KR20080047913A - Kimchi including of sugared sliced tomato and preparation method thereof - Google Patents

Abstract

Kimchi containing tomato soaked in a sugar solution and its preparation method are provided to improve the sensory properties of kimchi and impart the nutrients of tomato to kimchi. Kimchi containing tomato soaked in a sugar solution is prepared by mixing 5~30wt.pt. of tomato soaked in a sugar solution to 100wt.pt. of kimchi ingredients. The sugar solution comprises one saccharide selected from the group consisting of sugar, dextrose, fructose, oligosaccharide, starch syrup, honey, xylitol, erythritol, palatinose, mannitol, and maltitol. The sugar solution further comprises at least one calcium selected from the group consisting of calcium chloride, calcium citrate, calcium gluconate, and calcium lactate.

Description

Kimchi including sugar sugar tomato and preparation method thereof

The present invention relates to a kimchi containing acupuncture tomato and a method for producing the same, and more particularly, to improve sweetness and texture by immersing the tomato in a mixture of sugar acupuncture tomato, sugar and salt, which is immersed in sugar to improve sweetness. Kimchi comprising acupuncture tomato and in the production of kimchi relates to kimchi comprising acupuncture tomato and characterized in that the addition of the acupuncture tomato to kimchi material and mixing.

Kimchi has been manufactured and consumed mainly in Korea as a traditional fermented food, but recently, as the life patterns are westernized and diversified, kimchi has been tried in various ways. In particular, in recent years, a variety of food ingredients are produced, and the biological activity is also actively revealed. Therefore, there are many attempts to apply various materials to kimchi. If kimchi is made of various materials, it is expected to increase consumption by enhancing various tastes and bioactive functions of existing kimchi.

Tomato is one of the essential components of the kimchi of the present invention is a crop that is produced a lot in the world, the nutritional value is also great.

Tomatoes contain a large amount of red pigment lycopene, about 2,000 to 2,800 mg / kg-dry matter. Lycopene is a free radical scavenger against oxygen radicals, delaying prostate cancer and preventing cardiovascular disease. In addition, beta-carotene, vitamin C, and rutin are included to strengthen blood vessels.

Tomatoes are classified into major and small cherry tomatoes in size. The major fruit species are generally called "tomatos" and the small fruit species are often called "drop tomatoes." Presently, tomatoes are edible as fruits or edible as salads, crushed tomatoes and made into tomato juice with salt and / or sugar, or processed into tomato ketchup in paste form with crushed tomatoes and salt, vinegar and various spices. Doing.

As such, tomatoes are processed in various forms and rich in nutrition, but they are not yet used in kimchi. This is because the taste of the tomato is not so strong that it does not affect the seasoning taste of kimchi. In addition, tomato seeds (seeds) remain in the kimchi, and the texture is impaired when eaten, if the tissue of the tomato is too weak because the characteristics of the tomato does not appear in kimchi.

Therefore, the present invention was to cut the tomato to remove the seeds (seed) inside the tomato in order to improve the above-mentioned disadvantages, cabbage flavor kimchi, cabbage abandoned kimchi, or radish kimchi (pickled) When used in various kinds of kimchi, etc., the sensory properties of kimchi were found to improve. On the other hand, the present invention can be obtained by immersing the cut tomato in sugar solution to obtain acupuncture tomato by adding the tomato to the sugar solution obtained by adding calcium chloride to the sugar solution can increase not only the sweet taste but also the firm texture of the tomato.

On the other hand as a prior art related to the content of various kimchi is already known.

As an example of the prior art, "Method of manufacturing Oriental Kimchi (Registration No. 10-0632379-0000, September 28, 2006)" is a situation mushroom, Kigi mushrooms, Ganoderma lucidum mushroom, fingerling mushrooms, shiitake mushrooms, baekbokyeong, spirits, taxa, Select Plum, Yu-Geun-Yu, Cha-cha-Phi, Jujube, Licorice, Ginseng, Baek-Gu, Dong-Gi-Gi, Cheong-Gung, Baek-Pak, Saeng-Ji-Yang, Eung-Sung-Cho, Three-Three-Cho, Sewao, Dermis and Cheongpi. Using these extracts is a method of preparing kimchi by adding salt and dipping cabbage or radish.

"Manufacturing method of kimchi using mushrooms (Registration No. 10-0616524-0000, Aug. 21, 2006)" includes the step of preparing kimchi by adding mushrooms or mushrooms, including mushroom stumps, when seasoning is added to pickled cabbage. Kimchi is a manufacturing method.

"Method of manufacturing Kimchi Kimchi (Registration No. 10-0609468-0000, Jul. 28, 2006)" refers to the kimchi described above in the kimchi that the fermentation process proceeds by marinating the cabbage and then mixing the inside made with seasoning and salted fish. Including the hemp as a genus, said hemp is a kimchi production method characterized in that it is contained so that 0.1-6% of the total weight of kimchi so as not to lose the taste of kimchi.

"How to prepare kimchi with tofu sprouts (Registration No. 10-0493544- 0000, 2005. 5. 26)" is a kimchi added with a certain amount of tofu sprouts during the manufacturing process of kimchi to improve the taste and improve the nutritional value of kimchi. It relates to a manufacturing method.

"Manufacturing method of kimchi using white lotus leaf and kimchi prepared therein (Registration No. 10-0458914-0000, Dec. 3, 2004)" is used to prepare kimchi and the pickled water used to prepare kimchi, It is characterized by mixing white lotus leaf with red pepper powder.

