KR20070051815A - The method for making a preserve with salt chinese cabbage using phellinus linteus and deep seawater - Google Patents

Abstract

The present invention relates to a method for producing pickled cabbage using deep sea water and green mushrooms, the method comprising the steps of: (a) drying the green mushrooms within 5% of moisture content and pulverizing them to 1 nanometer to 2 nanometers; (b) filtering the deep sea water with a diatomaceous earth filter of 0.3 MICRON to remove impurities; (c) separating salt and water by heating the deep sea water at low temperature at 60 ° C. to 70 ° C. for 10 days to 15 days; (d) adjusting the salinity of the deep sea water separated from the salt to within 3%; (e) the situation mushroom powder of step (a): mixing the deep sea water of the step (d): glucose in a ratio of 100: 50: 3; (f) fermenting for 5 to 7 days in a fermentation chamber at 25 ° C. to 35 ° C. by adding 3 g of amylase per kg of the mixed material; (g) cooling the fermented material above to −5 ° C. to −10 ° C .; (h) milling the fermented material back to 1 nano to 2 nano; (i) the situation mushroom powder of step (h): mixing the deep sea water of step (d) in a ratio of 1: 20 to 1: 100 and heated and purified from 80 ℃ to 90 ℃ for 1 hour to 5 hours ; (j) heating the material to 70 ° C. to 90 ° C., concentrating to 10% to 20% salinity, and cooling to 10 ° C. to 15 ° C .; (k) dividing the Chinese cabbage into the material and immersing for 2 to 3 hours soaking; (l) rinsing the pickled cabbage in drinking water 2 to 3 times to remove water for 30 minutes to 1 hour; (m) comprising the step of packaging the pickled cabbage using the deep sea water and the situation mushroom. The pickled cabbage produced by the present invention has a firm texture and crispness, has a good texture and shelf life, no odor and smell of grass, and various minerals and amino acids are increased to enhance the taste and nutrition of kimchi and contribute to national health. Of course, you can enter the global market.

Chinese cabbage, kimchi, pickled cabbage, situation mushroom, deep sea water

Description

The method for making a preserved salt Chinese cabbage using Phellinus linteus and Deep seawater}

Pickled cabbage to be prepared according to the production method of the present invention is a pickling time of 2 hours or less than 3 hours, the productivity is greatly increased by pickling cabbage in a short time compared to the conventional manufacturing method. In addition, the structure of Chinese cabbage is hard and crunchy, it has good texture and shelf life, there is no odor and smell of grass, and various kinds of minerals and amino acids increase to produce high-quality pickled cabbage which improves the taste and nutrition of kimchi. will be.

The situation is a mushroom that grows in the trunks of apple, mulberry, and oak trees in the Chinese Medicine Dictionary (中藥 大 辭典, 上海 科學 技術), and the names of tinnitus, Sangsin, Hogoan, etc. Have In the New Nongbocho, the difference is recorded in the section of Morus alba L. (,), which is the Mingdae Ishijin. ) Are classified into the terms of Mok-I in the Herbal Wood (本草綱目), and recorded as Different, Sangyu, Ivory, Sang-sang, and Situation. In the East Bogam, it is classified into difference, situation and so on. Wood muds include Phellinus linteus (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Although it is named in various ways, etc., Phellinus igniarius (Lex Fr.) Quel, which grows in broadleaf trees such as ancestors, sheep, and two people, is widely interpreted. Wood mud mushroom, which is the scientific name of the situation mushroom and is a true situation, grows only in the mulberry tree, unlike the horse mud mushroom. The scientific name is Phellinus linteus (Berk. Et Curt) Aoshima (原色 日本 菌類 圓 鑑) , 1975).

   Woody mud mushrooms grow on the stump of the mulberry tree, and their shape is initially called yellow mud lumps. . The upper part of the tongue-like shape is slightly different depending on the variety of the situation, but it may have a mud-like color or a black split like the skin of persimmon.

   The pharmacological action of woody mud mushrooms is known to enhance immune function when chemotherapy is performed after resection of liver cancer including gastric cancer, esophageal cancer, duodenal cancer, colon cancer, and rectal cancer. It also activates and detoxifies uterine and bleeding, dysmenorrhea, intestinal bleeding, intestinal and gastrointestinal functions.

