KR102543852B1 - Pickled cabbage with improved texture and production method thereof - Google Patents
Pickled cabbage with improved texture and production method thereof Download PDFInfo
- Publication number
- KR102543852B1 KR102543852B1 KR1020220142324A KR20220142324A KR102543852B1 KR 102543852 B1 KR102543852 B1 KR 102543852B1 KR 1020220142324 A KR1020220142324 A KR 1020220142324A KR 20220142324 A KR20220142324 A KR 20220142324A KR 102543852 B1 KR102543852 B1 KR 102543852B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- cabbage
- kimchi
- pickled cabbage
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
식감을 개선한 절임배추 및 이의 제조 방법이 개시된다. 일실시예에 따른 절임배추는 높은 식감을 나타낼 뿐만 아니라 김치 숙성시 높은 유산균 수를 가질 수 있다.Pickled cabbage with improved texture and a manufacturing method thereof are disclosed. Pickled cabbage according to one embodiment may not only exhibit high texture, but also have a high number of lactic acid bacteria during kimchi aging.
Description
아래 실시예들은 식감을 개선한 절임배추 및 이의 제조 방법 기술에 관한 것이다. The following examples relate to pickled cabbage with improved texture and a manufacturing method technology thereof.
발효식품 중 대표적인 우리나라의 김치는 다양한 영양 공급원으로써 단백질 분해효소 펩신의 분비촉진 및 원활한 소화 작용과 소화기계통의 항암효과(Kato, I. et al., 1981, Antitumor activity of Lactobacillus casei in mice, Gann ., 81, 517-523), 알칼리성식품으로 산 중독증 예방(Park, K. Y. et al., 1998, Increased antimutagenic and anticancer activities of Chinese cabbage kimchi by changing kinds and levels of sub-ingredient, J. Korean Soc . Food Nutr . 27, 25-632), 김치 젖산균에 의한 항균활성, 정장작용, 항 돌연변이(Choi, M.W. et al., 1997, Effects of kimchi extracts on the growth of sarcoma-180 and phagocytic activity of mice, J. Korean Soc . Food Sci . Nutr . 26, 254-260), 면역력증강(Kwon, M. J. et al., 1998, Antioxidative effect of Kimchi ingredients on rabbits fed cholesterol diet, J. Korean Soc . Food Sci . Nutr . 27, 1189-1196) 동맥경화증(Kwon, M. J. et al., 1999, Daily Kimchi consumption and its hypolipidemic effect in middle-aged men, J. Korean Soc . Food. Sci . Nutr . 28, 1140-1150) 및 혈전억제(Kim, Y. J., 1999, Physiological properties of kimchi. J. Korean Soc . Food Sci . Nutr . 4, 59-65), 고혈압, 당뇨병, 노화, 비만 등의 예방과 억제에 효과적인 기능성을 가지고 있다.Korean kimchi, one of the representative fermented foods, promotes the secretion of the proteolytic enzyme pepsin, promotes smooth digestion, and has anticancer effects in the digestive system (Kato, I. et al., 1981, Antitumor activity of Lactobacillus casei in mice, Gann . , 81, 517-523), prevention of acid poisoning with alkaline foods (Park, KY et al., 1998, Increased antimutagenic and anticancer activities of Chinese cabbage kimchi by changing kinds and levels of sub-ingredient, J. Korean Soc . Food Nutr . _ Soc . Food Sci . Nutr . 26, 254-260), immunity enhancement (Kwon, MJ et al., 1998, Antioxidative effect of Kimchi ingredients on rabbits fed cholesterol diet, J. Korean Soc . Food Sci . Nutr . 27, 1189 -1196) Arteriosclerosis (Kwon, MJ et al., 1999, Daily Kimchi consumption and its hypolipidemic effect in middle-aged men, J. Korean Soc . Food. Sci. Nutr . 28, 1140-1150) and thrombosis inhibition (Kim , YJ, 1999, Physiological properties of kimchi. J. Korean Soc . Food Sci . Nutr . 4, 59-65), and has an effective function for preventing and suppressing hypertension, diabetes, aging, and obesity.
