KR102347048B1 - Method for producing Kimchi using onion fermented solution - Google Patents

Abstract

The present invention relates to a method for preparing kimchi seasoning which is prepared by mixing kimchi seasoning with an onion fermented liquid, the kimchi seasoning prepared by the method, and kimchi prepared by using the kimchi seasoning. According to the present invention, excellent taste and flavor of the kimchi can be ensured.

Description

Method for producing Kimchi using onion fermented solution

The present invention includes mixing red pepper powder, glutinous rice paste, anchovy sauce, salted shrimp, radish, garlic, green onion, ginger, carrot, pear, leek, mustard root powder, deodeok leaf powder, salt, starch syrup, sugar and onion fermentation broth It relates to a method for producing a kimchi seasoning, characterized in that it is prepared, a kimchi seasoning prepared by the method, and a kimchi prepared using the kimchi seasoning.

Kimchi is a representative traditional fermented food in Korea, and rice and kimchi are essential for Korean meals. Recently, kimchi has been recognized as an excellent Korean wave food in the world, attracting attention from people around the world. In modern times, as the nutritional and physiological characteristics of kimchi have been revealed, kimchi is attracting attention as a global natural health food. Numerous results have been reported that Chinese cabbage and garlic, which make up kimchi, have anticancer effects. A study of the living environment of 47,909 patients with bladder cancer from 1986 to 1996 at Harvard Medical School in the United States found that as the intake of cruciferous vegetables including Chinese cabbage increased, the incidence of bladder cancer decreased. Mann reported that a large amount of Chinese cabbage and broccoli should be consumed in order to reduce the risk of bladder cancer and to suppress bladder cancer. A study of the living environment of 129 patients with brain cancer in China from 1993 to 1995 found that eating fresh vegetables, especially cabbage, onions, and fresh fish, lowered the risk of brain cancer. Rockefeller University Hospital in the United States found that the higher the intake of indol-3-carbinol in Chinese cabbage, the lower the concentration of metabolites that activate estrogen receptors in human urine. It was speculated that indol-3-carbinol suppressed the growth of breast cancer by lowering the stimulation of estrogen, a female hormone. In addition, at John Hopkins Medical School, Brassica, including Chinese cabbage, contains a lot of glucosinolate, and when the tissue is damaged, glucosinolate is produced by the enzyme myrosinase. It is said that isothiocyanates are converted into isothiocyanates, and isothiocyanates inhibit carcinogens causing cancer. In addition, the intake of Chinese cabbage, cauliflower, and broccoli had an inverse correlation between the risk of lung cancer, and the intake of Brassica genus showed an inverse relationship with the risk of stomach cancer. Therefore, it has been reported that the higher the intake of Brassica genus, the lower the risk of lung cancer and stomach cancer.

Traditionally, the seasoning for kimchi differs from region to region and the ingredients vary, but most of the seasonings are mixed with ingredients such as anchovy fish sauce, glutinous rice paste, red pepper powder, green onion, garlic, ginger, sugar, salt, and seasonings and radish in salted cabbage. In general, there is a problem in that there is a limit to the intake of nutrients that are good for the human body to be manufactured by the putting process.

Onion is a perennial plant belonging to the family Liliaceae with developed scale stems, and in our diet, it is widely used in cooking and processing food along with garlic and red pepper. Onion has the effect of promoting blood circulation, strengthening the gastrointestinal function, and reinforcing physical strength. Recently, onions have been in the spotlight as a preventive food for adult diseases because they lower the cholesterol concentration in the blood and increase the blood flow of the cardiovascular system. In addition, onions are effective in removing bad odors from fish and meat, and are sometimes added to sauces in a fresh or dried state. On the other hand, since long-term storage is difficult when the onion is used as it is, by preparing the onion in a powder state, long-term storage is possible and it can be easily added to food in a dry state.

Korean Patent No. 0568024 discloses a method for producing kimchi using processed bamboo leaves as an auxiliary material, and Korean Patent No. 1248559 discloses a method for producing kimchi with black garlic seasoning. It is different from the manufacturing method.

