KR102679360B1 - Method for manufacturing Kimchi and Kimchi manufactured by the mehtod - Google Patents

Abstract

The present invention relates to a kimchi manufacturing method and kimchi using the method, and more specifically, to the steps of preparing an enzyme solution, mixing the prepared enzyme solution with water and salt to prepare pickled water, and the prepared pickles. Pickling cabbage in water, washing the pickled cabbage with washing water containing the prepared enzyme solution, mixing the prepared enzyme solution with kimchi seasoning, and adding the mixed product to the washed pickled cabbage. It includes the step of producing kimchi by mixing kimchi seasoning, wherein the enzyme solution is prepared by mixing angelica root leaves with sugar, adding lactic acid bacteria to it, fermenting for 30 to 180 days at 20 to 40 ° C, and filtering, and the lactic acid bacteria are Leuconostoc. It is characterized as a mesenteroid (Leuconostoc mesenteroides CK302). According to the present invention, the advantages of increasing the marketability of kimchi are that similar bacteria are abundant, the preservation period of kimchi is extended, the proper ripening period of kimchi is maintained for a long period of time, and the texture of kimchi, which is the main ingredient, does not weaken during maturation. there is.

Description

Method for manufacturing Kimchi and Kimchi manufactured by the mehtod}

The present invention relates to a method of producing kimchi and to kimchi using the method. More specifically, the present invention relates to a method of producing kimchi and to kimchi using the method. More specifically, when producing kimchi, an enzyme solution is added during the pickling and washing process of cabbage as well as kimchi seasoning to produce kimchi, which has excellent sensory properties and , relates to a method of producing kimchi that has excellent preservation properties and is rich in lactic acid bacteria, and kimchi produced by the method.

Kimchi is our own traditional fermented food made with cabbage, radish, and cucumber as the main ingredients, and by adding various auxiliary ingredients, spices, seasonings, and salted fish.

Kimchi is low in calories, high in vitamins and minerals, and contains a lot of various physiologically active substances, so it has anti-oxidant, immune-boosting, high blood pressure, anti-cancer, and constipation prevention effects. In particular, kimchi is high in vitamin C, beta-carotene, dietary fiber, and phenolic compounds, which are known as anti-cancer nutrients, and is known to be effective in preventing cancer caused by lactic acid bacteria.

The taste and quality of these kimchi vary depending on the main ingredients, auxiliary ingredients, and other ingredients used in making kimchi, as well as the ripening temperature and storage temperature.

The main ingredients added to kimchi include cabbage, radish, mustard green onion, green onion, and chives, and the secondary ingredients include about 50 types of vegetables such as carrots, water parsley, mustard, fruits, grains, and animal ingredients. Among these, starch ingredients include Grains are mainly used, including glutinous rice, wheat flour, malt, barley, brown rice, and millet.

The lactic acid bacteria generated in large quantities during the fermentation process of kimchi can provide various effects such as intestinal regulation, anticancer, antibacterial, antiviral, and promoting digestion.

First, at the beginning of the fermentation process of kimchi, Leuconostoc mesenteroides, a heterofermentative lactic acid bacteria, begins to grow and produces carbon dioxide, lactic acid, acetic acid, ethanol and other volatile metabolites, producing kimchi. It allows kimchi to have a unique and complex flavor and at the same time creates a cool and deep taste, and maintains the internal environment of kimchi under anaerobic conditions to strongly suppress the growth of aerobic bacteria, thereby triggering the normal kimchi fermentation process.

Next, when the kimchi fermentation process reaches the middle stage, the number of Leuconostoc mesenteroides strains rapidly decreases, and Lactobacillus Plantarium strains, homofermentative lactic acid bacteria, become It proliferates actively and produces a large amount of lactic acid, increasing the intensity of the sour taste and participating in the rancidity of kimchi.

Accordingly, as the end stage of the fermentation process of kimchi approaches, the internal environment of kimchi becomes acidic due to the Lactobacillus Plantarium strain, and the growth status of the Leuconostoc mesenteroid strain gradually decreases, and the growth status of the Lactobacillus Plantarium strain gradually increases, the cool and deep taste of kimchi disappears, and only the level of sourness gradually increases. Therefore, in order to maintain the deep and refreshing taste of kimchi, it is important to suppress the growth state of the Lactobacillus plantarium strain as much as possible while maintaining the growth state of the Leuconostoc mesenteroid strain.

