KR100542663B1 - Process for preparing liquid kimchi sauce using artificial chinese cabbage juice and liquid kimchi sauce prepared thereby - Google Patents

Abstract

The present invention is made by dissolving a component containing 1 to 10% by weight of glucose and fructose as main components, 1 to 10% by weight of salt, 0.1 to 3% by weight of amino acid, and 0.5 to 5% by weight of pH adjuster in purified water. Chinese cabbage juice; To a seasoning mixture comprising red pepper powder, starch syrup, corn gruel, ginger, garlic, leeks, seasoned ingredients, and salted fish, add 1 to 20% by weight, and add 3-7% of the starter containing the fermentation strain. (v / v) and then fermentation at a temperature of 30 ℃ for 24 to 36 hours to prepare a liquid kimchi sauce and a liquid kimchi sauce prepared by the method as a non-chinese cabbage It is characterized by. In addition, the manufacturing process is not only simple, but the taste and flavor of kimchi sauce is excellent, and the quality can be kept uniform at all times.

Description

Method of preparing liquid kimchi sauce using artificial cabbage juice and liquid kimchi sauce prepared by this method             

1 is a manufacturing process of the liquid kimchi sauce using the artificial cabbage juice according to the present invention.

Figure 2 is a manufacturing process of the starter used in the manufacturing process of the liquid kimchi sauce using artificial cabbage juice according to the present invention.

Figure 3 is a chromatogram showing the sugar composition analysis results of Chinese cabbage juice using HPLC.

Figure 4 is a graph showing the change in pH and turbidity with time of the starter used in the preparation of liquid kimchi sauce using the artificial cabbage juice according to the present invention.

5 is a graph showing the pH change of the liquid kimchi sauce according to the starter usage in the fermentation process of the liquid kimchi sauce using artificial cabbage juice according to the present invention.

6 is a graph showing the change in the acidity of the liquid kimchi sauce according to the starter usage in the fermentation process of the liquid kimchi sauce using artificial cabbage juice according to the present invention.

7 is a graph showing the pH change of the liquid kimchi sauce according to the fermentation temperature during the fermentation process of the liquid kimchi sauce using artificial cabbage juice according to the present invention.

8 is a graph showing the change in the acidity of the liquid kimchi sauce according to the fermentation temperature during the fermentation process of the liquid kimchi sauce using artificial cabbage juice according to the present invention.

9 is a graph showing the pH and acidity of the liquid kimchi sauce with time during the fermentation process of the liquid kimchi sauce using artificial cabbage juice according to the present invention.

The present invention relates to a method of producing a liquid kimchi sauce using artificial cabbage juice and a liquid kimchi sauce prepared by the method.

Kimchi is Korea's representative fermented food. Among them, Chinese cabbage kimchi is the most common form of kimchi, and it is made by mixing salted cabbage with seasonings such as red pepper powder, garlic, ginger, green onion, onion, salted fish and radish. In the aging process, the lactic acid bacteria act to produce lactic acid, which increases the acidity. The sour taste of lactic acid and various flavor components produced by enzymatic decomposition combine to produce the unique taste of kimchi. However, if the fermentation and ripening is excessive, the soft phenomenon caused by the destruction of the cabbage tissues by enzymes with excessive acid production, as well as the texture of the cabbage kimchi, as well as to reduce the flavor.

Cabbage Kimchi is usually cut and washed into Chinese cabbage, cut into large pieces, soaked in salted water, pickled for 15 to 20 hours until the salt content in cabbage tissue is about 2 to 3%, washed with running water, desalted and dried. After removing the water, cut it again and mix it with seasonings such as red pepper powder, garlic, ginger, green onion, onion, salted fish and radish.

The ingredients used to make kimchi include Chinese cabbage, radish, garlic, green onion, ginger, red pepper powder, salted fish, buttercups, mustard, and perilla, but different ingredients are used in different regions.

Chinese cabbage, which is the main raw material of Chinese cabbage kimchi, has a wide variety of varieties. This difference in the quality of cabbage also plays an important role in the taste of kimchi, and the taste of kimchi is different depending on the time and region of the production of cabbage kimchi.

Kimchi is a major problem in extending the freshness maintenance period during the industrialization process, and in order to maintain a long-term delicious state by extending the maturity of kimchi, methods such as low temperature storage, preservative addition, sterilization, and irradiation have been tried.

