KR20060038823A - Manufacturing Method of Packaging Kimchi with Improved Storage and Sensory Characteristics - Google Patents

Abstract

The present invention relates to a method for producing packaged kimchi with improved shelf life and excellent sensory properties. More specifically, in the present invention, when fermenting pickled cabbage, 10 ³ to 10 ⁸ / g of Leuconostoc sp. Strain is added as a starter, and 1000 to 2000 ppm of sodium hypochlorite is added to the fermented cabbage. After sterilization for 5 to 15 minutes, the seasoning for kimchi is fermented and dried separately from the Chinese cabbage to prepare a powdered salt-containing seasoning, and when the fermented cabbage and powdered seasoning are mixed, grapefruit seed extract 1000-2000ppm is added to prepare kimchi, The kimchi and red pepper powder or seasonings are mixed to fill the packaging container at 100%, and the packed container is pasteurized at 55 to 70 ° C for 10 to 40 minutes. It relates to a manufacturing method.

Packaging Kimchi, Start Culture, Sodium Hypochlorite, Pasteurization, Metal Can

Description

A method for producing packaged kimchi with preservative capacity and quality to be enhanced}

1 is a diagram showing the overall manufacturing process of the present invention packaging kimchi.

Figure 2 is a diagram showing the results of sensory evaluation by sodium hypochlorite concentration.

3 is a diagram showing the results of sensory evaluation according to the filling rate of the packaging container.

The present invention relates to a method for producing packaged kimchi with improved shelf life and excellent sensory properties.

Kimchi is an indigenous vegetable fermented food made from Korean cabbage or radish and fermented with various subsidiary ingredients. Recently, demand for factory kimchi is gradually increasing due to the increase of housewives who participate in social activities and the development of the food service industry. In addition, as kimchi is recognized as a global food and international food has been on the rise, exports to foreigners as well as overseas Koreans are on the rise. Commercially available packaged kimchi is gradually increasing along with the convenience of saving time spent on cooking foods and the preference for instant food, which is required to improve the quality and convenience of kimchi. Increasing the number of meals and the opportunities for eating out, the convenience and quality of kimchi products are required.

However, kimchi is continuously fermented by a series of involved microorganisms and enzymes during storage, and after a certain period of time, it becomes sour, softens the tissues, produces an unpleasant odor, and eventually loses its storage ability due to the change in quality and inedible state. There are several problems. The domestic distribution period of kimchi is less than 7 days at room temperature, and it is very short even in the case of refrigerated distribution, and after this period, the package swells due to gas generation, resulting in breakage and packaging containers and kimchi. Falls.

Therefore, if Kimchi is to be developed into a commercial product, it is necessary to develop a method to extend the preservation. Radiation and preservatives have been studied to improve the shelf life of kimchi, but consumers have avoided these treatments, and they are becoming a problem. Sodium acetate (Na-acetate), which is a buffer for suppressing pH changes, or an acid taste buffering effect, has been studied. ) And salt mixtures such as sodium salt (Na-malate) addition and mixed salts of phosphate and sodium citrate (Na-citrate) are being studied. Sorbic acid, polybutyl benzoate, sodium di Studies have been conducted to delay the fermentation rate and to extend the period of fermentation by the addition of preservatives such as sodium dehydroacetate and the addition of a pH adjuster mixed with citric acid and citric acid. In addition, it has been reported that kimchi, which has been removed from fermented sugar, has a positive effect on improving shelf life. In addition, retort pouch storage, heat sterilization, preservative addition, subsidiary addition, chitosan addition, and canning Research is being made, and research on the aging delay by the addition of natural preservatives is especially active.

Kimchi is a live product of lactic acid bacteria, and heat sterilization is the most reliable method for improving preservation. However, considering the quality, microbiological characteristics, and economics of kimchi, it is appropriate to improve the preservation without heating and sterilizing the cabbage. Kimchi's gas occurs early in the fermentation, so it is important to remove the gas from the fermentation and pack it. In other words, while immersing and aging kimchi without heating, the growth of microorganisms that cause phenomena such as gas expansion during distribution, rancidity caused by excessive generation of various organic acids, softening caused by enzymes and microorganisms of kimchi itself, and fading of pigments. You will need to develop a way to control and maintain the unique fresh taste, texture, color and turbidity of each kimchi for a long time. The excessive ripening of kimchi is caused by the acid-resistant microorganisms pH is too low to produce an unpleasant taste and smell and softening of the cabbage tissue, it is necessary to suppress the growth of microorganisms to suppress the excessive ripening.

