KR102705955B1 - Method for manufacturing low iodine kimchi and low iodine kimchi manufactured thereby - Google Patents

Abstract

The present invention relates to a method for producing low-iodine kimchi and low-iodine kimchi produced thereby.
The method for manufacturing low-iodine kimchi according to the present invention comprises a pickled cabbage manufacturing step (S100) of preparing cabbage, salting it, and treating it with ozone (O ₃ ) to manufacture pickled cabbage; a seasoning solution manufacturing step (S200) of manufacturing a seasoning solution to be mixed with the pickled cabbage; a seasoning solution insertion step (S300) of applying and mixing the seasoning solution between pickled cabbage leaves; and a fermentation step (S400) of layering the pickled cabbage mixed with the seasoning solution and storing it for fermentation.
The method for manufacturing low-iodine kimchi according to the present invention, by the above-described composition, can manufacture low-iodine kimchi that has a lower iodine content than regular kimchi, so that cancer patients, especially thyroid cancer patients, can safely consume it, and can be stored for a long period of time while maintaining the original texture and flavor of kimchi, thereby maintaining the original shape and texture of cabbage, thereby realizing an excellent kimchi taste.

Description

Method for manufacturing low iodine kimchi and low iodine kimchi manufactured thereby {METHOD FOR MANUFACTURING LOW IODINE KIMCHI AND LOW IODINE KIMCHI MANUFACTURED THEREFORE}

The present invention relates to a method for manufacturing low-iodine kimchi and low-iodine kimchi manufactured thereby, and more specifically, to a method for manufacturing low-iodine kimchi and low-iodine kimchi manufactured thereby, which has a lower iodine content than regular kimchi and thus can be safely consumed by cancer patients, particularly thyroid cancer patients, and which can maintain the original texture and flavor of kimchi and thus realize an excellent kimchi taste by maintaining the original shape and texture of cabbage even when stored for a long period of time.

In general, kimchi is a fermented food made by mixing main ingredients such as cabbage, radish, and cucumber with seasonings such as red pepper powder, garlic, green onion, ginger, and salted seafood as auxiliary ingredients. This kimchi is a traditional dish that is essential to the Korean diet, and recently, it has been reborn as a health food for people around the world as it has been known to have excellent effects such as anticancer effects, antiaging effects, and immune enhancement.

This kimchi is made through the process of salting the main ingredient vegetables, rinsing, mixing the seasonings and vegetables, and maturing. Well-fermented kimchi contains various functional substances derived from vegetables, seasonings, and lactic acid bacteria. The pickling process in kimchi production is a process to soften the texture of vegetables such as cabbage that are too hard, thereby enhancing the texture, and to reduce the concentration of kimchi bacteria other than lactic acid bacteria to produce kimchi with excellent flavor.

And as kimchi matures, the lactic acid bacteria, organic acids, and dietary fiber that increase have a cleansing effect on the intestines and play an important role in preventing colon cancer by lowering the activity of intestinal carcinogens and the pH of the intestines. They also reduce the amount of bad serum cholesterol in the body and activate the decomposition of fibrin, which creates blood clots, thereby preventing arteriosclerosis.

In addition, it is rich in antioxidant ingredients such as vitamin C, beta-carotene, phenol compounds, and chlorophyll, which help prevent aging. In particular, the auxiliary ingredients such as green onions, garlic, red pepper, and ginger also exhibit high antioxidant properties, which helps form new collagen, thicken skin tissue, and soften the stratum corneum.

Due to the health benefits of kimchi, the demand for kimchi is increasing not only domestically but also internationally. Accordingly, research and development is actively being conducted to produce kimchi that is nutritionally superior as well as has a good taste and aroma.

Meanwhile, cancer is one of the incurable diseases that mankind must solve, and huge amounts of capital are being invested in the development of a cure for it around the world. In Korea, it is the number one cause of death from disease, with more than 100,000 people diagnosed with it annually and more than 60,000 people dying.

Carcinogens that cause these types of cancer include smoking, ultraviolet rays, chemicals, food, and other environmental factors. However, because the causes are diverse, it is not only difficult to develop treatments, but the effectiveness of treatments also varies depending on the area where the cancer occurs.

Current therapeutic agents have significant toxicity and cannot selectively remove cancer cells. Therefore, there is an urgent need to develop less toxic and effective anticancer agents that can prevent the occurrence of cancer as well as treat it after it occurs.

