KR102589250B1 - Preparation method of seaweeds kimchi comprising seaweeds having antioxidant activity - Google Patents
Preparation method of seaweeds kimchi comprising seaweeds having antioxidant activity Download PDFInfo
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- KR102589250B1 KR102589250B1 KR1020200140863A KR20200140863A KR102589250B1 KR 102589250 B1 KR102589250 B1 KR 102589250B1 KR 1020200140863 A KR1020200140863 A KR 1020200140863A KR 20200140863 A KR20200140863 A KR 20200140863A KR 102589250 B1 KR102589250 B1 KR 102589250B1
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 71
- 241001474374 Blennius Species 0.000 title claims abstract description 45
- 230000003078 antioxidant effect Effects 0.000 title abstract description 12
- 238000002360 preparation method Methods 0.000 title description 2
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 31
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 31
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 28
- 239000004615 ingredient Substances 0.000 claims abstract description 26
- 235000021574 pickled cabbage Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 8
- 235000002767 Daucus carota Nutrition 0.000 claims description 8
- 235000013527 bean curd Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000008159 sesame oil Substances 0.000 claims description 8
- 235000011803 sesame oil Nutrition 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 17
- 230000032683 aging Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 239000001728 capsicum frutescens Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- -1 phenol compound Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 238000011179 visual inspection Methods 0.000 description 1
Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/032—Citric acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/636—Trehalose
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- 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
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Abstract
본 발명은 해조류 및 노란색 파프리카 분말을 함유하는 김치부재료를 제조하는 단계; 절임배추에 상기 김치부재료를 버무리는 단계; 및 상기 김치부재료가 버무려진 절임배추를 숙성하여 해조김치를 제조하는 단계를 포함하는 해조류 등을 이용한 항산화 활성이 향상된 해조김치의 제조방법을 제공한다.The present invention includes the steps of producing kimchi accessory ingredients containing seaweed and yellow paprika powder; Mixing the kimchi ingredients with pickled cabbage; And it provides a method for producing seaweed kimchi with improved antioxidant activity using seaweed, including the step of producing seaweed kimchi by aging pickled cabbage mixed with the kimchi accessory ingredients.
Description
본 발명은 해조김치의 제조방법에 관한 것으로, 보다 상세하게는 해조류 등을 이용한 항산화 활성이 향상된 해조김치의 제조방법에 관한 것이다. The present invention relates to a method for producing seaweed kimchi, and more specifically, to a method for producing seaweed kimchi with improved antioxidant activity using seaweed, etc.
김치는 배추, 무 등의 야채 원료와 고춧가루, 생강, 마늘, 젓갈 등의 향신료를 첨가하여 제조되는 한국 고유의 야채류 발효식품으로서, 사용하는 재료와 제조 방법 및 지역에 따라 그 종류가 매우 다양하다.Kimchi is a unique Korean fermented vegetable food made by adding vegetable ingredients such as cabbage and radish and spices such as red pepper powder, ginger, garlic, and salted fish. There are many different types depending on the ingredients used, manufacturing method, and region.
김치는 발효 과정 중 생성된 유기산, 유리아미노산 등과 향신료에 의한 향미가 조화를 이루어 특유한 맛을 생성하고 젖산 등 유기산은 식욕을 촉진시키기 때문에 중요한 부식의 역할을 해 왔다.Kimchi produces a unique taste by harmonizing the flavors of spices, free amino acids, and organic acids generated during the fermentation process, and organic acids such as lactic acid have played an important role in seasoning because they stimulate appetite.
