KR101098784B1 - The method of fermenting kimchi with lotus - Google Patents

Abstract

The present invention relates to a fermentation ripening method of kimchi using a kite excellent antioxidant and antimicrobial properties, soaked kimchi with a dilution extract extracted pickled in pickled cabbage or radish and a conventional seasoning seasoned kimchi with a seasoning composition and concentrated extract during fermentation Add acid to lower acidity to prevent excessive fermentation and to stabilize, and to control the amount of salt and organic acid produced by Lactobacillus and other bacteria to prevent the killing of Lactobacillus and beneficial bacteria caused by excess acid, Fermentation of kimchi using lead that can greatly extend the shelf life of kimchi by preventing fermentation while maintaining the ripening state by inhibiting the progress of fermentation by adding the concentrated lotus extract mixture of lotus root and ash powder It is about a method.

Description

Fermentation aging method of kimchi using lead {THE METHOD OF FERMENTING KIMCHI WITH LOTUS}

The present invention relates to a fermentation ripening method of kimchi using lead excellent in antioxidant and antimicrobial activity. Specifically, when fermenting kimchi, fermentation ripening is fully performed in the fermentation ripening process by adding less seasoning kimchi broth than predetermined seasoning kimchi broth. When it's not over, kimchi broth is used instead of kimchi broth to add fermented lotus extract of lotus leaf, lotus stem, and lotus leaf. It relates to a fermentation ripening method.

Looking at the history of Kimchi, Kimchi Ryu began to appear in China as the name of "Lee" from 3000 years ago, and was introduced to Korea during the Three Kingdoms Period, and the manufacturing method was changed during the Goryeo Dynasty of Unification Silla. Until then, Kimchi was the main ingredient of Dongchimi, salty paper, and pickle made of radish, and Kimchi, which is mainly made from Korean cabbage and red pepper powder, is believed to have been distributed since the mid Joseon Dynasty as cabbage and red pepper powder entered Korea. .

There are not many examples of fermented foods using vegetables in the world, but the reason for the development of fermented foods in the form of Kimchi in Korea was that the ancestors who used farming as their basics enjoyed vegetables and the kimchi cabbage was widely cultivated. One of the reasons for this is the fact that the four seasons are clear and the climate is clear. In winter, you can enjoy kimchi, soaked cabbage kimchi, white kimchi, Dongchimi, Tongmu kimchi, and in the spring you can eat fresh cabbage kimchi, buttercup kimchi, gad kimchi, and gimchi kimchi. In autumn, you can enjoy bachelor kimchi and oyster pickles.

Recently, the result of research that Kimchi is a diet food has increased the use of Kimchi and the number of people who prefer it. In addition, when SARS broke out in Southeast Asia, no one died in Korea, which is based on garlic using Kimchi. As the spread spread to foreigners as well as the fact that it is effective against the new influenza in Mexico, the awareness of health food is increasing.

According to academic evidence, kimchi is a natural fermented food and because it uses various materials such as cabbage and radish, garlic, ginger, red pepper powder, salted fish, and so on, it can be diverse.

There are many aerobic bacteria in the aerobic material, and these aerobic bacteria are salted, so salt-resistant aerobic bacteria remain and they are soaked in anaerobic broths, so they do not live long and endure acidity. They will die.

These aerobic bacteria are generally known as harmful bacteria in kimchi, but they consume oxygen in the broth and make them anaerobic, and the killed cells are nutrients that help to grow the lactic acid bacteria. Various kinds of lactic acid bacteria grow in kimchi, but Leuconostoc mesenterides and Lactobacillus plantarum are known to breed in the early and middle stages. The taste of kimchi is ripened by the former, and the latter is known as the main bacterium of rancidity because of its strong antibacterial ability, which kills harmful bacteria and generates excessive acid.

However, Kimchi is not a hygienic food without the action of this fungus.

