KR20150136195A - Method for producing C3G-containing Baik-Kimchi or Nabak-Kimchi by utilize sugaring Rubus coreanus, Mulberry, Blueberry - Google Patents

Abstract

The present invention relates to a manufacturing method of white Kimchi or radish water Kimchi containing C3G using a sugaring rubus coreanus fruit, mulberry, and blueberry, and specifically, to a manufacturing method which adds a sugaring filtrate or a sugaring ground material, which is produced by sugaring rubus coreanus fruit, a mulberry, and a blueberry, into seasoning filling or seasoning water, manufactures the white Kimchi or the radish water Kimchi using the same, and has excellent functionality without using dried red pepper powder. According to the present invention, the method can manufacture the white Kimchi and the radish water Kimchi which show a good color and have an excellent flavor like other Kimchi using the dried red pepper powder without using the red pepper powder while having unique functionality of a C3G ingredient as using a C3G containing material. In addition, when sugaring the rubus coreanus fruit, the mulberry, and the blueberry, which are the C3G containing materials, C3G containing Kimchi always having excellent quality can be manufactured as the color or the flavor is not changed but maintained even though storing the same for a long period of time. The Kimchi of the present invention is expected to have a high preference especially for a foreigner, a child, a pregnant woman, and a woman after giving a birth who has to nurse a baby who do not like a strong spicy taste and scent of the dried red pepper powder.

Description

[0001] The present invention relates to a method for manufacturing a C3G-containing white kimchi or a nabakimchi using sugarcane berry, coriander, blueberry,

The present invention relates to a method for producing C3G-containing white kimchi or nabe kimchi using sugar-bees, corn, or blueberries, and more particularly, to a method for producing C3G-containing white kimchi or nabe kimchi using sugarcane filtration liquid or sugar- To a method for producing white or hot noodles, which is excellent in functionality and has added functionality without using red pepper powder by adding white noodle or noodle noodle by using it.

As industrialization progressed and the quality of life increased, people's diet patterns began to change. According to the National Statistical Office's "2011 Cause of Death Statistics", 2, 3, 5, and 10 of the top 10 deaths were caused by cerebrovascular disease, Heart disease, diabetes and hypertensive diseases, accounting for 25.8% of all deaths. Adult diseases are chronic degenerative diseases that do not occur suddenly, but gradually develop disease progression. The biggest causes are westernized lifestyle, severe stress and lack of exercise. For this reason, it is called 'lifestyle-related disease'. Disease prevention can be divided into three stages. The primary prevention is to reduce the possibility of a specific disease by preventing the disease, and the secondary prevention is to prevent people who have symptoms but have no symptoms. And preventive measures are to prevent complications and rehabilitate patients with diseases and symptoms. As people realize that dietary control is a way to prevent first and third diseases, and more people are seeking well-being, the need for high-quality functional foods has increased.

In accordance with this, attempts have been made to add functionality to kimchi (Korea Patent No. 10-0659388, No. 10-1003186).

However, because red pepper powder added as a sub ingredient in kimchi manufacturing contains capsaicin which gives a spicy taste, it prevents children from eating Kimchi, especially foreigners who do not like spicy taste and especially not spicy taste of kimchi. This problem has become a big obstacle to the globalization of Korean food.

In order to accelerate consumption and globalization of kimchi, one of the world 's top five health foods, Kimchi is made from natural materials that can improve the pungent taste of kimchi and add functionality. Development of a method is needed.

Cyanidin-3-glucoside (C3G), on the other hand, is an antioxidant that inhibits senescence. It is contained in bokbunja, audi, blueberry, etc., and its aging inhibitory effect is 5 to 7 times stronger than tocopherol. C3G prevents the aging of the brain and aging of the body by removing active oxygen, and is effective in treating retinal disorders and improving vision. In addition, there is a report that the growth of tumor cells of mouse skin is delayed and the growth of human lung cancer cells and the transfusion are reduced. Other studies have shown that C3G, a natural coloring matter, in cholesterol-induced rats results in decreased serum cholesterol and triglyceride content due to the synergistic action of linoleic acid, an unsaturated fatty acid.

It is difficult to use brambles, oats, and blueberries containing large amounts of C3G components in a fresh state all the year round because harvest time is concentrated in June. Most of the harvested fruits are kept frozen, and they are often deteriorated or discolored during frozen storage, and there is a problem that the preference is rapidly decreased.

Accordingly, the present inventors have carried out various studies to produce kimchi having superior flavor while replacing red pepper powder with the function of C3G as described above by using a material containing a large amount of C3G such as bokbunja, audi, and blueberry As a result, it was confirmed that the addition of C3G material when manufacturing kimchi, especially white kimchi and nabak kimchi, added functionalities and at the same time, it can produce white kimchi or nabak kimchi having excellent flavor while showing a delicious color without using red pepper powder Respectively. In addition, it is possible to make Kimgis suitable for pickling immediately after harvesting bokbunja, audi, and blueberry, and maintaining color and taste without deterioration even after storage for a long time. And completed the present invention.

Korea Patent No. 10-0659388 Korean Patent No. 10-1003186

Accordingly, it is a main object of the present invention to provide a method for producing white flour kimchi which has C3G functionality and is excellent in functionality without addition of red pepper powder.

Another object of the present invention is to provide a method for producing nabak kimchi which has C3G functionality and is excellent in functionality without addition of red pepper powder.

It is a further object of the present invention to provide a method for solving the problem that it is difficult to always produce a high quality C3G-containing kimchi due to denaturation or discoloration during the freeze storage of bokbunja, audi and blueberry as C3G materials .

According to one aspect of the present invention, the present invention provides a method for producing a cyanidin-3-glucoside-containing material, which comprises mixing cyanidin-3-glucoside-containing material selected from brambly, audi or blueberry with sugar at a weight ratio of 0.5: 1 to 2: A sugar-picking step that mixes and ages for at least three months; Adding the sugar-filtrate obtained by filtering the mixture obtained in the sugar-picking step or the pulverized sugar obtained by pulverizing the solid content of the mixture obtained in the sugar-picking step to seasoning or seasoning water; And adding the seasoning water to the pickled Chinese cabbage to dipping the white kimchi into a sauce. When the cyanidin-3-glucoside-containing material is a bokbun, the pickled filtrate or the pickled and pulverized product is mixed with a white kimchi 4 to 6% by weight based on the total weight; When the cyanidin-3-glucoside-containing material is an ory, the sugar picking filtrate or the sugar-crushed pulverized product is 4 to 6% by weight based on the total weight of the white kimchi; When the cyanidin-3-glucoside-containing material is blueberry, the sugarcane filtrate or the pulverized sugar product is added to the seasoning or seasoning water in an amount of 5 to 7% by weight based on the total weight of the white kimchi The present invention provides a method for manufacturing a white kimchi.

According to another aspect of the present invention, the present invention provides a method for producing a cyanidin-3-glucoside-containing material, which comprises mixing cyanidin-3-glucoside-containing material selected from bokbunja, audi or blueberry with sugar at a weight ratio of 0.5: 1 to 2: A sugar-picking step that mixes and ages for at least three months; Adding a sugar-pickled filtrate obtained by filtering the mixture obtained in the sugar-picking step or a pulverized sugar-coated product obtained by pulverizing a solid content of the mixture obtained in the sugar-picking step to seasoning water; Wherein the cyanidin-3-glucoside-containing material is a bokbunja, and adding the safflower water to the main ingredient including the nutrient-shortening radish or the Chinese cabbage to dip the nabak kimchi therein. 4 to 6% by weight based on the total weight of the pulverized product; When the cyanidin-3-glucoside-containing material is an ory, the sugar-filtrate or the sugar-pulverized material may be added in an amount of 4 to 6% by weight based on the total weight of the nacelle kimchi; When the cyanidin-3-glucoside-containing material is blueberry, the sugarcane filtrate or the sugar-crushed pulverized material is added to the seasoning water at 5 to 7 wt% Thereby providing a pumice kimchi production method.