야채가 귀했던 겨울철의 경우 김장의 형태로 가정에서 제조하여 섭취해오던 과거와는 달리 가공식품산업의 발달, 여성의 사회 참여 증가, 외식산업의 급속한 성장 및 단체 급식의 증가 등에 의하여 제품화된 김치를 구입하여 섭취하는 소비형태로 점차 바뀌어 가고 있다. 이로 인해, 김치의 시장규모가 커지고 있으며, 항암 효과 등이 국제사회에 알려지면서 수출물량이 증가하고 있는 실정이다.In the winter, when vegetables were scarce, unlike in the past when kimchi was manufactured and consumed at home in the form of kimchi, commercialized kimchi has become a product of the development of the processed food industry, increased social participation of women, rapid growth of the restaurant industry, and increase in group meals. Consumption is gradually changing to purchasing and consuming. As a result, the market size of kimchi is growing, and export volume is increasing as its anti-cancer effects become known to the international community.
사회의 국제적 교류의 급증에 의한 영향으로 한국의 김치에 대하여 관심도가 점점 높아지고 있고, 김치 고유의 풍미 뿐만 아니라 영양성분의 강화 내지 기능성을 겸비한 고부가가치 김치에 대한 수요가 날로 증가하고 있는 실정에서 보다 다양한 김치의 제조에 대한 소재 개발 및 프로세스의 연구가 요구되고 있다.Due to the rapid increase in international exchange in society, interest in Korean kimchi is increasing, and the demand for high value-added kimchi that not only has the unique flavor of kimchi but also enhances nutrients and has functionality is increasing day by day. Research on material development and processes for the production of kimchi is required.
본 발명은 상기한 바와 같은 종래기술이 가지는 문제를 해결하기 위해 안출된 것으로, 그 목적은 해조류 등을 이용한 항산화 활성이 향상된 해조김치의 제조방법을 제공함에 있다.The present invention was developed to solve the problems of the prior art as described above, and its purpose is to provide a method for producing seaweed kimchi with improved antioxidant activity using seaweed, etc.
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical object of the present invention as described above is achieved by the following means.
(1) 해조류 및 노란색 파프리카 분쇄물을 함유하는 김치부재료를 준비하는 단계;(1) Preparing kimchi accessory ingredients containing seaweed and ground yellow paprika;
절임배추에 상기 김치부재료를 버무리는 단계; 및Mixing the kimchi ingredients with pickled cabbage; and
상기 김치부재료가 버무려진 절임배추를 숙성하여 해조김치를 제조하는 단계를 포함하는 해조류 등을 이용한 항산화 활성이 향상된 해조김치의 제조방법.A method for producing seaweed kimchi with improved antioxidant activity using seaweed, including the step of producing seaweed kimchi by aging pickled cabbage mixed with the kimchi accessory ingredients.
(2) 상기 (1)에 있어서,(2) In (1) above,
해조류 10~15 중량%, 당근 15~25 중량%, 식초 3~8 중량%, 두부 5~10 중량%, 마늘 5~10 중량%, 설탕 20.2 중량%, 콩기름 3~8 중량%, 참기름 0.1~1.0 중량%, 식염 0.1~1.0 중량%, 양파 5~10 중량%, 및 노란색 파프리카 분쇄물 3~6 중량%를 포함하는 부재료를 상기 부재료 100중량부를 기준으로 절임배추 15~20 중량부에 버무린 것을 특징으로 하는 해조류 등을 이용한 항산화 활성이 향상된 해조김치의 제조방법.Seaweed 10-15% by weight, carrots 15-25% by weight, vinegar 3-8% by weight, tofu 5-10% by weight, garlic 5-10% by weight, sugar 20.2% by weight, soybean oil 3-8% by weight, sesame oil 0.1~ Substances including 1.0% by weight, 0.1~1.0% by weight of table salt, 5~10% by weight of onions, and 3~6% by weight of ground yellow paprika are mixed with 15~20 parts by weight of pickled cabbage based on 100 parts by weight of the above auxiliary ingredients. Method for producing seaweed kimchi with improved antioxidant activity using seaweed, etc.
