KR101118013B1 - Method for producing kimchi adding raisin tree leaf powder and kimchi produced by the same method - Google Patents

Abstract

PURPOSE: Kimchi containing hovenia dulcis leaf powder, and a producing method thereof are provided to offer the improved storage property, quality, and palatability of the kimchi to eaters. CONSTITUTION: A producing method of kimchi containing hovenia dulcis leaf powder comprises the following steps: drying hovenia dulcis leaves at 45-55 deg C for 22-26 hours, and crushing the dried hovenia dulcis 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; mixing minced garlic, salted yellow corvina, shallot, onion, minced ginger, glutinous rice gruel, red pepper, anchovy sauce, red pepper powder, carrot, radish slices, pear slices, salted shrimps, and sugar to obtain kimchi seasonings; mixing 4-6 parts of hovenia dulcis leaf powder by weight with the kimchi seasonings; and mixing the kimchi seasonings with the Chinese cabbage after washing, and aging the mixture.

Description

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

The present invention comprises the steps of preparing a powder by (a) drying the dry bark leaves after hot air; (b) washing and pickling cabbages; (c) removing the water after rinsing the pickled cabbage with water; (d) preparing the seasoning by adding the prepared bark leaf powder of step (a) to kimchi seasoning; And (e) the method of producing kimchi added to the bark 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) and aged It relates to kimchi added to the bark leaf powder prepared by the above method.

Generally, the locust tree (Honenia dulcis) is a deciduous tree of the sea buckthorn family, also called the earth tree, and is distributed in Korea (mainly distributed in Gangwon and the sub-Hwanghae), Japan, and China. It grows until the bark is black gray, and the small branches are brown purple and have a cortex. The winter snow is covered with two snow scales and has hairs. Bare leaf leaves are 8-15 cm long, alternate, broad ovate or oval. Three coarse leaf veins develop on the leaf of the bark, and there are fine teeth on the edge. The white flowers blooming in June-July are bisexual flowers. The fruit of the hut is brown, about 8 mm in diameter, and looks like a chicken claw. Three seeds of the fruit each contain one seed, and the seeds are dark brown and glossy.

In addition, when the fruit is ripe, fruit trees become thick and rough. The fruit has a subtle scent, sweetness, and can be eaten. It is said that the herbaceous tree has a decaying effect on liquor, and the live juice is said to detoxify and relieve nausea. Wood is used for building materials, furniture materials and musical instruments. Barn wood is a sweet, calm and nontoxic to the herbal wood, softens and lubricates the intestines, stool, urinates well, eliminates heat in the chest, quenches thirst, quenches vomiting, eliminates vomiting, and detoxifies It is said to heal five kinds of hemorrhoids.

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 Patent Publication No. 2002-0079704 Korean Patent Publication No. 2006-0094296

The present invention is derived from the above requirements, an object of the present invention is to add a large amount of nutrients to the kimchi to improve the shelf life of kimchi when added to the kimchi bark leaves containing various nutrients beneficial to human health It is to provide kimchi added to the bark leaf powder improved quality and consumer preference by adding in optimum conditions so that it can be combined with kimchi well after drying.

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

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

Kimchi added to the bark leaf powder prepared by the method of the present invention is not only to improve the shelf life, but also to feel the unique taste and flavor of the bark leaf, powdered bark leaf powder so that the antioxidant activity can be enhanced By adding it, it is possible to provide improved kimchi as well as nutritional demands of consumers compared to conventional kimchi.

In order to achieve the object of the present invention,

(a) hot air dried and pulverized leaves of the bark to prepare a 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 powdered bark leaf powder; And

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

The method of preparing kimchi added with the bark leaf powder of the present invention starts with the step of preparing the bark leaf powder. When preparing powder added to kimchi, it is preferable to use hut tree leaves among hut trees, and when adding powder prepared using hut tree trunk, hut tree core or hut tree fruit to kimchi, a tree unique to hut tree Although fishy and bitter tastes appear, there is a problem that the preference of kimchi is lowered, but the bark leaf powder can improve the flavor of kimchi and enhance the preference.