Research on kimchi includes a method of producing kimchi using a functional substance (Korean Patent Publication Nos. 96-9892, 91-7111 and 2000-13304), and a method of preparing Kimchi using an improved strain (Domestic Publication). Patent No. 2000-8938 and Patent No. 150861), kimchi processed products (Patent No. 167340, Publication No. 95-16582, Publication No. 96-20804, Publication No. 93-1814), and the like. It has been reported.

In addition, kimchi has a variety of raw materials used and its processing is complex, there are a number of quality determinants, there is a disadvantage that it is difficult to obtain a uniform quality. To date, the research on kimchi is commonly found in the standardized kimchi, fermented foods Too much acid production and flavor control were concentrated, for example, Kimchi's industrial standardization (Yu et al., Korean Food Science Society, 6 (2), 116 (1974)), liquid kimchi production method using Chinese cabbage juice (patent application) 2001-28951), Kimchi (Song Young-ok et al., Korean Journal of Food and Nutrition, 25 (6), 893 (1996)), Chinese Cabbage Kimchi (Korean Journal of Food Science and Technology, 29 (6), 1228 (1997)) ), Burdock Kimchi (Cho Mi-Jeong et al., Korean Journal of Food and Nutrition Science, 27 (4), 618 (1998)), and Gyeongsang-do Delicacy Kimchi (Han Ji-suk et al., Journal of the East Asian Society of Dietary Life, 5 (2), 27 (1995)) The report also examines the standardization of pickles as well as kimchi. , Dongduk Women's University Journal, 9, and FIG. 199 (1979)).

However, in these methods, the production process of kimchi is complicated and is particularly affected by the quality of main raw materials such as Chinese cabbage. In addition, kimchi fermentation conditions are also important and have a great impact on kimchi quality.

On the other hand, with the development of the food industry recently, a variety of sources and food additives are required. Kimchi is one of the representative foods in Korea and the situation is not overcome the limitations of fermented foods. Therefore, if a new type of kimchi sauce is developed that is easy to control the quality, it can be used not only in the food industry but also throughout the four seasons. It is expected to be able to enjoy it without reluctance.

The present inventors completed the present invention by preparing a liquid kimchi sauce using artificial cabbage juice.

Accordingly, an object of the present invention is to provide a method for easily preparing a liquid kimchi sauce with excellent taste and flavor and uniform quality.

Another object of the present invention to provide a liquid kimchi sauce prepared by the above method.

According to the above object, in the present invention, a component comprising 1 to 10% by weight of saccharides including glucose and fructose as main components, 1 to 10% by weight of salts, 0.1 to 3% by weight of amino acids and 0.5 to 5% by weight of pH adjuster Artificial cabbage juice made by dissolving in a mixture is added to the seasoning mixture containing red pepper powder, starch syrup, corn gruel, ginger, garlic, leek, seasoned ingredients, and salted fish, and then mixed. And a starter containing 3 to 7% (v / v) in an amount of 3 to 7% (v / v), followed by fermentation at a temperature of 30 ° C. for 24 to 36 hours. Provided is a method for preparing a liquid kimchi sauce.

According to another object, the present invention provides a liquid kimchi sauce prepared by the above method.

Hereinafter, the present invention will be described in detail.

Liquid kimchi sauce according to the present invention is a liquid kimchi sauce using artificial cabbage juice, it is prepared according to the manufacturing process diagram of FIG.

In the liquid kimchi sauce of the present invention, no cabbage is used at all, instead, artificial cabbage juice prepared by artificially mixing sugars and salts was used.

Artificial cabbage juice was prepared by adding sugars, salts, amino acids, and pH adjusting agents including glucose and fructose to purified water, and 0.1 to 50% by weight of sugars, preferably 1 to 5% by weight; 0.1 to 50% by weight of salt, preferably 1 to 5% by weight; 0.01-20% by weight of amino acid, preferably 0.1-2% by weight; 0.05 to 30% by weight, preferably 0.5 to 5% by weight of the pH adjusting agent.

