JP2003023959A - Method for producing kimchi - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a kimchi, preventing the kimchi from discoloration and softening in its maturation process and capable of preserving it for a long period. SOLUTION: This method for producing the kimchi comprises adding additives including salt to kimchi materials such as vegetables, fruits or the like, and maturing, and mixing additives of 6-10 wt.% salt, 20-40 wt.% unpolished rice, 80-100 wt.% seeds of red pepper based on 100 wt.% kimchi-pickling materials.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing kimchi, and more particularly to a method for producing kimchi in which various vegetables and fruits are used to soak kimchi.

[0002]

2. Description of the Related Art Kimchi is one of the typical traditional fermented foods unique to Korea that has been generally used in homes and restaurants. Kimchi is generally produced by mixing vegetables such as Chinese cabbage and radish as raw materials and adding additives such as pepper powder, garlic and salted spices.

The kimchi produced in this way plays an important role in the diet of Koreans, and is also an important source of minerals and vitamins. Recently, the taste and nutritional effects of kimchi have been recognized, and efforts are being made to export by mass production.

However, since ordinary kimchi has the drawbacks of being very spicy, salty, and stimulating, it tends to give some denial to not only foreigners but also children in Korea, which are becoming Westernized. . Therefore, by utilizing healthy foods such as ginseng and mushrooms for vegetables such as Chinese cabbage and radish, which are the main ingredients of kimchi, a new form of kimchi, which has more potential as a food, has been developed.

Korean Patent No. 246 using the above-noted technology
No. 073 "Kimchi with pineapple as the theme" is prepared by salting finely chopped pineapple, then adding salt, pepper powder, and pineapple extract as additives, mixing and aging, and then kimchi The technology used to manufacture is used. In the case of this kimchi, the flavor component peculiar to kimchi produced during the ripening process and the unique scent of pineapple are mixed to remove the unpleasant odor of kimchi, which is burdensome not only for Koreans but also for foreigners. There is an advantage that you can eat without feeling.

[0006]

However, in the case of the above-mentioned kimchi, there is a drawback that the pineapple is discolored due to oxidation during the aging process during long-term storage and loses its chewy texture, so that long-term storage is not easy. There was a problem.

The present invention has been made in view of the above problems, and an object of the present invention is to apply to vegetables, fruits and the like during the production of pickled kimchi using fruits and vegetables, and especially fruits that occur during the ripening process. It is to provide a pickled kimchi that can be stored for a long period of time with the maximum suppression of the discoloration and fragility of vegetables and vegetables that are fragile, and that it has a chewy texture even after long-term storage and can taste sweetness.

[0008]

In order to solve the above problems, according to the present invention, there is provided a method for producing pickled kimchi by adding an additive such as salt to a material for pickled kimchi such as vegetables and fruits and aging it. , The above-mentioned additives, pickled kimchi material 100
Salt 6 to 10% by weight, brown rice 20 to 40% by weight
A method for producing kimchi is provided, wherein the weight percentage is 80% to 100% by weight of pepper seeds.

More specifically, additives such as salt are added to the ingredients of pickled kimchi such as ordinary fruits and vegetables. At this time, fruits can be selected and used from ordinary fruits such as pears, apples, makuwari, plums and persimmons, and radish as vegetables.
You can choose from ordinary vegetables such as Chinese cabbage, onions, garlic, green pepper, and cucumber.

When the additive is added to the pickled kimchi material selected from the ordinary fruits and vegetables as described above, in the present invention, brown rice and pepper seeds are added as an additive in addition to the salt which can be usually used for the pickled vegetables. It is characterized by this. That is, the additive used in the present invention is a mixture of 6 to 10% by weight of salt, 20 to 40% by weight of rice bran, and 80 to 100% by weight of pepper seeds to 100% by weight of pickled kimchi material.

The rice bran is generally a brown rice bran, which is obtained in large quantities at the time of milling brown rice to produce white rice, and contains various nutrients such as protein, fat, vitamin B, minerals and fibrin. .

When the rice bran rich in nutrients is used for pickling kimchi, it supplements the lacking nutrition of pickled kimchi and prevents discoloration and oxidation of pickled kimchi during long-term storage by the tocoperol contained in the rice bran. It also prevents kimchi from becoming brittle. Therefore, there is a merit that the chewyness is good even when the pickled kimchi is stored for a long time.

The rice bran is 100% by weight of pickled kimchi material.
However, if the additive is less than 20% by weight, the pickled kimchi is prone to oxidation during long-term storage and becomes brittle, causing discoloration and the like, which reduces the commercialability of the kimchi. Becomes Also, when it exceeds 40% by weight,
There is a problem that the rice bran has an unusual taste and odor. For the above reasons, it is preferable to add rice bran within the above range.