To solve this problem, a prior document, Republic of Korea Patent Publication No. 10-0665279, proposed a method of producing kimchi by mixing microencapsulated lactic acid bacteria. However, the prior patent had the advantage of delaying the time when kimchi went rancid and completed ripening for a certain period of time, but it had the disadvantage of not having a good texture because the texture of the cabbage, the main ingredient, was weak.

KR 10-0665279 B1

Therefore, the purpose of the present invention is to manufacture kimchi that is rich in lactic acid bacteria, but does not easily go rancid, so the shelf life of the kimchi is extended, the proper ripening period of the kimchi is maintained for a long period of time, and the texture of the main ingredient, the kimchi, does not weaken during ripening. The purpose is to provide a method and kimchi made by the method.

The kimchi manufacturing method of the present invention to achieve the above object includes the steps of preparing an enzyme solution, mixing the prepared enzyme solution with water and salt to prepare pickling water, and pickling cabbage in the prepared pickling water. A step of washing the pickled cabbage with washing water containing the prepared enzyme solution, mixing the prepared enzyme solution with kimchi seasoning, and mixing the washed pickled cabbage with the mixed kimchi seasoning to make kimchi. Including the step of manufacturing, wherein the enzyme solution is made by mixing sugar with angelica root leaves, adding lactic acid bacteria, fermenting for 30 to 180 days at 20 to 40 ° C, and filtering. The lactic acid bacteria are Leuconostoc mesenteroides. ) is characterized by.

In the step of mixing the prepared enzyme solution with the kimchi seasoning, the kimchi seasoning is characterized by further mixing the echinacea extract and the bamboo shoot extract.

In the step of preparing pickled water by mixing water and salt in the prepared enzyme solution, banana leaf extract is further mixed.

And the kimchi according to the present invention is characterized by being manufactured by the above-described manufacturing method.

According to the present invention, there are advantages in that lactic acid bacteria are abundant, the preservation period of kimchi is extended, the proper ripening period of kimchi is maintained for a long period of time, and the texture of kimchi, which is the main ingredient, does not weaken during maturation, thereby increasing the marketability of kimchi. .

Figure 1 is a diagram showing the manufacturing process of kimchi according to the present invention.

Hereinafter, the present invention will be described in detail.

Conventionally, in order to improve the preservation of kimchi, kimchi was manufactured by adding various additives only to the kimchi seasoning. However, in this case, the ripening of kimchi could be delayed, but it had the disadvantage of not being able to prevent the texture of the main ingredient, cabbage, from softening. Well, the biggest feature of the present invention is that it improves these disadvantages by adding an enzyme solution to pickling water and washing water. In addition, kimchi is characterized by the fact that it contains abundant lactic acid bacteria from the early days of kimchi.

More specifically, the method for producing kimchi according to the present invention includes the steps of preparing an enzyme solution, preparing pickling water by mixing water and salt in the prepared enzyme solution, and pickling cabbage in the prepared pickling water. and washing the pickled cabbage with washing water containing the prepared enzyme solution, mixing the prepared enzyme solution with kimchi seasoning, and mixing the washed pickled cabbage with the mixed kimchi seasoning to prepare kimchi. Including the step of mixing sugar with angelica leaves, adding lactic acid bacteria to the enzyme solution, fermenting at 20 to 40°C for 30 to 180 days, and filtering. The lactic acid bacteria are Leuconostoc mesenteroides. It is characterized by

Hereinafter, the present invention will be described in detail with reference to the attached Figure 1.

Steps for preparing enzyme solution

First, prepare an enzyme solution.

The enzyme solution prepared at this stage is used in the production of pickling water, washing water, and seasoning. The enzyme solution facilitates the pickling of cabbage, keeps the texture of the cabbage crunchy for a long period of time, and delays ripening. do.

The enzyme solution is prepared by mixing cleanly washed angelica leaves and sugar at a weight ratio of 1:0.5 to 1, adding lactic acid bacteria, fermenting at 20 to 40°C for 30 to 180 days, and filtering. At this time, the lactic acid bacterium is preferably Leuconostoc mesenteroides, in order to maintain the appropriate ripening period of kimchi for a long period of time and improve its flavor.