"Yuzu Kimchi manufacturing method (Registration No. 10-0457133-0000, Nov. 4, 2004) is a known method of manufacturing kimchi consisting of pickling and fermentation step, kimchi soybean production step, and ripening step. This is a method of manufacturing kimchi, which is thinly sliced and then mixed with sugar at a weight ratio of 1: 1 and put into a container for refrigeration.

The prior art for the kimchi is to improve the taste and aroma of kimchi by adding ingredients such as herbal ingredients, mushrooms, hemp, tofu sprouts, white lotus leaves, citron, etc., but kimchi containing acupuncture tomato and its preparation The technical configuration is different from that of the present invention having the method as a main configuration.

The present invention, in kimchi, it is an object to provide kimchi containing acupuncture tomato.

The present invention is to provide a method of producing kimchi containing sugar tomato in the production of kimchi, including adding and mixing the sugar tomato tomato to the kimchi material.

In the present invention, the tomato can be used to improve the sweetness of the tomato by immersing the tomato in the sugar solution cut and removed seeds.

In the present invention, the tomato can be used to improve the sweetness and / or texture of the tomato by immersing the tomato is cut and the seed removed tomato in the sugar solution added calcium.

In order to achieve the above-mentioned object, the present invention, in the conventional kimchi, represents kimchi containing acupuncture tomato.

In the present invention, acupuncture tomato means that the tomato is immersed in the sugar solution to improve the sweetness of the tomato or that the tomato is immersed in the sugar solution to which calcium is added to improve the sweetness and / or texture of the tomato.

Tomato used in acupuncture tomato in the present invention can be used any one or more selected from the general tomato of the major family, the bell tomato of the bovine species.

Hereinafter, unless otherwise specified in the present invention, the tomato refers to both normal tomatoes and cherry tomatoes.

In the present invention, before the tomato is immersed in the sugar solution added to the sugar solution or calcium to remove the tomato seeds (seeds), it is preferable to use the tomato peeled in advance.

Tomato seeds can be cut into 2 to 10 equal parts horizontally or vertically, preferably 4 to 8 equal parts vertically, and then remove the seeds inside the tomato to prevent the reduction of organoleptic effect by tomato seeds in the final kimchi product. have.

In addition, removing the skin of the tomato can easily penetrate the sugar solution into the inside of the tomato and can prevent in advance the touch by the tomato peel in the final kimchi product.

The skin of the tomato can be removed immediately peel the tomato, or can be easily removed by boiling the tomato in hot water.

In the present invention, acupuncture tomato can improve the sweetness of the tomato by immersing the tomato in the sugar solution.

As an example of the sweetened tomato with improved sweetness, the tomato is immersed in a sugar solution containing any one selected from sugar, glucose, fructose, oligosaccharide, syrup, honey, xylitol, erythritol, paratinose, mannitol, and maltitol. Can improve.

The sugar solution may be any one of sugars, glucose, fructose, oligosaccharides, starch syrup, honey, xylitol, erythritol, paratinose, mannitol, maltitol, and the concentration of the sugars in the range of 10 to 60% to purified water. .

In the present invention, the acupuncture tomato may improve the sweetness and / or texture of the tomato by immersing the tomato in a sugar solution to which calcium is added.

Calcium is added to sugars to which sugars, glucose, fructose, oligosaccharides, starch syrup, honey, xylitol, erythritol, paratinose, mannitol, and maltitol are added, as an example of the sugar-impregnated tomato with improved sweetness and / or texture. Dipping tomatoes in a solution can enhance the sweetness and / or texture of the tomatoes.

As the sugar solution to which the sugar and calcium chloride are added, one having calcium 1 to 5% (w / w) added to a sugar solution having a concentration of 10 to 60% can be used.

As an example of the calcium, any one or more selected from calcium chloride, calcium citrate, calcium gluconate, and calcium lactate may be used.

In the present invention, the sugar tomato may be dipped until the sweetness and / or texture of the tomato is improved after immersing the tomato in a sugar solution in which sugars are dissolved in purified water or a solution in which calcium is added to the sugar solution.

For example, in order to prevent the growth of microorganisms while adding tomato to a sugar solution in which sugar is dissolved in purified water or a solution in which calcium is added to the sugar solution and immersing the tomato, at least 12 hours or more, preferably from 4 to 10 ° C. Soaking at 10 ° C. for 12-24 hours may improve the sweetness and / or texture of the tomatoes.

Kimchi comprising a sugar tomato of the present invention may contain 5 to 30 parts by weight of 100 parts by weight of pickled kimchi material in a sugar solution in which sugar is dissolved or a tomato in which sugar is added to a solution in which calcium chloride is added to the sugar solution.

When less than 5 parts by weight of acupuncture tomato in kimchi containing acupuncture tomato of the present invention with respect to 100 parts by weight of pickled kimchi material, the functionality of kimchi is reduced, 30 parts by weight based on 100 parts by weight of pickled tomato kimchi material If it is used in excess, there is no increase in the effect of improving the sensory of kimchi Kimchi containing acupuncture tomato of the present invention is preferred to include 5 to 30 parts by weight per 100 parts by weight of pickled kimchi material.

Kimchi pickled in kimchi containing acupuncture tomato of the present invention may be used to wash and desalted after washing the main material of kimchi with water, cutting and pickling with salt or brine.

The main material of kimchi in the pickled kimchi material may be any one selected from Chinese cabbage, radish.

Kimchi containing acupuncture tomato of the present invention includes pepper powder, glutinous rice paste, seasonings, vegetables, salted fish in addition to the acupuncture tomato, pickled kimchi material.

