KR102311103B1 - Method for preparing kimchi comprising strawberry fermented liquid - Google Patents

Abstract

The present invention relates to a kimchi manufacturing method using a strawberry fermented liquid, and more specifically, to a kimchi manufacturing method using a strawberry fermented liquid comprising: a step of manufacturing washing water by mixing water, salt, and vinegar; a step of washing strawberries with the manufactured washing water; a step of mixing sugar in the washed strawberries and firstly aging the same; a step of manufacturing the strawberry fermented liquid by filtering the first aged product and secondly aging the same; a step of mixing the manufactured strawberry fermented liquid in a kimchi seasoning; and a step of manufacturing the kimchi with the mixed kimchi seasoning. The present invention is provided to reduce a sodium content of the kimchi and improve conservation and organoleptic properties, thereby improving health of a consumer and increasing merchantability of the kimchi.

Description

Method for producing kimchi using fermented strawberry solution

The present invention relates to a method for producing kimchi, and more particularly, to a method for producing kimchi using a fermented strawberry broth having excellent organoleptic properties and excellent preservation properties by preparing kimchi by adding fermented strawberry broth to kimchi seasoning.

Kimchi is our own traditional fermented food made from cabbage, radish, cucumber, etc.

Kimchi is low in calories, high in vitamins and minerals, and contains a lot of various physiologically active substances. In particular, kimchi has a high content of vitamin C, beta-carotene, dietary fiber, and phenolic compounds, known as anticancer nutrients, and is known to be effective in preventing cancer caused by lactic acid bacteria.

The taste and quality of kimchi differ depending on the main and auxiliary materials used in the production of kimchi, as well as the aging and storage temperature.

The main ingredients added to kimchi are Chinese cabbage, radish, mustard, green onion, and leek, and the secondary ingredients include about 50 kinds of vegetables such as carrots, water parsley, and mustard, fruits, grains, and animal ingredients. Grains are mainly used, and there are glutinous rice, wheat flour, malt, barley rice, brown rice, millet rice, etc.

The value of such kimchi is being highlighted as a functional food in Korea or abroad. However, the high salinity of kimchi is acting as an impediment to globalization. Therefore, many studies have been conducted on low-salt kimchi.

However, if the concentration of pickled water is adjusted or the use of salt or salted fish is reduced in order to manufacture low-salt kimchi, the sensory characteristics are not good, and the fermentation rate is accelerated, resulting in premature aging, shortening the shelf life and lowering the quality. Or, other than useful lactic acid bacteria that grow at low salt, general bacteria, coliform, etc. are involved in the initial ripening, so there is a problem that also inhibits the flavor of aged kimchi.

Therefore, there is a need for a method for producing kimchi that has excellent sensory properties even when the salinity of kimchi is lowered, the storage period is extended, and the flavor is not impaired even during aging.

On the other hand, strawberry is a perennial plant belonging to the Rosaceae family that has a unique fragrance, sour taste, and sweetness. Anthocyanin pigment helps prevent eye diseases and improves vision, and lycopene and pectin are effective in improving blood cholesterol levels and preventing adult diseases such as hypertension, diabetes, obesity, and cardiovascular diseases. Various antioxidants such as ferulic acid, ellagic acid, and flavonol are known to be effective in strengthening immunity, anti-inflammatory, aging and inhibiting cancer cells.

US 10-1996-0013238 A US 10-1996-0013237 A US 10-2000-0000375 A US 10-2000-0000376 A US 10-2001-0025289 A US 10-1998-0019544 A US 10-1511987 B1

An object of the present invention is to provide a method for producing kimchi using a strawberry fermented broth having excellent organoleptic properties and preservation while reducing the sodium content of kimchi.

The method for producing kimchi using a strawberry fermentation broth of the present invention for achieving the above object includes the steps of preparing washing water by mixing water, salt and vinegar, washing the strawberries with the prepared washing water, and the washed strawberries A step of mixing sugar and first aging, filtering and second aging the first-aged aged product to prepare a strawberry fermented broth, mixing the prepared strawberry fermented broth with kimchi seasoning; It is characterized in that it comprises the step of manufacturing kimchi with the mixed kimchi seasoning.

