KR100718250B1 - Flour paste composition for preparation of kimchi - Google Patents

Abstract

The present invention relates to a pool composition for producing kimchi. More specifically, the present invention relates to a kimchi preparation pool composition consisting of guar gum, starch and water.

The paste composition for producing kimchi according to the present invention has a resistance to amylase and pH, so that it is not decomposed by pH degradation due to amylase or kimchi over-maturation in the kimchi material, so that the binding force between the main ingredient and the seasoning does not deteriorate. It is effective to maintain the quality of kimchi so that it does not occur.

Kimchi, guar gum, grass, amylase, pH

Description

Grass paste composition for preparation of Kimchi

1 is a result of measuring the resistance to amylase contained in the juice of the grass composition containing alpha cornified starch.

Control: No juice added to the pool composition containing alpha corned starch

Experimental Group 1: Juice Added to the Grass Composition Containing Alphalated Corn Starch

Experimental Group 2: Addition of Heat Treated Radish to Paste Composition Containing Alphalated Corn Starch

Figure 2 is the result of measuring the resistance to amylase contained in the juice of the pool composition according to the present invention.

Control: No added juice to the paste composition according to the invention

Experimental Group 1: Adding Juice-Free to the Paste Composition According to the Present Invention

Experimental group 2: adding the heat-treated radish juice to the pool composition according to the present invention

Experimental Group 3: Juice Addition to Wheat Gravity Containing Paste Composition

Experimental Group 4: Add Radish to the Grass Composition Containing Alphalated Corn Starch

Figure 3 is the result of measuring the resistance to pH of the pool composition according to the present invention.

The present invention relates to a pool composition for producing kimchi. More specifically, the present invention relates to a kimchi preparation pool composition consisting of guar gum, starch and water.

Kimchi is Korea's own fermented food made of vegetables, and recently, the superiority of Kimchi is known to the world, making it an international food. Accordingly, with the industrialization of kimchi production, commercialization is being promoted in earnest. As the commercialization of kimchi is accelerated by specialty food companies, various researches on pickling methods, production processes, and materials development for improving the quality of kimchi or efficient mass production are being conducted.

On the other hand, for the purpose of imparting a binding force between the main ingredient and the seasoning during the production of kimchi, adding a paste prepared by dissolving rice powder such as glutinous rice and non-glutinous rice, or starch raw material such as flour, potato flour and corn flour, dissolving it in water and heating it It is common.

However, in the case of kimchi prepared using the above-mentioned grass, as the time goes by, the grass decomposes, the binding force between the main material and seasoning decreases, and water occurs in the kimchi. have.

So far, the paste composition for producing kimchi is prepared by using kimchi prepared with alcohol fermented starch solution (glucose rice paste, nonglutinous rice, wheat flour paste, etc.) in Korea Patent Publication No. 2002-83058 to inhibit the growth of harmful bacteria in the early stage of fermentation of kimchi. There is disclosed a method for producing kimchi with improved quality by improving the quality of kimchi and by mixing various amino acids or higher alcohols generated during alcohol fermentation of starch with kimchi taste, Korea Patent Publication No. 2005-102296 The present invention discloses alpha starch for preparing kimchi and a method of preparing kimchi using the same, which can suppress dihydration by improving alpha starch and improve the appearance of kimchi for the purpose of assisting the ripening and imparting viscosity of kimchi during kimchi production. have.

However, there is no disclosure about the full composition for preparing kimchi using guar gum. However, the method of preparing tuna kimchi excellent in flavor, preservation and resilience by mixing maltodextrin and guar gum with tuna and kimchi familiar with Korean Patent No. 234114 and then rapidly freezing them is disclosed. However, the guar gum used in the above patent is considered to be used as a protective agent to reduce the stress of kimchi tissue against lyophilization, rather than to give viscosity during kimchi production.

Therefore, the present inventors are excellent in the ability to bind the main ingredients and seasonings of kimchi as it does not decompose over time, and while studying the new composition for preparing kimchi that does not occur, the paste composition for producing kimchi made of guar gum, starch and water is It is resistant to amylase contained in kimchi material and resistant to pH decrease by over ripening of kimchi so that it does not decompose over time, so that the binding force between the main material and seasoning of kimchi is not reduced and the water is not generated. The present invention was completed by confirming that the quality of kimchi can be maintained.

