KR101795775B1 - Preparation method for fermened white kimchi - Google Patents

Abstract

The present invention relates to a method for producing fermented white kimchi. More specifically, salt-pickled cabbage is soaked, for a long time at a low temperature, in a kimchi seasoning without low molecule sugar selected from the group consisting of sugar, oligosacharrides, and fruits, or naturally fermented sugar-pickled vegetable solution, thereby reducing spiciness and sodium content while ensuring deep flavor. Accordingly, it is possible to increase preference by foreigners, the old and the infirm, patients, and children, and also to increase crunch texture by delaying tip burn.

Description

Preparation method for fermented white kimchi [0002]

The present invention relates to a method for producing a fermented white kimchi, and more particularly, to a technique for producing a fermented white kimchi in the form of a mushroom with increased crispness.

Kimchi is a traditional food of our own, which is fermented at low temperature so as to ensure proper aging and preservation by lactic acid production by mixing cabbage with various condiments mixed with cabbage. There are more than 190 varieties of kimchi known to date, and more than 50 varieties of kimchi are available.

In particular, Baekgimchi is a clean and cool taste kimchi which is made by pouring salt, sugar and sugar into the inside, pouring seasoned soup into the bowl, and not using red pepper powder. Therefore, children who do not like spicy and incense I especially like it.

However, there is a limitation of materials such as not using red pepper powder, and there is a problem that the amount of lactic acid bacteria is small and the freshness is easily lowered compared to general kimchi. Also, there is a problem in that the value of kimchi is lowered because it does not use red pepper powder, so it is easy for the Chinese cabbage and army to come out.

In addition, after kimchi is soaked, an enzyme generated by the growth of Lactobacillus, which is a kind of lactic acid bacteria, causes a phenomenon in which the structure of pectin constituting the Chinese cabbage is retreated, The sugar can be further promoted by activating the propagation of the lactic acid bacterium as the nutrient of the lactic acid bacterium. Therefore, when low-molecular sugar such as sugar, oligosaccharide and sugar-picked natural fermentation solution of fruits or vegetables is used as the seasoning material of kimchi, There is a problem that it rapidly increases.

Accordingly, the present inventors have found that, by preparing a Chinese cabbage in a kimchi sauce except a low-molecular sugar selected from the group consisting of sugar, oligosaccharide, and natural fermented liquid of fruit or vegetable pickled in a low temperature for a long period of time, The present invention has been accomplished on the basis of the fact that it is possible to improve the preference of children, patients, elderly people, and foreigners by delicacy, and to produce a white kimchi with increased crispness by delaying the edge phenomenon.

Patent Document 1. Korean Patent Publication No. 10-1227169 Patent Document 2: Korean Patent Publication No. 10-2015-0136195

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems, and it is an object of the present invention to provide a fermented Chinese cabbage, which is prepared by putting the Chinese cabbage in low temperature for a long period of time in a kimchi seasoning except sugar, oligosaccharide, The present invention provides a method of manufacturing a fermented white kimchi which improves the preference of a child, a patient, an elderly person, and a foreigner by delaying the edge phenomenon and increasing crispness.

In order to accomplish the above object, the present invention provides a method for preparing a Chinese cabbage, comprising: (a) preparing Chinese cabbage pickled with salted Chinese cabbage; (b) preparing a kimchi sauce; (c) stacking one layer of the pickled Chinese cabbage in the container, laminating the kimchi sauce on the layer, laminating one more layer of the pickled Chinese cabbage thereon, and laminating the kimchi sauce further on the layer, ; And (d) storing the pickled Chinese cabbage after completion of the step (c) at -5 to 5 캜 for 4 to 24 months.

Preferably, step (a) is performed in the form of cabbage.

The step (a) may be carried out for 3 to 8 hours using a salt water having a salt content of 4 to 8% by weight.

In the step (a), it is preferable to bake for 5 to 8 hours using 4 to 5.5 wt% saline.

In the step (a), it is preferable to use the brine of 5.5 to 8 wt% salinity for 3 to 6 hours.

