KR101314090B1 - Accelerated Preparation Method of Fully Ripened Kimchi Containing Deep Sea Water and Heat Treated Garlic - Google Patents

Abstract

The present invention relates to a method for producing an attribute of old kimchi. More specifically, the present invention relates to a method of producing kimchi by combining the subsidiary materials including heat-treated garlic with cabbages marinated in brine, the main raw material of the deep sea water, and fermenting and ripening. By using deep sea water to add Chinese cabbage, adding heat-treated garlic, and going through the optimum fermentation and ripening stages, the growth of rancid lactic acid bacteria of kimchi is suppressed and the growth of main fermentation bacteria is promoted. Kimchi, which has the same flavor and flavor, can be produced in a short time, which greatly reduces manufacturing costs.

Description

Accelerated Preparation Method of Fully Ripened Kimchi Containing Deep Sea Water and Heat Treated Garlic}

The present invention relates to a method of manufacturing old kimchi, and more particularly, picked and washed cabbage in salt water prepared with deep sea water and salt of 200 m or less from the sea surface, washed with drinking water and then heat-treated garlic containing Kimchi is made by mixing subsidiary materials, and the fermentation of the kimchi main fermentation bacteria is promoted by fermentation again after fermentation.

Kimchi is our representative traditional fermented food, and it is indispensable in our daily diet. Kimchi is mainly made from cabbage or radish, and is fermented with a mixture of red pepper powder, garlic, ginger, green onion, and other salted raw materials such as anchovy and shrimp sashimi to give its unique taste and flavor. Kimchi is not only rich in nutrients such as various vitamins and minerals, but also rich in lactic acid bacteria that are beneficial to the human body. Korea uses kimchi, which is eaten from winter to spring, by using cabbage in autumn due to the corrosion of winter season. Kimchi Kimchi, which can be eaten until summer, is soaked.

In other words, old-fashioned kimchi means kimchi kimchi, which is seasoned with less seasoning and slightly simmered and stored for 6 months at low temperature to make kimchi kimchi taste in the warm season. Unlike old kimchi kimchi, it should be eaten after long-term preservation, so maintaining proper acidity and freshness for a long time is very important. Kimchi, which is not suitable for fermentation and storage conditions, has often had a tendency to become cormorant and edible because of its in-group. Traditionally, the method of making old paper is to ferment and store kimchi poison on land with little temperature change.

Conventional techniques related to the manufacturing method of old kimchi, which is related to the present invention, include the following.

Korean Patent Publication No. 2010-0034107 (Preparation, Fermentation and Storage Method of Old Kimchi Using Waste Tunnel / Cave) relates to a method of manufacturing, fermenting and storing old kimchi for more than 3 months in a closed tunnel or cave. .

Korean Patent Laid-Open Publication No. 2010-0021272 (prepared method of using red pepper seeds and dried paper prepared therefrom) relates to a method of ripening for 3 to 6 months by adding spices, including red pepper seeds and ground pepper, to pickled cabbage.

Korean Patent Publication No. 2011-0055156 (Original paper using lactic acid bacterium starter and method for producing powdered kimchi thereof) is prepared by inoculating and fermenting Lactobacillus plantarum kctc 3928, a kind of lactic acid bacteria during fermentation of kimchi, to produce dried powdered kimchi. It is about how to.

Korean Patent Laid-Open Publication No. 2010-0053757 (Hwang Tae-mookji and its manufacturing method) relates to a method of manufacturing aged papers by adding at high temperature cabbage cabbage with yellow and Chinese herbal medicine at 0-4 ° C. for at least one year.

Korean Patent Registration 10-0212879 (Method of Fermenting Fermented Kimchi) relates to a method of fermenting kimchi made with autumn cabbage for 6 months in a crypt.

Korean patent registration 10-0736835 (Method for producing old kimchi using microbial starter) is cultured by adding lactic acid bacteria and lactic acid resistant saccharomyces yeast isolated from kimchi in a medium without any microbial starter. It is about how to let.

Korean Patent Registration 10-0984834 (remaining kimchi reprocessing method) relates to a method of reprocessing by mixing the seasoning after washing and cutting the old kimchi aged for one year when the total acidity is 1.1 ± 0.1%.

