KR100998246B1 - Preparation Method of Kimchi Using Extract of Houttuynia cordata Thunb and Saururus chinensis Baill - Google Patents

Abstract

The present invention relates to a method of producing kimchi containing Eoseongcho and three hundred ss extract, and more specifically, washing the Eocho vinegar and three hundred s, removing water; Putting the water-removed eoseongcho and three hundred vine into a jar and adding sugar syrup to it, and repeating the steps of adding the eocho vinegar and three hundred vinegar and sugar syrup; Applying a sugar syrup to completely cover the fish paste and three hundred candles on the laminated upper surface; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Preparing a fermentation extract by filtration and leaching the secondary fermented product at room temperature for 2 to 3 months; Pickling cabbages by mixing 10-50 parts by weight of natural salt and 50-200 parts by weight of water to 100 parts of Chinese cabbage; 2-5 parts by weight of green onions, 2-4 parts by weight of red pepper powder, 1-2 parts by weight of garlic and 0.2-1 parts by weight of ginger, add salt so that the final salt concentration is 2-4%. Mixing step; And it provides a method of producing kimchi containing Eocho vinegar and three hundred vine extract, comprising the step of aging by adding 0.01 ~ 10 parts by weight of the fermented vinegar and three hundred seconds fermented extract to 100 parts by weight of the mixed cabbage.

Description

Preparation Method of Kimchi Using Extract of Houttuynia cordata Thunb and Saururus chinensis Baill}

The present invention relates to a method of preparing kimchi containing Eochocho and three hundred sec extract.

Recently, constitution has been caused by lack of exercise, overwork, stress, illness, heavy drinking, smoking due to the irregular eating habits and lifestyle patterns of modern people. Therefore, modern people are rapidly increasing interest and demand for functional foods that are effective in maintaining health and regulating biorhythms, and researches on functional foods using traditional herbal ingredients are being actively conducted. As a part thereof, Houttuynia cordata Thunb., Which is effective in diuretic, analgesic, hemostatic, antibacterial, antiviral, antiangiogenic and anti-inflammatory, antibacterial, antipyretic, detoxifying, anti-inflammatory, hepatitis, Studies on Saururus chinensis Baill., Which is effective for jaundice, boils, purulent insecticides, wounds, ulcers, deactivation of carcinogenic substances, cancer cell growth and blood pressure, are underway.

Houttuynia cordata Thunb. Is a perennial herbaceous herb belonging to the Saruraceae family with three hundred herb ( Saururus chenensis Bail). Its tip is pointed and the leaves are similar to sweet potatoes or buckwheat leaves, and the juice of leaves and stems smells very similar to fishy fishy smell. Its main ingredients are terpenoid, lipid and aromatic volatile components, quercetin and quercetin-3-o-glycoside family flavonoid compounds, which are diuretic, analgesic and hemostatic. It has been widely used as a herbal medicine since ancient times for its various pharmacological actions such as antibacterial action, antiviral action, anti-vascular expansion action and anti-inflammatory action, and it is one of promising health food materials with three hundred seconds. Specifically, it is used for the treatment of antipyretic, detoxification, pneumonia, malaria, species, white gingival, hemorrhoids, skin disease, and antibacterial, diuretic, analgesic, hemostasis, tissue regeneration, etc. herper simplex virus type 1), inhibitory effect against human immunodeficiency virus type 1 and influenza virus, antitumor, anti-leukemia, hyperlipidemic effect, inhibitory effect on cadmium, bro The effects of fishery herb on the parent benzene metabolism have been reported. On the other hand, the component studies of saturated fatty acids and unsaturated fatty acids were 39.8%, 59.76%, mainly essential oil components, alkaloids (alkaloids), flavonoids (flavonoids), steroids (steroids) were reported.