At this time, the dosage of lactic acid bacteria is not limited, and it is sufficient to use lactic acid bacteria powder or culture medium with a strain amount of 1.5×10 ⁵ to 6.0×10 ⁷ cfu/g.

Preparing pickled water by mixing water and salt with the prepared enzyme solution

Next, salt and water are mixed with the prepared enzyme solution to prepare pickling water for pickling cabbage, which is the main ingredient.

At this time, the salinity of the pickling water is preferably 7 to 12%, but this is not limited. In addition, it is preferable to mix 0.01 to 1 part by weight of the enzyme solution with 100 parts by weight of water.

Pickling cabbage in the prepared pickling water

Next, cabbage is added to the pickling water and pickled for 10 to 15 hours. This pickling method is based on a previously published method.

Washing the pickled cabbage with washing water containing the prepared enzyme solution

Then, the pickled cabbage is washed. At this time, the previously prepared enzyme solution mixed with water is used as the washing water. The purpose is to delay overripening of the kimchi and prevent the texture of the cabbage from softening through the enzyme solution.

The washing water is preferably used by mixing 0.01 to 1 part by weight of enzyme solution per 100 parts by weight of water.

Mixing the prepared enzyme solution with kimchi seasoning

Next, the prepared enzyme solution is mixed with kimchi seasoning.

The kimchi seasoning refers to seasonings and other auxiliary ingredients used to produce conventional kimchi. Examples of the above seasonings include red pepper powder, garlic, ginger, green onion, radish juice, glutinous rice paste, onion, salted fish, sugar, salt, etc. Other auxiliary ingredients include chives, radish greens, etc. according to individual preference. , does not limit the composition of kimchi seasoning

At this time, the enzyme solution is added in an amount of 0.01 to 0.5% by weight based on the total weight of the final kimchi seasoning. When added in the above range, it delays overripening of kimchi, improves preservability, and also improves sensory properties. Because it does.

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

Preparing kimchi by mixing the mixed kimchi seasoning with the washed pickled cabbage

Then, kimchi is prepared by mixing the washed pickled cabbage with the mixed kimchi seasoning. At this time, the amount of kimchi seasoning used is not limited, and it is natural that it can be adjusted according to taste.

As explained above, the kimchi of the present invention manufactured as described above has improved sensory characteristics compared to regular kimchi, improves preservation by delaying overripening, and also prevents the texture of cabbage from softening during ripening. There is an advantage. In addition, the use of enzyme solution has the advantage of being rich in lactic acid bacteria that are beneficial to the human body.

Meanwhile, in the present invention, in the step of mixing the prepared enzyme solution into kimchi seasoning, it is preferable to further mix Echinacea extract and selected egg extract with the kimchi seasoning.

This is because if the echinacea extract and the selected egg extract are further included, the sensory characteristics can be further improved and overripening of kimchi can be delayed. In particular, it improves the sensory characteristics of kimchi before ripening by removing the unique green odor of new kimchi, while also improving the sensory characteristics of kimchi after ripening by providing a refreshing flavor during ripening.

Echinacea (Echinacea purpurea) has long been used as a traditional folk medicine for various diseases by native North Americans. Nine types of plants in the genus Echinacea are known, of which three are (Echinacea angustifolia, Echinacea pallida, Echinacea purpurea) is mainly used for medicinal purposes. In the present invention, the type of Echinacea is not limited. The Echinacea extract is reported to have antioxidant, antibacterial, antiviral, antifungal, and anti-inflammatory effects.

The Lycopi Herba is a plant of the Lamiaceae family and is distributed in Korea and Asia. In Korea, it is wild throughout the country and mainly grows in groups near wetlands such as ponds or watersides. The soft part is used as a vegetable, and the mature eggs are used for medicinal purposes. The selected orchids include Lycopus coreanus Leveil or Lycopus uniflorus Michaux., but the types are not limited in the present invention.

In addition, in the present invention, the extraction method of the extract is not limited, and it is sufficient to use the aerial part of the Echinacea leaf or the egg as a sample and extract it with water as the solvent. In addition, the desired extract may be further subjected to a conventional fractionation process, may be purified using a conventional purification method, and may be diluted, concentrated, or dried, and the practice is not limited.

