KR101238863B1 - method for manufacturing kimchi containing Ligularia fischeri with deep ocean water, and kimchi produced thereby - Google Patents

Abstract

The present invention relates to a method of making kimchi by marinating cabbage in deep sea water during kimchi production, and adding kimchi beef with bear odor to the pickled cabbage and kimchi prepared therefrom.
The method for producing bear odor kimchi according to the present invention, by adding a bear odor containing a large amount of useful ingredients to the production of kimchi can easily ingest the odor of the odor with antioxidant effects in addition to the intake of kimchi in the daily diet, it is possible to expand the popular spread of odor In addition, the cabbage is pickled with clean deep sea water to prevent microbial contamination of kimchi, and the shelf life and palatability are increased, thus making kimchi as a high value-added functional food.

Description

Method for manufacturing kimchi containing Ligularia fischeri with deep ocean water, and kimchi produced}

The present invention relates to a method of making kimchi by marinating cabbage in deep sea water during kimchi production, and adding kimchi beef with bear odor to the pickled cabbage and kimchi prepared therefrom.

Constitutional deterioration is caused by lack of exercise, overwork, stress, illness, heavy drinking, and smoking due to irregular dietary habits and lifestyle changes of modern people. There is a growing interest and demand for functional foods.

In particular, research on the development of functional foods using traditional herbal ingredients has been actively conducted, and as part of this, Ligularia is known for its high antioxidant content and high carcinogenic effect. fischeri ) is being actively researched.

It is a perennial plant of the dicotyledon plant Lantern Asteraceae, grows in the deep highland wetlands in the mountains, has a height of 1 to 2 meters, has a thick root, and leaves are serrated in the shape of a round heart.

Bear odor has a variety of nutritional components, especially vitamin A, B1, B2, C, E, carotenoids and phenolic compounds are relatively high in content, has been reported to show excellent anticancer and antioxidant effects.

The boiled fish is boiled and dried and used as a mumul. The fresh leaves have a bitter taste and a unique aroma that lasts long in the mouth. It is wrapped and eaten with young leaves. The leaves are boiled and used for cooking such as topping, stir-fry, soup, stew, etc. Sometimes.

However, bear odor is mainly used as boiled or raw and consumed with herbs and meat, and its range of use is limited, and it is difficult to store it for a long time while preserving its unique flavor.

There is a method of increasing the shelf life of bear odors, but there is a method of freezing and storing it, but when boiled, useful ingredients that are weak to the heat of the bear odor are destroyed, and fiber tissues are destroyed by thawing, and drying method decreases volatile useful components of the odor. .

In order to solve the above problems, there is a method of using a bear odor as a preservative of kimchi or pickles or as a subsidiary material, but there is a problem of causing a young consumer's rejection due to the strong aroma and bitter taste unique to the odor.

The problem to be solved by the present invention is to add a bear odor in the kimchi manufacturing process to provide a method for producing a bear odor added kimchi with improved hygiene, shelf life and palatability while preserving the nutritional content of the bear odor.

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In order to achieve the above object, the present invention comprises the steps of preparing the deep sea water powder by evaporating the water with hot air while collecting and spraying deep sea water; After cutting the Chinese cabbage cutting step divided into 2 to 4; Sprinkling the deep sea water powder between the cabbage leaves of the cut cabbage and pickling at room temperature for 2-6 hours; Rinsing the pickled cabbage in water and then removing water; Preparing bear bear slices by cutting the bear bear leaf; Putting kimchi cow containing 10-15 parts by weight of the bear chopped to 100 parts by weight of the pickled cabbage from which the water was removed; And fermenting the mixed cabbage at room temperature for 2 to 3 months.

At this time, in the step of mixing, it is preferable to use the bear odor fermentation extract to remove solids by adding 80 to 120 parts by weight of sugar to 100 parts by weight instead of bear odor and fermented at room temperature for 20 to 40 days.

In addition, the present invention provides deep seawater-containing Gomchi Kimchi prepared by the above method.

