KR101049164B1 - Kimchi composition for Spanish - Google Patents

Abstract

The present invention adjusts the spicy taste and color of kimchi by containing one or more selected from paprika powder, saffron and colarante alimentario, and by adding one or more selected from herbs, milk, cheese or whey to make the fermentation odor of kimchi On the other hand, the present invention relates to a Kimchi composition for Spanish, which is adapted to Kimchi by applying a Spanish favorite yellow color to Kimchi, and delaying the ripening of Kimchi to extend the period of eating.

In addition, the present invention relates to a Spanish kimchi composition adapted to the taste of the Spanish by adding paprika, olive, cherry and jalapeno, which are easily available locally in the composition.

  Paprika powder, herbs, milk, cheese, whey, saffron, colrante alimentario, olives, cherries, jalapeno

Description

  Kimchi composition for Spanish}

The present invention relates to a kimchi composition adapted to the tastes of the Spanish people by controlling the spicy taste and color of kimchi and reducing the fermentation odor, while producing less acid in kimchi to reduce the sour taste.

In addition, the present invention relates to a kimchi composition that is easy to procure in the region of Spain and adds vegetables or vegetables enjoyed by the Spanish people to meet the taste of the Spanish people while having a variety of colors.

When developing Kimchi as an international export commodity, the first consideration should be to develop Kimchi as the main country of Kimchi to preserve the food characteristics of Korean Kimchi but to meet the international sense. Most foreigners do not have a rich color, do not have a strong smell of kimchi, and have a spicy taste. Therefore, in order to increase access to kimchi and increase exports, it is necessary to develop unique kimchi that suits the tastes of foreigners, such as kimchi, which is salty and spicy.

     In addition, kimchi is slightly fermented during the distribution process, the fermentation by microorganisms is an important factor affecting the flavor of kimchi. Microorganisms continue to grow even after a certain fermentation period, so that the taste becomes sour, and the tissue is softened, the unpleasant odor is generated and difficult to ingest. Therefore, the development of kimchi with delayed fermentation is also required for globalization.

In European food culture, there are ripened foods such as cheese, wine, and vinegar, but there are few fermented foods that ripen vegetables such as kimchi. Kimchi is unfamiliar in Europe. However, Spain has a similar taste to Korea, so it is the country that consumes the most rice in Europe and eats rice rather than noodles, and uses garlic and pepper. Therefore, if you develop kimchi that fits these tastes, it is expected to be utilized as a erosion to eat with rice or companion food with other foods.

In the present invention, while adjusting the spicy taste and the color of kimchi and reduce the fermentation odor, to delay the maturation of kimchi to provide a kimchi composition suitable for the taste of the Spanish sour taste is reduced.

In addition, the present invention is to provide a kimchi composition according to the taste of the Spanish while giving a variety of colors using a material that is easy to procure locally.

The present invention to solve the above problems,

    In preparation of the kimchi composition which uses cabbage or radish as a main material, the kimchi composition for Spanish containing at least 1 sort (s) chosen from the group which consists of saffron, colarante alimentario, and paprika powder is provided.

       The present invention also provides a Spanish Kimchi composition further comprising one or more selected from the group consisting of herbs, milk, cheese and whey to the Spanish Kimchi composition. According to one embodiment of the present invention, the herbs may be selected from one or more from oregano, basil and rosemary.

In addition, the present invention provides a kimchi composition for the Spanish further comprising at least one selected from paprika, olive, cherry and jalapeno in the kimchi composition.

According to the present invention, the spicy taste and the color of the kimchi are adjusted to the preference of the Spanish, while the fermentation odor is reduced, while the sour taste is reduced by the delay of aging, thereby providing a Kimchi composition preferred by the Spanish.

In addition, a kimchi composition is provided according to the Spanish taste while showing a variety of colors using locally available materials.

Hereinafter, the present invention will be described in detail.

One. heat  And color control of kimchi

       As a result of surveying the preference of kimchi to foreigners, spicy taste and chromaticity of kimchi were investigated as improvement points, and the following experiment was conducted to improve spicy taste and color of kimchi.

    1-1. Manufacture of Kimchi

     In the case of the Spanish, the color of the food tends to be preferred, so that kimchi is prepared using the saffron, colarante alimentario or paprika powder instead of the red pepper powder in the compositions of Tables 1 and 2 below, PH, acidity, color and sensory evaluation were performed to determine the content. Saffron is a dried pistil of a plant called Crocus, which is bright red but when melted, becomes bright and transparent yellow. Colarante alimentario is a natural color used in Spain and is used instead of expensive saffron.

[Unit:% by weight]  ingredient 1-1 1-2 1-3 1-4 1-5 1-6 1-7 1-8 1-9  cabbage 90.9 90.4 89.9 89.4 87.9 90.4 89.9 89.4 87.9  radish 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8  garlic 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4  Red pepper powder - 0.5 1.0 1.5 3.0 - - - -  Paprika powder - - - - - 0.5 1.0 1.5 3.0  chives 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5  Anchovy Sauce 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9  ginger 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7  Sugar 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8

 [Unit:% by weight] ingredient 1-10 1-11 1-12 1-13 1-14 1-15 1-16 1-17 1-18  cabbage 88.0 90.899 90.895 90.89 90.88 90.74 90.65 90.57 90.48  radish 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8  garlic 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4  Saffron - 0.001 0.005 0.01 0.02 - - - -  colarante alimentario - - - - - 0.16 0.25 0.33 0.42  chili powder 2.9  chives 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5  Anchovy Sauce 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9  ginger 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7  Sugar 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8

1-2. PH and Acidity Changes During Fermentation

       Kimchi is a major quality indicator of Kimchi because fermentation and fermentation of various organic acids are produced as the components are decomposed by the action of various enzymes and microorganisms.

       After keeping the prepared kimchi at 10 ℃ and evenly collected by parts at 5 days intervals and pulverized for 1 minute at 24,000rpm with Homogenizer (Ultra turrax T25), pH was measured by pH meter (Metrohm 827), acidity was crushed After taking 2g of kimchi and diluting it five times with distilled water, the amount (mL) of 0.1N NaOH solution consumed until pH 8.1 was converted into lactic acid (%) content.

Tables 3 and 4 are the results of pH measurement according to the fermentation period, Tables 5 and 6 are the results of acidity measurement.

PH according to fermentation period (days) 0 5 10 15 20 1-1 6.30 4.06 4.00 3.78 3.77 1-2 6.15 4.07 3.95 3.73 3.77 1-3 5.98 4.19 3.95 3.75 3.75 1-4 5.77 4.34 4.06 3.82 3.84 1-5 5.69 4.27 4.05 3.99 3.93 1-6 6.03 4.45 4.13 3.95 3.89 1-7 5.84 4.57 4.15 4.00 3.93 1-8 5.91 4.16 4.06 3.90 3.88 1-9 5.95 4.49 4.16 3.99 3.90

PH according to fermentation period (days) 0 5 10 15 20 1-10 6.30 4.06 4.00 3.78 3.77 1-11 5.76 4.49 4.27 3.98 3.94 1-12 5.77 4.33 4.11 3.93 3.91 1-13 5.82 4.59 4.30 4.02 3.94 1-14 5.87 4.39 4.17 3.92 3.82 1-15 5.90 4.33 4.13 3.91 3.87 1-16 5.74 4.29 4.19 3.94 3.88 1-17 6.10 4.17 4.06 3.86 3.82 1-18 6.09 4.19 4.07 3.86 3.85

As shown in Table 3, when the paprika powder was added, the pH was slightly higher depending on the fermentation period than when the red pepper powder was added. According to Table 4, the pH of the saffron or colrante alimentario was added to the control group, and the pH of the kimchi gradually decreased after reaching the proper pH after 10 days of fermentation, and the difference was not observed.

