KR101522960B1 - Manufacturing method of Kimchi containing Liriope platyphylla and Kimchi containing Liriope platyphylla manufactured by the same - Google Patents

Abstract

The present invention relates to a method of manufacturing kimchi containing liriope platyphylla and kimchi containing liriope platyphylla manufactured thereby, wherein the method comprises: immersing liriope platyphylla into water (step 1); simmering the liriope platyphylla immersed in water (step 2); and adding the simmered liriope platyphylla to kimchi to manufacture kimchi containing liriope platyphylla (step 3). Accordingly, the kimchi includes liriope platyphylla in simmered form rather than in powdered form, thereby improving storability and providing kimchi having superior texture.

Description

[0001] The present invention relates to a method for producing kimchi containing a mushroom, and a kimchi containing a mushroom made by the method, wherein the kimchi containing Liriope platyphylla and Kimchi containing Liriope platyphylla is produced by the same method,

The present invention relates to a method of manufacturing a kimchi including a mushroom, and a kimchi comprising the mushroom, and more particularly, to a method of improving the texture of kimchi as well as the storage stability of the kimchi And a kimchi comprising the rice gum produced by the method.

Kimchi is a traditional fermented food using Korean native vegetables which plays a big and important role in our dietary life. It is a mixture of various condiments such as red pepper powder, garlic, ginger, Refers to a product fermented through lactic acid production at a low temperature in order to secure the shelf life and aging of the product.

The principle of the fermentation of kimchi is the experiential process of the fermentation phenomenon by the effect of the added seasoning on the biotissue of the material, the activities of various microorganisms, As a result of lactic acid bacteria 's enzymes being alive, lactic acid is produced even during sales and distribution, and excessive use of kimchi Because the preservation period is short and the value as kimchi is lost because of having sour taste characteristics, many studies have been carried out to extend the period of edible season by reducing the production amount of lactic acid in the sales circulation of kimchi. However, It is not big and keep Kimchi's taste and nutrition, There is a problem that the period can not be extended.

In other words, kimchi does not heat the Chinese cabbage, so it is dipped and aged so that it is sown during the transportation and storage period, the structure becomes soft, and unpleasantness is formed and it becomes difficult to eat.

Korean Patent Registration No. 10-1355713 (Feb. 21, 2014) discloses a mixed lactic acid bacteria culture solution in which a culture medium of six kinds of lactic acid bacteria capable of inhibiting the proliferation of Kimchi fermented lactic acid bacteria is mixed; Vitamin B1; And a lactic acid, and a method for producing a kimchi with delayed maturation using the same.

Korean Patent Publication No. 10-1355650 (Apr. 23, 2014) is composed of fine powder which is powdered in a dense particle size so as to sterilize, dry and dissolve egg shell, crab or shrimp shell, and alleviate or suppress sour taste This is a method to neutralize the acids produced by lactic acid bacteria involved in kimchi fermentation and gradually regulate the growth conditions of lactic acid bacteria to control fermentation by controlling microbial growth. It is not added when added to kimchi A kimchi ripening inhibiting composition is disclosed in which the preservation period is prolonged longer than a non-kimchi and smell does not occur even after storage for a long period of time, thereby eliminating the sour taste of the kimchi without deteriorating the inherent taste and nutrition thereof, have.

Korean Patent Registration No. 10-0911826 (Aug. 10, 2009) discloses a method for producing kimchi that improves quality and preservability by deep sea water.

Korean Patent Laid-Open Publication No. 10-2008-0015178 (2008.02.19.) Discloses a functional instant kimchi seasoned with kimchi seasonings such as red pepper powder, garlic, .

Korean Patent Registration No. 10-0381913 (Mar. 26, 2003) discloses a method for producing kimchi which is improved in storage stability using lactic acid bacteria Enterococcus hirai isolated from kimchi and bacteriocin and fumaric acid as a product thereof.

Korean Patent Publication No. 10-0252793 (Apr. 15, 2000) discloses that when a fermented product of barley is prepared as a liquid crushed material or an extracted viscous substance and added at the time of manufacturing the kimchi, the property of the kimchi is promoted at the beginning to produce a ripe taste, A method for delaying rancidity so that kimchi can be stored for a long time without interruption is disclosed.

