KR102583891B1 - White kimchi juice and manufacturing method therefor - Google Patents

Abstract

The present invention includes the following steps: (1) squeezing white kimchi to obtain juice, (2) refrigerating the juice at 1-10 degrees to perform primary ripening, (3) freezing the primary ripened juice ( 4) refrigerating and thawing the frozen juice at 1 to 10 degrees; and (5) sterilizing the refrigerated and thawed juice at ultra-high pressure. A method for producing white kimchi juice and the white kimchi juice produced thereby. Provides liquid.

Description

White kimchi juice and manufacturing method therefor}

The present invention relates to white kimchi juice juice and a method for producing the same. More specifically, it determines the most delicious state of white kimchi juice juice and produces a sweet taste suitable for food and beverage without adding additional sugar. By improving the safety of the product against possible spoilage microorganisms and minimizing the deterioration of the juice, the technology to inhibit fermentation without deteriorating the original taste enables a prolonged storage period and ensures the same quality of white kimchi juice. It relates to liquid and its manufacturing method.

Kimchi is a Korean traditional fermented food made by pickling radish, cabbage, and cucumbers in salt, mixing them with seasonings such as pepper, garlic, green onion, ginger, and salted fish, and then fermenting them. It is an essential side dish on the Korean table.

In particular, white kimchi is a clean and refreshing kimchi made by stuffing cabbage with various seasonings without using red pepper powder and cooking it with brisket broth or juice. It is widely known for its unique light taste. White kimchi is one of the foods that helps your health by providing various vitamins and beneficial lactic acid bacteria necessary for the body. Recently, as its superiority in taste and nutrition has been scientifically proven, kimchi has been recognized as the world's best fermented food and is rapidly emerging as a global food. .

However, despite its excellent efficacy as a fermented food, white kimchi has the following problems, which hinder its use as a variety of food and beverages and health foods.

First, white kimchi is generally manufactured using ingredients such as garlic, ginger, and salted fish, and the unique seasoning aroma, cabbage green smell, sour, salty, and astringent taste that occur at this time are harmful to consumers in the process of using white kimchi as a food beverage or health food. It is becoming a factor that reduces people’s preferences. Furthermore, for this reason, research and utilization related to juice juice using white kimchi are further limited, and in fact, there is no research and use of juice juice using white kimchi.

Second, since white kimchi is a fermented food, changes in quality may occur due to unexpected fermentation during the distribution process that is essential for producing white kimchi as food and beverage, which can cause problems in ensuring the same quality of the product. You can. In other words, due to the inherent nature of white kimchi as a fermented food, there are problems with long-term storage and distribution due to increased acidity due to excessive fermentation, odor due to gas, and symptoms of container parts.

Third, food and beverages are generally sweetened to improve consumers' drinking preference, and for this purpose, sugar must be added. However, in order to utilize the efficacy of white kimchi as a fermented food, it is not advisable to add additional sugar, and adding excessive sugar can seriously damage its value as a health drink. Accordingly, conventional white kimchi juice has a refreshing taste but lacks sweetness, so it has clear limitations as a beverage.

Accordingly, the unique taste and smell of white kimchi is minimized to improve the taste, texture, and flavor of the juice made from white kimchi, and it is possible to produce a sweet taste even without adding sugar, thereby meeting the needs of consumers as a food and beverage. At the same time, there is an urgent need for research on white kimchi juice that can guarantee the taste and quality of juice using white kimchi by minimizing deterioration of the juice due to additional fermentation of white kimchi that may occur during the distribution process.

Republic of Korea Publication No. 2012-0125780 (2012.11.19)

The present invention was created to overcome the above-mentioned problems, and the first problem to be solved by the present invention is to provide a white kimchi juice juice with guaranteed taste and flavor by minimizing the unique taste and smell of white kimchi and a manufacturing method thereof. there is.

In addition, the second problem to be solved by the present invention is to increase the activity of lactic acid bacteria and kill microorganisms as much as possible under appropriate ripening conditions, thereby minimizing deterioration of the juice due to the growth of not only lactic acid bacteria but also spoilage microorganisms, thereby ensuring excellence in quality and uniformity in taste and flavor. Another purpose is to provide a white kimchi juice that can be maintained and a manufacturing method thereof.

Furthermore, the third problem to be solved by the present invention is to provide a white kimchi juice that can be sweetened without adding sugar in the manufacturing process of the white kimchi juice, thereby improving its marketability as a health drink, and a manufacturing method for the same. there is.

In order to solve the above-mentioned problems, the present invention includes the following steps: (1) squeezing white kimchi to obtain a juice, (2) refrigerating the juice at 1-10 degrees for primary aging, (3) the primary Freezing the aged juice, (4) refrigerating and thawing the frozen juice at 1-10 degrees, and (5) sterilizing the refrigerated and thawed juice at ultra-high pressure; It provides a method for producing white kimchi juice containing a.

In addition, according to an embodiment of the present invention, the step of pre-sterilizing and filling packaging may be further included before step (5).

In addition, step (5) may be characterized in that it is sterilized at least once at ultra-high pressure of 2500 to 6500 bar.

In addition, after step (5), it may further include the step of refrigerating or freezing.

In addition, the white kimchi in step (1) may be a method of producing white kimchi juice, characterized in that the white kimchi is aged for 7 to 30 days.

According to another embodiment of the present invention, the primary ripening in step (2) may be a method of producing white kimchi juice, characterized in that it is aged for 3 to 10 days.

According to another embodiment of the present invention, there may be a method of producing white kimchi juice, characterized by freezing at -18 degrees or lower in step (3).

Additionally, according to an embodiment of the present invention, the method for producing the white kimchi juice may be characterized in that no sugar is added.

According to another embodiment of the present invention, the method for producing white kimchi juice may further include the step of refrigerating and maturing at 1 to 10 degrees after step (4).

