KR20230093214A - Process for preparing kimchi with microbiome - Google Patents
Process for preparing kimchi with microbiome Download PDFInfo
- Publication number
- KR20230093214A KR20230093214A KR1020230077899A KR20230077899A KR20230093214A KR 20230093214 A KR20230093214 A KR 20230093214A KR 1020230077899 A KR1020230077899 A KR 1020230077899A KR 20230077899 A KR20230077899 A KR 20230077899A KR 20230093214 A KR20230093214 A KR 20230093214A
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- microbiome
- seasoning
- cabbage
- fermentation
- Prior art date
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- C12R2001/07—Bacillus
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Abstract
Description
본 발명은 마이크로바이옴을 이용한 김치의 제조 방법에 관한 것으로, 좀 더 상세하게는 복합 마이크로바이옴을 이용하여 유익균에 의한 1차 발효를 통해 양념 유도 발효를 진행하고, 2차 발효 숙성 과정을 거치면서 유해균의 증식과 맛의 변화를 최소화하여 맛의 균일성과 유익균의 기능성을 극대화 한마이크로바이옴을 이용한 김치 및 그의 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing kimchi using a microbiome, and more particularly, proceeds with seasoning-induced fermentation through primary fermentation by beneficial bacteria using a complex microbiome, and undergoes a secondary fermentation and aging process. Kimchi using a microbiome that maximizes the uniformity of taste and the functionality of beneficial bacteria by minimizing proliferation of harmful bacteria and changes in taste and a method for manufacturing the same.
식품산업의 세계시장 규모는 반도체 산업의 약 15배에 달하는 약 5조 달러로 추정되고 있다. 세계 주요 국가들은 식품산업의 경쟁력 강화와 수출확대를 통해 국부창출 및 고용창출 효과를 얻고 있는데, 예를 들면, 네덜란드의 푸드벨리내 식품클러스터는 연간 생산액이 GDP의 10% 이상의 수준을 기록하며 국가경제의 핵심 축으로 자리 메김 하였고, 우리나라도 익산에 국가식품클러스터 조성 사업을 실시하여 글로벌 시장을 겨냥한 150개 식품기업의 유치를 목표로 최근에 6대 기업지원시설이 구축 완료되어 본격적인 업무를 시작하였다.The global market size of the food industry is estimated to be about 5 trillion dollars, about 15 times that of the semiconductor industry. Major countries around the world are gaining national wealth creation and job creation effects through strengthening the competitiveness of the food industry and expanding exports. For example, the food cluster in the food valley in the Netherlands records more than 10% of GDP and the national economy. Korea also carried out a national food cluster creation project in Iksan to attract 150 food companies targeting the global market, and recently completed the construction of six major business support facilities and started full-scale work.
한편, 식품안전과 웰빙에 대한 관심이 그 어느 때보다 고조되어 있어 안전식품 관련시장의 규모가 급속히 확대되고 있으며, 식품안전과 웰빙에 대한 소비자 신뢰 확보는 상품의 지속적인 판매와 시장의 확대와 매우 밀접한 관계가 있기에 이런 소비자의 필요를 충족시키려 노력하는 것은 매우 중요한 사항이다.On the other hand, as interest in food safety and well-being is higher than ever, the size of the safe food-related market is rapidly expanding. Securing consumer trust in food safety and well-being is very closely related to continuous sales of products and expansion of the market. Because of the relationship, it is very important to try to meet these consumer needs.
발효식품은 원료에 함유되는 단백질, 탄수화물, 지방질 등이 효소 또는 미생물의 발효작용에 의해 독특한 향미를 가짐으로써 기호성을 증진시키고 항암, 콜레스테롤 저하 등 다양한 효능이 최근 과학적으로 증명되고 있다.Fermented foods have a unique flavor by fermentation of enzymes or microorganisms in proteins, carbohydrates, fats, etc. contained in the raw materials, thereby enhancing palatability, and various effects such as anticancer and cholesterol lowering have been scientifically proven recently.
발효식품 시장은 국내시장과 세계시장 매년 고도의 성장이 예상하고 있으며 한식의 세계화 및 전통식품산업의 육성으로 시장규모가 점차 확대될 전망이다.The fermented food market is expected to grow rapidly every year in the domestic and global markets, and the market size is expected to gradually expand due to the globalization of Korean food and the promotion of the traditional food industry.
김치는 주재료인 배추, 무 등과 부재료인 마늘, 생강, 고춧가루, 파 젓갈류 등을 발효시켜 제조하는 우리나라의 전통적인 발표식품이나, 실온저장 기간이 짧아서 일정한 기간 안에 섭취하여야 잘 숙성된 김치의 맛을 즐기면서 비타민, 무기질, 아미노산, 유기산 등 풍부한 영양소를 섭취할 수 있다.Kimchi is a traditional Korean food made by fermenting main ingredients such as cabbage, radish, and subsidiary ingredients such as garlic, ginger, red pepper powder, and green onion salted fish. You can take in rich nutrients such as vitamins, minerals, amino acids, and organic acids while doing so.
그러나, 일반 가정에서는 잘 숙성된 김치를 냉장보관하여도 시일이 경과하면 김치의 고유한 맛이 변질되기 때문에 김치를 장기 저장하기 어려우며, 재료구입도 재배시기의 기후변화, 생산과 수급과정에서 오는 가격 변동 등 환경, 계절적인 영향을 크게 받는다.However, even if well-matured kimchi is stored in a refrigerator, it is difficult to store kimchi for a long period of time as the unique taste of kimchi deteriorates over time. It is greatly influenced by environmental and seasonal factors such as fluctuations.