Acidity over fermentation days 0 5 10 15 20 1-1 0.09 0.50 0.63 0.72 0.81 1-2 0.14 0.45 0.72 0.77 0.81 1-3 0.18 0.50 0.68 0.85 0.95 1-4 0.18 0.36 0.68 0.81 0.95 1-5 0.32 0.59 0.81 0.77 0.90 1-6 0.14 0.32 0.50 0.72 0.63 1-7 0.18 0.36 0.63 0.63 0.81 1-8 0.14 0.50 0.77 0.77 0.81 1-9 0.18 0.41 0.68 0.77 0.86

Acidity over fermentation days 0 5 10 15 20 1-10 0.09 0.50 0.63 0.72 0.81 1-11 0.14 0.45 0.54 0.90 0.99 1-12 0.14 0.41 0.81 0.77 0.99 1-13 0.14 0.32 0.45 0.81 0.68 1-14 0.14 0.32 0.41 0.63 0.77 1-15 0.18 0.54 0.81 0.72 0.86 1-16 0.14 0.54 0.81 0.81 1.13 1-17 0.14 0.54 0.54 0.77 0.68 1-18 0.14 0.50 0.86 0.86 0.86

According to Table 5, when the red pepper powder content is more than 1.0% by weight, the acidity is increased and the fermentation proceeds faster, and when the paprika is added, the acidity is lower than when the red pepper is added, and the ripening is slow. see.

     According to Table 6, in the case of adding the saffron or colrante alimentario, as the addition amount increases, the acidity is low, resulting in a slow fermentation pattern.

1-3. Kimchi Color Changes During Fermentation

       Chromaticity was measured using a color meter (Chroma meter CR400, Konica minolta, Japan) and expressed as Hunter L value (brightness), a value (redness), and b value (yellowness). It is an indicator that can improve quality by maintaining good quality. The results are shown in Tables 7 to 9 below.

Fermentation
Duration (days) Hunter value 1-1 1-2 1-3 1-4 1-5 0 L 46.32 ± 0.37 ^{a 1)} 39.03 ± 0.33 ^b 38.96 ± 0.45 ^b 35.41 ± 0.06 ^c 35.53 ± 0.02 ^c a -0.86 ± 0.08 ^d 3.93 ± 0.59 ^c 7.98 ± 0.65 ^b 7.78 ± 0.19 ^b 14.72 ± 0.54 ^a b 9.50 ± 0.40 ^e 12.56 ± 0.36 ^d 16.24 ± 0.45 ^a 13.40 ± 0.17 ^c 15.56 ± 0.10 ^b 5 L 46.21 ± 0.91 ^a 42.93 ± 0.86 ^b 40.08 ± 0.55 ^c 40.41 ± 0.31 ^c 37.53 ± 0.19 ^d a -4.02 ± 0.05 ^d 4.65 ± 0.50 ^c 9.53 ± 0.25 ^b 9.48 ± 0.47 ^b 15.21 ± 0.23 ^a b 10.78 ± 0.19 ^c 15.31 ± 0.26 ^b 16.62 ± 0.14 ^a 16.41 ± 0.40 ^a 16.66 ± 0.12 ^a 10 L 47.94 ± 0.47 ^a 42.97 ± 0.32 ^b 41.57 ± 0.92 ^c 39.03 ± 0.18 ^d 38.55 ± 0.25 ^d a -2.44 ± 0.08 ^e 5.11 ± 0.22 ^d 7.38 ± 0.23 ^c 9.54 ± 0.37 ^a 8.82 ± 0.43 ^b b 9.30 ± 0.15 ^c 15.38 ± 0.25 ^b 15.75 ± 0.39 ^b 16.25 ± 0.04 ^a 15.39 ± 0.15 ^b 15 L 51.27 ± 0.82 ^a 45.35 ± 0.29 ^b 44.98 ± 0.55 ^b 41.02 ± 0.24 ^c 39.69 ± 0.44 ^d a -0.89 ± 0.13 ^e 5.75 ± 0.18 ^d 8.12 ± 0.49 ^c 9.38 ± 0.70 ^b 14.49 ± 0.55 ^a b 9.14 ± 0.56 ^d 15.40 ± 0.16 ^c 17.00 ± 0.17 ^a 16.40 ± 0.13 ^b 17.52 ± 0.40 ^a 20 L 48.40 ± 0.26 ^a 43.17 ± 0.21 ^b 40.34 ± 0.63 ^c 37.75 ± 0.19 ^d 36.54 ± 0.50 ^e a -0.52 ± 0.01 ^e 5.58 ± 0.12 ^d 8.95 ± 0.10 ^b 8.44 ± 0.43 ^c 13.75 ± 0.39 ^a b 7.50 ± 0.23 ^d 15.05 ± 0.42 ^bc 16.28 ± 0.57 ^a 14.71 ± 0.28 ^c 15.74 ± 0.35 ^ab

  1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

Fermentation
Duration (days) Hunter value 1-6 1-7 1-8 1-9 0 L 39.74 ± 0.31 ^b 33.14 ± 0.52 ^c 32.13 ± 0.32 ^d 31.83 ± 0.20 ^d a 5.79 ± 0.42 ^d 9.02 ± 0.62 ^c 9.93 ± 0.16 ^b 13.05 ± 0.15 ^a b 14.27 ± 0.23 ^a 12.48 ± 0.50 ^b 12.14 ± 0.09 ^b 12.32 ± 0.13 ^b 5 L 40.04 ± 0.60 ^b 37.21 ± 0.63 ^c 35.80 ± 0.51 ^d 34.40 ± 0.12 ^e a 5.01 ± 0.36 ^d 8.22 ± 0.25 ^c 9.94 ± 0.38 ^b 13.06 ± 0.31 ^a b 14.22 ± 0.14 ^b 14.82 ± 0.48 ^a 14.47 ± 0.28 ^ab 14.15 ± 0.14 ^b 10 L 39.95 ± 0.19 ^b 37.32 ± 0.27 ^c 35.40 ± 0.20 ^d 33.92 ± 0.11 ^e a 5.26 ± 0.29 ^d 10.33 ± 0.47 ^c 12.59 ± 0.31 ^b 16.18 ± 0.86 ^a b 13.87 ± 0.30 ^bc 14.89 ± 0.08 ^a 14.46 ± 0.18 ^ab 13.61 ± 0.73 ^c 15 L 43.58 ± 0.36 ^b 39.04 ± 0.35 ^c 39.61 ± 0.53 ^c 37.06 ± 0.32 ^d a 6.85 ± 0.35 ^d 8.91 ± 0.29 ^c 12.09 ± 0.08 ^b 16.91 ± 0.03 ^a b 15.64 ± 0.09 ^a 14.83 ± 0.33 ^b 16.31 ± 0.53 ^a 15.76 ± 0.21 ^a 20 L 32.13 ± 0.81 ^d 37.50 ± 0.23 ^b 36.99 ± 0.45 ^b 33.11 ± 0.27 ^c a 7.37 ± 1.23 ^c 7.44 ± 0.49 ^c 10.18 ± 0.36 ^b 14.49 ± 0.19 ^a b 11.85 ± 0.87 ^b 13.99 ± 0.53 ^a 14.07 ± 0.46 ^a 13.38 ± 0.38 ^a

1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

       According to Tables 7 and 8, as the red pepper powder content is increased, the L value is significantly decreased, so the overall color of kimchi is darkened. The value did not change as the fermentation progressed. Kimchi added with paprika powder tended to be similar to kimchi with red pepper powder, but the color of kimchi was darker when added with red pepper powder.