(3) 상기 (2)에 있어서,(3) In (2) above,
파프리카 분쇄물은 정향 1~10중량%, 시나몬 5~10 중량%, 구연산 1~5중량%, 비타민 C 1~2 중량%, 및 트레할로스 10~20중량%를 함유하는 수용액에 파프리카를 1~2일 침지하고, 분쇄한 것임을 특징으로 하는 해조김치의 제조방법.Paprika powder is prepared by mixing 1 to 2 paprika in an aqueous solution containing 1 to 10% by weight of cloves, 5 to 10% by weight of cinnamon, 1 to 5% by weight of citric acid, 1 to 2% by weight of vitamin C, and 10 to 20% by weight of trehalose. A method of producing seaweed kimchi, characterized in that it is soaked and pulverized.
상기와 같은 본 발명에 따르면, 해조류 등을 이용한 항산화 활성이 향상된 해조김치를 제공하는 효과가 있다.According to the present invention as described above, there is an effect of providing seaweed kimchi with improved antioxidant activity using seaweed, etc.
도 1은 본 발명에 따른 해조김치의 제조공정도이다.Figure 1 is a manufacturing process diagram of seaweed kimchi according to the present invention.
본 발명에 따른 해조김치의 제조방법은 해조류 및 노란색 파프리카 분말을 함유하는 김치부재료를 제조하는 단계; 절임배추에 상기 김치부재료를 버무리는 단계; 및 상기 김치부재료가 버무려진 절임배추를 숙성하여 해조김치를 제조하는 단계를 포함한다.The method for producing seaweed kimchi according to the present invention includes the steps of producing kimchi accessory ingredients containing seaweed and yellow paprika powder; Mixing the kimchi ingredients with pickled cabbage; And it includes the step of producing seaweed kimchi by maturing the pickled cabbage mixed with the kimchi accessory ingredients.
이하, 본 발명의 해조김치의 제조공정을 단계별로 분설하여 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing process of the seaweed kimchi of the present invention will be divided step by step and described in detail as follows.
1. 김치부재료의 제조1. Manufacturing of kimchi accessory ingredients
본 단계에서는, 당근 15~25 중량%, 식초 3~8 중량%, 두부 5~10 중량%, 마늘 5~10 중량%, 설탕 20.2 중량%, 콩기름 3~8 중량%, 참기름 0.1~1.0 중량%, 식염 0.1~1.0 중량%, 양파 5~10 중량%, 해조류 다시마 10~15 중량% 및 노란색 파프리카 분쇄물 3~6 중량%을 첨가한 후 혼합하여 김치부재료를 제조하고, 0~5℃에서 3~5일간 숙성시킨다.In this step, 15-25% by weight of carrots, 3-8% by weight of vinegar, 5-10% by weight of tofu, 5-10% by weight of garlic, 20.2% by weight of sugar, 3-8% by weight of soybean oil, 0.1-1.0% by weight of sesame oil. , 0.1 to 1.0 wt% of table salt, 5 to 10 wt% of onions, 10 to 15 wt% of seaweed kelp, and 3 to 6 wt% of yellow paprika powder were added and mixed to prepare kimchi auxiliary ingredients, and incubated for 3 hours at 0 to 5°C. Ripen for ~5 days.
2. 김치의 제조 및 숙성2. Production and maturation of kimchi
본 단계에서는 위의 단계 2에서 준비된 부재료를 절임배추 15~20 중량부(부재료 100중량부 기준)에 버무려 김치를 담그고 0~10℃에서 저온숙성하여 김치를 제조한다.In this step, the auxiliary ingredients prepared in step 2 above are mixed with 15 to 20 parts by weight of pickled cabbage (based on 100 parts by weight of auxiliary ingredients) to make kimchi, and then aged at a low temperature of 0 to 10°C to produce kimchi.