The present invention has been derived from the above needs, and an object of the present invention is to improve flavor and functionality by fermenting onions, and to select a supplementary material that can be well combined with kimchi seasoning and a method for producing a kimchi seasoning by optimizing the mixing ratio. An object of the present invention is to provide a method for preparing kimchi using the kimchi seasoning prepared by the above method.

In order to solve the above problems, the present invention comprises the steps of: (1) extracting deodeok leaves, baekryeoncho and brier leaves by adding to water, followed by filtration to prepare an extract; (2) spraying the extract prepared in step (1) on the chopped onion; (3) drying the onion sprayed in step (2); (4) spraying the extract prepared in step (1) on the dried onion of step (3); (5) drying the onion sprayed in step (4); (6) mixing sugar with the dried onion of step (5), fermenting, and filtering to prepare an onion fermented broth; and (7) red pepper powder, glutinous rice paste, anchovy sauce, salted shrimp, radish, garlic, green onion, ginger, carrot, pear, leek, mustard root powder, deodeok leaf powder, salt, starch syrup and sugar and the preparation of step (6). It provides a method for producing kimchi seasoning, characterized in that it is prepared including the step of mixing the onion fermented broth.

In addition, the present invention provides a kimchi seasoning prepared by the above method.

In addition, the present invention provides a kimchi prepared using the kimchi seasoning.

The kimchi seasoning of the present invention can be prepared as a kimchi seasoning with excellent quality as well as excellent umami and flavor by adding an appropriate amount of fermented onion broth having excellent functionality.

In order to achieve the object of the present invention, the present invention

(1) preparing an extract by adding deodeok leaves, baekryeoncho, and brier leaf to water, followed by extraction;

(2) spraying the extract prepared in step (1) on the chopped onion;

(3) drying the onion sprayed in step (2);

(4) spraying the extract prepared in step (1) on the dried onion of step (3);

(5) drying the onion sprayed in step (4);

(6) mixing sugar with the dried onion of step (5), fermenting, and filtering to prepare an onion fermented broth; and

(7) Red pepper powder, glutinous rice paste, anchovy sauce, salted shrimp, radish, garlic, green onion, ginger, carrot, pear, leek, mustard root powder, deodeok leaf powder, salt, starch syrup and sugar and the onion prepared in step (6) It provides a method for producing kimchi seasoning, characterized in that it is prepared including the step of mixing the fermented broth.

In the method for producing kimchi seasoning of the present invention, the extract of step (1) is preferably obtained by adding 45-55 g of deodeok leaves, 27-33 g of baeknyeoncho, and 18-22 g of brier leaves to 0.8-1.2 L of water. It can be prepared by filtration after extraction at ~110°C for 7-9 hours, and more preferably, 50 g of deodeok leaves, 30 g of baeknyeoncho, and 20 g of chrysanthemum petals are added to 1 L of water, followed by extraction at 100°C for 8 hours. It can be prepared by filtration.

In addition, in the method for producing kimchi seasoning of the present invention, the spraying in step (2) may preferably spray the extract to the chopped onion in a ratio of 0.9 to 1.1:0.4 to 0.6 (w:v), more preferably Alternatively, the extract can be sprayed on the chopped onion at a ratio of 1:0.5 (w:v).

In addition, in the method for producing kimchi seasoning of the present invention, the drying in step (3) may preferably dry the sprayed onion at 20 to 25° C. for 7 to 9 hours, more preferably, the sprayed onion. It can be dried at 20-25°C for 8 hours.

In addition, in the method for producing kimchi seasoning of the present invention, the spraying in step (4) may preferably spray the extract on the dried onion in a ratio of 0.9 to 1.1:0.4 to 0.6 (w:v), more preferably can spray the extract on the dried onion in a ratio of 1:0.5 (w:v).

In addition, in the method for producing kimchi seasoning of the present invention, the drying in step (5) may preferably dry the sprayed onion at 45 to 55° C. for 7 to 9 hours, more preferably, the sprayed onion. It can be dried at 50°C for 8 hours.