After recognizing the problems and necessity of the prior art as described above, the present inventors considered and studied various conditions in the manufacturing process of kimchi to develop a packaged kimchi with improved storage and sensory properties. When starter is added Leuconostoc sp. Strain as 10 ³ ~ 10 ⁸ / g, and 1000 ~ 2000ppm sodium hypochlorite is added to the fermented cabbage and sterilized for 5-15 minutes, seasoning for kimchi cabbage Separately fermented and dried to prepare powdered seasoning containing salt water, and when mixing fermented cabbage and powdered seasoning, add 1000-2000ppm of grapefruit seed extract to prepare kimchi, and mix the prepared kimchi with red pepper powder or seasoning , Which is filled with 100% and pasteurized, the container is pasteurized at 55 ~ 70 ℃ for 10 ~ 40 minutes. Confirm whose value is to be produced, and thereby completing the present invention.

Therefore, an object of the present invention is to provide a method for producing a packaging kimchi improved storage and sensory properties.

The present invention relates to a method for producing packaged kimchi with improved shelf life and excellent sensory properties. More specifically, in the present invention, when fermenting pickled cabbage, 10 ³ to 10 ⁸ / g of Leuconostoc sp. Strain is added as a starter, and 1000 to 2000 ppm of sodium hypochlorite is added to the fermented cabbage. After sterilization for 5 to 15 minutes, the seasoning for kimchi is fermented and dried separately from the Chinese cabbage to prepare a powdered salt-containing seasoning, and when the fermented cabbage and powdered seasoning are mixed, grapefruit seed extract 1000-2000ppm is added to prepare kimchi, Packing kimchi with improved storage and sensory properties, characterized by mixing the prepared kimchi and red pepper powder or seasoning to fill the packaging container 100%, and pasteurized the container filled at 55 ~ 70 ℃ for 10 to 40 minutes It relates to a manufacturing method of.

In the present invention, in order to improve the shelf life of the packaged kimchi, first, when the fermentation of Chinese cabbage fermentation, a strain of Leuconostoc sp. ( Leuconostoc sp.) Is added 10 ³ ~ 10 ⁸ / g, and second, hypochlorous acid to the fermented cabbage Sterilize for 5 ~ 15 minutes by adding 1000 ~ 2000ppm of sodium, thirdly, add 1000 ~ 2000ppm of grapefruit seed extract, a natural antimicrobial substance when mixing cabbage and powder seasoning, and fourthly, packing container filled with kimchi 55 ~ The present invention proposes a method of pasteurization at 70 ° C. for 10 to 40 minutes, and the packaged kimchi prepared by this step controls the growth of Lactobacillus sp. And the production of various bacteria to maintain the number of bacteria in a steady state. It maintains the effect of extending the storage period without generating gas during storage. The packaged kimchi prepared by the method of the present invention is free of pathogenic bacteria such as Escherichia coli and the final amount of lactic acid bacteria is controlled at 10 ¹ to 10 ⁴ / g.

In the present invention, the Chinese cabbage is fermented separately from the seasoning, in order to remove a lot of genus Lactobacillus resistant to heat treatment when the Chinese cabbage is fermented by adding a strain of the genus Leukonostock (above fermentation bacteria, bacteriocin) as a starter. In this case, the taste of kimchi is also increased, and storage properties are improved by controlling the growth of Lactobacillus strains and the production of various bacteria. In addition, by adding sodium hypochlorite to the fermented cabbage, sterilize the lactic acid bacteria before filling the packaging container, and inhibit the growth of bacteria by adding grapefruit seed extract, a natural antimicrobial material, when preparing kimchi by mixing cabbage and powder seasoning. Have a synergistic effect. In addition, kimchi is packed into a packaging container and finally sterilized by pasteurization at 55 to 70 ° C. for 10 to 40 minutes. Packaged kimchi prepared through this step is very effective in controlling the genus Lactobacillus and various germs has the effect of greatly improving the preservation.

On the other hand, kimchi seasoning is fermented separately from Chinese cabbage to make powdered seasoning. For seasonings, it is used for raw materials such as red pepper powder, garlic, ginger, sugar, and radish. When fermented and dried to prepare powdered seasoning, excellent results in terms of sensory properties are obtained.

When filling the prepared kimchi in the packaging container, when the kimchi and pepper powder or seasonings (pepper + garlic + ginger, etc.) mixed to 100% filled in the container exhibits excellent storage and sensory properties.

The packaging container used in the present invention is not particularly limited, regardless of the type of material, as long as it is usually used as a packaging container such as a metal can, glass bottle, plastic or aluminum container, but preferably a metal can is used.

In addition, the type of kimchi is not particularly limited as long as it belongs to the type of kimchi, such as cabbage kimchi, gad kimchi, kakdugi, white kimchi, bachelor kimchi, barley kimchi, leek kimchi, the following examples will be described by the example of cabbage kimchi.

