KR100935399B1 - Method to lengthen a storage period of Kimchi by adding the hot water extract of rosemary - Google Patents

Abstract

The present invention relates to a method of increasing the shelf life of Chinese cabbage kimchi, characterized in that the extract extracted by adding 20% (w / v) of rosemary to hot water added to the kimchi seasoning by 10% by weight relative to the weight of the Chinese cabbage, the unique taste of kimchi In addition, the shelf life can be increased by preventing rancidity and softening while maintaining quality aptitude.

Kimchi, rosemary, shelf life

Description

Method to lengthen a storage period of Kimchi by adding the hot water extract of rosemary}

The present invention relates to a method of increasing the storage period of kimchi, and more particularly, to a method of increasing the storage period by adding rosemary hot water extract to kimchi seasoning, preventing rancidity and softening while maintaining the taste of kimchi. will be.

Kimchi is Korea's unique fermented food, which has various flavors and textures by salting various vegetables or mixing salted fish and appropriate seasonings, followed by fermentation and ripening. Do.

 Kimchi is not only a means of long-term storage of vegetables, but also a good fermented food that organic acids and fragrances are created by the propagation of various microorganisms during storage. Kimchi is a source of various minerals and vitamins, and it acts as a lactic acid bacterium to enhance the appetite, and to bring out various flavors such as refreshing taste and sour taste. Among the various flavors of kimchi, salty taste can be easily adjusted according to the concentration of salt, but other flavors are determined by various ingredients added, fermentation and ripening process.

The main fermentation bacteria involved in fermentation and ripening of kimchi are known as the genus Leuconostoc and Lactobacillus genus that appear after the ripening season.

 Lukonostok is known as a lactic acid bacterium that leads fermentation when kimchi feels delicious, and lactic acid bacteria belonging to leukonostock lead the main fermentation at the beginning of fermentation.

 Lactobacillus is a bacterium that grows mainly when fermentation is high and sour. It appears after the ripening season and affects the taste, smell, color, and texture of kimchi.

 On the other hand, with the rapid industrial development and the increase of national income, women's advance into the society is increasing the tendency to rely on the market rather than making kimchi at home. However, there is a problem that the quality value of the kimchi decreases due to the rancidity and softening of the kimchi due to the microbial activity during distribution while storing it for a long time.

 In order to solve the above problems, a method of extending the preservation of kimchi added with cinnamon oil has been proposed in Korean Patent Registration No. 33264. However, the patented technology is so strong that the fragrance of cinnamon damages the quality aptitude inherent to kimchi, such as aroma and taste, and the effect of increasing the storage period is limited, there is a limit to use commercially.

Therefore, the present invention adds a new plant to kimchi seasoning, while preventing the loss of rancidity and softness without compromising the inherent quality quality of the kimchi flavor and taste, how to increase the storage period of kimchi can be maintained for a long time The purpose is to provide.

In order to achieve the above object, the present invention provides a method of increasing the shelf life of Chinese cabbage kimchi, characterized in that the extract extracted by adding 20% (w / v) of rosemary to hot water added to the kimchi seasoning by 10% by weight relative to the weight of the Chinese cabbage. do.

In the present invention, the extract extracted by adding 20% (w / v) of rosemary to hot water is added to the kimchi seasoning by 10% by weight based on the weight of the cabbage, while effectively increasing the shelf life of the kimchi and not impairing the quality of the kimchi. Because.

Leuconostoc during Fermentation of Kimchi mesenteroides ) are the main fermenting bacteria of kimchi, which grows a lot from the early fermentation to the middle of kimchi. But Lu Kono Stock mesen steroid growth is possible only in weak acid pH 4.4 or later, not a strong Lactobacillus bacteria (Lactobacillus) in microbial growth due to lactic acid not producing a continuous and eventually to death. As the pH is lowered, acid-resistant Lactobacillus microorganisms become active, and the softening of Lactobacillus microorganisms causes softening and rancidity of Kimchi. Therefore, in order to prevent rancidity of kimchi, it is particularly effective to inhibit the growth of Lactobacillus sp. Microorganisms in the present invention was suppressed by the addition of rosemary extract.