Korean Patent Registration No. 10-0238456 (Jan. 15, 2000) discloses a method of preserving the freshness of a kimchi while extending the shelf life by sterilizing the fermented and aged kimchi by pressurizing the microorganisms acting on the kimchi Lt; / RTI >

Korean Patent Registration No. 10-0200230 (Jun. 15, 1999) discloses a kimchi rust inhibitor containing tea catechins and a process for producing the same.

Korean Patent Publication No. 10-0127241 (Oct. 21, 1997) discloses a method for producing a fermented soybean oil which has a strong antimicrobial activity against a fungus such as a grapefruit seed extract showing a strong antimicrobial effect against bacteria including lactic acid bacteria, In order to prolong the preservation of kimchi by delaying the fermentation speed of kimchi by the addition of the mustard oil, which is indicated in the case of kimchi, by the effect of the inhibition of the microorganisms existing in the kimchi without deteriorating the quality such as taste, .

Korean Patent Publication No. 1995-0009180 (1995.08.16.) Discloses a method for producing kimchi which is made by adding glucosoxidase and catalase to kimchi to prolong preservability.

On the other hand, is maekmundong maekmundong (Liriope a perennial plant of the family Liliaceae platyphylla W _ANG et T _ANG , Mondo There is japonica . umbrosus MAXIM.), and Liriope spicata LOUR. In the spring, elongated elliptical root fruits that are attached to the roots are picked to remove hard stamens passing through the center and dried in the sun. Antioxidant activity in one room, promotion of blood flow in coronary arteries, improvement of contractility of heart muscle, Have been used as herbal medicines. Macmun dong is cultivated medicinally in the East Asian countries including Korea, China and Japan. The main ingredient is ophiopoginin, which is a steroid saponin, A, B, C, D, B ', C' homoisoflavonoids such as ophiopogonone A, B, methylophiopogonone A, B, ophiopogonanone A, methylophiopoginanone A and B, and other β-sitosterol, stigmasterol, And various polysaccharides such as β-sitosterol glucoside and oligosaccharides. For its use, it is mainly used in a variety of herbs such as Shionogang, Lacchon, Cheongbyeon, Mcmee, and Sangbang.

Korean Patent Publication No. 10-0342606 (2002.07.02.) Discloses a method for preparing a medicinal herb such as red pepper, garlic, ginger, leeks, salted fish, etc. as raw powders (Huangji, Baekbokryeong, Angelica gigas, Licorice, A kimchi is mixed with another kimchi seasoning and mixed with Chinese cabbage or radish to prepare a kimchi, and a kimchi is given a flavor peculiar to kimchi and the storage period is prolonged.

The method of manufacturing the herbal kimchi has the advantage of extending the storage period including the herbal medicine, but it has a problem that the texture is deteriorated by containing the herbal medicine in a powder state.

KR 10-1355713 B1 2014.02.05. KR 10-1355650 B1 2014.02.03. KR 10-0911826 B1 2009.08.12. KR 10-2008-0015178 A 2008.02.19. KR 10-0381913 B1 2003.04.26. KR 10-0252793 B1 2000.04.15. KR 10-0238456 B1 2000.01.15. KR 10-0200230 B1 June 15, 1999. KR 10-0127241 B1 Oct. 21, 1997. KR 1995-0009180 B1 1995.08.16. KR 10-0342606 B1 2002.07.02.

The object of the present invention is to provide a method of manufacturing a kimchi including a gangmongdong which can improve not only the storage stability of the kimchi but also the texture of the kimchi by including the gangmongdong in a non-powder state, and a kimchi comprising the gangmongdong will be.

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a method for producing a water-soluble polymer, Boiling the molten copper immersed in the water (step 2); And a step of adding kimchi to the kimchi to prepare a kimchi containing the ginseng root (step 3); The present invention also provides a method of manufacturing a kimchi including a ginseng root containing the ginseng root.

In the step 1, the molten copper is immersed in water at room temperature for 8 to 11 hours.

