KR101923898B1 - Process of low salinity and spicy Kimchi - Google Patents

Abstract

The present invention relates to a method for manufacturing a cabbage kimchi which is low in saltiness and shininess suitable for children, foreigners unfamiliar with pungent taste, and those who need a low salt diet due to diseases such as gastrointestinal tract, and Chinese cabbage kimchi .
The present invention relates to Chinese cabbage kimchi which is reminiscent of spicy taste which is not burdensome to a little unaccustomed person due to the sourness, sweetness, coolness, and taste of kimchi unique to kimchi as a result of inherent fermentation of kimchi.
In order to accomplish the above-mentioned object, the present invention provides a method for preparing a Chinese cabbage,
Dehydration and salt concentration control step of adjusting the salt concentration of Chinese cabbage by dehydration treatment after washing the washed Chinese cabbage,
A preparation step of pulverizing and mixing the selected paprika, red pepper and garlic,
And a mixing step of mixing the edible Chinese cabbage and the sub ingredient with the addition of liquid milk.
The present invention further provides a low-salt kimchi without the fermentation of more than 60 days, which is the latter stage of fermentation, from the initial fermentation by the combination of the mixed strains that help the kimchi fermentation.
Although the kimchi prepared by the above method has a spicy taste with little resistance, the unique sourness, sweetness and cool taste of the fermented kimchi and the flavor of the juice due to the combination of the fish sauce are exhibited as they are, Chinese cabbage kimchi was developed.

Description

{Processing of low salinity and spicy Kimchi} [in Japanese]

The present invention relates to a method for manufacturing a Chinese cabbage kimchi which is comparatively inferior to an ordinary traditional Korean cabbage kimchi.

In the present invention, the most difficult thing when foreigners and growing children who are not touched by the spicy, spicy, and irritating taste of Kimchi are exposed to kimchi is that the avoidance phenomenon becomes prominent due to spicy stimuli.

To overcome this disadvantage, it is common to use a non-spicy red pepper powder to reduce the use of red pepper powder or use red pepper powder.

Korean Patent Laid-Open Publication No. 2003-64436 discloses a kimchi prepared by adding ordinary red pepper powder and garlic to salted Chinese cabbage, wherein the mixture of 20-40% of red pepper powder and 80-60% of paprika powder is mixed with red pepper powder Which is characterized in that the kimchi is replaced with a kimchi.

The present patent discloses that paprika is powdered to use as a red pepper powder, and at least 20% of the red pepper powder is used. However, unlike the case of red pepper powder, when paprika is dried, It keeps the texture as it is, and it exposes the disadvantage of lowering the likelihood of it especially because of its color.

Korean Patent Laid-Open Publication No. 2016-129565 also discloses that the dried paprika is fermented similarly to the above patent, and then prepared in the form of a powder and added in place of the red pepper powder. In the case of the above-mentioned patent, it is difficult to understand what the paprika powder after fermentation is because the composition of fermentation conditions is unclear in the fermentation treatment of paprika. In addition, there are various types of paprika sold on the market from sweet to palatable, but it is difficult to carry out because of lack of accurate description.

As pointed out earlier, the most problematic when using dried paprika as a red pepper powder is that, unlike the Korean red pepper powder, it does not absorb moisture even when it comes in contact with moisture, so it does not expand and maintains a very rough state. The paprika powder dried product is shown in Table 1 below. Table 2 shows the state of liquid fermented seaweed or water, and Table 3 shows the state of manufactured as kimchi. As shown in the photographs, the paprika particles are kept in a rough state, and the color is slightly tangled, causing a feeling of disfavor.

Purchased 2 kinds of powdered paprika with spicy taste and sweetness

As shown in the picture
It is a form that gives a sense of refusal when it is seen by the eyes of consumers because the color is dripping in the sticky state and shows the rough surface condition.

When paprika was used to simmer cabbage kimchi,
The color is very hazy and the particles are rough. When I tasted it myself, I felt the chewed sawdust in my mouth and the texture was very poor.

