KR102218728B1 - manufacturing method of white Kimchi using cockscomb - Google Patents

Abstract

The present invention relates to a method of manufacturing white kimchi of cockscomb, and more particularly, to a method of producing white kimchi that is useful for health and has excellent visual effects by adding a cockscomb extract extracted from flowers of cockscomb.

Description

Manufacturing method of white Kimchi using cockscomb {manufacturing method of white Kimchi using cockscomb}

The present invention relates to a method of manufacturing white kimchi of cockscomb, and more particularly, to a method of producing white kimchi that is useful for health and has excellent visual effects by adding a cockscomb extract extracted from flowers of cockscomb.

Kimchi is a representative traditional fermented food unique to the Korean people that is fermented and aged by mixing various seasonings such as red pepper powder and seasonings with subsidiary materials such as green onion, garlic, ginger, parsley, etc.with cabbage and radish as main ingredients.It has a very unique taste and flavor. .

The secret behind such kimchi is that it is fermented food, and fermented foods such as these contain a large amount of minerals and vitamins, and are also very rich in lactic acid bacteria that are beneficial to the human body, making them the most important fermented food indispensable to our diet. , It can be said that it is a health food that exerts excellent effects on the tonic effect of the human body. Kimchi is a source of vitamins and minerals when vegetables are scarce in the winter, and is the food that is closest to our diet with optimal corrosion that goes best with rice, a staple food.

There are various types of kimchi, of which white kimchi is a clean and refreshing kimchi made by properly slicing radish, pears, and green onions, mixing salt and sugar, and pouring the seasoning broth. Children who don't like spicy taste and aroma especially like it. However, the red color of the red pepper powder has a disadvantage in that the visual effect is low because it has a flat color unlike other kimchi, which attracts the appetite and visually feels the taste of kimchi better.

As a technology for solving this problem, Korean Patent Registration No. 10-0634474 discloses a cockscomb pigment extract and a method of manufacturing kimchi using the same.

The method of manufacturing the kimchi is pickled in salt water and naturally dehydrated cabbage 10kg and water 10-60% by weight, cockscomb extract 5-30% by weight, seasonal fruits 25-10% by weight, onion 24-10% by weight, garlic 23-9 500g of Chinese cabbage made by mixing 23 to 9% by weight of ginger, 23 to 9% by weight of chestnut, 23 to 9% by weight of grass (glutinous rice paste or wheat grass), 2 to 6% by weight of salt, and 2 to 6% by weight of red pepper It is prepared by mixing evenly.

However, since the cockscomb extract is extracted after fermentation by mixing cockscomb flowers and scrubbers, there is a problem in that it is difficult to produce a clear purple color because it loses its own color. In addition, since all seasonings and cockscomb extract are mixed with the pickled cabbage at the same time, there is a problem that the color becomes cloudy and the taste is deteriorated.

Republic of Korea Patent Registration No. 10-0634474: Cockscomb pigment extract and method for producing kimchi using the same

The present invention has been created to improve the above problems, and an object of the present invention is to provide a method of manufacturing a cockscomb white kimchi in which a color peculiar to a cockscomb flower can appear clear and clear.

Another object of the present invention is to provide a method of manufacturing a cockscomb white kimchi capable of maintaining an appropriately aged taste and color for a long time by adding a fermented extract having excellent antioxidant activity.

The method of manufacturing the cockscomb white kimchi of the present invention for achieving the above object comprises: a salting step of soaking the cabbage cut into quarters and pickling the whole cabbage; A washing step of washing the pickled cabbage obtained in the salting step with water and placing it on a tray to remove moisture; Pear, radish, jujube, auditory, mustard, red pepper, parsley, chives, and chestnuts are chopped and mixed to obtain kimchi beef; A stuffing step of putting the kimchi stuffing between the leaves of the pickled cabbage and putting it in a kimchi container; Eggplant input step of putting eggplant pickled in salt water into the kimchi container; A seasoning solution obtaining step of adding soaked glutinous rice, garlic, ginger, salted shrimp, and salt to a boil and filtering to obtain a seasoning solution; A seasoning liquid injection step of pouring the seasoning liquid into the kimchi container so that the pickled cabbage and the pickled eggplant are submerged; A first aging step of first aging the pickled cabbage and the pickled eggplant by storing the kimchi container at 10 to 20°C; A cockscomb extract step of dipping a cockscomb flower in water to extract a cockscomb extract; A second aging step of removing the pickled cabbage and the pickled eggplants aged in the first aging step from the kimchi container, placing them in a bowl, and then pouring the cockscomb extract into the bowl and secondly aging for 1 to 10 hours; including; do.

