KR100815822B1 - Manufacturing Methods of functional young radish kimchi - Google Patents

Abstract

The present invention relates to a manufacturing method of functional radish kimchi, and more specifically, after cultivation of radish kimchi in sulfur mixed with sulfur to make a taste and high functionality of radish kimchi, the functional radish and various spices can be used. The purpose of the present invention is to provide a manufacturing method of functional radish kimchi which prepares radish kimchi through the aging process by dipping the radish kimchi at the most desirable compounding ratio of various materials by investigating the numerical palatability and its functionality. .

And, in order to achieve the above object, the present invention marinated yeolmu with salt, and then washed with clean water and drained to make pickled radish, mixed with marinated marinated radish, and then fermented through a conventional fermentation process In the manufacturing method of, the pickled radish is made of hot radish grown in sulfur mixed with sulfur, and when the combined weight of the pickled radish and seasoning is 100% by weight, the pickled radish is 64.6-78.5% by weight, and the seasoning is 2.3 to 3.8% by weight of garlic, 1.2 to 2.1% by weight of ginger, 6.3 to 10.3% by weight of green onion, 5.5 to 9.0% by weight of red pepper, 3.3 to 5.4% by weight of red pepper powder, and 2.9 to 4.8% by weight of anchovy fish sauce. It is to provide a method of manufacturing a radish kimchi.

The kimchi thus prepared not only tastes but also increases functionality, thereby increasing demand for yeolmu kimchi and contributing to the health of consumers. In addition, standardized manufacturing methods can be directly applied to industrial production of kimchi.

Yeolmu, kimchi, sulfur, ocher

Description

Manufacturing method of functional young radish kimchi

1 is a graph showing the change in pH and acidity (5 ℃, 8 weeks) according to the fermentation period in the heat radish kimchi of the present invention,
Figure 2 is a graph showing the sensory test results for young radish kimchi of the present invention.

The present invention relates to a method for producing functional radish kimchi, and more particularly, after cultivation of radish kimchi in sulfur-mixed loess, the thermal radish kimchi having a bitter taste by a large amount of sulfur (S) component is formulated. The present invention relates to a method for preparing functional young radish kimchi having excellent functionality and palatability by tossing with seasoning prepared in a ratio, followed by aging.
In general, yeolmu is a cruciferous vegetable, rich in vitamins A, C, and essential minerals necessary for the human body to prevent acidification of blood, improve appetite, and give a sense of fullness.
At this time, the vitamin A content of yeolmu is 2,630 IU, which is about 28-2600 times higher than that of Chinese cabbage or radish, and contains a large amount of isothiocyanate, fiber and various phytochemicals, as well as preventing the automatic oxidation of fat. The content of chlorophyll, the main pigment of green vegetables, which is also associated with antimutagenicity and anticancer activity, is reported to be higher in radish kimchi than cabbage kimchi.
In Korea, 15 varieties of 15 genera, 15 varieties, 15 varieties are growing, and sulfur glycosides such as sinigrin and sulforaphane and steroid skeleton compounds containing unsaturated lactone rings Phosphorus cardiac glycosides are known to combine alcoholic and phenolic hydroxyl groups in the form of several sugars and acetyl, and these components contribute to physiological activity.
In particular, in many animal studies, various types of isothiocyanate, including sulforaphane, have shown anti-cancer and anti-cancer effects in liver, kidney and small intestine.
Therefore, if the sulfur compound is cultivated after the sulfur compound is contained in the soil, a high concentration of sulfur glycosides may be generated in the plant itself.
On the other hand, according to <Method of cultivation of a functional anti-cancer enhanced radish> Patent Publication 10-0454724 (03.11.2004) call, when grown in the young radish it hwangtocheung made by mixing loess of sulfur per 450 1m ³ g ~ 1850 g powerful for carcinogenesis Isothiocyanate-like compounds that acted as inhibitors were 1.3-2.5 times higher than those of cultivated radishes in normal soil, and quinone reductase-inducing activity with anticancer activity was three times higher than that of normal soil.
However, the heat radish cultivated in the above manner has a higher sulfur content than the heat radish cultivated in the general soil, so the bitter taste will be stronger. will be.
In addition, Korean patents related to kimchi production include mushroom kimchi production methods (main number 10-0367577, 2003.01.14) based on general kimchi cabbage and mushrooms, and ginseng kimchi production method using ginseng and cabbage. 10-0283922, 2001.03.02)>, 『Method of manufacturing citron kimchi using citron shells (Bulletin No. 10-0457133, 2004.11.12) ＞, extracts and extracts of the fruit and root of the organza are prepared, A number of methods have been filed or registered, such as kimchi, which is made by pickling and manufacturing of functional kimchi and its manufacturing method (notice 10-0607670, 2006.08.02).
However, there is no application for yeolmu kimchi yet, and most of the application data mentioned above are focused on simply flavoring on the premise that the ingredients to be added are high in nutrition or physiological activity.