This phenomenon is considered to be the same phenomenon as exposing some of the disadvantages of importing some imported red pepper powder, not Korean red pepper, which is very rough and damaging the texture. In other words, unlike Korean red pepper, imported red pepper powder and paprika powder are combined with kimchi seasoning, and even after aging fermentation for a certain period, the red pepper powder particles do not sufficiently expand (swell) do. Therefore, most of the development of spicy kimchi using paprika is failing while exposing the disadvantage that it can not be adapted to the tastes of Koreans including infants and foreigners.

Another problem with kimchi is that it has a high concentration of salt, which is a disadvantage in that it consumes excessive amounts of salt despite various beneficial properties of other good organic acids, minerals, lactic acid bacteria and fibrin.

The World Health Organization (WHO) provides 2g of sodium per day (2,000mg) and 22.5 = 5g of salt, or 5g of salt (5,000mg), in equivalent amounts to the recommended daily intake of the World Health Organization I want to. According to the National Health and Nutrition Examination Survey (2013), the average daily sodium intake of Koreans is 2,659 mg for women and 3,348 mg for women, which is twice the upper limit of the World Health Organization recommendation. As of 2016, the sodium intake has been lower than in 2013, but the recommended dose has not reached 2,000 mg. According to the National Nutrition Survey, kimchi accounts for 25% of sodium-based foods and sodium intake (mg) is 1,125 mg. If the salinity of kimchi is lowered to 50% or less, at least 570 mg of sodium can be reduced Can be easily predicted. In order to lower the salinity, cabbage leaves a low salt, and the flavor changes as the cabbage shrinks.

The present invention relates to a fermented soybean paste which can feel the fermented rice flavor, sour taste, acidity and proper spicy flavor due to the unique fermentation of Korean traditional Chinese cabbage kimchi, while feeling the freshness and sweetness of almost the same level as the salads which foreigners are often familiar with We want to provide cabbage kimchi.

The present invention also uses Korean traditional salted seafood while feeling the salty flavor and fish flavor unique to salted seafood, but also seaweed unique to seared salted fish, taste of sweet taste, and sweet taste, and it is easy to see infants and elementary school children as well as foreigners Kimchi which can be cooked in Korea.

The present invention further relates to a method for preventing the occurrence of adult diseases such as patients who are exposed to the risk of various adult diseases due to high salt ratios because of low salinity compared to the traditional Chinese cabbage kimchi and whose patients should not be exposed to spicy taste or salty taste due to damage to gastrointestinal Kimchi, which is expected to be a major metabolic syndrome, is also beneficial to the elderly.

The present invention further provides a kimchi which can maintain the taste and flavor inherent in the kimchi without lowering the cabbage or leaving the inside of the cabbage even when the salted salinity is lower than that of ordinary kimchi and even at a low temperature storage condition of 30 days or more.

The present invention relates to a method for producing a Chinese cabbage,

A preparation step for mixing and crushing the selected paprika, red pepper and garlic,

And a mixing step of mixing the raw Chinese cabbage and the sub ingredient with the raw fish sauce.

According to the present invention,

Add plum extract to provide sweetness without using sugar,

In particular, we have also developed a method for producing cabbage kimchi that mixes lactic acid bacteria involved in early fermentation (10 to 40 days) and microorganisms involved in ripening stage (40 to 60 days) after initial fermentation.

The present invention further provides a method for producing the above-

A method of manufacturing a kimchi which has been added with a lactic acid bacterium capable of growing lactic acid bacterium until the end of fermentation so as to prevent abnormal fermentation caused by the initial low salt picking by mixing a lactic acid bacteria mixed strain and prevent the propagation of germs after a long period of time, Respectively.

The present invention is based on the disadvantage of lowering the saltiness (pungent taste) with low salt, but also the new taste inherent to kimchi, the unique cool taste during fermentation, and the disadvantage that the kimchi is depressed or shriveled even after a long period of time, We developed a kimchi that was completely dissolved.

