KR101581159B1 - A salted sauce composition containing allium hookeri extracts and the process for the preparation of kimchi by using the same - Google Patents

Abstract

The present invention relates to a salted sauce composition containing an Allium hookeri extract and a method for manufacturing kimchi by using the same. The method includes the steps of: (S1) mixing sardine, an Allium hookeri extract, and salt at a weight ratio of 5 : 1 : 1 to 3 : 1: 1, putting the mixture in a light blocked container, and ripening the mixture at 13-15°C for 6-12 months; (S2) grinding the ripened product and removing sediments by filtering the ripened product; (S3) removing impurities by boiling a supernatant from which the sediments have been removed and then filtering the ripened product by using traditional Korean paper; (S4) adding 5-15 wt % of Allium hookeri slices or 0.2-1 wt% of the Allium hookeri extract with respect to the total weight percentage of the filtrate to the filtrate obtained in step (S3); and (S5) storing the mixed liquid at the temperature of 0-1°C for 6-8 days. The salted sauce manufactured according to the present invention has reduced smell unique to salted sauce, reduced salty taste, increased storage properties, maintains useful ingredients unique to Allium hookeri without loss, and thus can have functionality. When kimchi is manufactured by using the salted sauce, kimchi has enhanced crispy texture and taste in harmony with raw materials, enables a person who eats the kimchi to enjoy rich flavor thereof, and thus can increase preference. In addition, effects of Allium hookeri are added to effects of kimchi. Therefore, the kimchi manufactured by using the salted sauce is expected to be world-famous traditional food unique to Korea which is beneficial to health and is well-being functional food.

Description

[0001] The present invention relates to a method for preparing kimchi, and a method for manufacturing kimchi using the same,

More particularly, the present invention relates to a method of manufacturing a kimchi by using the same, and more particularly, to a method of manufacturing a kimchi by using the same, To a method of manufacturing a juice composition having reduced specific odor and salty taste and imparting functionalities of a sulfur component, a juice composition prepared thereby, and a method of manufacturing a kimchi using the same.

In addition to being rich in vitamins, minerals and fibrin, the greenish-yellow vegetable contains folic acid, which acts on the synthesis of proteins and nucleic acids to stimulate growth. When the gut is salted and dipped in kimchi, folic acid is less destroyed, Also helps to prevent cancer by causing DNA damage to cancer. Buttermilk has not only a unique taste, but also contains various nutrients needed for anti-cancer and anti-aging. In addition, carotenoids, which are superior in storage stability compared to other kimchi, and carotenoids, which are contained in a larger amount than other leaf leaves, act as vitamin A lead substances in the body, and are also involved in oxidation and aging prevention of the human body. In addition, there is activity to remove harmful active oxygen, and especially arly sochi oocyante works with other substances and forms lactic acid bacteria. In particular, Yeosu Dolsan Gad is known to have excellent effects on folic acid, antioxidant carotenoid, and vitamin C, which are effective in increasing immunity, preventing aging, promoting appetite, promoting growth, preventing colds, preventing cholesterol and preventing adult diseases. It is a functional food group that is higher than ghats and high in minerals in general cereals and lowers cholesterol level of hyperlipidemic and helps prevent adult diseases.

On the other hand, Allium Hookeri is a plant which is known as Myanmar's origin and is also produced in India and China. It is widely used for locals. In Korea, it is cultivated nationwide in 2012 after trial cultivation in 2011, It has the shape of ginseng, and is called a triple because it has three flavors (sweet, bitter and spicy). The leaves and roots of the tubers, also called root roots, contain essential amino acids valine, isoleucine, methionine, threonine, lysine, pheny lalanine, trytophan, Histidine and the like, and the content of vitamin A and vitamin C, nitrogen, phosphoric acid, iron, manganese, zinc and sulfur is high. In particular, the sulfur content is more than 6 times higher than that of garlic, more than 700 times more than garlic, and Korean Korean triplets are known to contain more than 700mg per 100g of dietary sulfur. Even if you do not hit it, you are not affected by wild animals, so there is an advantage of cultivation. In this kind of sulfur component, ginseng also contains beta sulfur mainly, and various kinds of sulfur components such as alpha, gamma, beta, delta, lambda,

In Sungbok, the sulfur is "very hot, tasty and toxic, but it drives out cold air in the body to regulate old chunks of the stomach and bad auspices, strengthen the muscles, and strengthen the muscles." It is known that it is excellent for detoxification of various pollution which causes cancer and incurable disease because it is transmitted as a sign of rejuvenation that the old man also regains youth by the preemptive medicine (仙药)