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The present invention has been made to solve these problems, and after cultivating yeolmu kimchi in sulfur mixed with sulfur to make yeolmu kimchi with high taste and functionality, using yeolmu and various seasonings with enhanced functionality, The purpose of the present invention is to provide a manufacturing method of functional radish kimchi which prepares radish kimchi through the aging process by dipping the radish kimchi at the most preferable compounding ratio of various materials by examining whether the palatability and the actual functionality thereof.

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In order to achieve the above object, the present invention marinated radish with salt, washed with clean water and drained to make pickled radish, mixed with seasoned radish, and then fermented through a aging process to prepare a conventional radish kimchi In the method, when the pickled radish is made of hot radish grown in sulfur-mixed loess, and the combined weight of the pickled radish and seasoning is 100% by weight, the pickled radish is 64.6-78.5% by weight, and the seasoning is garlic 2.3 Functional yeolmu kimchi, characterized by composition of -3.8% by weight, ginger 1.2-2.1%, green onions 6.3-10.3%, red pepper 5.5-9.0%, red pepper powder 3.3-5.4%, anchovy fish sauce 2.9-4.8% by weight. It provides a method of manufacturing.
Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment of the present invention;
1 is a graph showing changes in pH and acidity (5 ° C., 8 weeks) according to the fermentation period in the radish kimchi of the present invention, and FIG. 2 is a graph showing the sensory test results for the radish kimchi of the present invention.
Prior to the manufacture of functional radish kimchi, various recipes and related literatures were searched to find the standard for the production method of kimchi (general radish kimchi) made from radish grown in general soil.The radish kimchi contains radish, red pepper, red pepper powder, garlic , Ginger, salted fish, buttercups, onions, sesame seeds, vinegar, sugar and other ingredients were used, the taste of kimchi could vary depending on the type and region and preference of the ingredients.
Therefore, in the present invention, in consideration of the difference in soaking and taste of kimchi according to these requirements, the materials with a frequency of use of 50% or more of these are selected, and the values except for the maximum value and the minimum value among the 28 data obtained from the recipe and literature. The average value was calculated | required and it was made into the standard formulation in the manufacture of general radish kimchi.
The method of immersion of young radish kimchi was also used among the methods specified in the literature.Detailed in detail, remove the hardened and withered leaves of radish, and trim the roots with a knife. Wash three times with clean water, drain the water, and mix the ingredients such as prepared seasonings together. Finally, sprinkle with salt to adjust the taste.
As such, the standard formulation for the production of general young radish kimchi by reference to the literature, etc. is based on 100 g of pickled young radish for convenience of manufacture, garlic 2.9g, ginger 1.6g, green onion 8.0g, red pepper 7.0g, red pepper powder 4.2g, It was 3.7g of anchovy.
The comparative example is made of kimchi from yeolmu cultivated in sulfur-treated loess based on this formulation, and the results of the investigation of the content of kimchi, carotenoids and vitamin C made from yeolmu, ie, radish grown in general soil Similarly, both components were significantly higher (student's t-test) than the comparative heat radish kimchi.
This suggests that sulfur treatment in loess enhances the carotenoid and vitamin C content in radish, which also enhances nutrition and functionality of radish and radish kimchi.
Table 1. Carotenoid Content

However, when the kimchi was made with the above seasoning formulation using a radish cultivated in a sulfur mixed with a comparative example, the taste of the radish was examined, and the general composition of the radish was found in the general soil as shown in Table 2 below. The content of sulfur (S) was about three times higher than that of cultivation, which was thought to be the biggest reason for the bitter taste.

Table 2. General ingredient content of heat radish according to soil treatment method in cultivation (unit%)

따라서, 본 발명에서는 유황처리된 황토에서 재배된 열무와 각종 양념류를 혼합하여 김치를 제조할 때, 열무의 쓴맛을 줄이면서 기호도를 높이기 위해 상기한 양념류 배합을 달리하여 제조하였다.

Therefore, in the present invention, when mixing the radish grown in sulfur-treated ocher and various seasonings to prepare kimchi, it was prepared by varying the above-mentioned seasoning formulations in order to increase the preference while reducing the bitter taste of radish.

