KR101567320B1 - Method of Manufacturing Kimchi for Kimchi Powder - Google Patents

Abstract

(A) washing the Chinese cabbage and the sub ingredient; (b) drying the Chinese cabbage to a moisture content of 88 to 92% by weight in a temperature range of 35 to 45 캜; (c) pulverizing the dried Chinese cabbage; (d) pulverizing the raw material; (e) mixing the crushed Chinese cabbage and the raw material to prepare a crushed kimchi; And (f) culturing the pulverized kimchi in a temperature range of 18 to 22 占 폚 for 23 to 25 hours to prepare a kimchi by controlling the fermentation rate.
According to the present invention, there is provided a method of manufacturing a kimchi for powdery kimchi which does not deteriorate the sensory quality of the Chinese cabbage but which replaces the pickling process with a simple and economical process, and reduces the time and cost by omitting the seasoning process. Method can be provided.

Description

{METHOD FOR MANUFACTURING KIMCHI POWDER}

The present invention relates to a method of manufacturing a kimchi for powdery kimchi, and more particularly, to a method of manufacturing a kimchi by powdery kimchi, To a method for producing kimchi.

Kimchi is recognized as a good health food for anti-cancer effect, immunity enhancement, prevention of acid poisoning, promotion of digestion, and colon health. Rich in various vegetables, dietary fiber, vitamins and minerals as well as lactic acid bacteria produced during the fermentation process is good for skin beauty, constipation, digestive problems and improves symptoms of intestinal disorders. In particular, the ingredients contained in various sauces are said to help lose weight and are called 'kimchi diet'.

Kimchi is good for constipation and prevention of colon cancer by making the dietary fiber feel satiated and softening the stool. Alkaline food kimchi improves blood circulation, and garlic, ginger, and red pepper powder in spice stimulate the sympathetic nerves to stimulate the metabolism, which is effective for fatigue recovery.

Kimchi's vitamin A, vitamin C and red pepper, garlic, and ginger drop blood cholesterol and thrombosis to dissolve the alliance hardening, skin aging, cancer prevention is effective.

Since the ingredients used in kimchi are low calorie vegetables, their nutritional value depends on the degree of ripening and the mixing ratio. The ingredients are rich in dietary fiber, minerals, vitamins, etc., and it has various health effects because it is the best fermented food for health.

Among the methods of manufacturing such a kimchi, there is a method of preparing a kimchi by pulverizing the kimchi into powder, and in the past, a freeze-drying method has been used as a drying method to produce a powdered kimchi having lactic acid bacteria. Such a freeze-drying method has a disadvantage that the drying time is long.

In the preparation of the powdered kimchi, the kimchi was salvaged by cutting the Chinese cabbage, and then the aged kimchi which had been fermented was crushed, and the process of inserting the spice into the cabbage pickled Chinese cabbage was included so that productivity such as time and cost was very low Has come. Therefore, it is necessary to develop a process that can replace the salt pickling process while maintaining the sensual quality of kimchi, and to prevent the productivity drop due to the seasoning process.

Korean Patent Publication No. 10-2012-0128269

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a method of manufacturing a kimchi for powdery kimchi which does not deteriorate the sensory quality of Chinese cabbage but replaces the pickling process with a simple and economical process.

Another object of the present invention is to provide a method of manufacturing a kimchi for powdery kimchi which can save time and cost by omitting the seasoning process.

SUMMARY OF THE INVENTION The present invention has been conceived to solve the above-mentioned problems, and it is an object of the present invention to provide a method of cleaning a Chinese cabbage, (b) drying the Chinese cabbage to a moisture content of 88 to 92% by weight in a temperature range of 35 to 45 캜; (c) pulverizing the dried Chinese cabbage; (d) pulverizing the raw material; (e) mixing the crushed Chinese cabbage and the raw material to prepare a crushed kimchi; And (f) culturing the pulverized kimchi in a temperature range of 18 to 22 占 폚 for 23 to 25 hours to prepare a kimchi by controlling the fermentation rate.

In addition, the step (b) is performed for 13 to 17 hours when the Chinese cabbage is dried.

Also, in the step (c) and the step (d), the mixture is pulverized using a mixer.

The pulverization may be performed such that the average diameter is 3 to 5 mm.

Further, in step (f), seed bacteria are added and fermented.

In addition, microorganisms that are added to the Lactobacillus Planta volume (Lactobacillus plantarum), current Kono Stock lactis (Leuconostoc lactis , Lactobacillus < RTI ID = 0.0 & gt; casei subsp.), also characterized in that Planta volume (pseudoplantarum), at least one member selected from Lactobacillus sake (Lactobacillus sake).

