KR20110123896A - A manufacturing method of kimchi for children and adolescent - Google Patents

Abstract

PURPOSE: A producing method of kimchi for teenagers and children is provided to use paprika instead of spicy pepper and red pepper powder for reducing the spicy taste of the kimchi. CONSTITUTION: A producing method of kimchi for teenagers and children comprises the following steps: salting Chinese cabbage, and washing and dehydrating to obtain salted Chinese cabbage; and mixing the salted Chinese cabbage with seasonings. The seasonings include 18-22wt% of paprika, 5-5.8wt% of radish, 1.3-1.7wt% of oenanthe javanica, 2.5-2.8wt% of small green onion, 1-1.1wt% of garlic, 0.4-0.6wt% of ginger, 1.7-1.9wt% of salted seafood, 1.2-1.3wt% of glutinous rice gruel, 0.7-1.1wt% of sea tangle extract, and 0.1-0.5wt% of anchovy powder.

Description

A method for manufacturing kimchi for children and adolescents {A MANUFACTURING METHOD OF KIMCHI FOR CHILDREN AND ADOLESCENT}

The present invention relates to a method of manufacturing kimchi for children and adolescents, and more specifically, to children and adolescents during the growing season and at the same time induces appetite and at the same time induces appetite of children and adolescents It relates to a manufacturing method.

In general, Kimchi is a traditional food of Korean people fermented and matured with various vegetables as a raw material. It is not only highly valued nutritionally and foodologically, but also is a low-calorie food that is rich in vitamins and minerals to solve obesity. Results are widely reported in the academic community.

Despite the excellent and diverse value of Kimchi, it is being avoided by children and adolescents today. As they become accustomed to Western food culture, children and adolescents do not avoid or consume salty and spicy kimchi. to be.

At this time, it is urgent to develop kimchi that can preserve the nutrition of kimchi as it is, and maintain the appearance and taste similar to kimchi to give intimacy to children and adolescents.

Therefore, the present applicant can supply various nutrition necessary for growth at the time of ingestion while improving the taste and eating habits of children and adolescents who are accustomed to westernized food culture and suffering from health problems such as obesity and physical strength, and improving intake. It was proposed a method of making kimchi that can promote the succession and development of kimchi, a traditional food.

The present invention has been made in order to improve the problems of the conventional kimchi as described above, by increasing the taste and eating habits of children and adolescents in the growing season by producing cabbage kimchi by including paprika in seasoning instead of red pepper and red pepper powder The purpose of the present invention is to provide a method of preparing kimchi for children and adolescents, which can supply various nutrients necessary for growth and promote succession and development of traditional kimchi.

In order to achieve the above object, the present invention marinated cabbage with salt, and then washed with clean water and drained to make pickled cabbage, mixed with marinated cabbage, and then fermented through a ripening process of the conventional method of producing kimchi. When the combined weight of the pickled cabbage and the seasoning is 100% by weight, the pickled cabbage is 61.3 to 68% by weight, and the seasoning is 18 to 22% by weight paprika, 5 to 5.8% by weight, radish 1.3 to 1.7 Wt%, scallion 2.5-2.8%, garlic 1-1.1%, ginger 0.4-0.6%, milk 1.7-1.9%, glutinous rice paste 1.2-1.3%, kelp extract 0.7-1.1%, anchovy powder 0.1 It provides a method of producing kimchi for children and adolescents, characterized in that the composition to ~ 0.5% by weight.

The present invention constituted as described above can supply various nutrients necessary for growth at the time of ingestion while increasing the taste and eating habits of children and adolescents in the growth period, and can promote the succession and development of traditional kimchi. To provide the effect.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the present invention.

Prior to the production of functional kimchi, various recipes and related literature were searched for standard Kimchi manufacturing methods.In addition to Chinese cabbage, radish, buttercup, scallion, minced garlic, chopped ginger, shrimp and anchovy, glutinous rice paste, kelp Various ingredients such as extract and anchovy powder were used, but the taste of kimchi could vary depending on the type, region and preference of the ingredients.

Method of cooking kimchi according to the present invention, cut the knife half into the base of the cabbage and cut it by hand, then put the sheath of about 10cm back to the base of the half of the Chinese cabbage, and then thick in 10 cups (2L) of water Soak cabbages in salt water made by dissolving 1 and 1/3 cups (200 g) of salt, and then sprinkle over and over, and sprinkle 2/3 cup (100 g) of salt on the stem of the cabbage leaf.

