KR0127241B1 - Method for long-term preservation of kimchi - Google Patents

Abstract

The present invention relates to a Kimchi conservable period extending method. According to this method, grapefruit seed extract, showing antibacterial effect against bacilli including lactic bacterium, and mustard oil, showing actibacterial effect against yeast fungus, are added to Kimchi, which does not damage to the quality of Kimchi such as taste, flavor, etc., and delays the fermentation speed of Kimchi.

Description

How to extend the preservation of kimchi

The present invention by adding a grapefruit seed extract showing a strong antimicrobial effect to bacteria including lactic acid bacteria and mustard oil showing a strong antimicrobial activity against fungi such as yeast, such as yeast that causes the inside of the group and soft in the late kimchi fermentation, in combination during the production of kimchi, taste, The present invention relates to a method of extending the preservation of kimchi by delaying the fermentation rate of kimchi by an even inhibitory effect on microorganisms present in kimchi without impairing the quality of fragrance and texture.

Kimchi is Korea's own fermented food, traditionally soaked at home, but the demand for commodity kimchi has increased as social structure and environment have changed recently, such as increased social participation by women. However, kimchi has a problem that it is difficult to store for a long time because food is made by fermenting a large number of microorganisms. In other words, when the kimchi is left after it is left as it is, lactic acid bacteria continuously produce acid, causing rancidity.In the late fermentation, acid and salt-resistant yeasts proliferate, resulting in softening of the kimchi tissue, resulting in softening of kimchi tissue. It becomes impossible. As such, kimchi is often called rancidity and obsolescence, which is a fatal weakness in kimchi products sold through distribution channels, and one of the biggest obstacles in the kimchi business. It is well known.

Until now, various methods for improving the preservation of kimchi have been proposed, but the practical use is the only low temperature storage method. That is, the method by heat sterilization (Patent Publication No. 87-22, Patent Publication No. 90-3010) damages the fresh taste of kimchi, and the radiation irradiation method (Patent Publication No. 91-6614) is a problem in processing technology. , Safety problems and consumer rejection, and the use of synthetic preservatives (Patent Publication No. 67-305, Patent Publication No. 90-3722, Patent Publication No. 90-4721) also caused safety problems and consumer rejection. Not being used. As described above, the low temperature storage method is the only method currently used as a preservation method of kimchi, but it is pointed out that the cold storage cost is high and the loss of value as a commodity is frequently lost due to inadvertent maintenance of the distribution channel.

On the other hand, there are many reports that natural preservatives were added to kimchi to extend the preservation (Patent Publication 90-1001, Patent Publication 90-1003, Patent Publication 90-3008, Patent Publication 90-3009, Patent 90-3010, Patent Publication No. 91-6614), most of them are not effective, or the addition of natural preservatives, only some of the microorganisms are suppressed as a result of abnormally large growth of other microorganisms abnormal fermentation There is such a problem that the taste of kimchi worsens, and it is not actually applied. As an example, if only concentrated lactic acid bacteria that produce acid to prevent kimchi from soaking, the acidity will be delayed, but yeasts other than lactic acid bacteria predominantly proliferate, resulting in abnormal fermentation, so that there is no fresh flavor of kimchi. Already, there will be a bad smell and bad organization.

Therefore, in order to extend the shelf life of kimchi, it is desirable to maintain a normal fermentation pattern but slow down the fermentation rate by suppressing all microorganisms directly and indirectly involved in kimchi fermentation.

The present inventors have diligently studied to solve the above problems, and found that the preservation of kimchi is greatly improved by combining the grapefruit seed extract having two different antimicrobial spectra and mustard oil in a proper combination when preparing kimchi. It came to invention.

Grapefruit tea extract is a natural product extracted from grapefruit seeds, which are citrus fruits, is not toxic, and is known to be excellent in inhibiting effects against a wide range of bacteria including lactic acid bacteria, and has an effect of improving flavor when added to foods.

