KR102020791B1 - Method for producing C3G-containing pogi kimchi by utilize sugaring Rubus coreanus, Mulberry, Blueberry - Google Patents

Abstract

The present invention relates to a method for producing C3G-containing cabbage bokchi kimchi using pickled bokbunja, audi, blueberries, specifically, a pickled filtrate or pickled crushed powder produced by pickling bokbunja, audi or blueberries in seasoning The present invention relates to a method for producing cabbage sauerkraut with added functionality and functionality while using less red pepper powder mixed with pickled cabbage.
According to the present invention, by using the C3G-containing material can be produced kimchi that can be eaten for a long time because the functionality unique to the C3G component is added and the use of red pepper powder is minimized while the functionality is excellent and does not soak quickly. In addition, when pickling C3G-containing ingredients Bokbunja, Audi, and Blueberry, the color or taste remains unchanged even if stored for a long period of time, so that it is possible to produce C3G-containing cabbage kimchi of excellent quality at all times.
Kimchi of the present invention is expected to be particularly high preference for foreigners, children, pregnant women and women immediately after childbirth to feed the baby, especially the strong spicy and aroma unique to red pepper powder.

Description

Method for producing C3G-containing cabbage kimchi by using pickled audi and blueberry {Method for producing C3G-containing pogi kimchi by utilize sugaring Rubus coreanus, Mulberry, Blueberry}

The present invention relates to a method for producing C3G-containing cabbage bokchi kimchi using the pickled bokbunja, audi, blueberries, specifically, the pickled filtrate or pickled crushed powder produced by pickling bokbunja, audi or blueberries in seasoning The present invention relates to a method for producing cabbage sauerkraut with added functionality and functionality while using less red pepper powder mixed with pickled cabbage.

As industrialization progressed and the quality of life increased, people's eating patterns began to change. Rather than eating a balanced diet, people's health became worse due to increased diets and foods. According to the 2011 Statistics on Causes of Death, 2nd, 3rd, 5th and 10th of the causes of death were cerebrovascular disease, Heart disease, diabetes and hypertensive disease account for 25.8% of the total mortality rate. Adult disease is a chronic degenerative disease that does not occur suddenly, but gradually progresses. The main causes are westernized lifestyles, severe stress and lack of exercise. For this reason, it is called 'lifestyle disease'. Disease prevention can be divided into three stages: primary prevention is to reduce the likelihood of a specific disease occurring in people who do not have the disease, and secondary prevention is early detection in the pre-stage stage of disease in people who have the disease but have no symptoms. The third prevention is to prevent complications and rehabilitation of people with diseases and symptoms. As people realize that dietary control is a way to prevent primary and tertiary diseases, and as more people pursue well-being, the demand for high-quality functional foods has increased.

In keeping with this, attempts have been made to add functionality in Kimchi (Korean Patent Nos. 10-0659388 and 10-1003186).

However, red pepper powder, which is added as a subsidiary ingredient in the production of kimchi, contains capsaicin, which gives a spicy taste, thereby avoiding eating of kimchi by parenting children or especially foreigners who do not like the spicy taste and are not tamed with the spicy taste of kimchi. This problem is a major obstacle to the globalization of Korean food.

Accordingly, Kimchi is manufactured using natural materials that can improve the spicy taste of Kimchi and add functionality to replace the red pepper powder in order to accelerate consumption and promote globalization of Kimchi, a traditional food of Korea and one of the world's five health foods. Development of the method is necessary.

On the other hand, cyanidin-3-glucoside (C3G) is an antioxidant pigment that inhibits aging, contained in bokbunja, audi, blueberries, and the like, and 5 to 7 times stronger than tocopherol. C3G removes free radicals to prevent brain aging and body aging, and is effective in treating retinal disorders and improving vision. It has also been reported to delay the growth of tumor cells in mouse skin and reduce the growth and migration of human lung cancer cells. In another study, hyperlipidemia-induced rats reported that the natural pigment component C3G lowered blood cholesterol and triglyceride content due to the synergistic effect of linoleic acid, an unsaturated fatty acid.

Bokbunja, audi, and blueberries containing a large amount of such C3G components are difficult to use fresh all year round because the harvest season is concentrated in June. Most of the harvested fruit is frozen, there are many cases of deterioration or discoloration during freezing and there is a problem that the preference decreases rapidly.

Therefore, the present inventors conducted various studies to prepare kimchi with excellent taste while replacing red pepper powder while imparting the functionality of C3G described above to kimchi using materials containing a large amount of C3G such as bokbunja, audi and blueberry. As a result, it was confirmed that the addition of C3G material in the production of cabbage aeration kimchi can reduce the amount of red pepper powder used while adding functionality, and can produce C3G-containing cabbage kimchi that is excellent in taste and not easily soured. . Also, picking bokbunja, audi and blueberry immediately after harvesting can make it suitable for application to kimchi, and even if it is stored for a long time, its color or taste will remain unchanged, so it will be possible to produce high quality C3G-containing cabbage kimchi. It was confirmed that the present invention was completed.

Republic of Korea Patent No. 10-0659388 Republic of Korea Patent No. 10-1003186

Therefore, the main object of the present invention is to provide a method of producing a cabbage bokchi kimchi with the functionality of C3G and less red pepper powder and excellent taste.

