THE MANUFACTURING PROCESS OF THE HONEYED GASTRODIA ELATA FERMENTED KIMCHI LACTTCACID BACTERIA AND IT'S PRODUCT

摘要

A method for preparing the jeonggwa (candied fruits or roots with honey) using the Gastrodia elata Blume fermented with kimchi lactobacillus, and the jeonggwa prepared by the method are provided to soften Gastrodia elata Blume without steaming process. A method for preparing the jeonggwa comprises the steps of washing Gastrodia elata Blume, removing the skin and cutting it by a thickness of 2-7 mm; preparing a liquid culture medium comprising 0.1-0.5 wt% of yeast extract, 0.1-0.5 wt% of malt extract, 0.1-1 wt% of peptone, 0.5-2 wt% of dextrose and 96-99.2 wt% of purified water, controlling the pH to 4-6.5, sterilizing it at 115-125 deg.C for 10-20 min, cooling it to 25-35 deg.C, inoculating kimchi lactobacillus to it, and culturing it in a shake cultivator of 26-32 deg.C with 140-180 rpm for 24-72 hours; dipping the Gastrodia elata Blume in the liquid culture medium and fermenting it at 25-40 deg.C for 48-120 hours; dipping the fermented Gastrodia elata Blume in a sugar bath of 40-60 Brix for 48-72 hours; and drying it with hot wind of 45-55 deg.C for 6-12 hours to the water content of 10-20 wt%.