KR20080062447A - A method for preparing kimchi showing improved quality and advanced preservation using deep ocean water - Google Patents

Abstract

A method of preparing Kimchi with improved quality and keeping quality by soaking Chinese cabbage in deep sea water instead of a salt solution and mixing with seasonings is provided to give organic salts and minerals in large quantities. Chinese cabbage is cut into two or three pieces and soaked in deep sea water with a salinity of 10 to 15% for 4 to 6hr. The salted Chinese cabbage is soaked in 2 to 3 times the weight of water for 5 to 6hr, washed with clean water, dehydrated, mixed with seasonings and aged for 1 to 2 days. The seasonings contain 80 to 90% by weight of vegetables, 1.0 to 2.0% by weight of radishes with a size of 3.5 to 4.5cm, 1.5 to 2.5% by weight of Welsh onions with a size of 3.5 to 4.5cm 0.5 to 1.0% by weight of ginger, 1.0 to 2.0% by weight of garlic, 2.0 to 4.0% by weight of red pepper powder, 0.5 to 1.5% by weight of sugar and 2.0 to 3.0% by weight of salted anchovies.

Description

A method for preparing kimchi showing improved quality and advanced preservation using deep ocean water}

1 is a diagram showing the salinity change of the kimchi prepared during 5 ℃ aging,

Figure 2 is a diagram showing the pH change of the kimchi prepared during 5 ℃ aging,

3 is a view showing the acidity change of the kimchi prepared during 5 ℃ aging,

4 is a view showing the change in TBA value of the kimchi prepared during 5 ℃ aging,

5 is a diagram showing the viable cell number of the kimchi prepared during 5 ℃ aging,

6 is a view showing the change in the number of fungi ( Fungi genus) of the kimchi produced during 5 ℃ aging,

Figure 7 is a diagram showing the change in the number of lactic acid bacteria ( Leuconostoc genus) of the kimchi prepared during 5 ℃ aging,

8 is a view showing the change in the number of lactic acid bacteria ( Lactobacillus genus) of the kimchi prepared during 5 ℃ aging,

9 is a diagram showing the sensory evaluation of the fourth week of the kimchi prepared during 5 ℃ aging,

10 is a diagram showing the surface yeast growth situation of the 6th week of the kimchi prepared during 5 ℃ aging.

The present invention relates to a method for producing kimchi prepared using deep sea water.

 Kimchi is a representative traditional fermented food in Korea and is one of the most important corrosion in our diet. It is a preserved food dipped mainly in winter, when vegetables have not appeared, but now it is becoming a commercial food that is consumed all year as storage facilities such as refrigerators become more common.

Salted fish, an animal ingredient, provides amino acids, making up for protein that's lacking in rice. In addition, as kimchi ripens, proteins such as shrimp, anchovy, and yellow salted fish are decomposed into amino acids to provide a source.

Vegetables are rich in minerals such as calcium, copper, phosphorus, iron, and salt, helping to absorb vitamin C as well as vitamin B (thiamin), which is especially needed for people who use rice as their staple food.

Kimchi cleanses the intestines by the complex action of vegetable juice and salt, promotes the secretion of pectin, a protease enzyme in the stomach, and helps digestion and absorption to normalize the intestinal microbial distribution.

In addition, the fiber in the vegetable itself prevents constipation and diseases such as enteritis and colitis.

Ripe kimchi is an organic acid fermented food that produces organic acids, alcohols, and esters.

In particular, lactic acid bacteria that come out while kimchi ripens to suppress the action of harmful bacteria and give a sour taste, as well as inhibit other bacteria in the intestine to prevent abnormal fermentation, and inhibit pathogens.

Deep sea water refers to seawater 200 meters or less from the surface of the sea, and contains many inorganic nutrients such as nitrogen, phosphorus and silicic acid, which are necessary for plant growth because photosynthesis does not occur. Since it is not contaminated with general bacteria, it has a small number of marine bacteria, so it has excellent physical cleanliness, and it contains essential trace elements and various minerals in a balanced manner. It also contains zinc, selenium, manganese, etc. in addition to the four major minerals (magnesium, calcium, potassium, sodium). In addition, it is also known to have excellent immunity against various diseases caused by stress or constitution, and has excellent cleanliness compared to surface water or groundwater used for drinking water.

