KR101511987B1 - Method for preparing kimchi comprising artichoke fermented solution - Google Patents

Abstract

The present invention relates to a method for preparing Kimchi comprising artichoke fermented solution, the method comprising the steps of: (1) cutting artichoke, mixing the same with sugar, fermenting the mixture at temperature of 20-40°C, and filtrating the fermented mixture to produce artichoke fermented solution; (2) adding 5-20 wt % of the artichoke fermented solution produced in step (1) to Kimchi seasoning; and (3) making use of the Kimchi seasoning manufactured in step (2) to manufacture Kimchi. Kimchi manufactured by the present invention has superior retention and sensual characteristics, and can provide sensual characteristics comparable to typical Kimchi with addition of artichoke fermented solution, thereby contributing significantly to improving the health of consumers and increasing demand for kimchi.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a kimchi containing a potato fermentation liquid,

The present invention relates to a method for producing a kimchi comprising a porcine potato fermentation broth, and more particularly, to a method for producing a kimchi improved in storage and sensory characteristics by adding a porcine potato fermentation broth and a kimchi prepared by the method .

Kimchi is a traditional fermented food of our own made with cabbage, radish, cucumber, etc. as its main ingredients, and various additives, spices, seasonings and salted fish. Kimchi has a low calorie content, high vitamin and mineral content, and a wide variety of physiologically active substances. It has antioxidant, immunity enhancement, prevention of hypertension, anticancer effect and constipation prevention effect. In particular, kimchi has high contents of vitamin C, beta carotene, dietary fiber, and phenolic compounds, which are known as anticancer nutrients, and it is known that lactic acid bacteria prevent cancer.

The taste and quality of kimchi are different depending on the main ingredients, ingredients and other ingredients used for kimchi production, and the aging temperature and storage temperature.

The ingredients added to kimchi are about 50 kinds of vegetables such as carrots, parsley, gad and fruits, grains and animal materials. Among them, mainly cereals are used as the starch materials. Glutinous rice, wheat flour, malt, barley rice, brown rice, . Some of the starch ingredients used in kimchi during home use are flour paste and glutinous rice paste.

Recently, with the Korean wave, kimchi has been attracting attention as a healthy fermented food all over the world.

However, kimchi is a typical salted food, and kimchi ingredients such as cabbage are salted and seasoned. Therefore, when kimchi is used as a stock as in Koreans, sodium intake is high due to high sodium intake, Cardiovascular diseases, kidney diseases, and the like.

In order to solve these problems, recently, a technology related to a low-salt kimchi has been developed and known (Korean Patent No. 10-0796132, No. 10-1215594, No. 10-1256731, etc.) It is possible to omit the step of salting the material altogether and to breathe by applying heat instead of it. Alternatively, it can be breathed in high concentration salt water, desalted in low concentration salt water, or made into a salt with substitute salt containing potassium chloride or the like, , Which is a method of normal fermentation. However, in order to manufacture low-salt kimchi as described above, when omitting the step of salting out the kimchi material or using low-concentration saline water, the kimchi material has to remove water and various kinds of germs from the osmotic pressure principle There is a problem of long-term storage due to the problem that can not be done, and there is a problem that the moisture of the kimchi material is released during storage and the taste of the kimchi is lowered. In case of reducing the amount of salt in the seasoning step, There is a problem that the taste of kimchi can be completely changed due to the unique taste of the substitute salt.

On the other hand, piglet potato (artichoke) is a flower of asteraceae which is also called as a flower of yellow, which grows to 1.5 ~ 3m in height, and the tip of the undergrowth is thickened and the tubercule is developed. Leaves are opposite from each other, alternate from upper, long oval, with sawtooth on edge. The flower is yellow, bloomed from September to October, with a yellow spotted figure of about 8 in diameter, with more than 10 snowdrops on the edge.

These pig potatoes utilize tubers. Recently, it has been found that the extract has a strong antioxidant effect because it contains a large amount of phenolic compounds. In addition, pig potatoes are known to be non-toxic. They contain a large amount of inulin, a carbohydrate that is not digested and absorbed. Therefore, it is highly useful as a functional health food that is very good for prevention and treatment of diabetes mellitus. However, there is a peculiar smell of odor and earthy smell of pork potatoes, and it is not so good even if it is eaten raw or boiled. In addition, because it is difficult to preserve it in its raw state, it is eaten, eaten, dried and roasted by car.