김치의 김장기술은 우리 선조들이 개발한 신선채소의 보존기술로서 2013년 12월 5일 유네스코 세계인류무형유산으로 등재되었다. 김치는 발효과정을 통해 원재료보다 영양이 더 풍부해지며, 김치제조에서 소금은 매우 중요한 기초양념으로 음식의 부패방지 및 발효 등에 중요하게 관여할 뿐만 아니라 인체생리적인 면에서도 중요한 역할을 한다(Ha, J. O. et al., 1998, Comparison of mineral contents and external structure of various salts. J. Korean Soc . Food Sci . Nutr . 27, 413-418).The kimjang technique of kimchi is a preservation technique for fresh vegetables developed by our ancestors and was registered as a UNESCO World Intangible Cultural Heritage on December 5, 2013. Through the fermentation process, kimchi becomes more nutritious than raw materials, and salt is a very important basic seasoning in kimchi manufacturing, which not only plays an important role in preventing spoilage and fermentation of food, but also plays an important role in human physiology (Ha, JO et al., 1998, Comparison of mineral contents and external structure of various salts. J. Korean Soc . Food Sci . Nutr . 27, 413-418).
김치의 제조는 절임, 담금, 숙성, 보관의 순으로 이루어지며 배추를 염절임하는 과정은 김치제조의 첫 공정으로써 소금은 발효 및 김치에 중요한 영향을 끼친다(Han, E. S. et al., 1996, Improvement of salting process of Chinese cabbage in kimchi factory. Food Industry and Nutrition 1, 50-70). 소금은 배추 조직 사이에 삼투현상을 일으켜 위해성 미생물의 생육은 억제시키고 김치발효에 필수적인 내염성 미생물이 우세균으로 자랄 수 있게 한다(Ahn, S. J., 1998, The effect of salt and food preservation on the growth of lactic acid bacteria isolated from kimchi, Korean J. Soc . Food Sci . 4, 39-50). 또한 배추 표피의 주성분인 펙틴과 같은 물질이 분해되어 수용성 비타민, 당, 황 함유물질, 유리아미노산 등이 용출되어 맛에도 영향을 준다(Han, K. Y. et al., 1996, Characterization og Chinese cabbage during soaking in sodium chloride solution, Korean J. Food Sci. Technol . 28, 707-713).The manufacturing of kimchi is done in the order of pickling, soaking, aging, and storage, and the process of salting cabbage is the first process of making kimchi, and salt has an important effect on fermentation and kimchi (Han, ES et al., 1996, Improvement of salting process of Chinese cabbage in kimchi factory.Food Industry and Nutritio n 1, 50-70). Salt causes osmosis between cabbage tissues, suppressing the growth of harmful microorganisms and enabling salt-tolerant microorganisms essential for kimchi fermentation to grow as dominant bacteria (Ahn, SJ, 1998, The effect of salt and food preservation on the growth of lactic acid bacteria isolated from kimchi, Korean J. Soc . Food Sci . 4, 39-50). In addition, substances such as pectin, the main component of cabbage epidermis, are decomposed, and water-soluble vitamins, sugars, sulfur-containing substances, and free amino acids are eluted, which affects taste (Han, KY et al., 1996, Characterization og Chinese cabbage during soaking in sodium chloride solution, Korean J. Food Sci. Technol . 28, 707-713).
종래의 배추 절임방법으로는 배추무게 두 배 분량의 물에 소금을 녹여 담그는 방법(염수법), 배추절임에 적합한 분량의 소금 양 가운데 1/3은 배추 줄기에 뿌리고 2/3는 소금물을 만들어 담그는 방법(혼합법), 배추를 물에 적신 후 소금을 배추줄기1/3쪽에 켜켜이 뿌리는 방법(건염법) 등이 있다. 염수법과 혼합법은 배추의 잎과 줄기의 농도차가 크므로(Han, E. S., 1993, Salting storage method of highland Chinese cabbage for Kimchi. Korean J. Food Sci . Technol . 25, 118-122), 김치숙성 시 맛에 부정적인 영향을 줄 수 있으며 소금과 물의 사용량이 높고 폐 염수가 생성되는 문제점이 있다.As for the conventional pickling method, salt is dissolved in water twice the weight of cabbage and soaked (salt method), 1/3 of the amount of salt suitable for pickling cabbage is sprinkled on the stem of cabbage, and 2/3 is made and soaked in brine There are methods (mixing method), soaking cabbage in water, and then sprinkling salt on 1/3 of the stem of cabbage (dry salt method). Since the salting method and the mixing method have a large concentration difference between the leaves and stems of cabbage (Han, ES, 1993, Salting storage method of highland Chinese cabbage for Kimchi. Korean J. Food Sci . Technol . 25, 118-122), during kimchi aging It can negatively affect the taste, and the use of salt and water is high, and there is a problem in that waste brine is generated.