Example 1 Preparation of Packaged Kimchi

(1) Preparation of Powdered Spices

Kimchi seasoning was prepared by the standardized method of Chinese cabbage kimchi at Pusan National University Kimchi Research Institute, and the ingredients were added to the pickled cabbage 100 with red pepper powder 3.5%, garlic 1.4%, ginger 0.6%, sugar 1.0%, radish 13.0%. For each experimental group, 2.2% of anchovy sake [Cheongwonwon Co., Ltd.] and 22% brine 2.2% were added, respectively. The mixed spices were fermented at 20 ° C. for 3 days (pH 4.3). The fermented mixed seasoning was dried at 58 ° C. for 8 hours using a hot air dryer (J-300M, JISICO) or at 70 ° C. for 10 hours using a vacuum dryer (Dongwon F & B), followed by grinding [GP- 2003/2005, Green Pia Co., Ltd. 9 steps] to obtain a powder seasoning, which was used while storing at -5 ℃.

(2) Chinese cabbage fermentation and sterilization

After dividing the cabbage into quarters, add 10% brine to acetic acid so that the final pH of the water is 4.0, and then marinated for 10 hours. The pickled cabbage was washed three times with tap water and drained for 3 hours. To the Chinese cabbage pre-treated as described above, add water equal to twice the weight of the Chinese cabbage, and add glutinous rice and glutinous rice paste separated by water to 2: 8 to 2.5% of the water and the Chinese cabbage, and the final salinity [ (Ulil Salt Co., Ltd.)] was adjusted to 2.5% and fermented until pH 4.3 at 20 ℃. When the cabbage fermentation, Pocono stock flow in generating a bacteriocin (bacteriocin) such as Leuconostoc mesenteroides Isolated from Kimchi, Leuconostoc citreum (Leuconostoc sp.) Strain were added so that a starter ^{(starter) 10 3 ~10 8 /} g. Fermented cabbage was sterilized by ozone treatment or sodium hypochlorite treatment, each treatment method is as follows.

In the case of ozone treatment, the fermented cabbage is washed three times in running water, cut into 3cm x 3cm, and the ozone water concentration is 1.5 using ozone generator [Jeil Starpack] in water so that the cabbage is submerged. Adjust to ppm and soak for 5 minutes.

In the case of sodium hypochlorite treatment, the fermented cabbage is washed three times in tap water, cut to 3cm x 3cm, and then sodium hypochlorite (YAKURI PURE CHEMICAL CO., LTD. / TYOTO JAPAN) is 1500ppm of water and cabbage weight. After adding so as to add the cut cabbage sterilized for 10 minutes and then washed once in tap water and dried for 2 hours.

(3) Preparation of Packing Kimchi

Kimchi was prepared by mixing 50 g of powdered sauce per 1 kg of sterilized fermented cabbage and filled it into a packaging container.

In order to improve the shelf life according to the filling rate and to improve the quality of the packing kimchi, the filling rate was varied and it was set as 80% and 100%, respectively. When filling 80%, only Chinese cabbage and powdered condiments were used. When filling 100%, 80% was used as solid and the remaining 20% was used by dissolving 1% of red pepper powder in sterile water.

In order to improve the shelf life of the packaged kimchi, 1500ppm of grapefruit seed extract (Grapefruit seed extract (GFSE), model DF-100, Co., Ltd.) was sprayed as a natural antimicrobial ingredient when mixing fermented cabbage and powder seasoning.

Metal cans were used for the packaging.For 100 g of capacity (H: 30 mm x D: 75 mm, aka portable tubes) for 2 piece cans or 170 g (H: 50 mm x D: 75 mm, aka portable tubes ) It is a 3 piece can and the inner coating is epoxy phenol twice applied. It was supplied by Hanil Machinery Co., Ltd. and used for the production of metal cans (Can seamer) Samjin Precision Machinery Co., Ltd. A semitro vacuum winding machine manufactured by was used.

The prepared kimchi was pasteurized for 10, 20, 30 and 40 minutes at 65, 58, and 55 ° C. to improve shelf life. After pasteurization, the solution was quenched at 5 ° C. for 30 minutes.

Example 2 Sensory and Physicochemical Experimental Methods of Canned Kimchi

In the present invention, in order to evaluate the quality of can kimchi prepared by varying various conditions in the manufacturing process, a physicochemical experiment (pH, acidity, chromaticity, etc.) or a sensory experiment was conducted. same.

(1) pH and acidity measurement method

The pH was measured at room temperature using a pH meter (Istek model 735-P, Korea), and the acidity was measured by AOAC method after diluting 20 times by adding distilled water to 20 ml of sample and taking 10 ml. 0.1% phenolphthalein (phenolphthalein ) Was added to 1 ml of the indicator and titrated with 0.1 N NaOH to make the pink point an end point. The titration value was converted into lactic acid and expressed as% of content.