바람직하게는 상기 노란색 파프리카 분쇄물은 붉은 고추대용으로 사용하며, 전체적으로 노란색의 색상을 가미함으로써 일명 "황금김치"를 제조하기 위함이다. 이러한 김치는 황금색을 선호하는 중화권 국가에서 선호도가 높다. 나아가 파프리카가 갖는 높은 항산화활성을 제공함으로써, 고부가가치 김치를 제공할 수 있다.Preferably, the yellow paprika powder is used as a substitute for red pepper, and is used to produce so-called "golden kimchi" by adding an overall yellow color. This type of kimchi is highly popular in Chinese countries where golden color is preferred. Furthermore, by providing the high antioxidant activity of paprika, high value-added kimchi can be provided.
본 발명에서는 바람직하게는 상기 노란색 파프리카 분쇄물의 제조에 있어, 원료인 노란색 파프리카를 일정크기(예로, 1cm×1cm)로 절단하여 정향, 시나몬, 구연산, 비타민 C 및 트레할로스가 첨가된 수용액에 침지된 것을 건조하여 분말화한 것을 사용한다.In the present invention, preferably, in the production of the yellow paprika powder, the raw material, yellow paprika, is cut into a certain size (e.g., 1 cm × 1 cm) and immersed in an aqueous solution to which cloves, cinnamon, citric acid, vitamin C and trehalose are added. Use dried and powdered product.
정향은 고추를 사용하지 않는 대신 약간의 매운 맛을 보충하며, 시나몬은 외국인이 처음 김치를 접할 때 느낄 수 있는 이취를 잡아주며, 구연산은 상큼한 풍미를 제공하는 것과 파프리카 고유의 식감(혹은 탄성)을 오래도록 유지할 수 있고, 나아가 비타민 C와 함께 보존성을 높일 수 있으며, 트레할로스는 맵고 상큼한 맛에 약간의 단맛을 가미하여 당절임 식품과 같은 풍미를 제공하기 위해 첨가된다.Cloves add a bit of spiciness instead of using red pepper, cinnamon counteracts the off-flavor that foreigners may feel when first encountering kimchi, and citric acid provides a refreshing flavor and the unique texture (or elasticity) of paprika. It can be kept for a long time, and its preservation can be improved along with vitamin C, and trehalose is added to provide a flavor like pickled foods by adding a little sweetness to the spicy and refreshing taste.
이를 위해 상기 수용액은 바람직하게는 정향은 수용액 전체 중량대비 1~10중량%, 시나몬 5~10 중량%, 구연산 1~5중량%, 비타민 C 1~2 중량%, 및 트레할로스 10~20중량%를 함유한다.For this purpose, the aqueous solution preferably contains 1 to 10% by weight of cloves, 5 to 10% by weight of cinnamon, 1 to 5% by weight of citric acid, 1 to 2% by weight of vitamin C, and 10 to 20% by weight of trehalose, based on the total weight of the aqueous solution. Contains.
상기 침지시간은 1~2일로 하는 것이 바람직하며, 이후 침지를 거친 파프리카를 믹서기를 이용하여 분쇄한다.The soaking time is preferably 1 to 2 days, and then the soaked paprika is pulverized using a blender.
하기 실시예에서는 1cm×1cm로 절단된 파프리카를 수용액 전체 중량대비 정향 5 중량%, 시나몬 5 중량%, 구연산 3 중량%, 비타민 C 2 중량%, 및 트레할로스 15 중량%를 함유한 수용액에 하루 침지하고, 믹서기를 이용하여 분쇄한 것을 이용한다.In the following examples, paprika cut into 1cm , which is crushed using a blender.
이하에서는 본 발명의 바람직한 실시 형태를 실시예 및 실험예를 참조하여 상세하게 설명하기로 한다. 본 발명은 하기의 실시예 및 실험예에 의해 보다 잘 이해될 수 있으며, 하기의 실시예 및 실험예는 본 발명의 예시일 뿐, 첨부된 특허 청구범위에 의하여 한정되는 보호범위를 제한하고자 하는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to examples and experimental examples. The present invention can be better understood by the following examples and experimental examples. The following examples and experimental examples are only illustrative of the present invention, and are not intended to limit the scope of protection limited by the appended patent claims. no.