Another object of the present invention is to solve the problem that the production of C3G-containing cabbage kimchi of high quality C3G-containing cabbage kimchi is always difficult due to deterioration or discoloration during freezing storage of C3G material bokbunja, audi, blueberries. To provide a way to do this.

According to an aspect of the present invention, the present invention comprises a cyanidin-3-glucoside-containing material selected from bokbunja, audi or blueberries in a weight ratio of 0.5: 1 to 2: 1 Pickling stages of mixing and maturing for at least 3 months; Add the marinated filtrate obtained by filtering the mixture obtained in the pickling step or the solid content of the mixture obtained in the pickling step to add to the seasoning and mix with pickled cabbage Including, but, when the cyanidin-3-glucoside-containing material is bokbunja the 3 to 5% by weight of the pickled filtrate or the pickled crushed powder to the total weight of the Chinese cabbage bag kimchi; When the cyanidin-3-glucoside-containing material is Audi, 2 to 4% by weight of the pickled filtrate or the pickled ground powder of cabbage sachets; When the cyanidin-3-glucoside-containing material is a blueberry, the pickled filtrate or the pickled crushed powder is added to the seasoning at 4 to 6% by weight based on the total weight of the cabbage sauerkraut kimchi; and the red pepper powder to the seasoning It provides a method for producing cabbage sauerkraut kimchi characterized in that the addition of 1 ~ 2% by weight relative to the total weight of cabbage sapo kimchi.

Chinese cabbage kimchi is generally made by mixing salted cabbage with seasonings mixed with radish, red pepper powder, green onion, garlic, onion, ginger and salted fish. The present invention is characterized in that by adding a C3G-containing material to these spices, not only adds functionality, but also reduces the amount of red pepper powder used, so that they can be eaten for a long time without being easily soaked. In addition, by solving the problems of deterioration during storage by pickling bokbunja, audi, blueberries used as a C3G-containing material, it is characterized in that to be able to produce a high quality C3G-containing cabbage kimchi at any time.

Chinese cabbage kimchi has a distinctive red color due to the red pepper powder. This color attracts the taste and makes the kimchi taste better. Therefore, it would be obvious that reducing the amount of red pepper powder would reduce this effect. C3G can replace the role of these red pepper powders because of its inherent red or purple color.

Bokbunja, Audi, and blueberries can be stored for a long time at room temperature in the state of pickling liquid generated when pickled about 3 months, the taste or color of the storage period may change or rather improve. When pickling, it is preferable to mix bokbunja, audi, blueberries and sugar in a weight ratio of 0.5: 1 to 2: 1. When the amount of sugar is too small, not only the saline solution is not produced sufficiently, but also the deterioration prevention effect during storage is low, too much sugar is too sweet sweetness can reduce the taste of kimchi. The ripening period of pickles is more than 3 months or 3 months to 2 years.

In the present invention, it can be used in the form of a filtrate obtained by filtration after pickling or a pulverized product obtained by pulverizing the solid content as it is without filtration.

According to the present invention, the pH, organic acid, redness of the kimchi, and the taste of kimchi vary depending on the fermentation ripening period depending on the amount of the C3G-containing pickled filtrate or ground powder and red pepper powder.

As the fermentation ripening period becomes longer, the pH is lowered and the organic acid content is higher because the kimchi is soured. In general, kimchi that uses a large amount of red pepper powder has a large decrease in pH and an increase in organic acid content, while reducing the amount of red pepper powder and adding a C3G-containing sugar-pickled filtrate or pulverized powder decreases this change. . This means that the rolling speed of kimchi decreases so that it can be enjoyed for longer periods of time than conventional kimchi. This effect increases with increasing the amount of pickled filtrate or ground product while reducing the amount of red pepper powder added.

In addition, the conventional general kimchi red color becomes turbid red color as the fermentation ripening period is longer, the redness decreases accordingly, the fermentation ripening period by reducing the amount of red pepper powder and adding pickled filtrate or ground As this length increases, the redness increases. This phenomenon increases the overall taste of kimchi.

Even if the amount of red pepper powder is reduced as described above, the C3G-containing pickled filtrate or pulverized substance can replace the color of the red pepper powder, and the soaking effect is improved, but the taste is reduced when the red pepper powder is not used at all. there is a problem. This is thought to be because red pepper powder plays a role in suppressing the fishy smell of salted fish, while C3G-containing pickle filtrate or pulverized powder does not sufficiently exhibit this effect. Therefore, it is desirable to add a minimum of red pepper powder for the taste of kimchi.

Considering the change in pH, organic acid, redness and taste as described above, when using Bokbunja as a C3G material, 3 ~ 5% by weight of the filtrate or pulverized powder with respect to the total weight of Chinese cabbage and kimchi, It is preferable to add pickled filtrate or ground product at 2 to 4% by weight based on the total weight of the cabbage sauerkraut kimchi, and when using blueberries, the pickled filtrate or ground product at 4 to 6% by weight relative to the total weight of cabbage sauerkraut. , Red pepper powder is preferably added in an amount of 1 to 2% by weight based on the total weight of the cabbage.