또한, 김치는 근래 외국에서도 건강식품으로 알려져 많은 관심과 수요가 증가하고 있으나, 음식문화가 다른 외국인에게는 다소 맵고, 짜게 느껴질 수 있어 김치의 짜고 매운 맛을 개선하고 나트륨 농도를 낮추면서도 저장성을 향상시킬 수 있는 김치를 개발하고자 하는 노력이 다양하게 진행되고 있다.In addition, recently, kimchi is known as a health food in foreign countries, and a lot of interest and demand are increasing. However, it can be somewhat spicy and salty to foreigners with different food cultures. Various efforts are being made to develop kimchi that can be used.
김치의 보존성, 맛 등을 유지하기 위한 종래 기술들을 살펴보면, 한국공개특허 제2009-0108804호(20091019 공개)는 김치분말을 포함하는 식품제조방법에 관한 것으로 김치를 건조시켜 김치분말을 제조하여 이를 쌀가루, 밀가루, 메밀가루와 혼합하는 내용을 개시하고 있고, 한국공개특허 제2007-0122412호(20071231 공개)는 분말김치의 제조방법 및 이에 의해 생성되는 김치 조성물로 김치를 분쇄 또는 파쇄하여 탈지분유, 전분, 덱스트린, 두유, 치즈, 글리세롤과 배합하는 내용을 개시하고 있다.Looking at the prior art for maintaining the preservability and taste of kimchi, Korean Patent Publication No. 2009-0108804 (published on 20091019) relates to a food manufacturing method containing kimchi powder, which is dried to produce kimchi powder, which is then converted into rice flour. , Korean Patent Publication No. 2007-0122412 (published in 20071231) discloses a method for producing powdered kimchi and a kimchi composition produced by the method of pulverizing or crushing kimchi to make skim milk powder, starch , dextrin, soymilk, cheese, and glycerol are disclosed.
또한, 한국공개특허 제2011-0055156호(20110525 공개)는 유산균 스타터를 이용한 묵은지 및 분말김치의 제조방법으로 절인 배추에 락토바실러스 프란더텀을 집중하여 발효시킨 후 분쇄화하는 내용을 개시하고 있다.In addition, Korean Patent Publication No. 2011-0055156 (published on 20110525) discloses a method for producing aged paper and powdered kimchi using a lactic acid bacteria starter, which concentrates and ferments Lactobacillus prandertum in pickled cabbage and then pulverizes it.
국내공개특허공보 공개번호 제1020020065743(20020814)호에는 김치발효의 원동력인 유산균을 김치 양념에 직접 배양하여 배양된 김치 양념을 배추김치나 무나 김치 등에 사용함으로써 김치를 담근 직후의 유산균이 g당 100만 마리 이상 함유되도록 한 것으로서, 익은 김치에서 김치발효에 가장 깊은 관계가 있는 유산균종인 락토바실러스 플란타룸(Lactobacillus plantarum)을 분리하여 배양한 것을 김치양념에 접종하고, 24시간이 지나면 g당 1억 마리의 유산균이 함유된 김치양념의 제조방법이 공개되어 있다.Korean Patent Publication No. 1020020065743 (20020814) discloses that lactic acid bacteria, which are the driving force of kimchi fermentation, are directly cultivated in kimchi seasoning and the cultured kimchi seasoning is used for cabbage kimchi, radish or kimchi, so that the lactic acid bacteria immediately after soaking kimchi is 1 million per gram. Lactobacillus plantarum, a species of lactic acid bacteria most closely related to kimchi fermentation, is separated and cultured from ripe kimchi and inoculated into the kimchi seasoning, and after 24 hours, 100 million cells per gram A method for producing kimchi seasoning containing lactic acid bacteria of has been disclosed.
또한, 국내등록특허공보 등록번호 제1003753270000(20030225)호에는 초산 및 제일인산칼륨이 포함된 pH 4 내지 5의 염수에서 무를 절임으로써 미로시나아제를 불활성화시키고 4-메틸티오-3-부텐일 이소티오시아네이트를 치환시키는 절임 단계; 및 토란을 포함하는 양념을 상기 무와 혼합하는 단계를 포함하는 매운 맛이 감소된 무김치의 제조 방법 및 그 제조 방법이 공개되어 있다.In addition, Korean Registered Patent Publication No. 1003753270000 (20030225) discloses that myrosinase is inactivated by pickling radish in salt water of pH 4 to 5 containing acetic acid and potassium monophosphate, and 4-methylthio-3-butenyl iso Pickling step of substituting thiocyanate; And a method for producing radish kimchi with reduced pungency, comprising mixing a seasoning containing taro with the radish, and a method for producing the same are disclosed.
본 발명자는 위와 같은 종래 기술에 수반되는 문제점을 해소하고, 맛을 포함하는 기호성과 기능성이 개선된 김치 및 그의 제조 방법을 개발하기 위하여 예의 연구한 결과, 후술하는 바와 같은 방법에 의해 제조된 김치가 위와 같은 요건을 만족시킬 수 있음을 발견하고 본 발명을 완성하기에 이르렀다.As a result of intensive research to solve the problems associated with the prior art and to develop a kimchi with improved palatability and functionality including taste and a manufacturing method thereof, the present inventors have found that kimchi prepared by the method described below is It was found that the above requirements could be satisfied and the present invention was completed.
따라서 본 발명의 목적은 맛을 포함하는 기호성과 기능성이 개선된 김치 및 그의 제조 방법을 제공하는 것에 있다.Accordingly, an object of the present invention is to provide a kimchi with improved palatability and functionality including taste and a manufacturing method thereof.
