KR101824844B1 - Kimchi having extending edible period and manufacturing method thereof - Google Patents

Abstract

The present invention relates to kimchi having an extended edible period by using vinegar of Hovenia dulcis berries and aronia vinegar instead of water which is used in kimchi seasoning, and to a manufacturing method thereof. According to the present invention, vinegar of Hovenia dulcis berries and aronia vinegar inhibit proliferation of initial microorganisms when kimchi is aged and extend a storage period to extend an edible period of kimchi. Accordingly, the kimchi of the present invention is advantageous on distribution and storage, thereby having high commercial vales.

Description

[0001] KIMCHI HAVING EXTENDING EDIBLE PERIOD AND MANUFACTURING METHOD THEREOF [0002]

The present invention relates to a kimchi having a longer edible period by using Hovenia vinegar and Aronia vinegar instead of water used for kimchi seasoning, and a process for producing the same.

Kimchi is a lactic acid fermented food made from various spices and vegetables. In recent years, the nutritional excellence of kimchi has been widely known and has attracted worldwide attention with national interest.

Nutritionally, kimchi has abundant nutrients such as vitamin C, beta-carotene, flavonoids, and chlorophyll. In addition, the lactic acid bacteria and organic acid produced during the fermentation process have a constipation prevention effect and a suicide action, thereby reducing the harmful bacteria in the intestines.

The fermentation process is affected by the microbial products including lactic acid bacteria. The microbial growth pattern is influenced by the variety of Chinese cabbage, fermentation and storage temperature, salinity and the like. The microorganisms involved in kimchi fermentation were Leuconostoc Genus Lactobacillus , Pediococcus The pH of kimchi which is moderately ripe is about 4.2 ~ 4.6. Leuconostoc mesenteroides and Lactobacillus plantarum are lactic acid bacteria closely related to the pH of Kimchi. In the initial fermentation of kimchi, L. mesenteroides Is dominant to reduce pH while producing lactic acid and acetic acid. During the fermentation process, CO ₂ is generated by the microorganisms in the kimchi, which can be seen as a negative appearance to customers when sealed and packaged due to pressure generation and volume expansion. In severe cases, leakage and breakage However, since Kimchi is melted in the juice of Kimchi fermented and aged, it plays a role of giving a cool and refreshing taste of carbonic acid, so it has to be appropriately adjusted for the quality of Kimchi. On the other hand, it is important that oxygen does not come into contact with kimchi as much as possible, unlike CO ₂ . After putting kimchi into Kimchi-dong, Kimchi is extracted by pressing Kimchi using Kimchi. This is because lactic acid bacteria present in Kimchi are anaerobic and can not grow due to oxygen and die. The quality of kimchi is rapidly deteriorated.

Kimchi, which is made by concentrating vegetables such as pepper and garlic, is the food that suits the taste of Koreans who like red pepper and garlic. Especially, the kinds such as cabbage kimchi and kakdugi are consumed the most. However, as a result of recent well-being fever, there is a need for sauces which are nutritious and improve flavor as they are found to have less salty and westernized flavors. Thus, various and unique forms of kimchi with functional characteristics have been produced and studied.

For example, Korean Patent No. 10-1154684 discloses a kimchi prepared by mixing glutinous rice and red pepper flour using a hodoki moon figure, and in the form of a medicine or a tea, Lt; RTI ID = 0.0 > of hinoki < / RTI > trees.

Korean Patent No. 10-1154684 (Method for producing kimchi using Hovenia dulcis extract) Korean Registered Patent No. 10-142739 (Kimchi, Using Method of Mushroom, Hovenia dulcis and Dandelion Extract, Method for Producing the Same, and Kimchi Using the Same) Korean Patent No. 10-1693810 (Kimchi Added with Aronia Fruit Extract and Its Production Method)

The object of the present invention is to provide an improved kimchi taste and a method for producing the kimchi having an extended edible period by inhibiting the proliferation of the initial microorganism.

According to an aspect of the present invention,

Kimchi which has an extended period of edible season containing kimchi sauce containing Hovenia vinegar and Aronia vinegar is provided.

