KR100364104B1 - Method for extending the storage of kimchi using xylose and xylitol - Google Patents

Abstract

In the present invention, xylitol and xylose are added to kimchi to inhibit ripening during the storage period. It is about a method. More specifically, when the kimchi is prepared by adding xylose or xylitol, the xylose or xylitol in the kimchi is mixed during the initial immersion, and the concentration of the xylose or xylitol is 0.5-2% of the pickled cabbage. By inhibiting the ripening of kimchi to provide a method for extending the storage period, xylose or xylitol is a lactic acid bacterium lactobacillus platarum (Lactobacillus platarum),Luconosstock Mesenteroides (Leuconostoc mesenteroides) And streptococcal paecaris (Streptococus faecalis)It is to provide a method of extending the storage period by inhibiting the fermentation of kimchi by inhibiting the fermentation of lactic acid bacteria such as.

Description

Method for extending the storage of kimchi using xylose and xylitol}

The present invention relates to a method for extending the storage period of kimchi by suppressing the growth of kimchi fermentation microorganisms by adding xylitol and xylose in the production of kimchi.

Kimchi, our unique traditional food, is a fermented food with a variety of varieties such as cabbage kimchi, diced radish, and Dongchimi, and has a unique taste and fragrance. As a result, the proportion of production and sales on a corporate scale is increasing. In addition, foreigners' interest in Kimchi's unique and fresh taste is increasing, making it a global favorite food with a unique flavor.

Such kimchi has increased acidity during fermentation, fermentation phenomenon, inability to eat, and changes in flavor are so difficult to distribute or commercialize. Therefore, research is needed to extend storage period of kimchi to improve shelf life. Controlling and predicting the lactic acid fermentation process of kimchi, from soaking to consumption, is critical to producing high quality quality.

Traditional Korean fermented foods, such as kimchi and Dongchimi, have a unique refreshing taste immediately after proper fermentation. The main bacterium of the early fermentation of kimchi is Leuconostoc mensenteroides, an ideal lactic acid fermentation bacterium, and is considered to be the main bacterium of kimchi. [Mheen et al .: Effect of temperature and salt concentration on kimchi fermertation. Korean J. Sci. Technol ., 16 (4) 443 (1994)], when they are fermented, give a taste of fresh fermented vegetables, but Lactobacillus plantarum , a normal lactic acid-fermenting bacterium that appears after this bacterium, gives so strong a sour taste. Studies on the use of abnormal lactic acid fermentation bacteria for vegetable fermentation have been reported [Chen et al .: Fermernation characteristics of heterolactic acid bacteria in green bean juice. J. Food Sci ., 48 , 962 (1983);

Chen et al .: Complete hetero lactic acid fermentation of green beans by Lactobacillus cellobios. J. Food Sci ., 48 , 967 (1983).

In addition, if the fermentation of vegetables is fully fermented, and all of the sugars that can be fermented are exhausted, it is possible to prevent the strong sour taste caused by the normal lactic acid fermentation bacteria as well as to effectively prevent the secondary fermentation by yeast [Fleming et al. : Storage stability of vergetables fermented with pH control. J. Food Sci ., 48 , 975 (1983). However, even if lactic acid bacteria must be fermentable sugars can be fermented lactic acid fermentation, if the sugar alcohol is added to the non-fermented sugar is not the result of rancid after the kimchi ripened.

The storage method for extending the shelf life of kimchi is important to suppress the ripening of kimchi, which is mainly due to the reduction of pH, acidic composition of organic acid and unpleasant volatile substances caused by acid-resistant fermentation microorganisms. Due to the softening of the tissues due to the formation and decomposition of tissue materials, the deterioration of organoleptic quality such as kimchi's taste, smell and texture can be the main cause. It is believed to be Gera.