Here, the mixing ratio of the Echinacea extract and the selected egg extract is preferably in the range of 0.01 to 0.5% by weight of the Echinacea extract and 0.01 to 0.5% by weight of the selected egg extract, based on the total weight of the final kimchi seasoning.

In addition, in the present invention, it is preferable to further mix banana leaf extract in the step of preparing pickled water by mixing water and salt with the prepared enzyme solution.

The banana leaf extract removes the unique green smell of cabbage and maintains the crunchy texture for a long time even after ripening, so it does not limit the type of banana leaf.

It is sufficient for the banana leaf extract to be extracted using a banana leaf as a sample and water as a solvent. In addition, the desired extract may be further subjected to a conventional fractionation process, may be purified using a conventional purification method, and may be diluted, concentrated, or dried, but the practice is not limited.

At this time, the mixing ratio of the banana leaf extract is sufficient to use 0.1 to 1 part by weight of the banana leaf extract based on 100 parts by weight of the water used in preparing the pickled water.

As explained above, the kimchi of the present invention manufactured by the above method has the advantage of delaying overripening and improving the quality of kimchi due to its excellent sensory properties.

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

(Example 1)

Sugar was mixed with cleanly washed angelica leaves at a weight ratio of 1:1, and Leuconostoc mesenteroides was inoculated at 0.5 wt%, fermented at 30°C for 4 months, and then filtered to prepare an enzyme solution. . At this time, Leuconostoc mesenteroides was cultured and the culture medium was used, and the amount of the strain was 1.5 × 10 ⁶ cfu/g.

0.1 parts by weight of enzyme solution was mixed with 100 parts by weight of water, and sea salt was mixed to prepare pickled water with a salinity of 10%. Then, the washed cabbage with the inedible parts removed was added to the pickling water and pickled for 12 hours. The pickled cabbage was washed and rinsed with washing water, and 0.1 parts by weight of the enzyme solution was mixed with 100 parts by weight of water as the washing water.

Next, 4% by weight ginger, 4% by weight green onions, 4% by weight chives, 4% by weight chives, 4% by weight onions, 19% by weight garlic, 30% by weight radish, 7% by weight glutinous rice paste, 4% by weight fish sauce and a glass of Kimchi seasoning was prepared by mixing red pepper powder. Then, 99.7% by weight of the prepared kimchi seasoning was mixed with 0.3% by weight of enzyme solution, and 500g of this seasoning was used per head of pickled cabbage to prepare kimchi.

(Example 2)

The same procedure as in Example 1 was carried out, except that 99.5% by weight of the kimchi seasoning prepared above was mixed with 0.3% by weight of enzyme solution, 0.1% by weight of Echinacea extract, and 0.1% by weight of selected egg extract.

At this time, the Echinacea extract and the selected orchid extract were prepared by using the leaves of Echinacea or the aerial part of the selected orchid as a sample, adding 5 times the weight of water to the sample, performing hot water extraction at 80°C for 10 hours, and then filtering.

(Example 3)

The same procedure as in Example 2 was carried out, except that when preparing the pickled water, 0.1 part by weight of enzyme solution and 0.1 part by weight of banana leaf extract were mixed with 100 parts by weight of water, and then sea salt was mixed to prepare pickled water with a salinity of 10%.

(Comparative Example 1)

The same procedure as in Example 1 was carried out, but enzyme solution was not used in the entire process.

(Comparative Example 2)

The same procedure as in Example 2 was carried out, but the enzyme solution was used only for kimchi seasoning.

(Test Example 1)

Examples 1, 2, 3 and Comparative Examples 1 and 2 were aged at 7°C, pH and acidity were measured after 0 to 5 weeks, and the results are shown in Tables 1 and 2 below. In addition, the total number of lactic acid bacteria in the manufactured kimchi was measured and shown in Table 3.