Then, after 2 hours, invert the stomach up and down for 6-8 hours (varies depending on the season) (salt water salt of 15%), and then marinated cabbage is divided into half of the base sheath and washed in running water several times. Lay it in a colander and drain it (the final salinity of cabbage 3%).

Seasoning preparation according to the present invention is finely cut paprika (yellow or red) to grind to grinder, prepared by slicing radish, parsley cut the leaves only 4cm long stem and cut into 4cm length.

At this time, add the seasoning prepared in a wide bowl, that is, paprika, radish, parsley, and scallion, and then chopped garlic, chopped ginger, salted shrimp and anchovy sauce, glutinous rice paste, kelp extract, and anchovy powder.

In addition, put the seasoning between the cabbage leaves drained in a colander, sprinkle sesame seeds, wrap it with outer leaves, press it tightly in an airtight container, leave it overnight at room temperature, and cook it in the Kimchi refrigerator.

Here, in the present invention, in the case of coarse salt, the salt of the sea salt is used by removing the brine for more than one year, and the kelp of 5 × 5 cm is put in 2 cups of water and slowly boiled in medium heat. After making anchovies in the sun, rub it with your hands to make powder and then make fine powder from the sieve.

In addition, paprika is a European pepper, also called sweet pepper or bell pepper, which looks similar to green pepper but is larger than green pepper and has a thick flesh, and has a unique and fresh aroma and sweetness (sugar 7-11).

In addition, paprika has more vitamins, iron, magnesium, etc.

There is an advantage that the powder is superior, and depending on the climatic conditions, it is slightly spicy to spicy, and it contains about 0.001 to 0,005% of the capsaicin that has a spicy taste.

At this time, paprika has various colors such as red, yellow, orange, purple and green, and it contains vitamin C which is nearly four times of orange, 2.5 times heavier than green pepper, and the shape without spicy is similar to green pepper. This is much finer, clearer, and sweeter.

In the present invention, after washing the paprika of the yellow or red clean, remove the seeds by dividing the paprika in two parts in the state removed, finely chopped into a grinder to make a powder, it is used in combination with red pepper or red pepper powder.

Therefore, in the present invention, when preparing kimchi by mixing cabbage and various seasonings, it was prepared by varying the above-mentioned seasoning formulations to increase the palatability to children and adolescents while removing the spicy taste of kimchi.

[Method of implementation]

1. Seasoning Mix of Kimchi

Example 1 and Example 2 is to produce a cabbage kimchi by increasing the seasoning to a certain multiple of the weight as shown in Table 1 when based on the pickled cabbage 530g.

Chinese cabbage and seasoning division Example 1 Example 2 Weight (g) Weight (g) Weight (g) Weight (g) Pickled Chinese Cabbage 530 68 530 61.3



Spices




Red paprika 140 18 - - Yellow paprika - - 190 22 radish 40 5 50 5.8 Buttercup 10 1.3 15 1.7 Silpa 20 2.5 24 2.8 garlic 7.5 One 10 1.1 ginger 3 0.4 5 0.6 Chopsticks 13 1.7 16 1.9 Glutinous rice paste 10 1.3 11 1.2 Kelp Extract 5 0.7 10 1.1 Anchovy powder One 0.1 4 0.5

2. Treatment of Kimchi

As a result of sensory evaluation, each kimchi was sampled at the time of ripening, cut into 4cm and 5cm lengths, and then divided into 300g portions in a bowl with a lid. Kimchi was divided into 2 groups and a 4 ± 1 ℃ refrigerator and 25 ± 1. Two samples were taken at four-day intervals, each stored in an incubator at < RTI ID = 0.0 >

At this time, the comparative example was purchased commercially available kimchi as a general control, each time the sampling of the kimchi broth was separated separately and filtered with a filter paper, the remainder was mixed and pulverized with a mixer and then used for each analysis.

3. Kimchi liquid color measurement method

The color of Kimchi juice separated and filtered with filter paper was measured by using a spectrophotometer to measure L value for brightness, a value for redness, and b value for yellowness. The L value of the standard white plate was 99.41, the a value was -0.12, and the b value was 0.04.

