KR20000040320A - Kimchi added with tangleweed - Google Patents

Abstract

PURPOSE: Kimchi added with a tangleweed helps to take in inorganic elements, such as calcium, iron, zinc, and selenium, iodine and alginic acid by adding tangleweed. And the Kimchi prevents adult diseases and constipation, and promotes elimination of heavy metals. CONSTITUTION: A Kimchi added with a tangleweed is made by mixing Welsh onion 2.0g, garlic 1.4g, ginger 0.6g, salted fish liquid 2.2g, sugar 1.0g, seasoning 0.3g, hot pepper powder 3.5g, and salt 2.5g with tangleweed powder 0.3g, dressing pickled Chinese cabbage 100g with the mixture, and maturing at low temperature less than 4°C.

Description

Kimchi with kelp

The present invention by adding kelp to kimchi to ingest inorganic elements such as calcium, iron, zinc, selenium, iodine, alginic acid, etc., which are easily lacking in modern people, prevents adult diseases of modern people, prevents constipation and discharges heavy metals. It is related to kimchi added with kelp to make kimchi as a more perfect food by promoting the health and promote health.

Kimchi has traditionally been a Korean food, and has been widely recognized as a global food because of its scientifically proven efficacy as a health food as well as in taste.

In keeping with this trend, many kimchi recipes have been invented to satisfy various tastes of people, and kimchi using various ingredients is still being developed to enhance the completeness in nutrition.

The present invention has been devised after many hours and efforts to achieve kimchi as a perfect food to help the unique flavor and health promotion in response to this trend.

In other words, by adding kelp to kimchi, it is possible to obtain a unique taste by kelp, and to ingest inorganic elements such as calcium, iron, zinc, and selenium, iodine and alginic acid, etc. The purpose is to complete kimchi as a more complete food, such as preventing and preventing constipation and promoting the discharge of heavy metals to promote health.

Kimchi added to this kelp of the present invention, leek cabbage 100g to 2.0g by weight of leeks, 1.4g by weight of garlic, 0.6g by weight of ginger, 2.2g by weight of fish sauce, 1.0g by weight of sugar seasoning 0.3g by weight Part, red pepper powder 3.5g parts by weight 2.5g by weight of salt, and then mixed with crushed kelp to 0.3g parts by weight of powder to be mixed evenly to pickled cabbage is achieved by ripening at low temperature below 4 ℃.

Hereinafter, the kimchi added with the kelp of the present invention will be described in detail.

Kimchi added with the kelp of the present invention is completed through a variety of experiments to cabbage kimchi as the test target.

1. Experiment Method

A) Material, compounding ratio and immersion method

In this experiment, the selection and soaking method of cabbage kimchi during soaking was based on the standardization according to the literature. g part by weight, sugar 1.0 g part by weight seasoning 0.3 g part by weight, and red pepper powder 3.5 g part by weight salt was blended in a ratio of 2.5 g part by weight.

Add 2 kg of pickled cabbage in advance for the taste kimchi at the above compounding ratio and mix well until there is no condensation, and then store it at 4 ℃, 10 ℃, and 20 ℃ with light blocked. It was.

B) physicochemical experiments

Measurement of pH and Acidity: pH was measured by pH meter (Orion), and acidity was titrated with 0.1N NaOH solution up to 9.0 with pH meter. As a sample solution, 100 ml of distilled water was added to 100 g of sample kimchi, blended, and centrifuged to remove solids, and an extract solution was used as a sample solution.

Total lactic acid content (%) = {ml of 0.1N NaOH × factor of NaOH × 9 / sample weight (g)} × factor

2. Results and Discussion

A) Determination of Kimchi Blending Ratio

The mixing ratio of the subsidiary materials of Chinese cabbage kimchi varies greatly depending on the manufacturer, so it is not significant to set a constant value. In particular, home-made kimchi that is immersed in each home or restaurant is unique because it can be recognized as distinguishing itself from other homes. However, in the case of factory kimchi, if the quality of Kimchi products produced every day is different every time it is manufactured, it is difficult to give the consumer confidence as a product. Therefore, it is necessary to maintain a certain product quality within an adjustable range, although factory kimchi is completely impossible to have a certain taste or quality at all times due to the essential characteristics of kimchi. Among them, the compounding ratio of the material is considered first. Factory kimchi should satisfy both palatability and economic considerations in terms of plant operation among consumers represented by taste in consideration of blending costs. To this end, we adopted the compounding ratio proposed by Cho et al. (1998), the most recent of the compounding ratios presented in various papers and cookbooks. Among the subsidiary materials, red pepper powder has the greatest effect on the quality of products according to the amount added, and also the most burden on manufacturing costs. In order to test the proper blending ratio, the mixing ratio of pepper powder 8.0g, 6.0g, 4.5g, and 3.5g was tested against 100g by weight of pickled cabbage. There was no significant difference between 4.5 g and 3.5 g parts by weight. Therefore, the amount of red pepper powder was determined to be 3.5g by weight, and the amount of other subsidiary materials was not different from the formulation ratio of the plant and the literature.

