KR101856639B1 - Method for producing purple radish Kimchi having stabilized anthocyanin pigment - Google Patents

Abstract

The present invention relates to a method for preparing anthocyanin-stabilized purple radish kimchi which is prepared by undergoing a step of soaking diced purple radish in vinegar so as to pretreat the same. The present invention further relates to anthocyanin-stabilized purple radish kimchi prepared thereby. The purple radish kimchi prevents a kimchi seasoning produced when preparing the kimchi with purple radish from being murky due to anthocyanin, and the purple radish kimchi ensures excellent texture and preference.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing an orange colorless kimchi having an anthocyanin pigment stabilized therein,

The present invention relates to a method for preparing an iris-stabilized anthocyanin pigment and a method for preparing the iris-stabilized anthocyanin pigment by purifying the iris- In the purple colorless kimchi according to the present invention, it is possible to prevent the kimchi seasoning, which occurs when the kimchi is soaked with purple color, from being clouded by the anthocyanin pigment, and to provide the purple colorless kimchi having excellent texture and favorability.

Kimchi is a traditional Korean fermented food fermented with various ingredients added to the main raw materials of cabbage and radish, and has been recognized as a nutritional and scientific foodservice among the scholars of the world, and the spreading rate is rapidly accelerating. In addition, kimchi has unique taste and fragrance as it is fermented by mixing various kinds of seasonings such as cabbage, radish, red pepper powder, and garlic, and it is known as a foodstuff to supply nutrients such as vitamins and minerals in the winter when vegetables are scarce. have.

Recently, the function of lactic acid bacteria contained in Kimchi, dietary fiber of Chinese cabbage, red pepper powder, and functional ingredients such as garlic, etc., have been scientifically proved to be contributing to the maintenance of health of the human body. As the lifestyle changes, the amount of kimchi produced in factories is increasing every year.

Anthocyanin is known to have red, purple, and blue depending on the concentration of hydrogen ion, and is known to improve eyesight, prevent vascular diseases, increase insulin production, improve anti-inflammation and memory, among which antioxidative effects include vitamin, carotene compound, selenium, Tocopherol and other commonly known antioxidants.

In general, natural pigments such as anthocyanins are easy to bond with oxygen, and when they come into contact with air, they are easily denatured. Therefore, there is a desperate need for a technique for improving stability by reducing the stability depending on the storage method and period.

Korean Patent No. 1663889 discloses a method for preparing barley gum using a fermentation broth of Cheongyang pepper. Korean Patent Registration No. 0519946 discloses a method for producing gumless mushrooms having reduced spicy taste of radish. However, since the anthocyanin pigment of the present invention This method is different from the method of producing a stabilized purple colorless kimchi.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to optimize manufacturing conditions such as purple irrigation treatment, seasoning ratio, and aging condition to stabilize the anthocyanin pigment in purple color after aging the prepared purple kimchi And a method of manufacturing a purple colorless kimchi having improved quality and taste by improving the taste and texture of kimchi.

In order to solve the above-described problems, the present invention provides a method for preparing a vinegar, comprising the steps of: (a) pre- (b) preparing the uncooked juice and the pickled purple radish from the pre-processed purple radishes obtained in the step (a), after finishing the salt, (c) pickling the sliced cabbage in brine, preparing the cabbage juice and the pickled cabbage each while cutting the cabbage; (d) preparing a mixture of the fruit juice prepared in the step (b) and the water of the cabbage prepared in the step (c) and water; (e) placing a grind, grinded apple, chopped garlic, chopped ginger and red pepper powder in a sieve net, dipping a sieve in the mixture prepared in step (d), and removing the sieve; (f) preparing a kimchi sauce by adding glutinous rice paste and plum mackerel to the mixture of step (e); (g) mixing the pickled red radish prepared in the step (b) and the pickled Chinese cabbage prepared in the step (c), and the prepared kimchi seasoning and the carrot, fine and fine onion mixed therein And adding a salt to prepare a purple colorless kimchi; And (h) aging the purple colorless kimchi prepared in the step (g). The present invention also provides a method of preparing a purple colorless kimchi having an anthocyanin pigment stabilized therein.