Therefore, an object of the present invention is to provide a paste composition for producing kimchi consisting of guar gum, starch and purified water.

In addition, another object of the present invention to provide a method of producing kimchi using the full composition for producing kimchi.

It is another object of the present invention to provide kimchi prepared by the above method.

In order to achieve the above object, the present invention provides a pool composition for producing kimchi consisting of guar gum, starch and purified water.

In another aspect, the present invention provides a method for producing kimchi using the full composition for producing kimchi.

The present invention also provides kimchi prepared according to the above method.

Hereinafter, the present invention will be described in detail.

The present invention is to solve the problem of deterioration of the quality of kimchi due to the decomposition of the conventional kimchi preparation composition over time to reduce the binding force between the main material and the seasoning and water occurs in the kimchi (decomposition). In order to develop a new kimchi pool composition having a resistance to pH degradation due to the aging of amylase and kimchi contained in the kimchi material, which causes decomposition of the kimchi preparation pool composition.

The present inventors selected guar gum having a viscosity suitable for use as a kimchi preparation composition for preparing kimchi preparation composition having resistance to amylase and pH (see Experimental Example <1-1>).

In addition, by performing the sensory test, a suitable amount of addition range was determined within the limits that do not impair the sensory characteristics of kimchi even if guar gum was added (see Experimental Example <1-2>). Guar gum was used in small amounts to further contain the starch in order to compensate for the disadvantage that the viscosity is lower than the level suitable for making kimchi.

Therefore, the paste composition for producing kimchi according to the present invention is characterized by consisting of guar gum, starch and purified water. Preferably, the paste composition for producing kimchi according to the present invention may be composed of 0.5 to 1% by weight of guar gum, 1 to 3% by weight of starch and 96 to 98.5% by weight of purified water.

The guar gum is obtained by refining the endosperm of the guarée (guaran), which is native to India and is currently grown in Pakistan and the Americas. The guar gum has been used as a thickener mainly as a food additive because it has a characteristic of easily dispersing in water to form a uniform and viscous sol. The guar gum is composed of galacto glucomannan, in which D-galactose is connected to α-1,6 bonds in every two molecules in a linear polymer composed of β-1,4 bonds of D-mannose. .

The paste composition for kimchi preparation of this invention contains 0.5-1 weight% of guar gum. If the content of the guar gum is less than 0.5% by weight, the viscosity of the paste composition is lower than the viscosity suitable for the production of kimchi, so as to compensate for the reduction in the binding force between the main material and seasoning of kimchi should be further added in a larger amount. However, when the amount of starch is increased, the resistance to amylase and pH of the pool composition is decreased, and thus, the viscosity of the pool composition is lower than that suitable for preparing kimchi over time. Therefore, the guar gum in the pool composition of the present invention should be added at least 0.5% by weight. On the other hand, when the addition amount of the guar gum is more than 1% by weight has a disadvantage that impairs the sensory characteristics of kimchi is given to the kimchi-specific greasy texture. In the experimental example of the present invention, in order to determine the range of addition amount of guar gum suitable to be used as a full composition for producing kimchi, guar gum was added at various concentrations to prepare kimchi and the sensory test result, the sensory characteristics of kimchi were affected. It has been confirmed that the amount of guar gum added does not exceed 1% by weight (see Experimental Example 2).

Moreover, the paste composition for kimchi manufacture of this invention contains 1-3 weight% of starch. The addition of starch to the composition of the present invention is intended to compensate for the appearance of lower viscosity than the level suitable for making kimchi when small amounts of guar gum are added. On the other hand, the addition amount of starch in the pool composition of the present invention may be determined within the range that the amylase and pH resistance of the kimchi preparation composition according to the present invention is not reduced due to the addition of starch. That is, when the content of starch is less than 1% by weight, the viscosity of the composition for preparing kimchi of the present invention is low, so it is not suitable for preparing kimchi, and when the content of starch exceeds 3% by weight, the kimchi production pool according to the present invention. There is a disadvantage that the resistance to amylase enzyme and acidic pH of the composition is reduced so that the viscosity of the paste composition is degraded over time.