As a study to improve the shelf life of kimchi, it is reported that 20-25 minutes of heat treatment is required at 80-90 ℃ to sterilize acid-resistant microorganisms such as lactic acid bacteria that are grown at the end of fermentation. Influence. Korean Journal of Nutrition and Nutrition, 14, 259 (1985); Isiza: Kimchi canning recipe. Korean Patent, 485 (1965); Ho-Kwon Jung: Hepatic Heat Treatment of Canned Kimchi. Korean Patent, 273 (1967); Cheon Young Hae: Sterilization of Canned Kimchi. Korean Patent, 348 (1967)], such a heat treatment has a drawback that significantly changes the taste and texture of kimchi and greatly reduces the sensory quality, so there is a difficulty to do so as long as it does not significantly affect the freshness of kimchi. Sol biksan (sorbic acid) to suppress the propagation of microorganisms, p - the hydroxyl butylbenzoate carbonate preservatives (p -hydroxybutyl benzonate), sodium dehydro acetate (sodium dehydroacetate) has reviewed the bar, but [yichunyoung such as: production of canned kimchi , Korean Journal of Agricultural Chemistry, 10, 33 (1968); Cho In-sun et al .: Kimchi's Prevention of Deforestation, Entry to Science Exhibition (1967)], and negative perceptions of preservatives by consumers are problematic.

Kimchi storage at the refrigerating temperature (0 ~ 5 ℃) is advantageous in that the quality is preserved for a relatively long time while maintaining freshness, but it is an economical problem due to the high distribution and storage costs because refrigeration facilities are essential for storage and distribution. Have In addition, the addition of a buffer for mitigating changes in pH has been studied.

Storage of Kimchi by irradiation causes some discoloration, but it can be stored for a relatively long time without affecting taste, smell, and softening of tissues. Tea, etc. Journal of Science, 21, 109 (1989)] also reported that the shelf life of more than two times can be extended without affecting the organoleptic properties.

The addition of mixed inorganic salts has many reports on meat products or high fat products for the effect of inhibiting the growth of microorganisms such as phosphate, BHT, BHA, nitrate, etc., but there are few studies on vegetable fermented foods such as kimchi. To this end, more studies are needed. Until now, researches on kimchi have been mainly conducted on the effects of microorganisms, chemical components, pH and acidity, and fermentable sugars on fermentation of kimchi.

In addition, the kimchi genus was separately prepared and added without fermenting kimchi, resulting in the addition of sorbitol, maltitol, and xylitol in weight percent of kimchi genus to lower the water activity. In this case, however, the kimchi is not matured, but is made from fermented kimchi with sour taste.

Therefore, it is necessary to develop a method of improving the taste of kimchi while maintaining freshness and increasing shelf life.

The technical problem to be achieved in the present invention is to extend the shelf life of kimchi by suppressing the growth of lactic acid bacteria by adding xylitol and xylose of sugars, which is one of the subsidiary materials added during the production of kimchi, as a method for extending the storage period of kimchi. will be.

In the preparation of kimchi, xylose and xylitol were added instead of saccharides, and the utilization of lactic acid bacteria, the main microorganism of kimchi, was investigated.The effects of these sugars on the physicochemical properties such as pH and titratable acidity, and By observing the effect on the content of and the addition of these sugars to provide a method of prolonging the storage period by delaying the ripening in the production of kimchi.

Therefore, an object of the present invention is to prepare a kimchi by adding xylose or xylitol, etc., when xylose or xylitol in the kimchi is initially immersed, the concentration of xylose or xylitol is 0.5 to 2% of pickled cabbage kimchi It is to provide a method of extending the storage period by inhibiting the fermentation of kimchi to inhibit the fermentation of kimchi.

In addition, xylose or xylitol is lactic acid bacteria Lactobacillus platarum required for kimchi fermentation (Lactobacillus platarum),Luconosstock Mesenteroides (Leuconostoc mesenteroides) And streptococcal paecaris (Streptococus faecalis)It is characterized by inhibiting fermentation of lactic acid bacteria such as kimchi, and inhibiting the ripening of kimchi, while adding xylose or xylitol and the like to prepare the Dongchimi, xylose or xylitol in the Dongchimi is mixed during initial immersion, The concentration of is 0.5 to 2% of the brine to suppress the fermentation of Dongchimi by suppressing the fermentation of Dongchimi to provide a method for extending the storage period.