In addition, Sambaekcho (Samrurus chinensis Baill.) Is a rare extinct plant designated by the Korea Forest Service and is a perennial herb that grows naturally in the high wetlands and beaches of Hankyung-myeon, Bukjeju-gun in Korea, including China and Japan. Three petals and leaves turn white and are called triticale and are native plants. One of the main ingredients, quercetin, inhibits lipid peroxidation, antibacterial, antimutagenic, carcinogenic activity, inhibits cancer cell growth, lowers blood pressure, capillaries, and quercitrin. It is one of the promising health food materials that have been reported for anti-inflammatory, analgesic and antioxidant effects.

The above-mentioned special crops, Eoseongcho and Sambaekcho, are designated as specialized agricultural products of Geochang-gun, and the host company of this project has signed a contract for cultivation of organic farming. -2-01, Apr. 2005), high quality materials grown in high quality and very useful for high functional health food. Recently, as interest in health has increased due to income growth caused by economic growth, the importance of regulators such as vitamins and minerals, rather than calories, proteins, fats and carbohydrates, has been highlighted. In particular, these micro-regulators are reported to be trace daily, but a balanced supply plays an important role in the prevention and management of various diseases as well as biorhythms.

The fish and three hundred gree as described above, because of the components that each contain a strong and unique smell like fish fish. However, since the conventional method as described above does not completely remove the fishy smell of fish and 300 seconds, the weaker nausea has a problem of rejection for reproduction. In addition, the conventional method as described above has a problem of reducing the pharmacological effects peculiar to Eochocho and three hundred sec in the process of drying and distilling through water vapor into a drug.

Fermentation is one of the food storage methods for a long time, inoculated or left to live naturally, lactic acid bacteria to multiply to lower the pH, increase the acidity to create a good condition for the lactic acid bacteria to grow and competition of various organic acids, bacteriocin, carbonic acid and nutrients formed by lactic acid bacteria It is known to create an environment in which general food poisoning bacteria cannot reproduce. To make traditional fermented kimchi, Chinese cabbage, radish, red pepper, ginger, garlic, green onion, salted fish and salt are added to grow various lactic acid bacteria, and various digestive enzymes and metabolites produced by lactic acid bacteria make it suitable for sour and eaten. Softens The most well known lactic acid bacteria are Lactobacillus spp. And Leuconostoc spp. The fermentation temperature, the ingredients of kimchi, and the amount of carbonic acid produced by the propagated lactic acid bacteria and lactic acid bacteria influence the pattern and taste of kimchi fermentation. Known as the determining factor. Fermentation temperature of kimchi is generally 4 ~ 15 ℃ and the time required for fermentation is several days to several months.

Therefore, the present inventors established a fermentation broth production technology that improves the functionality of Eoseongcho and three hundred sec, and then developed high-functional Kimchi using this to commercialize high value-added Kimchi products. The present invention was developed by developing a pre-treatment technique through the fermentation technique of taste and aroma and efficient manufacturing technology of dried hot water extract and fermented ripened liquid of Eoseongcho / Three-thirds, and establishing a process for developing high-quality kimchi using fermented extract and hot water extract. Completed.

It is an object of the present invention to provide a method for preparing Eoseongcho / Three hundred extract.

Still another object of the present invention is to provide a high-quality kimchi production method utilizing Eoseongcho / three hundred seconds by verifying the functionality and storage of kimchi using Eoseongcho / three hundred seconds.

In order to achieve the above object, the present invention comprises the steps of removing the water after washing the fish and three hundred seconds; Putting the water-removed eoseongcho and three hundred vine into a jar and adding sugar syrup to it, and repeating the steps of adding the eocho vinegar and three hundred vinegar and sugar syrup; Applying a sugar syrup to completely cover the fish paste and three hundred candles on the laminated upper surface; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Preparing a fermentation extract by filtration and leaching the secondary fermented product at room temperature for 2 to 3 months; Pickling cabbages by mixing 10-50 parts by weight of natural salt and 50-200 parts by weight of water to 100 parts of Chinese cabbage; 2-5 parts by weight of green onions, 2-4 parts by weight of red pepper powder, 1-2 parts by weight of garlic and 0.2-1 parts by weight of ginger, add salt so that the final salt concentration is 2-4%. Mixing step; And it provides a method of producing kimchi containing Eocho vinegar and three hundred vine extract, comprising the step of aging by adding 0.01 ~ 10 parts by weight of the fermented vinegar and three hundred seconds fermented extract to 100 parts by weight of the mixed cabbage.

