KR101196663B1 - Kimchi and the manufacturing method - Google Patents

Abstract

The present invention relates to a method of manufacturing kimchi, and more specifically, the kimchi is not only excellent in functionality such as color, aroma, taste, texture and preference than conventional kimchi, but also physical properties such as cutting strength and compressive strength It is related to a method of manufacturing kimchi that can improve the texture of kimchi when tasting more excellent.

Description

Kimchi and its manufacturing method {KIMCHI AND THE MANUFACTURING METHOD}

The present invention not only improves the color, aroma, taste, texture and preference of kimchi, but also improves the texture of kimchi when tasting because the physical properties such as cutting strength and compressive strength are superior to conventional kimchi. It relates to a method of manufacturing kimchi that can be.

In general, Kimchi is known as an optimal fermented food that goes well with rice, a staple food, as a source of vitamins and minerals during times when traditional Korean food is lacking in winter vegetables.

The principle of kimchi ripening is empirically the scientific phenomenon of fermentation, which consists of natural environment such as ambient temperature and air, the effect of added seasonings on the biological tissue of the material, the effect of various microorganisms grown and the kimchi storage container. It is wisdom to use.

In addition, kimchi, lactic acid and sugars are converted to other organic acids in the process of ripening of the Chinese cabbage, and the content of vitamins tends to increase more and more, the pH is about 4.3, giving a unique taste and nutritional value.

At this time, if you aged 2 to 2 weeks at 2-7 ℃ is most suitable for tasting. After this aging period, kimchi is soaked and the nutritional value is low, so it is important to keep the kimchi not sour. It was a task.

Conventional methods for producing kimchi are conventional as follows.

Selected vegetables are cut, marinated in brine, washed and dehydrated separately, and then seasoned with fresh vegetables, parsley, green onion, garlic, ginger, red pepper powder, salt, salted salted fish, etc. It is prepared by aging.

The ripening temperature is 0 ~ 25 ℃ and the ripening period should be considered for the production and storage of organic acid.

Vegetables used here include Chinese cabbage, cabbage, radish, cucumber, horseradish, fresh, sesame leaf, bellflower, leek, garland chrysanthemum, burdock, ginseng, kale, lettuce, pumpkin, broccoli, and the like.

Kimchi is so strong that the seasoning is slightly strong, with 8-10% by weight of refined salt, 8-10% by weight of red pepper powder, 4% by weight of ginger, 7% by weight of garlic, 30% by weight of radish, 25% by weight of water, anchovies and bandang. It mixes with 2 weight% of fish sauce, and prepares by mixing.

However, conventional kimchi has a problem in that the texture of kimchi is degraded when tasting because not only the functionalities such as color, aroma and taste are insufficient, but also the physical properties such as cutting strength and compressive strength are insufficient.

The present invention was created in order to solve the above-mentioned problems, and has excellent functionalities such as color, aroma, taste, texture, and preference than conventional kimchi, as well as physical properties such as cutting strength and compressive strength. It is an object of the present invention to provide a method for producing kimchi that can further improve the texture of kimchi during tasting.

The present invention for achieving the above object is pickled cabbage 71.18% by weight, broth 3.0% by weight, radish 4.0% by weight, red pepper powder 3.5% by weight, garlic 3.0% by weight, ginger 0.7% by weight, shrimp salted 2.5% by weight, anchovy sake 3.0 Mix by weight, mix 3.4 wt% onion, 0.6 wt% leek, 2.6 wt% leek, 1.0 wt% glutinous rice paste, 0.8 wt% sugar, 0.2 wt% buttercup, 0.5 wt% pear juice and 0.02 wt% sodium glutamate. It provides a method of producing kimchi characterized by.

Here, the broth is 100 ° C in a state in which 0.4 parts by weight of dried Schisandra chinensis, 0.3 parts by weight of camphor ginseng, 0.5 parts by weight of shiitake mushrooms, 5.0 parts by weight of broth for anchovy, 0.3 parts by weight of kelp, and 7.0 parts by weight of radish It is preferably obtained by heating for 20 minutes at a temperature of and heating for 160 minutes at a temperature of 80 ° C.

And it is preferable to mix 2.6% by weight of leek instead of 2.6% by weight of leek.

In addition, it provides a kimchi, characterized in that produced by the manufacturing method.

