KR20030071234A - A method for manufacturing color grade and hot taste standardized-Kimchi - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing color grade and spicy hot taste standardized-kimchi by adding hot pepper powder to kimchi seasoning stuff according to the color grade and spicy hot taste. CONSTITUTION: A method for manufacturing color grade and hot taste standardized-kimchi comprises the steps of: preparing kimchi seasoning stuff by mixing 5-15 wt.% of hot pepper powder selected by the level of hot spicy taste or color grade to 85-95 wt.% of kimchi seasoning; and mixing 20-35 wt.% of the kimchi seasoning stuff with 65-80 wt.% of salted chinese cabbage.

Description

A method for manufacturing color grade and hot taste standardized-Kimchi}

The present invention relates to a method of manufacturing kimchi standardized by color and hot taste step by step, more specifically, the red pepper powder, which is one of the components of kimchi seasoning in the production of kimchi by mixing kimchi seasoning and pickled cabbage according to the chromaticity step and spicy taste Selected step by step and mixing with kimchi seasoning relates to a method of manufacturing kimchi standardized by color and spicy taste step by step.

Kimchi is a fermented food mixed with various raw materials such as cabbage, garlic, green onions, ginger, and red pepper powder as raw materials, and has been prepared and consumed in a variety of ways depending on the fat.

However, the economic and social changes such as the rapid growth of the economy, the change of the residential environment, the increase of social participation of women, and the increase of group meals have greatly increased the corporate production of kimchi.

Accordingly, Kimchi manufactures kimchi according to the mixing ratio of raw materials and subsidiary materials. However, kimchi has a different taste and color every time it is produced due to various factors affecting aging. There are a lot of difficulties, as the kimchi process is complicated and lacks a standardized recipe (recipe) there is a problem that it is difficult to produce a standardized kimchi of red and spicy taste of the main characteristics of kimchi.

Among the features of Kimchi, red color and spicy taste are factors related to the taste of Kimchi, which is an important criterion for judging commodity value.In the case of home-made Kimchi and Commodity Kimchi, the color and spicy taste are related to food taste. There is an urgent need for a standardized method of making kimchi.

Accordingly, the present inventors conducted a study to solve the above problems by mixing kimchi seasoning and pickled cabbage in the production of kimchi pepper powder which is one of the constituents of kimchi seasoning in color and spicy taste step by step Kimchi seasoning The present invention was completed by finding that it is possible to prepare kimchi, which has been standardized in color and spicy taste, by mixing in the mixture.

Accordingly, it is an object of the present invention to provide a method for producing kimchi, which has been standardized in color and hot taste step by step.

1 is a result of chromaticity analysis by the image analyzer of the kimchi prepared according to the present invention, Figure 1 (a) is a dark red kimchi, Figure 1 (b) is a normal red kimchi,

Figure 1 (c) is a light red kimchi,

Figure 2 is a result of developing the kimchi prepared by the present invention as a photograph, Figure 2 (a) is a dark red kimchi, Figure 2 (b) is a normal red kimchi, Figure 2 (c) is a light red Kimchi of color came out.

The present invention in the production of kimchi by mixing kimchi seasoning and pickled cabbage, including red pepper powder as a means for achieving the above object, based on the ASTA (American Spice Trading Association) color value in 85 to 95% by weight kimchi seasoning To prepare a kimchi seasoning of color and spicy flavor by mixing 5-15% by weight of red pepper powder selected by the color level and capsaicinoid content or spicy flavor based on Scoville unit It provides a method of producing kimchi standardized in color and hot flavor step by step comprising mixing the prepared kimchi seasoning 20 to 35% by weight and pickled cabbage 65 to 80% by weight.

The chromaticity step used in the present invention is selected from dark red color with ASTA chromaticity value of red pepper powder of 100-150, normal red color of 60-80 or light red color of 10-50, and spicy taste is capsaicinoid (scoco Bill unit) Very spicy with 80 to 150 mg% (12,000 to 22,500), moderately spicy with 50 to 70 mg% (7,500 to 10,500) or mild to 5 to 30 mg% (750 to 4,500) Selected.