In Example 1 and Example 2, compared to the formulation presented as a comparative example, when based on 100g pickled radish was added to marinades 1.5 times, 2 times by weight, respectively, as shown in Table 3 to prepare a radish kimchi.

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Table 3. Mixing ratio of Kimchi with thermal radish grown in sulfur-treated ocher

그리고, 도1은 이렇게 제조한 열무김치들을 5℃에서 8주일 동안 발효시키면서 pH와 산도의 변화를 관찰한 것인데, pH는 양념류의 첨가비가 증가할수록 초기에는 조금 낮았으나, 6주 이후에는 첨가 농도에 따른 별다른 차이를 보이지 않았다.
또한, 산도는 양념류의 첨가비가 증가할수록 높았는데, 8주째에는 비교예의 0.87％에 비해 실시예 1과 실시예 2가 각각 1.17, 1.27％로 더 높았다.
이 결과는 양념류의 증가가 pH에는 별다른 영향을 주지 않지만, 산도를 높여 발효를 촉진시킴으로써 열무의 쓴맛을 없애는 효과를 가져주는 것으로 볼 수 있다.
한편, 열무김치의 관능검사는 적숙기인 3주일 때, 잘 훈련된 관능요원 10명을 대상으로 실시하고 도2와 같이 정량적 묘사분석법 (QDA, quantitative descriptive analysis)로 나타내었다.
즉, 객관적 평가항목인 신맛, 퀴퀴한 맛(moldy flavor), 덜익은 맛, 짠맛, 매운맛, 쓴맛 및 질감은 매우 약함(감지불가능)을 1, 매우 강함을 9로 나타냈는데, 이중 신맛과 매운맛은 비교예보다 실시예에서 증가하고, 퀴퀴한맛, 덜익은맛, 쓴맛은 비교예보다 실시예에서 감소하였으며 짠맛과 질감은 큰 차이를 보이지 않았다.
이때, 주관적인 평가인 외관, 종합적평가는 매우나쁨을 1, 매우좋음을 9로 나타냈는데, 외관은 비교예보다 실시예 2, 실시예 1 순으로 좋았으며, 상기한 모든 사항을 고려한 종합평가에서도 실시예 1이 가장 좋은 평가를 받았다.
여기서, 관능검사를 통해 기호성이 있는 배합비율을 찾은 다음에, 이들 방법으로 제조한 열무김치의 기능성을 조사하기 위해 3주간 발효시킨 김치의 즙액을 인체 위암세포(AGS human gastric adenocarcinoma cell)와 HT-29인체 결장암 세포(HT-29 human colon adenocarcinoma cell)에 첨가하여 실험실상에서 배양하고 550nm에서 흡광도를 측정하여 저해효과를 조사하였다.
인체 위암세포의 성장 저해효과는 표 4와 같이 시료농도를 높였을 때 더 효과가 컸는데, 시료농도 20㎕에서 비교예, 실시예 1, 실시예 2가 각각 47％, 70％, 75％로 실시예 1과 실시예 2 사이에는 유의차(5％ 던칸다중검정)가 없었으나 실시예와 비교예 사이에는 유의차가 인증되었다.
표 4. 열무김치즙액의 인체위암세포(AGS) 저해효과

In addition, Figure 1 was observed the change in pH and acidity while fermenting the prepared radish kimchi for 8 weeks at 5 ℃, pH was slightly lower initially as the addition ratio of the spice, but after 6 weeks in the addition concentration Did not show any difference.
In addition, the acidity was higher as the addition ratio of the spice increased, but Example 1 and Example 2 were 1.17 and 1.27% higher than the 0.87% of the comparative example at 8 weeks.
This result shows that the increase of seasoning does not affect the pH much, but it has the effect of removing the bitter taste of radish by increasing the acidity to promote fermentation.
On the other hand, the sensory test of young radish kimchi was carried out on 10 well-trained sensory personnel at 3 weeks of maturity and represented by quantitative descriptive analysis (QDA) as shown in FIG.
In other words, the objective evaluation items were sour, moldy flavor, unripe, salty, spicy, bitter, and textured with 1 being very weak (undetectable) and 9 having strong strength. Increased in the Examples than in the example, the squishy taste, unripe taste, bitter taste was reduced in the Example than the comparative example and the saltiness and texture did not show a big difference.
At this time, the subjective evaluation, the external evaluation and the comprehensive evaluation showed very poor 1 and very good as 9, but the appearance was better in the order of Example 2 and Example 1 than the comparative example, and also performed in the comprehensive evaluation considering all the above matters. Example 1 received the best rating.
Here, the sensory test was used to find a palatable blending ratio, and then the juices of Kimchi fermented for 3 weeks to investigate the functionality of the radish kimchi prepared by these methods were treated with AGS human gastric adenocarcinoma cell and HT-. The inhibitory effect was investigated by adding to human colon adenocarcinoma cells (HT-29 human colon adenocarcinoma cells) and culturing in the laboratory and measuring the absorbance at 550 nm.
Growth inhibitory effect of human gastric cancer cells was more effective when the sample concentration was increased as shown in Table 4, Comparative Example, Example 1, Example 2 was 47%, 70%, 75% at 20μl sample concentration, respectively There was no significant difference (5% Duncan multiple test) between Example 1 and Example 2, but significant difference was confirmed between Example and Comparative Example.
Table 4. Effect of Yeast Radish Kimchi Juice on Human Gastric Cancer Cells (AGS)

