KR0181009B1 - Method for preparing kimchi adding leuconostoc paramesenteroides - Google Patents
Method for preparing kimchi adding leuconostoc paramesenteroides Download PDFInfo
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- KR0181009B1 KR0181009B1 KR1019960033361A KR19960033361A KR0181009B1 KR 0181009 B1 KR0181009 B1 KR 0181009B1 KR 1019960033361 A KR1019960033361 A KR 1019960033361A KR 19960033361 A KR19960033361 A KR 19960033361A KR 0181009 B1 KR0181009 B1 KR 0181009B1
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- kimchi
- leukonostock
- fermentation
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims description 6
- 241000192133 Weissella paramesenteroides Species 0.000 title claims description 4
- 239000007858 starting material Substances 0.000 claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000006872 mrs medium Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 24
- 230000004151 fermentation Effects 0.000 abstract description 24
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 241000192130 Leuconostoc mesenteroides Species 0.000 abstract description 2
- 230000001934 delay Effects 0.000 abstract 1
- 238000010586 diagram Methods 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 10
- 241000894006 Bacteria Species 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 5
- 235000014655 lactic acid Nutrition 0.000 description 5
- 240000006024 Lactobacillus plantarum Species 0.000 description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 235000021574 pickled cabbage Nutrition 0.000 description 3
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- 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 2
- 241000186660 Lactobacillus Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 230000002860 competitive effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 239000005819 Potassium phosphonate Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FLKMXXYHGGVEPX-UHFFFAOYSA-N [K].OP(O)O Chemical compound [K].OP(O)O FLKMXXYHGGVEPX-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- YXXXKCDYKKSZHL-UHFFFAOYSA-M dipotassium;dioxido(oxo)phosphanium Chemical compound [K+].[K+].[O-][P+]([O-])=O YXXXKCDYKKSZHL-UHFFFAOYSA-M 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- -1 fabton Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/323—Paramesenteroides
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
김치의 발효에 있어서는 산패, 연부현상, 맛이 가장 문제가 되는데, 연중 겨울 김장김치맛을 내기 위하여 류코노스톡 파라메센테로이디스(Leuconstoc paramesenteroides) 단독 혹은 여기에 다른 류코노스톡 속 균주들을 혼합으로 김치에 첨가하였다. 그 결과 김치의 맛이 뛰어 났고 산패와 연부현상이 지연되었으며, 특히 류코노스톡 메센테로이디스(Leuconostoc mesenteroides) 등을 혼합 첨가하므로 류코노스톡 메센테로이디스 단독 첨가와는 비교할 수 없는 좋은 산패지연과 높은 기호도를 나타내었다. 따라서 류코노스톡 파라메센테로이디스 혹은 여기에 다른 류코노스톡 속 특히 류코노스톡 메센테로이디스 등을 김치제조시 혼합 스타터로 사용하여, 김치의 산패와 연부현상을 지연시키며 연중 겨울 김장김치맛과 같은 맛좋은 김치를 제조하는 방법.In fermentation of kimchi, rancidity, softening, and taste are the most problematic problems. To make kimchi taste all year round, kimchi is mixed with Leukonstoc paramesenteroides or other strains of other Leukonostock. Was added. As a result, the taste of kimchi was excellent and the rancidity and softening were delayed. Especially, the addition of Leuconostoc mesenteroides was added. A symbol diagram is shown. Therefore, the use of leukonostock paramethenteroides or other leukonostocks, in particular leukonostock mesenteroidis, as a mixed starter in the production of kimchi, delays the rancidity and softening of kimchi. How to make delicious kimchi.
Description
제1도는 개량김치 제조 공정도이다.1 is an improved kimchi manufacturing process chart.
제2도는 김치발효시 스타터 첨가에 의한 pH와 산도의 변화이다.2 is a change of pH and acidity by adding a starter during kimchi fermentation.
제3도는 김치발효시 스타터 첨가에 의한 젖산균의 변화이다.3 is the change of lactic acid bacteria by the addition of starter during kimchi fermentation.