The ASTA analytical method is an international method for analyzing the quality of seasonings. Among them, the red pepper represents the criteria of color, spicy taste, moisture content, particle size, etc. by the ASTA method.

The ASTA chromaticity of red pepper in the ASTA analysis method is a measure of absorbance after extracting red pigment of red pepper using acetone.

Capsaicinoid is a pungent ingredient of red pepper, dihydrocapsaicin 63, nor-hydrocapsaicin 11, homocapsaicin 5, homodihydrocapsaicin when capsaicin 100 is capsaicin. Spicy flavor predominantly based on 3 is represented by capsaicin and dihydrocapsaicin.

Although there are differences depending on the type of red pepper, the capsaicin content is 70% on average and 30% on dihydrocapsaicin on average. The capsaicinoid compounds are represented by capsaicin and dihydrocapsaicin.

In addition, the scoville unit is a method commonly used by the American Spice Trading Association (ASTA), the Association of Official Analytical Chemists of USA (AOAC), and the Essential Oil Association of USA (EOA), indicating the degree of spicy taste and judging the spicy taste of red pepper. It becomes the standard of.

Common kimchi is 15-30% by weight of water and 30-50% by weight of radish, 0.5-2.5% by weight of salt, 2-8% by weight of garlic, 0.5-4% by weight of ginger, 1.0-5% by weight of onion, fish sauce 2-5.0 Kimchi seasoning is prepared by mixing by weight, 0.5-5% by weight of sugar, 0.1-5% by weight of seasoning, 2-5% by weight of leeks, 1.0-5% by weight of leek, and 5-15% of red pepper powder. It is prepared by mixing the kimchi seasoning prepared above with pickled cabbage so that the final salt concentration is about 2.5% after pickling.

On the contrary, the standardized color and spicy taste of the kimchi according to the present invention is based on the ASTA chromaticity value in the components of kimchi seasoning consisting of water radish, salt, garlic, ginger, onion, fish sauce, sugar, seasoning, leek and leek. It is prepared by mixing the kimchi seasoning and pickled cabbage prepared by mixing the red pepper powder selected by the step of chromaticity and the hot taste step based on the capsaicinoid content.

Kimchi prepared according to the present invention as shown in Figure 1, Kimchi prepared by the chromaticity step as a result of image analysis Kimchi high red intensity (Fig. 1 (a)) is the R (red) value indicating the red intensity On the other hand, the kimchi (FIG. 1 (c)) having a weak red color is irregularly distributed in this uniform distribution.

In addition, since the difference in the red color is visible to the naked eye even when the picture is developed as shown in FIG.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these Examples and Test Examples are intended to describe the present invention in more detail, and are not intended to limit the scope of the present invention to this.

<Example 1>

23.0 wt% water, 40.5 wt% radish, 1.5 wt% salt, 5.0 wt% garlic, 2.5 wt% ginger, 3.0 wt% onion, 3.5 wt% fish sauce, 3.0 wt% sugar, 0.3 wt% seasoning, 3.5 wt% green onion, Kimchi seasoning with strong red color is added to 3.0% by weight of leek with a moderately spicy taste (61 mg% of capsaicinoid, 9,000 Scoville) and 11.2% by weight of red pepper powder with an ASTA chromaticity value of 145. Was prepared.

The Chinese cabbage is well marinated in brine and dehydrated to add 73.0% by weight of the kimchi seasoning prepared above to 73.0% by weight of the pickled cabbage so that the final salt concentration is 2.5%. Kimchi was prepared.

<Example 2>

Performed as in Example 1, using a red pepper powder with a pungent taste of medium (capsaicinoid content of 61 mg%, Scoville value of 9,000) and ASTA chromaticity value of 70, which is the standard of chromaticity, while the pungent taste is medium and usually red Kimchi was prepared.

