KR101145707B1 - Preparation method of Salted Chinese Cabbage Using Deep Ocean Water - Google Patents

Abstract

The present invention removes the unpleasant and bitter magnesium (Mg) in the deep sea water and adds calcium (Ca) to pre-treat the deep sea water, and then improve the intrinsic texture of cabbage in the deep sea water. In order to delay the rancidity of plant extracts and kimchi as a lase inhibitor, amino acid and sugar alcohols are added to make a deep seawater solution and used for pickling cabbage.
Put the cut cabbage into a pickling tank and sprinkle with salt to breathe, heat 10% brine to about 20 ℃, then pickle the cabbage for 10 hours first, then wash it several times in the tank to lower the salinity and remove water. do. Put the first pickled cabbage into the deep sea water tank to maintain the reduced pressure to adjust the salinity in the cabbage and to make the second ingredient so that the trace ingredients are evenly contained in the pickled cabbage. When the second pickled cabbage is removed and mixed with kimchi seasoning to make kimchi, it retains its own color, delays the creation of sourness, and gives chewy and crunchy taste of cabbage, thus providing delicious kimchi. It also reduces pickling time and salt consumption.

Description

Preparation method of salted Chinese Cabbage Using Deep Ocean Water}

The present invention relates to a method for producing Chinese cabbage pickles using deep sea water, and more specifically, to remove unpleasant and bitter magnesium (Mg) in deep sea water and pre-treat the deep sea water by adding calcium (Ca), followed by pretreatment. In order to improve the intrinsic texture of Chinese cabbage in the deep sea water, plant extracts and amino acids are added as inhibitors of pectinase and cellulase, and the deep sea water solution is added to the sugar alcohol to be used for pickling of cabbage. It relates to a method for producing Chinese cabbage pickles using deep water.

Cut the cabbage into a pickling tank, sprinkle with salt to kill the breath, and then first pickle the cabbage for about 10 hours of 10% brine, and then washed several times in the tank to lower the salinity and remove the water of the cabbage. After the first pickling, remove the dried cabbage into the deep sea water solution, adjust the salinity in the cabbage, and make the second pickling so that the trace ingredients are evenly contained in the pickled cabbage. If you remove the water of the second pickled cabbage and mix it with kimchi seasoning to make kimchi, you can maintain the unique color of kimchi and give chewy and crispy taste of the cabbage.

Deep sea water is a deep sea water below 200 meters deep and has a different nature from the sea water on the surface. In oceanography, deep water is the deep waters of the ocean, usually deep waters created by the waters off Greenland and the Antarctic Ocean. Deep water travels by ocean convection and has a huge impact on the Earth's climate. In general, deep water at low temperatures is rich in nutrients. It is also less affected by the atmosphere, so there is less variation than on the surface. Because of insufficient sunlight, phytoplankton is low, and the amount of dissolved oxygen is low because it is difficult to mix with water on the surface. In Korea, more and more companies are pursuing the bottled water business by taking deep sea water from the east coast. Desalination to make bottled water from deep sea water is produced as a by-product. The use of deep sea water for pickling and secondary pickling has been introduced to include useful ingredients in kimchi.

Conventional pickles or kimchi using cabbage use salt water or saline at 10-20% for 24 to 48 hours, so that excess water is used to wash the salt used in cabbage. ), There is a problem that it takes a long time for the whole environment to soak and Kimchi, such as high dilution.

Meanwhile, as a prior art related to the present invention, Korean Patent Registration 10-899012 (Method of manufacturing deep seawater magnesium, calcium and potassium mineral water) is subjected to desalination by electrodialysis, reverse osmosis membrane, evaporation, electrolysis, and the like, and selectively separating specific minerals. To prepare a beverage. Korean Patent Publication No. 10-2009-103452 (Method for preparing Kimchi using brine from deep sea water) shows that the salt concentration, temperature, and pickling time are important factors in the pickling process. Pickle for 8-20 hours at temperature 0-18 with brine. Korean Patent Application Publication No. 10-2009-007983 (method of making kimchi using deep sea water) is put into salted cabbage with deep seawater and adjusted to 8-15Be to 6-4 hours in summer and 8-10 hours in winter Dip and pickle. Korean Patent Laid-Open Publication No. 10-2008-17877 (method of making kimchi using deep sea water) is used to pickle cabbage soaked in deep sea water at 8-12wt% for 6-10 hours to make the salinity 3-5%. In addition, the pressure (20-100 atm) is applied for more than 2 hours to infiltrate the trace components into the cabbage. Korean Patent Publication No. 10-2004-27551 (Kimchi manufacturing method) adds salt to alkaline electrolyzed water at pH 10-12 in the pickling step, and maintains the soaking solution in the range of 8-12% salinity at 14-21 ℃ to soak cabbage 3 ～ Pickle for 6 hours and blow bubbles into the tank to form a bubble. Korean Patent Publication No. 1994-25445 (a method of pickling cabbage with salt water) removes pickled water 2 to 5 times at intervals of 4 to 8 hours, and then adjusts the salinity to 8 to 18% and the temperature to 6 to 25 ° C.