According to the present invention, there is provided a method of manufacturing a kimchi for powdery kimchi which does not deteriorate the sensory quality of the Chinese cabbage but which replaces the pickling process with a simple and economical process, and reduces the time and cost by omitting the seasoning process. Method can be provided.

A flowchart according to an embodiment of the manufacturing method of the present invention.

(A) washing the Chinese cabbage and the sub ingredient; (b) drying the Chinese cabbage to a moisture content of 88 to 92% by weight in a temperature range of 35 to 45 캜; (c) pulverizing the dried Chinese cabbage; (d) pulverizing the raw material; (e) mixing the crushed Chinese cabbage and the raw material to prepare a crushed kimchi; And (f) culturing the pulverized kimchi in a temperature range of 18 to 22 占 폚 for 23 to 25 hours to prepare a kimchi by controlling the fermentation rate.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method of manufacturing a kimchi for powdery kimchi which prevents the deterioration of the sensory quality of Chinese cabbage while eliminating the process of pickling Chinese cabbage and the process of placing in a sauce, The process of the present invention for this purpose consists of the following steps.

(a) washing the Chinese cabbage and the substratum (S1)

And washing the Chinese cabbage and the sub ingredient in the same manner as the conventional kimchi manufacturing process.

(b) drying the Chinese cabbage at a temperature ranging from 35 to 45 캜 until the moisture content is 88 to 92% by weight (S2)

The step of replacing the conventional pickling process of Chinese cabbage is carried out at a temperature range of 35 to 45 캜 so as to achieve an effect similar to pickling without deteriorating the sensual quality of the Chinese cabbage. When the temperature is lower than 35 ° C., it takes up to 17 hours to reach the moisture content at which normal fermentation occurs. Thus, the drying efficiency of the Chinese cabbage is lowered. If the temperature exceeds 45 ° C., It becomes a problem in fermentation and water-soluble nutrients which are lost at a somewhat high temperature are increased. Glucosinolates contained in Chinese cabbage are the enzymes present in the tissues in the step of drying the truncated Chinese cabbage, which is unfavorable because it causes irritating pungent odor and bitter taste unique to cruciferous vegetables.

In the process of this step, the degree of drying is preferably reduced to a range of 88 to 92% by weight of the moisture content of about 95% by weight of the cabbage. When the content is less than 88% by weight, moisture content is lower than that of the pickled cabbage, If more than 92% by weight, the water content of the pickled cabbage is lower than that of the pickled cabbage, and the storage stability of the kimchi during storage is lowered. As a result, the quality of the Chinese cabbage is deteriorated and the quality of the kimchi is somewhat deteriorated Which is undesirable.

The time required for drying in the range of the moisture content varies depending on the condition of the Chinese cabbage, but it takes about 13 to 17 hours.

(c) pulverizing the dried Chinese cabbage (S3)

According to the manufacturing method of the present invention, the dried Chinese cabbage is pulverized, and then the dried Chinese cabbage is immediately pulverized without grinding the Chinese cabbage after passing through the kimchi seasoning and fermentation process. It may be carried out in the same manner as in the step (d).

(d) pulverizing the material (S4)

And may proceed simultaneously with the Chinese cabbage crushing in step (c), or may proceed separately.

The pulverization in the step (c) and the step (d) may be carried out using a mixer, and the pulverization is preferably carried out such that the average diameter of the material is in the range of 3 to 5 mm.

(e) mixing the crushed Chinese cabbage and the raw material to produce a crushed kimchi (S5)

In the step of preparing the kimchi by mixing the ground Chinese cabbage and the raw material, the productivity of the process is improved by omitting the process of putting the seasoned Chinese cabbage into the sauce.

(f) preparing a kimchi by controlling the fermentation rate by sterilizing the pulverized kimchi at a temperature ranging from 18 to 22 캜 for 23 to 25 hours (S6)

In this step Characterized in that the fermentation is carried out for 23 to 25 hours at a temperature range of 18 to 22 캜. If the temperature is too low, it is difficult to satisfy the target lactic acid bacterial growth culture weight, so fermentation at a low temperature is not preferable for inhibiting the growth of bacteria, If it is too high, the storage stability of kimchi is shortened due to excessive enrichment, which is not preferable because it is difficult to store. If the fermentation time is less than 23 hours, the formation time of the kimchi lactic acid bacteria community structure is not preferable because the time is somewhat short. If the fermentation time is longer than 25 hours, the kimchi becomes overcooked and the commerciality of kimchi is lowered.