Among these, thyroid cancer is the most common malignant tumor of the endocrine system and includes papillary carcinoma, follicular carcinoma, Hurthle cell neoplasm, anaplastic carcinoma (undifferentiated thyroid cancer), and medullary thyroid carcinoma. Differentiated tumors such as papillary thyroid carcinoma and follicular thyroid carcinoma have a very good prognosis, but the survival rate decreases sharply if they invade surrounding tissues or metastasize to other organs. Anaplastic carcinoma is a rare, highly malignant undifferentiated cancer that can result in the death of most patients within 6 months. This anaplastic cancer generally does not respond to radioactive iodine therapy or chemotherapy, and research on other treatment methods is insufficient.

Meanwhile, iodine is an essential mineral that regulates the body's metabolic rate and is a raw material for thyroid hormones. Iodine is widely contained in drinking water and food, and is especially abundant in seaweed and seafood.

Iodine accumulated in the body prevents the isotope taken during radioactive iodine treatment from being absorbed into and destroying the remaining thyroid or thyroid cancer cells. Therefore, when diagnosing and treating with radioactive iodine, it is necessary to reduce the amount of iodine in the body to increase the uptake of radioactive iodine by the affected area (mainly the thyroid gland).

Therefore, there is a need to develop low-iodine kimchi that can be safely consumed by thyroid cancer patients because it has a lower iodine content than regular kimchi, and that can maintain the original texture and flavor of kimchi while maintaining the original shape and texture of cabbage and delivering an excellent kimchi taste even when stored for a long period of time.

Domestic registration patent No. 10-1425150 (registered on July 24, 2014) Domestic Publication Patent No. 10-2019-0023505 (published on March 8, 2019) Domestic registration patent No. 10-1655060 (registered on August 31, 2016)

The present invention provides a method for manufacturing low-iodine kimchi, which has a lower iodine content than regular kimchi, so that cancer patients, especially thyroid cancer patients, can safely consume it, and which maintains the original texture and flavor of kimchi while maintaining the original shape and texture of cabbage even when stored for a long period of time, thereby realizing an excellent kimchi taste, and low-iodine kimchi manufactured thereby.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

The method for manufacturing low-iodine kimchi according to the present invention comprises a pickled cabbage manufacturing step (S100) of preparing cabbage, salting it, and treating it with ozone (O ₃ ) to manufacture pickled cabbage; a seasoning solution manufacturing step (S200) of manufacturing a seasoning solution to be mixed with the pickled cabbage; a seasoning solution insertion step (S300) of applying and mixing the seasoning solution between pickled cabbage leaves; and a fermentation step (S400) of layering the pickled cabbage mixed with the seasoning solution and storing it for fermentation.

The above pickled cabbage manufacturing step (S100) may include a cabbage preparation and washing step of preparing cabbage, removing inedible parts, and then washing it; a cabbage cutting step of cutting the cabbage so that even the inside of the washed cabbage can be salted; a cabbage salting step of pickling the cut cabbage in salt water and salting it; a cabbage washing step of washing the salted cabbage to remove salt water remaining in the cabbage; an ozone (O ₃ ) treatment step of immersing the cabbage from which the salt water has been removed in purified water and then applying ozone (O ₃ ); and a washing and dehydration step of washing the ozone (O ₃ ) treated cabbage and then removing water remaining between the cabbage.

The above seasoning liquid preparation step (S200) may include a vegetable preparation step of preparing vegetables by treating them with ozone (O ₃ ); a seasoning sauce preparation step of preparing a seasoning sauce to be mixed with the vegetables; and a mixing step of preparing a seasoning liquid by mixing the vegetables and the seasoning sauce.

The vegetables prepared in the above vegetable preparation step may include garlic, onion, chives, green onions, ginger, radish, red pepper, and sliced pear, and in the above seasoning sauce preparation step, the seasoning sauce may include fish sauce, shrimp sauce, corn syrup, glutinous rice paste, red pepper powder, krill oil, and green tangerine freeze-dried powder.

In the above mixing step, the seasoning liquid may be mixed in a weight ratio of 20 to 30 parts by weight of garlic, 15 to 25 parts by weight of onion, 10 to 20 parts by weight of chives, 5 to 15 parts by weight of green onion, 1 to 5 parts by weight of ginger, 20 to 40 parts by weight of radish, 10 to 30 parts by weight of red pepper, 5 to 15 parts by weight of sliced pear, 20 to 40 parts by weight of fish sauce, 20 to 40 parts by weight of shrimp sauce, 1 to 10 parts by weight of corn syrup, 10 to 30 parts by weight of glutinous rice paste, 50 to 100 parts by weight of red pepper powder, 1 to 5 parts by weight of krill oil, and 5 to 10 parts by weight of green tangerine freeze-dried powder.