The starch that can be used in the present invention is not particularly limited and may be used natural starch, modified starch, alpha starch and mixtures thereof. The natural starch refers to a powder obtained by separating and purifying from starch raw materials (raw starch-containing raw materials), for example, corn starch, waxy corn starch, glutinous rice starch, rice starch, barley starch, tapioca starch, potato starch, sweet potato Starches, starches obtained from other seeds, and the like.

The modified starch is a natural starch is subjected to a chemical treatment such as a separate acid treatment to have properties different from the original properties, that is, aging resistant, for example, acetyladipic acid starch, acetyl diphosphate starch, octenyl Sodium succinate, starch phosphate, monophosphate starch, phosphate starch phosphate, starch acetate, hydroxypropyl phosphate starch, hydroxy propyl starch and the like, as well as dextrin and modified dextrin. The modified potato starch used in one embodiment of the present invention is hydroxypropyl phosphate starch.

The alpha starch is obtained by gelatinization, gelatinization and gelatinization of natural starch or chemically modified modified starch which has not been subjected to a separate chemical treatment, that is, by applying water and heat to the natural starch or modified starch to perform regular molecular arrangements. It means to have a beta starch is converted to an irregular arrangement of alpha starch and then cooled and ground to prepare a powder form.

Preferably, the starch used in the present invention may use a starch material that is more resistant to aging than natural starch, for example, a modified starch or an alpha starch or a mixture thereof, and more preferably, a modified potato that is the starch material that is most resistant to aging. Starch and alpha-ized potato starch can be mixed and used in the weight ratio of 40-50: 50-60. The use of modified starch and alpha starch in the above is to improve the process convenience and productivity. In other words, in case of modified starch, the stability of pH or heat is superior to that of alpha starch, but it is difficult to be hydrated through stirring without heat treatment. It can be hydrated without heat treatment.

Therefore, the paste composition for preparing kimchi according to the present invention may be prepared by adding guar gum and starch to purified water and stirring to prepare a hydrate. In addition, the hydrate may be prepared by heating the hydrate, but economically, the hydrate may be used in the form of a hydrate by stirring without heating.

Kimchi preparation composition according to the invention is characterized in that it has resistance to amylase and pH.

In the experimental example of the present invention, the wheat composition for preparing kimchi and the conventional wheat gravity-containing grass composition and alpha-corn corn starch-containing grass composition were measured by comparing the resistance to amylase. corn In the case of starch-containing paste composition, the viscosity was rapidly degraded with amylase, whereas the composition according to the present invention was confirmed that the viscosity remained constant without being degraded by amylase over time (experimental) Example <2-3>).

In addition, in another experimental example of the present invention, the grass composition for preparing kimchi of the present invention, conventional wheat gravity-containing grass composition, and alpha corn As a result of measuring the resistance to pH of the starch-containing paste composition, the composition according to the present invention was maintained without viscosity in the limit pH range 4.5 of commodity kimchi, while maintaining the viscosity, while containing the wheat gravity-containing paste composition and alpha-ized corn starch. In the case of the pool composition, it was confirmed that the viscosity was sharply reduced (see Experimental Example 3).

Furthermore, in the other experimental example of the present invention, when the kimchi was prepared using the kimchi preparation composition and the sensory test on the slippery texture, the composition of the present invention was slippery compared to the wheat composition containing the gravitational component used in the prior art. The texture was found to be less detected (Experimental Example 4).

Therefore, the paste composition for producing kimchi according to the present invention has a resistance to amylase and pH unlike the conventional wheat gravity-containing paste composition or alpha starch-containing paste composition, and thus does not decompose over time, so that the paste composition of the present invention is used. Therefore, the production of kimchi does not reduce the binding force between the main material and the seasoning, does not cause the completion of the phenomenon and does not affect the sensory characteristics of kimchi can provide excellent quality kimchi.

Therefore, the present invention provides a method for producing kimchi, characterized in that using the pool composition for producing kimchi of the present invention. The present invention also provides kimchi prepared by the above method. Kimchi preparation composition according to the present invention may be added in an amount of 3 to 10% by weight, preferably 5 to 8% by weight relative to the total weight of kimchi during kimchi production.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Experimental Example 1

Determination of Materials and Additions for Preparation of Amylase Enzyme Resistance Pool Compositions

<1-1> Selection of suitable material by viscosity measurement

In order to prepare a pool composition having resistance to amylase enzyme, a material suitable for the preparation of the grass composition for kimchi production was selected among gums that are considered to be difficult to be degraded by the amylase enzyme. Xanthan gum and guar gum were considered to be difficult to be decomposed by amylase enzymes. Among them, hydrates were prepared and their viscosity was measured at different concentrations to select materials suitable for the preparation of the full composition for kimchi preparation. It was. The viscosity suitable as a paste composition for kimchi preparation is generally 1500-3000 cP.