한편, 절임 배추와 양념소 중에 김치 발효에 영향을 미치는 것은 절임 배추에서 유래되는 것이 더 큰 것으로 알려져 있다(한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition v.43 no.7 , 2014년, pp.1081 - 1087). 따라서, 김치의 품질 향상을 위해서는 이를 담보할 수 있는 좋은 절임배추의 제조가 선행되어야 한다.On the other hand, among pickled cabbage and seasoning, it is known that those derived from pickled cabbage have a greater effect on kimchi fermentation (Journal of the Korean Society of Food Science and Nutrition v.43 no.7 , 2014, pp. 1081 - 1087). Therefore, in order to improve the quality of kimchi, the production of good pickled cabbage that can guarantee it must be preceded.
이러한 상황에서 본 발명자는 높은 식감을 나타낼 뿐만 아니라 김치 숙성시 높은 유산균 수를 가질 수 있는 절임배추를 제공하고자 노력한 결과, 과일 발효액 및 염수를 사용하여 이를 달성할 수 있음을 확인하여 본 발명을 완성하였다.In this situation, the present inventors tried to provide pickled cabbage that not only exhibits high texture but also has a high number of lactic acid bacteria during kimchi aging, and as a result, it was confirmed that this can be achieved using fermented fruit broth and brine, thereby completing the present invention. .
실시예들은 높은 식감을 나타낼 뿐만 아니라 김치 숙성시 높은 유산균 수를 가질 수 있는 절임배추를 제공하는 것에 해결 과제가 있다. Embodiments have a problem to solve in providing pickled cabbage that can have a high number of lactic acid bacteria during kimchi aging as well as exhibiting high texture.
상기 과제를 해결하기 위한 하나의 양태로서 본 발명은,As one aspect for solving the above problems, the present invention,
배추를 세척하는 제1단계;A first step of washing Chinese cabbage;
과일, 물, 및 누룩을 포함하는 혼합물을 발효시켜 과일 발효액을 제조하는 제2단계;A second step of preparing a fermented fruit broth by fermenting a mixture including fruit, water, and yeast;
소금, 두날리엘라 살리나, 및 물의 혼합물인 염수를 제공하는 제3단계; 및a third step of providing brine, which is a mixture of salt, Dunaliella salina, and water; and
상기 과일 발효액 및 염수를 혼합한 후 배추에 절인 상태로 숙성시킨 후 탈수하여 배추를 절임하는 제4단계를 포함하는,A fourth step of mixing the fermented fruit broth and brine, aging the cabbage in a pickled state, and then dehydrating and pickling the cabbage,
식감이 개선된 절임배추의 제조방법을 제공한다.It provides a method for producing pickled cabbage with improved texture.
일 실시예에 따르면, 제2단계는 배 15 내지 25 중량부 및 사과 8 내지 12 중량부를 분쇄한 후, 물 25 내지 35 중량부를 혼합하고, 여기에 누룩을 4 내지 6 중량부 첨가하고 25 내지 35℃의 온도에서 24 내지 72시간 발효하여 상기 과일 발효액을 제공하는 것이다.According to one embodiment, the second step is to crush 15 to 25 parts by weight of pears and 8 to 12 parts by weight of apples, mix 25 to 35 parts by weight of water, add 4 to 6 parts by weight of yeast, and 25 to 35 parts by weight. It is fermented for 24 to 72 hours at a temperature of ° C. to provide the fermented fruit broth.
일 실시예에 따르면, 제3단계는 소금 8 내지 12 중량부, 두날리엘라 살리나(Dunaliella salina) 0.5 내지 1.5 중량부에 물 85 내지 95 중량부를 혼합하여 상기 염수를 제공하는 것이다.According to one embodiment, the third step is to provide the brine by mixing 8 to 12 parts by weight of salt, 0.5 to 1.5 parts by weight of Dunaliella salina and 85 to 95 parts by weight of water.