제4도는 혼합배양시 경쟁적 생육에 의한 젖산균의 천이이다.4 is the transition of lactic acid bacteria by competitive growth in mixed culture.
제1표는 김치발효중의 기호도 변화이다.The first table shows the change in preference of kimchi during fermentation.
제2표는 혼합 스타터에 의한 김치발효중의 기호도 변화이다.Table 2 shows the change in the acceptability during kimchi fermentation by the mixed starter.
제3표는 스타터 첨가에 따른 동치미의 적숙기 변화이다.Table 3 shows the changes in maturity of Dongchimi with starter addition.
제4표는 스타터 첨가에 따른 김치의 기호도 변화이다.Table 4 shows the change in the acceptability of kimchi with the addition of starter.
본 발명은 김치발효에 있어 저온성 균주 류코노스톡 파라메센테로이디스(Leuconostoc paramesenteroides) 혹은 여기에 류코노스톡 메센테로이디스(Leuconostoc mesenteroides) 등을 MRS 배지(쇠고기 엑기스, 팹톤, 효모 추출액, 포도당, 아인산칼륨, 구연산안모니움, 초산나트륨, 항산망간)에 배양하고 건조시킨 후, 김치 스타터(starter)를 제조하고 이 김치 스타터를 이용하여 표준화된 맛좋은 김치를 제조하는 방법에 관한 것이다.The present invention is a low-temperature strain Leukonostoc paramesenteroides (Leuconostoc paramesenteroides) or Kimchi fermentation Leukonostoc mesenteroides (Leuconostoc mesenteroides) and the like MRS medium (beef extract, fabton, yeast extract, glucose, phosphorous acid Potassium, anmonium citrate, sodium acetate, manganese acid) and then dried, to prepare a kimchi starter (starter) and using the kimchi starter to produce a standardized delicious kimchi.
김치의 발효에 관여하는 주 젖산균으로는 락토바실러스 플란타룸(Lactobacillus plantarum) 류코노스톡 메센테로이디스, 스트렙토코커스 패칼리스(Streptococcus faecalis), 그리고 페디오코커스 세레비시에(Pediococcus cerevisae) 등이 있다[김호식 등, 관연휘보, 4, p56, 1960].Major lactic acid bacteria involved in the fermentation of kimchi include Lactobacillus plantarum Leukonostock mesenteroidis, Streptococcus faecalis, and Pediococcus cerevisae. Ho-Sik Kim, et al., 4, p56, 1960].
김치발효 초기에는 주로 류코노스톡 메센테로이디스가 크게 관여하여 김치를 숙성시킨다. 그리고 락토바실러스 플란타룸은 초기부터 젖산을 분비하는데 계속적으로 산을 분비하므로, 결국 김치는 적숙기를 지나 산패에 일는 것으로 알려져 잇다[민태익 등, 한국식품과학회지, 16(4), p443, 1984)].In the early stage of fermentation of kimchi, leuko-no-stock mesenteroidis is mainly involved to ripen kimchi. And since Lactobacillus plantarum secretes lactic acid from the beginning, it produces acid continuously, so kimchi is known to pass through maturity and cause rancidity [Min Tae-ik et al., 16 (4), p443, 1984. )].
사계절중 겨울 김장김치가 그 맛이 가장 뛰어난데, 일반적으로 겨울 김장김치와 같은 저온에서의 김치 발효는 맛이 좋으며, 류코노스톡 파라메센테로이디스의 분포도가 높은 것으로 추정하고 있다. 그리고 류코노스톡 메센테로이디스는 발효온도와 무관하게 김치에 고루 존재하는 경향이 있으며, 류코노스톡 속들은 김치숙성과 동시에 산에 약하여 급격히 사멸하는 것이 알려져 있다.Winter kimchi kimchi has the best taste among the four seasons. In general, kimchi fermentation at low temperatures such as winter kimchi has a good taste, and it is presumed that the distribution of leukonostock paramecenterodis is high. In addition, it is known that leukonostock mesenteroides exist evenly in kimchi regardless of fermentation temperature, and the genus of leukonostock is known to die rapidly due to weak kimchi ripening and acid.