In the current state of severe marine pollution, surface seawater is not suitable for food and beverage, but since deep seawater does not contain much viable bacteria and contains no pathogenic organisms compared to the surface layer, it is extremely safe when selected as a drink. (Japanese Patent Publication No. 7-34728).

The characteristics of deep ocean water are eutrophic (mineral) which is rich in nutrients decomposed by bacteria and contains a large amount of minerals such as calcium and magnesium because there is no phytoplankton consuming nutrients in the deep sea where sunlight does not reach. ), Less than 200 meters from the surface seawater, low concentration of organic matter, no contamination by E. coli or common bacteria, and less cleanliness, less likely to be polluted by chemicals from land or air, Its stability is low and its water temperature is low, and since deep sea water is water that has been formed for thousands of years, its properties are stable, and it is matured due to the action of various enzymes. Of the metal ions dissolved in the balance It is known to have properties such as an excellent scavenging effect on active oxygen.

This deep sea water is obtained by heating and concentrating the seawater, cooling the concentrate, and then removing the crystals obtained from the concentrate, and continuing it until the volume of the concentrate is concentrated to less than 1/1000 of the original volume. The enhancer and its manufacturing method are described, and a healthy drink effective for the prevention of modern diseases such as diabetes, allergic disease, myocardial infarction, etc. is disclosed by adding a part of the solution to the beverage (Japanese Patent Publication No. 2580428).

In addition, an electrolyte such as sodium chloride is added to the deep sea water and subjected to electrolysis in an electrolysis device. The strongly acidic oxidized water obtained from the positive electrode side (the redox potential is higher than 1000 mV at pH 2.4 to 2.7 or lower) and the alkali reduced water obtained from the negative electrode side are obtained. It is known that the use of strongly acidic oxidized water has been used for disinfection sterilization of medical instruments and sterilization of foods due to its oxidizing power and acidic sterilization action. And gastrointestinal diseases, such as excessive stomach acid, are known to be effective (see Japanese Patent Laid-Open No. 2001-198575).

In neighboring Japan, local governments have taken in-depth marine water and industrialized it to make more than 400 foods using the deep sea water's purity, mineral abundance, and flavoring functions. none.

Furthermore, by utilizing the deep sea water in the production of kimchi as in the present invention, it helps active fermentation of kimchi, increases the proliferation of beneficial lactic acid bacteria, and at the same time gives a disgusting feeling during fermentation of the yeast of the genus Cladosporium Announced the result that the deep seawater concentrate contributes greatly to the mild taste that alleviates the saltiness while maintaining the excellent crispness that suppresses the production and keeps the cabbage peculiarly crisp throughout the ripening. Could not find.

Therefore, the present inventors confirmed the excellent storage properties, texture, flavor and color of kimchi prepared by using deep sea water through salinity measurement, pH measurement, acidity measurement, TBA value measurement, microbial water measurement and sensory evaluation. The present invention was completed.

An object of the present invention is to provide a manufacturing method for producing kimchi with improved storage and quality using deep sea water.

In accordance with the above object, the present invention provides a manufacturing method for producing kimchi using deep sea water.

Specifically, 1) a first step of making a concentrated salt concentration of 10 to 15% using deep sea water;

2) a second step of rinsing the deep seawater concentrate of the first step to rinse the vegetables in 2 to 3 portions for 4 to 6 hours;

3) Cut radishes and green onions into the size of 3.5 ~ 4.5cm, and chop the ginger and garlic finely, vegetables 80 ~ 90% by weight, radish 1.0 ~ 2.0% by weight, leeks 1.5 ~ 2.5% by weight, ginger 0.5 ~ 1.0% by weight, garlic 1.0 ~ 2.0% by weight, red pepper powder 2.0 to 4.0% by weight, 0.5 to 1.5% by weight sugar and 2.0 to 3.0% by weight of anchovy sake to prepare a seasoning;

4) The pickled vegetables of the second step is immersed in water two to three times the weight of the vegetable for 5 to 6 hours, washed three times with clean water and desalted, followed by dehydration of the cabbage, and the third step Seasoning and Mixing of the Fourth Step;

5) It provides a manufacturing method for producing kimchi with improved storage and quality, characterized in that it comprises a fifth step of aging the kimchi of the fourth step for 1 to 2 days.