일 실시예에 따르면, 상기 제4단계는 상기 과일 발효액 35 내지 45 중량부 및 상기 염수 55 내지 65 중량부를 혼합하고, 이를 배추 80 내지 120 중량부에 절여 8 내지 16시간 15 내지 25℃의 온도에서 숙성시키는 것이다. According to one embodiment, the fourth step is to mix 35 to 45 parts by weight of the fermented fruit broth and 55 to 65 parts by weight of the brine, and pickle it with 80 to 120 parts by weight of Chinese cabbage at a temperature of 15 to 25 ° C. for 8 to 16 hours. is to mature.
일실시예에 따른 장치는 하드웨어와 결합되어 상술한 방법들 중 어느 하나의 항의 방법을 실행시키기 위하여 매체에 저장된 컴퓨터 프로그램에 의해 제어될 수 있다.An apparatus according to an embodiment may be combined with hardware and controlled by a computer program stored in a medium to execute any one of the methods described above.
실시예들은 높은 식감을 나타낼 뿐만 아니라 김치 숙성시 높은 유산균 수를 가질 수 있다. Examples can not only exhibit high texture, but also have a high number of lactic acid bacteria during aging of kimchi.
절임배추를 제공할 때 누룩에 의해 발효된 과일 발효액을 이용하게 되면 당분과 함께 다양한 효모균들이 첨가될 수 있다. 이러한 당분에 의해 김치 제조시에 설탕의 첨가량을 줄일 수 있으며 건강에 유익하다. When providing pickled cabbage, when fermented fruit fermented by yeast is used, various yeasts can be added along with sugar. Due to these sugars, the amount of added sugar can be reduced during kimchi production and is beneficial to health.
두날리엘라 살리나는 대표적인 호염성 세균으로서 고농도 소금의 조건에서 높은 베타-카로틴 등의 항산화 물질을 제조하는 것으로 알려져 있다.Dunaliella salina is a typical halophilic bacterium and is known to produce antioxidants such as high beta-carotene under conditions of high salt concentration.
본 실시예에서는 누룩이 첨가된 과일 발효액 및 두날리엘라 살리나 균주가 첨가된 염수를 이용하여 절임 배추의 식감을 개선하고, 김치의 유산균 함량을 상승시킬 수 있다.In this embodiment, the texture of pickled cabbage can be improved and the lactic acid bacteria content of kimchi can be increased by using fermented fruit broth with yeast and brine with Dunaliella salina strain added.
이하에서, 첨부된 도면을 참조하여 실시예들을 상세하게 설명한다. 그러나, 실시예들에는 다양한 변경이 가해질 수 있어서 특허출원의 권리 범위가 이러한 실시예들에 의해 제한되거나 한정되는 것은 아니다. 실시예들에 대한 모든 변경, 균등물 내지 대체물이 권리 범위에 포함되는 것으로 이해되어야 한다.Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes can be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents or substitutes to the embodiments are included within the scope of rights.
실시예들에 대한 특정한 구조적 또는 기능적 설명들은 단지 예시를 위한 목적으로 개시된 것으로서, 다양한 형태로 변경되어 실시될 수 있다. 따라서, 실시예들은 특정한 개시형태로 한정되는 것이 아니며, 본 명세서의 범위는 기술적 사상에 포함되는 변경, 균등물, 또는 대체물을 포함한다.Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only, and may be modified and implemented in various forms. Therefore, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.
제1 또는 제2 등의 용어를 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이런 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 해석되어야 한다. 예를 들어, 제1 구성요소는 제2 구성요소로 명명될 수 있고, 유사하게 제2 구성요소는 제1 구성요소로도 명명될 수 있다.Although terms such as first or second may be used to describe various components, such terms should only be construed for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.
어떤 구성요소가 다른 구성요소에 "연결되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다.It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle.
실시예에서 사용한 용어는 단지 설명을 목적으로 사용된 것으로, 한정하려는 의도로 해석되어서는 안된다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 명세서에서, "포함하다" 또는 "가지다" 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.Terms used in the examples are used only for descriptive purposes and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 실시예가 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the art to which the embodiment belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the present application, they should not be interpreted in an ideal or excessively formal meaning. don't
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.
