KR102876232B1 - Preparing method for matkimchi - Google Patents

Abstract

The present invention relates to a method for producing vegan kimchi, comprising the steps of mixing pickled cabbage with a seasoning mixture of minced garlic, minced ginger, minced onion, red pepper powder, natural sweetener, sprouted brown rice powder, fermented soybean liquid, kelp extract, shiitake mushroom extract, and purified water; and the step of fermenting the mixed cabbage.

Description

Preparing Method for Vegan Matkimchi

The present invention relates to a method for producing vegan kimchi.

Kimchi, a representative fermented food of Korea, is made by salting vegetables like cabbage and radish, adding various seasonings, and then fermenting them. Recently, kimchi has been recognized as a health food rich in lactic acid bacteria, dietary fiber, vitamins, and antioxidants, and demand is growing worldwide.

Traditional kimchi typically involves the addition of fermented seafood products like shrimp, anchovy, and hairtail. These salted seafood products impart a savory flavor to kimchi and promote fermentation through the action of proteolytic enzymes. The free amino acids produced during the fermentation process enhance the flavor of kimchi. Furthermore, salted seafood is expected to have health benefits, including lowering blood pressure, acting as an antioxidant, and boosting the immune system.

However, with the global surge in consumers opting for plant-based foods, including vegan and vegetarian options, demand for kimchi free of animal-derived ingredients is on the rise. Furthermore, ethical consumption by consumers concerned about climate change, environmental protection, and animal welfare is fueling interest in vegan food. These consumers consider not only the nutritional value and taste of food but also the source of its ingredients and the ethical nature of its production process when making their purchase decisions.

For vegan kimchi that doesn't use animal-derived ingredients, it's common to simply omit salted seafood or replace it with salt. However, this approach significantly reduces the umami flavor of the kimchi and leads to uneven fermentation, which can lower quality. Some have attempted to supplement the umami flavor by using fermented soybean products like doenjang (fermented soybean paste) and cheonggukjang (fermented soybean paste). However, these methods have been limited in their ability to harmonize with the inherent flavor of kimchi.

Recently, research has been conducted on utilizing natural umami components extracted from sources like kelp and shiitake mushrooms, or adding various fermented vegetable extracts. However, most of these attempts have limited themselves to the addition of a single ingredient, falling short of completely replacing salted seafood.

Therefore, there is a pressing need to develop a method for manufacturing vegan kimchi that preserves the flavor, nutrition, and health benefits of traditional kimchi without using any animal-derived ingredients. Specifically, technologies are needed to enhance the umami flavor and improve fermentation quality through the combined use of various plant-based ingredients and optimization of fermentation conditions.

Korean Patent Publication No. 2024-0150206

The purpose of the present invention is to provide a method for producing vegan kimchi.

1. A step of mixing a seasoning mixture of minced garlic, minced ginger, minced onion, red pepper powder, natural sweetener, sprouted brown rice powder, fermented soybean liquid, kelp extract, shiitake mushroom extract, and purified water into the pickled cabbage; and

A method for producing vegan kimchi, comprising the step of fermenting the above-mentioned mixed cabbage.

2. A method for producing vegan kimchi, comprising, in 1 above, 2 to 5 parts by weight of minced garlic, 0.5 to 2 parts by weight of minced ginger, 3 to 7 parts by weight of minced onion, 5 to 10 parts by weight of red pepper powder, 1 to 3 parts by weight of natural sweetener, 1 to 3 parts by weight of germinated brown rice powder, 5 to 10 parts by weight of fermented soybean liquid, 2 to 5 parts by weight of kelp extract, 2 to 5 parts by weight of shiitake mushroom extract, and 3 to 7 parts by weight of purified water, relative to 100 parts by weight of cabbage.

3. A method for producing vegan kimchi, wherein in the above 1, the seasoning further comprises noni fermentation liquid, quinoa extract, coconut aminos, chia seed extract, laver extract, seaweed complex fermentation liquid, probiotic fermentation liquid, ginger fermentation liquid, turmeric powder, or lotus root extract.

4. A method for producing vegan kimchi, comprising, in the above 3, 1 to 3 parts by weight of noni fermentation liquid, 2 to 4 parts by weight of quinoa extract, 2 to 5 parts by weight of coconut aminos, 1 to 3 parts by weight of chia seed extract, 1 to 3 parts by weight of laver extract, 2 to 5 parts by weight of seaweed complex fermentation liquid, 2 to 4 parts by weight of probiotic fermentation liquid, 1 to 3 parts by weight of ginger fermentation liquid, 0.5 to 2 parts by weight of turmeric powder, or 1 to 3 parts by weight of lotus root extract, relative to 100 parts by weight of cabbage.

