabbage kimchi, which was suggested by the Kimchi Research Institute of Pusan National University.
  • As for the ratio of the ingredient mixtures 3.5% of dried red pepper powder, 1.4% of garlic, 0.6% of ginger root, 1.0% of sugar, 13.0% of radish and 2.2% of salt water were added when the Chinese cabbage is 100. 5OmL of water was added per kg of mixed seasoning and fermented for seven days at 20 ° C to pH 4.3.
  • the fermented mixed seasoning was dried either for 8 hours at 58 ° C by using a hot air drier (J-300M manufactured by JISICO Co., Ltd.) or for 8 hours at 80 ° C by using a vacuum drier (manufactured by Dongwon F&B). Then, it was stored at -5 ° C .
  • the Chinese cabbage was cut into four segments, in which 10% salt water adjusted to pH 4.0 with citric acid or acetic acid was added.
  • the Chinese cabbage was salted for 10 hours at 5 ° C , and washed with water and drained for three hours. Then, the Chinese cabbage was added with water, weighing twice that of the Chinese cabbage.
  • Glutinous rice starch or wheat flower paste was prepared, in which glutinous rice and water were mixed at a ratio of 2:8. This was mixed with water to make 2.5% of the weight of the kimchi material and water, and then added to the prepared kimchi material.
  • the fermented Chinese cabbage was sterilized either through ozone treatment or NaClO treatment.
  • the detailed treatment methods are as follows:
  • the fermented Chinese cabbage was washed in flowing water three times, cut into 3 cm x 3 cm, and soaked for five minutes in water sufficient enough to sink the Chinese cabbage.
  • the ozone concentration of this water was adjusted to 1.5 ppm by using an ozone emitter (manufactured by Jeil Starpack).
  • NaClO sodium chloride
  • water weighing twice that of the fermented Chinese cabbage was added to the Chinese cabbage. Then, the Chinese cabbage was washed with water once and cut into 3 cm x 4 cm. The pieces of the Chinese cabbage were washed once again with water (pH 4.0).
  • NaClO manufactured by YAKURI PURE CHEMICAL CO., LTD. / TYOTO JAPAN
  • the Chinese cabbage was soaked in this NaOCl-added water for 15 minutes with two sessions of sterilization, and was dried for two to three hours.
  • the liquefied dressing of 5Og was mixed per kg of fermented and sterilized Chinese cabbage, in which 1500 ppm GFSE [model DF- 100, manufactured by FA Bank Co., Ltd.] (1.5g of GFSE 1.5g/10g of distilled water) was added, and then the whole ingredients were packed in the container.
  • the liquefied dressing was made by mixing the dry seasoning and the sterilized fermentation water (pH 4.0) obtained from the fermentation of the Chinese cabbage. The two were mixed at a ratio of 10:7.
  • 500 ppm mustard oil (MDO) may be added.
  • the packaged kimchi In order to improve the storage capacity of the packaged kimchi, it was sterilized for 30 minutes at 65 ° C. After the low temperature sterilization, the packaged kimchi was rapidly cooled for 30 minutes at 5 °C .
  • Example 2 Test of the storage capacity of canned kimchi and Development of optimal conditions
  • chemical tests i.e., pH and acidity
  • sensory tests were conducted depending on the conditions of the kimchi manufacturing processes.
  • the test methods used in this invention were as follows:
  • Lactic acid (%) ⁇ (mi of 0.1N NaOH x normality of NaOH x 0.09) ⁇ Sample weight (g) ⁇ x 100
  • Plate count agar technique was used in measuring the number of lactic acid bacteria. 1 mi of the test liquid was diluted with sterilized distilled water by stage. 0.1 mi of each of the diluted liquid was mixed with the 10 mi MRS medium, which had been prepared by being melted with heat and cooled at 43-45 ° C . A plate was made on the petri dish with the prepared mixture. Then, the number of colonies cultivated in the incubator at 37 ° C was counted and converted into the number of lactic acid bacteria.
  • modified LBS agar medium (m-LBS medium, see Table 1) was prepared by adding acetic acid and sodium acetate to Lactobacillus selection medium (LBS medium) in order to curb the growth of Pediococcus.
  • LBS medium Lactobacillus selection medium
  • the m- LBS medium was painted over the plate for cultivation for two days at 37 ° C and then the number of Lactobacillus was counted.
  • Leuconostoc selection medium phenylethyl alcohol sucrose agar medium (PES medium, see Table 1) was prepared by adding phenylethyl alcohol and sucrose to the MRS broth medium, and then Leuconostoc was cultivated on the plate for three days at 15 °C . [Table 1]
  • compositions of m-LBS medium and PES medium Compositions of m-LBS medium and PES medium
  • the objective test items included sour smell, moldy smell, heating flavor, sour flavor, moldy flavor, metal taste and hardness of the texture. When it is close to 1, it means that it is impossible to sense the particular sense, and when it is close to 9, it means that they felt the particular sense very strongly.