본 연구에서는 김치맛을 좋게 하기 위하여 저온발효시킨 김치로부터 류코노스톡 파라메센테로이디스를 분리·동정하였고(김영찬, 1997년 2월 건국대학교 박사학위논문게재 예정), 김치에 첨가하므로 여름 김치도 겨울 김장김치에 가까운 좋은 맛을 나타내는 것을 알게 되었으며, 산패지연 효과도 나타내는 것을 알았다. 그리고 김치에 류코노스톡 메센테로이디스 단독 첨가는 대조군에 비하여 크게 첨가 효과가 없으며(한국특허 87-12177), 류코노스톡 파라메센테로이디스를 김치 스타터로 사용한 예는 아직 없다. 따라서 류코노스톡 파라메센테로이디스 단독 혹은 다른 류코노스톡 속을 혼합 첨가하므로 기호도가 더욱 증대되고, 산패도 더욱 지연되는 것을 알아 본 발명을 완성하게되었다.In this study, we separated and identified leukonostock paramethenteroides from low-temperature fermented kimchi to improve the taste of kimchi (Kim Young-chan, scheduled to publish a doctoral dissertation in Konkuk University in February 1997). It was found that it shows a good taste close to kimjang kimchi, and also shows a delayed rancid effect. In addition, the addition of leuconosstock mesenteroidis alone to kimchi has no significant effect compared to the control group (Korean Patent 87-12177), and there is no example of using leuconosstock paramescenteroidis as a kimchi starter. Therefore, since the addition of leukonostock paramesenteroidis alone or other leuconostalk genus is added, the preference is further increased, and the rancidity is further delayed, thus completing the present invention.
류코노스톡 파라메센테로이디스 혹은 다른 류코노스톡 속과의 혼합하여 김치 스타터로로 사용하는 김치류의 제조법을 도시하면 다음과 같다.A method of preparing kimchi, which is used as a kimchi starter by mixing with Leukonostock Paramecentteroidis or other Leukonostock genus, is as follows.
[실시예 1]Example 1
분리한 류코노스톡 파라메센테로이디스(Leuconostoc paramesenteroides) Pw(KFCC-10907)를 MRS 배지(쇠고기 엑기스 10g, 펩톤 10g, 효모 추출액 10g, 포도당 20g, 아인산칼륨(K2HPO4) 2g, 구연산암모니움(NH4-citrate) 2g, 초산나트륨(Na-acetate) 5g, 황산망간(MgSO4) 0.2g/물 1L)에 접종하고 20℃, 5일간 배양하고, 원심분리하여 김치제조시 절임배추 무게에 대하여 0.1%(1×106세포/ml)를 스타터로 첨가한 후, 김치를 담그고 10℃에 보관하면서 기호도 검사를 하였다. 기호도는 Pannel요원 20명(남녀 10명씩), 5점 척도법(5 : 매우좋다, 4: 좋다, 3 : 보통이다, 2: 나쁘다, 1 : 아주 나쁘다)으로 실시하였다.Isolated Leuconostoc paramesenteroides Pw (KFCC-10907) was prepared using MRS medium (10 g of beef extract, 10 g of peptone, 10 g of yeast extract, 20 g of glucose, 2 g of potassium phosphite (K 2 HPO 4 ), and citrate ammonium (NH 4 -citrate) 2g, sodium acetate (Na-acetate) 5g, manganese sulfate (MgSO 4 ) 0.2g / 1L water) and incubated at 20 ℃, 5 days, centrifuged to the weight of pickled cabbage during kimchi production 0.1% (1 × 10 6 cells / ml) was added as a starter, and kimchi was soaked and stored at 10 ° C. for palatability. Preference was given to 20 Pannel agents (10 men and women) and a five-point scale (5: very good, 4: good, 3: normal, 2: bad, 1: very bad).
제1표와 같이 발효 7일 이후부터 첨가쪽이 아주 좋았으며, 그 차이는 발효후기에 갈수록 컸으며, Pw 첨가로 겨울 김장김치에 가까운 김치맛을 느낄 수 있었다.As shown in Table 1, the added side was very good after 7 days of fermentation, and the difference was larger in later stages of fermentation.