In the method of preparing kimchi added to the bark leaf powder of the present invention, the method of preparing the bark leaf powder of step (a) is preferably hot air dried the bark tree leaves at 45-55 ℃ for 22-26 hours After pulverizing to 30 ~ 50 mesh may be prepared as a powder, more preferably, the bark leaves may be prepared by powder drying by hot air drying at 50 ℃ for 24 hours and then pulverized to 40 mesh, under the above conditions In addition to increasing the antioxidant activity compared to other drying conditions, it was possible to improve the shelf life and palatability when added to kimchi. In addition, there is a problem that the preference of kimchi decreases due to the fresh smell and astringency of the bark leaf when the bark leaf is added to kimchi raw without powdering after drying as above.

In addition, in the method of preparing kimchi added to the bark leaf powder of the present invention, the method of pre-treatment of the Chinese cabbage of the steps (b) and (c) is preferably (b) washing 800-1200 parts by weight of Chinese cabbage and halved Then, immersed 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 added to the bark leaf powder of the present invention, the method of preparing the seasoning of the 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 ~ 24 parts by weight, onions 16-24 parts by weight, minced ginger 6-10 parts by weight, glutinous rice porridge 1-3 parts, red pepper 8-12 parts by weight, anchovy sake 16-24 parts by weight, red pepper powder 50-90 parts by weight, 20 to 30 parts by weight of carrots, 20 to 30 parts by weight of radish, 20 to 30 parts by weight of chasun pear, 16 to 24 parts by weight of shrimp and 4 to 6 parts by weight of sugar prepared in the kimchi seasoning prepared in step (a) Seasonings can be prepared by adding 4 to 6 parts by weight of the bark leaf powder, more preferably 30 parts by weight of crushed 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 parts by weight of glutinous rice porridge, 10 parts by weight of red pepper, 20 parts by weight of anchovy sauce, 70 parts by weight of red pepper powder, 25 parts by weight of carrots, 25 parts by weight of radish, pears 25 5 parts by weight of the prepared bark leaf powder of step (a) to the kimchi seasoning prepared by mixing the amount of parts, 20 parts by weight of shrimp and 5 parts by weight of sugar to prepare the seasoning, the bark leaf powder Adding was able to improve the sensory characteristics of kimchi.

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

There is no particular limitation on the type of kimchi to which the foliar leaf powder is added, but there may be examples of Chinese cabbage kimchi, radish kimchi, green kimchi, mustard kimchi, leek kimchi, sesame leaf kimchi, bachelor kimchi, algae 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 : Manufacturing Method of Kimchi Added with Bare Leaf

(a) The bark 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 kimchi seasoning, 50 g of the bark leaf powder prepared by the above step (a) was added to the kimchi seasoning prepared by mixing 250 g of chasun pears, 200 g of shrimp chops, 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: Antioxidant Activity According to Drying Conditions of Bare Leaves

Radical scavenging activity was measured using DPPH, a free radical, to investigate the antioxidant activity of the powder of the foliar leaf prepared by varying the drying temperature and time. In the method, 1 g of a sample was placed in a test tube, and 4 ml of 95% (v / v) ethyl alcohol was added to prepare an experimental solution. 1 ml of 0.2 mM DPPH solution was added to the solution and reacted at room temperature for 30 minutes, and the absorbance was measured at 517 nm using a U.V visible spectrophotometer. The control was carried out in the same manner using distilled water instead of the sample, the free radical DPPH radical scavenging ability (%) for each sample was calculated using the following formula, the results are shown in Table 1 below.

DPPH radical scavenging activity (%) = (1-A / B) × 100

A: Absorbance of sample, B: Absorbance of blank

DPPH radical scavenging activity results are shown in Table 1 below, and are expressed as IC ₅₀ , a concentration that inhibits 50% oxidation from the antioxidant activity change curve according to the sample concentration. As a result, IC ₅₀ The value shows that the powder dried on the bark leaves for 24 hours at 50 ° C. showed high activity, and the drying condition showed the highest antioxidant activity compared to other drying conditions.