According to another embodiment of the present invention, the white kimchi juice app in step (4) may be a method of producing white kimchi juice, characterized in that it contains 1 to 10% by volume of white kimchi solids.

In addition, according to another embodiment of the present invention, the juice of at least one of steps (1) to (4) may further include a lactic acid bacteria active substance.

Additionally, the present invention provides a white kimchi juice that satisfies both (1) a sugar content of 4.0 to 5.0 Brix and (2) a pH of 3.5 to 4.5.

According to another embodiment of the present invention, the white kimchi app may be a white kimchi juice, characterized in that it contains 1 to 10% by volume of white kimchi solids.

According to the method for producing white kimchi juice according to the present invention, the unique taste and smell of white kimchi can be minimized, and the taste and flavor of juice using white kimchi can be greatly improved.

Furthermore, according to the method for producing white kimchi juice according to the present invention, by preventing unexpected deterioration of the white kimchi juice during the distribution process, the excellence and uniformity of the quality of the white kimchi juice is guaranteed, and the unique characteristics and freshness of the food ingredients are maintained as much as possible. , it is possible to produce high-quality health drinks with excellent sensory properties, such as taste and aroma, as if they were cooked on the spot.

Furthermore, the white kimchi juice according to the present invention can produce a sweet taste without adding sugar in the manufacturing process of the white kimchi juice, thereby improving its marketability as a health drink.

Figures 1 to 5 are images showing the results of an experiment measuring the number of general bacteria and lactic acid bacteria after ultra-high pressure sterilization of the white kimchi juice according to Examples 9 to 13.
Figure 6 is an image showing the results of an experiment measuring the number of general bacteria and lactic acid bacteria after not performing ultra-high pressure sterilization on the white kimchi juice according to Example 2.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. The present invention may be implemented in many different forms and is not limited to the embodiments described herein.

As mentioned above, the unique taste and smell of conventional white kimchi has been a factor in reducing consumers' preference in the process of using it as juice, and there has been a problem of maintaining the same quality during the distribution process due to the fermentation of white kimchi.

Accordingly, the present invention includes the following steps: (1) squeezing white kimchi to obtain juice, (2) refrigerating the juice at 1-10 degrees to perform primary ripening, (3) freezing the primary ripened juice. (4) refrigerating and thawing the frozen juice at 1-10 degrees, and (5) high-pressure sterilizing the refrigerated and thawed juice. A method for producing white kimchi juice is provided as described above. A solution to a problem was sought.

Through this, the unique taste and smell of white kimchi can be minimized, improving the use of white kimchi juice and consumer preference. At the same time, deterioration due to fermentation and bacterial growth of white kimchi during the distribution process can be minimized, so that white kimchi juice using this can be minimized. It can guarantee excellence and uniformity of quality, and can produce a sweet taste without adding sugar in the manufacturing process of white kimchi juice, thereby improving its marketability as a health drink.

Step (1) of the present invention is a step of extracting white kimchi to obtain juice.

The white kimchi app according to the present invention can use white kimchi manufactured using conventional white kimchi raw materials. To explain this in detail, first, in step (1), the cabbage is selected and cut as a raw material for white kimchi (1-1), the cut cabbage is salted (1-2), and the salted cabbage is mixed with the auxiliary ingredients. It may include steps (1-3) of mixing and producing white kimchi.

In the step (1-1), the present invention is to provide a juice that minimizes the unique taste and smell of white kimchi, and is cut into a size suitable for making chakjuk app, taking into account the content of solids, which is a determining factor. It can be done and there are no particular restrictions. At this time, cabbage may be included in 75 to 85% by weight, preferably 80 to 85% by weight, based on the total weight of white kimchi.

Next, in steps (1-2) and (1-3), the taste and flavor of white kimchi may vary depending on the salt concentration of the raw cabbage and the type and composition of auxiliary ingredients, so the salt concentration of the cabbage is consistent with the purpose of the present invention. and auxiliary materials can be selected. In particular, in the juice of white kimchi, optimal conditions can be set to minimize the unique taste of white kimchi, such as saltiness, sourness, and astringency, as well as the unique smell, such as seasoning aroma and green smell. As a non-limiting example of this, the auxiliary ingredients are free. , rice grass, green onions, garlic, carrots, onions, white sugar, and ginger, and refined salt and sea salt can be used to adjust the salt concentration.

At this time, the composition of the auxiliary ingredients is not particularly limited in the present invention, but for example, the auxiliary ingredients include 2 to 4% by weight of radish, 2 to 4% by weight of rice grass, 0.6 to 2% by weight of green onion, and 0.5 to 1.5% by weight of garlic, based on the total weight of white kimchi. , 0.5 to 1.5% by weight of carrots, 0.5 to 1.5% by weight of onions, 0.3 to 1% by weight of white sugar, 0.1 to 0.5% by weight of ginger, 0.5 to 1.5% by weight of sea salt, 1 to 2% by weight of refined salt, and the remaining amount of purified water are mixed to make white kimchi. can be manufactured, but is not limited thereto.

Meanwhile, the white kimchi used to obtain the white kimchi juice in step (1) may be aged for 7 to 30 days.

White kimchi contains a large amount of lactic acid bacteria, which are beneficial bacteria and salt-tolerant bacteria, and these lactic acid bacteria can be fermented at this stage of fermenting and maturing white kimchi.

At this time, since the amount of lactic acid bacteria is a factor that determines the unique taste of white kimchi, the amount of lactic acid bacteria can be determined by adjusting the appropriate ripening temperature and ripening time in this step, taking into account the taste and flavor of the white kimchi juice to be finally produced.

As a non-limiting example of this maturation time and temperature, white kimchi can be used that has been aged for 7 to 30 days at a general refrigeration temperature of 1 to 10 degrees, and more preferably, it can be aged at a temperature of 2 to 8 degrees. If white kimchi aged for less than 7 days is used, there may be a problem that the efficacy of white kimchi is reduced due to insufficient fermentation of beneficial bacteria, and if white kimchi aged for more than 30 days is used, too many lactic acid bacteria may be released. The sour and bitter taste or the strong aroma unique to white kimchi may hinder consumers' preference for white kimchi juice.