That is, guar gum and xanthan gum were put in water and stirred to prepare hydrate containing guar gum and 1% by weight xanthan gum, and hydrates containing 0.2% by weight of guar gum and 0.8% by weight xanthan gum in the same manner. , A hydrate containing 0.5% by weight of guar gum and 1.0% by weight of xanthan gum and a hydrate containing 0.8% by weight of guar gum and 1.0% by weight of xanthan gum were respectively prepared, and each of them was filled with 500 g of a beaker of 400 g and then heated to 20 ° C. The temperature was adjusted and the viscosity was measured using a Brookfield RV viscometer. At this time, in order to determine whether these hydrates were suitable for use as a pool composition for producing kimchi, the viscosity of the arc liquor containing wheat gravity component generally used for making kimchi and the viscosity of modified corn starch hydrate were compared.

As a result, the viscosity of the hydrate containing 1% guar gum or the hydrate containing 1% each of guar gum and xanthan gum was found to be close to the suitable viscosity (1500-3000 cP) of the paste composition for producing kimchi. Meanwhile, when only xanthan gum was used, it was confirmed that the viscosity of the xanthan gum itself was too low to increase the amount of xanthan gum to increase the viscosity (Table 1). Therefore, guar gum was selected as a suitable material for the preparation of the full composition for kimchi production. In addition, the guar gum 0.5% hydrate was lower than the viscosity suitable for the production of kimchi, but the addition of a small amount of alpha-ized potato starch and modified potato starch was confirmed that the viscosity increases to a degree suitable for the production of kimchi.

Viscosity Measurement Results Kinds Viscosity (cP) Wheat Gravity (8.8%) 2547 Alpha Corn Starch (7.8%) 2628 Guar gum (1%) 2072 Xanthan Gum (1%) 371 Guar gum (0.2%) + xanthan gum (0.8%) 509 Guar gum (0.5%) + xanthan gum (1.0%) 682 Guar gum (0.8%) + xanthan gum (1.0%) 956 Guar gum (0.5%) 1021 Guar gum (0.5%) + alpha potato starch (0.78%) + denatured potato starch (0.56%) 1500

<1-2> Determination of Addition of Guar Gum by Sensory Test

In general, the texture of the gum is different from the texture of starch, so if the kimchi is manufactured using an excessive amount of gum, it may have a sensory effect such as slipperiness. Accordingly, the present inventors prepared hydrates containing guar gum in various concentrations (0.5% by weight, 0.8% by weight, 1.0% by weight and 1.5% by weight), respectively, and added them in the production of kimchi to obtain a guar gum in a range where a slippery texture was not detected. The addition amount of was determined. At this time, for comparison with the hydrate containing guar gum, a hydrate containing 7.8% by weight of alpha-ized corn starch was prepared and used for preparing kimchi.

Kimchi was prepared according to the general method known in the art. That is, 5.89% by weight of the hydrate containing the guar gum or the hydrate containing alpha-ized corn starch was added to the washed and dehydrated general cabbage, and the same amount of general kimchi seasoning was added to mix. In the sensory evaluation of the kimchi prepared above, nine trained professional panelists were evaluated on the strength of slipperiness with a 9-point scale method.

Experiment result, When guar gum was added up to 1% by weight, slipperiness was not recognized, but when it was exceeded, slipperiness was recognized. Therefore, it was confirmed that the preferred amount of guar gum should not exceed 1% by weight in order not to give a slimy texture to kimchi due to the addition of guar gum.

<Example 1>

Preparation of Pool Composition for Kimchi Production According to the Present Invention

7.8 g of alpha starch potato starch (YJF & C), 5.6 g of denatured potato starch (YJF & C), and 8 g of guar gum (YJF & C) were added to 978.6 g of purified water, followed by high speed stirring for 1 minute.