The natural dietary sulfur contained in the tubers helps to reduce diabetes, hyperlipemia and blood pressure by inhibiting cholesterol by inhibiting cholesterol. It has a strong anti-cancer activity that reduces the harmful substance, active oxygen, and has anti inflammation and sterilization action, diuretic and constipation It has various effects such as inhibitory action, restoration of sperm such as sperm and needle production, atopy, skin nose and exfoliation activity, strengthening of bones, prevention of hair loss. There is no toxicity and side effect, and it can break down toxic substances in the body, neutralize toxins, and even if leukocytes in the body are reduced due to radiation cancer treatment, it can be recovered quickly by taking a triple pick. Taking a triloby, promoting blood circulation, improving internal function, relieving constipation, improving hypertension, especially the minerals in the trifoliate soften hard blood vessels, and intake of trifoliate extract may lower paralysis and cholesterol

Therefore, it is expected that the proper use of the triple cheeses in kimchi manufacturing will improve the nutrient composition of kimchi by consuming the beneficial sulfur component of the kimchi. In this regard, Korean Patent Registration No. 10-1294654 discloses a kimchi seasoning composition comprising a triple-fermented product obtained by fermenting tripech with a fermenter such as Bacillus subtilis for 12 hours in the manufacture of kimchi seasonings. However, There is a problem that a useful ingredient is denatured or reduced and thus it is impossible to give a great functionality when adding kimchi. In addition, there is a disadvantage in that the beautiful color of the triangle is discolored by fermentation and the color is not good, and a carcinogenic substance called biogenic amine produced by the fermented food may be generated.

Accordingly, the present inventors have continued research to develop a method for imparting functionality and increasing preference in the manufacture of kimchi, which is a local specialty product, while adding sancheong extract and sardine in the manufacture of kimchi preparation juice, By aging, the odor and salty taste of the juice is reduced and the shelf life is increased, and useful ingredients inherent to the juice are retained. Thus, a functional juice juice can be obtained, and the functional kimchi is completed .

Accordingly, a technical problem to be solved by the present invention is to provide a method of manufacturing a juice composition for manufacturing a kimchi containing a mulberry, wherein the useful component of the mulberry can be maintained while reducing odor and salty taste peculiar to the juice .

Another technical problem to be solved by the present invention is to provide a kimchi manufacturing method for preparing a kimchi product.

A further object of the present invention is to provide a method for preparing kimchi using the above-mentioned nutrient composition.

In order to solve the above-mentioned technical problems, the present invention provides a method for manufacturing a trihydrate-containing juice composition for manufacturing kimchi comprising the steps of:

(S1) mixing sardine, tuberous extract and salt in a weight ratio of 5: 1: 1 to 3: 1: 1 and then aging at 13 to 15 캜 for 6 to 12 months in a light-shielded container;

(S2) crushing and aging the aged material to remove the immersed material;

(S3) boiling the supernatant from which the immersion water has been removed to remove impurities, and then filtering the filtrate using Korean paper;

(S4) further adding to the obtained filtrate 5 to 15% by weight of chrysanthemum triangle or 0.2 to 1% by weight of a trichome extract based on the total weight of the filtrate; And

(S5) storing the mixed solution at a temperature of 0 to 1 DEG C for 6 to 8 days.

According to another aspect of the present invention, there is provided a trihydrate-containing juice composition for manufacturing kimchi, which is prepared according to the above process.

According to another aspect of the present invention, there is provided a method of manufacturing a kimchi using the triplex-containing juice composition for manufacturing a kimchi.

The use of jujube and fermented fish, which are essential for the production of kimchi, is the most important process of kimchi manufacturing process and the technique of producing fermented soybean paste is one of the most important factors to improve the taste and nutritive flavor of kimchi.

The three-rowed barnyard pots of the present invention are characterized by containing sardines together with sardines. The odor and salty taste of the barnyard is reduced, and the shelf life is increased.

The trichomes used in the present invention can be used in leaves, stem parts and root parts, and it is particularly preferable to cut off the root parts. This is because the root portion of the triangle has a large amount of sulfur component compared to the leaf portion of the triangle, and the crispy texture suits the kimchi as compared with the leaf portion which can be used as a vegetable for meat such as meat.

The tubular extract of the present invention can be extracted by low-temperature high-pressure extraction. For example, the tubular seeds and water are mixed at a weight ratio of 1: 1 to 1: 2 and extracted at a low temperature of 50 to 90 ° C under high pressure for 20 to 26 hours . The reason why such a low temperature extraction method is used is to prevent reduction of useful components because the sulfur component contained in the trough may be deteriorated at a high temperature.

The step (S1) of the method for preparing the triplex-containing juice composition of the present invention is a step of mixing and aging the sardine, the tubular extract and the salt, wherein the sardine, the tubular extract and the salt are mixed at a weight ratio of 5: 1: 1 to 3: And then aged at 13 to 15 캜 for 6 to 12 months in a container in which the light beam is blocked.