Meanwhile, as a method of maturing white kimchi, a known maturation method that can improve the taste and flavor of the white kimchi juice of the present invention can be used. For example, it can be aged in an airtight container.

Next, the white kimchi is squeezed to obtain juice.

The white kimchi of the present invention can be juiced using a conventional juicing method that takes into account the taste and flavor of the white kimchi juice and is consistent with the purpose of the present invention. Non-limiting examples include the process of washing and cutting the white kimchi, and the cut white kimchi. It can be performed by a method that includes the process of pulverizing with a grinder and the process of squeezing the pulverized white kimchi, the pulverizing can be done using a mixer such as a green juicer, and the juicing process can be done using a non-woven fabric or a centrifuge.

Next, step (2) of the present invention is a step of primary ripening by refrigerating the juice at 1 - 10 ° C.

As in step (1) above, lactic acid bacteria can also be fermented in the first ripening step of fermenting and maturing the juice of white kimchi. At this time, since the amount of lactic acid bacteria is a factor that can control the unique aroma and taste of white kimchi in the white kimchi juice, the ripening temperature and ripening time can be adjusted in consideration of the taste and flavor of the white kimchi juice to be finally produced.

As a non-limiting example of this, the white kimchi can be aged at a general refrigeration temperature of 1 to 10°C for 3 to 10 days, and more preferably at a temperature of 2 to 8°C.

At this time, if the first ripening is performed at a temperature below 1 degree, there may be a problem of not being able to obtain the desired sweetness of the white kimchi juice due to insufficient fermentation of lactic acid bacteria. Additionally, if the first ripening is performed at a temperature exceeding 10° C. If carried out at a temperature below that, fermentation of lactic acid bacteria, etc. may proceed excessively, deteriorating the taste and flavor of the final white kimchi juice.

On the other hand, if the primary ripening period is less than 3 days, beneficial bacteria such as lactic acid bacteria may not be sufficiently fermented, which may inhibit the efficacy of white kimchi. If the primary ripening period exceeds 10 days, fermentation of lactic acid bacteria etc. proceeds excessively. This may reduce the taste and flavor of the final white kimchi juice. In addition, as a method of maturing white kimchi, a known maturation method that can improve the taste and flavor of the white kimchi juice of the present invention can be used. For example, it can be aged in an airtight container.

Next, step (3) of the present invention is a step of freezing the primary aged juice.

The purpose of the present invention is to produce a white kimchi juice with excellent taste and flavor and to ensure the excellence and uniformity of the quality of the white kimchi juice itself. This purpose is achieved through the freezing step of step (3) above. can do.

More specifically, the present invention can produce white kimchi juice with excellent taste and flavor through step (3) above. In other words, the freezing step of step (3) may be a step of killing or reducing the activity of a significant number of lactic acid bacteria in the white kimchi juice, and the white kimchi juice produced only through aging without performing a freezing process as in the present invention. Since the growth of lactic acid bacteria, etc. cannot be controlled, problems that inhibit the texture, such as the sour, salty, and astringent taste unique to white kimchi, may occur. Accordingly, in the present invention, the taste and flavor of the white kimchi juice is minimized by minimizing the sour, salty, and astringent tastes unique to white kimchi by killing or reducing the activity of lactic acid bacteria that grew during the primary ripening process in the freezing process of step (3). can be improved.

In addition, the present invention can ensure the excellence and uniformity of quality of the white kimchi juice through the above step (3).

More specifically, the freezing step of step (3) may be a step of killing or reducing the activity of lactic acid bacteria, etc., as described above. At this time, most of the lactic acid bacteria present are killed, thereby minimizing additional fermentation of white kimchi. You can. Accordingly, the white kimchi according to the present invention can improve the quality of the white kimchi juice by preventing changes in taste and flavor due to additional fermentation and maturation, and especially during the distribution process involved in producing the white kimchi juice. Deterioration of the product can be prevented, thereby preventing economic loss and at the same time ensuring the same quality of white kimchi juice provided to consumers.

For this purpose, in step (3), white kimchi can be frozen at -18°C or lower. At this time, if white kimchi is frozen at a temperature higher than -18 degrees, the lactic acid bacteria may ferment and proliferate, which may impair the texture of white kimchi, such as the unique sour, salty, and astringent taste. In addition, white kimchi undergoes additional fermentation and aging, resulting in a loss of taste. Due to changes in taste and flavor, problems may arise in which the excellence and identity of the quality of the white kimchi juice cannot be guaranteed.

In addition, the process should be carried out while it can be completely frozen, taking into account the volume of the white kimchi juice to be finally produced under the above temperature conditions. At this time, if the white kimchi juice is not completely frozen due to insufficient freezing time, lactic acid bacteria, etc. Because this is not sufficiently killed, there may be a problem in that the unique tastes such as sourness, saltiness, and astringency of the white kimchi juice to be finally produced and the aroma of white kimchi cannot be minimized.

Next, step (4) of the present invention is a step of thawing the frozen juice by refrigerating it at 1-10°C.

The refrigeration step is performed at a refrigeration temperature of 1 to 10 degrees to completely thaw the white kimchi juice. At this time, if the white kimchi juice is thawed at a temperature of less than 1℃, the taste and flavor of the white kimchi juice may be impaired as it moves to the secondary ripening stage of step (4-1) without being completely thawed. In addition, if the white kimchi juice is thawed at a temperature exceeding 10℃, the amount of fermentation of lactic acid bacteria, etc. cannot be predicted, so not only the taste and flavor of the white kimchi juice is impaired, but also the problem of not being able to guarantee the same quality may occur. You can.

