KR101098719B1 - A method for preparing white Kimchi using by deep ocean water - Google Patents

Abstract

The present invention relates to a manufacturing method for producing white kimchi using deep sea water to be eaten, and in particular, the white kimchi prepared by the process of the present invention using deep sea water having a hardness of 200 degrees is less than that of white kimchi prepared using general purified water. Increasing the mineral content and the number of lactic acid bacteria also contributes to the desired fermentation during kimchi production, and the nutritional nutritional source that contributes to health also has the advantage of ingesting abundantly more than the general bag kimchi manufacturing process, so It can manufacture.

Deep sea water to eat, white kimchi, lactic acid bacteria, acidity, minerals, manufacturing method

Description

Method for preparing white kimchi using deep ocean water {A method for preparing white Kimchi using by deep ocean water}

The present invention relates to a method for producing white kimchi of excellent quality using deep sea water to eat.

[Document 1] Japanese Patent Publication Hei 7-34728

[Document 2] Japanese Patent Publication No. 2580428

[Document 3] Japanese Patent Laid-Open No. 2001-198575

[Reference 4] Ju Hyun Kyu and 5 others, Food Analysis, Academic History, pp344-346, 2000

[Reference 5] Chae Soo-gyu and 4 others, Standard Food Analysis, Geocultural History, pp133-136, 1999

[Document 6] Korea Food and Drug Administration, Food Code, 10-8-22, 10-8-31

Kimchi is a representative traditional fermented food in Korea and is one of the most important corrosion in our diet. It is a preserved food dipped mainly in winter without vegetables, but now it is becoming a commercial food consumed all year as storage facilities such as refrigerators become more common.

Salted fish, an animal ingredient, provides amino acids, making up for protein that's lacking in rice. In addition, as kimchi ripens, proteins such as shrimp, anchovy, and yellow salted fish are decomposed into amino acids to provide a source.

Vegetables are rich in minerals such as calcium, copper, phosphorus, iron, and salt, helping to absorb vitamin C as well as vitamin B (thiamin), which is especially needed for people who use rice as their staple food.

Kimchi cleans the intestines by the complex action of vegetable juice and salt, promotes secretion of pectin, a protease enzyme in the stomach, and helps digestion and absorption to normalize the intestinal microbial distribution. In addition, the fiber itself in the vegetable itself prevents constipation and diseases such as enteritis and colitis.

Ripe kimchi is an organic acid fermented food that produces organic acids, alcohols, and esters. In particular, lactic acid bacteria that come out while kimchi ripens to suppress the action of harmful bacteria and give a sour taste, as well as inhibit other bacteria in the intestine to prevent abnormal fermentation, and inhibit pathogens.

Deep sea water refers to seawater 200 meters or less from the surface of the sea, and contains many inorganic nutrients such as nitrogen, phosphorus, and silicic acid needed for plant growth because photosynthesis does not occur. Since it is not contaminated with bacteria, it has very low number of marine bacteria, so it has excellent physical cleanliness. It contains essential trace elements and various minerals in a balanced manner, and also contains four major minerals (magnesium, calcium, potassium, sodium), zinc, selenium, and manganese. It is also known to have excellent immunity against various diseases caused by stress or constitution, and has excellent cleanliness compared to surface water or groundwater used for drinking water.

In the current state of severe marine pollution, surface seawater is not suitable for food and beverage, but since deep seawater does not contain much viable bacteria and contains no pathogenic organisms compared to the surface layer, it is extremely safe when selected as a drink. (Japanese Patent Publication No. 7-34728).

The characteristics of deep ocean water are eutrophic (mineral) which is rich in nutrients decomposed by bacteria and contains a large amount of minerals such as calcium and magnesium because there is no phytoplankton consuming nutrients in the deep sea where sunlight does not reach. ), Less than 200 meters from the surface seawater, low concentration of organic matter, no contamination by E. coli or common bacteria, and less cleanliness, less likely to be polluted by chemicals from land or air, It has little change and stable low water temperature, and since deep sea water is water that has been formed for thousands of years, its properties are stable, and it is matured due to the action of various enzymes. Balanced mineral content of dissolved metal ions It is known to have properties such as an excellent scavenging effect on active oxygen.

