KR101480939B1 - Dried kimchi and preparing method thereof - Google Patents

Abstract

The present invention relates to a method for producing a dried kimchi which minimizes discoloration of color under high temperature and high humidity conditions and has excellent texture, and a dry kimchi prepared by the method. More particularly, The seasoning ingredients such as garlic, ginger, red pepper powder and salt are mixed with the pickled Chinese cabbage, aged at a certain temperature, reacted with the antioxidant after the aging, dried and then discolored at room temperature, The present invention relates to a method for producing a dried kimchi having a minimized texture and a dried kimchi obtained by the method. According to the present invention, there is provided a dried kimchi which has excellent texture and minimizes discoloration during circulation at room temperature, .

Description

[0001] DRIED KIMCHI AND PREPARING METHOD THEREOF [0002]

The present invention relates to a method for producing dried kimchi and a dry kimchi prepared by the method. The dried kimchi is excellent in texture and has browning and blackening inhibited during circulation at room temperature, especially at high temperature and high humidity. .

Generally, in consideration of manufacturing suitability and quality of final product, dried Chinese cabbage is mixed with pickled Chinese cabbage using basic raw materials such as garlic, ginger, red pepper powder, It is prepared by mixing monosaccharides such as glucose to improve the yield after drying and to improve the texture of dried kimchi.
2014-0011014 A method of manufacturing a dried kimchi having a controlled spicy taste by setting the salinity of pickled Chinese cabbage and the range of the size of the red pepper powder in the dried kimchi and the manufacturing method thereof, Due to protein raw materials such as anchovy soup contained in kimchi sauce, the color stability is deteriorated under high temperature and high humidity conditions.
On the other hand, in the manufacturing method of dry kimchi which is a publicly patented patent, 2011-0109927, it is possible to shorten the drying time by mixing vegetables with animal protein material to ferment vegetables and drying them under reduced pressure at low temperature. However, , The browning reaction under high temperature and high humidity conditions is rather increased, and the browning phenomenon is intensified.

In the case of dried kimchi prepared by conventional methods, non-enzymatic Maillard reaction of free amino acid, red pepper powder and excipient added as excipient during fermentation or in fermented sea food resulted in browning, blackening And the value of the product drops.
Therefore, there is an urgent need to study a manufacturing method of kimchi which does not deteriorate the quality of kimchi during the distribution process while maintaining a good texture, and in particular, can prevent browning and blackening.

Korean Patent Publication No. 10-2014-0011014 Korean Patent Publication No. 10-2011-0109927

Accordingly, an object of the present invention is to provide a method for producing a dried kimchi having a high preference degree by suppressing browning or blackening of a dried kimchi during circulation at room temperature, especially at high temperature, .

In one aspect of the present invention, Preparing kimchi by mixing the seasoning and the excipient into the pickled Chinese cabbage; Aging the prepared kimchi; Adding an antioxidant to the aged kimchi; And drying the kimchi to which the antioxidant is added.

At this time, the saltiness of the pickled Chinese cabbage may be 0.5 to 3.0%.

The aging may be performed until the pH of the aged kimchi reaches 4.1 to 4.5.

In addition, the excipient may be dextrin having a DE (dextrose equivalent) value of 10 to 30.

At this time, the excipient may be used in an amount of 2% by weight to 15% by weight based on the total weight of the prepared kimchi.

In addition, the antioxidant may be selected from at least one or more of vitamin C, glucono-delta-lactone, citric acid, phytic acid and tocopherol.

The antioxidant may be used in an amount of 0.05 to 1.0% by weight based on the total weight of the prepared kimchi.

In another aspect of the present invention, there is provided a dried kimchi prepared according to the above-described method for producing a dried kimchi.

The present invention is described in more detail below.

Stage 1: Pickling stage

The salted Chinese cabbage is immersed in salted water for a certain period of time, or salt is directly roasted on the cabbage, so that the final salted Chinese cabbage has a salinity of 0.5 to 3.0% by weight after pickling. The salting salinity of Chinese cabbage is set at 0.5% ~ 3.0%, and it plays a role of improving the texture of dry kimchi when manufacturing dry kimchi. If the salinity of the pickled Chinese cabbage exceeds 3%, the salty taste of the kimchi becomes high due to the high salinity of the dried kimchi, and if the saltiness of the pickled Chinese cabbage is less than 0.5%, the texture is weakened and the crispy texture characteristic of the kimchi can not be utilized. It is preferable that the saltiness of pickled Chinese cabbage is in the range of 0.5% to 3.0%.

