KR101118011B1 - Method for producing kimchi adding mulberry leaf powder and kimchi produced by the same method - Google Patents

Abstract

PURPOSE: Kimchi containing mulberry leaf powder, and a producing method thereof are provided to offer nutrients of mulberry leaf powder and the improved quality to the kimchi. CONSTITUTION: A producing method of kimchi containing mulberry leaf powder comprises the following steps: drying mulberry leaves at 45-55 deg C for 22-26 hours, and crushing the dried mulberry leaves into 30-50 meshes; washing 800-1,200 parts of Chinese cabbage by weight, and cutting the Chinese cabbage in half before salting in 8-12%(w/v) salt water for 2-4 hours; washing the salted Chinese cabbage, and removing the moisture for 0.5-1.5 hours; mixing 4-6 parts of mulberry leaf powder by weight with kimchi seasonings; and mixing the kimchi seasonings with the Chinese cabbage, and aging the mixture.

Description

Method for producing Kimchi adding mulberry leaf powder and Kimchi produced by the same method}

The present invention (a) mulberry leaf hot air dried and then pulverized to prepare a powder; (b) washing and pickling cabbages; (c) removing the water after rinsing the pickled cabbage with water; (d) preparing the seasoning by adding the mulberry leaf powder prepared in step (a) to kimchi seasoning; And (e) mixing the seasoning prepared in step (d) to the cabbage from which the water of step (c) is removed, and then ripening the mulberry leaf powder. It relates to kimchi added with mulberry leaf powder prepared by.

Mulberry leaf is a leaf of a plant belonging to the genus Morus of Moraceae, and has been used as food for silkworms for thousands of years, but it has been used as a medicinal herb for folk remedies. As research on active ingredients proceeds, they are in the spotlight as functional foods.

Mulberry leaves contain water, carbohydrates, proteins (25-35%) and 25 kinds of amino acids, including 1.2% and 0.8% of serine and tyrosine, respectively, which prevent blood circulation and senile dementia in the brain. In addition, lipid content is 3.5%, and most fatty acids are unsaturated fatty acids containing 0.08% of vegetable sterol, which is known to reduce blood cholesterol content. In addition, glutamic acid (glutamic acid) and aspartic acid (aspartic acid) is contained a lot, and compared to green tea, calcium, iron, potassium and dietary fiber is much higher than minerals. The physiological activities of mulberry leaves include blood lipid suppression effect, blood sugar strengthening effect, heavy metal adsorption inhibitory effect, detoxification effect and antioxidant effect, and the components found to be physiological activity strengthen GABA, capillary blood vessels that lower blood pressure, especially in the brain. Rutin to prevent bleeding, and antioxidants, as well as flavonoid compounds that are excellent in diuretic and anticapillary permeation. These mulberry leaves contain less caffeine than green tea or coffee, and they have less astringent taste so that they can be used as tea for a long time or boiled, and are also used for noodles, cold noodles, slices, songpyeon, sweets, ice cream, and bread.

Kimchi is a Korean traditional fermented food fermented with Chinese cabbage or radish as a main ingredient and added various subsidiary ingredients. It is highly recognized nutritionally and scientifically by its scholars all over the world, and its spread is accelerating day by day. In addition, kimchi has a unique taste and aroma as it is fermented with various seasonings such as cabbage, radish, red pepper powder, garlic, and salted fish. Especially, it is known as a stored food that supplies nutrients such as vitamins and minerals in winter when vegetables are scarce. have.

Recently, the role of lactic acid bacteria in kimchi, dietary fiber of Chinese cabbage, red pepper powder, garlic and other functional ingredients such as garlic has been recognized as a global health food as the role of contributing to the health of the human body has been scientifically revealed. As the lifestyle changes, the amount of kimchi produced at the factory is increasing every year, but after kimchi is matured, it is hard to be stored for a long time due to excessive souring or softening of cabbage tissues. There is a difficult problem. Recently, researches to increase the productivity by mechanizing the manufacturing process of kimchi has been progressed, and the mechanization of the cabbage pickling process and the seasoning process.

In addition, as Kimchi was recognized as a health food, interest in Korea's Kimchi has begun in the West, and Kimchi supplemented with various herbs such as ginseng and Ogapi has been developed to increase the health functionality of Kimchi. Kimchi development is low.

Korean Registered Patent No. 1006076 Korean Patent Publication No. 2009-0050464

The present invention is derived from the above requirements, the object of the present invention is to powder mulberry leaves containing a variety of nutrients beneficial to the health of the human body so that it can be blended with kimchi well after powdering a large amount of nutrients It is to provide kimchi added with mulberry leaf powder improved quality and consumer preference by adding in the optimum conditions.