4. Measurement method of pH and acidity

After removing the broth of kimchi, 10 g of crushed kimchi was taken, deionized water was added thereto, the solution was filtered to 50 mL, and the filtrate filtered with filter paper was used as a sample.

pH was measured using a pH meter, acidity was measured by taking 10 mL of the filtered filtrate and titrating to pH 8.4 with 0.1 N sodium hydroxide (NaOH) in terms of the amount of lactate consumed from the amount of sodium hydroxide consumed at this time.

5. Antioxidant Activity

In order to measure the antioxidant activity of the kimchi extract extracted and filtered in the same manner as the filtrate preparation for the measurement of pH and acidity, ABT [2,2-azinobis- (3-ethyl benzo-thiazoline-6-sulphonate) , ABTs] radical scavenging activity and DPH (1,1-diphenyl-2-picrylhydrazyl, DPPH) electron donating activity were measured.

ABTs radical scavenging activity of kimchi extract was measured by dissolving potassium persulfate to 2.4 mM in 7 mM ABTs solution according to Re et al. (1999). Reaction for ˜16 hours.

This was diluted with distilled water so that the absorbance was 1.5 at 414 nm, 100 μL of kimchi extract was added to 3 mL of this solution, and reacted at room temperature for 10 minutes. The absorbance was measured at 414 nm, and the ABTs radical scavenging ability was measured. Absorbance ratios of the added and non-added spheres are shown.

  In addition, the electron donating action on DPPH was modified by the method of Blois MS (1958) to measure its activity.

100 mL of Kimchi extract was added with 50 mL of DIPH solution (DPPH) at a concentration of 50 μg / mL, and then reacted at room temperature for 20 minutes, and the absorbance was measured at 525 nm. Indicated.

Experimental Results and Discussion

1. Kimchi color

Kimchi broth was taken in a timely manner and filtered with filter paper, and then the brightness, redness and yellowness were measured using a colorimeter to determine future quality standards.

As shown in the table below, the L value represents the contrast, the closer to 100, the closer to 0, the closer to 0, the closer to black, the a value is in the range of -60 to +60, -60 is green, and +60 is red. In the range, b and b represent yellow and blue degrees, -60 is blue, +60 is yellow, and ΔE is the change in chromaticity.

When yellow kimchi was prepared by adding midderok, the yellowness was higher than that of non-added kimchi, which is attributed to the carotenoid chromaticity contained in midderk (Pear and Lee 2008). It can be seen that the color of kimchi is affected.

That is, Example 1 added with red paprika had the highest a value of 23.90 ± 0.05, which means redness, and Example 2 with yellow paprika had a b value of 36.77 ± 0.88, compared to commercial kimchi used as a general control. It was much higher.

Color of Kimchi L value a value b value △ E Example 1 36.33 ± 0.06 23.90 ± 0.05 19.30 ± 0.07 70.20 ± 0.02 Example 2 47.10 ± 0.15  8.05 ± 0.04 36.77 ± 0.88 64.44 ± 0.62

The L value represents the contrast, the closer it is to 100, the closer it is to white, and the closer it is to 0, the closer it is to black, the a value is from -60 to +60, -60 is green, +60 is red, and yellow and blue The b value denoted by -60 is blue and +60 is yellow. The ΔE value is the change in chromaticity.

2. Change of pH of Kimchi

The results of measuring the pH and acidity of kimchi used in the storage experiment are shown in Table 3.

PH and Acidity of Kimchi Used in Storage Experiments Kimchi pH Acidity (%) Example 1 4.57 ± 0.01 0.29 ± 0.03 Example 1 4.33 ± 0.01 0.32 ± 0.05

The pH range of Kimchi was 4.33 ~ 4.57, and acidity was 0.29 ~ 0.32%. Kimchi's maturity was evaluated by sensory evaluation and the optimum pH was 4.8. Close to

Commercially available kimchi as a control group and divided into 5 ℃ and 25 ℃ to store the kimchi 4 days and 8 days the results of the test of the pH change was shown in Table 4.