Hereinafter, the present invention will be described in more detail.

In the present invention, kimchi was added at a constant ratio of sugars and fermented for about two weeks at 10 to 15 ° C. to measure pH, titratable acidity and the content of lactic acid and organic acid, and the sugar availability of the microorganism and the number of lactic acid bacteria were measured together.

Reference Example 1 Preparation of Kimchi

First trim the cabbage well, wash it cleanly, and then divide it into 4 parts and put it in the pickling container soaked in the pickling water. Pickle in 10% brine for 15 hours with pickled water, wash twice with running water, dehydrate for 1 hour, and add 5, 3, and 2.5 g of subsidiary ingredients such as green onion, red pepper powder, and garlic for 100 g of pickled cabbage, respectively. It was. At this time, sugar was added to 1% of pickled cabbage to prepare kimchi.

Next, buy fresh radish with a length and diameter of 15-20 cm and a diameter of 10-12 cm by the production of Dongchimi, peel it thinly, and wash it cleanly. Then, make the ratio of radish and brine 1: 2.4 in brine. Garlic and green onion were added in 1, 1.5% each of the total weight of radish to prepare Dongchimi.

(Reference Example 2) pH and titratable acidity of fermented cabbage kimchi

Approximately 50 g of the prepared kimchi sample was pulverized with a mixer (Hanil Mixer, FM-707T) for 2 minutes, filtered through a filter paper (Whatman No. 1, England), and the pH and titratable acidity were determined using the filtrate (26). . pH was measured directly with a pH meter (Orion Model 720A, USA) with 20 mL of filtrate. The acidity was determined by titrating 10 mL of Kimchi solution to pH 8.3 with 0.1 N NaOH solution to determine the consumption of NaOH consumed and converting it into lactic acid (%, w / w).

Reference Example 3 Measurement of Organic Acid of Fermented Kimchi

The organic acids of the kimchi and Dongchimi samples were analyzed by centrifugation of 15 mL of the sample at 10,000 rpm for 20 minutes, the supernatant was collected, filtered through a 0.45 μm membrane filter (Whatman, England), and injected into HPLC. Aminex HPX-87H column was used for analysis of the organic acid and the temperature of the column was analyzed at 35 ° C. 20 μL of the sample was flowed at a rate of 0.6 mL / min. The HPLC used for analysis was Shimadzu LC-10AD and the detector was used with Shimadzu SPD-10A and measured at 210 nm.

Reference Example 4 Measurement of Sugar Utilization of Microorganisms

Lactobacillus plantarum , Leuconostoc mensenteroides and Streptococcus faecalis, which are the major lactic acid bacteria of kimchi, were selected and stored in Kimchi and stored. KFRI 814, KFRI 815), Leuconosstock Mensenderoides (KFRI 819, KFRI 820), and Streptococcal paecalis (KFRI 822, KFRI 826) were distributed by the Biotechnology Research Department of the Korea Food Research Institute (Difco Lab). Incubated in 5 mL for 24 hours and then reactivated in 20 mL MRS liquid medium was used as the inoculation stock solution. Glucose, fructose, galactose, sugar, sorbitol, xylose, and xylitol are prepared in 20%, filtered through a 0.45 μm filter in a sterilized container, and the medium is added to a final concentration of 0.5% in a sugar-free MRS liquid medium. Prepared. After inoculating 0.1% of the activated bacteria in the prepared MRS liquid medium and incubated at 37 ° C. for 4 days, the change in absorbance and pH were measured to compare sugar utilization of the strain.

