KR20040099925A - Method of manufacturing kimchi additional green-tea extract - Google Patents

Abstract

PURPOSE: A method of making green tea-kimchi by mixing the green tea extract and kimchi sauce is provided. The produced kimchi has enhanced shelf life, taste and flavor by polyphenols contained in the green tea extract while maintaining efficacy of green tea. CONSTITUTION: Green tea leaves are mixed with purified water in a ratio of 1:20, extracted at 110deg.C for 1hr in an autoclave and filtered with a 325mesh sieve. Then, 0.3 to 3.0% by weight of the green tea extract is added to kimchi sauce, mixed with salted kimchi and aged at 2 to 5deg.C.

Description

Method of manufacturing kimchi with green tea extract {Method of manufacturing kimchi additional green-tea extract}

The present invention is a method of producing kimchi with the addition of green tea extract, more specifically, the green tea extract is added to the cabbage removed by mixing the stock solution extracted from the green tea leaves with kimchi seasoning, trimmed, salted and washed Kimchi prepared by mixing the seasoning is about the production method of kimchi with the addition of green tea extract.

Kimchi is a fermented food made from Korean cabbage, radish, red pepper, green onion, garlic, and salted fish. It is an alkaline food rich in various vitamin groups and rich in calcium and minerals. In addition, salted fish, which is an animal food, provides amino acids to compensate for protein lacking in rice. In addition, the complex action of various vegetables, such as juice and salt to clean the intestine, digestion, absorption is also excellent efficacy in preventing adult diseases such as colon cancer, arteriosclerosis.

Kimchi's efficacy has been scientifically proven and attracts attention as a global food. In addition, the tendency to buy and consume kimchi due to the recent social advancement of women. However, kimchi has a disadvantage in that the storage capacity and taste of kimchi are degraded as the tissues of kimchi soften due to rancidity when the period exceeds the period of inherent sour taste after fermentation and ripening period.

On the other hand, green tea is traditionally eaten with food. Green tea is rich in caffeine, tannins and other vitamins, minerals and minerals. It is composed of a mixture of catechins and rich in polyphenols with astringent taste. Promotes metabolism, prevents obesity, prevents cancer and skin care as well as removes nicotine and inhibits the action of fat-producing substances to prevent fatty liver. It also contains fluorine to prevent tooth decay.

As the efficacy of green tea is known, it is a trend to make it possible to consume the good ingredients of green tea in various ways by spreading green tea powder in various foods such as rice cake, ice cream, porridge, ramen noodles, noodles, dumplings as well as multi-food.

Due to the problems caused by the rancidity of kimchi, many studies have been reported, including physical methods such as heat treatment, low temperature treatment and high pressure treatment, and methods of adding preservatives, enzymes, spices and natural products, but most of them greatly reduce the taste or quality of kimchi. It has not been put to practical use because it has not been proven or effective.

The present invention has been invented to solve the above problems, the stock solution extracted from the green tea leaves mixed with kimchi sauce seasoning, trimmed and salted and washed to remove the water, cabbage seasoned with green tea extract added Kimchi is prepared by adding polyphenols, which are natural preservatives in green tea, to extend the life of kimchi to maintain the taste, flavor, and efficacy of kimchi, while at the same time adding green tea extracts that can consume the beneficial ingredients of green tea. The purpose is to provide a manufacturing method.

The present invention for achieving the above object is the green tea extract mixed with purified water and purified water at a certain ratio and then mixed with the green tea extract extracted with high-pressure steam in kimchi seasoning, trimming and desalting process of the green tea extract It is characterized by being prepared by mixing the added seasoning.

Hereinafter, the present invention will be described in more detail with reference to Examples.

(Example 1)

First step: Green tea leaves are selected and washed clean, and then mixed with purified water in a ratio of 1:20 to prepare a mixture.

Second step: The mixture is put in a sealed container and put into a high pressure steam sterilization apparatus to extract green tea extract for 1 hour at 110 ℃ using high pressure steam.

Third step: The extract is filtered using a sieve of 325mesh.

The results of measuring the rate of passing green tea extract based on the extract 1000g are as follows. The larger the filtration rate, the more residues are mixed, and it can be seen that using a finer sieve can reduce the incorporation of residues.

mesh 30 80 120 150 200 250 325 % Pass 100 100 99.999 99.999 99.997 99.997 99.98

Fourth step: Based on the following conventional kimchi blending ratio of the known well-added 0.3 ~ 3.0% of the filtered green tea extract to prepare a fast seasoning.

Raw material name Compounding ratio (%) cabbage 92 chili powder 3 garlic One ginger 0.5 onion 0.4 Salt 0.3 Sugar 0.2 Liquid 0.5 Sect One Buttercup 0.5 carrot 0.3 chives 0.3 Sum 100

Step 5: Trim the cabbage, pickle, desalting, wash, and dehydrate to mix the seasoning with the green tea extract.

6th step: mix cabbage mixed with seasoning at 2 ~ 5 ℃.

The pH change and the number of lactic acid bacteria were measured as follows for kimchi (experimental group) and conventional kimchi (control group) to which the green tea extract prepared through the above steps was added.

[Change of PH between previous Kimchi (control) and Kimchi (experimental group) of the present invention]

DATE 0 5 10 15 20 25 Control group 1 5.3 4.9 3.95 3.80 3.75 3.72 Control 2 5.3 4.8 3.90 3.81 3.69 3.95 Experimental group 5.3 5.2 4.47 4.15 4.10 4.10

As can be seen from the experimental results, the kimchi to which the green tea extract of the present invention is added can be seen that oxidation proceeds slowly as compared to kimchi prepared by the conventional method. That is, since ripening is slow, it can be seen that kimchi has a life extension effect.

[Measurement Result of Lactic Acid Bacteria (TA) between Previous Kimchi (Control) and Kimchi (Experimental Group) of the Present Invention]

DATE 0 5 10 15 20 25 Control group 1 0.24 0.42 0.69 0.84 0.88 0.90 Control 2 0.24 0.41 0.69 0.85 0.89 0.93 Experimental group 0.23 0.36 0.48 0.63 0.69 0.78

The experimental data is plotted by measuring the acidity using the lactic acid coefficient, it can be seen that the addition of the green tea extract of the present invention has a life extension effect because the production of lactic acid is slower than conventional kimchi.

As described above, the present invention is mixed with purified water and a certain ratio of green tea leaves in the production of kimchi after mixing the green tea extract extract with high-pressure steam in kimchi seasoning, trimming and desalting process of the green tea extract It is produced by ripening the added seasoning, and the effect of polyphenols, a natural preservative ingredient in green tea, extends the life of kimchi, maintaining the taste, flavor and efficacy of kimchi and at the same time ingesting beneficial ingredients of green tea. There is.

Claims (1)

A first step of preparing a mixture by mixing green tea leaves and purified water in a ratio of 1:20; A second step of extracting the green tea extract by putting the mixture into a sealed container and putting it into a high-pressure steam sterilization apparatus at 110 ° C. for 1 hour; A third step of filtering the green tea extract using a sieve of 325mesh; A fourth step of preparing a fast seasoning by adding 0.3-3.0% of the filtered green tea extract based on the known kimchi blending ratio; A fifth step of soaking the above seasoning in desalted and washed cabbage after pickling; Kimchi production method is added to the green tea extract, characterized in that consisting of the sixth step of ripening cabbage mixed with the seasoning at 2 ~ 5 ℃.