Table 1. Mixing ratio of taste kimchi

Raw material Pickled cabbage wave garlic ginger Fish sauce Sugar Condiment Red pepper powder Salinity Compounding cost 100 2.0 1.4 0.6 2.2 1.0 0.3 3.5 2.5 ± 0.2

B) Composition and expected effect of kelp

Kimchi produced at the factory needed to be differentiated from products produced by other companies. To this end, Kimchi, which is a representative seaweed of the east coast, was added to kimchi to develop kimchi with the unique flavor and health-oriented characteristics of kelp. The purpose of this study is. Kelp is a representative species of edible seaweed, but in Korea, the preference is not large compared to seaweed. Kelp contains potassium, calcium, iron, zinc, selenium and other inorganic elements that are easily lacking in modern people, and iodine is the most abundant in seaweed.

This iodine is not only a necessary ingredient for growth, but also prevents arteriosclerosis, and thus its functional properties have recently been noted, such as preventing hypertension, kidney failure, myocardial infarction, and stroke.

In particular, alginic acid, which is the most abundant in kelp, is excreted from sodium in the body to suppress blood pressure rise, lower blood cholesterol levels to prevent atherosclerosis, and therefore, it is expected to be used for the prevention and treatment of circulatory diseases. do. Since alginic acid is not digested by the digestive enzymes in the body, it acts as a dietary fiber to activate bowel activity, preventing constipation, and in combination with heavy metals to prevent heavy metals from being absorbed into the body and excrete it outside the body. Is also expected. Kelp contains about 1.5% of glutamic acid and aspartic acid, which are free amino acids, which have a great influence on taste.

Table 2. General Composition of Kelp

Crude protein Geography View minutes Sugar Alginic acid content(%) 10.8 1.3 38.3 49.5 30.2

Table 3. Mineral Composition of Kelp

Harvestingdate Macro-minerals (%) Micro-minerals (ppm) Na Ca Mg Fe Mn Cu Zn CD Pb 7/4 2.77 0.99 0.62 107 3.4 5.1 23.7 - - 9/30 1.94 0.98 0.46 140 7.9 6.3 27.6 - -

C) How to add Tashima to Kimchi

Various methods were tried to add kelp to kimchi. To show the consumer that kelp has been added, add shredded kelp in a little water and mix it with seasoning, soak the shredded kelp in a saucepan and mix it, and add the shredded kelp to the right amount of water. After the ripening, the method of adding it together with the cooking solution was tried, but in the kimchi prepared with the untreated heat-separated kelp, the viscous material was eluted from the kelp, which gave a bad feeling when the kimchi was picked up. In the case of heat treatment, this disadvantage is overcome, but it is not preferable because of the cumbersome heat treatment in the manufacturing process. When the seaweed was powdered and tried to make kimchi and mixed with the subsidiary materials, the result was good in the taste, appearance and color of the made kimchi.

D) Concentration and storage stability of kelp

From the above results, the kelp was powdered and added to 0.1%, 0.3%, and 0.5% for pickled cabbage, and the results of experiments on the change during ripening at 4 ° C are shown in Figures 1 and 2. The lactic acid production of kimchi was the least and the pH decrease was the slowest. In the kimchi added with 0.1%, 0.3%, and 0.5%, there was no significant difference. However, when the 15% storage, the increase of pH occurs in the case of 0.5% addition and the addition of 0.1% does not show a difference from the addition of 0.3% due to the rapid increase of pH around the storage 20 days. In addition, when 0.5% kelp powder was added, the dark color of the kelp powder affected kimchi somewhat, and the appearance quality was poorly evaluated.

