KR20000026156A - Process for extending ripening period of pickled vegetables by adding green tea - Google Patents
Process for extending ripening period of pickled vegetables by adding green tea Download PDFInfo
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- KR20000026156A KR20000026156A KR1019980043555A KR19980043555A KR20000026156A KR 20000026156 A KR20000026156 A KR 20000026156A KR 1019980043555 A KR1019980043555 A KR 1019980043555A KR 19980043555 A KR19980043555 A KR 19980043555A KR 20000026156 A KR20000026156 A KR 20000026156A
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- kimchi
- green tea
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- korea patent
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 21
- 235000009569 green tea Nutrition 0.000 title claims abstract description 21
- 230000005070 ripening Effects 0.000 title abstract description 13
- 235000013311 vegetables Nutrition 0.000 title abstract 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract 2
- 235000021109 kimchi Nutrition 0.000 claims description 37
- 240000007124 Brassica oleracea Species 0.000 claims description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 5
- 244000005700 microbiome Species 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 abstract description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract description 3
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract description 3
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 3
- 239000001728 capsicum frutescens Substances 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 235000008397 ginger Nutrition 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000012266 salt solution Substances 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract 2
- 238000007254 oxidation reaction Methods 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241000220259 Raphanus Species 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 206010057249 Phagocytosis Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000002790 anti-mutagenic effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000008782 phagocytosis Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002798 polar solvent Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
본 발명은 김치류를 제조함에 있어서 녹차를 첨가하여 사용함으로써 김치의 숙성과정중 pH저하 및 산 생성을 억제시켜 김치류의 가식기간을 연장시키고 관능적 품질에 있어서도 영향을 주지 않는 김치류의 제조방법에 관한 것이다.The present invention relates to a method for producing kimchi by using green tea in the production of kimchi to inhibit the pH decrease and acid formation during the ripening process of kimchi to prolong the period of kimchi kimchi and affect the sensory quality.
우리나라의 전통 발효식품인 김치에 대한 우수성이 최근 과학적으로 입증되면서 이제 국내뿐 아니라 세계적인 식품으로 부각되고 있다. 또한 최근에 여성의 사회진출과 핵가족화에 따라 김치를 시장에서 구입하여 섭취하고자하는 경향이 증대되고있다. 그러나 김치는 일정기간 발효·숙성기간을 거쳐 고유의 신맛과 상쾌한 맛을 지니는 기간을 초과하게되면 산패현상으로인해 가식기간이 제한되는 단점이 있다. 따라서 김치류를 상업성있는 상품으로 발전시키기 위해서는 가식기간을 연장시키는 방법이 절실하게 요구된다.As the scientific excellence of Kimchi, a traditional fermented food of Korea, has recently been scientifically proven, it is now emerging as a global food. Recently, as women enter the society and become nuclear family, there is an increasing tendency to purchase and consume kimchi on the market. However, kimchi has a disadvantage in that the edible period is limited due to rancidity if the period of fermentation and maturation period exceeds the period of inherent sourness and refreshing taste. Therefore, in order to develop kimchi into a commercial product, a method of extending the period of decoration is urgently needed.
종래에 김치류의 가식기간을 연장시키고자 실시한 방법으로서는 열처리, 저온처리 및 고압처리 등 물리적 방법(대한민국특허공개97-025432, 대한민국특허공개97-032408, 대한민국특허공개96-003585, 대한민국특허공고91-005282, 대한민국특허공고89-005247), 방부제 및 항생제를 첨가하는 방법(대한민국특허공개96-017842), 염혼합물을 첨가하는 방법(대한민국특허공개98-000128, 대한민국특허공개97-019887, 대한민국특허공개96-016726, 대한민국특허공고97-006116, 대한민국특허공개96-028812, 대한민국특허공개93-007355, 대한민국특허공고90-002396), 효소를 첨가하는 방법(대한민국특허공개94-013368), 향신료를 첨가하는 방법(대한민국특허공개97-009565, 대한민국특허공개97-009596, 대한민국특허공개96-016725, 대한민국특허공고90-001002, 대한민국특허공고90-001003), 천연물을 첨가하는 방법(대한민국특허공개97-073353, 대한민국특허공고90-000939, 대한민국특허공고90-001001) 등 많은 연구들이 보고 되었으나 이들 대부분은 김치류의 텍스쳐나 맛에 현저한 변화를 가져오거나, 관능적 품질을 크게 감소시키거나 또는 효과가 입증되지 않는 등의 관계로 인하여 현재까지는 저온유통법이 유일한 보존법으로 인정되고 있는 실정이다. 