Also, as one embodiment, the fermentation may be performed by adding seeds in the fermentation step. The seeds to be added are Lactobacillus Planta volume (Lactobacillus plantarum , Leuconostoc lactis , Lactobacillus < RTI ID = 0.0 & gt; casei subsp.), may Planta volume (pseudoplantarum), Lactobacillus At least one selected from Lactobacillus sake may be used.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

[Example]

After washing the Chinese cabbage, the washed Chinese cabbage was dried at 40 ° C for 15 hours. The moisture content of the dried Chinese cabbage was 90.85% by weight. The Chinese cabbage and the components were pulverized for 3 minutes using an electric blender (Hanil, HMF-3150S), mixed and fermented at 20 ° C for one day.

[Comparative Example]

The Chinese cabbage was salted at a salt concentration of 10 wt% for 16 hours, washed twice, and dehydrated for 2 hours. The moisture content after dehydration was 90.72% by weight, and the kimchi was put into the sauce and fermented at 20 캜 for one day.

The recipes for making kimchi in the above Examples and Comparative Examples are shown in Table 1 below.

material Control group (kg) (pickled cabbage) Experimental group (kg) (dried Chinese cabbage) cabbage 2.40 2.346 chili powder 0.09 0.09 garlic 0.075 0.075 ginger 0.024 0.024 wave 0.075 0.075 Anchovy sauce 0.060 0.060 radish 0.09 0.09 Glutinous rice paste 0.024 0.024 water 0.162 0.162 Salt Salted cabbage salt concentration 1.8% 1.8% salt addition 0.054 Sum 3.0 3.0

[Experiment result]

As a result of the basic experiment of the examples, when the dried Chinese cabbage was mixed with the seasoning and fermented at 10 ° C, the fermentation degree was low and the degree of preference was lowered as compared with the control. In order to control the fermentation degree, the fermentation pattern similar to that of the control was obtained through enrichment at 20 ℃.

Table 2 shows changes in pH and acidity of the kimchi for the preparation of powdered kimchi according to the storage period.

Storage period (week) Comparative Example Example pH Acidity (%) pH Acidity (%) 0 5.41 ± 0.01 0.77 ± 0.01 5.52 ± 0.01 0.61 ± 0.00 One 4.40 + - 0.01 1.08 ± 0.00 4.51 ± 0.01 0.93 + - 0.05 2 4.20 ± 0.00 1.58 ± 0.00 4.25 ± 0.01 1.45 + 0.02 3 4.00 ± 0.01 2.00 ± 0.00 3.93 + 0.04 2.01 + 0.02 4 3.81 ± 0.01 2.18 ± 0.01 3.79 ± 0.01 2.16 ± 0.00

Table 3 below shows the change in salinity (%) of the kimchi for the preparation of powdery kimchi by storage period.

Storage period (week) Comparative Example Example One 2.09 ± 0.03 2.20 ± 0.03 2 2.07 ± 0.03 2.15 + 0.03 3 2.05 ± 0.06 2.12 ± 0.01 4 2.05 ± 0.10 2.11 ± 0.00

Table 4 below shows the change in reducing sugar (mg / g) of the kimchi for the preparation of powdered kimchi by storage period.

Storage period (week) Comparative Example Example One 19.23 ± 0.21 21.00 ± 0.29 2 17.47 ± 0.18 19.80 + - 0.40 3 7.78 + 0.14 10.38 ± 0.36 4 9.52 ± 0.27 10.25 + - 0.35

Table 5 shows changes in the number of lactic acid bacteria during fermentation of the kimchi for preparing powdered kimchi (Unit: log CFU / g)

Raw Chinese cabbage storage duration
(week) One 2 3 4 Freeze-dried Comparative Example 5.505 0.027 (Pickled cabbage)
5.219 ± 0.004 6.484 ± 0.007 7.511 + 0.033 8.763 + 0.022 8.698 + 0.044 8.81 ± 0.003 Example (Dried Chinese cabbage)
5.058 ± 0.032 6.086 + 0.084 7.027 + 0.014 8.880 + 0.034 8.839 ± 0.019 9.865 + 0.033

Table 6 shows changes in the number of general bacteria during fermentation of the kimchi for preparing powdered kimchi (Unit: log CFU / g)

Raw Chinese cabbage storage duration
(week) One 2 3 4 Freeze-dried Comparative Example 6.578 + 0.098 (Pickled cabbage)
5.7910.042 6.477 ± 0.000 7.732 + 0.032 8.892 ± 0.022 8.944 ± 0.01 10.099 + 0.048 Example (Dried Chinese cabbage)
6.0290.033 6.511 + 0.033 7.041 ± 0.008 8.714 + 0.050 8.937 ± 0.008 9.954 + 0.116

Table 3 below shows the results of the third evaluation of the kimchi for preparing powdered kimchi.