Hereinafter, the present invention will be described in detail.

Production of kimchi according to the present invention can be prepared by a conventional method known in the field of the present invention.

1) a first step of making a salt concentration concentrate of 5 to 25%, preferably 10 to 20%, more preferably 10 to 15% using deep sea water;

2) a second step of rinsing the deep seawater concentrate of the first step and then pickling vegetables for 2 to 4 parts, preferably 2 to 3 parts, for 2 to 10 hours, preferably 4 to 6 hours;

3) Radish and leeks are cut into 3 ~ 6 cm, preferably 3.5 ~ 4.5cm in size, ginger and garlic finely chopped, 75 to 95% by weight of vegetables, preferably 80 to 90% by weight, radish 0.5 to 3% by weight , Preferably 1.0 to 2.0% by weight, leek 1 to 4% by weight, preferably 1.5 to 2.5% by weight, ginger 0.1 to 2.0% by weight, preferably 0.5 to 1.0% by weight, garlic 0.5 to 2.5% by weight, preferably Preferably 1.0 to 2.0% by weight, red pepper powder 1.0 to 5.0% by weight, preferably 2.0 to 4.0% by weight, sugar 0.1 to 2.0% by weight, preferably 0.5 to 1.5% by weight and anchovy fish sauce 1.0 to 4.0% by weight, preferably The third step of preparing the seasoning by mixing 2.0 to 3.0% by weight;

4) The pickled vegetables of the second step are immersed in 1 to 4 times the vegetable weight, preferably 2 to 3 times the water for 4 to 8 hours, preferably 5 to 6 hours, washed three times with clean water After desalting by dehydration, the water of the Chinese cabbage is dehydrated, and the seasoning and mixing of the third step are carried out in a fourth step;

5) Kimchi prepared using the deep sea water of the present invention can be obtained from the manufacturing process including the fifth step of ripening the kimchi of the fourth step for 1 to 4 days, preferably 1 to 2 days.

The deep sea water of the present invention is preferably in the East Sea, more preferably near Ulleungdo, most preferably 37 degrees latitude, 130 degrees longitude, preferably about 200 to 1,000 m, more preferably about 300 to It is characterized in that the water is taken at 600m, most preferably about 400 ~ 500m.

In addition, the present invention provides a functional kimchi of improving the quality and storage properties obtained by the production method.

Experimental results of salinity measurement, pH measurement, acidity measurement, TBA value, microbial water measurement and sensory evaluation of kimchi prepared using the deep sea water of the present invention, in terms of overall preservation and texture, flavor and color, etc. It was confirmed that the excellence was shown.

Vegetables of the present invention are Chinese cabbage, radish, radish, radish, turnip, cucumber, green onion, chives, altari, pumpkin, gourd, spinach, eggplant, carrots, onions, garland chrysanthemum, buttercups, leek, green pepper, red pepper leaves, soybean leaves, red beans, Includes sesame leaves, bean sprouts, edible greens, sedums, real greens, bitter greens, soothing greens, sweet potato sprouts, sweet potato stems, garlic stems, taro and burdock.