The step of preparing the washing water is to mix 0.1 to 1 part by weight of salt and 0.0001 to 1 part by weight of vinegar with respect to 100 parts by weight of the water, and the step of washing the strawberries with the prepared washing water is to add 1 strawberry to the washing water. After immersion for ~30 minutes, it is characterized in that it is washed with water and dried naturally.

The primary aging is characterized in that, after 1 to 2 days of aging at 15 to 30 ℃, and then aged for 30 to 40 days at 1 to 6 ℃, the second aging is aging at 1 to 6 ℃ for 60 to 180 days do it with

In the step of mixing the prepared strawberry fermented broth with the kimchi seasoning, it is characterized in that it further mixes the leaf extract, sadeful extract, or both.

In the step of preparing kimchi with the mixed kimchi seasoning, the mixed kimchi seasoning is mixed with pickled cabbage to prepare kimchi, and the pickled cabbage is salt containing water, sea salt, freeze-dried strawberry powder and leaf extract. It is characterized in that it is pickled for 10-15 hours with 7-8% pickling water.

According to the present invention, by improving the preservation and sensory characteristics while reducing the sodium content of kimchi, there is an advantage in that it helps to improve the health of consumers and can increase the marketability of kimchi.

Hereinafter, the present invention will be described in detail.

The method for producing kimchi using the strawberry fermented broth of the present invention is characterized in that by applying the strawberry fermented broth to the kimchi seasoning, the organoleptic properties are improved while improving the preservation. In addition, it is characterized in that it can be applied to low-salt kimchi because its preservation and sensory characteristics are improved.

The method for producing kimchi using the strawberry fermented broth of the present invention as described above includes the steps of preparing washing water by mixing water, salt and vinegar, washing the strawberries with the prepared washing water, and mixing the washed strawberries with sugar. and first ripening, filtering and second aging of the first-aged aged product to prepare a strawberry fermented broth, mixing the prepared strawberry fermented broth with kimchi seasoning, and the mixed kimchi seasoning It is characterized in that it comprises the step of producing kimchi.

Hereinafter, this will be described in detail step by step.

Steps to prepare wash water by mixing water, salt and vinegar

First, water, salt and vinegar are mixed to prepare washing water for strawberries. The reason for using salt and vinegar as the washing water in the present invention is to completely remove residual pesticides and foreign substances from strawberries.

At this time, the mixing ratio is preferably 0.1 to 1 part by weight of salt and 0.0001 to 1 part by weight of vinegar with respect to 100 parts by weight of the water. Because there are downsides.

Washing the strawberries with the prepared washing water

Then, the strawberries are washed with the prepared washing water to cleanly remove residual pesticides and various foreign substances.

The washing of the strawberry means immersing the strawberry from which the stem is not removed in the washing water for 1 to 30 minutes, then washing it thoroughly with running water, and drying it naturally at room temperature for 2 to 4 hours.

Mixing sugar with the washed strawberries and first ripening

Next, sugar is mixed with the washed strawberries.

In this case, the strawberry may be used as it is without removing the stem, or it may be used with the stem removed. In addition, it may be cut or crushed and used, and may be used as a barrel, and the shape is not limited.

The sugar is used for fermentation of strawberries, and for smooth fermentation, it is preferable to mix sugar with the washed strawberries in a weight ratio of 1:0.5 to 1.5.

Then, the mixed mixture is aged at 15 to 30° C. for 1-2 days, and then aged at 1 to 6° C. for 30 to 40 days.

Preparing the strawberry fermentation broth by filtering the first-aged aged product and second-fermenting it

And by filtering the first-aged aged product using a cotton cloth, etc., a first-ripening liquid is obtained, and this is aged at 1 to 6°C for at least 60 days, specifically for 60 to 180 days, to prepare a strawberry fermented liquid. complete The prepared strawberry fermented solution is used by refrigeration.

Mixing the prepared strawberry fermented broth with kimchi seasoning

Next, the prepared strawberry fermented broth is added to the kimchi seasoning and mixed.

The kimchi seasoning refers to seasonings and other auxiliary materials used to prepare conventional kimchi. Examples of the seasoning include red pepper powder, garlic, ginger, green onion, radish juice, glutinous rice paste, onion, salted fish, sugar, salt, and the like. , the composition of kimchi seasoning is not limited.