본 발명의 실시예들에서, 별도로 다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 발명의 실시예에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by one of ordinary skill in the art to which the present invention belongs. It has meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as
본 발명의 실시예를 설명하기 위한 도면에 개시된 형상, 크기, 비율, 각도, 개수 등은 예시적인 것이므로 본 발명이 도시된 사항에 한정되는 것은 아니다. 또한, 본 발명을 설명함에 있어서, 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 본 명세서 상에서 언급된 '포함한다', '갖는다', '이루어진다' 등이 사용되는 경우 '~만'이 사용되지 않는 이상 다른 부분이 추가될 수 있다. 구성 요소를 단수로 표현한 경우에 특별히 명시적인 기재 사항이 없는 한 복수를 포함하는 경우를 포함한다.The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative, so the present invention is not limited to the details shown. In addition, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.
구성 요소를 해석함에 있어서, 별도의 명시적 기재가 없더라도 오차 범위를 포함하는 것으로 해석한다.In interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.
도면에서 나타난 각 구성의 크기 및 두께는 설명의 편의를 위해 도시된 것이며, 본 발명이 도시된 구성의 크기 및 두께에 반드시 한정되는 것은 아니다.The size and thickness of each component shown in the drawings are shown for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated components.
본 발명의 여러 실시예들의 각각 특징들이 부분적으로 또는 전체적으로 서로 결합 또는 조합 가능하며, 당업자가 충분히 이해할 수 있듯이 기술적으로 다양한 연동 및 구동이 가능하며, 각 실시예들이 서로에 대하여 독립적으로 실시 가능할 수도 있고 연관 관계로 함께 실시 가능할 수도 있다.Each feature of the various embodiments of the present invention can be partially or entirely combined or combined with each other, and as those skilled in the art can fully understand, various interlocking and driving operations are possible, and each embodiment can be implemented independently of each other. It may be possible to implement together in an association relationship.
이하, 구체적인 실시예와 비교예를 통하여 본 발명의 구성 및 그에 따른 효과를 보다 상세히 설명하고자 한다. 그러나, 본 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것이며, 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.
실시예 1. 절임배추의 제조Example 1. Preparation of pickled cabbage
(1) 배추 세척 단계(1) Chinese cabbage washing step
국내산 배추를 선별하여 겉잎을 제거한 후 세척하였다. 상기 배추 세척은 수돗물에 3회 세척하였다. Domestic cabbage was selected, the outer leaves were removed, and then washed. The cabbage was washed three times in tap water.
(2) 과일 발효액의 제조단계(2) Manufacturing step of fermented fruit broth
국산 배 20 중량부 및 사과 10 중량부를 준비하여 잘게 썬 다음, 과일 조각을 믹서기를 이용하여 미세한 과일 입자로 갈았다. 여기에 물 30 중량부를 추가한 후 혼합하였다. 여기에 누룩 (진주곡자)을 5중량부 첨가하여 혼합물을 만든 후 30℃에서 48시간 발효하였다. 발효가 완료된 누룩 발효액을 체에 걸러서 찌꺼기를 제거한 다음 냉장보관하였다.20 parts by weight of domestic pears and 10 parts by weight of apples were prepared and chopped, and then the fruit pieces were ground into fine fruit particles using a blender. After adding 30 parts by weight of water thereto, the mixture was mixed. 5 parts by weight of yeast (pearl grain) was added thereto to make a mixture, and then fermented at 30° C. for 48 hours. The fermented yeast fermentation broth was filtered through a sieve to remove the residue, and then stored in a refrigerator.
(3) 염수의 제조(3) Preparation of brine
소금 10 중량부 및 두날리엘라 살리나(Dunaliella salina) 파우더 1 중량부에 물 89 중량부를 혼합하여 염수를 제조하였다.Brine was prepared by mixing 10 parts by weight of salt and 89 parts by weight of water with 1 part by weight of Dunaliella salina powder.
(4) 절임하는 단계(4) pickling step
상기 과일 발효액 및 염수를 40 중량부 및 60 중량부의 비율로 혼합하였으며, 이를 배추 80 내지 120 중량부에 절여 12시간 실온에 숙성시킨 후 3시간 동안 탈수시켰다.The fermented fruit and brine were mixed at 40 parts by weight and 60 parts by weight, and they were pickled in 80 to 120 parts by weight of Chinese cabbage, aged at room temperature for 12 hours, and then dehydrated for 3 hours.
비교예 1. Comparative Example 1.
실시예 1에서 과일 발효액에 누룩을 첨가하지 않은 점에만 차이가 있고 동일한 방법으로 절임배추를 제조하였다.Pickled cabbage was prepared in the same manner as in Example 1, with the only difference being that yeast was not added to the fermented fruit broth.
