KR100796132B1 - Low salinity kimchi and the method for making the same - Google Patents

Abstract

The present invention relates to a low salt kimchi and a method for producing the same. Skipping the conventional kimchi manufacturing process of salting the vegetables used as the material of kimchi, and having low salinity, heating and breathing the vegetables to produce low-salt kimchi with excellent flavor and mouthfeel; And mixing the seasoned vegetables with low salt seasoning.

Low salt kimchi, cabbage, sesame leaf, kimchi production method

Description

Low salinity kimchi and the method for making the same}

Figure 1 is a schematic diagram showing a method of manufacturing a low salt kimchi according to an embodiment of the present invention.

Figure 2 is a graph showing the sensory test results for low salt kimchi according to an embodiment of the present invention carried out in patients with hypertension.

The present invention relates to a low salt kimchi and a method for producing the same. More specifically, the present invention relates to a method for producing kimchi with excellent salt and mouthfeel by omitting a conventional kimchi manufacturing process in which salted vegetables are used as ingredients of kimchi.

Kimchi, along with rice, occupies a central position at the table of Koreans and has health functions such as constipation, anticancer, anti-aging, atherosclerosis prevention, and immune enhancing effects. In general, kimchi is a fermented food made by salting vegetables such as cabbage, radish, and radish, and then mixing a number of spices such as red pepper powder, garlic, green onion, ginger, and salted fish. Contains healthy foods. In other words, by adding fermentation of various seasonings, salted and salted vegetables to preserve the original taste and nutritional value of the new flavor and aroma so that you can take the nutrition of vegetables regardless of the season.

However, in the production of kimchi, salted vegetables, which are the main ingredients of kimchi, have been softened to improve the texture of kimchi, facilitate the penetration of seasonings, and improve the preservation. Because of this, kimchi usually contains about 2.5 ~ 5% of salt, and there is a risk of developing various circulatory diseases due to salt when ingested in large quantities, and patients with cerebrovascular disease, ischemic heart disease and kidney disease are mainly 40 ~ 70. I prefer vertical kimchi, but because of salt, I had to limit the consumption of kimchi.

Recently, various diseases have occurred due to excessive intake of salt, and interest in health has increased, and research on the use of low salinity and replacement salt for high salinity kimchi has been actively conducted. Korean Patent Laid-Open Publication No. 2000-0058495 relates to a kimchi manufacturing method using heated vegetables, omitting salting step, instead of putting vegetables in water or broth and heating to 50 ° C. or more to make the flavor component in the broth. Disclosed is a method for facilitating the penetration of. According to this method, it is possible to reduce the salinity of kimchi by omitting the salting of vegetables, but nutrients such as vitamins are destroyed by heating, so to supplement it, vitamin C or lactic acid bacteria should be added later. In this way, the structure of the vegetable is softened by heating, and the salted kimchi can be prepared by facilitating the penetration of the seasoning, but there is a problem that nutrients and flavor components are destroyed.

On the other hand, patients who require low-salt diet wants kimchi, but it is inconvenient to eat traditional high-salt kimchi, or low salt kimchi because it has no taste.

Accordingly, the present invention prevents chronic diseases caused by excessive salts in the general public, and low salt kimchi that maintains nutrients and tastes while minimizing salt addition to help treat chronic diseases. It provides a manufacturing method.

In order to achieve the above object, the present invention comprises the steps of applying heat to the vegetables to hold the breath of the vegetables; It provides a method for producing a low-salt kimchi, including; and a step of mixing the seasoned vegetables and low salt seasoning.

The present invention, unlike the conventional kimchi production method, does not go through the process of salting vegetables, it is possible to manufacture a low-salt kimchi far lower salinity than ordinary kimchi. Such low-salt kimchi can be enjoyed by patients with low-salt diet, such as high blood pressure and kidney disease.

The purpose of salting vegetables in making kimchi has been to soften the tissues of the vegetables so that they are easy to eat and seasoned, and especially in the past, the shelf life was increased. However, the problem of storage is no longer important due to the spread of refrigerators including kimchi refrigerators. Instead of salting, the present invention uses a method of applying heat indirectly to hold the breath of the vegetable, i.e. to soften the tissue moderately. If you heat the vegetables, you can see the effect of breathing vegetables. Direct heating of vegetables will cause your breath to die out and your vegetables will become very fresh, which may result in the crisp texture of kimchi and the destruction of nutrients such as vitamins. Becomes

Preferably, in the present invention, the heating for holding the breath of the vegetable is indirectly performed.