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The present invention provides a method for producing high-quality kimchi with added functionality and enhancing the palatability of kimchi by eliminating the fishy taste and aroma peculiar to the fish by establishing fermentation of fermented vinegar and three hundred vines and extracting the matured liquid. It provides antibacterial activity for prolonging the aging and storage period and provides high value-added kimchi production while ensuring the safety of kimchi.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of removing the water after washing the fish and 300 seconds; Putting the water-removed eoseongcho and three hundred vine into a jar and adding sugar syrup to it, and repeating the steps of adding the eocho vinegar and three hundred vinegar and sugar syrup; Applying a sugar syrup to completely cover the fish paste and three hundred candles on the laminated upper surface; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Preparing a fermentation extract by filtration and leaching the secondary fermented product at room temperature for 2 to 3 months; Pickling cabbages by mixing 10-50 parts by weight of natural salt and 50-200 parts by weight of water to 100 parts of Chinese cabbage; 2-5 parts by weight of green onions, 2-4 parts by weight of red pepper powder, 1-2 parts by weight of garlic and 0.2-1 parts by weight of ginger, add salt so that the final salt concentration is 2-4%. Mixing step; And it provides a method of producing a kimchi containing fish vinegar and three hundred vine extract, comprising the step of aging by adding 0.01 ~ 10 parts by weight of the fermented vinegar and three hundred vinegar fermentation extract to 100 parts by weight of the mixed cabbage.

In the production method of the present invention, it is preferable that the Echoseong and three hundred seconds extract is 0.001 to 1% (w / w) of the total mass of kimchi prepared.

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The production of Chinese cabbage kimchi using Eoseongcho / three hundred vine extract is prepared by the following process.

First step: a step for preparing a extract from Houttuynia cordata / or rebuilding three hundred seconds fermentation extract

The present inventors extract the bioactive material from the fishery / three hundreds samples. First, eoseongcho / three hundred seconds biological fermentation extract is a mixture of sugar syrup and eoseongcho / three hundred seconds to perform the primary fermentation and secondary fermentation, then aged and leached at room temperature. In addition, dry extract extracting hot water and alcohol extracts Echochocho / 300 sec physiologically active substances (see Fig. 1). In addition, in order to obtain a masking effect of three hundred seconds of the appropriate ratio for kimchi formulation is prepared a composition in a ratio of various conditions.

In addition, after extracting the components of Eoseongcho / 300 seconds using methanol, the general components were analyzed (see Table 1), and the free sugar content was measured (see Table 2). In addition, the antimicrobial activity of Bacillus sp . Strain of Eochocho / Sanchocho fermentation extract was measured (see FIG. 2).

Second Process: Preparation of Kimchi and Ripening Kimchi Using the Extract

The present invention fermented cabbage kimchi containing 1-10% garlic and 1-20% leek as a subsidiary material of kimchi at the time of preparation of Chinese cabbage kimchi at 0-20 占 폚. At this time, the fermented edible vinegar / three hundred vine extract prepared in the first step is added. Kimchi is added to fermented cabbage kimchi at pH 4.3 to 5.0 by adding Eoseongcho / Three-vinegar extract (Kimchi: Eoseongcho / three hundredsecond extract = 1: 0.005 weight ratio).

When explaining the method of producing the cabbage kimchi of the present invention in more detail.

The cabbage was divided into quarters and submerged in pickled water. The basic pickling water used was prepared by mixing 0.25 kg of sun salt and 1.25 kg of water per 1 kg of Chinese cabbage at a weight ratio of 4: 1: 5, and the temperature of water was 4 hours at 18 ° C. for about 2.5 hours. To be%. In the preparation of kimchi, the subsidiary materials are prepared by adding sanmul salt so that the final salt concentration is 2.8% in kimchi with 3.1g of green onions, red pepper powder 2.3g, garlic 1.5g, and ginger 0.4g per 100g of pickled cabbage. Fermentation of the prepared kimchi was completed at pH 4.4 ± 0.1 while proceeding in a constant temperature of 0 ~ 20 ℃. Fermented kimchi is added to the fermented edible vinegar / three hundred seconds extract (kimchi: Eoseongcho / three hundred seconds extract = 1: 0.005 weight ratio) and aged for 2 months.

