KR100689715B1 - Kim-chi manufacturing method and kim-chi packaging method/package - Google Patents

Abstract

A method of preparing Kimchi by addition of Rooibos(aspalanthus linearis) as an antioxidant to raw material for Kimchi during the fermentation or after the completion of fermentation is provided. Salted vegetables and seasonings are separately packaged to reduce fermentation and acidification of Kimchi, to prolong the edible period and to improve the taste and flavor. In the process for making Kimchi by preserving washed vegetables with salt and mixing with red pepper powder, green onion, ginger, salted fishes and the like, Rooibos leaves are cut and added during the fermentation or after the completion of fermentation. The process also contains the deodorizing step in which the deodorizing process is performed by flavonoid of Rooibos.

Description

Kimchi Manufacturing Method and Kimchi Packing Method and Its Package {Kim-chi Manufacturing Method and Kim-chi Packaging Method / Package}

1 is a block diagram showing a kimchi production method and a packaging method (packaging) for providing the same according to the present invention.

The present invention by packaging and circulating the seasoned ingredients and the blended ingredients in the manufacturing / distribution step, by providing a kimchi packaged before the mixing step of the seasoning and ingredients to start the kimchi ripening by the ripening and rancidity of kimchi The present invention relates to a kimchi manufacturing method, a packaging method, and a package for improving the productivity by overcoming the limitations of production and distribution, improving productivity, and allowing natural antioxidants to be added in the aging step to further enhance the flavoring period according to aging.

In general, kimchi is a traditional fermented food prepared by salting vegetables, the main ingredient, and then seasonings and red pepper powder, ginger, green onion, and garlic.

The taste of kimchi is harmonized by the breakdown of main compounds such as Chinese cabbage and radish during fermentation, and high molecular compounds contained in spices to penetrate into the inside of the main ingredients.

At this time, the salt content of the main ingredients should be appropriate for fermentation to be fast and lactic acid is well produced and ripened deliciously.Adding salted cabbage to salted cabbage increases kimchi's protein value and rich mineral content, making kimchi rich and fresh, and the soup is very fresh. To taste.

These delicious ingredients are known to increase the taste component by hydrolyzing some of the carbohydrates and proteins in vegetables to produce sugars, peptides, amino acids, etc. during kimchi ripening.

Therefore, the taste of kimchi varies greatly depending on the soaker and the climate, but the taste depends greatly on the selection of good ingredients, the formulation of the ingredients, the method of soaking, and the storage conditions. It is difficult to get the same result because it contains kimchi as an ordinary habit.

In addition, the manufacturing process of kimchi proceeds to the preparation of the main ingredients and ingredients, the mixing of seasonings and kimchi ripening, where a series of processes such as washing and cutting of the main ingredients and ingredients, salting of the ingredients and blending of spices are carried out. Is causing great inconvenience.

In addition, the smell of garlic, ginger, and other ingredients are too strong when the kimchi is not cooked or the ingredients are trimmed, and the smell of kimchi after fermentation is also strong. Providing kimchi is also inconvenient.

In addition to these reasons, the tendency to purchase kimchi in the market has been clearly increasing due to the rapid increase in national income, the concentration of urban population, the increase in apartment life, and the socialization of women.

After all, the production / distribution company to handle the inconvenience caused during the production of kimchi, it will give a great convenience to consumers.

The kimchi that is provided and distributed in such a situation is divided into two types according to the distribution method, and an appropriate amount of mass-produced kimchi is distributed in a sealed package through an automated processing process, and the place of purchase of the manufactured but unpackaged kimchi is It is divided into the way that consumers check the taste and purchase as much as they want.

The latter is a small-volume distribution method where consumers can directly check the condition of kimchi, purchase the desired amount, and get the feeling of kimchi dipped by hand.

By the way, the problem in any way is the limitation of the shelf life according to the kimchi ripening, fermented foods are excessively aged due to fermented food ripe kimchi deteriorate the flavor and can not be provided to consumers in such a state, mature enough This kimchi must be disposed of, which is what the manufacturing / distributor has to deal with.

The rancidity of kimchi caused by the distribution process is the biggest obstacle to mass production of kimchi, and various studies on how to maintain or improve the storage of kimchi are being conducted.