Table 4. Free amino acid composition of kelp

Amino acid content (mg / 100g Dry matter) Phosphoserine 7.62 Taurine 7.16 Phosphoethanolamine 2.41 Urea 0.57 Aspartic acid 1628.59 Throneine 30.33 Serine 34.90 Asparagine 1.02 Glutamic acid 2421.94 α-aminoadipic acid 4.86 Proline 0.38 Glycine 17.63 Alanine 482.04 α-aminoisobutyric acid 1.18 Valine 20.62 Methionine 1.71 Cystathionine 7.88 Isoleucine 8.11 Leucine 8.43 Tyrosine 5.26 Phenylalanine 14.28 β-isoaminobutyric acid 8.52 Ammonia 2.43 Ornithine 1.00 Lysine 6.70 Hystidine 8.60 3-methyl histidine 22.25 Arginine 2.18 Total 4758.60

In addition, the results of measuring the effect of the addition of kelp on the water content of kimchi were shown in Table 5. Based on these results, the optimum concentration of kelp powder was determined as 0.3%. In particular, the addition of 0.3% can increase the water content of kimchi by about 9% compared to the non-added kimchi, which prevents the leakage of water due to the ripening of kimchi and improves the texture of the kimchi as the moisture content of the kimchi increases. It is expected to be. In Table 6, the pH of pickled cabbage was slightly increased to 5.35 when the kimchi was mixed with subsidiary materials at 5.25, and the pH did not change to 5.35 even when 0.3% of kelp was added. There was no change to 5.34 even when kelp was added.

Table 5. Moisture Content of Kimchi with Addition of Kelp Powder

Seaweed addition amount (%) 0 0.1% 0.3% 0.5% Water content (%) 61.28 65.80 70.03 66.64

Figure 1 Changes in water content of kimchi with the addition of kelp powder

Table 6. Effect of Powdered Kelp on pH of Kimchi

Processing accuracy Pickled cabbage Contrast Kimchi Kelp added Stir-fried Tamashima Addition pH 5.25 5.35 5.35 5.34

5) Effect of Roasted Tamashima on the Fermentation of Kimchi

When the dried kelp is pulverized when the kelp is powdered, the kelp absorbs moisture, so the grinding is not performed well. Therefore, if the kelp fry not only removes water but also the tensile strength of the tissue of the kelp is weakened, the grinding becomes fine and the particles become very small. In addition, when the kelp is fried, a unique flavor is formed.

Figure 2 Changes in Lactic Acid during Storage of Flavored Kimchi with Addition of Kelp Powder

Figure 3 Changes of pH during Storage of Flavor Kimchi with Addition of Kelp Powder

Figure 4. Effect of Roasted Kelp Powder on Kimchi Fermentation (10 ℃)

Figure 5. Effect of Roasted Kelp Powder on Kimchi Fermentation (10 ℃)

Figure 6. Ripening Rate of Flavored Kimchi with Temperature

Figure 7. Ripening Rate of Flavored Kimchi with Temperature

The results of experiments on the effects of the roasted kelp powder on the kimchi when it was added to kimchi were shown in Fig. 4 and Fig. 5, which showed the greatest decrease in pH when it was aged at 10 ℃ and no kelp. The slowest pH drop occurred next to the addition and in the kimchi added with 0.3% roasted kelp. The production of lactic acid showed a result that could support the result of the change of pH, the lowest amount in the control and the highest in the 0.3% addition of roasted seaweed.

F) Effect of temperature on the ripening of kimchi

There are many factors affecting the ripening of kimchi, but the external factors such as fermentation temperature, blending ratio, fermentation system, initial and fermentation microorganisms are suggested. In factor Kimchi, external factors, types of kimchi, and types of main raw materials can be fixed. Similarly, submaterials are almost impossible to control because the same concept is introduced and they have the same effect. However, temperature has been found to have the greatest influence on the ripening of kimchi. Temperature control is essential for delivery to consumers at pH 4.6-4.2 and lactic acid content of 0.5-0.75%, which are known to have the best taste of kimchi.

In Figures 6 and 7, the degree of aging of kimchi with temperature changes was within 0.7 days at room temperature (23 ℃), within 4 days at 10 ℃ and at 23 days at 4 ℃. According to the pH value, the kimchi stored at room temperature and 10 ℃ was below 4.2 in 2 and 4 days, respectively, and it was same as the normal period predicted in total acidity, but at 4 ℃, it was maintained at 4.2 or higher until 35 days. It far exceeds the ordinary period of work. This means that the microorganisms fermented at a low temperature of about 4 degrees are different from the microorganisms involved in fermentation at 10 ℃ or higher. The conclusion is that aging kimchi is essential.

As described above, the present invention is recognized worldwide by adding kelp to kimchi so that modern people can sufficiently consume inorganic elements such as potassium, calcium, iron, zinc, selenium, etc. You can get kimchi.

Claims (1)

In making kimchi with known spices, Addition of 0.23g% by weight of kelp pulverized into powder to 99,77g% by weight of kimchi, evenly mixed and then aged at a low temperature of 4 ℃ or less added kimchi.