This deep sea water is obtained by heating and concentrating the seawater, cooling the concentrate, and then removing the crystals obtained from the concentrate, and continuing it until the volume of the concentrate is concentrated to less than 1/1000 of the original volume. The enhancer and its manufacturing method are described, and a healthy drink effective for the prevention of modern diseases such as diabetes, allergic disease, myocardial infarction, etc. is disclosed by adding a part of the solution to the beverage (Japanese Patent Publication No. 2580428).

In addition, an electrolyte such as sodium chloride is added to the deep sea water and subjected to electrolysis in an electrolysis device. The strongly acidic oxidized water obtained from the positive electrode side (the redox potential is 1000 mV or higher at pH 2.4 to 2.7 or lower) and the alkali reduced water obtained from the negative electrode side are obtained. The use of strongly acidic oxidized water has been used for disinfection sterilization of medical instruments and sterilization of foods due to its oxidizing power and acidic sterilization. For alkaline reduced water, abnormal fermentation in the stomach, chronic diarrhea, indigestion, It is known to be effective against gastrointestinal diseases such as antacid and excessive stomach acid (see Japanese Patent Laid-Open No. 2001-198575).

According to research reports on the production of Baek Kimchi, there are some studies on the effect of bone bone broth on the quality of Baek Kimchi, while others have studied the physicochemical changes of Baek Kimchi during ripening. There is no example of establishing a process to add the effects of minerals from deep ocean water to white kimchi.

In accordance with the above object, the present invention provides a manufacturing method for obtaining white kimchi with improved quality using deep sea water to eat.

In detail, the present invention is the first step of screening and selection to remove the unbearable parts such as foreign matter or damaged outer leaves and roots by introducing cabbage as a raw material with care to avoid physical injury; Washing the cabbage of the first step, the second step of cutting to cut into two or quarter portions depending on the size; A third step of making a salt solution of 10 to 15% brine concentration; A fourth step of primary pickling, marinating the cabbage cut in the second step in the pickling liquid made in the third step for 4 to 15 hours; A fifth step of desalting and washing until the salt content of the raw material is in the range of 2 to 2.5% by using water flowing through the cabbage pickled in the fourth step; A sixth step of preparing a soup for white kimchi by mixing deep sea water having a hardness of 200 and sun salt; A seventh step of mixing the cabbage and white kimchi broth after the desalting and washing in the fifth step and mixing them in a container; Using the deep sea water of the present invention from the manufacturing process characterized in that it comprises an eighth step of storing in a aging room at 4 ℃ can obtain a white kimchi improved quality.

      The deep sea water to be used in the present invention is preferably in the East Sea, more preferably in the vicinity of Goseong, most preferably in the region of latitude 38 degrees, longitude 128 degrees, preferably about 200 to 1,000 m, more preferably Is about 200 to 600 m, most preferably about 200 to 400 m withdrawal by desalting characterized in that the hardness to 200.

Hereinafter, the pickling method of the present invention will be described in detail.

      At the first step, the cabbage, which is a raw material, is added to be careful not to be physically injured to remove foreign matters, irreplaceable parts such as damaged leaves and roots, and to perform fine selection and selection;

Washing the cabbage treated by the process of the first step in a second step, cutting according to size, preferably cut into two or four portions;

      Preparing a pickling solution having a brine concentration of 5 to 30%, preferably 10 to 15% in a third step;

      A first pickling step of pickling the cut cabbage of the second step into the pickling liquid prepared in the third step in the fourth step for 1 to 30 hours, preferably 4 to 15 hours;

Desalting and washing until the salinity of the raw material is in the range of 2 to 2.5% by using water flowing through the cabbage pickled in the fourth step in the fifth step;

Preparing a soup for white kimchi by mixing deep sea water having a hardness of 200 and sun salt in a sixth step;

Mixing the cabbage and white kimchi broth after the desalting and washing in the seventh step and putting them in a container;

       Mineral-rich Chinese cabbage can be obtained using the deep sea water of the present invention from the manufacturing process including the step of storing the white kimchi mixed in the seventh step in the eighth step in the container at 4 ℃ aging room.

