WO2006126822A1 - Method for preparing a beverage and food using kimchi lactobacillus - Google Patents
Method for preparing a beverage and food using kimchi lactobacillus Download PDFInfo
- Publication number
- WO2006126822A1 WO2006126822A1 PCT/KR2006/001931 KR2006001931W WO2006126822A1 WO 2006126822 A1 WO2006126822 A1 WO 2006126822A1 KR 2006001931 W KR2006001931 W KR 2006001931W WO 2006126822 A1 WO2006126822 A1 WO 2006126822A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- kimchi
- lactic acid
- acid bacteria
- beverage
- food
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 108
- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
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- 238000000034 method Methods 0.000 title claims abstract description 11
- 241000186660 Lactobacillus Species 0.000 title description 3
- 229940039696 lactobacillus Drugs 0.000 title description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 122
- 241000894006 Bacteria Species 0.000 claims abstract description 64
- 239000004310 lactic acid Substances 0.000 claims abstract description 61
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- 235000009849 Cucumis sativus Nutrition 0.000 description 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 241000482268 Zea mays subsp. mays Species 0.000 description 1
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- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
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Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/208—Fungi extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Definitions
- the present invention relates to a manufacturing method of food or beverage using Kimchi lactic acid bacteria.
- Kimchi has been a main food for Korean for thousands years and is still available at most markets and homes in Korea.
- the objective of the present invention is to provide a healthful food or beverage, which is made by extracting lactic acid bacteria from Kimchi and mixing the Kimchi lactic acid bacteria with other food or drink.
- Lactic acid bacteria existed in Kimchi are useful microorganism for human body, because they keeps foods from being decayed through lactic acid production and secretes a disinfectant substance called "Bacteriocin" that inhibits the growth of pathogenic bacteria. Lactic acid bacteria at Kimchi decrease pH at human intestines, resulting in inhibiting the growth of intestinal putrefaction bacteria. Thus, lactic acid bacteria are greatly helpful microbes on human body. Due to the healthful effects of lactic acid bacteria, many fermented products using lactic acid bacteria have been developed and sold out in markets. Kimchi contains spice ingredients such as ginger, green onion, and garlic, which not only inhibit the growth of harmful microorganisms but also promote the growth of lactic acid bacteria including Lueconostoc species.
- ⁇ i5> In general, majority of food and beverage using lactic acid bacteria are fermented milk products originated from animal sources such as Danish, Bulgarian or Japanese milk. The species of the lactic acid bacteria in fermented milk products are different from those of Kimchi. Currently, fermented milk products produced in Korea are made using Lactobacillus which is isolated from animal intestine, raw milk, or human intestine.
- the present invention is to use lactic acid bacteria extracted from Kimchi in general food and beverage at high concentrations to provide anti ⁇ virus activities which can not be anticipated in general fermented milk products developed in European or Japanese markets.
- Kimchi is stored for long time, the flavor of stored Kimchi becomes unpleasant and sour taste, resulting in the decrease of sensory acceptance.
- Other purpose of the present invention is to provide Kimchi lactic acid bacteria without direct supplementation of Kimchi. Therefore, human body can absorb excellent Kimchi lactic acid bacteria, not by continuously eating old repellent Kimchi but by extracting/mixing lactic acid bacteria with food and beverage. Eventually tasteful, drinkable, and eatable food products can be accepted by all consumers. [Technical Solution]
- the objective of the present invention is to provide a processing method to manufacture Kimchi lactic acid bacteria food or beverage by extracting lactic acid bacteria from Kimchi and then mixing with general food or beverage.
- the other purposes of the present invention are to provide a processing method to manufacture a beverage by filtering or condensing fermented Kimchi liquid, to provide a processing method to manufacture a food containing Kimchi fermented liquid, and to provide a processing method to manufacture Kimchi juice as a type of beverage.