It can be seen that the overall preference in the sensory test for foreign residents residing in Korea is dominant, and it is also found that the salty taste and the pungent taste to be achieved in the experiment are lowered, and the sweet taste is increased to increase the preference degree.

Figure 1 is a flow chart of the overall process of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described with reference to exemplary embodiments of the present invention.

In the present invention, the salinity is calculated as the total kimchi after being mixed with the kimchi together with the salt concentration in the cell tissue of the pickled Chinese cabbage, more specifically, a certain amount, and the salt concentration measured by the salinity measurement system. The term "degree of spicy taste" used in the present invention refers to the amount of capsaicin and dihydro capsaicin added per kg of the present invention as a term newly established in the present invention to express the pungent taste of kimchi. When the content of capsaicin and dihydrocapsacin in kimchi, which are conventionally completed in the kimchi manufacturing industry, is less than 4.0 mg per kg of unit, mild flavor, 4.0 to 12.0 is usually spicy taste, and 12.0 or more is classified as spicy taste. , A method for producing kimchi having a mild taste that does not feel a pungent taste greatly except for a special case has been developed. In the present invention, the red pepper is the same as the red pepper, which is not dried, and the red pepper is used as the red pepper. In the present invention, bio-paprika refers to unhygienic raw paprika. In the present invention, especially, raw paprika having a red color is used, and it does not depart from the technical scope of the present invention due to differences in various kinds of cultivars and places of origin.

The terms used and defined in this application are used only to illustrate specific embodiments and are not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the term "comprising" or "comprising ", etc. is intended to specify the presence of stated features, integers, steps, operations, elements, parts, or combinations thereof, But do not preclude the presence or addition of features, numbers, steps, operations, components, parts, or combinations thereof. Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

The present invention relates to a method for preparing a Chinese cabbage,

The washing dehydration and the control of the salt concentration (S2), which controls the salt concentration of the Chinese cabbage,

A preparation step (S3) of pulverizing and mixing the selected paprika, red pepper and garlic,

And a mixing step (S4) of mixing the safflower cabbage and the sub ingredient with adding a fish sauce.

The manufacturing method will be described step by step.

1. Chinese cabbage pickling step (step 1),

The Chinese cabbage is selected, and it is soaked at a concentration of 5-7% for 20-28 hours.

In particular, the present invention was processed for 20 hours or more for a maximum of 28 hours. In general kimchi production, the salt concentration of a typical Chinese cabbage pickling process is adjusted to 10 to 15%, and the pickling is carried out for about 10 to 25 hours. However, the present invention lowered the salt concentration by half or more as described above. Therefore, if the salt concentration is 5%, it saves at least 28 hours. If it is less than 24 hours, it is less pickled. If it is 7%, it saves 20 hours. If it is more than 20 hours, Concentration and it can not achieve the purpose of producing low salt cabbage kimchi. In this low salt concentration, the salt concentration in the cell tissue of the digested Chinese cabbage was reduced to less than half, and enough pickling was made to prevent the occurrence of leachate caused by the leakage of intracellular water during fermentation.

2. Dehydration and salt concentration control step (step 2)

The pickled Chinese cabbage is immersed in a large amount of fresh water. The immersion time was maintained for at least 2 to 3 minutes to induce the salting out of the surface as well as the salting out of the Chinese cabbage. After immersion, it is discharged again and sprayed fresh water again from the outside. Repeat this immersion and washing operation three more times. Most preferably four times. Depending on the type of Chinese cabbage, that is, the side thickness of the Chinese cabbage, and the firmness of the tissue, the penetration of the salt varies during the pickling process, so the immersion cleaning is repeated 3 to 4 times. However, more than 4 times may cause the back of the Chinese cabbage. The immersed and washed Chinese cabbages are loaded into the loading container and loaded while fresh water is sprayed onto the cabbage surface while being loaded. The reason for this is to remove the residual foreign matter as well as to lower the salt.

The feature of the present invention is that the loaded Chinese cabbages are loaded in a dehydrating tank which maintains a temperature of 4 캜 or less, and dehydration by self weight is maintained for 7 to 9 hours.