Hereinafter, the manufacturing method of the kimchi of this invention is demonstrated in detail.

Method of producing kimchi as an embodiment of the present invention pickled cabbage 71.18% by weight, broth 3.0% by weight, radish 4.0% by weight, red pepper powder 3.5% by weight, garlic 3.0% by weight, ginger 0.7% by weight, shrimp salted 2.5% by weight, anchovy sake 3.0 Mix by weight, mix 3.4 wt% onion, 0.6 wt% leek, 2.6 wt% leek, 1.0 wt% glutinous rice grass, 0.8 wt% sugar, 0.2 wt% buttercup, 0.5 wt% pear juice and 0.02 wt% sodium glutamate.

The pickled cabbage is a fermentation of kimchi can occur more easily, in order to immerse in a jar 66.67 parts by weight of cabbage and 10.0 parts by weight of salt to 100 parts by weight of water to improve the storage of kimchi 12 It is good to pickle for time.

Here, the broth is 100 ° C in a state in which 0.4 parts by weight of dried Schisandra chinensis, 0.3 parts by weight of camphor ginseng, 0.5 parts by weight of shiitake mushrooms, 5.0 parts by weight of broth for anchovy, 0.3 parts by weight of kelp, and 7.0 parts by weight of radish It is preferably obtained by heating for 20 minutes at a temperature of 160 minutes at a temperature of 80 ℃.

The dried Schisandra chinensis, camphor ginseng, shiitake mushrooms, broth anchovy, kelp, and radish at 0.4 ° C., 0.3 parts, 0.5 parts, 5.0 parts, 0.3 parts, and 7.0 parts by weight are mixed at a temperature of 100 ° C. When heated for less than 20 minutes, or heated for less than 160 minutes at a temperature of 80 ℃ there is a problem that the rich taste of the broth is lowered.

The dried Schisandra chinensis, camphor ginseng, shiitake mushroom, anchovy for anchovy, kelp and radish are 0.4 parts by weight, 0.3 parts by weight, 0.5 parts by weight, 5.0 parts by weight, 0.3 parts by weight and 7.0 parts by weight, respectively, at a temperature of 100 ° C. When heated for more than 20 minutes, or heated for more than 160 minutes at a temperature of 80 ° C excess flux of the ingredients during the broth filtration process is added to the broth, there is a problem that the color of the broth becomes turbid and bitter taste is stronger.

Therefore, when mixing the broth to make the functionality such as color, aroma, taste, texture and palatability better than conventional kimchi 0.4 parts by weight of dried Schisandra chinensis per 100 parts by weight of water, 0.3 ginseng 0.3 By weight, 100 parts of shiitake mushrooms, 5.0 parts by weight of anchovy for broth, 0.3 parts by weight of kelp and 7.0 parts by weight of radish, heated for 20 minutes at a temperature of 100 ℃, for 160 minutes at a temperature of 80 ℃ It is preferable that it is obtained.

Here, it is preferable to mix the leek 2.6% by weight instead of the leek 2.6% by weight in order to make the color of the kimchi more clear and to improve the palatability and to make the kimchi at a lower price.

As described above, the present invention not only has excellent sensory properties such as color, aroma, taste, texture, and palatability than conventional kimchi, but also has excellent physical properties such as cutting strength and compressive strength. There is an advantage to improve the sense of organization.

The present invention not only improves the color, aroma, taste, texture and preference of kimchi, but also improves the texture of kimchi when tasting because the physical properties such as cutting strength and compressive strength are superior to conventional kimchi. It can be effective.

Then, 100 parts by weight of dried Schisandra chinensis, 0.4 part by weight of camphor ginseng, 0.3 part by weight, shiitake mushroom 0.5 part by weight, 5.0 parts by weight of anchovy for broth, 0.3 part by weight of kelp and 7.0 parts by weight of radish Since it is obtained by heating for 20 minutes at a temperature, and 160 minutes at a temperature of 80 ℃, when the broth is mixed there is an effect that the functional properties such as color, aroma and taste better than conventional kimchi.

In addition, since the leek 2.6% by weight instead of the leek 2.6% by weight to improve the taste of kimchi more clear, there is an effect that can be produced at a lower price.