The kimchi sauce is prepared by mixing 3 to 10 parts by weight of red pepper powder with respect to 100 parts by weight of pickled Chinese cabbage; 10 to 30 parts by weight of a glutinous rice paste; 1.5 to 5 parts by weight of garlic, 1.5 to 3 parts by weight of ginger, 0.5 to 1.5 parts by weight of shrimp and 0.5 to 1.5 parts by weight of anchovy sauce; And 3 to 10 parts by weight of onion, 10 to 20 parts by weight, 5 to 10 parts by weight of freshcorn, 5 to 10 parts by weight of side wave and 5 to 10 parts by weight of hearing.

Preferably, the kimchi seasoning does not contain a low molecular weight sugar selected from the group consisting of sugar, oligosaccharides, and natural fermentation broth of fruit or vegetable pickles.

The particle size of the red pepper powder is preferably 600 to 1,430 μm.

In the step (c), it is preferable that the kimchi sauce is put in a net of 32 to 60 mesh and laminated on the pickled Chinese cabbage.

The present invention also provides a fermented white kimchi produced by the method of manufacturing a fermented white kimchi according to the present invention.

The fermented white kimchi may have a pH of 3.8-5.5, an acidity of 0.5-2.0%, and a hardness of 900-1200 gf.

In addition, the present invention provides a method for producing a seasoning material containing a fermented white gum comprising the step of grinding or cutting the fermented white gum.

The seasoning material containing the fermented white kimchi may be one seasoning material selected from pizza, sweet and sour pork, pasta, dumpling, and kimchi.

In addition, the present invention can provide a seasoning material containing a white kimchi prepared by the method of manufacturing a seasoning material containing the fermented white kimchi according to the present invention.

The fermented white kimchi produced by the method according to the present invention is prepared by putting the Chinese cabbage in a kimchi sauce except the low-molecular sugar such as sugar, oligosaccharide, and natural fermented liquid such as fruit or vegetable per se for a long period of time, By taste, the preference of children, patients, the elderly, and foreigners can be improved, and the crises can be delayed to increase crispness.

FIG. 1 is a schematic diagram showing a step of pickling Chinese cabbage according to Example 1 of the present invention.
Description of the Related Art [0002]
1: pickled cabbage
2: Kimchi seasoning
3: container

In the following, various aspects and various embodiments of the present invention will be described in more detail.

(A) preparing Chinese cabbage pickled by salting Chinese cabbage; (b) preparing a kimchi sauce; (c) stacking one layer of the pickled Chinese cabbage in the container, laminating the kimchi sauce on the layer, laminating one more layer of the pickled Chinese cabbage thereon, and laminating the kimchi sauce further on the layer, ; And (d) storing the pickled Chinese cabbage after completion of the step (c) at -5 to 5 캜 for 4 to 24 months.

The method of manufacturing fermented white kimchi according to the present invention is carried out in such a manner that pickled Chinese cabbage is put on kimchi sauce, unlike the conventional manufacturing method in which kimchi sauce is picked up and dried between the cabbage leaves of Chinese cabbage, Since step (a) does not need to be planted, it is preferable that the step (a) is roasted in the form of cabbage, and it is also included in the scope of the present invention. The step (a) for preparing the pickled Chinese cabbage may include a step of washing the Chinese cabbage and washing and dehydrating it.

In the present invention, the kimchi seasoning is not pickled up between the cabbage leaves of the Chinese cabbage, but the seasoning of the kimchi seasonings is not caused by the germs in the kimchi seasoning. It is possible to store the cabbage for 3 to 8 hours by using 4 to 8% by weight of low salt brine for a long period of time. In addition, it is possible to reduce the moisture content of the Chinese cabbage by pickling the Chinese cabbage for a shorter time than in the conventional method of manufacturing kimchi, so that the original crispness of the Chinese cabbage can be maintained and the freshness of the cabbage kimchi can be greatly improved.

The kimchi pickling can be carried out for 4 to 5.5% by weight of salt water for 5 to 8 hours, and for salt water of 5.5 to 8% by weight for 3 to 6 hours .

The kimchi sauce may be at least two kinds selected from red pepper powder, garlic, ginger, onion, glutinous rice paste, radish, shrimp, anchovy sauce, bean curd, Can be used.

As a specific example, about 100 parts by weight of pickled Chinese cabbage, 3 to 10 parts by weight of red pepper powder; 10 to 30 parts by weight of a glutinous rice paste; 1.5 to 5 parts by weight of garlic, 1.5 to 3 parts by weight of ginger, 0.5 to 1.5 parts by weight of shrimp and 0.5 to 1.5 parts by weight of anchovy sauce; And 3 to 10 parts by weight of onion, 10 to 20 parts by weight, 5 to 10 parts by weight of freshcorn, 5 to 10 parts by weight of side wave and 5 to 10 parts by weight of hearing, It is not. It is also within the scope of the present invention to add or subtract the content of the kimchi seasoning to the extent that it is outside the content of the kimchi seasoning.

