KR101003564B1 - Manufacturing method of white lotus kimchi - Google Patents

Abstract

The present invention relates to a method for producing Baeknyeoncho kimchi, specifically, the present invention comprises the steps of salting cabbage; Washing the sauerkraut; Refrigeration of the washed cabbage; Preparing kimchi seasoning; Preparing white kimchi spice by adding baekryokcho to the prepared kimchi spice, and filling the baekryokcho kimchi spice with the chilled and dehydrated cabbage leaves; And pre-treatment of the cabbage mixed with the white lotus herb kimchi seasoning before aging of kimchi.

White lotus, kimchi, manufacturing method

Description

METHOD OF PREPARING PAEKRYEONCHO KIMCHI}

The present invention relates to a kimchi production method, and more particularly to a production method of white lotus kimchi.

With the development of medicine, the average life expectancy has increased and the elderly population has increased. According to data released recently by the National Statistical Office, the proportion of the elderly aged 65 or older accounted for 9.1% of the total population in 2005. It is estimated that by 2020, it will increase to 13.2% of the total population, which is a serious problem due to aging. In addition, according to the data released by the Korea National Statistical Office recently, Korea's single-member GNP was $ 14,162 in 2004, and it increased by about 10% every year, and as the standard of living of the people improved, grains and vegetables became more westernized. Has decreased intake and increased intake of fat-rich foods such as meat. In addition, modern people consume a large amount of food additives that may be harmful to the human body such as food additives, preservatives, colorants, fragrances, as well as pesticides and chemical fertilizers in everyday life.

Due to changes in dietary conditions, social conditions, including excessive stress or lack of exercise, and genetic factors, the pattern of the disease has changed, and the number of deaths from infectious diseases, the leading cause of death in the past, has been rapidly enjoyed. The number of deaths from cardiovascular diseases, such as metabolic syndrome, adult disease, cerebrovascular disease, or coronary artery disease, is increasing steadily.

There is also an increasing number of people complaining of irregular diets caused by changes in social conditions, digestive problems such as indigestion, constipation, and esophagitis due to malnutrition. Particularly, in the case of digestive system diseases accompanied by obesity, waste may accumulate in the organs or body fat may increase, causing other diseases including circulatory diseases.

Therefore, the intake of foods that can reduce the cholesterol or fat components in the organs and blood vessels, in particular to improve digestive function or help the action of the suit.

In this regard, kimchi and white lotus have recently been spotlighted as health foods.

Kimchi is a unique vegetable processing food in Korea. It is a product that is fermented at low temperature by fermenting seasonings such as red pepper, garlic, green onions, and salted fish with salted cabbage, radish, and cucumber, and then fermented at low temperature. In addition to being a means of long-term storage, it is a very good fermented food in that various microorganisms as well as organic acids and aromatics are produced by the propagation of various microorganisms during the storage process.

Kimchi is a source of various minerals and vitamins, and the kimchi lactic acid bacteria and lactic acid bacteria that are bred in the storage process can be variously physiological as well as intestinal action, and have recently received the most attention as a health functional food.

White lotus is a cactus fruit. Baeknyeoncho is the origin of Seoninjang, a tropical herbaceous herb. Cactus salt is known to be effective in treating constipation, diuretic effect, activation of intestinal motility and appetite when used on an empty stomach. Red color has an appetizing visual effect. It is known. Cactus fruit, white lotus, contains various minerals, including various minerals, sugars and vitamins. It has been reported that the pectin component isolated from the cactus fruit has an effect of lowering cholesterol levels, and the betaline pigment, which represents the red color of the cactus fruit, has been reported as a natural pigment distinguished from the anthocyanic red pigment. Beta-line is weak to heat, so the color fades faster as the temperature increases during processing or storage.

However, despite the fact that it is rich in nutrients and contains various physiologically active substances and has various effects such as the effect of constitution improvement, kimchi is particularly used because of its peculiar smell, that is, fermentation odor. And dosing is limited for adolescents.

Therefore, there is an increasing demand for research that can be consumed steadily by improving the fermentation odor peculiar to kimchi having various effects related to the constitution improvement as described above to be suitable for various people's tastes.