In the present invention, it is preferable that the C3G-containing sugar pickled pulverized product is used by pulverizing the solid content into colloidal particles having a diameter of 2 μm or less (0.02 to 2 μm). When used in a conventional mixer, most of the C3G component is not dissolved in water, so it may be separated from the water that has leaked out of the kimchi after the production of kimchi, thereby forming a precipitate. This is bad in terms of visual and ease of ingestion of C3G components, but colloidal granulation can solve this problem.

According to the present invention, by using the C3G-containing material can be produced kimchi that can be eaten for a long time because the functionality unique to the C3G component is added and the use of red pepper powder is minimized while the functionality is excellent and does not soak quickly. In addition, when pickling C3G-containing ingredients Bokbunja, Audi, and Blueberry, the color or taste remains unchanged even if stored for a long period of time, so that it is possible to produce C3G-containing cabbage kimchi of excellent quality at all times.

Kimchi of the present invention is expected to be particularly high preference for foreigners, children, pregnant women and women immediately after childbirth to feed the baby, especially the strong spicy and aroma unique to red pepper powder.

Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

< Pickled  >

Bokbunja, Audi and blueberries harvested in June 2012 were purchased from Suwon Agricultural Market.

The sugar used was white sugar manufactured by CJ.

Pickled  Filtrate

Bokbunja, mulberry, and blueberry were mixed with sugar at a weight ratio of 1: 1, and then aged at low temperature for 10 months.

Pickled Crushed matter

Bokbunja, mulberry and blueberries were mixed with sugar at a weight ratio of 1: 1, and then aged at low temperature for 10 months.The solids were colloid mills (Colloid Mill, Masuci, CERENDIPITOR), and the size of clay particles with a diameter of 0.002 mm or less Pulverized powder was obtained by grinding below.

As a control, frozen bokbunja, mulberry, and blueberries harvested at the same time were used after milling.

Bokbunja Pickled  Filtrate and Frozen Crushed Color difference (Red) comparison

Dilution Ratio (%) Color difference Frozen fresh fruit Pickled One 1.07 1.845 2 2.045 3.645 3 2.975 5.12 4 3.715 6.455 5 4.885 9.405 6 5.73 10.58 7 6.47 12.08 8 6.71 13.43 9 7.275 13.7 10 8.295 13.93

After diluting bokbunja's frozen ground powder and pickled filtrate in distilled water at a ratio of 1 to 10%, the color difference (redness) of the pickled filtrate was 1.5 times higher than that of frozen ground powder. have. This means that the red pigment is stable in the pickling filtrate, and when it is used to soak kimchi, it is much more effective as a substitute for red pepper powder.

Audi Pickled  Filtrate and Frozen Crushed Color difference (Red) comparison

Dilution Ratio (%) Color difference Frozen fresh fruit Pickled One 1.6 2.43 2 3.22 4.42 3 4.83 5.57 4 5.39 6.57 5 6.34 7.18 6 6.76 8.56 7 7.33 9.14 8 7.37 10.59 9 7.82 10.82 10 7.73 10.96

As a result of diluting the frozen ground powder and pickled filtrate of Audi in distilled water at a ratio of 1 to 10%, the color difference (redness) of the pickled filtrate was much higher than that of the frozen ground powder. This means that the red pigment is stable in the pickling filtrate, and when it is used to soak kimchi, it is much more effective as a substitute for red pepper powder.

Blueberries Pickled  Filtrate and Frozen Crushed Color difference (Red) comparison

Dilution Ratio (%) Color difference Frozen fresh fruit Pickled One 0.665 0.71 2 0.65 0.7 3 0.665 0.86 4 0.64 0.955 5 0.65 1.115 6 0.69 1.26 7 0.775 1.45 8 0.8 1.625 9 0.915 1.64 10 0.875 2.09

As a result of diluting blueberry frozen powder and pickled filtrate in distilled water at a ratio of 1 to 10%, the color difference (redness) of the pickled filtrate was much higher than that of frozen ground. This means that the red pigment is stable in the pickling filtrate, and when it is used to soak kimchi, it is much more effective as a substitute for red pepper powder.

Example  1. Bokbunja Chinese cabbage kimchi  Produce

Next, cabbage sachets were prepared using the ingredients and the mixing ratios as shown in Table 4 below.

Raw materials Mixing Ratio by Type of Kimchi (%) Control Test ward (pickled in bokbunja) Give up
Kimchi Bokbunja
(student) I Ⅱ Ⅲ Ⅳ Pickled cabbage 70.00 70.00 70.00 70.00 70.00 70.00 chili powder 3.00 1.50 2.00 1.5 1.0 0.0 Juice-free 7.50 7.50 7.50 7.50 7.50 7.50 Unchaly 7.50 7.50 7.50 7.50 7.50 7.50 Red pepper 0.70 0.70 0.70 0.70 0.70 0.70 garlic 1.20 1.20 1.20 1.20 1.20 1.20 ginger 0.40 0.40 0.40 0.40 0.40 0.40 lampshade 0.70 0.70 0.70 0.70 0.70 0.70 onion 0.70 0.70 0.70 0.70 0.70 0.70 Green Onion 0.50 0.50 0.50 0.50 0.50 0.50 Sect 0.60 0.60 0.60 0.60 0.60 0.60 Anchovy Sauce 0.80 0.50 0.50 0.50 0.50 0.50 Shrimp 1.00 0.50 0.50 0.50 0.50 0.50 Flour paste 0.10 0.10 0.10 0.10 0.10 0.10 Salt 0.38 0.38 0.38 0.38 0.38 0.38 Sugar 0.60 0.60 0.60 0.60 0.60 0.60 water 4.32 2.62 3.12 2.62 2.12 2.12 Bokbunja Crushed Powder 0.00 4.00 0.00 0.00 0.00 0.00 Bokbunja Pickled Filtrate 0.00 0.00 3.00 4.00 5.00 6.00 system 100 100 100 100 100 100