Fermentation
term
(Work) Hunter
value 1-10 1-11 1-12 1-13 1-14 1-15 1-16 1-17 1-18 0 L 46.32 ± 0.37 ^{ab1 )} 47.52 ± 0.80 ^a 45.66 ± 0.08 ^bc 45.01 ± 0.57 ^c 47.33 ± 1.03 ^a 44.86 ± 0.21 ^b 45.31 ± 0.76 ^ab 41.92 ± 1.16 ^c 44.15 ± 0.88 ^b a -0.86 ± 0.08 ^a -1.97 ± 0.19 ^b -2.41 ± 0.04 ^c -2.08 ± 0.07 ^b -3.33 ± 0.09 ^d -2.55 ± 0.10 ^d -2.74 ± 0.27 ^d -1.81 ± 0.13 ^c -0.15 ± 0.34 ^a b 9.50 ± 0.40 ^d 10.47 ± 0.56 ^c 11.12 ± 0.12 ^c 12.04 ± 0.37 ^b 17.50 ± 0.14 ^a 21.98 ± 0.37 ^b 23.90 ± 0.50 ^a 22.38 ± 0.68 ^b 23.54 ± 0.55 ^a 5 L 46.21 ± 0.91 ^b 41.81 ± 0.34 ^c 47.60 ± 0.77 ^a 48.56 ± 0.64 ^a 47.23 ± 0.78 ^ab 46.04 ± 0.34 ^bc 46.73 ± 0.51 ^ab 47.59 ± 0.76 ^a 45.33 ± 0.38 ^c a -4.02 ± 0.05 ^b -4.85 ± 0.07 ^c -3.25 ± 0.05 ^a -3.32 ± 0.10 ^a -3.90 ± 0.09 ^b -1.37 ± 0.07 ^c -0.56 ± 0.27 ^b 1.00 ± 0.04 ^a 0.98 ± 0.41 ^a b 10.78 ± 0.19 ^d 12.41 ± 0.10 ^c 11.98 ± 0.73 ^c 15.07 ± 0.25 ^b 19.13 ± 0.10 ^a 24.50 ± 0.19 ^c 26.18 ± 0.23 ^b 27.54 ± 0.48 ^a 25.01 ± 0.32 ^c 10 L 47.94 ± 0.47 ^a 47.56 ± 1.21 ^a 48.11 ± 1.33 ^a 46.99 ± 0.95 ^a 45.09 ± 0.38 ^b 46.12 ± 0.54 ^b 47.38 ± 0.32 ^a 44.55 ± 0.64 ^c 45.03 ± 0.13 ^c a -2.44 ± 0.08 ^b -1.90 ± 0.13 ^a -3.11 ± 0.15 ^d -2.70 ± 0.07 ^c -3.38 ± 0.08 ^e -1.52 ± 0.07 ^d 1.02 ± 0.09 ^a -0.79 ± 0.08 ^c 0.82 ± 0.11 ^b b 9.30 ± 0.15 ^c 9.55 ± 0.42 ^c 12.66 ± 1.64 ^b 13.25 ± 0.30 ^b 15.63 ± 0.63 ^a 24.27 ± 0.34 ^b 26.02 ± 0.22 ^a 23.66 ± 0.79 ^b 24.26 ± 0.15 ^b 15 L 51.27 ± 0.82 ^b 53.12 ± 1.08 ^a 51.21 ± 0.52 ^b 52.33 ± 0.30 ^ab 52.19 ± 0.54 ^ab 48.46 ± 0.45 ^b 48.72 ± 0.56 ^b 50.49 ± 0.66 ^a 49.13 ± 0.66 ^b a -0.89 ± 0.13 ^a -1.26 ± 0.02 ^b -3.18 ± 0.06 ^d -2.83 ± 0.11 ^c -3.19 ± 0.12 ^d -1.70 ± 0.07 ^c -1.69 ± 0.06 ^c -1.20 ± 0.10 ^b -0.81 ± 0.01 ^a b 9.14 ± 0.56 ^d 9.92 ± 0.62 ^d 12.46 ± 0.23 ^c 13.87 ± 0.38 ^b 21.27 ± 0.25 ^a 25.44 ± 0.64 ^b 25.77 ± 0.46 ^b 27.65 ± 0.50 ^a 26.36 ± 0.11 ^b 20 L 48.40 ± 0.26 ^a 48.28 ± 0.60 ^a 47.22 ± 0.22 ^a 47.53 ± 0.68 ^a 44.31 ± 1.08 ^b 44.21 ± 0.45 ^d 46.95 ± 0.54 ^b 46.87 ± 0.41 ^b 45.70 ± 0.62 ^c a -0.52 ± 0.01 ^a -1.51 ± 0.04 ^b -1.81 ± 0.05 ^c -2.49 ± 0.04 ^d -2.93 ± 0.06 ^e -1.93 ± 0.07 ^e -0.13 ± 0.25 ^c 0.74 ± 0.08 ^b 2.00 ± 0.12 ^a b 7.50 ± 0.23 ^d 9.30 ± 0.20 ^c 9.49 ± 0.11 ^c 13.50 ± 0.33 ^b 15.06 ± 0.61 ^a 22.76 ± 0.35 ^c 25.46 ± 0.20 ^ab 25.61 ± 0.25 ^a 25.00 ± 0.48 ^b

 1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

       As shown in Table 9, since the saffron is yellow when it is dissolved, the a value representing the redness decreases significantly as the amount added increases, and the b value representing the yellowness tends to increase significantly. The chromaticity of kimchi prepared with the addition of colarante alimentario was also higher in b value than in the control group.

1-4. Sensory evaluation

       After the prepared kimchi was stored for 10 days at 10 ℃, the sensory test was performed. The evaluation items were five in appearance, color, smell, taste, texture, and overall preference, and the evaluation scale used 9-point scale (1 = I hate very much, 9 = I like very much). The experimental results were tested by Duncan's multiple range when there was a significant difference in α = 0.05 level after one-way ANOVA using SAS program. Sensory test results are shown in Tables 10 and 11 below.

Exterior Color smell flavor Organization Comprehensive
Likelihood 1-1 4.00 ± 1.63 ^{bc 1)} 3.50 ± 1.90 ^c 4.50 ± 1.96 3.70 ± 2.50 5.90 ± 1.66 4.40 ± 1.90 1-2 3.70 ± 1.34 ^c 3.00 ± 1.25 ^c 3.90 ± 2.02 4.30 ± 1.95 6.10 ± 1.45 4.40 ± 1.17 1-3 3.80 ± 1.23 ^c 3.70 ± 1.06 ^bc 4.40 ± 1.65 3.90 ± 1.29 5.70 ± 1.42 4.40 ± 1.51 1-4 5.30 ± 1.83 ^ab 5.10 ± 1.73 ^ab 4.30 ± 1.42 4.20 ± 1.87 5.10 ± 1.52 4.80 ± 1.93 1-5 6.50 ± 1.78 ^a 6.30 ± 2.11 ^a 5.00 ± 2.00 4.70 ± 2.31 6.20 ± 1.40 5.50 ± 1.96 1-6 3.20 ± 1.23 ^b 3.40 ± 1.43 ^b 3.60 ± 1.65 ^b 2.90 ± 1.37 5.50 ± 1.43 ^ab 3.40 ± 1.96 ^ab 1-7 4.60 ± 1.90 ^b 4.60 ± 1.84 ^ab 4.30 ± 1.77 ^ab 3.10 ± 1.52 4.80 ± 1.87 ^ab 2.70 ± 1.42 ^b 1-8 5.60 ± 2.17 ^ab 5.60 ± 2.07 ^a 4.10 ± 1.66 ^ab 3.20 ± 1.32 4.70 ± 1.49 ^ab 2.80 ± 1.93 ^b 1-9 3.70 ± 1.64 ^b 3.30 ± 1.77 ^a 3.20 ± 2.10 ^b 2.90 ± 1.91 4.30 ± 2.31 ^b 2.30 ± 1.57 ^b