     Ikegawa et al. (Gann, 59, 155, 1968) reported that woody mud mushrooms had higher tumor retardation rate than cloud mushrooms (Coriolus versicolor) and shiitake mushrooms (Lent inusedodes), and Protein Nucleic acid Enzyme, 21, 426, 1976) reported an anticancer activity of 96.7%. Chung et al. (Journal of Pharmaceutical Sciences, 38, 158, 1994) reported that the protein polysaccharide of mycelium effectively inhibits Sarcoma 180 ascites and solid cancer. Kim et al. (Arch, Pharm. Res., 17, 337, 1994) As a result of analyzing polysaccharides having antitumor activity, glucose is mainly composed of glucose, and in addition to galactose, mannose and ara

It was reported that it consists of Arabinose et al. And Gong et al. (Journal of Korean Journal of Pharmacognosy, 22, 233, 1991) show that the hydrothermal extract of woody mud (situation) mushroom mycelium shows anti-cancer activity by acting on NK cell function, enhancing the host's non-specific immune function, and also in mice. LD50 reported to be safe at more than 1,500 mg / kg.

As such, woody mud mushrooms have been reported to have excellent anticancer activity and immune enhancing effect.

      Deep sea water is deep sea water that is more than 200 meters deep without sunlight. Rigorous deep water means seawater resources originating in Greenland and circulating the Atlantic, Indian and Pacific Oceans every 2000 years. The oceans do not stay in one place but are constantly circulating throughout the earth. When the waters that circulate arrive at Greenland's glaciers, they become very cold and become very heavy. This increased specific gravity gradually goes down to a depth of 200m or less, and the temperature drops rapidly to about 2 ℃. This cold water does not actively mix with the warmer water near the upper surface of the water, but exists as borders with each other like water and oil. The water that goes down into the deep sea is called deep sea water. Deep water is not polluted and is rich in nutrient inorganic salts. Shallow sea water can cause photosynthesis and organic matter to grow, and air and land pollutants can easily come in under the influence of sunlight, but since these organics and pollutants can't come down to a depth of 200 m, deep ocean water continues to be pure. I can keep it. Deep water also circulates through the earth as the seawater flows, and the circulation is so slow that it usually takes around 2000 years to circle the earth. During these long years, the water temperature is constant at nearly 2 ° C while slowly circling the surface of the earth, and it is rich in inorganic nutrients such as nitrogen, phosphorus, and silicon. Interested in deep ocean waters in the United States and Japan from 30 to 40 years ago, it has recently been in the spotlight as its utilization and importance increases in various fields such as fisheries, food, beverage, cosmetics and medicine.

   Recently, Kimchi is Korea's representative food, known for its excellence and taste all over the world, and its interest in science is increasing greatly. Now, when it is time to standardize, scientificize, industrialize, and globalize Kimchi have. In particular, Chinese cabbage kimchi has become a world-class food because of its rich taste and nutritional ingredients. However, cabbage kimchi dipped in pickled cabbage produced by the conventional method of pickling cabbage is a food containing a large amount of salt intake of salt to improve shelf life. In addition, the longer the pickling time of the cabbage, the more productivity is required. There is a peculiar smell of grass and deodorant, and the problem of eliminating it remains a homework, and despite the consumption of foods, continuous technical development is required.

 Therefore, the technical problem to be achieved by the present invention relates to a method of manufacturing pickled cabbage using deep sea water and situation mushrooms, the pickled cabbage produced by the present invention has a hard and crispy texture, good texture and storage, grass odor and There is no odor and the various minerals and amino acids are increased to provide a method for producing a versatile high quality pickled cabbage with excellent taste, nutrition, shelf life and productivity.

