KR20090129108A - Manufacturing method of Honggat Kimchi - Google Patents

Abstract

The present invention relates to a method for producing red-hat kimchi using tohatsu. Specifically, the present invention relates to a method for producing red-hat kimchi, characterized in that the addition of Tohatsu and shrimp chops at a weight ratio of 1: 1 when producing red-hat kimchi.

Description

Method of preparing kimchi using mustard leaf}

The present invention relates to a method for producing red-hat kimchi using tohatsu. Specifically, the present invention relates to a method for producing red-hat kimchi, characterized in that the addition of Tohatsu and shrimp chops at a weight ratio of 1: 1 when producing red-hat kimchi.

Kimchi is a traditional Korean food that has been developed for a long time. Generally, salted and washed vegetables such as cabbage, radish, and radish are fermented with vegetables mixed with red pepper powder, garlic, green onions, ginger, etc. It is an important food that is indispensable in the Korean diet, which preserves the original nutritional value of vegetables and has a new taste and aroma so that the nutrition of vegetables can be ingested even in winter.

Kimchi is also a low-calorie health food with low sugar and fat content, high in fiber and vitamins A and C. The food is scientifically proven, and the awareness that a balanced diet is better for your health than a high-calorie meal is good for your health. Rather, the growing tendency to increase vegetable intake has led to research and reassessment of the nutritional value of kimchi, and now the popularity of kimchi is increasing as a health food not only in Korea but also in foreign countries.

As the popularity of kimchi increases, the mass production of kimchi is taking place. Kimchi products of industrial scale have emerged by developing and storing various new flavors of kimchi at low temperature or adding antioxidants. It is made with kimchi suitable for this, and it can eat the world kimchi market.

As mentioned above, kimchi is a Korean unique dish that is eaten as a side dish by salting vegetables such as cabbage, radish, cucumber, and seasoning with red pepper powder, green onion, garlic, and ginger, depending on the ingredients, method, and region. It is made in the form of eggplant.

It is an object of the present invention to provide a method for producing Honggat Kimchi which is superior in the number of lactic acid bacteria and the content of Vit C and improved palatability using toh chow chow.

The present invention relates to a method for producing red-hat kimchi using tohatsu.

In the present invention, in preparing a red hatched kimchi for the above purpose, to prepare a kimchi seasoning composition by adding general shrimp chops and toha chops in a weight ratio of 1: 1 to the kimchi seasoning ingredients and using the kimchi seasoning composition As a result of manufacturing and testing the kimchi, it was found that the kimchi prepared using tohatsu was higher in the number of lactic acid bacteria and less the change of vitamin C according to the aging period than the kimchi prepared without using tohatsu.

The present invention is provided based on these experimental results.

In the manufacturing method of red-hated kimchi using the tohatsugi of the present invention, it is preferable that the amount of tohatsuto be used is 1: 1 so that the weight ratio with general shrimp sauce is 1: 1. Although not shown in the following Examples and Experimental Examples, the present inventors have confirmed that the amount of lactic acid bacteria decreases and the amount of vitamin C decreases when the amount of toh-chop is larger than that of general shrimp or vice versa.

In addition, in the manufacturing method of the red-hat kimchi using the to-ha chop of the present invention, it is most preferable that the amount of the to-ha chopped to be 2 parts by weight of the to-ha chop when the weight of the red-hat kimchi is 100 parts by weight. Although not disclosed in the following Examples and Experimental Examples, the present inventors confirmed that the palatability of the red-hated kimchi using tohatsu was reduced at different weight ratios.

On the other hand, mustard leaf, which is a leaf of Brassica juncea, is a kind of cultivated vegetable belonging to the cruciferous family, and its calcium content is about 4 compared to the cabbage used for the traditional Chinese cabbage kimchi. It is known to be about twice as high, about 300 to 500 times as much vitamin A, and a large amount of vitamin C and B1.

In addition, according to the agreement, "Gat is said to have the effect of warming at the same time to detoxify the kidneys." In addition, recent clinical trials have shown that Gad has an excellent anti-tumor effect, which is effective in promoting the health of the human body and preventing and treating adult diseases.