[실시예 2]Example 2
분리한 류코노스톡 파라메센테로이디스(Leuconostoc paramesenteroides) Pw. 류코노스톡 락티스(ATCC 19256)를 MRS 배지에서 배양하고, 절임배추 무게에 대하여 0.1%(1×10 세포/mL)를 스타터로 첨가한 후, 김치를 담그고 10℃에 보관하면서 기호도 검사를 하였다. 기호도는 실시예 1과 같다.Isolated Leukonostoc paramesenteroides Pw. Leukonostock lactis (ATCC 19256) was incubated in MRS medium and 0.1% (1 × 10) by weight of pickled cabbage Cells / mL) was added as a starter, and kimchi was soaked and stored at 10 ° C. for palatability. The preference degree is the same as that of Example 1.
제2표와 같이 발효 7일 이후부터 스타터 첨가쪽이 아주 좋았으며, 그 차이는 발효후기에 갈수록 컸으며, 혼합첨가로 더욱 맛좋은 김치를 만들 수 있었다.As shown in Table 2, after 7 days of fermentation, the addition of starter was very good, and the difference was larger in later stages of fermentation.
[실시예 3]Example 3
분리한 류코노스톡 파라메센테로이디스 Pw와 류코노스톡 메센테로이디스 K-1[강상모 등, 한국산업미생물학회지, 23(4), p461, 1995]를 배양하여 동치미를 만들고 여기에 0.1%(1×10 ml)되도록 각각 혹은 혼합 첨가하였다. 동치미의 발효는 10℃에서 하였으며, 산도는 보관된 동치미 한병을 전부 마쇄, 균질화하여 여과후 여과액을 1mL취하여 증류수 50mL에 희석하고, 0.05N NaOH 용액으로 pH8.2±0.05까지 적정하여 젖산의 함량으로 환산하여 계산하였다[민태익 등, 한국식품과학학회지, 16(4), p443, 1984, AOAC. 942, p15, 1990].Dongchimi was made by incubating the isolated Leukonostock Paramescenteroidis Pw and Leukonostock Mesenteroidis K-1 (Kang Sang-Mo, et al., 23 (4), p461, 1995) and made 0.1% (1) × 10 ml) each or mixed. The fermentation of Dongchimi was performed at 10 ℃, and the acidity was ground and homogenized in a bottle of all stored Dongchimi, filtered and 1mL of the filtrate was diluted in 50mL of distilled water, and titrated to pH8.2 ± 0.05 with 0.05N NaOH solution. Calculated by the equation [Min Tae-Ik et al., 16 (4), p443, 1984, AOAC. 942, p 15, 1990].
동치미의 적숙기를 이매리 등 [한국조리과학회지, 6, p1, 1990]은 총산도 0.3%-0.6%일 때라고 보았으며, 강근옥 등 [한국식품과학회지, 23, p267, 1991]은 총산도 0.3%-0.5%, 고은정 등 [한국영양식량학회지, 24, p141, 1995]은 0.1%-0.4%일때가 적숙기라고 보고하였다. 본 발명에서는 이들을 종합하여 총산도 0.2%-0.4%를 적숙기의 기준으로 하였다. 제2표는 적숙기를 나타낸 것이다. 제2표에 의하면 Pw첨가는 대조군에 비하여 2배, Pw+K-1 혼합첨가는 그 이상의 적숙기간을 나타내었다.Dongchimi's maturity was estimated to be 0.3% -0.6% in the Korean Culinary Science Journal, 6, p1, 1990, while Kang Geun-ok et al. [23, p267, 1991] showed 0.3% total acidity. -0.5%, Ko Eun-jung et al. [Korean Journal of Nutrition and Nutrition, 24, p141, 1995] reported that the maturity period was 0.1% -0.4%. In the present invention, the total acidity was 0.2% -0.4% based on the maturation period. The second table shows the maturity stage. According to Table 2, Pw addition was twice as long as that of the control group, and Pw + K-1 mixed addition showed longer maturity period.