Kimchi of the present invention, Chinese cabbage kimchi, pumpkin cabbage kimchi, white kimchi, green kimchi, scallion kimchi, diced, bakkkakdu, radish radish, oyster kkakeki, kkakdukdu, gangneung kkakdugi, changran jjigakdugi, shrimp jjigaegi, Hamgyeongdo Daegu kkakdugi, water kimchi, cucumber Water Kimchi, Buttercup Kimchi, Ginseng Water Kimchi, Tangerine Water Kimchi, Bossam Kimchi, Cucumber Kimchi, Cucumber, Cucumber Kimchi, Cucumber Kimchi, Pumpkin Radish Kimchi, Park Kimchi, Gad Kimchi, Jang Kimchi, Nabak Kimchi, Myosamnabakchi Kimchi, Dongchimi, Lotus Flower Kimchi , Altari Dongchimi, Altari Kimchi, Sukji, Oyster Foil, Cucumber Songsong, Pomegranate Kimchi, Coriander Kimchi, Bachelor Kimchi, Scale Kimchi, Simmered Kimchi, Yongin Oji, Chaekimchi, Chaekkal Kimchi, Turnip Salty Paper, Turnip Kimchi, Turnip Sukji,

Garlic Stem Kimchi, Sweet Potato Stem Kimchi, Sweet Potato Kimchi, Red Pepper Leaf Kimchi, Bean Leaf Kimchi, Red Bean Leaf Kimchi, Sesame Leaf Kimchi, Perilla Leaf Woven, Salty Woven, Green Wedge, Radish, Golgoji, Seafood Kimchi, Stirred Kimchi, Stir-fried Kimchi, Myeongtae Kimchi, Hanchi kimchi, abalone kimchi, seogeori kimchi, green kimchi, radish kimchi, radish kimchi, radish kimchi, buttercup kimchi, spinach kimchi, eggplant kimchi, carrot kimchi, onion kimchi, green pepper kimchi, leek kimchi, bean sprout kimchi, burdock kimchi, mugwort Kimchi, taro kimchi, mochi kimchi, dolnamul kimchi, tongnaul kimchi, real green kimchi, young kimchi, red cabbage kimchi, black kimchi, medicinal kimchi, red pepper kimchi, dal kimchi, dolgi kimchi, saddle young kimchi, , Kimchi, Ring (Blank paper), Andong Sikhye, Fluke, Pink Paper, Deodeokji, Sayeonji, Dolbang Soup Kimchi, Bijimi, Winter solstice Kimchi, Pudding Kimchi, Chicken Kimchi, Pheasant Kimchi, Mixed cabbage kimchi, cold noodle And a kimchi, mustard kimchi, boiled mugimchi, plum kimchi, sauerkraut spring (haetgimchi) and the foot section.

Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

Reference Example  1. Preparation of Sample

Chinese cabbage, radish, and leeks were purchased at Hanaro Mart, located in Gangneung, and Ginger was purchased at the Gangneung Central Market Oil Market. The red pepper powder was made from red pepper powder manufactured by Iljik Agricultural Cooperative Andong Agricultural Products Processing Center. Silver CJ Co., Ltd., Shin-Dong-Bang Co., Ltd. and Sugar Salt CJ Co., Ltd. and Flower Salt Co., Ltd. were used in Daehan Salt Industry.

Reference Example  2. Reagents, Instruments and Devices

0.1N sodium hydroxide (NaOH), Trichloroacetic acid, phosphoric acid and thiobarbituric acid were used as the reagents used in the experiment. Whatman No.1,2 filter paper was used. , Vortex mixer (KMC-1300V, Vision Scientific Co., Korea), centrifuge (Mega21R, Hanil Science industrial, Korea), homogenizer (Homogenizer; Jk ultra TuRRAX T25 basic Ika Laboretehnik, T25B, IKA Works (Asia) sdn.Bhd, Malaysia), pH meter (pH meter; pH526, Mettler Toledo, Swiss), autoclave (MLS-3020, Sanyo, Japan), clean bench (VS-1400LS, Vision Scientific Co. , Korea) and UV (UV1601, SHIMADZU, Japan) and the like were used.

Example  One. Deep ocean water  Manufacture of Kimchi

A 10% salt concentration concentrate is prepared using the natural salt, purified salt, superficial seawater, and deep sea water of Reference Example 1, respectively.

