Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same

A kimchi and container technology, which is applied to a kimchi container with improved fermentation and aging functions and the field of kimchi aging, can solve problems such as drying out and partial flavor deterioration of the kimchi.

Inactive Publication Date: 2009-08-12
チャンチュンドンワンチョクバルカンパニーリミテッド
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the flavor of the portion of the kimchi exposed to the kimchi juice deteriorates and becomes dry due to the extraction of the kimchi juice

Method used

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  • Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same
  • Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same
  • Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Embodiment 1: the mensuration of pickle pH value and acidity

[0058] During fermentation, the pH of kimchi decreases due to the production of organic acids other than lactic acid by lactic acid bacteria. Typically, the pH of kimchi drops from 5.8 to 3.8 after fermentation. The acidity of kimchi is not necessarily proportional to the pH, since the type of kimchi, salt concentration, and temperature can vary the solubility of the acid produced. After fermentation, the acidity rose from 0.03% to 1.1%.

[0059] In Example 1, the pH and acidity of the first and second test groups and the first and second control groups were measured during fermentation.

[0060] The pH of kimchi was directly measured by inserting the electrode of a pH meter (Istek model 740P) in the kimchi juice.

[0061] In order to measure the acidity of kimchi, take a predetermined amount of kimchi, add the same distilled water as the amount of kimchi to the taken kimchi, take a predetermined amount o...

Embodiment 2

[0067] Example 2: Kimchi CO 2 Determination of concentration

[0068] Kimchi fermentation mode and CO 2 production is closely related. Kimchi, CO 2 Is the element of fresh flavor, together with acidity as an important indicator of fermentation. Typically, during fermentation, in a kimchi container, within a certain temperature range of CO 2 The concentration continued to rise while the O 2 Concentration decreased. According to the type of kimchi, storage temperature and salt concentration, CO 2 production will vary. Gaseous CO 2 Dissolved in pickle juice for a mellow and fresh flavor.

[0069] In Example 2, the CO of the first and second test groups and the first and second control groups during fermentation were measured. 2 concentration.

[0070] In order to measure the CO of kimchi 2 Concentration, 2M sodium potassium tartrate solution and 2M sodium citrate solution were mixed at a ratio of 1:1 to form a tartrate-citrate solution, and then neutralized with 1N Na...

Embodiment 3

[0077] Example 3: Lactic acid bacteria count in Kimchi

[0078] The aging process of kimchi is a compound fermentation process determined by various factors, such as storage temperature, refined salt concentration, and main and auxiliary ingredients. The aging process also involves a variety of microorganisms.

[0079] Gram-negative bacteria and endospores Gram-positive bacteria appear in the early stage of fermentation, then die, and then start lactic acid fermentation. Kimchi in a state suitable for consumption after fermentation contains Gram-positive bacteria, Gram-negative bacteria, and Gram-positive bacteria belonging to yeast (such as Lactobacillus, Leuconostoc, Pediococcus sp., Enterococcus ( Enterococcus sp.) and Lactococcus sp.). Microorganisms are diverse in distribution and frequency of occurrence. Typical microorganisms are Leuconostoc mesenteroides, Leuconostocparamesenteroides, Streptococcus raffinolactis, Lactobacillus plantarum, and Lactobacillus sake . L...

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PUM

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Abstract

Disclosed are a kimchi container with an improved fermentation and ripening function and a kimchi ripening method. The container includes a body and holding unit. The body accommodates kimchi, and includes locking protrusions normally projected from four sides of an inner wall and an opened side to be vacuum-sealed after accommodation of the kimchi. The holding unit includes a contact part having a cross-sectional area corresponding to that of the inner bottom of the body, and through-holes formed in the circumference and at a central region of the upper side. The holding unit further includes locking grooves, to be fitted onto corresponding locking protrusions of the body, formed at an outer wall upwardly extended from and integrally formed with the rim of the contact part. Thereby, tilting of the kimchi container causes the kimchi juice to circulate freely through the holding unit and to return to the kimchi.

Description

technical field [0001] The present invention relates to a kimchi container with improved fermentation and aging functions, and more particularly to such a kimchi container with improved fermentation and aging functions and a kimchi aging method using the kimchi container, wherein, during the fermentation and aging During curing, the squeeze function promotes the circulation of the kimchi juice and fully penetrates the filled kimchi to prevent parts of the kimchi from drying out due to unsoaked kimchi juice, so that the kimchi can maintain the shape when it was packed and with optimal fermentation and Aged state transport. Background technique [0002] Kimchi is made by low-temperature lactic acid fermentation of Korean cabbage and radish mixed with condiments including chilies, garlic, ginger and salted fish. Kimchi has long been an important source of vitamins, fiber and minerals for Koreans during the winter when fresh vegetables are scarce. Recent studies have shown tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23B7/10A47J47/02A23L19/20
Inventor 慎臣子
Owner チャンチュンドンワンチョクバルカンパニーリミテッド
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