In addition, considering the volume of the white kimchi juice to be finally produced under the above temperature conditions, the process must be carried out while it can be completely thawed. At this time, if the white kimchi juice is not completely thawed due to insufficient thawing time, lactic acid bacteria, etc. Since the amount of fermentation cannot be predicted, not only the taste and flavor of the white kimchi juice may be impaired, but also the problem of not being able to guarantee the same quality may occur.

After step (4), a step (4-1) of refrigerated aging at 1 to 10°C, more preferably 1 to 4°C, may be further included.

In the step (4-1), the white kimchi juice that has been frozen and thawed is finally aged to minimize the unique taste and smell of white kimchi in the white kimchi juice, which is the object of the present invention, and to greatly improve the taste and flavor of the white kimchi juice. It's a step.

In addition, through this step, additional fermentation occurs in the juice of white kimchi, resulting in a refreshing sensation suitable for food and beverage. Sufficient sweetness can be achieved even in the manufacturing process without adding sugar, so it can be consumed by consumers and can be used as a health food at the same time. The marketability of white kimchi juice can be improved.

More specifically, in the freezing step of step (3) described above, lactic acid bacteria, etc. in the white kimchi juice can be killed or reduced in activity. At this time, the lactic acid bacteria are not all killed and a small number of them remain, so step (4-1) It can be fermented again at the ripening stage. That is, after minimizing the sour, salty, and astringent tastes unique to white kimchi through the freezing step in step (3), the white kimchi juice thawed in step (4-1) is secondarily re-ripened to induce a softer texture and flavor. It can improve the sweetness and refreshing sensation suitable for food and beverages at the same time.

In addition, the secondary ripening period in step (4-1) is not particularly limited in consideration of the volume of the white kimchi juice, but is preferably aged for 3 to 30 days.

Accordingly, if the maturation time in step (4-1) is less than 3 days, the small number of lactic acid bacteria remaining after freezing may not be sufficiently fermented, which may cause the problem of not being able to obtain the desired sweetness and refreshing sensation. If this period exceeds 30 days, the fermentation of the lactic acid bacteria may proceed too much, resulting in the problem that the unique taste of white kimchi cannot be minimized.

In addition, if the ripening temperature is less than 1℃, the small number of lactic acid bacteria remaining after freezing may not be sufficiently fermented, which may cause a problem in that the sugar content cannot be improved. If the maturing temperature exceeds 10℃, the fermentation of the lactic acid bacteria may be excessive. If the process progresses too much, problems may arise where the unique taste of white kimchi cannot be minimized.

In this way, the present invention adds an additional process of freezing and re-ripening of the white kimchi juice, By minimizing the unique taste and smell of white kimchi, the taste and flavor can be guaranteed, and the same quality can be maintained by suppressing additional fermentation of white kimchi that may occur during the distribution process. Furthermore, the juice can be sweetened without adding sugar during the manufacturing process, thereby improving its marketability as a health drink.

Additionally, the white kimchi juice of step (4) may contain white kimchi solids in an amount of 1 to 10% by volume. The white kimchi solid content can be added at any of the above-mentioned steps, but it is preferable to include the solid content from the first juice extraction step in terms of controlling lactic acid bacteria in the white kimchi juice juice.

Such solid content of white kimchi may be a major element that determines the taste and aroma in the white kimchi extract app, and preferably, the solid content of white kimchi may be a by-product of white kimchi remaining after extracting white kimchi.

More specifically, the white kimchi solid content is included in the white kimchi juice in an amount of 1 to 10% by volume, which can stimulate the texture and flavor of the white kimchi juice and improve consumers' preference for the white kimchi juice. Furthermore, the fermentation of lactic acid bacteria in the solid content of white kimchi can create the soft texture of white kimchi chakjuk app and a sweetness level suitable for food and beverage.

Accordingly, if the content of the white kimchi solids is less than 1% by volume, a problem may arise in which the texture, sugar content, and flavor of the white kimchi juice cannot be improved, and if the content of the white kimchi solids exceeds 10% by volume, lactic acid bacteria in the white kimchi solids may occur. There is a problem that the unique taste and smell of white kimchi may not be minimized in the white kimchi juice due to fermentation.

Additionally, the present invention may further include a step (4-2) of refrigerating the white kimchi juice after the step (4-1).

The above step (4-2) is a step of refrigerating the final produced white kimchi juice to ensure the quality. It can be stored at a general refrigeration temperature to prevent unexpected deterioration of the white kimchi juice.

In addition, the step (4-2) may be a step of distributing the produced white kimchi juice as a raw material for food and beverages. Through the step (4-2), the quality of the white kimchi juice can be maintained.

On the other hand, the white kimchi juice according to the present invention may contain a large amount of lactic acid bacteria, which are salt-resistant bacteria as beneficial bacteria. After the freezing step (3) described above, most of the lactic acid bacteria, etc., die or their activity is reduced. You can. At this time, the surviving lactic acid bacteria can proliferate again through the refrigeration and thawing step in step (4) and the re-ripening step in step (4-1), thereby controlling the population of lactic acid bacteria in the white kimchi juice. At this time, it is the lactic acid bacteria active material that proliferates these lactic acid bacteria. This lactic acid bacteria active material can be a known substance that can re-proliferate lactic acid bacteria, so it is not particularly limited. However, it does not proliferate harmful bacteria such as E. coli except lactic acid bacteria and causes the lactic acid bacteria to grow. It may be a synbiotic that can only help with activity.

The synbiotics may refer to each of probiotics and prebiotics or a mixture thereof. As a non-limiting example, the synbiotics include the lactic acid bacteria themselves and food for the lactic acid bacteria. Yeast may also be included. More preferably, the synbiotics may include the lactic acid bacteria themselves and yeast, brewing yeast, and yeast yeast that serve as food for the lactic acid bacteria.

