JP5889428B2 - キムチの熟成遅延のための混合乳酸菌培養液組成物及びこれを用いたキムチ製造方法 - Google Patents
キムチの熟成遅延のための混合乳酸菌培養液組成物及びこれを用いたキムチ製造方法 Download PDFInfo
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- JP5889428B2 JP5889428B2 JP2014542214A JP2014542214A JP5889428B2 JP 5889428 B2 JP5889428 B2 JP 5889428B2 JP 2014542214 A JP2014542214 A JP 2014542214A JP 2014542214 A JP2014542214 A JP 2014542214A JP 5889428 B2 JP5889428 B2 JP 5889428B2
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- 239000004310 lactic acid Substances 0.000 title claims description 108
- 235000014655 lactic acid Nutrition 0.000 title claims description 108
- 235000021109 kimchi Nutrition 0.000 title claims description 93
- 241000894006 Bacteria Species 0.000 title claims description 86
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- 238000004519 manufacturing process Methods 0.000 title claims description 13
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- 244000199866 Lactobacillus casei Species 0.000 claims description 28
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- 229940017800 lactobacillus casei Drugs 0.000 claims description 28
- 229930003451 Vitamin B1 Natural products 0.000 claims description 22
- 229960003495 thiamine Drugs 0.000 claims description 22
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 22
- 239000011691 vitamin B1 Substances 0.000 claims description 22
- 235000010374 vitamin B1 Nutrition 0.000 claims description 22
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 19
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 18
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 18
- 241000186612 Lactobacillus sakei Species 0.000 claims description 14
- 241001468192 Leuconostoc citreum Species 0.000 claims description 12
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 10
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 9
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 8
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 8
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 7
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- 241000238557 Decapoda Species 0.000 claims description 4
- 241000192001 Pediococcus Species 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
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- 241000220259 Raphanus Species 0.000 claims 4
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 229920001817 Agar Polymers 0.000 description 8
- 239000008272 agar Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 244000088415 Raphanus sativus Species 0.000 description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 229940041514 candida albicans extract Drugs 0.000 description 3
- 229940111685 dibasic potassium phosphate Drugs 0.000 description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
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- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
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- 239000001632 sodium acetate Substances 0.000 description 3
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- 108020004465 16S ribosomal RNA Proteins 0.000 description 2
- 108010023063 Bacto-peptone Proteins 0.000 description 2
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- 239000011702 manganese sulphate Substances 0.000 description 2
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- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
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- 241000192132 Leuconostoc Species 0.000 description 1
- 241000192130 Leuconostoc mesenteroides Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
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- 239000011572 manganese Substances 0.000 description 1