The seasoning can be used any one or more selected from ground onions, chopped garlic, chopped ginger.

The vegetables may be any one or more selected from radish, green onions, leek, buttercups, onions.

The salted fish may be any one or more selected from anchovy, shrimp chop, canary chop, anchovy chopped, canary chopped.

The red pepper powder, glutinous rice paste, spices, vegetables, salted fish can be used by a person skilled in the art with a predetermined content, and since the essential contents are not essential to the present invention, detailed descriptions thereof will be omitted.

On the other hand, the present invention includes a kimchi production method containing acupuncture tomato.

Kimchi production method containing acupuncture tomato of the present invention in conventional kimchi production, adding and mixing the acupuncture tomato to pickled kimchi material.

Tomato used in acupuncture tomato in the present invention can be used any one or more selected from the general tomato of the major family, the bell tomato of the bovine species.

In the present invention, before the tomato is immersed in the sugar solution added to the sugar solution or calcium to remove the tomato seeds (seeds), it is preferable to use the tomato peeled in advance.

Tomato seeds can be cut into 2 to 10 equal parts horizontally or vertically, preferably 4 to 8 equal parts vertically, and then remove the seeds inside the tomato to prevent the reduction of organoleptic effect by tomato seeds in the final kimchi product. have.

In addition, removing the skin of the tomato can easily penetrate the sugar solution into the inside of the tomato and can prevent in advance the touch by the tomato peel in the final kimchi product.

The skin of the tomato can be removed immediately peel the tomato, or can be easily removed by boiling the tomato in hot water.

In the preparation of kimchi containing acupuncture tomato of the present invention, acupuncture tomato can be used to improve the sweetness of the tomato by immersing the tomato in the sugar solution.

As an example of the sweetened tomato with improved sweetness, the tomato is immersed in a sugar solution containing any one selected from sugar, glucose, fructose, oligosaccharide, syrup, honey, xylitol, erythritol, paratinose, mannitol, and maltitol. Can improve.

The sugar solution may be any one of sugars, glucose, fructose, oligosaccharides, starch syrup, honey, xylitol, erythritol, paratinose, mannitol, maltitol, and the concentration of the sugars in the range of 10 to 60% to purified water. .

In the preparation of kimchi containing acupuncture tomato of the present invention, acupuncture tomato may improve the sweetness and / or texture of the tomato by immersing the tomato in a sugar solution to which calcium is added.

Calcium is added to sugars to which sugars, glucose, fructose, oligosaccharides, starch syrup, honey, xylitol, erythritol, paratinose, mannitol, and maltitol are added, as an example of the sugar-impregnated tomato with improved sweetness and / or texture. Dipping tomatoes in a solution can enhance the sweetness and / or texture of the tomatoes.

As the sugar solution to which the sugar and calcium chloride are added, one having calcium 1 to 5% (w / w) added to a sugar solution having a concentration of 10 to 60% can be used.

As an example of the calcium, any one or more selected from calcium chloride, calcium citrate, calcium gluconate, and calcium lactate may be used.

In the preparation of kimchi containing the acupuncture tomato of the present invention, the acupuncture tomato is dipped until the sweetness and / or texture of the tomato is improved after immersing the tomato in a sugar solution in which sugar is dissolved in purified water or a solution in which calcium is added to the sugar solution. You can.

For example, in order to prevent the growth of microorganisms while adding tomato to a sugar solution in which sugar is dissolved in purified water or a solution in which calcium is added to the sugar solution and immersing the tomato, at least 12 hours or more, preferably from 4 to 10 ° C. Soaking at 10 ° C. for 12-24 hours may improve the sweetness and / or texture of the tomatoes.

When preparing kimchi containing acupuncture tomato of the present invention, 5 to 30 parts by weight of acupuncture tomato may be added and mixed with 100 parts by weight of pickled kimchi material.

When producing less than 5 parts by weight of pickled tomato in 100 parts by weight of pickled kimchi when the kimchi containing acupuncture tomato of the present invention, the functionality of the kimchi is reduced, 30 parts by weight based on 100 parts by weight of pickled kimchi material When used in excess, there is no increase in the effect of improving the sensory of kimchi, so it is preferable to include 5 to 30 parts by weight of 100g by weight of pickled kimchi material when preparing kimchi containing acupuncture tomato of the present invention.

Kimchi containing pickled tomato of the present invention pickled kimchi material may be used to wash and desalted after washing the main material of kimchi with water, cutting and pickling with salt or brine.

When the pickled kimchi material is prepared in the kimchi as the main material can be used any one selected from cabbage, radish.

When preparing kimchi containing acupuncture tomato of the present invention, pepper powder, glutinous rice paste, seasonings, vegetables, salted fish may be used in addition to the above acupuncture tomato and pickled kimchi material.

The seasoning can be used any one or more selected from ground onions, chopped garlic, chopped ginger.

The vegetables may be any one or more selected from radish, green onions, leek, buttercups, onions.

The salted fish may be any one or more selected from anchovy, shrimp chop, canary chop, anchovy chopped, canary chopped.

The red pepper powder, glutinous rice paste, spices, vegetables, salted fish can be used by a person skilled in the art with a predetermined content, and since the essential contents are not essential to the present invention, detailed descriptions thereof will be omitted.