Preferably in the present invention, the breathing of the vegetable heating takes place in the form of steam.

Preferably heating in the present invention to hold the breath of the vegetable is carried out for 1 minute to 2 minutes.

If the steaming time of vegetables exceeds 2 minutes, the texture and crispness of vegetables that can be enjoyed in kimchi will be eliminated. Nutrients are destroyed, and if it is less than 1 minute, the vegetable tissue will not soften enough. You will not be able to soak in it and you will not be able to taste it.

Kimchi's main ingredients include cabbage, cabbage, radishes, carrots, cucumbers, mustards, and sesame leaves. In the present invention, one or more of the group consisting of cabbage, cabbage, radish, carrot, cucumber, fresh, sesame leaves can be selected and used. In particular, cabbage and sesame leaves may be preferably used. Cabbage is rich in vitamin C, carotene and minerals, and also contains vitamin U, which protects against gastrointestinal disorders. In addition, cabbage is suitable for most people regardless of the constitution, and even if eaten raw vegetables do not have to worry about cold, so people suffering from cold or visceral sewage can be reproduced with confidence. Sesame leaves are vegetables that are rich with various nutrients, add flavor, and add flavor.

In the present invention, low salt seasoning is used to prepare low salt kimchi. Kimchi seasoning is characterized by hot and salty salt, including onion, ginger, garlic, pear, oyster, salted fish, red pepper powder, salt and chemical seasoning. However, the present invention does not use seasoning ingredients that increase the salinity of kimchi, such as salted fish, red pepper powder, salt, and chemical seasonings, and combines water, vinegar, and sake in an appropriate ratio and seasons with artificial sweeteners of aspartame, Kimchi is also enjoyed by diabetics.

Preferably the low salt seasoning of the present invention comprises one or more selected from the group consisting of water, vinegar, cooking sake, and artificial sweeteners.

Preferably the ratio of water, vinegar and sake is 3.0 to 3.5: 4 to 4.5: 1 by weight.

Kimchi's unique taste is due to organic acids, such as lactic acid acetic acid, carbonic acid gas, alcohol, etc., which are produced when lactic acid bacteria grow during kimchi ripening. Therefore, it may be left to enhance the taste of kimchi or preferably lactic acid bacteria growth may be added to promote lactic acid bacteria growth.

In the present invention, the low salt seasoning is mixed with the dead vegetables at a high temperature. Mixing low-temperature salt seasoning with vegetables that have died from indirect heating also contributes to the breathing of vegetables. Preferably the low salt seasoning is mixed with vegetables at a temperature of 70 ° C to 75 ° C. If the temperature of the low salt seasoning is less than 70 ℃, the tissue softening effect of the additional vegetables expected by the addition of the high temperature seasoning cannot be sufficiently seen. If the temperature is higher than 75 ℃, the tissue of the vegetables softens excessively and the crispness characteristic of Kimchi Will disappear and nutrient destruction will increase.

The present invention is characterized by producing steam kimchi of low salt by killing the breath of vegetables without salting process by adding steam to the vegetable, which is the main ingredient of kimchi, mixing hot spices. Therefore, when the kimchi is soaked and aged for 24 hours according to the method of the present invention, a crispy texture such as kimchi made with salt is maintained.

The prepared kimchi is stored in a kimchi refrigerator, aged for 24 hours, and stored at low temperature.

Preferably aged at 25 ℃ and kimchi stored at 4 ℃.

