KR102878385B1 - manufacturing method of mustard gat-kimchi - Google Patents

Abstract

The present invention relates to a method for manufacturing mustard kimchi, and more particularly, to a method for manufacturing mustard kimchi that is beneficial to health and has improved palatability by adding lotus root and seaweed ingredients.
A method for manufacturing mustard kimchi according to an example of the present invention includes a pickling step of pickling mustard in seaweed brine, a washing step of washing mustard after the pickling step, a glutinous rice paste preparation step of obtaining glutinous rice paste by stirring glutinous rice flour, a filling preparation step of obtaining filling ingredients, a mixing step of obtaining a seasoning sauce by mixing glutinous rice paste, red pepper powder, and seasoning, a mixing step of mixing the seasoning sauce into the washed mustard, a bundling step of straightening the mustard mixed with the seasoning sauce and gathering it into bundles in a certain amount, a filling ingredient adding step of placing the filling ingredients on the bundles and then folding the bundles to obtain mustard bunches, and a maturing step of maturing the mustard bunches.

Description

Manufacturing method of mustard gat-kimchi

The present invention relates to a method for manufacturing mustard kimchi, and more particularly, to a method for manufacturing mustard kimchi that is beneficial to health and has improved palatability by adding lotus root and seaweed ingredients.

Kimchi is a unique fermented food essential to our diet. It is a unique vegetable salting method developed and utilized in Korea. Koreans have long enjoyed vegetables, leading to a flourishing vegetable processing industry. Among these, kimchi is a uniquely Korean food, unmatched in other countries.

Kimchi, in particular, is a source of vitamins and minerals during the winter season when vegetables are scarce, and is the best side dish to go with rice, the staple food, making it a complex food closest to our diet.

Kimchi is made mainly of vegetables, so it plays a role as a nutrient that regulates vitamins and minerals, a source of dietary fiber, and the flavor and lactic acid bacteria and organic acids produced during the fermentation process play an important role in preventing constipation and improving bowel function, making it important for providing nutrition and maintaining health for Koreans in their daily lives.

There are many different types of kimchi, and among them, there is mustard kimchi made with mustard leaves.

Mustard is a member of the mustard family of the poppy order and dicotyledonous plants. Its English name is "Mustard, stalk and leaves." In Korea, it is primarily used as an ingredient in kimchi. In China, it has been cultivated for 2,000 years. While its cultivation history in Korea is unclear, its history in China and Japan suggests that it was introduced and cultivar differentiation occurred a long time ago.

The efficacy of mustard greens is that it contains a lot of carotene, which is the parent product of vitamin A, and the main spicy component contained in the leaves and seeds is sinigurine. When dried, it only has a bitter taste and does not show a spicy taste, but when there is moisture, it is broken down by the hydrolytic enzyme myrosinase to become allylisothiocynate and glucose, which gives mustard greens its characteristic spicy taste.

Recently, various types of mustard kimchi have been developed. Korean Patent Publication No. 10-2016-0143009 discloses mustard kimchi containing bokbunja, and Korean Patent Publication No. 10-2018-0023214 discloses mustard kimchi using seaweed and chitosan.

However, no fresh kimchi made with lotus root or lotus leaves has been known yet.

1. Republic of Korea Publication Patent No. 10-2016-0143009: Method for producing mustard leaf kimchi containing Bokbunja and mustard leaf kimchi containing Bokbunja produced thereby 2. Republic of Korea Publication Patent No. 10-2018-0023214: Method for manufacturing mustard leaf kimchi using seaweed and chitosan, and mustard leaf kimchi using the same.

The present invention was created to improve the above problems, and its purpose is to provide a method for producing mustard kimchi that is beneficial to health and has an improved flavor and superior palatability by adding lotus and seaweed ingredients.

In order to achieve the above object, the present invention provides a method for manufacturing mustard kimchi, comprising: a pickling step of pickling mustard in seaweed brine; a washing step of washing mustard after the pickling step; a glutinous rice paste preparation step of obtaining glutinous rice paste by stirring glutinous rice flour; a filling preparation step of obtaining filling ingredients including thinly sliced lotus root, thinly sliced radish, and green onions; a mixing step of mixing red pepper powder and seasoning with the glutinous rice paste to obtain a seasoning sauce; a mixing step of mixing the seasoning sauce with mustard leaves washed in the washing step; a bundling step of straightening the mustard leaves mixed with the seasoning sauce and gathering them into bundles in a certain amount; a filling ingredient addition step of placing the filling ingredients on the bundles and then folding the bundles to obtain mustard bunches; It includes a maturing step of first maturing the above-mentioned bunch of fresh radish greens in a container at 20 to 30°C for 1 to 5 days and then second maturing them at 2 to 10°C.