Hereinafter, the contents of the present invention will be described in detail through application examples, examples, and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

<Application example 1>

1 kg of normal tomatoes cut into 8 equal parts vertically were immersed in 2 kg of various concentrations of sugar liquids (10%, 25%, 50%, w / w), and agitated for 15 hours at 4 ° C. The weight of tomato before sugar, tomato weight after sugar and sugar of tomato after sugar and sensory test for each sugar tomato were measured and the results are shown in Table 1 and Table 2 below, respectively. Sugar content was measured using the refractive index method of the US AOAC method (US AOAC Official Methods of Analysis, 932.12.Solids (Soluble) in Fruits and Fruit products, Refractometer Method, 1990)

In the sensory test for acupuncture tomato, 10 trained sensory tests were shown by rounding the average value measured by the 9-point scoring method (1: very bad, 5: normal, 9: very good) to two decimal places.

When tomato was sugar-coated, the higher the sugar concentration, the more the internal moisture of the tomato was eluted, and the weight of the tomato was decreased, and the sugar content inside the tomato was increased (see Table 1) while 50% (w / w) sugar was added. Tomatoes soaked in were excellent in appearance, taste and overall symbol (see Table 2).

Table 1.Weight and sugar content before and after sugar needle tomato

Common tomato Weight before immersion (g) Weight after pulling (g) Sugar content after acupuncture (%) Control 100 - 5.5 Tomatoes Soaked in Sugar (10%) 100 99.2 9.0 Tomatoes Soaked in Sugar (25%) 100 90.5 14.3 Tomatoes Soaked in Sugar (50%) 100 79.0 28.1

Table 2. Sensory Characteristics of Acupuncture Tomatoes

tomato Exterior smell flavor Organization Full symbol Control 5.8 6.0 5.3 6.5 5.2 Tomatoes Soaked in Sugar (10%) 7.3 6.1 6.3 7.8 6.0 Tomatoes Soaked in Sugar (25%) 6.8 5.7 6.6 6.3 6.6 Tomatoes Soaked in Sugar (50%) 7.8 5.7 6.8 6.0 6.9

<Application example 2>

1 kg of normal tomatoes cut vertically into 8 equal parts were immersed in 2 kg of various concentrations of sorbitol solution (10%, 25%, 50%, w / w), respectively, and agitated at 4 ° C. for 15 hours. The weight of the tomato before the sugar, the weight of the tomato after the sugar and sugar of the tomato after acupuncture and sensory test for each sugar tomato was measured and the results are shown in Tables 3 and 4, respectively.

The sensory test was measured in the same manner as in Application Example 1.

As in the case of the sugar solution of Application Example 1, the higher the concentration of sorbitol, the internal moisture of the tomato was eluted, the weight of the tomato was reduced, and the sugar content inside the tomato was increased (see Table 3). In addition, tomatoes immersed in the sorbitol solution (50%, w / w) was excellent in appearance and taste (see Table 4).

Table 3. Weight and sweetness of sugar tomato before and after sugar needle

tomato Weight before immersion (g) Weight after pulling (g) Sugar content after acupuncture Control 100 - 5.5 Tomatoes Soaked in Sorbitol Liquid (10%) 100 94.4 6.3 Tomatoes Soaked in Sorbitol Liquid (25%) 100 86.5 14.5 Tomatoes Soaked in Sorbitol Liquid (50%) 100 74.3 29.5

Table 4. Sensory Characteristics of Acupuncture Tomatoes

tomato Exterior sweetness Organization Control 4.8b ^*) 4.3b 6.8a Tomatoes Soaked in Sorbitol Liquid (10%) 7.1a 4.6b 4.6b Tomatoes Soaked in Sorbitol Liquid (25%) 6.8b 5.0b 3.0b Tomatoes Soaked in Sorbitol Liquid (50%) 5.3b 6.3a 3.6b

^*) Different alphabetic characters are statistically different (p <0.05)

<Application Example 3>

1 kg of tomatoes cut into 8 equal parts of normal tomato was added to 2 kg of sugar solution (50%) and 2 kg of sorbitol solution (50%), respectively, and the tomato was not immersed in the sugar solution or sorbitol solution and soaked for 15 hours at 4 ° C. Tomato was used as a control and the sensory properties such as appearance, sweetness, texture for the acupuncture tomato and the control tomato were investigated and the results are shown in Table 5 below.

The sensory characteristics of the tomato in the above range was shown by rounding the average value measured by the 9-point scoring method (1: very bad, 5: normal, 9: very good) by 10 trained sensory test.

Sweet tomato immersed in the sugar solution or sorbitol liquid was significantly sweeter than the control tomato not immersed (see Table 5).

Table 5. Sensory Characteristics of Acupuncture and Control Tomatoes

tomato Exterior sweetness Organization Control 5.8 3.8 b ^*) 5.9 Tomatoes Soaked in Sugar (50%) 6.1 6.0 a 5.3 Tomatoes Soaked in Sorbitol Liquid (50%) 5.3 6.3 a 5.0

^*) Different alphabetic characters are statistically different (p <0.05)

<Application example 4>

General tomato cut into sorbitol solution (sorbitol 50%) by mixing 1% (w / w), 2% (w / w), and 4% (w / w) of calcium chloride, respectively To investigate the sensory characteristics such as appearance, sweetness, texture, overall acceptability of untreated tomato as a control tomato and control group immersed in the mixed solution of sorbitol and calcium chloride for 15 hours at 4 ℃. Table 6 shows.

The sensory properties for the acupuncture tomato and the untreated tomato were performed by the method of the sensory properties mentioned in Application Example 3.

As a result, tomato texture increased as calcium chloride concentration increased. Overall, the addition of 1-2% calcium chloride to the sorbitol solution increased the texture and overall acceptability (see Table 6).

