KR100768335B1 - kimchi applying Salicornia herbacea, resulting in extending shelf life and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to increasing the shelf life of kimchi and improve the flavor of kimchi using kimchi during the production of kimchi, as well as the hamcho kimchi added with the nutritional ingredients of the seaweed and its manufacturing method.

More specifically, the process for preparing a seaweed fermentation solution used in the present invention; Mixing the seaweed fermentation broth with a fish sauce to produce a hamcho sauce; The process of pickling of Chinese cabbage; A kimchi seasoning process of preparing kimchi seasoning by adding hamcho powder and mixing it with pickled cabbage; It relates to a method of producing kimchi and the kimchi by the method of manufacturing the kimchi made of aging and packaging process to ripen and wrap kimchi.

 In the present invention, by mixing 3 ~ 10% by weight of the seaweed fermentation solution to the fish sauce to make a seaweed stew, by mixing the seaweed powder 3 to 9% by weight with respect to kimchi seasoning, there is no change in color of the kimchi, salty and less sour kimchi prepared I can do it. In addition, the kimchi of the present invention has the effect that the progress of soft phenomenon is slower than the conventional kimchi so that it can taste the crisp kimchi even for long time storage.

In addition, by adding the seaweed to kimchi, it is possible to manufacture functional kimchi added with the minerals of the seaweed, thereby allowing the nutrition of the seaweed to be consumed through daily diet.

Hamcho fermentation solution, hamcho powder, kimchi, hypotonic

Description

Kimchi applying Salicornia herbacea, resulting in extending shelf life and the manufacturing method

The present invention relates to a hamcho kimchi that increases the shelf life of kimchi by adding it to the production of kimchi, and more particularly, to prolong the storage period of kimchi by mixing kimchi fermentation broth and the hamcho powder when preparing kimchi. It is possible to slow the progress of the soft phenomenon according to the related to the seaweed kimchi and the manufacturing method added to the nutrition of the seaweed.

Hamcho is an annual herb that grows on the coast and absorbs and grows in seawater. The plant, whose scientific name is salicorinia herbacea, has dark green stems and branches that turn red in the fall. The stem has many nodes and stands out, and the branch is divided into two or three times. Eggplants are fleshy, large, dark green, with little distinction between leaves and branches. It grows 10 ~ 40cm in height and blooms in July ~ August, appearing white green between branches. Fruits are round and flat ripe from the end of September to mid-October. The stems and branches are dark green from spring to summer and then turn red in autumn.

Hamcho is very salty as its name suggests, and it is the only plant on the planet that grows while absorbing salt.

It is written as Hamcho in the Sinnonbonchoga, and in addition to Hamcho, it is recorded as salcho, sincho, and bokcho.

The characteristic characteristics of the seaweed is that it contains all the ingredients of seaweed, but it is concentrated in the leaves and stems, except for the bitter taste in seawater. The seaweed grows in coastal salt marshes, absorbs the seawater at high tide, receives sunlight at low tide, and has photosynthesis. Among its ingredients is rich in minerals and enzymes from the sea.

For this reason, in recent years, various health foods and applied foods have been developed using salty salts and minerals of seaweed. The most representative of these is the use of seaweed in kimchi and salted fish, which is intended to use the salty taste of seaweed. Here are some of them.

Republic of Korea Patent No. 435289 "method of manufacturing salted fish using herbal medicine" and Republic of Korea open patent "method of salted fish and salted fish manufacturing method" is used to control the salinity of salted salt salt salt when salted or salted fish.

Republic of Korea Patent Publication No. 2003-12546, 2003-89382 "Method of manufacturing herbal kimchi with nourishment and gangjeong ingredients" after the seasoning of kimchi, salt sea salt (or seaweed juice), namuljae juice (or transported herbs juice) and bamboo salt It is added to make synthetic salt and is used in the Kimchi seasoning.

Republic of Korea Patent Publication No. 2005-5104 "kimchi containing collagen and its manufacturing method" is a ratio of 1: 1 to 3 to the salt juice of salty taste, such as hamcho, instead of reducing the amount of salt in the process of pickling cabbage I'm pickling.