It is known that pepper seeds contain various vitamin tocoperol including capsaicin which is a spicy ingredient. By adding such chili seeds to the pickled kimchi, you can enjoy the spicy taste due to the capsaicin component contained in a large amount in the chili peppers. In addition, the tocoperol component can prevent discoloration and brittleness of pickled kimchi during storage.

The above-mentioned chili seeds are pickled kimchi ingredients 100
80 to 100% by weight is added to the weight%, but if the added amount is less than 80% by weight, the pickled kimchi is not only susceptible to oxidation during long-term storage, but also becomes discolored and causes discoloration. And the added amount is 100% by weight
If it exceeds the range, there is a problem that the spiciness becomes strong and there is a possibility of giving a feeling of rejection, so it is desirable to add pepper seeds within the above range.

As described above, the pickled kimchi according to the present invention can be manufactured by adding the salt, rice bran and chili seeds to the pickled kimchi, and then adding the additive to the pickled kimchi and aging it.

In addition, when the additive is added to the pickled kimchi, the additive is added to the pickled kimchi material and then the material of the pickled kimchi is added repeatedly, so that the additive is evenly distributed above and below the pickled kimchi material. Try to apply The material for this pickled kimchi may be cut into pieces of a certain size before use.

As the aging method, an additive may be added to the pickled kimchi material, which may be sealed and aged for 30 to 90 days at, for example, 7 ° C. to 13 ° C. to produce pickled kimchi. This is not a restriction that you have to do this. Aging can be carried out using various methods if necessary. At this time, in addition to the above-mentioned salt, rice bran and chili seeds as additives, it is possible to produce pickled kimchi containing 5% or less of seafood such as raw sardines, raw swordfish, raw squid and raw menta.

Also, after adding additives to kimchi ingredients, pepper seeds and pepper powder are evenly added to the kimchi ingredients, put in the pot as it is, and the kimchi is dipped by pressing the ingredients so that they do not float up. It may be a method.

After adding the additives to the ingredients, pepper seeds and pepper powder are evenly added to the ingredients for kimchi, boiled in soy sauce or salt water at a temperature of 100 ° C or higher, and then placed in the pot as it is, and the ingredients float. It may be a kimchi manufacturing method in which the kimchi is pressed so that it does not exist.

When the pickled kimchi is manufactured by the above method,
By preventing discoloration and fragility of fruits and vegetables due to oxidation during the ripening process, long-term storage is possible, and the produced pickled kimchi can be seasoned and eaten as needed.

That is, the kimchi may be a water kimchi produced by adding fruit juice or water after the kimchi is soaked with the additive. The aged material may be eaten with or without any additives and fruits, if desired.

[0023] According to this method, the pickling which can be stored for a long period of time, which suppresses the discoloration and the brittleness of the fruits and vegetables which occur during the ripening process due to the oxidation, is chewy even when stored for a long period of time, and which can taste the sweetness Kimchi can be provided.

[0024]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the method for producing kimchi according to the present invention will be described in detail below. Note that these are for understanding the present invention, and the present invention is not limited to these.

(Condition 1) 10 kg of radish, 1 kg of salt, 3 kg of rice bran, and 9 kg of pepper seeds were added to the additive, which was mixed well and then placed in a pot at 10 ± 3 ° C.
Then, it was aged for the period shown in Table 1 below to produce pickled kimchi. The prepared pickled kimchi was evaluated for storability and taste by the methods described below, and the results are summarized in Table 1.

(Condition 2) 10 kg of radish, 1 kg of salt, 1 kg of rice bran, and 9 kg of pepper seeds were added to the additive, which was mixed well, and then placed in a pot and sealed.
A pickled kimchi was produced by aging at ± 3 ° C for 2 months. The prepared kimchi was evaluated for storage stability and taste in the same manner as in Condition 1, and the results are shown in Table 1.

(Condition 3) 10 kg of radish was mixed with 1 kg of salt, 5 kg of rice bran and 9 kg of pepper seeds, and the mixture was mixed well. Then, this was put in a pot and sealed.
A pickled kimchi was produced by aging at ± 3 ° C for 2 months. The prepared kimchi was evaluated for storability and taste in the same manner as in Condition 1, and the results are shown in Table 1.

(Condition 4) 10 kg of radish was mixed with 1 kg of salt, 3 kg of rice bran and 6 kg of pepper seeds, and the mixture was mixed well. Then, the mixture was put in a pot and sealed.
A pickled kimchi was produced by aging at ± 3 ° C for 2 months. The prepared kimchi was evaluated for storability and taste in the same manner as in Condition 1, and the results are shown in Table 1.