The present invention can be ingested by adding the lactic acid bacteria and minerals necessary for the human body by manufacturing the bag kimchi using the deep sea water treated with deep sea water to ingest the deep sea water into the back kimchi as possible, while reducing the fermentation ripening time of the product excessive Since there is an advantage of improving the quality of the product, such as not to proceed fermentation, it can contribute to improving the production efficiency and food value.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

Reference Example 1. Preparation of Sample

Chinese cabbage and subsidiary materials were purchased from Hanaro Mart, located in Gangneung, and the flower salt was manufactured from Cheil Industries Co., Ltd.

Reference Example 2. Reagents, Instruments, and Devices

Potassium chromate and silver nitrate were used as the reagents used in the experiment, Whatman No. 1, 2 filter paper, vortex mixer (KMC-1300V, Vision Scientific Co., Korea), centrifuge (Mega21R, Hanil Science Industrial, Korea), Homogenizer (Jk ultra TuRRAX T25 basic Ika Laboretehnik, T25B, IKA Works (Asia) sdn.Bhd, Malaysia), pH meter (pH meter; pH526, Mettler Toledo, Switzerland), autoclave (autoclave; MLS-3020, Sanyo, Japan), clean bench (VS-1400LS, Vision Scientific Co., Korea) and ICP (ICP-OPTIMA 5300DV, Perkin-Elmer, USA) Used.

Example 1 Preparation of White Kimchi Using Deep Sea Water

15% salt concentration was prepared using the refined salt of Reference Example 1, and the cabbage was trimmed by removing foreign ingredients or indelible parts such as damaged outer leaves and roots. Selected cabbages were washed and cut into 2 or 4 portions depending on size.

The cabbage was immersed in water of the same weight as cabbage weight for 12 hours at room temperature of 18 ~ 20 ℃ in 15% salt concentration concentrate prepared using the purified salt. Using the water flowing through the Chinese cabbage pickled during the pickling process was desalted and washed until the salinity of the raw material is in the range of 2 ~ 2.5%.

After preparing a soup for white kimchi by mixing the deep sea water and natural salt with a hardness of 200, mixed with the cabbage and seasoning after the desalting and washing, the bag kimchi was prepared by storing it in a container and storing it in a 4 ° C ripening room.

Experimental Example 1. Determination of salt content of white kimchi with the addition of deep sea water

The salt content of the white kimchi prepared in Example 1 was measured as follows.

There are two ways to determine the amount of salt in food. That is, sodium (Na) is quantified and converted into sodium chloride (NaCl) or chlorine (Cl) is quantified and converted into sodium chloride. In the present invention, the white kimchi of Reference Example 1 using a method of quantifying sodium to convert sodium chloride Salinity was measured as follows (Ju Hyun-gyu et al., 5, Food Analysis, Academic History, pp344-346, 2000).

10 g of the sample was precisely quenched, ingested, dissolved in water, and again, water was added to make 100 ml, filtered, and then, 1 ml of potassium chromate indicator was added to 10 ml of the filtrate, and titrated with 0.1 N-silver nitrate (AgNO ₃ ) solution.

The content of chlorine and salt in the sample was calculated according to the following equation.

NaCl (%) = 0.00585 × T × F × D × 100 / S

T: Appropriate consumption of 0.1 N silver nitrate (AgNO ₃ ) solution (ml)

F: factor of 0.1 N-silver nitrate (AgNO ₃ ) solution

D: Collection drainage of test solution (dilution drainage)

S: sampling amount (g)

0.00585: Amount of sodium chloride (NaCl) equivalent to 1 ml of 0.1 N-silver nitrate (AgNO ₃ ) solution (g)

The salt content immediately after the preparation was 1.14% in the group where the purified water was added and 1.23% in the deep seawater group.

Experimental Example 2 Fermentation Promotion Effect of White Kimchi by Addition of Deep Sea Water

The number of viable bacteria and lactic acid bacteria was measured as follows while storing the bag kimchi prepared in Example 1 at 4 ° C. for 30 days (Food and Drug Administration, Food Code, 10-8-22, 10-8-31).

The microbial analysis examined total and lactic acid bacteria total bacteria and lactic acid bacteria.

10 g of each sample and 90 ml of sterile 0.1% peptone water were placed in a stomacher bag and homogenized using a stomacher (Lab blender, interscience, France) for 2 minutes, followed by peptone. After diluting in water, 0.1 ml of normal bacteria were plated agar (DIFCO) plates and lactic acid bacteria were added to BCP (Brom Cresol Purple) -added PCA plates, respectively, and plated.