Artificial cabbage juice of the present invention was prepared based on the sugar content ratio of the cabbage juice analyzed by HPLC. The sugars used in artificial cabbage juice are composed of a mixture of glucose and fructose in a ratio of 1: 4 to 4: 1, preferably 2: 3 to 3: 2, more preferably 1: 1 to 3: 2. In addition, it may further include galactose, maltose, lactose, sucrose, and the like, for example, may be used white sugar. Here, the main component means that 50% or more, preferably 80% or more, and more preferably 95% or more of glucose and fructose are added together. In addition, the artificial cabbage juice of the present invention includes salts such as NaCl, NaNO ₂ , CaCl, KCl; Examples of the amino acids include alanine, glycine, arginine, glutamic acid, aspacic acid, and the like; As the pH adjusting agent, NaHPO ₄ , K ₂ HPO ₄ , Na ₂ HPO _4, and the like may be used, but is not limited thereto.

Spices to be mixed with artificial cabbage juice in the present invention may be used, but not limited to pepper powder, syrup, corn gruel, garlic, green onions, ginger, salted fish, seasoning ingredients and the like. Maize You can use dead corn starch to make porridge, but you can make it a little easier with gelatinized corn starch. 5 to 20% by weight of the alpha-ized corn starch can be put into 80 to 95% by weight of hot water, so that it can be easily dissolved and used for easy processing. For example, the seasoning mixture may comprise 1 to 50% by weight, preferably 3 to 20% by weight of red pepper powder; Syrup 2-50 wt%, preferably 5-30 wt%; 2-50% by weight of corn gruel, preferably 3-20% by weight; 0.1-30% by weight of garlic, preferably 1-10% by weight; 0.01-5% by weight of ginger, preferably 0.1-2% by weight; 0.001 to 1% by weight of seasoning components, preferably 0.002 to 0.01% by weight; 0.1-10% by weight, preferably 0.5-5% by weight; Wave 0.1 to 10% by weight, preferably 0.5 to 5% by weight. However, the seasoning mixture can be variously modified to obtain a liquid kimchi sauce of various flavors.

The artificial cabbage juice and the seasoning mixture are mixed to obtain a liquid kimchi sauce mixture. At this time, the amount of artificial cabbage juice is 1 to 20 times by weight based on the seasoning mixture, 2 to 6 times by weight is preferred.

The starter containing the strain for fermentation is then added to the liquid kimchi sauce mixture. Useful starter strains for fermentation of liquid kimchi sauce include, for example, Lactobacillus plantarum , Lactobacillus brevis , Pediococcus cerevisiae , and leukonostock citrium ( Leuconostoc citrium ), Leuconostoc mesenteroides , yeast, mixed strains thereof, and the like, but are not limited thereto. Preferred starter strains are Lactobacillus plantarum and Leuconostoc mesenteroides . The starter strain may be cultured in a commonly used medium for lactic acid bacteria or a general nutrient medium, or a fresh culture medium may be used. The novel starter culture medium may include white sugar, yeast extract, dibasic potassium phosphate, and the like, but is not limited thereto. Starter culture medium is 0.5 to 10% by weight, preferably 1 to 5% by weight; 0.01 to 5% by weight of yeast extract, preferably 0.1 to 2% by weight; 0.01-5% by weight of dibasic potassium phosphate, preferably 0.1-3% by weight, was added to purified water and mixed, followed by sterilization for 15 minutes at 121 ° C. The starter strains described above were selected and inoculated in the culture medium thus prepared, followed by incubation at 20 to 30 ° C., preferably at 25 ° C. for 12 to 48 hours, preferably 24 hours, to obtain a seed culture. After incubation for 12 to 48 hours, preferably 24 hours, after inoculation into the starter medium, the culture was used as a starter.

The use of the starter shortens the fermentation time and the starter strain is more dominant than the other strains during the fermentation process, thereby enabling uniform fermentation to uniform the quality of the liquid kimchi sauce. The amount of starter used is preferably in the range of 3 to 7% by weight (v / v) relative to the liquid kimchi sauce mixture. If the amount of the starter is less than 3% by weight (v / v), the fermentation time is long, and due to the fermentation of other strains, it does not function properly as a starter.If the amount of the starter is higher than 7% by weight (v / v), the fermentation is performed. Too fast to proceed is difficult to control the fermentation to produce a liquid kimchi sauce of the desired flavor.

The liquid kimchi sauce mixture to which the starter is added is fermented at a temperature of 30 ° C. for 24 to 36 hours, thereby obtaining a liquid kimchi sauce of a novel type, which is prepared without using cabbage at all.

Although no kimchi was used in this way, the liquid kimchi sauce using artificial cabbage juice that flavors cabbage kimchi is a novel kimchi sauce that has never been reported before, and is characterized in that its quality can be kept constant. Different flavors can make a variety of flavors, depending on your personal taste can be a variety of kimchi sauce. In particular, the present invention does not use the cabbage at all does not appear to change the taste of kimchi sauce by the cabbage, as well as a good taste can be obtained by uniform mixing with the seasoning, there is an advantage that can be selected from a variety of raw materials. The liquid kimchi sauce can be widely used in seasoning foods, sauces and other foods with the flavor of kimchi, and can be developed as a variety of applications that mix with various raw materials to taste kimchi.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

In the following Preparation Example, Example and Test Example, the pH related to the liquid kimchi source was measured using a pH meter (pH meter: istec equipment), the total acidity (acidity) is 0.1 after diluting the liquid kimchi source sample with the same amount of distilled water The pH was measured with dropwise addition of N NaOH, and the lactic acid content (%) was expressed from the amount of 0.1 N NaOH consumed (ml) when the pH reached the range of 8.3 ± 0.5.

Preparation Example: Preparation of Starter

To prepare a starter strain culture medium, 3% by weight per white, 0.5% by weight yeast extract, 0.7% by weight dibasic potassium phosphate was added to purified water, mixed, and sterilized at 121 ° C. for 15 minutes.

Leuconostoc mesenteroides ( Genobank Accession No. KCTC 3100) was used as a starter strain. Take 1 platinum from the plate medium and inoculate it into the starter medium prepared above, incubate at 25 ° C. for 24 hours to obtain a seed culture, and incubate the starter medium to 0.5% (v / v) Incubated for about 24 hours, this culture was used as a starter.

The manufacturing process of the starter is shown in FIG.

Example 1 Preparation of Liquid Kimchi Sauce

Artificial cabbage juice was prepared by mixing white sugar, refined salt, DL-alanine, dibasic potassium phosphate, purified water. The blending ratio was 3% by weight per white, 3% by weight refined salt, 0.5% by weight DL-alanine, 1.5% by weight dibasic potassium phosphate, and 92% by weight purified water.

Meanwhile, according to the composition of Table 1, the seasoning was prepared and weighed and mixed with artificial cabbage juice to prepare a liquid kimchi sauce raw material 1kg. At this time, 90% by weight of hot water was prepared by mixing corn dead 10% by weight alpha corn starch, seasoning to enter the organism was used by chopping treatment.

Material name Weight (g) Ratio (% by weight) chili powder 60 6 corn syrup 120 12 Corn porridge 80 8 ginger 2 0.2 garlic 26 2.6 Nucleic Acid Seasonings 0.064 0.0064 Anchovy Sauce 20 2 Green onion 20 2 Artificial cabbage juice 671.936 67.1935

The starter obtained in the preparation example was added to the mixture thus prepared in an amount of 3% (v / v), and then fermented at 30 ° C. for 24 hours, when the pH reached the range of 4.0 to 4.2 and the acidity of 0.6 to 0.8%. The liquid kimchi sauce was prepared by taking out and aging at 4 ° C.

Test Example 1 Checking the Sugar Composition of Chinese Cabbage Juice (HPLC Analysis)

HPLC analysis was performed to determine the sugar content in Chinese cabbage to select sugar for artificial cabbage juice. Detector is RI 750 F Younglin, column is Nagel Nucleosil 100-5 NH ₃ (4.6mm * 250mm), flow rate is 1.0 ml / min, temperature is oven 40 ℃, detector 35 degreeC, the injected quantity was 20 microliters, the retention time was 10 min, and the solvent was acetonitrile: distilled water = 3: 1. As a pretreatment of the sample, 1N sulfuric acid 3% (v / v) was added to cabbage juice, acid hydrolyzed at 80 ° C for 1 hour, neutralized by cooling, centrifuged at 7,000 rpm for 10 minutes at room temperature, filtered, and used as a sample. It was. As shown in Figure 3, the sugar contained in the Chinese cabbage (glucose) and fructose (fructose) was the majority occupied, the ratio was about 6 to 4. Based on this sugar composition, the present invention used white sugar as the sugar of artificial cabbage juice.

Test Example 2 : Check the growth curve of the starter

In order to confirm the growth of the starter used in the manufacturing process of the liquid kimchi sauce, the growth curve of the starter was confirmed by culturing in a dedicated medium and collecting 20 ml of each time period and measuring pH and turbidity. As shown in Figure 4, the starter was confirmed that the growth is completed by 24 hours incubation.

