KR101597003B1 - Method for producing C3G-containing pogi kimchi by utilize sugaring Rubus coreanus fruit - Google Patents

Abstract

The present invention relates to a method for producing a Chinese cabbage kimchi containing C3G by using sugar-pickled bran, Odie, and blueberry. More specifically, the present invention relates to a method for producing a Chinese cabbage kimchi containing sponge, The present invention also relates to a method for producing a Chinese cabbage kimchi having excellent functionality and added functionality while using less red pepper powder.
According to the present invention, by using a C3G-containing material, it is possible to manufacture a kimchi which can be eaten for a long period of time because its functionality peculiar to the C3G ingredient is added and the use of red pepper powder is minimized. In addition, it is possible to produce C3G - containing cabbage kimchi which is always high quality by keeping the color and taste of the C3G - containing materials such as bokbunja, audi and blueberry preserved even after storage for a long time.
The kimchi of the present invention is expected to have a high preference for foreigners and children who do not like strong spicy flavor and aroma peculiar to red pepper powder, women who are pregnant and women who need to feed their babies immediately after giving birth.

Description

[0001] The present invention relates to a method for producing C3G-containing Chinese cabbage kimchi,

The present invention relates to a method for producing a Chinese cabbage kimchi containing C3G by using sugar-pickled bran, Odie, and blueberry. More specifically, the present invention relates to a method for producing a Chinese cabbage kimchi containing sponge, The present invention also relates to a method for producing a Chinese cabbage kimchi having excellent functionality and added functionality while using less red pepper powder.

As industrialization progressed and the quality of life increased, people's diet patterns began to change. According to the National Statistical Office's "2011 Cause of Death Statistics", 2, 3, 5, and 10 of the top 10 deaths were caused by cerebrovascular disease, Heart disease, diabetes and hypertensive diseases, accounting for 25.8% of all deaths. Adult diseases are chronic degenerative diseases that do not occur suddenly, but gradually develop disease progression. The biggest causes are westernized lifestyle, severe stress and lack of exercise. For this reason, it is called 'lifestyle-related disease'. Disease prevention can be divided into three stages. The primary prevention is to reduce the possibility of a specific disease by preventing the disease, and the secondary prevention is to prevent people who have symptoms but have no symptoms. And preventive measures are to prevent complications and rehabilitate patients with diseases and symptoms. As people realize that dietary control is a way to prevent first and third diseases, and more people are seeking well-being, the need for high-quality functional foods has increased.

In accordance with this, attempts have been made to add functionality to kimchi (Korea Patent No. 10-0659388, No. 10-1003186).

However, because red pepper powder added as a sub ingredient in kimchi manufacturing contains capsaicin which gives a spicy taste, it prevents children from eating Kimchi, especially foreigners who do not like spicy taste and especially not spicy taste of kimchi. This problem has become a big obstacle to the globalization of Korean food.

In order to accelerate consumption and globalization of kimchi, one of the world 's top five health foods, Kimchi is made from natural materials that can improve the pungent taste of kimchi and add functionality. Development of a method is needed.

Cyanidin-3-glucoside (C3G), on the other hand, is an antioxidant that inhibits senescence. It is contained in bokbunja, audi, blueberry, etc., and its aging inhibitory effect is 5 to 7 times stronger than tocopherol. C3G prevents the aging of the brain and aging of the body by removing active oxygen, and is effective in treating retinal disorders and improving vision. In addition, there is a report that the growth of tumor cells of mouse skin is delayed and the growth of human lung cancer cells and the transfusion are reduced. Other studies have shown that C3G, a natural coloring matter, in cholesterol-induced rats results in decreased serum cholesterol and triglyceride content due to the synergistic action of linoleic acid, an unsaturated fatty acid.

It is difficult to use brambles, oats, and blueberries containing large amounts of C3G components in a fresh state all the year round because harvest time is concentrated in June. Most of the harvested fruits are kept frozen, and they are often deteriorated or discolored during frozen storage, and there is a problem that the preference is rapidly decreased.

Accordingly, the present inventors have carried out various studies to produce kimchi having superior flavor while replacing red pepper powder with the function of C3G as described above by using a material containing a large amount of C3G such as bokbunja, audi, and blueberry As a result, it was confirmed that C3G-containing cabbage kimchi could be prepared by adding C3G material when preparing Chinese cabbage kimchi, reducing the amount of red pepper powder used and improving the taste of the cabbage. . In addition, it can be made into a state suitable for application to kimchi immediately after harvesting bokbunja, audi, and blueberry, and it is maintained without deterioration in color or taste even after storage for a long time, so that a high quality C3G-containing cabbage kimchi And the present invention has been completed.

Korea Patent No. 10-0659388 Korean Patent No. 10-1003186

Therefore, it is a main object of the present invention to provide a method for producing cabbage kimchi which has C3G function and has a small amount of red pepper powder and excellent taste.