In order to achieve the above technical problem, the present invention relates to a method for producing pickled cabbage using deep sea water and green mushrooms, (a) drying the green mushrooms within 5% moisture content and pulverizing to a size of 1 nano to 2 nano ; (b) filtering the deep sea water with a diatomaceous earth filter of 0.3 MICRON to remove impurities; (c) separating salt and water by heating the deep sea water at low temperature at 60 ° C. to 70 ° C. for 10 days to 15 days; (d) adjusting the salinity of the deep sea water separated from the salt to within 3%; (e) the situation mushroom powder of step (a): mixing the deep sea water of the step (d): glucose in a ratio of 100: 50: 3; (f) fermenting for 5 to 7 days in a fermentation chamber at 25 ° C. to 35 ° C. by adding 3 g of amylase per kg of the mixed material; (g) cooling the fermented material above to −5 ° C. to −10 ° C .; (h) milling the fermented material back to 1 nano to 2 nano; (i) the situation mushroom powder of step (h): mixing the deep sea water of step (d) in a ratio of 1: 20 to 1: 100 and heated and purified from 80 ℃ to 90 ℃ for 1 hour to 5 hours ; (j) heating the material to 70 ° C. to 90 ° C., concentrating to 10% to 20% salinity, and cooling to 10 ° C. to 15 ° C .; (k) dividing the Chinese cabbage into the material and immersing for 2 to 3 hours soaking; (l) rinsing the pickled cabbage in drinking water 2 to 3 times to remove water for 30 minutes to 1 hour; (m) The method of producing a high quality pickled cabbage, including the step of packaging the pickled cabbage using the deep sea water and mushrooms.

      Hereinafter, a method for preparing pickled cabbage using deep sea water and mushrooms according to the present invention will be described in detail. First, the mushrooms are dried to a moisture content of less than 5% and prepared by pulverizing to a size of 1 nanometer to 2 nanometers. Deep sea water is filtered through a 0.3 MICRON diatomaceous earth filter to remove impurities, and the salt and water are separated by heating at 60 ° C. to 70 ° C. for 10 to 15 days at low temperature. Adjust the salinity of the deep seawater separated from salt to within 3%, and mix the deep seawater: situation mushroom powder: glucose at a ratio of 50: 100: 3, and add 3 g of amylase per kilogram of 25 ° C to 35 ° C. The fermentation chamber is fermented for 5-7 days. The fermented material is cooled to -5 ° C to -10 ° C and pulverized again to 1 nm to 2 nm, and then the fermented situation mushroom powder: deep sea water is mixed at a ratio of 1: 20 to 1: 100 at 80 ° C. to 90 ° Purified by heating to 1 ℃ to 5 hours, and then heated to 70 ℃ to 90 ℃, concentrated to 10% to 20% salinity and cooled to 10 ℃ to 15 ℃. The cabbage is divided into 4 parts of the cooled extract, soaked for 2 to 3 hours, and then marinated cabbage is rinsed 2 to 3 times in drinking water and dried for 30 minutes to 1 hour. Chinese cabbage is packed and commercialized. Thus, the pickled cabbage produced by the present invention has a hard and crispy texture, good texture and shelf life, no odor and smell of grass, and various minerals and amino acids are increased to enhance the taste and nutrition of kimchi. Can be produced in a short time.

     Hereinafter, the present invention will be described in detail with reference to Examples. However, embodiments according to the present invention may be modified in many different forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

Example

20 kg of Chinese cabbage was pickled by pickling cabbage for 10 hours at 10 ° C. to 15 ° C. for 3 hours.

Comparative example

20 kg of Chinese cabbage was prepared by using the salt of the conventional method to obtain pickled cabbage for 8 hours to be the same as the state of pickling in the Example.

The pickled cabbage produced by the Example and Comparative Example was allowed to sample 20 men and women in their 20s and 30s as it was to evaluate the satisfaction, sensory test to evaluate the degree of crispy, salty, flavor, overall preference, and Example And add the same amount of seasoning to the pickled cabbage of the comparative example made kimchi kimchi with 2.2% salinity and fermented for 24 hours at 10 ℃ to 15 ℃, then aged for 7 days at 2 ℃ to 5 ℃ 20 men and women in their 20s-30s To test the cabbage kimchi of the Examples and Comparative Examples for the name and then to evaluate the satisfaction,

 The taste test was conducted using five-point method of crispness, sourness, salty taste, flavor, and overall taste degree, and the sensory test items (very bad: 1 point, a little bad: 2 points, normal: 3 points, a little good: 4) Points, very good: 5 points) The average scores are shown in Table 1 and Table 2, and the results of the component analysis of the pickled cabbage are shown in Tables 3 to 5.

