FERMENTED BARLEY GRUEL AND PROCESS FOR IMPROVING THE QUALITY AND THE PRESERVABILITY OF KIMCHI BY USING THE SAME

摘要

PURPOSE: Provided is fermented broth of barley which is useful in manufacturing Kimchi for improving its quality, expediting ripening in early stage, and delaying acidification, and guarantees safety for human body. CONSTITUTION: Fermented broth of barley is obtained by the next steps of: (i) separating Bacillus subtilis MJM (KFCC-11016) from maejoo(traditional food made of soybeans); (ii) cultivating the strain in barn suspension at 42 deg.C for 1 day to obtain solution for inoculation; (iii) cultivating the solution at 42 deg.C for over 12 hours; (iv) diluting the solution with distilled water to obtain 0.5% solution; (v) mixing the diluted solution with barley at 121 deg.C for 20 minutes; and (vi) keeping the mixture in a container having holes on the top for aeration at 42 deg.C for 30 hours. Wherein, 0.1-1.0% of the fermented broth of barley is added compared to the total weight of Kimchi.