White kimchi is a kimchi that uses chinese cabbage as its main ingredient and hardly uses red pepper powder to soak the broth so that it has a clear and light taste. Generally, a sauce (Kimchi), which is made by pickling of salted Chinese cabbage, buttermilk, freshly caught, side and side radish, pear, chestnut, jujube, par, garlic, ginger, salted fish, salt and sugar, And poured it into the water and poured the seasoning water (Kimchi soup water) mixed with salted fish and salt. In addition, Nabak kimchi is a kimchi that uses kimchi and Chinese cabbage as its main ingredients and eats soup for three consecutive days. In general, nabak shortened radish and cabbage are used as a main ingredient, and then the ingredients such as ginger, garlic, and red pepper are put in this, and the seasoning water (Kimchi soup water) sprinkled with salt water is poured.

The present invention is characterized not only by adding a C3G-containing material to a sauce or sauce water when soaking a white kimchi or a nabak kimchi, but also by enhancing the functional properties such as having a visually very tasteful color . In addition, the present invention solves the problem of deterioration during storage by pickling brambles, oats, and blueberries used as a C3G-containing material at this time, so that a C3G-containing white kimchi having excellent quality can be produced at any time.

Kimchi, which uses a lot of red pepper powder, shows a distinctive red color due to red pepper powder. Since red pepper powder does not use red pepper powder, red pepper powder causes red pepper powder to attract taste and make kimchi taste better. It is insufficient compared to kimchi. However, in the present invention, such a problem can be improved through the application of the C3G-containing material. This is because C3G exhibits its own red or purple color and can replace the role of such red pepper powder.

If Nabakimchi does not use red pepper powder, the effect of red pepper powder like red pepper powder can not be expected. As a result, application of C3G containing material can produce similar effect without using red pepper powder.

Furthermore, the addition of the pickling filtrate or pulverized material to the C3G-containing material increases the degree of redness as the fermentation aging period becomes longer. This is in contrast to the decrease in redness of other kimchi using red pepper powder as fermentation ripening period is prolonged, and this phenomenon shows a synergistic effect. Redness shows a tendency to increase as the addition amount increases. However, if too much of the pickled filtrate or crushed product is added to the C3G-containing material, the flavor of the original kimchi may be excessively varied.

When bokbunja, audi, and blueberry are pickled for about 3 months, the persimmon juice can be stored at room temperature for a long time. At the time of pickling, it is preferable to mix brambles, oats, blueberries and sugar at a weight ratio of 0.5: 1 to 2: 1. If the amount of sugar is too small, not only the sugar-pickling liquid is not sufficiently produced, but also the deterioration preventing effect during storage is lowered. If the amount of sugar is too much, the sweetness becomes too strong, and the taste of kimchi may be deteriorated. It is appropriate that the duration of fermentation is 3 months or more or 3 months to 2 years.

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

In the present invention, it is preferable that the pickled pulverized product per C3G-containing material is pulverized into colloidal particles having a diameter of 2 mu m or less (0.02 to 2 mu m). When used with a general mixer, the C3G component is not soluble in water. Therefore, after Kimchi is produced, it may be separated from the water of Kimchi and precipitate may be formed. This is not good in terms of visual aspects and ease of ingestion of C3G components, but colloid granulation can solve this problem.

According to the present invention, by using a C3G-containing material, it is possible to produce white kimchi and nabe kimchi having a flavor that is similar to other kimchi having a red pepper powder without using red pepper powder, .

In addition, C3G - containing materials such as bokbunja, audi and blueberry can be preserved without deterioration even if they are stored for a long period of time, so that a high quality C3G - containing kimchi can be produced at any time.

The kimchi of the present invention is expected to have a high preference for foreigners and children who do not like strong spicy flavor and aroma peculiar to red pepper powder, women who are pregnant and women who need to feed their babies immediately after giving birth.

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

Example 1. Pickling in C3G-containing material

Bokbunja, Audi, and blueberries harvested in June 2012 were purchased and used in Suwon agricultural products market.

The sugar was white sugar prepared by CJ Corporation.

Capsicum filtrate

Each of bokbunja, audi, and blueberry was mixed with sugar at a weight ratio of 1: 1, followed by low-temperature aging for 10 months. This was filtered to obtain a sugar-filtrate.

Sugar-milled pulp

The granules were pulverized with a colloid mill (CERENDIPITOR, Colloid Mill, Masuci, Inc.) to a size of clay particles having a diameter of 0.002 mm or less Or less to obtain a sugar-picked pulverized product.

As a control group, brambled, harvested, and blueberry harvested at the same time were frozen and stored and then crushed.

Comparison of the color difference (redness) between the pickled filtrate and the frozen ground powder of bokbunja

Dilution ratio (%) Color difference Frozen fresh fruits Pickles 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

As a result of observing diluted 1: 10% of frozen ground powder and sugar-filtrate in distilled water, the color difference (redness) of the sugar-filtrate was 1.5 times higher than that of frozen pulverized product have. This means that the red pigment is stable in the sugar-filtrate, which means that it is much more effective as a substitute for red pepper powder when dipped in kimchi.

Comparison of the color difference (redness) between the pickled filtrate and the frozen ground powder

Dilution ratio (%) Color difference Frozen fresh fruits Pickles 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 observing the frozen pulverized product of Odie and diluted with distilled water at a ratio of 1 to 10%, the color difference (redness degree) of the fermented seaweed filtrate was much higher than that of the frozen pulverized product. This means that the red pigment is stable in the sugar-filtrate, which means that it is much more effective as a substitute for red pepper powder when dipped in kimchi.

Comparison of the color difference (redness) between the pickled filtrate and frozen ground powder of blueberry

Dilution ratio (%) Color difference Frozen fresh fruits Pickles 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

The frozen pulverized product of blueberry and the sugar-filtrate were diluted with distilled water at a ratio of 1 to 10%, respectively. As a result, it was confirmed that the color difference (redness) of the sugar-filtrate was much higher than that of the frozen pulverized product. This means that the red pigment is stable in the sugar-filtrate, which means that it is much more effective as a substitute for red pepper powder when dipped in kimchi.

Example 2. Preparation of bokbunja white kimchi

The white kimchi was prepared with the materials and mixing ratios shown in Table 4 below.

Raw material Mixing ratio (% by weight) Control Test area (pickles per bokbunja) White kimchi Bokbunja (cold) Ⅰ Ⅱ Ⅲ IV Pickled cabbage 48.62 48.62 48.62 48.62 48.62 48.62 Unhealthy 14.30 14.30 14.30 14.30 14.30 14.30 Lily of the valley 0.01 0.01 0.01 0.01 0.01 0.01 Green onion 0.71 0.71 0.71 0.71 0.71 0.71 garlic 1.29 1.29 1.29 1.29 1.29 1.29 ginger 0.43 0.43 0.43 0.43 0.43 0.43 onion 0.71 0.71 0.71 0.71 0.71 0.71 The 0.71 0.71 0.71 0.71 0.71 0.71 ship 0.14 0.14 0.14 0.14 0.14 0.14 Jujube 0.05 0.05 0.05 0.05 0.05 0.05 Anchovy sauce 0.29 0.29 0.29 0.29 0.29 0.29 Jungbang 0.45 0.45 0.45 0.45 0.45 0.45 Purified salt 1.43 1.43 1.43 1.43 1.43 1.43 Glutinous rice paste 0.86 0.86 0.86 0.86 0.86 0.86 Purified water 30.00 25.00 26.00 25.00 24.00 23.00 Crushed frozen raspberries 0.00 5.00 0.00 0.00 0.00 0.00 Bokbunja's pickle filtrate 0.00 0.00 4.00 5.00 6.00 7.00 system 100 100 100 100 100 100

○ Manufacturing process: Chinese cabbage → Selection → Cut → Cuttlefish → Wash → Dehydration → Mix (add sauce and sticky seasoning) → Products

○ Manufacturing process by unit operation according to manufacturing process

A) Select and purchase fresh and clean Chinese cabbages of appropriate size.