Comparative Example 1

Paste composition containing wheat gravity

88 g of wheat flour is added to 912 g of water, and then 1 minute at 100 ° C. Stirring, The heating solution was prepared by heating.

Comparative Example 2

Paste Composition Containing Alphalated Corn Starch

76.7 g of alphalated corn starch (Samyang Genex) was added to 923.3 g of water, followed by high speed stirring for about 2 minutes.

Experimental Example 2

Investigation of Amylase Enzyme Resistance of the Pool Composition for Making Kimchi According to the Present Invention

<2-1> Amylase Enzyme Content of Kimchi

By examining the amylase enzyme content in the raw materials used to prepare kimchi, it was verified which raw material had the greatest effect on the decomposition of the kimchi preparation pool. The contents of α-amylase and β-amylase in Korean cabbage, radish, red pepper powder, leek, garlic, anchovy and shrimp chopsticks, which were the main ingredients of kimchi, were confirmed through a paper search ( KOREAN J.FOOD SCI.TECHNOL . Vol. , pp. 1333-1338, 1998).

The data analysis showed that α-amylase was the most abundant in radish and anchovy (Table 2). Considering the contents of radish and anchovy salt used in the production of kimchi (10-15% by weight of radish and 1-3% by weight of anchovy salt), the α-amylase content is 2 to 4 U / mg protein, or 6 to 10 U / mg protein for radish. Therefore, it was found that radish has more effect than anchovy as it causes the water separation phenomenon by decomposing the starch paste among the raw materials used to prepare kimchi.

Amylase Content in Kimchi Raw Materials Kinds Protein content (mg protein / g) α-amylase content (U / mg protein) β-amylase content (U / mg protein) cabbage 2.24 ± 0.11 5.94 ± 2.93 0.096 ± 0.01 radish 1.99 ± 0.03 84.79 ± 7.98 0.523 ± 0.047 Red pepper powder 59.52 ± 0.71 22.33 ± 2.46 Not detected Green onion 4.43 ± 0.12 12.64 ± 4.01 0.038 ± 0.004 garlic 11.55 ± 0.27 Not detected 0.027 ± 0.005 Anchovy 19.73 ± 0.19 141.38 ± 44.44 0.222 ± 0.05 Shrimp 21.50 ± 0.30 39.82 ± 1.27 0.027 ± 0.004

<2-2> Degradation of Pool Composition for Radish Amylase Enzyme

In order to confirm that the grass composition is actually decomposed by the amylase enzyme contained in the radish, the radish of the alpha-corned corn starch-containing grass composition of Comparative Example 2 is ground, and the juice of the juice is treated and over time. The degree of decomposition was evaluated by measuring the viscosity. More specifically, the control group was not treated with radish to the paste composition of Comparative Example 2, experimental group 1 was treated with radish juice to the pool composition of Comparative Example 2, and experimental group 2 was wetted with 121 ° C, 15 minutes to the pool composition of Comparative Example 2 Sterilized and completely inactivated amylase enzyme was treated in the same amount. The amount of juice of the radish was measured by the same weight as the grass composition and then ground and treated all of the juice. Then, the viscosity of the pool composition according to the passage of time (0 hour, 1 hour, 2 hours, 3 hours, 5 hours, 6 hours, 20 hours) was measured in the same manner as in Experiment 1 for 20 hours at 20 ° C.

As a result, in the case of experimental group 1 treated with juiceless juice, the viscosity of the paste composition decreased to about 50% of the initial viscosity after 1 hour, and afterwards, it was confirmed that the degradation of the paste composition was greatly caused by the juiceless juice. On the other hand, in the case of the experimental group 2 which deactivated the amylase enzyme by heat-treating the control or radish juice without adding the juice, the viscosity was maintained as it is (Table 3 and Figure 1). On the other hand, the initial (0 hour) viscosity of the experimental group 1 and the experimental group 2 is different from the control group because the moisture content increases with the addition of the juice, the viscosity is reduced.

From the results of the experiment it was confirmed that the amylase enzyme naturally present in the radish as a kimchi material to decompose the pool composition to cause diarrhea.