Reference Example 5 Measurement of Lactic Acid Bacteria

The cultured bacteria were incubated for 24 hours in 5 mL of MRS liquid medium and then reactivated in 20 mL MRS liquid medium as the stock solution. First, a medium was prepared by adding 1, 10% of xylose and xylitol, respectively, to the MRS liquid medium from which sugar was removed. Next, 1, 10% of xylose and xylitol, respectively, were added to the MRS medium without sugar. After the preparation of the medium was inoculated by incubating the activated bacteria 0.1% each, incubated with 1 mL taken stepwise diluted in 0.85% sterile saline and inoculated by 1 mL each culture culture method. After incubating the plate at 32 ° C. for 48 hours using MRS agar medium, the number of bacteria was measured.

Preparation Example 1 Preparation of Kimchi Added with Xylitol and Xylose

When preparing kimchi by the method of Reference Example 1, the control and the xylose, xylitol, and sugar that were not added to the kimchi sample were first added to each pickled cabbage, and the changes of pH and titratable acidity of kimchi were investigated. Indicated.

Changes of pH and Proper Acidity in Kimchi Fermented with Xylose and Xylitol Storage period (days) pH Titratable acidity (%) Control Sugar Xylose Xylitol Control Sugar Xylose Xylitol 0 5.30 5.40 5.40 5.40 0.48 0.54 0.57 0.51 2 5.15 5.15 5.15 5.15 0.60 0.66 0.60 0.60 4 4.90 4.85 4.90 4.90 0.66 0.69 0.72 0.75 6 4.85 4.80 4.85 4.90 0.81 0.87 0.84 0.78 9 4.65 4.60 4.60 4.60 0.90 0.99 0.93 0.93 12 4.60 4.50 4.55 4.55 0.96 1.05 1.02 1.02 15 4.55 4.50 4.50 4.50 1.05 1.14 1.08 1.11 18 4.45 4.40 4.40 4.40 1.20 1.32 1.26 1.26 20 4.20 4.15 4.20 4.40 1.38 1.38 1.35 1.41 22 4.00 3.90 3.90 4.00 1.50 1.59 1.62 1.62 25 3.90 3.80 3.85 3.80 1.68 1.74 1.71 1.74

Table 1 is a graph measuring the pH and total acidity while preparing kimchi by adding sugar, xylose and xylitol to add the sweetness of kimchi and storing it at 10 ° C. As shown in Table 1, the initial pH of 5.4 showed a similar decrease in all experimental groups as the fermentation progressed. On the 9th day, the control group was 4.65 and the other group was 4.60. There was a slight difference between the samples, and the sugar and xylose added group showed lower pH than the control group. Xylitol showed a pH similar to or slightly higher than xylose.

In addition, in case of the titratable acidity, there was a slight difference depending on the sugars, unlike pH, but all samples showed similar acidity at 0.32 to 0.35% at the beginning of fermentation, but after 10 days, the acidity of sugar added was higher than that of the control. . According to this experiment, the control, the sample added with xylose and xylitol were 9-12 days, and the sugar-added sample had a red acidity of 0.8% or more at 10 days or more. It was found that it increased the rate of acid production.

Preparation Example 2 Lactic Acid and Organic Acid Content of Kimchi Added with Xylitol and Xylose

Kimchi was prepared by adding 1% of pickled Chinese cabbage, and a control group without adding saccharides to prepare kimchi by the method of Reference Example 1, respectively, and measured the lactic acid and organic acid contents of kimchi. It is shown to -7.

Changes in Lactic Acid Content in Kimchi Fermented with Xylose and Xylitol Storage period (days) Lactate Concentration (mg / mL) Control Sugar Xylose Xylitol 0 7.16 7.12 6.03 5.88 One 30.85 30.64 25.11 23.40 3 49.92 57.39 39.64 35.01 4 104.47 118.78 85.16 55.07 5 137.95 199.75 105.49 66.62 6 144.90 252.54 151.18 87.80 8 174.73 256.39 170.18 167.57 9 226.10 276.01 242.00 196.43 12 257.73 279.01 255.44 228.06 15 397.31 293.66 287.32 236.01