Above is the use of seaweed salt or seaweed juice for the purpose of controlling the salinity of kimchi or fish sauce, which does not have more than the salty taste expected from the seaweed.

Republic of Korea Patent No. 422213 "Kimchi containing seaweed and its manufacturing method" is a step of pickling cabbage in a mixed liquid mixed with a salt and a seaweed juice in a ratio of 1: 1 to 3; Putting the cut seaweed cut into a predetermined size to the pickled cabbage and put a variety of seasoning; And the method of manufacturing kimchi containing a hamcho characterized in that it comprises the step of storing and aging the cabbage seasoned, the seasoning is added to the seaweed powder in place of salt, the cut seaweed by boiling in hot water It is used after soaking in water for three days.

The invention is applied to all the processes that can be added to the seaweed in the kimchi manufacturing process, that is, pickling process, seasoning process of the Chinese cabbage, but there is no mention of the seaweed juice and also mixed with the amount of seaweed juice, seaweed powder, etc. There is a problem in that the configuration cannot be performed because it is not known and how much is appropriate.

In addition, like the above inventions, it has only limited effects such as saltiness and zero positive addition of seaweed, which are the effects of adding the seaweed.

In addition, at present, there is a problem that can not put a large amount of seaweed is expensive because of the limited production area of seaweed. Even if a large amount of input is made, the cost of the product rises and industrial efficiency decreases a lot.

The present invention is to solve the problems as described above is to prepare kimchi that has been given nutritional ingredients, flavor and salty taste of the seaweed to kimchi by using the seaweed juice and seaweed powder in the production of kimchi.

In addition, it is intended to increase the shelf life of the seaweed kimchi by limiting the mixing amount and mixing method of the seaweed juice and the seaweed powder, so that the kimchi of crisp feeling is not strong but the sour taste is stored even if stored for a long time. In addition, since the production area and production time are limited, it is intended to make a popular seaweed kimchi by producing a seaweed fermentation solution with high cost of raw materials and using it in the production of kimchi.

The present invention relates to increasing the shelf life of kimchi and improve the flavor of kimchi using kimchi during the production of kimchi, as well as the hamcho kimchi added with the nutritional ingredients of the seaweed and its manufacturing method.

More specifically, the process for preparing a seaweed fermentation solution used in the present invention; Mixing the seaweed fermentation broth with a fish sauce to produce a hamcho sauce; The process of pickling of Chinese cabbage; A kimchi seasoning process of preparing kimchi seasoning by adding hamcho powder and mixing it with pickled cabbage; The present invention relates to a method of producing kimchi and a kimchi by the method of producing kimchi.

Referring to the configuration of the present invention in more detail as follows.

One. Of seaweed fermentation  Manufacturing process

In May-June, take the seaweed, select soft leaves and branches, wash them clean with purified water, remove foreign substances, and soak in water for 30 minutes.

At this time, the removal of the roots and stems is too strong in nature, and the roots of mudflat soil attached to the mud because it takes a long time for fermentation, breeding of various bacteria and difficulty in filtration.

The washed seaweed is cut into 10cm and put into crucible and fermented naturally at 5 ~ 10 ℃. The fermentation time depends on the temperature and humidity of the crucible, but fermentation is completed when the persimmon fermentation broth produced by the fermentation of the seaweed becomes 1/5 of the volume of the raw seaweed. The fermentation time takes 2 to 3 years on average. If the fermentation temperature is higher than the above standard, the seaweed does not ferment and starts to rot. If the fermentation temperature is lower than the standard, the fermentation time is slow, which is unsuitable.

If the fermentation is more than necessary, it is unpleasant in the fermentation broth and difficult to filter, and if the fermentation is less, the stem of the fermentation broth becomes unsoftened and is inadequate.

The fermentation solution of seaweed is filtered through 200 ~ 300mesh filtration membrane to remove and homogenize the contaminants, and heat sterilization at 100 ℃ for 30 seconds. However, in order to prevent destruction of minerals, various enzymes and bioactive substances, heat sterilization shall be limited to one time.