○ Manufacturing process: Chinese cabbage → sorting → cutting → pickling → washing → dehydration → mixing (seasoning and mixing) → product

○ Manufacturing method by unit operation according to manufacturing process

A) Select and purchase fresh and clean cabbage of the right size.

B) Remove the inedible part from fresh cabbage and cut it into 2 parts.

C) Dissolve the salted cabbage in a pickle bucket and salt it with salt.

D) Wash salted cabbage 4 times or more and put it in dehydration basket and drain it for 3 hours.

E) Make spices according to the ingredient mix ratios in Table 4 during dehydration.

F) Mix the seasoning prepared according to the ingredient mix ratio evenly for each cabbage leaf.

G) Package the product containing the seasonings for each leaf and store it in a low temperature warehouse for aging.

○ seasoning

Slice radish to about 0.7cm and mix red pepper powder, radish juice, red pepper, garlic, ginger, freshly, onion, leek, chives, anchovy sake, shrimp chop, flour paste, red salt, white rice sugar, and kelp broth.

Here, bokbunja crushed powder (control) or bokbunja sugar pickled filtrate is mixed according to the mixing ratio.

Bokbunja Chinese cabbage kimchi  PH change by aging period

The change of pH according to the fermentation ripening period of the prepared Bokbunja cabbage kimchi was confirmed.

Red pepper powder: Bokbunja (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 6.0 5.4 4.8 4.4 4.2 4.1 4.0 Bokbunja (raw)
1.5: 4.0 5.8 5.6 5.3 5.1 4.8 4.5 4.3 Bokbunja (per sugar)
2.0: 3.0 5.9 5.5 5.2 4.7 4.4 4.2 4.1 Bokbunja (per sugar)
1.5: 4.0 5.9 5.6 5.3 5.0 4.7 4.4 4.2 Bokbunja (per sugar)
1.0: 5.0 5.8 5.6 5.4 5.1 4.8 4.6 4.2 Bokbunja (per sugar)
0.0: 6.0 5.8 5.6 5.4 5.2 4.9 4.6 4.3

As shown in Table 5, since the pH of the bokbunja, which is a C3G material, is low, it can be seen that the initial pH is low compared to kimchi using only red pepper powder. However, as time passes, the rate of decrease in pH is slower than kimchi using only red pepper powder, so it can be seen that the storage period of kimchi is longer. In addition, it can be seen that there is no significant difference between the effect of the frozen pulverized [bokbunja (raw)] and the pickled filtrate.

Bokbunja Chinese cabbage kimchi  Changes in Organic Acids by Ripening Period

The change of organic acid according to the fermentation ripening period of the prepared bokbunja cabbage bokchi kimchi was confirmed.

Red pepper powder: Bokbunja (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 0.12 0.21 0.34 0.47 0.56 0.65 0.71 Bokbunja (raw)
1.5: 4.0 0.17 0.24 0.31 0.35 0.43 0.51 0.59 Bokbunja (per sugar)
2.0: 3.0 0.16 0.22 0.29 0.34 0.40 0.48 0.57 Bokbunja (per sugar)
1.5: 4.0 0.16 0.23 0.33 0.36 0.41 0.49 0.57 Bokbunja (per sugar)
1.0: 5.0 0.15 0.22 0.30 0.37 0.45 0.51 0.58 Bokbunja (per sugar)
0.0: 6.0 0.17 0.24 0.32 0.37 0.44 0.50 0.56

As shown in Table 6, it can be seen that as the fermentation ripening period is over, the organic acid content as a whole increases sour taste. Compared with the kimchi using only red pepper powder, the increase in the content of bokbunja, which is a C3G material, shows a small increase in organic acid. . In addition, it can be seen that there is no significant difference between the effect of the frozen pulverized [bokbunja (raw)] and the pickled filtrate.

Bokbunja Chinese cabbage kimchi  By aging period Color difference (Red) change

The color difference (redness) of fermented ripening period of bokbunja cabbage kimchi was confirmed.