In addition, the shrimp sauce or anchovy sauce is preferably contained in an amount of 0.5 to 0.8 parts by weight, respectively, so that the fermented white kimchi can be produced with an improved degree of preference by lowering the salinity of the kimchi.

According to the present invention, it is also within the scope of the present invention that the above-mentioned material is further added with a raw material other than the above-mentioned materials used for ordinary kimchi production.

In addition, after kimchi is soaked, an enzyme generated by the growth of Lactobacillus, which is a kind of lactic acid bacteria, causes a phenomenon in which the structure of pectin constituting the Chinese cabbage is retreated, The sugar can be further promoted by activating the propagation of the lactic acid bacterium as the nutrient of the lactic acid bacterium, and when the low sugar content such as sugar, oligosaccharide and natural fermented liquid of fruit or vegetable pickles is included as the kimchi season, . In order to solve the above problems, the method of the present invention for producing a fermented white kimchi does not use a low molecular weight sugar selected from the group consisting of sugar, oligosaccharide, and natural fermentation broth for fruits or vegetables, The specific intraglonus is reduced and the pH drop and the edge phenomenon are prevented so that the cabbage kimchi having less shrinkage, crispness and freshness can be manufactured as compared with the cabbage kimchi manufactured by the conventional manufacturing method.

The low molecular weight sugar may be a monosaccharide, a disaccharide, or a sugar including 3-10 sugars.

The particle size of the red pepper powder used in the preparation of the fermented white kimchi according to the present invention is preferably 600 to 1,430 μm, more preferably 820 to 800 μm, Lt; / RTI >

In the step (b), it is preferable that the kimchi sauce is put in a net of 32 to 60 mesh and laminated on the pickled Chinese cabbage. By using the kimchi seasoning in the net of 32 to 60 mesh, the seasoning material can be recycled, , A net having a mesh size of 32 to 60 mesh (250 to 560 μm) which is smaller than the particle size of the red pepper powder (600 to 1,430 μm) is used to prevent the red pepper powder from being discharged from the mesh, Can be manufactured.

Also, unlike the conventional manufacturing method in which the kimchi seasoning is pickled every time between the cabbage leaves of Chinese cabbage, the kimchi seasoning is pickled, and the cabbage is treated with the kimchi seasoning, so that the cabbage kimchi contains a relatively small amount of red pepper powder, By reducing the deep taste, it is possible to improve the preference of children, patients, elderly people and foreigners who have limited red pepper powder and salt intake.

Specifically, as shown in FIG. 1, the pickled cabbage 1 is layered on the container 3, and the kimchi sauce 2 is poured thereon. Then, , And then repeating the method of pouring the kimchi sauce (2) on it. At this time, it is preferable to interrupt the fermentation by blocking the contact with air as much as possible.

The kimchi prepared in the kimchi seasoning is stored at -5 to 5 ° C, preferably 0 to 3 ° C, for 4 to 24 months, preferably 5 to 12 months. The salty water component (salt) is fully discharged, and seasoning ingredients are injected not only into the outer leaves of the cabbage but also into the cabbage, and have a deep flavor. In addition, this low - temperature long - term storage can reduce the salinity variation of each part of cabbage kimchi.

Also, when the kimchi is stored at a low temperature immediately after being aged at a high temperature, it may be possible to cause a softening phenomenon due to destruction of the Chinese cabbage due to sudden cold damage. If the storage and aging temperature exceeds 5 ° C, the aging may progress slowly and cause a softening phenomenon.

The present invention also provides a fermented white kimchi produced by the method of manufacturing a fermented white kimchi according to the present invention.

The fermented white kimchi may have a pH of 3.8-5.5, an acidity of 0.5-2.0%, and a hardness of 900-1200 gf. If the pH and the acidity are out of the above range, the sour taste is strong and the taste index is lowered. If the hardness is out of the above range, the crispness is lowered.

Further, the present invention provides a method for producing a seasoning material containing a fermented white kimchi, which comprises the step of pulverizing or cutting the fermented white kimchi, and a seasoning material containing the white kimchi produced thereby.