Method of manufacturing kimchi according to the present invention by developing a product through the fermentation method of Eoseongcho / three hundred vinegar sold in a variety of liquid or dry processing by simple processing by developing a kimchi added functionality by various physiologically active substances of Eoseongcho / three hundred seconds It is possible to improve the process of Kimchi manufacturing to develop high quality functional Kimchi manufacturing process, and to provide wider public dissemination by developing processing suitability of Eoseongcho / Three hundreds.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

Example 1 Extraction of Samples

The present inventors extracted the bioactive material from the fish vinegar / three hundred vine samples. At this time, the Eoseongcho / three hundred vine was organically grown and used by the present inventors (Semyung Oriental Pharmaceutical Co., Ltd.) directly cultivated and shipped using the living body and dried kimchi material used in the purchase of commercially available products. Various component analysis and microbial test reagents were purchased from the commercial chemicals.

<1-1> Preparation of Eoseongcho / Three-Court Bio Fermentation Extract

The present inventors prepared the fermentation extract in the following order.

First, after washing the Echo / three hundred seconds and completely removed the water. This was put into a glass jar about 5 cm, sugar syrup was added and this was repeated. Finally, sugar syrup was added to completely cover eocho / 300 seconds for the purpose of preventing microbial contamination. After pressing and sealing with the stone which was washed and dried, primary fermentation was performed. The resulting foam was stabilized and secondary fermentation was performed. Aging and leaching at room temperature (2 to 3 months) were used as the extract liquid filtrate.

<1-2> Bioactive Separation Methods

Eoseongcho / three hundred physiologically active substances are easy to extract alcohol, etc., but when used as a perennial food material extraction yield is slightly lower than the organic solvent, but using the hot water, which has many advantages, such as safety and extraction equipment and manufacturing cost Extracted as 2000 ml of distilled water was added to a 200 g sample of perennial well-dried fish and three hundred vines cut into 1 to 3 cm in size, and then attached to a reflux condenser and extracted with hot water at 95 ° C. for 8 hours, followed by filtration. Concentrate the filtrate at 50 ~ 55 ℃ to 100ml in a vacuum condenser, cool down to room temperature, add ethanol to 75% ethanol solution, stir and leave at 5 ℃ for 24 hours to remove the precipitate formed. The liquid was used for the experiment.

<1-3> Composition of Optimal Blending Ratio of Fermented Extract of Eoseongcho / Sanbaekcho Extract

The fishy taste of Eoseongcho can be largely resolved by the method of preparing the fermentation extract, but the composition was formed at various ratios in order to obtain a masking effect by three hundred seconds of the appropriate ratio for kimchi blending.

Specifically, in order to select the optimum blending ratio of Eoseongcho / three hundreds kimchi in the preliminary experiments based on the blending ratio of the existing commercial kimchi prepared by the various ratios of kimchi prepared after evaluating the palatability and relatively taste as shown in Table 3 below This excellent blending ratio was selected as the primary.

<1-4> Component Analysis of Eoseongcho and Three Hundred Candles

Analysis of the general components of Eoseongcho / 300seconds was carried out by AOAC method. Sample preparation was pulverized with a 1 kg sample, mixed with methanol as an extraction solvent, homogenized using a homogenizer, and divided into about 10 times of methanol three times for 12 hours. Extraction was repeated. The methanol extract was filtered using filter paper and concentrated at 45 ° C. using a vacuum evaporator.