After washing 5 barrels of cabbage, 1 radish, and 1 step of leek to remove foreign substances, cut the cabbage into 4cm wide nabak with a knife, and chop radishes and leeks into 4cm long and prepare. Ginger and garlic are finely chopped.

The above cabbage was immersed for 6 hours in twice the water of cabbage at room temperature of 18 ~ 20 ℃ in each 10% salt concentration concentrate prepared using the sun salt, purified salt, superficial sea water and deep sea water. After washing three times with water to desalt, the water of the cabbage was dehydrated.

Seasonings such as red pepper powder, ginger, garlic, fish sauce, radish, green onion, and sugar to the dehydrated cabbage were mixed according to the configuration of Table 1 below, and the mixed seasoning was mixed with cabbage to prepare kimchi.

 The amount of seasonings based on the weight of the water after pickling in salt water Ingredients Ratio (%)  Red pepper powder 3.5  Garlic 1.4  Ginger 0.6  Anchovy juice 2.2  Radish 1.3  Leek 2  Sugar One

Put the prepared kimchi in a plastic container and stored at a temperature of 5 ℃ looked at salinity, pH, acidity, TBA value, microbial number and sensory evaluation according to the storage time as follows.

Experimental Example 1. Experiment of Salinity Measurement of Kimchi According to Concentrate

There are two ways to determine the amount of salt in food. That is, sodium (Na) is quantified and converted into sodium chloride (NaCl), or chlorine (Cl) is quantified and converted into sodium chloride. In most saline quantitative experiments, it is common to estimate chlorine by quantifying chlorine. In the present invention, each kimchi prepared by using the sun salt, purified salt, superficial seawater, and deep sea water concentrate of Example 1 using this method is used. About the field Salinity was measured as follows (Chae, Su-Kyu et al., Standard Food Analysis, Geocultural History, pp460-463, 1999).

10 g of the sample was accurately weighed, and 20 ml of water was added thereto, followed by grinding with a homogenizer, which was transferred to a 100 ml volumetric flask to be used.

After the dialysis, the volumetric flask was shaken and homogenized for about 5 minutes. Thereafter, the filtrate was filtered through dry filter paper to obtain a sample solution.

10 ml of the sample solution prepared as described above was accurately taken into a 100 ml Erlenmeyer flask, 1 ml of 10% potassium dichromate (K ₂ CrO ₄ ) indicator was added, and titrated with 0.1 N-silver nitrate (AgNO ₃ ) standard solution.

The content of chlorine and salt in the sample was calculated according to Equation 1 below (see FIG. 1).

NaCl (%) = 0.00585 × V × F × D × 100 / S

V: titration consumption of 0.1 N silver nitrate (AgNO ₃ ) solution (ml)

F: Titer of 0.1 N-silver nitrate (AgNO ₃ ) solution

D: dilution factor

S: sampling amount (g)

3.546: 0.1 N-silver nitrate (AgNO ₃ ) Chlorine (Cl) equivalent to 1 ml of solution (mg)

0.00585: Amount of salt (gCl) equivalent to 1 ml of 0.1 N-silver nitrate (AgNO ₃ ) solution

Experimental Example 2. pH measurement of kimchi according to the concentrate

For each kimchi prepared using the natural salt, purified salt, superficial seawater and deep seawater concentrate of Example 1 pH was measured as follows (Chae, Su-Kyu et al., Standard Food Analysis, Geocultural History, pp133-136, 1999).

5 g of sample and 45 ml of distilled water were taken and ground by a homogenizer, and then the ground sample was filtered. After filtering to 2 (125mm), the pH was measured using a pH meter with the filtrate.

As a result of the experiment, compared with the deep seawater concentrate pickled kimchi and superficial seawater concentrate pickled kimchi, which are the same salinity conditions, compared with the sun salt and the pickled kimchi with purified salt concentrate, there was no significant difference in pH (see FIG. 2).

Experimental Example 3 Experiment of Acidity Measurement of Kimchi According to Concentrate

The number of ml of 1 N acid required to neutralize the ash obtained by burning 100 g of food is called the pH of the food.