PCA plates were incubated at 35 ° C. for 24 hours to count colonies. BCP-added PCA plates were counted after 72 hours at 35 to 37 ° C. to count colonies.

storage duration Bacteria Deep Sea Water Deep Sea Water Addition Group 0 days 4.3 × 10 ³ / g 4.2 × 10 ³ / g 5 days 4.6 × 10 ³ / g 4.8 × 10 ³ / g 10 days 2.4 × 10 ⁴ / g 2.9 × 10 ⁴ / g 15th 5.3 × 10 ⁴ / g 6.2 × 10 ⁴ / g 20 days 7.1 × 10 ⁴ / g 1.9 × 10 ⁵ / g 25 days 2.5 × 10 ⁵ / g 5.4 × 10 ⁵ / g 30 days 6.3 × 10 ⁵ / g 2.6 × 10 ⁶ / g

storage duration Lactobacillus Deep Sea Water Deep Sea Water Addition Group 0 days 2.1 × 10 / g 3.3 × 10 / g 5 days 6.5 × 10 ² / g 8.3 × 10 ² / g 10 days 8.8 × 10 ² / g 1.4 × 10 ³ / g 15th 7.4 × 10 ³ / g 1.2 × 10 ⁴ / g 20 days 1.2 × 10 ⁴ / g 8.5 × 10 ⁴ / g 25 days 2.0 × 10 ⁵ / g 5.4 × 10 ⁵ / g 30 days 3.1 × 10 ⁵ / g 1.9 × 10 ⁶ / g

During the storage period, the total bacterial count increased steadily immediately after the kimchi production, and the deep seawater added group maintained a slightly higher value. As a result of measuring the lactic acid bacteria, the initial value was low, but the number of lactic acid bacteria increased with storage period, and most of the total bacteria were converted into lactic acid bacteria. There was also a slight difference, but the increase of lactic acid bacteria was high in the deep seawater added group.

Experimental Example 3. Measurement of pH and Acidity of White Kimchi by Addition of Deep Sea Water

The pH of the white kimchi prepared in Example 1 was stored at 4 ° C. for 30 days, and the pH was measured using the method described in the literature as described below (Chae, Su Kyu et al., Standard Food Analysis, Geocultural History, pp133-136, 1999). .

5 g of sample and 45 ml of distilled water were taken and ground by a homogenizer, and then the ground sample was filtered. 2 (125 mm) was filtered, and then the filtrate was measured for pH using a pH meter.

The acidity was collected by taking about 10 g of the sample, sonication for 1 hour with 75 ml of distilled water, filtered, and then added with 3 drops of 1% phenolphthalein solution, and titrated with 0.1 N sodium hydroxide solution until light red color persisted.

The acidity in the sample was calculated according to the following equation.

Total (%) = A × F × 0.009 × 100 / S

A: Appropriate Consumption of 0.1N-Sodium Hydroxide Solution (ml)

F: Factor of 0.1 N sodium hydroxide solution

S: sampling amount (g)

storage duration pH Deep Sea Water Deep Sea Water Addition Group 0 days 6.31 6.28 5 days 5.93 5.51 10 days 5.72 5.34 15th 5.21 4.42 20 days 4.53 4.21 25 days 4.39 4.11 30 days 4.04 4.09

storage duration Acidity Deep Sea Water Deep Sea Water Addition Group 0 days 0.25 0.26 5 days 0.31 0.35 10 days 0.38 0.41 15th 0.44 0.56 20 days 0.52 0.62 25 days 0.55 0.63 30 days 0.61 0.64

According to the storage period, the pH decrease was faster in the deep water addition group than in the no deep water addition group, and the acidity increased accordingly. The group without the deep sea water increased steadily while the initial acidity increased slowly, while the deep sea water added group showed a rapid increase at the early stage, but showed a gentle increase with longer storage period. This may be related to the fermentation promoting effect of deep sea water, and it was determined that the lactic acid bacteria increased during storage lowered the pH.

Experimental Example 4. Determination of Mineral Contents of White Kimchi by Addition of Deep Sea Water

The mineral content was measured as follows while storing the bag kimchi prepared in Example 1 at 4 ° C. for 30 days.