In addition, the lactic acid bacteria active material may be included in 0.05% to 0.5% by weight of the total white kimchi juice, and preferably may be included in 0.1% to 0.5% by weight of the total white kimchi juice. At this time, if the lactic acid bacteria active material is less than 0.1% by weight of the total white kimchi juice, there may be a problem of not being able to control the desired amount of lactic acid bacteria due to the relatively insufficient amount of the lactic acid bacteria active material. If it exceeds 0.5% by weight, the amount of lactic acid bacteria cannot be sufficiently controlled, which may inhibit the taste and flavor of the white kimchi juice.

Meanwhile, the lactic acid bacteria active material may be included in the juice of at least one of steps (1) to (4), (4-1), and (4-2), and more preferably (4-1). ) or may be included in step (4-2).

The step (4-1) may be a step of re-ripening the thawed white kimchi juice as described above. If the lactic acid bacteria active material is included in step (4-1), harmful bacteria do not proliferate ( It is possible to control the number of lactic acid bacteria in the white kimchi juice by selectively proliferating only the lactic acid bacteria that have mostly died in step 3). In this case, the population of lactic acid bacteria, which greatly affects the sweetness, odor, and flavor of the white kimchi juice, can be maintained at a constant level, thereby inducing a soft texture and improving the flavor of the white kimchi juice, while providing a sweetness and refreshing sensation suitable for food and beverage. It can be created.

Furthermore, the step (4-2) may be a step of distributing the white kimchi juice as described above. If the lactic acid bacteria active material is included in step (4-2), the amount of the lactic acid bacteria active material is kept constant to By controlling the number of products, there is an advantage in preventing unexpected deterioration of the white kimchi juice during the distribution process and maintaining the same taste and flavor. However, if the distribution process is too long, the quality may be adversely affected, so the distribution period may not exceed a maximum of 4 months.

Next, step (5) of the present invention is a step of sterilizing the refrigerated and thawed white kimchi juice at ultra-high pressure.

In general, juiced beverages must go through a transportation and distribution process until they are delivered to consumers, but since the time required is not constant, deterioration of the taste and flavor of the juiced beverage may be a problem due to bacterial growth. That is, since the white kimchi juice according to the present invention also performs the freezing step as described above, it can kill lactic acid bacteria above a certain level and control the population of lactic acid bacteria through an additional re-ripening or refrigeration step, but is not delivered to the final consumer. The taste and flavor of the white kimchi juice must be guaranteed during the time it takes to make it.

For this purpose, a method of heating the juice of white kimchi to sterilize spoilage microorganisms and general bacteria has been introduced, but in this case, it is not appropriate because it can cause severe changes in the taste, aroma, and texture of kimchi, resulting in deterioration of sensory quality. In addition, in the case of adding preservatives or treating radiation, it is difficult to solve problems such as the occurrence of tastes/off-flavors caused by additives, problems of residual toxicity, restrictions on use by related laws, and rejection by consumers, and the use of pH adjusters has also been clearly proven to be effective. It is not done.

Accordingly, in order to prevent unexpected deterioration of the white kimchi juice during the distribution process and to ensure the taste and flavor of the present invention, the bacteria that cause the deterioration of the white kimchi juice, including lactic acid bacteria, are treated at a pressure of 2500 to 6500 bar, more preferably 3500 bar. Step (5) of sterilizing at a pressure of 6200 bar to 6200 bar, most preferably 4500 to 6200 bar ultra-high pressure, may be additionally performed. In the present invention, ultra-high pressure sterilization is a food processing technology that can be usefully applied to sterilization or processing of food by inactivating specific components, enzymes, and microorganisms in the juice of white kimchi. In particular, compared to the heat treatment process, which is the conventional main food processing method, it is a food processing technology. It has the advantage of maintaining the natural taste, aroma, and color of food as there is almost no thermochemical change such as loss of ingredients, generation of heat odor, or creation of abnormal substances.

At this time, if the ultra-high pressure sterilization pressure is less than 2500 bar, there may be a problem of not sufficiently killing the desired amount of lactic acid bacteria and bacteria, and if the pressure exceeds 6500 bar, the pressure may be too high and the flavor of kimchi may be lost. There may be a problem where even the beneficial bacteria present die.

At this time, the ultra-high pressure sterilization in step (5) can be performed at least once.

The main purpose of step (5) of the present invention is to sterilize lactic acid bacteria, bacteria, and spoilage microorganisms that cause deterioration of the unique taste, aroma, and odor of the white kimchi juice. However, even if it goes through an ultra-high pressure sterilization process, white kimchi juice may have a problem with its storage and distribution period being shortened due to the nature of fermented foods. In other words, if the number of ultra-high pressure sterilizations is limited to one time, the sterilization of lactic acid bacteria, bacteria, or spoilage microorganisms is not sufficient for the desired amount, so not only the white kimchi juice juice deteriorates during the storage and distribution process, but also the packaging material swells due to the proliferation of general bacteria. stability problems may occur.

Accordingly, the present invention solved the above-mentioned problem by performing the ultra-high pressure sterilization in step (5) at least once for 1 to 10 minutes.

More specifically, referring to Table 3 below, if step (5) of ultra-high pressure sterilization according to the present invention is not additionally performed, the number of lactic acid bacteria may grow to millions to tens of millions, which may cause problems with taste and flavor changes during the distribution process. Furthermore, there may be a problem in which the packed white kimchi juice swells due to gases generated from lactic acid bacteria, etc.

In addition, as shown in Table 3, if step (5) of ultra-high pressure sterilization according to the present invention is not additionally performed, the taste and flavor of the white kimchi juice will be deteriorated, as well as the stability and predictability during distribution and storage will be impaired, thereby damaging the end consumers. It can be seen that there are also a significant number of common bacteria that can greatly affect sensory perception.

In addition, it can be seen that when the ultra-high pressure sterilization is performed twice and three times, the number of general bacteria is significantly reduced by more than 10 times compared to when the ultra-high pressure sterilization is performed once, and there are fewer bacteria when the ultra-high pressure sterilization is performed three times than when the ultra-high pressure sterilization is performed twice. You can see that this remains.