5. Vegan kimchi manufactured using any one of the methods 1 to 4 above.

The vegan kimchi of the present invention maintains the flavor and texture of traditional kimchi without using animal-derived ingredients. Furthermore, it utilizes a variety of plant-based ingredients to enhance nutritional value and health benefits. Consequently, it provides kimchi that is suitable for consumers following a vegan diet while also offering superior flavor and quality.

The present invention is described below.

The present invention relates to a method for producing vegan kimchi.

The method of the present invention comprises the steps of mixing pickled cabbage with a seasoning mixture of minced garlic, minced ginger, minced onion, red pepper powder, natural sweetener, sprouted brown rice powder, fermented soybean liquid, kelp extract, shiitake mushroom extract, and purified water; and the step of fermenting the mixed cabbage.

Mat kimchi is a traditional Korean fermented food. It is a type of kimchi made primarily from cabbage, seasoned with red pepper powder, garlic, ginger, and green onions, and fermented. Typically, fermented fish products like salted shrimp and salted anchovies are added to enhance the savory flavor.

Vegan kimchi is made entirely from plant-based ingredients, replacing animal-derived ingredients. Instead of salted seafood, it uses fermented soybean extract, kelp extract, and shiitake mushroom extract, making it suitable for vegan diets.

The cabbage can be cut into appropriate sizes. The cuts can be about 2 to 5 cm long.

Cabbage can be pickled. Soaking in a 15% brine for eight to 12 hours will drain the cabbage, allowing the salt to evenly penetrate the cabbage and prepare it for fermentation.

Garlic can be minced. Wash raw garlic thoroughly, remove the skin, and finely chop it.

Ginger can be minced ginger. Peel the ginger and finely chop it before use.

The onion can be chopped. Peel the onion and finely chop it before use.

Natural sweeteners can be stevia, enzyme-modified stevia, xylitol, erythritol, or a mixture of these. Sweeteners act as sugar substitutes while reducing calories and suppressing blood sugar levels.

Sprouted brown rice powder is made by sprouting, drying, and grinding brown rice. Brown rice can be produced by sprouting it at 25°C for 24 to 48 hours, then drying it at 50°C to 60°C for 12 to 24 hours and grinding it. During the germination process, functional components such as GABA increase, enhancing nutritional value.

Fermented soybean liquid is a liquid made by fermenting soybeans. The soybeans can be domestically produced or imported.

Fermented soybean liquid can be obtained by extracting the liquid component from washed soybeans, boiling them, treating them with Bacillus subtilis, and fermenting them. For example, the liquid can be boiled at 100 to 120°C for 1 to 2 hours. Fermentation can be carried out at 30 to 35°C for 5 to 7 days.

Kelp extract is obtained by hot water extraction of kelp. It can be prepared by extracting dried kelp in water at 80 to 90°C for 2 to 4 hours, then filtering.

Shiitake mushroom extract is obtained by hot water extraction of shiitake mushrooms. It can be prepared by extracting dried shiitake mushrooms in water at 85 to 95°C for 2 to 4 hours, then filtering.

The content of each ingredient of the seasoning is not particularly limited, and for example, relative to 100 parts by weight of cabbage, 2 to 5 parts by weight of minced garlic, 0.5 to 2 parts by weight of minced ginger, 3 to 7 parts by weight of minced onion, 5 to 10 parts by weight of red pepper powder, 1 to 3 parts by weight of natural sweetener, 1 to 3 parts by weight of germinated brown rice powder, 5 to 10 parts by weight of fermented soybean liquid, 2 to 5 parts by weight of kelp extract, 2 to 5 parts by weight of shiitake mushroom extract, and 3 to 7 parts by weight of purified water may be included.

The seasoning may further include ingredients such as noni fermented liquid, quinoa extract, coconut aminos, chia seed extract, seaweed extract, seaweed complex fermented liquid, probiotic fermented liquid, ginger fermented liquid, turmeric powder, and lotus root extract.

Noni fermented liquid is a liquid obtained by fermenting noni (Morinda citrifolia) fruit with lactic acid bacteria. It is produced by washing and crushing the fruit, inoculating it with lactic acid bacteria, and fermenting it at 25 to 30°C for 5 to 7 days.