 1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

Exterior Color smell flavor Organization Comprehensive preference 1-10 3.60 ± 1.51 ^b 3.60 ± 2.22 ^b 5.40 ± 1.65 ^ab 3.40 ± 1.58 ^b 4.80 ± 1.55 3.60 ± 1.65 ^b 1-11 4.90 ± 2.28 ^ab 4.70 ± 2.06 ^ab 4.60 ± 1.65 ^abc 5.00 ± 1.56 ^ab 5.40 ± 1.51 5.40 ± 2.01 ^ab 1-12 6.40 ± 1.71 ^a 5.70 ± 1.89 ^a 5.00 ± 1.33 ^a 5.20 ± 1.48 ^a 5.50 ± 1.78 5.50 ± 1.58 ^a 1-13 4.40 ± 1.90 ^b 4.50 ± 2.12 ^ab 4.10 ± 2.02 ^bc 4.00 ± 2.11 ^ab 5.50 ± 1.35 4.60 ± 2.32 ^ab 1-14 3.70 ± 1.70 ^b 3.20 ± 1.55 ^b 3.30 ± 1.64 ^c 3.40 ± 1.51 ^b 4.90 ± 1.52 4.00 ± 1.63 ^ab 1-15 4.80 ± 2.44 4.60 ± 1.90 3.60 ± 1.35 5.30 ± 1.89 6.50 ± 1.58 ^a 5.50 ± 1.78 ^a 1-16 5.20 ± 1.99 4.00 ± 1.83 5.00 ± 1.41 5.50 ± 2.01 6.20 ± 1.55 ^a 4.70 ± 2.06 ^ab 1-17 4.30 ± 2.45 4.10 ± 2.18 3.80 ± 1.81 4.50 ± 2.01 5.50 ± 1.08 ^ab 4.30 ± 2.11 ^ab 1-18 4.60 ± 3.10 4.40 ± 2.72 4.30 ± 2.00 4.20 ± 1.81 4.70 ± 1.16 ^bc 3.00 ± 1.89 ^b

  1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

       As shown in Table 10, red pepper powder was more preferred than paprika powder because the taste or overall preference was higher than that of paprika powder. Therefore, when you want to delay the ripening while purifying the spicy taste, it is good to use a small amount of paprika.

As shown in Table 21, kimchi added with saffron or colarante alimentario was more preferred in appearance, color, taste, texture, and overall palatability than the control. However, the preference decreased by adding more than 0.01% by weight of saffron, and lower than that of the control by adding more than 0.33% by weight of colrante alimentario (1-18). Therefore, it is desirable to add less than the above content.

2. Control of sweetness

2-1. Manufacture of Kimchi

Instead of sugar In order to control the sweet taste using stevia leaves, a kind of Spanish favorite herbs, kimchi was prepared using stevia instead of sugar in the composition of Table 7 below. Stevia contains the sweetener stevioside, which is used as a sweetener. Sugar content is about 200 times the sugar, but calories are only about one-ninth of the sugar, so it is also used in the diet.

[Unit:% by weight] ingredient 2-1 2-2 2-3 2-4 2-5  cabbage 88.8 88.4 88.0 87.6 87.3  radish 2.8 2.8 2.8 2.8 2.8  garlic 1.4 1.4 1.4 1.4 1.4  Red pepper powder 2.9 2.9 2.9 2.9 2.9  chives 1.5 1.5 1.5 1.5 1.5  Anchovy Sauce 1.9 1.9 1.9 1.9 1.9  ginger 0.7 0.7 0.7 0.7 0.7  Stevia 0 0.4 0.8 1.2 1.5

2-2. PH and Acidity Changes During Fermentation

       The pH and acidity of the kimchi prepared by the composition of Table 12 for each fermentation period were measured and shown in Tables 13 and 14 below.

PH according to fermentation period (days) 0 5 10 15 20 2-1 5.63 4.44 4.19 3.99 3.95 2-2 5.60 4.27 4.14 3.92 3.88 2-3 5.37 4.22 4.15 3.95 3.92 2-4 5.41 4.13 4.07 3.92 4.00 2-5 5.40 4.31 4.19 4.04 3.94

Acidity over fermentation days 0 5 10 15 20 2-1 0.27 0.54 0.63 1.04 1.04 2-2 0.23 0.45 0.68 1.04 1.08 2-3 0.27 0.54 0.68 0.95 1.04 2-4 0.23 0.72 0.77 0.95 0.86 2-5 0.32 0.63 0.72 0.63 1.04

  As shown in Tables 13 and 14, the stevia content was found to have no significant effect on the pH or acidity of the kimchi composition.

 2-3. Kimchi Color Changes During Fermentation

       To measure the chromaticity of the kimchi prepared by the composition of Table 7 by fermentation period is shown in Table 15 below.

Fermentation
term
(Work) Hunter value 2-1 2-2 2-3 2-4 2-5 0 L 36.77 ± 0.45 ^{a 2)} 33.77 ± 0.49 ^b 30.82 ± 0.08 ^c 30.26 ± 0.73 ^cd 29.33 ± 0.70 ^d a 13.27 ± 0.36 ^a 9.11 ± 0.49 ^b 5.46 ± 0.71 ^c 5.32 ± 0.71 ^c 4.82 ± 0.35 ^c b 15.81 ± 0.21 ^a 13.01 ± 0.29 ^b 10.49 ± 0.04 ^c 10.17 ± 0.50 ^c 9.12 ± 0.49 ^d 5 L 37.39 ± 0.15 ^a 36.24 ± 0.42 ^b 33.43 ± 0.56 ^c 31.55 ± 0.43 ^d 31.41 ± 0.33 ^d a 15.16 ± 0.07 ^a 10.85 ± 0.20 ^b 7.66 ± 0.19 ^c 5.05 ± 0.27 ^d 4.36 ± 0.55 ^e b 16.96 ± 0.21 ^a 15.66 ± 0.15 ^b 13.08 ± 0.41 ^c 11.84 ± 0.35 ^d 10.42 ± 0.43 ^e 10 L 38.19 ± 0.60 ^a 34.25 ± 1.18 ^b 33.30 ± 0.69 ^b 33.08 ± 0.81 ^bc 31.76 ± 0.26 ^c a 15.26 ± 0.46 ^a 9.88 ± 0.22 ^b 8.35 ± 0.41 ^c 6.31 ± 0.67 ^d 5.10 ± 0.38 ^e b 16.81 ± 0.61 ^a 14.07 ± 0.07 ^b 12.63 ± 0.64 ^bc 11.84 ± 1.12 ^c 10.72 ± 0.16 ^d 15 L 41.84 ± 0.34 ^a 35.91 ± 0.21 ^b 35.36 ± 0.14 ^bc 35.18 ± 0.56 ^c 33.06 ± 0.17 ^d a 15.86 ± 0.48 ^a 10.30 ± 0.76 ^b 7.57 ± 0.21 ^c 6.55 ± 0.25 ^d 4.67 ± 0.28 ^e b 19.15 ± 0.18 ^a 14.37 ± 0.22 ^b 13.63 ± 0.11 ^c 12.56 ± 0.31 ^d 10.81 ± 0.19 ^e 20 L 35.49 ± 1.69 ^a 34.51 ± 0.36 ^a 33.59 ± 1.73 ^ab 31.57 ± 1.12 ^bc 30.84 ± 0.15 ^c a 10.37 ± 2.64 ^a 9.41 ± 0.32 ^ab 7.14 ± 1.64 ^bc 6.16 ± 0.10 ^c 6.14 ± 0.04 ^c b 14.31 ± 1.67 ^a 13.62 ± 0.50 ^a 12.51 ± 1.48 ^ab 10.70 ± 0.57 ^b 10.62 ± 0.10 ^b