In the step 2, the molten copper immersed in the water is heated for 10 to 15 minutes in an electric heater and then for 5 to 10 minutes in a weak electric heater.

In the step 3, 5 to 10 parts by weight of the boiled rice gruel is added to 100 parts by weight of the kimchi.

In addition, the present invention provides a kimchi comprising a mushroom made by the above method.

According to the present invention, the kimchi containing the gum-myeong-dong has the advantage of not only enhancing the storage stability of the kimchi but also having a crunchy texture because the gum-dong is boiled instead of powdered.

Fig. 1 is a photograph of Chinese cabbage kimchi, which was subdivided into 10 g portions on a plate and used for sensory evaluation.
2 is a photograph of a cabbage kimchi provided to the panels;
3 is a graph showing the sensory evaluation of the cabbage kimchi of Examples 1 to 4 and Comparative Example 1. Fig.

Hereinafter, the present invention will be described in detail.

As the time passes, the lactic acid bacterium proliferates, and the fiber of the Chinese cabbage declines and the softness of the kimchi becomes worse. Therefore, when the storage stability of kimchi is extended, the extension period of kimchi and the manufacturing cost It is possible to improve the competitiveness of kimchi.

The present invention is characterized in that not only powdery state but also boiling is included in the present invention, the texture of the kimchi is enhanced as well as the storage stability.

First, a method of manufacturing a kimchi including a stirrer according to the present invention will be described.

A method of manufacturing a kimchi including a root of the present invention comprises:

Immersing the gate in water (step 1);

Boiling the molten copper immersed in the water (step 2); And

(Step 3) of adding kimchi to the kimchi to prepare a kimchi containing the ginseng root (step 3);

.

In step 1, the cornflower is a dry cornflower obtained by removing a hard core passing through the center of an elongated elliptical root fruit resting on a root. It is preferable to immerse the gangmongdong in water at room temperature for 8 to 11 hours. If the gangmundong is immersed for less than 8 hours, the gangmundong is hard and tired and hinds the food texture. If it is immersed for more than 11 hours, There is an improving problem.

In step 2, it is preferable to heat the dipped marshmallow with water immersed in water for 10 to 15 minutes and then for 5 to 10 minutes in a microwave. The reason for boiling gyeolmundong is that it can improve the crispy texture of gyeongmundong and bring the unique sweet taste of gyeongmudong to reduce the amount of added sugar in kimchi seasoning. The term " hot spring " refers to a heat source capable of providing a heat amount of 7,000 to 8,000 Kcal per second to a heating vessel. The term " hot " means a heat source capable of providing a heat amount of 1,000 to 2,000 Kcal per second to the heating vessel.

The step 3 is preferably added with 5 to 10 parts by weight of the boiled rice gruel on the basis of 100 parts by weight of the kimchi. When 100 parts by weight of kimchi is added to less than 5 parts by weight of boiled rice gruel, the shelf-life improving effect may not be sufficient. When the content is more than 10 parts by weight, the overall preference is lowered.

The kimchi is not particularly limited and is generally prepared by adding salt to Chinese cabbage, washing the pickled Chinese cabbage, dehydrating the washed Chinese cabbage, preparing a kimchi sauce, adding the kimchi sauce Can be used.

In addition, the present invention provides a kimchi comprising a mushroom made by the above method.

According to the present invention, the kimchi containing the gum-myeong-dong has the advantage of not only enhancing the storage stability of the kimchi but also having a crunchy texture because the gum-dong is boiled instead of powdered.

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

The elongated elliptical roots of dried marshmallow were immersed in water at room temperature for 10 hours. The water immersed in the water was heated for 10 minutes in hot water with immersed water and then heated in a reflux for 5 minutes. The salted Chinese cabbage was washed, and the washed Chinese cabbage was dehydrated in a cold state to prepare a kimchi sauce. The kimchi sauce was added to the chilled dehydrated Chinese cabbage to make cabbage kimchi. To 100 parts by weight of the Chinese cabbage kimchi, 3 parts by weight of the boiled Chinese cabbage was added to the cabbage to prepare Chinese cabbage kimchi. (Sample No. 419)