The above glutinous rice paste contains lotus extract.

The above lotus extract is extracted from at least one of lotus leaf and lotus flesh.

The above glutinous rice flour is obtained by grinding glutinous rice impregnated with magpie beard fermentation liquid.

As described above, the present invention is useful for health by pickling the mustard greens in salted water and using lotus root as a filling, thereby containing the effective ingredients of seaweed and lotus root.

In addition, the present invention can provide fresh kimchi with excellent palatability by adding a seasoning ingredient to improve flavor.

In addition, the present invention can reduce the pungent spiciness of mustard greens while preserving the unique fragrance and taste of mustard greens by maturing mustard greens under optimal conditions.

Figure 1 is an image showing an example of the present invention in which ingredients are placed on top of a neatly arranged bunch of mustard greens mixed with seasoning sauce.
Figure 2 is an image showing the appearance of putting the bundle of fresh flowers obtained by folding the bundle shown in Figure 1 into a container.

Hereinafter, a method for manufacturing fresh kimchi according to a preferred embodiment of the present invention will be described.

A method for manufacturing mustard kimchi according to an example of the present invention includes a pickling step of pickling mustard leaves in seaweed brine, a washing step of washing the mustard leaves after the pickling step, a glutinous rice paste preparation step of obtaining glutinous rice paste by stirring glutinous rice powder, a filling preparation step of obtaining filling ingredients, a mixing step of obtaining a seasoning sauce by mixing red pepper powder, seasoning, and glutinous rice paste, a mixing step of mixing the seasoning sauce into the washed mustard leaves, a bundling step of straightening the mustard leaves mixed with the seasoning sauce and gathering them into bundles in a certain amount, a filling ingredient addition step of placing the filling ingredients on the bundles and then folding the bundles to obtain mustard bunches, and a maturing step of maturing the mustard bunches. Each step will be examined in detail.

1. Pickling stage

First, soak the prepared mustard greens in salt water to pickle them.

The mustard leaf can be either traditional or rock-mountain mustard. Traditional mustard is preferred. Traditional mustard has narrow leaves, thin leaf stems, numerous fine thorns on the backs of the leaves, and a deep purple color on the leaves and stems. Traditional mustard has a somewhat spicy flavor, but is excellent in flavor and nutrition. Traditional mustard leaves grown or cultivated in the coastal areas of Jeollanam-do, especially Mokpo, can be used.

After trimming the roots and outer leaves of the prepared mustard greens, wash them with clean water to remove any foreign substances.

After washing, soak the mustard greens in salt water. A brine with a salinity of 2 to 5% is ideal. While sea salt brine, made by dissolving sea salt in water, is preferable, seaweed brine is made by dissolving seaweed salt in water.

Salicornia herbacea (Haemcho) is an annual herb found in the tidal flats of the southwestern coast of Korea. It is a halophyte, absorbing various nutrients, including salt dissolved in seawater and tidal flats. This type of seaweed, exposed directly to sunlight and air, undergoes photosynthesis, filtering out harmful substances and retaining only the beneficial ones for its own growth.

Seaweed contains many beneficial ingredients for the human body, including sodium and various minerals. Among these, it is known that 100g of raw seaweed contains 1000 to 1000mg of sodium.

Therefore, seaweed salt, made from seaweed, is rich in various minerals. Seaweed salt can be made and used directly, or purchased commercially.

Dissolving sea salt in water produces a sea salt brine with a salinity of 2 to 5%. Sea salt can be added to the brine to adjust the salinity as needed. The mustard leaves are soaked in the sea salt brine for approximately 6 to 12 hours.

2. Washing step

Next, remove the pickled mustard leaves from the brine and wash them in clean water 2 to 4 times. Then, drain the washed mustard leaves in a sieve or colander to remove all moisture.