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

pH measurement results of Test Example 1 division 0 1 week later 2 weeks later 3 weeks later 4 weeks later 5 weeks later Example 1 6.0 5.4 4.7 4.5 4.5 4.4 Example 2 6.1 5.4 4.8 4.6 4.6 4.5 Example 3 6.1 5.4 4.8 4.6 4.6 4.5 Comparative Example 1 6.0 5.3 4.0 - - - Comparative Example 2 6.0 5.4 4.5 4.2 4.0 -

Acidity measurement results of Test Example 1 division 0 1 week later 2 weeks later 3 weeks later 4 weeks later 5 weeks later Example 1 0.22 0.35 0.50 0.57 0.61 0.63 Example 2 0.23 0.36 0.48 0.56 0.60 0.62 Example 3 0.22 0.36 0.49 0.56 0.61 0.62 Comparative Example 1 0.23 0.42 0.78 1.10 - - Comparative Example 2 0.23 0.37 0.61 0.72 0.83 1.08

As shown in Tables 1 and 2, in Comparative Example 1, the pH decreased to 4.0 or less after 3 weeks and the acidity was 1.10, but in Examples 1 to 3, the pH was maintained above 4.0 for more than 5 weeks and the acidity was also It was relatively low, so it was confirmed that the pretense period was significantly longer. In addition, Comparative Example 2, in which enzyme solution was used only for kimchi seasoning, maintained pH above 4.0 for 4 weeks, and the acidity at the 4th week was confirmed to be 0.83. In Examples 1 to 3, it was confirmed that the cooking period was significantly longer than in Comparative Example 2. I was able to.

Total lactic acid bacteria count measurement results in Test Example 1 division Total number of lactic acid bacteria Example 1 4.0E+05 Example 2 4.1E+05 3 in action 4.1E+05 Comparative Example 1 1.2E+05 Comparative Example 2 1.7E+05

In addition, as shown in Table 3, it was confirmed that Examples 1 to 3 of the present invention had a higher initial total number of lactic acid bacteria than Comparative Examples 1 and 2.

(Test Example 2)

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

Results of Test Example 2 (5°C aging) division color smell taste Seomhimseong overall preference Example 1 4.1 3.8 4.0 4.0 4.0 Example 2 4.1 3.9 4.1 4.2 4.1 Example 3 4.1 3.8 4.2 4.3 4.1 Comparative Example 1 4.0 3.5 3.0 3.3 3.1 Comparative Example 2 4.1 3.8 3.5 3.7 3.6

Results of Test Example 2 (20℃ aging) division color smell taste Seomhimseong overall preference Example 1 3.8 3.6 3.4 3.0 3.3 Example 2 3.8 3.8 3.7 3.4 3.6 Example 3 3.8 3.8 3.8 3.6 3.8 Comparative Example 1 3.0 1.5 1.5 1.0 1.5 Comparative Example 2 3.3 2.5 2.3 1.8 2.5

As can be seen in Tables 4 and 5, the Examples of the present invention were found to be superior to Comparative Examples 1 and 2 in terms of odor, taste, permeability, and overall preference, and as shown in Table 4, at 20°C. Even though it was aged for 30 days, it showed a high overall preference. In other words, it was confirmed that the kimchi of the present invention had increased preservability and sensory characteristics.

As described above, the present invention has been described with reference to preferred embodiments and test examples, but a person skilled in the art of the present invention does not depart from the spirit and scope of the present invention as set forth in the claims below. It will be understood that the present invention can be modified and changed in various ways within the scope.

Claims (4)

Preparing an enzyme solution,
Preparing pickling water by mixing the prepared enzyme solution with water and salt;
Pickling cabbage in the prepared pickling water,
washing the pickled cabbage with washing water containing the prepared enzyme solution;
Mixing the prepared enzyme solution with kimchi seasoning,
Including the step of preparing kimchi by mixing the mixed kimchi seasoning with the washed pickled cabbage,
The enzyme solution is prepared by mixing sugar with angelica leaves, adding lactic acid bacteria, fermenting at 20-40°C for 30-180 days, and filtering. The lactic acid bacteria are Leuconostoc mesenteroides,
In the step of mixing the prepared enzyme solution with the kimchi seasoning, Echinacea extract and Porridge extract are further mixed with the kimchi seasoning,
A kimchi manufacturing method characterized by further mixing banana leaf extract in the step of preparing pickled water by mixing water and salt in the prepared enzyme solution.
delete delete Kimchi, characterized in that it is manufactured by the manufacturing method of claim 1.