In addition, allyl isothiocyanate, which is a major component of mustard oil, is present in mustard plants such as radish, cabbage, and mustard and is known to exert a strong antibacterial effect on fungi including yeast.

In the present invention, when the appropriate combination of the two different antimicrobial spectrum of the combination treatment, it was found that not only the integrity is significantly improved, but also the kimchi taste is superior to the case of treating each of these substances alone. That is, synergistic effect occurs when grapefruit seed extract and mustard oil are treated simultaneously. The reason is that grapefruit seed extract inhibits lactic acid bacteria, delaying rancidity by lactic acid bacteria, and mustard oil inhibits yeast. This is because the kimchi fermentation rate was delayed as a whole by preventing in-situ and softening.

Hereinafter, the present invention will be described by process.

1. Preparation of Grapefruit Tea Extract

The grapefruit seeds were washed well with water, dried at 60 ° C. for 1 hour and then pulverized. Then, glycerin, an extraction solvent, was added to the dry powder seed at 20% in a weight ratio of 80%, and then layered for 48 hours at a temperature of 30 ° C. Grapefruit tea extract was prepared by a separate continuous extraction method.

2. Manufacture of Mustard Oil

After pressing mustard seeds to remove non-volatile oil (fatty oil), the remaining residues are ground, and 5 times weight of distilled water is added to carry out enzymatic digestion with stirring at 70 ° C. for 2 hours, and steam distillation is obtained. Mustard oil was prepared by removing water. At this time, since the mustard oil is insoluble in water, it was used to make a mustard oil emulsified in a ratio of mustard oil: sucrose ester = 2: 98.

3. Manufacture of Kimchi

When preparing kimchi in a conventional manner, 0.02-0.2% by weight of grapefruit seed extract and 0.05-0.5% by weight of mustard oil emulsion were added. At this time, when the grapefruit tea extract is added at 0.02% by weight or less, and the mustard oil emulsion is added at 0.05% by weight or less, the preservation effect is weak, and when the grapefruit tea extract is added at least 0.2%, and the mustard oil emulsion is added by 0.5% by weight or more, It is inappropriate to feel the change.

4. Ripening of Kimchi

The kimchi prepared by the method of paragraph 1-3 was aged at 10 ° C. and 20 ° C., and analyzed for acidity, pH, taste and aroma.

Hereinafter, the present invention will be described in detail as examples.

Example 1

When preparing kimchi by the conventional method, 0.05% by weight of grapefruit seed extract and 0.3% by weight of mustard oil emulsion were added with seasoning, mixed well, and the acidity and pH were measured while ripening at 10 ° C., and the results are shown in Table 1 below. It was.

TABLE 1

Comparison of ripening degree of kimchi and general kimchi of the present invention (at 10 ° C ripening) (% =% by weight)

As can be seen from Table 1, the decorative period (period reaching 0.75 acidity) was 2.3 times longer than that of general kimchi. In addition, the combination of grapefruit seed extract and mustard oil was significantly improved in preservation compared with the treatment of each of these alone, and from this fact, the combination of grapefruit seed extract and mustard oil emulsion showed a synergistic effect.

On the other hand, when kimchi was moderately ripe, the sensory test was carried out on 20 well-trained sensory test personnel, and the results were as shown in Table 2 below.

TABLE 2

Comparison of sensory tests between kimchi and general kimchi of the present invention

Example 2

Aging was measured while ripening kimchi prepared in the same manner as in Example 1 at 20 ℃ and the results are shown in Table 3 below.

TABLE 3

Comparison of Aging Degree of Kimchi and General Kimchi of the Present Invention (at 20 ° C Aging) (% = wt%)

As can be seen from Table 3, kimchi according to the present invention is extended by 2.2 times the decorative period compared to the general kimchi.

Claims (1)

Method of extending kimchi preservation, characterized in that the addition of 0.02 to 0.2% by weight of grapefruit seed extract and 0.05 to 0.5% by weight of mustard oil emulsion emulsified mustard oil and sucrose ester in the ratio of 2: 98 when kimchi is prepared.