The freshly prepared kimchi made with these mustards has a distinctive flavor, as well as a distinctive flavor with each of the flavors of inothiocynate, various amino acids and nucleic acids contained in the mustard, and stimulates edible taste and taste. It is known to exert an effect of promoting digestion and absorption of the human body by promoting cell production of the human body, preventing adult diseases and promoting the secretion of bile acids.

Honggat is one of the foliage vegetables belonging to the cruciferous family, and it contains a large amount of sinegrin, glucosinolate of allyl isothiocyanate, which is fermented during fermentation. It is produced by the action of a variety of sulfur-containing components and related substances to have a pungent spicy taste, some of these components have an antimicrobial effect on microorganisms such as lactic acid bacteria, delay the fermentation of kimchi and prevent premature rancidity To improve. In addition, the color of the material itself is maintained even in the long-term storage, it has a characteristic texture and does not soften easily, it is also important as a source of minerals due to the high content of calcium, potassium, etc., in particular ascorbic acid , Chlorophylls (chlorophylls), beta-carotene (β-carotene) contains a large amount of anti-oxidant, anti-mutagenic and anti-cancer.

Toha, on the other hand, refers to live freshwater shrimps among freshwater shrimps that live in clean rivers or non-contaminated rice fields in Jeolla Province, South Korea. Salted salted salted fish is called toh-na-gi. The name for to-ha was identified as "Karikina denticulata-denticulata DE HAAN" in July 1994.

Toh salt contains minerals such as calcium ions, nutrients and taste components such as essential amino acids and essential fatty acids, and beneficial pigments (astaxanthin, a β-carotene derivative).

Toh fermentation increases the production of chitin oligosaccharides with relatively low molecular weight. In particular, after three months of fermentation, chitin oligosaccharides (GLCNAC) having a molecular weight of 1236 are produced, which is known to be anticancer by activating the immune system in vivo. In addition, the soil has good adsorption rate for harmful heavy metal ions, so that heavy metal ions contaminated during normal food and digestion can be adsorbed and discharged through the soil.

In addition, the antimicrobial activity of the extract extracted from fermented and aged fermented to organic solvents (ether, acetone, methanol, etc.) for 6 months was measured as the minimum growth inhibitory concentration (MIC) and the lowest bactericidal concentration (MBC). Comparing benzoic acid with antibacterial activity, it showed stronger antimicrobial activity. On the other hand, despite the fact that the living toha was fixed directly in the natural state, the self-extinguishing of the toha was confirmed, and thus the possibility of the presence of a powerful autolytic enzyme in the toha tissue was confirmed.

On the other hand, in a preferred embodiment, the method for producing Honggat Kimchi of the present invention refers to a material obtained through the following examples, its content, and a aging period.

Specifically, the preparation method of the Honggat Kimchi of the present invention is garlic 110g, ginger 60g, onion 160g, red pepper powder 400g, tohgi 200g, shrimp chop 200g, anchovy chopsticks 110g, glutinous rice paste 130g, sesame seeds 30g, starch syrup 60g, 1.5% salt 600ml, 15-18 g of radish, 200 g of chives, 80 g of carrots, 125 g of pears, and 125 g of apples are mixed to prepare a kimchi seasoning composition, and then the kimchi seasoning composition is mixed with 10000 g of red freshly prepared kimchi.

More preferably, the aging step is for 14 days or more. As can be seen from the experimental example below, there was a clear difference in the content of vitamin C and the number of lactic acid bacteria after 14 days of fermentation, compared to the general red-headed kimchi which did not contain tohatsugi, and also in the sensory evaluation results. This is because there was a significant difference.

More preferably, the aging step is for 28 or 42 days or more. As can be seen from the experimental example below, the difference in the content of vitamin C and the number of lactic acid bacteria during the aging period of 28 days or 42 days is greater than that of ordinary Honggak Kimchi that does not include tohatsugi. This is because there is a clear difference.

Most preferably, the aging step is 56 days or more. In the following experimental example, the difference in the content of vitamin C and the number of lactic acid bacteria was very clear and the sensory evaluation result was the most excellent as compared to the general Honggat kimchi which did not contain tohatsugi.

