HWANG, JI HEE,황지희,SHIN, DONG HYUN,신동혁,HA, WOEL KYU,하월규
申请号：
KR1020110112153
公开号：
KR1020130047246A
申请日:
2011.10.31
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method for pickled vegetables is provided to decrease undesirable smells and tastes, such as a bitter taste, to provide, instead, a cool soda flavor and a smooth sour taste, and to increase storage quality. CONSTITUTION: : A manufacturing method for pickled vegetables comprises the steps of: fermenting the mixed liquid of vegetables and water, in which a lactic acid bacteria starter is injected； picking up the fermented vegetables from the fermented liquid and mixing the vegetables with a pickling liquid which includes sugar and vinegar. The vegetables are one or more selected among leaf vegetables, leaf and stem vegetables, root vegetables, fruit-vegetables, fruits, and mushrooms. The mixed liquid of vegetables and water contains 10 to 8 wt% of vegetables. The mixed liquid of vegetables and water further includes at least one saccharide of monosaccharide and disaccharide and contains 0.01 to 2wt% of saccharide. In the step of fermenting the mixed liquid with a lactic acid bacteria starter, the acetic acid acidity of the mixed liquid is 0.5 to 0.6 and lactic acid bacteria is Kim-chi derivative lactic acid bacteria. The kind of the lactic acid bacteria is leuconostoc mesenteroides DDC 2118(Deposition No.: KFCC-11318). The lactic acid bacteria starter is a culture medium which is incubated with the lactic acid bacteria in the liquid medium obtained by extracting cabbage. [Reference numerals] (AA) Acidity(%)； (BB) Comparative example 1； (CC) Example 1； (DD) Comparative example 2； (EE) Comparative example 3본 발명은 야채와 물을 혼합한 혼합액에 유산균 스타터를 접종하여 발효시키는 단계； 및 상기 발효를 마친 발효액에서 야채를 건져내어, 당 및 식초를 포함하는 절임액과 혼합하는 단계；를 포함하는 야채 절임 식품의 제조방법에 관한 것으로, 본 발명의 방법으로 제조된 야채 절임을 통해 유산균과 같은 유산균을 섭취할 수 있고, 야채 절임에서 쓴맛과 같은 이미, 이취를 낮추면서 시원한 탄산미와 부드러운 신맛을 부여하면서도 저장성이 뛰어나다. 또한 본 발명의 제조방법을 통해 제조 로트(LOT)에 관계없이 안정적이고 균일한 품질의 야채 절임을 제조할 수 있다.