위와 같은 본 발명의 목적은The purpose of the present invention as above is
a) 김치용 양념을 준비하는 단계;a) preparing seasoning for kimchi;
b) 상기 양념에 마이크로바이옴 분말을 전체 김치용 양념 100중량%를 기준으로 0.1~10 중량%로 첨가한 후 혼합하여 양념 혼합물을 얻는 단계;b) adding microbiome powder to the seasoning in an amount of 0.1 to 10% by weight based on 100% by weight of the total seasoning for kimchi and then mixing to obtain a seasoning mixture;
c) 양념 혼합물을 상온에서 18~30 시간 동안 보관하여 양념들을 유도발효하여 1차 발효시키는 단계;c) storing the seasoning mixture at room temperature for 18 to 30 hours to induce primary fermentation of the seasonings;
d) 절임 배추에 상기 1차 발효시킨 양념 혼합물을 이용하여 배추를 버무리는 단계;d) tossing pickled cabbage with the primary fermented seasoning mixture;
e) 버무린 배추를 4 ~ 10℃에서 3~7일 동안 2차 발효를 진행하는 단계; 및e) subjecting the mixed cabbage to secondary fermentation at 4 to 10 ° C for 3 to 7 days; and
f) 2차 발효된 배추를 3일 ~ 60일 동안 숙성시키는 단계;를 포함하는 것을 특징으로 하는 김치의 제조 방법에 의해 달성될 수 있다.f) aging the secondary fermented cabbage for 3 to 60 days;
본 발명에 따르면 맛을 포함한 기호성과 항산화를 포함한 기능성을 겸비한 김치를 제공함으로써 김치의 다양성과 고급화를 이룰 수 있다.According to the present invention, by providing kimchi that combines palatability including taste and functionality including antioxidant, it is possible to achieve diversity and high quality of kimchi.
도 1은 본 발명에 따른 유익한 미생물에 의한 김치의 제조 공정도이다.1 is a manufacturing process diagram of kimchi by beneficial microorganisms according to the present invention.
본 발명은, 일면에 있어서,The present invention, in one aspect,
a) 김치용 양념을 준비하는 단계;a) preparing seasoning for kimchi;
b) 상기 양념에 마이크로바이옴 분말을 전체 김치 원료 100중량%를 기준으로 0.1~10 중량%로 첨가한 후 혼합하여 양념 혼합물을 얻는 단계;b) adding microbiome powder to the seasoning in an amount of 0.1 to 10% by weight based on 100% by weight of the total kimchi raw material and then mixing to obtain a seasoning mixture;
c) 양념 혼합물을 상온에서 18~30 시간 동안 보관하여 양념들을 유도발효하여 1차 발효시키는 단계;c) storing the seasoning mixture at room temperature for 18 to 30 hours to induce primary fermentation of the seasonings;
d) 절임 배추에 상기 1차 발효시킨 양념 혼합물을 이용하여 배추를 버무리는 단계;d) tossing pickled cabbage with the primary fermented seasoning mixture;
e) 버무린 배추를 4 ~ 10℃에서 3~7일 동안 2차 발효를 진행하는 단계; 및e) subjecting the mixed cabbage to secondary fermentation at 4 to 10 ° C for 3 to 7 days; and
f) 2차 발효된 배추를 3일 ~ 60일 동안 숙성시키는 단계;를 포함하는 것을 특징으로 하는 김치의 제조 방법을 제공한다.f) aging the secondary fermented cabbage for 3 to 60 days;
본 발명은, 추가의 일면에 있어서,The present invention, in a further aspect,
상기 마이크로바이옴은 Bacillus subtilis BSS11(KACC92016P), Bacillus subtilis BSS09(KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01(KACC93217P), Enterococcus faecalis BSS03(KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08(KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05(KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC91996P), Leuconostoc mesenteroides SY1118(KACC91997P), Lactobacillus sakei BSS12 (KACC92017P) 및 Bacillus subtilis P223(KCCM12104P)을 포함하는 것을 특징으로 하는 김치의 제조 방법을 제공한다.The microbiome is Bacillus subtilis BSS11 (KACC92016P), Bacillus subtilis BSS09 (KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01 (KACC93217P), Enterococcus faecalis BSS03 (KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08 (KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05 (KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC919 96P), Leuconostoc mesenteroides SY1118 (KACC91997P), Lactobacillus sakei BSS12 ( KACC92017P) and Bacillus subtilis P223 (KCCM12104P).
본 발명은, 다른 추가의 일면에 있어서, 상기 방법에 의해 제조된 것을 특징으로 하는 김치를 제공한다.The present invention, in another additional aspect, provides a kimchi characterized in that produced by the above method.
이하, 본 발명을 바람직한 실시예에 의하여 보다 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 하기 실시예에 의하여 제한되거나 한정되는 것은 아니다. 그러므로, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 본 발명의 사상을 벗어나지 아니하는 범위 내에서 본 발명을 다양하게 변경 및 변형이 가능하며, 이 또한 본 발명의 범위에 속함은 자명하다.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. .
도 1은 본 발명에 따른 유익한 미생물에 의한 김치의 제조 공정도이다.1 is a manufacturing process diagram of kimchi by beneficial microorganisms according to the present invention.
본 발명은 복합 마이크로바이옴을 이용하여 발효공정을 1차, 2차로 나누어서 김치의 발효를 극대화하며 김치의 맛을 포함하는 기호성은 물론이고 김치내 존재하는 유용미생물의 항산화 특성을 포함한 기능성을 극대화시킨 것에 기술적인 특징이 있다.The present invention maximizes the fermentation of kimchi by dividing the fermentation process into primary and secondary processes using a complex microbiome, and maximizes functionality including antioxidant properties of useful microorganisms present in kimchi as well as palatability including the taste of kimchi. It has technical features.