Hereinafter, the manufacturing method of the kimchi of the present invention will be described in more detail with reference to the following Examples, of course, the scope of the present invention is not limited to the following examples, within the scope not departing from the technical gist of the present invention In the various modifications can be carried out by those skilled in the art.

Example 1

66.67 parts by weight of cabbage and 10.0 parts by weight of salted cabbage were immersed in a jar for 12 hours to obtain 71,18% by weight of pickled cabbage.

Then, 100 parts by weight of dried Schisandra chinensis, 0.3 parts by weight of camphor ginseng, 0.3 parts by weight of shiitake mushroom, 5.0 parts by weight of anchovy for broth, 0.3 parts by weight of kelp and 7.0 parts by weight of radish were mixed at a temperature of 100 ° C. Heated for 20 minutes and heated for 160 minutes at a temperature of 80 ℃ to obtain 3.0% by weight broth.

Next, the broth 3.0% by weight, radish 4.0% by weight, red pepper powder 3.5% by weight, garlic 3.0% by weight, ginger 0.7% by weight, shrimp salted 2.5% by weight, anchovy sake 3.0% by weight, onion 3.4% by weight, leek 0.6% by weight, The leek 2.6% by weight, glutinous rice paste 1.0% by weight, sugar 0.8% by weight, buttercup 0.2% by weight, pear juice 0.5% by weight and sodium glutamate 0.02% by weight was obtained 28.82% by weight of kimchi immersion.

Next, Kimchi, which is Example 1, was prepared by mixing 71.18% by weight of the pickled cabbage and 28.82% by weight of the kimchi dipping sauce.

[Example 2]

Unlike Example 1, kimchi, which was Example 2, was prepared by mixing 2.6% by weight of leek instead of 2.6% by weight of leek.

Comparative Example 1

66.67 parts by weight of cabbage and 10.0 parts by weight of salted cabbage were immersed in a jar for 100 hours to give 71.38% by weight of pickled cabbage.

And, 5.7% by weight, red pepper powder 4.0% by weight, garlic 3.2% by weight, ginger 0.7% by weight, salted shrimp 2.3% by weight, anchovy 2.8% by weight, onion 3.4% by weight, leek 0.6% by weight, leek 2.9% by weight, glutinous rice paste 1.0 wt%, 0.8 wt% of sugar, 0.2 wt% of buttercup, 1.0 wt% of pear juice and 0.02 wt% of sodium glutamate were mixed to obtain 28.62 wt% of kimchi yam sauce.

Thereafter, 71.38% by weight of the pickled cabbage and 28.62% by weight of the kimchi dipping sauce were mixed to prepare Kimchi, which is Comparative Example 1.

Comparative Example 2

66.67 parts by weight of cabbage and 10.0 parts by weight of salted cabbage were immersed in a jar for 100 hours to give 71.38% by weight of pickled cabbage.

Then, 100 parts by weight of dried Schisandra chinensis, 0.3 parts by weight of camphor ginseng, 0.3 parts by weight of shiitake mushroom, 5.0 parts by weight of anchovy for broth, 0.3 parts by weight of kelp and 7.0 parts by weight of radish were mixed at a temperature of 100 ° C. Heated for 20 minutes and heated for 160 minutes at a temperature of 80 ℃ to obtain 0.5% by weight broth.

Then, the broth 0.5% by weight, radish 5.7% by weight, red pepper powder 3.5% by weight, garlic 3.2% by weight, ginger 0.7% by weight, shrimp salted 2.3% by weight, anchovy sake 2.8% by weight, onion 3.4% by weight, leek 0.6% by weight, 2.9% by weight of leek, 1.0% by weight of glutinous rice paste, 0.8% by weight of sugar, 0.2% by weight of buttercup, 1.0% by weight of pear juice and 0.02% by weight of sodium glutamate were obtained 28.62% by weight of kimchi immersion.

Then, 71.38% by weight of the pickled cabbage and 28.62% by weight of the kimchi dipping sauce were mixed to prepare Kimchi of Comparative Example 2.

[Comparative Example 3]

66.67 parts by weight of cabbage and 10.0 parts by weight of salted cabbage were immersed in a jar for 100 hours to give 71.38% by weight of pickled cabbage.