The reason is that Leu.mensenteroides has a weak antibacterial activity. Therefore, all of these tofu bacteria can be considered useful for kimchi. Anyway, even in the late stage, even microbes and lactic acid bacteria are killed to simplify the microbial phase, but when these lactic acid bacteria are killed by their own produced acid, aerobic bacteria such as yeast and mold grow again, and at this stage, kimchi becomes sour and can't eat. .

In view of the physicochemical changes in kimchi ripening, the increase in acid content produced by lactic acid fermentation during kimchi ripening is the biggest change in kimchi ripening. Therefore, it is possible to measure the degree of ripening of kimchi by measuring acidity or pH. In order to study the change in the degree of kimchi ripening, acidity should be measured.In the early stage of kimchi ripening, aerobic microorganisms irrelevant to acid production are briefly activated, and lactic acid bacteria are not active, and water is leached from the cabbage. Do not. However, the period is not long, and acidity increases rapidly as lactic acid bacteria are activated in earnest. Here, the rate of increase is greatly influenced by aging temperature and salt concentration.

In addition, there are volatile and non-volatile acids in the acid produced during kimchi ripening. The amount of production also varies depending on temperature and salt concentration. Volatile organic acids produced during kimchi ripening are formic acid and acetic acid, and carbon dioxide is produced early in fermentation and does not increase later.

Non-volatile organic acids are lactic acid, succinic acid, fumaric acid, malic acid, etc., and lactic acid is formed by adding red pepper powder, garlic, and green onion, and acetic acid and carbon dioxide are produced especially by adding garlic.

The organic acids also depend on these conditions and the materials used. The sour taste of kimchi is mainly due to lactic acid, but acetic acid is in harmony with the sour taste depending on the mixing of ingredients and aging conditions. In addition to these acids, succinic acid and the like contribute a rich taste and contribute to the harmony of taste. In addition, various organic acids are produced or liberated from the material.

In addition, one of the characteristics of kimchi flavor is spicy. Chinese cabbage and radishes are not only spicy, but also pepper, garlic, green onions, ginger, etc. are spicy and the spicy flavors harmonize to form the spicy taste of Kimchi.

In addition, the cabbages were marinated in 4% saline except for seasonings, and stored at each temperature. The flavors were analyzed. Seven isothiocyanates, three nitriles, four algols and eight aldehydes were analyzed. Species were detected.

In the raw Chinese cabbage, 4-phenylisothiocyanate is the most abundant with 40% of the total aromatic components, 7.4% 2-phenylisothiocyanate, 5.57% 5-hexane nitrile, and cis-3-hexan-1-ol (sis-hezane-1-ol) was 4.2%.

In addition, the preservation of kimchi is a decisive factor in the commercialization and exportation by extending its usage period. In winter, when the temperature is low, freshness is somewhat longer in the natural state, but in summer, when the kimchi is shipped from the factory, it can be rested when consumers buy and eat it. Therefore, after soaking in the factory, it is shipped and supplied to the consumer. However, if the distribution status is a little longer in some cases, the quality is different, and thus a uniform product cannot be used. There are many ways to suppress the fermentation of kimchi, but kimchi is weak in heat and its contents are not uniform. Some additives can be suppressed to some extent but are not a viable method. In addition to the suppression of microorganisms, the presence of oxygen produces more acetic acid, which is strongly acidified by aerobic microorganisms, and damages the quality of mold or yeast. In order to suppress microorganisms and exclude oxygen, the method of preventing the contact of oxygen by suppressing the low temperature and temperature change by sealing it and sealing it has been used for a long time, but the method of refrigeration is making it difficult to apply this method in current urban environment. Kimchi refrigerator is being developed and distributed at present, but it is not only expensive for Kimchi refrigerator or low temperature warehouse equipment but also fermentation is carried out during shipping or sale for shipping. In order to expand demand and expand exports to domestic and international foods, extending the problem must be absolutely preceded by solving the fundamental problem of preservation.