Another object of the present invention is to solve the problem that it is difficult to always produce C3G-containing cabbage kimchi having high quality due to deterioration or discoloration during storage of cobbles, oats, and blueberries as C3G materials in the production of such C3G-containing cabbage kimchi And to provide a way to do so.

According to one aspect of the present invention, the present invention provides a method for producing a cyanidin-3-glucoside-containing material, which comprises mixing cyanidin-3-glucoside-containing material selected from brambly, audi or blueberry with sugar at a weight ratio of 0.5: 1 to 2: A sugar-picking step that mixes and ages for at least three months; The sugar-filtrate obtained by filtering the mixture obtained in the above-mentioned sugar-picking step or the solid content of the mixture obtained in the sugar-picking step is pulverized and the resulting pulverized product of sugar is added to the seasoning, and the resulting mixture is added to the pickled cabbage, 3 to 5% by weight, based on the total weight of cabbage kimchi, of the fermented pickle filtrate or the pulverized sugar product when the cyanidin-3-glucoside-containing material is a berry granule; When the cyanidin-3-glucoside-containing material is an ory, the sugar-filtrate or the sugar-crushed product is 2-4% by weight based on the total weight of the cabbage kimchi; When the cyanidin-3-glucoside-containing material is blueberry, the fermented pickle filtrate or the pulverized sugar product is added to the seasoning at 4 to 6% by weight based on the total weight of cabbage kimchi, Is added to the cabbage kimchi in an amount of 1 to 2% by weight based on the total weight of the cabbage kimchi.

Chinese cabbage kimchi usually produces salted Chinese cabbage with seasoning mixed with radish, red pepper powder, green onion, garlic, onion, ginger, and salted fish. The present invention is characterized not only by adding a C3G-containing material to such a seasoning but also by decreasing the amount of red pepper powder used and by allowing it to be eaten for a long period of time. Also, at this time, the problem of deterioration during storage is resolved by pickling the brambles, oats, and blueberries used as the C3G-containing material, thereby making it possible to produce C3G-containing cabbage kimchi having excellent quality at any time.

The cabbage kimchi shows a distinctive red color due to red pepper powder. This color attracts the taste and makes kimchi taste better. Therefore, it will be obvious that reducing the use of red pepper powder reduces this effect. Because C3G represents its own red or purple color, it can replace the role of red pepper powder.

When bokbunja, audi, and blueberry are pickled for about 3 months, the persimmon juice can be stored at room temperature for a long time. At the time of pickling, it is preferable to mix brambles, oats, blueberries and sugar at a weight ratio of 0.5: 1 to 2: 1. If the amount of sugar is too small, not only the sugar-pickling liquid is not sufficiently produced, but also the deterioration preventing effect during storage is lowered. If the amount of sugar is too much, the sweetness becomes too strong, and the taste of kimchi may be deteriorated. It is appropriate that the duration of fermentation is 3 months or more or 3 months to 2 years.

In the present invention, it can be used in the form of a filtrate obtained by filtration after sugar-filtration, or a pulverized product obtained by pulverizing a solid content without filtration.

According to the present invention, the pH, the organic acid, the degree of change in the degree of redness, and the taste of the kimchi vary depending on the addition amount of the pickled filtrate or crushed powder and the red pepper powder per the C3G-containing material.

As the fermentation aging period is prolonged, the pH is lowered and the content of organic acid is increased because kimchi is sour. In the case of ordinary kimchi using a large amount of red pepper powder, the degree of decrease in the pH and the content of organic acid increases, while the amount of red pepper powder is decreased and the degree of change is reduced by adding the pickling filtrate or pulverized material to the C3G-containing material . This means that the speed of squeezing of kimchi is reduced, so that it can be stored for a longer time compared to conventional kimchi. This effect increases with increasing the addition amount of the sugar - filtrate or pulverized product while reducing the addition amount of red pepper powder.

In addition, as the fermentation period of fermentation becomes longer, the red color becomes reddish red color and the redness is decreased. As a result, the amount of red pepper powder is decreased and the fermented ripening period As the length increases, the redness increases. This phenomenon has the effect of increasing the overall taste of kimchi.

As described above, even if the amount of red pepper powder is reduced, the color of the pickled filtrate or ground powder per C3G-containing material can be replaced and the degree of souring can be improved. However, if no red pepper powder is used, there is a problem. This suggests that red pepper powder plays a role in suppressing the saliva of salted fish, whereas salted or filtrate of C3G containing material does not fully exert this effect. Therefore, it is desirable to add a minimum of red pepper powder for the taste of kimchi.

Considering the change in pH, organic acid, redness, and taste, as described above, when the bokbunja is used as the C3G material, the fermented seaweed filtrate or pulverized product is used in an amount of 3 to 5 wt% based on the total weight of cabbage kimchi, It is preferable to add 2 to 4% by weight of the pickled filtrate or pulverized product to the total weight of the cabbage kimchi, and 4 to 6% by weight of the pickled filtrate or pulverized product in the case of using blueberry in relation to the total weight of cabbage kimchi , And the red pepper powder is preferably added in an amount of 1 to 2% by weight based on the total weight of the Chinese cabbage kimchi.