In order to measure this, the ash of the food obtained by incubating a certain amount of food is dissolved in a constant concentration of hydrochloric acid solution and neutralized with an alkaline standard solution, and the acidity is calculated from the amount of alkali used at this time.

For each kimchi prepared using the natural salt, purified salt, superficial seawater and deep seawater concentrate of Example 1 Acidity was measured as follows (Chae, Su-Kyu et al., Standard Food Analysis, Geocultural History, pp490-492, 1999).

15 g of sample and 15 ml of distilled water were taken and crushed with a homogenizer. It was filtered to 2 (125 mm).

The filtered solution was titrated with 0.1 N sodium hydroxide (NaOH) to quantify the amount of 0.1 N sodium hydroxide (NaOH) consumed until the pH was 8.3 was calculated according to the following equation (2).

Acidity (%) = 0.1 N NaOH Consumption × NaOH Factor × 0.009 × D.W (ml) × 100 / Sample (g)

As a result, when compared to the deep seawater concentrate pickled kimchi, superficial seawater concentrate pickled kimchi, which is the same salinity conditions, compared with sun salt and pickled kimchi with purified salt concentrate, there was no significant difference in acidity showing the degree of ripening (see FIG. 3).

Experimental Example  4. Kimchi according to the concentrate TBA Value measurement experiment

The TBA value is a colorimetric method for determining the degree of rancidity of oils and fats and is a method of quantifying a substance by measuring the color concentration of a solution by using a UV-spectrometer.

For each kimchi prepared using the natural salt, purified salt, superficial seawater and deep seawater concentrate of Example 1 TBA values were measured as follows (Chae Su-kyu et al., 4, Standard Food Analysis, Geocultural History, pp350-351, 1999).

50 ml of 20% Trichloroacetic acid solution cooled to 4 ° C. containing 20 g of sample and 2 M phosphoric acid (phosphoric acid) were taken and ground homogeneously for 1.5 minutes. The grinding solution was transferred to a 100 ml flask, which was then diluted to 100 ml with distilled water and shaken to mix.

After 50 ml of the mixed solution was filtered through Whatman No. 1 filter paper, the mixture was turned for 10 minutes at 15,000 ppm of a centrifuge, and only 5 ml of the supernatant was filtered through a syringe and transferred to a test tube.

After adding 5 ml of 0.005m 2-TBA (thiobarbituric acid), the cap was capped and vortexed, and then left at room temperature for 15 hours in the dark. The absorbance of the developed solution was measured by UV at 530 nm.

As a result of the experiment, the TBA value indicating the fat loss of fats and oils was significantly different based on the 3rd week of aging (see FIG. 4).

Experimental Example 5. Freshness Effect of Kimchi According to Concentrate

For each kimchi prepared using the natural salt, purified salt, superficial seawater and deep seawater concentrate of Example 1 The number of viable cells, the number of fungi and the number of lactic acid bacteria were measured as follows (Korea Food Industry Association, Food Code (Revised Edition), p97, pp106-107).

The total microbial count was examined for total counts, yeast and mold and lactic acid bacteria ( Leuconostoc and Lactobasillus) .

10 g of each sample and 90 ml of sterilized 0.1% peptone water were placed in a stomacher bag and homogenized using a stomacher (Lab blender, interscience, France) for 2 minutes. Dilutions were carried out in the normal phase, so that general bacteria were plate count agar (DIFCO) plates, yeasts and molds (potato dextrose agar; DIFCO) plates, and lactic acid bacteria were Lactobacilli MRS Broth (DIFCO) plates and m-LBS (modified-LBS). ; DIFCO) plates were each dispensed with 0.1 ml and plated.

PCA plates were cultured at 35 ° C. for 24 hours to count colonies. PDA plates were cultured at 25 ° C. for 48 hours, and colonies were counted. MRS plates ( Lactobacilli species culture medium) were cultured at 37 ° C. for 48 hours to obtain colonies. The m-LBS plate was counted as log CFU / g after 72 hours of incubation at 30 ° C.