As a result, the results of analyzing the chemical components of Eoseongcho and three hundred seconds, the general component content is shown in Table 1 below. In the case of general ingredients, Eoseongcho and 300baekcho showed higher contents than other ingredients, and total vitamin C (ascorbic acid) content was higher than other herbs. In particular, there was no significant difference between the ingredients of Eoseongcho and 300 sec.

Approximate Compositions (%, Dry Mass) of Hottuynia cordata and Sarurus sinensis Furtherance Hottuynia cordata Sarurus sinensis moisture 78.86 77.48 Crude protein 2.24 2.42 Geography 1.38 1.09 Crude ash 2.51 2.93 Crude fiber 5.79 6.06 Ascorbic acid (mg / 100 g) 12.6 11.8

In addition, as a result of measuring the free sugar content of Eoseongcho and 300 seconds, the glucose content of glucose was 0.56%, fructose 0.31%, sugar 0.05%, maltose 0.01%, and the content of fructose and glucose was relatively higher than other green tea leaves. Sugar and maltose contents were similar or lower than those of green tea and persimmon leaves.

Free sugar (%, dry mass basis) Party Hottuynia cordata Sarurus sinensis glucose 0.56 0.59 fruit sugar 0.31 0.46 Sugar 0.05 0.09 Maltose 0.01 0.04

<1-5> Antimicrobial Activity of Fermented Extracts

Among the common strains involved in kimchi fermentation, in order to investigate the effects on the representative Bacillus genus and lactic acid bacteria involved in ripening, the growth medium of the experimental strain was used as a paper disc method using MRS medium and PDA medium for lactic acid bacteria. Measured.

The fermented extract of Eoseongcho / Sanchocho was used as a liquid sample, and solidified by pouring a basal medium (1.5% agar) into Petri dishes as a growth medium and then preparing it in a middle-layer medium (0.75% agar) prepared in a flask on a 55 ° C water bath. A certain amount of test bacteria ( Bacillus subtilis ) (medium: liquid culture bacteria = 3 ml: 30 μl) was added aseptically and mixed. 3 mL of medium broth was poured onto the base broth and evenly applied to the solidified medium, and the disc dipped with the extract was brought into close contact. 75 μl of 0.85% physiological saline was adsorbed onto the paper disc to allow the herbal extract to be diffused. The paper disks were placed on a plate medium to be in close contact with each other, and left for 1 hour in a 4 ° C. refrigerator, then incubated for 24 to 48 hours in a 37 ° C. incubator, and then the clear zone around the paper disks was examined. As a result of measuring the antimicrobial activity by paper disk, the fermented extract showed no inhibitory effect on the growth of bacteria ( Bacillus subtilis ), but the dry extract had antimicrobial activity. In addition to having the functionality of food with antimicrobial activity, it is thought that it will greatly help the quality of kimchi. Figure 2 is a photograph showing the antimicrobial activity of Echochocho and Trichophytium extract. (A) and (c) of FIG. 2 are extracts from Echochocho, and (b) and (d) are extracts of three hundred sec.

Example 2 Selection of Optimal Mixing Ratio of Kimchi and Development of Production Process

<2-1> fermented extract from Eoseongcho / Three hundred Dry extract  Manufacturing stage

The present inventors extracted the bioactive material from the fish vinegar / three hundred vine samples. This was extracted by the method described in Example 1 above. Repeated descriptions are omitted.

<2-2> Preparation and ripening step of kimchi using the extract

The inventors divided the cabbage into quarters and soaked in pickled water. The basic pickled water used was prepared by mixing 0.25 kg of sun salt and 1.25 kg of water per 1 kg of Chinese cabbage at a weight ratio of 4: 1: 5, and the temperature of water was 4 hours at 18 ° C. It was set to about 2.5%. In the preparation of kimchi, the subsidiary materials were prepared by adding sanction salt so that the final salt concentration was 2.8% in kimchi with leech 3.1 g, red pepper powder 2.3 g, garlic 1.5 g, and ginger 0.4 g per 100 g of pickled cabbage. Fermentation of the prepared kimchi was completed at pH 4.4 ± 0.1 while proceeding in a constant temperature of 0 ~ 20 ℃. In order to confirm the effect of Eochocho / Trichophysis extract, fermented kimchi between pH 4.3 and 5.0 for 2 hours to select Kimchi from various concentrations of Echochochosan / Thinchocho extract in a range that does not affect or inhibit the organoleptic effect. Eosungcho / Three-chocho extract was added to kimchi (control group l) and fermented kimchi that had been left for a while (Kimchi: Eochocho / Three-choice extract = 1: 0.005 added by weight ratio) to infiltrate various Echocho / Three-chocho extracts.