비교예 2. Comparative Example 2.
실시예 1에서 염수에서 두날리엘라 살리나 파우더를 첨가하지 않은 점에만 차이가 있고, 동일한 방법으로 절임배추를 제조하였다.In Example 1, the only difference was that Dunaliella salina powder was not added to the brine, and pickled cabbage was prepared in the same manner.
비교예 3. Comparative Example 3.
실시예 1에서 과일 발효액에 누룩을 첨가하지 않은 점 및 염수에서 두날리엘라 살리나 파우더를 첨가하지 않은 점에만 차이가 있고, 동일한 방법으로 절임배추를 제조하였다.Pickled cabbage was prepared in the same manner as in Example 1, except that yeast was not added to the fermented fruit broth and Dunaliella salina powder was not added to the brine.
실험예 1. 절임배추의 이화학적 특성 평가Experimental Example 1. Evaluation of physicochemical properties of pickled cabbage
상기 실시예 및 비교예들의 절임배추의 이화학적 특성을 평가하였다. 절임배추 전체와 잎과 줄기를 나누어 염도와 경도를 측정하였다. 염도는 배추를 가로로 2절하여 잎과 줄기로 나누어 잎 및 줄기에서 착즙한 시료액 45 mL를 취하여 Salt meter(PSA-311, Lutron, Taiwan)를 사용하여 측정하고 탄력성은 배추 밑동에서 5 cm 되는 부분을 3×4×0.5 cm의 두께로 썰어 각 시료마다 3회 반복하여 측정한 값으로 평균값을 구하였으며 Rheometer(CR-100D, Sun Scientific Co., Tokyo, Japan)를 Mode 1, Max 10 kg, R Real 3 kg, P/T Press 600 mm/m, REP1 3 sec 설정으로 측정하였다.Physicochemical properties of the pickled cabbage of the Examples and Comparative Examples were evaluated. Salinity and hardness were measured by dividing whole pickled cabbage, leaves and stems. Salinity was measured using a salt meter (PSA-311, Lutron, Taiwan) by taking 45 mL of the sample liquid extracted from the leaves and stems by dividing the cabbage into two horizontally and dividing it into leaves and stems. The part was cut into a thickness of 3 × 4 × 0.5 cm, and the average value was obtained by repeating the measurement three times for each sample. R Real 3 kg, P/T Press 600 mm/m, REP1 3 sec settings were measured.
상기와 같이 실시예 1은 가장 높은 염도와 탄력성을 나타내었다. 누룩과 두날리엘라 살리나 파우더가 첨가되지 않은 비교예 3에 비하여, 두날리엘라 살리나 파우더가 첨가된 비교예 1에서는 높은 염도가 나타났으며, 누룩이 첨가된 비교예 2에서는 탄력성이 개선되긴 하였으나, 두 가지가 모두 혼합된 실시예 1에서 그 증가폭이 현저히 높음을 확인하였는바, 두 물질의 첨가에 따른 시너지 효과가 확인된다.As described above, Example 1 showed the highest salinity and elasticity. Compared to Comparative Example 3 in which yeast and Dunaliella salina powder were not added, Comparative Example 1 with Dunaliella salina powder showed high salinity, and elasticity was improved in Comparative Example 2 with yeast added, but As it was confirmed that the increase was remarkably high in Example 1 in which both were mixed, a synergistic effect according to the addition of the two materials was confirmed.
제조예 1. 김치의 제조Preparation Example 1. Preparation of Kimchi
상기 절임배추에 표준화 레시피(조 등의 방법, 1998)을 사용하여 김치를 제조하였다. 상기 김치 5℃의 온도에서 4주간 숙성시켰다.Kimchi was prepared from the pickled cabbage using a standardized recipe (Cho et al., 1998). The kimchi was aged for 4 weeks at a temperature of 5 ° C.