The cockscomb flowers are blanched in boiling water and dried by applying hot air.

After the seasoning solution obtaining step, a fermented extract is added to the seasoning solution, and the fermented extract is extracted from the fermented product obtained by mixing the leaves of bee peas and the fruit of the bee pea.

As described above, in the present invention, by using the cockscomb extract, the color peculiar to cockscomb flowers appears clear and clear, thereby enhancing the visual effect.

In addition, the present invention is excellent in antioxidant activity and can maintain the aged taste and color for a long time, thereby improving preservation and is useful for health.

1 is a photograph showing the appearance of cockscomb white kimchi manufactured according to an example of the present invention.

Hereinafter, a method of manufacturing a cockscomb white kimchi according to a preferred embodiment of the present invention will be described in detail.

The manufacturing method of the cockscomb white kimchi of the present invention includes a salting step in which the whole cabbage cut into quarters is soaked in salt water and pickled, and the pickled cabbage obtained in the salting step is washed with water and then placed on a tray to remove moisture; Preparing kimchi beef by chopping and mixing seasoning materials, putting kimchi sauce between the leaves of the pickled cabbage and putting it in a kimchi container, and putting eggplant pickled in salted water into the kimchi container. The eggplant input step, the seasoning liquid acquisition step of obtaining the seasoning liquid, the seasoning liquid injection step of pouring the seasoning liquid into the kimchi container so that the pickled cabbage and the pickled eggplant are immersed, and the kimchi container is stored at 10 to 20°C. The first ripening step of first ripening the pickled cabbage and the pickled eggplant, the cockscomb extraction step of extracting the cockscomb extract by dipping the cockscomb flower in water, and the pickled cabbage and the pickled eggplants aged in the first ripening step are added to the kimchi. It includes a second aging step in which the cockscomb extract is poured into the bowl after being taken out of the barrel and placed in a bowl and then aged for 1 to 10 hours.

It looks at each step of the manufacturing method of the cockscomb white kimchi of the present invention described above.

1. Salting step

The whole cabbage from which the outer leaves have been removed is cut into quarters, cut into quarters, and then salted in a barrel. The salting method is to sprinkle the sea salt evenly on the surface of the cabbage to pickle it, or soak the cabbage in salt water dissolved in salt. The salt water used at this time has a salinity of 2 to 5%, and the salting time may be about 4 to 10 hours.

2. Washing step

Next, after taking the pickled cabbage out of the bucket, it is washed repeatedly 2-3 times with clean water. After washing, place the pickled cabbage on a tray and leave for overnight to remove moisture.

3. Kimchi beef preparation stage

Next, the seasoning ingredients are chopped and mixed to obtain kimchi sauce.

For seasoning, pear, radish, jujube, auditory, mustard, red pepper, parsley, chives, and chestnut are used. Shred each seasoning and mix. For example, 100 parts by weight of radish, 5 parts by weight of jujube, 2.5 parts by weight of auditory, 2.5 parts by weight of fresh red pepper, 10 parts by weight of red pepper, 10 parts by weight of parsley, 10 parts by weight of chives, 25 parts by weight of chestnuts are mixed to obtain kimchi.

4. Small filling step

Next, put the kimchi sauce between the leaves of the pickled cabbage and put it in the kimchi container.

After spreading the leaves one by one, put the kimchi stuffing evenly between the leaves. Put the pickled cabbage with kimchi stuffing in the kimchi container.

5. Branch input stage

Next, put the pickled eggplant in salt water into the kimchi container containing the pickled cabbage. Pickled eggplants can be whole or chopped and put into a kimchi container. Pickled eggplants can be sandwiched between pickled cabbages.

Eggplants are useful for health, and at the same time, after being bleached in the pickling process, they can be dyed beautifully with cockscomb extract, increasing the visual effect.