In order to solve the conventional problems as described above, an object of the present invention is to provide a manufacturing method of Baeknyeoncho Kimchi prepared by including Baeknyeoncho in kimchi seasoning.

In addition, another object of the present invention to provide a white lotus kimchi prepared by the above production method.

The present invention relates to a method for producing white lotus herb kimchi, and more specifically, white scented scent reduces the irritating smell peculiar to kimchi, and adds flavors peculiar to white lotus to improve the taste of kimchi, as well as the red color peculiar to white lotus Due to improve the color of kimchi to enhance the appetite, physiological improvement effect relates to Baeknyeoncho Kimchi manufacturing method.

The present invention also relates to white lotus kimchi prepared by the above method.

While the inventors of the present invention are conducting research related to manufacturing various kimchi, when fermented odor of kimchi is reduced when kimchi is added by adding white lotus to the seasoning of kimchi, the fermentation odor of kimchi and peculiar to white lotus are unique. The taste and taste are harmonized while the taste and taste are harmonized, and the red color becomes clear due to the addition of white lotus flower, and the taste is also increased by the color, and it can be confirmed that it may have added functionality to the functionality of kimchi. The invention was completed.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing Baeknyeoncho Kimchi.

In the present specification, white lotus vinegar kimchi means kimchi added with white vinegar component as a seasoning.

In the present specification, the kimchi is a vegetable processing food unique to Korea, and salted with radish or Chinese cabbage, and means fermented foods prepared by mixing seasonings such as red pepper, garlic, green onions, and salted fish, or by ripening the seasonings for a certain period of time. do.

In the present specification, the white lotus flower refers to the fruit of the cactus that grows in the northern Jeju. The white lotus is a main component of water, and contains various minerals including various minerals, sugars and vitamins. The pectin component isolated from the cactus fruit, white lotus, has been reported to have an effect of lowering cholesterol levels, and contains a betaline pigment that represents the red color of the cactus fruit. The white lotus is known to be effective in treating constipation, diuretic effect, activation of intestinal motility and appetite enhancement when you drink on an empty stomach, red color is known to have an appetizing visual effect. In addition, it is known that the immune enhancement and antidiabetic and antihypertensive effect.

Baeknyeoncho kimchi production method of the present invention in the conventional kimchi manufacturing method, the step of salting cabbage; Washing the sauerkraut; Refrigeration of the washed cabbage; Preparing kimchi seasoning; Preparing white kimchi spice by adding baekryokcho to the prepared kimchi spice, and filling the baekryokcho kimchi spice with the chilled and dehydrated cabbage leaves; And it characterized in that it comprises the step of aging the cabbage tossed with white baekchocho kimchi seasoning.

More specifically, the method of producing Baeknyeoncho kimchi salted cabbage for 15 to 20 hours at 15 to 20 ℃ by using 64 to 68 parts by weight of the salt of the brine adjusted to a concentration of 7 to 14% relative to the weight of the Chinese cabbage; Washing the sauerkraut with 300 to 500 parts by weight of water relative to the weight of the sauerkraut; Refrigerated dehydrated cabbage at 3 to 5 ℃; Preparing kimchi seasoning including radish, garlic, and green onion; Preparing white kimchi spice by adding baekryokcho to the prepared kimchi spice, and filling the baekryokcho kimchi spice with the chilled and dehydrated cabbage leaves; And pre-processing the cabbage mixed with the white lotus kimchi seasoning.

The salting step of killing the shoots of the leaves of Chinese cabbage, while maintaining the order of the Chinese cabbage, it is important to control the amount and time of salt so that the crisp feeling of kimchi can be maintained during kimchi production.

Conventionally, the salt itself was used at the stage of pickling the cabbage, but when using the salt itself has the advantage of reducing the time to pickle, but the whole cabbage is not evenly pickled, in the case of the direct contact with salt, too much dead cabbage, Since it is not possible to maintain the feeling of chewing the Chinese cabbage as a whole, in the present invention uses salt added salt. As the salt, it is preferable to use a sun salt containing various minerals.