In this case, if the amount of the tubular extract is less than the above-mentioned amount, it is impossible to obtain the effect of removing odor and salty taste peculiar to juice due to triple picking, There may be side effects.

The mixture is aged by putting it in a light-shielded container, thereby preventing deterioration or corruption of light-induced trichomes and sardines, and controlling the aging temperature to 13 to 15 ° C to prevent deterioration or decay of sardine and sardine .

The step (S2) of the method for producing the triplex-containing juice composition of the present invention is a step of removing the immersed product after crushing and then filtering the obtained aged product, whereby the flavor and the taste of the sauce can be improved by using a clean supernatant .

The step (S3) of the method for preparing the triplex-containing juice composition of the present invention is a step of boiling the obtained supernatant to remove impurities and then filtering it using Korean paper. The impurities are removed to obtain a clear liquid, Can be improved, and the storage property can also be improved.

Step (S4) of the method for producing the triplex-containing juice composition of the present invention is a step of additionally adding a chrysanthemum or a tuberous extract to the obtained filtrate, wherein the chrysanthemum basil, based on the total weight of the filtrate, comprises 5 to 15% Or from 0.2 to 1% by weight of a tuberous extract is further added. The addition of the additional triple can improve the taste and aroma of the tripe and more effectively eliminate the unpleasant smell of the tripe and give the color of the tripe to the kimchi. The triangular area used at this time can be used with leaves, roots and stems.

The step (S5) of the method for producing the triplex-containing juice composition of the present invention is a step of storing the mixed solution at a temperature of 0 to 1 占 폚 for 6 to 8 days, whereby a triplex-containing juice composition can be obtained.

 The trihydrate-containing juice composition prepared according to the present invention has a reduced odor and salty taste as well as increased shelf life, and useful ingredients inherent to the juice can be maintained and added with functionality. In the present invention, To provide a method for producing kimchi.

As the kimchi which can be produced by using the triplex-containing juice composition of the present invention, any kind of kimchi can be used, and for example, cabbage kimchi, bamboo kimchi, pachimi, kakdugi and mustard kimchi can be cited. In the present invention, .

The kimchi can be prepared according to the general kimchi preparation method. When the kimchi seasoning is prepared, the kimchi can be further added with the usual kimchi seasoning ingredients together with the three-leafed leaves, roots or stem .

In addition, it is possible to add various kinds of kimchi main ingredients together with triangular leaves, roots or stems as a sub-ingredient, and then it can be edible by being sliced like kimchi when it is edible. For example, leaves, roots or stems of the main ingredients such as mustard and guacamole are added together as a raw material in the manufacture of mustard leaves, so that they can be cut in a size suitable for eating together with fresh mustard edible leaves and tasted according to preference.

As described above, the trihydrate-containing fermented soybean paste prepared according to the present invention has a reduced odor and salty taste, and the storage stability is increased, and useful ingredients inherent to the fermented soybean paste can be maintained and added with functionality. The texture is improved and the crispness is increased, and the flavor of the kimchi can be appreciated by mixing the raw material with the taste. In addition, it is anticipated that it will be a traditional food of Korea which is recognized as a functional well-being food which is beneficial for health, which is added to the efficacy of Kimchi,

Fig. 1 schematically illustrates a method for producing a triplex-containing barrel.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

<Preparation Example 1> Preparation of triplex extract

50 parts by weight of triplets and 50 parts by weight of purified water were mixed and extracted at 80 캜 for 24 hours under a low temperature and high pressure extraction method to obtain a triplicate extract.

<Example 1> Preparation of three-rowed barnyard pots

70 parts by weight of sardine, 15 parts by weight of a tubular extract prepared in Preparation Example 1, and 15 parts by weight of a salt of sunflower were mixed and filled in a light-shielded container. To prevent corruption, the lid was covered on the top of the container. Aged at 13 to 15 캜 for 6 to 12 months, then recovered, ground, and filtered to remove the immersion.

Subsequently, the supernatant, from which the immersion water was removed, was boiled to remove any floating impurities, and then filtered using a paper filter paper.

The roots of the raw mulberry were added to the filtered juice mixture in an amount of 10 parts by weight and stored at a temperature of 1 캜 for 1 week.

<Example 2> Manufacture of ground mustard cheese

The glands were washed and then subjected to salting-out in 15% (v / v) of salt water for 3-4 hours, washed 2-3 times in clean water, and water was removed to prepare pickles.