In addition to deep sea water, seawater contains not only pure salt (NaCl), but also contains minerals such as Mg, K, and Ca and trace amounts of organic matter.

The cabbage kimchi is easily receded at room temperature because the fact that cabbage fiber and pectin and cellulose are enzymes acts as cabbage softening, which reduces the texture and storage of kimchi.

To make delicious kimchi, pickling of cabbage is just as important as seasoning. When the temperature of the Chinese cabbage is higher than 25 ℃, the salt concentration can be reduced and the salting time can be shortened. On the other hand, Bacillus grows, and the cabbage has an unpleasant smell. There is this. If the temperature is lower than 10 ℃, growth of general bacteria is suppressed and only lactic acid bacteria can be grown, which makes delicious Chinese cabbage.However, the salt concentration is high and the salting time is long for salting the Chinese cabbage. This will take a lot of time to produce kimchi has the disadvantage of falling productivity.

In kimchi production, the concentration of salt, temperature and pickling time are important factors. When using salt solution and salt together, put the cut cabbage into salt tank and fill salt solution, and sprinkle salt on top to make osmosis. In order to promote the salting caused by the phenomenon, it usually takes more than 24 hours and the saltiness of the pickled cabbage is excessive, so that excessive water is used to wash it with an appropriate salinity. In case of salting using only salt water, the salt solution is pickled at a temperature below 18 ° C as salt concentration around 15% for crispness and freshness of Chinese cabbage. There is not enough salt, so the softness of the Chinese cabbage falls and there is a high possibility of contamination of various bacteria during the ripening of kimchi. In addition, the conventional method of producing kimchi using deep sea water circulates to make the salt concentration of the upper and lower parts of the pickling tank uniform by using the concentrated brine as the salt solution.

The present invention removes the unpleasant taste Mg in the deep sea water with sodium salt, and supplements Ca to give the texture of Chinese cabbage to make pre-treated deep sea water. Persimmon leaf extract, strawberry leaf extract, glycine, alanine, sugar alcohol, etc. are added during pickling to suppress the activity of common bacteria (bacillus), pectin and cellulose degrading enzymes, and sugar alcohol to improve the taste of kimchi and prevent sour. They are added to the deep sea water solution and used for secondary pickling.

The first pickled cabbage is put the cut cabbage into a pickling tank, sprinkled with salt, and breathe. After heating 10% brine at about 20 ℃, the first pickled cabbage for about 10 hours, washed several times in the tank to lower the salinity Remove and dry. Put the first pickled cabbage into the pre-treated deep sea water tank to adjust the salinity in the cabbage, and make the second pickling so that the trace ingredients are evenly contained in the pickled cabbage.

The pre-treated deep seawater solution of the present invention maintains the intrinsic color of the cabbage, the pickled cabbage is soft and chewy and provides a crisp taste, and can reduce the pickling time and washing water and salt usage.

The present invention shows a method of producing Chinese cabbage pickles using deep sea water.

The present invention is the step of pre-treating the deep sea water by removing magnesium (Mg) in the deep sea water and adding calcium (Ca),

Adding an enzyme inhibitor and a sugar alcohol to the pre-treated deep sea water to make a deep sea water solution,

Putting the cabbage into a pickling tank and sprinkling salt to breathe, picking cabbage in brine and washing it with purified water and removing the water first,

The method of preparing the Chinese cabbage pickles using the deep sea water consisting of the step of putting the first pickled Chinese cabbage into the pre-treated deep sea water solution.

Mg removal of the deep sea water may be performed using Na ₂ CO ₃ or Na ₂ HPO ₄ .

Replenishment of calcium (Ca) in the above can be carried out using CaCl ₂ .