B) Remove the incompatible portion from fresh Chinese cabbage and cut into two equal portions.

C) Dissolve the prepared Chinese cabbage into salt-picking buckets, and salted in salting.

D) Wash the pickled cabbage more than 4 times and put it in the dehydration basket and drain it for about 3 hours.

(E) During the dehydration, the beef spices are prepared according to the mixing ratios shown in Table 4 above.

F) Place the sauce prepared according to the ingredients ratio evenly throughout the cabbage leaves.

G) Pour seasoned water into a product with seasoning, and store it in a low temperature warehouse for aging.

※ Manufacture of seasonings and spices

Cut the radishes and pears, cut them into pieces about 0.7cm in size, and cut the jujube finely. Here, add the yoghurt and safflower, and add glutinous rice paste and a little whitening sugar (sugar) to make sauce.

Add onion, garlic, ginger, salt (salt), black pepper and anchovy fish sauce mixed in a mixture ratio, shake it in purified water, and cut off juice and use it as seasoning water.

The frozen raspberry crush (the control) or the pickle filtrate of the brambles of Example 1 is mixed according to the blending ratio.

PH change of maturing period of Bokbunja white kimchi

The pH of the prepared bamboo flour kimchi was varied according to fermentation period.

Bokbunja(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 6.0 5.3 4.8 4.5 4.2 4.0 3.8 Bokbunja (cold) 5% 5.5 5.3 4.9 4.7 4.4 4.2 4.0 Bokbunja (per) 3% 5.7 5.2 4.9 4.6 4.3 4.1 4.0 Bokbunja (per) 4% 5.6 5.4 5.1 4.9 4.5 4.3 4.1 Bokbunja (per) 5% 5.6 5.4 5.1 4.8 4.6 4.3 4.1 Bokbunja (per) 6% 5.5 5.3 5.0 4.7 4.5 4.3 4.1

※ Bokbunja (cold): White gum, bokbunja (sugar) prepared by adding crushed gypsum crushed gypsum: white gum which was prepared by adding pickle filtrate to bokbunja.

As shown in Table 5, the decrease in the pH of the pickle syrup kimchi per gram of bokbunja was not significantly different from that of the frozen pasta. This means that there is no significant difference in the storage period between the white kimchi containing the bokbunja frozen raw materials and the white kimchi containing the pickles per the bokbunja.

Changes of Organic Acid by Fermentation Period of Bokbunja White Kimchi

The organic acid changes of fermented flour kimchi were investigated.

Bokbunja(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.15 0.21 0.29 0.36 0.46 0.52 0.62 Bokbunja (cold) 5% 0.18 0.24 0.32 0.38 0.42 0.48 0.55 Bokbunja (per) 3% 0.17 0.23 0.31 0.39 0.45 0.52 0.57 Bokbunja (per) 4% 0.16 0.21 0.29 0.36 0.43 0.50 0.59 Bokbunja (per) 5% 0.17 0.22 0.34 0.39 0.45 0.51 0.58 Bokbunja (per) 6% 0.18 0.24 0.37 0.42 0.46 0.50 0.57

※ Bokbunja (cold): White gum, bokbunja (sugar) prepared by adding crushed gypsum crushed gypsum: white gum which was prepared by adding pickle filtrate to bokbunja.

As shown in Table 6, the degree of increase in the organic acid of the pickles in the bokbunja was not different from that in the case of using the frozen fruits. This means that there is no significant difference in the storage period between the white kimchi containing the bokbunja frozen raw materials and the white kimchi containing the pickles per the bokbunja.

Changes in color difference (redness) of periodic fermentation period of Bokbunja white kimchi

The change of color difference (redness) according to fermentation ripening period of the prepared.

Bokbunja(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.70 0.69 0.71 0.68 0.69 0.68 0.67 Bokbunja (cold) 5% 4.75 4.83 4.87 4.90 4.95 4.98 5.02 Bokbunja (per) 3% 4.61 4.63 4.67 4.69 4.74 4.79 4.86 Bokbunja (per) 4% 6.77 6.83 6.89 6.94 6.98 7.03 7.05 Bokbunja (per) 5% 7.97 8.03 8.09 8.13 8.17 8.24 8.26 Bokbunja (per) 6% 8.01 8.04 8.09 8.12 8.13 8.18 8.22

※ Bokbunja (cold): White gum, bokbunja (sugar) prepared by adding crushed gypsum crushed gypsum: white gum which was prepared by adding pickle filtrate to bokbunja.

As shown in Table 7, when red pepper powder was not present in the conventional white kimchi, the redness of the white kimchi containing the bokbunja raw powder was lower than that of the white kimchi containing the bokbunja raw powder. Is high. Also, due to the characteristics of the anthocyanin pigment, the redness is further increased as the pH is lowered, and as the kimchi is cooked, the color becomes reddish and stimulates the taste.

Change of texture of periodic fermentation of Bokbunja white kimchi

The changes of texture of the prepared bamboo flake kimchi were investigated according to fermentation period.

Bokbunja(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 2,155 2,112 2,107 2,087 2,079 2.066 2,052 Bokbunja (cold) 5% 2,167 2,156 2,145 2,139 2,129 2,101 2,089 Bokbunja (per) 3% 2,157 2,138 2,121 2,099 2,082 2,063 2,046 Bokbunja (per) 4% 2,183 2,168 2,142 2,131 2,117 2,106 2,077 Bokbunja (per) 5% 2,145 2,131 2,127 2,105 2,089 2,075 2,056 Bokbunja (per) 6% 2,248 2,213 2.201 2,178 2,165 2,145 2,106

※ Bokbunja (cold): White gum, bokbunja (sugar) prepared by adding crushed gypsum crushed gypsum: white gum which was prepared by adding pickle filtrate to bokbunja.

As shown in Table 8, the degree of decrease in the texture of the pickles in the bokbunja was not different from that in the case of using the frozen fruits.

Analysis of the taste of bokbunja white kimchi

The pH of the prepared brambly white kimchi (pH 4.5) was compared.

Bokbunja(%) Season flavor Color Texture smell Overall 0% 3.0 3.0 3.0 3.0 3.00 Bokbunja (cold) 5% 3.5 3.8 3.1 3.4 3.45 Bokbunja (per) 3% 3.2 3.5 3.1 3.2 3.25 Bokbunja (per) 4% 3.3 3.9 3.0 3.2 3.35 Bokbunja (per) 5% 3.6 4.3 3.3 3.6 3.70 Bokbunja (per) 6% 3.5 4.0 3.2 3.3 3.50

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

※ Bokbunja (cold): White gum, bokbunja (sugar) prepared by adding crushed gypsum crushed gypsum: white gum which was prepared by adding pickle filtrate to bokbunja.

As shown in Table 9, the white kimchi added with the pickles per 5% of the bokbunja was superior to the white kimchi with the existing white kimchi and bokbunja products. Especially, the color was confirmed to be very good.

Sintering

As a result of the analysis of the characteristics of the brambly white kimchi, the addition of the pickles per 5% of the brambles showed the best in all aspects. As a result, it was concluded that the addition of 4 ~ 6%

Example 3: Manufacture of ouddy white kimchi

According to the preparation method of Example 2, the white kimchi was prepared using the materials and mixing ratios shown in Table 10 below.