  1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

       The color of stevia-added kimchi decreased significantly for all fermentation days with L, a and b values.

2-4. Sensory evaluation

        Sensory test results of the kimchi prepared by the composition of Table 12 are shown in Table 16 below.

Exterior Color smell flavor Organization Comprehensive
Likelihood Sweetness Overall flavor 2-1 6.20 ± 1.55 ^{a 1)} 6.50 ± 1.51 ^a 5.30 ± 1.25 ^a 6.20 ± 1.48 ^a 6.10 ± 1.20 ^a 5.90 ± 1.97 6.30 ± 1.34 ^a 2-2 5.00 ± 1.83 ^ab 5.20 ± 1.81 ^ab 4.60 ± 1.35 ^ab 4.40 ± 1.96 ^b 4.50 ± 2.22 ^b 5.40 ± 1.90 4.20 ± 2.15 ^b 2-3 4.10 ± 1.45 ^bc 4.30 ± 1.57 ^bc 4.30 ± 2.00 ^ab 3.50 ± 1.51 ^bc 3.50 ± 1.65 ^bc 5.60 ± 1.35 4.00 ± 2.00 ^bc 2-4 3.90 ± 1.66 ^bc 3.90 ± 1.85 ^bc 4.00 ± 1.41 ^ab 2.90 ± 1.10 ^c 2.40 ± 1.17 ^c 5.80 ± 1.55 2.60 ± 1.43 ^cd 2-5 2.90 ± 1.37 ^c 2.90 ± 1.73 ^c 3.70 ± 1.57 ^b 2.30 ± 1.16 ^c 2.30 ± 1.25 ^c 5.40 ± 1.78 2.20 ± 1.03 ^d

 1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

       According to Table 16, the kimchi prepared by adding Stebia instead of sugar had a significantly lower preference as the amount of stebia added increased, and the preference was lower than that without Stevia. Therefore, it is preferable not to use stevia instead of sugar.

3. Control of smell

3-1. Manufacture of Kimchi

       To reduce the fermentation odor of kimchi, kimchi was prepared by adding herbs, cheese, milk, whey, etc., which are preferred products of Spanish.

 [Unit:% by weight] ingredient 3-1 3-2 3-3 3-4 3-5 3-6 3-7 3-8  cabbage 88.0 87.0 87.0 87.0 87.0 87.0 87.0 87.0  radish 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8  garlic 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4  Red pepper powder 2.9 2.9 2.9 2.9 2.9 2.9 2.9 2.9  chives 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5  Anchovy Sauce 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9  oregano - 1.0 - - - - - -  basil - - 1.0 - - - - -  Rosemary - - - 1.0 - - - -  Cheddar Cheese - - - - 1.0 - - -  Parmesan Cheese - - - - - 1.0 - -  milk - - - - - - 1.0 -  Whey - - - - - - - 1.0  ginger 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7  Sugar 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8

3-2. PH and Acidity Changes During Fermentation

       The pH and acidity of the kimchi prepared by the composition of Table 17 for each fermentation period were measured and shown in Tables 18 and 19.

PH according to fermentation period (days) 0 5 10 15 20 3-1 5.66 4.19 4.11 3.95 3.84 3-2 5.72 4.42 4.19 4.01 3.98 3-3 5.88 4.60 4.34 4.11 3.98 3-4 5.83 4.53 4.21 4.02 3.89 3-5 5.62 4.41 4.17 3.97 3.88 3-6 5.66 4.08 4.04 3.93 3.88 3-7 5.88 4.51 4.13 3.95 3.89 3-8 5.71 4.59 4.12 4.06 3.94

Acidity over fermentation days 0 5 10 15 20 3-1 0.18 0.59 0.86 0.95 1.17 3-2 0.18 0.50 0.50 0.68 0.77 3-3 0.18 0.50 0.72 0.86 1.04 3-4 0.14 0.45 0.68 0.81 0.99 3-5 0.14 0.36 0.72 0.68 0.86 3-6 0.23 0.45 0.68 0.77 0.81 3-7 0.18 0.45 0.77 0.72 0.95 3-8 0.27 0.45 0.81 0.72 0.95

As shown in Tables 18 and 19, the kimchi added with herbs was less decreased in pH than the control (3-1), and the pH change in the case of adding cheese or milk was similar to that of the control, and the addition of whey The decrease in pH was small.

       The addition of herbs, milk, cheese and whey all seemed to slow the increase in acidity compared to the control, which delayed the ripening of kimchi.

3-3. Color Changes of Kimchi with Fermentation Period

To measure the chromaticity of the kimchi prepared by the composition of Table 17 by fermentation period is shown in Table 20 below.