The seasoning material containing the fermented white kimchi may be one kind of seasoning material selected from pizza, sweet and sour pork, pasta, dumpling, and kimchi, and may preferably be a pizza seasoning material.

Specifically, the fermented white kimchi is cut to a size of 0.1-1.5 x 0.1-1.5 cm, and one or more kinds selected from olive oil, chopped garlic, red pepper paste, tomato paste, hematite, fresh cream, salt, sugar, pepper and red pepper The sauce mixture may be roasted at 30 to 100 ° C for 1 to 10 minutes to prepare a seasoning material containing the fermented white kimchi. If desired, one or more meat selected from pork, beef and chicken may be further minced.

The sauce and meat are not limited to the above-mentioned kinds, and it is also within the scope of the present invention to add additional ingredients in accordance with preference.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

<Examples>

Example 1

end. Chinese cabbage pickling step

After finishing the Chinese cabbage, 7% by weight of salt water was made to make 1: 2 volume ratio (w / v) with the saline in the form of cabbage and then pickled for 5 hours. The prepared Chinese cabbage was washed three times with tap water, further washed once with fresh water, and dehydrated for 30 minutes to prepare pickled cabbage having a salinity of 6.5% by weight.

I. Preparations for Kimchi Seasoning

5 parts by weight of red pepper powder having a particle size of 30 mesh, 2 parts by weight of garlic, 2 parts by weight of onion, 8 parts by weight of glutinous rice, 28 parts by weight of glutinous rice, 15 parts by weight of silage, 0.5 parts by weight of anchovy sauce, 6 parts by weight of fresh mustard, 5 parts by weight of safflower, and 5 parts by weight of hearing.

All. Kimchi Step by Step

One layer of salted Chinese cabbage was poured in a container, and a kimchi sauce was poured thereon. Thereafter, another layer of salted Chinese cabbage was further layered thereon, and the sauce material was poured thereon.

la. Storage step

The finished Kimchi was stored at 0 ℃ for 6 months to produce fermented white kimchi.

Example 2

The fermented white kimchi was prepared in the same manner as in Example 1 except that the Chinese cabbage was salted in 5 wt% brine for 7 hours and the salted Chinese cabbage having a salinity of 4.5 wt% was used.

Example 3

The fermented white kimchi was prepared in the same manner as in Example 1 except that the kimchi sauce was used in a net of 40 mesh.

Examples 4 to 8

The fermented white kimchi was prepared in the same manner as in Example 1 except that the fermented white kimchi was stored for 4 months, 8 months, 10 months, 12 months and 24 months, respectively, to obtain Examples 4, 5, 6, 7 or 8.

Example 9

With reference to Korean Patent Registration No. 10-1607870, a pizza sauce material containing a fermented white kimchi and a pizza using the same were prepared as follows.

(A) The fermented white kimchi prepared in Example 1 was cut into a size of 0.5 x 1.0 cm, and 20 g of the chopped garlic was roasted in a pan with 30 g of olive oil until brown. About 1 kg of the cut kimchi was added to the prepared garlic and roasted for 5 minutes. Then, 30 g of sugar, 5 g of pepper, 10 g of red pepper powder and 2 g of salt were added and fried for 5 minutes. Then, 200 g of minced pork was added and roasted to prepare a fermented white kimchi base.

(B) 20 g of olive oil was placed on a pan, 20 g of a red pepper paste, 50 g of a tomato paste and 20 g of a half paste were mixed and the roasted sauce for 5 minutes was mixed with the fermented white kimchi base of the step (A) Were mixed to prepare a pizza sauce material containing the fermented white kimchi.

(C) 300 g of pizza dough was thinly cut to a size of 30 cm in diameter, and then 130 g of the pizza sauce material of step (B) was spread thinly in dough. On top of that, 150 g of pizza cheese was thinned and baked in an oven at 300 캜 for 5 minutes to prepare a pizza using pizza sauce containing fermented white kimchi.

Comparative Example 1

The white kimchi was prepared in the same manner as in Example 1 except that the Chinese cabbage picked in 12 wt% brine for 18 hours was used as a conventional Chinese cabbage picking method.

Comparative Example 2

The same procedure as in Example 1 was conducted except that 3 parts by weight of sugar and 3 parts by weight of pickled natural fermentation broth per 100 parts by weight of pickled Chinese cabbage were further added to the seasoning material to prepare a white kimchi.