[실시예 4]Example 4
분리한 류코노스톡 파라메센테로이디스 Pw와 류코노스톡 메센테로이디스 K-1을 KRS 배지에서 배양하고, 동결건조 후 분말화로 김치스타터를 만들었다. 이 스타터 류코노스톡 파라메센테로이디스 Pw 1g 혹은 류코노스톡 메센테로이디스 K-1과의 혼합 1g을 각각 절임배추 500g에 첨가하여 김치를 제조하고 10℃에 보관하면서, pH, 산도, 기호도, 젖산균의 분포도를 대조군과 비교하였다, 산도 실험은 실시예 2와 같으며, 기호도는 실시예 1과 같다, 젖산균의 속별 문리 계수는 官尾茂雄 등 [官尾茂雄 등, 日本 食品工業學會誌, 35, p610, 1988, 이철우 등, 한국산업미생물학회지, 20, p102, 1992]의 방법으로 하였다.The isolated Leukonostock Paramescenteroidis Pw and Leukonostock Mesenteroidis K-1 were incubated in KRS medium, and lyophilized to make kimchi starter by powdering. Add 1g of this starter Leukonostock Paramescenteroides Pw or 1g of Leukonostock Mesenteroidis K-1 to 500g of pickled cabbage, respectively, to make kimchi and store it at 10 ° C. The distribution of was compared with that of the control group, and the acidity experiment was the same as in Example 2, and the degree of preference was the same as in Example 1. p610, 1988, Chul-Woo Lee et al., Journal of the Korea Industrial Microbiology, 20, p102, 1992].
제2도는 김치발효시 스타터 첨가에 따른 pH와 산도를 나타낸 것이다. 대조군(○-○)은 pH의 경우 발효 14일만에 pH가 떨어졌다 증가하는 것으로 김치가 산패를 거쳐 연부현상이 시작되는 것으로 보인다. 류코노스톡 메센테로이디스 K-1을 첨가(▼-▼)시는 김치의 pH가 빨리 내려가 적숙기 이하 산패라고 할 수 있는 낮은 pH를 유지하는 것을 알 수 있다. 그러나 류코노스톡 파라메센테로이디스 Pw를 starter로 첨가(▽-▽)한 경우에는 발효 24일에야 pH가 떨어졌으며, K-1을 동시에 첨가(□-□)한 경우에는 약간 더 완만한 경향을 보였다.Figure 2 shows the pH and acidity according to the addition of the starter during kimchi fermentation. In the control group (○-○), the pH decreased after 14 days of fermentation. When adding leukonostock mesenteroidis K-1 (▼-▼), the pH of kimchi decreases rapidly, and it can be seen that it maintains a low pH, which is a rancidity below the maturity period. However, the pH was decreased only 24 days after fermentation of leuconosstock paramescenteroidis Pw (▽-▽), and slightly slower when K-1 was added (□-□) at the same time. Seemed.
산도의 경우는 대조군(○-○)과 K-1(▼-▼)을 첨가한 경우는 일반적인 김치발효과정을 나타내어, K-1 단독 첨가는 그 첨가효과가 거의 없었으며, Pw를 첨가시(▽-▽)는 대조군과 K-1에 비하여 훨씬 김치내에 산생성이 완만하였다. 그리고 여기에 K-1을 혼합으로 첨가시(□-□)는 약간 더 완만한 경향을 보였다.In the case of acidity, the control (○-○) and K-1 (▼-▼) were added to show the general kimchi baling effect, and the addition of K-1 alone had little effect. ▽-▽) was far more acidic in kimchi than the control and K-1. And when K-1 was added to the mixture (□-□), it tended to be slightly slower.