Considering the above results, the present invention can significantly suppress the activity of lactic acid bacteria by performing freezing and refrigeration in steps (2) to (4) according to the present invention described above, and ultra-high pressure sterilization in step (5). This shows that it is possible to produce white kimchi juice in an inactive state by killing all lactic acid bacteria. Through this, the quality of white kimchi juice can be guaranteed to be the same during the storage and distribution process, and as all lactic acid bacteria are killed, the sour taste can be greatly suppressed and the flavor can be significantly improved.

At this time, the ultra-high pressure sterilization in step (5) is in accordance with the purpose of the present invention and can be sterilized for 1 to 10 minutes under the pressure conditions using a known conventional ultra-high pressure sterilization method for sterilizing general food and beverages. Depending on the embodiment, if the filling packaging step is performed after step (4), the packed white kimchi juice may be sterilized under ultra-high pressure.

Meanwhile, according to one embodiment of the present invention, the step of pre-sterilizing and filling packaging may be further performed before step (5).

At this time, the sterilization method can be a conventional sterilization method that kills known common lactic acid bacteria, etc., and preferably a sterilization method using UV can be used. Through this, the number of lactic acid bacteria in the white kimchi juice refrigerated and thawed in step (4) can be maintained below a certain level.

In addition, the filling packaging may be a step of individually packaging the white kimchi juice to facilitate delivery to the consumer. It can be packaged at different weights and known filling packaging methods for juiced beverages can be used, so there is no particular limitation.

Meanwhile, according to another embodiment of the present invention, the reason for refrigerating or freezing may be to further perform the refrigerating or freezing step after step (5) for storage or movement during the distribution process. At this time, refrigeration and freezing temperatures are not particularly limited as they can be appropriately selected considering the shelf life and end consumer.

Next, the white kimchi juice according to the present invention will be described. However, in order to avoid duplication, the explanation of parts that overlap with the explanation in the method for producing the white kimchi juice described above will be omitted.

The number of lactic acid bacteria that have not gone through the freezing step of step (3) according to the present invention may be 300,000 to 2,000,000 per 1 mL of white kimchi juice, but most of the lactic acid bacteria die or their activity decreases after the freezing step of step (3). The number of lactic acid bacteria per 1 mL in the extracted white kimchi juice may be 500 to 1,000, and the number of lactic acid bacteria per 1 mL may be 500 to 1,000. In this case, the number of lactic acid bacteria per 1 mL increases significantly and may be 2,000,000 to 600,000,000.

As mentioned above, the number of lactic acid bacteria in the juice of white kimchi is a factor that determines the unique taste of white kimchi, so the number can be adjusted through the ripening temperature and maturation time, frozen fruit, and the addition of lactic acid bacteria active substances. If the number of lactic acid bacteria in the white kimchi juice after the freezing step in step (3) is less than 500, there may be a problem of not being able to obtain a soft texture and sweetness suitable for food and beverage of the white kimchi juice. If it exceeds , the unique sourness and astringent taste of white kimchi cannot be minimized, which may lead to a decrease in consumers' preference for it as a food or beverage.

In addition, the present invention provides white kimchi juice that satisfies both the following relational expressions (1) and (2).

(1) Sugar content of 4.0 ~ 5.0 Brix

(2) pH of 3.5 - 4.5

The sugar content of the white kimchi juice satisfies 4.0 to 5.0 Brix.

The sweetness of white kimchi juice is a factor that determines consumer preference for food and beverages, and can be adjusted with lactic acid bacteria and solid content. At this time, if the sugar content of the white kimchi juice is less than 4.0 Brix, the unique sour, salty, and astringent taste of white kimchi becomes stronger than the sweetness, which may lead to a problem that consumers' preference for food and beverages decreases. If the sugar content of the white kimchi juice is less than 5.0 Brix, If it is exceeded, there may be a problem of the sweetness becoming too strong.

In addition, the white kimchi juice satisfies the pH of 3.5 - 4.5.

Since the pH of white kimchi juice is a factor that determines the sourness of white kimchi juice, it can affect consumer preferences and can be adjusted through ripening temperature and maturation period. At this time, if the pH of the white kimchi juice is less than 3.5, the sour taste may become too strong, and if the pH of the white kimchi juice exceeds 4.5, the flavor of the white kimchi juice may be reduced.

Lastly, the white kimchi extract app can contain white kimchi solids at 1 to 10% by volume, which has the same technical features as those described in the method for producing white kimchi juice.

As such, the present invention includes the following steps: (1) squeezing white kimchi to obtain juice, (2) refrigerating the juice at 1-10 degrees for primary ripening, and (3) freezing the primary ripened juice. and (4) refrigerating and thawing the frozen juice at 1 to 10 degrees, providing a method for producing white kimchi juice and a white kimchi juice that satisfies both relational expressions (1) and (2). It can minimize the unique taste and smell of white kimchi and greatly improve its taste and flavor. Furthermore, the fermentation of lactic acid bacteria contained in the white kimchi juice can be minimized during the distribution process, thereby preventing unexpected deterioration and ensuring the excellence and uniformity of the quality of the white kimchi juice.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples do not limit the scope of the present invention, and should be interpreted to aid understanding of the present invention.

Example 1

As raw material, 1.2 kg of cabbage was received, the outer leaves were removed, foreign substances were removed, and then it was divided into two parts and put into the season. Afterwards, based on 100% by weight of white kimchi, 82.8% of the cut cabbage was mixed with 1.2% refined salt, 3.5% radish, 4% refined rice, 2.5% rice grass, 1.2% green onion, 1% garlic, 1% carrot, 1% onion, 1.5 kg of white kimchi was prepared by mixing 1% sea salt, 0.5% enzyme-treated stevia , and 0.3% ginger.

Afterwards, the white kimchi was aged in an airtight container by maintaining a refrigeration temperature of 5 degrees for 15 days, and then 1000 ml of white kimchi juice containing 100 ml of white kimchi solids was prepared using a juicer.