<Comparison table of pickled cabbage> division Crunchy Salty  Flavor Overall preference Example 5 4.8 4.9 4.9 Comparative example 2.7 2.3 2.7 3.2

<Comparison table and taste of pickled cabbage made into cabbage kimchi> division Crunchy Sour taste Salty Flavor Overall preference Example 4.9 4.7 4.6 4.9 4.8 Comparative example 2.5 3.2 2.4 2.8 2.9

<Comparison Analysis of Pickled Chinese Cabbage> division General ingredients (per 100g of decorative part) moisture (%) protein (%) Fat (%) Ash content (%) carbohydrate (%) Ca (mg) P (mg) Na (mg) K (mg) Mg (mg) Zn (mg) Sugar fibrin Example 90.9 1.8 0.1 2.4 4.1 0.7 58 47 576 59 79 1.1 Comparative example 92.1 1.4 0.1 2.2 3.6 0.6 45 35 685 23 10 0.2

<Comparison Analysis of Pickled Chinese Cabbage> division Amino acid (per 100 g of mg / plant) Isoleucine Leucine Lysine Methionine Cysteine Phenylalanine Tyrosine Threonine Example 24 24 33 9 11 21 17 29 Comparative example 18 20 28 6 8 17 12 22

<Comparison Analysis of Pickled Chinese Cabbage>  division Amino acid (per 100 g of mg / plant) Valine Histidine Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Example 31 16 38 50 69 221 28 24 Comparative example 25 12 32 44 62 215 23 19

Referring to Table 1 and Table 2, the pickled cabbage produced according to the production method of the present invention can be seen that the degree of crispness, salty taste, flavor, overall preference than the pickled cabbage of the comparative example. Referring to Tables 3 to 5, it can be seen that the pickled cabbage of the Example has increased various mineral components and amino acids than the pickled cabbage of the Comparative Example.

Thus, the pickled cabbage produced by the present invention has a hard and crispy texture, good texture and shelf life, no odor and smell of grass, and various minerals and amino acids are increased to enhance the taste and nutrition of kimchi. Can be produced in a short time, and the role as a useful and versatile, high quality food is expected.

Claims (2)

    (a) drying the mushrooms to within 5% moisture content and pulverizing them to a size of 1 nanometer to 2 nanometers.     (b) filtering the deep sea water with a diatomaceous earth filter of 0.3 MICRON to remove impurities.     (c) separating salt and water by heating the deep sea water at 60 ° C. to 70 ° C. for 10 to 15 days at low temperature.     (d) adjusting the salinity of the deep sea water separated from the salt to within 3%.     (e) the situation mushroom powder of step (a): mixing the deep sea water of the step (d): glucose in a ratio of 100: 50: 3.     (f) fermenting for 5 to 7 days in a fermentation chamber at 25 ° C. to 35 ° C. by adding 3 g of amylase per kg of the mixed material.     (g) cooling the fermented material above to -5 ° C to -10 ° C.     (h) milling the fermented material back to 1 nano to 2 nano.     (i) the situation mushroom powder of step (h): mixing the deep sea water of step (d) in a ratio of 1: 20 to 1: 100 and heated and purified from 80 ℃ to 90 ℃ for 1 hour to 5 hours .     (j) heating the material to 70 ° C to 90 ° C, concentrating to 10% to 20% salinity, and cooling to 10 ° C to 15 ° C.     (k) dividing the Chinese cabbage into four equal parts and soaking for 2 to 3 hours.     (l) rinsing the pickled cabbage in drinking water 2 to 3 times to remove water for 30 minutes to 1 hour.     (m) A method of producing pickled cabbage using deep sea water and situation mushrooms, including the step of packaging and commercializing the pickled cabbages using the deep sea water and situation mushrooms A product mainly comprising pickled cabbage prepared according to the method of claim 1.