Table 6. Sensory Characteristics of Acupuncture Tomatoes and Untreated Tomatoes

Acupuncture Tomato Exterior sweetness Organization Overall preference Unprocessed Tomato (Control) 6.6 5.9 4.9 5.6 Tomatoes immersed in sorbitol (50%) + calcium chloride (1%) 6.4 5.8 5.3 6.3 Tomatoes immersed in sorbitol (50%) + calcium chloride (2%) 6.0 5.1 6.3 6.8 Tomatoes immersed in sorbitol (50%) + calcium chloride (4%) 7.1 3.3 5.5 6.0

<Application example 5>

2% (w / w) of calcium chloride was added to the sorbitol solution (50%), and the tomato sliced by cutting into 8 equal parts was immersed in the mixed solution of sorbitol solution and calcium chloride for 15 hours at 4 ° C. Sensory characteristics such as appearance, sweetness, and texture of single-drop cherry tomatoes and untreated cherry tomatoes were measured, and the results are shown in Table 7.

The sensory properties of the cherry tomatoes and the untreated cherry tomatoes were carried out by the method of the sensory properties mentioned in Application Example 3.

As a result, even in cherry tomatoes, the texture was improved when calcium chloride was mixed (see Table 7).

Table 7. Sensory Characteristics of Cherry Tomato Soaked in Mixture of Calcium Chloride and Sorbitol

Beating tomato Exterior sweetness Organization Unprocessed cherry tomatoes (control) 5.0 5.3 5.4 Cherry tomatoes dipped in sorbitol (50%) + calcium chloride (2%) 4.5 4.5 5.8

Example 1-1 Preparation of Chinese Cabbage Flavored Kimchi Containing Acupuncture General Tomato (1)

Dividing the normal tomato into 8 equal lengths, removing the seeds inside, removing the seeds and cutting the tomato into 2.5 times the sugar liquid (concentration 50%) to tomato weight, soaking at 4 ℃ for 15 hours, and then taking out the tomatoes to 3cm in length. Cut to prepare a tomato tomato.

The Chinese cabbage was divided into 4 parts, pickled with brine (16.5% salinity) for 4 hours, washed, desalted, and prepared pickled cabbage. For 1 kg of pickled cabbage, 133 g of glutinous rice paste (solid concentration 10%, w / w), ground onion 33g, anchovy salted 17g, shrimp chop 17g, sugar 8g, minced garlic 17g, minced ginger 17g, red pepper powder 32g, leek 33g, leek 33g After adding 100 g of the above prepared acupuncture tomato and mixing well, the final salinity was adjusted to 2.5% to prepare a cabbage flavor kimchi containing acupuncture tomato.

Example 1-2 Preparation of Chinese Cabbage Flavored Kimchi Containing Acupuncture Ordinary Tomatoes (2)

Chinese cabbage flavored kimchi containing acupuncture tomato was prepared in the same manner as in Example 1-1 except that sugar tomato was prepared using sorbitol solution (concentration 50%) and used for cabbage flavored kimchi.

Example 1-3 Preparation of Chinese Cabbage Flavored Kimchi Containing Acupuncture Cherry (1)

Chinese cabbage flavor kimchi containing acupuncture cherry tomatoes was prepared in the same manner as in Example 1-1 except that the cherry tomatoes were vertically divided into four and vertical seeds were removed.

Example 1-4 Preparation of Chinese Cabbage Flavored Kimchi Containing Sugar-coated Agar Tomatoes Mixed with Sugar and Calcium Chloride

Dividing the normal tomato into eight equal lengths, removing the seeds, and then cutting the seeds and putting the cut tomatoes in a mixture of sugar and calcium chloride 2.5 times the weight of the tomato (sugar concentration 50%, calcium chloride concentration 2%) at 4 ℃ It was immersed for 15 hours. The immersed tomatoes were taken out and cut into 3 cm in length to prepare acupuncture tomatoes, which were aerated in a mixed solution of sugar and calcium chloride.

Chinese cabbage flavored kimchi containing acupuncture tomato mixed in sugar and calcium chloride mixed solution using the same method as in Example 1-1, except that sugar agar tomato prepared in a mixture of sugar and calcium chloride Was prepared.

Example 1-5 Preparation of Chinese Cabbage Flavored Kimchi Containing Acupuncture General Tomato (3)

Chinese cabbage flavor kimchi was prepared in the same manner as in Example 1-1 except for using 200g of previously prepared acupuncture tomato in Example 1-1 to prepare a cabbage flavor kimchi containing acupuncture tomato.

Example 1-6 Preparation of Chinese Cabbage Flavored Kimchi Containing Sweet Potato Drops Tomato (2)

Dividing the cherry tomatoes vertically into 4 pieces, removing the seeds inside, removing the seeds and cutting the sliced tomatoes into 2.5 times the sugar liquid (concentration 50%) of the weight of cherry tomatoes, immersing at 4 ℃ for 15 hours, and then pulling out the cherry tomatoes. Was prepared.

Chinese cabbage flavor kimchi containing acupuncture drop tomato was prepared in the same manner as in Example 1-1, except that 200g of the drop needle tomato was used.

Example 2-1 Preparation of Cabbage Abandoned Kimchi Containing Acupuncture Tomato

Dividing the normal tomato into eight equal lengths, removing the seeds, and then cutting the seeds and putting the cut tomatoes in a mixture of sugar and calcium chloride 2.5 times the weight of the tomato (sugar concentration 50%, calcium chloride concentration 2%) at 4 ℃ It was immersed for 15 hours. Soaked tomatoes were taken out and cut into 3cm in length and 0.3cm in width to prepare acupuncture tomatoes.