Example 3 Investigation of Physicochemical Components and Hygiene of Kimchi

The kimchi prepared was aged for 6 months or more, and the anti-thrombotic and antioxidant activities of kimchi prepared without adding effervescent vinegar / three hundreds extract were examined.

First, sterile water was added to kimchi samples (50 g each) in four-fold volumes, and the components of the supernatant were prepared by uniformly suspending it and centrifuging it. The results of physicochemical analysis using the supernatant of Kimchi and Kimchi containing Eoseongcho / Sanchocho extract are shown in Table 3.

As shown in Table 3, the pH was found to be similar to 4.7 ~ 4.8, the polyphenol content was higher than in kimchi containing Eochocho / 300 sec extract. Therefore, it can be seen that kimchi containing Eoseongcho / Sanchocho extract has a higher polyphenol content than other kimchi.

Physicochemical Analysis of Kimchi Kinds pH Polyphenol Content (&%) Kimchi Containing Eoseongcho / Three-Chuncho Extract 4.78 0.037 General kimchi 4.72 0.012

In addition, each kimchi sample was plated on NA agar medium (Nutrient agar, US Deepco) to measure the total viable cell count, and the EMB medium (Diffco US) was smeared. E. coli test was performed.

As a result, as shown in Table 4, E. coli was not detected in the kimchi of the present invention, but the total number of viable cells showed more than 10 ⁸ cfu per 1 g sample, confirming that the normal fermentation proceeded.

Hygiene Review of Kimchi Kinds Total viable count (1 g sample) (cfu) Coliform water (the number of 1 g of samples) (cfu) Kimchi Containing Eoseongcho / Three-Chuncho Extract 10 to ⁸ or more Not detected General kimchi More than 10 ⁷ Not detected

<Example 4> Antioxidant Activity of Kimchi Containing Eoseongcho / Sanbaekcho Extract

The antioxidant capacity of each prepared kimchi extract was compared by evaluating DPPH radical scavenging ability. DPPH radical scavenging activity was investigated according to known methods (Hatano et al., Chem. Pharm. Bull., 36, 2090-2097, 1988). 50 μl of Kimchi samples diluted at various concentrations were dispensed into 96-well plates, and then 200 μl of 200 μM DPPH (diphenyl-2-picrylhydrazyl) solution was added per well, followed by reaction at 37 ° C. for 30 minutes. Absorbance at 515 nm was measured using Asys Expert-96, Asys Hitech GmbH, Austria. The radical scavenging rate of the sample was expressed by the following equation, and the final activity was expressed as a concentration representing 50% radical scavenging ability (IC ₅₀ ).

Radical scavenging rate (%) = (absorbance of 1-sample / absorbance of control)

As a result, kimchi containing Eoseongcho / Three hundred extracts showed 50% radical scavenging ability (IC50) at a concentration of 0.42 mg / ml and general kimchi at 1.15 mg / ml. That is, general kimchi removes 50% of oxides at the concentration of 1150 ㎍ / ㎖, and kimchi containing eochocho / three hundred seconds extract of the present invention removes 50% of oxides at the concentration of 420 ㎍ / ㎖, It is about 2.5 times stronger. These results showed a proportional correlation with the polyphenol content of kimchi shown in Example 3.