민태익 등 [한국식품과학회지, 16, p443, 1984]은 pH4.2, 산도 0.6-0.8%가 적숙기라고 하였으며, 구경형 등 [한국식품과학회지, 20(4), p476, 1988]은 pH 4.2-4.4일 때가 적숙기라고 하였다.Min, Tae-ik et al. [Korean Journal of Food Science and Technology, 16, p443, 1984] showed that pH4.2 and acidity 0.6-0.8% were ripening season. It is said that the age is 4.2-4.4
김치의 적숙기를 pH 4.0-4.2, 산도 0.6~0.9%로 볼 때, 대조군과 류코노스톡 메센테로이디스 K-1 첨가군은 10일에서 17일 때로 8일간, 류코노스톡 파라메센테로이디스 Pw 첨가군과 Pw+k-1 첨가군은 14-24일까지 11일간이었다.Considering the ripeness of kimchi at pH 4.0-4.2 and acidity 0.6-0.9%, the control group and the leukonostock mesenteroidis K-1 group were 8 days for 10 days to 17 days. The addition group and the Pw + k-1 addition group were 11 days until 14-24 days.
기호도는 제4표에 있다. 대조군, K-1 첨가군이 초기에 더 좋은 듯하나 큰 차이가 없으며, 발효 증기 이후부터는 Pw, Pw+K-1 첨가군이 좋은 것으로 나타났으며, 전체적으로 고루 높은 기호도를 보였다.Symbols are in the fourth table. The control group, K-1 added group seems to be better initially, but there is no big difference. After fermentation steam, Pw, Pw + K-1 added group was good, and showed a high degree of preference.
김치발효시 스타터 첨가에 의한 젖산균의 분포드를 보면 제3도(부호는 제2도와 동일)와 같다. 김치맛을 부여하는 류코노스톡 속은 대조군과 K-1 첨가경우, 발효 14일 이후부터 사멸되는 것을 알 수 이었다. 그러나, Pw와 Pw+K-1 첨가 경우 오히려 발효 21일만에 최고를 나타내었다. 이 때 Pw(4.7×10 세포/mL)는 대조군(7.8×10 세포/mL)에 비하여 약 6배 많은 분포도를, Pw+k-1(6.4×10 세포/mL)는 대조군에 비하여 약 8배 많은 분포도를 나타내었다. 따라서 김치의 맛의 순서는 류코노스톡 속으로부터 알 수 있는데 가장 좋은 것부터 나열하면 Pw+K-1PwK-1대조군 순서이며, 이것은 제4표의 결과와 일치한다. 총균수도 발효 21일째는 이와 같은 현상을 보여 발효가 진행될수록 Pw첨가군이 좋은 것을 알 수 있었다. 김치를 산패시키는 락토바실러스 속은 균분포도가 대조군K-1PwPw+K-1순으로 Pw와 Pw+K-1이 가장 적어 이들 첨가군이 김치산패가 지연되는 것을 알 수 있었다. 김치를 연부시키는 효모의 경우도 이와 같은 현상으로 김치의 연부현상도 늦게 나타나는 것을 알 수 있었다.The distribution of lactic acid bacteria by the addition of starter during kimchi fermentation is shown in FIG. It was found that the leukonostock genus, which gives kimchi taste, was killed after 14 days of fermentation when the control and K-1 were added. However, the addition of Pw and Pw + K-1 showed the highest after 21 days of fermentation. Pw (4.7 × 10) Cells / mL) for control (7.8 × 10) Pw + k-1 (6.4 × 10) Cells / mL) showed about 8 times more distribution than the control group. Therefore, the order of taste of kimchi can be seen from the genus Ryukonostok. The best one is Pw + K-1PwK-1 control order, which is consistent with the result of Table 4. On the 21st day of total fermentation, the same phenomenon was observed. As the fermentation progressed, the Pw addition group was better. In the genus Lactobacillus that rancid kimchi, the Pw and Pw + K-1 were the lowest in the order of control K-1PwPw + K-1. In the case of yeast softening kimchi, the softening phenomenon of kimchi also appears late.