The Chinese cabbage was divided into 4 portions, pickled with brine (16.5% salinity) for 5 periods, washed, and then desalted to prepare salted cabbage having a final salinity of 2.5%. 1 kg of pickled cabbage was prepared by mixing 330 g of radish sliced into 3 cm in length and 0.3 cm in width, 67 g of chives cut into 2 cm in length, and 100 g of the acupuncture tomato prepared above. Then, for 1 kg of pickled cabbage, 133 g of glutinous rice paste (solid concentration 10%, w / w), red pepper powder 49g, ground onion 33g, anchovy sake 17g, shrimp chop 17g, sugar 8g, minced garlic 17g, minced ginger 17g, chopped pear 33g was added and mixed for 1 hour to prepare a seasoning.

The kimchi prepared above and seasonings were mixed and put in between the leaves of pickled cabbage 1kg to prepare cabbage abandoned kimchi containing acupuncture tomato.

Example 2-2 Preparation of Cabbage Abandoned Kimchi Containing Acupuncture Cherry

Chinese cabbage abandoned kimchi containing acupuncture cherry tomatoes was prepared in the same manner as in Example 2-1, except that the cherry tomatoes were vertically divided into four and vertical seeds were removed.

Example 3-1 Preparation of Kakadugi Containing Acupuncture General Tomatoes

Dividing the normal tomato into 8 equal lengths, removing the seeds inside, removing the seeds and cutting the tomato into 2.5 times the sugar liquid (concentration 50%) to tomato weight, soaking at 4 ℃ for 15 hours, and then taking out the tomatoes to 3cm in length. Cut to prepare a tomato tomato.

Radish was cut to 2 cm, 2 cm, and 2 cm in thickness, 53 g of salt and 10 g of sugar were added to 1 kg of the cut radish, pickled for 3 hours, washed, and desalted to prepare salted radish having a salt level of 2.5%.

For 1 kg of the pickled radish, 20 g of ground onions and 17 g of red pepper powder were mixed to prepare a first seasoning.

200 g of glutinous rice paste (solid content 10%), red pepper powder 65g, chopped garlic 30g, chopped ginger 11g, ground onion 30g, refined salt 8g, 12g shrimp chops, 25g anchovy salt, were prepared for 1kg of the pickled radish. It was.

Mixing the primary seasoning and pickled radish and aged for 1 hour at 25 ℃, after the completion of the second seasoning mixed with 100g and 66g of acupuncture common tomato and prepared with chikdugi containing acupuncture common tomato It was.

<Example 3-2> Preparation of Kakadugi Containing Drunken Drop Tomatoes

Chinese cabbage abandoned kimchi containing acupuncture cherry tomatoes was prepared in the same manner as in Example 3-1 except that the cherry tomatoes were vertically divided into four and vertical seeds were removed.

<Test Example 1>

Using the cabbage flavor kimchi of Example 1-1 prepared by using acupuncture tomato dipped in sugar liquid, the cabbage flavor kimchi of Example 1-2 prepared by using acupuncture tomato dipped in sorbitol, and using untreated tomato as a control. Except for the non-treated tomato flavor kimchi prepared in the same manner as in Example 1-1 at 10 ℃ for 3 days, the pH and acidity and sensory properties of each cabbage flavor kimchi were investigated and the results are shown in the table below. 8 and Table 9.

The sensory characteristics of the tomato in the above range were shown by rounding the average value measured by the 9-point scoring method (1: very bad, 5: normal, 9: very good) by 10 trained sensory test.

As a result, the control kimchi of the untreated tomato, the taste kimchi of Example 1-1 using the tomato drenched in sugar, and the taste kimchi of Example 1-2 using the tomato drenched in sorbitol were not significantly different to pH 4.1 after 3 days. . Acidity was slightly higher in taste kimchi using sugar-dried tomatoes.

In terms of sensory characteristics, taste kimchi made with sugar or sorbitol-flavored tomato was higher in overall preference than taste kimchi made with unsweetened tomato.

Table 8. pH and Acidity of Chinese Cabbage Flavored Kimchi Prepared with Acupuncture Tomato

Taste Kimchi Initial pH (acidity,%) PH after fermentation (% acidity) Unprocessed Tomato Flavored Kimchi (Control) 5.8 (0.23) 4.1 (0.82) Tomato Flavored Kimchi Dipped in Sugar (50%) (Example 1-1) 5.5 (0.23) 4.1 (0.84) Tomato Flavored Kimchi Dried in Sorbitol Liquid (50%) (Example 1-2) 5.6 (0.21) 4.1 (0.81)

Table 9. Sensory Characteristics of Chinese Cabbage Flavored Kimchi Prepared with Acupuncture Tomato

Taste Kimchi Exterior flavor Organization Overall preference Unprocessed Tomato Flavored Kimchi (Control) 7.0 6.3 5.8 5.8 Tomato Flavored Kimchi Dipped in Sugar (50%) (Example 1-1) 5.8 7.0 6.7 6.8 Tomato flavored kimchi prepared in sorbitol solution (50%) (Example 1-2) 6.1 5.8 6.5 6.8

<Test Example 2>

Chinese cabbage flavored kimchi of Example 1-1 containing ordinary tomato dipped in sugar liquid, Chinese cabbage flavored kimchi of Example 1-3 containing cherry tomato dipped in sugar liquid, and except that untreated tomato was used. After fermenting untreated tomato flavored kimchi prepared in the same manner as in Example 1-1 for 3 days at 10 ° C., the sensory characteristics such as appearance, smell, taste, texture and overall acceptability of each flavored kimchi were measured. Is shown in Table 10.