본 발명에 따른 마이크로바이옴을 이용한 김치의 제조 방법은 크게 양념 준비 단계, 마이크로바이옴 혼합 단계, 1차 발효 단계, 버무림 단계, 2차 발효 단계, 숙성 단계 및 포장 단계 등을 포함한다. 이하 각 개별 단계에 관련하여 상세히 설명한다.The method for manufacturing kimchi using the microbiome according to the present invention largely includes a seasoning preparation step, a microbiome mixing step, a primary fermentation step, a beating step, a secondary fermentation step, a ripening step, and a packaging step. Hereinafter, each individual step will be described in detail.
a) 양념 준비 단계a) seasoning preparation step
이 단계에서는 김치 담기에 사용되는 일반적인 양념을 준비한다.In this step, we prepare the general seasoning used for making kimchi.
본 발명에서 김치는 배추김치, 열무김치, 총각김치, 깍두기 등을 제한없이 포함하고, 이러한 종류에 알맞도록 양념을 선택한다.In the present invention, kimchi includes cabbage kimchi, young radish kimchi, bachelor kimchi, radish kimchi, etc. without limitation, and seasonings are selected to suit these types.
상기 양념은 통상적으로 김치의 제조에 이용되는 것을 제한없이 사용할 수 있고, 예를 들면, 무 슬라이스, 당근 슬라이스, 고춧가루, 다진 마늘, 다진 생강, 양파 슬라이스, 새우젓, 까나리젓, 설탕, 대파 슬라이스, 참깨, 찹쌀죽, 간장, 소금 등을 적절한 혼합비로 포함할 수 있다. The seasoning can be used without limitation what is commonly used in the manufacture of kimchi, for example, radish slices, carrot slices, red pepper powder, minced garlic, minced ginger, onion slices, salted shrimp, canary salt, sugar, green onion slices, sesame , glutinous rice porridge, soy sauce, salt, etc. may be included in an appropriate mixing ratio.
b) 마이크로바이옴 혼합 단계b) microbiome mixing step
위와 같이 준비된 양념에 복합 마이크로바이옴 분말을 첨가한 후 골고루 혼합한다. 상기 복합 마이크로바이옴 분말은 김치 양념에 전체 김치 원료 100중량%를 기준으로 0.1~10 중량%로 첨가하는 것이 바람직할 수 있다.After adding the complex microbiome powder to the seasoning prepared as above, mix it evenly. The complex microbiome powder may be preferably added to the kimchi seasoning in an amount of 0.1 to 10% by weight based on 100% by weight of the total kimchi raw material.
복합 마이크로바이옴을 일정한 크기(예, 50~200 메쉬)로 분말화한 것을 바람직하게 사용할 수 있다.Powdered composite microbiome to a certain size (eg, 50 to 200 mesh) can be preferably used.
상기 마이크로바이옴은 김치의 맛과 보존 특성은 물론이고 항산화 특성을 포함하는 다양한 기능성을 극대화시키며, 복합 유용미생물(EM: Effective Microorganism)을 포함하여 이루어진다.The microbiome maximizes various functionalities including antioxidant properties as well as taste and preservation characteristics of kimchi, and includes effective microorganisms (EM).
일반 김치는 자연 환경에 존재하는 균주들이 재료와 내용물들과 만나 상호작용을 하며 발효되는 과정에서 발효 환경에 따라 부패를 유도하는 유해균도 동시에 존재할 수 있으며 맛의 변화 또한 상이할 수 있으나 본 발명에서는 유익균에 의한 1차 발효를 통해 양념 유도 발효를 진행하여 2차 발효 숙성 과정을 거치면서 유해균의 증식과 맛의 변화를 최소화하여 맛의 균일성과 유익균의 역할의 극대화를 만들 수 있다. In general kimchi, strains existing in the natural environment interact with ingredients and contents, and in the process of fermentation, harmful bacteria that induce spoilage may exist at the same time depending on the fermentation environment, and the taste may change differently, but in the present invention, beneficial bacteria It is possible to maximize the uniformity of taste and the role of beneficial bacteria by minimizing the growth of harmful bacteria and the change in taste through the secondary fermentation and aging process by proceeding with seasoning-induced fermentation through the primary fermentation by .
상기 마이크로바이옴은 김치의 맛과 보존 특성은 물론이고 항산화 특성을 포함하는 다양한 기능성을 극대화시키며, 복합 유용미생물(EM: Effective Microorganism)을 포함하여 이루어진다.The microbiome maximizes various functionalities including antioxidant properties as well as taste and preservation characteristics of kimchi, and includes effective microorganisms (EM).
상기 마이크로 바이옴은 복합 유용 미생물과 상호 교환적으로 사용되며, 바실러스 서브틸리스(고초균), 락토바실러스(락토바실러스균), 비피도박테리움(비피더스균), 사카로미세스(효모균), 광합성균 군 등을 복합적으로 포함하고, 발효시 부패균을 제거하여 우점되는 유익한 미생물 집단을 의미하고, 주로 김치, 고추장, 간장, 청국장, 된장, 젓갈 등에서 분리한 것을 바람직하게 사용할 수 있다.The microbiome is used interchangeably with a complex useful microorganism, Bacillus subtilis (Bacillus subtilis), Lactobacillus (Lactobacillus), Bifidobacterium (Bifidobacterium), Saccharomyces (yeast), photosynthetic bacteria It refers to a group of beneficial microorganisms that are dominant by removing spoilage bacteria during fermentation, and are mainly isolated from kimchi, gochujang, soy sauce, cheonggukjang, soybean paste, and salted fish.