The method for producing bear odor kimchi according to the present invention, by adding a bear odor containing a large amount of useful ingredients to the production of kimchi can easily ingest the odor of the odor with antioxidant effects in addition to the intake of kimchi in the daily diet, it is possible to expand the popular spread of odor have.

In addition, the cabbage is pickled with clean deep sea water to prevent microbial contamination of kimchi, and the shelf life and palatability are increased, thereby making kimchi as a high value-added functional food.

In general, kimchi is mainly made from Chinese cabbage or radish, and is a representative traditional fermented food unique to our nation. It is fermented by adding various ingredients such as leeks, garlic, ginger, and red pepper powder and salted fish as spices.

Such kimchi not only contains a large amount of nutrients such as various vitamins and minerals, but also contains a very rich amount of lactic acid bacteria that are beneficial to the human body. have.

The present invention marinated Chinese cabbage, the main material of the kimchi production in the deep sea water, to prepare a kimchi beef with added bear odor as a subsidiary material is added to the kimchi to produce a bear odor kimchi.

Kimchi is prepared using the following odor.

cabbage Pickles  Preparation phase

In the present invention, deep ocean water is used as water for pickling cabbage.

Deep sea water generally refers to water from the ocean over 300m deep. In the deep sea where sunlight does not reach, phytoplankton consuming nutrients and photosynthesis do not occur, so inorganic nutrients such as nitrogen, phosphorus and silicic acid are needed for plant growth. It is abundant and contains various minerals such as magnesium, calcium, potassium, sodium, and trace elements such as zinc, selenium, and manganese.

In addition, there is no pollution caused by air or influent, and the number of viable bacteria is not more than that of surface waters. Moreover, since bacteria are not contaminated, cleanliness is superior to that of surface water or ground water. It is known to have an action effect.

When the deep sea water containing abundant useful ingredients is used as pickled water for kimchi manufacturing, since there are almost no microorganisms such as bacteria, yeast and mold in the deep sea water, it is possible to prevent the formation of harmful germs when fermenting kimchi and it is beneficial to health. Lactobacillus proliferates actively to help fermentation of kimchi, and inhibits the production of Cladosporium bacteria, which are highly degradable of fibrin. Crisp is effective for a long time.

Since the salinity of deep sea water is generally about 33 ~ 35 ‰, it is necessary to increase the salinity concentration in order to use as cabbage pickled water, and the method of increasing the salinity is not particularly limited. It is preferable to evaporate water to concentrate.

Moisture is evaporated by instant hot air without continuous heat, so there is almost no loss of minerals and deformation. Concentrates to 7 ~ 13% by weight, which is the proper salt concentration for Chinese cabbage pickled water.

As another method of increasing the salinity, the deep sea water may be added to the collected deep sea water by evaporating the water with hot air while spraying the deep sea water and powdering to adjust the required salinity.

Chinese cabbage pickles stage

First, select and trim the Chinese cabbage, and put a cut into the base of the Chinese cabbage and divide into 2 ~ 4 equal parts.

Next, the Chinese cabbage cut into 2 to 4 portions is immersed in the cabbage pickled water prepared above, immersed for 2 to 6 hours at room temperature, rinsed in clean water, and then thoroughly removed.

Another method of pickling Chinese cabbage is to dry the deep seawater between the cabbage leaves of the cabbage without cutting the cabbage into pickled cabbage, and then directly sprinkle the powdered deep seawater powder and leave it at room temperature for 2 to 6 hours. You can also rinse and remove plenty of water.

When marinated in deep seawater powder as described above, the marine bacteria, bacteria, and various enzymes that can be contained in the deep seawater in the process of manufacturing the deep seawater powder are sterilized, thus reducing abnormal fermentation by miscellaneous bacteria during fermentation of kimchi. A favorable environment is created for lactic acid bacteria.

Bear Odor Preparation

Take bear leaves, wash them clean, and cut into thick pieces.

It is also possible to use the chopped Gomwichae as it is as a material of Kim Chiso, but the fermented Gochu odor fermented with fermented Goji odor can be used as a material of Kimchiso to purify the bitter taste and strong aroma of the bear odor.