The kimchi seasoning compositions were prepared as shown in the following Table 1, aged for 1 day, and then harvested on the pickles to prepare mustard kimchi.

material weight lampshade Three stages (1.8kg) Dead body One-half stage (400 g) chili powder 1 cup (100g) garlic 1/2 cup (130g) ginger 1/3 cup (100 g) Glutinous rice paste 1/2 cup (80g) Samcheongjang 2/3 cup (130g) Salt 20g Sesame 25g Triple extract 50g

&Lt; Comparative Example 1 &

1 kg of Bacillus subtilis and 10 g of Bacillus subtilis were added and stirred, and the mixture was fermented at 30 ° C for 12 hours. The fermented triangles were added in place of the triplex extract, and the juice was prepared in the same manner as in Example 1.

The prepared mustard seeds were prepared in the same manner as in Example 2 above.

&Lt; Comparative Example 2 &

A common hot spring water free from triplets was prepared, and then a mustard butter was prepared in the same manner as in Example 2.

&Lt; Test Example 1 > Sensory characteristics of mustard kimchi using tripech-containing juice

In order to observe the sensory characteristics of the mustard butter using the syrup-containing juice according to the present invention, the sensory characteristics of the mustard butter prepared using the syrup-containing juice produced in Example 2 and the mustard butter prepared in Comparative Examples 1 and 2 were tested.

Seven point scale method was used to evaluate six sensory items such as appearance, color, texture, unique smell, salty taste and overall acceptability. The results are shown in Table 2 below. At this time, the mean ± SD values were calculated through five repeated experiments.

Sensory evaluation item Example 2 Comparative Example 1 Comparative Example 2 Exterior 6.60 ± 1.34 5.20 ± 0.84 5.12 ± 0.13 Color 6.22 ± 1.30 4.60 ± 0.89 3.20 ± 0.93 Texture 6.48 ± 0.21 5.40 ± 1.34 4.47 ± 1.42 Distinctive smell 6.69 ± 0.55 5.80 ± 1.30 5.21 ± 1.05 Salty taste 6.76 + - 0.55 4.40 ± 1.45 3.61 ± 0.65 Overall likelihood 6.80 ± 1.10 5.50 ± 1.00 4.23 ± 1.61

As shown in Table 2, the mustard kimchi prepared according to the present invention was evaluated in terms of appearance, color, texture and the like. In particular, in removing odor and reducing salty taste, It was found that the needles of the second embodiment were significantly superior to those of the first and second needles of Comparative Examples 1 and 2.

&Lt; Test Example 2 > Evaluation of storage stability of mustard kimchi using tripech-containing juice

The hot-pressed kimchi prepared in Example 2 and the hot-pressed kimchi prepared in Comparative Examples 1 and 2 were stored at 1 ° C for 6 months, and then the odor and texture were evaluated in the same manner as in Test Example 1 Are shown in Table 3 below.

As shown in the above Table 3, the kimchi had no unpleasant odor even after 6 months of storage, and hard texture remained, while Comparative Example 1 and Comparative Example 2 showed that, 2 had no unpleasant smell from 3 months after storage, and it was almost impossible to tasting after 6 months. It was found that the texture of salty mustard grew worse and the texture was significantly lowered.

As described above, the three-rowed barnyard pots prepared according to the present invention have a reduced odor and salty taste, while the shelf life of the barnyardgrass is reduced, and useful components inherent to the barnyardgrass are maintained as they are and functionalities can be added. The texture is improved and the crispness is increased, and the flavor of the kimchi can be appreciated by mixing the raw material with the taste. In addition, it is anticipated that it will be a traditional food of Korea which is recognized as a functional well-being food which is beneficial for health, which is added to the efficacy of Kimchi,

Claims (5)

A method for manufacturing a trihydrate-containing juice composition for manufacturing kimchi comprising the steps of:
(S1) mixing sardine, tuberous extract and salt in a weight ratio of 5: 1: 1 to 3: 1: 1 and then aging at 13 to 15 캜 for 6 to 12 months in a light-shielded container;
(S2) crushing and aging the aged material to remove the immersed material;
(S3) boiling the supernatant from which the immersion water has been removed to remove impurities, and then filtering the filtrate using Korean paper;
(S4) further adding to the obtained filtrate 5 to 15% by weight of chrysanthemum triangle or 0.2 to 1% by weight of a trichome extract based on the total weight of the filtrate; And
(S5) storing the mixed solution at a temperature of 0 to 1 DEG C for 6 to 8 days. The method according to claim 1,
Wherein the tubular extract is prepared by mixing triacetate and water in a weight ratio of 1: 1 to 1: 2, and extracting the mixture at a temperature of 50 to 90 DEG C under high pressure for 20 to 26 hours. A trihydrate-containing juice composition for manufacturing kimchi prepared according to the method of any one of claims 1 to 3. A method for manufacturing a kimchi using the trihydrate-containing nutrient composition for manufacturing a kimchi according to claim 3. 5. The method of claim 4,
Wherein the kimchi is a mustache.

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