Additionally, the present invention includes low-iodine kimchi manufactured by the above-described method.

Specific details of other embodiments are included in the detailed description.

The method for manufacturing low-iodine kimchi according to the present invention can manufacture low-iodine kimchi that can be safely consumed by cancer patients, especially thyroid cancer patients, because it has a lower iodine content than regular kimchi, and can be stored for a long period of time while maintaining the original texture and flavor of kimchi, thereby maintaining the original shape and texture of cabbage, thereby realizing an excellent kimchi taste.

It will be fully appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

Figure 1 is a flow chart explaining a method for manufacturing low-iodine kimchi according to the present invention.
Figure 2 is a photograph showing an example of low-iodine kimchi manufactured according to the present invention.

The advantages and features of the present invention, and the method for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content can be thorough and complete, and so that the spirit of the present invention can be sufficiently conveyed to those skilled in the art.

The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms defined in commonly used dictionaries, such as those defined in common dictionaries, should be interpreted as having a meaning consistent with the meaning they have in the context of the relevant art, and shall not be interpreted in an idealized or overly formal sense unless expressly defined in this application.

Hereinafter, a preferred embodiment of a method for manufacturing low-iodine kimchi according to the present invention will be described in detail with reference to the attached drawings.

FIG. 1 is a flow chart for explaining a method for manufacturing low-iodine kimchi according to the present invention, and FIG. 2 is a photograph showing an example of low-iodine kimchi manufactured according to the present invention.

Referring to FIGS. 1 and 2, the method for manufacturing low-iodine kimchi according to the present invention includes a pickled cabbage manufacturing step (S100), a seasoning liquid manufacturing step (S200), a seasoning liquid filling step (S300), and a fermentation step (S400).

1. Pickled cabbage manufacturing step (S100)

The above pickled cabbage manufacturing step (S100) is a step of manufacturing pickled cabbage by preparing cabbage, salting it, and treating it with ozone (O ₃ ).

In the above pickled cabbage manufacturing step (S100), cabbage is prepared, salted, and treated with ozone (O ₃ ) to manufacture pickled cabbage with reduced iodine content. In the above pickled cabbage manufacturing step (S100), the pickled cabbage can be manufactured by including (1) a cabbage preparation and washing step, (2) a cabbage cutting step, (3) a cabbage salting step, (4) a cabbage washing step, (5) an ozone (O ₃ ) treatment step, and (6) a washing and dehydration step.

(1) Cabbage preparation and washing steps

The above cabbage preparation and washing steps are the steps of preparing the cabbage used to make kimchi, removing inedible parts such as dirt or inedible outer leaves or root parts, and then washing them.

The above cabbage preparation and washing steps can be performed by washing the prepared cabbage cleanly using running water or the like.

(2) Cabbage cutting stage

The above cabbage cutting step is a step of cutting the cabbage so that the inside of the washed cabbage can be evenly salted.

For example, in the cabbage cutting step, the cabbage leaves may be cut in half so that the salt water can penetrate between the cabbage leaves in a later process and the cabbage leaves can be sufficiently contacted with the salt water.

(3) Cabbage salting step

The above cabbage curing step is the step of salting (curing) the cut cabbage in salt water.

For example, in the cabbage salting step, recrystallized salt powder manufactured using sea salt can be used, the brine is used by dissolving the recrystallized salt powder in purified water, the brine has a concentration of 8 to 12 wt%, and the recrystallized salt powder can be a salt powder manufactured by the following method.

First, to prepare the recrystallized salt powder, a sea salt solution can be prepared by dissolving sea salt in purified water.

The above sea salt may contain fine impurities. By dissolving the above sea salt in purified water to prepare a sea salt solution, the insoluble fine impurities contained in the solution can be separated from the solid sea salt.

Next, by adding activated carbon powder to the sea salt solution and stirring, fine impurities are adsorbed, and by filtering the activated carbon powder using a sieve, a sea salt solution from which impurities have been removed can be manufactured.

The above-mentioned activated carbon from bamboo charcoal has the property of absorbing unpleasant odors and fine impurities. By adding the above-mentioned activated carbon powder to the above-mentioned sea salt solution, fine impurities, etc. contained in the above-mentioned sea salt solution can be easily removed.