Changes of Acetic Acid Content in Kimchi Fermented with Xylose and Xylitol Storage period (days) Acetic Acid Concentration (mg / mL) Control Sugar Xylose Xylitol 0 0.0356 0.0459 0.0207 0.0276 One 0.0410 0.0657 0.0287 0.0438 3 0.0411 0.0894 0.0312 0.0558 4 0.0421 0.1000 0.0745 0.0623 5 0.0952 0.1395 0.1206 0.0834 6 0.1278 0.1539 0.1402 0.1179 8 0.1506 0.1673 0.1896 0.1880 9 0.1640 0.1958 0.2061 0.1998 12 0.2232 0.2626 0.2243 0.2136 15 0.2245 0.4161 0.4626 0.2288

Changes of Citric Acid Content in Kimchi Fermentation with Xylose and Xylitol Storage period (days) Citric Acid Concentration (mg / mL) Control Sugar Xylose Xylitol 0 0.2224 0.8012 0.6001 0.4336 One 0.6328 0.8588 0.6127 0.7414 3 0.6510 0.9659 1.0952 0.9637 4 0.9445 1.2488 1.3818 1.1695 7 1.3482 1.6428 1.9664 1.9095 8 1.6857 1.8841 2.1753 2.0396 11 2.0296 2.4888 2.2776 2.2334 15 2.0378 6.9809 5.8290 2.6586

Changes in Succinic Acid Content in Kimchi Fermented with Xylose and Xylitol Storage period (days) Succinic Acid Concentration (mg / mL) Control Sugar Xylose Xylitol 0 ^-1) 1.6599 ^{-1) -1)} One 2.1507 3.1320 2.6201 2.8231 3 2.3080 4.4852 3.3985 2.8755 4 3.0517 4.5238 4.1243 3.1059 5 3.7153 4.5687 4.3042 3.3614 6 4.3339 4.8499 6.1555 4.5272 8 5.4659 6.2433 6.9608 5.1364 9 5.8549 6.8539 7.4637 6.9467 12 5.8893 7.9841 7.7156 7.1055 15 6.6712 10.9433 11.2955 7.3876

¹⁾ Not detected

Changes of Malic Acid Content in Kimchi Fermented with Xylose and Xylitol Storage period (days) Malic Acid Concentration (mg / mL) Control Sugar Xylose Xylitol 0 1.8451 2.6579 2.0201 2.1027 One 4.1621 6.4007 3.7086 5.4464 3 4.1803 6.4233 3.9760 5.4915 4 5.5723 6.6726 7.1016 6.1025 5 7.5908 9.3809 7.9440 6.1947 6 8.0356 11.9352 7.9634 6.3058 8 8.1107 11.9697 10.3623 6.3096 9 8.9951 12.1762 11.1803 7.6761 12 10.8328 12.7163 12.4124 11.1236 15 10.9342 14.7769 13.6054 11.2123

Changes in Fumaric Acid Content during Kimchi Fermentation with Xylose and Xylitol Storage period (days) Fumaric Acid Concentration (mg / mL) Control Sugar Xylose Xylitol 0 0.0452 0.0133 0.0868 0.0037 One 0.0638 0.0727 0.1084 0.0134 3 0.1083 0.1161 0.2202 0.0253 4 0.2442 0.1516 0.2858 0.0361 5 0.3199 0.2835 0.2872 0.0958 6 0.3206 0.3317 0.4508 0.1451 8 0.3656 0.3765 0.4854 0.4457 9 0.4887 0.4717 0.5060 0.4852 12 0.5633 0.6950 0.5670 0.5313 15 0.5677 1.2083 1.5408 0.5819

As kimchi matures, fresh sour taste is produced, and this sour taste is greatly influenced by an increase in the amount of organic acid produced during the ripening process of kimchi. The change in the content of each non-volatile organic acid during kimchi fermentation shows that lactic acid is most increased and accounts for most of the fermentation. It has a big influence on the preference of kimchi. The change in lactate content among these organic acids is measured according to the fermentation period and is shown in Table 2. During the fermentation of kimchi, all organic acids are produced in the form of free acid, and the fermentation of kimchi is not only lactic acid production but other organic acids are produced and fermentation increases. In particular, the production of lactic acid and succinic acid is more important than other organic acids. It can be seen that it is fermented acid. The anaerobic bacteria involved in kimchi fermentation reported that most of the anaerobic bacteria in the fermentation optimum stage showed a rapid increase as the fermentation progressed.