Looking at the more specific kimchi prior art,

Korean Patent Publication (Registration No. 842805) relates to "Manufacturing method of whole Chinese cabbage kimchi," which is made by pickling salted Chinese cabbage in salt water, washing and water-repelling, and cutting and cutting sesame seeds. It is a manufacturing method of kimchi consisting of the process of putting it in cabbage and sealing it in a plastic bag for storage, and storing it in a refrigerator, and a Korean Patent Publication (No. 420719) introduces "kimchi with powdered pine needles and its manufacturing method". The contents of the technology are: kimchi material selected from fresh, Chinese cabbage, radish, and girdle, salted and washed, and kelp and green tea are boiled in water to obtain an extract, and red pepper powder, licorice powder and Seasoning liquid is prepared by adding a mixture of powder such as pine needle powder, fresh juice mixture of crushed onion, garlic, hearing and fresh shrimp and various salted fish. Member spice to control electric kimchi material back off may be referred to as production process of a predetermined period of the pine needle powder consisting of the step of fermentation for adding Kimchi. The above-mentioned prior arts are techniques belonging to the range of the conventional kimchi manufacturing method except for additives having a variety of spices and pharmacological functions, and there is no expectation about the effect of the preservation problem of kimchi.

As another conventional technology, a domestic registered patent publication (Registration No. 899869) discloses "method for producing powdered kimchi and a kimchi composition produced by the same", which is a crushed or crushed product produced by grinding or crushing conventional kimchi. At least one selected from the group consisting of starch, destrin, cheese, sodium bicarbonate, calcium bicarbonate, calcium carbonate, sodium glutamate, gelatin, adenitol, dairy or processed dairy products, sugar alcohol and grain powder It may be referred to as a method for producing kimchi prepared by pulverizing the compound by lyophilization after the formulation, but by increasing the main body period of the kimchi powder by powdering and stabilization of preservation can be obtained, but the characteristics of kimchi are lost.

The present invention extends the shelf life of kimchi, which is the biggest problem of conventional kimchi, thereby enhancing the commercialization value of kimchi and activating the expansion of the demand for kimchi having various functions as excellent taste and health food and distribution as a global food. In order to achieve this purpose, the fermentation process of lactic acid bacteria is regulated through the ripening process of kimchi using lotus, including lotus leaf, lotus stem, calyx, lotus seed and lotus root, which is natural and edible and has anti-oxidant and antibacterial properties. In addition, it delays the production rate and amount of various organic acids by anti-oxidation, and inhibits the production and activity of aerobic bacteria such as yeast and fungus, which are finally caused by antibacterial properties, thereby maintaining the cool and fresh taste of kimchi for a long time, as well as the shelf life. Kimchi using a kite that can greatly extend It is a method to provide hyosuk sex.

In the present invention, in seasoning kimchi with conventional seasonings and cabbages or radishes, it concentrates the kimchi broth as half of a predetermined kimchi broth with lime leaf, lotus stem, calyx, etc., and concentrates the remaining kimchi broth in the middle of the ripening process. After supplementing with the extracted lotus extract, the addition of lotus root powder at the optimum stage of aging prevents further fermentation of fermentation, as well as the conditions of fermentation temperature, amount of salt, pH of fermentation period, etc. As a result of complex adjustment, the purpose of the present invention was achieved by greatly extending the shelf life in the best state of fresh taste and umami.

The present invention by using the strong anti-acid and antimicrobial activity of the lead, the inhibition of lipid peroxidation, the effect of the growth of beneficial bacteria during fermentation in kimchi fermentation to activate various beneficial bacteria, including lactic acid bacteria during fermentation process to produce various organic acids including lactic acid and well-aged In addition to inhibiting fermentation, it prevents excessive acid production and abolishment, thus preserving the state of well-aged kimchi for at least 3 months, and can play a role in kimchi distribution and activation. It can be said to be a method of producing kimchi that can be added to the texture by adding a soft flavor unique to the kite by adding a large amount, and the pharmacological ingredients beneficial to the human body as well as the ingredients contained in the sauce.