3. Glutinous rice paste preparation stage

To make glutinous rice paste, place glutinous rice flour in a pot and add 3 to 10 times the weight of water. Mix thoroughly and heat slowly over medium heat. Stir constantly with a spatula to prevent the bottom from sticking. When bubbles begin to form, reduce the heat to low and heat slowly until the paste becomes cohesive. Once the glutinous rice paste reaches a viscosity that can be lifted with a spatula and slowly run off, stop heating and allow to cool.

Another example of making glutinous rice paste is using a liquid extract instead of water. For example, glutinous rice flour can be placed in a pot, liquid extract can be added in a ratio of 3 to 10 times its weight, and then heated to produce glutinous rice paste.

The lotus extract can be extracted by adding an extraction solvent to at least one of the lotus leaf and the lotus flesh.

Lotus leaf refers to the leaf of the lotus ( Nelumbo nucifera ), and lotus flesh refers to the fruit and seeds of the lotus ( Nelumbo nucifera ).

Lotus leaves are known to have antibacterial and anti-inflammatory effects, and are effective for diarrhea, headaches, dizziness, hematemesis, postpartum hematoma, and nocturia. Lotus leaves contain ingredients such as romeine, nuciferin, armepavine, n-noruciferine, pronuciferine, d-n-methylcoclaurine, and liriodenine, which have analgesic and sedative effects, and contain malic acid, citric acid, tartaric acid, succinic acid, and tannins. In particular, lotus leaf extracts have been shown to enhance insulin action, and an experiment on rats fed lotus leaves showed a decrease in serum cholesterol and neutral lipid levels, suggesting that consuming lotus leaves can help prevent diabetes and other adult diseases.

In addition, lotus seed has nourishing and strengthening effects, and is known to be effective for insomnia and heart disease because it has a heart-clearing effect, and is also known to be effective for diarrhoea, sedation, diarrhea, and insomnia. The main components of lotus seed include aporphine alkaloids such as nuciferine, N-nornuciferine, O-nornuciferine, and roemerine, and phenolic alkaloids such as liensinine, isoliensinine, and neferine. In addition, flavonoid compounds such as quercetin and kaempferol, and amino acid components such as tryptophan, asparagine, and tyrosine are known.

As an extraction solvent for extracting the extract, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof can be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol, etc. can be used, and as the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol, etc. can be used. And as the mixture, a mixture of water and a lower alcohol, a mixture of water and a polyhydric alcohol, a mixture of a lower alcohol and a polyhydric alcohol, or a mixture of water, a lower alcohol and a polyhydric alcohol can be used.

As an example of extraction, a liquid extract can be obtained by adding 6 to 20 times the weight ratio of an extraction solvent to lotus leaves or lotus seeds, then performing hot water extraction, cold extraction, or warm extraction at 20 to 150°C for 1 to 24 hours, and then filtering.

Glutinous rice paste obtained using lotus extract contains lotus extract. Therefore, mustard leaf kimchi contains the beneficial components of lotus leaves or lotus seeds. In particular, lotus extract extracted from lotus leaves possesses excellent antibacterial properties, inhibiting the growth of harmful bacteria during the fermentation process and contributing to the production of high-quality mustard leaf kimchi.

4. Preparation of filling ingredients

Next, prepare the filling ingredients.

You can use lotus root, radish, and green onion as filling ingredients.

Yeongeun means lotus root. Nelumbo nucifera is a perennial aquatic plant that grows in ponds and swamps in Korea and Siberia, and its lotus root, lotus leaves, lotus flowers, and lotus seeds are used for food and medicine. In particular, the lotus root is the edible part of the rhizome that thickens in the fall. Its herbal name is u (藕), and it has been widely used in oriental medicine and folk medicine since ancient times. It has a sweet and bitter taste and is neither cold nor hot in nature. When cooked into porridge and taken, it helps relieve blood stasis, is good for neuralgia, rheumatism, fatigue recovery, and recovery after illness, and is effective for people with weak stomachs and lungs, frequent diarrhea, stress, anxiety, hemorrhagic gastric ulcers, and gastritis.