As a result of measuring the content of organic acid except lactic acid bacteria, the control group without added saccharide and the xylitol added group showed similar contents of organic acid. In the case of xylose added acetic acid (Table 3) was produced almost similar to sugar, succinic acid (Table 5), fumaric acid (Table 7) was produced slightly more than the sugar added, and other citric acid (Table 4), malic acid (Table 6) Silver produced less content than the sugar adder.

As a result of these experiments, the organic acid content gradually increased as the fermentation time increased, but the organic acid content increased more rapidly in the experimental group added with sugar than in the control group without sugar, and the content of xylose and xylitol was increased. One sample was found to be similar to or less than the control. Kimchi fermentation is not just lactic acid production but it is considered that the addition of xylose and xylitol inhibits the fermentation of kimchi.

Preparation Example 3 Preparation of Dongchimi Added with Xylitol and Xylose

Dongchimi was prepared by the method of Reference Example 1. To prepare a control group without addition of xylose and xylitol, and to prepare Dongchimi added with 1, 3 and 5% of xylose and xylitol, respectively, and measured the organic acid content. And Tables 9 and 10 are shown.

Changes in Lactic Acid Content in Dongchimi Fermentation with Xylose and Xylitol Storage period (days) Lactate Concentration (mg / mL) Control Xylose (%) Xylitol (%) One 3 5 One 3 5 3 10.56 5.00 5.22 3.22 5.45 9.13 7.19 6 54.34 50.83 48.27 45.45 45.18 51.43 59.41 7 105.23 100.20 96.84 82.72 88.00 82.00 84.00 10 164.36 162.66 161.16 142.66 144.54 145.66 132.40 12 177.70 172.55 172.09 157.45 171.74 175.29 172.50 14 195.19 193.64 182.05 177.14 177.76 178.89 186.38 17 217.56 209.12 197.61 194.68 180.56 183.49 194.86 20 211.48 196.79 195.87 184.44 161.46 186.63 197.51

Changes of Acetic Acid in Dongchimi Fermentation with Xylose and Xylitol Storage period (days) Acetic Acid Concentration (mg / mL) Control Xylose (%) Xylitol (%) One 3 5 One 3 5 3 0.0643 0.0243 0.0272 0.0244 0.0344 0.0217 0.0287 6 0.2648 0.1558 0.0576 0.1534 0.0649 0.2219 0.1064 7 0.2852 0.1963 0.0649 0.2374 0.0713 0.2313 0.2049 10 0.3150 0.2189 0.1206 0.2854 0.1043 0.2391 0.2122 12 0.3332 0.3051 0.2860 0.3116 0.2801 0.2559 0.2367 14 0.3545 0.3060 0.3345 0.3428 0.3099 0.2621 0.2422 17 0.3793 0.3333 0.3464 0.3642 0.3283 0.2789 0.2569 20 0.3971 0.3386 0.3780 0.3798 0.3409 0.2935 0.2597

Changes of Malic Acid Content in Dongchimi Fermentation with Xylose and Xylitol Storage period (days) Malic Acid Concentration (mg / mL) Control Xylose (%) Xylitol (%) One 3 5 One 3 5 3 0.4894 2.7554 0.9625 0.9875 1.5782 0.9625 1.2815 6 1.5782 3.6772 1.5150 1.5782 1.9218 1.3239 1.4015 7 2.8262 3.8215 1.6008 2.9332 2.8116 1.5015 1.5782 10 5.1039 3.9071 2.9107 4.0164 4.5829 1.6663 1.6041 12 7.6479 4.4225 4.0873 5.0944 4.7146 1.9413 2.1921 14 7.6942 6.5370 4.4317 6.0609 4.8226 2.2015 2.8211 17 8.6313 6.7684 5.2648 6.2236 4.9013 2.6938 2.9893 20 8.7550 8.6214 6.2271 6.3603 5.8226 3.6956 3.6866