The enzyme inhibitor added to the pre-treated deep seawater solution may use any one or more selected from persimmon leaf extract, strawberry leaf extract, glycine or alanine.

The enzyme inhibitor added to the pre-treated deep seawater solution may use persimmon leaf extract.

The enzyme inhibitor added to the pre-treated deep seawater solution may use strawberry leaf extract.

The enzyme inhibitor added to the pre-treated deep seawater solution may use glycine (glycine).

The enzyme inhibitor added to the pre-treated deep seawater solution may use alanine. In this case, alanine may use α-alanine and / or β-alanine.

The enzyme inhibitor added to the pre-treated deep seawater solution may use two or more selected from persimmon leaf extract, strawberry leaf extract, glycine or alanine.

The sugar alcohol may be any one or more selected from mannitol, ramitol, paratinose, queritol, inositol, sorbitol or xylitol.

In the above, trehalose and / or propolis may be used instead of sugar alcohol.

In the method of preparing cabbage pickles using the deep sea water of the present invention, the enzyme deepening agent and sugar alcohol are added to the pre-treated deep sea water to improve the functionality of the pickled cabbage prepared by the present invention in addition to the enzyme inhibitor and the sugar alcohol. Further functional ingredients may be further added for this purpose.

The functional ingredient may be used in the same amount as the amount of sugar alcohol used.

As said functional component, fenugreek concentrate can be used.

The functional ingredient may be used for the ramie leaf concentrate.

The functional ingredient can be used persimmon shell concentrate.

The functional ingredient can be used grape skin concentrate.

The functional ingredient may be used sesamin (Sesamin).

The functional ingredient may be used sesamolin (Sesamolin).

The functional component may be used sesamol (Sesamol).

The functional ingredient may be two or more selected from fenugreek seed concentrate, ramie leaf concentrate, persimmon peel concentrate, grape peel concentrate, sesamin (Sesamin), sesamolin (Sesamolin), Sesamol (Sesamol).

The functional ingredient mentioned above can use what is marketed as a product.

Among the functional ingredients, fenugreek seed concentrate is added to the fenugreek seed in 5 ~ 20 times purified water by weight of fenugreek seed, extracted at 100 ~ 120 ℃ to 10 ~ 50% of the first purified water, and then concentrated and filtered to 50 ~ 70brix. Can be used.

Among the functional components according to the third invention, ramie leaf concentrate, persimmon peel concentrate, grape peel concentrate, and each concentrate obtained by using the same method as the fenugreek seed concentrate may be used.

Hereinafter, a method of manufacturing white kimchi using deep sea water of the present invention will be described in detail.

Pretreatment of the deep sea water of the present invention is carried out as follows.

Deep sea water (650m) has a water temperature of 0.5 ° C and dissolved oxygen (DO) of 6mg / l, minerals in water are NaCl 3.41wt%, Mg 1.32wt%, Ca 393 mg / l, K 380mg / l, and nutrients It is announced that the NO ₃ ^- nitrogen nitrate 0.28 mg / L, PO ₄ ^3- phosphate, Si silicon 2.8 mg / L (public patent 2008-17877).

1) Removal of Mg from Deep Sea Water

Na ₂ CO ₃ , Na ₂ HPO _4, etc. may be used as a magnesium remover because sodium salt may increase the concentration of salt water and prevent the mixing of other impurities. Minerals in the deep ocean water are 3.3-3.4wt% NaCl, 1.30-1.33wt% Mg magnesium, 390-394 mg / l Ca calcium, 378-381mg / l K potassium, so 1mol Na ₂ CO ₃ or Na ₂ HPO based on magnesium _{4 When the} solution is made and reacted with the deep sea water, the chemical reaction is performed as follows. Thus, magnesium and inorganic substances are removed by centrifugation.

MgCl ₂ + Na ₂ CO ₃ → MgCO ₃ ↓ + 2NaCl

MgCl ₂ + Na ₂ HPO ₄ → MgHPO ₄ ↓ + 2NaCl

CaCl₂ + Na₂CO₃→ CaCO₃↓ + 2NaCl

2) supplementation of Ca calcium ion

Calcium ions help to maintain the texture of Chinese cabbage, so CaCl ₂ solution is mixed to make up 0.1% by weight of deep sea water to replenish trace amounts of calcium ions in deep sea water.