In Example 1, a Chinese cabbage kimchi was prepared by the same procedure as in Example 1, except that 5 parts by weight was added instead of 3 parts by weight. (Sample No. 148)

In Example 1, a Chinese cabbage kimchi containing a mushroom was prepared in the same manner as in Example 1, except that 7 parts by weight of mushrooms were added instead of 3 parts by weight. (Sample number 905)

In Example 1, a Chinese cabbage kimchi was prepared by the same method as in Example 1, except that 10 parts by weight of the mixture was added instead of 3 parts by weight. (Sample No. 354)

[Comparative Example 1]

In Example 1, except for the case of no ginseng root, the remaining portions were the same, thereby producing a Chinese cabbage kimchi having no ginseng root. (Sample number 624)

[Experimental Example 1]

To investigate the sensory difference of kimchi after storage for 28 days in a refrigerator (2 ° C) for the Chinese cabbage kimchi prepared in Examples 1 to 4 and the Chinese cabbage kimchi prepared in Comparative Example 1, Korea Food Information Center. The 15 panels participating in this test were evaluated by 10 panelists at the sensory test booth before the sensory evaluation. The preference test method used in the sensory test is 7 points scale method, 1 point is very dislike, 2 points is dislike, 3 points is a little dislike, 4 points are normal, 5 points are good, 6 points are good, . The properties of the product were evaluated by their flavor, taste, sourness, flavor, texture, and overall acceptability. The cabbage kimchi used for the sensory evaluation was divided into 10g portions as shown in Fig. In order to allow objective evaluation by prohibiting communication between the panels during the inspection, the sample was evaluated for a sufficient time, and the products were provided to the panels as shown in FIG. The sensory test results were averaged using the PASW Statistics 18 program and one way ANOVA was performed. The significance of each sample was tested by Duncan's multiple range test (p ≪ 0.05). The results of the sensory evaluation by the 7-point scale method are shown in Table 1 and FIG.

Characteristics
Comparative Example 1
(McMundong
No addition) Example 1
(McMundong
3 parts by weight) Example 2
(McMundong
5 parts by weight) Example 3
(McMundong
7 parts by weight) Example 4
(McMundong
10 parts by weight) Sample Number 624 Sample number 419 Sample No. 148 Sample Number 905 Sample Number 354 Overall likelihood 2.87 ^{* b} 3.73 ^a 4.47 ^a 4.13 ^a 4.40 ^a
group
number
Degree
Flavor 3.27 ^b 4.00 ^ab 4.00 ^ab 4.20 ^a 4.33 ^a flavor 2.60 ^c 3.53 ^b 4.20 ^ab 3.60 ^b 4.60 ^a Sour taste 3.33 ^b 3.87 ^ab 4.33 ^a 3.80 ^ab 3.80 ^ab Richness 2.73 ^c 3.53 ^b 4.40 ^a 3.37 ^ab 4.33 ^ab Texture 3.47 ^b 3.93 ^ab 4.33 ^ab 4.00 ^ab 4.53 ^a

* Value: average, n = 15

Table 1 shows that there is a significant difference in overall flavor, taste, sourness, richness, and texture of the Chinese cabbage kimchi of Comparative Example 1 compared to the Chinese cabbage kimchi of Examples 1 to 4 appear.

In particular, in the case of the Chinese cabbage kimchi of Examples 2 to 4, the overall preference was excellent.

Therefore, it can be confirmed that when it is included in Kimchi in a cooked state, it can not only improve shelf life but also has crispy texture.

Claims (5)

Immersing the gate in water (step 1);
Boiling the molten copper immersed in the water (step 2); And
(Step 3) of adding kimchi to the kimchi to prepare a kimchi containing the ginseng root (step 3);
, ≪ / RTI &
In step 1, the molten copper is immersed in water at room temperature for 8 to 11 hours,
Wherein the step 2 is a step of heating the molten copper immersed in the water for 10 to 15 minutes in an electric furnace followed by heating in a fire for 5 to 10 minutes,
Wherein the step 3 is performed by adding 5 to 10 parts by weight of the cooked rice gruel to 100 parts by weight of the kimchi.
delete delete delete A kimchi comprising marshmallow produced by the manufacturing method of claim 1.

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