KR20010039462A - Kimch manufacturing process of using a shell - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing kimchi by using shells containing water-insoluble calcium, for extending the eating period of kimchi while keeping living lactic acid bacteria. CONSTITUTION: A Chinese cabbage is cut into 4 parts. The cut cabbage is preserved in 10% salt water for 24 hours at room temperature. The salted cabbage is washed 3 times with tap water and dehydrated at room temperature for 2 hours. The kimchi contains 100g of salted cabbage, 1.99g of garlic, 0.73g of ginger, 3.24g of ground pepper, 0.66g of leek, 1.60g of onions, 2.13g of salted shrimps, 0.53g of salted anchovies, 6.64g of 5% glutinous rice paste and 0.82g of mono sodium glutamate(MSG). Shell powder 1.0% based on the total amount of the kimchi is injected in a tea bag and is put in the medium-lower part of a plastic container. The kimchi 300g is put in the plastic container and is sealed without a head space at 10deg.C for aging.

Description

Kimchi manufacturing process using shellfish {Kimch manufacturing process of using a shell}

The present invention relates to a method of manufacturing kimchi using clam shells, and more particularly, to a natural waste product containing a large amount of insoluble calcium as a way to extend the period of kimchi while leaving live lactic acid bacteria, one of the main characteristics of kimchi. The present invention relates to a method for producing kimchi by using clam shells to prolong the edible period of kimchi and provide improved quality.

Traditionally, kimchi has been used for a long history of more than 1400 years as a traditional fermented food of Koreans using various vegetables. Kimchi is seasoned with salted vegetables such as cabbage, and then mixed with various ingredients such as pepper, garlic, ginger and lacquered with seasoning. It is an important source of nutrition for Koreans whose grains are staple foods. However, because the enzymes of lactic acid bacteria in kimchi are alive, lactic acid is produced during the sale and distribution, which has an excessive sour taste. Heat treatment (Park et al., 1996a; Kang et al., 1991), radiation treatment (Byun et al., 1989; Cha et al., 1989), preservative treatment (Park and Woo, 1988), antimicrobial treatment (Ahn, 1988; Moon et al., 1995), and the use of buffer solutions (Kim et al., 1988; Kim and Lee, 1988). However, there are no reports of practical ways to maintain the unique characteristics of kimchi and cause hygiene problems.

Therefore, the present invention relates to a kimchi manufacturing method using a clam shell that can eliminate the above problems, that is, the amount of lactic acid that can be produced in kimchi is 2 to 4% when calculated as the content of saccharides, but the amount actually produced. Is about 1.5%, and the amount of lactic acid when kimchi ripens deliciously is about 0.7% with an appropriate acidity (Kim et al., 1994). Therefore, the present invention has been completed as a technical problem with a focus on the extension of the decorating period of kimchi by neutralizing some lactic acid of about 1% of the lactic acid produced.

1 is a manufacturing process showing an embodiment of the present invention

1 is a flow chart illustrating the present invention through a manufacturing process showing a preferred embodiment of the present invention in detail as follows.

(Example)

1.Materials and Methods

The cabbage used in the embodiment of the present invention is a fall cabbage (Brassica campestris var. Pekinensis cv. Galacsin No. 1) used a weight of about 3kg per individual and as a subsidiary material red pepper powder, garlic, ginger, green onions, onions, sugar ( First sugar), monosodium glutamate (object), sun salt and shrimp salt and anchovy salt (under sun).

The clam shell was used for the shell of Anadragranosa bisenensis, and boiled for 10 minutes by adding 10 times of water to remove impurities, and then dried sufficiently to be powdered into a particle size of 100 mesh and sealed in a tea bag.

①Measurement of neutralization rate

The neutralization rate was measured by changing the pH of the cockle shell powder to 2% lactic acid solution in the range of 0.5 to 2%, respectively, and placing it at 10 ° C. The neutralization rate was calculated by the calculation formula (pH after treatment-pH of 2% lactic acid solution / pH of 7.0-2% lactic acid solution) x 100.