At this time, the strawberry fermentation broth is added in an amount of 0.05 to 0.5% by weight based on the total weight of the final kimchi seasoning. .

In addition, the kimchi seasoning may be mixed with the main ingredients of kimchi and aged for a predetermined time at room temperature before immersing the kimchi, but this is not limited thereto. In addition, as the kimchi seasoning, a seasoning for low-salt kimchi, that is, a seasoning containing less salted fish or sea salt may be used, but is not limited thereto.

Preparing kimchi with the mixed kimchi seasoning

And finally, the mixed kimchi seasoning is mixed with the main ingredients of kimchi to complete the production of kimchi. That is, the mixed kimchi seasoning is tossed with the main ingredients of kimchi, such as cabbage, radish, bachelor radish, yeol radish, gat, green onion, leek, sesame leaf, godeulppaegi, and ergalli.

Illustratively, when cabbage is used as the main ingredient of kimchi, the cabbage may be pickled in pickled water, washed with water, and mixed with the mixed kimchi seasoning. In addition, the cabbage that is not pickled in the pickled water may be used as it is, or the salted cabbage for low-salt kimchi may be used by lowering the salinity of the pickled water or shortening the pickling time.

As described above, the kimchi of the present invention prepared as described above has advantages of improved sensory characteristics and improved preservation compared to general kimchi. In particular, due to these characteristics, there is an advantage that it can be applied to low-salt kimchi.

On the other hand, the kimchi of the present invention has extended preservation when applied to low-salt kimchi, but the main material becomes soft during long-term storage and thus the texture may be poor. In order to solve this disadvantage, in the step of mixing the prepared strawberry fermented broth with the kimchi seasoning, a leaf extract of fenugreek leaves, an extract of sardine grass, or both may be further mixed.

At this time, the Hupihyang ((Ternstroemia kwangtungensis) leaf extract, sardine grass extract, or both are added in an amount of 0.05 to 0.5% by weight based on the total weight of the final kimchi seasoning. This is because it can improve the texture of kimchi.

Pachyderm is an evergreen broad-leaved tree that is native to Jeju Island, China, Japan, Philippines, and Vietnam in the southern coast of Korea. It has beautiful red fruits and glossy leaves, and has been used mainly as a garden tree or ornamental tree.

Sade grass is a perennial herb belonging to the genus Compositae and Sonchus distributed mainly in wet and brackish areas of reclaimed land in Korea, Japan, China, and Russia.

At this time, the extraction method of the extract is not limited, so it is sufficient if one or more of the leaves, flowers, roots, and stems of the leaf, flowers, roots, and stems of the leaf, flowers, roots, and stems of sagebrush or sardinia are used as a sample, and water is used as a solvent for extraction. In addition, the desired extract may be further subjected to a conventional fractionation process, may be purified using a conventional purification method, may be diluted, concentrated, or dried, and the practice is not limited thereto.

On the other hand, in order to facilitate the pickling of cabbage, which is the main ingredient in the production of low-salt cabbage kimchi, while improving the texture and further improving the sensory properties, the pickled cabbage contains water, sea salt, freeze-dried strawberry powder, and leaf extract of H. It is preferable to use pickled water.

More specifically, the mixed kimchi seasoning is mixed with pickled cabbage to prepare kimchi, but the pickled cabbage is 10~ It is to use pickled for 15 hours.

At this time, the pickled water contains 0.1 to 0.5 parts by weight of freeze-dried strawberry powder and 0.1 to 0.5 parts by weight of the leaf extract of fenugreek based on 100 parts by weight of water, and the sea salt is included so that the salinity of the pickled water is 7 to 8%. will do

That is, when the salinity of the conventional pickled water is lowered, the cabbage is not smoothly pickled, the sensory characteristics are deteriorated during ripening, and the texture of the cabbage is weakened. The present invention is to improve these disadvantages.

Here, the freeze-dried strawberry powder is sufficient as long as it is washed and dried naturally in the same manner as described above and then pulverized to about 50-100 mesh, and water as a solvent as described above. Extraction is sufficient.

Hereinafter, the present invention will be described in detail through specific examples.

(Production Example 1)_Production of fermented strawberry broth

Washing water was prepared by mixing 700 g of sea salt and 100 g of vinegar in 100 L of water. Then, 100 kg of strawberries from which the stem was not removed were immersed in the prepared washing water for 30 minutes, washed thoroughly with running water, and dried naturally at room temperature for 2 hours.