According to the present invention, there is provided a method of producing red-gad kimchi using tohatsu, which has a high content of lactic acid bacteria, little change in the content of vitamin C with periods, and improved palatability.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited by these examples and experimental examples.

EXAMPLES Preparation of Honggat Kimchi

First, the ingredients of the contents described in Table 1 below were mixed to prepare a seasoning composition for preparing Honggat Kimchi, including tohatsugi.

Then, the seasoning composition was mixed with 10000 g of salted Honggat and prepared Honggat Kimchi, and the Honggat Kimchi was put in a 500g PE pouch and aged in a 4 ° C. cold refrigerator.

Ingredients and Contents of Seasoning Compositions for Making Red-Hat Kimchi material Weight (g) garlic 110 ginger 60 onion 160 chili powder 400 Seasoning Toh 200 Shrimp 200 Anchovy 110 Glutinous rice paste 130 Sesame 30 corn syrup 60         1.5% salt water            600 radish 15-18 Sect 200 carrot 80 ship 125 Apple 125

Comparative Example Preparation of Honggat Kimchi

In addition to using 400 g of shrimp milk instead of 200 g of tohatsu, the remainder was prepared in the same ingredients and contents as in the above embodiment and the same process, and the kimchi seasoning composition was mixed with salted red fresh red kimchi that did not contain toot. Was prepared.

<Experiment> Vit C content evaluation, lactic acid bacteria change evaluation and sensory evaluation

Experimental Example 1 Evaluation of Vit C Changes in Hong-Kat Kimchi with Ripening Period

The change of Vit C according to the maturation period was measured while ripening Honggat kimchi prepared in the above Examples and Comparative Examples. Vit C content was measured by DCIP (2,6-dichloroindophenol) titration method.

A solution for extracting Vit C was prepared by adding 200 ml of distilled water and 40 ml of acetic acid to 15 g of metaphosphoric acid and adding distilled water so that the final volume was 500 ml. 100 g of the extract solution was added to 50 g of the sample, triturated, and filtered to extract Vit C. Titration was performed by adding 5 ml of the extraction solution to 2 ml of Vit C standard solution (1 mg / ml), dissolving 2,6-dicholoroindophenol solution (50 mg of DCIP in 50 ml of aqueous solution containing 42 mg of NaHCO ₃ , and distilled water so that the total volume was 200 ml. Solution was added to the solution), and the blank test was taken with 20 ml of the extraction solution and titrated with 2,6-dicholoroindophenol solution. Titration until Vit C content was calculated by the following formula.

Content of Vit C = (X-B) ㅧ (F / E) ㅧ (V / Y)

X: Sample consumption (ml)

B: proper consumption of ball test (ml)

F: Amount of Vi C corresponding to 1 ml of 2,6-dicholoroindophenol solution (mg)

E: weight of sample (g)

The results are shown in FIG. 1.

      As shown in FIG. 1, the Honggat Kimchi of the Example with the Tohatsugi was less changed in Vit C with the maturation period than the Honggat Kimchi of the Comparative Example without the Tohatsugi and the difference was clear. In particular, over 50 days, the content of vitamin C is increased in the case of Honggak Kimchi using tohatsuc.

Experimental Example 2 Evaluation of Lactic Acid Bacteria Change in Honggat Kimchi with Ripening Period

The change in the number of lactic acid bacteria in each kimchi was determined by defining a certain period of time while ripening Honggat kimchi prepared in Examples and Comparative Examples at 4 ℃.

The method of measuring the number of lactic acid bacteria was used after diluting the sample using sterile physiological saline or peptone saline buffer, and the medium was incubated at 72∼3 hours at 35˜37 ° C. using a plate measuring medium with BCP (Brom Cresol Purple). Yellow colonies were measured as colonies of lactic acid bacteria.

The results are shown in FIG. 2.

In the case of kimchi, the number of lactic acid bacteria changes depending on the ripening period. In the case of Honggat kimchi with tohatsu kimchi according to the present invention, as shown in FIG. little.

In particular, the case of the Honggat Kimchi of the example shows that the lactic acid bacteria is rapidly increasing at the boundary of 42 days.