Red pepper powder: Bokbunja (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 5.16 5.12 5.10 5.05 5.03 5.01 4.87 Bokbunja (raw)
1.5: 4.0 4.59 4.61 4.65 4.78 4.79 4.81 4.91 Bokbunja (per sugar)
2.0: 3.0 6.87 6.92 6.97 7.01 7.05 7.11 7.18 Bokbunja (per sugar)
1.5: 4.0 7.95 8.05 8.11 8.17 8.23 8.26 8.30 Bokbunja (per sugar)
1.0: 5.0 8.63 8.69 8.73 8.77 8.84 8.87 8.93 Bokbunja (per sugar)
0.0: 6.0 8.82 8.89 8.94 8.97 9.01 9.03 9.04

As shown in Table 7, in the case of kimchi using only red pepper powder it can be seen that the redness decreases with time, and the color becomes slightly turbid red from red color. However, the kimchi added with C3G material bokbunja is red in the acidic environment of the C3G pigment because of the red color increases with the maturation period, it can be seen that the color becomes red. In addition, this effect was greater in kimchi using the sake pickled filtrate than kimchi using the frozen pulverized [bokbunja (raw)].

Bokbunja Chinese cabbage kimchi  Change of organization by maturation period

The change of texture according to the fermentation ripening period of the prepared bokbunja cabbage bokchi kimchi was confirmed.

Red pepper powder: Bokbunja (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 2,264 2,224 2,178 2,132 2,114 2,068 2,051 Bokbunja (raw)
1.5: 4.0 2,253 2,217 2,174 2,147 2,112 2,086 2,064 Bokbunja (per sugar)
2.0: 3.0 2,254 2,241 2,228 2,205 2,187 2,167 2,158 Bokbunja (per sugar)
1.5: 4.0 2,239 2,213 2,204 2,186 2,162 2,135 2,114 Bokbunja (per sugar)
1.0: 5.0 2,281 2,258 2,234 2,219 2,208 2,189 2,174 Bokbunja (per sugar)
0.0: 6.0 2,245 2,227 2,212 2,196 2,172 2,161 2,145

As shown in Table 8, compared to kimchi using only red pepper powder, there was no significant change in the texture of the abandoned kimchi added with bokbunja. In addition, there was no significant difference between kimchi using frozen pulverized [bokbunja (raw)] and kimchi using pickled filtrate.

Bokbunja Chinese cabbage kimchi Food  analysis

The taste of the prepared bokbunja cabbage bokchi kimchi (pH 4.5 standard) was compared.

Red pepper powder: Bokbunja (%) Expression flavor Color Organization smell General comment 3.0: 0.0 3.0 3.0 3.0 3.0 3.00 Bokbunja (raw)
1.5: 4.0 4.1 4.3 3.3 3.2 3.73 Bokbunja (per sugar)
2.0: 3.0 3.8 3.9 3.2 3.4 3.58 Bokbunja (per sugar)
1.5: 4.0 4.4 4.5 3.3 3.6 3.95 Bokbunja (per sugar)
1.0: 5.0 3.8 4.0 3.3 3.2 3.58 Bokbunja (per sugar)
0.0: 6.0 2.9 3.8 3.1 3.0 3.20

* Very good 5, good 4, normal 3, bad 2, very bad 1

As shown in Table 9, when the bokbunja was added compared to kimchi using only red pepper powder, the taste was improved more than normal, but when the red pepper powder was not added, it was badly evaluated in the taste, especially taste and smell. It is believed that this is because the red pepper powder plays a role in suppressing the fishy smell of salted fish, and the amount of red pepper powder is reduced to increase the fishy taste and fishy smell. In addition, the kimchi using the pickled filtrate was better than the kimchi using the frozen crushed [bokbunja (raw)], accordingly, the overall taste was found to be high.

Example  2. Audi Chinese cabbage kimchi  Produce

According to the manufacturing method of Example 1, but using the materials and the mixing ratio as shown in Table 10 to produce the cabbage bubble kimchi.

Raw materials Mixing Ratio by Type of Kimchi (%) Control Test zone (audio pickled) Give up
Kimchi Audi I Ⅱ Ⅲ Ⅳ Pickled cabbage 70.00 70.00 70.00 70.00 70.00 70.00 chili powder 3.00 2.00 2.00 1.5 1.0 0.0 Juice-free 7.50 7.50 7.50 7.50 7.50 7.50 Unchaly 7.50 7.50 7.50 7.50 7.50 7.50 Red pepper 0.70 0.70 0.70 0.70 0.70 0.70 garlic 1.20 1.20 1.20 1.20 1.20 1.20 ginger 0.40 0.40 0.40 0.40 0.40 0.40 lampshade 0.70 0.70 0.70 0.70 0.70 0.70 onion 0.70 0.70 0.70 0.70 0.70 0.70 Green Onion 0.50 0.50 0.50 0.50 0.50 0.50 Sect 0.60 0.60 0.60 0.60 0.60 0.60 Anchovy Sauce 0.80 0.50 0.50 0.50 0.50 0.50 Shrimp 1.00 0.50 0.50 0.50 0.50 0.50 Flour paste 0.10 0.10 0.10 0.10 0.10 0.10 Recontamination 0.38 0.38 0.38 0.38 0.38 0.38 Baekbaekdan 0.60 0.60 0.60 0.60 0.60 0.60 water 4.32 3.12 4.12 3.62 3.12 3.12 Audi Grind 0.00 3.00 0.00 0.00 0.00 0.00 Audi Pickled Filtrate 0.00 0.00 2.00 3.00 4.00 5.00 system 100.00 100 100 100 100 100

Audi Chinese cabbage kimchi  PH change by aging period

The pH change according to the fermentation aging period of the prepared Audi cabbage kimchi was confirmed.