For example, low temperature storage method (refrigeration method), preservation method using heat sterilization, a method of adding an antioxidant or a synthetic preservative, a radiation treatment method and the like are known.

The refrigeration method requires a cold chain system until it is supplied to the consumer, causing a cost increase, and when left at room temperature, there is a problem that the quality rapidly decreases due to rapid aging.

Heat sterilization impairs the sensory quality of kimchi due to softening of cabbage tissue and deterioration of freshness, and there are problems such as irradiation, economic efficiency, stability and lack of consumer awareness, and chemical synthesis agents such as antioxidants and synthetic preservatives are also harmful to humans. There are several problems.

Therefore, interest in natural antioxidants is gradually increasing, but there was a difficulty in selecting a natural material in harmony with extraction of suitable substances or kimchi.

Accordingly, the present invention has been made in order to improve the above problems, to provide a kimchi packaged before the mixing step of the seasoning and ingredients of kimchi ripening to overcome the limitations of production / distribution by aging and rancidity of kimchi and productivity The purpose of the present invention is to provide an improved kimchi production method, a packaging method, and a package thereof.

In particular, it is a natural antioxidant that prevents rancidity in the maturation stage of home, and adds rooibos which enhances the nutritional properties and suppresses the aversive odor peculiar to kimchi to enhance flavor. It provides improved kimchi manufacturing method, kimchi packing method and package thereof.

Hereinafter, the present invention will be described in detail.

Exemplary Drawings Figure 1 is a block diagram showing a kimchi manufacturing method and a packaging method (packaging) for providing the same according to the present invention, the present invention is a main material preparation step of cutting and washing the vegetable which is the main material of kimchi and salted In the kimchi production method, which consists of a seasoning blending step in which red pepper powder, green onion, garlic, ginger and salted fish are cut into pieces, and a ripening step in which the main ingredients and spices are mixed and aged:

During the aging step or after completion of the antioxidant step of adding the rooibos tea leaves as an antioxidant, and added:

At the same time it is a kimchi manufacturing method characterized in that it comprises a deodorizing step of performing deodorization by the flavonoids of rooibos.

In addition, the present invention provides a packaging method for producing kimchi at home, the present invention is a main material for forming kimchi, and after washing vegetables and cutting the salt according to the edible kimchi edible to remove the water and then vacuum-packed the main material Packing step:

The seasoning packaging step of mixing the spices in accordance with the amount of kimchi corresponding to the main material in the main material packaging step and processing into a paste form, followed by vacuum packaging:

The additive packing step of rubibosu tea leaves are dried and packaged according to the amount of kimchi so that the main ingredients and seasonings are added as an antioxidant or deodorant in the intake process during the ripening process of kimchi is matured:

It is a kimchi packaging method comprising the finished product packaging step of packaging the main material, seasoning and additives packed together in a package.

According to the kimchi production method and the packaging method of the present invention, the main material packaging body and the dehydrated and packaged as a main material forming the kimchi, and the seasoning compounded according to the amount of the vegetable is processed in a paste form vacuum packaging Seasoning package, the additive packaging body of which the rooibos tea leaves are dried and dried according to the amount of the kimchi as an antioxidant or a deodorant added by the user at the aging stage after the mixing of the main ingredient and the seasoning, and the main material packaging A kimchi package is provided in which a sieve, seasoning package, and additive package are included and packaged so as to be included in one cluster.

As described above, the present invention prevents rancidity caused by kimchi ripening during the manufacturing distribution process of kimchi and maintains the ripening state desired by the user at the user's arbitrary stage in the ripening step to extend the eating period, and the disgusting smell peculiar to kimchi It provides a method of manufacturing kimchi, its packaging method and the package of supplemented with other nutrients.

To this end, the present invention provides a separate packaging of the main ingredients and spices as a semi-finished product to fundamentally block the rancidity of kimchi by ripening during the manufacturing distribution process, and antioxidant according to the state of ripening kimchi by the user's taste during home manufacturing By adding rooibos (tea leaves), delaying over-maturation and prolonging the edible period, as well as the deodorant action of rooibos, eliminates the disgusting smell peculiar to kimchi.