상기 마이크로바이옴은 Bacillus subtilis BSS11(KACC92016P), Bacillus subtilis BSS09(KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01(KACC93217P), Enterococcus faecalis BSS03(KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08(KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05(KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC91996P), Leuconostoc mesenteroides SY1118(KACC91997P), Lactobacillus sakei BSS12 (KACC92017P) 및 Bacillus subtilis P223(KCCM12104P)을 동량으로 포함하는 것이 바람직할 수 있다.The microbiome is Bacillus subtilis BSS11 (KACC92016P), Bacillus subtilis BSS09 (KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01 (KACC93217P), Enterococcus faecalis BSS03 (KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08 (KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05 (KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC919 96P), Leuconostoc mesenteroides SY1118 (KACC91997P), Lactobacillus sakei BSS12 ( KACC92017P) and Bacillus subtilis P223 (KCCM12104P) in equal amounts.
상기 마이크로바이옴을 구성하는 균주들은 미생물기탁기관에 기탁된 균주로서 한국의과학연구원으로 부터 제공받을 수 있으며, 다음과 같은 특성을 나타낸다.The strains constituting the microbiome may be provided from the Korea Research Institute of Science as strains deposited in a microorganism depository, and exhibit the following characteristics.
Bacillus subtilis BSS11(KACC92016P)은 발암물질 아프라톡신 생성 억제 하는 기능이 있고, 식품 등의 발효과정에서 생성될 수 있다. Bacillus subtilis BSS11 (KACC92016P) has the function of inhibiting the production of carcinogen aflatoxin and can be produced during fermentation of foods.
Bacillus subtilis BSS09(KACC91989P)는 소화촉진과 정장 효과가 있다. Bacillus subtilis BSS09 (KACC91989P) has digestive and intestinal effects.
바실러스 균은 주로 청국장, 된장, 그리고 낫토와 같은 콩 발효식품에 많이 존재하며, 그 중에서 바실러스 서브틸리스(Bacillus subtilis) 균은 프로바이오틱스로 알려진 바실러스 균이며 안전하다고 여겨지는 균이다. 바실러스 균은 극한의 환경이 되면 포자 세포를 생산하고 이는 열이나 낮은 pH에 저항성을 가진다. 이러한 바실러스균의 특징은 포자를 생성하지 않는 다른 프로바이오틱스 균들보다 생존기간이 길다는 장점을 가진다. Bacillus bacteria are mainly present in fermented soybean foods such as soybean paste, soybean paste, and natto, and among them, Bacillus subtilis is a Bacillus strain known as probiotics and is considered safe. Bacillus bacteria produce spore cells in extreme environments, which are resistant to heat or low pH. This characteristic of Bacillus bacteria has the advantage of a longer survival period than other probiotic bacteria that do not produce spores.
Weissella koreensis BSS10 (KACC92013P)는 지방세포 중성지방 생성 억제 및 오르티닌 생성능을 가진다. Weissella koreensis BSS10 (KACC92013P) has the ability to inhibit triglyceride production and ortinine production in adipocytes.
Saccharomyces cerevisiae BSS01(KACC93217P)는 풍부한 영양소를 함유하고 단백질을 50% 이상 함유하는 UGF(미지성장인자) 소화효소 및 미네랄, 비타민 B, 니아신,엽산 대사물질 방출한다. pH 6.5에서 소화효소를 동원하여 세포벽분해 내용물 소화관에 방출한다. Saccharomyces cerevisiae BSS01 (KACC93217P) contains abundant nutrients and releases UGF (unknown growth factor) digestive enzymes containing more than 50% protein and metabolites of minerals, B vitamins, niacin and folic acid. At pH 6.5, digestive enzymes are mobilized to release the contents of cell wall breakdown into the digestive tract.
Enterococcus faecalis BSS03(KACC91990P)는 중금속 제거 및 유해균 억제 능력이 있고, 장내정착성이 우수하다. Enterococcus faecalis BSS03 (KACC91990P) has the ability to remove heavy metals and inhibit harmful bacteria, and has excellent intestinal colonization.
Enterococcus faecium BSS02 (KACC91991P)는 중금속(카드늄 등) 제거능력이 탁월하다. Enterococcus faecium BSS02 (KACC91991P) has excellent ability to remove heavy metals (cadmium, etc.).
Streptococcus thermophilus BSS08(KACC91998P)는 구강충치균 저해능을 보유하고, 강한 항염, 항암 효능이 있으며, 유당 분해능(우유섭취가능하게 함)이 있고, 면역력을 증진시키는데 이용된다. Streptococcus thermophilus BSS08 (KACC91998P) has oral caries inhibitory activity, has strong anti-inflammatory and anti-cancer effects, has lactose decomposition ability (makes milk intake possible), and is used to enhance immunity.
Latobacillus brevis BSS04 (KACC91992P)는 헬리코박터 억제 및 위 염증 감소 등의 항염 작용이 있고, 잇몸 및 구강궤양에 효과가 있으며, 면역력을 증진시키고 덱스트란(고분자 글루코스폴리머)을 생성한다. Latobacillus brevis BSS04 (KACC91992P) has anti-inflammatory effects such as inhibiting Helicobacter and reducing gastric inflammation, is effective for gums and oral ulcers, enhances immunity, and produces dextran (high molecular weight glucose polymer).
Lactobacillus casei BSS05(KACC91993P)는 항암 및 항 알러지 효과, 설사 감소, 변비 개선, 면역조절기능 강화하며, 유해균을 억제하고, 피부개선 작용을 한다. Lactobacillus casei BSS05 (KACC91993P) has anti-cancer and anti-allergic effects, reduces diarrhea, improves constipation, strengthens immune control function, inhibits harmful bacteria, and improves skin.