Raw material Mixing ratio (% by weight) Control Test section (pickled per oti) White kimchi Audi (cold) Ⅰ Ⅱ Ⅲ IV Pickled cabbage 48.62 48.62 48.62 48.62 48.62 48.62 Unhealthy 14.30 14.30 14.30 14.30 14.30 14.30 Lily of the valley 0.01 0.01 0.01 0.01 0.01 0.01 Green onion 0.71 0.71 0.71 0.71 0.71 0.71 garlic 1.29 1.29 1.29 1.29 1.29 1.29 ginger 0.43 0.43 0.43 0.43 0.43 0.43 onion 0.71 0.71 0.71 0.71 0.71 0.71 The 0.71 0.71 0.71 0.71 0.71 0.71 ship 0.14 0.14 0.14 0.14 0.14 0.14 Jujube 0.05 0.05 0.05 0.05 0.05 0.05 Anchovy sauce 0.29 0.29 0.29 0.29 0.29 0.29 Jungbang 0.45 0.45 0.45 0.45 0.45 0.45 Purified salt 1.43 1.43 1.43 1.43 1.43 1.43 Glutinous rice paste 0.86 0.86 0.86 0.86 0.86 0.86 Purified water 30.00 25.00 26.00 25.00 24.00 23.00 Frozen Oddi crushed water 0.00 5.00 0.00 0.00 0.00 0.00 Edible pickled filtrate 0.00 0.00 4.00 5.00 6.00 7.00 system 100 100 100 100 100 100

Change of pH of Odi White Kimchi by Period of Aging

The pH change of the prepared white kimchi was investigated according to fermentation period.

Audi(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 6.0 5.3 4.8 4.5 4.2 4.0 3.8 Audi (cold) 5% 5.9 5.5 5.2 4.9 4.6 4.2 4.1 Audi (party) 3% 5.9 5.6 5.1 4.6 4.2 4.0 3.9 Audi 4% 5.8 5.5 5.2 4.7 4.4 4.1 4.0 Audi 5% 5.9 5.5 5.1 4.8 4.6 4.4 4.2 Audi 6% 5.8 5.5 5.2 5.0 4.7 4.5 4.2

※ Audi (cold): White kimchi prepared by adding freeze-dried ground water, Oddi (sugar): White kimchi prepared by adding Oddi pickles filtrate.

As shown in Table 11, the degree of decrease in the pH of the pickled salted white kimchi was not significantly different from that in the case of using frozen fruits. This means that there is no significant difference in the storage period between the white kimchi containing the frozen seasoning and the white kimchi containing the sesame pickles.

Changes of Organic Acid by Period of Aging

The organic acid changes of the prepared white kimchi were investigated according to fermentation period.

Audi(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.15 0.21 0.29 0.36 0.46 0.52 0.62 Audi (cold) 5% 0.14 0.24 0.32 0.39 0.45 0.51 0.58 Audi (party) 3% 0.15 0.23 0.30 0.38 0.44 0.52 0.61 Audi 4% 0.15 0.24 0.31 0.37 0.45 0.55 0.59 Audi 5% 0.16 0.27 0.34 0.42 0.48 0.56 0.60 Audi 6% 0.16 0.25 0.33 0.40 0.46 0.54 0.57

※ Audi (cold): White kimchi prepared by adding freeze-dried ground water, Oddi (sugar): White kimchi prepared by adding Oddi pickles filtrate.

As shown in Table 12, the degree of increase of the organic acid of the pickled salted white kimchi was not different from that of the frozen green. This means that there is no significant difference in the storage period between the white kimchi containing the frozen seasoning and the white kimchi containing the sesame pickles.

The color difference (redness degree) change of the period of maturing of the Odi white kimchi

The change of color difference (redness) according to fermentation ripening period of the prepared white kimchi was confirmed.

Audi(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.70 0.69 0.71 0.68 0.69 0.68 0.67 Audi (cold) 5% 2.29 2.37 2.45 2.49 2.55 2.59 2.61 Audi (party) 3% 3.62 3.71 3.78 3.85 3.88 3.93 3.96 Audi 4% 4.31 4.36 4.40 4.45 4.47 4.53 4.58 Audi 5% 5.68 5.72 5.79 5.83 5.86 5.90 5.96 Audi 6% 5.12 5.16 5.18 5.21 5.26 5.29 5.34

※ Audi (cold): White kimchi prepared by adding freeze-dried ground water, Oddi (sugar): White kimchi prepared by adding Oddi pickles filtrate.

As shown in Table 13, when red pepper powder was not present in the existing white kimchi, the redness of the white kimchi was not observed. As a result, when the white kimchi containing the green and red bean paste was compared with the white kimchi containing the pickle liquor, Is high. Also, due to the characteristics of the anthocyanin pigment, the redness is further increased as the pH is lowered, and as the kimchi is cooked, the color becomes reddish and stimulates the taste.

Changes in the texture of Odi White kimchi by period of fermentation

The texture changes of the prepared white kimchi during fermentation period were confirmed.

Audi(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 2,155 2,112 2,107 2,087 2,079 2.066 2,052 Audi (cold) 5% 2,144 2,126 2,107 2,089 2,081 2,071 2,061 Audi (party) 3% 2,156 2,132 2.118 2,101 2,089 2,076 2,053 Audi 4% 2,181 2,164 2,143 2,131 2,117 2,089 2,075 Audi 5% 2,148 2,126 2,109 2,079 2,071 2,056 2,043 Audi 6% 2,152 2,130 2,116 2,102 2,086 2,067 2,046

※ Audi (cold): White kimchi prepared by adding freeze-dried ground water, Oddi (sugar): White kimchi prepared by adding Oddi pickles filtrate.

As shown in Table 14, the degree of decrease in the texture of the white kimchi containing the pickles per se was not significantly different from that of the frozen fruits.

Analysis of the taste of Odiba kimchi

The pH of the edible white kimchi (pH 4.5) was compared.

Audi(%) Season flavor Color Texture smell Overall 0% 3.0 3.0 3.0 3.0 3.00 Audi (cold) 5% 3.5 3.6 3.3 3.5 3.48 Audi (party) 3% 3.2 3.2 3.2 3.1 3.17 Audi 4% 3.3 3.4 3.2 3.4 3.33 Audi 5% 3.6 3.8 3.3 3.6 3.58 Audi 6% 3.5 3.6 3.1 3.5 3.42

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

※ Audi (cold): White kimchi prepared by adding freeze-dried ground water, Oddi (sugar): White kimchi prepared by adding Oddi pickles filtrate.

As shown in Table 15, the white kimchi added with 5% of the pickles per se was superior to the existing white kimchi and the white kimchi containing the oyster products. Especially, the color was confirmed to be very good.

Sintering

As a result of the analysis of the characteristics of the above-mentioned Oddi white kimchi, it was found that the addition of 5% Oddi per se was the best in all aspects. As a result, it was concluded that the addition of 4 ~ 6%

Example 4. Preparation of blueberry white kumquat

According to the production method of Example 2, the white kimchi was prepared using the materials and mixing ratios shown in Table 16 below.

Raw material Mixing ratio (% by weight) Control Test area (pickled blueberry) White kimchi Blueberry (cold) Ⅰ Ⅱ Ⅲ IV Pickled cabbage 48.62 48.62 48.62 48.62 48.62 48.62 Unhealthy 14.30 14.30 14.30 14.30 14.30 14.30 Lily of the valley 0.01 0.01 0.01 0.01 0.01 0.01 Green onion 0.71 0.71 0.71 0.71 0.71 0.71 garlic 1.29 1.29 1.29 1.29 1.29 1.29 ginger 0.43 0.43 0.43 0.43 0.43 0.43 onion 0.71 0.71 0.71 0.71 0.71 0.71 The 0.71 0.71 0.71 0.71 0.71 0.71 ship 0.14 0.14 0.14 0.14 0.14 0.14 Jujube 0.05 0.05 0.05 0.05 0.05 0.05 Anchovy sauce 0.29 0.29 0.29 0.29 0.29 0.29 Jungbang 0.45 0.45 0.45 0.45 0.45 0.45 Purified salt 1.43 1.43 1.43 1.43 1.43 1.43 Glutinous rice paste 0.86 0.86 0.86 0.86 0.86 0.86 Purified water 30.00 24.00 26.00 25.00 24.00 23.00 Frozen blueberry crushed water 0.00 6.00 0.00 0.00 0.00 0.00 Pickled blueberry filtrate 0.00 0.00 4.00 5.00 6.00 7.00 system 100 100 100 100 100 100

PH change of blueberry white kimchi during ripening period

The pH change of the prepared blueberry white kimchi during fermentation period was confirmed.