(Condition 5) 10 kg of radish, 1 kg of salt, 3 kg of rice bran, and 12 kg of pepper seeds were mixed and manufactured, and the mixture was mixed well.
A pickled kimchi was prepared by aging it for 2 months at 0 ± 3 ° C. The prepared kimchi was evaluated for storability and taste in the same manner as in Condition 1, and the results are shown in Table 1.

(Condition 6) 10 kg of radish, 1 kg of salt, 3 kg of rice bran, and 9 kg of pepper seeds were mixed and manufactured, and the mixture was mixed well, and then this was put in a pot and sealed.
A pickled kimchi was produced by aging at ± 3 ° C for 2 months. The prepared kimchi was evaluated for storability and taste in the same manner as in Condition 1, and the results are shown in Table 1.

Here, the following criteria were used to evaluate the preservability and taste. -Storability-⊚: No discoloration was observed in the pickled kimchi produced above as compared with the pickled kimchi before the first aging. Δ: Some discoloration was observed when the above-prepared pickled kimchi was compared with the pickled kimchi before the first aging. □: There was discoloration when the pickled kimchi produced above was compared with the pickled kimchi before the first aging. -Taste- A: Good texture and good taste. Δ: Chewy, but bad taste, odor, or strong spiciness. □: The pickled kimchi becomes brittle and the texture is bad. The taste is the result of having each type evaluated by each monitor, and the number next to each symbol represents the number of monitors.

[Table 1]

As shown in Table 1 above, in the case of the conditions 1 and 6 in which the additive was produced and the pickled kimchi was produced within the range of the production conditions according to the present invention, discoloration was observed even after storage for 90 days or more. The response of the monitor can be confirmed not only because it does not occur but is excellent in storability and when it is chewy.

However, among the conditions 2, 3, 4 and 5 in which the amounts of rice bran and pepper seeds added were out of the range of the present invention, the condition 2 and the condition in which the amount of addition was less than the range of the present invention In the case of 4, the storage stability is poor and the product is inferior, and in the conditions 3 and 5 in which the addition amount exceeds the range of the present invention, the long-term storage performance is excellent, but there is a strange off-flavor or a strong spiciness. When,
Looking at how most of the housewives of monitors responded, we can see that the product quality has declined.

As described in detail above, the additive is salt 6% with respect to 100% by weight of the kimchi material soaked with the additive.
-10% by weight, rice bran 20-40% by weight, pepper seed 80
According to the manufacturing method in which the kimchi is mixed in an amount of ˜100% by weight, it is possible to suppress the phenomenon of discoloration and brittleness at the time of manufacturing, and to provide kimchi with good taste. The aged material may be eaten with or without any additives and fruits, if desired.

The preferred embodiments of the kimchi manufacturing method according to the present invention have been described above with reference to the accompanying drawings, but the present invention is not limited to these examples. It is obvious to those skilled in the art that various changes or modifications can be conceived within the scope of the technical idea described in the claims, and naturally, these are also within the technical scope of the present invention. It is understood that it belongs.

[0036]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, when rice bran and pepper are added during the production of pickled kimchi using fruits and vegetables, the fruits and vegetables produced during the aging process are It is a useful invention that provides a method for producing pickled kimchi that compensates for the drawbacks of discoloration and brittleness due to oxidation, has a chewy texture even after long-term storage, and has a sweet and spicy taste.

Claims (6)

[Claims] 1. A method for producing pickled kimchi in which an additive such as salt is added to a material for pickled kimchi such as vegetables and fruits, and the kimchi material is dipped with the additive.
0 wt%, the additive is 6-10 wt% salt,
Rice bran 20-40% by weight, pepper seeds 80-100% by weight
A method for producing pickled kimchi, which is a mixture of 2. The method for producing pickled kimchi according to claim 1, wherein the additive contains less than 5% by weight of seafood. 3. The pickled kimchi according to claim 2, wherein the seafood is any one of raw sardines, raw swordfish, squid, and raw mentaiko, or a mixture of two or more. Manufacturing method. 4. After adding the additive to the material, pepper seeds and pepper powder are evenly put in the material of the kimchi, put in the pot as it is, and the ingredients are soaked that they are not lifted. The method for producing kimchi according to claim 1, 2, or 3. 5. After adding the additive to the material, pepper seeds and pepper powder are evenly added to the material of the kimchi, boiled in soy sauce or salt water at a temperature of 100 ° C. or higher, and then put in a pot as it is. 4. The container is soaked that it is put in and pressed so that the material does not float up.
The method for producing kimchi according to item 1. 6. The method for producing kimchi according to claim 1, 2, 3, 4 or 5, further comprising adding fruit juice or water after the kimchi is soaked with the additive.