In the present invention, it is preferable that the pickled pulverized product per C3G-containing material is pulverized into colloidal particles having a diameter of 2 mu m or less (0.02 to 2 mu m). When used with a common mixer, most of the C3G components do not dissolve in water, so they can be separated from the water exuding from the kimchi after the preparation of the kimchi. This is not good in terms of visual aspects and ease of ingestion of C3G components, but colloid granulation can solve this problem.

According to the present invention, by using a C3G-containing material, it is possible to manufacture a kimchi which can be eaten for a long period of time because its functionality peculiar to the C3G ingredient is added and the use of red pepper powder is minimized. In addition, it is possible to produce C3G - containing cabbage kimchi which is always high quality by keeping the color and taste of the C3G - containing materials such as bokbunja, audi and blueberry preserved even after storage for a long time.

The kimchi of the present invention is expected to have a high preference for foreigners and children who do not like strong spicy flavor and aroma peculiar to red pepper powder, women who are pregnant and women who need to feed their babies immediately after giving birth.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

<Pickles>

Bokbunja, Audi, and blueberries harvested in June 2012 were purchased and used in Suwon agricultural products market.

The sugar was white sugar prepared by CJ Corporation.

Capsicum filtrate

Each of bokbunja, audi, and blueberry was mixed with sugar at a weight ratio of 1: 1, followed by low-temperature aging for 10 months. This was filtered to obtain a sugar-filtrate.

Sugar-milled pulp

The granules were pulverized with a colloid mill (CERENDIPITOR, Colloid Mill, Masuci, Inc.) to a size of clay particles having a diameter of 0.002 mm or less Or less to obtain a sugar-picked pulverized product.

As a control group, brambled, harvested, and blueberry harvested at the same time were frozen and stored and then crushed.

Comparison of the color difference (redness) between the pickled filtrate and the frozen ground powder of bokbunja

Dilution ratio (%) Color difference Frozen fresh fruits Pickles One 1.07 1.845 2 2.045 3.645 3 2.975 5.12 4 3.715 6.455 5 4.885 9.405 6 5.73 10.58 7 6.47 12.08 8 6.71 13.43 9 7.275 13.7 10 8.295 13.93

As a result of observing diluted 1: 10% of frozen ground powder and sugar-filtrate in distilled water, the color difference (redness) of the sugar-filtrate was 1.5 times higher than that of frozen pulverized product have. This means that the red pigment is stable in the sugar-filtrate, which means that it is much more effective as a substitute for red pepper powder when dipped in kimchi.

Comparison of the color difference (redness) between the pickled filtrate and the frozen ground powder

Dilution ratio (%) Color difference Frozen fresh fruits Pickles One 1.6 2.43 2 3.22 4.42 3 4.83 5.57 4 5.39 6.57 5 6.34 7.18 6 6.76 8.56 7 7.33 9.14 8 7.37 10.59 9 7.82 10.82 10 7.73 10.96

As a result of observing the frozen pulverized product of Odie and diluted with distilled water at a ratio of 1 to 10%, the color difference (redness degree) of the fermented seaweed filtrate was much higher than that of the frozen pulverized product. This means that the red pigment is stable in the sugar-filtrate, which means that it is much more effective as a substitute for red pepper powder when dipped in kimchi.

Comparison of the color difference (redness) between the pickled filtrate and frozen ground powder of blueberry

Dilution ratio (%) Color difference Frozen fresh fruits Pickles One 0.665 0.71 2 0.65 0.7 3 0.665 0.86 4 0.64 0.955 5 0.65 1.115 6 0.69 1.26 7 0.775 1.45 8 0.8 1.625 9 0.915 1.64 10 0.875 2.09

The frozen pulverized product of blueberry and the sugar-filtrate were diluted with distilled water at a ratio of 1 to 10%, respectively. As a result, it was confirmed that the color difference (redness) of the sugar-filtrate was much higher than that of the frozen pulverized product. This means that the red pigment is stable in the sugar-filtrate, which means that it is much more effective as a substitute for red pepper powder when dipped in kimchi.

Example 1. Manufacture of bokbunja cabbage kimchi

The cabbage kimchi was prepared with the ingredients and mixing ratios shown in Table 4 below.