Then, 100 parts by weight of dried Schisandra chinensis, 0.3 parts by weight of camphor ginseng, 0.3 parts by weight of shiitake mushroom, 5.0 parts by weight of anchovy for broth, 0.3 parts by weight of kelp and 7.0 parts by weight of radish were mixed at a temperature of 100 ° C. Heated for 20 minutes and heated for 160 minutes at a temperature of 80 ℃ to obtain 1.0% by weight broth.

Next, the gravy 1.0% by weight, radish 5.7% by weight, red pepper powder 3.5% by weight, garlic 3.2% by weight, ginger 0.7% by weight, shrimp salted 2.3% by weight, anchovy chopped 2.8% by weight, onion 3.4% by weight, leek 0.6% by weight, The leek 2.6% by weight, glutinous rice paste 0.8% by weight, sugar 0.8% by weight, buttercup 0.2% by weight, pear juice 1.0% by weight and sodium glutamate 0.02% by weight was obtained 28.62% by weight of kimchi immersion.

Thereafter, 71.38% by weight of the pickled cabbage and 28.62% by weight of the kimchi dipping sauce were mixed to prepare Kimchi of Comparative Example 3.

[Comparative Example 4]

66.67 parts by weight of cabbage and 10.0 parts by weight of salted cabbage were immersed in a jar for 100 hours to give 71.38% by weight of pickled cabbage.

Then, 100 parts by weight of dried Schisandra chinensis, 0.3 parts by weight of camphor ginseng, 0.3 parts by weight of shiitake mushroom, 5.0 parts by weight of anchovy for broth, 0.3 parts by weight of kelp and 7.0 parts by weight of radish were mixed at a temperature of 100 ° C. Heated for 20 minutes and heated for 160 minutes at a temperature of 80 ℃ to obtain 2.0% by weight broth.

Next, the gravy 2.0% by weight, radish 4.4% by weight, red pepper powder 3.9% by weight, garlic 3.0% by weight, ginger 0.7% by weight, shrimp salted 2.5% by weight, anchovy sake 3.0% by weight, onion 3.4% by weight, leek 0.6% by weight, 2.6% by weight of leek, 1.0% by weight of glutinous rice paste, 0.8% by weight of sugar, 0.2% by weight of buttercup, 0.5% by weight of pear juice and 0.02% by weight of sodium glutamate were mixed to obtain 28.62% by weight of kimchi immersion.

Thereafter, 71.38% by weight of the pickled cabbage and 28.62% by weight of the kimchi dipping sauce were mixed to prepare Kimchi, which is Comparative Example 4.

The sensory test, color test and cutting strength and compressive strength of the kimchi of Examples 1 and 2 and Comparative Examples 1 to 4 were tested.

[Sensory Test]

The sensory test was conducted on 20 adult males and 20 adult females with a 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad) for taste, aroma, texture, and preference. It was evaluated by, and the results are shown in Table 1.

Sensory test results Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 flavor 8.5 8.5 6.7 7.1 7.3 7.6 incense 8.6 8.6 6.8 7.3 7.4 7.7 Texture 8.6 8.6 6.6 7.3 7.3 7.7 Likelihood 8.7 8.7 6.7 7.2 7.3 7.6

As shown in Table 1, the sensory test for the taste, aroma, texture and preference of the kimchi of Examples 1 and 2 was scored higher than 8.5, the taste, aroma, texture and the kimchi of Comparative Examples 1-4 Sensory evaluation on palatability was scored below 7.7.

This kimchi of Examples 1 and 2, 71.18% by weight of pickled cabbage, broth 3.0% by weight, radish 4.0% by weight, red pepper powder 3.5% by weight, garlic 3.0% by weight, ginger by weight 0.7% by weight, 2.5% by weight of anchovy sake 3.0kg %, 3.4% onion, 0.6% leek, 2.6% leek or 2.6% leek, 1.0% glutinous rice paste, 0.8% sugar, parsley 0.2%, pear juice 0.5% and sodium glutamate 0.02% It was considered that the sensory test for taste, aroma, texture, and palatability were scored higher than 8.5.

[Color check]

The color test uses the colorimeter Jc801S, Japan to measure the color of each sample and the L, a, and b values indicating the lightness, redness, and yellowness of the Hunter system. The results are shown in Table 2.