On the other hand, the prior art regarding the production of kimchi using deep sea water is registered in Korea Patent 10-0998228 (method of manufacturing kimchi using brine produced from deep sea water), Korean Patent Publication 2010-0119121 (Bae Kimchi manufacturing method using deep sea water) ), Korean Patent Registration 10-0911826 (Quality Improvement and Preservation Improvement of Kimchi by Deep Sea Water), Korean Patent Publication 2011-0005672 (Method of Making Kimchi Using Deep Sea Water), Korean Patent Publication 2003-0092981 (Donghae) Kimchi containing deep sea water), but these are different from the present invention and its technical configuration.

Studies on microbiological dynamics during long-term ripening of old kimchi have shown that during early fermentation of kimchi, Leuconostoc mesenteroides multiplies to produce carbon dioxide, which gives a good effect on the taste and smell of kimchi. After maturation, the number of leukonostock mesentroids decreases and Lactobacillus plantarum, which leads to kimchi's rancidity, proliferates. Korean Journal of Food Culture, 16 (5), 431 (2001). The present invention has been completed by studying a method of promoting the proliferation of leukonostock mesenteroides at the beginning of fermentation with reference to the fermentation characteristics of kimchi.

In the present invention, the deep sea water used for pickling of Chinese cabbage is a seawater having a depth of 200 m or less at sea level, and unlike the seawater of the surface layer, it is not mixed with the surface seawater due to the density difference according to the water temperature. More than 70 major minerals such as calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), sodium (Na) and potassium (K) are very important for cleanliness and microorganisms This well-balanced mineral balance has suitable properties to promote fermentation of kimchi.

Garlic is a spice that has been widely used in our diet since ancient times, and not only enhances the flavor of food, but also inhibits the growth of pathogenic microorganisms, antithrombotic action, lowering blood pressure, lowering cholesterol and anti-aging. The antimicrobial activity of garlic appears when fresh garlic and the heat treated garlic loses its antimicrobial activity (Kim, Yongdu et al .: Antimicrobial Activity of Garlic Extracts with Different Cooking Methods, Korean Journal of Food Preservation, 11 (3), 400 (2004)) .

 As consumers' preference for old kimchi increases, they are producing old kimchi not only at home but also at kimchi factories. However, in order to maintain the taste and texture of the old kimchi and produce in large quantities, it takes 6 months or more to take appropriate measures.

Therefore, the present invention is to prepare the excellent quality kimchi through the technical approach to give the optimum fermentation conditions of the main fermented lactic acid bacteria of kimchi to maintain the taste of the old paper, crisp texture but to produce the old kimchi in a short time The purpose.

According to the research results of microorganisms related to Kimchi fermentation, from the early fermentation to the ripening season of Kimchi, Leu. Mesenteroides is multiplied to produce organic acid and carbon dioxide, which have good effect on taste and smell of Kimchi. After the ripening season of kimchi, the number of leukonostock mesenteroids decreases and L. plantarum multiplies, leading to kimchi rancidity. Therefore, it is very important to formulate the optimum fermentation conditions of Leu. Mesenteroides , the main fermentation bacteria of Kimchi in the early stage of fermentation.

The present invention is marinated cabbage prepared in deep sea water and salt, washed with drinking water and then mixed with a subsidiary material containing heat-treated garlic to make kimchi and fermented again after fermentation to promote the growth of main fermentation bacteria of kimchi and Provides a method for producing the attributes of old kimchi with a similar flavor and texture.

The present invention is widely used in the preparation of old kimchi because it can be made in a short period of time hygienically safe high quality old kimchi by using a deep seawater and heat-treated garlic containing various minerals in a balanced manner without containing contaminants. There is an effect that can be used.

1 is a manufacturing process diagram of the kimchi with the attributes of the present invention.

The present invention relates to a method of manufacturing old kimchi, and more particularly, the step of selecting and washing cabbage, the picked washed cabbage is marinated in brine prepared with deep sea water and salt of 200 m or less from the sea surface and then drinking water Method for producing an attribute of old kimchi, including washing with water, making kimchi by mixing subsidiary materials including heat-treated garlic in pickled cabbage, fermenting kimchi made by mixing subsidiary materials, and re-aging the fermented kimchi. It is about.