Effect of Cabbage Properties on Calcium Ion Concentration in Deep Sea Water division 0.05wt% 0.08wt% 0.1wt% 0.15wt% 0.2wt% color G VG E VG G flavor G VG E VG G

(Normal; G ood, Excellent; V ery G ood, Excellent; E xcellent)

Take the first part of the cabbage, first pickled in brine as a sample, remove Mg from the deep sea water, put it in a calcium-concentrated solution by Ca concentration, and after 10 hours, the color will judge the original color of cabbage. Compared to the touch when chewing, both color and touch showed the best results at 0.1 wt% CaCl ₂ concentration as shown in Table 1.

3) Preparation of deep sea water solution

Since the salinity of the first cabbage is more than 10%, the activity of general bacteria (bacillus), pectin and cellulose degrading enzymes is suppressed, but in the second cabbage pickling, salinity of washed cabbage is about 1.8 ~ 2.5wt%, and deep sea water The salinity of was 4wt% or less, the pickling temperature was about 20 ° C, and the pickling time was 4-6 hours. These pickling conditions can reduce the quality of cabbage due to the activity of bacteria or enzymes.

In order to prevent this, while searching for various substances, even when used in food without degrading the quality of kimchi, it was found that certain plant extracts and amino acids are effective in inhibiting the activity of bacteria and enzymes. Among the plant extracts, plant extracts were superior to persimmon leaf extract and strawberry leaf extract, and amino acids were excellent in glycine and alanine. In particular, the simultaneous use of plant extracts, amino acids and sugar alcohols has been found to improve the sensory properties of pickled cabbage and inhibitory effects of bacteria and enzymes.

The plant extract of persimmon leaf extract and / or strawberry leaf extract is added to each plant 5 to 20 times the purified water by weight of the plant and extracted at 90 ~ 120 ℃ to 10 to 50% of the volume of the first purified water and then filtered Each plant extract can be used.

4) Pickled cabbage

The first pickled cabbage is put the cut cabbage into a pickling tank, sprinkled with salt, and then breathed. After 10% salted cabbage is first pickled at room temperature for 10 hours, the cabbage is washed several times in a tank to reduce salinity. Remove it.

5) Pickled cabbage

Put the first pickled cabbage into the deep sea water solution prepared in 3) and perform the second pickling.

The washed primary pickled cabbage was obtained by performing secondary pickling at 19∼21 ° C. for 4-6 hours with the deep sea water solution prepared in 3) above. At this time, the salinity in the cabbage washed in the second pickled cabbage is about 1.8 to 2.5 wt%, the salinity of deep sea water is 4 wt% or less, preferably 2 to 4 wt%.

Since the present invention was carried out under various conditions with respect to the method for producing the pickled discharge using the deep sea water of the present invention, in order to achieve the object of the present invention, it is preferable to provide a method for the manufacture of the discharge pickled using the deep sea water under the above-mentioned conditions. .

The present invention includes pickled cabbage prepared by the method for producing pickled cabbage using deep sea water mentioned above.

The present invention includes a method of producing kimchi made from pickled cabbage prepared by the method for producing pickled cabbage using deep sea water mentioned above.

Hereinafter, the contents of the present invention will be described in detail through experimental examples, examples, application examples, and / or test examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

 <Experimental Example 1 to Experimental Example 6>; Inhibitory Effect of Bacteria and Enzymes

The qualitative experiments were carried out to examine the inhibitory effects of bacteria and enzymes in the deep ocean waters, which did not use additives, and the plant extracts and amino acids. It is better to use persimmon leaves and raspberry extracts at the same time than plant extracts, and it is better to use glycine and alanine at the same time than amino acids. In particular, the simultaneous use of extracts, amino acids and sugar alcohols was found to be effective for adsorption of trace components, enzyme inhibition and sensory properties.

Plant extract uses 0.1 ~ 0.2wt% of persimmon leaf and raspberry extract, and amino acid is added 0.05 ~ 0.1wt% of glycine and alanine to bacillus, pectinase and cellulase. It was determined whether to inhibit the enzyme activity of. In addition to sorbitol and xylitol, in addition to sorbitol and xylitol, mantitol and rhamnitol are used to improve the taste of kimchi and to suppress the production of organic acids such as lactic acid when soaking kimchi with pickled cabbage. ), Sensory experiments on paratinos, quercitol, and inocitol showed similar effects.