Quinoa extract is obtained by extracting quinoa seeds with water. It can be prepared by extracting quinoa in water at 80 to 90°C for 1 to 2 hours.

Coconut aminos is a liquid obtained by fermenting coconut sap. It can be produced by naturally fermenting the sap collected from coconut flowers.

Chia seed extract contains a viscous substance obtained by soaking chia seeds in water. It can be prepared by soaking chia seeds in water at room temperature for 30 minutes to 1 hour.

Kim extract is obtained by hot water extraction of dried laver. It can be produced by extracting laver in water at 80 to 90°C for 1 to 2 hours, then filtering.

Seaweed complex fermentation liquid is a liquid obtained by fermenting kelp, wakame, and seaweed with lactic acid bacteria. It can be produced by finely chopping seaweed, inoculating it with lactic acid bacteria, and fermenting it at 25 to 30°C for 5 to 7 days.

Probiotic fermented liquid is made by fermenting plant-based ingredients using lactic acid bacteria. It can be produced by inoculating vegetable juices such as carrots, radishes, and cabbage with lactic acid bacteria and fermenting them at 25-30°C for three to five days.

Fermented ginger liquid is a liquid obtained by fermenting ginger with lactic acid bacteria. It is produced by finely chopping ginger, inoculating it with lactic acid bacteria, and fermenting it at 25 to 30°C for 5 to 7 days.

Turmeric powder is made by drying and grinding turmeric (Curcuma longa). It can be produced by drying turmeric roots at 50°C to 60°C for 24 to 48 hours and then grinding them.

Lotus root extract is obtained by hot water extraction of lotus root. It can be prepared by extracting lotus root in water at 80 to 90°C for 2 to 3 hours, then filtering.

For example, noni fermented liquid can be included in a seasoning at 1 to 3 parts by weight per 100 parts by weight of cabbage. When included in the above amount, it contributes to antioxidant activity and immune system enhancement, and promotes fermentation.

Quinoa extract may be included, for example, in a seasoning at 2 to 4 parts by weight per 100 parts by weight of cabbage. When included in this amount, it supplements protein and minerals and enhances nutrition.

Coconut amino acids can be included in seasonings, for example, in amounts of 2 to 5 parts by weight per 100 parts by weight of cabbage. When included in the above amounts, it adds a savory flavor and promotes fermentation.

Chia seed extract may be included, for example, in a seasoning composition at 1 to 3 parts by weight per 100 parts by weight of cabbage. When included in the above amounts, it provides dietary fiber and omega-3 fatty acids.

For example, seaweed extract can be included in a seasoning in an amount of 1 to 3 parts by weight per 100 parts by weight of cabbage. When included in the above amount, it supplements umami flavor and minerals.

For example, the seaweed complex fermentation liquid can be included in the seasoning in an amount of 2 to 5 parts by weight per 100 parts by weight of cabbage. When included in the above amount, it adds a savory flavor and promotes fermentation.

For example, the probiotic fermented liquid may be included in the seasoning in an amount of 2 to 4 parts by weight per 100 parts by weight of cabbage. When included in the above amount, it promotes lactic acid bacteria fermentation and enhances the probiotic function.

For example, the ginger fermentation liquid can be included in the seasoning in an amount of 1 to 3 parts by weight per 100 parts by weight of cabbage. When included in the above amount, it improves flavor and provides antioxidant effects.

For example, turmeric powder can be included in a seasoning at 0.5 to 2 parts by weight per 100 parts by weight of cabbage. When included in the above amount, it contributes to anti-inflammatory effects and color improvement.

For example, lotus root extract may be included in a seasoning in an amount of 1 to 3 parts by weight per 100 parts by weight of cabbage. When included in the above amount, it supplements dietary fiber and improves the crunchy texture.

Fermentation proceeds in two stages. The first fermentation is carried out at 15°C to 25°C for 12 to 36 hours to promote initial fermentation, and the second fermentation is carried out at 0°C to 10°C for 5 to 15 days to enhance maturation and flavor.

In addition, the present invention relates to vegan kimchi produced by the above method.

The seasoned kimchi of the present invention is a vegan seasoned kimchi made only with plant-based ingredients, and can exhibit sensory properties equivalent to or superior to those of regular seasoned kimchi.

The present invention will be described in more detail with reference to the following examples.