Blueberries(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 6.0 5.3 4.8 4.5 4.2 4.0 3.8 Blueberry (cold) 6% 5.9 5.5 5.0 4.7 4.4 4.1 4.0 Blueberry (per) 4% 5.9 5.2 4.8 4.5 4.2 4.0 3.8 Blueberry (per) 5% 5.9 5.4 4.9 4.5 4.3 4.2 4.0 Blueberry (per) 6% 5.9 5.5 5.2 4.8 4.4 4.3 4.1 Blueberry (per) 7% 5.8 5.6 5.3 5.0 4.6 4.2 4.1

※ Blueberry (cold): White kimchi prepared by adding frozen blueberry crumbs, Blueberry (sugar): White kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 17, the degree of decrease in the pH of the white kimchi containing the pickles of blueberry was not different from that of the frozen fruits. This means that there is no significant difference in the storage period between the white kimchi containing the blueberry frozen fruits and the white kimchi containing the pickled filtrate of the blueberry.

Changes of Organic Acid by Period of Aging of Blueberry White Kimchi

The organic acid changes of fermented blueberry white kimchi during fermentation period were investigated.

Blueberries(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.15 0.21 0.29 0.36 0.46 0.52 0.62 Blueberry (cold) 6% 0.16 0.21 0.30 0.37 0.43 0.53 0.59 Blueberry (per) 4% 0.15 0.20 0.28 0.36 0.42 0.52 0.60 Blueberry (per) 5% 0.16 0.21 0.29 0.36 0.46 0.55 0.62 Blueberry (per) 6% 0.16 0.22 0.31 0.37 0.46 0.56 0.61 Blueberry (per) 7% 0.17 0.24 0.33 0.40 0.47 0.54 0.59

※ Blueberry (cold): White kimchi prepared by adding frozen blueberry crumbs, Blueberry (sugar): White kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 18, the degree of increase in the organic acid of the pickle syrup of blueberry was not different from that of the frozen pasta. This means that there is no significant difference in the storage period between the white kimchi containing the blueberry frozen fruits and the white kimchi containing the blueberry pickles.

Changes in color difference (redness) of blueberry white kimchi by period of ripening

The color change (redness) of blueberry white kimchi was investigated according to fermentation period.

Blueberries(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.70 0.69 0.71 0.68 0.69 0.68 0.67 Blueberry (cold) 6% 3.05 3.11 3.15 3.18 3.23 3.27 3.29 Blueberry (per) 4% 4.26 4.30 4.38 4.42 4.46 4.51 4.58 Blueberry (per) 5% 4.46 4.52 4.59 4.64 4.71 4.78 4.83 Blueberry (per) 6% 4.66 4.71 4.78 4.83 4.89 4.96 5.01 Blueberry (per) 7% 4.87 4.92 4.95 4.96 4.99 5.03 5.05

※ Blueberry (cold): White kimchi prepared by adding frozen blueberry crumbs, Blueberry (sugar): White kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 19, when red pepper powder was not present in the conventional white kimchi, the redness of the white kimchi was not observed at all. When the white kimchi containing the blueberry raw material and the white pickled kimchi containing the blueberry perishable liquid were compared, Is high. Also, due to the characteristics of the anthocyanin pigment, the redness is further increased as the pH is lowered, and as the kimchi is cooked, the color becomes reddish and stimulates the taste.

Changes in texture of blueberry white kimchi by period of ripening

The texture of blueberry white kimchi was examined by fermentation.

Blueberries(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 2,155 2,112 2,107 2,087 2,079 2.066 2,052 Blueberry (cold) 6% 2,148 2,135 2,113 2,106 2.094 2,078 2,062 Blueberry (per) 4% 2,156 2,131 2,117 2,103 2,079 2,054 2,031 Blueberry (per) 5% 2,169 2,152 2,134 2,120 2,103 2,091 2,068 Blueberry (per) 6% 2,153 2,142 2,130 2,113 2,088 2,067 2,051 Blueberry (per) 7% 2,145 2,128 2,112 2,101 2,079 2,058 2,042

※ Blueberry (cold): White kimchi prepared by adding frozen blueberry crumbs, Blueberry (sugar): White kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 20, the degree of decrease in the texture of the white kimchi containing the pickles of blueberry was not significantly different from that of the frozen fruits.

Analysis of the taste of blueberry white kimchi

The pH of the prepared blueberry white kimchi (pH 4.5) was compared.

Blueberries(%) Season flavor Color Texture smell Overall 0% 3.0 3.0 3.0 3.0 3.00 Blueberry (cold) 6% 4 4 4 5 4.25 Blueberry (per) 4% 4 3 4 3 3.50 Blueberry (per) 5% 4 4 4 3 3.75 Blueberry (per) 6% 5 5 4 4 4.50 Blueberry (per) 7% 5 4 4 4 4.25

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

※ Blueberry (cold): White kimchi prepared by adding frozen blueberry crumbs, Blueberry (sugar): White kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 21, the white kimchi added with 6% of the pickles of blueberry was superior to the white kimchi containing the existing white kimchi and blueberry births in all aspects. Especially, it was confirmed that the taste and color were very excellent.

Sintering

As a result of the analysis of the characteristics of the blueberry white kimchi, it was found that the addition of 6% of blueberry perishable liquid was the best in all aspects. As a result, it was concluded that the addition of 5 ~ 7% could produce blueberry white kimchi with high quality.

Example 5: Preparation of bokbunja or pak kimchi

Napuk kimchi was prepared with the materials and mixing ratios shown in Table 22 below.

Raw material Mixing ratio of kimchi by type (%) Control Test area (pickles per bokbunja) Nabak Kimchi Bokbunja (cold) Ⅰ Ⅱ Ⅲ IV cabbage 14.99 14.99 14.99 14.99 14.99 14.99 radish 7.50 7.50 7.50 7.50 7.50 7.50 chili powder 0.5 0.00 0.00 0.00 0.00 0.00 Water chili 1.0 0.00 0.00 0.00 0.00 0.00 garlic 4.38 4.38 4.38 4.38 4.38 4.38 ginger 0.08 0.08 0.08 0.08 0.08 0.08 Green onion 1.03 1.03 1.03 1.03 1.03 1.03 onion 1.09 1.09 1.09 1.09 1.09 1.09 The 1.50 1.50 1.50 1.50 1.50 1.50 ship 1.25 1.25 1.25 1.25 1.25 1.25 Anchovy sauce 1.74 1.74 1.74 1.74 1.74 1.74 Jungbang 2.04 2.04 2.04 2.04 2.04 2.04 Purified salt 1.74 1.74 1.74 1.74 1.74 1.74 Purified water 61.16 57.66 59.66 58.66 57.66 56.66 Crushed frozen raspberries 0.00 5.00 0.00 0.00 0.00 0.00 Bokbunja's pickle filtrate 0.00 0.00 3.00 4.00 5.00 6.00 system 100 100 100 100 100 100

○ Manufacturing process: Material → Sorting → Cut → Wash → Mix (add seasoning) → Products

○ Manufacturing process by unit operation according to manufacturing process

A) Pick and buy fresh and clean radishes and cabbages of appropriate size.