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Growth inhibitory effect of HT-29 human colon cancer cells was also more effective when the sample concentration was increased as shown in Table 5, the sample concentration of 20μL Comparative Examples, Example 1, Example 2 were 63%, 72%, The inhibition rate of 72% indicates that the higher the ratio of the spice added, the higher the inhibitory effect, which was the same as when the above human gastric cancer cells were tested.

Table 5. Inhibitory Effects of Yeast Radish Kimchi Juice on Human Colon Cancer Cells (HT-29)

상기한 사항들을 종합하면, 본 발명에서는 유황을 혼합한 황토에서 열무를 재배함으로써 열무가 일반적으로 재배된 열무에 비해 카로티노이드의 함량이 약 1.5배, 비타민 C의 함량이 약 3배정도 증대된 기능성을 갖도록 한다.
이처럼, 유황처리된 황토에서 재배된 기능성의 열무는 통상적으로 처리방법인 다듬는 과정과 절이는 과정 그리고 세척과정을 거친 후, 양념류와 함께 혼합하여 담그게 되는데, 이때 본 발명에서는 절인열무와 양념류를 합한 중량을 100중량%으로 할 때, 절인열무 64.6∼78.5중량％로 하고, 양념류를 마늘 2.3∼3.8중량％, 생강 1.2∼2.1중량％, 파 6.3∼10.3중량％, 고추 5.5∼9.0중량％, 고춧가루 3.3∼5.4중량％, 멸치액젓 2.9∼4.8중량％로 조성하게 된다.

In summary, in the present invention, by cultivating the hot radish in sulfur-mixed loess, the hot radish is functionally increased by about 1.5 times the carotenoid content and about 3 times the vitamin C content compared to the hot radish grown generally. do.
As such, the functional radish cultivated in sulfur-treated ocher is usually treated with a process of trimming, pickling, and washing, and then mixed and immersed with seasonings. Is 100% by weight, pickled radish is 64.6-78.5% by weight, seasonings 2.3-3.8% by weight garlic, 1.2-2.1% ginger, leek 6.3-10.3%, red pepper 5.5-9.0%, red pepper powder 3.3 It is made into -5.4 weight% and 2.9 to 4.8 weight% of anchovy fish sauce.

At this time, when the seasoning of the present invention is formulated in the above mixing ratio, it is possible to eliminate the bitter taste of the radish due to the sulfur component, to increase the preference of the radish kimchi.
As described above, in the detailed description of the present invention, specific embodiments have been described, but various modifications may be made without departing from the scope of the present invention.
Therefore, the substantial scope of the present invention should not be limited by the above-described embodiment, but should be defined by the same structure as the claims as well as the claims described below.

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The present invention constituted as described above promotes the consumption of young radish kimchi by providing an optimum blending ratio of hot radish and various seasonings with improved functionality by applying sulfur treatment to the yellow soil to make hot radish kimchi with excellent taste and functionality. It will contribute to the health of the people and will also contribute to the industrialization of functional young radish kimchi.

Claims (1)

In the method of manufacturing a conventional radish kimchi which is marinated with salt, washed with clean water and drained to make pickled radish, mixed with marinated radish and fermented through aging. Pickled radish is made of hot radish grown in sulfur mixed with sulfur. When the combined weight of the pickled radish and seasoning is 100% by weight, the pickled radish is 64.6-78.5% by weight, and the seasoning is 2.3-3.8% by weight of garlic. And 1.2 to 2.1 wt% ginger, 6.3 to 10.3 wt% green onion, 5.5 to 9.0 wt% red pepper, 3.3 to 5.4 wt% red pepper powder, and 2.9 to 4.8 wt% anchovy fish sauce.

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