 Sensory tests were performed using Experimental Examples 1 to 5 in which 1 to 2 wt% of inositol was added in sugar alcohol, and Experimental Example 6 without addition of plant extracts, amino acids and sugar alcohols (see Table 3 below). The sensory test was performed by a well-trained sensory tester (3 males, 3 females, 20s, 30s and 40s) using a 9-point scale. In addition, most of the additives showed significant effects in the enzyme activity inhibition and sensory evaluation. The degree of inhibition of enzyme activity was judged by the presence of a disgusting smell after pickling of the second cabbage, the physical properties of the pickled cabbage were evaluated by the degree of crispness, chewability, etc. Judgment is shown in Table 3 below.

The plant extract of persimmon leaf extract and / or strawberry leaf extract is added to the purified water of 8 times the weight of the plant and extracted to 100% of the volume of the first purified water at 100 ℃ and then filtered using each plant extract It was.

Additive use example division Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 Experimental Example 6 Persimmon Leaf Extract 0.1 0.125 0.150 0.175 0.2 - Strawberry Leaf Extract 0.1 0.125 0.150 0.175 0.2 - Glycine 0.01 0.03 0.05 0.07 0.1 - Alanine 0.01 0.03 0.05 0.07 0.1 - Sugar alcohol 1.0 1.25 1.50 1.75 2.0 -

Inhibition of activity and sensory evaluation division Use of additives in deep sea water No additives Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 Experimental Example 6 smell 6 7 8 9 9 4 Chromaticity 7 8 9 8 9 5 Crunchy 7 7 9 9 9 5 Chewiness 6 6 8 9 9 4

Experimental Example 6 is a group that does not use additives in the deep sea water, Experimental Examples 1 to 5 is a group using the additives, comparing the two, the group using the additive was excellent in the degree of inhibition of enzyme activity as the degree of smell and color. It can be seen. In addition, Experimental Example 1 to Experimental Example 5 was excellent in crispness and chewability, it can be seen that the group using the additives have good sensory characteristics. Therefore, according to the present invention, the use of additives in deep sea water had a significant effect on both the degree of enzyme activity inhibition and sensory characteristics in the experimental group using the additives.

<Experiment 7>; Changes in the number of bacteria in the first and second pickles

In order to investigate the changes of lactic acid bacteria and general bacteria of the 1st pickled cabbage and the 2nd pickled cabbage, refrigerated cabbage which was first pickled with brine and the second deep sea water was refrigerated and after 6 hours, after 12 hours General bacteria and lactic acid bacteria were measured (Food Code) and shown in Table 4.

1st Chinese cabbage, 2nd Korean cabbage and general bacteria (unit: g) division Pickled cabbage 2nd pickled cabbage Non-treatment Treatment Experimental Example 6 Experimental Example 1 Experimental Example 5 Lactobacillus Right after pickling 1.2 × 10 ³ 1.8 × 10 ⁴ 2.4 × 10 ⁴ 1.5 × 10 ⁴ 12 hours later 2.8 × 10 ⁴ 5.6 × 10 ⁶ 4.5 × 10 ⁴ 9.7 × 10 ³ 24 hours later 1.6 × 10 ⁴ 2.9 × 10 ⁷ 3.8 × 10 ⁵ 8.5 × 10 ⁴ Germ Right after pickling 5.4 × 10 ⁵ 1.6 × 10 ⁶ 5.6 × 10 ⁵ 4.5 × 10 ⁴ 12 hours later 6.4 × 10 ⁶ 2.2 × 10 ⁷ 1.9 × 10 ⁵ 6.8 × 10 ³ 24 hours later 8.9 × 10 ⁷ 3.5 × 10 ⁸ 9.7 × 10 ⁴ 1.2 x 10 ⁴

In Table 4, the non-treated group of secondary cabbage pickles is a group without using additives, and the treated group is a group using persimmon leaf extract and strawberry leaf extract, and glycine and alanine. From the above results, it can be seen that the use of the additive of the present invention in the pickling of the second cabbage has the effect of inhibiting the proliferation of lactic acid bacteria and bacteria.

&Lt; Example 1 >

Purchasing high-lipped cabbage, removing impurities and damaged leaves, washing with water, split cabbage into 4 equal parts and immersed in water, and put it in the primary pickled cabbage tank with sufficient water penetration. Keep the salt on the cabbage from the bottom of the tank and continue to sprinkle the salt on the cabbage, fill the cabbage to about 70% of the tank volume, hold the breath for 6 hours, and then heat the 10wt% brine heated to 20 ° C. The cabbage was first pickled for 10 hours after being injected into the tank.