  • the sense of smell it was evaluated by using the nose.
  • the sense of taste it was evaluated by feeling with the mouth and nose after chewing with the molar teeth many times. Hardness was evaluated by sensing the degree of power required in chew the material twice or three times in the same direction as the fibroid material by using the front teeth. Sour smell and flavor were evaluated as a sense caused by acid, whereas the smell of greens and unripe flavor were evaluated by how much they remind the evaluator of the bitter taste of green leaves. Moldy smell and flavor were defined as unpleasantness from old kimchi.
  • the texture was measured by using a Rheometer (Sun Scientific Co. CR-IOOD) (Conditions: Mode 1, Max 10kg, R/H Real 3kg, R/T Press 600mm/m, REP 1 3sec).
  • the Chinese cabbage was cut from the root up to 10 cm by 3 cm x 4 cm to make the kimchi. Of the pieces, those with a thickness of 0.5 ⁇ 0.6 cm were selected for the evaluation.
  • Each of the test materials was measured five times. Three similar values obtained from the five sets of tests were averaged.
  • Leuconostoc mesenteroides was involved in fermentation in the early stage of kimchi fermentation. Afterwards, Lactobacillus plantarum and Lactobacillus brevis led the fermentation processes. Leuconostoc mesenteroides bred in large numbers in the early stage. Lactic acid bacteria generate lactic acid and CO 2 simultaneously with breeding, which acidifies the kimchi and makes the condition anaerobic to restrain the growth of aerobic bacteria and prevent the kimchi from being sour to keep its unique taste. Manufacturing the kimchi can with ozone treatment, addition of GFSE and low temperature sterilization (at 65 ° C for 30 minutes) at the end was proven to be effective in curbing the growth of lactic acid bacteria. The results of the test on the storage of the can for 6 months showed that the lactic acid bacteria could not grow in kimchi.
  • the fermented kimchi in Example 1 was sterilized with NaClO in various conditions, and the number of lactic acid bacteria was calculated. NaClO is widely used for its excellent sterilizing ability without causing any remaining toxicity.
  • both Lactobacillus sp. bacteria and Leuconostoc sp. bacteria were killed more by 10 1 when treated with 1500 ppm of NaOCl. Although it was verified that the longer the period of time kimchi was soaked, the more lactic acid bacteria were killed, the number of bacteria did not decrease in proportion to time. In addition, more Lactobacillus sp. bacteria were killed than Leuconostoc sp. bacteria.
  • the initial pH was similar, recording 4.0 for the 1000 ppm treated can and 4.2 for the 1500 ppm can. pH remained the same without much difference after 28 days of storage.
  • acidity the initial acidities were 0.39% for the 1000 ppm treated group and 0.5% for the 1500 ppm treated group, indicating that the latter was lower in acidity. This tendency continued until the 14th day when the acidity increased to some degree. It rose again on the 28th day.
  • Fermented Chinese cabbage was sterilized with 1500 ppm NaClO for 15 minutes and was contained in 3-piece cans with different packing rates of 80% and
  • Example 1 Chinese cabbage fermentation stage.
  • the packaged kimchi was stored for 28 days at 20 ° C, during which time its pH and acidity were observed.
  • the detailed manufacturing processes of the packaged kimchi followed the descriptions in Example 1.
  • Leuconostoc sp. bacteria could hardly survive in all groups in this test. This is consistent with the earlier results of the low temperature sterilization experiments, which indicated that the low temperature sterilization was more harmful to Leuconostoc sp. bacteria than to Lactobacillus sp. bacteria.
  • the 100% packing rate group showed better low-temperature sterilization effect as well as better quality of the contents than the 80% packing rate group.
  • 20% of packing water may break the kimchi can depending on the mixture of the solid part and the liquid part.
  • kimchi starts being fermented with the breeding of lactic acid bacteria such as Leuconostoc mesenteroides, and the growth of lactic acid bacteria reaches the maximum state when kimchi is in the best state for eating. It is known that when pH falls below 4.0 after the middle stage of fermentation, Lactobacillus plantarum, a normal lactic acid bacteria with high resistance to acidity, breeds quickly to turn the lcimchi sour.
  • lactic acid bacteria such as Leuconostoc mesenteroides
  • this invention will greatly contribute to the food industry by guaranteeing highly improved storage capacity as well as excellence in quality of the product.