The present invention has excellent functions as a health food, but as it is a fermented food by aging, fermentation proceeds continuously according to internal and external conditions, so that it is not possible to sustain a uniform product and deterioration of taste due to acidification and finally aerobic. Since acetic acid with strong acidity is produced in large quantities by microorganisms and the period of fatal damage to quality due to mold or yeast breeding is too short, it is urgently recognized that it is the biggest obstacle to the use and activation of kimchi as an excellent food. It is surprising that the soft rice wine produced according to the "Method of manufacturing smoked rice wine" of the domestic registered patent application (Registration No. 750284) registered and filed is unexpectedly extended by 3 ~ 4 times compared to the normal rice wine. In the bottle, which is a traditional rice wine packaging container, a lot of gas is generated especially in summer. Etc. contents hameuroseo the internal pressure generated in the container by counting out being severe inlet lid leaving a problem that in view of the resolved because it combines with the present invention has been brought up to the present invention.

Prior to the production method of the present invention will be described with respect to the components, functions and actions of the lead.

In the calyx as a component: noormepamine, lyriodenin, N-nornouchiferrin, nuchiferrin, leaves are armephamine, N-methylcochlorine, N-methylisocochlorine, pronuchiferrin, roumerine, nuchiferrin , Anonine-N-nornouchiferrin, dihydronuchiferrin, dihydro-roemerin, dihydroanomine, nelumbin, and nuparin were isolated, and the queractin-3-glycoside, quererine as a fluoride component Quentinglucosylglucuronide, Nellumboside.

The fruit of the fruit (methyl core) is methyl cholidaline, dimethyl coclaurin, N-nornouchiperine, nermbin, nuparin, armepabin, rotucin, liensinin, neferin, pronuchiferin, anonine And carbon dioxide includes trisaccharide raffinose.

Root stems include loemerin, nuchiferrin, and nuruchiferrin, as well as asparagine, arginine, tannin, l-armefabin, resin, triconelin, tyrosine, lecidine, and ascorbic acid.

The alkaloid content was 0.4% in the leaves and 0.06% in the leaves. Especially, from 33 kg of dry leaves, 7.77 g of loemerin, 0.16 g of nuchiferin, and 10.77 kg of nonochiferrin were isolated.

Petals contain the flavonoids luteolin-7-glucoside, quercetin-7-glucoside, and camphorol-3-glucosylglycoside.

In the action, the alkaloids obtained from the fruit of the fruit contains a strong cardiac action and a blood pressure-lowering component,

Loemerin and nuchiferrin in the rhizome have pain and sedative effects. Nerlum bean in the leaves has a pronounced cardiac effect, methylcolipalin has a cardiac dilating effect, and dimethylcochlorine has a smooth muscle relaxation effect. There is this.

In motion treatment, the fruit is used as a sedative, tonic, diarrhea, oil well, heart palpitation, when you can't sleep. Also used as a cure for pitto.

Leaves are used for fever lowering, urinating, blood drops, diarrhea and embryonic pain, pitto, enveloping blood stools, and especially as leaves or lotus seed decoctions for chronic enteritis, chronic gastritis, cystitis, urinary tract infections, and inflammatory diseases. In addition, the lotus root decoction is a fever lowering medicine used for preservatives of lung fever, bronchial and asthma, as an antiseptic for leprosy, leprosy, filamentous fungus, liver and kidney spleen, and as an antidote for snake and poisonous bites. It is known to be effective in overlying, diarrhea and dyspepsia.