[실시예 1] 다시마 김치의 제조[Example 1] Production of kelp kimchi
하기 표 1에 나타낸 성분 및 배합비에 따라, 본 단계에서는 김치부재료를 제조하는 과정을 포함한다.According to the ingredients and mixing ratio shown in Table 1 below, this step includes the process of preparing kimchi auxiliary ingredients.
당근 20.54 중량%, 식초 5.14 중량%, 두부 14.72 중량%, 마늘 7.53 중량%, 설탕 20.2 중량%, 콩기름 5.31 중량%, 참기름 0.43 중량%, 식염 0.58 중량%, 양파 7.36 중량%, 다시마 13.64 중량%, 및 노란색 파프리카 분쇄물 4.55 중량%을 첨가한 후 혼합하여 김치부재료를 제조하고, 5℃에서 3일간 숙성시켰다.Carrot 20.54% by weight, vinegar 5.14% by weight, tofu 14.72% by weight, garlic 7.53% by weight, sugar 20.2% by weight, soybean oil 5.31% by weight, sesame oil 0.43% by weight, salt 0.58% by weight, onion 7.36% by weight, kelp 13.64% by weight, and 4.55% by weight of yellow paprika powder were added and mixed to prepare kimchi additives, and aged at 5°C for 3 days.
상기 준비된 부재료 100중량부에 대하여 절임배추 18.18 중량부에 버무려 김치를 담그고 8℃에서 15일간 저온숙성하여 김치를 제조한다.Kimchi is prepared by mixing 100 parts by weight of the prepared auxiliary ingredients with 18.18 parts by weight of pickled cabbage, making kimchi, and then low-temperature aging at 8°C for 15 days.
[실시예 2] 톳 김치의 제조[Example 2] Production of hijiki kimchi
하기 표 2에서와 같이 톳 13.64중량%를 사용한 것을 제외하고 실시예 1과 동일한 과정에 의해 해조김치를 제조하였다.As shown in Table 2 below, seaweed kimchi was prepared through the same process as Example 1, except that 13.64% by weight of hijiki was used.
[실시예 3] 복합해조류 김치의 제조[Example 3] Preparation of composite seaweed kimchi
하기 표 3에서와 같이 다시마 6.82 중량%와 톳 6.82 중량%를 사용한 것을 제외하고 실시예 1과 동일한 과정에 의해 해조김치를 제조하였다.As shown in Table 3 below, seaweed kimchi was prepared through the same process as Example 1, except that 6.82% by weight of kelp and 6.82% by weight of hijiki were used.
[비교예 1][Comparative Example 1]
파프리카 분쇄물을 전혀 첨가하지 않은 하기 표 4의 조성을 사용한 것을 제외하고는 실시예 1과 동일한 과정에 의해 해조김치를 제조하였다.Seaweed kimchi was prepared through the same process as Example 1, except that the composition shown in Table 4 below was used without adding any ground paprika.
[비교예 2][Comparative Example 2]
전처리를 거치지 않은 생 파프리카 분쇄물을 첨가한 것을 제외하고는 실시예 1과 동일한 과정에 의해 해조김치를 제조하였다.Seaweed kimchi was prepared in the same manner as in Example 1, except that ground fresh paprika that had not been pretreated was added.
[실험예 1] 항산화능[Experimental Example 1] Antioxidant activity
총페놀화합물 함량은 시료(5일 저장) 1g에 증류수 60 mL, Folin-Ciocalteau reagent 5 mL을 넣고 잘 혼합하여 5분간 반응시킨 후, 20% sodium bicarbonate 15 mL를 넣었다. 증류수를 넣어 최종 부피가 100 mL가 되도록 2시간 동안 실온에 놓고 반응시킨 후에 760 nm에서 흡광도를 측정하여 gallic acid equivalent로 계산하였다.To determine the total phenol compound content, add 60 mL of distilled water and 5 mL of Folin-Ciocalteau reagent to 1 g of the sample (stored for 5 days), mix well, react for 5 minutes, and then add 15 mL of 20% sodium bicarbonate. After adding distilled water and reacting at room temperature for 2 hours to make the final volume 100 mL, the absorbance was measured at 760 nm and calculated as gallic acid equivalent.