Comparative Example 3

The same procedure as in Example 1 was carried out except that the kimchi sauce was poured in between the cabbage leaves of Chinese cabbage using conventional cabbage dipping method to prepare white kimchi.

Comparative Example 4

The same procedure as in Comparative Example 1 was carried out except that the kimchi sauce was poured in between the cabbage leaves of Chinese cabbage using conventional cabbage dipping method to prepare white kimchi.

Comparative Example 5

The same procedure as in Example 1 was carried out, and the mixture was stored for 2 months to prepare a white kimchi.

Comparative Example 6

A pizza was prepared in the same manner as in Example 9, but using a white kimchi prepared by a conventional method.

Comparative Example 7

With reference to Korean Patent Registration No. 10-01231304, a kimchi was prepared with a liquid seasoning solution.

end. Chinese cabbage pickling step

After finishing the Chinese cabbage, it was dried for 12 hours in the form of cabbage using salt rather than salt water. The prepared Chinese cabbage was washed three times with tap water, then once with fresh water, and dehydrated for 30 minutes to prepare a pickled cabbage having a salinity of 16.5% by weight.

I. Preparation phase of liquid seasoning solution

The liquid seasoning solution contained 5.5 parts by weight of radish juice, 0.19 part by weight of captive cupolorein, 0.15 part by weight of gum arabic, 2.5 parts by weight of water, 5.75 parts by weight of radish juice, 1.25 parts by weight of pear juice, 1.25 parts by weight of garlic oil, 0.005 parts by weight of ginger oleoresin, 0.005 parts by weight of ginger oleoresin, 1.4 parts by weight of shrimp milk extract, 0.15 parts by weight of gruel juice, 0.3 parts by weight of salt, 0.3 parts by weight of sugar and 0.6 parts by weight of sorbitol.

All. Kimchi Step by Step

The Chinese cabbage pickled in the liquid seasoning solution prepared in the above step (2) was immersed for 36 hours at 0 ° C to prepare a chewy kimchi using the liquid seasoning solution.

Comparative Example 8

The kimchi was stored at 0 캜 for 3 months using the liquid seasoning solution of Comparative Example 7.

Comparative Example 9

The raw kimchi using the liquid seasoning solution of Comparative Example 7 was stored at 0 캜 for 6 months.

<Test Example>

Test Example 1. Hardness Measurement

The purpose of this study was to investigate the effect of salt concentration and salting time on the physical properties of cabbage kimchi,

One bag of the white fingernail manufactured from Examples 1 to 2, Comparative Examples 1 to 2, and Comparative Examples 7 to 9 was taken out and the white part of the white fingernail was cut to 1 cm. The hardness was measured using a Texture Analyzer (CT3, Brookfield, USA) , And repeated three times for each experimental group. The probe was a 2 mm cylinder probe. The test conditions were pre-test speed 1.0 mm / sec, test speed 1.0 mm / sec, test distance 2.0 mm, and tigger force 5.0 g.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 7 Comparative Example 8 Comparative Example 9 Hardness
(gf) 1211.2 1199.3 502.8 410.7 850.2 621.5 428.8

As shown in Table 1, the hardnesses of Examples 1 to 2 were higher than those of Comparative Examples 1 to 2 and Comparative Examples 7 to 9.

Specifically, the fermented white kimchi of Example 1 using salted Chinese cabbage pickled for 3 hours using saline of 8 wt% salinity, and the salted Chinese cabbage pickled for 8 hours using saline of 4 wt% Fermented white kimchi exhibited similar hardness, indicating that the crispness was similar.

Next, the white kimchi of Comparative Example 1 using the salted Chinese cabbage pickled for 18 hours using a salt of 12% by weight of salinity in a conventional Chinese cabbage pickling method was found to have a very low hardness due to long-term pickling of Chinese cabbage, , And the sharpness was considerably lowered.

The white kimchi prepared in Comparative Example 2, which was prepared by using 3 parts by weight of sugar and 3 parts by weight of natural fermentation broth per plum in a kimchi sauce, was prepared by adding the natural fermentation broth to sugar and plum, It can be confirmed that the hardness is very low and the shavings are considerably lowered due to the development.