By adding 80-120 parts by weight of sugar to 100 parts by weight of the bear odor, fermented at room temperature for 20 to 40 days, and filtered to remove the solids can obtain a bear odor fermentation extract.

Kim Chiso  Preparation phase

Kimchi cow contains 10 to 15 parts by weight of the prepared bear odor or fermented extract of fermented cherries on the basis of 100 parts by weight of pickled cabbage, and is prepared by mixing other materials commonly included in kimchi.

The present invention does not specifically limit the materials commonly included in the kimchi cow, which can be prepared with conventional formulations and general compounding materials and compounding ratios well known to the general public, and can be appropriately selected according to the taste of the eater. To that extent, in the specification and claims of the present invention, the specific examples for the kimchiso are replaced with the following examples.

As an example of the material generally included in the kimchi cow, 4 to 8 parts by weight of leeks, 8 to 12 parts by weight of red pepper powder, 3 to 6 parts by weight of garlic, 2 to 5 parts by weight of shrimp chops and ginger, based on 100 parts by weight of pickled cabbage 1 to 2 parts by weight may be included, and sugar may be added if a bear odor is used.

If the content of the bear odor or bear odor fermentation extract is less than 10 parts by weight, the taste and flavor of the bear odor is weak, and if it exceeds 15 parts by weight, the bitter taste of the bear odor and the unique odor of the bear odor is strong, which is not preferable.

Gumchi Kimchi Manufacturing Stage

Put the prepared kimchiso in between the cabbage leaves of the pickled cabbage from which the water is removed, and then fermented at room temperature for 2-3 months to complete the bear odor kimchi according to the present invention.

Fermentation is one of the oldest food storage methods, in which the lactic acid bacteria are inoculated or allowed to multiply naturally, so that the pH is lowered and conditions suitable for the lactic acid bacteria are reproduced, and various organic acids, bacteriocins, carbonic acid and nutrients formed by lactic acid bacteria are formed. It is known to create an environment in which general food poisoning bacteria cannot reproduce.

The best known lactic acid bacteria are Lactobacillus spp. And Leuconostoc spp. Known as the determining factor.

In the present invention, since the use of deep seawater with a small number of viable bacteria as the cabbage pickled water and sterilization is made in the concentration process, only the lactic acid bacteria beneficial for fermentation work in the Kimchi bal effect tablet, so that high-quality kimchi can be produced, Miscellaneous contamination is prevented and shelf life is improved.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples. It is to be understood, however, that the invention is not to be construed as limited to the embodiments set forth herein, but is capable of modifications and equivalents within the spirit and scope of the invention. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

Deep sea water was collected at a depth of 300m or more of the ocean near Gangneung-si, Gangwon-do, Korea.

The deep sea water was subjected to a 1.0 μm filter and then supplied to a spray drying apparatus (L-8, manufactured by OKAWARA KAKOHKI, Japan).

The mineral water supplied to the spray drying apparatus is sprayed into fine particles by a built-in disk rotating at a speed of 12,000 rpm, and at the same time as the spraying process, hot air at 180 ° C. is applied to obtain dry powdered mineral composition. .

By mixing the mineral composition and the deep seawater passed through the filter, a deep seawater having a salinity of 10% by weight was prepared.

Next, after trimming the selected five Chinese cabbage, cut into four equal parts into the base of the cabbage, and then immersed in the deep sea water at room temperature for 4 hours and pickled.

The pickled cabbage was taken out, rinsed thoroughly in clean water, and then placed in a colander to remove enough water.

After taking 1 kg of bear leaves and washing them cleanly, they were sliced into 2cm pieces, and 400 g of green onion, 750 g of red pepper powder, 300 g of garlic, 250 g of shrimp chop, 100 g of ginger, and 100 g of sugar were prepared.

Between the cabbage leaves of the pickled cabbage from which the water was removed, mixed with the prepared kimchiso, mixed in a jar and fermented at room temperature for 2 months to prepare Gomchi kimchi.