그러나 이 방법에 있어서도 유통관련자 및 소비자에게 저온 유통에 관련된 시설 및 설비를 갖추어야만 하는 등의 경제적 부담이 요구되어 바람직하지 못한 것으로 나타났다.Conventionally, methods for extending the decorating period of kimchi include physical methods such as heat treatment, low temperature treatment and high pressure treatment (Korea Patent Publication 97-025432, Republic of Korea Patent Publication 97-032408, Republic of Korea Patent Publication 96-003585, Republic of Korea Patent Publication 91- 005282, Republic of Korea Patent Publication 89-005247), Method of adding preservatives and antibiotics (Korea Patent Publication No. 96-017842), Method of adding salt mixture (Korea Patent Publication 98-000128, Republic of Korea Patent Publication 97-019887, Republic of Korea Patent Publication 96-016726, Republic of Korea Patent Publication 97-006116, Republic of Korea Patent Publication 96-028812, Republic of Korea Patent Publication 93-007355, Republic of Korea Patent Publication 90-002396), Method of adding the enzyme (Korea Patent Publication 94-013368), Add spices Method (Korea Patent Publication 97-009565, Republic of Korea Patent Publication 97-009596, Republic of Korea Patent Publication 96-016725, Republic of Korea Patent Publication 90-001002, Republic of Korea Patent Publication 90-001003), Method of adding natural products ( Many studies have been reported, including Korean Patent Publication No. 97-073353, Korean Patent Publication 90-000939, and Korean Patent Publication 90-001001), but most of them have a significant change in the texture and taste of kimchi, or greatly reduce the sensory quality, or Due to the fact that the effect is not proven, the low temperature distribution method has been recognized as the only preservation method to date. However, this method is also unfavorable because it requires economic burden such as having to provide facilities and facilities related to low temperature distribution to related persons and consumers.
김치는 상쾌한 신맛, 짠맛, 감칠맛 등의 고유한 맛을 지니고 있는데 이중 짠맛은 첨가되는 소금에 의하여 조절되며 그외의 맛은 첨가되는 부재료 및 발효 또는 숙성과정에 의하여 크게 영향을 받는 것으로 알려져 있다. 숙성과정은 원료내에 포함된 효소 및 미생물 증식중에 생성된 효소작용에 의하여 원료성분이 분해되고 미생물의 대사과정에서 형성된 물질과 이들간의 작용으로 형성된 물질 등에 의하여 진행되는 복잡한 과정이다. 김치의 발효에 관여하는 미생물은 약 200여종이 알려져 있으며 김치의 숙성 각 단계에서 각각 다른 미생물이 관여하는 연속과정으로 이루어 지는데 소금의 농도, 숙성온도, pH, 산소의 존재 등의 환경조건에 의하여 이들 미생물의 증식에 영향을 주는 것으로 알려져 있다.Kimchi has a unique taste such as refreshing sour, salty, umami, etc. Of these, the salty taste is controlled by added salt, and the other tastes are known to be greatly affected by the added ingredients and fermentation or ripening process. The aging process is a complex process in which raw material components are decomposed by enzymes generated during the growth of microorganisms and microorganisms, and materials formed by metabolic processes of microorganisms and materials formed by the action between them. About 200 kinds of microorganisms involved in fermentation of kimchi are known and are composed of a continuous process involving different microorganisms in each stage of fermentation of kimchi. These conditions are determined by the environmental conditions such as salt concentration, fermentation temperature, pH, and the presence of oxygen. It is known to affect the growth of microorganisms.
녹차는 고대로부터 질병의 예방이나 치료를 위한 목적으로 사용되어 왔으며 특히 기분전환 및 흥분, 이뇨작용, 충치예방, 항염작용 및 식균증식의 억제효과, 노화억제, 방사선 보호효과, 항암작용 및 항돌연변이효과 등의 약리작용이 있는 것으로 보고되어 왔다(Zongmao C, Proc. Internat'l seminar on green tea, Seoul, Sep 22, pp.12-27,1991). 본 발명에서는 김치를 제조함에 있어서 항 산화작용 및 부패성 미생물의 증식억제에 대한 효능이 입증된 녹차를 첨가함으로써 김치의 숙성시기를 지연시키고 과숙을 억제하여 가식기간을 연장시키며 김치의 관능적 품질에도 손상을 주지 않는 방법을 고안하였다.Green tea has been used since ancient times for the purpose of preventing or treating diseases. Especially, green tea has been used to prevent mood and excitement, diuretic, caries prevention, anti-inflammatory and phagocytosis, anti-aging, radiation protection, anticancer and antimutagenic effects. It has been reported that there is a pharmacological action such as (Zongmao C, Proc. Internat'l seminar on green tea, Seoul, Sep 22, pp. 12-27, 1991). In the present invention, by adding green tea, which has been proven to be effective in inhibiting the growth of antimicrobial activity and perishable microorganisms in kimchi, it delays the maturation time of kimchi and suppresses over ripening, prolongs the edible period and damages the sensory quality of kimchi We devised a method that does not give.