The inventors of the present invention have completed the present invention by confirming that the preservation and sensory characteristics can be improved by adding the fermented broth of the porcini potato to the kimchi and that the flavor can be supplemented when used in the low salt kimchi .

Accordingly, an object of the present invention is to provide a method of producing a kimchi excellent in preservability and sensory characteristics.

Another object of the present invention is to provide a kimchi produced by the above method.

To achieve the above object, the present invention provides a method for producing a potato fermented product, comprising the steps of: (1) cutting a potato potato, mixing it with sugar, fermenting the potato at a temperature of 20 to 40 ° C, (2) adding the porcine potato fermentation broth prepared in step 1 to the kimchi sauce in an amount of 5 to 20% by weight; And (3) preparing a kimchi using the kimchi seasoning prepared in step 2. The present invention also provides a method for manufacturing a kimchi comprising the porcine potato fermentation broth.

To achieve these and other objects, the present invention provides a kimchi prepared by the above method.

The kimchi prepared according to the method of the present invention is not only excellent in preservability and sensory properties, but also can be added to the low-salt kimchi to add the porcine potato fermentation liquid to impart sensual characteristics equal to the general kimchi. And can contribute greatly to expanding demand for kimchi.

The present invention relates to (1) a method for producing a porcine potato fermentation broth by cutting porcine potatoes, mixing them with sugar, fermenting them at a temperature of from 20 to 40 ° C, and filtering them; (2) adding the porcine potato fermentation broth prepared in step 1 to the kimchi sauce in an amount of 5 to 20% by weight; And (3) preparing a kimchi using the kimchi seasoning prepared in step 2. The present invention also provides a method for manufacturing a kimchi comprising the porcine potato fermentation broth.

Hereinafter, each step of the present invention will be described in detail.

In the production method according to the present invention, step (1) is a step of cutting a potato potato, mixing it with sugar, fermenting it at a temperature of 20 to 40 DEG C, and filtering the potato fermentation product.

The term 'pig potato' is used to refer to the root of a flower of asteraceae, which is also called a folium, and is called a potato potato because it is similar in shape to a potato. The porcine potato may be cleaned in running water and then sliced into a suitable size, for example, a thickness of 0.2 mm to 1 cm, or may be used in its entirety. The sugar used for fermentation in the above step may be used in an amount of 30 to 100 parts by weight based on 100 parts by weight of potatoes, but is not limited thereto. The sugar serves as a nutrient for propagating the microorganisms necessary for the fermentation of the potatoes. The fermentation process may be performed in a fermenter widely used in the field of food, or it may be put into a container such as a jar, sealed with an inlet, and then fermented. The fermentation process may be performed at 20 to 40 DEG C for 10 to 30 days. According to the experimental results of the present invention, fermentation at 30 占 폚 for 15 days was found to be more effective in improving the preservability of kimchi than fermentation at low temperature, for example, 4 占 폚.

Thereafter, when the fermentation process is finished, the liquid of the fermented potato fermentation product can be obtained by using a suitable mesh or the like, or compressed using a compressor or the like. The prepared porcine potato fermentation broth can be stored under refrigeration conditions.

In another embodiment of the present invention, a lactic acid bacteria preparation may be added when the potato and sugar are fermented. An example of the above-mentioned lactic acid bacterial preparation is bifidobacterium bifidium. The bifidobacterium bifidium controls the pH and acidity during fermentation, thereby preventing the potato fermentation broth from easily burning when applied to kimchi.

Further, in another embodiment of the present invention, the porcine potato fermentation broth may contain additional potassium. The added potassium not only has the effect of replacing sodium, but also prevents the potato fermentation liquid from easily burning when applied to the kimchi. The potassium is preferably used in an amount of 100 to 400 mg per 100 g of the potato fermentation broth, but is not limited thereto.

