The vegetable pickles using biofloc breeding water and the manufacturing method thereof

• Main Author: LEE, KYU TAE
• Format: Patent
• Language: English; Korean
• Published: 29.06.2023
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Provided is a method for manufacturing pickled vegetables for kimchi using biofloc breeding water, which comprises: a biofloc breeding water production step (a); a biofloc salt production step (b) consisting of a step of producing biofloc sea salt or producing biofloc recrystallization salt; a main material preparation step (c) of selecting and preprocessing main ingredients used as raw materials for pickled vegetables; a salt pickling step (d) of using water and the biofloc salt prepared in the step (b) in a pickling container to pickle which the main ingredients of the step (c) for a predetermined period of time. According to the present invention, kimchi made with the pickled vegetables has excellent fermentation efficiency and a symbiotic and synergistic effect with lactic acid bacteria, organic acids, and dietary fiber, which are increased as the kimchi is fermented and aged, thereby providing an effect of producing various bioactive substances. 바이오플락 사육수 제작단계(가); 바이오플락 천일염을 제조하거나 바이오플락 재결정 소금을 제조하는 단계로 이루어진 바이오플락 소금 제조단계(나); 야채 절임의 원료가 되는 주재료를 선별하여 전처리하는 주재료 준비단계(다); 절임통에 물과 상기 (나)단계로 제조한 바이오플락 소금을 사용하여 (다)단계의 주재료를 일정 시간 절이는 소금 절임단계(라);로 이루어진 바이오플락 사육수를 이용한 김치용 야채 절임 제조방법을 제공함으로써 상기의 야채 절임으로 제조된 김치는 우수한 발효 효율과 더불어 김치의 발효 및 숙성됨에 따라 증가하는 유산균, 유기산, 식이섬유와 공생 및 시너지 효과를 내어 다양한 생리활성 물질 생성이 가능한 효과가 있다.