Step 2: Step to soak kimchi

The above-mentioned pickled Chinese cabbages were mixed with garlic, red pepper powder, ginger, and salted fish sauce with a ribbon mixer at a ratio of 100:10 to 30 based on the weight of the pickled Chinese cabbage, and a DE (dextrose equivalent) value of 10 to 30 And 2 wt% to 15 wt% of dextrin are mixed in a second order.

When dextrin having a DE (dextrose equivalent) value of 10 to 30 is used in an amount of less than 2% by weight, the texture of the dried kimchi becomes tough, and the crispy texture unique to kimchi does not appear after the boiling water is restored. If dextrin having a DE (dextrose equivalent) value of 10 to 30 is used in an amount of 15 wt% or more, dextrin can not penetrate into the tissue of the kimchi after the drying step of the kimchi, . In addition, when dextrin having DE (dextrose equivalent) value of more than 30 was used, discoloration of kimchi was promoted during storage by increase of monosaccharide. When dextrin having DE (dextrose equivalent) value of less than 10 was used, .

Step 3: Aging Step

Mixed pickled Chinese cabbage, condiments and excipients are aged at a certain temperature so that the pH of the final kimchi is 4.1 ~ 4.5. When aged at a temperature of 25 ° C, the pH is in the range of 4.1 to 4.5 after about 2 days have elapsed.

When the aging pH of kimchi was less than 4.1, the discoloration of kimchi rapidly proceeded after drying. When the aging pH of kimchi exceeded 4.5, the discoloration of kimchi was inhibited, but the characteristic of kimchi And shows a characteristic that the texture is degraded.

Step 4: Drying

The aged kimchi is not dried after dehydration but is dissolved in an amount of 0.05 wt% to 1 wt% of the antioxidant based on the total weight of the kimchi soup, reacted for 1 hour or more, dehydrated and hot air or vacuum dried.

The antioxidant may be selected from at least one of vitamin C, glucono-delta-lactone, citric acid, phytic acid and tocopherol, and 0.05 to 1.0 wt% The resultant mixture was mixed with water and then allowed to react for at least 1 hour to obtain an excellent effect of preventing discoloration. When the antioxidant is less than 0.05 wt%, the discoloration prevention effect is insufficient. When the antioxidant is more than 1 wt%, the taste of the antioxidant itself affects the taste of the kimchi and the texture is decreased.

The non - enzymatic browning reaction by Maillard reaction of monosaccharide and free amino acid present in kimchi was found to be the main cause of discoloration of dried kimchi during circulation. Through the numerous experiments conducted for the invention, it is possible to minimize the causative substances that induce the Maillard reaction in the manufacturing process of dried kimchi, and to preserve the dried kimchi by adding an inhibitor capable of inhibiting the Maillard reaction And discoloration can be suppressed. In addition, it was confirmed that the use of dextrin as an excipient is a key factor in the texture of dried kimchi after salting, which has high salinity and DE (dextrose equivalent) value of cabbage.

If the salinity of the pickled Chinese cabbage exceeds 3%, the salty taste of the kimchi becomes high due to the high salinity of the dried kimchi, and if the saltiness of the pickled Chinese cabbage is less than 0.5%, the texture is weakened and the crispy texture characteristic of the kimchi can not be utilized. It is preferable that the saltiness of pickled Chinese cabbage is in the range of 0.5% to 3.0%.

On the other hand, by using 2 wt% to 15 wt% of dextrin having DE (dextrose equivalent) value of 10 to 30 among the whole Kimchi contents, it is possible to increase the yield of the dried kimchi and improve the manufacturability, . When dextrin having a DE (dextrose equivalent) value of 10 to 30 is used in an amount of less than 2% by weight, the texture of the dried kimchi is retained, and the crispy texture unique to the kimchi does not appear after the boiling water is restored. On the other hand, if dextrin having a DE (dextrose equivalent) value of 10 to 30 is used in an amount exceeding 15% by weight, dextrin can not penetrate into the tissue of kimchi after the drying process of kimchi, There are disadvantages. In addition, the use of dextrin having a DE (dextrose equivalent) value of more than 30 promotes discoloration of kimchi during preservation by increasing monosaccharide, and the use of dextrin having DE (dextrose equivalent) Respectively.