Further, the present invention provides a purple colorless kimchi wherein the anthocyanin pigment prepared by the above method is stabilized.

The purple colorless kimchi according to the present invention prevents the kimchi seasoning, which is generated when the kimchi is soaked with purple color, from being clouded by the anthocyanin pigment, maximizes the function of anthocyanin when the purple radish contained in the kimchi is consumed, And can provide a purple colorless kimchi having a good balance of richness and improved preference.

FIG. 1 is a graph comparing the absorbance values of purple undiluted solutions having different pH conditions and absorption wavelength conditions.
Fig. 2 shows a purplish red kimchi prepared by the method of Production Example 1 of the present invention and Comparative Example 1. Fig.

In order to achieve the object of the present invention,

(a) a step of dipping and purifying a violet slice into vinegar;

(b) preparing the uncooked juice and the pickled purple radish from the pre-processed purple radishes obtained in the step (a), after finishing the salt,

(c) pickling the sliced cabbage in brine, preparing the cabbage juice and the pickled cabbage each while cutting the cabbage;

(d) preparing a mixture of the fruit juice prepared in the step (b) and the water of the cabbage prepared in the step (c) and water;

(e) placing a grind, grinded apple, chopped garlic, chopped ginger and red pepper powder in a sieve net, dipping a sieve in the mixture prepared in step (d), and removing the sieve;

(f) preparing a kimchi sauce by adding glutinous rice paste and plum mackerel to the mixture of step (e);

(g) mixing the pickled red radish prepared in the step (b) and the pickled Chinese cabbage prepared in the step (c), and the prepared kimchi seasoning and the carrot, fine and fine onion mixed therein And adding a salt to prepare a purple colorless kimchi; And

and (h) aging the prepared purple colorless kimchi prepared in step (g). The present invention also provides a method of preparing a purple colorless kimchi having an anthocyanin pigment stabilized therein.

In the method for producing a purple kimchi according to the present invention, the vinegar of step (a) may be pineapple vinegar, apple vinegar, brown rice vinegar, banana vinegar or persimmon vinegar, more preferably pineapple vinegar It is not limited.

Further, in the method of manufacturing a purple kimchi according to the present invention, the pretreatment of step (a) is preferably carried out by immersing the sliced purple radish in a vinegar having a pH of 2.7 to 3.3 at 2 to 6 ° C for 20 to 28 hours More preferably, the purplish reddish purple radish can be pretreated by soaking in a pH 3 vinegar at 4 ° C for 24 hours. The pretreatment of purple radish with the above conditions prevents the kimchi seasoning from becoming turbid due to the anthocyanin pigment even when the kimchi is prepared with the purple color, and the flavor and taste of the vinegar are appropriately permeated into the purple color and the taste and flavor of the purple radish Can be further improved.

Further, in the method for producing a purple kimchi according to the present invention, the step (b) is preferably carried out by agitating 18-22 g of salt in 3.6-4.0 kg of pre-treated purple silo at 20-25 ° C for 100-140 minutes , And purple juice and pickled purple radish from purple radish can be prepared. More preferably, 20 g of salt is added to 3.8 kg of preprocessed purple radish, and the radish is sieved at 20 to 25 ° C for 120 minutes. Then, And pickled purple radish each can be prepared. The effect of stabilizing the anthocyanin pigment of purplish radish was more excellent when pretreated with vinegar and mixed with salt to purify the vinegar and then to salt without pretreating the mixture of purple radish with vinegar + salt. In addition, it was possible to prepare with a purple color of crispy texture without loosening the salt appropriately in the above-mentioned conditions, and without getting stuck.

In step (c), preferably, 2.8 to 3.2 kg of the chopped cabbage is immersed in 8 to 12% (w / v) of salt water at 160 to 200 Min, and more preferably, 3 kg of the sliced cabbage is immersed in 10% (w / v) brine and heated at 20 to 25 ° C for 180 minutes After pickling, cabbage juice and pickled cabbage can be prepared separately. It was possible to produce Chinese cabbage in a brine condition under the same conditions as above, and the Chinese cabbage could be cut under conditions excellent in texture without squeezing.