Next, the white kimchi juice was first aged in a refrigerator at 5 degrees for 7 days, and then the aged white kimchi juice was completely frozen in a freezer at -20 degrees. Afterwards, the frozen white kimchi juice was completely thawed in a refrigerator at 5 degrees, and the completely thawed white kimchi juice was secondarily aged at 5 degrees for 14 days to prepare the final white kimchi juice.

Below, the white kimchi juice of Example 1 was prepared under different conditions as follows and is shown in Table 1.

Example 2

White kimchi juice was prepared in the same manner as in Example 1, except that the first ripening time was 24 hours.

Example 3

White kimchi juice was prepared in the same manner as Example 1, except that the first ripening time was 20 days.

Example 4

White kimchi juice was prepared in the same manner as in Example 1, except that the first aged white kimchi juice was frozen at -10 degrees.

Example 5

White kimchi juice was prepared in the same manner as in Example 1, except that it was prepared to contain 15% by weight of white kimchi solid content.

Example 6

White kimchi juice was prepared in the same manner as in Example 1, except that the secondary ripening temperature was set to -3 degrees.

Example 7

White kimchi juice was prepared in the same manner as in Example 1, except that it was prepared at a secondary ripening temperature of 13 degrees.

Example 8

After completely thawing the frozen white kimchi juice, it was ripened again at 5 degrees for a second time for 14 days, except that it was manufactured with 3g of lactic acid bacteria active substance (seller: Lindimi Bang Co., Ltd., product name: synbiotic enzyme). White kimchi juice was prepared in the same manner as in Example 1.

Examples 9 to 13

It was prepared in the same manner as Example 1, except that in Example 2, an ultra-high pressure sterilization step was additionally performed under the conditions shown in Table 3 below.

Comparative Example 1

White kimchi juice was prepared in the same manner as Example 1, except that the first ripening temperature was set to 15 degrees.

Comparative Example 2

White kimchi juice was prepared in the same manner as in Example 1, except that the first ripening temperature was set to -3 degrees.

Comparative Example 3

White kimchi juice was prepared in the same manner as in Example 1, except that the frozen white kimchi juice was refrigerated at 15 degrees and thawed .

Comparative Example 4

White kimchi juice was prepared in the same manner as in Example 1, except that the white kimchi juice was not subjected to a freezing or thawing process.

Comparative Example 5

White kimchi juice was prepared in the same manner as in Example 1, except that the frozen white kimchi was not subjected to a secondary ripening process.

First ripening temperature
(℃) First ripening time
(Day) freezing temperature
(℃) Thawing temperature
(℃) Secondary ripening temperature
(℃) 2nd ripening time
(Day) Solid content of white kimchi
(%) Example 1 5 7 -20 5 5 14 5 Example 2 5 One -20 5 5 14 5 Example 3 5 20 -20 5 5 14 5 Example 4 5 7 -10 5 5 14 5 Example 5 5 7 -20 5 5 14 15 Example 6 5 7 -20 5 -3 14 5 Example 7 5 7 -20 5 13 14 5 Example 8 5 7 -20 5 5 14 5 Comparative Example 1 15 7 -20 5 5 14 5 Comparative Example 2 -3 7 -20 5 5 14 5 Comparative Example 3 5 7 -20 15 5 14 5 Comparative Example 4 5 7 Not frozen 5 5 14 5 Comparative Example 5 5 7 -20 5 5 Not aged 5

Experimental Example 1 - Evaluation of physicochemical properties of white kimchi juice 1

The pH of the white kimchi juice prepared in Examples 1, 4, and 8 and Comparative Examples 4 and 5 was measured by the Korea Functional Food Research Institute, and the results are shown in Table 2 below.

Experimental Example 2 - Evaluation of physicochemical properties of white kimchi juice 2

The sweetness of the white kimchi juice prepared in Examples 1, 4, and 8 and Comparative Examples 4 and 5 was measured by the Korea Functional Food Research Institute, and the results are shown in Table 2 below.

Experimental Example 3 - Evaluation of microbiological characteristics of white kimchi juice

The number of lactic acid bacteria was measured for the white kimchi juice produced in Examples 1, 8 and Comparative Example 4 by the Korea Institute of Functional Foods, and the results are shown in Table 2 below. The white kimchi juice produced in Example 4 and Comparative Example 5 was sterilized. It was diluted using a 10-fold dilution method using physiological saline, and the yellow colonies generated after 72 hours of aerobic culture at 36-37°C using BCP-added Plate Count Agar with Brom Cresol Purple were counted as colonies of lactic acid bacteria. .

Number of lactic acid bacteria per 1 mL of white kimchi juice Sugar content (Brix) pH Example 1 670 4.2 4.04 Example 4 2012 4.0 5.21 Example 8 470,000,000 4.6 3.91 Comparative Example 4 820,000 4.1 2.89 Comparative Example 5 423 3.9 4.95

Experimental Example 4 - Ultra-high pressure sterilization effect of white kimchi juice

The white kimchi juice produced in Examples 9 to 13 and Example 2 was commissioned by the Korea Functional Food Research Institute, and the numbers of general bacteria and lactic acid bacteria were measured and are shown in Table 3.

division
ultra-high sterilization pressure
(bar) Number of ultra-high pressure sterilization result 1 time Episode 2 3rd time common germs Lactobacillus Example 9 5000/6000/5000 3 minutes 3 minutes 5 minutes 5.2×10 ² Not detected Example 10 5000/6000 3 minutes 5 minutes - 6.6×10 ² Not detected Example 11 4000/4000 3 minutes 5 minutes - 1.9×10 ³ Not detected Example 12 5000 5 minutes - - 8.1×10 ² Not detected Example 13 4000 5 minutes - - 1.2×10 ³ Not detected Example 2 - - - -- 5.2×10 ³ 2.7×10 ⁷

Referring to Table 3 above, in the case of Example 2 in which the ultra-high pressure sterilization step according to the present invention was not performed, the number of lactic acid bacteria grew to tens of millions, which may cause problems with taste and flavor changes during the distribution process, and furthermore, lactic acid bacteria, etc. There may be a problem with the packed white kimchi juice swelling due to the gas released.