실험예 2. 숙성 김치의 미생물 특성 평가Experimental Example 2. Evaluation of microbial properties of aged kimchi
총균수는 김치시료를 소독한 균질기로 마쇄하여 채취한 용액을 단계별로 희석한 다음 그 용액을 Plate count agar(Difco Co, Detroit, USA) 배지에 접종하여 37℃에서 48시간 배양한 후 집락수를 계수하였다. 젖산균 수는 총균수와 동일한 방법으로 채취한 용액을 Leuconostoc sp. 는 Leuconostoc 선택배지로 phenylethyl alcohol과 sucrose를 첨가한 phenylethyl alcohol sucrose agar medium (PES medium)를 사용하여 20℃에서 5일간 평판 배양하였다. Lactobacillus sp.는 Lactobacillus selection medium (LBS medium)에Pediococcus의 생육을 억제하기 위하여 acetic acid와 sodium acetate를 첨가한 modified LBS agar medium (m-LBS medium)을 사용하여 37℃에서 3-4일간 평판 배양하여 나타난 colony수를 계수하였다.The total number of bacteria was determined by diluting the collected solution by grinding the kimchi sample with a disinfected homogenizer, inoculating the solution into a plate count agar (Difco Co, Detroit, USA) medium, incubating it at 37 ° C for 48 hours, and counting the number of colonies. Counted. The number of lactic acid bacteria was obtained by Leuconostoc sp. Is As a Leuconostoc selective medium, phenylethyl alcohol sucrose agar medium (PES medium) containing phenylethyl alcohol and sucrose was used for plate culture at 20°C for 5 days. Lactobacillus sp. was plated at 37℃ for 3-4 days using modified LBS agar medium (m-LBS medium) to which acetic acid and sodium acetate were added to inhibit the growth of Pediococcus in Lactobacillus selection medium (LBS medium). The number of colonies that appeared was counted.
상기와 같이, 실시예 1의 절임배추를 사용한 경우에 가장 우수한 품질을 갖는 김치가 제조될 수 있음이 확인되었으며, 실험예 1에서와 마찬가지로 누룩과 두날리엘라 살리나 모두의 첨가에 따른 시너지 효과가 확인된다.As described above, it was confirmed that kimchi having the best quality could be produced when the pickled cabbage of Example 1 was used, and synergistic effects due to the addition of both Nuruk and Dunaliella salina were confirmed as in Experimental Example 1. do.
Claims (3)
배 15 내지 25 중량부 및 사과 8 내지 12 중량부를 분쇄한 후, 물 25 내지 35 중량부를 혼합하고, 여기에 누룩을 4 내지 6 중량부 첨가하고 25 내지 35℃의 온도에서 24 내지 72시간 발효하여 과일 발효액을 제조하는 제2단계;
소금 8 내지 12 중량부, 두날리엘라 살리나(Dunaliella salina) 0.5 내지 1.5 중량부에 물 85 내지 95 중량부를 혼합하여 염수를 제공하는 제3단계; 및
상기 과일 발효액 35 내지 45 중량부 및 상기 염수 55 내지 65 중량부를 혼합하고, 이를 배추 80 내지 120 중량부에 절여 8 내지 16시간 15 내지 25℃의 온도에서 숙성시킨 후 탈수하여 배추를 절임하는 제4단계를 포함하는,
식감이 개선된 절임배추의 제조방법.
A first step of washing Chinese cabbage;
After pulverizing 15 to 25 parts by weight of pears and 8 to 12 parts by weight of apples, 25 to 35 parts by weight of water was mixed, 4 to 6 parts by weight of yeast was added thereto, and fermented for 24 to 72 hours at a temperature of 25 to 35 ° C. A second step of preparing a fermented fruit broth;
A third step of providing brine by mixing 8 to 12 parts by weight of salt, 0.5 to 1.5 parts by weight of Dunaliella salina and 85 to 95 parts by weight of water; and
35 to 45 parts by weight of the fermented fruit broth and 55 to 65 parts by weight of the brine are mixed, pickled with 80 to 120 parts by weight of cabbage, aged at a temperature of 15 to 25 ° C for 8 to 16 hours, and then dehydrated to pickle cabbage. Including steps,
Method for producing pickled cabbage with improved texture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220142324A KR102543852B1 (en) | 2022-10-31 | 2022-10-31 | Pickled cabbage with improved texture and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020220142324A KR102543852B1 (en) | 2022-10-31 | 2022-10-31 | Pickled cabbage with improved texture and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102543852B1 true KR102543852B1 (en) | 2023-06-16 |
Family
ID=86948078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020220142324A KR102543852B1 (en) | 2022-10-31 | 2022-10-31 | Pickled cabbage with improved texture and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102543852B1 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012249631A (en) * | 2011-05-10 | 2012-12-20 | Nikken Sohonsha Corp | METHOD FOR PRODUCING β-CAROTENE-RICH DUNALIELLA POWDER |