The glutinous rice paste of step (f) is preferably prepared by mixing glutinous rice flour and water at a ratio of 0.8 to 1.2: 8 to 12 (w: v) For 10 to 15 minutes, more preferably by mixing the glutinous rice flour and water in a ratio of 1:10 (w: v) and boiling at 100 ° C for 10 to 15 minutes.

In addition, in the method for producing a purple colorless kimchi according to the present invention, the mucilage of step (f) is preferably prepared by mixing plum and sugar at a ratio of 0.8 to 1.2: 0.8 to 1.2, The mixture may be prepared by mixing the mixture at a weight ratio of 1: 1, followed by aging at 20 to 25 ° C for 60 to 90 days, followed by filtration.

The method for producing a purple colorless kimchi according to the present invention, more specifically,

(a) preliminarily dipping a reddish purple radish into a vinegar having a pH of 2.7 to 3.3 at 2 to 6 ° C for 20 to 28 hours;

(b) 18-22 g of salt was added to 3.6-4.0 kg of the pretreated purple color of step (a), and the resulting mixture was salted at 20-25 ° C for 100-140 minutes. Then, the juice and the pickled purple radish ;

(c) 2.8 ~ 3.2 kg of chopped cabbage is immersed in 8-12% (w / v) of salt water and salted at 20 ~ 25 ℃ for 160 ~ 200 minutes, then cabbage juice and pickled cabbage step;

(d) preparing a mixture of the fruit juice prepared in the step (b) and the prepared chinese cabbage juice prepared in the step (c) and 15 to 17 L of water to prepare a mixture;

(e) 550 to 650 g of ground wafers, 550 to 650 g of ground apple, 130 to 170 g of minced garlic, 70 to 90 g of chopped ginger, and 80 to 120 g of red pepper powder are placed in a sieve, Immersing the mixture in a sieve, kneading for 15 to 20 minutes, and removing the sieve;

(f) adding 550 to 650 g of glutinous rice pulp and 80 to 120 g of ginseng powder to a mixture of the step (e) to prepare a kimchi sauce;

(g) 270-1,300 g of the prepared kimchi sauce prepared in the step (f) and 270-330 g of the carrot prepared in the step (b) 220 g and onion 180-220 g, and adding salted salt to adjust the salinity to 1.8 ~ 2.0% to prepare a purple kimchi; And

(h) allowing the purple colorless kimchi prepared in step (g) to stand at 20 to 25 ° C for 2 to 4 hours and then aging at -2 to 4 ° C for 12 to 16 days,

More specifically,

(a) preliminarily dipping a reddish purple radish into a vinegar of pH 3 at 4 ° C for 24 hours;

(b) preparing 20 g of salt in 3.8 kg of the pretreated purple colorless starch prepared in step (a), salting the mixture at 20 to 25 ° C for 120 minutes, and preparing a fresh juice and a pickled purple radish from the purple radish;

(c) 3 kg of the sliced cabbage is soaked in 10% (w / v) of salt water and then salted at 20 to 25 ° C for 180 minutes, preparing cabbage juice and pickled cabbage each from the cabbage;

(d) preparing a mixture of squash prepared in step (b) and 16 L of water prepared in step (c) and water;

(e) 600 g of ground wax, 600 g of ground apple, 150 g of chopped garlic, 80 g of chopped ginger, and 100 g of red pepper powder are placed in a sieve, the filter cloth is immersed in the preparation prepared in step (d) Removing the sieve net after squeezing;

(f) preparing a kimchi sauce by mixing 600 g of glutinous rice paste and 100 g of ginseng powder in a mixture of the step

(g) The pickled violet color prepared in step (b) and the pickled cabbage prepared in step (c) are mixed with the prepared kimchi seasoning and 300 g of the carrot cubes prepared in step (f) 200 g of onions are mixed and salt is added to adjust salinity to 1.9% to prepare a purple kimchi; And

(h) allowing the prepared violet-free kimchi prepared in step (g) to stand at 20 to 25 ° C for 3 hours and then aging at -2 to 4 ° C for 14 days.