<Quotes: Ingredients and Uses of Herbs, Science and Encyclopedia Press, Ilwol Seokwi>

In addition, lotus root containing lotus root was extracted with methanol and administered to bromobenzene-induced hepatotoxicity rats. At 0.3 mg / ml, 1.0 mg / ml and 1.5 mg / ml, 34%, 47% and 55% lipid peroxidation, respectively, Among them, seed extract showed the strongest inhibitory activity, lotus leaf had anti-cholesterol effect, lotus leaf had antihyperglycemic effect, leaf had antihyperlipidemic effect. Methanol extract 50 of A. showed strong antioxidant activity. Enzymatic inhibitory effect was shown. In particular, lotus root has excellent proliferation effect of enteric beneficial bacteria, and it is good as a dietary food as a general effect. Fresh juice has nicotine detoxification effect, and especially noteworthy effect is excellent antioxidant and antibacterial effect.

<Commercial Edible Plant II Components and Physiological Activities, Han Yongbong Writer, Korea University Press>

Garlic added as a seasoning is also the main ingredient is allin and the degradable substance of allin is allicin and its reducing products, divinyl sulfide, diaryl sulfide and other diaryl sulfur compounds. Garlic's special odor is decomposed into allicin, pyro-winic acid, and ammonia, and is odorous due to the formation of an unpleasant irritating oil, diaryl sulfide. It also acts as an antifungal, antiseptic, antiparasitic effect, and allicin has antibacterial activity against staphylococcus, erythritis, cholera, and typhoid bacteria, and also contains various pharmacological ingredients, and is a widely used medicine in synonyms.

Ginger is essential oil 1 ~ 3% in root stem, Jingiberin, Jingiberol, Farnesol, χ-phellandrene, Campen, Peladgonaldehyde, Chinenol, Bisabolene, α-pinene, Eugenol, Lie It contains nalol, α-borneneol, and farnesene, and the ingredients that make it spicy are Jingeron, Shogaol, and Gingeron. Jingeron and Shogaol have a strong bactericidal action against Tiff and cholera. Pharmacological ingredients also vary.

In addition, the redness of the red pepper is 1 to 2% of capsaicin, 1 to 2% of dihydro-capsaicin, a small amount of dihydro-capsaicin, iso-undecylwanilinamide, and 5 or more kinds of wanillin amide. .

It also contains small amounts of steroidal glyco alkaloids, including solanine. The fruit peel contains red pigment capxanthin, yellow β-carotene, lutein, kryptoxanthin, large amounts of vitamin C, 2.3% grape wine, 1.6% lemon acid, 1.1% malic acid, and 2.5% oil and seeds. Has chlorogenic acid. Capsaicin is also fungicidal, reducing blood cholesterol and weakening the morphological features of atherosclerosis.

Distillate contains essential oils throughout the plant. Essential oils are rich in n-propylmercaptan propylaryldisulfide, provitamin A, vitamins B and C. Phytin phytonides are included, and scales are carbohydrates (5.6%), protein 1 ~. 1.4% oily minerals.

Chinese cabbage, the main ingredient of Kimchi, contains 12.0㎉ of calories, 1.4g of protein, 0.1g of fat, and 2.2g of sugar in 100g of cabbage. It contains B ₁ , B ₂ , B ₆ , carbon, niacin, folic acid and vitamin E in trace amounts, and the rest of 1.13g of dietary fiber is composed of water.

Beet contains protein, amino acids, enzymes, vitamins, organic acids, lipids, carbohydrates and bactericidal sulfur compounds, methyl mercapcan, glucobertegoin, cinigrin, and anthocyanin-fellargonidin-3-diglyco. Seed-5-glycosides, caliumium salts, iron salts, magnesium salts and especially kalium salts. The function is to increase the secretory function of the digestive tract and yidam function, urine action.

In addition, anchovy, shrimp, canary, and salted pickled fish will be used.