Experimental Example 3 Sensory Evaluation of Honggat Kimchi

In this experiment, the sensory evaluation was performed on the Honggat Kimchi containing the Tohagot prepared in Example and the Honggat Kimchi not included in the Comparative Example. For evaluation, 20 males and females were selected and evaluated for the spicy, sour, and cool tastes of the red-hated kimchi with toh-hat and the red-hated kimchi without to-hat. The results are shown in <Table 2>.

Honggat Kimchi of Example prepared with tohatsu for 14 days of <Experimental Group 1>, 28 days of aging <Experimental Group 2>, 42 days of aging <Experimental Group 3>, 56 days of aging to <Experimental Group 4> Comparing the Honggat Kimchi of Comparative Example, which was prepared without adding tort, for 14 days <Comparative Group 1>, 28 days of aging <Comparative Group 2>, 42 days of aging <Comparative Group 3>, 56 days of aging This was evaluated as follows as <Comparative Group 4>.

Sensory Evaluation Results of Honggat Kimchi Item Spicy Sour taste Cool taste Experiment group 1 (14 days) 3.22 WH 0.18 * 3.25 W 0.11 * 3.31 Experiment group 2 (28 days) 3.48 ㅁ 0.17 * 3.37 ㅁ 0.15 * 3.44 ㅁ 0.16 * Experiment group 3 (42 days) 3.78 W0.21 * 3.82 ㅁ 0.19 ** 3.80 ㅁ 0.20 ** Experiment Group 4 (56 Days) 4.27 ㅁ 0.15 ** 4.13 ㅁ 0.20 ** 4.45 ㅁ 0.17 ** Comparative Group 1 (14 days) 2.98 2.88 3.01 Comparative Group 2 (28 days) 3.11 3.04 3.24 Comparative Group 3 (42 days) 3.34 3.38 3.44 Comparative Group 4 (56 Days) 3.52 3.65 3.65 -* p <0.05, * p <0.01-Statistical treatment: The experiment was repeated three times and the experimental results were expressed as MEAN ㅁ SD. Statistical analysis was verified by Ducan's multi-range test method.

In Table 3, it can be seen that the red-hat kimchi containing tohatsu was significantly superior to each evaluation item in comparison with the red-hat kimchi without the tohhat.

In addition, the results of the evaluation according to the ripening period show that the results of the evaluation items are excellent for the Honggat Kimchi with tohatsugi, and especially for the Honggat Kimchi with 56 days of ripening. It can be seen that it is very excellent.

1 is a graph showing the vitamin C content of Honggat kimchi and redhat kimchi that does not include the toot chop using the toh chop of the present invention according to the aging period.

Figure 2 is a graph showing the number of lactic acid bacteria of Honggak Kimchi and redhaga kimchi that does not include the toe chop using the Toha chop of the present invention according to the ripening period.

Claims (6)

(a) Garlic 110g, Ginger 60g, Onion 160g, Red pepper powder 400g, Tohatsu 200g, Shrimp chop 200g, Anchovy 110g, Glutinous rice paste 130g, Sesame 30g, Starch syrup 60g, 1.5% salt water 600ml, Radish 15-18g, 200g onion, Carrot 80g, Preparing a kimchi seasoning composition by mixing 125g of pears and 125g of apples, (b) soaking the kimchi seasoning composition in 10000 g of fresh red pepper, and (c) A method for producing red-hat kimchi using a toh chopsticks comprising the step of ripening the obtained red-hat kimchi. The method of claim 1, The aging step is a method of producing Honggak kimchi using tohatsu characterized in that the progress for more than 14 days. The method of claim 1, The aging step is a Honggak Kimchi manufacturing method using tohatsu chopsticks, characterized in that proceeding for more than 28 days. The method of claim 1, The aging step is a method of producing Honggak kimchi using tohatsu characterized in that the progress for more than 42 days. The method of claim 1, The aging step is Honggak Kimchi production method using a toha chopsticks, characterized in that proceeding for more than 56 days. Honggak Kimchi, characterized in that prepared by any one of claims 1 to 5.

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