- the types of Kimchi beverage and food used for the present invention can be Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrappedmp Kimchi, Watery Radish Kimchi (Dong-Chi- Mi), Korean lettuce Kimchi, and SeokHBak-Gi .
- the present invention is comprised of extracting lactic acid bacteria from Kimchi made with cabbage or radish, and then incorporation of single or multiple combination of the extracted lactic acid bacteria or other lactic acid bacteria useful for human body to food or beverage.
- the present invention is comprised of to make Kimchi beverage using Kimchi lactic acid bacteria with one or more extract(s) selected from the group of grains, Ginsengs, mushrooms, fruits and vegetables.
- the present invention relates to a manufacturing method of food and beverage.
- the objective of the present invention is to provide a manufacturing method of food and beverage using Kimchi lactic acid bacteria existed in Kimchi .
- the present invention includes a beverage manufacturing method by filtering or condensing fermented Kimchi liquid after Kimchi is fully fermented.
- the present invention includes a manufacturing method of food containing fermented Kimchi liquid.
- the present invention includes a manufacturing method of Kimchi juice as a type of beverage.
- the present invention includes that the types of Kimchi beverage and food used for the present invention can be Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, ffhole Chinese Cabbage Kimchi, Wra ⁇ ped ⁇ up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok- Bak-Gi .
- the present invention includes manufacturing method of highly nutritious and strongly immune-functioning food or beverage by extracting lactic acid bacteria from Kimchi, and then incorporation of single or multiple combination of the extracted Kimchi lactic acid bacteria or other lactic acid bacteria useful for human body to food or beverage.
- the present invention includes a manufacturing method of Kimchi beverage using Rimchi lactic acid bacteria with one or more extract(s) selected from the group of grains, Ginsengs, mushrooms, fruits and vegetables.
- Said grains include rice, barely, millet, corn.
- Said fruits and vegetables include apples, kidney beans, broccolis, cabbages, carrots, celeries, sweet corns, onions, oranges, peaches, pears, green peas, potatoes, spinach, strawberries, sweet potatoes, tomatoes, Bokbunjas, garlics, bananas, mangos, beans, grapes, cucumbers.
- Said Ginseng include red ginseng and undried ginseng.
- Said mushrooms include Ganoderma lucidum and vegetable worms.
- Figure 1 shows a flow chart describing a method to make fermented Kimchi liquid by extracting lactic acid bacteria from Kimchi, and a method to make a Kimchi beverage.
- Lactic acid bacteria strains are prepared by the following steps.
- Kimchi was prepared using lOOg of Chinese cabbage, 20wt% of radish, 3.0wt% of onion, 1.5wt% of mixture of green onion, garlic, and powdered red pepper, and 2.8wt% of refined salt. The percentages of the added spices were calculated at the basis of weight of used Chinese cabbage. After mixing all ingredients, Kimchi was fermented at about 20°C. During the fermentation, Kimchi samples were collected by the interval of 12 hours until it fermented fully.
- Kimchi samples were diluted by 10 times using sterilized saline solutions to form 30-300 colonies, smeared on the plate surface of Sugar Culture Medium consisting of 1Og of trypton, 5g of yeast extract, 5g of dipotassium phosphate, 5g of diammonium citrate, and 5g of sugar, pH 7, and then incubated at 25°C for 2 ⁇ 3 days.
- Sugar Culture Medium consisting of 1Og of trypton, 5g of yeast extract, 5g of dipotassium phosphate, 5g of diammonium citrate, and 5g of sugar, pH 7, and then incubated at 25°C for 2 ⁇ 3 days.
- Various types of dextrans-forming bacteria were grown, and 30 different shaped colonies were selected and isolated in MRS plate medium.
- the isolated bacteria were identified as Leuconostoc mesenteroides, Enterococcus faecalis, Enterococcus faecium, Lactic acid bacteria brevis, and Lactic acid bacteria piantarum.