When the fermentation ripening method of kimchi using lead as the materials as described above in detail by process,

Instead of dipping the cabbage or radish, which has been washed, for 3-4 hours in a 10 wt% saline solution to leach out the cabbage or radish, infiltrate with salt (liver), then pick it out, wash it 2 ~ 3 times with water and dehydrate it. A one-step process of obtaining radishes,

100 parts by weight of lotus root and soft cores (Asies) were immersed in 200 parts by weight of water and then immersed for 1 to 2 days, and then increased until the weight of the mixture became 200 parts by weight in a high pressure part maintained at a temperature of 105 to 110 ° C. Two-step process of obtaining a primary lead extract by compression filtration,

100 parts by weight of lotus root and soft cores were immersed in 200 parts by weight of water, and then immersed for 1 to 2 days, and then increased until the weight of the mixture became 150 parts by weight in a high pressure part maintained at a temperature of 105 to 110 ° C. A three step process of obtaining the annual lead extract,

Four-step process of proceeding fermentation in a thermostat kept at 15 ℃ by adding 20 parts by weight of the seasoning composition of the primary lead extract and seasoning to 100 parts by weight of pickled cabbage or radish,

Five-step process of adding 20 parts by weight of the second annual extract after three days at the beginning of the initial fermentation,

It is a fermentation method of kimchi using lead including a six-step process of adding a secondary lead extract mixture of 3 parts by weight of lotus root and ash mixed powder to 7 parts of secondary lead extract after 7 days from the initial fermentation.

In the above method, the parts of the lead used in the 2nd step and the 3rd step are used as crushed material or powder, which may impair the texture. Therefore, it is preferable to use the extract as the extract. Concentrated extract with reduced weight of 66% and low concentration of soft components. Secondary extract of the three-step process can be called concentrated extract with 50% of initial stage solution. Concentrated extract reduced to 3/4 (75%) with high concentration of ingredients. In addition, the seasoning composition in the four-step process is 12 parts by weight of the first annual extract, red pepper powder 2 parts by weight, salted salt 2.5 parts by weight, garlic 1.5 parts by weight, 1.5 weight of one or more fruit juice selected from pears, apples, oranges, kiwi, grapes Part is a seasoning composition consisting of 0.5 parts by weight of ginger.

In the 5-step process and the 6-step process, the pH was measured to determine the state of fermentation from the start of fermentation to the stage after fermentation. After pH4.8, after 3 days, the pH was 4.3. At this point, 20 parts by weight of the second annual soft extract was added.After that, pH4.4 on day 4, pH4.34 on day 5, pH4.27 on day 6, and pH4 on day 7 .22. At this point, the ripening was completed, and 10 parts by weight of the secondary lead extract mixture was added to the aged kimchi. In the state of maintaining kimchi after 15 ℃, the pH of the kimchi was lowered to pH4.20 after 20 days from the maturation date, pH4.15 after 1 month and pH4 after 1 month. .09.

The pH measurement method was measured by collecting kimchi broth, the measurement method was measured by pH meta (istek, model 720p) and the results of the pH is the average value measured by collecting the kimchi broth from the bottom, middle, upper position.

In general, the low fermentation temperature and the high salt concentration in kimchi production delay the fermentation process, but if the fermentation temperature is too low, the fermentation ripening period is long. For example, if the temperature is kept at 0-5 ° C and aged at 3% salinity, it takes 30-40 days to complete maturity, 3-4 days at 20 ° C, 2 days at 30 ° C, and 6% salt. In 30 degreeC, it will mature in three days. As such, the salt concentration has a great effect on the fermentation rate, but it is not good for health recently, so the salt concentration is decreasing, and the proper salt concentration may be suitable for 2-3%.

The function and action of temperature and salt concentration that act as absolute conditions for kimchi production are generally known to kimchi production and can be said to be applicable to all kimchi bal effect tablets. It is necessary to let.