In addition, in the method for producing kimchi seasoning of the present invention, the fermented onion broth of step (6) is preferably mixed with dried onion and sugar in a weight ratio of 3.5 to 4.5:5.5 to 6.5 and at 25 to 30° C. for 20 to 40 days. It can be prepared by filtration after fermentation for a while, and more preferably by mixing dried onion with sugar in a 4:6 weight ratio and fermenting at 25 to 30° C. for 30 days, followed by filtration.

The fermented onion broth prepared under the conditions of steps (1) to (6) was excellent in functionality and could be prepared as a fermented broth that goes well with the kimchi seasoning.

In addition, in the method for producing a kimchi seasoning of the present invention, the kimchi seasoning in step (7) is preferably based on the total weight of the kimchi seasoning, 9 to 11 wt% of red pepper powder, 5 to 7 wt% of glutinous rice paste, 6~ 8 wt%, salted shrimp 4-6 wt%, radish 14-16 wt%, garlic 15-17 wt%, green onion 9-11 wt%, ginger 1.8-2.2 wt%, carrot 1.8-2.2 wt%, pear 4.5-5.5 wt%, leek 0.8~1.2 wt%, green mustard root powder 0.8~1.2 wt%, deodeok leaf powder 0.8~1.2 wt%, salt 0.4~0.6 wt%, starch syrup 0.8~1.2 wt%, sugar 2.2~2.8 wt% and onion 14 to 16% by weight of the fermented broth can be mixed, and more preferably, based on the total weight of the kimchi seasoning, 10% by weight of red pepper powder, 6% by weight of glutinous rice paste, 7% by weight of anchovy sauce, 5% by weight of salted shrimp, 15% by weight of radish, Garlic 16% by weight, green onion 10% by weight, ginger 2% by weight, carrot 2% by weight, pear 5% by weight, leek 1% by weight, mustard root powder 1% by weight, deodeok leaf powder 1% by weight, salt 0.5% by weight, starch syrup 1% by weight, 2.5% by weight of sugar, and 15% by weight of onion fermentation broth may be mixed. The kimchi seasoning prepared with the above ingredients and mixing ratio goes well with the taste of the fermented onion broth, and the flavors such as spicy, cool, sweet, salty and umami are harmonized to enhance the flavor of kimchi and further enhance the sensory properties. could

The method for producing kimchi seasoning of the present invention, more specifically,

(1) To 0.8-1.2 L of water, 45-55 g of deodeok leaves, 27-33 g of baeknyeoncho, and 18-22 g of chrysanthemum petals are added, extracted at 90-110°C for 7-9 hours, and filtered to prepare an extract ;

(2) spraying the extract prepared in step (1) on the chopped onion;

(3) drying the onion sprayed in step (2) at 20 to 25° C. for 7 to 9 hours;

(4) spraying the extract prepared in step (1) on the dried onion of step (3);

(5) drying the onion sprayed in step (4) at 45 to 55° C. for 7 to 9 hours;

(6) mixing sugar with the dried onion of step (5) in a weight ratio of 3.5 to 4.5: 5.5 to 6.5, fermenting at 25 to 30° C. for 20 to 40 days, and then filtering to prepare an onion fermented broth; and

(7) Based on the total weight of kimchi seasoning, red pepper powder 9-11 wt%, glutinous rice paste 5-7 wt%, anchovy sauce 6-8 wt%, shrimp sauce 4-6 wt%, radish 14-16 wt%, garlic 15- 17 wt%, green onion 9-11 wt%, ginger 1.8-2.2 wt%, carrot 1.8-2.2 wt%, pear 4.5-5.5 wt%, leek 0.8-1.2 wt%, mustard root powder 0.8-1.2 wt%, deodeok leaf Mixing powder 0.8-1.2 wt%, salt 0.4-0.6 wt%, starch syrup 0.8-1.2 wt%, and sugar 2.2-2.8 wt% and 14-16 wt% of the onion fermentation broth prepared in step (6) can,

more specifically

(1) preparing an extract by adding 50 g of deodeok leaves, 30 g of baeknyeoncho, and 20 g of brier petals to 1 L of water, extracting it at 100° C. for 8 hours, and then filtration;