It was confirmed through various experiments that the final aging pH and temperature of kimchi were one of the key factors of discoloration of kimchi during preservation. When the aging pH of kimchi was less than 4.1, the discoloration of kimchi rapidly proceeded after drying. The discoloration of kimchi was suppressed at pH of aging of kimchi of 4.5 or more, but the characteristics of kimchi And the like. In addition, at least one of vitamin C, glucono-delta-lactone, citric acid, phytic acid and tocopherol may be selected as an antioxidant. After the completion of the fermentation, 0.05 to 1.0 wt% % Of antioxidant were mixed and dried for 1 hour or more, and the result was excellent in discoloration prevention effect. If the antioxidant is less than 0.05 wt%, the discoloration prevention effect is insufficient. If the antioxidant exceeds 1 wt%, the taste of the antioxidant itself affects the taste of the kimchi and the texture is decreased.

As described above, according to the present invention, 2 to 15% by weight of dextrin having a DE (dextrose equivalent) value of 10 to 30 is used as an excipient and 0.05 to 1% by weight of an antioxidant is used as the excipient. By using the% by weight, a dry kimchi which has excellent texture and can minimize discoloration under high-temperature and high-humidity circulation conditions was obtained.

According to the present invention, it is possible to obtain a dried kimchi with minimal discoloration even under high-temperature circulation conditions and having a high sensual preference.

The following examples illustrate the present invention, but the present invention is not limited by these examples.

(Example)

(Example 1-1)

The Chinese cabbage cut to a final salinity of 2% was cut into 10 mm x 10 mm and dehydrated to prepare. In kimchi seasoning, garlic and ginger were chopped with chopper, and dextrin with 20% of total kimchi weight and 20 (dextrose equivalent) value of DE (deuterose equivalent) as an excipient was pickled to 9% The mixture was sealed in a plastic bag and then aged at a temperature of 20 캜 until the pH reached 4.3. After the pH reached 4.3, 0.5 wt% of glucono-delta-lactone was mixed to obtain 1 After the reaction for a time, kimchi and Kimchi soup were separated and dried in hot air dryer at 70 ℃ for 10 hours to prepare dry kimchi.

(Example 1-2)

A dried kimchi was prepared in the same manner as in Example 1-1 except that the salted Chinese cabbage had a salinity of 0.5%.

(Example 1-3)

A dried kimchi was prepared in the same manner as in Example 1-1 except that the salted Chinese cabbage had a salinity of 3.0%.

 (Comparative Example 1)

A salted kimchi was prepared in the same manner as in Example 1-1 except that salted Chinese cabbage had a salinity of 0.4%.

 (Comparative Example 2)

Dried kimchi was prepared in the same manner as in Example 1-1 except that the salted Chinese cabbage had a salinity of 3.5%.

 (Example 2)

A dry kimchi was prepared in the same manner as in Example 1-1, except that the pH at the termination of aging was changed to 4.1.

(Example 3)

A dry kimchi was prepared in the same manner as in Example 1-1, except that the pH was changed to 4.5.

 (Comparative Example 3)

A dry kimchi was prepared in the same manner as in Example 1-1, except that the pH of the fermentation was changed to 4.0.

 (Comparative Example 4)

A dry kimchi was prepared in the same manner as in Example 1-1, except that the pH at termination of aging was changed to 4.6.

 (Example 4)

A dry kimchi was prepared in the same manner as in Example 1-1, except that dextrin having a DE (dextrose equivalent) value of 10 was used.

 (Example 5)

A dried kimchi was prepared in the same manner as in Example 1-1, except that dextrin having a DE (dextrose equivalent) value of 30 was used.

(Comparative Example 5)

A dry kimchi was prepared in the same manner as in Example 1-1, except that dextrin having a DE (dextrose equivalent) value of 9 was used.

(Comparative Example 6)

A dry kimchi was prepared in the same manner as in Example 1-1, except that dextrin having a DE (dextrose equivalent) value of 35 was used.

