KR960020757A - Seasonings for Promoting Ripening Kimchi and Enhancing Flavor and Manufacturing Method Thereof - Google Patents

Seasonings for Promoting Ripening Kimchi and Enhancing Flavor and Manufacturing Method Thereof Download PDF

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Publication number
KR960020757A
KR960020757A KR1019940037459A KR19940037459A KR960020757A KR 960020757 A KR960020757 A KR 960020757A KR 1019940037459 A KR1019940037459 A KR 1019940037459A KR 19940037459 A KR19940037459 A KR 19940037459A KR 960020757 A KR960020757 A KR 960020757A
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South Korea
Prior art keywords
kimchi
weight
seasoning
kimchi seasoning
juice medium
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Application number
KR1019940037459A
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Korean (ko)
Inventor
백운화
황종현
이덕재
이창웅
Original Assignee
이영길
두산종합식품 주식회사
성우경
두산기술원 연구조합
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Application filed by 이영길, 두산종합식품 주식회사, 성우경, 두산기술원 연구조합 filed Critical 이영길
Priority to KR1019940037459A priority Critical patent/KR960020757A/en
Publication of KR960020757A publication Critical patent/KR960020757A/en

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    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • A23V2400/321—Mesenteroides

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)

Abstract

류코노스톡 메센테로이데스를 배추 즙액 배지, 김치 즙액 배지, 또는 김치 양념의 수용성 추출물로 이루어진 군에서 선택되는 하나 또는 그 이상의 혼합 배지에 균체를 배양하고 상기 배양된 균체를 통상의 김치 제조시 사용되는 김치 양념과 함께 균일하게 혼합하는 공정들에 따라 제조된 김치 양념은 이를 사용하여 김치를제조할 경우 숙성 시간이 단축되며, 풍미가 우수하고 오랫 동안 지속시키는 우수한 김치 양념이다.Cultivating the cells in one or more mixed media selected from the group consisting of leukonostock mesenteroides cabbage juice medium, kimchi juice medium, or a water-soluble extract of kimchi seasoning and the cultured cells are used in the production of conventional kimchi Kimchi seasoning prepared according to the process of uniformly mixing with kimchi seasoning is a kimchi seasoning that is shortened the maturation time when manufacturing kimchi using it, excellent flavor and long lasting.

Description

김치 숙성 촉진 및 풍미 증진용 양념과 그의 제조방법Seasonings for Promoting Ripening Kimchi and Enhancing Flavor and Manufacturing Method Thereof

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (7)

류코노스톡 메센테로이데스를 배추 즙액 배지, 김치 즙액 배지, 또는 김치 양념의 수용성 추출물로 이루어진 군에서 선택되는 하나 또는 그 이상의 혼합 배지에 균체를 배양하고; 상기 배양된 균체를 통상의 김치 제조시 사용되는 김치 양념과 함께 균일하게 혼합하는; 공정들을 포함하는 김치 숙성 촉진 및 풍미 증진용 김치 양념을 제조하는; 상기 균일하게 혼합한 혼합물을 동결 건조하는 공정을 더욱 포함하는 것인 김치 양념의 제조방법.Culturing the cells in one or more mixed media selected from the group consisting of leukonostock mesenteroides, cabbage juice medium, kimchi juice medium, or water-soluble extracts of kimchi seasoning; Mixing the cultured cells uniformly with kimchi seasoning used in the production of conventional kimchi; Preparing kimchi seasoning for promoting aging and flavor enhancement, including processes; Kimchi seasoning method further comprising the step of freeze-drying the mixture evenly mixed. 제1항에 있어서, 상기한 배추 즙액 배지는 배추 94~98중량%, 젓갈 0~2중량%, 설탕 0~1중량%, 식염 2~3중량%를 혼합하여 마쇄한 후 여과한 것인 김치 양념의 제조방법.According to claim 1, wherein the cabbage juice medium is mixed with cabbage 94 ~ 98% by weight, salted 0-2% by weight, sugar 0-1% by weight, salt 2-3% by weight and then filtered Kimchi Preparation of seasonings. 제1항에 있어서, 상기한 김치 즙액 배지는 통상의 방법으로 제조한 김치를 마쇄한 후 여과한 것인 김치 양념의 제조방법.The method of claim 1, wherein the kimchi juice medium is filtered after grinding the kimchi prepared by a conventional method. 제1항에 있어서, 상기한 김치 양념의 수용성 추출물은 증류수 87.6~94.8중량%, 고춧가루 1.5~3.5중량%, 젓갈 1.5~3.5중량%, 설탕 0.2~0.4중량%, 마쇄한 마늘 1~2중량%, 파 1~3중량%를 혼합한 후 여과한 것인 김치 양념의 제조방법.The method of claim 1, wherein the water-soluble extract of kimchi seasoning is 87.6-94.8% by weight of distilled water, 1.5-3.5% by weight of red pepper powder, 1.5-3.5% by weight of salt, 0.2-0.4% by weight of sugar, 1-2% by weight of ground garlic , Method of producing kimchi seasoning that is filtered after mixing 1-3% by weight of leeks. 제2항 내지 제5항에 있어서, 상기한 여과는 원심분리하여 상징액을 멤브레인 필터로 여과하는 것인 김치 양념의 제조방법.6. The method of claim 2, wherein the filtration is centrifuged to filter the supernatant with a membrane filter. 7. 제1항에 있어서, 류코노스톡 메센테로이데스 균체는 김치 양념 1g당 1.0×107~1.0×109cfu가 되도록 첨가하는 김치 양념의 제조방법.The method of claim 1, wherein the leukonostock mesenteroides cells are added so as to be 1.0 × 10 7 to 1.0 × 10 9 cfu per gram of kimchi seasoning. 배추 즙액 배지, 김치 즙액 배지, 또는 김치 양념의 수용성 추출물로 이루어진 군에서 선택되는 하나또는 그 이상의 혼합 배지에서 배양한 류코노스톡 메센테로이데스 균체와; 통상의 김치 제조시 사용되는 김치 양념을; 포함하는 김치 숙성 촉진 및 풍미 증진용 김치 양념.Leukonostock mesenteroides cells cultured in one or more mixed media selected from the group consisting of Chinese cabbage juice medium, kimchi juice medium, or a water-soluble extract of kimchi seasoning; Kimchi seasoning used in the production of conventional kimchi; Kimchi seasoning for promoting aging and flavor enhancement. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940037459A 1994-12-27 1994-12-27 Seasonings for Promoting Ripening Kimchi and Enhancing Flavor and Manufacturing Method Thereof KR960020757A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940037459A KR960020757A (en) 1994-12-27 1994-12-27 Seasonings for Promoting Ripening Kimchi and Enhancing Flavor and Manufacturing Method Thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940037459A KR960020757A (en) 1994-12-27 1994-12-27 Seasonings for Promoting Ripening Kimchi and Enhancing Flavor and Manufacturing Method Thereof

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KR960020757A true KR960020757A (en) 1996-07-18

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100337144B1 (en) * 2000-01-26 2002-05-18 서진호 Process for the preparation of kimchi producing oligosaccharide and fructose
KR20020089921A (en) * 2001-05-25 2002-11-30 삼조쎌텍 주식회사 Process for preparing liquid kimchi using chinese cabbage juice and liquid kimchi prepared thereby

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100337144B1 (en) * 2000-01-26 2002-05-18 서진호 Process for the preparation of kimchi producing oligosaccharide and fructose
KR20020089921A (en) * 2001-05-25 2002-11-30 삼조쎌텍 주식회사 Process for preparing liquid kimchi using chinese cabbage juice and liquid kimchi prepared thereby

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