초록 ▼

○ 연구결과
묵은지의 품질표준화를 위해 사용되는 원·부재료 중 사용 비중이 높은 배추의 품질을 절임공정에서 초산을 첨가하여 pH를 낮추는 방법으로 미생물 수준을 일정하게 유시지켰다. 스타터로 사용된 LactobacillusbrevisBRC-01는 묵은지에서 생육이 우수하고 가스 발생의 주요인인 효모의 생육 억제효과가 우수하였으며 묵은지의 pH를 4에서 일정하게 유지시키는 작용이 있었다.묵은지는 1차 숙성을 10℃에서 15일 진행시킨 후 0℃에서 2차 숙성을 3개월진행시킨 제품에서 관능품질이 1년 숙성한 묵은지와 유사하게 나타났

○ 연구결과
묵은지의 품질표준화를 위해 사용되는 원·부재료 중 사용 비중이 높은 배추의 품질을 절임공정에서 초산을 첨가하여 pH를 낮추는 방법으로 미생물 수준을 일정하게 유시지켰다. 스타터로 사용된 LactobacillusbrevisBRC-01는 묵은지에서 생육이 우수하고 가스 발생의 주요인인 효모의 생육 억제효과가 우수하였으며 묵은지의 pH를 4에서 일정하게 유지시키는 작용이 있었다.묵은지는 1차 숙성을 10℃에서 15일 진행시킨 후 0℃에서 2차 숙성을 3개월진행시킨 제품에서 관능품질이 1년 숙성한 묵은지와 유사하게 나타났으며 LactobacilluscurvatusML17는 시판 묵은지 중 관능 품질이 우수한 묵은지에서 분리하였으며 속성 묵은지의 관능 품질,pH 내산성,내염성,병원성 균에 대한 항균 활성,항암활성 등 높게 나타났다.BRC-01균주와 ML 17균주를 스타터로 이용하여 3개월 조기 숙성 묵은지를 생산하였다.

Abstract ▼

IV. Result of Research
1. Commercialization of Mukenji through the establishment of the fermentation processmg of Mukenji without gas generation and quality standardization For the quality standardization of the Mukenji, the analysis was made on the microbiologic quality on the raw and incidental

