KR101661227B1

KR101661227B1 - Manufacturing Method of Mustard Kimchi

Info

Publication number: KR101661227B1
Application number: KR1020160034610A
Authority: KR
Inventors: 문준은
Original assignee: 문준은
Priority date: 2016-03-23
Filing date: 2016-03-23
Publication date: 2016-09-29

Abstract

The present invention relates to a method for manufacturing kimchi by using leaf mustard, capable of emphasizing a unique taste different from normal kimchi. According to the present invention, the method comprises the following steps: a) preparing kimchi seasoning by mixing 28 to 30 wt% of fast-fermented soybeans, 4.5 to 5 wt% of brown rice, 18.5 to 20 wt% of salted anchovy liquid sauce, 15 to 19.5 wt% of salted shrimp, 3.3 to 4 wt% of garlic, 0.7 to 1 wt% of onion, 1.5 to 2% of ginger, 2.5 to 3 wt% of honey, 3.5 to 4 wt% of red pepper powder, and 17.5 to 20 wt% of radish; b) inputting the kimchi seasoning in an aging room to perform first aging for 2 to 3 days while maintaining an aging temperature at 1 to 5C; c) washing leaf mustard with clean water to trim the leaf mustard; d) salting the trimmed leaf mustard in a state of being immersed in salt water with salinity of 10% for 5 to 6 hours; e) mixing the kimchi seasoning and the trimmed leaf mustard; and f) putting the leaf mustard kimchi mixed with the kimchi seasoning in an aging room to perform second aging for 6 to 8 days while keeping an aging temperature at 1C.

Description

{Manufacturing Method of Mustard Kimchi}

More particularly, the present invention relates to a method of manufacturing a freshly ground kimchi that can provide a flavor-sensitive preference palatability while containing a pharmaceutical active ingredient.

Generally, Kimchi is a unique vegetable gourmet method that is developed and used in Korea as a unique fermented food that is essential in our table. Since our nation has enjoyed vegetables for a long time, vegetable processing has been developed and Kimchi is a masterpiece that showed the unique wisdom of our nation that can not be found in other countries.

Especially, Kimchi is a combination of vitamins and minerals in the winter when vegetables are lacking, and it is the closest food to our diet due to the optimal corrosion that best matches the stock rice. Because the main ingredient is vegetable, kimchi acts as a controlled nutrient of vitamins and minerals, as well as the source of dietary fiber and the taste produced during the fermentation process. It also plays an important role in the prevention and constipation of lactic acid bacteria and organic acids. It is important for health maintenance. These kinds of Kimchi are very diverse. Among them, there are mustard kimchi with gag.

Mustard, stalk and leaves. In Korea, it is called gardens or mustard. Gardens are mainly used for kimchi. Seeds are strong in spicy taste. They are small, yellowish brown with aromatic taste. It is used.

Gad is high temperature in vegetables. Cold tolerance and endurance are both strong at the beginning of growth, but cold tolerance weakens as the varieties adapted from warmer regions grow, and the system that grows in cold regions is weaker. The gut has a severe angle, and the angle is not severe. Leaves also have many hairy, rough, and little hairs.

The color of the leaves is red, blue, and medium color. For the sake of convenience, there are red leaves, blue leaves, and a middle-colored earlings. The cultivation of goat in Korea is mostly used for kimchi cultivation in the fall, but the specialty gut of Yeosu province is cultivated all year round and is very popular as kimchi.

The seeds have a brown seed, yellowish brown and yellow, very tasty, but fragrant. Gad is strong in leaves and stalks and most of them are used for kimchi. Some of them are used as a dragon for early spring and they are eaten in a miso.

The efficacy of Gad is contained in the form of carotene, which is the mother of vitamin A. The main component of the spicy taste contained in the leaves and seeds is Sinigurine, which is only bitter in dry state and does not show any spicy taste. However, It is decomposed by the synergist and becomes allylisothiocynates and glucose, and it shows a strong strong spicy taste.

The irritating spicy taste of such gods is one factor for lowering the preference of mustard kimchi to adults and children who do not like spicy foods. Due to the lowering of the flavor of these mustard kimchi, the intake rate of mustard kimchi is lowered.

In addition to this, most of the technologies that have been introduced or filed are confined to only the use of mustard for the purpose of ingesting food, so that there is no development of needles having a pharmacological action function advantageous to the human body. For this reason, It is also urgent to develop a fresh kimchi kimchi.