DPPH Radical Scavenging Ability of Dry Bark Leaves Temperature (℃) Hour DPPH radical scavenging activity (ug / mL ^{1 )} )
40
20 61.26 24 78.41 28 57.47
50
20 55.06 24 36.54 28 47.62
60
20 51.31 24 66.81 28 54.84

¹⁾ Concentration that inhibits 50% hydrogen donating ability

Example  2: Shelf-life of Kimchi by Addition of Prunus Leaf Powder Prepared by Different Drying Conditions

To prepare kimchi in the same manner as in the above preparation, but added to the dried bark leaf powder prepared by varying the drying conditions in the production of kimchi, each kimchi stored at 4 ± 1 ℃ for 60 days, and then evaluating the shelf life In order to measure the acidity of kimchi.

The acidity was measured by taking 150 g of each kimchi and then grinding it in a sterile environment, and squeezing the crushed kimchi with sterile two-ply gauze to obtain a kimchi solution. And, the kimchi solution obtained above was dispensed into 10 ml each into a 50 ml bottle. The dispensed bottle was titrated in 0.05N NaOH with a burette while stirring in a stirrer, and pH was determined to be 8.3 as an end point, and the acidity was calculated by the following formula, and the results are shown in Table 2 below.

Lactic acidity (%) = (consumption of 0.009 × 0.05N NaOH × 0.05N NaOH × dilution factor × 100) ÷ (sample collection amount)

Acidity Measurement of Kimchi Drying temperature (℃) Drying time (hour) Acidity of Kimchi (%) Bare leaf powder no addition 2.50
40
20 2.32 24 2.39 28 2.28
50
20 2.24 24 2.18 28 2.26
60
20 2.34 24 2.29 28 2.36

As shown in Table 2, the acidity of kimchi added with dried bark leaf powder at 50 ° C. for 24 hours was the lowest, indicating the highest shelf life.

Example  3: Sensory Characteristics of Kimchi with Different Contents of Powdered Leaf

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 weight of the bark leaf powder to the weight of 10 kg of Chinese cabbage, respectively, are shown in Table 3 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
Addition of Bare Leaf Powder to Chinese Cabbage Weight (%) 0 0.3 0.5 0.7 color 3.88 3.74 3.88 3.84 incense 3.44 3.64 4.02 3.76 flavor 3.46 3.50 4.06 3.54 Overall preference 3.54 3.64 4.02 3.72

As a result, as can be seen in Table 3, the taste degree for color did not show a big difference in all kimchi, but in the taste degree for flavor and taste kimchi added 0.5% of the bark leaf powder compared to other kimchi Represented a better preference. In addition, kimchi added with 0.5% of barley leaf powder received better scores compared to other kimchis, and adding 0.5% of barley leaf powder to the weight of Chinese cabbage can produce kimchi with excellent flavor. I could see that.

Claims (4)

(a) hot air dried and pulverized leaves of the bark to prepare a 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 powdered bark leaf powder; And
(e) a method of producing kimchi added to the bark 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). The method of claim 1,
(a) drying the bark leaf at 45-55 ° C. for 22-26 hours and then grinding it with 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 a seasoning by adding 4-6 parts by weight of the prepared bark leaf powder of step (a) to the kimchi seasoning prepared by mixing 4-6 parts by weight; And
(e) adding anti-hazelnut leaf powder, characterized in that it comprises the step of fermenting the seasoning prepared in step (d) and then aged to the cabbage removed in step (c) to increase the antioxidant activity and shelf life Method of making kimchi. The method of claim 1, wherein the kimchi is added to the bark leaf powder, characterized in that the antioxidant activity and shelf life is enhanced. Kimchi added to the bark leaf powder prepared by the method of any one of claims 1 to 3.