<Example 2>

In the same manner as in Example 1, except that the four-quarter cabbage in Example 1 was not pickled in concentrated marine deep water and sprinkled with deep seawater powder powdered by drying the deep sea water between the cabbage leaves of the cut cabbage. Goji smell kimchi was prepared.

<Example 3>

After washing 1kg of bearish leaves cleanly, sliced into 2cm size, 1kg of sugar was added thereto, fermented at room temperature for 30 days, and filtered to obtain a bearish fermentation extract from which solids were removed.

In the same manner as in Example 1 except that 1kg of the bear odor fermentation extract was put in place of the chopped bear leaves in Example 1 to prepare a kimchi cow.

&Lt; Comparative Example 1 &

Instead of concentrated deep sea water in Example 1 was prepared by the same method as in Example 1 except that the pickled cabbage was immersed in salt water dissolved in 50 kg salt 50kg in salt water.

Comparative Example 2

Except for producing the kimchi in the same manner as in Example 1 except that 1kg of radish was cut into 2 × 2 mm size instead of the radish sliced chopped leaves in Example 1 to prepare a kimchi cow.

<Test Example 1> Hygiene Review

In order to examine the hygiene of the gourd kimchi prepared in the above Examples and Comparative Examples, the total viable and coliform bacteria of kimchi were measured as a control, and E.M.M. Blue (EMB, Deep) Cosa, USA) to perform the test and the results are shown in Table 1 below.

Results of viable cell count and coliform cell count Total viable count Escherichia coli unit cfu ^{Note 1)} / g cfu / g Example 1 10 ⁵ or more Not detected Example 2 10 ⁵ or more Not detected Example 3 10 ⁵ or more Not detected Comparative Example 1 10 ⁶ or more Not detected Comparative Example 2 10 ⁶ or more Not detected Control group More than 10 ⁷ Not detected

Note 1) cfu: colony forming unit

As shown in Table 1, E. coli was not detected in all, the total number of viable cells in the Example according to the present invention showed more than 10 ⁵ cfu per 1g of kimchi samples, confirming that the normal fermentation proceeded.

Test Example 2 Antioxidant Review

Antioxidant capacity was measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability and is shown in Table 2 below.

50 μl of kimchi samples were dispensed into each 96-well culture plate, and then 200 μl of 200 μM DPPH solution was added to each well, followed by reaction at 37 ° C. for 30 minutes, followed by a plate reader (Asys Expert-96, Asys Hitech GmbH, Austria), the absorbance at 515 nm was measured.

The radical scavenging rate was expressed by the following formula comparing the absorbance of the control group to which nothing was added, and the final activity was expressed by the concentration showing 50% radical scavenging ability (IC ₅₀ ).

Radical scavenging rate (%) = (absorbance of 1-sample / absorbance of control group) × 100

Result of radical scavenging rate Measure unit Mg / ml Example 1 0.54 Example 2 0.53 Example 3 0.51 Comparative Example 1 0.62 Comparative Example 2 1.03 Control group 1.24

As a result, in Examples 1, 2, and 3, 0.54, 0.53, 0.51 mg / ml, and the control group showed a 50% radical scavenging ability (IC ₅₀ ) at a concentration of 1.24 mg / ml.

That is, in Examples 1, 2, and 3, 50% of oxides were removed at concentrations of 540, 530, and 510 µg / ml, and the control group removed 50% of oxides at concentrations of 1240 µg / ml. Kimchi's antioxidant activity is 2.3 times stronger than that of regular kimchi.

In addition, the antioxidant activity was slightly reduced in Comparative Example 1 in which the Chinese cabbage was pickled in brine instead of concentrated deep sea water, and greatly reduced in Comparative Example 2 without the addition of bear odor, and the antioxidant activity effect of the bear odor was confirmed.

Test Example 3 Texture

For texture measurement, the third stem was cut into a size of 1 × 1 cm from the outside of the cabbage of each group and compressed by 2.5 mm using a physical property analyzer (Texture Analyzer, Compac-100, SUN SCIENTIFIC CO, Japan).

A 0.5 mm diameter cylindrical probe was pressed at a speed of 1.0 mm / s, and the results are shown in Table 3 below.