(Example 6)

A dry kimchi was prepared in the same manner as in Example 1-1, except that 2 wt% of dextrin was used.

 (Example 7)

A dried kimchi was prepared in the same manner as in Example 1-1, except that 15 wt% of dextrin was used.

(Comparative Example 7)

A dry kimchi was prepared in the same manner as in Example 1-1, except that 1 wt% of dextrin was used.

(Comparative Example 8)

Dried kimchi was prepared in the same manner as in Example 1-1, except that 16 wt% of dextrin was used.

(Example 8)

A dry kimchi was prepared in the same manner as in Example 1-1, except that 0.05 wt% of glucono-delta-lactone was used as an antioxidant.

(Example 9)

A dried kimchi was prepared in the same manner as in Example 1-1, except that 1 wt% of glucono-delta-lactone was used as an antioxidant.

(Example 10)

A dried kimchi was prepared in the same manner as in Example 1-1 except that 0.3% by weight of vitamin C was used as an antioxidant.

(Example 11)

A dried kimchi was prepared in the same manner as in Example 1-1, except that 0.3 wt% of tocopherol was used as an antioxidant.

(Comparative Example 9)

A dried kimchi was prepared in the same manner as in Example 1-1, except that the antioxidant was not treated.

(Comparative Example 10)

A dried kimchi was prepared in the same manner as in Example 1-1, except that 0.04% by weight of glucono-delta-lactone was used as an antioxidant.

(Comparative Example 11)

A dry kimchi was prepared in the same manner as in Example 1-1, except that 1.1 weight% of glucono-delta-lactone was used as an antioxidant.

(Test Example 1)

Each of the dried kimchi prepared according to Examples 1-1 to 1-3 and Comparative Examples 1 and 2 was sealed and packed and stored in a thermostat at 50 ° C for 5 days and then pulverized with an average particle size of 30 mesh using a pulverizer. The L value was measured by using the above method. In order to evaluate the sensory texture, boiled water was added to each of the dried kimchi and cooked for 4 minutes. Then, 30 trained sensory evaluators were tested for each, and the quality evaluation was performed by the 7-point method. The results are shown in Table 1 below.

1 - very bad, 2 - bad, 3 - slightly bad,

4- Usually, 5- Somewhat good, 6- Good, 7- Very good.

Example 1-1 Examples 1-2 Example 1-3 Comparative Example 1 Comparative Example 2 Sensory properties of dried kimchi (texture, taste) 6.2 5.1 5.4 4.2 4.7 L value (Minolta) 54.3 54.7 54.2 52.1 51.7

L value: Minolta color measurement, measurement after 5 days of sealing at 50 ℃

According to the above Table 1, the dried kimchi prepared by using the salted Chinese cabbage having the salinity of 0.5 ~ 3.5% of the final Chinese cabbage according to the present invention is less than 0.5% or 3.5% And the browning inhibitory power during hot and humid circulation is excellent.

(Test Example 2)

Each of the dried kimchi prepared in Examples 2 and 3 and Comparative Examples 3 and 4 was sealed and packed and kept in a thermostat at 50 ° C for 5 days and then pulverized with an average particle size of 30 mesh by a pulverizer and then the L value was measured using a Minolta colorimeter To evaluate sensory texture, boiled water was added to each dry kimchi and cooked for 4 minutes. Then, 30 trained sensory evaluating personnel were subjected to quality evaluation by 7-point method, respectively, and the results are shown in Table 2 below.

1 - very bad, 2 - bad, 3 - slightly bad,

4- Usually, 5- Somewhat good, 6- Good, 7- Very good.

division Example 1-1 Example 2 Example 3 Comparative Example 3 Comparative Example 4 Sensory properties of dried kimchi (texture, taste) 6.2 5.8 5.9 5.1 4.1 L value (Minolta) 54.3 52.5 54.8 50.1 55.3

According to the above Table 2, in Comparative Example 3 in which the ripening pH of the kimchi was 4.0, the lightness value was lowered at the high temperature distribution condition and the quality was lowered. In Comparative Example 4 in which the ripening pH of the kimchi was 4.6, The color stability was good, but the sensory characteristics of dried kimchi showed low score with the evaluation of less flavorful kimchi taste. These results suggest that the pH of kimchi should be maintained between 4.1 ~ 4.5 to inhibit color browning at high temperature, and it is also evaluated in taste of kimchi.