Eggplant may be pickled together with the cabbage in the above-described salting step, or may be pickled separately from the cabbage. As an example for pickling eggplants in salt water, eggplants may be soaked in salt water having a salinity of 2 to 5% for 4 to 10 hours.

Pickled eggplants are repeatedly washed 2 to 3 times with clean water, and then put on a tray to remove moisture before use.

6. Seasoning amount acquisition stage

Next, prepare the seasoning solution to pour into the kimchi container.

Seasoning liquid is obtained by boiling various ingredients in water. As ingredients, soaked glutinous rice, garlic, ginger, salted shrimp, and salt can be used.

To make seasoning, put 20 parts by weight of salted shrimp, 6 parts by weight of glutinous rice soaked in water, 4 parts by weight of garlic, and 1 part by weight of ginger per 100 parts by weight of salt, then pour a sufficient amount of water and boil for 1 to 4 hours. Seasoning liquid can be obtained by filtering through a sieve.

7. Seasoning liquid injection step

Next, pour the seasoning liquid into the kimchi container. At this time, pour the amount enough to soak the pickled cabbage and pickled eggplant.

8. First ripening stage

Next, the kimchi container is kept at a certain temperature, and the pickled cabbage and pickled eggplant in the kimchi container are aged.

For maturation, the kimchi container can be stored at 10 to 20°C for 1 to 10 days. The seasoning solution soaks into the cabbage and eggplant through aging, and the various ingredients of kimchi sauce add flavor.

9. Cockscomb extraction stage

Next, the cockscomb flower is soaked in water to extract the cockscomb extract.

Cockscomb (Celosia cristata L.) is a perennial plant belonging to the Amaranthaceae family, and is cultivated mainly for ornamental purposes. And in oriental medicine, cockscomb flowers have been used as traditional medicines called Gye-gwanhwa. Stems and leaves are known to treat hemorrhoids, dysentery, hematopoiesis, nosebleeds, hemostatic, urticaria, and seeds, and the efficacy of both blood and hemostasis, hematopoiesis, dysentery, liver disease, and eye disease. In particular, flowers are known for their efficacy in both bleeding and hemostasis, and for treating bleeding, dysentery, hematopoiesis, hemoptysis, and hemoptysis due to fistula.

The flower of cockscomb is composed in the form of a cockscomb and its color is red or deep pink.

Cockscomb flowers can use fresh flowers directly. The cockscomb flower is washed with water to remove foreign substances, and then soaked in water to extract the cockscomb extract. For example, a cockscomb flower can be soaked in water at 20 to 60° C. for 2 to 20 hours to extract.

And cockscomb flowers can be processed instead of fresh flowers. As an example of the processing treatment, cockscomb flowers may be soaked in boiling water for 1 to 3 minutes and then boiled and then dried by applying hot air of 30 to 50°C. The dried cockscomb flowers are soaked in water to extract the cockscomb extract. If cockscomb flowers are boiled in boiling water and then dried with hot air, they can maintain the peculiar color of cockscomb for a long time, which is advantageous for storage as well as removing the bitter taste felt from fresh flowers.

10. Second aging stage

Next, take out the first aged pickled cabbage and pickled eggplant from the kimchi container and place them in an empty bowl. At this time, pickled cabbage and pickled eggplant can be cut into appropriate sizes to form a shape.

Pour the cockscomb extract into a bowl containing pickled cabbages and pickled eggplants, and aged for a second time for 1 to 10 hours. The Cockscomb extract permeates the cabbages and branches through the secondary aging, and is useful for health, while the unique purple color of the Cockscomb extract has excellent visual effects.

Figure 1 shows the state of the second ripened cockscomb white kimchi. The peculiar purple of the cockscomb extract is clear and clear, which contrasts with the white and yellow parts of cabbage, providing visually superior white kimchi.

On the other hand, according to the present invention, as another example, the fermented extract may be added to the seasoning solution after the seasoning solution acquisition step. The fermented extract can be extracted from the fermented fermented product by mixing the leaves of bee peas and the fruit of the bee pea.

The bee pea ( Vicia amurensis ) is a perennial plant belonging to the genus of the legume family. Bee peas use young shoots or leaves.

Abutilon theophrasti Medicus is an annual herb belonging to the mallow family. Use the edible fruit.