Red pepper powder: Audi (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 6.0 5.4 4.8 4.4 4.2 4.1 4.0 Audi
1.5: 3.0 6.0 5.4 4.9 4.5 4.3 4.1 4.0 Audi (per)
2.0: 2.0 5.9 5.5 5.0 4.7 4.4 4.2 4.1 Audi (per)
1.5: 3.0 5.9 5.6 5.2 4.8 4.4 4.2 4.0 Audi (per)
1.0: 4.0 5.9 5.6 5.3 5.0 4.5 4.3 4.1 Audi (per)
0.0: 5.0 5.8 5.5 5.2 4.9 4.6 4.4 4.2

As shown in Table 11, since the pH of the Audi C3G material is low, it can be seen that the initial pH is low when compared to kimchi using only red pepper powder. However, as time passes, the rate of decrease in pH is slower than kimchi using only red pepper powder, so it can be seen that the storage period of kimchi is longer. In addition, it can be seen that there is no significant difference between the effect of the frozen pulverized [bokbunja (raw)] and the pickled filtrate.

Audi Chinese cabbage kimchi  Changes in Organic Acids by Ripening Period

The change of organic acid according to the fermentation ripening period of the prepared Audi cabbage bokchi kimchi was confirmed.

Red pepper powder: Audi (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 0.13 0.20 0.28 0.37 0.44 0.56 0.62 Audi
1.5: 3.0 0.13 0.18 0.25 0.36 0.42 0.53 0.59 Audi (per)
2.0: 2.0 0.14 0.19 0.26 0.36 0.45 0.56 0.61 Audi (per)
1.5: 3.0 0.17 0.21 0.28 0.33 0.39 0.50 0.58 Audi (per)
1.0: 4.0 0.16 0.22 0.29 0.37 0.41 0.48 0.55 Audi (per)
0.0: 5.0 0.16 0.21 0.28 0.35 0.40 0.46 0.52

As shown in Table 12, as the fermentation ripening period is over, the organic acid content as a whole increases sour taste increases. Compared with kimchi using only red pepper powder, the increase in the amount of organic acid, which is a C3G material, is small, and the increase of organic acid is small. . In addition, it can be seen that there is no significant difference between the effect of the frozen pulverized [bokbunja (raw)] and the pickled filtrate.

Audi Chinese cabbage kimchi  By aging period Color difference (Red) change

The color difference (redness) of fermented aged Chinese cabbage was observed during fermentation.

Red pepper powder: Audi (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 4.71 4.67 4.63 4.58 4.52 4.46 4.41 Audi
1.5: 3.0 4.17 4.23 4.28 4.35 4.39 4.42 4.45 Audi (per)
2.0: 2.0 5.45 5.52 5.59 5.62 5.66 5.71 5.77 Audi (per)
1.5: 3.0 5.71 5.75 5.78 5.83 5.86 5.88 5.93 Audi (per)
1.0: 4.0 6.12 6.14 6.18 6.23 6.28 6.35 6.41 Audi (per)
0.0: 5.0 5.21 5.27 5.33 5.41 5.49 5.52 5.57

As shown in Table 13, in the case of kimchi using only red pepper powder, as time passes, the redness decreases and the color becomes slightly turbid red from red. However, it can be seen that the color of red kimchi is increased by the period of maturity due to the characteristic of red color in the acidic environment of the C3G pigment, in the case of kimchi added with Audi, a C3G material. In addition, this effect was greater in kimchi using the sake pickled filtrate than kimchi using the frozen pulverized [bokbunja (raw)].

Audi Chinese cabbage kimchi  Change of organization by maturation period

The texture of the prepared Chinese cabbage sack kimchi according to the fermentation ripening period was confirmed.

Red pepper powder: Audi (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 2,264 2,224 2,178 2,132 2,114 2,068 2,051 Audi
1.5: 3.0 2,229 2,208 2,196 2,179 2,161 2,146 2,132 Audi (per)
2.0: 2.0 2,241 2,227 2,112 2,100 2,088 2,073 2,065 Audi (per)
1.5: 3.0 2,238 2,221 2,206 2,186 2,174 2,152 2,145 Audi (per)
1.0: 4.0 2,246 2,231 2,217 2,201 2,183 2,168 2,154 Audi (per)
0.0: 5.0 2,258 2,235 2,221 2,208 2,178 2,161 2,147

As shown in Table 14, compared to the kimchi using only red pepper powder, there was no significant change in the texture of abandoned kimchi added with audi. In addition, there was no significant difference between kimchi using frozen pulverized [bokbunja (raw)] and kimchi using pickled filtrate.