The above-mentioned bamboo charcoal activated carbon can be used as powdered with an average particle size in the range of 3,000 to 5,000 μm, and the bamboo charcoal activated carbon powder can be included and stirred in a weight ratio of 3 to 5 parts by weight per 100 parts by weight of the sea salt solution. If the bamboo charcoal activated carbon powder is included in an amount less than the lower limit described above, the adsorption effect may be reduced, and if the bamboo charcoal activated carbon powder is included in an amount exceeding the upper limit described above, the adsorption efficiency increase rate due to an increase in the amount of bamboo charcoal activated carbon powder may not be large, and the process cost may increase.

Next, the sea salt solution from which the fine impurities have been removed is heated and then dried to recrystallize the sea salt and remove moisture from the sea salt solution.

The heating of the above sea salt solution can be performed for 3 to 7 hours in a chamber preheated to 450 to 500°C, and the sea salt solution with fine impurities removed is supplied in the form of being sprayed into the chamber through a supply nozzle, thereby recrystallizing the sea salt and removing the pure moisture contained in the solution by drying it.

Next, the dried sea salt can be ground into a certain particle size to produce powdered salt.

For example, the powdered salt may have a particle size of 0.1 to 3 mm.

Next, the powdered salt can be heated to prepare a salt solution.

In the above step, a transparent salt solution can be manufactured by heating powdered salt to burn and remove impurities remaining in the salt. The heating of the powdered salt can be performed by a first heating step of preheating the powdered salt by first heating at a temperature of 200 to 300°C for 3 to 7 minutes, a second heating step of secondarily heating the first-heated salt at a temperature of 800 to 1,000°C for 10 to 30 minutes, and a third heating step of thirdly heating the second-heated salt at a temperature of 1,400 to 1,450°C for 20 to 40 minutes.

Next, the salt solution can be cooled to produce a recrystallized salt lump.

In the above step, the salt solution is first cooled at a temperature of 400 to 500°C for 50 to 100 minutes, and then secondarily cooled at a temperature of 40 to 60°C for 1 to 5 hours, thereby producing a recrystallized salt lump in which impurities are completely burned.

Next, the recrystallized salt lump can be pulverized to produce recrystallized salt powder.

The above recrystallized salt powder can be manufactured by grinding a lump of recrystallized salt in which the impurities have been completely burned into particles of 500 to 1000 mesh and pulverizing it into powder, thereby producing a salt powder in which heavy metals, insoluble harmful components, and impurities have been burned away.

(4) Cabbage washing step

The above cabbage washing step is a step of washing the salted cabbage to remove any salt water remaining in the cabbage.

In the above cabbage washing step, the salt water remaining in the cabbage can be removed by washing the salted cabbage using clean water.

(5) Ozone (O ₃ ) treatment step

The above ozone (O ₃ ) treatment step is a step of immersing the cabbage from which the brine has been removed in purified water and then adding ozone (O ₃ ).

In the above ozone (O ₃ ) treatment step, the cabbage from which the brine has been removed is immersed in purified water and then ozone (O ₃ ) is applied for 1 to 3 hours to remove iodine that may be present in the cabbage from which the brine has been removed. The iodine that may be present in the cabbage from which the brine has been removed can be removed by being captured by the ozone (O ₃ ) and then precipitated.

The above ozone ( _O3 ) has a strong sterilizing and oxidizing power that is about six times that of chlorine used to sterilize tap water. Because it has such a high oxidizing power, it completely removes harmful organic matter and even highly toxic pesticides from foods such as vegetables and fruits, making them harmless and safe. Since this ozone changes into pure oxygen after washing, it is widely used for washing food.

(6) Washing and dehydration step

The above washing and dehydration step is a step of removing water remaining between the cabbage after washing the ozone (O ₃ ) treated cabbage.

For example, in the washing and dehydrating step, the root portion of the washed cabbage may be directed upward so that the water remaining between the cabbage leaves naturally falls and is discharged by gravity.

2. Seasoning liquid manufacturing step (S200)

The above seasoning liquid preparation step (S200) is a step for preparing a seasoning liquid to be mixed with the pickled cabbage.

In the above seasoning liquid preparation step (S200), the seasoning liquid can be prepared by mixing vegetables and seasoning sauce. In the seasoning liquid preparation step (S200), the seasoning liquid can be prepared by including (1) a vegetable preparation step, (2) a seasoning sauce preparation step, and (3) a mixing step.