The pickled cabbage was taken out, put into a washing tank, washed four times to lower the salinity in the cabbage to 2.5% and separated to remove water. The washed primary pickled cabbage was pickled at 20 ° C. for 6 hours using a deep sea water solution (Experimental Example 1 solution in Table 2) obtained by adding plant extract and sugar alcohol to the pretreated marine deep water, and then washed with salinity. It was adjusted to 2.0% to prepare a pickled cabbage.

<Example 2>

The pickled cabbage was prepared in the same manner as in Example 1 except for using the deep seawater solution obtained by adding the plant extract and the sugar alcohol to the pretreated marine deep water. Prepared.

<Example 3>

The pickled cabbage was prepared in the same manner as in Example 1 except for using the deep seawater solution obtained by adding the plant extract and the sugar alcohol to the pretreated marine deep water (prepared Example 3 solution in Table 2). Prepared.

<Example 4>

The pickled cabbage was prepared in the same manner as in Example 1 except for using the deep seawater solution obtained by adding the plant extract and the sugar alcohol to the pretreated marine deep water (prepared Example 4 solution in Table 2). Prepared.

Example 5

The pickled cabbage was prepared in the same manner as in Example 1 except for using the deep seawater solution obtained by adding the plant extract and the sugar alcohol to the pretreated marine deep water (prepared Example 5 solution in Table 2). Prepared.

Comparative Example

The pickled cabbage was prepared in the same manner as in Example 1, except that the washed first pickled cabbage was secondly pickled with no deep sea water.

<Application 1> Dipped Kimchi

For kimchi seasoned in the second pickled cabbage obtained in Example 3, put the kimchi seasoning in the kimchi seasoning evenly between the cabbage abandonment and filled with purified water and put it in a kimchi container and stored in a kimchi refrigerator at 4 ℃ to prepare kimchi It was.

<Application Example 2> Kimchi Dipping

For kimchi seasoned in the second pickled cabbage obtained in Example 4 put the seasoning evenly between the kimchi seasoning in the cabbage abandonment and filled with purified water and put it in a kimchi container and stored in a kimchi refrigerator at 4 ℃ Kimchi prepared It was.

<Application 3> Kimchi Dipping

For kimchi seasoned in the second pickled cabbage obtained in Example 5 put the seasoning evenly between the kimchi seasoning in the cabbage abandonment and filled with purified water and put it in a kimchi container and stored in a kimchi refrigerator at 4 ℃ Kimchi prepared It was.

Comparative Application Example 1 Kimchi Dipping

The kimchi seasoning in Table 5 below for the second pickled cabbage obtained in the comparative example, evenly put the seasoning between the cabbage abandonment and filled with purified water and put it in a kimchi container and stored in a kimchi refrigerator at 4 ℃ to prepare kimchi. .

Comparative Application Example 2 Kimchi Dipping

The kimchi seasoning in Table 5 below for the second pickled cabbage obtained in the comparative example, evenly put the seasoning between the cabbage abandonment and filled with purified water and put it in a kimchi container and stored in a kimchi refrigerator at 4 ℃ to prepare kimchi. .

Comparative Application Example 3 Kimchi Dipping

The kimchi seasoning in Table 5 below for the second pickled cabbage obtained in the comparative example, evenly put the seasoning between the cabbage abandonment and filled with purified water and put it in a kimchi container and stored in a kimchi refrigerator at 4 ℃ to prepare kimchi. .

Mixing ratio of Kimchi by treatment group (unit: wt%) division Kimchi Pretreatment Deep Sea Water Kimchi, Unsealed Deep Water Application Example 1 Application Example 2 Application Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Pickled cabbage 85 85 85 85 85 85 Unsaturated 3.0 2.75 2.5 2.5 2.75 3.0 garlic 1.5 1.0 2.0 2.0 1.0 1.5 chili powder 3.2 2.9 2.5 2.5 2.9 3.2 wave 1.2 1.6 2.0 2.0 1.6 1.2 Salted fish 1.7 1.5 2.0 2.0 1.5 1.7 ginger 0.5 0.7 1.0 1.0 0.7 0.5 Salt 2.5 2.0 1.5 1.5 2.0 2.5 Sugar - - - 0.5 0.7 1.0 Purified water Remainder Remainder Remainder Remainder Remainder Remainder Sum 100 100 100 100 100 100

<Test Example>; Bacterial and Sensory Testing

Six types of Kimchi, Application Example 1, Application Example 2, Application Example 3, Comparative Example 1, Comparative Example 2, and Comparative Example 3, stored in a Kimchi Refrigerator at 4 ° C are covered. The depth of proliferation of general bacteria and lactic acid bacteria over time (1 day, 3 days, 5 days) with treated deep-sea pickled kimchi is shown in Table 6 below.