Fermentation
term
(Work) Hunter value 3-1 3-2 3-3 3-4 3-5 3-6 3-7 3-8 0 L 36.07 ± 0.21 ^{a 1)} 30.58 ± 0.99 ^c 32.46 ± 0.98 ^b 33.40 ± 0.84 ^b 34.62 ± 0.78 ^b 36.23 ± 0.55 ^a 34.87 ± 0.20 ^b 33.22 ± 0.25 ^c a 14.33 ± 0.44 ^a 5.67 ± 1.18 ^d 7.58 ± 0.51 ^c 11.66 ± 0.18 ^b 9.56 ± 0.31 ^d 13.24 ± 0.89 ^b 11.31 ± 0.19 ^c 11.57 ± 0.12 ^c b 15.61 ± 0.07 ^a 10.34 ± 1.04 ^c 11.78 ± 0.81 ^b 14.70 ± 0.26 ^a 14.60 ± 0.49 ^c 16.46 ± 0.45 ^a 14.63 ± 0.20 ^c 13.26 ± 0.40 ^d 5 L 39.53 ± 0.69 ^a 34.62 ± 1.01 ^b 32.93 ± 0.57 ^c 35.29 ± 0.16 ^b 36.90 ± 0.71 ^b 39.14 ± 0.57 ^a 37.19 ± 0.38 ^b 36.30 ± 0.22 ^b a 15.93 ± 0.62 ^a 5.94 ± 0.18 ^d 6.93 ± 0.32 ^c 11.34 ± 0.70 ^b 10.37 ± 0.28 ^c 8.52 ± 0.15 ^d 11.10 ± 0.66 ^b 11.42 ± 0.26 ^bc b 18.04 ± 0.40 ^a 13.58 ± 0.64 ^c 12.08 ± 0.50 ^d 14.58 ± 0.14 ^b 16.24 ± 0.33 ^c 17.04 ± 0.26 ^b 16.01 ± 0.29 ^c 15.13 ± 0.22 ^d 10 L 37.31 ± 0.31 ^a 34.13 ± 0.84 ^b 32.88 ± 0.66 ^c 34.78 ± 0.24 ^b 35.61 ± 0.61 ^c 37.62 ± 0.37 ^a 37.72 ± 0.28 ^a 36.62 ± 0.54 ^b a 14.46 ± 0.49 ^a 6.98 ± 1.11 ^c 7.70 ± 0.88 ^c 11.17 ± 0.86 ^b 10.84 ± 0.16 ^d 13.74 ± 0.38 ^b 11.28 ± 0.10 ^d 12.86 ± 0.40 ^c b 15.28 ± 1.20 ^a 13.05 ± 0.91 ^b 12.42 ± 0.47 ^b 14.86 ± 0.00 ^a 15.92 ± 0.47 ^b 17.07 ± 0.41 ^a 15.48 ± 0.01 ^b 15.34 ± 0.06 ^b 15 L 39.93 ± 0.54 ^a 35.57 ± 0.48 ^c 34.63 ± 1.00 ^c 37.99 ± 0.13 ^b 40.05 ± 0.27 ^b 41.01 ± 0.48 ^a 40.27 ± 0.30 ^b 37.88 ± 0.32 ^c a 12.70 ± 0.65 ^a 7.04 ± 0.67 ^c 7.93 ± 0.69 ^c 11.40 ± 0.48 ^b 10.82 ± 0.17 ^c 11.89 ± 0.31 ^b 13.34 ± 0.34 ^a 13.01 ± 0.66 ^a b 16.57 ± 0.14 ^a 13.14 ± 0.37 ^c 12.80 ± 0.71 ^c 15.70 ± 0.35 ^b 17.62 ± 0.04 ^b 18.13 ± 0.28 ^a 17.69 ± 0.31 ^b 15.88 ± 0.20 ^d 20 L 38.18 ± 0.06 ^a 31.76 ± 0.54 ^c 34.57 ± 0.66 ^b 35.80 ± 1.15 ^b 38.01 ± 0.45 ^b 35.01 ± 0.31 ^c 35.60 ± 0.04 ^c 37.38 ± 0.50 ^c a 12.54 ± 0.10 ^a 8.17 ± 0.91 ^c 10.27 ± 0.51 ^b 12.78 ± 0.62 ^a 13.12 ± 0.13 ^b 11.82 ± 0.40 ^d 12.83 ± 0.12 ^bc 13.71 ± 0.40 ^a b 16.15 ± 0.15 ^a 11.47 ± 0.64 ^c 14.04 ± 0.29 ^b 15.33 ± 0.84 ^a 17.11 ± 0.23 ^a 14.63 ± 0.15 ^c 14.73 ± 0.14 ^c 16.22 ± 0.23 ^b

 1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

       As shown in Table 20, the kimchi prepared by adding 1% of herbs was significantly lower in L, a, and b values than the control group. The color of kimchi prepared by adding cheese and milk was not significantly different from the control group.

 3-4. Sensory evaluation

       The results of the sensory test after storing kimchi prepared in the composition of Table 17 at 10 ° C. for 10 days are shown in Table 21.

Exterior Color smell flavor Organization Comprehensive preference Fermentation odor Salted fish Odor 3-1 6.10 ± 1.85 ^a 5.60 ± 1.78 ^a 5.40 ± 1.17 ^a 5.80 ± 1.14 ^a 5.80 ± 1.99 ^a 5.60 ± 1.43 ^a 6.40 ± 1.26 ^a 6.30 ± 1.49 ^a 3-2 3.10 ± 1.52 ^bc 2.90 ± 1.10 ^b 2.60 ± 2.07 ^cd 2.50 ± 1.08 ^d 3.50 ± 2.37 ^bc 1.90 ± 1.20 ^c 4.40 ± 1.58 ^b 2.00 ± 0.94 ^d 3-3 3.40 ± 1.65 ^bc 3.20 ± 1.55 ^b 2.50 ± 1.51 ^d 2.40 ± 1.17 ^d 2.60 ± 1.58 ^c 2.10 ± 1.20 ^c 5.00 ± 1.56 ^ab 2.20 ± 1.03 ^d 3-4 4.60 ± 2.37 ^abc 5.00 ± 2.21 ^a 4.00 ± 1.25 ^abc 4.20 ± 1.32 ^bc 4.60 ± 1.90 ^ab 3.00 ± 1.41 ^bc 5.10 ± 1.66 ^ab 3.20 ± 1.23 ^cd 3-5 5.20 ± 2.10 ^ab 5.50 ± 2.17 ^a 4.30 ± 1.42 ^ab 3.40 ± 1.17 ^cd 3.90 ± 2.08 ^abc 4.00 ± 1.56 ^b 5.10 ± 1.52 ^ab 3.90 ± 1.52 ^bc 3-6 5.80 ± 1.75 ^a 5.90 ± 0.74 ^a 3.50 ± 1.51 ^bcd 3.50 ± 1.65 ^cd 4.00 ± 1.33 ^abc 4.20 ± 1.23 ^b 5.00 ± 1.56 ^ab 4.10 ± 1.97 ^bc 3-7 6.20 ± 1.40 ^a 5.70 ± 1.49 ^a 4.30 ± 1.06 ^ab 4.80 ± 1.23 ^ab 5.00 ± 1.76 ^ab 3.80 ± 1.75 ^b 5.80 ± 1.14 ^ab 4.80 ± 1.48 ^b 3-8 4.60 ± 2.46 ^abc 4.40 ± 1.96 ^ab 4.80 ± 1.93 ^ab 4.50 ± 1.51 ^bc 5.20 ± 1.99 ^ab 4.30 ± 1.70 ^b 6.30 ± 1.70 ^a 5.00 ± 1.56 ^b

 1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

       According to Table 21, the addition of whey showed high preference in odor or texture, but the addition of herbs and cheese or milk did not affect the palatability. Therefore, in the case of using herbs, cheese, milk and whey to reduce fermentation odor or off-flavor, it is preferable to use a small amount.

 4. Use of local materials

  4-1. Manufacture of Kimchi

       The use of locally sourced ingredients is advantageous in terms of freshness of the ingredients and fits the tastes of the locals. Therefore, paprika, olives, cherries, and jalapenos are widely used in Spain. Using paprika, olives, cherries, and jalapenos, not only can produce a variety of colors, but also have a crispy texture in the present experiment was prepared kimchi as shown in Table 22 by adding the above-described ingredients.

 [Unit:% by weight] ingredient 4-1 4-2 4-3 4-4 4-5  cabbage 85.9 85.9 85.9 85.9 85.9  radish 2.8 2.8 - - -  paprika - 4.0 - - -  olive - - 2.8 - -  Cherry - - - 2.8 -  Jalapeño - - - - 2.8  garlic 1.4 1.4 1.4 1.4 1.4  chili powder 2.9 - 2.9 2.9 2.9  chives 1.5 1.5 1.5 1.5 1.5  Anchovy Sauce 1.9 1.9 1.9 1.9 1.9  ginger 0.7 0.7 0.7 0.7 0.7  Sugar 0.8 0.8 0.8 0.8 0.8

4-2. PH and Acidity Changes During Fermentation

       Kimchi prepared as shown in Table 22 was measured in pH and acidity by fermentation period is shown in Table 23 and 24.