Patent Document No. 10-1428691 Patent Literature Patent No. 10-2015-0078499 Patent Document No. 10-1153437

It is an object of the present invention to overcome the above-mentioned problems and to provide a method of manufacturing a needled kimchi that acts pharmacologically on the human body after consumption of food and is able to utilize a distinctive flavor sensation unlike ordinary kimchi.

The present invention for solving the aforementioned problems is characterized in that it comprises a) 28 to 30% by weight of chrysanthemum, 4.5 to 5% by weight of brown rice, 18.5 to 20% by weight of anchovy sauce, 15 to 19.5% by weight of shrimp, 3.3 to 4% Preparing a kimchi mixture each containing 0.7 to 1 wt% of ginger, 1.5 to 2 wt% of ginger, 2.5 to 3 wt% of honey, 3.5 to 4 wt% of red pepper powder, and 17.5 to 20 wt% of no ginger; b) adding the kimchi to a fermentation chamber, maintaining the fermentation temperature at 1 to 5 캜, and first aging for 2 to 3 days; c) cleaning the shade by cleaning the shade cleanly; d) ripening the trimmed shade for 5 to 6 hours in a salt water bath of 10% salinity; e) stepping on kimchi and groomed god; And f) putting freshly ground kimchi into a fermentation room to maintain the fermentation temperature at 1 ° C and secondary fermentation for 6 to 8 days; (E) adding a thistle powder in step (e), wherein the step (e-1) is performed by adding thistle powder together with the mixture of Kimchi and mustard, 2) adding the powdered flavor powder by lyophilizing the liquid phase extracted from the fruit stream, and adding the flavor powder to the thistle powder, Is added at a ratio of 1: 1, and the flavor powder is lyophilized from a liquid phase extracted from blueberries, mangoes, pears, brambles and omis, and the particle size of the thistle powder is in a range of 185 to 215 mu m There is a feature in the method of making mustard kimchi.

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Since the present invention can provide a fresh kimchi containing a large amount of a medicinal ingredient using a scent having a unique flavor and taste, a pharmacological effect beneficial to the human body can be expected.

In addition, the present invention has an effect that it is possible to utilize thistles as well as red pepper cultivated in rural areas, thereby contributing to the farm household income.

In addition, the present invention can provide a sense of flavor by adding a chewing element to prevent a drop in taste in the provision of mustard leaves, and it is possible to ingest the substances derived from thistles together with beneficial bacteria caused by fermentation of Cheonggukjang, And it is possible to provide fresh kimchi of health food which can contribute to liver health.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention And it should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, It is to be understood that equivalents and modifications are possible.

A method for manufacturing a kimchi using a cap according to the present invention comprises the steps of: a) preparing a kimchi mixture; b) firstly aging the kimchi into a maturing chamber at a low temperature; c) D) burying the trimmed shade into brine; e) baking the trimmed shade; f) Incubating the freshly roasted Kimchi into a fermentation room and subjecting it to a second-stage fermentation at a low temperature.

The main feature of the present invention is that in step a), 28 to 30% by weight of chungkukjang, 4.5 to 5% by weight of brown rice, 18.5 to 20% by weight of anchovy sauce, 15 to 19.5% by weight of shrimp, 3.3 to 4% By weight, 1 to 5% by weight of ginger, 1.5 to 2% by weight of ginger, 2.5 to 3% by weight of honey, 3.5 to 4% by weight of red pepper powder and 17.5 to 20% by weight. At this time, carrots may be added instead of onions.

The cheonggukjang which is mixed in the preparation of kimchi is added with powdery form of chonggukjang powder. In the process of aging described below, the cheonggukjang powder increases the amount of amino acid in the decomposition process of protein along with the increase of lactic acid bacterium, have.

In the step b), the kimchi is put into a fermentation chamber and aged at a low temperature. At this time, the fermentation temperature should be maintained at 1 to 5 ° C, and the fermentation period is preferably maintained for 2 to 3 days .

Limiting the aging temperature and the aging period is to optimize the fermentation state of the chungkukjang contained in the kimchi. If the aging temperature and the aging period are insufficient, the unpleasant odor may be generated in the fermentation phase of the cheonggukjang, It is because.

In this case, it is preferable to use rice straw as a method for promoting the fermentation of Chungkukjang contained in kimchi. In this case, Because it contains a large amount of bacteria that can ferment Chongkukjang.