In addition, the kimchi of Comparative Example 7 was dried for 12 hours in a sautéed cabbage form using salt rather than salt water, and a liquid seasoning solution containing about 0.3 part by weight of sugar was used for 100 parts by weight of pickled Chinese cabbage. It was confirmed that the hardness was low due to the decrease of moisture and the softening phenomenon of the retraction of the structure of pectin. After the kimchi of Comparative Example 7 was stored for 3 months and 6 months (Comparative Examples 8 and 9) Can be confirmed. Therefore, it is judged that the sharpness of the kimchi of Comparative Example 7 sharply decreases due to the sharp decrease of the hardness according to the storage period.

Test Example 2. Measurement of pH and pH

The pH characteristics of the white kimchi were investigated with storage time.

For the above measurement, the physicochemical analysis method (Kimchi quality evaluation item analysis method) was performed as follows. In the acidity and pH test method, 100 g of the white kimchi samples prepared in Examples 1, 4 to 8, and Comparative Example 5 were prepared, and 20 mL was precisely refined to prepare an acid / pH measuring apparatus (799 GPT tetrino, Metrohm) The results are shown in Table 2 below.

Example 1 Example 4 Example 5 Example 6 Example 7 Example 8 Comparative Example 5 pH 4.6 4.9 4.5 4.3 4.2 4.0 5.1 Acidity (%) 0.7 1.0 1.1 1.2 1.3 1.5 0.8

As shown in Table 2, it is generally known that when the pH is lower than 4.2 or the acidity is 1.2% or higher, the preference of the kimchi is lowered due to high acidity. In the case of the fermented white kimchi manufactured by the method of the present invention , The pH and acidity changes slowly as the storage period was increased, and the storage stability was excellent.

Test Example 3. Sensory Test (1)

In order to confirm the preference of the white kimchi prepared in Examples 1 to 8 and Comparative Examples 1 to 5, 10 normal adults, 10 ordinary children, 10 patients having low-salt combination type in A hospital, 10 elderly people, Sensory evaluation was performed on the fragrance / smell, appearance, degree of flavor, crispness, overall acceptability by the 5 point scale method (1 point: very disliked, 5 points: very good) .

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 7 Fragrance / smell 5.0 4.8 4.9 4.8 4.7 4.8 4.6 4.3 3.5 2.5 2.2 2.6 4.8 2.5 Exterior 4.8 4.7 5.0 5.0 4.9 4.5 4.4 4.1 2.1 1.9 2.3 2.5 4.9 2.4 Deep taste 4.8 4.5 4.8 4.3 4.5 4.4 4.7 4.9 3.9 4.1 4.2 4.4 3.8 2.7 Crunchy 4.9 5.0 4.8 4.7 4.6 4.7 4.7 4.3 2.1 1.2 2.1 1.9 5.0 1.5 Overall likelihood 4.9 4.8 4.9 4.5 4.6 4.5 4.5 4.3 2.3 2.1 2.4 2.2 4.7 2.0

Referring to Table 3, it can be seen that Examples 1 to 8 were equal or higher than the Comparative Examples 1 to 5 in terms of overall items.

(Comparative Example 2), when the fermented broth was used for sugar and plum in the incense / smell and appearance items (Comparative Example 2), when the kimchi sauce was burried between the cabbage leaves of the Chinese cabbage (Comparative Example 3) The lowest score was obtained when the kimchi seasonings were compared among the cabbage leaves (Comparative Example 4) and the kimchi without the seeds using the liquid seasoning (Comparative Example 7). Particularly, in Comparative Examples 3 to 4, the spices in each of the cabbage leaves were covered with a relatively large amount of red pepper powder, and the taste of spicy red pepper powder and spicy, salty or spicy salty smell It seems that it did not match.

In the appearance items, all of Examples 1 to 8 were rated high, and in Example 3, in which the kimchi sauce was placed in a net of 40 mesh, the red pepper powder was not emitted, and the taste of the red pepper powder .

In the case of Comparative Example 5, the storage period was shortened to 2 months, so that the kimchi seasoning was not able to reach the inside of the cabbage, resulting in a lower score. In Comparative Example 7, The period of immersion in the liquid seasoning solution was as very short as 36 hours, so that the degree of flavor of the fermented white kimchi according to the present invention was very low, and it was judged that the fermented white kimchi did not have a deep flavor due to lack of fermentation period.

