| 摘要 |
<p>The present invention provides a method for regulating ripening of kimchi and inhibiting gas generation from kimchi, the method comprising the steps of (a) producing kimchi using Leuconostoc mesenteroides DRC0211 (Accession No. KFCC-11318) or a culture medium thereof; (b) fermenting kimchi produced by step (a) to produce ripened kimchi having an acidity of 0.3-1.3%; and (c) applying heat to ripened kimchi produced by step (b) under a temperature of 50-80°C for 0.5-100 minutes. According to the present invention, gas generation from kimchi can be inhibited to prevent expansion of a packaging material of kimchi, and thereby removing the need for attaching a gas absorbent to a packaging material, so that costs for source materials and labor can be reduced and decrease in a sense of beauty for the appearance of a packaging material and dangerous inhalation of a gas absorbent when cutting a packaging material can be eliminated. Also, the method according to the present invention can regulate a ripening degree of kimchi to maintain the acidity best for sensory properties thereof for a longer period. Therefore, the method can inhibit gas generation from kimchi and regulate the ripening degree of kimchi to improve stability thereof during distribution and extend the expiration date thereof three times or more than typical one.</p> |