항산화력은 a,a-diphenyl - β-picrylhydrazyl (DPPH)의 유리 radical을 소거하는 능력을 측정하였다. DPPH 0.5 mL (mg/100 mL ethanol)에 시료 50 μL를 넣고 에탄올을 가하여 1 mL로 조정하여 혼합한 후 20분 뒤에 517 nm에서 흡광도를 측정하여 전자공여능(electron donating ability, EDA)을 구해 양성대조물질에 대한 상대비율로 나타내었다.Antioxidant power was measured by the ability to scavenge free radicals of a,a-diphenyl - β-picrylhydrazyl (DPPH). Add 50 μL of sample to DPPH 0.5 mL (mg/100 mL ethanol), add ethanol to adjust to 1 mL, mix, measure absorbance at 517 nm after 20 minutes, determine electron donating ability (EDA), and use positive control. It is expressed as a relative ratio to the substance.
(mg/100g)Total phenolic compounds
(mg/100g)
(relative percentage)Electron donation ability
(relative percentage)
상기 표 5에서와 같이, 본 발명 실시예는 비교예 1 및 비교예 2에 비하여 항산화능이 우수한 것을 확인할 수 있으며, 전처리를 거치지 않은 파프리카를 소재로 한 비교예 2의 김치 보다 실시예 1 내지 3의 항산화능이 우수한 것으로 나타난다.As shown in Table 5, it can be seen that the Examples of the present invention have superior antioxidant capacity compared to Comparative Examples 1 and 2, and that the kimchi of Examples 1 to 3 is superior to the kimchi of Comparative Example 2 made from paprika without pretreatment. It appears to have excellent antioxidant capacity.
[실험예 2] 관능평가 [Experimental Example 2] Sensory evaluation
상기 실시예 및 비교예(해조류 무첨가군)의 김치의 관능적 차이를 비교, 판단하기 위해서 국내체류 중국인 30대 남녀 각각 10명을 대상으로 색상은 육안검사를 수행하고, 맛, 매운정도, 향, 및 전체적인 기호도에 대하여는 5점 척도법을 이용하여 관능 평가를 수행하고 그 결과를 하기 표 6에 나타내었다.In order to compare and judge the sensory differences between the kimchi of the above Examples and Comparative Examples (seaweed-free group), a visual inspection was conducted on 10 Chinese men and women in their 30s residing in Korea for color, taste, spiciness, aroma, and Sensory evaluation was performed on overall preference using a 5-point scale, and the results are shown in Table 6 below.
상기 표 5에 나타낸 바와 같이, 본 발명의 제조예에 따라 제조된 김치의 경우, 비교예의 김치와 대비할 때, 색상, 맛, 향의 모든 점에서 우수한 것으로 나타나 관능적 품질도 개선된 것으로 나타났다. 특히 비교예 2와 비교해 볼 때, 파프리카를 정향, 시나몬, 구연산, 비타민 C 및 트레할로스를 함유한 수용액에 침지시켜 분쇄한 경우 특히 노란색의 색상이 잘 발휘되면서도 식감이 오래도록 유지되면서 맛과 향에 있어서 매운맛, 상큼한 맛, 단맛 등이 절묘하게 조화를 이루어 나타난 결과로 판단된다.As shown in Table 5, the kimchi prepared according to the production example of the present invention was found to be superior in all aspects of color, taste, and aroma when compared to the kimchi of the comparative example, and the sensory quality was also improved. In particular, compared to Comparative Example 2, when paprika was ground by immersing it in an aqueous solution containing cloves, cinnamon, citric acid, vitamin C, and trehalose, the yellow color was especially evident, the texture was maintained for a long time, and the taste and aroma were spicy. , it is judged to be the result of an exquisite harmony of refreshing taste and sweetness.