Raw material Mixing ratio of kimchi by type (%) Control Test area (pickles per bokbunja) Abandonment
Kimchi Bokbunja
(student) Ⅰ Ⅱ Ⅲ IV Pickled cabbage 70.00 70.00 70.00 70.00 70.00 70.00 chili powder 3.00 1.50 2.00 1.5 1.0 0.0 Uncooked 7.50 7.50 7.50 7.50 7.50 7.50 Unhealthy 7.50 7.50 7.50 7.50 7.50 7.50 Water chili 0.70 0.70 0.70 0.70 0.70 0.70 garlic 1.20 1.20 1.20 1.20 1.20 1.20 ginger 0.40 0.40 0.40 0.40 0.40 0.40 lampshade 0.70 0.70 0.70 0.70 0.70 0.70 onion 0.70 0.70 0.70 0.70 0.70 0.70 Green onion 0.50 0.50 0.50 0.50 0.50 0.50 The 0.60 0.60 0.60 0.60 0.60 0.60 Anchovy sauce 0.80 0.50 0.50 0.50 0.50 0.50 Shrimp 1.00 0.50 0.50 0.50 0.50 0.50 Wheat glue 0.10 0.10 0.10 0.10 0.10 0.10 Salt 0.38 0.38 0.38 0.38 0.38 0.38 Sugar 0.60 0.60 0.60 0.60 0.60 0.60 water 4.32 2.62 3.12 2.62 2.12 2.12 Bokbunja (raw) crushed water 0.00 4.00 0.00 0.00 0.00 0.00 Bokbunja's pickle filtrate 0.00 0.00 3.00 4.00 5.00 6.00 system 100 100 100 100 100 100

○ Manufacturing process: Chinese cabbage → selection → cutting → pickling → washing → dehydration → mixing (spice and combing) → product

○ Manufacturing process by unit operation according to manufacturing process

A) Select and purchase fresh and clean Chinese cabbages of appropriate size.

B) Remove the incompatible portion from fresh Chinese cabbage and cut into two equal portions.

C) Dissolve the prepared Chinese cabbage into salt-picking buckets, and salted in salting.

D) Wash the pickled cabbage more than 4 times and put it in the dehydration basket and drain it for about 3 hours.

E) During the dewatering, the seasoning is made according to the ingredients ratio in Table 4 above.

F) The seasoning prepared according to the ingredient mixture ratio is evenly distributed to each leaf of cabbage.

G) Pack the products with seasoning, and store them in low temperature warehouse.

○ Seasoning Manufacturing

Mix the red pepper powder, jujube, water pepper, garlic, ginger, mustard, onion, green onion, safflower, anchovy sauce, shrimp paste, flour paste, remedy, black pepper and sea tangle.

Mixture of crushed rubrics (control group) or crushed filtrate of Rubus coreanum is mixed according to the blending ratio.

Changes in pH of Rubus cabbage Kimchi during Fermentation

The pH of the prepared brambled Chinese cabbage kimchi was varied according to fermentation period.

Red pepper powder: Rubus (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 6.0 5.4 4.8 4.4 4.2 4.1 4.0 Bokbunja (raw)
1.5: 4.0 5.8 5.6 5.3 5.1 4.8 4.5 4.3 Bokbunja (per)
2.0: 3.0 5.9 5.5 5.2 4.7 4.4 4.2 4.1 Bokbunja (per)
1.5: 4.0 5.9 5.6 5.3 5.0 4.7 4.4 4.2 Bokbunja (per)
1.0: 5.0 5.8 5.6 5.4 5.1 4.8 4.6 4.2 Bokbunja (per)
0.0: 6.0 5.8 5.6 5.4 5.2 4.9 4.6 4.3

As shown in Table 5, since the pH of the cubic acid material of C3G is low, the initial pH is lower than that of the kimchi using only red pepper powder. However, it can be seen that the storage time of kimchi is longer because the lowering speed of pH is slower than that of kimchi using only red pepper powder over time. In addition, it can be seen that there is no significant difference in the effect of the frozen pulverized product [bokbunja (raw)] and the sugar-filtrate.

Changes of Organic Acid by Period of Fermentation of Bokbunja Chinese Cabbage Kimchi

Changes of organic acids were observed during the fermentation period of the prepared brambled Chinese cabbage kimchi.

Red pepper powder: Rubus (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 0.12 0.21 0.34 0.47 0.56 0.65 0.71 Bokbunja (raw)
1.5: 4.0 0.17 0.24 0.31 0.35 0.43 0.51 0.59 Bokbunja (per)
2.0: 3.0 0.16 0.22 0.29 0.34 0.40 0.48 0.57 Bokbunja (per)
1.5: 4.0 0.16 0.23 0.33 0.36 0.41 0.49 0.57 Bokbunja (per)
1.0: 5.0 0.15 0.22 0.30 0.37 0.45 0.51 0.58 Bokbunja (per)
0.0: 6.0 0.17 0.24 0.32 0.37 0.44 0.50 0.56

As shown in Table 6, it can be seen that the organic acid content increases and the sour taste increases as the fermentation aging period is over. Compared with kimchi using only red pepper powder, the increase in the content of bokbunja as C3G material decreased the increase of organic acid. As the content of bokbunja increased, the fermentation time of kimchi decreased and the storage period was longer than that of kimchi with normal red pepper powder alone . In addition, it can be seen that there is no significant difference in the effect of the frozen pulverized product [bokbunja (raw)] and the sugar-filtrate.

Changes in color difference (redness degree) of fermented Chinese cabbage kimchi during fermentation period

The color difference (redness) of the prepared brambled Chinese cabbage kimchi was investigated according to fermentation period.