PH according to fermentation period (days) 0 5 10 15 20  4-1 5.66 4.19 4.11 3.95 3.84  4-2 6.07 4.55 4.27 4.01 3.95  4-3 5.64 4.65 4.24 3.98 3.91  4-4 5.61 4.58 4.30 4.07 3.98  4-5 5.42 4.70 4.56 4.13 4.06

Acidity over fermentation days 0 5 10 15 20  4-1 0.18 0.59 0.86 0.95 1.17  4-2 0.14 0.36 0.45 0.63 0.90  4-3 0.18 0.50 0.68 0.90 0.95  4-4 0.14 0.45 0.63 0.81 0.90  4-5 0.27 0.50 0.68 0.86 0.95

As shown in Table 23, the kimchi added with paprika, olive, cherry, and jalapeno had a higher pH according to the fermentation period than the control.

       According to Table 24, when the paprika, olive, cherry, and jalapeno were added, the acidity was lower than that of the control, indicating that the fermentation proceeded slowly.

 4-3. Color Changes of Kimchi with Fermentation Period

       The chromaticity of each fermentation period of the kimchi prepared as shown in Table 22 was measured and shown in Table 25 below.

Fermentation
Duration (days) Hunter value 4-1 4-2 4-3 4-4 4-5 0 L 36.07 ± 0.2 ^{c 1)} 40.65 ± 0.64 ^a 37.19 ± 0.52 ^b 34.74 ± 0.49 ^d 36.32 ± 0.12 ^c a 14.33 ± 0.44 ^a 2.65 ± 0.22 ^c 10.50 ± 0.30 ^b 11.26 ± 0.81 ^b 14.29 ± 0.24 ^a b 15.61 ± 0.07 ^a 12.00 ± 0.53 ^c 15.30 ± 0.39 ^a 13.87 ± 0.37 ^b 15.66 ± 0.05 ^a 5 L 39.53 ± 0.69 ^b 42.82 ± 0.80 ^a 37.35 ± 0.08 ^c 37.56 ± 0.63 ^c 36.92 ± 0.05 ^c a 15.93 ± 0.62 ^a 3.78 ± 0.49 ^c 15.19 ± 0.18 ^a 13.92 ± 0.54 ^b 13.80 ± 0.51 ^b b 18.04 ± 0.40 ^a 13.43 ± 0.66 ^c 18.02 ± 0.12 ^a 16.61 ± 0.43 ^b 16.09 ± 0.17 ^b 10 L 37.31 ± 0.31 ^b 46.36 ± 0.44 ^a 36.45 ± 0.31 ^c 36.86 ± 0.34 ^bc 36.65 ± 0.62 ^bc a 14.46 ± 0.49 ^a -2.43 ± 0.02 ^c 11.62 ± 0.47 ^b 14.11 ± 0.36 ^a 14.16 ± 0.39 ^a b 15.28 ± 1.20 ^a 12.12 ± 0.54 ^b 15.13 ± 0.16 ^a 15.96 ± 0.29 ^a 15.71 ± 0.47 ^a 15 L 39.93 ± 0.54 ^c 48.51 ± 0.25 ^a 41.18 ± 0.72 ^b 40.10 ± 0.56 ^c 40.90 ± 0.40 ^bc a 12.70 ± 0.65 ^b 1.30 ± 0.09 ^d 11.42 ± 0.40 ^c 14.40 ± 0.47 ^a 11.11 ± 0.42 ^c b 16.57 ± 0.14 ^c 26.50 ± 0.13 ^a 17.20 ± 0.40 ^b 17.04 ± 0.41 ^bc 16.75 ± 0.22 ^bc 20 L 38.18 ± 0.06 ^b 42.47 ± 0.89 ^a 33.93 ± 0.38 ^d 34.75 ± 0.24 ^d 35.87 ± 0.71 ^c a 12.54 ± 0.10 ^b -2.31 ± 0.11 ^e 11.21 ± 0.20 ^c 14.39 ± 0.21 ^a 10.12 ± 0.23 ^d b 16.15 ± 0.15 ^a 10.43 ± 0.10 ^d 13.41 ± 0.41 ^c 14.52 ± 0.24 ^b 14.24 ± 0.37 ^b

 1) In case of different characters in the same column, there is a significant difference in α = 0.05 by Duncan's multiple range test.

4-4. Sensory test

       After the kimchi prepared in the composition of Table 22 was stored for 10 days at 10 ℃, the sensory test was performed and the results are shown in Table 26 below.

Exterior Color smell flavor Organization Overall
Likelihood  4-1 5.60 ± 1.43 5.10 ± 1.37 5.00 ± 1.83 5.20 ± 1.32 5.90 ± 1.60 5.10 ± 1.66 ^{a1 )}  4-2 5.80 ± 2.10 5.10 ± 2.38 5.20 ± 1.81 4.50 ± 2.07 5.10 ± 1.84 4.10 ± 2.02 ^ab  4-3 5.70 ± 1.83 5.60 ± 2.12 4.10 ± 1.66 3.30 ± 1.95 5.10 ± 1.52 3.40 ± 1.65 ^b  4-4 6.50 ± 1.84 6.10 ± 2.33 4.30 ± 2.00 4.70 ± 2.31 5.70 ± 1.42 4.70 ± 1.57 ^ab  4-5 5.90 ± 1.85 6.30 ± 1.49 4.20 ± 1.14 4.50 ± 1.78 5.50 ± 1.84 5.20 ± 1.55 ^a

 1) There are significant differences in α = 0.05 by Duncan's multiple range test for different characters in the same column.

According to Table 26, the kimchi made with the addition of paprika, olives, and cherries had high preference in appearance and color, but the overall preference was lower than the control (5-1), and the addition of olives was the lowest. The addition of jalapeno showed high appearance and color as well as overall preference.

       Hereinafter, the present invention will be described through Examples and Comparative Examples. This is only for the purpose of explanation of the invention, and thus the scope of the invention is not limited.

Example 1

  Kimchi was prepared in the following manner.

   i) washing, pickling and dehydration of Chinese cabbage

    The cabbage is washed in two long sections, marinated in brine at a concentration of 16% for 10 hours, then washed twice with tap water and dehydrated for 2 hours.

   ii) preparation of ingredients and condiments

    Cut radishes, paprika, olives, cherries, and jalapenos, and cut leeks at 5cm intervals. Toss the sliced ingredients with red pepper powder, paprika powder or saffron or colarante alimentario powder, and mix them together.

   iii) mixing cabbage and seasoning

Mix the seasoning with drained pickled cabbage.

   iv) fermentation stage

      Kimchi prepared in this way is put in a polyethylene food container and then fermented at 10 ℃.

EXAMPLES 2-14

 Kimchi was prepared by the method of Example 1 with the composition shown in Table 27 below.

[Unit:% by weight] ingredient Example 2 Example
3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Example 13 Example 14 cabbage 87.70 90.895 90.74 90.395 90.395 90.395 90.395 90.395 89.895 86.895 89.895 89.895 89.895 radish 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 - - - garlic 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4 1.4 chili powder 3.0 - - - - - - - - - - - - paprika
Powder 0.2 - - - - - - - - - - - - chives 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 Anchovy Sauce 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9 1.9 oregano - - - 0.5 - - - - - - - - - basil - - - - 0.5 - - - - - - - - Rosemary - - - - - 0.5 - - - - - - - Cheese - - - - - 0.5 - - - - - - milk - - - - - - - 0.5 - - - - - Whey - - - - - - - 1.0 1.0 1.0 1.0 1.0 ginger 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 Sugar 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 Saffron - 0.005 - 0.005 0.005 0.005 0.005 0.005 0.005 0.005 0.005 0.005 0.005 colarante
alimentrio - - 0.16 - - - - - - - - - paprika - - - - - - - - - 3.0 - - - olive - - - - - - - - - 2.8 - - Cherry - - - - - - - - - - - 2.8 - Jalapeño - - - - - - - - - - - - 2.8

[Comparative Example]

 Kimchi was prepared by the method of Example 1 with the composition of Table 28 below.