It is to load the washed fresh water while spraying the washed Chinese cabbage, and to reduce the saltiness of the Chinese cabbage to 1.4% or less by dehydration treatment for 7 ~ 10 hours at low temperature below 4 ℃.

In order to achieve the desired low salt effect even when the kimchi is cut into low-concentration brine, the present invention relates to a method of dipping a whole Chinese cabbage at least four times in fresh water for 2 to 3 minutes, It is possible to release salts in tissues. By the washing and dehydration process, the salinity of Chinese cabbage was lowered to less than 1.4%.

3. Prepare the sub-materials (step 3)

3.1 Preparation of paprika

The present invention uses red raw paprika to maintain the intrinsic red color of kimchi without using red pepper powder at all.

In the present invention, a variety of paprika having a measurement concentration of 4.5-5.5 measured by a Brix measuring apparatus is selected and used. The present invention is aimed at approaching children and foreigners with no objection as sweetness is imparted by using paprika having a relatively high Bricks concentration. It is also intended to be readily available to patients exposed to adult diseases where excessive sugar intake is limited. The raw paprika is used in an amount of 20.0 to 25.0% based on the weight of the above-mentioned pickled Chinese cabbage on the basis of weight while maintaining moisture. If less than 20.0% of raw paprika is used, the red color as kimchi can not be expressed sufficiently. On the contrary, if it is used more than 25%, the salinity due to moisture from raw paprika lowers excessively, which may cause abnormal fermentation.

3.2 Preparation of red pepper

The present invention uses watery red pepper instead of red pepper powder to purify the spicy taste that is difficult for children or foreigners to access while retaining a certain pungent taste inherent to kimchi.

In the present invention, a variety of capsaicin (capsaicin and dihydrocapsaisin) content of less than 150.0 to 170.0 mg / kg, which indicates the degree of spiciness, was used. If it is less than 150, the spicy taste is too low, and it does not show the spicy taste as Korean traditional Chinese cabbage kimchi. When it is used more than 170, the spicy taste becomes strong and it does not fit the purpose of the child and foreigner.

The standard of spicy taste for common kimchi is the standard of the industry, and the mild taste of the kimchi is less than 4.0, the spicy taste is 4.0 to 12.0, and the spicy taste is 12.0 or more. The mild flavor is a bit of a spicy taste, which is a spicy taste that can be seen by kindergarten or elementary school students, including foreigners who can enjoy a certain degree of spicy taste. Red pepper was 3 ~ 6% based on the weight of Chinese cabbage. When using less than 3% of red pepper, it is difficult to maintain the taste and flavor of Korean kimchi because of the reduced pungent taste of red pepper.

3.3 Preparing the sauce

Anchovy sauce was added in an amount of 2.0 to 3.0% based on the weight of the Chinese cabbage so that the flavor of the kimchi would not be lost without smell of fish peculiar to fish sauce.

The reason for selecting anchovy sauce was because it is a clear fish sauce that has been aged for 3 years or more, and the smell of salted fish unique to salted fish is not much higher than that of commercial products. In the case of prawns, poultry tasted a pungent taste when used with paprika, and the pungent taste and smell was great even when it was used below 1%. The inventors of the present invention have found that even when a small amount of anchovy sake is added in a small amount, the flavor and odor of the anchovy can be reduced, thereby reducing the taste of Kimchi. In the case of Kannari sauce, the smell of fish was less than that of shrimp and anchovy, but smell of fish and peculiar smell occurred.

In the present invention, when anchovy sauce is used in an amount less than 2.0%, it can hardly feel its original taste and flavor, and when it is used more than 3.0%, the taste of sauce increases, but the unique flavor of sauce is stronger.