(1) Vegetable preparation step

The above vegetable preparation step is the step of preparing the vegetables by treating them with ozone (O ₃ ).

The vegetables prepared in the above vegetable preparation step may include, for example, garlic, onion, chives, green onions, ginger, radish, pepper and sliced pears. The vegetables may be prepared by soaking the ingredients including garlic, onion, chives, green onions, ginger, radish, pepper and sliced pears in water and then applying ozone (O ₃ ) for 20 to 60 minutes to remove iodine that may be present in the vegetables.

The above ozone ( _O3 ) has a strong sterilizing and oxidizing power that is about six times that of chlorine used to sterilize tap water. Because it has such a high oxidizing power, it completely removes harmful organic matter and even highly toxic pesticides from foods such as vegetables and fruits, making them harmless and safe. Since this ozone changes into pure oxygen after washing, it is widely used for washing food.

(2) Seasoning sauce manufacturing step

The above seasoning sauce manufacturing step is a step of manufacturing a seasoning sauce to be mixed with the above vegetables.

In the above seasoning sauce manufacturing step, the seasoning sauce may include fish sauce, shrimp sauce, molasses, glutinous rice syrup, red pepper powder, krill oil, and freeze-dried green tangerine powder. The components of the fish sauce (e.g., anchovy fish sauce, etc.), shrimp sauce, molasses, etc. may be known ingredients sold on the market, and the glutinous rice syrup may be manufactured by mixing purified water and glutinous rice powder in a weight ratio of 9:1.

The above krill oil can be manufactured using krill, and it is known that the krill contains phospholipid compounds with a structure similar to that of human cell membrane components. Therefore, the oil extracted from krill is known to be better absorbed into the human body than other fish oils.

In addition, krill oil contains vitamins A, E, and D in addition to lipids such as omega-3, and in particular, it contains a substance called astaxanthin, which is a powerful antioxidant. It has been reported that the antioxidant function of krill oil is 48 times that of regular fish oil.

That is, nutritionally, krill is composed of high-quality protein and lipids, and fresh krill contains up to about 10% lipids. The lipids of krill contain about 40% of the highly unsaturated fatty acids omega-3 eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and about 40-50% of phospholipids. In addition, it contains astaxanthin, an antioxidant of fat-soluble carotenoid, which is useful.

To manufacture the above krill oil, first, the washed krill can be dried.

The drying of the washed krill can be performed in a first drying and a second drying, wherein the first drying can primarily remove moisture remaining in the washed krill by drying the washed krill at a temperature of 50 to 60°C for 5 to 15 hours.

In addition, the second drying can be performed by drying the first dried krill with hot air, and the second drying can be performed by applying hot air at a temperature of 110 to 130° C. to the first dried krill for 30 to 50 minutes.

Next, the second dried krill can be crushed into powder and then aged to produce aged krill powder.

In the above step, the second dried krill may be pulverized by pulverizing the second dried krill into a particle size of 5 to 10 mm and then pulverizing the powdered krill, and the maturation of the powdered krill may be performed by storing the powdered krill at a temperature of 6 to 8°C for 20 to 40 hours.

Next, the krill aged powder can be stored by mixing enzymes and acids and then subjected to enzymatic decomposition.

That is, in the above step, the krill aged powder can be enzymatically decomposed by mixing an enzyme and an acid into the krill aged powder and then storing the krill aged powder mixed with the enzyme and acid at a temperature of 36 to 38°C for 10 to 30 hours. The enzymatic decomposition of the krill aged powder can be decomposed using an enzyme capable of separating proteins, chitin, or immunoactive polysaccharides present in the krill.

In the above step, the enzymes used are commercially known protease, chitinase, pectinase and xylanase, and the acid can be citric acid and ascorbic acid. Specifically, by mixing in a weight ratio of 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of chitinase, 0.005 to 0.009 parts by weight of pectinase, 0.008 to 0.012 parts by weight of xylanase, 0.01 to 0.1 parts by weight of citric acid and 0.01 to 0.1 parts by weight of ascorbic acid based on 100 parts by weight of the total krill aged powder, the krill containing the enzymes and acids is mixed. The pH of the aged powder can be adjusted to 3.5 to 6.5.

Next, krill oil can be manufactured by pressing the enzyme-decomposed krill mature powder to separate the oil.