본 발명에 있어서 김치류의 가식기간을 연장시키기 위하여 첨가하는 녹차는 사용하는 배추 및 무 원료에 대하여 0.1-5.0% 수준으로하여 김치류를 제조함으로써 김치류의 숙성을 지연시키고 과숙도 억제시킬 수 있었다.In the present invention, the green tea added to extend the kimchi's decorating period was 0.1-5.0% with respect to the cabbage and radish raw material used to produce kimchi, thereby delaying the ripening of kimchi and suppressing over ripening.
본 발명의 공정을 보다 상세히 설명하면 배추, 무 등을 적당한 크기로 썰어 15%의 염 용액에 2-5시간 절인 후 물로 씻고 탈수시킨 후 여기에 파, 마늘, 생강, 고춧가루 등 부 재료와 녹차를 혼합하여 만든 김치류(배추김치, 무김치, 동치미 등)를 숙성시킨 후 제품을 제조하는 공정을 완성하였다.When explaining the process of the present invention in more detail cut the cabbage, radish, etc. to a suitable size, marinated in a 15% salt solution for 2-5 hours, washed with water and dehydrated, and then the green tea and onions, garlic, ginger, red pepper powder, etc. After the matured kimchi (cabbage kimchi, radish kimchi, Dongchimi, etc.) made by mixing, the process of manufacturing the product was completed.
본 발명의 공정을 간단히 도시하면 다음과 같다.The process of the present invention is briefly shown as follows.
원료Raw material
↓↓
절임Pickles
↓↓
탈수 및 세척Dewatering and Washing
↓↓
녹차 및 양념 혼합(파, 마늘, 고춧가루, 생강 등)Green tea and seasoning mixture (green onion, garlic, red pepper powder, ginger, etc.)
↓↓
숙성ferment
↓↓
제품product
본 발명에서 사용된 녹차는 차엽 자체 또는 분쇄하여 사용하거나 열수 및 에탄올, 메탄올, 물 등의 극성용매를 단독 또는 혼합 사용하여 용출성분을 추출하고 이를 사용하는 것이 가능하며 또 용매에 추출하여 사용하는 경우 추출온도는 조건에 적합하도록 조절하는 것이 가능하다. 또한 김치류의 제조를 용이하게 하거나 기호도를 높이기 위하여 식용이 가능한 부재료를 첨가할 수 도 있다.Green tea used in the present invention can be used by chapel itself or by pulverizing or extracting eluted components by using hot water and polar solvents such as ethanol, methanol, water alone or mixed, and using them, and extracting them into a solvent. The extraction temperature can be adjusted to suit the conditions. In addition, edible subsidiary materials may be added to facilitate the production of kimchi or to increase the degree of preference.
이하 본 발명을 실시예에 의거하여 더욱 자세히 설명한다. 이들 실시예는 본 발명을 예시하기 위한 것으로서 본 발명의 범위가 여기에 제한되는 것은 아니다. 조성물은 통상적인 방법으로 제조되며 본 명세서 및 청구범위에서의 모든 양 및 비율은 별도의 언급이 없는 한 중량 기준이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are intended to illustrate the invention, but the scope of the invention is not limited thereto. The compositions are prepared by conventional methods and all amounts and proportions herein and in the claims are by weight unless otherwise indicated.
실시예 1-3)Example 1-3)
배추(2kg)를 이용하여 공정도와 같이 김치를 담그되 양념류 혼합시 건조된 녹차잎을 2g(실시예 1), 20g(실시예 2), 50g(실시예 3)을 각각 혼합하여 김치를 제조하고 상온에서 숙성속도를 비교한 결과 녹차를 첨가한 실험구가 첨가하지 않은 대조구에 비하여 숙성기간 및 제품 수명이 연장되었다(표1참조).Using kimchi cabbage (2kg), soaking kimchi as a process diagram, when mixing seasoning mixed with green tea leaves 2g (Example 1), 20g (Example 2), 50g (Example 3) to prepare kimchi, respectively As a result of comparing the ripening rate at room temperature, the ripening period and product life were extended compared to the control group without the green tea added (see Table 1).