3.4 Preparation of garlic

In the present invention, garlic is added in an amount of 4.0 to 6.0% based on the weight of the above sub ingredient. With the addition of garlic, Western pickles, kimuchi and other garlic flavors and flavors unique to Japan make it possible to taste typical western pickles and other incense and flavors. When garlic was put below 4.0%, garlic was added with high antimicrobial activity because it was low salt condition and it was worried about the occurrence of spoilage bacteria and unsteadiness. On the contrary, if it is used more than 6.0%, the garlic-specific flavor and arine flavor may cause the rejection.

4. Mixing step (step 4)

When the above-mentioned raw material is prepared, the dehydrated Chinese cabbage and the sub ingredient are mixed.

In the present invention, low-salt salt is added when mixing the sub-materials. In particular, low salt salt of 74.5% of purified salt and the balance of potassium chloride was mixed with 0.7 ~ 0.8% based on the weight of Chinese cabbage. The use of salt improves the tasting feeling by giving the appropriate liver, but when used less than 0.7%, it becomes too thin and the function as a side dish is lowered. In particular, the possibility of occurrence of abnormal fermentation bacteria is increased by low salt. On the other hand, when more than 0.8% is used, the salinity becomes higher and the possibility of abnormal fermentation is lowered, but the desired low salt kimchi can not be produced.

When the Chinese cabbage and the sub ingredient were sufficiently mixed, they were aged in a low temperature storage tank kept at 0 to 5 ° C to prepare the desired cabbage kimchi.

Another aspect of the present invention is to provide a method of preparing a Chinese cabbage,

After dehydration of the Chinese cabbage, it is dehydrated to control the dehydration and salt concentration (Step 2)

A preparation step (step 3) for pulverizing and mixing the selected paprika, red pepper and garlic,

And a mixing step (step 4) of mixing the safflower cabbage and the sub ingredient with adding a fish sauce, comprising the steps of:

0.005 ~ 0.007% of mixed strains of Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus sakei, and Lactobacillus plantarum were added to the supplementary materials based on the total weight,

And mixing the resulting mixture with the Chinese cabbage after fermentation at a temperature of 0 ° C or lower for 20 to 26 hours in an anaerobic state, thereby lowering the salinity and elongation of the cabbage kimchi.

The reason why the mixed lactic acid bacteria culture is used is that the present invention prevents the propagation of possible germs by cutting into salinity less than half that of ordinary Chinese cabbage and induces the propagation of lactic acid bacteria early, It is intended to be able to feel the flavor and taste of Kimchi which is fermented food which can be eaten but is unique. Kimchi is fermented over time to increase the number of lactic acid bacteria, so it is intended to give Kimchi unique sourness and refreshing sensation, and it is different from the concept of being mellowed for a long period of aging for months or years. As mentioned above, by proper addition of lactic acid bacteria, the sourness and refreshing feeling inherent to kimchi reached the maximum in a short period of time. The mixed lactic acid bacteria may be lactobacillus helveticus, bifidobacterium longum or the like in addition to the mixed lactic acid bacteria of Leuconostoc mesenteroides and Leuconostoc citreum. In the present invention, the use of the mixed lactic acid bacteria of Leuconostoc mesenteroides and Leuconostoc citreum is intended to increase the acidity of the lactic acid bacteria by rapid growth of the initial lactic acid bacteria before the sufficient fermentation is performed at the initial stage of fermentation of kimchi, thereby suppressing contamination and abnormal fermentation.

Changes in the number of lactic acid bacteria over time division 4/16 4/26 5/1 5/8 Lactic acid bacteria 5.3 × 10 ⁵ 7.6 × 10 ⁵ 1.1 × 10 ⁹ 1.3 x 10 ⁹ Invention 4.2 × 10 ⁶ 1.1 × 10 ⁹ 7.5 × 10 ⁵ 7.4 × 10 ⁵

According to another aspect of the present invention, there is provided a method for preparing a Chinese cabbage,

The dehydration and salinity control step (S2), which controls the salt concentration of the Chinese cabbage,

A preparation step (S3) of pulverizing and mixing the selected paprika, red pepper and garlic,

And a mixing step (S4) of mixing the Chinese cabbage and the sub ingredient with adding a fish sauce,

And further adding a plum extract in the mixing step.