In order to solve the above problems, the present invention provides a method for producing kimchi, characterized in that by adding the mulberry leaf powder.

In addition, the present invention provides kimchi added to the mulberry leaf powder prepared by the above method.

Kimchi added with the mulberry leaf powder prepared by the method of the present invention can feel the unique taste and flavor of the mulberry leaf, and compared to conventional kimchi by adding mulberry leaf powder powdered to contain a variety of physiologically active ingredients to the maximum It can provide kimchi with improved palatability as well as nutritional needs.

In order to achieve the object of the present invention,

(a) drying the mulberry leaves by hot air drying and pulverizing the powder;

(b) washing and pickling cabbages;

(c) removing the water after rinsing the pickled cabbage with water;

(d) Preparation of step (a) to kimchi seasoning prepared by mixing minced garlic, salted salted fish, chives, onions, minced ginger, glutinous rice porridge, red pepper, anchovy sauerkraut, red pepper powder, carrot, radish, chasun pear, salted shrimp and sugar Preparing the seasoning by adding the mulberry leaf powder; And

(e) it provides a method for producing kimchi added mulberry leaf powder, characterized in that it comprises the step of simmering the seasoning prepared in step (d) to the cabbage removed the water of step (c).

In the method of preparing kimchi added with the mulberry leaf powder of the present invention, the method of preparing the mulberry leaf powder of step (a) is preferably a mulberry leaf after hot air drying for 22 to 26 hours at 45 ~ 55 ℃ 30 to 50 mesh The powder may be prepared by pulverizing, and more preferably, the mulberry leaf may be dried by hot air drying at 50 ° C. for 24 hours, and then pulverized into 40 mesh to prepare the powder as compared to other drying conditions. Not only can it contain a lot of nutrients such as bonol, but it can also improve the palatability when added to kimchi. In addition, when the mulberry leaves are dried as described above and added to kimchi raw without powdering, there is a problem that the preference of kimchi decreases due to the fresh smell and astringency of the mulberry leaves.

In addition, in the method of preparing kimchi added with the mulberry leaf powder of the present invention, the method of pre-treatment of the Chinese cabbage of the steps (b) and (c) is preferably (b) after washing and dividing 800 ~ 1200 parts by weight cabbage, Pickling in 8-12% (w / v) brine for 2-4 hours; And (c) after rinsing the pickled cabbage with water can be removed for 1 to 2 hours, more preferably (b) 1000 parts by weight of cabbage after washing and halved, 10% (w / v) of Pickling in brine for 3 hours; And (c) rinsing the cabbage pickled in brine with water and then removing water for 1 hour so that the cabbage is salted and water can be drained well.

In addition, in the method of preparing kimchi with the mulberry leaf powder of the present invention, the method of preparing the seasoning of step (d) is preferably 24 to 36 parts by weight of minced garlic, 16 to 24 parts by weight of yellow salted fish, chives 16 to 24 Parts by weight, onions 16-24 parts, chopped ginger 6-10 parts, glutinous rice porridge 1-3 parts, red pepper 8-12 parts, anchovy sake 16-24 parts, red pepper powder 50-90 parts, carrot 20 Mulberry leaf powder prepared in step (a) to kimchi seasoning prepared by mixing ~ 30 parts by weight, 20 ~ 30 parts by weight of radish, 20 ~ 30 parts by weight of pears, 16 ~ 24 parts by weight of shrimp chops and 4 to 6 parts by weight of sugar 4 to 6 parts by weight of the seasoning can be prepared, more preferably 30 parts by weight of minced garlic, 20 parts by weight of yellow salted fish, 20 parts by weight of chives, 20 parts by weight of onion, 8 parts by weight of chopped ginger, 2 weight of glutinous rice porridge Boil, 10 parts by weight of pepper, 20 parts by weight of anchovy sauce, 70 parts by weight of red pepper powder, 25 parts by weight of carrot, 25 parts by weight of radish, 25 parts by weight of chopped pear, shrimp sauce To prepare the seasoning by adding 5 parts by weight of the mulberry leaf powder prepared in step (a) to the kimchi seasoning prepared by mixing 20 parts by weight and 5 parts by weight of sugar, adding the mulberry leaf powder to the content of the flavor of kimchi It was possible to enhance the sensory properties by improving the.

The present invention also provides kimchi added to the mulberry leaf powder prepared by the above method.

There is no particular limitation on the type of kimchi added with the mulberry leaf powder, cabbage kimchi, radish kimchi, green kimchi, gatkimchi, leek kimchi, sesame leaf kimchi, bachelor kimchi, barley kimchi, and staggered kimchi.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Manufacturing example : Method of manufacturing kimchi with mulberry leaves

(a) Mulberry leaves were put in a hot air dryer, dried at 50 ° C. for 24 hours, and then ground to 40 mesh to prepare a powder.