Also,

Preparing a pickled kimchi main ingredient,

Preparing a kimchi sauce containing a hanbok vinegar and an Aronia vinegar;

And placing the kimchi sauce into the main ingredients of the pickled kimchi,

Characterized in that the hoven fruit vinegar and the Aronia vinegar are used in an amount of 5 to 10 parts by weight of the sum of the hoven fruit vinegar and the Aronia vinegar per 100 parts by weight of the kimchi seasoning. .

According to the present invention, hoven fruit vinegar and Aronia vinegar can inhibit proliferation of microorganisms at the early stage of kimchi fermentation, thereby prolonging the storage period and prolonging the cooking period of Kimchi. Thus, by having advantages of distribution and storage, it has high value as a commodity.

Hereinafter, the present invention will be described in detail.

The present invention proposes a kimchi having an extended period of edible season by using Hovenia vinegar and Aronia vinegar in Kimchi sauce.

The kimchi of the present invention contains a kimchi sauce containing hanbok vinegar and Aronia vinegar.

The Hovenia vinegar and Aronia vinegar inhibit proliferation of early microorganisms during kimchi fermentation and prolong storage period to extend the period of edible kimchi.

The Kimchi sauce according to the present invention includes the ingredients included in ordinary kimchi sauce other than the above-mentioned Hokkaido vinegar and Aronia vinegar. These materials include, but are not limited to, red pepper powder, glutinous rice paste, seasonings, vegetables, and salted fish.

The seasoning may be selected from at least one selected from ground onions, chopped garlic, and chopped ginger.

 The above-mentioned vegetables may be any one or more selected from the group consisting of radish, green onion, leek, parsley and onion.

The fermented fish may be at least one selected from anchovy sauce, shrimp, shrimp, anchovy sauce, and canary sauce.

The red pepper powder, the glutinous rice paste, the seasoning, the vegetables, and the salted fish can be used by a person skilled in the art in a predetermined amount and are not essential contents of the present invention, so the detailed description thereof will be omitted.

At this time, Hovenia vinegar and Aronia vinegar are used in an amount of 5 to 10 parts by weight of the total content of Hovenia vinegar and Aronia vinegar per 100 parts by weight of Kimchi sauce. At this time, if the content is less than the above-mentioned contents of Hovenia vinegar and Aronia vinegar, the effect of the addition is insignificant, while if it exceeds the above range, it will affect the fermentation of kimchi.

The kimchi may be prepared by mixing the pickled kimchi material with sauce, and the pickled kimchi material may be selected from Chinese cabbage and radish.

Such a kimchi of the present invention

Preparing a pickled kimchi main ingredient,

Preparing a kimchi sauce containing a hanbok vinegar and an Aronia vinegar;

And then putting the kimchi sauce into the main ingredients of the pickled kimchi.

Each step will be described in detail below.

First, prepare pickled kimchi main ingredients.

The main ingredients of the pickled kimchi can be purchased from commercial sources. It can also be prepared by directly washing with salt water. Specifically, the washed Chinese cabbage is dipped in salted water and then washed with water to remove saltiness. Then, Chinese cabbage is dehydrated and prepared.

Next, prepare a kimchi sauce containing Hovenia vinegar and Aronia vinegar.

The above-mentioned Kimchi sauce is as described above.

Next, the kimchi sauce is put into the pickled kimchi main ingredients.

At this time, the kimchi sauce is used in an amount of 25 to 70 parts by weight based on 100 parts by weight of the main ingredients of pickled kimchi. If the content of the kimchi sauce is less than 25 parts by weight, the flavor of the kimchi is insufficient. If the content of the kimchi exceeds 70 parts by weight, the sensibility and acceptability of the kimchi is deteriorated.

The Kimchi thus prepared can enhance the taste and flavor of kimchi through fermentation by promoting activation of lactic acid bacteria through storage and aging steps.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided to further understand the present invention, and the present invention is not limited by the examples.