② Production and aging of Kimchi

The cabbages from which the outer husks were removed were divided into 4 portions, and 1.5% of 10% brine was added to the amount of cabbages, which were then pickled at room temperature for 24 hours. Pickled cabbage was washed three times with running tap water and dehydrated naturally for 2 hours at room temperature. Kimchi immersed in 100g of pickled cabbage, garlic 1.99g, ginger 0.73g, red pepper powder 3.24g, leek 0.66g, onion 1.60g, shrimp chop 2.13g, anchovy 0.53g, 5% glutinous rice grass 6.64g, monosodium gulutamate 0.82 Mixed at the rate of g. The clam shell powder was placed in the tea bag at the bottom of the immersion container so that the total amount of kimchi immersion material was 1.0%. Kimchi quenching amount was set to 300g scale and immersed in plastic container so that there is no head space, and then sealed and aged at 10 ° C.

③ Measurement of pH and titratable acidity

Kimchi tissue and juice were combined and homogenized with Polytron homogenizer (PT-1200C, Switzerland) and filtered, pH was pH meter (Metrohm 632 Switzerland), pH was 0.1N- consumed until the pH of the sample solution was 8.2. The number of ml NaOH consumed was converted to% lactic acid.

④ Measurement of total bacteria and lactic acid bacteria

The total bacterial count was crushed with a sterilized polytron homogenizer combining kimchi tissue and broth, and aseptically, 1 ml of the sample was diluted in 0.1% peptone water and inoculated in PCA (plate count agar, Difco) medium. Colonies generated after 48 hours of incubation were counted. Lactobacillus was inoculated in Lactobacilli MRS (Difco) medium containing 0.002% bromophenol blue and incubated at 37 ° C for 24 to 48 hours. At this time, the colony was light blue and the center was dark blue or the whole light blue was measured by Lactobacilli, and the overall dark blue without ring was measured by Leuconostoc (Shin et al., 1996). The lactobacillus ratio was expressed as the percentage of lactic acid bacteria in the total number of bacteria.

⑤Measurement of lactic acid and acetic acid

Lactic acid and acetic acid contents in kimchi were measured by gas chromatography (Pool and Schuette, 1985). That is, lactic acid crushed the kimchi's tissue and broth together, whatman No. The filtrate, filtered with 51 filter paper, was applied to 50 ml. After lyophilization, methanol was added, re-extracted, filtered and concentrated under reduced pressure at 40 ° C., which was then extracted with 80% ethanol and desalted. The desalted sample was subjected to dd-water, 5 ml of the sample was concentrated under reduced pressure again, and 14% BF ₃ containing 2 ml of methanol was added thereto, followed by reaction at 80 ° C. for 30 minutes for methylation. Next, 4 ml of saturated ammonium sulfate was added, followed by filtration, followed by injection with anhydrous sodium sulfate. Measurement condition: instrument: DS 6200 (Donam systems Inc., Korea), column: DB-FFAP (0.53mm × 30m), temperature: 100 ℃ (5) -4 ℃ / min-220 ℃ (5), Detector: FID , injector temperature: 230 ℃, detector temperature: 250 ℃, carrier gas: N ₂ (20ml / min), injection volume: 2㎛. Acetic acid content was mixed well by adding 0.3 ml of 2% H ₂ SO ₄ to 5.7 ml of Kimchi crushed and filtered solution, filtered using Whatman PVDF membrane filter (0.45 ㎛), and injected. Column packing material: 10 % PEG 6,000, 60/80, temperature: 150 ℃, detector: FID, injector temperature: 200 ℃, detector temperature: 220 ℃, carrier gas: N ₂ (20 ml / min), column size: 3mm × 2m (stainless) , injection volumn: was measured under the condition of 3μl.

⑥ Sensory test

The sensory test was conducted by five sensory personnel trained on the sour, bitter, crispy and overall taste of kimchi (Herbert and Joel, 1993). That is, sour, bitter and crispy taste is very weak (1 point), weak (2 points), moderate (3 points), strong (4 points), very strong (5 points), and the overall taste is very bad. (1 point), bad (2 points), normal (3 points), good (4 points), and very good (5 points).