Lactic acid (%) = {(ml of 0.1N NaOH × normality of NaOH × 0.09) ÷ sample weight (g)} × 100

(2) How to measure the number of lactic acid bacteria

The count of lactic acid bacteria was measured using a plate count agar technique. That is, 1 ml of the sample solution is diluted in sterilized distilled water stepwise, 0.1 ml of each dilution solution is pre-dissolved in 10 ml of MRS medium cooled to 43-45 ° C., mixed, and then plated in a petri dish. And the number of colonies (colony) appeared by incubating in 37 ℃ incubator (incubator) was measured by the number of lactic acid bacteria. Lactobacillus bacteria (Lactobacillus) Preparation of gyesuyong medium supplemented with Lactobacillus selective medium (Lactobacillus selection medium, LBS medium) acetic acid (acetic acid) and sodium acetate (sodium acetate) in order to suppress the growth of Phedi O Rhodococcus (Pediococcus) in The modified LBS agar medium (m-LBS medium, see Table 1) was prepared and plated and measured by plate culture at 37 ° C. for 2 days. The selective medium for leuconostoc counting was phenylethyl alcohol (phenylethyl) in MRS broth medium. Phenylethylalcohol sucrose agar medium (PES medium, see Table 1) added with alcohol) and sucrose were prepared and measured by plate culture at 15 ° C. for 3 days.

Composition of m-LBS Medium and PES Medium m-LBS medium PES badge ingredient Content (g / L) ingredient Content (g / L) peptone 10 Trypticase 5.0 Beef extract 10 Yeast extract 0.5 Yeast extract 5 Sucrose 20.0 Glucose 2 (NH ₄ ) ₂ SO ₄ 2.0 Twin 80 One MgSO _{4 7} H ₂ O 0.244 K ₂ HPO ₄ 2 KH ₂ PO ₄ 1.0 Sodium acetate 5 Phenyl ethyl alcohol 2.5 Ammonium citrate 2 Agar 15.0 MgSO _{4 7} H ₂ O 0.2 Acetic acid 2.5 ml Sodium acetate 35 Agar 15

(3) Sensory test method

Eight sensory personnel trained according to a replicated randomized complete block design were evaluated three samples at a time and repeated four times. Descriptive items were evaluated by subjective evaluation, comprehensive appearance, odor, flavor, and texture, and evaluated using the 9-point scale method. The closest to 9, the extremely good, and the closer to 1, the extremely unpleasant.

In addition, objective evaluations include sour smell, sour smell, heating flavor and sour taste, sour taste, moldy flavor, and metal taste. teste) and texture, the hardness was evaluated, and the degree was found to be undetectable near 1, and extremely strong near 9. The sense of smell was perceived by the nose as the sense of smell, and the sense of taste was perceived by the mouth and nose after chewing with molar teeth several times, and the hardness was the force of chewing 2 ~ 3 times in the same direction as the fiber using the incisors. It evaluated to the extent. At this time, Sinnae and Sour taste are defined as acid sense, green and unripe taste reminiscent of bitterness or convergence from green grass.

(4) texture measurement method

Texture measurements were measured using a Rheometer (Sun Scientific Co. CR-100D) (conditions: Mode 1, Max 10 kg, R / H Real 3 kg, R / T Press 600 mm / m, REP 1 3 sec). Chinese cabbage was cut from the root to 10cm to 3cm x 4cm, soaked kimchi, and measured with a thickness of 0.5 ~ 0.6cm. Each sample was repeated five times and averaged from three values with similar measurements.

(5) Chromaticity Measurement Method

The chromaticity of the sample was measured after taking the juice solution and measuring L (Lightness), a (+: Red,-: Green), and b (+: Yellow,-: Blue) with a Minlota Chroma Meter (CT-310, Japan).

Example 3 Measurement of Chromaticity of Powdered Spices and Development of Optimum Conditions

In the seasoning prepared in the same manner as in Example 1, the color seasonings of the powdered seasoning with anchovy sauce and the salted powder (22%) of salted anchovy sauce were added. In addition, when the water was added to the seasoning to speed up the fermentation, the color of the powdered seasoning was observed.

The color change after hot-air drying at 58 ℃ for 20 hours after adding the salted anchovy powder seasoning and 22% brine with the same salinity as anchovy, respectively, added 22% salt water with 16.72 and 19.46 lightness. Powder seasonings were high, and redness and yellowness were 17.36 and 33.45 in powder seasoning with 22% brine, respectively, higher than 17.88 and 28.82 in powder seasoning with anchovy. The lightness, redness and yellowness of the powdered seasonings added with 22% brine were 20.03, 18.96 and 34.43, respectively, higher than 17.57, 17.56 and 30.17.