(Example 1)

 The cabbage was divided into four equal parts and salted with salt water (salinity of 16.5%) for 4 hours, washed and desalted to prepare pickled cabbage. 1kg of salted Chinese cabbage was added to a mixture of glutinous rice paste (solid concentration 10%, w / w) 133g, ground onion 33g, anchovy sauce 17g, shrimp 17g, sugar 8g, chopped garlic 17g, chopped ginger 17g, red pepper powder 32g, , 10 g of Hovenia vinegar, and 10 g of Aronia vinegar were mixed together to prepare a cabbage kimchi. Kimchi was stored in a container at 25 ℃ for 9 days.

(Comparative Example 1)

In the same manner as in Example 1, except that water was used in place of horseradish vinegar and Aronia vinegar.

(Comparative Example 2)

In the same manner as in Example 1, except that apple vinegar (Ottogi) was used in place of Hovenia vinegar and Aronia vinegar.

(Experimental Example 1)

The kimchi broth prepared in Example 1 and Comparative Examples 1 and 2 was separated to measure pH and acidity. The pH was measured using a pH meter. The results are shown in Table 1 below.

Classification (pH) On the first day On the third day On the fifth day On the seventh day On the 9th day Example 1 4.5 4.5 4.0 3.5 3.5 Comparative Example 1 5.5 3.9 3.6 3.6 3.4 Comparative Example 2 5.0 4.2 3.7 3.6 3.4

The initial pH was lower than that of Comparative Example 1 in Example 1 containing hornblende vinegar and Aronia vinegar and Comparative Example 2 containing vinegar. The pH was lowered gradually as time passed. Unlike Comparative Example 1 to Comparative Example 2, in Example 1, the pH was lowered relatively slowly, and in the case of the third day, the pH of the kimchi was kept higher than 4.2 It was found that the fermentation proceeded slowly. Therefore, it was confirmed that the addition of Hovenia dulcis vinegar and Aronia vinegar increased the ripening period by affecting the ripening period of kimchi.

(Experimental Example 2) Measurement of the number of lactic acid bacteria

1 ml of the Kimchi broth prepared in Example 1 and Comparative Examples 1 and 2 was mixed and mixed with 9 ml of sterile physiological saline, diluted by 10 steps, 1 ml of the diluted solution was inoculated on MRS plate medium, The colony formed by culturing for 3 days was counted, and it is shown in Table 2 below.

Classification (cfu / g) On the first day On the third day On the fifth day On the seventh day On the 9th day Example 1 3.1 × 10 ⁷ 4.9 × 10 ⁹ 3.1 × 10 ¹⁰ 7.2 × 10 ¹¹ 6.3 × 10 ¹¹ Comparative Example 1 8.4 × 10 ⁸ 3.9 × 10 ¹¹ 2.9 × 10 ¹¹ 4.7 × 10 ¹¹ 2.2 × 10 ¹¹ Comparative Example 2 2.9 × 10 ⁷ 3.8 × 10 ¹⁰ 2.3 × 10 ¹⁰ 1.5 × 10 ¹⁰ 1.2 × 10 ¹⁰

Referring to Table 2, the number of lactic acid bacteria on the first day after the preparation of kimchi was lower than that of Comparative Example 1 in Example 1 containing hovenose vinegar and Aronia vinegar, but the number of lactic acid bacteria was not different It appeared. The growth of lactic acid bacteria was inhibited by the addition of initial hull vinegar and Aronia vinegar, but it did not affect after 7 days of kimchi fermentation.

Claims (3)

Kimchi which has an extended period of spices containing kimchi sauce containing Hovenia vinegar and Aronia vinegar. The method according to claim 1, wherein the horseradish vinegar and the aronia vinegar are
Characterized in that the content of the hoven fruit vinegar and the aronia vinegar is 5 to 10 parts by weight based on 100 parts by weight of the kimchi seasoning. Preparing a pickled kimchi main ingredient,
Preparing a kimchi sauce containing a hanbok vinegar and an Aronia vinegar;
And placing the kimchi sauce into the main ingredients of the pickled kimchi,
Characterized in that the hoven fruit vinegar and the Aronia vinegar are used in an amount of 5 to 10 parts by weight of the sum of the hoven fruit vinegar and the Aronia vinegar per 100 parts by weight of the kimchi seasoning. .