상기와 같이, 본 발명의 바람직한 실시 예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.As described above, the present invention has been described with reference to preferred embodiments, but those skilled in the art may make various modifications and changes to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can do it.
Claims (8)
절임배추에 상기 김치부재료를 버무리는 단계; 및
상기 김치부재료가 버무려진 절임배추를 숙성하여 해조김치를 제조하는 단계를 포함하되,
해조류 10~15 중량%, 당근 15~25 중량%, 식초 3~8 중량%, 두부 5~10 중량%, 마늘 5~10 중량%, 설탕 20.2 중량%, 콩기름 3~8 중량%, 참기름 0.1~1.0 중량%, 식염 0.1~1.0 중량%, 양파 5~10 중량%, 및 노란색 파프리카 분쇄물 3~6 중량%를 포함하는 김치부재료를 상기 김치부재료 100중량부를 기준으로 절임배추 15~20 중량부에 버무리고,
파프리카 분쇄물은 정향 1~10중량%, 시나몬 5~10 중량%, 구연산 1~5중량%, 비타민 C 1~2 중량%, 및 트레할로스 10~20중량%를 함유하는 수용액에 파프리카를 1~2일 침지하고, 분쇄한 것임을 특징으로 하는 해조김치의 제조방법.Preparing kimchi accessory ingredients containing seaweed and yellow paprika powder;
Mixing the kimchi ingredients with pickled cabbage; and
Including the step of producing seaweed kimchi by maturing pickled cabbage mixed with the kimchi auxiliary ingredients,
Seaweed 10-15% by weight, carrots 15-25% by weight, vinegar 3-8% by weight, tofu 5-10% by weight, garlic 5-10% by weight, sugar 20.2% by weight, soybean oil 3-8% by weight, sesame oil 0.1~ Kimchi accessories including 1.0% by weight, 0.1 to 1.0% by weight of table salt, 5 to 10% by weight of onions, and 3 to 6% by weight of ground yellow paprika are added to 15 to 20 parts by weight of pickled cabbage based on 100 parts by weight of the above kimchi accessories. Mix,
Paprika powder is prepared by mixing 1 to 2 paprika in an aqueous solution containing 1 to 10% by weight of cloves, 5 to 10% by weight of cinnamon, 1 to 5% by weight of citric acid, 1 to 2% by weight of vitamin C, and 10 to 20% by weight of trehalose. A method of producing seaweed kimchi, characterized in that it is soaked and pulverized.
해조류는 다시마인 것을 특징으로 하는 해조김치의 제조방법.According to clause 1,
A method of producing seaweed kimchi, characterized in that the seaweed is kelp.
해조류는 톳인 것을 특징으로 하는 해조김치의 제조방법.According to clause 1,
A method of producing seaweed kimchi, characterized in that the seaweed is hijiki.
해조류는 다시마와 톳을 포함하는 복합해조류인 것을 특징으로 하는 해조김치의 제조방법.According to clause 1,
A method of producing seaweed kimchi, characterized in that the seaweed is a composite seaweed containing kelp and hijiki.
파프리카는 1cm×1cm로 절단된 것을 수용액 전체 중량대비 정향 5 중량%, 시나몬 5 중량%, 구연산 3 중량%, 비타민 C 2 중량%, 및 트레할로스 15 중량%를 함유한 수용액에 하루 침지하고, 믹서기를 이용하여 분쇄한 것임을 특징으로 하는 해조김치의 제조방법.
According to clause 1,
Paprika is cut into pieces of 1cm A method of producing seaweed kimchi, characterized in that it is pulverized using a seaweed kimchi.
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