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- 239000008363 phosphate buffer Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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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
- A23B7/14—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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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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
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- A—HUMAN NECESSITIES
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- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Description
植物性乳酸菌の分離
通常的なキムチの製造方法により製造されたキムチ10種を選択し、前記キムチを乳酸菌分離キムチ試料として用いた。前記キムチ試料を0.85%の食塩水で10倍希釈し、MRS寒天培地(MRS寒天、Difco.;バクトペプトン10g、牛肉抽出物10g、酵母抽出物5g、グルコース20g、ツイン801g、クエン酸2g、第2リン酸カリウム2g、酢酸ナトリウム5g、硫酸マンガン0.1g、硫酸マグネシウム0.05g、寒天15g/蒸留水1L)プレートに0.1mLずつ接種した後、ガラス棒で塗抹した。その後、プレートを25℃の恒温培養器で2日間培養した。生成されたそれぞれのコロニー(colony)をMRS寒天プレートに画線接種し、25℃で2日間培養して総300個の乳酸菌コロニーを分離した。
前記植物性乳酸菌の分離過程で分離した300個の乳酸菌のうち、キムチ発酵乳酸菌の生育を阻害する乳酸菌を選抜するために、まずは、キムチ発酵指標乳酸菌3種、ロイコノストック・メセントロイデス(Leuconostoc mesenteriodes KCCM11324)、ラクトバチルス・プランタラム(Lactobacillus plantarum KCCM11322)、ラクトバチルス・サケイ(Lactobacillus sakei KCCM40264)を、MRS培地(MRS、Difco.;バクトペプトン10g、牛肉抽出物10g、酵母抽出物5g、グルコース20g、ツイン801g、クエン酸2g、第2リン酸カリウム2g、酢酸ナトリウム5g、硫酸マンガン0.1g、硫酸マグネシウム0.05g/蒸留水1L)に接種して25℃、24時間培養した。
前記キムチ発酵乳酸菌の生育を抑制する乳酸菌の分離過程で選別された乳酸菌の16SrDNAの塩基配列を分析した。
白菜をそれぞれ塩漬けして白菜の塩度を1.2ないし1.4%にした。漬けた白菜(78.2重量%)に大根(6.0重量%)、玉ネギ(3.0重量%)、唐辛子粉(3.0重量%)、ニンニク(2.5重量%)、ショウガ(0.7重量%)、長ネギ(2.0重量%)、精白糖(0.6重量%)及び海老の塩辛液(3.0重量%)を含むキムチ薬味を混合した。
酸度測定(30日保存)
前記実施形態1ないし4及び比較例1ないし3の組成を添加した各キムチを10℃で30日間保存しながら一定間隔でキムチをサンプリングした後、各キムチの酸度を測定した。
前記実施形態1ないし4及び比較例1ないし3の組成を添加した各キムチを10℃で30日間保存しながら一定間隔でキムチをサンプリングした後、各キムチのpHを測定した。
前記実施形態1ないし4及び比較例1ないし3の組成を添加した各キムチを10℃で30日間保存しながら一定間隔でキムチをサンプリングした後、各キムチの総乳酸菌数を測定した。
長期間の保存期間におけるキムチ熟成遅延の効果を確認するために次のように試験した。キムチ熟成遅延の効果が最も優れる実施形態4及び比較例3に対して、前記試験と同一であるものの保存期間を90日にし、酸度、pH及び総乳酸菌数を測定した。90日保存の場合の酸度、pH及び総乳酸菌数の測定結果を下記の表4に示した。
Claims (5)
- 寄託番号(KCTC12058BP)のラクトバチルス・プランタラムOH22(Lactobacillus plantarum)、寄託番号(KCTC12057BP)のペディオコッカス・ペントサセウスOH19(Pediococcus pentosaceus)、寄託番号(KCTC12055BP)のラクトバチルス・カゼイOH12(Lactobacillus casei)、寄託番号(KCTC12056BP)のラクトバチルス・パラカゼイOH14(Lactobacillus paracasei)、寄託番号(KCTC12059BP)のラクトバチルス・サケイOK1(Lactobacillus sakei)及び寄託番号(KCTC12060BP)のロイコノストック・シトレウムOK2(Leuconostoc citreum)のそれぞれの培養液が混合された混合乳酸菌培養液と、
ビタミンB1と、
乳酸と、
を含むキムチの熟成遅延のための培養液組成物。 - 前記混合乳酸菌培養液のうち、前記ラクトバチルス・プランタラム(Lactobacillus plantarum)、前記ペディオコッカス・ペントサセウス(Pediococcus pentosaceus)、前記ラクトバチルス・カゼイ(Lactobacillus casei)、前記ラクトバチルス・パラカゼイ(Lactobacillus paracasei)、前記ラクトバチルス・サケイ(Lactobacillus sakei)、及び前記ロイコノストック・シトレウム(Leuconostoc citreum)のそれぞれの培養液を同量に含む、請求項1に記載の培養液組成物。
- 前記培養液組成物のうち、前記混合乳酸菌培養液100の重量部に対して、前記ビタミンB1を1ないし40の重量部、前記乳酸を5ないし40の重量部で含むことを特徴とする、請求項1に記載の培養液組成物。
- 白菜、大根、若大根及びアルタリ大根からなる群から選択された1つ以上のキムチ材料を塩漬けするステップと、
前記漬けたキムチ材料に、大根、玉ネギ、唐辛子粉、ニンニク、ショウガ、長ネギ、精白糖、海老の塩辛液からなる群から選択された薬味及び培養液組成物を混合するステップと、
を含み、
前記培養液組成物は、混合乳酸菌培養液、ビタミンB1、及び乳酸を含み、
前記混合乳酸菌培養液は、寄託番号(KCTC12058BP)のラクトバチルス・プランタラムOH22(Lactobacillus plantarum)、寄託番号(KCTC12057BP)のペディオコッカス・ペントサセウスOH19(Pediococcus pentosaceus)、寄託番号(KCTC12055BP)のラクトバチルス・カゼイOH12(Lactobacillus casei)、寄託番号(KCTC12056BP)のラクトバチルス・パラカゼイOH14(Lactobacillus paracasei)、寄託番号(KCTC12059BP)のラクトバチルス・サケイOK1(Lactobacillus sakei)及び寄託番号(KCTC12060BP)のロイコノストック・シトレウムOK2(Leuconostoc citreum)をそれぞれ培養して作った培養液を混合して製造されることを特徴とする、熟成が遅延されたキムチの製造方法。 - 前記培養液組成物のうち、前記混合乳酸菌培養液100の重量部に対して、前記ビタミンB1を1ないし40の重量部、前記乳酸を5ないし40の重量部で含むことを特徴とする、請求項4に記載の熟成が遅延されたキムチの製造方法。
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KR1020110120210A KR101355713B1 (ko) | 2011-11-17 | 2011-11-17 | 김치의 숙성 지연을 위한 혼합 유산균 배양액 조성물 및 이를 이용한 김치 제조방법 |
KR10-2011-0120210 | 2011-11-17 | ||
PCT/KR2011/009173 WO2013073733A1 (ko) | 2011-11-17 | 2011-11-29 | 김치의 숙성 지연을 위한 혼합 유산균 배양액 조성물 및 이를 이용한 김치 제조방법 |
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