< Example  5> Sensory Evaluation of Kimchi Containing Eoseongcho / Sanbaekcho Extract

The mixing ratio of the ingredients used in the preparation was adjusted by using the Chinese cabbage in the preliminary experiments and adjusting the amount of Eochocho / Trichocho fermentation extract and Echochocho / Trichophylla dry extract and 0.001%, 0.01%, 0.1% , Prepared by the addition of 1% of the ratio, and then matured and subjected to sensory evaluation. After selecting the ratio having the best taste, the kimchi was prepared and matured again to reflect the preliminary test results, and then total bacterial count and sensory evaluation were performed. . Kimchi was prepared according to Example 2.

In order to develop high value-added functional kimchi, fermented extracts from Eoseongcho and three hundred sec and dried extracts were added at each compounding ratio to prepare kimchi and then aged. In the case of high degree of preference, especially when there were more dry extracts than the fermentation extract, the palatability was excellent.

Sensory Characteristics of Organic Acid-reinforced Kimchi Item Control Kimchi Containing Eoseongcho / Three-Chuncho Extract Fresh smell 5.6 5.7 Shinto 11.7 10.6 Punk 3.4 4.9 Within 4.7 5.8 Odor 7.8 8.5 Salty taste 4.5 6.3 Refreshing taste 5.2 7.7 Sour taste 8.2 12.3 sweetness 5.9 7.3 bitter 3.1 4.5 already 7.5 8.6 Organization 6.7 8.2 Full symbol 3.8 5.2

The sensory test results of Table 5 were carried out by nine-point scale method for each item by 20 repeatedly trained sensory test personnel. At this time, the numerical value for each item is the value obtained by adding up the scores of all the sensory test personnel and then dividing the number divided by the sensory test personnel at two decimal places.

By the above process, the present invention provides a source technology that can be utilized in the development of a variety of high-quality eoseongcho / three hundreds processed food by developing the unique fishy taste, aroma reduction pretreatment technology of Eoseongcho, using eco-friendly local food materials and health food raw materials To develop high quality healthy kimchi, it enabled high value-adding of eco-friendly local food material and provided high quality functional kimchi manufacturing technology.

In addition, it contributes to branding as a local representative food by improving farm incomes and creating jobs, cultivating three hundred and eighty-one fish, and contributing to the promotion of national health and the local economy, vitalizing domestic and export by developing high-quality functional kimchi manufacturing technology, and functional food materials. By utilizing it in the food industry, it achieved economic achievements such as enhancing technological competitiveness, improving the safety of kimchi, and adding high value by high quality.

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1 is Hottuynia cordata And Sarurus a flow chart summarizing the steps for producing hydrothermal and ethanol extraction from sinensis ,

2 Hottuynia cordata And Sarurus A photo showing the antimicrobial activity of the extract of sinensis (where (a) is the fermented Hottuynia cordata (10Brix), (b) is fermented Sarurus sinensis (10Brix), (c) is Hottuynia cordata (10Brix) and (d) is Sarurus sinensis (10Brix).

Claims (4)

Removing the water after washing the fish and 300 seconds; Putting the water-removed eoseongcho and three hundred vine into a jar and adding sugar syrup to it, and repeating the steps of adding the eocho vinegar and three hundred vinegar and sugar syrup; Applying a sugar syrup to completely cover the fish paste and three hundred candles on the laminated upper surface; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Preparing a fermentation extract by filtration and leaching the secondary fermented product at room temperature for 2 to 3 months; Pickling cabbages by mixing 10-50 parts by weight of natural salt and 50-200 parts by weight of water to 100 parts of Chinese cabbage; 2-5 parts by weight of green onions, 2-4 parts by weight of red pepper powder, 1-2 parts by weight of garlic and 0.2-1 parts by weight of ginger, add salt so that the final salt concentration is 2-4%. Mixing step; And A method of producing kimchi containing Eoseongcho and three hundred vine extract, comprising the step of aging by adding 0.01 ~ 10 parts by weight of the fermented vinegar and three hundred seconds fermented extract to 100 parts by weight of the mixed cabbage. The method of claim 1, The eoseongcho and three hundred seconds extract is characterized in that 0.001 to 1% (w / w) of the total mass of kimchi prepared, a method of producing kimchi containing eoseongcho and three hundred seconds extract. delete delete

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