2. Results and Discussion

① Neutralization rate

The amount of lactic acid that can be produced in kimchi depends on the sugar content in the immersion material, so the content varies depending on the type and amount of material used. The content of free sugar, which is the substrate of lactic acid, is about 2-4% in the immersion material (Ku et al., 1988). The carbohydrate of the polymer including cell wall polysaccharides that can produce sugar during fermentation is about 0.5-1%. It can contain theoretically produced lactic acid content of 2.5 to 5%. However, the actual amount of lactic acid produced in kimchi is known to be around 1.5%. Since the acidity of kimchi is less than 0.7% so that the acidity of kimchi is not felt strongly, the amount of lactic acid of about 0.8% is an excess of lactic acid that makes kimchi sour. In order to investigate the neutralization capacity of cockle shells used as a natural neutralizer, the clamshell powder was added to 0.5% to 2% of 2% lactic acid solution, assuming that 2% of lactic acid could be actually produced. Table 1 shows the results of investigating the change of neutralization capacity in the low temperature room at 10 ° C. As a result, a rapid neutralization occurred within 2 days after the addition, and after 2 days, the neutralization was relatively gentle and after 6 days, no neutralization was observed. On the 6th day, the neutralization rate was 30.1% when 0.5% was added, 63.1% when 1% was added, and 97.0% when 2% was added.

Table 1. Neutralization rate of shellfish powder in 2% lactic acid solution (%)

^* The values in the table are the result of combining three replicate experimental samples.

② pH and titratable acidity

Table 2 shows the results of investigating changes in pH and titratable acidity during fermentation at 10 ° C. by adding 1.0% of the oyster shell to the pickled cabbage. In this experiment, 1.0% was added to determine the effect of clam shell addition. Even at this concentration, the amount of lactic acid can be reduced by about 0.6%, which is expected to prolong the duration of eating. In general, when the pH of kimchi is about 4.2, the acidity is 0.7% (Mheen and Kwon, 1984). In addition, the taste of kimchi is the best, and the antibacterial activity of lactic acid bacteria is the strongest and is known to be the most hygienic (Son et al., 1998; Kim et al., 1994). However, when the pH of kimchi is lower than 4.0, sour taste is not only strong, but also lactic acid bacteria are weakened so that various bacteria start to multiply and sanitary is poor (Kim et al., 1994; Lee et al., 1992). In the kimchi control, the pH was 4.21, pH was 0.66%, and the pH was lower than 4.0 at 21 days of fermentation. At this time, the pH reached 0.90%. However, in the case of kimchi with shellfish, pH was 4.29 and acidity was 0.87 even at 28 days of fermentation, which significantly delayed the fermentation.

Table 2. Effect of Shellfish Powder on pH and Optimal Acidity

^* The values in the table are the result of combining three replicate experimental samples.

③ Lactic acid and acetic acid content

Table 3 shows the effects of the addition of ASP and CSP on the lactic acid and acetic acid contents in kimchi. In the control group, the lactate content on the 14th day of the optimum fermentation day was 0.28% for the kimchi added with the clam shell, and 0.35% for the control group.

Table 3. Effect of Shellfish Addition on Lactic Acid and Acetic Acid Contents (%)

^* The values in the table are the result of combining three replicate experimental samples.

This phenomenon showed a similar trend even after 14 days of aging. The content of acetic acid showed a higher content overall compared to the control. At 14 days of aging, the ratio of lactic acid / acetic acid was 5.83 in the control and 2.33 in the addition, which was low in the addition. This phenomenon means that lactic acid fermentation is more active than clam shell added group, but lactic acid is neutralized by neutralization of clam shells. Second, hetero lactic fermentation bacteria exhibiting high anti-cancer properties among lactic acid bacteria due to high acetic acid content. (Son et al., 1998) show strong growth. It also means that clamshell furniture is more sanitary-safe than no additives.

④ Total number of bacteria and number of lactobacillus

In order to verify the above results microbiologically, the results of measuring the microorganisms involved in kimchi ripening are shown in Table 4. The total bacterial counts were higher in the control group until the 21st day of fermentation, but were higher in the clam shells added afterwards. Lactic acid bacteria also showed the same trend as the total bacteria. These results indicate that the growth of lactic acid bacteria in shellfish added kimchi is more active. Lactic acid bacteria inhibits the growth of Escherichia coli, including various pathogens that can harm the human body, and plays a role in improving the quality of kimchi while being hygienic and safe. A representative microorganism involved in the ripening of kimchi, Leu. The addition of shellfish powder in mesenteroides and L. plantarum, which is homozygous, has been shown to activate the former growth. Leu. Mesenteroides are known to be highly anti-cancer strains (Son et al., 1998) and have a low lactic acid production, which may prolong the edible period.