After mixing the bee pea leaves and the fruits of the beetle at a weight ratio of 5:1, sprinkle with sugar to mix, and then ferment at 20 to 30°C for 1 to 6 months. During fermentation, strains can be inoculated and fermented by natural inoculation, or specific microorganisms can be inoculated to ferment. In this case, Saccharomyces cereviciae can be used as a fermentation strain .

When fermentation is complete, the fermented product is homogenized by grinding with a blender, and extraction is performed by adding an extraction solvent. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used.

Methanol, ethanol, etc. can be used as the lower alcohol having 1 to 4 carbon atoms, and butylene glycol, propylene glycol, pentylene glycol, and the like can be used as the polyhydric alcohol. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water and a lower alcohol and a polyhydric alcohol may be used.

As an example of extraction, a liquid fermented extract may be obtained by adding water 4 to 10 times by weight to the fermented product, extracting at 20 to 120°C for 1 to 48 hours, and filtering.

The fermented extract is mixed by adding 10 to 30 parts by weight based on 100 parts by weight of the seasoning solution. The seasoning solution added with fermented extract is poured into a kimchi container containing pickled cabbage and pickled eggplant, and then subjected to primary aging.

Fermented extract has excellent antioxidant activity. Therefore, by primary aging with a seasoning solution added with fermented extract, the aged taste and color of white kimchi can be maintained for a long time, and crunchy texture can be improved.

Hereinafter, the present invention will be described through the following examples. However, the following examples are intended to specifically illustrate the present invention, and are not intended to limit the scope of the present invention to the following examples.

(Example 1)

The cabbages and eggplants were marinated in salt water with a salinity of 3% for 6 hours, washed with water, and placed on a tray to remove moisture. And 100 parts by weight of radish, 5 parts by weight of jujube, 2.5 parts by weight of hearing, 2.5 parts by weight of fresh red pepper, 10 parts by weight of red pepper, 10 parts by weight of parsley, 10 parts by weight of chives, and chestnuts Each 25 parts by weight was chopped and mixed to prepare kimchi stuffing. The prepared kimchi stuff was put between the leaves of the pickled cabbage and then put in a kimchi container. Then, pickled eggplants were sandwiched between the pickled cabbages.

And to prepare the seasoning solution, add 20 parts by weight of salted shrimp, 6 parts by weight of glutinous rice soaked in water, 4 parts by weight of garlic, and 1 part by weight of ginger per 100 parts by weight of salt, then pour a sufficient amount of water and boil for 2 hours. It was filtered through a sieve to make a seasoning solution. The prepared seasoning solution was poured into a kimchi container and then stored at 15°C for 7 days to be first aged.

Cockscomb flowers were soaked in boiling water for about 2 minutes, dried by applying hot air at 40°C, and then dried cockscomb flowers were soaked in water at 40°C for 10 hours to extract Cockscomb extract. The firstly aged pickled cabbage and pickled eggplant were cut into appropriate sizes, placed in a bowl, and then the extracted cockscomb extract was poured and aged for 6 hours for a second time to prepare cockscomb white kimchi.

(Example 2)

The cockscomb white kimchi was prepared in the same manner as in the above example, but the seasoning solution to which the fermented extract was added was poured into a kimchi container and first aged.

After mixing the bee pea leaves and the fruits of the beetle at a weight ratio of 5:1, sprinkled with sugar, mixed, and then inoculated with Saccharomyces cerevisiae, fermented at 25°C for 4 months, and the fermented product was finely ground and homogenized with a mixer. Water was added 7 times by weight to the homogenized fermented product, extracted at 60° C. for 8 hours, and filtered to prepare a liquid fermentation extract. Fermented extract was added 20 parts by weight based on 100 parts by weight of the seasoning.

<Sensory test>

Sensory evaluation was performed on the white kimchi of Examples 1 and 2. The panel was selected, and the appearance, aroma, taste, chewiness, and overall acceptability were evaluated by a 9-point evaluation method (1: very bad, 3: bad, 5: normal, 7: good, 9: very good), and the results are as follows. It is shown in Table 1.

division Exterior incense flavor Chewiness Overall preference map Example 1 8.7 7.2 7.0 7.7 7.6 Example 2 8.3 7.5 7.8 8.2 8.0

Looking at the results of Table 1, it was found that the sensory evaluation results were excellent in both Examples 1 and 2. Example 2 showed higher scores in taste and chewiness than Example 1.