(2) spraying the extract prepared in step (1) on the chopped onion;

(3) drying the onion sprayed in step (2) at 20 to 25° C. for 8 hours;

(4) spraying the extract prepared in step (1) on the dried onion of step (3);

(5) drying the onion sprayed in step (4) at 50° C. for 8 hours;

(6) mixing sugar with the dried onion of step (5) in a weight ratio of 4:6, fermenting at 25-30° C. for 30 days, and then filtering to prepare a fermented onion broth; and

(7) Based on the total weight of kimchi seasoning, red pepper powder 10% by weight, glutinous rice paste 6% by weight, anchovy sauce 7% by weight, shrimp sauce 5% by weight, radish 15% by weight, garlic 16% by weight, green onion 10% by weight, ginger 2% by weight %, carrot 2% by weight, pear 5% by weight, leek 1% by weight, mustard root powder 1% by weight, deodeok leaf powder 1% by weight, salt 0.5% by weight, starch syrup 1% by weight and sugar 2.5% by weight and the above (6) It may include mixing 15% by weight of the onion fermentation broth prepared in the step.

The present invention also provides a kimchi seasoning prepared by the above method.

The present invention also provides a kimchi prepared using the kimchi seasoning. There is no particular limitation on the type of kimchi, but examples include cabbage kimchi, dongchimi, radish kimchi, kkakdugi, seokbakji, makkimchi, white kimchi, green onion kimchi, gat kimchi, leek kimchi, sesame leaf kimchi, bachelor kimchi, godeulpagi kimchi, and eel kimchi. have.

The method for producing cabbage kimchi using the kimchi seasoning is, more specifically, mixing kimchi seasoning with pickled cabbage in a weight ratio of 70-80:20-30 and aging it at 20-25° C. for 1-3 days, more specifically As a method, pickled cabbage can be mixed with kimchi seasoning in a weight ratio of 75:25 and aged at 20~25℃ for 1 day. By mixing cabbage with kimchi seasoning in the same proportion as above, the taste of kimchi was improved due to proper seasoning without being salty. could be manufactured with

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Fermented onion broth

(1) 50 g of deodeok leaves, 30 g of baeknyeoncho, and 20 g of chrysanthemum petals were added to 1 L of water and extracted at 100° C. for 8 hours, followed by filtration to prepare an extract.

(2) The onion from which the skin was removed was cut into 1 to 2 cm thick, and the extract prepared in step (1) was evenly sprayed at a ratio of 1:0.5 (w:v).

(3) The onion sprayed in step (2) was naturally dried at 20-25° C. for 8 hours.

(4) The extract prepared in step (1) was evenly sprayed on the naturally-dried onion in step (3) at a ratio of 1:0.5 (w:v).

(5) The onion sprayed in step (4) was dried with hot air at 50° C. for 8 hours.

(6) After mixing the hot air-dried onion in step (5) with sugar in a weight ratio of 4:6, put it in a jar, ferment it at 25-30° C. for 30 days, and then filter it.

Comparative Example 1. Fermented onion broth

(1) The onion with the outer skin removed was cut into 1~2cm thick, and dried naturally at 20~25℃ for 8 hours.

(2) After mixing the naturally-dried onion in step (1) with sugar at a weight ratio of 4:6, put it in a jar, ferment it at 25-30° C. for 30 days, and then filter it.

Comparative Example 2. Onion fermented broth

(1) 100 g of deodeok leaf was added to 1 L of water, extracted at 100° C. for 8 hours, and filtered to prepare an extract.

(2) The onion from which the skin was removed was cut into 1 to 2 cm thick, and the extract prepared in step (1) was evenly sprayed at a ratio of 1:0.5 (w:v).

(3) The onion sprayed in step (2) was naturally dried at 20-25° C. for 8 hours.

(4) The extract prepared in step (1) was evenly sprayed on the naturally-dried onion in step (3) at a ratio of 1:0.5 (w:v).

(5) The onion sprayed in step (4) was dried with hot air at 50° C. for 8 hours.