This invention breaks the stereotype of the conventional kimchi providing (manufacturing distribution) method.

In other words, starting from the notion that kimchi does not need to be paid in a finished state, it is intended to block the fundamental problem due to fermentation ripening by eliminating the ripening step of kimchi by providing kimchi, a semi-finished product.

This is because, as described above, the biggest inconvenience in the production process of kimchi is the combination of seasoning in terms of care and empirical aspects of the main and subsidiary materials.

Therefore, a seasoned and properly seasoned seasoning is provided, and when it is mixed at home, easy production of kimchi is carried out, and since the ripening of kimchi proceeds after blending, Ransom can be fundamentally blocked.

In addition, the kimchi's aging satisfaction (symbolity) varies according to personal preferences, and it provides an antioxidant added in the ripening state of kimchi that satisfies these personal preferences. It is to extend the period of eating in Esau.

In general, the antioxidant is a generic term for a compound having a function to prevent or delay the change of the smell or flavor of food caused by the oxidation of the food, rancidity of fat and oil, and discoloration of the food, and is applied to kimchi in the present invention Antioxidant is rooibos.

Rooibos (scientific name: Asparasas Linearis) is a conifer that grows in the highlands of the Cape of Good Hope, South Africa. It is 1 ~ 2m high, 8 ~ 10m high, and needle-like leaves 2 ~ 6cm. It is a shrub.

In particular, it is deeply rooted in the ground depending on the sun burning during the day and the cold environment at night, and it contains various minerals that are beneficial to the human body by absorbing various accumulated minerals.

Moreover, minerals in common plants are difficult to extract, even in dried leaves, but often do not come out of tea, which means that the presence of minerals is difficult to extract from the leaves or roots. This is because tea contains many substances such as tannin, which absorbs minerals such as iron, magnesium and calcium, even if extracted from tea.

On the other hand, in the case of rooibos tea, the amount of tannins is low and the minerals contained have good balance, and since rooibos is not combined with high molecular materials unlike ordinary plants, most of the minerals contained in tea leaves are extracted. It exists in an easy-to-be state.

Therefore, the kimchi provided through the present invention is added to various plant-containing elements contained in the rooibos aside from the natural antioxidants, and can be consumed by the user.

Here, the endogenous plant element means a plant-containing substance that has not been scientifically analyzed. For example, when chemically formulating a substance contained in the plant and ingesting it, side effects occur, but when ingested as the plant itself, side effects occur. It is only defined as being caused by a substance contained in the plant that has not been analyzed, and such unknown plant-containing substances are referred to as plant endogenous elements.

A closer look at these components of rooibos revealed that they contained 182 mg of calcium, 197 mg of magnesium, 59 mg of phosphorus, 10.8 mg of iron, 10.8 mg of sodium, 350 mg of gallium, 342 mg of copper and 1.99 ppm of zinc, 7.14 ppm of manganese, and 67.7 ppm of manganese. (Test result of Japan Food Analysis Center No. 4501089-002).

In addition, the quercithin causing aging delay in the present invention contains 42mg / 100g, the quercitin is a kind of flavonoids is an important component of SOD (Super Oxide Dismutase) that has antioxidant activity (removing oxygen), Representative deodorant is to decompose and remove odor by biological reaction.

As a result of experimenting the deodorizing function of rooibos containing a large amount of quercitin, when it is added to Cheonggukjang in a natural state, the deodorant function is so removed that the peculiar smell of Cheonggukjang is removed and that the smell of soybean powder remains. It is excellent.

In addition, for quercetin, the researchers found that high intake was associated with reducing the risk of lung cancer, and researchers investigated the statistically significant inverse correlation between flavonoid intake and the possible association between lung cancer risk. It is known that the relationship has been found, and the synergy effect is expected when combined with kimchi as a health supplement.

On the other hand, quercitin is stabilized through cyclodextrin inclusion complexation of polyphenol-based natural antioxidants and used as a food preservative (Korean Journal of Food Science, Vol. 35 No. 2, [2003]). As a natural antioxidant, it is being studied as a food preservative.

The key is how to extract such quercithin and add it to kimchi. The present invention adds quercithin to kimchi using rooibos tea and also adds it to natural state without going through a separate extraction process. It will also maintain and supply itself.