In step c), the shampoo is cleaned by washing the shampoo to clean the shampoo. In this case, the shampoo is subjected to a shampooing operation including shaving to a predetermined size for even mixing with the Kimchi which has been subjected to the steps a) and b) will be.

In step d), the shade is cut into brine, wherein the shade is cut for 5 to 6 hours while being submerged in 10% salt water.

In step e), a step of a) and b) and a step of step c) and step d) are carried out. In step e), the step of adding e-1) thistle powder .

In step (e-1), the thistle powder is added together with the mixture of Kimchi and Gad in a mortar, wherein the thistle is pulverized using a pulverizer in a dried state in a dried state. Thistles are pulverized in hay, which must be dried to dryness to ensure that the ingredients in the thistle are concentrated and the efficacy of the medicine can be excellent.

The method may further include the step of adding the powdered flavor powder by freeze-drying the liquid phase extracted from the e-2) fruit stream in the step (e-1) of the thistle powder, The flavor powder may be added at a ratio of 1: 1.

That is, when the thistle powder is higher than the flavor powder, the texture and smell due to the thistle are not good. On the other hand, when the flavor powder is higher than the thistle powder, the sweetness is stronger. It is possible to lose the taste of.

The flavor powder is prepared by lyophilizing the liquid phase extracted from blueberry, mango, pear, bokbunja, and omija. The flavor powder is processed in a lyophilized state to be homogeneously mixed with the thistle powder.

At this time, the thistle powder and the flavor powder preferably have a particle size of 185 to 215 탆. Limiting the range of the particle size of such powders is because the thistle powder and flavor powder can be evenly penetrated into the inside of the bean jam together with the kimchi and can be in a uniform distribution range.

That is, when the powder particle size is less than 185 탆, most of the ingredients contained in the thistle and the flavor powder stay in the inside of the shampoo as a needleless tooth without worrying from the mustache during the aging process and the subsequent storage process, It is difficult to realize a homogeneous uniform distribution because the particles remain as aggregated particles.

When the powder particle size exceeds 215 탆, most of the components contained in the thistle and flavor powder are included in the must of the needles from the needles during the aging process and the subsequent storage process, Most do not stay.

This powder particle size is closely related to the blood glucose level of diabetes even in the experimental example described later.

In step (f), freshly cooked kimchi is boiled in the fermentation room at a low temperature for a second time. At this time, the fermentation temperature is maintained at 1 ° C, preferably maintained for one week. And more preferably in the aging period range of 6 to 8 days depending on the preference.

The aging temperature and the aging period are strictly observed in order to maximize the texture of freshly cooked kimchi, and the freshly cooked kimchi having the aging temperature and aging time is effective not only in texture but also in flavor.

When the amount of the gut is higher than that of the unchiqi powder, the antioxidant effect is increased and the arteriosclerosis-preventing effect is excellent, but the acidity is increased and the palatability such as taste, flavor and appearance is poor and it is not suitable as a kimchi. It is preferable to add 30 parts by weight of thistle to the part.

Silymarin extracted from these thistles is a mixture of flavonolignan silibinin, silicristin and silidianin, which is a mature fruit of thistle. It is a perennial plant belonging to the family Asteraceae. It is the main constituent.

This thistle has a pharmacological action function, especially for treating diseases related to the liver, which helps strengthen the liver, one of the most important organs of the human body as pharmacological activity.

The liver plays a role in decomposing nutrients, that is, fat and other foods, that can neutralize or detoxify artificial chemicals and alcohol, and glutachione ) To increase or strengthen liver function.

In addition, thistles also have a powerful antioxidant function, which alleviates a series of liver diseases, including cirrhosis and hepatitis, while limiting the latency of drug-induced damage after anticancer therapy, While the thistle has a component called flavonoid which can decompose the alcohol in our body.

Comparative Example 1 disclosed in the following Table 1 is a general Chinese cabbage kimchi without thistle, Production Example 1 is a mustard leaf without thistle, and Production Example 2 is a leaf mustard containing thistle.

The total flavonoid content was determined by adding 75% methanol to 0.1 g of each sample and extracting overnight at room temperature. Then, 1.0 ml of the test solution was taken in a test tube, and 10 ml of diethylen glycol was added thereto. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a 37 ° C water bath for 1 hour, and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was used instead of the sample solution, and the standard curve was prepared using NalinJin (Sigma co., USA), and the total flavonoid content was determined from this.