[실시예 5]Example 5
김치에 Pw+K-1를 혼합 첨가하여 Pw단독 첨가시보다 산패지연과 기호도 증대, 연부 현상지연 등을 나타내어, 락토바실러스 플란타룸(KCTC 1048), 스트렙토코커스 패칼리스(KCCM 11814), 그리고 페디오코커스 세레비시에(KCTC 1626)의 혼합 균용액에 Pw, K-1, Pw+K-1를 각각 첨가하여 서로 간의 경쟁적 생육상태를 보았다.Adding mixed Pw + K-1 to Kimchi showed increased delay and palatability and softer development delay than Pw alone, Lactobacillus plantarum (KCTC 1048), Streptococcus faecalis (KCCM 11814), and Pedy Pw, K-1, and Pw + K-1 were respectively added to the mixed bacterial solution of Okoccus cerevisiae (KCTC 1626) to see the competitive growth of each other.
제4도(부호는 제2도와 동일)는 이때의 결과이다. 무엇보다 PW, K-1 단독 첨가시는 락토바실러스 플란타룸에 이해 점점 사멸되는데 비하여, Pw+K-1 혼합첨가시는 이들 균이 락토바실러스 플란티룸에 의해 생육저해가 나타나지 않고 오히려 증식하는 것을 볼 수 있다. 이유는 확실히 알 수 없으나 Pw와 K-1은 서로 공생관계가 있는 것으로 추정된다. 따라서 Pw에 다른 류코노스톡 속을 혼합으로 첨가하면 류코노스톡 속이 김치내에서 더욱 오래 견딜 수 있는 것을 알 수 있으며, 이로 인하여 김치의 산패지연, 연부현상이 늦게 나타나는 것을 알 수 있었다.4 (the symbol is the same as FIG. 2) is the result at this time. Above all, when PW and K-1 alone is added, it is gradually lost to Lactobacillus plantarum, whereas when Pw + K-1 is added, these bacteria do not show growth inhibition by Lactobacillus plantilum but rather multiply. can see. The reason for this is not clear, but it is assumed that Pw and K-1 have a symbiotic relationship. Therefore, it can be seen that the addition of the other leuconostalk in Pw can be endured in the kimchi for a longer time in the kimchi, resulting in late rancidity and softening of the kimchi.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2011007924A1 (en) | 2009-07-16 | 2011-01-20 | 씨제이제일제당(주) | Novel leuconostoc citreum and fermented foods using the same as a starter, and compositions thereof |
| WO2013073733A1 (en) * | 2011-11-17 | 2013-05-23 | 주식회사 아워홈 | Mixed lactic acid bacterial culture fluid composition for delayed ripening of kimchi and method for making kimchi using same |
| KR101531349B1 (en) * | 2014-09-04 | 2015-06-25 | 대한민국 | Leuconostoc mesenteroides SK-1 isolated from octopus Baechu kimchi and method for preparing seafood kimchi using the same |
| KR102488052B1 (en) | 2021-07-22 | 2023-01-13 | 한국식품연구원 | Leuconostoc mesenteroides WiKim0121 and kimchi prepared by using the same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2011007924A1 (en) | 2009-07-16 | 2011-01-20 | 씨제이제일제당(주) | Novel leuconostoc citreum and fermented foods using the same as a starter, and compositions thereof |
| WO2013073733A1 (en) * | 2011-11-17 | 2013-05-23 | 주식회사 아워홈 | Mixed lactic acid bacterial culture fluid composition for delayed ripening of kimchi and method for making kimchi using same |
| KR101355713B1 (en) * | 2011-11-17 | 2014-02-05 | 주식회사 아워홈 | Composition for cultural medium for delaying the over ripening of kimchi and preparation method for kimchi using the same |
| US9615594B2 (en) | 2011-11-17 | 2017-04-11 | Ourhome Co., Ltd. | Mixed lactic acid bacterial culture fluid composition for delayed ripening of kimchi and method for making kimchi using same |
| KR101531349B1 (en) * | 2014-09-04 | 2015-06-25 | 대한민국 | Leuconostoc mesenteroides SK-1 isolated from octopus Baechu kimchi and method for preparing seafood kimchi using the same |
| KR102488052B1 (en) | 2021-07-22 | 2023-01-13 | 한국식품연구원 | Leuconostoc mesenteroides WiKim0121 and kimchi prepared by using the same |
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