[Unit:% by weight] ingredient Comparative example 1 compounding ratio cabbage 87.9 radish 2.8 garlic 1.4 chili powder 3.0 chives 1.5 Anchovy Sauce 1.9 ginger 0.7 Sugar 0.8

Experimental Example 1

 PH and acidity of the kimchi of the Example and Comparative Example by fermentation period were measured and shown in Tables 29 and 30.

PH by fermentation period (day) 0 5 10 15 20 Example 2 5.69 4.27 4.05 3.99 3.93 Example 3 5.77 4.33 4.11 3.93 3.91 Example 4 5.90 4.33 4.13 3.91 3.87 Example 5 5.72 4.42 4.19 4.01 3.98 Example 6 5.88 4.60 4.34 4.11 3.98 Example 7 5.83 4.53 4.21 4.02 3.89 Example 8 5.66 4.08 4.04 3.93 3.88 Example 9 5.88 4.51 4.13 3.95 3.89 Example 10 5.71 4.59 4.12 4.06 3.94 Example 11 6.07 4.55 4.27 4.01 3.95 Example 12 5.64 4.65 4.24 3.98 3.91 Example 13 5.61 4.58 4.30 4.07 3.98 Example 14 5.42 4.70 4.56 4.13 4.06 Comparative Example 1 6.30 4.06 4.00 3.78 3.77

Acidity by fermentation period (day) 0 5 10 15 20 Example 2 0.32 0.59 0.81 0.77 0.90 Example 3 0.14 0.41 0.81 0.77 0.99 Example 4 0.18 0.54 0.81 0.72 0.86 Example 5 0.18 0.50 0.50 0.68 0.77 Example 6 0.18 0.50 0.72 0.86 1.04 Example 7 0.14 0.45 0.68 0.81 0.99 Example 8 0.23 0.45 0.68 0.77 0.81 Example 9 0.18 0.45 0.77 0.72 0.95 Example 10 0.27 0.45 0.81 0.72 0.95 Example 11 0.14 0.36 0.45 0.63 0.90 Example 12 0.18 0.50 0.68 0.90 0.95 Example 13 0.14 0.45 0.63 0.81 0.90 Example 14 0.27 0.50 0.68 0.86 0.95 Comparative Example 1 0.09 0.50 0.63 0.72 0.81

      According to Table 29, the pH of each Example was higher than that of the Comparative Example.

      According to Table 30, the treatment acidity was higher than that of the comparative example, which was opposite to the pH result. This indicates that the treatment was high in acid production but less acidic due to the buffering ability of the additives or the difference effect of the type of organic acid produced by the fermentation microorganism (Example 14 is the most buffering ability). In addition, since the Kimchi standard of Codex, which is an international food standard, has a pH of 1.0 or less, it can be commercially used for all 20 days except Example 6.

 Experimental Example 2

       The kimchi of the said Example and a comparative example was stored for 10 days at 10 degreeC, and the sensory evaluation was performed. The results are shown in Table 31 below.

Exterior Color smell flavor Comprehensive preference Example 2 6.50 ± 1.78 ^a 6.30 ± 2.11 ^a 5.00 ± 2.00 4.70 ± 2.31 5.50 ± 1.96 Example 3 6.40 ± 1.71 ^a 5.70 ± 1.89 ^a 5.00 ± 1.33 ^a 5.20 ± 1.48 ^a 5.50 ± 1.58 ^a Example 4 4.80 ± 2.44 4.60 ± 1.90 3.60 ± 1.35 5.30 ± 1.89 5.50 ± 1.78 ^a Example 5 3.10 ± 1.52 ^bc 2.90 ± 1.10 ^b 2.60 ± 2.07 ^cd 2.50 ± 1.08 ^d 3.50 ± 2.37 ^bc Example 6 3.40 ± 1.65 ^bc 3.20 ± 1.55 ^b 2.50 ± 1.51 ^d 2.40 ± 1.17 ^d 2.60 ± 1.58 ^c Example 7 4.60 ± 2.37 ^abc 5.00 ± 2.21 ^a 4.00 ± 1.25 ^abc 4.20 ± 1.32 ^bc 4.60 ± 1.90 ^ab Example 8 5.80 ± 1.75 ^a 5.90 ± 0.74 ^a 3.50 ± 1.51 ^bcd 3.50 ± 1.65 ^cd 4.00 ± 1.33 ^abc Example 9 6.20 ± 1.40 ^a 5.70 ± 1.49 ^a 4.30 ± 1.06 ^ab 4.80 ± 1.23 ^ab 5.00 ± 1.76 ^ab Example 10 4.60 ± 2.46 ^abc 4.40 ± 1.96 ^ab 4.80 ± 1.93 ^ab 4.50 ± 1.51 ^bc 5.20 ± 1.99 ^ab Example 11 5.80 ± 2.10 5.10 ± 2.38 5.20 ± 1.81 4.50 ± 2.07 4.10 ± 2.02 ^ab Example 12 5.70 ± 1.83 5.60 ± 2.12 4.10 ± 1.66 3.30 ± 1.95 3.40 ± 1.65 ^b Example 13 6.50 ± 1.84 6.10 ± 2.33 4.30 ± 2.00 4.70 ± 2.31 4.70 ± 1.57 ^ab Example 14 5.90 ± 1.85 6.30 ± 1.49 4.20 ± 1.14 4.50 ± 1.78 5.20 ± 1.55 ^a Comparative Example 1 4.20 ± 1.93 3.90 ± 2.18 4.30 ± 1.89 3.90 ± 1.60 3.60 ± 1.43 ^b

The appearance of kimchi is red pepper and paprika treatment, saffron and cherry treatment, saffron treatment, color red pepper and paprika treatment, saffron and halapino treatment, saffron and cherry treatment, smell and whey and paprika treatment, pepper and paprika treatment, saffron. The treatment was excellent in the saffron treatment and the colarante alimentrio treatment. Overall, pepper, paprika, saffron and colarante alimentrio treatments were superior, whey, saffron and jalapino treatments were next.

Claims (9)

A kimchi composition comprising cabbage or radish as a main ingredient, the kimchi composition for Spanish comprising at least one selected from the group consisting of saffron and colarante alimentario.        The method of claim 1,       Spanish kimchi composition, characterized in that the saffron is contained in 0.001 to 0.02% by weight based on the total composition.       The method of claim 1,     Spanish kimchi composition, characterized in that the colarante alimentario is contained in 0.1 to 0.4% by weight based on the total composition.       The method of claim 1,      Spanish kimchi composition further comprises one or more selected from the group consisting of milk, cheese and whey.        5. The method of claim 4,       Spanish kimchi composition, characterized in that the milk, cheese or whey is contained in 0.1 to 1.0% by weight based on the total composition.        The method according to claim 1 or 4,       Spanish kimchi composition further comprises at least one selected from the group consisting of olive, cherry and jalapeno.        The method of claim 6,      Spanish kimchi composition, characterized in that the olive, cherry or jalapeno is contained in 2.0 to 5.0% by weight based on the total composition. delete delete