The present invention is the first step of trimming by removing the unidentified parts, such as the outer leaves of the Chinese cabbage as a raw material, damaged or damaged leaves and roots;

A second step of cutting and washing the cabbage of the first step according to size;

A third step of making pickles with deep sea water and saline;

A fourth step of pickling the cabbage washed in the second step in the pickling solution prepared in the third step for 2 to 20 hours;

A fifth step of washing the cabbage pickled in the fourth step with water to desalination so that the salt becomes 2.5 to 3.5%;

A sixth step of mixing the kimchi ingredient with the washed pickled cabbage of the fifth step;

The seventh step of fermenting the kimchi prepared in the sixth step in a vessel fermentation for 10-30 days in a fermentation chamber of 5 ~ 20 ℃ and further aged for 30 to 45 days in a aging chamber of -3 ℃ ~ 2 ℃ It shows the manufacturing method of the kimchi which was old (refer FIG. 1).

It can be performed so that the salinity of a pickling liquid may be 10 to 20% as mentioned above.

The cabbage washed above can be pickled for 2 to 20 hours, preferably 5 to 15 hours.

The cabbage pickled in the above can be demineralized with drinking water so that the salinity will be 2.5 to 3.5%.

Kimchi's subsidiary material may include heat-treated garlic.

The kimchi prepared above can be put in a container and fermented in a fermentation chamber at 5 to 20 ° C. for 10 to 30 days and further aged for 30 to 45 days in a maturing room at -3 ° C. to 2 ° C.

The heat-treated garlic included in the kimchi submaterial may be included in an amount of 1 to 10 parts by weight of the kimchi submaterial.

Hereinafter will be described in more detail the contents of the present invention.

1. Selection and washing of Chinese cabbage

Remove invisible parts such as damaged outer leaves and roots of cabbage cabbage purchased in the market and foreign substances, cut the cabbage into 2 to 4 equal parts, wash it sufficiently, and remove excess water.

2. Pickling and washing of cabbage

After washing, the cabbage which has been drained is immersed in the deep sea water for 2 to 20 hours, preferably 5 to 15 hours in the brine adjusted to 10 to 20% of the salinity by the deep sea salt, sun salt, purified salt or re-salting salt. Pickled cabbage is washed with drinking water until the salinity of the cabbage is 2.5-3.5%.

3. Manufacture of Kimchi

Kimchi is prepared by mixing kimchi ingredients with kimchi obtained in 2 above.

In the preparation of kimchi, the subsidiary material of kimchi is 1 to 10% by weight of heat treated garlic, preferably 2 to 4% by weight, 2 to 5% by weight of red pepper powder, 0.5 to 2% by weight of ginger, 1 to 3% by weight of radish, 1-5 to anchovy fish sauce Kimchi can be manufactured by mix | blending the weight% mixed with the kimchi of remainder.

In the preparation of kimchi, the subsidiary material of kimchi is 1 to 10% by weight of heat treated garlic, preferably 2 to 4% by weight, 2 to 5% by weight of red pepper powder, 0.5 to 2% by weight of ginger, 1 to 3% by weight of radish, 1-5 to anchovy fish sauce Kimchi can be manufactured by mixing the weight% and 0.5-3 weight% of juniper fruit extract with the rest of kimchi.

The heat-treated garlic in the kimchi member material can be used that is sufficiently matured or baked in boiling water or crushed by heat treatment in a microwave oven.

The heat-treated garlic in the kimchi member material is 5 to 10 times the garlic weight, and put in purified water having a temperature of 80 to 100 ℃ can be used after crushing for 30 minutes to 2 hours.

The heat-treated garlic in the kimchi subsidiary material may be used to place the garlic in a frying pan and toast until the surface of the garlic is brown.

The heat treated garlic in the kimchi member material may be used to crush the garlic after heat treatment for 2 to 10 minutes in a microwave oven of 700 ~ 1000W.

The juniper fruit extract in the kimchi ingredient is washed and removed to remove the deciduous juniper fruit in 5-20 times the purified water of juniper fruit weight and extracted at 90-120 ° C to 5-50% of the volume of the first purified water and then filtered. To obtain a filtrate, and then concentrated to be 10 to 30% by volume of the filtrate.

4. Fermentation of Kimchi

Kimchi made by mixing the subsidiary materials is placed in a container and fermented in a fermentation chamber at 5 to 20 ° C., preferably at 10 to 15 ° C. for 10 to 30 days, preferably 15 to 20 days. The pH of kimchi is 4.2-4.5.

5. Ripening of Kimchi

The fermented kimchi is aged at -3 ° C to 2 ° C, preferably at -2 ° C to 0 ° C for 30 to 45 days, preferably 35 to 40 days.

According to the conditions of the present invention was carried out under various conditions for the manufacturing method of the old kimchi containing the deep sea water and heat-treated garlic of the present invention, in order to achieve the object of the present invention, the old kimchi containing deep sea water and heat-treated garlic It is desirable to provide a method for producing the property of.