ROSEMARY is a perennial, grows to about 1.2m, has a pale purple flower in April to May, and has a good aroma. It contains a large amount of minerals and has a bactericidal effect. In the West, it is used as an insecticide and a fragrance. Especially, when added to meat dishes, the smell is eliminated. Rosemary is used in the treatment of hypotension, migraine, constipation, insomnia, cystitis, etc., inhibits obesity, suppresses the occurrence of swelling and dandruff, and promotes hair growth. In addition, it has the ability to regenerate the skin, giving vitality to stretched tissue. It also has a bitter taste that promotes secretion of gastric juice, improves appetite and improves digestion and absorption.

In the present invention, by adding rosemary hot water extract to kimchi seasoning, the number of Lactobacillus spp. Was lower than that of control cabbage kimchi. From this, it could be inferred that rosemary hot water extract was effective in preventing rancidity and softening. .

On the other hand, as a result of the sensory test described in Experimental Example 4, the kimchi with rosemary hot water extract was evaluated similar to the control kimchi in all the items such as overall color, smell, and texture. It did not appear to affect.

Therefore, the present invention was confirmed that the addition of rosemary hot water extract to kimchi can increase the storage period, while maintaining the aptitude inherent to kimchi.

As described above, the method of increasing the storage period of the kimchi added with the rosemary hot water extract of the present invention is different from the conventional kimchi, while maintaining the inherent quality of kimchi, while preventing the rancidity and softening phenomenon, the storage period is increased. The effect is increased.

 Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples, and includes modifications of equivalent technical spirit.

< Experimental Example 1> Determination of Herb Type Suitable for Kimchi To determine the type of herb suitable for adding kimchi, water kimchi was used as a control and 1% of various types of herb leaves were added to soak kimchi. After soaking kimchi, and aged for 7 days at 10 ℃ was carried out for each sensory evaluation, the results were as shown in Table 1.

Preference of Kimchi Added with Raw Herb Leaf Herb preference Characteristic Control +++++ time ++++ Fresh and good scent sage +++ Herbal flavor is not strong but no special taste Stevia ++ Sweetness too strong Lemon balm +++ It's fragrant, but it's a lot of kimchi Naster + Unpleasant spicy taste Basil +++ It tastes like peppermint and tastes similar to the control, but the kimchi is soft. Rosemary +++ It has a familiar scent but the kimchi is soft

As a result of the preference survey, rosemary is the least likely to undermine Kimchi's unique aroma and taste among various herbs, and it was the final drop as a herbal material added to kimchi.

On the other hand, in the case of kimchi dipped by adding fresh leaves, kimchi was generally receded due to the addition of fresh leaves. Rosemary also tried to add dry leaves to kimchi rather than fresh leaves.

< Experimental Example  2> Rosemary  Determination of Proper Concentration of Extract

Several preliminary experiments were conducted to add rosemary to kimchi, and the method of adding hot water to dried rosemary leaves rather than adding rosemary directly and then adding it to the seasoning showed less sensual discomfort. The method of adding the extract was chosen.

The hot water extract was added to various concentrations such as 5%, 10%, 20%, 30% (w / v), soaked kimchi, and sensory evaluation was conducted. The (w / v) concentration was found to be too fragrant, adversely affecting the taste and aroma of kimchi.

Therefore, it was judged that it is good to use the extract extracted by adding rosemary 10% to 20% (w / v) to hot water.