Red pepper powder: Rubus (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 5.16 5.12 5.10 5.05 5.03 5.01 4.87 Bokbunja (raw)
1.5: 4.0 4.59 4.61 4.65 4.78 4.79 4.81 4.91 Bokbunja (per)
2.0: 3.0 6.87 6.92 6.97 7.01 7.05 7.11 7.18 Bokbunja (per)
1.5: 4.0 7.95 8.05 8.11 8.17 8.23 8.26 8.30 Bokbunja (per)
1.0: 5.0 8.63 8.69 8.73 8.77 8.84 8.87 8.93 Bokbunja (per)
0.0: 6.0 8.82 8.89 8.94 8.97 9.01 9.03 9.04

As shown in Table 7, in the case of the kimchi using only red pepper powder, the redness decreases with time, and the color becomes red to a little dull red. However, in the case of kimchi supplemented with C3G ginseng, the color of red ginseng rose due to the characteristic of red color in the acidic environment of C3G pigment. This effect was also greater in kimchi prepared with fermented seaweed filtrate than in kimchi using frozen crushed product [bokbunja (raw)].

Changes in texture of periodic fermented Chinese cabbage kimchi

Changes in texture of the prepared brambled Chinese cabbage kimchi were investigated according to fermentation period.

Red pepper powder: Rubus (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 2,264 2,224 2,178 2,132 2,114 2,068 2,051 Bokbunja (raw)
1.5: 4.0 2,253 2,217 2,174 2,147 2,112 2,086 2,064 Bokbunja (per)
2.0: 3.0 2,254 2,241 2,228 2,205 2,187 2,167 2,158 Bokbunja (per)
1.5: 4.0 2,239 2,213 2,204 2,186 2,162 2,135 2,114 Bokbunja (per)
1.0: 5.0 2,281 2,258 2,234 2,219 2,208 2,189 2,174 Bokbunja (per)
0.0: 6.0 2,245 2,227 2,212 2,196 2,172 2,161 2,145

As shown in Table 8, there was no significant change in the texture of the kimchi added with the bokbunja, compared with the kimchi with only the red pepper powder. In addition, there was no significant difference between kimchi using frozen crushed product [bokbunja (raw)] and kimchi using sugar-filtered solution.

Analysis of the taste of bokbunja cabbage kimchi

The pH of the prepared brambled Chinese cabbage kimchi (pH 4.5) was compared.

Red pepper powder: Rubus (%) Ceremony flavor Color Texture smell Overall 3.0: 0.0 3.0 3.0 3.0 3.0 3.00 Bokbunja (raw)
1.5: 4.0 4.1 4.3 3.3 3.2 3.73 Bokbunja (per)
2.0: 3.0 3.8 3.9 3.2 3.4 3.58 Bokbunja (per)
1.5: 4.0 4.4 4.5 3.3 3.6 3.95 Bokbunja (per)
1.0: 5.0 3.8 4.0 3.3 3.2 3.58 Bokbunja (per)
0.0: 6.0 2.9 3.8 3.1 3.0 3.20

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

As shown in Table 9, when the bokbunja was added to the kimchi as compared with the kimchi with only the red pepper powder, the taste was improved to be higher than usual, but when the red pepper powder was not added, the taste was badly evaluated, especially the taste and smell. It is considered that red pepper powder plays a role in suppressing the fishy smell of salted fish, and it is expected that the amount of red pepper powder is reduced and the smell and fishy smell are increased. In addition, the color of kimchi using the fermented seaweed filtrate was higher than that of kimchi using frozen crushed product [bokbunja (raw)], and thus the overall taste was high.

Example 2. Preparation of Odi cabbage kimchi

According to the preparation method of Example 1, cabbage kimchi was prepared using the materials and mixing ratios shown in Table 10 below.

Raw material Mixing ratio of kimchi by type (%) Control Test section (pickled per oti) Abandonment
Kimchi Audi Ⅰ Ⅱ Ⅲ IV Pickled cabbage 70.00 70.00 70.00 70.00 70.00 70.00 chili powder 3.00 2.00 2.00 1.5 1.0 0.0 Uncooked 7.50 7.50 7.50 7.50 7.50 7.50 Unhealthy 7.50 7.50 7.50 7.50 7.50 7.50 Water chili 0.70 0.70 0.70 0.70 0.70 0.70 garlic 1.20 1.20 1.20 1.20 1.20 1.20 ginger 0.40 0.40 0.40 0.40 0.40 0.40 lampshade 0.70 0.70 0.70 0.70 0.70 0.70 onion 0.70 0.70 0.70 0.70 0.70 0.70 Green onion 0.50 0.50 0.50 0.50 0.50 0.50 The 0.60 0.60 0.60 0.60 0.60 0.60 Anchovy sauce 0.80 0.50 0.50 0.50 0.50 0.50 Shrimp 1.00 0.50 0.50 0.50 0.50 0.50 Wheat glue 0.10 0.10 0.10 0.10 0.10 0.10 Regurgitant 0.38 0.38 0.38 0.38 0.38 0.38 Jungbang 0.60 0.60 0.60 0.60 0.60 0.60 water 4.32 3.12 4.12 3.62 3.12 3.12 Audi (raw) ground water 0.00 3.00 0.00 0.00 0.00 0.00 Edible pickled filtrate 0.00 0.00 2.00 3.00 4.00 5.00 system 100.00 100 100 100 100 100

Changes of pH of kimchi,

The pH change of the fermented kimchi was investigated.