The total amount of polanoids in Kimchi Name of sample Total Polarbanolide (mg / kg) Comparative Example 1 (without thistle) 15.8 ± 0.7 Production Example 1 (not containing thistle) 0.6 ± 1.6 Production Example 2 (including thistle) 32.3 ± 0.3

As shown in Table 1, the total amount of the polycarbonate was the highest in Production Example 2, followed by Production Example 1, which was the lowest in Comparative Example 1. This demonstrates that the content of the polanoids in the thistles is large.

Meanwhile, in Table 2, a general kimchi containing no chongkukjang is defined as Comparative Example 1, a mustard kimchi containing no chongkukjang is defined as Preparation Example 1, a mustard kimchi containing Chungkukjang is defined as Preparation Example 2, The results of measuring the increase or decrease of the carcinogens against the group A, the group B consuming the preparation example 1 and the group C consuming the preparation example 2 are shown. Each group included 50 males and females.

Name of sample Reduction rate of carcinogens in the body (%) Comparative Example 1 (Normal Kimchi without Cheonggukjang) 12.8 ± 0.9 Production Example 1 (Mustard Leaves Without Cheonggukjang) 33.4 ± 0.7 Production Example 2 (Mustard Leaf Included with Cheonggukjang) 77.1 ± 0.2

As shown in Table 2, it can be seen that the rate of reduction of carcinogens is the highest in Production Example 2, which means a state in which the Bacillus bacteria contained in Cheonggukjang are transformed into fermentation products. , Which means that it carries out the anticancer action that reduces the carcinogenic substances of the body and excretes the harmful substances to the outside of the body.

Hereinafter, the contents of the present invention will be described in more detail as follows.

First of all, remove the soil and foreign matter from the thistles and guts, wash them in water and clean them.

Dried thistles are dried in the sun, crushed by a crusher and pulverized. Powdered guts are kept in a marinated state for 5 to 6 hours so that they are immersed in 10% salt water.

The cut as above is washed in clean water and the water remaining on the surface is removed, and the water is removed, and the cut is cut to a predetermined size.

In addition, it is preferable that the content of chrysanthemum is 28 to 30 wt%, brown rice 4.5 to 5 wt%, anchovy fish sauce 18.5 to 20 wt%, shrimp 15 to 19.5 wt%, garlic 3.3 to 4 wt%, onion 0.7 to 1 wt% 2.5 to 3% by weight of honey, 3.5 to 4% by weight of red pepper powder, and 17.5 to 20% by weight of rice powder are prepared.

The brown rice contained in the kimchi contains gamma orizanol, vitamins, amino acids, dietary fibers, SOD, minerals, etc., so that pesticides and heavy metals accumulated in the body are discharged smoothly and adult diseases are prevented.

On the other hand, the pre-treated mustard is added to the ratio of 70:30 in the mixing ratio of the Kimchi to the thistle powder added in the bagging process.

The reason why the thistle powder is added to the gut in the course of the gut and the kimchi is that since the protein content of the gut is higher than that of the common vegetable and the minerals and vitamins are insufficient in the general grains, the cholesterol level is lowered, But it does not inhibit the aptitude of other vegetables and is excellent in palatability.

However, since the acidity increases and the palatability such as taste, flavor, and appearance deteriorates, it is not suitable as a kimchi. Therefore, 100 parts by weight It is preferable to mix 30 parts by weight of the thistle powder.

In particular, silymarin extracted from thistle is an isomer mixture of flavonolignan silibinin, silicristin and silidianin, and is the main constituent of mature fruit of thistle.

The silymarin substance is a protecting effect against toxicity, and particularly protects hepatocytes and is effective for detoxifying action, antioxidative action, promotion of blood circulation, improvement of hypertension and arthritis, natural antidote function, .

In particular, every single intake of thistle extracts can reduce fasting blood glucose levels by as much as 15%, providing benefits to diabetics.

Also, it can be confirmed that thistle extract is effective in lowering total cholesterol, low density lipoprotein cholesterol, triglyceride and the like, as well as glycated hemoglobin (HbA1c) level in diabetic patients.

The relationship between thistle and diabetes was demonstrated through Experimental Example 1 described below.

One group of 51 diabetic patients were recruited, and 10 g of mustard butter (including thistle) were taken three times a day for 5 months. In another group, type 2 diabetic patients Fifty-one subjects were fed 10 g of mustard butter (without thistle) three times a day for five months. The other group of 51 patients with type 2 diabetes were fed 10 g of common kimchi (thistle , Freshly excluded) was administered three times a day for each meal. During this process, the subjects were instructed to consume steady food with low blood sugar levels.