In the production method according to the present invention, step (2) is a step of adding the porcine potato fermentation broth prepared in step 1 to the kimchi sauce in an amount of 5 to 20% by weight.

The kimchi sauce collectively refers to condiments and other materials used for manufacturing a typical kimchi. Examples of the above seasonings include pepper powder, garlic, ginger, leek, juice, glutinous rice, onion, salted fish, sugar, salt and the like. .

In this step, the porcine potato fermentation broth is added in an amount of 5 to 20% by weight based on the total weight of the kimchi seasoning. When added in the above-mentioned range, not only the preservability of the kimchi can be improved but also the sensory characteristics can be improved. In particular, when the porcine potato fermentation broth is used in a low salt kimchi, a taste similar to that of a general kimchi can be obtained while reducing the content of sodium.

The prepared kimchi sauce may be subjected to a step of aging the kimchi for a predetermined time at room temperature before dipping the kimchi into the kimchi material.

In the production method according to the present invention, step (3) is a step of manufacturing kimchi using the kimchi seasoning prepared in step (2).

The kimchi manufacturing step is not significantly different from a conventional kimchi manufacturing process.

Specifically, step 3 includes a step of baking the kimchi sauce prepared in step 2 with the kimchi material. The step of baking the kimchi sauce with the kimchi material may be carried out in accordance with the kind of kimchi such as the kimchi material such as Chinese cabbage, radish, gouge, radish, mustard, leek, leek, roe, And mixing with the kimchi material. For example, if the cabbage is used, the cabbage can be pickled in brine, then washed with water and mixed with the kimchi seasoning. In one embodiment of the present invention, the Chinese cabbage may be omitted from salting, and a low salt kimchi may be prepared by using Chinese cabbage not subjected to salting. In the case of the low salt kimchi, there is a problem that it is difficult to taste the traditional kimchi, but the above problem can be solved by using the potato fermentation broth.

In one embodiment of the present invention, a piglet potato cut to a suitable size in step (3) can be additionally added. The kimchi added with the above potato potatoes is superior to the kimchi using only the potato fermented broth.

Further, there is provided a kimchi produced by the above-described method of the present invention.

For the above-mentioned kimchi, the above-mentioned contents are referred to. The prepared kimchi may undergo aging process under refrigeration conditions.

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples. However, the following Examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Manufacturing example  1: Preparation of porcine potato fermentation broth

The potatoes were thoroughly cleaned, and the water was removed and thinly sliced to a thickness of 0.2 mm to 1 cm. The porcine potatoes were placed in a fermenter, and 80 parts by weight of sugar was added to 100 parts by weight of porcine potatoes, followed by fermentation at a temperature of 30 ° C for 15 days. The fermented product was filtered through a mesh to prepare a porcine potato fermentation broth.

Manufacturing example  2: Preparation of porcine potato fermentation broth

The procedure of Preparation Example 1 was repeated except that the potato and sugar were added to the fermenter in Production Example 1 and then 0.5 part by weight of Bifidobacterium bifidium preparation (Chong Kun Dang) was added to 100 parts by weight of the potato potato. Was repeated to prepare a porcine potato fermentation broth.

Manufacturing example  3: Preparation of porcine potato fermentation broth

The procedure of Preparation Example 1 was repeated except that fermentation was carried out at a temperature of 4 캜 for 30 days in Production Example 1 to prepare a porcine potato fermentation broth.

Manufacturing example  4: Preparation of porcine potato fermentation broth

The procedure of Preparation Example 2 was repeated except that fermentation was carried out at a temperature of 4 캜 for 30 days in Production Example 2 to prepare a porcine potato fermentation broth.

Manufacturing example  5: Preparation of porcine potato fermentation broth

The procedure of Preparation Example 1 was repeated except that 200 mg of potassium was added per 100 g of the porcine potato fermentation broth obtained in Preparation Example 1 to prepare a porcine potato fermentation broth.