In the case of Dongchimi, lactic acid appeared rapidly within 2 ~ 3 days of fermentation. The content of lactic acid was less than that of Chinese cabbage kimchi. As shown in Table 8. First, when xylose was added, it showed less lactate content of the sample added with xylose compared to the control group without addition. The addition of 1, 3% of xylose showed about 95% lactic acid content compared to the control. Similarly, when 5% of xylose was added, the lactate content was about 80% compared to the control. In the case of xylitol, the lactic acid content of the xylitol added group was measured to be about 90% of the control group, and the addition of xylose and xylitol suppressed the lactic acid fermentation.

In the case of organic acids other than lactic acid, acetic acid showed less acetic acid content in xylose and xylitol added groups as shown in Table 9, and the content of xylose and xylitol As the increase increases, the difference can be seen. Next, the case of malic acid also shows the same results as acetic acid as shown in Table 10.

Example 1 Sugar Use of Microorganisms

Six strains of lactic acid bacteria isolated and stored in kimchi were distributed and the degree of sugar utilization of these strains was examined and shown in Table 11. Monosaccharides such as glucose and fructose were used for all 6 kinds of lactic acid bacteria, but for lactose, it was not possible to use Leuconosstock Mensenderoides KFRI 820, and for sugar, Leuconosestock Mensenderoides KFRI 820 and Streptococcus Faecalis KFRI 822 was not used. Sorbitol was not able to use Leuconosestock Mensenderoides KFRI 820 in Streptococcus paecalis KFRI 822, KFRI 826, so there was no growth. In the case of xylose, bacteria except Leuconostock Mensenderoides 820 were not used, and in the case of xylitol, all six lactic acid bacteria were not used. Therefore, since xylose and xylitol do not use some of the lactic acid bacteria isolated from kimchi, it could be known that it may affect the fermentation of kimchi.

Sugar Use Test of Lactic Acid Bacteria Isolated from Kimchi Fungus Party Control glucose fruit sugar Galactose Sugar Sorbitol Xylose Xylitol Lactobacillus platarum 814 - + + + + + - - 815 - + + + + + - - Leuconostoc mesenteroides 819 - + + + + + - - 820 - + + - - - + - Streptococus faecalis 822 - + + + - - - - 826 - + + + + - - -

Example 2 Lactic Acid Bacteria

Table 12 compares the numbers of lactic acid bacteria of the control group without adding xylose and xylitol, and the xylose and xylitol concentrations of 0.5 and 5%, respectively. Lactobacillus plantarum Lactobacillus was measured, and there was no significant difference between the control and xylose and xylitol added groups. Able to know. In comparison, the xylose added group was similar to the control group, and streptococcal paecalis was not significantly different from the control group. In general, lactic acid bacteria are the bacteria that have the greatest effect on kimchi fermentation, and then rapidly increase in the early stage and gradually decrease due to the increase of acidity. As a result, some of the lactic acid bacteria isolated from kimchi use xylose and xylitol, and some are not used, but the addition of xylose and xylitol does not seem to affect the growth of lactic acid bacteria. In order for the lactic acid bacteria isolated from kimchi to grow, fermentation is sufficient by the nutrients contained in the kimchi ingredients. Therefore, it was found that the addition of sugars did not affect the growth of the lactic acid bacteria. Some of them are not used, but they are grown using other sugars in kimchi, so they are not affected by the addition of xylose and xylitol.