Treatment Comparative Example Example Degree of redness 5.70 ± 0.82 4.30 ± 0.82 Ripe smell 5.70 ± 0.82 4.90 ± 1.60 Overcooked odor 5.50 + - 0.97 4.70 ± 1.25 In the foot 5.10 + - 0.74 4.40 ± 1.35 Odor 4.90 0.74 4.10 ± 1.52 Ripe taste 5.40 0.70 4.20 ± 1.32 Hot 4.90 ± 0.88 4.20 ± 0.79 Salty taste 5.50 + - 0.71 3.80 ± 0.63 Sour taste 5.30 ± 0.82 3.80 ± 1.03 sweetness 5.40 + - 0.84 3.90 ± 0.88 Richness 5.10 ± 0.99 3.70 ± 1.16 Rough 5.40 + - 0.84 4.60 0.70 Degree of loose 4.80 ± 0.79 4.40 + - 0.84 Toughness 5.00 ± 1.05 4.60 0.70 Overall likelihood 5.50 + - 0.71 4.50 + - 0.82

Table 8 below shows the 4th sensory evaluation of the kimchi for preparing powdered kimchi.

Treatment Comparative Example Example Degree of redness 5.90 + - 0.57 5.20 ± 1.03 Ripe smell 6.20 0.63 5.00 0.94 Overcooked odor 5.30 ± 1.34 4.40 ± 1.43 In the foot 5.00 ± 1.33 4.90 ± 1.10 Odor 5.10 ± 1.52 3.90 ± 0.88 Ripe taste 5.70 + - 0.67 4.80 ± 1.23 Hot 5.40 + - 0.84 5.00 0.94 Salty taste 5.50 + - 0.71 5.10 ± 0.99 Sour taste 5.20 ± 0.92 4.40 ± 1.17 sweetness 5.40 0.70 4.70 ± 1.06 Richness 5.30 ± 0.82 5.00 ± 1.25 Rough 5.00 ± 0.82 4.60 + - 0.52 Degree of loose 4.80 ± 0.79 4.20 0.63 Toughness 4.40 0.70 4.30 ± 0.67 Overall likelihood 5.60 + - 0.52 4.60 ± 0.77

The results of sensory evaluation of the lyophilized samples after aging for 4 weeks are shown in Table 9 below.

Treatment Comparative Example Example Degree of redness 5.40 0.70 4.50 + - 0.85 Ripe smell 5.70 ± 1.06 5.30 ± 0.67 Overcooked odor 5.10 ± 0.99 5.20 ± 1.03 In the foot 4.70 ± 1.25 4.90 ± 1.45 Odor 5.30 ± 0.82 5.40 ± 1.35 Ripe taste 4.90 ± 1.45 5.20 ± 1.14 Hot 4.40 1.58 4.70 ± 1.42 Salty taste 5.00 0.94 4.70 ± 1.06 Sour taste 4.90 ± 0.99 5.00 ± 1.33 sweetness 5.20 ± 0.92 5.20 ± 1.03 Richness 5.50 + - 0.71 5.30 ± 0.67 Rough 5.70 + - 0.67 5.60 + - 0.52 Degree of loose 4.90 ± 0.88 5.00 ± 0.82 Toughness 4.80 ± 0.92 4.90 ± 0.88 Overall likelihood 5.40 0.70 5.10 ± 1.29

As a result of analyzing the change of pH, acidity, salinity and reducing sugar content according to the storage period, it was confirmed in the examples and the comparative examples that they were normally fermented.

After fermentation for 4 weeks, the fermentation was freeze - dried and the number of lactic acid bacteria was confirmed to be 1 log higher than that of the control group in the experimental group. Thus, fermentation of kimchi was normally induced without any pickling process.

Claims (6)

(a) washing the Chinese cabbage and the sub ingredient;
(b) drying the Chinese cabbage at a temperature ranging from 35 to 45 캜 for from 13 to 17 hours until the moisture content is 88 to 92% by weight;
(c) pulverizing the dried Chinese cabbage;
(d) pulverizing the raw material;
(e) mixing the crushed Chinese cabbage and the raw material to prepare a crushed kimchi; and
(f) preparing a kimchi by controlling the fermentation rate by culturing the ground kimchi at a temperature ranging from 18 to 22 캜 for 23 to 25 hours
≪ / RTI >
delete The method according to claim 1,
Wherein the crushing is performed using a mixer at the time of crushing of the step (c) and the step (d).
The method of claim 3,
And pulverizing the mixture so that the average diameter is 3 to 5 mm in the pulverization step.
The method according to claim 1,
The method of manufacturing a kimchi for powdery kimchi according to claim 1,
6. The method of claim 5,
The seeds to be added are lactobacillus Planta volume (Lactobacillus plantarum), current Kono Stock lactis (Leuconostoc lactis , Lactobacillus < RTI ID = 0.0 & gt; casei subsp.), may Planta volume (pseudoplantarum), Lactobacillus sake (Lactobacillus sake ) . < / RTI >

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