The brine concentration may be adjusted in the range of 7 to 14% of the weight of the cabbage, depending on the harvest time of the cabbage. In addition, so as to make the seasoning of the Chinese cabbage sufficiently mixed with the crispy feeling of the Chinese cabbage, the leaves of the Chinese cabbage kills the sprouts, the stand of the Chinese cabbage keeps the sprouts, and the pickled cabbage itself 100 parts by weight 64 to 68 parts by weight of natural salt saline adjusted to the above concentration, for example, using 640 to 680 g of sun salt saline based on 1 kg of the Chinese cabbage can be marinated for 15 to 20 hours at 15 to 20 ℃.

When the salted cabbage is marinated in excess of the pickling time range, since the order of the cabbage dies too much and the crispy feeling of kimchi is not maintained, it should be washed with water after the pickling step. 300 to 500 parts by weight of the salted cabbage, based on 100 parts by weight of the salted cabbage, in order to sufficiently remove the salt used in the pickling in a short time, and to perform the present step in a range that does not fall economically using too much water. The cabbage can be washed with water, preferably the washing step can be repeated three or four times.

Dehydrating the washed cabbage may be performed at 3 to 5 ° C. Also in the case of pickled cabbage, since a certain time can be aged, in order to prevent the fermentation or ripening by the microorganism step dehydrating the cabbage can be carried out at 3 to 5 ℃, for example 3 to 5 Dehydration may be performed at 5 ° C. for 15 hours. The dehydration step may be carried out by placing the washed cabbage on the net, and then maintaining it at the temperature for the time.

The step of preparing the kimchi seasoning can usually be carried out by the method of manufacturing the seasoning of kimchi, it can be prepared by mixing radish, garlic, leek and liquid milk. Preferably, in order to improve the palatability of white lotus herb kimchi in combination with the white lotus herb, 230 to 250 g of radish, 45 to 55 g of red pepper, 25 to 35 g of shrimp milk, 20 to 22 g of anchovy milk, 23 To 26 g garlic, 44 to 55 g leeks, 5.5 to 7 g chives, 5.5 to 7 g leeks, 5.5 to 7 g chestnuts, 2.7 to 3.5 g pine nuts, 2.7 to 3.3 g starch syrup, 5.5 to 7 g buttercups, and the like. It can be prepared by mixing.

The step of preparing the Baeknyeoncho kimchi seasoning may be performed by adding and mixing Baeknyeoncho to the prepared kimchi seasoning. The white lotus flower may be white lotus extract (white lotus juice) or white lotus powder. The white lotus extract may be prepared by pulverizing the white lotus, and then juice, and may remove the shell and seeds of the white lotus before the grinding, the white lotus powder may be prepared by drying after grinding white lotus. If the amount of white lotus added is too much white kimchi production cost increases, the flavor of kimchi becomes too strong, or the color of kimchi becomes too strong, the flavor of kimchi worsens, and the flavor of kimchi worsens too much, Since it is impossible to feel the effects of the present invention, 0.5 to 0.7 parts by weight based on 100 parts by weight of cabbage, which is initially prepared before the pickling step, for example, 5 to 7 g based on 1 kg of cabbage. Can be.

Mixing the white lotus kimchi seasoning can be carried out in the same manner as the conventional kimchi production method.

Kimchi marinated with white baekchocho kimchi seasoned by white baekchocho ingredients contained in the baekryokcho kimchi seasoning to reduce the irritating odor peculiar to kimchi, while reducing the fermentation odor of kimchi, while enhancing the flavor of the unique white kimchi, usually ripening of kimchi Before carrying out the procedure, a pretreatment step of aging at 3 to 5 ° C. for 3 to 10 days is carried out. When performing the pretreatment ripening step, the taste and aroma of white lotus and conventional kimchi seasoning are sufficiently mixed to maintain a rich flavor, and the pretreatment ripening step in order to improve the flavor and suppress fermentation of kimchi during the pretreatment step as much as possible. Can be maintained at 3 to 5 ° C. for 3 to 10 days.

The present invention may be Baeknyeoncho Kimchi prepared by the kimchi production method.

The white lotus scented kimchi reduces the irritating odor of white kimchi with the flavor and taste of white kimchi, and not only improves the taste of kimchi by adding flavors unique to white lotus, but also the red color of white baekyeoncho attracts the overall color of kimchi. It makes it look red and can have the added functionality to the functionality of Kimchi due to the addition of white lotus vinegar component, it is also excellent product for the constitution improvement effect by the kimchi component and white lotus vinegar component.