Audi Chinese cabbage kimchi Food  analysis

The taste of the prepared Audi cabbage kimchi (to 4.5 pH) was compared.

chili powder :
Audi(%) Expression flavor Color Organization smell General comment 3.0: 0.0 3.0 3.0 3.0 3.0 3.00 Audi
1.5: 3.0 4.0 4.2 3.3 3.5 3.75 Audi (per)
2.0: 2.0 3.5 3.9 3.2 3.6 3.55 Audi (per)
1.5: 3.0 4.2 4.5 3.2 3.8 3.92 Audi (per)
1.0: 4.0 3.7 3.9 3.3 3.2 3.52 Audi (per)
0.0: 5.0 3.1 2.5 3.2 2.6 2.85

* Very good 5, good 4, normal 3, bad 2, very bad 1

As shown in Table 15, compared to kimchi using only red pepper powder, up to 4% of the amount of audi is improved, but when the red pepper powder is not added, the taste was evaluated badly, especially in taste and smell. It is believed that this is because the red pepper powder plays a role in suppressing the fishy smell of salted fish, and the amount of red pepper powder is reduced to increase the fishy taste and fishy smell. In addition, the kimchi using the pickled filtrate was better than the kimchi using the frozen crushed [bokbunja (raw)], accordingly, the overall taste was found to be high.

Example  3. Blueberries Chinese cabbage kimchi  Produce

According to the manufacturing method of Example 1, but using the materials and compounding ratios as shown in Table 16 to produce cabbage bubble kimchi.

Raw materials Mixing Ratio by Type of Kimchi (%) Control Test zone (blueberry pickled) Give up
Kimchi blue
Berry (raw) I Ⅱ Ⅲ Ⅳ Pickled cabbage 70.00 70.00 70.00 70.00 70.00 70.00 chili powder 3.00 1.50 1.50 1.50 1.50 1.50 Juice-free 7.50 7.50 7.50 7.50 7.50 7.50 Unchaly 7.50 7.50 7.50 7.50 7.50 7.50 Red pepper 0.70 0.70 0.70 0.70 0.70 0.70 garlic 1.20 1.20 1.20 1.20 1.20 1.20 ginger 0.40 0.40 0.40 0.40 0.40 0.40 lampshade 0.70 0.70 0.70 0.70 0.70 0.70 onion 0.70 0.70 0.70 0.70 0.70 0.70 Green Onion 0.50 0.50 0.50 0.50 0.50 0.50 Sect 0.60 0.60 0.60 0.60 0.60 0.60 Anchovy Sauce 0.80 0.50 0.50 0.50 0.50 0.50 Shrimp 1.00 0.50 0.50 0.50 0.50 0.50 Flour paste 0.10 0.10 0.10 0.10 0.10 0.10 Recontamination 0.38 0.38 0.38 0.38 0.38 0.38 Baekbaekdan 0.60 0.60 0.00 0.00 0.00 0.00 water 4.32 1.62 3.22 2.22 1.22 0.22 Blueberry Juice 0.00 5.00 0.00 0.00 0.00 0.00 Blueberries
Pickled enzyme solution 0.00 0.00 4.00 5.00 6.00 7.00 system 100.00 100 100 100 100 100

Blueberries Chinese cabbage kimchi  PH change by aging period

The pH change according to the fermentation ripening period of the prepared blueberry cabbage kimchi was confirmed.

Red pepper powder: Blueberry (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 0.12 0.21 0.34 0.47 0.56 0.65 0.71 Blueberries (raw)
1.5: 5.0 0.12 0.22 0.32 0.44 0.52 0.63 0.69 Blueberries (sugar)
2.0: 4.0 0.14 0.23 0.35 0.43 0.50 0.57 0.64 Blueberries (sugar)
1.5: 5.0 0.14 0.21 0.28 0.37 0.48 0.53 0.60 Blueberries (sugar)
1.0: 6.0 0.15 0.23 0.30 0.38 0.47 0.55 0.62 Blueberries (sugar)
0.0: 7.0 0.15 0.22 0.29 0.36 0.46 0.57 0.64

As shown in Table 17, since the pH of the blueberry, which is a C3G material, is low, it can be seen that the initial pH is low when compared with kimchi using only red pepper powder. However, as time passes, the rate of decrease in pH is slower than kimchi using only red pepper powder, so it can be seen that the storage period of kimchi is longer. In addition, it can be seen that there is no significant difference between the effect of the frozen pulverized [bokbunja (raw)] and the pickled filtrate.

Blueberries Chinese cabbage kimchi  Changes in Organic Acids by Ripening Period

The change of organic acid according to the fermentation ripening period of the prepared blueberry cabbage bokchi kimchi was confirmed.

Red pepper powder: Blueberry (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 5.16 5.12 5.10 5.05 5.03 5.01 4.87 Blueberries (raw)
1.5: 5.0 4.23 4.31 4.38 4.42 4.45 4.50 4.52 Blueberries (sugar)
2.0: 4.0 7.09 7.15 7.38 7.42 7.51 7.58 7.62 Blueberries (sugar)
1.5: 5.0 6.74 6.81 6.88 6.94 6.99 7.03 7.11 Blueberries (sugar)
1.0: 6.0 6.26 6.32 6.36 6.41 6.49 6.54 6.63 Blueberries (sugar)
0.0: 7.0 5.86 5.91 5.97 6.02 6.10 6.16 6.19

As shown in Table 18, it can be seen that as the fermentation ripening period is over, the organic acid content as a whole increases sour taste. Compared with kimchi using only red pepper powder, the increase in the amount of blueberry, which is a C3G material, shows a small increase in organic acid.The higher the blueberry content, the slower the fermentation of kimchi. Can be. In addition, it can be seen that there is no significant difference between the effect of the frozen pulverized [bokbunja (raw)] and the pickled filtrate.

