METHOD FOR PREPARING LONG-TERM FERMENTED KIMCHI BY USING LACTOBACILLUS SAKEI SC1 AND LONG-TERM FERMENTED KIMCHI PREPARED THEREBY

摘要

The present invention relates to a method of manufacturing old paper and a paper made by the above manufacturing method. More specifically, the method for preparing old paper of the present invention comprises the step of preparing pickled cabbage, which is then pickled with salt and washed with water to prepare pickled cabbage; 100 parts by weight of water and 40 to 50 parts by weight of red pepper powder, 3 to 7 parts by weight of sugar, 30 to 40 parts by weight of radish, 25 to 35 parts by weight of chopped garlic, 45 to 55 parts by weight of chopped onion, leek A kimchi seasoning preparation step of adding and mixing 8 to 12 parts by weight, 3 to 7 parts by weight of minced ginger, 30 to 40 parts by weight of salted shrimp, 15 to 25 parts by weight of salted anchovies, and 10 to 20 parts by weight of glutinous rice to prepare a seasoning; Adding a culture solution for adding and mixing Lactobacillus SAK SC1 culture solution to the prepared kimchi seasoning; Kimchi manufacturing step of preparing kimchi by adding and mixing 26 parts by weight of kimchi seasoning to which the culture solution is added to the pickled cabbage based on 100 parts by weight of the pickled cabbage; By measuring the salinity and sugar content of the prepared kimchi, the sea salt is added so that the prepared kimchi has a salinity of 2.0 to 2.4% (w/w), and sugar is added so that the prepared kimchi has a sweetness of 10 to 11 brix. Salinity and sugar content control step of adding to control the salinity and sugar content of kimchi; A first aging step of aging the kimchi with the adjusted salinity and sugar content at 14°C to 16°C until the pH of the kimchi adjusted with the salinity and sugar content becomes pH 4.0; And a second aging step of aging the kimchi obtained by the first aging step at -0.8°C to -1.2°C for 60 days. The method for preparing old paper of the present invention uses the Lactobacillus sakei SC1 strain, which is the optimum strain for making old paper, as a seed, and when using the optimal strain, it is possible to improve preferences such as aroma, taste, and texture while shortening the manufacturing period of old paper. The optimal fermentation conditions and seasoning recipe are selected.According to the method for manufacturing old paper of the present invention, it is possible to manufacture a large amount of old paper with excellent taste because it has a live texture and does not have a group, while significantly reducing the normal manufacturing period. It's a very valuable skill.