In addition, in Examples 9 to 12 in which the ultra-high pressure sterilization was performed twice and three times, it can be seen that the number of general bacteria was significantly reduced by up to 10 times compared to Example 13 in which the ultra-high pressure sterilization was performed once. It can be seen that when the test was performed three times, a small number of bacteria remained.

Experimental Example 5 - Sensory evaluation of white kimchi juice

Sensory evaluation of the white kimchi juice prepared in the above examples and comparative examples was conducted. Sensory evaluation was conducted on a scale of 10 points by 50 sensory evaluators who are familiar with food and beverage taste evaluation. The stronger the sweetness, sourness, astringency, cabbage smell, and seasoning aroma, the higher the score. The overall preference was calculated as a score, and the average of these scores is shown in Table 4.

taste smell overall preference sweetness Astringent taste Sour taste cabbage sprouts Spice scent Example 1 8.5 5.5 4.0 4.0 5.0 9.3 Example 2 8.0 7.0 5.0 6.0 6.5 7.5 Example 3 8.0 8.0 8.5 8.0 8.5 5.1 Example 4 8.6 8.0 9.0 9.0 8.0 4.8 Example 5 8.0 7.5 7.5 7.0 7.0 6.5 Example 6 6.5 6.8 7.0 6.0 7.0 6.9 Example 7 8.0 8.5 8.3 8.4 8.5 4.6 Example 8 9.0 5.0 4.4 4.0 4.5 9.4 Example 9 9.5 5.5 1.0 3.0 4.0 8.8 Example 10 9.5 5.5 1.5 3.0 4.0 8.4 Example 11 9.5 5.5 1.5 3.0 4.0 8.5 Example 12 9.5 5.5 2.0 3.0 4.0 7.8 Example 13 9.5 5.5 3.0 3.0 4.0 7.0 Comparative Example 1 8.2 8.5 8.5 8.5 8.2 4.5 Comparative Example 2 6.0 7.0 6.5 7.0 6.0 6.2 Comparative Example 3 8.3 6.5 7.0 6.0 7.0 6.8 Comparative Example 4 7.0 9.5 9.5 9.0 8.5 2.2 Comparative Example 5 5.3 7.5 6.5 7.0 6.0 4.6

Summarizing Tables 1 to 4 above,

In the case of Example 1, which satisfies the numerical ranges of the present invention for the temperature and period of primary ripening, freezing and thawing temperatures, and temperature and period of secondary ripening among the white kimchi juices prepared according to Examples and Comparative Examples, white kimchi It can be seen that the overall preference of sensory evaluators was high as the unique taste and scent were minimized. In addition, in Example 8, in which lactic acid bacteria active substances were additionally added after going through a re-ripening step after freezing, it can be seen that the overall preference of the sensory evaluators was the highest.

On the other hand, in the case of Comparative Example 4, in which the freezing step was omitted, the unique taste and aroma of white kimchi was evaluated as the strongest, and accordingly, it can be seen that the overall preference of the sensory evaluators was the lowest.

In addition, in the case of Comparative Example 5, in which the secondary ripening step was omitted, the sweetness was evaluated as relatively low because some of the live lactic acid bacteria did not undergo a re-fermentation process after freezing, and although not listed in the table above, the softness of the white kimchi juice was evaluated as the lowest. As a result, the overall preference of the sensory evaluators was low.

In particular, the evaluation results of Example 1 show that when the white kimchi juice is frozen, most lactic acid bacteria die, but some lactic acid bacteria do not die and fermentation proceeds again through the secondary ripening process, thereby improving the sweetness of the white kimchi juice. Not only does the taste become smoother, but it also adds a refreshing feeling. It was confirmed that the optimal juice suitable for food and beverage was produced by minimizing the unique sour, salty, and astringent tastes of white kimchi, as well as the green cabbage smell and seasoning aroma.

In addition, in Examples 9 to 13, in which an additional ultra-high pressure sterilization step was performed, the sour taste was significantly reduced, and thus the overall preference was improved compared to Example 2.

Claims (13)

(1) Juicing white kimchi aged for 7 to 30 days to obtain juice;
(2) refrigerating the juice at 2 to 8 degrees and performing primary ripening for 7 to 30 days;
(3) freezing the primary aged juice at -18 degrees or lower;
(4) thawing the frozen juice by refrigerating it at 1-10 degrees;
(4-1) Secondary re-ripening of the thawed juice at 1-10 degrees for 3 to 30 days;
(5) sterilizing the refrigerated and thawed juice at ultra-high pressure at least once; and
Refrigeration or freezing after step (5); Includes,
Method for producing white kimchi juice containing 1 to 10% by weight of white kimchi solids.

According to paragraph 1,
A method for producing white kimchi juice, characterized in that it further comprises the step of pre-sterilizing and filling packaging before step (5).
According to paragraph 1,
Step (5) is a method of producing white kimchi juice, characterized in that the step is sterilization at least once at ultra-high pressure of 2500 to 6500 bar.
delete delete According to paragraph 1,
A method of producing white kimchi juice, characterized in that the first ripening in step (2) is aged for 3 to 10 days.
delete delete delete delete According to paragraph 1,
A method for producing white kimchi juice, characterized in that the juice of at least one of steps (1) to (4) further contains synbiotics.
White kimchi juice produced by the method for producing white kimchi juice according to any one of claims 1 to 3, 6, and 11, and satisfying both (1) and (2) below.
(1) White kimchi juice with a sugar content of 4.0 ~ 5.0 Brix
(2) White kimchi juice with a pH of 3.5 - 4.5
According to clause 12,
The white kimchi juice is a white kimchi juice, characterized in that it contains 1 to 10% by weight of white kimchi solids.