In the above step, the process of pressing and separating the oil from the fermented krill using an oil extractor is a well-known technique to those with ordinary knowledge in the art, and thus, for the convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

The above freeze-dried green tangerine powder can be manufactured by freeze-drying green tangerines. Green tangerines (green tangerines) that are unripe have higher dietary fiber and flavonoid contents than fully ripened ones, and citrus flavonoids have functions such as anticancer, anti-inflammation, and prevention and treatment of cardiovascular diseases. It has been reported that citrus polyphenols are effective in preventing and treating diseases caused by carcinogens due to their high electron-donating action, antioxidant action, and nitrite-scavenging action.

The above green tangerine freeze-dried powder can be manufactured by including the steps of ① green tangerine preparation and washing, ② green tangerine peel removal, ③ green tangerine flesh hot air drying, ④ green tangerine flesh freeze-drying, and ⑤ green tangerine flesh powder manufacturing.

① Preparation and washing of green tangerines

The above green tangerine preparation and washing step is the step of preparing green tangerines and then washing them to remove any foreign substances remaining on the surface of the green tangerines.

For example, in the step of preparing and washing the green tangerines, dust or foreign substances attached to the surface of the green tangerines can be removed by washing the prepared green tangerines using running water or by washing them with ozone water having a sterilizing power of 0.5 to 0.6 ppm.

② Step 1: Removing the green tangerine peel

The above-mentioned green tangerine peel removal step is a step of removing inedible parts such as peel or seeds of the washed green tangerine to form green tangerine flesh.

In the above-mentioned green tangerine peel removal step, the peel or seeds, etc. of the washed green tangerine can be removed using a known peeler, etc., to form green tangerine flesh.

③ Hot air drying stage of green tangerine flesh

The above-mentioned green tangerine flesh hot air drying step is a step of drying the flesh of the green tangerine with the inedible parts removed with hot air to remove moisture contained in the flesh of the green tangerine.

In the above-mentioned hot air drying step of the unripe tangerine flesh, the flesh of the unripe tangerine from which the inedible portion has been removed may be dried with hot air at a temperature of 60 to 70°C for 10 to 20 hours. However, if the hot air drying is performed below the lower limit described above, it is difficult for the moisture present in the flesh of the unripe tangerine to sufficiently evaporate, and if it is performed above the upper limit described above, the moisture present in the flesh of the unripe tangerine may be excessively evaporated, which may deteriorate the texture of the unripe tangerine freeze-dried powder produced.

④ Freeze drying of green tangerine pulp

The above-mentioned freeze-drying step of the green tangerine pulp can be performed by freeze-drying the hot-air-dried green tangerine pulp at a temperature in the range of -40°C to -30°C for 1 to 3 hours.

⑤ Green Tangerine Pulp Powder Manufacturing Step

The above-mentioned green tangerine pulp powder manufacturing step is a step of manufacturing green tangerine pulp powder by crushing the freeze-dried green tangerine pulp.

In the step of manufacturing the green tangerine pulp powder, the freeze-dried green tangerine pulp can be pulverized and powdered using a known pulverizer, etc. The composition for pulverizing the freeze-dried green tangerine pulp is a known technology, and therefore, for the convenience of explanation and clarity of the technical idea of the present invention, a detailed description thereof will be omitted.

(3) Mixing stage

The above mixing step is a step of preparing a seasoning solution by mixing the vegetables and seasoning sauce.

In the above mixing step, the seasoning liquid may be mixed in a weight ratio of 20 to 30 parts by weight of garlic, 15 to 25 parts by weight of onion, 10 to 20 parts by weight of chives, 5 to 15 parts by weight of green onion, 1 to 5 parts by weight of ginger, 20 to 40 parts by weight of radish, 10 to 30 parts by weight of red pepper, 5 to 15 parts by weight of sliced pear, 20 to 40 parts by weight of fish sauce, 20 to 40 parts by weight of shrimp sauce, 1 to 10 parts by weight of corn syrup, 10 to 30 parts by weight of glutinous rice paste, 50 to 100 parts by weight of red pepper powder, 1 to 5 parts by weight of krill oil, and 5 to 10 parts by weight of green tangerine freeze-dried powder.

3. Step 3: Adding seasoning liquid (S300)

The step of adding the seasoning solution (S300) is a step of applying the seasoning solution between pickled cabbage leaves and mixing them.

In the step of adding the seasoning solution (S300), the seasoning solution is evenly applied between the pickled cabbage leaves and mixed, thereby allowing the pickled cabbage to be fermented well.

4. Fermentation stage (S400)

The above fermentation step (S400) is a step of layering pickled cabbage mixed with the above seasoning liquid and then storing it for fermentation.