More specifically, the plum extract is loaded with 50 to 60% of sugar based on the weight of the plum, and the extraction and fermentation process is carried out for at least 3 to 6 months. The plum extract extracted with sugar was pH 2.3 ~ 2.8 and Brix concentration 45 ~ 55% was added 4.0 ~ 6.0% based on the weight of Chinese cabbage. Extraction and fermentation process of plum less than 3 months can not extract sufficient plum components. Especially, since various kinds of germs remain, it has a bad influence on kimchi fermentation. After 6 months, further fermentation and extraction proceeds It is very economical because it is very small even if it is not or progresses.

In case that the breeding of the lactic acid bacteria is not enough in the early stage, the initial plumage is prevented by keeping the initial Chinese cabbage and various seasoning mixture in the acidic state by adding the plum extract, and further, the various organic acids contained in the plum extract And nutritional enhancement effects by various nutritional ingredients.

When added less than 4.0%, the overall acidity is lowered and the plum peculiar sourness can not be exhibited. On the other hand, when added more than 6.0%, the stronger plum flavor as well as the sweetness become stronger and the taste and aroma of Kimchi are changed.

Example 1

After removal of foreign matter, 210 kg of Chinese cabbage cut for 2 ~ 4 minutes was dipped in 5% saline water for 24 hours. The pickled Chinese cabbage was taken out and suspended in flowing clear water while mechanical washing by air bubbles and flipping of the cabbage for 80 to 100 seconds were repeated four times. The washed Chinese cabbage was placed in a loading tank and left to stand at 0 ° C for 8 hours to remove moisture by its own weight.

The Chinese cabbage was cut to length of 1.8 ~ 2.2 ㎝ in length.

The paprika was a siroco variety, which was changed with 42 kg of Briggs concentration 5.0, 8.5 kg of mild pepper, and 8.5 kg of garlic. 4.5 kg of anchovy sauce aged for 3 years and 1.5 kg of low salt salt (74.5% of purified salt and 22.25% of potassium chloride) were added to the ground material and homogeneously mixed to prepare a sub ingredient. The compounded ingredients were placed in a sealed container and aged for 24 hours.

The aged material was mixed with the cut Chinese cabbage to prepare the desired Chinese cabbage kimchi.

The prepared kimchi was matured at low temperature (0 ~ 5 ℃) for 30 days.

Examples 2 to 6 described above were prepared in the same manner as in Example 1 except that the content of the components listed below was changed.

In Example 5, plum extract was added. In Example 6, the sub ingredient was aged for 24 hours after mixing the mixed strains, and then mixed with Chinese cabbage.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Salt concentration (%) 5.0 5.5 6.0 6.5 7.0 7.0 Paprika (kg) 42.0 45.0 52.0 42.0 45.0 52.0 Red pepper (㎏) 8.5 10.0 12.0 8.5 10.0 12.0 Garlic (㎏) 8.5 10.0 12.0 8.5 10.0 12.0 Salted fish (kg) 4.5 5.0 6.0 4.5 5.0 6.0 Salt (kg) 1.5 1.5 1.6 1.5 1.5 1.6 Plum (㎏) 10.0 12.0 11.0 Mixed strain (kg) 0.01 0.015

The following comparative examples were prepared in order to compare with the preparation method including the pickling conditions of the present invention, and the processes were the same, and the salinity of the sub ingredient contents and the pickling water were varied as shown in Table 6 below.

Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Salt concentration (%) 3.5 8 9 10 12 Paprika (kg) 35 55.0 35 60 Same as left Red pepper (㎏) 8.0 13.0 10.0 12.0 Same as left Garlic (㎏) 8.0 13.0 8.0 12.0 Same as left Salted fish (kg) 4.0 7.0 4.0 6.0 Same as left Salt (kg) 1.4 1.7 1.4 1.6 Same as left Plum (㎏) - - 10.0 10.0 12.0 Mixed strain (kg) - - - 0.01 0.02

The kimchi prepared according to the Examples and Comparative Examples were measured for salinity, acidity, sugar content and elongation (concentration of capsaicin and dihydrocapsacin) as shown in the following table

Salinity Acidity (acidity) Sugar content Shindo PH and visual identification after 30 days of aging Example 1 1.13 3.84 5.8 0.9 No decomposition of cabbage and no abnormal fermentation Example 2 1.20 3.90 6.1 1.2 Homology Example 3 1.24 3.86 6.1 1.2 Homology Example 4 1.27 3.99 8.2
0.9 Homology Example 5 1.38 4.02 8.6 1.2 Homology Example 6 1.39 4.02 8.6 1.2 Homology Comparative Example 1 1.29 3.51 0.9 0.9 Cabbage retraction and fungus development Comparative Example 2 1.41 4.10 7.4 1.4 Cabbage retraction and white fungus occur Comparative Example 3 1.44 4.08 8.1 1.2 No Cabbage Leaving Comparative Example 4 1.48 4.18 8.2 1.5 No Cabbage Leaving Comparative Example 5 1.53 4.26 8.4 1.5 No Cabbage Leaving

Remark: Salinity is a measure of juice-treated liquid obtained by picking up finished kimchi

       PH is the pH value

       Brix is measured by Briggs sugar meter.

       Shindo content per kg of cabbage kimchi of capsaicin and dihydro capsaicin for 30 days

     The pH of the kimchi of the above Examples and Comparative Examples is 30 days, after 30 days of fermentation, the pH value and the naked eye identification form after storage for 5 days or less.

Specification of Briggs sugar meter: ATAGO Japan, model PAL-1, measurement range 0.0 ~ 53%, Resolutin 0.1%, Accuracy ± 0.2%

Measuring range: 0.01 ~ 2.00%, 3.0 ~ 10.0% (g / 100g), Less than ± 5% when Accuracy is less than 1.00% and 1.00% ~ 10.0% relative to the relative indication value Less than ± 5%

Specification of pH meter: ELMETRON Co., model CP-411P (P20 / composite electrode), measurement range 0.00 ~ 14.00 Temp. 0.0 to 100 ° C

Shindo was commissioned by the Korea Food Research Institute. The detailed measurement device was not determined and was measured by u - HPLC method.

After 30 days of fermentation, the pH value indicates that the fermentation of the Chinese cabbage due to excessive fermentation causes the pH value to be excessively lowered, the Chinese cabbage to be removed, and the abnormal fermentation phenomenon such as a white fungus It was observed with the naked eye.

The kimchi prepared by blending the kimchi prepared by the manufacturing method of the present invention with the common red pepper produced by the applicant of the present invention was subjected to sensory test as follows.

Test subjects: Common Chinese cabbage kimchi produced by the applicant and kimchi prepared by the method of the present invention

Subjects: 30 children between the ages of 6 and 13, and 30 foreigners (aged 20 or older, unconfirmed)

Inspection items: salty, sweet, hot, overall taste of kimchi

Scoring method: 5 point scaling method.

Criteria: Salty 1 point = very thin, 2 points = no weave, 3 points = normal, 4 points = a little weave, 5 points = very weave

Sweetness 1 point = Not very sweet, 2 points = Not sweet, 3 points = Average, 4 points = A little sweet, 5 points = Very sweet

Spicy 1 point = Not very spicy, 2 points = Not spicy, 3 points = Average, 4 points = A little spicy, 5 points = Very spicy

Overall taste 1 point = Very bad, 2 points = Bad, 3 points = Medium, 4 points = Good, 5 points = Very good

Overall preference 1 point = very bad, 2 points = bad, 3 points = moderate, 4 points = good, 5 points = very good

Note: The overall taste in the above criteria is a combination of the crispy taste of cabbage kimchi, the rich taste of aged kimchi, fermented taste, and the cool taste of carbonic acid due to anaerobic fermentation.