(6) After mixing the hot air-dried onion in step (5) with sugar in a weight ratio of 4:6, put it in a jar, ferment it at 25-30° C. for 30 days, and then filter it.

Comparative Example 3. Onion fermented broth

(1) 100 g of baeknyeoncho was added to 1 L of water, extracted at 100°C for 8 hours, and filtered to prepare an extract.

(2) The onion from which the skin was removed was cut into 1 to 2 cm thick, and the extract prepared in step (1) was evenly sprayed at a ratio of 1:0.5 (w:v).

(3) The onion sprayed in step (2) was naturally dried at 20-25° C. for 8 hours.

(4) The extract prepared in step (1) was evenly sprayed on the naturally-dried onion in step (3) at a ratio of 1:0.5 (w:v).

(5) The onion sprayed in step (4) was dried with hot air at 50° C. for 8 hours.

(6) After mixing the hot air-dried onion in step (5) with sugar in a weight ratio of 4:6, put it in a jar, ferment it at 25-30° C. for 30 days, and then filter it.

Comparative Example 4. Fermented onion broth

(1) 100 g of brier leaves was added to 1 L of water, extracted at 100° C. for 8 hours, and filtered to prepare an extract.

(2) The onion from which the skin was removed was cut into 1 to 2 cm thick, and the extract prepared in step (1) was evenly sprayed at a ratio of 1:0.5 (w:v).

(3) The onion sprayed in step (2) was naturally dried at 20-25° C. for 8 hours.

(4) The extract prepared in step (1) was evenly sprayed on the naturally-dried onion in step (3) at a ratio of 1:0.5 (w:v).

(5) The onion sprayed in step (4) was dried with hot air at 50° C. for 8 hours.

(6) After mixing the hot air-dried onion in step (5) with sugar in a weight ratio of 4:6, put it in a jar, ferment it at 25-30° C. for 30 days, and then filter it.

Preparation Example 2. Chinese cabbage kimchi using fermented onion broth

(1) The cut cabbage was pickled in 10% (w/v) brine at 20~25℃ for 6 hours, washed, and desalted so that the salt concentration in the cabbage was within 2% (w/w).

(2) Based on the total weight of kimchi seasoning, red pepper powder 10% by weight, glutinous rice paste 6% by weight, anchovy fish sauce 7% by weight, shrimp sauce 5% by weight, radish 15% by weight, minced garlic 16% by weight, shredded green onion 10% by weight, minced Ginger 2% by weight, shredded carrot 2% by weight, shredded pear 5% by weight, chopped leek 1% by weight, mustard root powder 1% by weight, deodeok leaf powder 1% by weight, sea salt 0.5% by weight, starch syrup 1% by weight and sugar 2.5 Kimchi seasoning was prepared by mixing 15% by weight of the onion fermentation broth of Preparation Example 1 by weight.

(3) The kimchi seasoning prepared in step (2) was mixed with the desalted cabbage in step (1) at a weight ratio of 75:25 and aged at 20 to 25° C. for 1 day.

Example 1. DPPH radical scavenging activity

To investigate the antioxidant ability of onion fermented broth, the antioxidant activity was measured by hydrogen electron donating ability. Samples of various concentrations were diluted with distilled water, and 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After reacting this mixed sample in the dark for 30 minutes, absorbance was measured at 517 nm. For hydrogen electron donating ability, each experiment was repeated three times and averaged, and then the degree of decrease in absorbance for the control was calculated by the following equation.

DPPH radical scavenging ability (%) = (A-B)/A × 100

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

DPPH radical scavenging activity of onion fermentation broth (%) Types of onion fermented broth DPPH radical scavenging ability (%) 500 1000 2000 Preparation Example 1 29.0±0.6 46.2±1.1 76.3±1.5 Comparative Example 1 16.4±0.8 32.0±1.5 57.2±2.3 Comparative Example 2 20.8±0.9 37.6±1.3 64.1±3.1 Comparative Example 3 22.1±1.1 38.5±1.7 66.5±2.3 Comparative Example 4 23.3±0.8 37.2±1.0 68.1±2.0

The results of measuring the DPPH radical scavenging ability by diluting the onion fermentation broth are shown in Table 1 above. As a result, while the fermentation broth of Preparation Example 1 exhibited a high scavenging activity of 76.3% at a concentration of 2000 ppm, Comparative Example 1 showed the lowest activity.