Effect of Xylose and Xylitol on the Lactic Acid Bacteria Isolated from Kimchi Fungus Strain No. Lactic acid bacteria count (cfu / mL) Party W / W / O Lactobacillus platarum KFRI 814 Control 3 × 10 ¹⁰ 3 × 10 ¹⁰ Xylose 0.5 2 × 10 ¹⁰ 6 × 10 ⁵ 5.0 2 × 10 ¹⁰ 6 × 10 ⁵ Xylitol 0.5 1 × 10 ¹⁰ 7 × 10 ⁴ 5.0 2 × 10 ¹⁰ 3 × 10 ⁴ KFRI 815 Control 4 × 10 ¹⁰ 4 × 10 ¹⁰ Xylose 0.5 5 × 10 ¹⁰ 2 × 10 ⁵ 5.0 6 × 10 ¹⁰ 4 × 10 ⁵ Xytol 0.5 5 × 10 ¹⁰ 5 × 10 ⁵ 5.0 4 × 10 ¹⁰ 3 × 10 ⁵ Leuconostoc mesenteroides KFRI 819 Control 2 × 10 ¹⁰ 2 × 10 ¹⁰ Xylose 0.5 4 × 10 ⁹ 4 × 10 ⁵ 5.0 3 × 10 ⁹ 3 × 10 ⁵ Xylitol 0.5 2 × 10 ⁹ 3 × 10 ⁴ 5.0 2 × 10 ⁹ 2 × 10 ⁴ KFRI 820 Control 4 × 10 ⁹ 4 × 10 ⁹ Xylose 0.5 2 × 10 ⁹ 1 × 10 ⁷ 5.0 2 × 10 ⁹ 5 × 10 ⁶ Xylitol 0.5 1 × 10 ⁹ 5 × 10 ⁴ 5.0 6 × 10 ⁸ 4 × 10 ⁴ Streptococus faecalis KFRI 822 Control 3 × 10 ⁹ 3 × 10 ⁹ Xylose 0.5 2 × 10 ⁹ 9 × 10 ⁴ 5.0 2 × 10 ⁹ 2 × 10 ⁴ Xylitol 0.5 2 × 10 ⁹ 4 × 10 ³ 5.0 1 × 10 ⁸ 2 × 10 ³ KFRI 826 Control 4 × 10 ⁹ 4 × 10 ⁹ Xylose 0.5 1 × 10 ⁹ 5 × 10 ⁴ 5.0 1 × 10 ⁹ 9 × 10 ⁴ Xylitol 0.5 2 × 10 ⁹ 5 × 10 ³ 5.0 1 × 10 ⁹ 3 × 10 ³

The effect of the present invention is to extend the shelf life of kimchi by suppressing the growth of lactic acid bacteria by adding xylitol and xylose among the sugars, which is one of the subsidiary materials added during the production of kimchi, as a method for extending the storage period of kimchi. More specifically, after addition of xylose and xylitol in the preparation of kimchi, the effect of lactic acid bacteria, the main microorganism of kimchi, and the effects on the physicochemical properties such as kimchi fermentation pH and titratable acidity when adding these sugars And by observing the effect on the content of organic acids and the like to provide a method of prolonging the storage period by the addition of these sugars delay the ripening in the production of kimchi.

Claims (3)

When preparing kimchi by adding xylose or xylitol, xylose or xylitol in kimchi is mixed during initial immersion, and the concentration of xylose or xylitol is 0.5-2% of pickled cabbage to suppress kimchi fermentation. To extend shelf life by inhibiting ripening According to claim 1, Xylose or xylitol is lactic acid bacteria Lactobacillus platarum required for kimchi fermentation (Lactobacillus platarum),Luconosstock Mesenteroides (Leuconostoc mesenteroides) And streptococcal paecaris (Streptococus faecalis)Method to prolong storage period by inhibiting fermentation of lactic acid bacteria such as When preparing Dongchimi by adding xylose or xylitol, xylose or xylitol in Dongchimi is mixed during initial immersion, and the concentration of xylose or xylitol is 0.5 to 2% of salt water to inhibit fermentation of Dongchimi. How to prolong storage by inhibiting ripening