(b) After washing and dividing 10 kg of Chinese cabbage, it was pickled in 10% (w / v) of brine for 3 hours.

(c) the marinated cabbage was rinsed with water and then drained by supporting the sieve for 1 hour.

(d) Minced garlic 300 g, salted salted fish 200 g, green onion 200 g, onion 200 g, minced ginger 80 g, glutinous rice porridge 20 g, red pepper 100 g, anchovy sake 200 g, red pepper powder 700 g, carrot 250 g, radish 250 g To prepare the seasoning, 50 g of mulberry leaf powder prepared by step (a) was added to the kimchi seasoning prepared by mixing 250 g of chash, pear 200 g, and 50 g of sugar.

(e) After mixing the seasoning prepared in the step (d) in the cabbage removed the water of step (c) and aged.

Example  1: According to the drying conditions of mulberry leaves Flavonol  content

To check the flavonol content of the mulberry leaf powder with different drying temperature and time, 40 ml of 60% ethanol (EtOH) and 5 ml of 6M HCl were added to 5 g of dried mulberry leaf, followed by reflux cooling at 2 After hydrolysis for an hour and completely concentrated in a rotary vacuum concentrator (50 ℃), the solution diluted 5 ml of 60% ethanol was filtered through a 0.45 ㎛ filter and analyzed by HPLC and the results are shown in Table 1 below.

Flavonol Content According to Drying Conditions of Mulberry Leaves Temperature (℃) Hour Total Flavonol (ug / g)
40
20 435.78 24 426.58 28 345.44
50
20 487.48 24 532.02 28 500.14
60
20 421.11 24 456.31 28 455.88

As a result, as shown in Table 1, the mulberry leaf was dried for 24 hours at 50 ℃ was found to have the highest flavonol content compared to other drying conditions.

Example  2: Sensory Characteristics of Kimchi with Addition of Mulberry Leaf Powder

The sensory test results of kimchi prepared in the same manner as in Preparation Example, but added 0.3, 0.5 and 0.7% of the mulberry leaf powder added to the weight of 10 kg of raw Chinese cabbage, respectively, are shown in Table 2 below.

The sensory test items were color, aroma, taste, and overall acceptability. The scores were scored according to the five-point scale method. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory test of kimchi Item
Mulberry leaf powder added to cabbage weight (%) 0 0.3 0.5 0.7 color 3.88 3.84 3.90 3.86 incense 3.44 3.54 3.98 3.66 flavor 3.46 3.40 4.04 3.60 Overall preference 3.54 3.58 4.00 3.74

As a result, as can be seen in Table 2, the preference for color did not show a big difference in all kimchi, but the preference for flavor and taste kimchi added with 0.5% mulberry leaf powder is better than other kimchi A symbol diagram is shown. In addition, the kimchi added with 0.5% mulberry leaf powder in the overall preference is better than other kimchi, it was found that adding 0.5% mulberry leaf powder to the weight of the Chinese cabbage can produce a kimchi showing an excellent flavor. .

Claims (4)

(A) hot-dried mulberry leaves for 22-26 hours at 45 ~ 55 ℃ and then pulverized to 30 ~ 50 mesh to prepare a powder;
(b) washing and dividing 800-1200 parts by weight of Chinese cabbage, and then immersing in 8-12% (w / v) brine for 2-4 hours;
(c) rinsing the pickled cabbage with water and removing water for 0.5 to 1.5 hours;
(d) 24 to 36 parts by weight of chopped garlic, 16 to 24 parts by weight of yellow salted fish, 16 to 24 parts by weight of chives, 16 to 24 parts by weight of onion, 6 to 10 parts by weight of chopped ginger, 1 to 3 parts by weight of glutinous rice porridge, red pepper 8 ~ 12 parts by weight, anchovy fish sauce 16-24 parts, red pepper powder 50-90 parts, carrot 20-30 parts, radish 20-30 parts, chasun pear 20-30 parts, shrimp chops 16-24 parts Preparing the seasoning by adding 4-6 parts by weight of the mulberry leaf powder prepared in step (a) to the kimchi seasoning prepared by mixing 4-6 parts by weight; And
(e) adding the mulberry leaf powder, characterized in that it comprises the step of fermenting the seasoning prepared in the step (d) and then aged to the cabbage removed in step (c) of the kimchi of which the flavonol content is increased Manufacturing method. delete delete Kimchi added to the mulberry leaf powder prepared by the method of claim 1.