That is, the powder seasoning used in the manufacture of can kimchi was obtained in a powder seasoning with the addition of anchovy sauce salted salt salt without the addition of anchovy fish sauce, so in the present invention, 22% brine was added during powder seasoning preparation. It was decided to prepare can kimchi.

In addition, when the water was added to the fast fermentation in the seasoning was added to 22% salt water without adding anchovy sauce was examined the difference in color after drying. After adding 50 ml of water per 1kg of mixed seasonings, the color seasonings of powdered seasonings prepared by hot-air drying at 58 ° C for 20 hours were 20.44 and 35.13. Lightnesss and yellowness were 20.44 and 35.13, respectively. In Redness, 17.36 of powdered sauce without water was higher than 17.20 of powdered sauce with water. Overall, the color of the powdered seasoning with water was high, so the canned kimchi was prepared using powdered seasoning with water.

In order to investigate the effect of fermentation temperature of seasoning on the chromaticity, 22% brine and 50ml of water per 1kg of seasoning were added to prepare mixed seasoning and observe the color of powdered seasonings when fermented to pH 4.3. It was. As a result, the lightness was 20.44 at 20 ℃ for 20 hours, higher than 25 ℃ and 37 ℃ and yellowness was higher than other group at 35.13, but the redness was highest at 37 ℃.

In order to investigate the effect of hot air drying temperature and time of seasoning on the chromaticity, mixed seasoning was prepared by adding 22% brine and 50ml of water per 1kg of seasoning, fermented to pH 4.3 and dried to prepare powdered seasoning. In the case of lactic acid bacteria, color change with temperature and time was observed.

After hot-air drying at 58 ℃ for 12, 16 and 18 hours, the lightness was 44.11, 39.64 and 43.33 with 16 hours lower than 18 hours and 12 hours highest. Redness was the highest at 16 hours with 11.36, 12.17, and 10.68. 16 hours was the highest in Yellowness. After 8, 12 and 16 hours of hot air drying at 65 ℃, the lightness was the highest at 49.29, 43.03 and 41.11 for 8 hours. In Redness and Yellowness, 8 hours were higher than 12 and 16 hours. At 70 ℃, lightness was the highest at 16 hours and redness and yellowness were high at 8 hours.

When comparing the temperature by temperature for each hour, the lightness, redness and yellowness were the highest at 58 ℃ for 58 hours, 65 ℃, 70 ℃ for 16 hours of hot air drying. In conclusion, when powdered seasonings were prepared by drying mixed seasonings, the lower the temperature and the shorter the time, the higher the Lightness, Redness and Yellowness.

Example 4 Development of Optimal Sterilization Conditions for Chinese Cabbage

The cabbage fermented as in Example 1, the number of lactic acid bacteria after sterilization treatment under various conditions was measured.

Lactobacillus sp. Lactobacillus ( Lactobacillus sp.) Strain was 2.2% compared to 10 ⁷ CFU / mL in the salinity of pickled cabbage, while the fermented cabbage was sterilized for 5 minutes at 1.5 ppm with ozone water. The salinity was reduced to 10 ⁶ and the salinity was lowered at 2.5%. Leuconostoc sp. Tended to decrease bacterial counts in 2.2% and 2.5% compared to the salinity of the original Chinese cabbage. The higher salinity, the greater the killing effect, but the lower the inhibition rate compared to the genus Lactobacillus.

The fermented cabbage was treated with 1000 ppm sodium hypochlorite for 5 minutes, 10 minutes and 30 minutes to observe the lactic acid bacterium killing effect. The longer the soaking time, the higher the lactic acid bacterium killing effect than the Leuconostoc sp. The killing effect of Lactobacillus sp. However, there was no significant reduction effect at 10 minutes and 30 minutes of immersion time, which means that sodium hypochlorite level drops sharply from the moment of dipping cabbage in sodium hypochlorite treated water. This may be because it is considered to be advantageous to immerse in sodium hypochlorite for 10 minutes in the can kimchi manufacturing process. When the sodium hypochlorite treatment concentration was adjusted to 500 ppm, 1000 ppm, 1500 ppm, and 2000 ppm for 5 minutes, Leuconostoc sp. Was lowered to 10 ¹ when 1500 ppm was treated compared to 10 ⁸ of the control group. The genus ( Lactobacillus sp.) Was lowered to about 10 ² at 1500ppm , and the killing effect of Lactobacillus sp. Was higher than that of Leuconostoc sp.

Comparing the sterilization with ozone and the sterilization with sodium hypochlorite, the sodium hypochlorite 1500ppm in Lactobacillus genus and leukonostock was shown to inhibit 10 ¹ further. In addition, the longer the immersion time was confirmed that the higher the killing effect of lactic acid bacteria, but did not decrease in proportion to the time, it was found that the killing effect of Lactobacillus in the genus than in the leukonostock.

