KR101718389B1 - Manufacturing method of kimchi - Google Patents

Abstract

The present invention relates to a method for producing kimchi, which can produce kimchi with low salt by mixing kimchi material with saturated salt water, mixing Aronia fermented extract and Chinese cabbage sauce to produce kimchi, Inhibitory action of inhibiting the change factors that cause cardiovascular diseases such as hypertension, atherosclerosis and myocardial infarction, and cholesterol removing function in the body, and liver function by activating the liver function, thereby improving the liver function, liver cirrhosis and alcoholic liver disease Prevention and treatment of blood circulation, promotion of cerebral metabolism by promoting blood circulation, and prevention of dementia.

Description

{MANUFACTURING METHOD OF KIMCHI}

More particularly, the present invention relates to a method for producing kimchi, and more particularly, to a method for producing a kimchi by mixing kimchi material with saturated salt water, mixing Aronia fermented extract and Chinese cabbage sauce, , Anti-mutagenic action suppressing the action of carcinogens, inhibition of change elements that cause cardiovascular diseases such as hypertension, atherosclerosis and myocardial infarction, and cholesterol removal action in the body, activation of liver function, And a method for producing kimchi having various effects such as prevention and treatment of sexual dysfunction, promotion of cerebral metabolism by promoting blood circulation and prevention of dementia.

Kimchi is a vegetable processed food, and it is a typical food which is used as an important corrosion in the table of our country. Kimchi is a vegetable fermented food that has been fermented and matured by using various spices and salt such as garlic, red pepper, ginger, etc., which have been cooked for thousands of years in Korea's symbol, and there are various kinds according to the materials and preparation methods. It is called kimchi.

Kimchi is rich in vitamins and minerals, especially organic acids promote appetite and lactic acid bacteria play an important role in suppressing the growth of many harmful bacteria in the body.

Kimchi manufacturing methods have been steadily improved through long experience, and nowadays, kimchi has been almost leveled since it was mass-produced in factories, and as a result, it has been exported to Japan and the United States, have.

The main method of manufacturing kimchi is to mix seasoning of major raw materials with various ingredients to prepare seasoning, mixing seasonings of main raw materials and essential ingredients, and aging finished kimchi.

Although many research and development results related to the seasoning manufacturing process and microbial fermentation of kimchi have been reported in various ways, there are relatively few standardization and advanced technological achievements of pickling, which is the most important part of commercial mass production .

In the kimchi manufacturing process, the salting process penetrates saliva into the vegetable or cabbage tissue due to the osmotic principle of the salt, so that it is salted at a certain salinity, which improves the taste, eliminates the specificity of the vegetable, And provides an environment suitable for the growth of lactic acid bacteria.

The salting process is a factor that directly affects the quality of kimchi. It is necessary to keep the salting quality constant by minimizing the salinity variation among the cabbage in mass production, and shortening the pickling time which is usually 8 ~ 24 hours is essential to improve the productivity .

As a method of pickling Chinese cabbage for the manufacture of kimchi, it is common in domestic households to immerse cabbage in brine and then leave the cabbage leaves with salt for a certain period of time. After sprinkling a certain amount of salt on the base, it is loaded on the pickle barrels. After pressing the presserboard, it is filled with salt water of 6 ~ 15 wt% and pickled for 8 ~ 48 hours.

In such a pickling method, the method of spraying dry salt between the cabbage leaves is not suitable for mass production because the productivity is low in mass production and the dry salt particles between the leaflets may cause tissue damage due to pressure during loading.

In addition, the salting method using most of the brine used in the factory requires salting time of 8 to 48 hours for the pickled Chinese cabbage to reach the target salinity according to the concentration of the applied salt. Therefore, There is a drawback that the effective ingredient in the Chinese cabbage is eluted during the long-term pickling process.

Conventional kimchi has a problem in that the taste of red pepper powder mixed with Chinese cabbage is too strong, so that children and foreigners do not prefer kimchi, and since the kimchi material is soaked in salt water and used, the pickling operation of the kimchi material itself is very difficult The saltiness of salted Chinese cabbage is too high, and there is a problem that adversely affects health.