In general, kimchi is divided into fermentation preparation stage, fermentation stage, rancidity stage and decay stage. During the antenatal period, the antibacterial activity of lactic acid bacteria is greatly reduced and the number of lactic acid bacteria decreases and the total number of bacteria increases (Lee et al., 1992). In the control kimchi, it was judged that it had entered the rot period before 30 days of aging, but the addition of clam shells significantly delayed the ovulation period, indicating that the edible period was extended.

Table 4. Effect of Clam Shell Addition on Total and Lactic Acid Bacteria

^* The values in the table are the result of combining three replicate experimental samples.

⑤ sensory quality

The shellfish was wrapped in a tea bag to 1.0% of the pickled cabbage, put into a kimchi container, and aged at 10 ° C. to evaluate the sour taste, crispy taste, and overall taste of kimchi, as shown in Table 5. The added kimchi had a sour taste lower than the control, and on the 14th day of aging, the control had a sour taste of 2.9 points or more, whereas the added kimchi had a sour taste of 2.3 or less. On the 35th day of fermentation, the control group showed a very strong sour taste of 4.5 points, while the added group had a 3.3 degree of sour taste. Bitter taste did not show a significant difference in the range of 1.2 ~ 1.5 points, both control and added until 21 days of aging. The crispy taste of the control was highest in the 14th day of fermentation at 4.3 points, but after that, it decreased with the progress of fermentation. However, after 21 days of aging, the addition was maintained higher than the control. Comprehensive taste evaluation was higher than the control group until the 14th day of fermentation, but after 21 days of fermentation, the control group showed higher value than that of the control group. By the day, it was highly evaluated by 3.0 or more. The acidity and crispy taste of kimchi are known to have a significant effect on the overall taste (Park et al., 1996b). The clamshell addition group neutralizes the produced lactic acid and increases the calcium content in the kimchi tissue.

Table 5. Effect of Shellfish Powder on the Sensory Quality of Kimchi during Fermentation

^* Values in the table are expressed as the average value and standard deviation of three replicate experiments. Different letters on the same column (AB) and different letters on the same floor (ad) indicate a 0.05% significance.

3. Summary of Results

① Measurement of neutralization rate of clam shell powder to lactic acid solution: The neutralization rate of clam shell powder to 2% lactic acid solution was 30% when 0.5% was added, 60% when 1% was added, and 90% when 2% was added. In other words, within 2 days of fermentation, a rapid neutralization was achieved, and after 2 days, the neutralization rate was relatively slow.

② pH and titratable acidity effect: When the clam shell powder was added 1.0% of kimchi and aged at 10 ℃, the control (no additive) kimchi had a strong sour taste with pH 4.0 and pH 0.90 on the 21st day of fermentation, while the added kimchi was aged Even on the 35th day, the pH was 4.25 and the acidity was 0.88, which extended the eating period.

③ Nutritional measurement on the content of lactic acid and acetic acid: It can be seen that the overall addition was high, which means that the hetero fermentation is vigorous.

④ Growth change of the total number of bacteria and the number of lactic acid bacteria: It is high overall compared to the control, which proves to be excellent in quality and hygiene.

⑤ Sensory Quality Measurement: Addition Kimchi has low sour taste, high crispness, and overall taste is high in late ripening.

As described in detail above, the manufacturing method provided by the present invention extends the kimchi decorating period by using a natural waste clamshell containing a large amount of insoluble calcium, while rapidly reducing the unique sour taste of kimchi and have a crisp taste. It is a great invention that the expected effect is great, such as preservation and high quality of kimchi.

Claims (1)

In the conventional method of manufacturing kimchi, Method of producing kimchi using clam shells characterized in that the clam shell powder is sealed in a tea bag at a level of 0.5 to 2.0% based on the amount of kimchi and put into the kimchi container at the bottom and aged.