Next, after removing the stems of the washed strawberries, 100 kg of sugar was mixed with 100 kg of strawberries from which the stems were removed, aged at 25° C. for 1 day, and then aged at 5° C. for 30 days. Then, only the filtrate was obtained by filtration, and further aged at 5° C. for 60 days to prepare a strawberry fermented solution.

(Example 1)_Production of Kimchi

Chinese cabbage was purchased, and the inedible part was removed and washed.

Then, sea salt was mixed with water to prepare pickled water having a salinity of 12%, and the cabbage was pickled for 12 hours, and the pickled cabbage was thoroughly washed with water.

Ginger 4% by weight, green onion 4% by weight, leek 4% by weight, chives 4% by weight, onion 4% by weight, garlic 19% by weight, radish 30% by weight, glutinous rice paste 7% by weight, fish sauce 4% by weight and the remainder of red pepper powder Kimchi seasoning was prepared by mixing.

Then, 0.1% by weight of the strawberry fermentation broth of Preparation Example 1 was mixed with 99.9% by weight of the prepared kimchi seasoning, and 500g of this seasoning was used for each pickled cabbage to prepare kimchi.

(Example 2)_Preparation of kimchi

It was carried out in the same manner as in Example 1, except that the prepared kimchi seasoning was mixed with 0.1% by weight of the strawberry fermented solution, 0.1% by weight, 0.1% by weight of the leaf extract and 0.1% by weight of the sadeful extract.

At this time, the leaf extract and sardinia extract were prepared from leaves of sardinia or sardea leaves as a sample, lyophilized each sample, 10 times by weight of water was added, and extracted at 95° C. for 5 hours. , filtration, concentration and lyophilization were prepared.

(Example 3)_Preparation of low-salt kimchi

It was carried out in the same manner as in Example 1, but pickled water having a salinity of 7% was used.

(Example 4)_Preparation of low-salt kimchi

It was carried out in the same manner as in Example 2, but pickled water having a salinity of 7% was used.

(Example 5)_Preparation of low-salt kimchi

The same procedure as in Example 1 was performed, except that 0.1 parts by weight of freeze-dried strawberry powder and 0.1 parts by weight of leaf extract were mixed with 100 parts by weight of water, and sea salt was added to prepare pickled water having a salinity of 7%, and then using this The cabbage was pickled for 12 hours and used.

At this time, the strawberry was washed and dried naturally in the same manner as in Preparation Example 1, the stem was removed and freeze-dried, and then crushed to 80 mesh and used.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but strawberry fermentation broth was not used.

(Comparative Example 2)

It was carried out in the same manner as in Example 3, except that fermented strawberry was not used.

(Test Example 1)

While aging the Examples 1 to 5 and Comparative Examples 1 and 2 at 7°C, pH and acidity were measured when 0 to 5 weeks elapsed, and the results are shown in Tables 1 and 2 below.

At this time, the pH was measured with a pH meter (Metrohm 632, Switzerland), and the acidity was crushed with a Polytron homogenize (PT-1200C, Switzerland) by combining the kimchi soup and tissues, then filtering with gauze and 20 ml of the filtrate was titrated with 0.1N NaOH solution (F = 10000) until pH 9.0, and expressed as lactic acid %.

pH measurement result of Test Example 1 division 0 1 week later 2 weeks later after 3 weeks after 4 weeks after 5 weeks Example 1 6.0 5.4 4.7 4.6 4.5 4.4 Example 2 6.1 5.5 4.8 4.6 4.5 4.4 Example 3 6.2 5.5 4.6 4.4 4.2 4.1 Example 4 6.1 5.4 4.5 4.3 4.1 4.0 Example 5 6.1 5.4 4.6 4.4 4.3 4.2 Comparative Example 1 6.2 5.2 4.2 - - - Comparative Example 2 6.2 5.2 4.0 - - -

