Method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor

A technology of kimchi fermented liquid and concentrated liquid, which is applied in food preparation, fruit and vegetable fresh-keeping, application, etc., can solve problems such as blanks, and achieve the effects of improving quality, reducing volume, and improving taste

Active Publication Date: 2014-09-03
NONG SHIM
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the standardization of the quality difference of the most important raw materials for industrial production is blank

Method used

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  • Method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor
  • Method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor
  • Method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation of embodiment 1 cabbage and radish low temperature concentrate

[0042] In the case of cabbage, which is the main raw material of kimchi, such as image 3 As shown, there were differences in quality characteristics between summer and autumn cabbage. In general, when considering the umami, sour, and pungent characteristics of kimchi, it is judged that cabbage in autumn is more suitable.

[0043] In the case of radish as an auxiliary ingredient of cabbage, such as Figure 4 As shown, there are differences in the quality characteristics of summer and autumn radishes. Autumn radishes contain a high amount of key ingredients that mainly express refreshing taste, so they are generally suitable for making kimchi.

[0044] But cabbage and radish are varieties with low storage and severe price fluctuations. Thus, the present invention washes and extracts juice after harvesting the raw materials during the Chinese cabbage and radish harvest period from October...

Embodiment 2

[0058] Embodiment 2 uses the lactic acid bacteria culture of Chinese cabbage concentrate

[0059] Prepare lactic acid bacteria culture solution, said lactic acid bacteria culture solution comprises 3~15% by weight of Chinese cabbage concentrate, 0.1~3.0% by weight of glucose, 0.1~0.3% by weight of yeast extract and 60~85% by weight of refined water, in the MRS The culture medium was inoculated with 0.1-5% of Leuconostoc enterococci, Lactobacillus plantarum, and Enterococcus faecium strains that were cultured once as lactic acid bacteria, and cultured at 28-32°C for more than 1 day.

[0060] Figure 6 It is a graph which investigated the pH of the lactic acid bacteria culture solution in the commercial MRS culture medium and the Chinese cabbage culture medium developed by this invention. Depend on Figure 6 It was found that the pH of the lactic acid bacteria culture solution decreased in the same pattern in both media. In Table 4 below, the number of lactic acid bacteria on...

Embodiment 3

[0065] Embodiment 3 Preparation of concentrated ripened kimchi fermented liquid according to the concentration of the concentrate

[0066] When the optimum ripening period of kimchi was regarded as pH 4.0±0.2, the time and pH of the concentrated ripened kimchi fermentation broth with different concentrations to reach the optimum ripening period were evaluated. Concentrated ripened kimchi fermented liquids using 10Brix and 20Brix concentrates were evaluated, and the evaluation results are shown in Table 5 below.

[0067] Table 5 Analysis of the properties of the mature kimchi fermentation broth according to the concentration of the concentrate

[0068]

[0069] As can be seen from the above Table 5, in the case of the 10Brix concentrate, it took 24 hours to complete the fermentation, and in the case of the 20Brix concentrate, it took 3 days to complete the fermentation.

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Abstract

The invention relates to a method to produce concentrated cured kimchi fermentation liquor by using low-temperature evaporated chinese cabbage and radish concentrated liquor, especially to a method to produce the concentrated cured kimchi fermentation liquor through a speeded-up fermentation method of adding fermentation bacterial strains into the low-temperature concentrated chinese cabbage and radish concentrate at 25 DEG C to 26 DEG C. More specifically, at low temperatures, chinese cabbages and radishes harvested during optimal periods are concentrated to a high concentration level, and the concentrate is fermented at 15 DEG C to 35 DEG C, thereby standardizing raw kimchi materials used throughout the year, shortening the fermentation time, and accordingly producing liquid kimchi with standard quality in a large scale in a industrialized manner. With the adoption of the method, the raw materials with the certain quality can be supplied throughout the year in the form of the concentrate irrespective of the harvest periods of the raw materials, so that the quality of the kimchi can be increased. In addition, through the selective fermentation of the bacterial strains, the kimchi taste deviation brought by producing procedures is minimized, and the fermentation procedure is controlled, thereby producing the concentrated cured kimchi fermentation liquor which is irrespective of seasons and is of a quality maintained at a certain level.

Description

technical field [0001] The invention relates to a method for industrially producing concentrated ripened kimchi fermented liquid (high-concentration liquid cabbage kimchi) by using fermentation strains on concentrated cabbage and radish concentrates at low temperature. In more detail, the present invention is a method of inoculating Leuconostoc, Lactobacillus and Enterococcus strains in low-temperature concentrated high-concentration cabbage concentrate and radish concentrate, and inoculating them at high temperature. Under the method of rapid fermentation. The present invention freezes and stores the concentrated liquid produced in the best harvesting period of the raw material and uses it throughout the year, minimizes the difference in quality of the crop raw material, and uses the same raw material to make kimchi throughout the year. Through the above-mentioned fermentation method, the present invention constructs a production method for the industrialized production of c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20A23L27/00
CPCA23B7/105A23B7/155A23L3/44A23L19/20A23L27/10
Inventor 金世映洪在卓李镐凤田炳云沈相德朴秀铉郑圣旭
Owner NONG SHIM
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