In the method for producing the purple colorless kimchi according to the present invention, the kimchi seasoned prepared under the conditions of the above (d) to (f) has a good taste such as clean taste, cool taste, sweet taste, salty taste and rich taste, And the sensory characteristics could be further enhanced. In addition, the seasoning materials were immersed in the mixture as in the step (e) as described above, so that the taste of the kimchi sauce was cleaner and the cool taste was improved, and thus, it was possible to produce the more preferable purple kimchi.

Further, in the method of manufacturing a purple colorless kimchi according to the present invention, the purple colorless kimchi produced by mixing in the kind and the mixing ratio of the step (g) satisfies the taste and flavor of the kimchi material and the kimchi seasoning, And the colorless kimchi which can be prepared by adding the coloring agent.

Further, in the method for producing a purple colorless kimchi according to the present invention, aging under the condition of the step (h) further improves the richness and deep taste of the kimchi, so that the seasoning and the kimchi material are harmonized It was possible to improve the cool taste and refreshing taste.

The present invention also provides a purple colorless kimchi wherein the anthocyanin pigment produced by the above method is stabilized.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  One: Purple color  Kimchi

(1) A mixture of pineapple juice juice and sugar at a ratio of 6: 4 was sterilized at 85 ° C for 20 minutes. The sterilized pineapple mixture was diluted to 25 brix, and 100 g of the yeast powder ( Saccharomyces cerevisiae ) was inoculated in the medium and fermented at 37 DEG C for 30 days to prepare an alcohol-containing pineapple fermentation broth. The resulting pineapple fermentation broth was prepared by adding purified water to the fermented broth so as to have an alcohol content of 3%. Acetobacter aceti was added to the fermented broth and fermented at 30 ° C for 30 days, and then filtered to obtain pineapple vinegar .

(2) 3 ~ 4 × 3 ~ 4 × 3 ~ 4 cm of a reddish brown radish was pretreated in pineapple vinegar prepared in step (1) at 4 ° C. for 24 hours.

(3) To a 3.8 kg of the pretreated purple color of the step (2), 20 g of salt was prepared, and the resulting mixture was salted at 20 to 25 ° C for 2 hours. Then, the uncooked juice and the pickled purple radish were prepared.

(4) Remove the outer leaves and shake 3 kg of washed Chinese cabbage, soak in 10% (w / v) salt water, marinate at 20 ~ 25 ℃ for 3 hours, then drain the water and cut the cabbage and cabbage. Respectively.

(5) 16 liters of the prepared juice prepared in the above step (3) and the prepared cabbage juice prepared in the step (4) and 16 L of water were mixed to prepare a mixture.

(6) 600 g of ground wax, 600 g of ground apple, 150 g of chopped garlic, 80 g of chopped ginger, and 100 g of red pepper powder were put back into a bag, immersed in the mixture prepared in the above step (5) And the bag was removed again.

(7) 1,000 mL of water was added to 100 g of glutinous rice flour, and the glutinous rice flour was prepared by boiling the flour for 10 to 15 minutes.

(8) 600 g of the glutinous rice paste prepared in the above step (7) and 100 g of mulberry blue were added to the mixture from which the bag was removed in the above step (6) and mixed to prepare a kimchi sauce.

(9) The pickled red radish prepared in step (3) and the pickled cabbage prepared in step (4) above are mixed with the prepared kimchi seasoning, 300 g of carrot, 200 g of onions were mixed and salt was added to adjust the salinity to 1.9%.

(10) The purple kimchi prepared in the above step (9) was allowed to stand at 20 to 25 ° C for 3 hours and then aged at -2 to 4 ° C for 14 days.

Comparative Example  One: Purple color  Kimchi

The purple colorless kimchi was prepared in the same manner as in Preparation Example 1, except that the purple colorless radish in step (2) was pre-treated in pineapple vinegar.

Comparative Example  2: Purple color  Kimchi

The purple colorless kimchi was prepared in the same manner as in Preparation Example 1 except that purple radish was not soaked in pineapple vinegar and the pale green radish was washed with pineapple vinegar of pH 3 and 10% (w / v) Was prepared by immersing in a mixture for 24 hours.