Lotus root's main component is carbohydrates, and it's rich in plant fiber. Plant fiber stimulates the intestinal wall, stimulating intestinal activity. It also contains amino acids such as asparagine, arginine, tyrosine, and tricholine, and is rich in the phospholipid lecithin. Furthermore, lotus root contains a stringy, sticky glycoprotein substance called mucin, which, when combined with carbohydrates, acts as a complex protein, lowering cholesterol, protecting the stomach lining, and detoxifying.

After peeling the lotus root, wash it thoroughly with water, then slice it thinly into 5 to 10 mm thick pieces to prepare flat lotus root slices.

Radish contains a lot of digestive enzymes, which promote digestion, are good for your health, and enhance the taste.

After peeling the radish, wash it thoroughly with water, then slice it thinly to about 5 to 10 mm thick to prepare flat radish slices.

Then, peel the root skin of the green onion, remove all the leaves, and wash them thoroughly with water.

The above-mentioned ingredients, especially lotus root, provide various useful ingredients to mustard kimchi and enhance its flavor.

5. Mixing stage

Next, mix the red pepper powder, seasoning, and glutinous rice paste to obtain the seasoning sauce.

For seasoning, use anchovy sauce, shrimp sauce, dried anchovies, dried red peppers soaked in water, onions, apples, lotus root, garlic, and ginger.

Place anchovy sauce, shrimp sauce, dried anchovies, and soaked dried red peppers in a blender and grind to obtain the first ingredient mixture. Then, place onions, apples, lotus root, garlic, and ginger in the blender and grind to obtain the second ingredient mixture. Then, mix the first and second ingredient mixtures to prepare the seasoning.

A seasoning sauce is obtained by evenly mixing 20 to 50 parts by weight of glutinous rice flour and 40 to 80 parts by weight of red pepper powder with respect to 100 parts by weight of prepared seasoning.

6. Mixing stage

Next, mix the seasoning sauce into the mustard leaf and spread the sauce evenly over the surface of the mustard leaf.

7. Multiple stages

Next, straighten the seasoned mustard leaves. Then, gather the straightened mustard leaves into bundles, arranging them evenly in equal amounts. Each bundle can weigh between 0.4 and 1 kg.

8. Ingredient addition step

Next, arrange the fillings—lotus root slices, radish slices, and green onions—on top of the neatly arranged bundles of mixed vegetables. The arrangement of the fillings on top of the bundles is shown in Figure 1. As shown in Figure 1, one lotus root slice and one radish slice can be placed per bundle, and two to four green onions can be placed on top.

Place the filling on top of the bundle, then fold the bundle to create a cap bundle. Fold the bundle in half so that the leafy portion of the cap overlaps the root portion. The filling will be buried within the folded bundle. To prevent the bundle from unfolding, you can tie it with the cap leaves.

9. Maturation stage

Next, fold the bunch and place the resulting bunch in a container to mature.

Jars, plastic containers, plastic bags, etc. can be used as containers. Figure 2 shows a bunch of mustard leaves stacked in a plastic bag.

As an example of maturation, it can be first matured at 20 to 30℃ for 1 to 5 days, and then secondarily maturated at 2 to 10℃.

Mustard leaf kimchi that has gone through the first and second fermentation processes described above is dyed purple or pink overall by the pigments released from the mustard leaf, such as anthocyanin, β-carotene, and chlorophyll, and has a visual effect while reducing the stimulating spicy taste of the mustard leaf and possessing the flavor and unique aroma characteristic of the mustard leaf. In particular, the present invention is that when the lotus root, which is an ingredient, is fermented together with the mustard leaf, useful components are released from the lotus root and permeate the mustard leaf kimchi, which is not only beneficial to health but also can enhance the flavor of the mustard leaf kimchi.

Meanwhile, as another example, the glutinous rice flour used to make glutinous rice paste according to the present invention can be obtained by grinding glutinous rice impregnated with a fermented solution of magpie beard.

Specifically, glutinous rice flour can be obtained by performing the steps of (a) heating glutinous rice with hot air at 50 to 60°C to reduce moisture, (b) applying a liquid magpie beard fermentation solution to the heated glutinous rice to allow the magpie beard fermentation solution to be absorbed into the glutinous rice, and (c) grinding the glutinous rice impregnated with the magpie beard fermentation solution.