< Experimental Example  3> Rosemary Hot Water Extract  Fermentation Pattern of Added Kimchi

To investigate the fermentation behavior of rosemary kimchi, 10% and 20% (w / v) of rosemary was added to hot water, and 10% by weight of Chinese cabbage was added to kimchi seasoning and then fermented in a 10 ℃ incubator. We looked at the aspects.

end. pH  And pH change

The pH of the sample solution was measured with a pH meter (Eco Mett P25, Korea), and the acidity was measured by AOAC method with 10 ml of sample solution. 1 ml of 0.1% phenolphthalein was added as an indicator and 0.1 N NaOH. It was set as the end point by titrating with pink. The titration value was converted into lactic acid by the formula of Equation 1 below and expressed as% content.

Looking at the change in pH first, as shown in the left figure of FIG. 1 did not show a significant difference compared to the control group, the rosemary extract added groups showed a slightly higher pH. From the 3rd day of storage, it was slightly different from the control group, whereas the control group was 5.29, whereas the rosemary hot water extract 10% (w / v) group was 5.59 and the rosemary hot water extract 20% (w / v) group was 5.54. The rosemary hot water extract group showed higher pH compared to the control group, and this trend continued to be similar until storage day 12. In FIG. 1, rosemary kimchi-1 is kimchi added with rosemary 10% (w / v) hot water extract to 10% weight kimchi seasoning to cabbage weight, and rosemary kimchi-2 is cabbage rosemary 20% (w / v) hot water extract Kimchi added to 10% weight kimchi seasoning.

Even in the case of acidity (right side of Figure 1) does not show a big difference, but rosemary hot water extract added groups showed a lower acidity.

From these results, it was confirmed that the addition of rosemary extract could somewhat inhibit the fermentation of kimchi.

I. Changes in Lactic Acid Bacteria

Were lactic acid bacteria to measure the coefficients using the plate counting method, Lu Pocono stock (Leuconostoc) Lu Pocono stock may phenyl alcohol, phenyl ethyl alcohol by the addition of sucrose (phenyl alcohol) to (Leuconostoc) selective medium cross (phenylethyl alcohol sucrose) agar was counting the indicated number of bacteria to 5 days plate incubated at 20 ℃ using a medium (PES medium), Lactobacillus (Lactobacillus) inhibits the growth of Phedi O Rhodococcus (Pediococcus) the Lactobacillus (Lactobacillus) selection medium (LBS medium) In order to count the number of bacteria shown by plate culture at 37 ℃ 3 days using a modified (modified) LBS agar medium (acetic acid) and sodium acetate (sodium acetate) (m-LBS medium) was counted.

First, Lactobacillus sp ( Lactobacillus sp ) as a result of the results (3 left), after three days of storage, a noticeable difference begins to 6 days of control kimchi 5.1 × 10 ⁴ CFU / ml (commercially in accordance with the number of bacteria on Figure 2 Take the logarithm and mark it as 4.7), add 10% rosemary hot water extract (w / v) Kimchi is 1.3 × 10 ³ CFU / ml (shown as 3.1 by taking the logarithm of the bacterial count on the diagram in Fig. 2), rosemary hot water extract Kimchi added 20% (w / v) appeared to be 1.7 × 10 ³ CFU / ml (shown as 3.2 taking the logarithm of the number of bacteria in Figure 2). In FIG. 2, rosemary kimchi-1 is kimchi added with rosemary 10% (w / v) hot water extract to 10% weight kimchi seasoning relative to cabbage weight, and rosemary kimchi-2 is cabbage rosemary 20% (w / v) hot water extract Kimchi added to 10% weight kimchi seasoning.

The above results, it was possible to determine more than 30 times compared to plenty Lactobacillus (Lactobacillus sp) of the Lactobacillus (Lactobacillus sp) of the hot-water extract of rosemary control Kimchi.