Comparative Example  3: Purple color  Kimchi

The purple colorless kimchi was prepared in the same manner as in Preparation Example 1 except that the purple radish was not immersed in pineapple vinegar in the step (2), and the purple radish was immersed in a Kalamansi fruit extract of pH 3 for 24 hours, Kimchi was prepared.

Comparative Example  4: Purple color  Kimchi

The purple colorless kimchi was prepared by the method of Preparation Example 1 except that purple radish was not immersed in pineapple vinegar in the step (2), and purple radish was immersed in a citric acid solution of pH 3 for 24 hours to prepare a purple radish kimchi.

Comparative Example  5: Purple color  Kimchi

The purple colorless kimchi was prepared by the method of Preparation Example 1 except that purple radish was immersed in pineapple vinegar in step (2), and purple radish was immersed in apple vinegar of pH 3 for 24 hours to prepare a purple radish kimchi.

Experimental Method

1. Chromaticity

L (lightness), a (redness) and b (yellowness) values were measured three times by using a colorimeter (Chromameter CM-3500D, Minolta, Japan).

2. Anthocyanin content

100 mL of each extraction solvent was added to 5 g of the sample, and the mixture was reflux cooled for 3 hours at 80 ° C., filtered under reduced pressure through Whatman No. 2, and concentrated under reduced pressure at 45 ° C. to completely remove ethanol. The concentrate was filtered through a 0.45 쨉 m syringe filter and then analyzed by HPLC using a 50 mL flask. The standard is a mixture of cyanidin-3-glucoside, cyanidin-3-galactoside, delphinidin-3-galactoside, (Petunidin-3-galactoside) was used.

3. Sensory Evaluation

A total of 30 sensory test workers were asked to consume the purple radish kimchi and evaluate color, flavor, taste, texture and overall acceptability. The sensory evaluation was expressed as a mean value by scoring the 5 point scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, and 5 points: very good).

Example  One: pH Stability of anthocyanin pigment

The pH was adjusted to 3.0, 4.0, 5.0, 6.0, 7.0, 8.0 using Macllvaine buffer solution. A 10% aqueous solution was prepared by adding a purple undiluted solution to each buffer solution at each pH and the absorption spectrum was measured by using a spectrophotometer in the range of 450 ~ 850 ㎚. As a result, the highest absorbance value was observed at pH 3 and 500 ㎚, and it was observed that the longer the pH value, the longer the absorbance value was. Therefore, it was confirmed that anthocyanin exhibits high stability at pH 3 (FIG. 1).

Example  2: Purple  Chromaticity measurement

The results are shown in Table 1 below. [Table 1] < tb > < TABLE > Id = Table 1 Columns = 2 < tb > 1) 100 mL of brine, 2) 100 mL of vinegar with pH 3, 3) 100 mL of brine, 50 mL of vinegar with pH 3, 4) 100 mL of anchovy sauce, 5) 100 mL of water, 6) 10 g of salt were immersed or imbibed at 4 ° C for 24 hours, respectively, and then the color of the purplish red color which was sufficiently rinsed in running water was measured.

Color of preprocessed purple radish division L a b vinegar 41.79 63.79 22.41 Brine + vinegar 49.57 57.13 11.00 brine 23.22 26.70 -21.46 Anchovy sauce 40.61 -1.94 2.49 water 41.45 19.38 -10.13 Salt 46.91 24.04 -14.36

As a result, the redness (a value) of the purple radish was the highest in the vinegar and the brine + vinegar mixture compared to the purple radish pretreated in other conditions. Especially, the purple radish pretreated with vinegar showed the highest a value .

Example  3: Purple  Anthocyanin content

From the purple kimchi prepared by the method of Preparation Example 1 and Comparative Example, only purple radish was separated and the anthocyanin content was measured after rinsing thoroughly in flowing water. The results are shown in Table 2 below. As a result, the amount of anthocyanin of the untreated reddish brown showed 328.96 ㎎%, and that of the violet reddish brown kimchi prepared by the method of Production Example 1 showed an anthocyanin content of 302.12 ㎎% I could confirm. In addition, it was confirmed that anthocyanin stability was further improved by pretreating purple radish with pineapple vinegar, compared with pretreating with other acid solution and vinegar.