(Test Example 3)

The dry kimchi prepared according to Examples 1-1, 4 and 5 and Comparative Examples 5 and 6 were subjected to sensory evaluation and color change at a high temperature in the same manner as in Test Example 1, Respectively.

division Example 1-1 Example 4 Example 5 Comparative Example 5 Comparative Example 6 Sensory properties of dried kimchi (texture, taste) 6.1 5.8 6.2 4.7 6.1 L value (Minolta) 54.3 54.7 53.1 54.6 50.3

According to the above Table 3, when the DE (dextrose equivalent) value of the dextrin as the excipient is less than 10 (Comparative Example 5), the sensory characteristics of the dried kimchi are lowered and the excipient having dextrose equivalent (DE) (Comparative Example 6), it was confirmed that the discoloration during high-temperature circulation was accelerated.

(Test Example 4)

The dry kimchi prepared according to Examples 1-1, 6 and 7 and Comparative Examples 7 and 8 was subjected to sensory evaluation and color change at a high temperature in the same manner as in Test Example 1, and the yield of the dried kimchi was further measured The results are shown in Table 4 below.

The yield of dried kimchi can be measured by the weight ratio of dry kimchi produced after completion of drying compared to the total amount of raw materials including Chinese cabbage, kimchi seasoning, excipients and antioxidants.

division Example 1-1 Example 6 Example 7 Comparative Example 7 Comparative Example 8 Dry Kimchi yield (%) 7.3 6.1 7.8 5.1 7.9 Sensory properties of dried kimchi (texture, taste) 6.0 5.6 6.1 4.6 4.8 L value (Minolta) 54.3 55.8 53.5 55.1 52.1

According to Table 4, as the dextrin content increases, the production yield (%) of the dried kimchi increases. However, when the dextrin content exceeded 15% (Comparative Example 8), it was confirmed that the dextrin powder, which is an excipient during drying, caused a whitening phenomenon on the surface of the dried kimchi, resulting in a relatively low score in the sensory evaluation. The higher the dextrin content, the lower the color stability at high temperature.

(Test Example 5)

The dry kimchi prepared according to Examples 1-1, 8, 9, 10, 11 and Comparative Examples 9 and 10 were subjected to sensory evaluation and color change at a high temperature in the same manner as in Test Example 1, The results are shown in Table 5 below.

division Example 1-1 Example
8 Example
9 Example 10 Example 11 Comparative Example
9 Comparative Example
10 Comparative Example 11 Sensation of Dried Kimchi
(Texture, taste) 6.4 6.2 5.8 5.9 6.3 6.1 6.1 4.8 L value 54.7 55.4 54.8 55.7 54.8 48.7 51.2 54.8

According to the above Table 5, it was confirmed that the color stability was deteriorated in Comparative Example 10 in which the antioxidant was not treated and in Comparative Example 10 in which the antioxidant was used in an amount less than 0.05% 11 showed excellent color stability at high temperature, but it was confirmed that the sour taste was excessively generated and the sensory characteristics were deteriorated.

Claims (10)

Cutting the Chinese cabbage;
Preparing kimchi by mixing the seasoning and the excipient into the pickled Chinese cabbage;
Aging the prepared kimchi;
Adding an antioxidant to the aged kimchi; And
And drying the kimchi to which the antioxidant is added,
Wherein the excipient is dextrin having a DE (dextrose equivalent) value of 10 to 30. The method according to claim 1,
Wherein the saltiness of the pickled Chinese cabbage is 0.5 to 3.0%. The method according to claim 1,
Wherein the aging step is performed until the pH of the aged kimchi reaches 4.1 to 4.5. delete The method according to claim 1,
Wherein the excipient is used in an amount of 2 to 15% by weight based on the total weight of the prepared kimchi. The method according to claim 1,
Wherein the antioxidant is at least one selected from vitamin C, glucono-delta-lactone, citric acid, phytic acid and tocopherol. 7. The method according to claim 1 or 6,
Wherein the antioxidant is used in an amount of 0.05 to 1.0 wt% based on the total weight of the prepared kimchi. A dried kimchi produced according to any one of claims 1 to 3 and 6. A dried kimchi produced according to claim 5. A dried kimchi produced according to claim 7.