IV. Result of Research
1. Commercialization of Mukenji through the establishment of the fermentation processmg of Mukenji without gas generation and quality standardization For the quality standardization of the Mukenji, the analysis was made on the microbiologic quality on the raw and incidental materials used in the Mukenji production.
For respective raw and incidental material, it is distributed 102-106 of lactic acid bacteria, 102-106 of general cell, 10~104 of enzyme and 10~ 105 of Gram negative bacteria. Under the analysis result of the raw and incidental material for each season, the microbe figure is confirmed to be heightened in summer when the temperature is heightened. As a result of the mock fermentation experiment for the Mukenji after controlling the microbe with the pre-processing on raw and incidental materials used in making Mukenji, it did not shown the noticeable difference between the experiment group with the pre-process and experiment group with the pre-process for all raw and incidental materials in the lettuce with the highest use ratio. The contrast group without the pre-process showed the difference in extending the lactic acid bacteria number and decreasing enzyme number in the microbe figure that the pre-processing on the lettuce is to be implemented. For the pre-processing methods on lettuce, there are a method to add 0.03% of acetic acid for pH of the preserved water in the lettuce seasoning process to lower, a method to wash the salted lettuce and then dip in the liquid with the lactic acid bacteria in the final phase, and method to dip in the water diluted with the tangerine condensed liquid and then take out.
For the three methods, the microbe controlling effect was shown, but the lactic acid bacteria was mixed into the Mukenji condiments to be excluded and the tangerine condensed liquid also lowered pH to control the microbe in its exclusion. Adding the 0.03% of acetic acid to the preserved water alone may have 90% or more of microbe eliminating effect.
For the standardization of the Mukenji quality, the sensory quality is reviewed. When the quality of the currently produced Mukenji was compared, it showed the difference of preferential level for each production time and for each product lot. In the micro-biologic distribution aspect, products showed difference and it has different reaction of microbe m the ageing process of one year to have different taste in the final product, the Mukenji.
From these products, the first ageing temperature was high and then pH was dropped to 4.2 and then progressed for the second ageing to show high preference level. On the basis of the foregoing, the pre-processing is implemented on the lettuce that is the main ingredient of the M ukenji as well as adding the lactic acid bacteria to make different first aging period to implement the sensory evaluation on products with mock fermentation, and the preference level was shown to be higher at the experiment group added with the lactic acid bacteria on the Mukenji condiment as implementing the pre-processing on the preserved lettuce than the contrast group. Under the same experiment group, it is aged up to the pH 4.2 level to sufficiently grow the lactic acid bacteria at the first agemg period and the preference level of the product with the second ageing at 0°C was shown to be high. In the comparison of preference level with the one-year Mukenji, there was no significantly noticeable difference.
For the separation of the non-gas generated fermented bacteria, the lactic acid bacteria was separated from broccoli, carrot, tangerine, green tea, kimchi and Mukenji. From the separated lactic acid bacteria, the bacteria with outstanding growth from the medium were selected to process with the addition to the condiment at the time of mock fermentation experiment for the Mukenji. From BRC-01, JH-332 strain and others, the gas generation was shown for clear difference and it was outstanding in the sensory preference level. As a result of confirming the microbe distribution of the mock fermentation with less gas generation, the number of enzyme was reduced in common.
In order to find out the main cause of gas generation at the time of initial Mukenji fermentation, the enzyme separated from kimchi was artificially cultured and then it is added to the condiment at the time of mock fermentation of the Mukenji. The experiment group added with the enzyme showed severe gas generation and the experiment group added with lactic acid bacteria artificially had different types of lactic acid bacteria added with the different gas generation. Compared to the contrast group, there are some with high expansion but most have shown low expansion level. In particular, the experiment tools that added the BRC-01 strain and JH-332 strain were not shown to have the gas expansion. The number of enzyme was significantly reduced in the result of confirming the microbe distribution and the experiment group added with the BRC-01 strain and JH-332 strain has shown clear difference in the reduction of experiment numbers.
Working as the main cause of gas generation when fermenting the Mukenji was confirmed as the physiological activities of the enzyme rather than the lactic acid bacteria, and if the enzyme in the Mukenji could be effectively managed, gas expansion could be controlled.