Patent Document 1: Korean Patent Laid-Open No. 10-2011-0130761 ([0022] December 16, 2011) Patent Document 2: Korean Patent No. 10-1081642 (November 2, 2011) Patent Document 3: Korean Patent No. 10-1038752 (May 28, 2011)

Disclosure of the Invention The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing kimchi by mixing kimchi with a fermented extract and a Chinese cabbage seasoning, Atherosclerosis, myocardial infarction and other factors that cause cardiovascular diseases, inhibition of cholesterol and elimination of cholesterol in the body, activation of liver function to prevent liver disease, liver cirrhosis and alcoholic liver disease by improving the liver function, And a method for producing kimchi having various effects such as improving function and preventing dementia.

It is another object of the present invention to provide a method of manufacturing a kimchi which is beneficial for health by making use of a method in which the kimchi material is kneaded in a spraying manner without being immersed in saline water, and the kimchi material can be fermented to produce a low salt kimchi.

In order to attain the above object, the present invention provides a method for producing a fermentation broth comprising mixing 50 to 60 parts by weight of oligosaccharide per 100 parts by weight of Aronia, adding the mixture to an Onggi medium, inoculating the mixture of Aronia and oligosaccharide, The fermentation is carried out for 3 months, and the mixture filled in the pot at the middle of the fermentation period is stirred once or twice to obtain the fermented extract of Aronia; A second step of washing the kimchi material and spraying saturated brine at a temperature of 60-80 DEG C to knead the kimchi material; A third step of impregnating the kimchi material in citric acid (or acetic acid) to adjust the pH to 3; A fourth step of adding water twice the weight of the material to the kimchi material impregnated with citric acid, dehydrating the kimchi material to a final salinity of 2.0% or less, and fermenting the kimchi material at pH 4.0 to 4.5 at room temperature; The fermented Chinese cabbage seasoned with garlic, onion, sugar, ginger, green onions, parsley, seasoning, pear, chestnut powder, salted salted salmon and salt was fermented at pH 4.0 ~ 4.5 at room temperature. Vacuum drying to obtain dried seasoning; A sixth step of mixing the dry seasoning and the above-mentioned Aronia fermentation extract to prepare a large amount of seasoning; And a seventh step of preparing a kimchi by mixing the fermented kimchi material with a large amount of seasoning.

In the second step, the viscosity of the salt water can be increased by adding 0.1 to 0.3 wt% of a thickener for food additives. As the thickening agent, guar gum, xanthan gum, modified starch, carrageenan, carboxymethyl cellulose (CMC) can be used, and guar gum or xanthan gum is preferably used as the thickening agent.

In the fourth step, 103-108 / g of Leuconostoc sp. Strain may be added as a starter for fermentation. Here, 103-108 / g means to add 103-108 Leuconostoc sp. Strains to 1 g of Kimchi material.

The cabbage seasoning was 26.7: 6.7: 5.6: 3.3: 11.1: 1 when the cabbage was 40 kg, and the weight ratio was 26.7: 6.7: 5.6: 3.3: 11.1: 11.1: 11.1: 1.1: 1.1: 6.7: 8.9: 6.7.

1 to 3 parts by weight of anchovy sauce 1 to 3 parts by weight of shrimp sauce 1 to 3 parts by weight of broth 1 to 3 parts by weight of soy sauce 1, 1 to 3 parts by weight of sugar, 1 to 3 parts by weight of sugar, 1 to 2 parts by weight of salt and 1 to 2 parts by weight of wild ginseng.

INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to manufacture a kimchi by mixing a fermented extract and a Chinese cabbage sauce to produce a low-salt kimchi, and it is also possible to provide an antioxidant, an antimutagenic action inhibiting the action of a carcinogen, , Myocardial infarction and other factors that cause cardiovascular disease, and suppression of cholesterol in the body. By activating liver function, prevention and treatment of fatty liver, cirrhosis and alcoholic liver disease by promoting liver function, and promoting blood circulation by promoting blood circulation. And prevention of dementia.