Blueberries Chinese cabbage kimchi  By aging period Color difference (Red) change

The color difference (redness) of the prepared blueberry cabbage bokchi kimchi according to the fermentation ripening period was confirmed.

Red pepper powder: Blueberry (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 5.16 5.12 5.10 5.05 5.03 5.01 4.87 Blueberries (raw)
1.5: 5.0 4.23 4.31 4.38 4.42 4.45 4.50 4.52 Blueberries (sugar)
2.0: 4.0 7.09 7.15 7.38 7.42 7.51 7.58 7.62 Blueberries (sugar)
1.5: 5.0 6.74 6.81 6.88 6.94 6.99 7.03 7.11 Blueberries (sugar)
1.0: 6.0 6.26 6.32 6.36 6.41 6.49 6.54 6.63 Blueberries (sugar)
0.0: 7.0 5.86 5.91 5.97 6.02 6.10 6.16 6.19

As shown in Table 19, in the case of kimchi using only red pepper powder, the redness decreases with time, and the color becomes slightly turbid red from red. However, Kimchi added with blueberry, a C3G material, shows red color in the acidic environment of the C3G pigment, which increases its redness as the maturation period passes. In addition, this effect was greater in kimchi using the sake pickled filtrate than kimchi using the frozen pulverized [bokbunja (raw)].

Blueberries Chinese cabbage kimchi  Change of organization by maturation period

The texture of blueberry cabbage bokchi kimchi prepared according to the fermentation ripening period was confirmed.

Red pepper powder: Blueberry (%) Fermentation aging period (days) 0 5 10 15 20 25 30 3.0: 0.0 2,264 2,224 2,178 2,132 2,114 2,068 2,051 Blueberries (raw)
1.5: 5.0 2,231 2,219 2,201 2,177 2,146 2,127 2,105 Blueberries (sugar)
2.0: 4.0 2,268 2,256 2,237 2.218 2,201 2,189 2.158 Blueberries (sugar)
1.5: 5.0 2,243 2,231 2,218 2,204 2,187 2,161 2,143 Blueberries (sugar)
1.0: 6.0 2,289 2,267 2,245 2,234 2.221 2,203 2,183 Blueberries (sugar)
0.0: 7.0 2,198 2,178 2,164 2,152 2,141 2,125 2,119

As shown in Table 20, there was no significant change in the texture of abandoned kimchi added with blueberries compared to kimchi using only red pepper powder. In addition, there was no significant difference between kimchi using frozen pulverized [bokbunja (raw)] and kimchi using pickled filtrate.

Blueberries Chinese cabbage kimchi Food  analysis

The taste of the prepared blueberry cabbage kimchi (to 4.5 pH) was compared.

chili powder :
Blueberries(%) Expression flavor Color Organization smell General comment 3.0: 0.0 3.0 3.0 3.0 3.0 3.00 Blueberries (raw)
1.5: 5.0 3.8 3.5 3.3 3.8 3.60 Blueberries (sugar)
2.0: 4.0 3.4 3.4 3.3 3.4 3.38 Blueberries (sugar)
1.5: 5.0 4.1 4.2 3.3 3.8 3.85 Blueberries (sugar)
1.0: 6.0 3.6 3.6 3.2 3.2 3.40 Blueberries (sugar)
0.0: 7.0 3.0 3.1 3.1 2.8 3.00

* Very good 5, good 4, normal 3, bad 2, very bad 1

As shown in Table 21, up to 6% of the amount of blueberries compared to kimchi using only red pepper powder, the taste was improved more than normal, but when the red pepper powder was not added, it was badly evaluated in the taste, especially taste and smell. It is believed that this is because the red pepper powder plays a role in suppressing the fishy smell of salted fish, and the amount of red pepper powder is reduced to increase the fishy taste and fishy smell. In addition, the kimchi using the pickled filtrate was better than the kimchi using the frozen crushed [bokbunja (raw)], accordingly, the overall taste was found to be high.

Claims (2)

A pickling step of mixing one cyanidin-3-glucoside-containing material selected from audi or blueberries with sugar at a weight ratio of 0.5: 1 to 2: 1 and aging for at least 3 months;
Add the marinated filtrate obtained by filtering the mixture obtained in the pickling step or the solid content of the mixture obtained in the pickling step. To include; comprising;
When the cyanidin-3-glucoside-containing material is Audi, 2 to 4% by weight of the pickled filtrate or the pickled ground powder of cabbage sachets;
When the cyanidin-3-glucoside-containing material is a blueberry, 4 ~ 6% by weight of the pickled filtrate or the pickled crushed powder to the seasoning;
Add red pepper powder to the seasoning at 1 to 2% by weight based on the total weight of the cabbage sauerkraut kimchi,
The pickled pulverized powder is a cabbage sachets production method characterized in that the pulverized powder pulverized into colloidal particles of 2㎛ diameter or less.
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