On the other hand, looking at the delicious sour taste of kimchi ( Luconostoc sp. ) As a result (see the right side of Figure 2), the total number of bacteria showed similar values. In more detail, on the third day of storage, the control kimchi was 1.2 × 10 ³ CFU / ml (taken as a logarithm of the bacterial value on the bacterial count in Fig. 2, which is represented by 3.07), and the rosemary hot water extract 10% (w / v) added kimchi 3.7 × 10 ³ CFU / ml (shown as 3.57 by taking the logarithm of the bacterial counts in FIG. 2) and rosemary hot water extract 20% (w / v) Kimchi 6.7 × 10 ² CFU / ml (in FIG. 2 It was shown as 2.8 taking the logarithm of the commercially available value, and rosemary hot water extract 10% (w / v) group showed the highest bacterial count. From the 6th day of storage, kimchi added with 20% (w / v) rosemary hot water extract showed the highest bacterial count, but there was no significant difference from other groups. In FIG. 2, rosemary kimchi-1 is kimchi added with rosemary 10% (w / v) hot water extract to 10% weight kimchi seasoning relative to cabbage weight, and rosemary kimchi-2 is cabbage rosemary 20% (w / v) hot water extract Kimchi added to 10% weight kimchi seasoning.

Lactobacillus fermentation pattern shows that the fermentation of lactobacillus in kimchi is due to the addition of rosemary extract. sp ) low bacteria and leuconostoc sp . The number of bacteria was not different from the control group, so kimchi with rosemary extract was better than fermented kimchi.

(C) change in hardness

Lactic acid, organic acid, alcohol, and CO ₂ produced by the action of lactic acid bacteria during the ripening of kimchi have a unique fermentation flavor, which stimulates appetite. Along with the taste of kimchi, another factor that affects the flavor of kimchi is its chewing texture. The crispy texture of kimchi makes Kimchi taste better. As kimchi is matured, the most problematic problem is softness, so we measured the hardness of kimchi (Fig. 3).

The physical properties were measured using rheometer (SUN, CR-200D, Sun Scientific, Co, LTD, Japan), and the measurement sample was 20 mm long and 20 mm in diameter, and the adapter was used as round No. 2 and load cell 2kg, table speed 60mm / min.

Overall hardness tends to be higher for kimchi with rosemary extract. Looking more closely, the hardness increased after storage decreased slightly later in storage, and kimchi was receded. From the ninth day of storage, kimchi was added with 10% rosemary hot water extract and 20% (w / v) kimchi, respectively. The tendency to decrease slightly from day 1. In FIG. 3, rosemary kimchi-1 is kimchi added with rosemary 10% (w / v) hot water extract to 10% weight kimchi seasoning to cabbage weight, and rosemary kimchi-2 is cabbage rosemary 20% (w / v) hot water extract Kimchi added to 10% weight kimchi seasoning.

From the above results, it was confirmed that the kimchi did not fall quickly due to the addition of rosemary hot water extract.

<Example 1> Rosemary Hot Water Extract  Preparation of Added Kimchi

First, 10% (w / v) of dried rosemary leaves were added to hot water to prepare an extract.

Thereafter, 13.0% by weight of radish, 2.0% by weight, red pepper powder, 3.5% by weight, 1.4% by weight of garlic, 0.6% by weight of ginger, 2.2% by weight of anchovy sake, 1.0% by weight of sugar and 2.5% by weight of the final salt with respect to the pickled cabbage 100 After adding the above-mentioned rosemary hot water extract to the kimchi seasoning by 10% by weight relative to the cabbage weight, the kimchi was added to the standardized Chinese cabbage containing kimchi.

<Example 2> Rosemary Hot Water Extract  Preparation of Added Kimchi

First, 20% (w / v) dried rosemary leaves were added to hot water to prepare an extract.

Then, 13.0% by weight of radish, 2.0% by weight, red pepper powder, 3.5% by weight, garlic 1.4% by weight, 0.6% by weight ginger, 2.2% by weight anchovy, 1.0% by weight sugar and 2.5% by weight final salt. After adding the above-mentioned rosemary hot water extract to the kimchi seasoning by 10% by weight relative to the cabbage weight, the kimchi was added to the standardized Chinese cabbage containing kimchi.