Lactobacillus plantarum HS729 (KACC91994P)는 독소제거능력, 살균,항균능력: 클로스트리듐 디피실리스균(설사,과민성대장증후군), 칸디다균(질염), 포도상구균(화농성질환),대장균 살균능력 , 면역기능조절능력, 포진바이러스 억제(항균물질 락툴린 생성)한다. Lactobacillus plantarum HS729 (KACC91994P) has toxin removal ability, sterilization and antibacterial ability: Clostridium difficile (diarrhea, irritable bowel syndrome), Candida (vaginitis), Staphylococcus aureus (suppurative disease), colon bacillus sterilization ability, immune function Regulating ability, inhibits herpes virus (produces antibacterial substance lactulin).
Lactobacillus sakei MG521 (KACC91995P)는 면역반응 자극, 병원성 세균 증식 억제, 아토피 완화, 면역과민반응에 의한 피부질환 개선에 이용될 수 있다. Lactobacillus sakei MG521 (KACC91995P) can be used to stimulate immune response, inhibit the proliferation of pathogenic bacteria, alleviate atopic dermatitis, and improve skin diseases caused by immune hypersensitivity reactions.
Leuconostoc citreum BSS07 (KACC91996P)는 장출혈성 대장균 0-157 생장 억제, 다이어트효과, 변비개선 및 면역력 향상에 도움을 주는 균주이다. Leuconostoc citreum BSS07 (KACC91996P) is a strain that inhibits the growth of enterohemorrhagic Escherichia coli 0-157, has a diet effect, improves constipation and improves immunity.
Leuconostoc mesenteroides SY1118(KACC91997P)는 신생아의 장에서 분리된 균주로서, 식이섬유(덱스트란) 생성에 도움이 되는 균주이다. Leuconostoc mesenteroides SY1118 (KACC91997P) is a strain isolated from the intestine of newborns and is helpful in producing dietary fiber (dextran).
Lactobacillus sakei BSS12 (KACC92017P)는 발효 유익균으로 동정되었다. Lactobacillus sakei BSS12 (KACC92017P) was identified as a fermentation beneficial bacterium.
Bacillus subtilis P223(KCCM12104P)는 발효 유익균으로써 배추김치, 열무김치, 깍두기 등 다양한 김치로부터 분리된 것이다. Bacillus subtilis P223 (KCCM12104P) is a fermented beneficial bacterium isolated from various kimchis such as cabbage kimchi, young radish kimchi, and radish kimchi.
상기 균주는 식중독 원인균의 장내 부착 저해능을 가지고, 내산성, 내담즙성 또는 장부착능; 아밀라아제(Amylase) 또는 프로테아제(Protease) 활성 증가; 및 ⅲ) 젠타마이신(Gentamicin), 카나마이신(Kanamycine), 테트라사이클린(Tetracycline), 시프로플록사신(Ciprofloxacin), 클로람페니콜(Chloramphenicol) 또는 독시사이클린(Doxycycline)에 대한 항생제 감수성을 갖는다. 상기 균주는 한국 등록번호 10-1982759호(2019년05월21일)에 공시되어 있다.The strain has the ability to inhibit the intestinal adhesion of food poisoning causative bacteria, acid resistance, bile resistance or intestinal adhesion; increased amylase or protease activity; and iii) antibiotic sensitivity to Gentamicin, Kanamycin, Tetracycline, Ciprofloxacin, Chloramphenicol or Doxycycline. The strain is published in Korea Registration No. 10-1982759 (May 21, 2019).
c) 1차 발효 단계c) primary fermentation step
양념 혼합물에 상기 마이크로바이옴 분말을 첨가한 후 골고루 섞어서 상온에서 18~30 시간 동안 보관하여 양념들을 유도발효하여 1차 발효시킨다.After adding the microbiome powder to the seasoning mixture, mix it evenly and store it at room temperature for 18 to 30 hours to induce and ferment the seasonings for primary fermentation.
d) 버무림 단계d) toasting step
절임 배추에 상기 1차 발효시킨 양념 혼합물을 이용하여 배추를 골고루 버무린다.Mix the cabbage evenly using the first fermented seasoning mixture to the pickled cabbage.
e) 2차 발효 단계e) secondary fermentation step
버무린 배추를 김치냉장고 등에 보관하여 4~10℃에서 3~7일 동안 2차 발효를 진행한다.The mixed cabbage is stored in a kimchi refrigerator, etc., and undergoes secondary fermentation at 4-10℃ for 3-7 days.
f) 숙성 단계f) ripening stage
상기 2차 발효된 배추를 3일 ~ 60일 동안 숙성시켜 맛과 기능성이 배가된 김치를 제조한다.The secondly fermented cabbage is aged for 3 to 60 days to prepare kimchi with doubled taste and functionality.
이와 같은 방법에 의해 제조되는 본 발명의 김치는 김치냉장고에서 숙성과정이 종래의 제조 과정 보다 짧고 유익한 균의 배양을 통해 배추의 아삭한 질감은 상대적으로 오래 유지되는 특징이 있다.The kimchi of the present invention prepared by this method is characterized in that the aging process in the kimchi refrigerator is shorter than the conventional manufacturing process, and the crunchy texture of cabbage is maintained for a relatively long time through the cultivation of beneficial bacteria.
<실시예><Example>
이하, 본 발명은 다음의 대표적인 실시예에 의하여 더욱 구체적으로 설명되나, 본 발명이 이들 실시예에 의해 어떤 식으로든 제한되는 것은 아니다. 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.