In the above sensory characteristics, the sensory characteristics of each cabbage flavor kimchi were measured by the trained sensory test 10 persons using the 9-point scoring method (1: very bad, 5: normal, 9: very good). Shown rounded.

As a result, the astringent tomato flavor kimchi and cherry tomato flavor kimchi improved taste than the untreated normal tomato flavor kimchi increased the preference (Table 12). On the other hand, in acupuncture tomato, taste kimchi containing acupuncture common tomato had higher preference than taste kimchi containing acupuncture drop tomato.

Table 10. Sensory Characteristics of Cabbage Flavored Kimchi and Controls Containing Acupuncture Tomato

Chinese cabbage flavor kimchi Exterior smell flavor Organization Overall preference  Raw Tomato Flavored Kimchi (Control) 6.3 6.1 5.3 6.7 5.1 Acupuncture General Tomato Flavored Kimchi (Example 1-1) 6.4 5.4 6.1 7.0 6.8 Herb drop tomato flavored kimchi (Example 1-3) 5.5 5.8 6.0 6.6 5.8

<Test Example 3>

Using cabbage abandoned kimchi of Example 2-1 containing sugar-coated sugar-coated regular tomato, cabbage abandoned kimchi of Example 2-2 containing sugar-coated tomato immersed in sugar liquid, and using untreated tomato as a control. After the fermentation of untreated tomato cabbage kimchi prepared in the same manner as in Example 2-1 for 3 days at 10 ° C. for 3 days, the sensory characteristics such as appearance, taste, texture and overall acceptability of each cabbage abandoned kimchi were The measurement was performed and the results are shown in Table 11 below.

In the above sensory characteristics, the sensory characteristics of each cabbage flavor kimchi were measured by the trained sensory test 10 persons using the 9-point scoring method (1: very bad, 5: normal, 9: very good). Shown rounded.

As a result, sauerkraut kimchi containing acupuncture common tomato and cabbage akimchi kimchi containing acupuncture cherry tomato improved taste and preference slightly compared to untreated tomato apricot kimchi (see Table 11).

Table 11. Sensory Characteristics of Chinese Cabbage and Kimchi Containing Acupuncture Tomatoes

 Chinese cabbage kimchi Exterior flavor Organization Overall preference  Raw Tomato Flavored Kimchi (Control) 6.4 5.4 6.3 5.5 Acupuncture General Tomato Cabbage Abandoned Kimchi (Example 2-1) 5.9 5.6 6.4 5.6 Herb drop tomato cabbage abandoned kimchi (Example 2-2) 5.5 5.9 7.0 5.8

<Test Example 4>

Except for using diced sugar of Example 3-1 containing sugar-coated sugar-coated tomato, Example 3-2 containing sugar-dropped tomato sugar-coated sugar and non-treated tomato as control. After each fermentation of Kakadu containing untreated tomato prepared in the same manner as in Example 3-1 at 10 ° C. for 3 days, the sensory characteristics such as appearance, smell, taste, texture and overall acceptability were measured for each Kakdugi. The results are shown in Table 12 below.

In the above sensory characteristics, the sensory characteristics of each cabbage flavor kimchi were measured by the trained sensory test 10 persons using the 9-point scoring method (1: very bad, 5: normal, 9: very good). Shown rounded.

As a result, the taste and palatability were improved compared with the diced with acupuncture normal tomato and the diced with a drop tomato.

Table 12. Sensory Characteristics of Kakdugi and Controls Containing Acupuncture Tomatoes

Radish kimchi Exterior smell flavor Organization Overall preference Raw Tomato Diced Sauce (Control) 7.1 6.0 5.9 7.2 6.0 Pulled regular tomato diced (Example 3-1) 7.3 6.1 6.4 6.6 6.3 Pulled cherry tomato dices (Example 3-2) 6.1 6.3 6.4 6.4 6.4

<Test Example 5>

Untreated tomato prepared in the same manner as in Example 1-1 except for using the cabbage flavor kimchi of Example 1-4 containing the tomato prepared in sugar mixed with a mixture of sugar and calcium chloride and an untreated tomato as a control. After each fermented cabbage flavor kimchi containing at 10 ℃ for 3 days, the sensory characteristics such as appearance, taste, smell, texture and overall preference for each taste kimchi was measured and the results are shown in Table 13 below.

In the above sensory characteristics, the sensory characteristics for each Chinese cabbage flavor kimchi were measured by a trained sensory test 10 people, the average value measured by the 9-point scoring method (1: very bad, 5: normal, 9: very good). Rounded off.

As a result, the cabbage flavor kimchi of Example 1-4 containing sugar-coated plain tomato prepared in a mixed solution of sugar and calcium chloride improved taste and palatability compared to taste kimchi containing untreated plain tomato of the control (see Table 13).