Red pepper: Audi (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 6.0 5.4 4.8 4.4 4.2 4.1 4.0 Audi
1.5: 3.0 6.0 5.4 4.9 4.5 4.3 4.1 4.0 Audi
2.0: 2.0 5.9 5.5 5.0 4.7 4.4 4.2 4.1 Audi
1.5: 3.0 5.9 5.6 5.2 4.8 4.4 4.2 4.0 Audi
1.0: 4.0 5.9 5.6 5.3 5.0 4.5 4.3 4.1 Audi
0.0: 5.0 5.8 5.5 5.2 4.9 4.6 4.4 4.2

As shown in Table 11, since the pH of the C3G material is low, it can be seen that the initial pH is lower than that of the kimchi using only red pepper powder. However, it can be seen that the storage time of kimchi is longer because the lowering speed of pH is slower than that of kimchi using only red pepper powder over time. In addition, it can be seen that there is no significant difference in the effect of the frozen pulverized product [bokbunja (raw)] and the sugar-filtrate.

Changes of Organic Acid in the Fermentation Period of Odi-cabbage Kimchi

The organic acid changes of the fermented kimchi were investigated.

Red pepper: Audi (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 0.13 0.20 0.28 0.37 0.44 0.56 0.62 Audi
1.5: 3.0 0.13 0.18 0.25 0.36 0.42 0.53 0.59 Audi
2.0: 2.0 0.14 0.19 0.26 0.36 0.45 0.56 0.61 Audi
1.5: 3.0 0.17 0.21 0.28 0.33 0.39 0.50 0.58 Audi
1.0: 4.0 0.16 0.22 0.29 0.37 0.41 0.48 0.55 Audi
0.0: 5.0 0.16 0.21 0.28 0.35 0.40 0.46 0.52

As shown in Table 12, it can be seen that the organic acid content increases and the sour taste increases as the fermentation period ages. Compared with kimchi containing only red pepper powder, the increase in the amount of organic acid, C3G, was found to be smaller than that of kimchi, so that the fermentation time of kimchi was slower and the storage period was longer than that of normal kimchi . In addition, it can be seen that there is no significant difference in the effect of the frozen pulverized product [bokbunja (raw)] and the sugar-filtrate.

Change of color difference (redness degree) by period of fermentation of Odi cabbage kimchi

The change of color difference (redness) according to fermentation ripening period of the prepared Oddi cabbage kimchi was confirmed.

Red pepper: Audi (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 4.71 4.67 4.63 4.58 4.52 4.46 4.41 Audi
1.5: 3.0 4.17 4.23 4.28 4.35 4.39 4.42 4.45 Audi
2.0: 2.0 5.45 5.52 5.59 5.62 5.66 5.71 5.77 Audi
1.5: 3.0 5.71 5.75 5.78 5.83 5.86 5.88 5.93 Audi
1.0: 4.0 6.12 6.14 6.18 6.23 6.28 6.35 6.41 Audi
0.0: 5.0 5.21 5.27 5.33 5.41 5.49 5.52 5.57

As shown in Table 13, in the case of kimchi using only red pepper powder, the redness decreases with time, and the color becomes reddish to slightly dull red. However, in the case of kimchi containing C3G, which is a material of reddish color in the acidic environment of C3G pigment, the redness increases and the color becomes reddish as aging period passes. This effect was also greater in kimchi prepared with fermented seaweed filtrate than in kimchi using frozen crushed product [bokbunja (raw)].

Changes in the texture of kimchi during the fermentation period

The texture changes of the fermented kimchi were investigated.

Red pepper: Audi (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 2,264 2,224 2,178 2,132 2,114 2,068 2,051 Audi
1.5: 3.0 2,229 2,208 2,196 2,179 2,161 2,146 2,132 Audi
2.0: 2.0 2,241 2,227 2,112 2,100 2,088 2,073 2,065 Audi
1.5: 3.0 2,238 2,221 2,206 2,186 2,174 2,152 2,145 Audi
1.0: 4.0 2,246 2,231 2,217 2,201 2,183 2,168 2,154 Audi
0.0: 5.0 2,258 2,235 2,221 2,208 2,178 2,161 2,147

As shown in Table 14, there was no significant change in the texture of the aged kimchi added with the sesame compared with the kimchi using only the red pepper powder. In addition, there was no significant difference between kimchi using frozen crushed product [bokbunja (raw)] and kimchi using sugar-filtered solution.