When sodium hypochlorite was treated at 5 ° C. and 20 ° C., the effects of Lactobacillus killing were 10 ^{7 in the} control group and 10 ⁶ in the treated group. In the group treated with sodium hypochlorite in the leuconosstock, the number of bacteria decreased but there was no difference according to the temperature.

Example 5 Development of Optimum Conditions for Improved Storage of Kimchi

During fermentation of kimchi, the components are decomposed and fermented by the action of various enzymes and microorganisms contained in the raw materials. Especially, various organic acids are produced by the decomposition and fermentation of carbohydrates, which are the main components of Chinese cabbage, and thus have a unique fresh sour taste. pH and total acidity are the main quality indicators of kimchi and a measure of shelf life. In addition, Lactobacillus plantarum ( Lactobacillus plantarum ), which is a strong lactic acid bacterium with strong acid resistance, generates a lot of acid due to rapid proliferation, resulting in rancidity of kimchi. Therefore, pH, acidity, and number of lactic acid bacteria were measured under different conditions during the manufacturing process of the packaged kimchi, and their effects on shelf life were examined.

(1) Drying Conditions of Powdered Spices and Shelf-life of Kimchi

When the powder seasoning was prepared, the packing kimchi prepared by using the hot air dried powder seasoning at 58 ° C. for 8 hours and the dry seasoning powder season at 70 ° C. for 10 hours was stored at 20 ° C. for 4 months, and pH and acidity were observed. Other detailed packaging kimchi manufacturing process is the same as in Example 1.

The pH of the initial pH 4.0 was found to be kept constant in the maturation state for 4 months. The acidity tended to increase slightly from the initial acidity of 0.6% after 30 days, but maintained again to 0.6%. The growth test of lactic acid bacteria confirmed that the bacteria did not grow for 4 months. That is, when the powder seasoning with different drying conditions was used, there was no difference in the shelf life of the packed kimchi.

(2) Sodium hypochlorite treatment concentration and shelf life of kimchi

After treating 1000ppm and 1500ppm of sodium hypochlorite to fermented cabbage, respectively, add hot powder dried powder seasoning and 1500ppm grapefruit seed extract at 58 ℃ for 8 hours, pasteurize at 65 ℃ for 30 minutes, and then prepare packing kimchi at 20 ℃ PH and acidity were observed during storage for 28 days. Other detailed packaging kimchi manufacturing process is the same as in Example 1.

The initial pH was similar to 4.0 and 4.2 in the 1000 ppm and 1500 ppm treated groups, respectively, with little change after 28 days of storage. In the case of acidity, the initial acidity was low at 1500ppm (0.39 and 0.5% at 1000ppm and 1500ppm, respectively). This trend continued and increased slightly at 14 days but slightly increased at 28 days. For Lactobacillus spp., Lactobacillus sp. Was found to have no initial bacterial count in the 1000ppm group, but it was 10 ³ on 7 days and increased to 10 ^{7 on} 14 days, and decreased to less than 10 ^{6 on} 28 days. . In the group treated with 1500 ppm, no bacteria were detected until 21 days. Leuconostoc sp. Was not detected during storage for 28 days in both 1000 and 1500 ppm treated groups.

There was no significant difference between the experimental groups during the storage period of the Kimchi for packaging. However, as the fermentation progressed, the hardness decreased, which was the lowest at 14 days.The 1000ppm treated group was 350000, 1500ppm treated group was 450000 and 1500ppm treated group. It rose slightly, but rose again and reached 600000 higher than the initial hardness at 28 days of storage.

In order to determine the effect of the treatment concentration of sodium hypochlorite on the taste of the packaged kimchi after treatment with 1000ppm and 1500ppm, respectively, the packaging kimchi prepared and the sensory test results are shown in FIG. There was no difference in the bitterness, metal, salty and sour taste of the packed kimchi treated with 1500ppm and the packed kimchi treated with 1000ppm, but the overall appearance was higher than the 1000ppm treated kimchi treated with 1500ppm. The 1500ppm showed better results in the taste of and, and the hardness also showed better results at 1500ppm, similar to the texture test. From the above experimental results, it can be seen that the treatment of sodium hypochlorite to 1000 ~ 2000ppm effectively control the bacteria and will show excellent results in taste.

(3) pasteurization temperature and shelf life of kimchi

The packing kimchi was pasteurized at 58 ° C. and 55 ° C. for 20 minutes, 30 minutes and 40 minutes, and stored at 20 ° C. for 28 days to observe pH and acidity. Other detailed packaging kimchi manufacturing process is the same as in Example 1.