Anthocyanin content of purple radish (㎎%) division Anthocyanin content (mg%) Purple color 328.96 + - 7.43 Production Example 1 302.12 ± 5.87 Comparative Example 1 154.85 + - 3.32 Comparative Example 2 286.42 + - 4.09 Comparative Example 3 200.27 ± 10.21 Comparative Example 4 202.52 ± 5.46 Comparative Example 5 268.45 + - 6.47

Example  4: Purple color  Sensory evaluation of kimchi

The results of sensory evaluation with the purple-free kimchi of Preparation Example 1 and Comparative Examples are shown in Table 3 below. As a result, the purple colorless kimchi of Preparation Example 1 showed a higher score than the purple colorless kimchi of Comparative Examples in terms of color, flavor, taste, texture and general taste, and the purple colorless kimchi of Comparative Example 1 had a lower score Respectively. Also, as in Comparative Example 3, when pretreated with the extract of Kalamansi or pretreated with the citric acid solution as in Comparative Example 4, the sour taste was strongly felt in the purple radish, and the taste index was reduced.

Sensory evaluation of purple radish kimchi with different pretreatment conditions division color incense flavor Texture Overall likelihood Production Example 1 4.08 4.06 4.32 4.40 4.34 Comparative Example 1 3.54 3.86 3.74 4.02 3.78 Comparative Example 2 3.92 4.02 4.06 4.26 4.08 Comparative Example 3 3.74 3.78 3.68 4.12 3.96 Comparative Example 4 3.76 3.80 3.70 4.16 3.90 Comparative Example 5 3.88 3.90 4.00 4.28 4.02

Example  5: Depending on the proportion of ingredients Purple color  Kimchi sensory test

The purple colorless kimchi prepared by the method of Preparation Example 1 and the purple colorless kimchi prepared by the method of Production Example 1 were prepared, and the purplish radish kimchi (Comparative Examples 6 and 7) Kimchi was consumed and color, flavor, taste, texture and overall acceptability were evaluated. The sensory evaluation was scored as 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good)

Ingredients ratio of purple radish Kimchi material Production Example 1 Comparative Example 6 Comparative Example 7

Kimchi Ingredients Purge Purple (kg) 3.8 3.2 4.4 Chinese cabbage (kg) 3 3.6 2.4 Carrot (g) 300 200 350 Side wave (g) 200 400 100 Onions (g) 200 100 250

Kimchi seasoning Times (g) 600 800 400 Apple (g) 600 400 700 Garlic (g) 150 100 200 Ginger (g) 80 150 40 Red pepper powder (g) 100 230 50 Glutinous rice paste (g) 600 500 700 Plum Seaweed (g) 100 50 140

As a result, in the preference for flavor, taste and texture, the purple-free kimchi of Preparation Example 1 showed the highest preference, and the purple-free kimchi of Preparation Example 1 showed a score of 4.34 in the overall preference, It was confirmed that the preference of the kimchi materials and seasonings was the most favorable for the preparation of purple kimchi.

Sensory evaluation of purple radish kimchi according to the ratio of ingredients division color incense flavor Texture Overall likelihood Production Example 1 4.08 4.06 4.32 4.40 4.34 Comparative Example 6 4.00 3.86 3.74 4.02 3.78 Comparative Example 7 3.92 4.02 4.06 4.26 4.08

Claims (5)