As a result of the experiment, the growth of viable cell number did not show a big difference between the samples, but the deep seawater concentrate pickled kimchi was excellent in the fungus water related to fermentation (see FIGS. 5 and 6).

On the other hand, in the case of lactic acid bacteria during ripening, the Leuconostoc genus did not show any difference between the superficial seawater pickled kimchi and the deep seawater concentrate pickled kimchi, based on the fourth week of fermentation. At 4 weeks, the proliferation tended to be significantly lower (see FIG. 7).

On the other hand, Lactobasillus genus , which is a representative example of lactic acid bacteria, showed more proliferation in pickled kimchi in the deep sea water concentrate as a whole (see FIG. 8).

Experimental Example 6. Sensory test of kimchi according to the concentrate

For each kimchi prepared using the natural salt, purified salt, superficial seawater and deep seawater concentrate of Example 1 The sensory test was conducted for 10 students from the Department of Food Science, Gangneung University.

As a result, in the fourth week of aging, kimchi prepared using deep seawater concentrate was the best in terms of texture, flavor, color selection and comprehensive evaluation.

In particular, kimchi prepared using deep seawater concentrate was excellent in crispness in texture reduction, and despite the same salinity, the overall taste was excellent without being salty compared to kimchi prepared using other concentrates (see FIG. 9). ).

In conclusion, these results indicate that the rich fermentation of Kimchi is due to the rich nitrate-nitrogen (NO ₃ -N), phosphate-phosphorus (PO ₄ -P) and silicon dioxide-silicon (SiO ₂ -Si) components of deep sea water. In addition, it is believed that it increases the proliferation of lactic acid bacteria, which are beneficial to health, and at the same time, exhibits excellent antiseptic properties that suppress the production of yeasts such as the genus Cladosporium, which gives a sense of aversion during fermentation (see FIG. 10).

In addition, the deep storage of these deep sea waters, due to their rich minerality, induces low TBA values, and keeps the cabbage-specific crispness of the cabbage intact throughout the aging process, while maintaining a mild taste that eases the salty taste. It is thought to be able to produce excellent kimchi in overall aspects such as texture, flavor and color selection because of its influence.

As described above, kimchi prepared by using the deep sea water of the present invention has excellent storage properties and quality, and at the same time has an advantage of ingesting inorganic salts and minerals essential to the human body, thereby improving the food value of the people. It can contribute to health promotion.

Claims (5)

1) a first step of making a concentrated salt concentration of 10 to 15% using deep sea water; 2) a second step of rinsing the deep seawater concentrate of the first step to rinse the vegetables in 2 to 3 portions for 4 to 6 hours; 3) Cut radishes and green onions into the size of 3.5 ~ 4.5cm, and chop the ginger and garlic finely, vegetables 80 ~ 90% by weight, radish 1.0 ~ 2.0% by weight, leeks 1.5 ~ 2.5% by weight, ginger 0.5 ~ 1.0% by weight, garlic 1.0 ~ 2.0% by weight, red pepper powder 2.0 to 4.0% by weight, 0.5 to 1.5% by weight sugar and 2.0 to 3.0% by weight of anchovy sake to prepare a seasoning; 4) The pickled vegetables of the second step is immersed in water two to three times the weight of the vegetable for 5 to 6 hours, washed three times with clean water and desalted, followed by dehydration of the cabbage, and the third step Seasoning and Mixing of the Fourth Step; 5) A manufacturing method for producing kimchi with improved shelf life and quality, comprising a fifth step of ripening the kimchi of the fourth step for 1 to 2 days. The method of claim 1, wherein the deep sea water is collected under surface seawater in the East Sea. The method of claim 2, wherein the East Sea is a latitude of 37 degrees, longitude 130 degrees region. The method of claim 2, wherein the deep sea water is taken from a depth of 200 ~ 1,000m. Functional kimchi of the quality improvement and preservation improvement obtained by the manufacturing method of claim 1.

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