Viscosity Change (Unit cP) Over Time of Paste Composition Containing Alphalated Corn Starch Treated with Juice time Control group (no juice added group) Experimental group 1 (added juice) Experiment group 2 (heat treated radish added group) 0 3084 2768 2803 One 3084 1212 2724 2 3366 149 2928 3 3340 116 2836 5 3580 173 2936 6 3568 133 2844 20 3451 120 2704

<2-3> Resistance of the Radish Amylase Enzyme of the Pool Composition According to the Present Invention

Tolerance of amylase enzyme of radish of the pool composition for preparing kimchi according to the present invention was investigated. At this time, for comparison with the grass composition for preparing kimchi (Example 1) according to the present invention, the grass composition containing wheat gravity (Comparative Example 1) and the grass composition containing alphalated corn starch (Comparative Example 2) Resistance to amylase enzymes was measured. That is, the radish juice prepared by grinding radish was added to the paste compositions of Example 1 and Comparative Example 2, and each paste composition was decomposed by the amylase enzyme contained in the radish juice to determine whether the viscosity decreased. For this purpose, the pool composition of Example 1 was used as the control was not added to juice, experimental group 1 was treated with juice to the paste composition of Example 1. In Experiment Group 2, the juice was wet sterilized at 121 ° C. for 15 minutes to completely deactivate the amylase enzyme and then treated to the pool composition of Example 1. The amount of added radish was measured by weighing the radish of the same weight as the pool composition and then grinding all of the radish juice. For comparison with the pool composition according to the present invention, as the experimental group 3 and the experimental group 4, the same amount of radish was treated as the experimental group 1 to the pool compositions prepared in Comparative Examples 1 and 2. Then, over time, the viscosity of each pool composition was measured in the same manner as in Experimental Example 1.

As a result of the experiment, when the paste composition for preparing kimchi according to the present invention (Example 1) was treated with radish, the paste composition for preparing kimchi according to the present invention was not decomposed by amylase contained in the radish and the viscosity was maintained as it is (Table 4 and FIG. 2). On the other hand, the initial viscosity (0 hour) of the experimental group 1 and the experimental group 2 and the control group of the paste composition for producing kimchi according to the present invention is different because the moisture content increases with the addition of the juice, the viscosity decreases.

On the other hand, the wheat gravity-containing paste composition (Comparative Example 1) and the alpha-ized corn starch-containing paste composition (Comparative Example 2) were decomposed by juiceless juice over time, and the viscosity was markedly decreased (Table 4 and FIG. 2).

On the other hand, in the case of the pool composition of the present invention (control) without the addition of juice, the viscosity was gradually increased over time, which is guar gum and starch contained in the pool composition of the present invention over time of Because luxury was in progress. From the results of the experiment it was confirmed that the pool composition of the present invention has resistance to amylase enzyme contained in the juice.

Viscosity Changes of Paste Composition, Wheat Gravity, or Alphalated Corn Starch Containing Paste Composition of the Present Invention According to Juice-Free Addition (Unit: cP) time Pool composition for producing kimchi of the present invention Comparative Example 1 (Contains Wheat Gravity) Comparative Example 2 (containing alpha corn starch) Control group (no juice added group) Experimental group 1 (added juice) Experiment group 2 (heat treated radish added group) 0 2120 1854 1768 2547 2768 One 2280 1862 1754 510 1212 2 2420 1798 1760 240 149 3 2412 1794 1740 98 116 10 2456 1810 1753 - -

Experimental Example 3

Investigation into the pH of the paste composition for producing kimchi according to the present invention

Kimchi is a product that is fermented by lactic acid bacteria and continuously decreases pH. In other words, kimchi in general, the pH of the initial manufacturing process is 6.5 ~ 5.8, but when the kimchi ripens over ripening, the pH is about 4.5 indicates an acidity. As a result, when the kimchi is prepared using the conventional kimchi preparation composition, the pH decreases as the kimchi is matured, so that the kimchi composition is decomposed, thereby reducing the binding force between the main material and the seasoning, resulting in water in the kimchi, which greatly reduces the quality of the kimchi. It becomes the factor to let you do it.