<Example 3>

Performed as in Example 1, using a red pepper powder with a pungent taste of medium (capsaicinoid content of 61 mg%, Scoville value of 9,000) and ASTA chromaticity value of 35, which is the basis of chromaticity, and a spicy taste of medium and light red. Kimchi was prepared.

<Example 4>

23.0 wt% water, 40.5 wt% radish, 1.5 wt% salt, 5.0 wt% garlic, 2.5 wt% ginger, 3.0 wt% onion, 3.5 wt% fish sauce, 3.0 wt% sugar, 0.3 wt% seasoning, 3.5 wt% green onion, Leek 3.0% by weight of red (medium color value 70), while adding a very hot pepper powder 11.2% by weight of capsaicinoid of 135 mg% (Scovil value 20,000) and mixed well, spicy taste This very strong kimchi seasoning was prepared.

The Chinese cabbage is well marinated in brine and dehydrated to make a final salt concentration of 2.5%. To cabbage 73.0% by weight, the kimchi seasoning prepared above is added 27% by weight and mixed with vinyl. The red color is medium and very hot. Kimchi was prepared.

Example 5

Performed as in Example 4, while the red intensity is medium (ASTA chromaticity value 70), and the red intensity is medium, using a moderately hot pepper powder with a capsaicinoid content of 70 mg% (Scovil value 10,000) Usually spicy kimchi was prepared.

<Example 6>

Performed as in Example 4, the red intensity is medium (ASTA chromaticity value 70), while the red intensity is medium by using a mild taste of red pepper powder with a capsaicinoid content of 23 mg% (Scovil value 3,500) Kimchi with a mild taste was prepared.

Test Example 1 (Change of Fermentation State of Kimchi)

To determine the fermentation status of the kimchi prepared in Examples 1, 2 and 3, the spicy taste is medium and the red color strength of kimchi pH, total acidity and lactic acid bacteria of raw and ripe kimchi The result of measuring the number is shown in Table 1.

<Table 1> Result of Kimchi Fermentation Status

Fermentation status sample pH Total acidity (%) Salinity (%) Lactic acid bacteria count (CFU / ml) Anikeun Kimchi Example 1 5.62 0.28 2.36 5.80 x 10 ⁵ Example 2 5.73 0.28 2.48 6.23 x 10 ⁵ Example 3 5.78 0.27 2.36 5.51 x 10 ⁵ Ripe kimchi Example 1 3.93 0.93 2.48 2.84 x ^{10 8} Example 2 3.83 0.97 2.25 8.08 x ^{10 8} Example 3 3.95 0.91 2.36 5.54 x ^{10 8}

As shown in Table 1, the unripe kimchi has a pH of 5.62-5.78, a total acidity of 0.27-0.28, and a lactic acid bacterium of 5.51x10 ⁵ , indicating that the kimchi is not ripe, and the ripe kimchi has a pH of 3.83-3.95. , Total acidity 0.91-0.97 Lactic acid bacteria number 2.84x10 ⁸ -8.08x10 ⁸ It can be seen that the fermentation proceeded.

Test Example 2 (Color Change of Kimchi)

To determine the chromaticity of the kimchi prepared in Example 1 (dark red), Example 2 (usually red), and Example 3 (light red), the spicy taste is medium and there is a difference in the red color strength of kimchi. Table 2 shows the results of measuring the brightness (L), the redness (a), the yellowness (b), and the ASTA method with a chromameter.

<Table 2> Chromaticity Measurement Results

Fermentation status sample L * a * b * ASTA value Anikeun Kimchi Example 1 40.68 13.99 16.91 15.94 Example 2 43.83 11.43 20.17 11.95 Example 3 42.06 8.47 17.76 7.33 Ripe kimchi Example 1 42.93 16.60 20.59 15.15 Example 2 43.35 12.07 19.69 10.96 Example 3 45.06 11.31 21.72 9.36

As shown in Table 2, the a * value and the ASTA chromaticity value representing the intensity of red color showed a difference in the chromaticity step. The dark red color has a * value of 13.99-16.60, and usually red 11,43-12.07, The pale red was 8.47-11.31, and the ASTA chromaticity value also showed a stepwise difference.