When the seaweed extract is prepared by extracting the seaweed into hot water, there is a problem in that minerals and enzymes of the seaweed are destroyed, and the concentration of the seaweed extract is diluted to make it unsuitable for making kimchi. However, the present invention does not have such a problem by preparing a seaweed fermentation solution to use in kimchi. As mentioned earlier, the seaweed contains enzymes and minerals from the sea, so its useful value is high, and its hot water extract is much less effective.

In addition, when using seaweed salt or dried seaweed, it is necessary to put a large amount of seaweed salt and dried seaweed in order to match the proper salinity to kimchi. The present invention shows the effect of seaweed in a small amount by mixing the fermentation broth of concentrated seaweed. Can be.

Through this process it can be prepared a fermentation solution containing seaweed used in the production of kimchi of the present invention.

2. Salted seaweed  Manufacturing process

Mixing the fermented seaweed fermentation solution and a conventional fish sauce prepared through the above process to prepare a seaweed juice sauce used for kimchi seasoning.

At this time, the seaweed fermentation broth is mixed with 3 to 10% by weight of the fish sauce. When the mixing amount of the fermentation broth is less than the above standard, the preference of kimchi is lowered, and when the mixing amount of the fermentation broth is higher than the above standard, the kimchi produced is green, not only appearance is not good, but also the kimchi is squeezed, which is inappropriate.

3. Pickling process of Chinese cabbage

Select and wash cabbages, and pickle them with salt water as in the usual kimchi production. This process does not use the seaweed, which is the reason, that is, when the cabbage is pickled using the seaweed juice, the color of the cabbage becomes blue, which is not good in appearance, and the kimchi is squeezed due to interaction with other processes.

4. Mixing Process of Kimchi Seasoning

Kimchi seasoning (hereinafter referred to as "kimchi seasoning"), and the seaweed marinated fish, and the seaweed powder is mixed to prepare a mixture of kimchi seasoning. At this time, kimchi seasoning should be made without salt, but it can prevent the kimchi from being squeezed. The reason for not limiting the composition of kimchi seasoning is that the characteristics of kimchi seasoning vary depending on the local climate.

The mixing amount of the kimchi seasoning with kimchi seasoning is the same as in the conventional kimchi production, and the hamcho powder is mixed 3 to 9% by weight of kimchi seasoning.

The seaweed powder is dried and dried to have a moisture content of 3 to 5% by weight after drying and drying the dried seaweed in the shade as in the process of 1, and then used to prepare a powder of a particle size such as salt.

If you mix less than the above standards, the kimchi will be fresh. If you mix more than the above standards, the kimchi will become salty. do. Also, kimchi becomes a little harder, which reduces the texture.

The mixture of the kimchi seasoning prepared above is evenly mixed with pickled cabbage.

5. Aging and packaging process

Kimchi prepared through the above process is aged for 1 day at 1 ~ 5 ℃ temperature, and then packaged to facilitate storage and distribution.

Through the above process, the seaweed kimchi which has been given nutrition and flavor of seaweed is manufactured, and the seaweed kimchi prepared through the present invention has increased shelf life, and even if it is stored for a long time, soft phenomenon (kimchi is in contact with the air It is not easy to break down pectin and make kimchi soft.

In other words, even if stored for a long time, kimchi does not easily recede and sour taste does not become severe.

The following Examples and Comparative Examples are intended to help the understanding of the present invention.

( Example  One)

One. Of seaweed fermentation  Manufacturing process

In May-June, the seaweeds were collected, soft leaves and branches were selected, washed with purified water to remove foreign substances, and soaked in water for 30 minutes.

The washed seaweed was cut into 10cm size and placed in the crucible and fermented naturally at 5 ~ 10 ℃. The fermentation was completed when the fermentation broth became 1/5 of the volume of raw seaweed.

The persimmon fermentation broth was filtered through a 200-300 mesh filtration membrane for removal and homogenization of the contaminants. The filtered fermentation broth was sterilized by heating once for 30 seconds at a temperature of 100 ° C.