In the case of Comparative Examples 1 to 2 and 7 in the shaved item, it can be seen that the shavings are considerably lowered due to the excessive hardness due to excessive moisture release and softening, as can be seen in Test Example 1 above. In the case of Comparative Examples 3 to 4, the kimchi seasoning was inserted between the cabbage leaves of the pickled Chinese cabbage to promote the fermentation due to the microorganisms in the kimchi season, and the sharply decreased sharply.

Test Example 4: Sensory Test (2)

In order to confirm the palatability of the pizza prepared in Example 9 and Comparative Example 6, a total of 40 persons, 10 ordinary adults, 10 ordinary children, 10 elderly persons and 10 foreigners, : Very disliked, 5 points: Very good), sensory evaluation was performed on the fragrance / smell, taste, texture, overall acceptability.

Fragrance / smell flavor Texture Overall likelihood Example 9 4.3 4.6 4.7 4.6 Comparative Example 6 3.9 3.2 2.8 3.1

Referring to Table 4, the pizza using the seasoning material containing the fermented white kimchi of Example 9 was significantly superior to the pizza using the seasoning material containing the conventional white kimchi of Comparative Example 6 in flavor / smell, taste, texture, .

Therefore, according to the present invention, it is possible to reduce the spicy and salty taste and deep taste of the Chinese cabbage by putting the Chinese cabbage in a low-temperature long-term manner in the kimchi seasoning except for sugar, oligosaccharide, The elderly, and the foreigner, and the fermented white kimchi can be produced in which the crispiness is delayed to increase the crispness.

Claims (14)

(a) preparing a pickled Chinese cabbage by salting Chinese cabbage in brine;
(b) preparing a kimchi sauce;
(c) stacking one layer of the pickled Chinese cabbage in the container, laminating the kimchi sauce on the layer, laminating one more layer of the pickled Chinese cabbage thereon, and laminating the kimchi sauce further on the layer, ; And
(d) storing the pickled Chinese cabbage after completion of the step (c) at -5 to 5 ° C for 4 to 24 months. The method according to claim 1,
Wherein the step (a) is performed in the form of cabbage. The method according to claim 1,
Wherein the step (a) is performed for 3 to 8 hours using brine of 4 to 8 wt% salinity. The method according to claim 1,
Wherein the step (a) is performed by using salt water having a salt content of 4 to 5.5% by weight for 5 to 8 hours. The method according to claim 1,
Wherein the step (a) is performed by using salt water having a salt content of 5.5 to 8 wt% for 3 to 6 hours. The method according to claim 1,
The kimchi sauce was divided into 100 parts by weight of pickled Chinese cabbage,
3 to 10 parts by weight of red pepper powder;
10 to 30 parts by weight of a glutinous rice paste;
1.5 to 5 parts by weight of garlic, 1.5 to 3 parts by weight of ginger, 0.5 to 1.5 parts by weight of shrimp and 0.5 to 1.5 parts by weight of anchovy sauce;
Wherein the fermented white kimchi comprises at least one selected from the group consisting of 3 to 10 parts by weight of onion, 10 to 20 parts by weight, 5 to 10 parts by weight of fresh bean, 5 to 10 parts by weight of side waves and 5 to 10 parts by weight of hearing &Lt; / RTI &gt; The method according to claim 6,
Wherein the kimchi seasoning does not contain a low molecular weight sugar selected from the group consisting of sugar, oligosaccharides, and natural fermentation broth of fruit or vegetable pickles. The method according to claim 6,
Wherein the red pepper powder has a particle size of 600 to 1,430 占 퐉. The method according to claim 1,
Wherein the step (c) comprises placing the kimchi sauce in a net of 32 to 60 mesh, and laminating the kimchi sauce on the pickled Chinese cabbage. A fermented white kimchi produced by the production method according to any one of claims 1 to 9. 11. The method of claim 10,
Wherein the fermented white kimchi has a pH of 3.8-5.5, an acidity of 0.5-2.0% and a hardness of 900-1200 gf. A method for producing a seasoning material containing a fermented white gum, comprising grinding or cutting the fermented white gum according to claim 10. 13. The method of claim 12,
Wherein the seasoning material containing the fermented white kimchi is one kind of seasoning material selected from pizza, sweet and sour, pasta, dumpling, and kimchi. An angi material containing the fermented white kimchi produced by the manufacturing method according to claim 12.

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