| KR20140125210A (en) * | 2013-04-18 | 2014-10-28 | 최선임 | Method for manufacturing ginseng slices be dampened of fruit enzyme |
| KR20170115303A (en) * | 2016-04-07 | 2017-10-17 | 성정열 | Salted Chinese Cabbage Using Berry Fruits and the Method Thereof |
| KR102320926B1 (en) * | 2021-04-16 | 2021-11-02 | 이시영 | Method for manufacturing functional pickled cabbage for kimchi marinating and pickled cabbage, and kimchi made by it |
-
2022
- 2022-10-31 KR KR1020220142324A patent/KR102543852B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012249631A (en) * | 2011-05-10 | 2012-12-20 | Nikken Sohonsha Corp | METHOD FOR PRODUCING β-CAROTENE-RICH DUNALIELLA POWDER |
| KR20140125210A (en) * | 2013-04-18 | 2014-10-28 | 최선임 | Method for manufacturing ginseng slices be dampened of fruit enzyme |
| KR20170115303A (en) * | 2016-04-07 | 2017-10-17 | 성정열 | Salted Chinese Cabbage Using Berry Fruits and the Method Thereof |
| KR102320926B1 (en) * | 2021-04-16 | 2021-11-02 | 이시영 | Method for manufacturing functional pickled cabbage for kimchi marinating and pickled cabbage, and kimchi made by it |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Karovičová et al. | Lactic acid fermented vegetable juices | |
| KR100426279B1 (en) | Lactic acid bacterial fermentation products and manufacturing method thereof | |
| CN101720901A (en) | Ferment-fermented pickles and preparation method thereof | |
| CN106174258A (en) | A kind of river taste health Pickles and preparation method thereof | |
| CN106722565A (en) | A kind of capsicum fermented product and preparation method thereof | |
| KR20130047246A (en) | Manufacturing method for brined vegetable using fermented lactic acid bacteria starter | |
| KR101172938B1 (en) | Kimchi hot sauce making method and kimchi making method | |
| WO2007074951A1 (en) | Acid tolerant leuconostoc mesenteroides with excellent mannitol productivity and method for producing a kimchi using the same | |
| KR101485539B1 (en) | A manufacturing method of kimchi comprising the fermented solution of whangchil and whangchil kimhi having the enhanced hardness manufactured therefrom | |
| KR100736835B1 (en) | Method for preparing old ripening kimchi using starter of microorganism | |
| JP2020065448A (en) | Method for producing fermented coffee extract | |
| KR101055949B1 (en) | Novel Leukonostock Mesenteroid DSR 218 Strains and Uses thereof | |
| KR102543852B1 (en) | Pickled cabbage with improved texture and production method thereof | |
| KR20160025795A (en) | Fermended daikon composition having improved flavor and manufacturing method thereof | |
| KR20230093214A (en) | Process for preparing kimchi with microbiome | |
| KR102255983B1 (en) | Method for preparing long-term fermented kimchi by using lactobacillus sakei sc1 and long-term fermented kimchi prepared thereby | |
| KR102600079B1 (en) | Crunchy texture aged kimchi and its manufacturing method | |
| KR101453837B1 (en) | Starter for Fermentation of a Korean Long-Term Ripened Kimchi comprising Saccharomyces servazzii MY7 and Lactobacillus curvatus ML17 as active ingredients | |
| Pulido et al. | Fermentation of caper products | |
| KR20050066427A (en) | The method of delaying the over ripening of kimchi with low-producing lactic acid leuconostoc mesenteroides and non-fermentable sugar | |
| KR101414163B1 (en) | Preparation Method for Korean Long-Term Ripened Kimchi Using Starter for Fermentation of a comprising Saccharomyces servazzii MY7 and Lactobacillus curvatus ML17 | |
| CN112358983A (en) | Pickle fermentation compound bacteria and preparation method thereof | |
| KR101867986B1 (en) | Pickles sauce using Leuconostoc mesenteroides SRCM101515 strain and method for producing pickles using the same | |
| KR102241262B1 (en) | Method for producing apple Chojigemi and apple Chojigemi produced by the same method | |
| KR102396837B1 (en) | Kimchi using pumpkin and green tea and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |