KR100565454B1 - Method for preparing kimchi using buckwheat sprout stock solution and / or buckwheat sprout - Google Patents

Abstract

The present invention discloses a method of preparing kimchi using buckwheat sprout stock solution and / or buckwheat sprout to prepare kimchi by adding at least one selected from the group consisting of buckwheat sprout stock solution and buckwheat sprout. And the manufacturing method, the step of applying the buckwheat sprout stock solution to the Chinese cabbage undergoing the pickling process (S1); And adding buckwheat sprout stock solution and buckwheat sprout when seasoning is added to the cabbage coated with the buckwheat sprout stock solution (S2). The method of producing kimchi using the buckwheat sprout stock solution and / or buckwheat sprout according to the present invention, in kimchi, such as taste kimchi, water kimchi, and Dongchimi, is rich in nutrition, such as various minerals, proteins, fiber, inorganic acids, and sensory The characteristics are excellent, the texture is improved, and the persistence property of freshness is improved.

Buckwheat sprout, Stock solution, Flavored kimchi, Water kimchi, Dongchimi, Mineral, Texture, Freshness, Sensory characteristics

Description

Method of manufacturing kimchi using buckwheat sprout stock solution and / or buckwheat sprout {KIMCHI PREPARATION METHOD USING BUCK WHEAT SHOOT CRUDE LIQUID AND / OR BUCK WHEAT SHOOT}

The present invention relates to a method for producing kimchi using buckwheat sprout stock solution and / or buckwheat sprout. Specifically, the present invention is rich in various minerals, proteins, fiber, inorganic acids, etc., while having excellent functionality, maintaining texture and freshness. It relates to a method of producing kimchi using buckwheat sprout stock solution and / or buckwheat sprout can be maintained for a long time.

In the present invention, kimchi refers to all kimchi commonly used in terms of kimchi, such as taste kimchi, water kimchi, and Dongchimi, including at least the minimum materials known to be necessary for the production of kimchi, and the addition of various additional materials. It is.

Unlike soybean sprouts, buckwheat is not fishy, has a mild fragrance, is a soft, soft vegetable. It has a high protein content and a much higher content of lysine, an essential amino acid, than zinc. ), Manganese (Mn) and copper (Cu) are abundantly contained.

In particular, rutin, a flavonoid-based substance contained in buckwheat, is effective in preventing and treating diabetes, various vascular diseases, and fasciitis, and various substances including quercetin are natural antioxidants. In addition, it is useful as a raw material for various medicines, and tyrosinase inhibitors contained in buckwheat are known as natural fresh oils and oils to prevent browning of various vegetables and fruits.

In the case of buckwheat sprout, it contains more rutin than the buckwheat seeds, which have been recognized as effective in the prevention and treatment of various vascular diseases as described above.In addition, fiber and inorganic substances such as calcium (Ca), potassium (K), and magnesium (Mg) It is known to be a high-alkaline food because of its rich ingredients, and buckwheat sprout contains 28 to 38% more amino acids than seeds, and lysine is 55% higher than seeds. Buckwheat sprouts are also known to contain amylases that can hydrolyze starch, the main component of buckwheat seeds.

According to the efficacy of such buckwheat or buckwheat sprouts, foods using buckwheat or buckwheat sprouts have been developed in the past, but the types thereof were limited, and in particular, foods having compatibility with foods can be easily blended with the effects of buckwheat sprouts. Development was minimal.

On the other hand, in general, various kimchi such as taste kimchi, water kimchi, and Dongchimi are typical fermented foods that are used not only in Korea but also in homes and restaurants in other countries, and are rich in vitamins from vegetables and carbohydrates from sugar components. In addition, a variety of nutrients are contained by the additional ingredients added, the taste is also unique, the situation is increasing not only domestic demand but also overseas demand.

Such kimchi is usually produced through the process of selection, cutting, pickling, aging, seasoning, especially low temperature aging of raw materials and subsidiary materials, especially in the pickling, aging and seasoning process. The addition of subsidiary materials is known to be important in determining the kimchi taste, texture, nutrition, and freshness persistence characteristics.

The pickling process is performed by using general water and salt, and can reduce the water content of the Chinese cabbage through such a pickling process, to prevent the phenomenon that the seasoning is diminished and the kimchi taste is degraded gradually after the kimchi production. It becomes possible.

The aging process is Lactobacillus plantarum , Streptococcus faecalis , Lactobacillus brevis , Luconostoc mesenteroides , Pedioccus pedioccus pedioccus cerevisiae ), etc., has been reported to be involved. In the early stage of maturation, lactic acid is formed in the state of lactic acid bacteria coexist with other bacteria, acidity gradually increases. Accordingly, when the acidity reaches an appropriate maturity of 0.4 to 0.7%, Escherichia coli, except for lactic acid bacteria, is completely killed by the lactic acid secreted by the lactic acid bacteria.

In addition, the seasoning process, in addition to the red pepper powder, garlic, ginger, which is added in the case of flavored kimchi basically added various additives such as chopped salt, oysters, carrots, squid chops, shrimp chops, oysters, etc. In this way, the sensory properties of kimchi are improved according to the characteristics of each material introduced as described above.

However, in the case of the conventionally prepared kimchi, the texture of the finally produced kimchi does not reach a satisfactory level, and the freshness is difficult to sustain, and there is a problem that a special storage method or device is required to compensate for this. Substances added in the production could increase the sensory of kimchi, but there was a problem that it is difficult to plan a significant increase in the nutrition at the same time.

Therefore, the novel manufacturing method of kimchi which can raise a sensory characteristic, a nutrition, and a texture, and improve the lasting characteristic of freshness, has been earnestly researched by this inventor.

The present invention has been made to solve the above problems,

The purpose of the present invention is to use buckwheat sprout stock solution and / or buckwheat sprout, which is rich in nutrients such as various minerals, proteins, fibers, and inorganic acids, and has excellent organoleptic properties, improved texture, and improved persistence properties. It is to provide a method for producing kimchi.

The purpose of the present invention as described above, in the production of kimchi, by using at least one or more selected from the group consisting of buckwheat sprout stock solution and buckwheat sprout buckwheat sprout stock solution and / or using buckwheat sprout It is achieved by the method of manufacturing kimchi.

And the manufacturing method, the step of applying the buckwheat sprout stock solution to the Chinese cabbage undergoing the pickling process (S1); And adding buckwheat sprout stock solution and buckwheat sprout when seasoning is added to the cabbage coated with the buckwheat sprout stock solution (S2).

Hereinafter, a method of preparing kimchi using the buckwheat sprout stock solution and / or buckwheat sprout according to the present invention will be described in detail.

The present invention, unlike kimchi according to the conventional manufacturing method is applied buckwheat sprout stock solution and / or buckwheat sprout to the production of kimchi, in particular after applying the buckwheat sprout stock solution to pickled cabbage, buckwheat sprout stock solution in the seasoning process By adding buckwheat sprout at the same time, it is based on the technical idea that it can improve the characteristics of kimchi, such as sensory properties, nutrition, texture, freshness persistence.

The buckwheat sprout applied in the present invention is obtained by sprouting sprouts from buckwheat seeds, and the buckwheat sprout stock solution is to collect the stock solution from the buckwheat sprout.

In the case of taste kimchi, the cabbage is first pickled, washed as needed, and the buckwheat sprout stock solution prepared as described above is evenly applied to the cabbage.

Then, seasoning is added to the cabbage to which the buckwheat sprout stock solution is applied, and when the spice is added, the buckwheat sprout stock solution is further added, and also the buckwheat sprout is added, in the case of buckwheat sprout, especially for each leaf of the cabbage To be added.

When the seasoning is added, it is possible to use red pepper powder, garlic, ginger, etc. as the basic seasoning, and in addition, various salted fish, oysters such as pears, leeks, carrots, squid salted shrimp, and salted shrimp can be added.

At this time, after the application of the buckwheat sprout stock solution, before the seasoning process, it may or may not be subjected to the first ripening process of the cabbage.

On the other hand, even in the case of water kimchi or Dongchimi, after the process of pickling of Chinese cabbage or radish, so that the buckwheat sprout stock solution is evenly applied to the sample, and then, after immersing or immersing in water, at the time of seasoning, And buckwheat sprout.

At this time, through the use of additional additives such as red pepper, mustard, cucumber, etc., it is possible to improve the sensory performance of water kimchi and Dongchimi.

As such, the at least one additive material selected from the group consisting of buckwheat sprout stock solution and buckwheat sprout, which is added to the production of kimchi such as taste kimchi, water kimchi, and Dongchimi, is about 100 parts by weight of the total mass of the sample for preparing kimchi. It is preferable to add 50-70 weight part.

In the case of less than 50 parts by weight, texture improvement, freshness retention characteristics, etc. are insignificant, and in the case of more than 70 parts by weight, the natural taste of kimchi may be impaired.

In the case of buckwheat sprout stock solution and / or buckwheat sprout kimchi, the mineral content of the buckwheat sprout stock and / or buckwheat sprout is superior to kimchi not added.

Table 1 shows the results of the measurement of the mineral in each of the buckwheat sprout stock solution and buckwheat sprout normal plain kimchi and non-inserted normal kimchi.

Ca Mg Fe K Na Buckwheat kimchi without buckwheat sprout solution or buckwheat sprout 13.3 ppm 3.16ppm ND 3.62ppm 10.7 ppm Buckwheat kimchi with buckwheat sprout stock solution and buckwheat sprout 136.45ppm 120.4ppm 0.15 ppm 10.9 ppm 15.5 ppm

As can be seen in Table 1, in the case of taste kimchi in which the buckwheat sprout stock solution and buckwheat sprout was added, the mineral content is excellent compared to taste kimchi without the buckwheat sprout stock solution and buckwheat sprout, in particular, it has excellent calcium and magnesium It can be seen that.

As described above, if the minerals in particular contain a lot of calcium, the texture properties of kimchi are also improved. The texture was measured through texture change of kimchi.

Table 2 shows the taste of kimchi with buckwheat sprout stock and buckwheat sprout and the taste kimchi without buckwheat sprout stock and buckwheat sprout. value (g) is measured.