As a result, fasting blood sugar levels in the group consuming mustard butter (including thistle) were remarkably decreased from the initial 156 mg / dL to 133 mg / dL, and in the group consuming ordinary kimchi, the initial 167 mg / dL to 188 mg / dL, which is in contrast to the intake group of mustard (including thistle).

That is, these results show that the silymarin substances contained in thistles acted as a pharmacological relationship to lower blood sugar levels. The average glycosylated hemoglobin level decreased by 1.04% after 4 months, indicating that the average kimchi intake group And the other.

In addition, the intake of mustard kimchi (including thistle) showed a 12% decrease in total cholesterol and LDL cholesterol, and a 24% decrease in triglyceride levels. On the other hand, general kimchi intake group showed no change in total cholesterol and low density lipoprotein cholesterol, while triglyceride level increased by 12%.

Meanwhile, in Table 3, leaf mustard seeds were classified into three classes. The mustard seeds A contained the thistle powder particles of less than 185 μm, the mustard seeds B contained the thistle powder particles of 205 μm, and the leaf mustard seeds C 215 Thulium powder particles exceeding 탆 are contained.

Experimental Example 2, in which these three types of leaf mustard kimchi were equated with the conditions of Experimental Example 1 and was fed to diabetic patient groups, was tested.

Mustard kimchi A
(Thistle powder particle size exceeding 185 占 퐉) Mustard Bag B
(Thistle powder particle size: 205 mu m) Mustard Kimchi C
(Thistle powder particle size (larger than 215 탆) Blood glucose level - Reduced blood sugar levels Increase blood sugar level

As a result, as shown in Table 3, among the diabetic patients group that consumed the three kinds of mustache kimchi (A, B, C), the blood glucose level in the group consuming mustard kimchi A did not change significantly, The blood glucose level was increased in the group, while the blood glucose level was decreased in the group taking the mustard B.

It was confirmed that the powder particle size of thistle was very closely related to the blood sugar level of diabetic patients. When the powder particle size of thistle was less than 185 ㎛, most of the components contained in the thistle powder were aged and In the subsequent storage process, irregularly gathered in the inside of mustard kimchi means that the intake of thistle was not uniform and the increase / decrease of blood glucose level could not be unified.

On the other hand, when the powder particle size of the thistle is more than 215 mu m, most of the ingredients contained in the thistle powder are included in the needles of the needles from the needles during the aging process and subsequent storage, , Suggesting that they showed a general tendency to increase in blood glucose levels.

On the other hand, when the powder particle size of thistle was 205 탆, most of the components contained in the thistle powder were retained in the needles during the aging process and the subsequent storage period, so that thistles could be ingested, Which means that they showed unity of decreasing tendency.

Thus, the powder particle size of the thistle proved to be closely related to the blood glucose level of diabetes, as can be seen from the results of Experimental Example 2 above.

Claims

a) Chungkukjang: 28-30 wt%, brown rice 4.5-5 wt%, anchovy fish sauce 18.5-20 wt%, shrimp sauce 15-19.5 wt%, garlic 3.3-4 wt%, onion 0.7-1 wt%, ginger 1.5-2 wt 2.5 to 3% by weight of honey, 3.5 to 4% by weight of red pepper powder, and 17.5 to 20% by weight of a kimchi powder; b) adding the kimchi to a fermentation chamber, maintaining the fermentation temperature at 1 to 5 캜, and first aging for 2 to 3 days; c) cleaning the shade by cleaning the shade cleanly; d) ripening the trimmed shade for 5 to 6 hours in a salt water bath of 10% salinity; e) stepping on kimchi and groomed god; And f) putting freshly ground kimchi into a fermentation room to maintain the fermentation temperature at 1 ° C and secondary fermentation for 6 to 8 days; (E) adding a thistle powder in step (e), wherein the step (e-1) is performed by adding thistle powder together with the mixture of Kimchi and Gad,
(E-2) adding the flavor powder powdered by lyophilizing the liquid phase extracted from the fruit stream to the thistle powder in the e-1) thistle powder addition step, wherein the flavor powder Are added at a ratio of 1: 1, respectively;
Wherein the flavor powder is lyophilized from a liquid phase extracted from blueberries, mangoes, pears, brambles and omija;
Wherein the thistle powder has a particle size ranging from 185 to 215 mu m.

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