Process of production kimchi

KIMCHI Advisor: - Prof. Le Van Viet Man (PhD) Students: - Lê Thị Ngọc Ánh – BT070001 - Nguyễn Thanh Thu Nguyên – BT070163 - Ngô Nhật Minh THE INTERNATIONAL UNIVERSITY – VIETNAM NATIONAL UNIVERSITY SCHOOL OF BIOTECHNOLOGY Kgs/capita Year KIMCHI COMSUMPTION 2005 - 2009 What can we conclude? INTRODUCTION The world of Kimchi is the generic term of Korea fermented vegetables Kimchi is made by fermenting seasoned cabbage and other vegetables Kim chi is also considered as a nutritional food with having a wide range of vitamins,.. History 2600 to 3000 years ago: main vegetable was radishes Today, the main vegetable is used is baechu cabbages Furthermore. Sub-ingredients are also preferred to be added in Kimchi such as: cucmber, eggplant, green onions, chili,etc. KIMCHI CLASIFICATION BY MAIN INGREDIENTS BY REGION BY SEASON BY MAIN INGREDIENTS BY SEASON BY REGION MICROORGANISM  Total aerobic population in raw vegetables used to make Kimchi mixture: 10^3 – 10^7 cells/gr. Including: Lactobacillus (Lactobacillus plantarum, Lactobacillus brevis, and Leuconostoc species (Leuconostoc mesenteroides, Leuconostoc kimchi, Leuconostoc gelidun, Leuconostoc inhae, Lactococus lactis). Those are lactic acid bacteria Gram positive Fermentative Catalase negative Facultative anaerobes Non-sporeforming Low mol% G+C Non-motile Acid-tolerant LACTIC ACID BACTERIA FERMENTATION MICROBIOLOGY BACTERIAL PROPERTIES RAW MATERIALS Materials Properties BASIC STEPS IN KIMCHI PROCESS OPTIMUM CONDITION Total LAB, including Lactobacillus and Leuconosroc species, are in the range of 104-106 cells/ Ml. Salt concentration: 2 – 3% Temperature: pH: 4.2 – 4.5 FERMENTATION MICROBIOLOGY FERMENTATION MICROBIOLOGY FERMENTATION CHEMISTRY The acidity of optimally fermented kimchi are about 0.4 % After 1st day, the acidity of Kimchi reaches 0.6% and then 7% in 2 or 4 days. The pH change from 4.2 – 4.5 to 5 after 2 or 4 days too. Organic acids other than lactic acid ang acetic acid found in Kimchi: citric, fumaric, oxalic, malonic, malic… In which, butyric, caproic and heptanoic acids have been reported playing an important role in kimchi flavor. Principles of Storage When preserving vegetables, salt content and storage temperature and containers are vital factors. The higher the temperature, the faster kimchi ripens. The optimum maturation temperature and period are 5~10℃ for 2~3 weeks. Salt content during winter kimjang season of 2~3%, spring months of 4~5% and summer months of 5% are the best. If preserved for too long or in too much salt, cabbage and radish lose their sweetness.  KIMCHI CONTAINERS AND TOOLS The making of the containers was a vital factor in bringing out optimum taste of kimchi During summer, in order to prevent it from souring quickly, kimchi was put in a double dok and then inside a hangari to be put in a well or a cool stream to maintain constant temperature. Kimchi was stored in hangari and buried underground during winter.  Kimchi Storage House SPOILAGE PROPLEMS Over-acidification  softening of vegetable tissues because of the activity of L.plantarum and L.brevis Solution: Sterilization  change its flavor Antimirobial  L. mesenteroides Products Quality Function of Kimchi components Antibacterial Function Fiber in Kimchi prevents enteritis and colonist Lactic bacteria clean the intestines Prevent geriatric desease Prevent cancers