B) Cut radish, Chinese cabbage flat in size 1.5 ㎝ in size and wash, and support it on sieve. Dishes, onions, and pears are prepared in appropriate sizes. If you add water pepper, prepare it by slicing it.

C) Shake garlic, chopped ginger, salt (salt), black sugar (sugar) and anchovy sauce on the sieve and shake it in purified water to make juice. At this time, the red pepper powder or the frozen raspberry powder of Example 1 or the pickle filtrate of bokbunja is added to the seasoning water.

D) Mix the prepared materials according to the mixing ratio shown in Table 22, and mix them in the sauce water.

E) Pack the finished product and store it in a low temperature warehouse for aging.

Changes in pH of Rubella and Pak Kimchi by Period of Aging

The pH of the prepared brambles and pomuk kimchi was checked by fermentation.

Bokbunja(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 5.5 5.2 4.9 4.6 4.3 4.1 3.9 Bokbunja (cold) 5% 5.3 5.0 4.8 4.5 4.3 4.2 4.1 Bokbunja (per) 3% 5.4 5.1 4.8 4.6 4.4 4.1 4.0 Bokbunja (per) 4% 5.4 5.2 4.9 4.7 4.4 4.2 4.0 Bokbunja (per) 5% 5.4 5.1 4.8 4.6 4.4 4.2 4.0 Bokbunja (per) 6% 5.3 5.1 4.9 4.7 4.5 4.2 3.9

※ Bokbunja (cold): nabak kimchi prepared by adding crushed gypsum powder, bokbunja (sugar): nabak kimchi prepared by adding pickle filtrate to bokbunja.

As shown in Table 23, the degree of decrease in the pH of the pickles and the pickles in the bokbunja was not different from that in the case of using the frozen brisket. This means that there is no significant difference in the storage period between Nabak kimchi containing fresh mushrooms and Nabak kimchi containing the pickles of bokbunja.

Changes in Organic Acid by Aging Period of Bokbunja and Pak Kimchi

Changes in organic acid were observed during the fermentation period of the prepared bokbunja and pak kimchi.

Bokbunja(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.15 0.22 0.35 0.41 0.49 0.51 0.64 Bokbunja (cold) 5% 0.18 0.25 0.29 0.34 0.45 0.50 0.60 Bokbunja (per) 3% 0.18 0.24 0.28 0.35 0.42 0.48 0.56 Bokbunja (per) 4% 0.19 0.26 0.34 0.40 0.44 0.50 0.56 Bokbunja (per) 5% 0.18 0.24 0.31 0.37 0.41 0.49 0.58 Bokbunja (per) 6% 0.17 0.23 0.26 0.34 0.39 0.46 0.53

※ Bokbunja (cold): nabak kimchi prepared by adding crushed gypsum powder, bokbunja (sugar): nabak kimchi prepared by adding pickle filtrate to bokbunja.

As shown in Table 24, the increase in the amount of organic acid in the pickles and bamboo kimchi was not different from that in the case of using fresh frozen fruits. This means that there is no significant difference in the storage period between Nabak kimchi containing fresh mushrooms and Nabak kimchi containing the pickles of bokbunja.

Changes in color difference (redness) of the berry and bamboo kimchi during the ripening period

The change of color difference (redness) according to fermentation ripening period of bokbunmatsu and pak kimchi was investigated.

Bokbunja(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 6.22 6.13 6.08 6.01 5.92 5.90 5.88 Bokbunja (cold) 5% 6.43 6.51 6.57 6.60 6.64 6.69 6.76 Bokbunja (per) 3% 6.50 6.55 6.59 6.62 6.64 6.67 6.73 Bokbunja (per) 4% 6.82 6.87 6.91 6.94 6.97 7.02 7.06 Bokbunja (per) 5% 7.83 7.87 7.93 7.97 8.02 8.06 8.11 Bokbunja (per) 6% 7.97 8.03 8.07 8.09 8.14 8.18 8.25

※ Bokbunja (cold): nabak kimchi prepared by adding crushed gypsum powder, bokbunja (sugar): nabak kimchi prepared by adding pickle filtrate to bokbunja.

As shown in Table 25 above, the redness of the color difference of the pickles and bamboo kimchi in the bokbunja was much higher than that in the case of using frozen green beans. It is proved that it is more effective to use persimmon juice as a substitute for red nabak kimchi.

Changes in the texture of bokbunja and pak kimchi by aging period

The changes of texture were observed by fermentation period of bokbunja and pak kimchi.

Bokbunja(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 2,352 2,338 2,302 2,276 2,253 2,223 2,209 Bokbunja (cold) 5% 2,324 2,308 2,291 2,279 2,261 2,253 2,247 Bokbunja (per) 3% 2,314 2,306 2,286 2,258 2,232 2,218 2,203 Bokbunja (per) 4% 2,375 2,357 2,336 2,321 2,307 2,289 2,268 Bokbunja (per) 5% 2,335 2,317 2,302 2,286 2,275 2,258 2,231 Bokbunja (per) 6% 2,326 2,304 2,291 2,276 2,257 2,239 2,213

※ Bokbunja (cold): nabak kimchi prepared by adding crushed gypsum powder, bokbunja (sugar): nabak kimchi prepared by adding pickle filtrate to bokbunja.

As shown in Table 26, the degree of decrease in the texture of the pickles in the bokbunja was not different from that in the case of using the frozen broiler.

Analysis of the taste of bokbunja and pak kimchi

The prepared brambles and pork kimchi were compared at the pH (based on pH 4.5).

Bokbunja(%) Season flavor Color Texture smell Overall 0% 3.0 3.0 3.0 3.0 3.00 Bokbunja (cold) 5% 3.6 3.8 3.2 3.5 3.52 Bokbunja (per) 3% 3.3 3.4 3.1 3.3 3.27 Bokbunja (per) 4% 3.6 3.6 3.1 3.4 3.42 Bokbunja (per) 5% 3.8 4.1 3.3 3.5 3.67 Bokbunja (per) 6% 3.2 3.7 3.2 3.2 3.33

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

※ Bokbunja (cold): nabak kimchi prepared by adding crushed gypsum powder, bokbunja (sugar): nabak kimchi prepared by adding pickle filtrate to bokbunja.

As shown in Table 27, the nabak kimchi added with 5% of the pickles in the bokbunja was superior to the nabak kimchi containing the nabak kimchi and the freeze-dried crumbs in all aspects. Especially, the color was confirmed to be very good.

Sintering

As a result of analyzing the characteristics of the bokbunja and pak kimchi, it was found that the addition of the pickles per 5% of the bokbunja was the best in all aspects. As a result, it was concluded that the addition of 4 ~ 6%

Example 6: Manufacture of Odinna bamboo kimchi

According to the preparation method of Example 5, napuk kimchi was prepared using the materials and mixing ratios shown in Table 28 below.

Raw material Mixing ratio of kimchi by type (%) Control Test section (pickled per oti) Nabak Kimchi Audi (cold) Ⅰ Ⅱ Ⅲ IV cabbage 14.99 14.99 14.99 14.99 14.99 14.99 radish 7.50 7.50 7.50 7.50 7.50 7.50 chili powder 0.5 0.00 0.00 0.00 0.00 0.00 Water chili 1.0 0.00 0.00 0.00 0.00 0.00 garlic 4.38 4.38 4.38 4.38 4.38 4.38 ginger 0.08 0.08 0.08 0.08 0.08 0.08 Green onion 1.03 1.03 1.03 1.03 1.03 1.03 onion 1.09 1.09 1.09 1.09 1.09 1.09 The 1.50 1.50 1.50 1.50 1.50 1.50 ship 1.25 1.25 1.25 1.25 1.25 1.25 Anchovy sauce 1.74 1.74 1.74 1.74 1.74 1.74 Jungbang 2.04 2.04 2.04 2.04 2.04 2.04 Purified salt 1.74 1.74 1.74 1.74 1.74 1.74 Purified water 61.16 57.66 59.66 58.66 57.66 56.66 Frozen Oddi crushed water 0.00 5.00 0.00 0.00 0.00 0.00 Edible pickled filtrate 0.00 0.00 3.00 4.00 5.00 6.00 system 100 100 100 100 100 100

Change of pH of Odinna pak kimchi by ripening period

The pH change of the prepared Odin and Pak Kimchi during the fermentation period was confirmed.