Chromaticity measurement result color Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 L 22.42 22.03 23.37 23.22 23.18 22.96 a 16.18 16.15 25.62 25.12 24.97 23.95 b 14.27 14.28 14.72 14.37 14.35 13.22

As shown in Table 2, the broth was mixed with 3.0 parts by weight of the kimchi of Examples 1 and 2, and the broth was mixed with 0.5 to 2.0 parts by weight of the kimchi of Comparative Examples 2 to 4, respectively. Kimchi and Kimchi L value of Comparative Examples 2 to 4 showed a range of 22.03 to 23.22.

However, the L value of the Kimchi of Comparative Example 1, which was not mixed with broth, was the highest value of 23.37, and the a value indicating redness was 25.62, which was the highest value of Kimchi of Comparative Example 1, which was not mixed with broth. Indicated.

In addition, the a values of the kimchi of Examples 1 and 2, each of which was mixed with 3.0 parts by weight of broth, were 16.18 and 16.15, respectively.

This is the highest degree of acceptability of the kimchi of Examples 1 and 2 in the appearance of sensory evaluation items, and the kimchi of 1 showed the lowest in the comparison, the correlation between the value of redness and the degree of preference It is also believed that the addition of broth may affect the palatability by decreasing the brightness and redness of kimchi.

[Cutting Strength and Compressive Strength]

The cutting strength and the compressive strength of the kimchi of Examples 1 and 2 and the quarter of the total length of the cabbage leaf of the kimchi of Comparative Examples 1 to 4 as a first measuring point, the bottom 3cm from that point to the second measuring point After that, the circumference was cut to have a length of 8 cm and a width of 2 cm based on this, and measured using TA-XT2, Stable Micro systems, England.

At this time, the inspection of the kimchi of Examples 1 and 2 and the kimchi of the comparative examples 1 to 4 was repeated 10 times to calculate the average value as the measured value except the highest or lowest measured value, the result Is shown in Table 3.

Cutting strength and compressive strength measurement results Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Cutting strength /
Compressive strength 10.0 mm / s. 10.0mm / s 10.0 mm / s. 10.0mm / s 4.0mm / s. 4.0mm / s 6.0 mm / s. 6.0mm / s 7.0 mm / s. 7.0mm / s 8.0 mm / s. 8.0mm / s

As shown in Table 2, the cutting strength and the compressive strength of the kimchi of Examples 1 and 2 were measured to be 10 mm / s and 10 mm / s, respectively.

In addition, the cutting strength and the compressive strength of the kimchi of Comparative Example 1 was measured to be the lowest to 4.0mm / s, 4.0mm / s.

This kimchi of Examples 1 and 2, 71.18% by weight of pickled cabbage, broth 3.0% by weight, radish 4.0% by weight, red pepper powder 3.5% by weight, garlic 3.0% by weight, ginger by weight 0.7% by weight, 2.5% by weight of anchovy sake 3.0kg %, 3.4% onion, 0.6% leek, 2.6% leek or 2.6% leek, 1.0% glutinous rice paste, 0.8% sugar, parsley 0.2%, pear juice 0.5%, and sodium glutamate 0.02% It is believed that the cutting and compressive strengths were measured the highest since they were mixed.

Claims (4)

Pickled cabbage 71.18 wt%, broth 3.0 wt%, radish 4.0 wt%, red pepper powder 3.5 wt%, garlic 3.0 wt%, ginger 0.7 wt%, shrimp sauce 2.5 wt%, anchovy sake 3.0 wt%, onion 3.4 wt%, leek 0.6 wt% %, Leek 2.6% by weight, glutinous rice paste 1.0% by weight, sugar 0.8% by weight, buttercup 0.2% by weight, pear juice 0.5% by weight and sodium glutamate 0.02% by weight to prepare a kimchi,
The broth is 100 parts by weight of dried Schisandra chinensis 0.4 parts by weight, camphor ginseng 0.3 parts by weight, shiitake mushrooms 0.5 parts by weight, broth for anchovy 5.0 parts by weight, kelp 0.3 parts by weight and radish 7.0 parts by weight in a state of 100 ℃ Method of producing kimchi, characterized in that obtained by heating for 20 minutes at, and heated for 160 minutes at a temperature of 80 ℃.
The method of claim 1,
Kimchi production method characterized in that for mixing the leek 2.6% by weight instead of 2.6% by weight of the leek.
Kimchi prepared by the manufacturing method of claim 1 or 2. delete