<Antioxidant properties>

The radical scavenging activity of the seasoning solutions used in Examples 1 and 2 was evaluated. The seasoning solution was filtered under reduced pressure with a microfiltration filter to remove solid substances, concentrated, distilled water was added, and diluted to a concentration of 1000 ppm, and used as a sample.

0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picryl hydrazyl) was placed in 2 mL of the sample, stirred, and allowed to stand for 30 minutes, and the absorbance was measured at 517 nm. The radical scavenging activity was expressed as the rate of decrease in absorbance of the samples added and without. The results of the radical scavenging activity are shown in Table 2 below. The seasoning solution of Example 1 is the first sample, and the seasoning solution of Example 2 is the second sample.

division Radical scavenging activity (%) Sample 1 21.4 2nd sample 53.7

Looking at the results of Table 2, it was found that the spice solution of Example 2 had significantly higher antioxidant activity compared to the spice solution of Example 1. This seems to be due to the excellent antioxidant properties of the fermentation extract.

In the above, the present invention has been described with reference to an exemplary embodiment, but this is only exemplary, and those of ordinary skill in the art will understand that various modifications and equivalent embodiments are possible therefrom. Therefore, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (3)

delete A salting step in which the whole cabbage is cut into quarters and the cabbage is soaked in salt water and pickled;
A washing step of washing the pickled cabbage obtained in the salting step with water and placing it on a tray to remove moisture;
Pear, radish, jujube, auditory, mustard, red pepper, parsley, chives and chestnuts are chopped and mixed to obtain kimchi beef;
A stuffing step of putting the kimchi stuffing between the leaves of the pickled cabbage and putting it in a kimchi container;
Eggplant input step of putting eggplant pickled in salt water into the kimchi container;
A seasoning solution obtaining step of adding soaked glutinous rice, garlic, ginger, salted shrimp, and salt to a boil and filtering to obtain a seasoning solution;
A seasoning liquid injection step of pouring the seasoning liquid into the kimchi container so that the pickled cabbage and the pickled eggplant are submerged;
A first aging step of first aging the pickled cabbage and the pickled eggplant by storing the kimchi container at 10 to 20°C;
A cockscomb extract step of dipping a cockscomb flower in water to extract a cockscomb extract;
A second aging step of removing the pickled cabbage and the pickled eggplants aged in the first aging step from the kimchi container, placing them in a bowl, and then pouring the cockscomb extract into the bowl, and secondary aging for 1 to 10 hours; including; and,
The cockscomb flower is boiled in boiling water and then dried by applying hot air. A salting step in which the whole cabbage is cut into quarters and the cabbage is soaked in salt water and pickled;
A washing step of washing the pickled cabbage obtained in the salting step with water and placing it on a tray to remove moisture;
Pear, radish, jujube, auditory, mustard, red pepper, parsley, chives and chestnuts are chopped and mixed to obtain kimchi beef;
A stuffing step of putting the kimchi stuffing between the leaves of the pickled cabbage and putting it in a kimchi container;
Eggplant input step of putting eggplant pickled in salt water into the kimchi container;
A seasoning solution obtaining step of adding soaked glutinous rice, garlic, ginger, salted shrimp, and salt to a boil and filtering to obtain a seasoning solution;
A seasoning liquid injection step of pouring the seasoning liquid into the kimchi container so that the pickled cabbage and the pickled eggplant are submerged;
A first aging step of first aging the pickled cabbage and the pickled eggplant by storing the kimchi container at 10 to 20°C;
A cockscomb extract step of dipping a cockscomb flower in water to extract a cockscomb extract;
A second aging step of removing the pickled cabbage and the pickled eggplants aged in the first aging step from the kimchi container, placing them in a bowl, and then pouring the cockscomb extract into the bowl and secondly aging for 1 to 10 hours; including; and,
After the seasoning liquid acquisition step, fermentation extract is added to the seasoning liquid,
The fermentation extract is a method for producing cockscomb white kimchi, characterized in that the fermentation extract is extracted from the fermented product obtained by mixing the leaves of bee peas and the fruit of the bee pea.

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