Audi(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 5.5 5.3 4.9 4.6 4.3 4.1 3.9 Audi (cold) 5% 5.5 5.4 5.2 4.9 4.6 4.3 4.1 Audi (party) 3% 5.6 5.4 5.2 5.0 4.7 4.4 4.2 Audi 4% 5.5 5.3 5.2 4.9 4.6 4.3 4.0 Audi 5% 5.5 5.3 5.1 4.9 4.5 4.3 4.1 Audi 6% 5.4 5.1 5.0 4.8 4.6 4.4 4.1

※ Audi (cold): nabak kimchi, ody (sugar) prepared by adding freeze-dried sesame seeds: nabak kimchi prepared by adding sesame sugar pickle filtrate.

As shown in Table 29, the degree of decrease in the pH of the pickles or pickles was not significantly different from that of the frozen fruits. This means that there is no significant difference in the storage period between Nabak kimchi containing the fresh and frozen seasoning and Nabak kimchi containing the edible juice.

Changes of Organic Acid by Aging Period of Odinabak kimchi

Changes of organic acid were observed during the fermentation period of Odin and Pak Kimchi.

Audi(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.15 0.22 0.35 0.41 0.49 0.57 0.64 Audi (cold) 5% 0.15 0.24 0.33 0.40 0.47 0.52 0.61 Audi (party) 3% 0.16 0.24 0.32 0.42 0.48 0.55 0.62 Audi 4% 0.16 0.21 0.29 0.38 0.45 0.52 0.59 Audi 5% 0.16 0.22 0.31 0.39 0.48 0.55 0.62 Audi 6% 0.17 0.24 0.32 0.40 0.47 0.53 0.60

※ Audi (cold): nabak kimchi, ody (sugar) prepared by adding freeze-dried sesame seeds: nabak kimchi prepared by adding sesame sugar pickle filtrate.

As shown in Table 30, the increase in the amount of organic acid in the pickles and pickles was not different from that in the frozen fruits. This means that there is no significant difference in the storage period between Nabak kimchi containing the fresh and frozen seasoning and Nabak kimchi containing the edible juice.

Change of color difference (redness degree) by the ripening period of Odinna pak kimchi

The change of color difference (redness) according to fermentation ripening period of Odin and Pak Kimchi was investigated.

Audi(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 6.22 6.13 6.08 6.01 5.92 5.90 5.88 Audi (cold) 5% 5.78 5.82 5.85 5.89 5.93 5.96 5.98 Audi (party) 3% 2.13 2.16 2.18 2.21 2.25 2.28 2.35 Audi 4% 4.25 4.27 4.31 4.37 4.42 4.48 4.51 Audi 5% 6.73 6.80 6.86 6.91 6.96 7.02 7.09 Audi 6% 7.71 7.75 7.81 7.83 7.88 7.94 7.96

※ Audi (cold): nabak kimchi, ody (sugar) prepared by adding freeze-dried sesame seeds: nabak kimchi prepared by adding sesame sugar pickle filtrate.

As shown in Table 31, the degree of redness of the color difference of the pickles and the pickles was higher than that of the frozen fruits. It is proved that it is more effective to use persimmon juice as a substitute for red nabak kimchi.

Changes in the texture of oedina and pak kimchi

The change of texture was observed according to fermentation period of the prepared.

Audi(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 2,352 2,338 2,302 2,276 2,253 2,223 2,209 Audi (cold) 5% 2,341 2,329 2,315 2,301 2,286 2,265 2,252 Audi (party) 3% 2,329 2,315 2,301 2,280 2,267 2,245 2,226 Audi 4% 2,339 2,318 2,299 2,278 2,261 2,245 2,234 Audi 5% 2,315 2,301 2,294 2,281 2,267 2,248 2,228 Audi 6% 2,357 2,345 2,327 2,311 2,295 2,278 2,253

※ Audi (cold): nabak kimchi, ody (sugar) prepared by adding freeze-dried sesame seeds: nabak kimchi prepared by adding sesame sugar pickle filtrate.

As shown in Table 32, the degree of decrease in the texture of pickles or pickles was not significantly different from that of frozen fruits.

Analysis of the taste of Odinabak kimchi

The pH of the prepared sesame seeds (pH 4.5) was compared.

Audi(%) Season flavor Color Texture smell Overall 0% 3.0 3.0 3.0 3.0 3.00 Audi (cold) 5% 3.2 3.5 3.2 3.2 3.27 Audi (party) 3% 3.2 3.6 3.3 3.1 3.30 Audi 4% 3.4 3.6 3.1 3.3 3.35 Audi 5% 3.6 3.8 3.4 3.6 3.60 Audi 6% 3.5 3.5 3.4 3.5 3.48

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

※ Audi (cold): nabak kimchi, ody (sugar) prepared by adding freeze-dried sesame seeds: nabak kimchi prepared by adding sesame sugar pickle filtrate.

As shown in Table 33, the nabak kimchi added with 5% of the edible perishable liquid was superior to the nabak kimchi containing the nabak kimchi and the frozen edible rice powder in all aspects. Especially, the color was confirmed to be very good.

Sintering

As a result of analyzing the characteristics of the Odin and Pak Kimchi, the addition of 5% Odin sugar solution was the best in all aspects. As a result, it was concluded that the addition of 4 ~ 6%

Example 7. Preparation of blueberry and pak kimchi

According to the production method of Example 5, napuk kimchi was prepared using materials and mixing ratios shown in Table 34 below.

Raw material Mixing ratio of kimchi by type (%) Control Test area (pickled blueberry) Nabak Kimchi Blueberry (cold) Ⅰ Ⅱ Ⅲ IV cabbage 14.99 14.99 14.99 14.99 14.99 14.99 radish 7.50 7.50 7.50 7.50 7.50 7.50 chili powder 0.5 0.00 0.00 0.00 0.00 0.00 Water chili 1.0 0.00 0.00 0.00 0.00 0.00 garlic 4.38 4.38 4.38 4.38 4.38 4.38 ginger 0.08 0.08 0.08 0.08 0.08 0.08 Green onion 1.03 1.03 1.03 1.03 1.03 1.03 onion 1.09 1.09 1.09 1.09 1.09 1.09 The 1.50 1.50 1.50 1.50 1.50 1.50 ship 1.25 1.25 1.25 1.25 1.25 1.25 Anchovy sauce 1.74 1.74 1.74 1.74 1.74 1.74 Jungbang 2.04 2.04 2.04 2.04 2.04 2.04 Purified salt 1.74 1.74 1.74 1.74 1.74 1.74 Purified water 61.16 56.66 58.66 57.66 56.66 55.66 Frozen blueberry crushed water 0.00 6.00 0.00 0.00 0.00 0.00 Pickled blueberry filtrate 0.00 0.00 4.00 5.00 6.00 7.00 system 100 100 100 100 100 100

Changes in pH of Blueberry and Bacillus spp.

The pH change of the prepared blueberry and bacon kimchi during fermentation aging period was confirmed.