Example 2. Sensory test of kimchi

Cabbage kimchi of Preparation Example 2 and Chinese cabbage kimchi were prepared by the method of Preparation Example 2, but Chinese cabbage kimchi (Comparative Examples 5 to 6) prepared by varying the kimchi seasoning ratio of step (2) was ingested, respectively, and the flavor, taste, The texture and overall preference were divided into 1 point: very bad, 4 points: bad, 3 points: average, 4 points: good, 5 points: very good. it was

Kimchi seasoning ratio (% by weight) material type Preparation 2 Comparative Example 5 Comparative Example 6 chili powder 10 13 10 glutinous rice paste 6 3 6 anchovy fish sauce 7 10 7 salted shrimp 5 2 5 radish 15 18 15 chopped garlic 16 13 16 shredded green onion 10 13 10 chopped ginger 2 One 2 shredded carrots 2 3 2 shredded pear 5 3 5 finely chopped leek One 2 One mustard root powder One 0.5 One deodeok leaf powder One 2 - sea salt 0.5 0.8 0.5 corn syrup One 1.5 One Sugar 2.5 3 2.5 Onion fermentation broth of Preparation Example 1 15 - - Onion fermentation broth of Comparative Example 1 - - 16 chopped raw onion - 11.2 -

As a result, as compared to Table 3, the Chinese cabbage kimchi of Preparation Example 1 in the degree of preference for flavor, taste and texture showed a higher score than the Chinese cabbage kimchi of Comparative Examples 5 and 6, and the compounding ratio and ingredients of Preparation Example 1 It is judged that it would be most desirable to prepare kimchi using the kimchi seasoning that is mixed with each type.

Sensory test of cabbage kimchi types of kimchi incense taste texture overall symbolism Preparation Example 1 4.4 4.4 4.2 4.3 Comparative Example 5 3.5 3.6 3.8 3.6 Comparative Example 6 3.8 3.8 4.0 3.8

Claims (5)

(1) To 0.8-1.2 L of water, 45-55 g of deodeok leaves, 27-33 g of baeknyeoncho, and 18-22 g of chrysanthemum petals are added, extracted at 90-110°C for 7-9 hours, and filtered to prepare an extract ;
(2) spraying the extract prepared in step (1) on the chopped onion;
(3) drying the onion sprayed in step (2) at 20-25° C. for 7-9 hours;
(4) spraying the extract prepared in step (1) on the dried onion of step (3);
(5) drying the onion sprayed in step (4) at 45 to 55° C. for 7 to 9 hours;
(6) mixing sugar with the dried onion of step (5) in a weight ratio of 3.5 to 4.5:5.5 to 6.5, fermenting at 25 to 30° C. for 20 to 40 days, and then filtering to prepare an onion fermented broth; and
(7) Based on the total weight of kimchi seasoning, red pepper powder 9-11 wt%, glutinous rice paste 5-7 wt%, anchovy sauce 6-8 wt%, shrimp sauce 4-6 wt%, radish 14-16 wt%, garlic 15- 17 wt%, green onion 9-11 wt%, ginger 1.8-2.2 wt%, carrot 1.8-2.2 wt%, pear 4.5-5.5 wt%, leek 0.8-1.2 wt%, mustard root powder 0.8-1.2 wt%, deodeok leaf Including the step of mixing 0.8-1.2 wt% of powder, 0.4-0.6 wt% of salt, 0.8-1.2 wt% of starch syrup, and 2.2-2.8 wt% of sugar and 14-16 wt% of the onion fermentation broth prepared in step (6) A method for producing kimchi seasoning, characterized in that it is prepared. delete delete A kimchi seasoning prepared by the method of claim 1. Kimchi prepared using the kimchi seasoning of claim 4.