Note: The standard of salty taste, sweet taste, and pungent taste should be determined by the salinity, sugar content and capsaicin content of the original Bricks measuring system. However, the finished product was tested based purely on the subjective taste of the consumer, The score table is different from the reference value of the elongation according to the salinity, sugar content, and capsaicin concentration, which are bases in the present invention.

Salty taste Sweet taste heat Overall flavor Overall preference child Foreigner child Foreigner child Foreigner child Foreigner child Foreigner Comparative Example 1 2.24 2.11 2.09 2.12 2.54 2.68 2.97 2.68 3.01 2.03 Comparative Example 2 4.24 3.38 3.80 3.78 3.98 3.88 3.21 2.32 2.24 2.01 Comparative Example 3 4.04 3.46 2.13 2.15 3.56 3.62 3.17 3.31 2.68 2.84 Comparative Example 4 4.12 2.08 3.98 3.99 2.26 3.23 3.24 2.25 2.18 2.23 Comparative Example 5 4.15 2.23 4.01 4.11 2.18 3.26 2.08 2.33 2.12 2.36 Example 1 2.80 3.68 3.52 3.68 2.28 2.55 4.22 4.02 4.36 4.81 Example 2 3.78 3.66 3.48 3.62 2.15 2.11 4.33 4.52 4.33 4.15 Example 3 3.26 3.48 4.02 4.16 2.69 2.03 4.58 4.43 4.16 4.24 Example 4 3.36 3.64 3.99 4.01 2.52 2.66 4.68 4.69 4.62 4.53 Example 5 3.86 4.19 4.56 4.88 2.02 2.18 4.46 4.76 4.52 4.62 Example 6 3.03 4.21 4.66 4.85 2.63 2.55 4.76 4.61 4.39 4.83

In the case of salty taste, the preferences of Comparative Examples 4 and 5, in which saltiness is high even for foreigners and children, are lowered, and even in the case of the embodiment of the present invention, preference is increased in Chinese cabbage having a pickling concentration of 6 to 7% . This results in a preference of salty taste to kimchi to some extent. However, as shown in Comparative Examples 4 and 5, when the salt concentration is 10% or more, there is a marked difference in preference.

In the case of sweet taste, the higher the content of sweet paprika is, the higher the preference is, and the more preference is increased due to the addition of plum cil.

In case of spicy taste, the increase of the use of red pepper increases the overall spicy taste, which shows that the preference of children and foreigners is lowered. However, if the content of red pepper is less than 12%, it shows that the preference is rather higher due to good spicy taste.

Therefore, it is shown that the cabbage kimchi prepared by the manufacturing method of the present invention is an optimal preparation method for the overall taste and the preference according to the above-mentioned combination of salty taste, sweet taste and spicy taste.

In the sensory test for children, it is found that the kimchi of the present invention does not squeeze and the spicy taste is less than that of kimchi. The overall taste and preference is also dominant.

S1: salting step S2: dehydration and salt concentration control step S3: preparation of a part preparation step S4: mixing step

Claims (11)

delete Salting the Chinese cabbage into brine (S1),
The washing dehydration and the control of the salt concentration (S2), which controls the salt concentration of the Chinese cabbage,
A preparation step (S3) of pulverizing and mixing the selected bio paprika, red pepper and garlic,
A method for manufacturing a cabbage kimchi having reduced salinity and elongation comprising a step of mixing (S4)
In the pickling step, the Chinese cabbage is soaked at a concentration of 5 to 7% for 20 to 28 hours,
The edible Chinese cabbage was dehydrated for 7 to 9 hours,
The dipped Chinese cabbage is washed by repeatedly immersing and dewatering four times in fresh water,
The paprika, which is a subspecies, is a living organism with a Brick concentration of 4.5 to 5.5,
20 ~ 25% is used based on the weight of Chinese cabbage,
A method for producing cabbage kimchi having reduced saltiness and elongation, wherein the red pepper is a variety having a combined concentration of capsaicin and dihydro capsaicin of 150.0 to 170.0 mg / kg, and 3 to 6% based on the weight of the Chinese cabbage.


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