The prepared glutinous rice is heated by applying hot air. The ideal temperature for the hot air is 50 to 60°C. Heating the glutinous rice for 1 to 3 hours will remove as much of the remaining moisture as possible. This allows the glutinous rice to absorb a greater amount of the magpie beard fermentation liquid. Furthermore, the heated glutinous rice expands, expanding its microscopic pores, making it more advantageous for absorbing the magpie beard fermentation liquid.

While the glutinous rice is heated by hot air, the magpie beard fermentation liquid is immediately applied to the glutinous rice. The magpie beard fermentation liquid can be sprayed. The magpie beard fermentation liquid sprayed onto the glutinous rice is absorbed into the heated glutinous rice. After the magpie beard fermentation liquid is absorbed into the glutinous rice, the glutinous rice is cooled by applying cold air at 10 to 20°C, and then ground in a mill to produce glutinous rice flour.

Glutinous rice paste made from glutinous rice flour obtained from glutinous rice impregnated with fermented magpie beard extract has high antioxidant power, allowing for the production of fresher and higher quality mustard kimchi.

Lysimachia barystachys ( Lysimachia barystachys ) is a perennial plant in the primrose family, and its leaves are used. Lysimachia barystachys fermented liquid can be extracted from the fermented product of Lysimachia barystachys.

As a method for fermenting sphaerocarpa, 10 to 30 parts by weight of sugar is mixed with 100 parts by weight of sphaerocarpa leaves, 0.01 to 1.0 parts by weight of a fermentation strain is added, and then fermented at 20 to 40°C for 10 to 30 days. Yeast of the genus Saccharomyces can be used as the fermentation strain. Examples of such yeast include Saccharomyces rouxii and Saccharomyces cereviciae .

When fermentation is complete, the fermented product can be finely ground in a mixer, then water at 80 to 100°C is added 4 to 10 times, extracted for 2 to 6 hours, and then filtered to obtain the magpie beard fermented liquid.

Hereinafter, examples are presented to help understand the present invention, but the following examples are only illustrative of the present invention and the scope of the present invention is not limited to the following examples.

(Example)

Traditional mustard greens grown in Mokpo, Jeollanam-do, were purchased, the roots and outer leaves trimmed, and washed in clean water to remove any foreign matter. They were then soaked in a brine containing seaweed salt dissolved in water for 10 hours. The pickled mustard greens were then rinsed three times and drained in a sieve.

Glutinous rice paste was prepared by adding liquid lotus extract to glutinous rice flour in a weight ratio of 4 times and heating. The lotus extract was obtained by extracting steamed and dried lotus leaves in water at 90°C for 6 hours.

After peeling the lotus root and radish, they were thoroughly washed in water and then sliced into thin slices approximately 7 mm thick to prepare flat lotus root slices and radish slices, respectively. For the green onions, the root skin was removed, all leaves were removed, and they were thoroughly washed in water.

For 100 parts by weight of anchovy sauce, 100 parts by weight of shrimp sauce, 100 parts by weight of dried anchovies, and 20 parts by weight of dried red peppers soaked in water are placed in a blender and ground to obtain a first ingredient mixture. Then, for 100 parts by weight of onions, 20 parts by weight of apples, 120 parts by weight of lotus root, 100 parts by weight of garlic, and 50 parts by weight of ginger are placed in a blender and ground to obtain a second ingredient mixture. Then, for 100 parts by weight of the first ingredient mixture, 70 parts by weight of the second ingredient mixture is mixed to prepare a seasoning.

For 100 parts by weight of the prepared seasoning, 35 parts by weight of glutinous rice paste and 60 parts by weight of red pepper powder were evenly mixed to obtain a seasoning sauce. The seasoning sauce was mixed into the mustard leaves, then the mustard leaves were straightened and neatly gathered to make a bunch. Then, the fillings of lotus root slices, radish slices, and green onions were placed on the neatly gathered bunches, and the middle of the bunch was folded to obtain a mustard bunch. The mustard bunches were stacked and placed in a plastic bag, and then aged for the first time at 25℃ for 3 days and then for the second time at 6℃ for 10 days to make mustard kimchi.

(Comparative example)

I purchased and used mustard kimchi made with traditional mustard leaves from a traditional market in Mokpo, Jeollanam-do.