Test Example 3 (Sensory Evaluation of Kimchi)

To determine the organoleptic properties of kimchi prepared in Examples 1 (dark red), Example 2 (usually red) and Example 3 (light red), which have a moderate spicy taste and differ in the red color strength of kimchi. Table 3 shows the results of sensory test and chromaticity identification test for spicy taste.

The sensory test for spicy taste was carried out by 12 well-trained sensory workers, and the chromaticity test was conducted by 9-point scale with 12 well-trained sensory workers and 100 consumers who were able to identify color differences. The stronger the spicy and red color, the higher the score.

<Table 3> Sensory Characteristics Test Results

division Spicy Chromaticity Differential identification Consumer inspection Anik Kimchi Example 1 5.60 ± 1.8 ^a 7.9 ± 0.8 ^a 7.53 ± 1.4 ^a Example 2 5.60 ± 1.8 ^a 5.8 ± 1.3 ^b 6.11 ± 1.3 ^b Example 3 5.10 ± 1.0 ^a 3.2 ± 0.9 ^c 4.49 ± 1.6 ^c Ripe kimchi Example 1 5.30 ± 1.4 ^a 8.0 ± 0.6 ^a 7.48 ± 1.1 ^a Example 2 5.00 ± 1.6 ^a 5.9 ± 0.9 ^b 6.74 ± 1.3 ^b Example 3 5.00 ± 0.5 ^a 3.9 ± 1.2 ^c 3.04 ± 1.3 ^c

As shown in Table 3, the spicy taste of kimchi was evaluated as a normal spicy taste regardless of the fermentation status of kimchi, and the difference in the chromaticity of kimchi prepared with the seasoning and the taste discrimination test and consumer preference test step by step. It can be seen.

Test Example 4 (Change of Fermentation State of Kimchi)

In order to determine the fermentation status of the kimchi prepared in Examples 4, 5 and 6, the intensity of red color is medium and spicy, pH, total acidity and lactic acid bacteria count of kimchi in raw and ripe state The measurement results are shown in Table 4.

<Table 4> Result of Kimchi Fermentation Status

Fermentation status sample pH Total acidity (%) Salinity (%) Lactic acid bacteria count (CFU / ml) Anikeun Kimchi Example 4 5.73 0.28 2.48 6.23 x 10 ⁵ Example 5 5.73 0.28 2.25 4.68 x 10 ⁵ Example 6 5.47 0.32 2.36 4.64 x 10 ⁵ Ripe kimchi Example 4 3.93 0.93 2.48 2.84 x ^{10 8} Example 5 3.90 0.88 2.48 2.81 x ^{10 8} Example 6 3.89 0.99 2.14 4.89 x ^{10 8}

As can be seen in Table 4, the Kimchi pH was 5.47-5.73, the acidity 0.28-0.32, the number of lactic acid bacteria 4.64x10 ⁵ -6.23x10 ⁵ , and the ripe kimchi pH 3.89-3.93, the total acidity 0.88-0.99, the number of lactic acid bacteria 2.81 x10 ⁸ -4.89x10 ^8, it can be seen that the fermentation is in progress.

<Test Example 5> (Change in the spicy taste of Kimchi)

The intensity of the red color is medium, but the degree of spicy taste is different from spicy taste by HPLC to determine the spicy taste of the kimchi prepared in Example 4 (very spicy), Example 5 (usually spicy) and Example 6 (medium). Analysis results are shown in Table 5.