                   Item Buckwheat kimchi without buckwheat sprout solution or buckwheat sprout Buckwheat kimchi with buckwheat sprout stock solution and buckwheat sprout 1 day 6504.6 6894.1 5 days 4396.7 4979.2 10 days 3285.3 4018.2

As can be seen in Table 2, in the case of taste kimchi added with buckwheat sprout stock and buckwheat sprout, it was found that even in the initial texture and texture over time than the taste kimchi without added buckwheat sprout stock and buckwheat sprout.

Hereinafter, the present invention will be described in more detail by explaining preferred embodiments of the present invention. However, the present invention is not limited to the following examples, and various forms of embodiments can be implemented within the scope of the appended claims, and the following examples are only common to those skilled in the art to complete the present disclosure. It is intended to facilitate the implementation of the invention to those with knowledge.

Example 1

In Example 1, taste kimchi added with buckwheat sprout stock solution and buckwheat sprout and taste kimchi without buckwheat sprout stock solution and buckwheat sprout were prepared, and their sensory and freshness retention characteristics were compared.

To prepare the kimchi, marinated cabbage was divided into about 4 parts, washed thoroughly, and then sliced into about 5 cm in length. Chinese cabbage 90.0% by weight, leek 4.0% by weight, garlic 3.0% by weight, red pepper powder 2.5% by weight, and 0.5% by weight ginger Kimchi was prepared at a ratio. For the kimchi added with buckwheat sprout stock and buckwheat sprout, the buckwheat sprout stock was evenly applied to the pickled cabbage, and then, when the seasoning was added, the buckwheat sprout stock was added again, and buckwheat sprout was added.

The total amount of buckwheat sprout stock solution and buckwheat sprout was added to about 100 parts by weight of the total and 100 parts by weight of kimchi samples.

Ten populations were selected and palatability test on the 10-point scale was performed on the 0th, 2nd, 4th and 8th day, respectively, to evaluate odor, taste, freshness, and overall palatability.

Table 3 shows the results of evaluating the taste kimchi added with buckwheat sac and the buckwheat sprout as an experimental group, and the taste kimchi without the added buckwheat sprout stock and buckwheat sprout as a control.

Sample smell Freshness Umami Overall preference Experiment group 0 days 3.135 ± 0.73 9.125 ± 0.00 6.550 ± 0.10 5.665 ± 1.12 Experiment group 2 days 6.925 ± 1.02 8.950 ± 0.21 6.575 ± 0.25 6.560 ± 0.12 Experiment group 4 days 7.120 ± 1.50 8.840 ± 0.42 6.585 ± 0.22 7.530 ± 1.14 Experiment group 8 days 7.125 ± 1.15 8.730 ± 0.51 6.700 ± 0.45 7.605 ± 1.42 Control Day 0 3.250 ± 0.70 9.125 ± 0.01 5.250 ± 0.48 5.500 ± 1.58 2 days of control 7.015 ± 1.28 8.945 ± 0.20 5.560 ± 0.25 6.340 ± 2.01 Control 4 days 7.050 ± 1.30 8.025 ± 0.48 5.995 ± 0.40 7.010 ± 2.54 Control Day 8 7.055 ± 1.30 7.650 ± 0.45 6.005 ± 0.50 7.135 ± 2.02

As can be seen in Table 3, the items were all significant.

In the odor category, both the experimental and control groups received high ratings for odor over time. On the first and second days, the experimental group received a relatively low evaluation compared to the control group, but on the 4th and 8th days, the experimental group received a relatively high evaluation compared to the control group. It can be seen that it has a positive effect.

In the freshness category, both the experimental group and the control group received high evaluation in the initial freshness, but the freshness was evaluated to decrease with time. In the experimental group, the freshness reduction was smaller than that in the control group, which is considered to be a result of the improvement of organoleptic and texture by smell.

In the umami flavor category, both the experimental group and the control group were evaluated that the umami taste improved over time, and the experimental group received higher overall evaluation than the control group. Could know.

In terms of overall preference, both the experimental group and the control group received high evaluations over time, and the experimental group showed higher overall acceptability over time than the control group. Appeared to be small.

The method of producing kimchi using the buckwheat sprout stock solution and / or buckwheat sprout according to the present invention, in kimchi, such as taste kimchi, water kimchi, and Dongchimi, is rich in nutrition, such as various minerals, proteins, fiber, inorganic acids, and sensory The characteristics are excellent, the texture is improved, and the persistence property of freshness is improved.                     

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. Accordingly, the appended claims will cover such modifications and variations as fall within the spirit of the invention.

Claims (2)

delete In the manufacturing method of kimchi using buckwheat sprout, To prepare kimchi by adding at least one selected from the group consisting of the stock solution of the buckwheat sprout and the buckwheat sprout, The manufacturing method, Applying the buckwheat sprout stock solution to the cabbage that has been pickled (S1); And Preparation of kimchi using buckwheat sprout stock and / or buckwheat sprout characterized in that comprises a; (S2) adding the buckwheat sprout stock solution and the buckwheat sprout when seasoning input to the cabbage coated with the buckwheat sprout stock solution; Way.