<Example 3> Rosemary Hot Water Extract  Preparation of Added Kimchi

First, 20% (w / v) dried rosemary leaves were added to hot water to prepare an extract.

Then, 13.0% by weight of radish, 2.0% by weight, red pepper powder, 3.5% by weight, garlic 1.4% by weight, 0.6% by weight ginger, 2.2% by weight anchovy, 1.0% by weight sugar and 2.5% by weight final salt. After adding the above-mentioned rosemary hot water extract solution to the kimchi seasoning by 5% by weight relative to the cabbage weight, the kimchi was added to the standardized Chinese cabbage containing kimchi.

Experimental Example 4 Sensory Evaluation

In order to evaluate the taste of the rosemary hot water extract-added kimchi prepared in Examples 1 and 2, the sensory evaluation was performed on the general public.

Eight sensory personnel trained according to a replicated randomized complete block design were evaluated three samples at a time. The description items are subjective evaluations, which are evaluated by overall appearance, color, and overall acceptability, and are evaluated using grades ranging from 1 to 9, and the closer to 9, the better. The closer to 1, the more extreme it is. In addition, the objective evaluations included odor, the sense of taste, undesirable flavor, and texture of chewiness. The sense of smell was assessed by the nose, and the sense of smell was perceived by the mouth and nose after chewing several times with molar teeth, and the hardness was the degree of force used to chew 2-3 times in the same direction as the fiber using the incisors. Evaluation was made (FIG. 4). Figure 4 is a rosemary kimchi-1 is a kimchi added rosemary 10% (w / v) hot water extract to 10% weight kimchi seasoning compared to the cabbage weight, rosemary kimchi-2 is a rosemary 20% (w / v) hot water extract Kimchi added to 10% weight kimchi seasoning.

Almost all items, including overall color, smell, and taste, were evaluated similarly, and the addition of rosemary hot water extract did not show any unpleasant effect on the taste and aroma of kimchi.

1 relates to changes in pH and acidity of rosemary kimchi. Rosemary Kimchi-1 is a kimchi added with 10% (w / v) hot water extract of Rosemary to 10% weight kimchi seasoning, and Rosemary Kimchi-2 is a 10% (w / v) hot water extract of Rosemary 10 to weight of Chinese cabbage. % Weight Kimchi Added to seasoning.

Figure 2 relates to the change in lactic acid bacteria of rosemary kimchi. Rosemary Kimchi-1 is a kimchi added with 10% (w / v) hot water extract of Rosemary to 10% weight kimchi seasoning, and Rosemary Kimchi-2 is a 10% (w / v) hot water extract of Rosemary 10 to weight of Chinese cabbage. % Weight Kimchi Added to seasoning.

3 relates to the hardness of rosemary kimchi. Rosemary Kimchi-1 is a kimchi added with 10% (w / v) hot water extract of Rosemary to 10% weight kimchi seasoning, and Rosemary Kimchi-2 is a 10% (w / v) hot water extract of Rosemary 10 to weight of Chinese cabbage. % Weight Kimchi Added to seasoning.

4 relates to sensory evaluation of rosemary kimchi. Rosemary Kimchi-1 is a kimchi added with 10% (w / v) hot water extract of Rosemary to 10% weight kimchi seasoning, and Rosemary Kimchi-2 is a 10% (w / v) hot water extract of Rosemary 10 to weight of Chinese cabbage. % Weight Kimchi Added to seasoning.

Claims (1)

Kimchi seasoning with 13.0 wt% radish, 2.0 wt% leek, red pepper powder 3.5 wt%, garlic 1.4 wt%, 0.6 wt% ginger, 2.2 wt% anchovy salt, 1.0 wt% sugar, 2.5 wt% final salt In Chinese cabbage kimchi which is made by mixing cabbage, Method of increasing shelf life of Chinese cabbage kimchi, characterized in that the extract extracted by adding 20% (w / v) of rosemary to hot water added to the kimchi seasoning by 10% by weight relative to the weight of the Chinese cabbage

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