In addition, it is possible to manufacture low-salt kimchi by fermenting the kimchi material by using a method in which the kimchi material is kneaded in a spraying manner without immersion in saline, which is very beneficial to health.

1 is a block diagram showing a method of manufacturing a kimchi according to the present invention.
Fig. 2 is a perspective view showing the kimchi produced by the kimchi production method of the present invention.
3 is an enlarged view of Fig.

Hereinafter, a method of manufacturing a kimchi according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a block diagram showing a method of manufacturing a kimchi according to the present invention.

Referring to FIG. 1, in the method of manufacturing kimchi according to the present invention, 50 to 60 parts by weight of oligosaccharide is mixed with 100 parts by weight of aronia, and the mixture is inoculated with a mixture of Aronia and oligosaccharide. Incubating the mixture for 2 to 3 months and fermenting the mixture for 1 to 2 times at the middle of the fermentation period to obtain a fermented extract of Aronia; A second step of washing the kimchi material and spraying saturated brine at a temperature of 60-80 DEG C to knead the kimchi material; A third step of impregnating the kimchi material in citric acid (or acetic acid) to adjust the pH to 3; A fourth step of adding water twice the weight of the material to the kimchi material impregnated with citric acid, dehydrating the kimchi material to a final salinity of 2.0% or less, and fermenting the kimchi material at pH 4.0 to 4.5 at room temperature; The fermented Chinese cabbage seasoned with garlic, onion, sugar, ginger, green onions, parsley, seasoning, pear, chestnut powder, salted salted salmon and salt was fermented at pH 4.0 ~ 4.5 at room temperature. Vacuum drying to obtain dried seasoning; A sixth step of mixing the dry seasoning and the above-mentioned Aronia fermentation extract to prepare a large amount of seasoning; And a seventh step of mixing the seasoned sauce with the fermented kimchi material to prepare a kimchi.

In the second step, the viscosity of the salt water can be increased by adding 0.1 to 0.3 wt% of a thickener for food additives. As the thickening agent, guar gum, xanthan gum, modified starch, carrageenan, carboxymethyl cellulose (CMC) can be used, and guar gum or xanthan gum is preferably used as the thickening agent.

In the fourth step, 103-108 / g of Leuconostoc sp. Strain may be added as a starter for fermentation. Here, 103-108 / g means to add 103-108 Leuconostoc sp. Strains to 1 g of Kimchi material.

The cabbage seasoning was 26.7: 6.7: 5.6: 3.3: 11.1: 1 when the cabbage was 40 kg, and the weight ratio was 26.7: 6.7: 5.6: 3.3: 11.1: 11.1: 11.1: 1.1: 1.1: 6.7: 8.9: 6.7.

Alternatively, the above-described Chinese cabbage sauce may be prepared by mixing 10 to 20 parts by weight of red pepper powder, 1 to 5 parts by weight of jujuba, 1 to 5 parts by weight of corn steep lard, 1 to 3 parts by weight of anchovy sauce, 1 to 3 parts by weight of shrimp, 1 to 3 parts by weight, 1 to 3 parts by weight of sugar, 1 to 2 parts by weight of salt and 1 to 2 parts by weight of wild ginseng.

On the other hand, Aronia mandschurica is a shrub native to North America. It belongs to the Rosaceae and has small, sour fruits, which ripen in late summer and fall immediately. Aronia is the fruit of the Aronia tree, also known as Aronia berry, Black Chokeberry, or chalkberry. Aronia contains a large amount of saccharides (20%), anthocyanins, polyphenols, vitamins B1 and B2, pantothenic acid, and flavonoids.