Another object of the present invention is to provide a low-salt kimchi prepared according to the production method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

Example

Of Unsalted Cabbage Sesame Leaf Kimchi  Produce

According to the manufacturing method as schematically shown in Figure 1 was prepared unsalted cabbage sesame leaf kimchi according to an embodiment of the present invention. First, the main ingredients cabbage and sesame leaves were washed and prepared by natural dehydration. Heated the steam through the prepared cabbage and mixed with water, vinegar, and sake in a ratio of 3.0 to 3.5: 4 to 4.5: 1 to prepare a salt-free kimchi marinade. The prepared cabbage / sesame leaves were put up and the ginger / onion was evenly distributed. The salt-free kimchi marinade heated to 70 ℃ to 75 ℃ was added to the containing vegetables, aged for 24 hours in 25 ℃ kimchi refrigerator and stored in 4 ℃ kimchi refrigerator. Salinity of the salt-free kimchi prepared according to one embodiment of the present invention was 0%.

Comparative Example 1

Low salted kimchi  Produce

Chinese cabbage was used as a main ingredient, and ingredients such as radish, chives, parsley, garlic ginger, red pepper powder, anchovy sake, red pepper, and rice were used. The Chinese cabbage was pickled in 5% w / w brine for 24 hours, washed three times and dehydrated for 1 hour to remove moisture. The final salinity of the pickled cabbage was 1.4%. The radish was 0.2cm × 0.2cm × 4cm, and the parsley and chives were cut into 4cm lengths, and the garlic, ginger, and rice were ground and prepared. All the remaining ingredients (pepper, anchovy sauce, and red pepper) were mixed and aged for 24 hours in a 25 ℃ kimchi refrigerator and stored in a 4 ℃ kimchi refrigerator.

Comparative Example 2

Low Salt Kimchi  Produce

The radish, water, flour, red pepper powder, chives, garlic, red pepper, green pepper, and salt were used as ingredients. The radish was cut into 7cm lengths, marinated in 5% w / w brine for about 1 hour, washed with water, and water was removed. Pour water into a saucepan, unwrap the flour and let it boil, then cool. Red pepper powder was poured into a gauze pouch and kneaded in flour water. Ginger and garlic are finely chopped and chives cut into 4cm long, and green peppers and red peppers are thinly and diagonally sliced and prepared. Put salt radish prepared by pickling 5% w / w brine in a container for low salted kimchi, add garlic, ginger, green onion, and red pepper, and pour flour paste minus red water. Stored in the refrigerator.

Sensory evaluation

The low salt Nabak Kimchi prepared by the method of Comparative Example 1, the low salt Kimchi prepared by the method of Comparative Example 2, and the method of the embodiment of the present invention for 20 patients having a low salt complex formula in Hospital A A sensory test was conducted on the unsalted cabbage sesame leaf kimchi. The same test subjects were given low salted nabak kimchi for breakfast, low salted kimchi for lunch and unsalted cabbage sesame leaf kimchi for dinner, and the satisfaction level of kimchi intake and taste of the subjects were evaluated (five points as the highest point). It was. The results are summarized in FIG. According to the test results, the low salt kimchi of Comparative Example 1 and the low salt kimchi of Comparative Example 2, which were conventionally provided in the patient's diet, have low taste kimchi of the present invention with excellent taste and texture, resulting in satisfactory patient's intake and taste. It was evaluated as very good.

As described above, the present invention provides a method for producing low-salt kimchi and a low-salt kimchi by properly heating the vegetables, which are the ingredients of the kimchi, by steam or the like, and soaking with the salt of the low salt. Kimchi according to the present invention can be enjoyed by patients who have low salt and have a unique texture and aesthetics of kimchi without concern for health, in particular, intake of salt.

Claims (10)

Breathing the vegetables by applying heat for 1 to 2 minutes with steam; And Mixing the seasoned vegetables and salt-free seasoning in a state of 70 ℃ to 75 ℃; wherein, the salt-free seasoning consists of one or more selected from the group consisting of water, vinegar, sake and artificial sweeteners Method for producing unsalted kimchi that will be. delete delete delete The method of claim 1, The salt-free seasoning is that the water, vinegar and sake containing a ratio of 3.0 to 3.5: 4 to 4.5: 1 by weight. delete The method of claim 1, Wherein the vegetable is composed of one or more selected from the group consisting of cabbage, cabbage, radish, carrot, cucumber, fresh, sesame leaf. The method of claim 7, wherein Wherein said vegetables are cabbage and sesame leaves. The method according to any one of claims 1, 5, 7, and 8, The method further comprises the step of adding lactic acid bacteria. Unsalted kimchi prepared by the method of claim 1.

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