Baeknyeoncho Kimchi prepared by the method of manufacturing Baeknyeoncho kimchi of the present invention, while reducing the irritating smell peculiar to the white kimchi scent, not only can improve the taste of kimchi by adding the flavor and color characteristic of Baeknyeoncho, addition of baekryokcho component Due to this, it may have added functionality to kimchi's existing functionality, and the order of kimchi is properly maintained in the whole process including the manufacturing process of cabbage used for kimchi and the pretreatment step of kimchi mixed with seasoning. Kimchi is manufactured under the conditions that it maintains, making it an excellent product that can be enjoyed by people of all ages, including children and adolescents.

Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to help understanding of the present invention. However, the following examples are only intended to more clearly understand the present invention, and are not limited to the following examples of the present invention.

Example  One: Of white lotus kimchi  Produce

Baeknyeoncho kimchi of the present invention was purchased from the market 15kg cabbage and washed, and then divided into two cabbage. 10 kg of salted brine adjusted to a concentration of 10% was poured into the bisected cabbage, and the cabbage was salted by maintaining at 20 ° C. for 17 hours. The salted cabbage was washed four times using 50 kg of water, and the washed salt was placed on the net and dehydrated in a refrigerator at 4 ° C. for 10 hours. During the dehydration of the cabbage, 240 kg of radish, 50 g of red pepper, 30 g of shrimp milk, 21 g of anchovy milk, 24 g of garlic, 50 g of green onion, 6 g of green onion, 6 g of leek, 6 g of chestnut, Kimchi seasoned by mixing 3g pine nuts, 3g starch syrup, 6g buttercup, etc., remove the seeds and skins of the white cinnamon vinegar (cactus fruit) purchased at the market, crushed with a grinder and juiced 6g Was added to the kimchi seasoning and mixed while stirring.

The prepared Baeknyeoncho kimchi seasoning was stored for 1 hour in a 4 ℃ refrigerator, and aged, and then white Baekchocho kimchi seasoned between the dehydrated cabbage leaves to prepare Baeknyeoncho kimchi. Before shipping the white lotus kimchi, it was maintained for 5 days in a refrigerator at 4 ℃ pretreatment.

Meanwhile, as a comparative example of the present invention, kimchi was prepared by varying each step condition or omitting any one step. More specifically, Comparative Example 1 was pickled cabbage with sun salt, not brine, and then white baekchocho kimchi was prepared by the same process as in the present invention, Comparative Example 2 was carried out the dehydration step for 15 hours at room temperature, Comparative Example 3 was prepared kimchi seasoned with kimchi seasoning did not add white lotus, Comparative Example 4 prepared white kimchi without performing a pretreatment step.

Example  2: Experiment for Establishing Optimal Conditions-Comparison of Crisp Effects of Kimchi

In order to examine the crisp feeling and overall acceptability of the kimchi by the manufacturing method of the present invention, the present invention and Comparative Example 1 and Comparative Example 2 and each kimchi stored at 7 ℃ for 10 days, 30 male and female adults were selected After taking it, the sensory test was carried out mainly on the crisp feeling and overall preference by the 5-point scale method. According to each preference, Kimchi was crispy, the best was 5 points, the average was 3 points, and the preference was very low. The results are shown in Table 1 (raw kimchi) and Table 2 (kimchi aged for 10 days).

TABLE 1

Invention Comparative Example 1 Comparative Example 2 Crunchy feeling 4.3 4.1 4 Overall preference 4.5 3.5 3.4

TABLE 2

Invention Comparative Example 1 Comparative Example 2 Crunchy feeling 4 2.9 3.25 Overall preference 4.3 2.9 3.2

As shown in Table 1 and Table 2, the present invention was confirmed to be excellent in crisp feeling and overall preference compared to the comparative examples. Crisp feeling was confirmed to affect the overall palatability, and when the dehydration step is carried out at 15 ℃, room temperature, the cabbage was matured to kill a lot of sprouts, so it was confirmed that the crisp feeling in kimchi immediately mixed with seasoning. In addition, this decrease in crisp feeling was found to affect the overall preference.