Pressing force measurement result Measure unit g Example 1 25501322 Example 2 25813544 Example 3 25369667 Comparative Example 1 22710321 Comparative Example 2 23356345 Control group 21312213

As can be seen from the above results, it can be seen that the embodiment has a high compressive force as compared to the comparative example and the control, the deep sea water used in the present invention and the odor is judged to improve the crispy texture of kimchi.

<Test Example 4> Storage test

The kimchi for each group was left in a hot and humid place in contact with air, and visually observed, the day of the first occurrence of corruption is shown in Table 4 below.

Observation date of corruption Corruption date Example 1 Day 6.3 Example 2 6.6 days Example 3 5.9 days Comparative Example 1 Day 4.1 Comparative Example 2 Day 4.4 Control group 2.7 days

As shown in Table 4, Example 2 marinated with deep sea water powder, Example 1 containing a bear odor extract, Example 3 containing a bear odor fermentation extract, Comparative Example 2 without the addition of the bear odor, instead of concentrated deep sea water It can be seen that the decay was delayed in the order of Comparative Example 1 pickled cabbage in brine, and the control group purchased in the market, from this it was confirmed that the effect of improving the shelf life of odor and deep sea water.

&Lt; Test Example 5 >

In each of the five men and women from the teens to seventies, 70 people were subjected to the sensory test on the kimchi of the Examples, Comparative Examples, and the control group, and measured by the 5-point scale. The average values are shown in Table 5 below.

Sensory test result Sour taste bitter already Odor Texture Overall preference Example 1 4.5 3.1 3.0 2.7 4.6 4.2 Example 2 4.4 2.8 2.7 2.9 4.7 4.0 Example 3 4.4 3.7 3.3 3.2 4.4 4.3 Comparative Example 1 4.2 3.2 3.1 2.9 3.7 3.9 Comparative Example 2 3.9 4.0 3.6 3.6 4.2 3.8 Control group 3.6 4.1 3.8 3.9 3.1 3.5

(5: very good, 4: good, 3: normal, 2: bad, 1: very bad)

As can be seen in Table 5, the bitterness and off-flavor in Examples 1 and 2 and Comparative Example 1 containing a bearish taste having a bitter taste and a characteristic flavor were low.

In addition, the texture was well-received in Examples 1, 2, 3 and Comparative Example 2 containing the deep seawater or deep seawater powder, and from this, it is more preferable for the texture to be pickled using deep seawater than normal brine. It can be seen that.

In terms of overall preference, Example 3, Example 1, and Example 2 were highly evaluated, and the commerciality of the kimchi according to the present invention containing deep sea water and bear odor was confirmed.

As described above, according to the method of manufacturing deep seawater-containing bear odor kimchi of the present invention, by adding a bear odor containing a large amount of useful ingredients to the production of kimchi, it is possible to easily ingest the bear odor having antioxidant effects along with the intake of kimchi in the daily diet. In addition, the cabbage is pickled with clean deep sea water to prevent microbial contamination of kimchi and increase shelf life and palatability.

Claims (6)

delete delete delete Preparing deep sea water powder by evaporating water with hot air while collecting and spraying deep sea water;
After cutting the Chinese cabbage cutting step divided into 2 to 4;
Sprinkling the deep sea water powder between the cabbage leaves of the cut cabbage and pickling at room temperature for 2-6 hours;
Rinsing the pickled cabbage in water and then removing water;
Preparing bear bear slices by cutting the bear bear leaf;
Putting kimchi cow containing 10-15 parts by weight of the bear chopped to 100 parts by weight of the pickled cabbage from which the water was removed; And
Comprising the step of fermenting the mixed cabbage at room temperature for 2 to 3 months, deep sea water-containing Gomchi Kimchi manufacturing method. The method of claim 4,
In the mixing step, instead of the bear brisk, add 80-120 parts by weight of sugar to the bear brisk, fermented at room temperature for 20 to 40 days, and then filtered and remove the solids. Deep water containing Gomodor Kimchi manufacturing method. Bear kimchi prepared by the method of claim 4 or 5.