Analysis of the taste of oodi cabbage kimchi

The pH of the prepared cabbage kimchi was compared.

chili powder :
Audi(%) Ceremony flavor Color Texture smell Overall 3.0: 0.0 3.0 3.0 3.0 3.0 3.00 Audi
1.5: 3.0 4.0 4.2 3.3 3.5 3.75 Audi
2.0: 2.0 3.5 3.9 3.2 3.6 3.55 Audi
1.5: 3.0 4.2 4.5 3.2 3.8 3.92 Audi
1.0: 4.0 3.7 3.9 3.3 3.2 3.52 Audi
0.0: 5.0 3.1 2.5 3.2 2.6 2.85

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

As shown in Table 15, the taste was improved to a level higher than that of kimchi containing only red pepper powder by 4%. However, when the red pepper powder was not added, the taste was badly evaluated especially in taste and smell. It is considered that red pepper powder plays a role in suppressing the fishy smell of salted fish, and it is expected that the amount of red pepper powder is reduced and the smell and fishy smell are increased. In addition, the color of kimchi using the fermented seaweed filtrate was higher than that of kimchi using frozen crushed product [bokbunja (raw)], and thus the overall taste was high.

Example 3. Preparation of blueberry cabbage kimchi

According to the preparation method of Example 1, cabbage kimchi was prepared using the materials and mixing ratios shown in Table 16 below.

Raw material Mixing ratio of kimchi by type (%) Control Test area (pickled blueberry) Abandonment
Kimchi blue
Berry Ⅰ Ⅱ Ⅲ IV Pickled cabbage 70.00 70.00 70.00 70.00 70.00 70.00 chili powder 3.00 1.50 1.50 1.50 1.50 1.50 Uncooked 7.50 7.50 7.50 7.50 7.50 7.50 Unhealthy 7.50 7.50 7.50 7.50 7.50 7.50 Water chili 0.70 0.70 0.70 0.70 0.70 0.70 garlic 1.20 1.20 1.20 1.20 1.20 1.20 ginger 0.40 0.40 0.40 0.40 0.40 0.40 lampshade 0.70 0.70 0.70 0.70 0.70 0.70 onion 0.70 0.70 0.70 0.70 0.70 0.70 Green onion 0.50 0.50 0.50 0.50 0.50 0.50 The 0.60 0.60 0.60 0.60 0.60 0.60 Anchovy sauce 0.80 0.50 0.50 0.50 0.50 0.50 Shrimp 1.00 0.50 0.50 0.50 0.50 0.50 Wheat glue 0.10 0.10 0.10 0.10 0.10 0.10 Regurgitant 0.38 0.38 0.38 0.38 0.38 0.38 Jungbang 0.60 0.60 0.00 0.00 0.00 0.00 water 4.32 1.62 3.22 2.22 1.22 0.22 Blueberry liquid 0.00 5.00 0.00 0.00 0.00 0.00 Blueberries
Sugar-pickling enzyme solution 0.00 0.00 4.00 5.00 6.00 7.00 system 100.00 100 100 100 100 100

Changes in pH of blueberry cabbage kimchi

The pH of the prepared blueberry cabbage kimchi was varied according to fermentation period.

Red pepper powder: Blueberry (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 0.12 0.21 0.34 0.47 0.56 0.65 0.71 Blueberry (raw)
1.5: 5.0 0.12 0.22 0.32 0.44 0.52 0.63 0.69 Blueberry (per)
2.0: 4.0 0.14 0.23 0.35 0.43 0.50 0.57 0.64 Blueberry (per)
1.5: 5.0 0.14 0.21 0.28 0.37 0.48 0.53 0.60 Blueberry (per)
1.0: 6.0 0.15 0.23 0.30 0.38 0.47 0.55 0.62 Blueberry (per)
0.0: 7.0 0.15 0.22 0.29 0.36 0.46 0.57 0.64

As shown in Table 17, since the pH of the blueberry as the C3G material is low, it can be seen that the initial pH is lower than that of the kimchi using only red pepper powder. However, it can be seen that the storage time of kimchi is longer because the lowering speed of pH is slower than that of kimchi using only red pepper powder over time. In addition, it can be seen that there is no significant difference in the effect of the frozen pulverized product [bokbunja (raw)] and the sugar-filtrate.

Changes of Organic Acid in Blueberry Cabbage Kimchi during Fermentation Period

The organic acid changes of the fermented blueberry cabbage kimchi were investigated.

Red pepper powder: Blueberry (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 5.16 5.12 5.10 5.05 5.03 5.01 4.87 Blueberry (raw)
1.5: 5.0 4.23 4.31 4.38 4.42 4.45 4.50 4.52 Blueberry (per)
2.0: 4.0 7.09 7.15 7.38 7.42 7.51 7.58 7.62 Blueberry (per)
1.5: 5.0 6.74 6.81 6.88 6.94 6.99 7.03 7.11 Blueberry (per)
1.0: 6.0 6.26 6.32 6.36 6.41 6.49 6.54 6.63 Blueberry (per)
0.0: 7.0 5.86 5.91 5.97 6.02 6.10 6.16 6.19

As shown in Table 18, it can be seen that the organic acid content increases and the sour taste increases as the fermentation period ages. Compared with kimchi using only red pepper powder, the increase in the content of blueberry, organic acid, was smaller than that of kimchi. As the content of blueberry increased, the fermentation time of kimchi decreased and the storage period was longer than that of normal kimchi . In addition, it can be seen that there is no significant difference in the effect of the frozen pulverized product [bokbunja (raw)] and the sugar-filtrate.