2. Salted seaweed  Manufacturing process

Mixing the fermented seaweed fermentation solution and anchovy fish sauce prepared through the above process was prepared for the kimchi sauce used for kimchi seasoning. That is, 40 g of anchovy fermentation liquid was mixed with 400 g of anchovy fish sauce to prepare a salt sauce.

3. Pickling process of Chinese cabbage

After removing the cabbage and washing it cleanly, put a knife up to 1/3 of the bottom and split it with both hands. The cabbage was pickled for 3 hours in salt water dissolved 1.3 kg of salt in 10 liters of water, washed with water, and the seals were removed.

4. Mixing Process of Kimchi Seasoning

Kimchi seasoning (hereinafter referred to as "kimchi seasoning"), and the seaweed marinated, and the seaweed powder was mixed to prepare a mixture of kimchi seasoning.

At this time, the kimchi seasoning was the same as the usual kimchi seasoning, but was prepared without the salt, and the seaweed solution was mixed in the same amount as the conventional kimchi production, and the seaweed powder was mixed with 7% by weight of kimchi seasoning.

The seaweed powder was dried and washed in the shade as in step 1 to naturally dry moisture in the shade to 3 to 5% by weight, and then used to prepare a powder of the same particle size as the salt.

5. Aging and packaging process

Kimchi prepared through the above process was aged for 1 day at 1 ~ 5 ℃ temperature, and then packaged to facilitate storage and distribution.

( Comparative example  One)

Kimchi was prepared in the same manner as in Example 1, except that the hot water extract of seaweed was mixed with a fish sauce instead of the fermented soybean fermentation broth to prepare kimchi.

The hot water extract of seaweed was used by mixing the collected seaweed and water in a weight ratio of 1: 2 and heating to a temperature of 60 to 70 ℃ for 3 hours.

As a result, the concentration of the fish sauce was diminished, so it was not possible to add an appropriate amount of fish sauce to the kimchi.

( Comparative example  2)

Kimchi was prepared in the same manner as in Example 1, except that the conventional anchovy sauce was used instead of the mixture containing the fermented soy sauce.

As a result, the kimchi produced as compared to Example 1 showed a quick sour. Experimental Example 1

( Comparative example  3)

Kimchi was prepared in the same manner as in Example 1, except that the fermentation broth was mixed with 12 wt% of fish sauce.

As a result, the kimchi produced becomes blue as time goes by, and the palatability is deteriorated and the salty taste is judged to be inappropriate.

( Comparative example  4)

Kimchi was prepared in the same manner as in Example 1, except that the persimmon fermentation broth was mixed with 2 wt% of fish sauce.

As a result, the kimchi produced was faster than the kimchi prepared in Example 1.

( Comparative example  5)

Kimchi was prepared in the same manner as in Example 1, except that the seaweed powder was mixed with the fish sauce instead of the fermentation broth.

As a result, compared to the kimchi prepared in Example 1 showed a result that the kimchi is soaked over time and the kimchi becomes hard.

( Comparative example  6)

Kimchi was prepared in the same manner as in Example 1, except that the washed persimmons were fermented at a temperature of 15-20 ° C. during the preparation of the fermentation broth. As a result, after four months, it began to rot and became unavailable for kimchi production.

( Comparative example  7)

Kimchi was prepared in the same manner as in Example 1, except that anchovy fish sauce mixed with fermented soybean fermentation broth was used, and no kimchi sauce was mixed with kimchi sauce.

This was found to be inadequate because it would not be able to use much of the active ingredient of seaweed.

( Comparative example  8)

Kimchi was prepared in the same manner as in Example 1, but the saltwort salt was used in the pickling process of Chinese cabbage. The seaweed salt used was commercially available.

As a result, kimchi was squeezed out by interaction with the use of seaweed in another process.

( Experimental Example  One)

This experiment was to evaluate the shelf life of kimchi according to the mixing amount of the fermentation solution containing seaweed.

In other words, the fermented soybean fermentation broth was prepared by adding 0 wt% (not mixed), 2 wt%, 3 wt%, 5 wt%, 7 wt%, 9 wt%, 10 wt%, and 11 wt%, respectively. After using the fish sauce to prepare kimchi, and evaluated the shelf life of each manufactured kimchi, and stored kimchi at room temperature for 2 months to confirm the degree of softness and sour taste. Thirty panel subjects were examined for chewiness and sour taste, and then scored by the five-point scoring method.