Sensory Test

Appearance, taste, aroma, and overall preference of the fresh kimchi of the examples and comparative examples were evaluated using a 5-point scale, and the results of the sensory test are shown in Table 1 below.

division appearance taste incense Comprehensive symbol Example 3.2 3.9 3.5 3.5 Comparative example 3.3 2.5 2.7 2.6

According to the sensory evaluation results above, there was no significant difference in appearance between the Examples and Comparative Examples. However, the Examples scored significantly higher in taste and aroma than the Comparative Examples. Accordingly, the mustard kimchi from the Examples was found to be superior in terms of acceptability.

Antioxidant Evaluation

To confirm the antioxidant effect of glutinous rice paste made from glutinous rice flour impregnated with fermented magpie beard liquid, DPPH radical scavenging activity (%) and ABTS radical scavenging activity (%) were measured.

20 parts by weight of sugar was mixed with 100 parts by weight of the leaves of the Magpie Beard, 0.5 parts by weight of the fermentation strain (Saccharomyces lucii) was added, and fermented at 30℃ for 20 days. Then, the fermented product was finely ground in a mixer, and 6 times the amount of water at 100℃ was added, extracted for 3 hours, and then filtered to obtain the Magpie Beard fermented liquid.

Glutinous rice was heated by applying hot air at 55℃ for 2 hours, and then the magpie beard fermentation liquid was sprayed onto the glutinous rice. After cooling the glutinous rice by applying cold air at 15℃, it was ground in a mill to obtain glutinous rice flour. Then, water was added at a weight ratio of 4 to the glutinous rice flour and heated to make glutinous rice paste (test sample).

Meanwhile, glutinous rice flour, which was made by grinding glutinous rice without impregnating the magpie beard fermentation liquid, was heated with water added at a weight ratio of 4 times that of the glutinous rice flour to make glutinous rice paste (comparative sample).

The test sample and the comparison sample were evaluated at a concentration of 5000 ㎍/mL, and the results are shown in Table 2 below.

item sample Measurement value (%) DPPH radical scavenging activity Test sample 28.51±0.02 Comparison sample 4.94±0.03 ABTS radical scavenging activity Test sample 46.02±0.01 Comparison sample 15.36±0.02

Referring to the above antioxidant evaluation results, the DPPH radical scavenging activity (%) and ABTS radical scavenging activity (%) of the test sample were significantly higher than those of the comparison sample.

While the present invention has been described with reference to specific embodiments, these are merely exemplary, and those skilled in the art will appreciate that various modifications and equivalent embodiments are possible. Therefore, the true scope of protection of the present invention should be determined solely by the appended claims.

Claims (4)

The pickling stage of pickling mustard leaves in brine;
A washing step for washing the mustard greens after the pickling step;
A glutinous rice paste preparation step of kneading glutinous rice flour to obtain glutinous rice paste;
A filling preparation step for obtaining fillings including thinly sliced lotus root, thinly sliced radish, and green onions;
A mixing step of obtaining a seasoning sauce by mixing red pepper powder, seasoning, and the above glutinous rice paste;
A mixing step of mixing the seasoning sauce into the mustard leaves washed in the washing step;
A bunching step of straightening the mustard leaves mixed with the above seasoning sauce and gathering them into bunches in a certain amount;
A filling addition step of placing the filling on the above bundle and then folding the bundle to obtain a bundle of strawberries;
A maturing step comprising: first maturing the above bundle of fresh radish greens in a container at 20 to 30°C for 1 to 5 days, and then second maturing at 2 to 10°C;
The above glutinous rice flour is obtained by performing the steps of (a) applying hot air to glutinous rice to expand the glutinous rice and reduce its moisture, (b) applying a liquid magpie beard fermentation solution to the heated glutinous rice to allow the magpie beard fermentation solution to be absorbed into the glutinous rice and then applying cold air, and (c) grinding the glutinous rice impregnated with the magpie beard fermentation solution.
A method for producing mustard kimchi characterized in that the above-mentioned fermented magpie beard liquid is extracted from a fermented product obtained by fermenting the leaves of magpie beard. A method for producing fresh kimchi, characterized in that in claim 1, the glutinous rice paste contains a lotus extract. A method for producing fresh kimchi, characterized in that in the second paragraph, the lotus extract is extracted from at least one of lotus leaf and lotus seed. delete