<Table 5> Spicy taste analysis result

Fermentation status sample Content (mg%) Capsaicin Dehydrocapsaicin Total Capsaicinoid Anikeun Kimchi Example 4 0.63 0.72 1.35 Example 5 0.29 0.53 0.82 Example 6 0.10 0.11 0.23 Ripe kimchi Example 4 0.69 0.51 1.20 Example 5 0.44 0.27 0.71 Example 6 0.17 0.11 0.28

As shown in Table 5, regardless of kimchi and ripe kimchi, the spice is very spicy with capsaicinoid content of 1.20-1.35 mg%, moderately spicy 0.71-0.82 mg%, and mild spicy 0.23-0.28 mg% It can be seen that there is a step by step difference.

Test Example 6 (Sensory Evaluation of Kimchi)

The intensity of red color is medium, but the difference in the degree of spicy taste in order to determine the sensory characteristics of the kimchi prepared in Example 4 (very spicy), Example 5 (usually spicy) and Example 6 (medium) to color and spicy taste Table 6 shows the results of the sensory test.

The red color test was conducted on 12 well-trained sensory personnel, and the spicy taste test was carried out by a 9-point scale on 12 well-trained sensory personnel and 100 consumers to identify the difference in spicy taste. The stronger the red and spicy flavor, the higher the score.

<Table 6> Sensory Characteristics Test Results

division Chromaticity (red) Spicy Differential identification Consumer inspection Anik Kimchi Example 1 4.90 ± 1.4 ^a 7.1 ± 1.7 ^a 6.81 ± 1.6 ^a Example 2 5.00 ± 1.4 ^a 5.3 ± 1.9 ^b 5.67 ± 1.1 ^b Example 3 5.55 ± 1.4 ^a 3.4 ± 1.0 ^c 3.11 ± 1.6 ^c Ripe kimchi Example 1 5.50 ± 1.8 ^a 8.4 ± 1.2 ^a 6.93 ± 1.4 ^a Example 2 5.30 ± 1.1 ^a 6.0 ± 1.3 ^b 5.26 ± 1.7 ^b Example 3 5.40 ± 1.4 ^a 4.2 ± 1.3 ^c 3.22 ± 1.4 ^c

As shown in Table 6, the redness of kimchi was evaluated as a normal red color of around 5.0 regardless of the fermentation state of kimchi, and also significant step by step in the difference identification test and consumer test of kimchi prepared in the spicy taste stage. It can be seen that there is a difference.

Kimchi produced according to the present invention is standardized in color and hot taste step by step without affecting the unique taste of kimchi, because it can produce kimchi having a red color and spicy taste desired by the consumer provides the kimchi the consumer wants can do.

That is, according to the present invention, kimchi can be produced by the consumer, such as kimchi having a medium redness and strong spicy intensity, or kimchi having a strong redness while the color intensity is strong redness.

Claims (3)

In preparing kimchi by mixing kimchi seasoning and pickled cabbage containing red pepper powder, Kimchi seasoning is mixed with 85 to 95% by weight of red pepper powder selected by color level based on ASTA (American Spice Trading Association) color value and capsaicinoid content or spicy level based on Scoville value. Preparing kimchi seasoning step by step of chromaticity and spicy taste; Method of producing kimchi standardized in color and hot taste step by step comprising mixing the prepared kimchi seasoning 20 to 35% by weight and pickled cabbage 65 to 80% by weight. The method of claim 1, Chromaticity step is ASTA A method of producing kimchi with standardized chromaticity and spicy taste, characterized in that it is selected from dark red with a chromaticity value of 100 to 150, normal red of 60 to 80, or light red of 10 to 50. The method of claim 1, The hotness step is very hot, containing 80-150 mg% of capsaicinoids or 12,000-22,500 scoville, usually hot, containing 50-70 mg% of capsaicinoids or 7,500-10,500, or capsaicinoids. A method for producing kimchi, which has been standardized in color and spicy taste, characterized in that it is selected from mild tastes containing 5 to 30 mg% or Scoville value of 750 to 4,500.