Acidity measurement result of Test Example 1 division 0 1 week later 2 weeks later after 3 weeks after 4 weeks after 5 weeks Example 1 0.22 0.35 0.50 0.57 0.61 0.63 Example 2 0.23 0.36 0.50 0.56 0.60 0.62 Example 3 0.22 0.38 0.55 0.61 0.66 0.71 Example 4 0.23 0.38 0.54 0.60 0.65 0.70 Example 5 0.23 0.38 0.53 0.60 0.63 0.65 Comparative Example 1 0.23 0.39 0.69 0.88 1.08 1.14 Comparative Example 2 0.23 0.43 0.78 1.12 1.23 1.42

As can be seen from Tables 1 and 2, in Comparative Examples 1 and 2, the pH dropped to 4.0 or less after 3 weeks, and the acidity was 0.88 or more, but Examples 1 to 5 had a pH of 4.0 or more to 5 It was maintained for more than a week and the acidity was relatively low, so it was confirmed that the decorating period was significantly longer than those of Comparative Examples 1 and 2.

(Test Example 2)

A sensory evaluation was conducted on 30 adult men and women who responded that they usually like kimchi. Sensory evaluation items were color, smell, taste, freshness (texture), and overall acceptability, and the results were presented on a 5-point scale. (5: very good, 4: slightly good, 3: average, 2: slightly bad, 1: very bad)

The results of the sensory evaluation are shown in Tables 3 and 4 below. Table 3 is provided after aging the sample at 5°C for 1 week, and Table 4 is provided after aging the sample at 20°C for 30 days.

Results of Test Example 2 (aged at 5°C) division color smell taste timseong overall sign Example 1 4.1 4.1 4.0 4.0 4.1 Example 2 4.1 4.1 4.2 4.2 4.2 Example 3 4.0 3.9 3.8 4.0 4.0 Example 4 4.0 4.0 4.0 4.2 4.1 Example 5 4.0 4.0 4.1 4.4 4.3 Comparative Example 1 4.0 3.4 3.0 3.5 3.4 Comparative Example 2 4.0 3.0 2.1 3.2 3.0

Results of Test Example 2 (aged at 20°C) division color smell taste timseong overall sign Example 1 3.8 3.6 3.4 3.2 3.3 Example 2 3.8 3.8 3.7 3.5 3.6 Example 3 3.7 3.4 3.0 2.8 2.9 Example 4 3.6 3.5 3.3 3.1 3.2 Example 5 3.7 3.6 3.5 3.5 3.5 Comparative Example 1 2.5 2.2 1.5 1.6 1.5 Comparative Example 2 2.0 1.5 1.0 1.0 1.0

As can be seen from Table 3, the Examples of the present invention showed that all of the odor, taste, freshness, and overall acceptability were superior to those of Comparative Examples, and even after aging at 20°C for 30 days as shown in Table 4, Overall, it showed a high degree of acceptance. Therefore, it was confirmed that the kimchi of the present invention has increased preservation and sensory properties.

Although described with reference to preferred embodiments and test examples of the present invention as described above, those of ordinary skill in the art of the present invention do not depart from the spirit and scope of the present invention described in the claims below. It will be understood that various modifications and variations of the present invention may be made therein.

Claims (4)

A step of preparing washing water by mixing water, salt and vinegar;
washing the strawberries with the prepared washing water;
A step of mixing sugar with the washed strawberries, aging for 1 to 2 days at 15 to 30 ° C, and first aging at 1 to 6 ° C for 30 to 40 days;
Filtering the first-aged aged product and second-fermenting for 60 to 180 days at 1 to 6° C. to prepare a strawberry fermented solution;
mixing the prepared strawberry fermented broth with kimchi seasoning;
Mixing the mixed kimchi seasoning with pickled cabbage to prepare kimchi,
The pickled cabbage,
It is pickled for 10 to 15 hours with water, sea salt, freeze-dried strawberry powder, and 7 to 8% salt containing extracts of fenugreek leaves,
In the step of mixing the prepared strawberry fermented broth with kimchi seasoning,
A method for producing kimchi using fermented strawberry, characterized in that the extract is further mixed with sade grass.
According to claim 1,
The step of preparing the washing water,
0.1 to 1 part by weight of salt and 0.0001 to 1 part by weight of vinegar are mixed with respect to 100 parts by weight of water,
The step of washing the strawberries with the prepared washing water,
A method for producing kimchi using fermented strawberry, characterized in that after immersing strawberries in the washing water for 1 to 30 minutes, washing with water and drying naturally. delete delete