실시예 1: 배추 김치의 제조Example 1: Preparation of Chinese cabbage kimchi
배추 100 중량부를 기준으로 고춧가루 5중량부, 다진 마늘 4중량부, 다진 생강 4중량부, 양파 6중량부, 새우젓 5중량부, 설탕 7중량부, 2cm길이로 절단한 대파 5중량부, 2cm 길이로 절단한 부추 5중량부, 참깨 3중량부, 찹쌀죽 10중량부, 무우채 15중량부, 및 당근채 3 중량부를 혼합하여 양념을 제조하였다.Based on 100 parts by weight of cabbage, 5 parts by weight of red pepper powder, 4 parts by weight of minced garlic, 4 parts by weight of minced ginger, 6 parts by weight of onion, 5 parts by weight of salted shrimp, 7 parts by weight of sugar, 5 parts by weight of green onion cut into 2cm length, 2cm length A seasoning was prepared by mixing 5 parts by weight of chives, 3 parts by weight of sesame seeds, 10 parts by weight of glutinous rice porridge, 15 parts by weight of radishes, and 3 parts by weight of carrots.
별도로, 한국의과학연구원으로 부터 제공받은 Bacillus subtilis BSS11(KACC92016P), Bacillus subtilis BSS09(KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01(KACC93217P), Enterococcus faecalis BSS03(KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08(KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05(KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC91996P), Leuconostoc mesenteroides SY1118(KACC91997P), Lactobacillus sakei BSS12 (KACC92017P) 및 Bacillus subtilis P223(KCCM12104P)을 동량으로 포함하는 복합 마이크로바이옴을 100 메쉬로 분말화한 후, 상기 양념 97 중량부에 대하여 복합 마이크로바이옴 3 중량부를 첨가하고, 양념 혼합물을 상온에서 24 시간 동안 보관하여 양념들을 유도발효하여 1차 발효시켰다. 이어서, 절임 배추에 상기 1차 발효시킨 양념 혼합물을 가하여 버무리고, 버무린 배추를 4℃에서 3일 동안 2차 발효를 진행한 후, 2차 발효된 배추를 3일 동안 김치 냉장고에서 숙성시켜 김치를 제조하였다.Separately, Bacillus subtilis BSS11 (KACC92016P), Bacillus subtilis BSS09 (KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01 (KACC93217P), Enterococcus faecalis BSS03 (KACC91990P) provided by the Korea Institute of Medical Science , Enterococcus faecium BSS02 (KACC91991P ), Streptococcus thermophilus BSS08 (KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05 (KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leucon ostoc citreum BSS07 (KACC91996P), Leuconostoc mesenteroides SY1118 (KACC91997P) , Lactobacillus sakei BSS12 (KACC92017P) and Bacillus subtilis P223 (KCCM12104P) were powdered into a 100 mesh composite microbiome containing the same amount, and then 3 parts by weight of the composite microbiome was added to 97 parts by weight of the seasoning. The mixture was stored at room temperature for 24 hours, and the seasonings were induced and fermented for the first time. Then, the first fermented seasoning mixture was added to the pickled cabbage and mixed, and the mixed cabbage was subjected to secondary fermentation at 4 ° C for 3 days, and then the secondly fermented cabbage was aged in a kimchi refrigerator for 3 days to prepare kimchi. did
시험예 1: DPPH 항산화 효과 측정Test Example 1: DPPH antioxidant effect measurement
상기 실시예 1 및 비교예(시중 구입 김치)의 시료에 DPPH 유리 라디칼 소거 실험을 실시하였다. DPPH(1,1-diphenyl-2-picrylhydrazyl)는 그 자체가 매우 안정한 프리 라디칼(Free radical)로써, 517㎚에서 특정적인 광흡수를 나타내는 진한 보라색의 화합물을 측정하며, 라디칼 소거활성이 있는 항산화제에 의해 정량적으로 탈색됨으로 인해 항산화 활성을 쉽게 측정할 수 있다. 이러한 라디칼에 의한 소거활성은 지질과산화 억제활성을 비롯한 항산화 활성과의 상관관계를 보이므로 항산화제 검색에 널리 이용되고 있다. 시료의 항산화 활성 측정(Electron donating abilities, EDA)은 Blois의 방법을 변형하여 측정하였다. 각 시료용액 20 ㎖에 0.2 mM의 DPPH(1,1-diphenyl-2-picrylhydrazyl) 0.5 ㎖를 넣고 교반한 후 30분간 방치한 다음 517㎚에서 흡광도를 측정하였다. 전자공여 효과는 시료용액의 첨가구와 무첨가구의 흡광도 감소율로 나타내었다. 결과적인 프리 라디칼 소거능을 하기의 식에 의하여 계산하였다.A DPPH free radical scavenging experiment was performed on the samples of Example 1 and Comparative Example (commercially purchased kimchi). DPPH (1,1-diphenyl-2-picrylhydrazyl) itself is a very stable free radical. It measures a deep purple compound that shows specific light absorption at 517 nm, and is an antioxidant with radical scavenging activity. Antioxidant activity can be easily measured due to quantitative decolorization by Since the scavenging activity by these radicals shows a correlation with antioxidant activity including lipid peroxidation inhibitory activity, it is widely used in antioxidant search. Antioxidant activity measurement (Electron donating abilities, EDA) of the sample was measured by modifying the method of Blois. 0.5 ml of 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) was added to 20 ml of each sample solution, stirred, allowed to stand for 30 minutes, and then absorbance was measured at 517 nm. The electron donating effect was expressed as the rate of decrease in absorbance between the added and non-added groups of the sample solution. The resulting free radical scavenging ability was calculated by the following formula.
유리 라디칼 소거 활성(%)= {1-(B/A)}×100Free radical scavenging activity (%) = {1-(B/A)}×100
식 중, A: 시료를 처리하지 않은 대조군 웰의 흡광도, B: 시료를 처리한 실험군 웰의 흡광도를 나타낸다. 그 결과를 표 1에 나타내었다.In the formula, A: Absorbance of the control wells not treated with the sample, B: Absorbance of the experimental group wells treated with the sample. The results are shown in Table 1.