Table 13. Sensory Characteristics of Chinese Cabbage Flavored Kimchi and Controls Containing Sugar-coated Agaric Tomatoes Mixed with Sugar and Calcium Chloride

Chinese cabbage flavor kimchi Exterior flavor smell Organization Overall preference Raw Tomato Flavored Kimchi (Control) 6.0 5.3b ^*) 5.8 5.4 5.6 General tomato flavored kimchi dipped in sugar and calcium chloride (Example 1-4) 6.0 6.7a 6.0 6.0 6.5

^*) Different alphabetic characters are statistically different (p <0.05)

<Test Example 6>

Example 1-1, Example 1-3, Example 1-5, and Example 1-6 containing acupuncture common tomato and acupuncture cherry tomato, except that untreated tomato was used as a control. Chinese cabbage flavor kimchi containing untreated tomato prepared in the same manner as in 1-1, respectively, was measured for pH, acidity and total bacterial counts during 1-day fermentation, 3-day fermentation, 6-day fermentation, 13-day fermentation and 21-day fermentation. The results are shown in Table 16 and Table 17 below.

Flavored kimchi containing agar-flavored tomato and acupuncture cherry tomato showed no significant difference in pH, acidity, and total bacterial counts compared to tomato-free flavored kimchi. Therefore, Acupuncture Tomato did not appear to have a significant effect on the fermentation process of taste kimchi.

Table 14. Changes of pH and Acidity of Chinese Cabbage Flavored Kimchi during Fermentation

Effective date (days) Control Example 1-1 Flavored Kimchi Example 1-3 Kimchi Example 1-5 taste kimchi Example 1-6 Flavored Kimchi One 6.0 (0.21) 5.9 (0.20) 5.4 (0.24) 5.5 (0.23) 5.4 (0.22) 3 6.0 (0.22) 5.7 (0.24) 5.3 (0.25) 5.4 (0.23) 5.3 (0.24) 6 4.2 (0.68) 4.2 (0.69) 4.2 (0.69) 4.1 (0.68) 4.1 (0.68) 13 3.8 (1.07) 3.9 (1.07) 3.8 (0.89) 3.8 (1.13) 3.8 (0.93) 21 3.8 (1.14) 3.8 (1.12) 3.8 (1.12) 3.8 (1.05) 3.8 (1.14)

* In the measured values of the control, Example 1-1, Example 1-3, Example 1-5, and Example 1-6, the values in parentheses indicate acidity, and acidity is a percentage by weight as lactic acid.

Table 15. Changes in total bacterial counts during the fermentation of Chinese cabbage flavor kimchi (unit cfu)

Fermentation time (days) Control Example 1-1 Flavored Kimchi Example 1-3 Kimchi Example 1-5 taste kimchi Example 1-6 taste kimchi One 4.8 x 10 ^{5 6)} 1.0 x 10 ⁵ 3.8 x 10 ⁵ 4.0 x 10 ⁵ 4.0 x 10 ⁵ 3 8.8 x 10 ⁸ 4.1 x 10 ⁸ 1.7 x 10 ⁸ 2.0 x 10 ⁸ 3.3 x 10 ⁸ 6 7.4 x 10 ⁸ 6.9 x 10 ⁷ 3.0 x 10 ⁷ 5.1 x 10 ⁸ 2.0 x 10 ⁸ 13 9.0 x 10 ⁶ 8.6 x 10 ⁶ 1.2 x 10 ⁷ 5.1 x 10 ⁶ 5.1 x 10 ⁶ 21 4.0 x 10 ⁶ 3.2 x 10 ⁶ 1.4 x 10 ⁷ 3.0 x 10 ⁶ 2.2 x 10 ⁶

⁶⁾ cfu: colony forming unit per 1ml

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.

According to the present invention, using the normal tomato or cherry tomatoes in cabbage flavor kimchi, kimchi, or radish kimchi can improve the sensory characteristics than conventional kimchi and add the nutrition of tomato cabbage flavor kimchi, kimchi kimchi, radish kimchi. This tomato can be used for other kimchi or salad other than cabbage kimchi.

Claims (8)

In kimchi, Kimchi containing acupuncture tomatoes. The sugar acupuncture agent according to claim 1, wherein the sugar tomato is a sugar, glucose, fructose, oligosaccharide, syrup, honey, xylitol, erythritol, paratinose, mannitol, or maltitol. Kimchi containing tomatoes. The method of claim 1, wherein the sugar tomato is a sugar, glucose, fructose, oligosaccharide, syrup, honey, xylitol, erythritol, paratinose, mannitol, maltitol in a sugar solution dissolved in any one of the sugars, calcium chloride, calcium citrate, calcium gluconate , Kimchi comprising a stepping tomato characterized in that it is immersed in a solution to which any one or more calcium selected from calcium lactate. [Claim 2] The kimchi of claim 1, wherein the acupuncture tomato comprises 5 to 30 parts by weight based on 100 parts by weight of pickled kimchi material. In kimchi manufacturing, Method of producing kimchi containing acupuncture tomato, characterized in that the addition of acupuncture tomato to pickled kimchi material and mixed. The sugar agglomerate according to claim 5, wherein the sugar tomato is a sugar, glucose, fructose, oligosaccharide, syrup, honey, xylitol, erythritol, paratinose, mannitol, or maltitol. Method of producing kimchi containing tomatoes. The sugar tomato according to claim 5, wherein the sugar tomato is calcium chloride, calcium citrate, calcium gluconate in a sugar solution in which any one sugar selected from sugar, glucose, fructose, oligosaccharide, syrup, honey, xylitol, erythritol, paratinose, mannitol and maltitol is dissolved. , Method of producing kimchi containing a tomato tomato, characterized in that it is immersed in a solution to which at least one selected from calcium lactate added calcium. 6. The method of producing kimchi according to claim 5, wherein the acupuncture tomato is added by mixing 5-30 parts by weight with respect to 100 parts by weight of pickled kimchi material.