Example  1: Preparation of Kimchi Using Porcine Potato Fermentation Liquid

Kimchi sauce was prepared by mixing 40g of red pepper powder, 150g of garlic, 220g of salted fish, 220g of glutinous rice paste, 220g of radish and onion juice, and other ingredients such as ginger, persimmon and sugar. Then, the porcine potato fermentation broth prepared in Preparation Example 1 was added to the kimchi sauce in an amount of 5% by weight based on the total weight of the kimchi sauce.

On the other hand, the Chinese cabbage (about 3.2 kg) was pickled in brine and then rinsed with water to remove water. The above-described kimchi seasoning was mixed with the Chinese cabbage to prepare a kimchi using a porcine potato fermentation broth.

Example  2 to 5: Preparation of Kimchi Using Porcine Potato Fermentation Liquid

The procedure of Example 1 was repeated except that the porcine potato fermentation broths of Production Examples 2 to 5 were used instead of the porcine potato fermentation broth of Production Example 1 in Example 1 to prepare a kimchi using the porcine potato fermentation broths of Examples 2 to 5 .

Comparative Example  1: Manufacture of common kimchi

The procedure of Example 1 was repeated to prepare a general kimchi, except that the kimchi seasoning without the addition of the porcine potato fermentation broth was used in Example 1.

Test Example  One: pH Change of

The pH of the kimchi prepared according to the present invention was measured at a temperature of 10 ° C with time. The results are shown in Table 1 below.

Sample 0 days 5 days 10 days 15th 20 days 25th Example 1 6.3 6.2 5.8 5.6 5.0 4.9 Example 2 6.6 6.4 6.1 5.8 5.5 5.4 Example 3 6.5 6.2 5.6 5.4 4.8 4.6 Example 4 6.4 6.0 5.5 5.2 4.8 4.5 Example 5 6.5 6.1 5.9 5.7 5.3 5.2 Comparative Example 1 6.4 5.5 4.8 4.5 4.5 4.1

As shown in the above Table 1, the kimchi of Examples 1 to 5 showed a decrease in the pH decrease as compared with the kimchi of Comparative Example 1. The above results show that the addition of the potato fermented broth can prevent the kimchi from being easily squeezed.

In particular, comparing Examples 1 to 5, Example 2 and Example 5 showed a slower pH reduction than the other Examples, which is more effective in adding the lactic acid bacteria preparation or potassium to the potato fermentation broth Show excellent.

Test Example  2: acidity change

The pH of the kimchi prepared according to the present invention was measured at a temperature of 10 ° C with time. The results are shown in Table 2 below.

Sample 0 days 5 days 10 days 15th 20 days 25th Example 1 0.1 0.1 0.2 0.3 0.35 0.5 Example 2 0.1 0.1 0.15 0.2 0.25 0.35 Example 3 0.1 0.1 0.2 0.35 0.4 0.55 Example 4 0.1 0.1 0.25 0.35 0.4 0.55 Example 5 0.1 0.1 0.15 0.2 0.3 0.4 Comparative Example 1 0.1 0.15 0.35 0.6 0.75 0.95

As shown in Table 2, the kimchi of Examples 1 to 5 had much lower increase of acidity than that of the kimchi of Comparative Example 1. The above results show that adding the fermented potato fermented broth can prevent the kimchi from being sour and can further increase the storage period of the kimchi.

In particular, when comparing Examples 1 to 5, the increase of the acidity was further slowed in Example 2 and Example 5 compared to the other Examples, and it is more effective to add the lactic acid bacteria preparation or potassium to the potato fermentation broth .

Test Example  3: Change in salinity

The change of salinity according to time was observed while the kimchi prepared according to the example of the present invention was stored at a temperature of 10 ° C. The results are shown in Table 3 below.

Sample 0 days 5 days 10 days 15th 20 days 25th Example 1 3.0 2.6 2.2 1.9 1.5 1.6 Example 2 3.0 2.5 2.0 1.5 1.3 1.2 Example 3 3.0 2.6 2.1 1.9 1.8 1.8 Example 4 3.0 2.6 2.1 2.0 1.7 1.7 Example 5 3.0 2.5 2.0 1.6 1.2 1.2 Comparative Example 1 3.0 2.7 2.4 2.2 2.0 2.2

As shown in Table 3, the kimchi of Examples 1 to 5 exhibited a lower salinity than the kimchi of Comparative Example 1 in the change of salinity. The results show that low-salt kimchi can be prepared by adding a porcine potato fermentation broth.