Bacterial Comparison of Kimchi by Treatment Group (Unit: g) division Kimchi Pretreatment Deep Sea Water Kimchi, Unsealed Deep Water ** Lactobacillus General bacteria Lactobacillus General bacteria Day 1 3.5 × 10 ⁴ 8.9 × 10 ³ 9.8 × 10 ⁶ 5.8 × 10 ⁶ 3rd day 1.9 × 10 ⁵ 2.8 × 10 ⁴ 8.5 × 10 ⁷ 7.6 × 10 ⁷ Day 5 4.6 × 10 ⁷ 3.5 × 10 ⁵ 1.8 × 10 ⁸ 1.8 × 10 ⁷

* It shows the average value of lactic acid bacteria, general bacteria for kimchi of Application Examples 1 to 3.

** shows the average value of lactic acid bacteria, general bacteria for kimchi of Comparative Application Example 1 to Comparative Example 3.

From the above results, the pretreatment of the deep seawater group showed no significant growth of lactic acid bacteria and general bacteria despite the passage of time, whereas the untreated deep seawater group showed a high growth of lactic acid bacteria and general bacteria over time. .

In addition, two kinds of kimchi stored in a Kimchi refrigerator at 4 ° C were subjected to pre-seasoned deep seawater and non-treatment deep seawater. To evaluate the crispness of the kimchi, chewability, overall taste, smell and the like, it is shown in Table 7 by the 9-point scale method.

Sensory Evaluation of Kimchi by Treatment Group division Kimchi Pretreatment Deep Sea Water Kimchi, Unsealed Deep Water  Application Example 1 Application Example 2 Application Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Crispy taste 9 9 9 7 6 7 Chewiness 8 9 8 6 7 6 Overall taste 9 9 9 6 6 6 smell 9 8 9 6 7 7

From the above results, remove deep sea magnesium and pretreat by adding calcium, and use the deep sea water solution obtained by adding plant extracts, amino acids and sugar alcohols to make Chinese cabbage. Pickled cabbage was used and it was found that the sensory properties were superior to kimchi containing this material.

<Example 6 to Example 12>

Purchasing high-lipped cabbage, removing impurities and damaged leaves, washing with water, split cabbage into 4 equal parts and immersed in water, and put it in the primary pickled cabbage tank with sufficient water penetration. Keep the salt on the cabbage from the bottom of the tank and continue to sprinkle the salt on the cabbage, fill the cabbage to about 70% of the tank volume, hold the breath for 6 hours, and then heat the 10wt% brine heated to 20 ° C. The cabbage was first pickled for 10 hours after being injected into the tank.

The pickled cabbage was taken out, put into a washing tank, washed four times to lower the salinity in the cabbage to 2.5% and separated to remove water. The deep seawater solution obtained by adding the persimmon leaf extract, the strawberry leaf extract, the paratinos and the functional ingredient to the pretreated marine deep water with magnesium removed and the washed primary pickled cabbage (see Table 8 below). Using a second pickling at 20 ℃ for 6 hours and washed with water to adjust the salinity to 2.0% to prepare a pickled cabbage.

Compounding ratio of deep seawater solution (wt%) ingredient S-6 S-7 S-8 S-9 S-10 S-11 S-12 Pretreatment Deep Water 95.4 95.4 95.4 95.4 95.4 95.4 95.4 Persimmon Leaf Extract 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Strawberry Leaf Extract 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Glycine 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Alanine 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Paratinose (sugar alcohol) 2.0 2.0 2.0 2.0 2.0 2.0 2.0 group
Twill
castle

castle
minute Fenugreek Seed Concentrate 2.0 - - - - - - Moshi Leaf Concentrate - 2.0 - - - - - Persimmon peel concentrate - - 2.0 - - - - Grape peel concentrate - - - 2.0 - - - Sesamin - - - - 2.0 - - Sesamolin - - - - - 2.0 - Sesa Mall - - - - - - 2.0 Sum 100 100 100 100 100 100 100

* S-6 is Example 6, S-7 is Example 7, S-8 is Example 8, S-9 is Example 9, S-10 is Example 10, and S-11 is Example 11 and S -12 represents Example 12.