When the pasteurization was performed at 58 ℃ for 20, 30 and 40 minutes, the initial pH was 4.0 and there was no difference between the groups. However, the pH was slightly decreased at 58 ℃ and 40 minutes compared to the control group. Higher than 3.8. Acidity increased slowly at 58 ° C and 40 minutes, while rapidly increasing at 20 and 30 minutes. Lactic bacteria are in the group with eseo 58 ℃ 20 bun pasteurized while the number of initial Lactobacillus sp 10 ⁶ was increased continuously stored on day 14 is increased and reduced again at least 10 ⁸ day 28 is reduced to the same level as the initial number of bacteria The killing effect of Lactobacillus spp. Was low. In the group treated for 30 minutes at 58 ° C., the initial bacterial counts were lower than the group treated for 20 minutes at 58 ° C., but continued to grow and reached a similar level on 28 days of storage. In the group treated for 40 minutes at 58 ℃, the initial bacterial count was not detected, but grew rapidly during the subsequent storage period to grow up to 10 ⁸ at 14 days of storage, and then showed similar growth with other groups. Strains of the genus Leukonostock were detected as 10 ⁵ in the group treated for 20 minutes at 58 ℃, but all of them were killed during the storage period and not detected for 28 days. In the group treated with 30 minutes and 40 minutes at 58 ℃, no bacteria were detected as in the control group.

As a result of pasteurization with different time at 58 ℃, texture after 20 minutes tended to remain constant during storage, and hardness after 40 minutes showed lower hardness than group treated with 20 minutes. It decreased slightly on day 7, but rose again to maintain initial hardness. In the case of texture, the longer the pasteurization time, the lower the hardness.

During storage of the pasteurized kimchi pasteurized at 55 ° C. for 20 minutes, the pH was lowered from 4.0 at early 4.0 so that the storage temperature was decreased to 3.5 at 21 days of storage. In the group treated for 30 minutes, the pH was reduced, as in the group treated with 20 minutes, and dropped to 3.5 at 21 days. In the 40 minutes pasteurized group, the tendency was similar to that of the control group.

As a result of pasteurization with different time at 55 ℃, the group treated with 20 minutes and 30 minutes showed a maturity condition with 0.5% initial acidity, but it increased continuously during the storage period and increased to 1.6 in 28 storage periods, decreasing the shelf life. In the group treated with 40 minutes, the acidity tended to increase from 0.5% of the initial acidity, but it was lower than the group treated with 20 minutes and 30 minutes, and increased to 1.2 at 28 days. The number of lactic acid bacteria grew to 10 ⁸ at 14 days of storage due to the low killing effect of Lactobacillus strain in the 20 minutes pasteurization group that maintained the lowest pH during the storage period, and the 40 minutes pasteurization group had the lowest pH. The initial bacterial count was lower than 10 ⁴ and the number of strains in the storage period increased and then decreased from 14 days. In addition, the fermentation of Lactobacillus spp. Was inhibited as the latter stage of storage, which is thought to prevent lactation due to the stop of lactic acid fermentation as the latter stage of storage. As in the previous experiments, the strains of the genus Leukonostok did not grow well and were detected up to 10 ⁶ in the pasteurized group for 20 minutes but were not detected during the storage period and did not sleep well in other groups.

The change in texture with pasteurization time at 55 ° C. was found to decrease slightly during storage period in all groups because the hardness gradually decreased with degassing and moisture loss of air in cellular fluid. After 28 days using the rheometer, the longer the pasteurization time, the less the texture.

As a result, it can be seen that in the case of pasteurization, the killing effect of the lactic acid bacterium is high, so that the bactericidal power of the Leuconostoc sp. Strain is slightly higher than that of the Lactobacillus sp. Optimal pasteurization temperature and time is 65 ℃, 30 minutes, generally pasteurization at 55 ~ 70 ℃ 10 ~ 40 minutes can show a sufficient effect in terms of control and texture of bacteria.

(4) Filling rate of packaging container and shelf life of kimchi

The fermented cabbage was sterilized in 1500 ppm of sodium hypochlorite for 10 minutes, and the filling rate was 80% and 100% in 3-piece can containers, respectively, and pasteurized at 58, 20, 30 and 40 minutes at 80 ° C. Filled with only kimchi, 100% filled group was filled with 80% kimchi and the remaining 20% filled with sterile 1% red pepper powder. Packaging kimchi was stored for 28 days at 20 ℃ to observe the pH and acidity. Other detailed packaging kimchi manufacturing process is the same as in Example 1.

pH was higher with higher filling rate and acidity was lower with higher filling rate, but there was no significant difference. In the case of lactic acid bacteria Lactobacillus sp showed the ^first 10 degree antimicrobial effect in each group than when a 80% filled when filling 100% could not grow well when the 100% fill for each group. This is because the pasteurization effect was increased by the addition of water at 100% filling. Strains of the genus leuconosstock rarely grew in each group in the filling rate experiments according to pasteurization, which is consistent with the results of inhibiting the strains of leuconosstock than the strains of the genus Lactobacillus in the pasteurization experiments.