The present inventors investigated whether the kimchi preparation composition according to the invention has resistance to acidic pH. At this time, the acidic pH of the pool composition containing wheat gravity (Comparative Example 1) and the alpha composition of corn starch (Comparative Example 2) for comparison with the pool composition for preparing kimchi according to the present invention (Example 1) Resistance to was examined together. First, the viscosity of the pool composition of Comparative Example 1 and Comparative Example 2 was measured at the pH of 4.5 and 3.5, which is the pH when the kimchi is over ripened and the pH of the kimchi when the kimchi is over mature. In addition, the viscosity of the paste composition for producing kimchi according to the present invention of Example 1 was measured at 4.5, the minimum pH of commodity kimchi, and measured under the environment of pH 3.5 and pH 2.5. The pH of the pool composition was adjusted to pH by adding 0.1 N HCl and stirring, and the viscosity was measured in the same manner as in Experimental Example 1.

As a result, the kimchi preparation composition according to the present invention was shown to maintain the initial viscosity even at pH 4.5, and the viscosity was lowered at pH 3.5 and 2.5 (Table 5 and Figure 3). On the other hand, the pool composition of Comparative Example 1 and Comparative Example 2 maintained the initial viscosity at pH 6.5, but was found to significantly decrease the viscosity by about 10 times at pH 4.5 (Table 5 and Figure 3).

From the results of the experiment, the kimchi preparation composition according to the present invention was found to be suitable for producing kimchi because it is not decomposed even at the lowest limit pH 4.5 of the kimchi product.

Viscosity (unit cP) according to the pH change of the grass composition for preparing kimchi, wheat gravity powder or alpha-corn corn starch containing the composition according to the present invention pH Pool Composition of the Invention Comparative Example 1 (Contains Wheat Gravity) Comparative Example 2 (containing alpha corn starch) 6.5 3280 2547 1100 4.5 3320 725 567 3.5 662 640 328

Experimental Example 4

Sensory Evaluation of Kimchi Prepared Using the Kimchi Preparation Composition according to the Present Invention

Kimchi was prepared using the full composition for preparing kimchi according to the present invention prepared in Example 1, and then sensory evaluation was performed on the slippery texture. Kimchi was prepared in the same manner as in Experimental Example <1-2>, and 5.89% by weight of the full composition for preparing kimchi of Example 1 was added to the total weight of the kimchi material. At this time, for comparison with the pool composition according to the present invention, kimchi was prepared by adding the same amount of the grass composition (Comparative Example 2) containing alpha-ized corn starch, which is commonly used in the production of kimchi. The sensory test was conducted by nine professional panelists trained in the same manner as in Experiment 2, and then evaluated for the strength of the slippery. A nine-point scale method (0 points: none, 1 point: weak, 5 points) : Normal, 9 points: strong).

Two out of nine professional panelists did not recognize the slipperiness, and seven were asked to list the slipperiness of each kimchi. As a result, the kimchi prepared using the paste composition of the present invention was detected to be less than the average slipperiness, and the kimchi prepared using the conventional paste composition was detected to be more than normal slipperiness (Table 6). Therefore, it can be seen that the kimchi preparation composition of the present invention is less suitable for use in kimchi production because it does not affect the sensory characteristics of kimchi due to its low degree of slippery compared to the conventional paste composition.

Sensory test result division Example 1 Comparative Example 2 Not slippery or not 0 0 0 0 Slippery awareness 6 7 2 5 7 5 One 4 5 7 One 3 5 7 Average 3.9 5.4

As described above, the kimchi preparation composition according to the present invention has a resistance to amylase and pH, so that it is not decomposed by a decrease in pH due to amylase or kimchi over-maturation contained in the kimchi material. It is effective in maintaining the quality of kimchi by preventing the binding force of the liver from being lowered and not causing water repulsion.

Claims (8)

Full composition for making kimchi, consisting of 0.5-1% by weight of guar gum, 1-3% by weight of starch and 96-98.5% by weight of purified water delete The paste composition of claim 1, wherein the starch is selected from the group consisting of natural starch, modified starch, alpha starch, and mixtures thereof. The method of claim 3, wherein the starch is modified starch and alpha starch Full composition for producing kimchi, characterized in that the mixture in a weight ratio of 40 to 50:50 to 60. The paste composition of claim 4, wherein the modified starch and alpha starch are modified potato starch and alpha starch potato starch. The pool composition for producing kimchi according to any one of claims 1 to 3, wherein the pool composition for producing kimchi has resistance to amylase enzyme and acidic pH. Method of producing kimchi, characterized in that using the full composition for producing kimchi of claim 1. Kimchi prepared according to the method of claim 7.

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