Hereinafter, the content of the present invention will be described in detail through Examples and Experimental 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.

≪ Example 1 >

Ten of the 2.5kg high-altitude cabbages purchased on the market were purchased, trimmed, washed with ground water, and placed in a rice tray for 1 hour. 50 liters of deep sea water (E) was added, and salt was added to make salt of 15% salinity. Soak the cabbage after draining for 12 hours, and wash it with drinking water to make the salinity of cabbage 3%. Top off to remove excess water.

The kimchi ingredients of heat-treated garlic, red pepper powder, ginger, radish, anchovy fish sauce were mixed in the ratio of Table 1 to the pickled cabbage from which the water was removed.

Kimchi prepared as described above was put into a aging jar for 20 days in 15 ℃ fermentation chamber fermented again and aged for 40 days in the aging room at -2 ~ 0 ℃. As a control, kimchi was prepared in the same manner as in Example 1 except that the Chinese cabbage was pickled with brine prepared with sun salt instead of the brine using the deep sea water of Example 1, and the ground garlic was used as an ingredient.

Mixing ratio of Kimchi material % Mixing Remarks cabbage 88 Washed and dehydrated in brine Heat treated garlic 3 Garlic is 8 times the weight of garlic and boiled in purified water at 90 ℃ chili powder 3 - ginger One - Unsaturated 2 - Anchovy fish sauce 3 - Sum 100 -

 <Experimental Example 1>

In order to evaluate the degree of ripening of kimchi, the results of measuring the pH of kimchi by fermentation aging period are shown in Table 2.

PH Change during Fermentation of Kimchi division Fermentation aging period (days) 0 10 20 30 40 50 60 Example 1 6.3 4.8 4.4 4.3 4.3 4.2 4.2 Control 6.2 5.3 5.1 4.9 4.8 4.8 4.7

As shown in Table 2, the kimchi of Example 1 was found to reach the maturity of kimchi faster than the control.

Experimental Example 2 Measurement of Kimchi Main Fermentation Bacteria

The number of bacteria of the main fermentation bacteria of the kimchi, leuconosstock mesenteroides, was measured by plating 0.1 ml of Kimchi juice dilution on Phenylethy alcohol agar (Difco) containing 1% of sugar and incubating for 48 hours at 30 ° C. Seol Hee et al.: Effect of low temperature on fermentation of old paper, Korean Journal of Food Preservation, 16 (6), 804 (2009)).

Table 3 shows the results of measuring the bacterial count of leukonostock mesenteroides in kimchi during the fermentation period of kimchi.

Fermentation of Fermented Bacteria of Leukonostock Mesenteroides division Leukonostock Mesenteroides (CFU / g) According to Fermentation Maturation Period 0 days 10 days 20 days 30 days 40 days 50 days 60 days Example 1 2.3 × 10 ⁵ 4.8 × 10 ⁸ 6.4 × 10 ⁸ 4.1 × 10 ⁷ 7.3 × 10 ⁷ 5.3 × 10 ⁶ 4.2 × 10 ⁵ Control 2.6 × 10 ⁵ 3.1 × 10 ⁶ 5.2 × 10 ⁶ 1.7 × 10 ⁷ 2.4 × 10 ⁷ 6.8 × 10 ⁶ 4.7 × 10 ⁶

As shown in Table 3, the kimchi of Example 1 is more active than that of the control, and the growth of leukonostock mesenteroides, which is the kimchi main fermenting fungus, is determined to promote ripening of kimchi.

Experimental Example 3 Sensory Test of Kimchi

The old kimchi prepared as in Example 1 was well-trained sensory test personnel (10 people in their 20s to 60s) and evaluated in terms of taste, texture, overall acceptability score of 5 out of 5 shown in Table 4 below. . As a control zone, the old house (Daegu-gu, Daegu-gu) and the beautiful house (Daegu-gu, Nonghyup) sold on the market were purchased and compared.

Sensory test result of old kimchi division flavor incense Texture Overall preference Example 1 4.4 4.1 4.3 4.3 Control 1 3.8 3.8 3.7 3.8 Control 2 3.9 3.6 3.8 3.7

As shown in Table 4, the old kimchi of Example 1 was found to be much better in taste, aroma, texture and overall preference than the control.