Ten grams of each sample was taken and digested with nitric acid until the test solution became clear. After cooling, the mineral content was measured using ICP by applying to 50 ml.

division Deep Sea Water Deep Sea Water Addition Group Na 3042 3325 Mg 189.1 313.5 Ca 334.2 471.6 K 2391 2666 Unit: Minerals (mg / kg)

As a result, the total mineral content of the added group was increased compared to the group without the deep sea water, and the increase of Mg and Ca was noticeable compared to the increase of Na.

Experimental Example 5. Sensory Evaluation of Baek Kimchi with Eating Deep Sea Water

The sensory evaluation of the kimchi prepared in Example 1 was carried out as follows.

Descriptive items were assessed using comprehensive ratings, odors, flavors, and textures as the main evaluation, and grades ranging from 1 to 9. Closer to 1 is extremely disgusting and closer to 9 is extremely good. Objective assessments include the sour perception of sour and off flavor, the sour perception of sour taste, off taste, unripe taste, and crispness. Hardness was evaluated, and the degree was found to be undetectable as near to 1, and extremely strong as near as 9. The olfactory perception was assessed by the nose, and the hardness was measured by the incisor force used to chew 2-3 times in the same direction as the fiber. At this time, Sinnae and Sour taste are defined as acid sense, unripe taste is reminiscent of bitterness or convergence from green grass, and Gundeoknae and Gundeok taste are unpleasant from old kimchi.

In general, the sensory characteristics are important among the quality indicators of kimchi. The factors that give kimchi's sensory characteristics are taste, smell, texture and color. In addition, the taste is a combination of sour, umami, salty, sweet, and refreshing, so when it is less cooked, it is salty and overcooked, and the texture is characterized by moderate hardness and crispness. It is reported to indicate.

As a result, as shown in FIG. 1, the results of sensory evaluation according to the addition of deep sea water showed higher values of off-flavor and off-taste than those of the addition section. In addition, less unripe taste was found to be less felt in the sample containing deep sea water, indicating that the ripening was faster than the non-added soup. This can be seen that the cations such as calcium (calcium) and magnesium (magnesium) affects the texture of the sesame, and is in particular consistent with the results that the softening effect.

As the storage period elapsed, the sour taste increased more rapidly in the deep seawater added group, indicating that the ripening was faster. Therefore, the use of deep seawater for the production of white kimchi is thought to have a good influence on the taste and flavor, especially the deep seawater is involved in the ripening of kimchi.

      In conclusion, these results suggest that minerals added from deep sea water help fermentation of white kimchi during storage to increase the proliferation of healthy beneficial lactic acid bacteria, thereby promoting desirable fermentation and producing sensory products.

[National R & D project supporting this invention]

[Project unique number] 07-RIS-08

[Ministry of Commerce] Ministry of Commerce, Industry and Energy

[Research Project] Industry Development Industry in Goseong-gun using Deep Sea Water

[Project Name] Goseong-gun Regional Specialized Industry Development Industry Using Deep Sea Water

[Organizer] Industry-University Cooperation Group, Kyungdong University

[Research Period] 2008. 01. 01. ~ 2009. 03. 31.

1 is a view showing the sensory evaluation of the cabbage (A) without the deep sea water and the cabbage (B) added with deep sea water.

Claims (5)

The first step of screening and selection to remove unclean parts such as foreign substances, damaged outer leaves and roots by introducing cabbage as a raw material, taking care not to cause physical injury; A second step of washing the cabbage of the first step and cutting according to the size; A third step of making a salt solution of 5 to 30% brine concentration; A fourth step of primary pickling, marinating the cabbage cut in the second step in the pickling liquid prepared in the third step for 1 to 30 hours; A fifth step of desalting and washing until the salt content of the raw material is in the range of 2 to 2.5% by using water flowing through the cabbage pickled in the fourth step; A sixth step of preparing a broth for white kimchi by mixing the deep sea water having a hardness of 200 degrees and a natural salt with water at a latitude of 38 degrees and a hardness of 128 degrees at a local depth of 200 to 1,000 m; A seventh step of mixing the cabbage and white kimchi broth after the desalting and washing in the fifth step and mixing them in a container; Method for producing white kimchi characterized in that it comprises an eighth step of storing in the aging room at 4 ℃. delete delete delete delete

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