Changes in pH of Kimchi Stored at Different Storage Temperatures Storage temperature
Kimchi storage duration 4 days 8 days
5 ℃ Control
(Commercial Kimchi) 4.42 ± 0.01 ^e 4.24 ± 0.01 ^b Example 1 4.37 ± 0.01 ^d 4.25 ± 0.01 ^c Example 2 4.29 ± 0.01 ^b 4.24 ± 0.01 ^b
25 ℃ Control
(Commercial Kimchi) 3.66 ± 0.01 ^a 3.87 ± 0.01 ^c Example 1 4.12 ± 0.01 ^e 3.76 ± 0.01 ^b Example 2 4.06 ± 0.01 ^d 3.86 ± 0.01 ^c

( ^Ac test results were shown as average and deviation after 3 or more repeated experiments, and the statistically significant difference between kimchi types according to the same storage period and storage temperature was analyzed. The deviation range was p <0.05.)

The higher the storage temperature, the lower the pH, and the faster Kimchi acidified. The initial pH was 5.01. You can see this large.

During storage of kimchi, the pH varies slightly depending on the storage temperature. At low temperatures of 1 ℃, the pH ranges from 4.4 to 4.7 at 72 hours, whereas at 20 ℃, the higher the pH is from 3.5 to 3.7, the more mature the kimchi is. Time is reported to be shorter, which is the same trend as the results of this experiment.

At this time, when the kimchi with mild taste and spicy taste is aged, the pH is lower until the fermentation 12 days than the kimchi with mild taste (Jung et al. 2005). The spicy taste of red pepper powder affects the pH change. There is. On the other hand, as a part of the research to remove the spiciness caused by the red color of kimchi and to make kimchi of various colors, Kimchi was prepared using blue pepper powder (Jung et al. 2007). It ripens a little earlier, and the ripening season is also fast. The changes in pH, total acidity, viable cell count, and lactic acid bacteria count as kimchi matures are contradicted by both Kimchi and red pepper kimchi.

Comparing the above results and the results of this experiment, it was confirmed that the main factor that affects the ripening of kimchi is the additive material rather than the red pepper powder.

3. Change in pH of Kimchi

Since the increase in acid content produced by lactic acid fermentation during kimchi fermentation is the biggest component change during kimchi fermentation, the measurement of acidity or pH is used as an indicator to know the degree of fermentation of kimchi.

Although there is a difference according to individual preference, the acidity of ripening season is about 0.6%. If the acidity is significantly higher or lower than this, the quality of kimchi decreases significantly.

The overcooked water kimchi has a sour taste and a significant increase in volatile odor, resulting in a strong odor (Park and Lee 2005).

The results of analyzing the change in acidity when stored for 4 days and 8 days at different storage temperatures at 5 ° C. and 25 ° C. are shown in Table 5 below.

Changes in pH of Kimchi Stored at Different Storage Temperatures Storage temperature
Water kimchi storage duration 4 days 8 days
5 ℃ Control Group (Commercial Kimchi) 0.31 ± 0.01 ^a 0.43 ± 0.06 ^a Example 1 0.46 ± 0.02 ^b 0.59 ± 0.07 ^b Example 2 0.46 ± 0.01 ^b 0.66 ± 0.06 ^c
25 ℃ Control Group (Commercial Kimchi) 1.49 ± 0.05 ^e 1.07 ± 0.15 ^a Example 1 1.42 ± 0.05 ^d 1.37 ± 0.12 ^b Example 2 0.87 ± 0.05 ^a 1.02 ± 0.05 ^a

(The results of ^ae test were shown as average and deviation after 3 or more repetitive experiments, and the statistically significant difference between types of water kimchi according to the same storage period and storage temperature was analyzed. The deviation range was p <0.05.)

In the case of low temperature ripened kimchi, the pH value is higher than the high temperature matured kimchi, but the sour taste is stronger because carbon dioxide gas is different from the dissolved dissolved carbon dioxide produced in the broth. In view of the fact that the pH ranges similar to the results of this experiment (Pak and Lee 2005), it gives a refreshing taste by melting it in the water and raises the spicy taste, thereby causing a stronger acidity. The higher acidity of kimchi is attributed to the higher amount of broth and the greater amount of carbon dioxide dissolved therein.

The change in acidity of kimchi is caused by lactic acid and organic acid produced by lactic acid bacteria during fermentation using sugars in raw materials or condiments. Lactic acid, succinic acid and malic acid are produced less. It is known that lactic acid bacteria have the greatest effect on the acidity change of kimchi (Park and Kim 2008).

During the early fermentation of kimchi, various aerobic microorganisms multiply, and the number of lactic acid bacteria gradually increases, and the yeast also maintains a certain level (Cheigh and Park 1994).

