KR970058580A - 김치의 부풀어오름을 방지할 수 있는 신규한 젖산균 및 이를 이용한 김치의 제조방법 - Google Patents
김치의 부풀어오름을 방지할 수 있는 신규한 젖산균 및 이를 이용한 김치의 제조방법 Download PDFInfo
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- KR970058580A KR970058580A KR1019960000200A KR19960000200A KR970058580A KR 970058580 A KR970058580 A KR 970058580A KR 1019960000200 A KR1019960000200 A KR 1019960000200A KR 19960000200 A KR19960000200 A KR 19960000200A KR 970058580 A KR970058580 A KR 970058580A
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- South Korea
- Prior art keywords
- kimchi
- chinese cabbage
- starter
- strain
- concentrate
- Prior art date
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims 4
- 241000894006 Bacteria Species 0.000 title claims 2
- 230000008961 swelling Effects 0.000 title abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title 2
- 235000014655 lactic acid Nutrition 0.000 title 1
- 239000004310 lactic acid Substances 0.000 title 1
- 239000007858 starting material Substances 0.000 claims abstract description 10
- 239000012141 concentrate Substances 0.000 claims abstract description 9
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract 6
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract 6
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract 4
- 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 claims abstract 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract 2
- 239000008103 glucose Substances 0.000 claims abstract 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract 2
- 239000011734 sodium Substances 0.000 claims abstract 2
- 235000017281 sodium acetate Nutrition 0.000 claims abstract 2
- 239000001632 sodium acetate Substances 0.000 claims abstract 2
- 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 claims abstract 2
- 238000000034 method Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 3
- -1 1 ~ 10g Chemical compound 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 claims 1
- 240000007124 Brassica oleracea Species 0.000 claims 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims 1
- 101100283604 Caenorhabditis elegans pigk-1 gene Proteins 0.000 claims 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 241000233866 Fungi Species 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 238000012258 culturing Methods 0.000 claims 1
- 238000007865 diluting Methods 0.000 claims 1
- 239000003085 diluting agent Substances 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 238000010790 dilution Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 239000006872 mrs medium Substances 0.000 description 1
Classifications
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- 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
-
- 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
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
- 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
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
배지 1ℓ에 대하여 젓갈을 10~200㎖, 탄소원으로 글루코즈 5~100g, Na2HPO41~10g, 암모니움 시트레이트를 1~10g, 소디움 아세테이트 1~30g로 이루어진 배지에 김치 제조시 가스 발생량이 적은 한과학기술원 부설생명공학연구소의 기탁번호 제 KCTC 8718P 호의 Lactobacillus plantarum G37 균주의 특성을 나타내는 균주를 1내지 10 부피% 접종하고 1내 3일 배양하고; 상기 배양액을 원심분리하여 균체를 회수하여 제조한 김치제도용 스타터 농축액에, 소금 절임, 탈염수 한 배추를 침지하고 양념하여 제조한 김치는 김치의 부풀음이 적은 김치이다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 본 발명의 균주를 이용하여 김치를 제조하기 위한 스타터농축액을 제조하는 공정을 개략적으로 나타내는 공정도
제2도는 스타터 농축액을 첨가하여 김치를 제조하는 공정을 개략적으로 나타내는 공정도
제3도는 30℃에서 본 발명의 균주의 젓갈 배지와 MRS 배지에서의 생육도를 나타내는 그래프
Claims (7)
- 김치제조시 가스 발생량이 적은 한국과학기술원 부설새영공학연구소의 기탁 번호 제 KCTC 8718P 호의 Lactobacillus plantarum G37 균주의 특성을 나타내는 균주.
- 배지 1ℓ에 대하여 젓갈을 10~200㎖에 탄소원으로 글루코즈 5~100g, Na2HPO41~10g, 암모니움 시트레이트를 1~10g, 소디움 아세테이트 1~30g을 포함하는 상기한 제1항의 균을 배양하기 위한 배지
- 제2항의 배지에 베1항의 균을 1내지 10 부피% 접종하고 1내지 3일 배양하고; 상기 배양액을 원심분리하여 균체를 회수하는; 공정을 ㅠㅗ함하는 김치제조용 스타터 농축액의 제조방법
- 배추를 절단하여 소금에 절임하고; 상기 절임한 배추를 탈염하고 세정하고; 상기 배추로부터 물을 제거하고; 상기 배추에 김치양념을 혼합하는; 공정들을 포함하는 김치의 제조방법에 있어서, 상기 배추로부터 물을 제거하는 공정후 상기 배추에 제3항의 스타터 농축액의 희석액을 첨가하는 김치의 부풀음이 적은 김치의 제조방법
- 제4항에 있어서, 상기한 방법은 상기한 김치양념은 제3항의 스타터 농축액을 더욱 포함하는 것은 김치의 제조방법
- 제4항에 있어서, 상기한 스타터 희석액은 상기 스타터 농축액 5내지 10g을 물 10ℓ에 희석한 것인 김치의 제조방법
- 제5항에 있어서, 상기한 스타터 농축액을 포함하는 김치양념의 스타터 농축액의 첨가량은 김치 1kg당 10 내지 20g인 김치의 제조방법
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960000200A KR100187828B1 (ko) | 1996-01-08 | 1996-01-08 | 김치의 부풀어오름을 방지할 수 있는 신규한 젖산균 및 이를 이용한 김치의 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960000200A KR100187828B1 (ko) | 1996-01-08 | 1996-01-08 | 김치의 부풀어오름을 방지할 수 있는 신규한 젖산균 및 이를 이용한 김치의 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR970058580A true KR970058580A (ko) | 1997-08-12 |
| KR100187828B1 KR100187828B1 (ko) | 1999-06-01 |
Family
ID=19449115
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960000200A KR100187828B1 (ko) | 1996-01-08 | 1996-01-08 | 김치의 부풀어오름을 방지할 수 있는 신규한 젖산균 및 이를 이용한 김치의 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100187828B1 (ko) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100485269B1 (ko) * | 2002-10-22 | 2005-04-29 | 주식회사 에그 바이오택 | 대장균, 헬리코박터 피로리에 대한 특수면역단백질을함유한 김치 제조방법 및 상기 방법으로 제조한특수면역단백질을 함유한 김치 |
| KR101269200B1 (ko) * | 2011-02-10 | 2013-05-28 | 주식회사 제너시스비비큐 | 김치유산균을 함유한 치킨무 및 이의 제조방법 |
| JP6875041B2 (ja) | 2016-07-15 | 2021-05-19 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | ガス発生量の低いリゥコノストック・メゼンテロイデスｃｊｌｍ６２７菌株およびこれを用いたキムチの製造方法 |
| JP6760677B2 (ja) | 2016-07-15 | 2020-09-23 | シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ | ガス発生量の低いリゥコノストック・メゼンテロイデスｃｊｌｍ１８１菌株およびこれを用いたキムチの製造方法 |
| US20190297908A1 (en) | 2016-07-15 | 2019-10-03 | Cj Cheiljedang Corporation | Leuconostoc mesenteroides cjlm119 strain producing reduced amount of gas, and kimchi production method using same |
-
1996
- 1996-01-08 KR KR1019960000200A patent/KR100187828B1/ko not_active IP Right Cessation
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| Publication number | Publication date |
|---|---|
| KR100187828B1 (ko) | 1999-06-01 |
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