Looking at the fermentation process of the present invention, 1 day after the start of the fermentation pH5.2 and after 2 days, the existing aerobic bacteria undergo salting process so that only salt-resistant aerobic bacteria remain and they are the oxygen of Kimchi soup By depleting, the kimchi broth becomes anaerobic and at the same time organic acids, including lactic acid, are produced so that aerobic bacteria are killed after the middle stage.

There are Leuconostoc mesenterides that act during and during the fermentation and Lactobacillus plantarum which is activated during the late fermentation of Kimchi ferment in Kimchi. The latter's Lactobacillus, which is activated in the late period and has a strong antibacterial activity, kills harmful bacteria in Kimchi and generates excessive acid, so it is known as the main bacteria of Kimchi Lung. As a result, the pH is lowered, and on day 4, the pH is slightly increased again by the addition of annual secondary extract. Of course, as mentioned above, diarylsulfide, which is produced from garlic in seasoning, also has antifungal and antiseptic properties, so allicin among the components contained is antibacterial against staphylococcus, erythropoies, cholera, and diffus and is contained in ginger. As a result, Jingeron and Shogaol also have strong antibacterial activity against Tiff and cholera bacteria. Capsaicin also contains bactericidal activity, which inhibits the growth of harmful bacteria along with the latter.

For this reason, Kimchi can be called a hygiene food. The fermentation ripening and fermentation of this method showed that the rate of acid production was very slow, especially at the end of fermentation, as shown in the pH measurement.

This is to restrain the progress of fermentation by the strong antioxidant properties of the lead to reduce the production of acid and prevent the degradation of the acid produced by preventing the deterioration of aged kimchi can be extended as long as possible.

In addition, during fermentation, formic acid, acetic acid, carbonic acid and gas were generated as volatile organic acids, and lactic acid, succinic acid and fumaric acid were produced as nonvolatile organic acids.

It can also be seen that ripening was completed on day 7 in this method, at which point the pH was 4.22, which means that kimchi was ripening. Kimchi ripening pH range of 4.2 ~ 4.3,

Freshness and taste are the best in this range. There is no deterioration as a commodity until pH4.1, but when the pH is lowered below 4.05, acetic acid production increases and it starts to soak, and when the pH falls further, a lot of acid is produced, and this excess acid kills not only lactic acid bacteria but also all kinds of bacteria. Yeast or aerobic bacteria grow again, so Kimchi is sour and can't eat and rot.

The method adds a mixture of secondary lotus extract and lotus root and ash powder at the time of fully ripening, inhibits the progress of fermentation and the production of acid with strong antioxidant properties, and prevents aggression to maintain a well-aged state at the time of ripening. It is possible to extend the shelf life greatly, and it also contains the furanoid component, which gives a soft flavor that is inherent in the year, to improve the texture, and to contain a large amount of pharmacological ingredients that are beneficial to the human body. It can be said that the method of manufacturing kimchi.

Claims (4)

Selected washed Chinese cabbage Soaked in 10wt% saline solution for 3 ~ 4 hours, drained and washed 2 ~ 3 times with water, 100 parts by weight except 100 g of lotus root and ash are soaked in 200 parts by weight of water. After extracting at room temperature for a day, the mixture was increased until the weight of the mixture became 200 parts by weight in a high pressure part maintained at a temperature of 105 to 110 ° C, and 12 parts by weight of the primary lead extract obtained by cold compression filtration, 2 parts by weight of red pepper powder, 2.5 parts by weight of salted salt, 15 parts by weight of garlic and 1.5 parts by weight of at least one fruit juice selected from pears, apples, oranges, kiwis and grapes, and 20 parts by weight of a primary extract mixture containing 8 parts by weight of a spice composition consisting of 0.5 parts by weight of ginger. The fermentation was carried out in a maintained thermostat, and after 3 days, 20 parts by weight of the secondary lead extract, which was concentrated to 75% by weight, was added. Aging method of using the open end, characterized by adding 3 parts by weight of a mixed secondary soft extract mixture of 10 parts by weight should kimchi. delete delete delete