Example

Example 1: Detailed manufacturing method of basic vegan kimchi

Pickled cabbage

Cabbage Selection: Select fresh cabbage, remove outer leaves, and cut into quarters.

Making pickling liquid: Dissolve 1.5 kg of sea salt in 10 L of water to make 15% pickling liquid.

Pickling: Soak the cabbage in pickling liquid and pickle at 20℃ for 10 hours.

Washing: Wash 3 times with clean water

Dehydration: Place in a strainer and dehydrate naturally for 3 hours.

Seasoning manufacturing

(1) Pretreatment of main materials

Garlic: Finely chop the peeled garlic and grind it in a blender for 30 seconds.

Ginger: Peel and grind in a blender for 30 seconds, then finely chop.

Onion: Peel and blend for 20 seconds, then finely chop.

(2) Preparation of fermented solution and extract

Fermented soybean liquid: Use the product aged at 30±1℃.

Kelp extract: Use extract extracted at 85±2℃ for 3 hours.

Shiitake mushroom extract: Use the extract extracted at 90±2℃ for 3 hours.

(3) Seasoning mix

Add chopped garlic (30g), chopped ginger (10g), and chopped onion (50g) to a large stainless steel bowl.

Add red pepper powder (70g), natural sweetener (20g), and sprouted brown rice powder (20g).

Add fermented soybean extract (70g), kelp extract (30g), and shiitake mushroom extract (30g).

Add purified water (50g) and mix evenly.

Let it mature at room temperature (20±2℃) for 30 minutes to allow the flavors of the seasoning to blend.

Mixing

Mix the dehydrated cabbage well with the prepared seasoning.

Mix thoroughly so that the seasoning is evenly absorbed into the inner leaves.

Be careful to maintain the unique crunchy texture of cabbage.

Primary fermentation

Place the mixed cabbage in a sterilized glass fermentation container.

Press down tightly to prevent air from entering.

Fermentation for 24 hours at 20±1℃

Secondary fermentation

After the first fermentation, move to 5±1℃ and mature for 10 days.

Check the fermentation progress by removing air bubbles every two days.

ingredient Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Example 13 Example 14 Example 15 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 minced garlic 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 minced ginger 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 10 chopped onion 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 red pepper powder 70 70 70 70 70 70 70 70 70 70 70 70 70 70 70 70 70 70 70 natural sweeteners 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 0 0 Sprouted brown rice powder 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 0 0 fermented soybean liquid 70 70 70 70 70 70 70 70 70 70 70 70 70 70 70 0 70 70 0 Kelp extract 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 0 30 0 Shiitake mushroom extract 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 30 0 0 0 purified water 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 50 Noni fermented liquid 0 20 20 20 20 20 20 20 20 20 20 20 20 20 20 0 0 0 0 quinoa extract 0 0 30 30 30 30 30 30 30 30 30 30 30 30 30 0 0 0 0 Coconut aminos 0 0 0 35 35 35 35 35 35 35 35 35 35 35 35 0 0 0 0 Chia seed extract 0 0 0 0 20 20 20 20 20 20 20 20 20 20 20 0 0 0 0 Kim extract 0 0 0 0 0 20 20 20 20 20 20 20 20 20 20 0 0 0 0 Seaweed complex fermentation solution 0 0 0 0 0 0 35 35 35 35 35 35 35 35 35 0 0 0 0 Probiotic fermented solution 0 0 0 0 0 0 0 30 30 30 30 30 30 0 30 0 0 0 0 fermented ginger liquid 0 0 0 0 0 0 0 0 20 20 20 0 0 20 20 0 0 0 0 Turmeric powder 0 0 0 0 0 0 0 0 0 15 15 15 15 0 15 0 0 0 0 lotus root extract 0 0 0 0 0 0 0 0 0 0 20 20 0 20 20 0 0 0 0 shrimp paste 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 80 Anchovy sauce 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 40

Sensory evaluation

The sensory evaluation was conducted on 20 trained panelists (10 males, 10 females, mean age 35±5 years). The evaluation items included appearance, taste, aroma, texture, and overall preference, and were evaluated using a 7-point scale (1 point: very bad, 4 points: average, 7 points: very good). The samples were aged at 5℃ for 7 days and provided in 2X2cm size, and the evaluation environment was conducted in a sensory evaluation room maintained at 22±2℃ and 50±5% relative humidity. The samples were randomly numbered with three-digit numbers to ensure fairness, and mineral water and crackers were provided for palate cleansing during the evaluation.