For the BRC-01 strain, the growth of enzyme is effectively controlled to prevent the gas generation and when the Mukenji is aged, pH of the Mukenji is maintained for 4.0 range to reduce the sour taste of the final product.
For the mass production of the Mukenji without the gas generation, the quality of the raw ingredient was standardized. In order to reduce the pollution of the preserved lettuce, 0.03% of acetic acid was added to the preserved water in the preserving processing to decrease pH for the preservation for 15 hours. In order to control the initial ageing of the Mukenji and gas generation, it adds 0.3% of lactic acid bacteria BRC-01 and MLl7 strain for the condiment weight to process the ageing by sealing into the 500kg container after blending with the preserved lettuceq. The first ageing was undertaken for 15 days at 10°C and the second ageing was [regressed for 75 days at 0°C. The Mukenji ripe for 90 days showed the result similar to the preferential level of I-year Mukenji in the sensory test.
As a result of building up the medium for industrial production of the lactic acid bacteria involving in the Mukenji fermentation, the MY medium (produced by our company) was confirmed to have outstanding growth.
The part extended from the existing Mukenji processmg IS the part to add the lactic acid bacteria at the time of mixing in the Mukenji condiment and the part to add 0.03% of acetic acid when preserving the lettuce. The first ageing temperature and the second ageing temperature are set forth.
2. Separation and development of spawn for production of rapidly ripe Mukenji In order to confirm the fermentation of the M ukenji, the first ageing was undertaken at 5°C and 10°C with the second ageing at 0°C. Salinity, restored sugar, pigment, hardness, free amino acid, and aromatic ingredient did not show great noticeable difference between two experiment groups. The acidity and pH changed slowly for 5°C, but there was no noticeable difference in the two experiment groups on the final date. From the organic acids, lactic acid and acetic acid were shown to have great initial increase range in the experiment group with high initial ageing temperature of 10°C. The range of the increase in the number of free amino acid and lactic acid bacteria also had similar range. Under the preference level-oriented sensory evaluation result, the figure was higher in the experiment group that had the first ageing at 10 °C, followed by the second ageing at 0°C.
In order to separate the fermented strain from the Mukenji on the market, 22 types of products were purchased from Gyeonggi-do, Gyeongsang-do and leolla-do. Respective products have diverse ageing period ranging for 6 months to 3 years and 6 months. The Mukenji on the market had generally low figures of pH for 3.5~4.2, acidity for l.0 or more, and salinity of 0.91 ~ l.7% and the microbe had relatively long ageing period to show for low level of 1 03 ~ 105.
From the purchased products, the microbe was separated from the Mukenji with high sensory preference level to separate 9 types of lactic acid bacteria and 6 types of experiment for the mock fermentation. After the first mock fermentation, 4 types of lactic acid bacteria and 1 type of enzyme were selected, and the second mock fermentation was undertaken to select ML17 strain and MY7 strain with outstanding sensory feature.
In order to confirm the fermentation characteristics of the spawn-added Mukenji, the separated lactic acid bacteria of ML17 and MY7 strain were used for the fermentation. The first fermentation was ripe for 90 days in kimchi refrigerator ((-1°C) after fermenting for 7 days at 10°C. pH and acidity showed similar figure for I-year aged Mukenji around 90 days and the added strain is maintained with 90% of the rate. Under the sensory evaluation result, the experiment group processed with the mixed spawn was shown to have high preference level than the Mukenji with one year of ageing.
It confirmed the industrial durability and functionality of the spawn. In order to confirm the bodily safety, the blood test was implemented without showing the clogging reaction. As a result of enzyme facilitation analysis, j3-glucosidase and j3-glucumidase facilitation were shown not to be available. For each strain, under the result of confirming the pH durability and salt tolerance, it has almost no difference with the initial number of bacteria that it has outstanding pH durability and salt tolerance. For the artificial stomach liquid and artificial juice, the survival experiment was implemented with the survival rate of 80% or more. In addition, the MLl7 strain showed the anti-lactic acid bacteria facilitation on the harmful strain and food poisoning bacteria.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 9
• CONTENTS ... 17
• 목차 ... 18
• 제 1 장 연구개발 과제의 개요 ... 19
• 제 1 절 연구개발의 목적 ... 19
• 제 2 절 연구개발의 필요성 ... 19
• 제 3 절 연구개발의 범위 ... 20
• 제 2 장 국내외 기술개발 현황 ... 21
• 제 3 장 연구 개발 수행 내용 및 결과 ... 22
• 제 1 절 가스 발생이 없는 묵은지 발효공정의 확립 및 품질표준화를 통한 속성 묵은지의 상품화 ... 22
• 제 2 절 속성 묵은지 제조를 위한 종균의 분리 및 개발 ... 56
• 제 4 장 목표달성도 및 관련부야에의 기여도 ... 119
• 제 1 절 목표달성도 ... 119
• 제 2 절 관련 분야에의 기여도 ... 121
• 제 5 장 연구개발 성과 및 활용 계획 ... 122
• 제 1 절 연구개발 결과의 활용 ... 122
• 제 7 장 참고문헌 ... 124
• 연구개발보고서 초록 ... 126
• 끝페이지 ... 127