(a) pre-treating diced rhodochrosite with pineapple vinegar at pH 2.7 to 3.3 at 2 to 6 ° C for 20 to 28 hours;
(b) preparing the uncooked juice and the pickled purple radish from the pre-processed purple radishes obtained in the step (a), after finishing the salt,
(c) pickling the sliced cabbage in brine, preparing the cabbage juice and the pickled cabbage each while cutting the cabbage;
(d) preparing a mixture of the fruit juice prepared in the step (b) and the water of the cabbage prepared in the step (c) and water;
(e) placing a grind, grinded apple, chopped garlic, chopped ginger and red pepper powder in a sieve net, dipping a sieve in the mixture prepared in step (d), and removing the sieve;
(f) preparing a kimchi sauce by adding glutinous rice paste and plum mackerel to the mixture of step (e);
(g) mixing the pickled red radish prepared in the step (b) and the pickled Chinese cabbage prepared in the step (c), and the prepared kimchi seasoning and the carrot, fine and fine onion mixed therein And adding a salt to prepare a purple colorless kimchi; And
(h) aging the prepared purple colorless kimchi prepared in step (g), wherein the anthocyanin pigment is stabilized. delete The method according to claim 1,
(a) pre-treating diced rhodochrosite with pineapple vinegar at pH 2.7 to 3.3 at 2 to 6 ° C for 20 to 28 hours;
(b) preparing 3.6 ~ 4.0 kg of the pre-treated purple color of step (a) with 18 ~ 22 g of salt, and preparing a fresh juice and a pickled purple radish from the purple radish;
(c) 2.8 to 3.2 kg of the sliced cabbage is soaked in 8 to 12% (w / v) of salt water, and then the cabbage juice and the pickled cabbage are separately prepared.
(d) preparing a mixture of the fruit juice prepared in the step (b) and the prepared chinese cabbage juice prepared in the step (c) and 15 to 17 L of water to prepare a mixture;
(e) 550 to 650 g of ground wafers, 550 to 650 g of ground apple, 130 to 170 g of minced garlic, 70 to 90 g of chopped ginger, and 80 to 120 g of red pepper powder are placed in a sieve, Immersing the mixture in a sieve, kneading for 15 to 20 minutes, and removing the sieve;
(f) adding 550 to 650 g of glutinous rice pulp and 80 to 120 g of ginseng powder to a mixture of the step (e) to prepare a kimchi sauce;
(g) 270-1,300 g of the prepared kimchi sauce prepared in the step (f) and 270-330 g of the carrot prepared in the step (b) 220 g and onion 180-220 g, and adding salted salt to adjust the salinity to 1.8 ~ 2.0% to prepare a purple kimchi; And
(h) aging the prepared purple colorless kimchi prepared in step (g), wherein the anthocyanin pigment is stabilized. The method of claim 3,
(a) pre-treating diced rhodochrosite with pineapple vinegar at pH 2.7 to 3.3 at 2 to 6 ° C for 20 to 28 hours;
(b) 18-22 g of salt was added to 3.6-4.0 kg of the pre-treated purple color of step (a), and the resulting mixture was salted at 20-25 ° C for 100-140 minutes. Then, the juice and the pickled purple radish ;
(c) 2.8 ~ 3.2 kg of chopped cabbage is immersed in 8-12% (w / v) of salt water and marinated at 20 ~ 25 ℃ for 160 ~ 200 minutes, then cabbage juice and pickled cabbage step;
(d) preparing a mixture of the fruit juice prepared in the step (b) and the prepared chinese cabbage juice prepared in the step (c) and 15 to 17 L of water to prepare a mixture;
(e) 550 to 650 g of ground wafers, 550 to 650 g of ground apple, 130 to 170 g of minced garlic, 70 to 90 g of chopped ginger, and 80 to 120 g of red pepper powder are placed in a sieve, Immersing the mixture in a sieve, kneading for 15 to 20 minutes, and removing the sieve;
(f) adding 550 to 650 g of glutinous rice pulp and 80 to 120 g of ginseng powder to a mixture of the step (e) to prepare a kimchi sauce;
(g) 270-1,300 g of the prepared kimchi sauce prepared in the step (f) and 270-330 g of the carrot prepared in the step (b) 220 g and onion 180-220 g, and adding salted salt to adjust the salinity to 1.8 ~ 2.0% to prepare a purple kimchi; And
(h) allowing the prepared purplish kimchi to be aged at -2 to 4 ° C for 12 to 16 days after allowing the prepared purple kimchi to stand at 20 to 25 ° C for 2 to 4 hours Wherein the anthocyanin pigment is stabilized. A colorless kimchi having stabilized anthocyanin pigment produced by the method of any one of claims 1, 3, and 4.

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