This is a rather simple method through rooibos, like the addition of constituents to the constituents, such as quercetin is added to kimchi to prevent rancidity of kimchi, perform deodorization.

As described above, the addition of rooibos is different from the maturation satisfaction of kimchi, which feels the flavor according to individual taste, and is added according to the taste of the user in the maturation stage of the kimchi.

When the packaging method and the package provided according to the production of the kimchi of the present invention will be described in more detail, it is largely divided into a manufacturing step, a packaging step and a distribution step of the package and a manufacturing step at home.

First of all, the manufacturing process of kimchi in the manufacturing and packaging steps follows the general method of manufacturing kimchi.

That is, the main ingredients of kimchi are cutting the vegetables (chinese cabbage, radishes) in an appropriate amount, and then trimming the main ingredients salted with salt water, and seasonings (garlic, green onion, ginger, salted fish) as a subsidiary material in paste form. Manufacturing steps are included.

Next, the main material is dewatered to prevent rancidity in the distribution step and then vacuum packed.

The rancidity may also be caused by contact between the main material and the air, so as to ensure the maximum shelf life of the main material through vacuum packaging, and in the same context as dehydration.

The dehydration is preferably carried out according to natural drying rather than forced dehydration through centrifugation.

In addition, the seasonings are also preferably vacuum packed as it is provided in the form of a paste.

In addition to these main ingredients and spices, rooibos is separately packaged as an additive, finely dried and packaged in powder form.

The main material package through the main material packaging step, the seasoning package through the seasoning packaging step and the additive package through the rooibos additive packing step is packaged as a package to complete the production and packaging of kimchi as a semi-finished product.

The semi-finished product is preferably in a refrigerated distribution display. At home, the production of kimchi is carried out as a simple method by mixing the main ingredients trimmed according to the general kimchi production and the paste seasoning mixed according to the amount of the main materials.

Next, kimchi ripening proceeds as it is refrigerated, aging is progressed, when the flavor is close to the peak according to personal taste, rooibos powder is added as an additive.

For example, there may be a user who symbolizes new kimchi, and there may be a user who symbolizes fresh kimchi or pickled rice. As a result, the rooibos is added when the maturation is satisfied.

To this end, it is preferable that the description of the function of the rooibos and the timing of its introduction should be indicated on the kimchi package.

When rooibos powder is added, it is activated as an antioxidant, prolonging the edible period in the maturity of ripening according to preference.

The prevention of rancidity due to the delay of aging is generally because, as an antioxidant or antibacterial agent, quercitin inhibits lactic acid fermentation by lactic acid bacteria.

In addition, the addition of rooibos from the deodorizing action of the unique flavor of the flavonoids is carried out during the eating period is suppressed the peculiar aversion smell of kimchi, it is ingested rooibos as a health food itself.

As described above, according to the present invention, the main ingredients and spices are separately packaged and provided as semi-finished products to prevent rancidity of kimchi due to ripening during the manufacturing distribution process, thereby preventing disposal of the finished kimchi due to excessive ripening. There is an effect that productivity is increased.

In addition, rooibos is added as an antioxidant according to the user's preference for kimchi production at home, which delays over-maturation and prolongs the edible period, and removes the disgusting smell peculiar to kimchi through the deodorizing action of rooibos. Kimchi has the effect of increasing the marketability.

In addition, the addition of rooibos at the semi-finished product packaging and maturation stages reduces the logistics complexity due to the increase of the distribution period, and improves Kimchi Hodo to foreigners who are more sensitive to the smell of kimchi than Korea. There is.

Claims (3)

Vegetables are prepared by cutting, washing, and salting vegetables to prepare kimchi, and seasoning and blending step of mixing red pepper powder, green onion, garlic, ginger, and salted fish and vegetables and seasonings processed in the vegetable preparation step. In the kimchi manufacturing method consisting of the following steps: During the aging step or after completion of the antioxidant step of adding the rooibos tea leaves as an antioxidant, and added: Kimchi production method characterized in that it comprises a deodorizing step of performing deodorization by the flavonoids of rooibos. (delete). (delete).

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