Especially, the content of anthocyanin is very high, so that the content of anthocyanin is the highest among the plants in nature. Anthocyanin is an anthocyanidin pigment which is contained in flowers or fruits. It is classified into one or two monosaccharides and aglycons by hydrolysis, and the main indicator substance is Cyanidin 3-O-galactoside . Anthocyanin is a water-soluble pigment that is divided into red part (Anthocyanidin) and sugar part when acid is hydrolyzed to present red, blue, purple, and exists as a glycoside in cell. Basically, it accelerates cell aging and causes various adult diseases Antioxidant activity to remove active oxygen, antimutagenic action to inhibit the action of carcinogens, hypertension, atherosclerosis, myocardial infarction and other factors that cause cardiovascular diseases, inhibition of cholesterol in the body, Improvements in function have led to various effects such as prevention and treatment of fatty liver, liver cirrhosis and alcoholic liver disease, enhancement of cerebral metabolism by promoting blood circulation, and prevention of dementia.

It has been reported that when the dry powder of Aronia is administered to the human body at 300 mg / day for 8 weeks, the HbA1 (glycated hemoglobin) level is normalized and the antioxidative effect of decreasing the value of the reactive oxygen intermediate (ROI) is shown (P. Pawlowicz, J. Wilczynski, T. Stetkiewicz, Influence of natural anthocyanins derived from chokeberry (Aronia melanocarpa) extract on glycosylated hemoglobin levels in pregnant women with insulin-dependent diabetes mellitus, Polish Journal of Gynecological Investigations.2001.3 (3). 123-125).

In other studies, TBARS (superoxide dismutase) and Superoxide dismutase (enzyme that reduces redox activity when oxides were produced) decreased in the case of consuming 240 mg / day of dry powder of Aronia for 30 days. Glutatione peroxidase (Kowalczyk E, Fijalkowski P, Kura M, Krzesinski P, Blaszczyk J, Kowalski J, Smigielski J, Rutkowski M, Kopff M, et al. The influence of anthocyanins from Aronia melanocarpa on selected parameters of oxiidative stress and microelements contents in men with hypercholesterolaemia. Pol. Merck Lek., 2005, XIX, 113, 651-653).

2 is a perspective view showing a kimchi manufactured by the method of manufacturing a kimchi according to the present invention, and Fig. 3 is an enlarged view of Fig.

As shown in FIGS. 2 and 3, since the kimchi prepared by the method of the present invention is prepared by using salted brine to bake the kimchi material and to mix the Aronia fermented extract and the Chinese cabbage sauce, And it is made by fermenting Kimchi material, so it is very rich in chewing texture.

Hereinafter, Embodiment 1 of the present invention will be compared with conventional kimchi.

≪ Example 1 >

A step of obtaining a fermented extract of Aronia: 50 parts by weight of oligosaccharide is mixed with 100 parts by weight of Aronia, and the mixture is inoculated with a mixture of Aronia and oligosaccharide. The fermenting bacteria are inoculated therein and stored at 30 ° C for 2 months for fermentation, In the middle of the fermentation period, the mixture filled in the pot is stirred about once to obtain the fermented extract of Aronia.

Cutting Kimchi Material: Kimchi material is washed and saturated salt water is sprayed at 60 ℃ to cut Kimchi material.

Citric acid impregnation step; The kimchi material is adjusted to pH 3 by impregnation in citric acid (or acetic acid) for 10 hours.

Kimchi material fermentation step: The kimchi material impregnated with citric acid is added twice as much as the weight of the material, dehydrated to a final salt content of less than 2.0%, and the kimchi material is fermented at pH 4.0 at room temperature.

Dried seasoning Preparation stage: The cabbage seasoned with garlic, onion, sugar, ginger, green onion, parsley, seasoning, pear, chestnut powder, For 10 hours to obtain dry seasoning.

Multi-stage spice manufacturing step: Dry seasoning and the above-mentioned Aronia fermentation extract are mixed to prepare a multi-seasoned spice at a weight ratio of 2: 1.

Mixing and Kimchi Completion Step: The kimchi is prepared by mixing the various sauce with the fermented kimchi material.