Test Example 3 Fermentation Patterns According to the Use of Starter

The starter obtained in the preparation example was carried out in the same manner as in Example 1 using 0.5, 3, 5 or 7% (v / v) to prepare a liquid kimchi sauce. Changes in pH and acidity of the liquid kimchi sauce with time are shown in FIGS. 5 and 6. As shown in Figure 5 and Figure 6, when the starter is used more than 3% (v / v) it affected the fermentation shortened the maturation time of the liquid kimchi sauce and could increase the production efficiency. In addition, the time to reach the appropriate pH range of 4.0 to 4.2 of the kimchi sauce ripening was about 1 day (24 hours) after the start of fermentation without significant difference depending on the starter usage when the starter usage was 3% (v / v) or more. In addition, as the amount of starter is increased, fermentation is faster and more efficiently inhibits the growth of other microorganisms in the kimchi sauce. Therefore, it is preferable to use the starter in an amount of 3% (v / v) when preparing the liquid kimchi sauce. Could.

Test Example 4 Fermentation Patterns According to Fermentation Temperature

A liquid kimchi sauce was prepared in the same manner as in Example 1 except that it was fermented at a temperature of 10 ° C., 20 ° C. or 30 ° C. The pH and acidity change of the liquid kimchi sauce with time are shown in FIGS. 7 and 8. As shown in Figure 7 and 8, it can be seen that as the fermentation temperature increases, the pH and acidity change rapidly, so that the fermentation proceeds quickly. Especially in the case of 10 ℃ and 20 ℃ the progress of the fermentation was not able to produce a product in a short period of time, but in the case of 30 ℃ 24 hours can be reached to the desired fermentation stage, it was found that 30 ℃ is the optimum temperature.

Test Example 5 : pH and Acidity of Liquid Kimchi Sauce over Fermentation Time

In general, the kimchi sauce has the best flavor when it is in the range of pH 4.0 to 4.2 and the acidity is 0.6 to 0.8%, so it is fermented in the liquid kimchi sauce of Example 1 to determine the fermentation time to obtain the liquid kimchi sauce in this range. Changes in pH and acidity over time were measured, and the results are shown in FIG. 9. As shown in Figure 9, from about 24 to 36 hours after the start of fermentation it can be seen that the fermented with savory kimchi sauce.

The liquid kimchi sauce of the present invention may be usefully used for seasoning foods, sauces, and other foods, and may also be developed into various application products that are mixed with various raw materials to taste kimchi.

Claims (6)

An artificial cabbage juice made by dissolving a component containing 1 to 10% by weight of glucose and fructose as a main component, 1 to 10% by weight of salt, 0.1 to 3% by weight of amino acid, and 0.5 to 5% by weight of pH adjuster in purified water ; To a seasoning mixture comprising red pepper powder, starch syrup, corn gruel, ginger, garlic, leeks, seasoned ingredients, and salted fish, add 1 to 20% by weight, and add 3-7% of the starter containing the fermentation strain. (v / v), followed by fermentation at a temperature of 30 ° C. for 24 to 36 hours. The method of claim 1, The artificial cabbage juice further comprises a sugar selected from the group consisting of galactose, maltose, lactose, sucrose and mixtures thereof in addition to glucose and fructose. The method of claim 1, The cabbage juice is selected from the group consisting of NaCl, NaNO ₂ , CaCl, KCl and mixtures thereof; PH adjusters selected from the group consisting of NaHPO ₄ , K ₂ HPO ₄ , Na ₂ HPO _4, and mixtures thereof; And a amino acid selected from the group consisting of alanine, glycine, arginine, glutamic acid, aspacic acid and mixtures thereof. The method of claim 1, Starter containing the strain for fermentation is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus brevis ( Lactobacillus brevis ), Pediococcus cerevisiae ( Leuconostoc citreum ), Leukonostok Method of fermentation strains selected from the group consisting of Leuconostoc mesenteroides , yeast and mixed strains thereof. The method of claim 4, wherein The culture medium is 0.5 to 10% by weight per yeast extract, 0.01 to 5% by weight yeast extract, 0.01 to 5% by weight of the second potassium phosphate mixed in purified water, and then using a sterilized culture medium. Liquid kimchi sauce prepared by the method of any one of claims 1 to 5.

Images