<Example 2>

Ten of the 2.5kg high-altitude cabbages purchased on the market were purchased, trimmed, washed with ground water, and placed in a rice tray for 1 hour. 50 liters of deep sea water (E) was added, and salt was added to make salt of 15% salinity. Soak the cabbage after draining for 12 hours, and wash it with drinking water to make the salinity of cabbage 3%. Top off to remove excess water.

To the pickled Chinese cabbage, the dried water, garlic, red pepper powder, ginger, radish, anchovy fish sauce and juniper fruit extract were mixed with kimchi ingredients in the ratio of Table 5 to prepare kimchi.

Kimchi prepared as described above was put into a aging jar for 20 days in a fermentation chamber at 10 ℃ and then aged for 40 days in a aging chamber at 0 ℃.

Mixing ratio of Kimchi material % Mixing Remarks cabbage 84 Washed and dehydrated in brine Heat treated garlic 4 Garlic is 8 times the weight of garlic and boiled in purified water at 90 ℃ chili powder 4 - ginger One - Unsaturated 2 - Anchovy fish sauce 3.5 - Juniper Fruit Extract * 1.5 Sum 100 -

* Juniper fruit extract: The Juniper fruit washed and debris removed in 10 times the purified water of the juniper fruit weight to extract to 25% of the volume of the first purified water at 100 ℃ and filtered through a filter paper to obtain a filtrate after The concentration is 20% of the volume of the filtrate.

As described above, the present invention has been described with reference to the preferred embodiments and experimental examples, but those skilled in the art can vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

The method of producing kimchi's old-fashioned kimchi according to the present invention requires long-term aging of 6 months to 1 year or more, and thus it is difficult to manage raw materials, salinity, temperature, and mixing ratio. In addition, the present invention has an industrial applicability since the present invention has an effect of reducing manufacturing cost and quality stability by manufacturing kimchi that has been used for a short time compared to the vast manufacturing facility and excessive manufacturing cost.

Claims (7)

A first step of removing and trimming irreplaceable parts such as the outer leaves of Chinese cabbage as raw materials, damaged leaves and roots;
A second step of cutting and washing the cabbage of the first step according to size;
A third step of making pickles with deep sea water and saline;
A fourth step of pickling the cabbage washed in the second step in the pickling solution prepared in the third step for 2 to 20 hours;
A fifth step of washing the cabbage pickled in the fourth step with water to desalination so that the salt becomes 2.5 to 3.5%;
The kimchi ingredient is mixed with the washed pickled cabbage of the fifth step, but as a kimchi ingredient, 1 to 10% by weight of garlic, 2 to 5% by weight of red pepper powder, 0.5 to 2% by weight of ginger, 1 to 3% by weight of radish, anchovy fish sauce 6th step which mixes 1-5 weight% and 0.5-3 weight% of juniper fruit extract with the pickled cabbage of the remainder, and obtains kimchi;
The seventh step of fermenting the kimchi prepared in the sixth step in a vessel fermentation for 10-30 days in a fermentation chamber of 5 ~ 20 ℃ and further aged for 30 to 45 days in a aging chamber of -3 ℃ ~ 2 ℃ Properties of old kimchi production method. 2. The method for producing quick-dried kimchi according to claim 1, wherein the saltiness of the pickling liquid is 10 to 20%. The method of claim 1, wherein the washed cabbage is pickled for 5 to 15 hours. The method of producing kimchi according to claim 1, wherein the pickled cabbage is washed with deionized water so as to have a salt content of 2.5 to 3.5%. The method of claim 1, wherein the heat-treated garlic is 5 to 10 times the garlic weight to the weight of garlic and the temperature is 80 to 100 ℃ put in purified water for 30 minutes to 2 hours and then crushed, garlic in a frying pan (fry pan) Place and roast until the surface of the garlic is brown and then crushed, or the garlic is heat-treated for 2 to 10 minutes in a microwave oven of 700-1000 W and then crushed;
The juniper fruit extract is washed and debris is removed. The juniper fruit is added to 5-20 times the purified water to the weight of the juniper fruit, extracted at 90-120 ℃ to 5-50% of the volume of the first purified water, and then filtered. The method of producing kimchi, characterized in that it is concentrated to obtain 10-30% of the volume of the filtrate after obtaining. The method of claim 1, wherein the kimchi is prepared in a container and fermented in a fermentation chamber at 10 to 15 ° C. for 15 to 20 days, and aged for 35 to 40 days at a ripening chamber at −2 ° C. to 0 ° C. Way. delete

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