Changes in color difference (redness degree) of blueberry cabbage kimchi during ripening period

The color difference (redness) of blueberry cabbage kimchi prepared according to fermentation ripening period was examined.

Red pepper powder: Blueberry (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 5.16 5.12 5.10 5.05 5.03 5.01 4.87 Blueberry (raw)
1.5: 5.0 4.23 4.31 4.38 4.42 4.45 4.50 4.52 Blueberry (per)
2.0: 4.0 7.09 7.15 7.38 7.42 7.51 7.58 7.62 Blueberry (per)
1.5: 5.0 6.74 6.81 6.88 6.94 6.99 7.03 7.11 Blueberry (per)
1.0: 6.0 6.26 6.32 6.36 6.41 6.49 6.54 6.63 Blueberry (per)
0.0: 7.0 5.86 5.91 5.97 6.02 6.10 6.16 6.19

As shown in Table 19, in the case of the kimchi using only red pepper powder, the redness decreases with time, and the color changes from red to slightly turbid red. However, in the case of the kimchi containing the blueberry as the C3G material, it can be seen that the redness increases and the color becomes reddish as the aging period passes due to the characteristic of red color in the acid environment of the C3G pigment. This effect was also greater in kimchi prepared with fermented seaweed filtrate than in kimchi using frozen crushed product [bokbunja (raw)].

Change of texture of blueberry cabbage kimchi

The texture of Chinese cabbage kimchi was investigated by fermentation.

Red pepper powder: Blueberry (%) Fermentation period (days) 0 5 10 15 20 25 30 3.0: 0.0 2,264 2,224 2,178 2,132 2,114 2,068 2,051 Blueberry (raw)
1.5: 5.0 2,231 2,219 2,201 2,177 2,146 2,127 2,105 Blueberry (per)
2.0: 4.0 2,268 2,256 2,237 2.218 2,201 2,189 2.158 Blueberry (per)
1.5: 5.0 2,243 2,231 2,218 2,204 2,187 2,161 2,143 Blueberry (per)
1.0: 6.0 2,289 2,267 2,245 2,234 2.221 2,203 2,183 Blueberry (per)
0.0: 7.0 2,198 2,178 2,164 2,152 2,141 2,125 2,119

As shown in Table 20 above, there was no significant change in the texture of blue kimchi added with red pepper compared to that of kimchi with only red pepper powder. In addition, there was no significant difference between kimchi using frozen crushed product [bokbunja (raw)] and kimchi using sugar-filtered solution.

Analysis of the taste of blueberry cabbage kimchi

The pH of the prepared blueberry cabbage kimchi (pH 4.5) was compared.

chili powder :
Blueberries(%) Ceremony flavor Color Texture smell Overall 3.0: 0.0 3.0 3.0 3.0 3.0 3.00 Blueberry (raw)
1.5: 5.0 3.8 3.5 3.3 3.8 3.60 Blueberry (per)
2.0: 4.0 3.4 3.4 3.3 3.4 3.38 Blueberry (per)
1.5: 5.0 4.1 4.2 3.3 3.8 3.85 Blueberry (per)
1.0: 6.0 3.6 3.6 3.2 3.2 3.40 Blueberry (per)
0.0: 7.0 3.0 3.1 3.1 2.8 3.00

※ Very good 5, Good 4, Average 3, Bad 2, Very bad 1.

As shown in Table 21, as compared with kimchi using only red pepper powder, the flavor was improved to above 6% in the case of the addition of blueberry, but in case of no addition of red pepper powder, the flavor was badly evaluated especially in taste and smell. It is considered that red pepper powder plays a role in suppressing the fishy smell of salted fish, and it is expected that the amount of red pepper powder is reduced and the smell and fishy smell are increased. In addition, the color of kimchi using the fermented seaweed filtrate was higher than that of kimchi using frozen crushed product [bokbunja (raw)], and thus the overall taste was high.

Claims (2)

A sugar picking step in which the bokbunja is mixed with sugar at a weight ratio of 0.5: 1 to 2: 1 and aged for 3 months or more;
Adding the sugar-filtrate obtained by filtering the mixture obtained in the above-mentioned sugar-picking step to a seasoning, and kneading the resulting mixture into pickled Chinese cabbage to prepare Chinese cabbage kimchi,
The above-mentioned pickled filtrate was added to the seasoning in an amount of 3 to 5% by weight based on the total weight of cabbage kimchi,
Wherein the red pepper powder is added to the sauce in an amount of 1 to 2% by weight based on the total weight of the cabbage kimchi.
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