division appearance taste incense Texture Overall preference Example 1 5.2±0.3 5.2±0.4 5.0±0.3 5.3±0.4 5.2±0.3 Example 2 5.3±0.3 5.4±0.3 5.2±0.4 5.3±0.3 5.3±0.4 Example 3 5.4±0.4 5.6±0.4 5.4±0.3 5.5±0.4 5.5±0.3 Example 4 5.5±0.3 5.8±0.3 5.6±0.4 5.7±0.3 5.7±0.4 Example 5 5.6±0.4 5.9±0.3 5.8±0.4 5.8±0.3 5.8±0.3 Example 6 5.7±0.3 6.1±0.4 6.0±0.3 5.9±0.4 6.0±0.3 Example 7 5.8±0.4 6.2±0.3 6.1±0.4 6.0±0.3 6.1±0.4 Example 8 5.9±0.3 6.3±0.3 6.2±0.3 6.1±0.3 6.2±0.3 Example 9 6.0±0.3 6.4±0.3 6.3±0.3 6.2±0.3 6.3±0.3 Example 10 6.1±0.3 6.5±0.3 6.4±0.3 6.3±0.3 6.4±0.3 Example 11 6.2±0.3 6.6±0.3 6.5±0.3 6.4±0.3 6.5±0.3 Example 12 6.1±0.4 6.5±0.3 6.4±0.4 6.3±0.3 6.4±0.3 Example 13 6.2±0.3 6.6±0.4 6.5±0.3 6.4±0.4 6.5±0.3 Example 14 6.1±0.4 6.5±0.3 6.4±0.4 6.3±0.3 6.4±0.4 Example 15 6.3±0.3 6.7±0.3 6.6±0.3 6.5±0.3 6.6±0.3 Comparative Example 1 4.1±0.5 4.1±0.5 4.3±0.4 4.5±0.4 4.2±0.4 Comparative Example 2 4.3±0.4 4.3±0.4 4.4±0.5 4.5±0.3 4.3±0.4 Comparative Example 3 4.4±0.4 4.4±0.4 4.5±0.3 4.6±0.4 4.4±0.3 Comparative Example 4 5.0±0.4 5.0±0.4 5.1±0.3 5.2±0.4 5.1±0.4

It was confirmed that the vegan kimchi of the examples showed superior effects compared to the comparative examples.

Claims (5)

A step of mixing a seasoning mixture of pickled cabbage, minced garlic, minced ginger, minced onion, red pepper powder, natural sweetener, sprouted brown rice powder, fermented soybean liquid, kelp extract, shiitake mushroom extract, noni fermented liquid, quinoa extract, coconut aminos, chia seed extract, laver extract, seaweed complex fermented liquid, probiotic fermented liquid, ginger fermented liquid, turmeric powder, lotus root extract and purified water; and
A method for producing vegan kimchi, comprising the step of fermenting the above-mentioned mixed cabbage.
In claim 1, a vegan product comprising 2 to 5 parts by weight of chopped garlic, 0.5 to 2 parts by weight of chopped ginger, 3 to 7 parts by weight of chopped onion, 5 to 10 parts by weight of red pepper powder, 1 to 3 parts by weight of natural sweetener, 1 to 3 parts by weight of germinated brown rice powder, 5 to 10 parts by weight of fermented soybean liquid, 2 to 5 parts by weight of kelp extract, 2 to 5 parts by weight of shiitake mushroom extract, 1 to 3 parts by weight of noni fermented liquid, 2 to 4 parts by weight of quinoa extract, 2 to 5 parts by weight of coconut aminos, 1 to 3 parts by weight of chia seed extract, 1 to 3 parts by weight of seaweed extract, and 3 to 7 parts by weight of purified water, relative to 100 parts by weight of cabbage How to make spicy kimchi.
delete A method for producing vegan kimchi according to claim 1, wherein the method comprises 2 to 5 parts by weight of a seaweed complex fermentation liquid, 2 to 4 parts by weight of a probiotic fermentation liquid, 1 to 3 parts by weight of a ginger fermentation liquid, 0.5 to 2 parts by weight of turmeric powder, or 1 to 3 parts by weight of a lotus root extract, relative to 100 parts by weight of cabbage.
Vegan kimchi prepared by the method of any one of claims 1, 2 and 4.