실시예 4-6)Example 4-6)
배추(2kg)를 이용하여 공정도와 같이 김치를 담그되 탈수 및 세척공정의 마지막 공정에서 녹차를 열수로 추출하여 [녹차10g(실시예 4), 50g(실시예 5), 100g(실시예 6)을 5ℓ열수로 추출] 상온으로 냉각시킨 물에 각각 3시간 동안 담근후 이를 탈수하여 김치를 제조하고 상온에서 숙성속도를 비교한 결과 녹차 추출물에 처리한 실험구가 첨가하지 않은 대조구에 비하여 숙성기간 및 제품 수명이 연장되었다(표1참조).Using the Chinese cabbage (2kg) soaked kimchi as the process chart, in the last step of the dehydration and washing process extracted green tea with hot water [green tea 10g (Example 4), 50g (Example 5), 100g (Example 6) Extracted with 5ℓ hot water] After soaking in water cooled to room temperature for 3 hours, dehydration was made to make kimchi, and the ripening rate was compared at room temperature. Product life is extended (see Table 1).
실시예 7)Example 7
무(2kg)을 이용하여 공정도와 같이 김치를 담그되 양념류 혼합시 건조된 녹차잎 20g을 혼합하여 김치를 제조하고 상온에서 숙성속도를 비교한 결과 녹차를 첨가한 실험구가 첨가하지 않은 대조구에 비하여 숙성기간 및 제품 수명이 연장되었다.Kimchi was prepared using radish (2kg) and mixed with 20g of dried green tea leaves when seasonings were mixed to make kimchi and the ripening rate was compared at room temperature. The maturation period and product life are extended.
검사를 실시하였으며 대조구를 3점으로하여 실시예를 비교평가 하였다.The test was carried out and the comparative example was evaluated with 3 control points.
실시예 8)Example 8
무 500g 과 배추 150g을 썰어 넣어 동치미를 제조하되 녹차 건조잎 10g을 2ℓ의 열수에 10분간 우려낸 물을 사용하여 제조한 실험구는 보통의 물을 사용하여 제조한 경우 보다 숙성기간 및 제품 수명이 연장되었다(표1참조).500g of radish and 150g of Chinese cabbage were sliced to make Dongchimi, but 10g of green tea dried leaves were heated in 2 liters of hot water for 10 minutes. (See Table 1).
실시예에서 살펴본 바와 같이 김치류 제조에 있어서 녹차를 첨가하여 사용함으로써 김치류의 숙성과정에서 pH저하 및 산 생성을 억제시킴으로써 김치류의 가식기간을 연장시킬 수 있으며 특히 관능 특성에 있어서도 신맛과 조직감도 조절하여 높은 관능 점수를 유지시킬 수 있음을 알 수 있었다.As described in the Examples, the addition of green tea in kimchi production can be used to prolong the edible period of kimchi by inhibiting the pH decrease and acid formation during the ripening process of kimchi, and in particular, the sour taste and texture are also controlled by adjusting the sour taste and texture. It was found that the sensory score can be maintained.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980043555A KR20000026156A (en) | 1998-10-19 | 1998-10-19 | Process for extending ripening period of pickled vegetables by adding green tea |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019980043555A KR20000026156A (en) | 1998-10-19 | 1998-10-19 | Process for extending ripening period of pickled vegetables by adding green tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100415184B1 (en) * | 2001-12-29 | 2004-01-16 | 주식회사농심 | Process for producing sliced radish kimchi which is compressed |
| KR20040099925A (en) * | 2003-05-20 | 2004-12-02 | 성경희 | Method of manufacturing kimchi additional green-tea extract |
| KR100824035B1 (en) * | 2006-07-28 | 2008-04-21 | 김종덕 | Method for Controlling bacteria relating to a fermentation of Kimchi by using a blend that consists of Green tea, Dandelion and Vegetable worms |
| KR101372902B1 (en) * | 2013-11-18 | 2014-03-10 | 최인순 | Method for preparing bossam kimchi |
| KR20190095816A (en) | 2018-02-07 | 2019-08-16 | 우리나무영농조합법인 | Manufacturing method of Kimchi containing Abeliophyllum distichum extract |
-
1998
- 1998-10-19 KR KR1019980043555A patent/KR20000026156A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100415184B1 (en) * | 2001-12-29 | 2004-01-16 | 주식회사농심 | Process for producing sliced radish kimchi which is compressed |
| KR20040099925A (en) * | 2003-05-20 | 2004-12-02 | 성경희 | Method of manufacturing kimchi additional green-tea extract |
| KR100824035B1 (en) * | 2006-07-28 | 2008-04-21 | 김종덕 | Method for Controlling bacteria relating to a fermentation of Kimchi by using a blend that consists of Green tea, Dandelion and Vegetable worms |
| KR101372902B1 (en) * | 2013-11-18 | 2014-03-10 | 최인순 | Method for preparing bossam kimchi |
| KR20190095816A (en) | 2018-02-07 | 2019-08-16 | 우리나무영농조합법인 | Manufacturing method of Kimchi containing Abeliophyllum distichum extract |
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