Blueberries(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 5.5 5.3 4.9 4.6 4.3 4.1 3.9 Blueberry (cold) 6% 5.5 5.3 5.0 4.7 4.4 4.2 4.0 Blueberry (per) 4% 5.4 5.2 5.0 4.8 4.6 4.3 4.0 Blueberry (per) 5% 5.4 5.2 5.1 4.8 4.5 4.2 3.9 Blueberry (per) 6% 5.4 5.2 5.0 4.8 4.5 4.1 3.9 Blueberry (per) 7% 5.3 5.2 5.0 4.9 4.7 4.3 4.0

※ Blueberry (cold): nabak kimchi, blueberry (sugar) prepared by adding frozen blueberry crumbs: nabak kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 35, the degree of decrease in the pH of the pickles or pickles in blueberry was not different from that in the case of using frozen fruits. This means that there is no significant difference in the storage period between Nabak Kimchi with blueberry frozen fruits and Nabak Kimchi with blueberry pickles.

Changes of Organic Acid by Period of Aging of Blueberry and Pak Kimchi

The organic acid changes of fermented blueberry and bamboo kimchi during fermentation period were examined.

Blueberries(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 0.15 0.22 0.35 0.41 0.49 0.51 0.64 Blueberry (cold) 6% 0.16 0.24 0.31 0.37 0.44 0.52 0.59 Blueberry (per) 4% 0.15 0.23 0.30 0.38 0.46 0.53 0.60 Blueberry (per) 5% 0.15 0.24 0.32 0.39 0.44 0.51 0.59 Blueberry (per) 6% 0.15 0.26 0.33 0.38 0.45 0.52 0.60 Blueberry (per) 7% 0.16 0.24 0.32 0.40 0.47 0.53 0.59

※ Blueberry (cold): nabak kimchi, blueberry (sugar) prepared by adding frozen blueberry crumbs: nabak kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 36, the degree of increase in the amount of organic acid in pickles and pickles in blueberry was not different from that in the case of using frozen fruits. This means that there is no significant difference in the storage period between Nabak Kimchi with blueberry frozen fruits and Nabak Kimchi with blueberry pickles.

Changes in color difference (redness) of blueberry and bacillus spp.

The color difference (redness) of blueberry and bacon kimchi was investigated according to fermentation period.

Blueberries(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 6.22 6.13 6.08 6.01 5.92 5.90 5.88 Blueberry (cold) 6% 4.94 4.98 5.01 5.07 5.12 5.17 5.21 Blueberry (per) 4% 1.93 1.99 2.03 2.08 2.14 2.17 2.22 Blueberry (per) 5% 3.71 3.78 3.81 3.86 3.89 3.95 3.99 Blueberry (per) 6% 5.91 5.98 6.03 6.09 6.12 6.18 6.24 Blueberry (per) 7% 6.01 6.07 6.12 6.20 6.27 6.35 6.42

※ Blueberry (cold): nabak kimchi, blueberry (sugar) prepared by adding frozen blueberry crumbs: nabak kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 37, the redness of the color difference of the pickles and pickles of blueberry was much higher than that of the frozen fruits. It is proved that it is more effective to use persimmon juice as a substitute for red nabak kimchi.

Changes in the texture of blueberries and bamboo kimchi by ripening period

The changes of texture of blueberries and bamboo kimchi during fermentation period were observed.

Blueberries(%) Fermentation period (days) 0 5 10 15 20 25 30 0% 2,352 2,338 2,302 2,276 2,253 2,223 2,209 Blueberry (cold) 6% 2,309 2,280 2,267 2,245 2,231 2,201 2,187 Blueberry (per) 4% 2,346 2,328 2,311 2,300 2,286 2,264 2,245 Blueberry (per) 5% 2,376 2,365 2,348 2.320 2,307 2,284 2,275 Blueberry (per) 6% 2,337 2,318 2,287 2,251 2,239 2,214 2,207 Blueberry (per) 7% 2,341 2,315 2,296 2,278 2,263 2,241 2,230

※ Blueberry (cold): nabak kimchi, blueberry (sugar) prepared by adding frozen blueberry crumbs: nabak kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 38, the degree of decrease in the texture of pickles and pickles in blueberry was not different from that in the case of using frozen fruits.

Analysis of the taste of blueberry and bamboo kimchi

The taste of blueberries and bamboo kimchi prepared at pH 4.5 was compared.

Blueberries(%) Season flavor Color Texture smell Overall 0% 3.0 3.0 3.0 3.0 3.00 Blueberry (cold) 6% 3.2 2.7 3.1 3.4 3.10 Blueberry (per) 4% 3.3 2.9 3.3 3.4 3.23 Blueberry (per) 5% 3.5 3.2 3.2 3.5 3.35 Blueberry (per) 6% 3.7 3.5 3.4 3.5 3.52 Blueberry (per) 7% 3.4 3.4 3.2 3.2 3.30

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

※ Blueberry (cold): nabak kimchi, blueberry (sugar) prepared by adding frozen blueberry crumbs: nabak kimchi prepared by adding pickle filtrate to blueberry.

As shown in Table 39, the nabak kimchi added with 5% of the pickles of blueberry was superior to the nabak kimchi containing the nabak kimchi and the frozen blueberry crumbs in all aspects. Especially, the color was confirmed to be very good.

Sintering

As a result of analyzing the characteristics of blueberries and pak kimchi, it was found that the addition of 6% of the pickles of blueberry was the best in all aspects. As a result, it was concluded that the addition of 5 ~ 7% could produce a good quality Odin and Pak Kimchi.

Claims (4)

A sugar-pickling step of mixing a cyanidin-3-glucoside-containing material selected from berry, oat or blueberry at a weight ratio of 0.5: 1 to 2: 1 with sugar and aging for 3 months or more;
Adding the sugar-filtrate obtained by filtering the mixture obtained in the sugar-picking step or the pulverized sugar obtained by pulverizing the solid content of the mixture obtained in the sugar-picking step to seasoning or seasoning water;
Adding the seasoning water to the pickled Chinese cabbage to dipping the white kimchi,
When the cyanidin-3-glucoside-containing material is a bacterium, the fermented pickle filtrate or the pulverized sugar product is 4 to 6% by weight based on the total weight of the white kimchi;
When the cyanidin-3-glucoside-containing material is an ory, the sugar picking filtrate or the sugar-crushed pulverized product is 4 to 6% by weight based on the total weight of the white kimchi;
When the cyanidin-3-glucoside-containing material is blueberry, the sugarcane filtrate or the pulverized sugar product is added to the seasoning or seasoning water in an amount of 5 to 7% by weight based on the total weight of the white kimchi ≪ / RTI > The method according to claim 1,
The sugar-pulverized product
Characterized in that the solid is a pulverized product obtained by pulverizing solid particles with colloidal particles having a diameter of 2 탆 or less. A sugar-pickling step of mixing a cyanidin-3-glucoside-containing material selected from berry, oat or blueberry at a weight ratio of 0.5: 1 to 2: 1 with sugar and aging for 3 months or more;
Adding a sugar-pickled filtrate obtained by filtering the mixture obtained in the sugar-picking step or a pulverized sugar-coated product obtained by pulverizing a solid content of the mixture obtained in the sugar-picking step to seasoning water;
And adding the seasoning water to a main ingredient including a nut or sliced fresh radish or Chinese cabbage to soak the noodle kimchi,
When the cyanidin-3-glucoside-containing material is a berry protein, the sugar pickling filtrate or the sugar-crushed product is added in an amount of 4 to 6% by weight based on the total weight of the bamboo kimchi;
When the cyanidin-3-glucoside-containing material is an ory, the sugar-filtrate or the sugar-pulverized material may be added in an amount of 4 to 6% by weight based on the total weight of the nacelle kimchi;
When the cyanidin-3-glucoside-containing material is blueberry, the sugarcane filtrate or the sugar-crushed pulverized material is added to the seasoning water at 5 to 7 wt% Method for manufacturing pak kimchi. The method of claim 3,
The sugar-pulverized product
Wherein the solid content is a pulverized product obtained by pulverizing colloidal particles having a diameter of 2 占 퐉 or less.