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  • Engineering & Computer Science (AREA)
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  • Food Science & Technology (AREA)
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Abstract

L'invention concerne un procédé permettant de produire du kimchi conditionné présentant une capacité de conservation et une qualité améliorées. Dans cette invention, le chou de Chine et l'assaisonnement fermentent séparément. Pendant la fermentation du chou de Chine salé, la bactérie Leuconostoc sp. d'un poids de 103-108/g est ajoutée en tant que ferment. Une fois fermenté, le chou de Chine est lavé à l'eau et traité au NaClO afin d'être stérilisé. L'assaisonnement du kimchi et le chou de Chine fermentent séparément et l'assaisonnement du kimchi est séché afin d'éliminer les bactéries. L'assaisonnement séché est mélangé avec l'eau de fermentation stérilisée issue de la fermentation du chou de Chine afin de préparer la sauce liquide. Cette dernière est ensuite mélangée au chou de Chine fermenté, puis des extraits de pépins de pamplemousse ou de l'huile de moutarde sont ajoutés afin d'obtenir le kimchi. Un récipient est ensuite rempli du kimchi et de l'eau de fermentation stérilisée. Le récipient est stérilisé à basse température afin d'obtenir un kimchi conditionné présentant une capacité de conservation améliorée et une qualité et un aspect optimaux des ingrédients. Ainsi, la croissance des bactéries de l'acide lactique est restreinte afin d'empêcher une acidification excessive du kimchi et le développement de gaz. En conséquence, ce kimchi conditionné conserve la même texture que celle du kimchi naturel et le même goût que celui du kimchi conditionné classique tandis que le développement de gaz est régulé pendant la période de circulation et la fermentation est maintenue à un état stable avec une faible concentration de bactéries d'acide lactique. Ainsi, la fermentation n'a pas lieu à l'intérieur de la boîte de sorte que cette dernière ne se dilate pas et n'explose pas à une température ambiante de 35 °C, voire dans des conditions défavorables à 53 °C, et le goût original est conservé.
PCT/KR2005/001641 2004-11-01 2005-06-01 Procede permettant de produire du kimchi conditionne presentant une capacite de conservation et une qualite ameliorees WO2006049381A1 (fr)

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KR10-2004-0087982 2004-11-01
KR1020040087982A KR20060038823A (ko) 2004-11-01 2004-11-01 저장성과 관능특성이 향상된 포장 김치의 제조방법

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009091092A1 (fr) * 2008-01-18 2009-07-23 Pusan National University Industry-University Cooperation Foundation Kimchi en boîte se conservant mieux et à efficacité renforcée
JP2018526973A (ja) * 2016-07-15 2018-09-20 シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ ガス発生量の低いリゥコノストック・メゼンテロイデスｃｊｌｍ１１９菌株およびこれを用いたキムチの製造方法
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WO2009091092A1 (fr) * 2008-01-18 2009-07-23 Pusan National University Industry-University Cooperation Foundation Kimchi en boîte se conservant mieux et à efficacité renforcée
EP3466270A4 (fr) * 2016-05-26 2020-01-08 Cj Cheiljedang Corporation Procédé de stérilisation d'aliments transformés de haute qualité à base de viande et de kimchi au moyen d'une régulation du ph et d'un chauffage doux
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EP3486312A4 (fr) * 2016-07-15 2020-01-29 Cj Cheiljedang Corporation Souche de leuconostoc mesenteroides cjlm627 produisant une quantité réduite de gaz, et procédé de production de kimchi utilisant celle-ci
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RU2731642C2 (ru) * 2016-07-15 2020-09-07 СиДжей ЧЕИЛДЗЕДАНГ КОРПОРЕЙШН Штамм cjlm119 leuconostoc mesenteroides, продуцирующий пониженное количество газа, и способ приготовления кимчи с использованием этого штамма
US11653683B2 (en) 2016-07-15 2023-05-23 Cj Cheiljedang Corporation Leuconostoc mesenteroides CJLM181 strain producing reduced amount of gas, and kimchi production method using same
CN110177866B (zh) * 2016-07-15 2023-06-20 Cj第一制糖株式会社 气体产生量低的肠膜明串珠菌cjlm627菌株以及使用该菌株制作泡菜的方法
CN110249042B (zh) * 2016-07-15 2023-06-20 Cj第一制糖株式会社 气体产生量低的肠膜明串珠菌cjlm181菌株以及使用该菌株制作泡菜的方法
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CN113519805A (zh) * 2021-07-27 2021-10-22 大连珍奥生物技术股份有限公司 一种调节肠道菌群的核苷酸益生菌泡菜及其制备方法
CN113519805B (zh) * 2021-07-27 2022-03-25 陈玉松 一种调节肠道菌群的核苷酸益生菌泡菜及其制备方法
CN114271460A (zh) * 2021-12-31 2022-04-05 广西吃泡泡食品科技有限公司 一种袋内发酵木瓜酸及其批量生产方法

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