In particular, when comparing Examples 1 to 5, the salinity was lowered more rapidly than in the other Examples 2 and 5 because it is more effective to add the lactic acid bacteria preparation or potassium to the potato fermentation broth Show excellent.

Test Example  4: Sensory evaluation

The taste and overall acceptability of the kimchi of Examples 1 to 5 and Comparative Example 1 were evaluated. The kimchi was tasted by 20 trained sensory test agents and then subjected to sensory evaluation with a 5-point scale preference test (5: very good, 4: good, 3: normal, 2: poor, 1: very poor) The results are shown in Table 4 below.

flavor Overall likelihood Example 1 4.7 4.8 Example 2 4.6 4.8 Example 3 4.2 4.1 Example 4 4.3 4.2 Example 5 4.7 4.6 Comparative Example 1 3.8 3.6

As shown in the results of the sensory test, the kimchi of Examples 1 to 5 was superior to the general kimchi of Comparative Example 1 in taste and overall acceptability.

Example  6: Preparation of Kimchi Using Porcine Potato Fermented Liquid and Pork Potato

Kimchi sauce was prepared by mixing 40g of red pepper powder, 150g of garlic, 220g of salted fish, 220g of glutinous rice paste, 220g of radish and onion juice, and other ingredients such as ginger, persimmon and sugar. Then, the porcine potato fermentation broth prepared in Preparation Example 1 was added to the kimchi sauce in an amount of 5% by weight based on the total weight of the kimchi sauce.

On the other hand, the Chinese cabbage (about 3.2 kg) was pickled in brine and then rinsed with water to remove water. 300 g of pork potato cut into a suitable size was put into the Chinese cabbage, and then the kimchi sauce was kneaded to prepare a kimchi.

Example  7: Low salt  Manufacture of Kimchi

Kimchi sauce was prepared by mixing 40g of red pepper powder, 150g of garlic, 220g of salted fish, 220g of glutinous rice paste, 220g of radish and onion juice, and other ingredients such as ginger, persimmon and sugar. Then, the porcine potato fermentation broth prepared in Preparation Example 1 was added to the kimchi sauce in an amount of 5% by weight based on the total weight of the kimchi sauce.

On the other hand, kimchi was prepared by mixing the kimchi seasoning with Chinese cabbage (about 3.2 kg) without salting.

Test Example  5: Sensory evaluation

The taste and overall acceptability of the kimchi prepared in Examples 6 and 7 were evaluated in the same manner as in Test Example 4. For comparison, the sensory evaluation of the kimchi prepared in Example 1 was also carried out. The results are shown in Table 5 below.

flavor Overall likelihood Example 1 4.7 4.8 Example 6 4.9 4.9 Example 7 4.5 4.4

As shown in the above sensory test results, the kimchi of Example 6, in which pig potato was added, was superior to that of Example 1 in which no porcine potato was added. Especially, when adding potatoes, the crisp texture was excellent.

The above results show that the functional properties of kimchi can be improved by using the potato fermented broth and the potato potato simultaneously.

In addition, as shown in Table 5, it was confirmed that the addition of porcine potato fermentation broth to low-salt kimchi improves the taste and imparts sensory characteristics similar to those of general kimchi .

Claims (5)

(1) After cutting the tubers of the potatoes, they are mixed with sugar and bifidobacterium bifidium, fermented at a temperature of 20 to 40 ° C, filtered, and potassium is added to prepare a tuberous fermentation solution of porcine potato step;
(2) adding the tuberous fermentation broth of porcine potato produced in step 1 to the kimchi sauce in an amount of 5 to 20% by weight; And
(3) preparing kimchi using the kimchi sauce prepared in step 2
And a fermentation broth of a potato stem of a pork potato comprising the fermentation broth.
delete delete The method according to claim 1,
A method for producing a kimchi comprising the step of adding a tuber of potato cut in step (3) to a kimchi.
A kimchi prepared by the method of any one of claims 1 to 4.