≪ Comparative Example 1 &

Cabbage Kimchi Pickling stage: After dipping Chinese cabbage in salt water, salt is sprinkled between the cabbage leaves and left to stand for a certain time. A certain amount of salt is sprinkled on the basal end of the Chinese cabbage, and it is loaded on a pickle barrel, pressed with a press plate, filled with 6% by weight of saline, and pickled for 10 hours.

Seasoning of Chinese cabbage Seasoning: Garlic, onion, sugar, ginger, green onions, parsley, seasoning, pear, chestnut, chili powder, salt,

Kimchi Preparation Step: Kimchi is prepared by mixing the Chinese cabbage sauce with Chinese cabbage kimchi.

The functionalities of the kimchi prepared in Example 1 and Comparative Example 1 were evaluated and are shown in Table 1 below. (However, the sensory characteristics of the sensory test were 30 persons with relatively good taste among 50 persons (25 males and 25 females) who had been trained in the sensory test for more than 2 years, (1: very bad, 2: poor, 3: moderate, 4: good, 5: very good) by dividing the kimchi into fragrance, overall taste, cleanliness and preference.

division Incense of kimchi Whole taste of kimchi neatness preference Example 1 4.9 5.0 4.9 5.0 Comparative Example 1 3.5 3.0 2.0 3.5

As shown in Table 1 above, the kimchi prepared in Example 1 of the present invention is superior to the conventional kimchi prepared in Comparative Example 1. Therefore, the method of producing kimchi according to the present invention exhibits effects such as anticancer action, inflammation elimination and sterilizing action, cholesterol and thrombolytic action, bone strengthening action and diuretic and constipation inhibitory use by using the Aromania extract.

In addition, antioxidant activity, antimutagenic action inhibiting the action of carcinogens, hypertension, arteriosclerosis, myocardial infarction, such as changes in the factors that cause cardiovascular disease and cholesterol removal function in the body, , Prevention and treatment of liver cirrhosis and alcoholic liver disease, promotion of blood circulation, promotion of cerebral metabolism and prevention of dementia.

Claims (4)

50 to 60 parts by weight of oligosaccharide per 100 parts by weight of aronia is added to the mixture, and the mixture is inoculated with a mixture of aronia and oligosaccharide. The mixture is kept at 20 to 30 DEG C for 2 to 3 months for fermentation, A first step of stirring the mixture filled in pots one or two times to obtain a fermented extract of Aronia; A second step of washing the kimchi material and spraying a saturated saline solution at 60-80 DEG C to knead the kimchi material; A third step of impregnating the kimchi material into citric acid to adjust the pH to 3; A fourth step of adding water twice the weight of the material to the kimchi material impregnated with citric acid, dehydrating the kimchi material to a final salinity of 2.0% or less, and fermenting the kimchi material at pH 4.0 to 4.5 at room temperature; The fermented Chinese cabbage seasoned with garlic, onion, sugar, ginger, green onions, parsley, seasoning, pear, chestnut powder, salted salted salmon and salt was fermented at pH 4.0 ~ 4.5 at room temperature. Vacuum drying to obtain dried seasoning; A sixth step of mixing the dry seasoning and the above-mentioned Aronia fermentation extract to prepare a large amount of seasoning; And a seventh step of preparing a kimchi by mixing the fermented kimchi material with the seasoned sauce,
In the second step,
0.1 to 0.3% by weight of a thickener for food additives is added to increase the viscosity of the salt water. Examples of the thickener include guar gum, xanthan gum, modified starch, carrageenan, carboxymethyl cellulose (CMC), guar gum, Using one,
In the fourth step,
As a starter of fermentation, 103-108 / g of Leuconostoc sp. Strain was added. To 1 g of Kimchi material was added 103 ~ 108 of Leuconostoc sp.
The cabbage seasoning was 26.7: 6.7: 5.6: 3.3: 11.1: 1 when the cabbage was 40 kg, and the weight ratio was 26.7: 6.7: 5.6: 3.3: 11.1: 11.1: 11.1: 1.1: 1.1: 6.7: 8.9: 6.7.
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