The configuration of storing and fermenting the pickled cabbage mixed with the seasoning liquid in the above fermentation step (S400) is a known technology, so a detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

Hereinafter, a method for manufacturing low-iodine kimchi according to the present invention will be described in more detail with reference to preferred examples.

< Example 1 >

First, the cabbage was prepared, then salted and treated with ozone (O ₃ ) to make pickled cabbage.

Next, vegetables consisting of garlic, onion, chives, green onion, ginger, radish, red pepper, and sliced pear were prepared by treating with ozone ( _O3 ), and a seasoning sauce consisting of fish sauce, salted shrimp, syrup, glutinous rice paste, red pepper powder, krill oil, and green tangerine freeze-dried powder was prepared. The seasoning solution was prepared by mixing 25 parts by weight of the garlic, 20 parts by weight of the onion, 15 parts by weight of the chives, 10 parts by weight of the green onion, 3 parts by weight of the ginger, 30 parts by weight of the sliced radish, 20 parts by weight of the red pepper, 10 parts by weight of the sliced pear, 30 parts by weight of the fish sauce, 30 parts by weight of the shrimp paste, 5 parts by weight of the syrup, 20 parts by weight of the glutinous rice paste, 75 parts by weight of the red pepper powder, 3 parts by weight of the krill oil, and 8 parts by weight of the green tangerine freeze-dried powder.

Next, the seasoning solution was applied between pickled cabbage leaves and mixed, and the pickled cabbages mixed with the seasoning solution were layered and then stored for fermentation to produce kimchi.

< Example 2 >

Kimchi was manufactured using the same method as in Example 1, except that in Example 2, the seasoning liquid was mixed in a weight ratio of 28 parts by weight of garlic, 17 parts by weight of onion, 18 parts by weight of chives, 6 parts by weight of green onion, 4 parts by weight of ginger, 38 parts by weight of shredded radish, 12 parts by weight of red pepper, 13 parts by weight of sliced pear, 22 parts by weight of fish sauce, 35 parts by weight of salted shrimp, 9 parts by weight of corn syrup, 28 parts by weight of glutinous rice paste, 60 parts by weight of red pepper powder, 4 parts by weight of krill oil, and 6 parts by weight of freeze-dried green tangerine powder.

< Example 3 >

Kimchi was manufactured using the same method as in Example 1, except that in Example 3, the seasoning liquid was mixed in a weight ratio of 22 parts by weight of garlic, 24 parts by weight of onion, 11 parts by weight of chives, 14 parts by weight of green onion, 2 parts by weight of ginger, 22 parts by weight of shredded radish, 28 parts by weight of red pepper, 6 parts by weight of sliced pear, 39 parts by weight of fish sauce, 23 parts by weight of salted shrimp, 3 parts by weight of corn syrup, 13 parts by weight of glutinous rice paste, 95 parts by weight of red pepper powder, 2 parts by weight of krill oil, and 9 parts by weight of freeze-dried green tangerine powder.

< Comparative example >

Kimchi was manufactured using the same method as in Example 1, but in a comparative example, pickled cabbage was manufactured without treating the cabbage with ozone (O ₃ ), and krill oil and green tangerine freeze-dried powder were not included in the seasoning sauce.

A sensory evaluation was conducted on kimchi manufactured by the manufacturing methods of Examples 1, 2, and 3 as described above, and on kimchi manufactured through a comparative example, and the results are shown in [Table 2] below. The sensory test was conducted on 20 food experts and general consumers, and the scores and evaluation criteria were given using a 9-point scoring system, as shown in [Table 1] below.

score metewand 9 Very good 7 well 5 commonly 3 Bad 1 Very bad

division Example 1 Example 2 Example 3 Comparative example Overall taste evaluation 8.3 8.2 8.2 6.2 Appetizing enough 8.2 8.0 8.1 6.1 Overall color 8.1 8.2 8.2 6.5 degree of gloss 8.2 8.1 8.0 6.3 Chewing sensation/texture preference 8.0 8.2 8.2 6.7 Aftertaste preference 8.2 8.3 8.2 5.8 Fragrance Preference 8.2 8.1 8.1 5.9

Referring to the above [Table 2], it was confirmed that kimchi manufactured according to Examples 1, 2, and 3 was superior to kimchi manufactured according to Comparative Example in terms of taste, color, gloss, texture, aftertaste, etc.