0% by weight 2 wt% 3 wt% 5 wt% 7 wt% 9% by weight 10% by weight 11 wt% Strength One 1.5 3.5 4.3 4.7 5 5 5 Sour taste 0.5 1.5 3.1 3.3 3.8 4.2 4.1 4.1

     1 -------------------- 3 ---------------------- 5

   Severe Normal Good

As can be seen from the above results, it can be seen that the softening of kimchi is delayed as the mixing amount of the fermentation broth increases.

However, mixing 11 wt% of the seaweed fermentation solution with the fish sauce changed the color of kimchi to decrease the taste of kimchi, and it was judged to be inappropriate because the kimchi was squeezed. The change in color of kimchi was judged to be due to the color of the fermentation broth.

In addition, it was found that as the mixing amount of the fermentation solution of kimchi increased, the sour taste of kimchi was not as strong as time passed, and it was good to eat.

( Experimental Example  2)

In this experiment, as in Experimental Example 1, the kimchi with different mixing amounts of the fermentation broth was stored at room temperature for 2 months, and then acidity was measured.

Each sample was measured five times to show an average value.

2 wt% 3 wt% 5 wt% 7 wt% 9% by weight 10% by weight 11 wt% Acidity 0.1 0.3 0.35 0.5 0.68 0.7 0.71

As can be seen from Table 2, the less the amount of the fermentation of the persimmon fermentation broth, the lower the acidity of the kimchi can be seen that the faster the fermentation of the kimchi was found that the more fermentation of the kimchi fermentation. However, mixing more than 11% by weight of the seaweed fermentation solution was determined to be inappropriate to make the color of kimchi blue as in Experimental Example 1 above.

The present invention is to prepare a seaweed fermentation solution to mix with the fish sauce, and to prepare the kimchi by mixing the seaweed aquatic sauce and the seaweed powder during the production of conventional kimchi seasoning, to produce a seaweed kimchi added to the minerals and nutrients of the seaweed It became possible.

Furthermore, by mixing 3 ~ 10% by weight of the seaweed fermentation solution to the fish sauce to make a seaweed solution salt, and mixing the seaweed powder 3 to 9% by weight with the kimchi seasoning, it is possible to produce a hamcho kimchi that does not change the color of the kimchi, salty and less sour. It became. In addition, the kimchi of the present invention has the effect that the progress of softening phenomenon is slower than the conventional kimchi is able to manufacture a kimchi of crisp feeling for a long time.

   In addition, since the production area and time period are limited, expensive kimchi is made in the form of fermentation broth and used for the production of kimchi, thus making it possible to produce popular kimchi that can utilize the effect of the seaweed even with the addition of a small amount.

As a result, it is possible to take the nutritional ingredients of seaweed through the daily diet, not in the form of health food.

Claims (4)

In kimchi manufacturing method using Washing the soft leaves and branches of the seaweeds collected in May-Jun with clean water, soaking them in water for 30 minutes, dipping them in a crucible and fermenting them naturally and filtering them with a 200-300mesh filtration membrane to heat sterilize the fermentation solution; A process of preparing a hamcho liquor paste mixing the fermented soybean fermentation solution corresponding to 3 to 10% by weight of the fish sauce and the fish sauce; Kimchi seasoning by mixing the kimchi marinated with the salted seaweed sauce and the seaweed powder to prepare a mixture of kimchi seasoning and mixing it with salted cabbage; Method of producing kimchi with increased shelf life by using the seaweed consisting of the maturation and packaging process to make the kimchi seasoned mixture mixed with kimchi seasoning at 1 ~ 5 ℃ temperature for 10 days, and then easy to store and distribute by packaging delete The method of claim 1, wherein the mixing amount of the persimmon powder in the mixing process of kimchi seasoning is equivalent to 3 to 9% by weight of kimchi seasoning. Seaweed kimchi with increased shelf life using the seaweed prepared according to claim 1