In the case of texturizing according to the filling rate, the hardness sterilized at 58 ℃ for 20 minutes in the 100% filled group until 14 days of storage, the hardness was about 20000mm, and the similarity was reached on the 21st day and then increased again at 100% on the 28th day. In the pasteurized group at 58 ℃ for 30 minutes, the hardness tended to be similar at the beginning but higher in the 100% filled group during the storage period. Similar hardness was high at the group filled 100% at 58 ° C. and 40 minutes. Overall, the texture was higher in the 100% water-filled group.

Sensory evaluation results according to the filling rate is shown in FIG. There was no difference in the sour taste according to the filling rate, and it was found that the 100% filling resulted in low scores in the heating odor and the Gundeok taste, and received a high score in the overall appearance and overall evaluation, which was excellent in the sense.

In summary, it was found that the storage efficiency was improved by excellent pasteurization effect when 100% was filled than the 80% filling in the packaging container, and it was found that the appearance was better.

(5) Fermentation starter addition and shelf life of kimchi

Kimchi is not heat-sterilized, so kimchi is not "separated" like fermented dairy products because it is not possible to use fermentation systems such as fermented dairy products because the initial number of bacteria and species are not constant. In the starter development study of kimchi, a relatively high spawn amount must be applied at the initial inoculation in the kimchi fermentation system where raw material sterilization is not developed even though excellent spawn is developed. Therefore, it is difficult to control the fermentation rate of kimchi, which makes too much kimchi. Have Kimchi is Leuconostoc mesenteroides in the early stage of fermentation. Fermentation is started by the propagation of abnormal lactic acid bacteria such as, and the growth of abnormal lactic acid bacteria shows the highest value during the ripening season when kimchi is best to eat. When the pH is lowered to 4.0 or lower after the middle of fermentation, Lactobacillus plantarum , which is a strong acid resistant normal lactic acid bacterium, is known to cause the rancidity of kimchi by rapidly growing and producing a lot of acid.

Therefore, in the present invention, to reduce the residual Lactobacillus sp. Strain after pasteurization and to improve the taste of kimchi, bacteria such as Leuconostoc mesenteroides , a bacteriocin producing strain isolated from kimchi, are used. Kono Stock spp cabbage fermentation: 10 ^3-10 when fermented Chinese cabbage was added to ⁸ in Lactobacillus (Lactobacillus sp.) may be the strain growth and control the generation of bacteria and promote the preservation sikimyeo uniform the quality of packaged kimchi products there was.

As described above, when fermenting pickled cabbage, 10 ³ to 10 ⁸ / g of the strain of Leuconostoc sp. Was added as a starter, and sodium hypochlorite 1000 to 2000 ppm was added to the fermented cabbage. After sterilizing for a minute, the seasoning for kimchi is fermented and dried separately from Chinese cabbage to prepare a powdered salt-containing seasoning.When mixing fermented cabbage and powdered seasoning, kimchi is prepared by adding 1000-2000ppm of grapefruit seed extract. The method of manufacturing kimchi packaging according to the present invention, characterized in that the mixture is mixed with red pepper powder or seasoning and filled with 100% in a packaging container, and the pasteurized container is pasteurized at 55 to 70 ° C. for 10 to 40 minutes. It can be stored for more than 6 months at room temperature when it is stored to prevent excessive soaking or gas generation when it is packed. The present invention is very useful in the food industry because it is possible to obtain a product having excellent storage properties as well as excellent sensory properties.

Claims (5)

In the production of packaged kimchi, Pickling and fermenting any one selected from Chinese cabbage, freshly picked radish, radish, leek and sterilizing by adding sodium hypochlorite; Separately fermenting seasoning kimchi seasoning with brine and drying to obtain powder seasoning; Preparing kimchi by mixing the powdered seasoning with any one of the fermented and sterilized cabbage, mustard, radish, leek, leek; Filling 80% of the kimchi and 20% of red pepper powder or red pepper, garlic and ginger mixed seasoning in a packaging container; And The method of producing a packing kimchi comprising the step of pasteurizing the filled container for 10 to 40 minutes at 55 ~ 70 ℃. The method according to claim 1, wherein sodium hypochlorite is added at 1000 to 2000 ppm and sterilized for 5 to 15 minutes. The method according to claim 1, wherein the grapefruit seed extract 1000-2000ppm is added when any one of Chinese cabbage, mustard, radish, leek, leek and powdered seasoning are mixed. The method of claim 1, wherein when fermenting any one of Chinese cabbage, mustard, radish, leek, and leek, 10 ³ to 10 ⁸ / g of Leuconostoc sp. Strain is added as a starter. . The method of claim 1, wherein the packaging container is a metal can, glass bottle, plastic or aluminum container.

Images