In addition, when pickling Chinese cabbage with sun salt instead of saline, it is confirmed that the crisp feeling is further reduced after ripening kimchi for a certain period of time rather than immediately after the production of kimchi. It was confirmed that the effect of the thing was remarkably excellent.

Example  3: Experiment for Optimal Condition-Comparison of Taste and Flavor of Kimchi

In order to examine the taste and flavor of the kimchi by the manufacturing method of the present invention, 30 people of men and women were selected by taking the present invention, Comparative Example 3, and Comparative Example 4 and each kimchi stored at 7 ° C for 10 days. After the five-point scale method, the sensory test was carried out mainly on taste, color and overall acceptability of kimchi, and fermentation odor was measured. The sensory test was 5 points in the best case, 3 points for the normal, very low preference, 0 points to indicate that the preference is less than the existing kimchi, and the average value was calculated, the results are shown in Table 3 It was described in (raw kimchi), the fermentation odor measurement was carried out using the fermentation odor of kimchi aged for 10 days using a portable odor meter OMX-GR (Shinyei Co, Japan), the results are shown in Table 4 below .

[Table 3]

Invention Comparative Example 3 Comparative Example 4 flavor 4.3 3.9 3.9 Color 4.7 3.2 4.2 Overall preference 4.5 3.4 4.1

[Table 4]

Invention Comparative Example 3 Comparative Example 4 Fermentation Odor 80 101 96

As shown in Table 3, when comparing the present invention with Comparative Example 3, the white lotus was not added, there was a small difference in the taste of kimchi, showed a significant difference in the color, the low score in this color is the overall preference It was found to relate to the difference in. In addition, in the case of Comparative Example 4 that did not perform the pre-treatment step, both in terms of taste and color, the score was lower than that of the present invention, the overall score is also lower than the present invention, the pre-treatment step before aging It was confirmed that it is an essential step to maintain the flavor of Baeknyeoncho Kimchi.

In particular, as shown in Table 4, compared to the present invention, the fermentation odor compared to the comparative example 3 without adding white lotus vinegar is about 25% of the present invention, Comparative Example 4 without performing the pretreatment step is about 20% higher than the present invention Fermentation odor was measured, and the production method of the present invention was confirmed to be excellent with the effect of improving fermentation odor.

Therefore, Baeknyeoncho kimchi prepared by the manufacturing method of the present invention exhibits high preference at various ages as well as infants and adolescents who refuse to consume kimchi due to its fermented odor due to its crisp texture and excellent flavor, and its functionality by Kimchi and Baeknyeoncho. The effect will be recognized, so the effect is very good in the food industry related to kimchi production. In addition, the method of the present invention, in particular, after the addition of white lotus, it is recognized that the step of aging for a certain time and the step of dehydrating at low temperature after marinated cabbage using brine prepared with sun salt is an essential step for the effect of the present invention. .

Claims (2)

Salting cabbage for 15 to 20 hours at 15 to 20 ° C. using 64 to 68 parts by weight of natural salt saline adjusted to a concentration of 7 to 14% based on 100 parts by weight of Chinese cabbage; Washing the sauerkraut; Refrigerated dehydrated cabbage at 3 to 5 ℃; 230 to 250 g of radish, 45 to 55 g of red pepper, 25 to 35 g of shrimp milk, 20 to 22 g of anchovy milk, 23 to 26 g of garlic, 44 to 55 g of green onions, 5.5 to 7 g of chives, based on 1 kg of Chinese cabbage, Preparing a kimchi seasoning by mixing 5.5-7 g leek, 5.5-7 g chestnut, 2.7-3.5 g pine nuts, 2.7-3.3 g starch syrup and 5.5-7 g buttercups; Preparing white kimchi spice by adding white lotus to the prepared kimchi spice; Tossing step of filling the white lotus leaf kimchi seasoning between the refrigerated cabbage leaf; And Pre-treatment step to maintain the cabbage with white baekchocho kimchi seasoning for 3 to 7 days at 3 to 5 ℃ Baeknyeoncho kimchi production method comprising a. According to claim 1, White lotus vinegar added in the step of producing the white lotus herb kimchi seasoning is 0.5 to 0.7 parts by weight based on 100 parts by weight of the Chinese cabbage.