69.51
69.51
32.31
32.31
상기 결과를 통하여 실시예 1의 시료는 비교예의 것에 비하여 우수한 DPPH 프리 라디칼 소거능을 나타냄을 확인할 수 있었다.Through the above results, it was confirmed that the sample of Example 1 exhibited superior DPPH free radical scavenging activity compared to that of Comparative Example.
시험예 2: 관능 평가Test Example 2: Sensory evaluation
상기 실시예 1 및 비교예 1의 김치에 대하여 관능검사를 실시하였다. 패널은 훈련된 검사원 30명을 선정하여 풍미, 신맛, 식감, 전체적인 기호도를 다음과 같은 5점척도법에 의해 평가하고 각각의 값을 평균하여 결과를 다음의 표 2에 나타내었다. 평가 기준은 매우 양호한 정도를 5로 하고, 약간 양호한 정도는 4, 보통의 정도는 3, 열악한 정도는 2, 아주 열악한 경우는 1로 정하였다.A sensory test was performed on the kimchi of Example 1 and Comparative Example 1. The panel selected 30 trained inspectors to evaluate flavor, sourness, texture, and overall acceptability by the following 5-point scale method, average each value, and show the results in Table 2 below. The evaluation criteria were set as 5 for very good, 4 for slightly good, 3 for moderate, 2 for poor, and 1 for very poor.
관능검사 결과, 외관에서 큰 차이는 없는 것으로 나타났으나 본 발명의 김치는 풍미과 식감에서 많은 점수 차이가 났다.As a result of the sensory test, it was found that there was no significant difference in appearance, but the kimchi of the present invention had a large score difference in flavor and texture.
이상 본 발명은 바람직한 실시예를 참조하여 설명하였지만, 해당 기술 분야의 숙련된 당업자는 하기의 특허 청구의 범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. 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.
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91989Accession number: KACC91989
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC92016Accession number: KACC92016
수탁일자 : 201501022Entrusted date: 201501022
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC92013Accession number: KACC92013
수탁일자 : 20150102Entrusted date: 20150102
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC93217Accession number: KACC93217
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91990Accession number: KACC91990
수탁일자 : 20141112Entrusted date: 20141112
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91991Accession number: KACC91991
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91998Accession number: KACC91998
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91992Accession number: KACC91992
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91993Accession number: KACC91993
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91994Accession number: KACC91994
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91995Accession number: KACC91995
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91996Accession number: KACC91996
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC91997Accession number: KACC91997
수탁일자 : 20141023Entrusted date: 20141023
기탁기관명 : 농업생명공학연구원Name of Depositary Institution: Research Institute of Agricultural Biotechnology
수탁번호 : KACC92017Accession number: KACC92017
수탁일자 : 20150102Entrusted date: 20150102
Claims (2)
b) 상기 양념에 50~200 메쉬로 분말화한 마이크로바이옴 분말을 전체 김치 원료 100중량%를 기준으로 0.1~10 중량%로 첨가한 후 혼합하여 혼합물을 얻는 단계;
c) 상기 양념 혼합물을 상온에서 18~30 시간 동안 보관하여 양념들을 유도발효하여 1차 발효시키는 단계;
d) 절임 배추에 상기 1차 발효시킨 양념 혼합물을 이용하여 배추를 버무리는 단계;
e) 버무린 배추를 4 ~ 10℃에서 3~7일 동안 2차 발효를 진행하는 단계; 및
f) 상기 2차 발효된 배추를 3일 ~ 60일 동안 김치냉장고에서 숙성시키는 단계;를 포함하고,
상기 마이크로바이옴은 Bacillus subtilis BSS11(KACC92016P), Bacillus subtilis BSS09(KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01(KACC93217P), Enterococcus faecalis BSS03(KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08(KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05(KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC91996P), Leuconostoc mesenteroides SY1118(KACC91997P), Lactobacillus sakei BSS12 (KACC92017P) 및 Bacillus subtilis P223(KCCM12104P)을 동량으로 포함하는 것을 특징으로 하는 김치의 제조 방법.a) preparing seasoning for kimchi;
b) adding 0.1 to 10% by weight of microbiome powder powdered to 50 to 200 mesh to the seasoning based on 100% by weight of the total kimchi raw material, and then mixing to obtain a mixture;
c) storing the seasoning mixture at room temperature for 18 to 30 hours to induce primary fermentation of the seasonings;
d) tossing pickled cabbage with the primary fermented seasoning mixture;
e) subjecting the mixed cabbage to secondary fermentation at 4 to 10 ° C for 3 to 7 days; and
f) aging the secondly fermented cabbage in a kimchi refrigerator for 3 to 60 days;
The microbiome is Bacillus subtilis BSS11 (KACC92016P), Bacillus subtilis BSS09 (KACC91989P), Weissella koreensis BSS10 (KACC92013P), Saccharomyces cerevisiae BSS01 (KACC93217P), Enterococcus faecalis BSS03 (KACC91990P), Enterococcus faecium BSS02 (KACC91991P), Streptococcus thermophilus BSS08 (KACC91998P), Latobacillus brevis BSS04 (KACC91992P), Lactobacillus casei BSS05 (KACC91993P), Lactobacillus plantarum HS729 (KACC91994P), Lactobacillus sakei MG521 (KACC91995P), Leuconostoc citreum BSS07 (KACC919 96P), Leuconostoc mesenteroides SY1118 (KACC91997P), Lactobacillus sakei BSS12 ( KACC92017P) and Bacillus subtilis P223 (KCCM12104P) in the same amount.
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