* The plant extracts of persimmon leaf extract and strawberry leaf extract in Table 8 are added to purified water of 8 times the weight of each plant and extracted at 100 ° C. to 20% of the volume of the first purified water, followed by filtering each plant extract. It was.

* In Table 8, fenugreek seed concentrate, ramie leaf concentrate, persimmon peel concentrate and grape skin concentrate among the functional ingredients, each functional ingredient was extracted in 10 times the purified water to 30% of the first purified water at 100 ℃. Each concentrated solution was concentrated to 65 ± 1 brix and filtered.

<Application 4> Kimchi Dipping

For the second pickled cabbage obtained in Example 6, put the kimchi seasoning described in Application Example 1 of Table 5 above evenly between the cabbage abandonment and fill with purified water, and put it in a kimchi container and store it in a kimchi refrigerator at 4 ° C. Kimchi was prepared.

<Application example 5> Dipped kimchi

For the second pickled cabbage obtained in Example 7, put the kimchi seasoning described in Application Example 1 of Table 5 above evenly between the cabbage abandonment and fill with purified water and put it in a kimchi container and store it in a kimchi refrigerator at 4 ° C. Kimchi was prepared.

<Application 6> Kimchi Dipping

For the second pickled cabbage obtained in Example 8, put the kimchi seasoning described in Application Example 1 of Table 5 above evenly between the cabbages, fill with purified water, and put it in a kimchi container and store it in a kimchi refrigerator at 4 ° C. Kimchi was prepared.

<Application Example 7> Kimchi Dipping

For the second pickled cabbage obtained in Example 9, the kimchi seasoning described in Application Example 1 of Table 5 above was mixed evenly between the cabbages, filled with purified water and placed in a kimchi container and stored in a kimchi refrigerator at 4 ° C. Kimchi was prepared.

<Application example 8> Kimchi dipping

For the second pickled cabbage obtained in Example 10, the kimchi seasoning described in Application Example 1 of Table 5 above is mixed evenly between the cabbages, filled with purified water and placed in a kimchi container and stored in a kimchi refrigerator at 4 ° C. Kimchi was prepared.

<Application example 9> Kimchi dipping

For the second pickled cabbage obtained in Example 11, the kimchi seasoning described in Application Example 1 of Table 5 above is mixed evenly between the cabbages, filled with purified water and placed in a kimchi container and stored in a kimchi refrigerator at 4 ° C. Kimchi was prepared.

<Application Example 10> Kimchi Dipping

For the second pickled cabbage obtained in Example 12, put the kimchi seasoning described in Application Example 1 of Table 5 above evenly between the cabbage abandonment and fill with purified water and store it in a kimchi container at 4 ° C. Kimchi was prepared.

The cabbage pickled pretreatment of deep seawater of the present invention removes the unpleasant taste of Mg contained in deep seawater and supplements Ca to improve the physical properties of kimchi, and the addition of plant extracts and amino acids and sugar alcohols By suppressing the growth rate, the chewiness is good and the occurrence of sour taste is suppressed so that it is sensory and prolongs the storage period of kimchi. Therefore, there is industrial applicability.

Claims (5)

Pretreatment of the deep sea water by removing magnesium (Mg) from the deep sea water and adding calcium (Ca);
Adding an enzyme inhibitor and a sugar alcohol to the pre-treated deep sea water to make a deep sea water solution,
Putting the cabbage into a pickling tank and sprinkling salt to breathe, picking cabbage in brine and washing it with purified water and removing the water first,
Method for producing a cabbage pickles using deep sea water, characterized in that the first pickled Chinese cabbage into a pre-treated deep sea water solution and the second pickling The method of claim 1, wherein the removal of magnesium (Mg) from the deep sea water is carried out using Na ₂ CO ₃ or Na ₂ HPO _{4 The} method of producing Chinese cabbage pickles using deep sea water. The method of claim 1, wherein the addition of calcium (Ca) to the deep sea water is carried out using CaCl ₂ . The method of claim 1, wherein any one or more selected from persimmon leaf extract, strawberry leaf extract, glycine or alanine is used as an enzyme inhibitor in the pre-treated deep seawater solution. The sugar alcohol of claim 1 is selected from sorbitol, xylitol, mantitol, rhamnitol, paratinos, quercitol and inositol. Method for producing cabbage pickles using deep sea water, characterized in that using any one or more