Above, although a preferred embodiment of the present invention has been described, it will be understood by those skilled in the art to which the present invention pertains that the present invention may be implemented in other specific forms without changing the technical idea or essential features thereof. Therefore, it should be understood that the above-described embodiment is exemplary in all respects and not restrictive.

Claims (4)

A pickled cabbage manufacturing step (S100) of manufacturing pickled cabbage by preparing cabbage, salting it, and treating it with ozone (O ₃ );
A seasoning solution preparation step (S200) for preparing a seasoning solution to be mixed with the pickled cabbage;
Step (S300) of adding the seasoning solution by applying and mixing the seasoning solution between pickled cabbage leaves; and
Including a fermentation step (S400) of layering pickled cabbage mixed with the above seasoning liquid and then storing and fermenting it.
The above pickled cabbage manufacturing step (S100) is:
Cabbage preparation and washing step, which involves preparing the cabbage, removing inedible parts, and washing it;
Cabbage cutting step of cutting the cabbage so that the inside of the washed cabbage can be salted;
Cabbage salting step of pickling the cut cabbage in salt water;
A cabbage washing step of washing the above-mentioned salted cabbage to remove any salt water remaining in the cabbage;
An ozone (O ₃ ) treatment step in which the cabbage from which the brine has been removed is immersed in purified water and then ozone (O ₃ ) is applied for 1 to 3 hours; and
It includes a washing and dehydration step of removing water remaining between the cabbage after washing the cabbage treated with ozone (O ₃ ).
In the cabbage salting step, the brine is used by dissolving recrystallized salt powder in purified water, and the brine has a concentration of 8 to 12 wt%, and the recrystallized salt powder is prepared by dissolving sea salt in purified water to prepare a sea salt solution, adding 3 to 5 wt% of activated carbon powder having an average particle size of 3,000 to 5,000 ㎛ to 100 wt% of the sea salt solution, and stirring to adsorb impurities, filtering the charcoal activated carbon powder using a sieve to prepare a sea salt solution from which impurities are removed, heating the sea salt solution from which impurities are removed in a chamber preheated to 450 to 500°C for 3 to 7 hours, and then drying to recrystallize and dry the sea salt, pulverizing the dried sea salt to have a particle size of 0.1 to 3 mm to prepare powdered salt, and heating the powdered salt to prepare a salt solution, wherein the heating of the powdered salt is The method comprises a first heating step of preheating the powdered salt by first heating at a temperature of 200 to 300°C for 3 to 7 minutes, a second heating step of secondarily heating the first-heated salt at a temperature of 800 to 1,000°C for 10 to 30 minutes, and a third heating step of thirdly heating the second-heated salt at a temperature of 1,400 to 1,450°C for 20 to 40 minutes, wherein the salt solution is first cooled at a temperature of 400 to 500°C for 50 to 100 minutes and then secondarily cooled at a temperature of 40 to 60°C for 1 to 5 hours, thereby manufacturing a recrystallized salt lump in which impurities are burned, and a recrystallized salt powder is used by going through a process of crushing the recrystallized salt lump into particles of 500 to 1,000 mesh.
The above seasoning liquid manufacturing step (S200) is
Vegetable preparation step in which vegetables are prepared by treating them with ozone (O ₃ );
A seasoning sauce preparation step for preparing a seasoning sauce to be mixed with the above vegetables; and
Comprising a mixing step of preparing a seasoning solution by mixing the above vegetables and seasoning sauce,
A method for producing low-iodine kimchi, characterized in that the vegetables prepared in the vegetable preparation step include garlic, onion, chives, green onions, ginger, radish slices, red pepper, and sliced pears, and in the seasoning sauce production step, the seasoning sauce includes fish sauce, salted shrimp, syrup, glutinous rice paste, red pepper powder, krill oil, and green tangerine freeze-dried powder, and in the mixing step, the seasoning liquid is mixed in a weight ratio of 25 parts by weight of garlic, 20 parts by weight of onion, 15 parts by weight of chives, 10 parts by weight of green onions, 3 parts by weight of ginger, 30 parts by weight of sliced radish, 20 parts by weight of red pepper, 10 parts by weight of sliced pears, 30 parts by weight of fish sauce, 30 parts by weight of salted shrimp, 5 parts by weight of syrup, 20 parts by weight of glutinous rice paste, 75 parts by weight of red pepper powder, 3 parts by weight of krill oil, and 8 parts by weight of green tangerine freeze-dried powder.
delete delete Low-iodine kimchi characterized by being manufactured by the method of claim 1.