- lactic acid bacteria extracted from Rimchi is provided as a vegetable bacillus form, it can be anticipated human body absorbs more vegetable sources instead of animal fats. Currently, we do not have concrete remedy to cure Bird Flu. If Kimchi lactic acid bacteria are provided in a form of drinkable and eatable product, Kimchi lactic acid bacteria will act as pretty effective and protective medicine as they absorb anti-cancerous ingredient and help to build up immune systems. In a long way, food and beverage containing Kimchi lactic acid bacteria can bring longevity to human.
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050043624A KR20050074350A (ko) | 2005-05-24 | 2005-05-24 | 김치 유산균의 채취와 식품·음료에 대한 김치 유산균의사용 방법 |
| KR10-2005-0043624 | 2005-05-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2006126822A1 true WO2006126822A1 (en) | 2006-11-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2006/001931 WO2006126822A1 (en) | 2005-05-24 | 2006-05-23 | Method for preparing a beverage and food using kimchi lactobacillus |
Country Status (2)
| Country | Link |
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| KR (2) | KR20050074350A (ko) |
| WO (1) | WO2006126822A1 (ko) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250461A (zh) * | 2019-05-08 | 2019-09-20 | 新派(上海)餐饮管理有限公司 | 一种发酵果蔬泡菜产品及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20050074350A (ko) * | 2005-05-24 | 2005-07-18 | 정영도 | 김치 유산균의 채취와 식품·음료에 대한 김치 유산균의사용 방법 |
| KR101185677B1 (ko) * | 2009-09-25 | 2012-09-24 | 내추럴초이스 (주) | 유산균을 이용한 배 발효물의 제조방법 |
| CN105265972A (zh) * | 2015-09-14 | 2016-01-27 | 陇南师范高等专科学校 | 一种酸型纯天然发酵浆水饮料的制备方法 |
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| KR20010106384A (ko) * | 2001-11-07 | 2001-11-29 | 정가진 | 유산균 음료 및 그의 제조 방법 |
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| KR20050074350A (ko) * | 2005-05-24 | 2005-07-18 | 정영도 | 김치 유산균의 채취와 식품·음료에 대한 김치 유산균의사용 방법 |
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| KR20030041466A (ko) * | 2001-11-20 | 2003-05-27 | (주) 굿 엠 | 김치발효유산균을 이용한 요구르트 및 그 제조방법 |
-
2005
- 2005-05-24 KR KR1020050043624A patent/KR20050074350A/ko active Search and Examination
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- 2006-05-23 WO PCT/KR2006/001931 patent/WO2006126822A1/en active Application Filing
- 2006-05-23 KR KR1020060046052A patent/KR100795239B1/ko not_active IP Right Cessation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001120173A (ja) * | 1999-10-27 | 2001-05-08 | Ibaraki Prefecture | 乳酸菌を用いた漬物の製造方法 |
| KR20010078325A (ko) * | 2000-02-03 | 2001-08-20 | 이상노 | 유산균 발효식품 및 그 제조방법 |
| KR20020061453A (ko) * | 2001-01-18 | 2002-07-24 | 주식회사 두산 | 열에 약한 유산균 균주를 이용한 김치의 제조방법, 열에약한 유산균 균주 류코노스톡 메센테로이데스 지케이1 및류코노스톡 메센테로이데스 지케이2, 및 그 분리방법 |
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| KR20050074350A (ko) * | 2005-05-24 | 2005-07-18 | 정영도 | 김치 유산균의 채취와 식품·음료에 대한 김치 유산균의사용 방법 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110250461A (zh) * | 2019-05-08 | 2019-09-20 | 新派(上海)餐饮管理有限公司 | 一种发酵果蔬泡菜产品及其制备方法 |
| CN110250461B (zh) * | 2019-05-08 | 2023-04-07 | 新派(上海)餐饮管理有限公司 | 一种发酵果蔬泡菜产品及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100795239B1 (ko) | 2008-01-15 |
| KR20050074350A (ko) | 2005-07-18 |
| KR20060121719A (ko) | 2006-11-29 |
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