As the aerobic microorganisms grow in the early stages, carbon dioxide is accumulated by the microorganisms that use oxygen and produce carbon dioxide gas, so that it becomes anaerobic in the absence of oxygen. From this time, the lactic acid bacteria grow rapidly, the acidity increases and the pH decreases and becomes acidic.

Among the many microorganisms involved in fermentation of kimchi, acid-producing bacteria and fragrance-bearing bacteria multiply at the same time, contributing to the unique flavor of kimchi (Kim and Shin 2008).

4. Antioxidant Activity of Kimchi

ABTs radical scavenging activity assay ABTS ⁺ produced by the reaction of potassium persulfate is removed by the antioxidant in the sample, and the antioxidant activity is measured by decolorizing the blue-green color of the radical (Li et al. 2007).

The electron donating ability is an indicator of the antioxidant activity of phenolic substances such as phenolic acid and flavonoids. The higher the reducing power, the higher the electron donating ability. Its high ability to counteract is known to have the effect of inhibiting aging in the human body by enhancing the scavenging action of free radicals such as antioxidant activity and free radicals.

As part of the method for evaluating the functionality of kimchi, the changes of antioxidant activity during storage of the kimchi at different temperatures were evaluated through ABTs radical scavenging activity and DPH electron donating ability. 6 and Table 7.

Radical Scavenging Activity (ABTs) of Kimchi Extracts According to Storage Temperature Storage temperature
Kimchi storage duration 4 days 8 days
5 ℃ Control Group (Commercial Kimchi) 76.27 ± 0.94 ^d 44.39 ± 0.11 ^b Example 1 64.41 ± 1.26 ^c 94.43 ± 0.11 ^e Example 2 54.64 ± 0.76 ^b 38.80 ± 0.22 ^a
25 ℃ Control Group (Commercial Kimchi) 97.76 ± 0.11 ^d 42.29 ± 0.29 ^a Example 1 73.21 ± 1.08 ^c 85.19 ± 0.13 ^c Example 2 48.27 ± 5.81 ^a 41.89 ± 0.26 ^a

( ^Ac test results are shown as average and deviation after 3 or more repetitive experiments, and statistically significant difference between types of water kimchi according to the same storage period and storage temperature. The deviation range is p <0.05.)

As shown in Table 6, ABTs radical scavenging activity during storage period of kimchi was different from each other depending on the type of kimchi and storage temperature, which was yellow compared to Example 1 with red paprika. The ABTs radical scavenging activity of Example 2 with paprika added was significantly lower regardless of the storage temperature.

In addition, as a result of evaluating the electron donating ability for DPPH as shown in Table 7 below, when stored at 5 ° C, the Kimchi decreased the electron donating ability for DPPH as the storage period elapsed.

In particular, the antioxidant activity of kimchi is known to be a factor that affects the antioxidant properties of main ingredients and subsidiary materials and the degree of maturation of kimchi. The electron donating ability was high at about 90% and then decreased slightly as fermentation progressed. However, at the end of fermentation, the level was significantly higher than that of the control group.

The correlation between the degree of aging and the antioxidant activity of kimchi was extracted from various solvents and added to a linoleic system containing linoleic acid to oxidize and compare the antioxidant effects on the oxidation of fatty acids. As the reaction time elapsed, the addition of Kimchi extract showed significantly higher inhibitory effect on the production of peroxide and free radicals than the control without adding kimchi. Higher ripening kimchi was reported higher (Kwon et al. 1998).

Electron Donating Ability (DP%) for DPPH of Kimchi Extracts with Different Storage Temperatures Storage temperature
Water kimchi storage duration 4 days 8 days
5 ℃ Control group (commercial kimchi) 57.38 ± 1.35 ^c 12.41 ± 2.76 ^a Example 1 48.72 ± 5.46 ^b 27.45 ± 2.51 ^c Example 2 56.50 ± 4.86 ^c 20.86 ± 0.59 ^b
25 ℃ Control group (commercial kimchi) 62.46 ± 4.79 ^c 15.89 ± 0.70 ^a Example 1 39.25 ± 0.24 ^b 31.70 ± 1.62 ^c Example 2 56.89 ± 4.50 ^c 19.27 ± 0.38 ^a

( ^Ac test results are shown as average and deviation after 3 or more repetitive experiments, and statistically significant difference between types of water kimchi according to the same storage period and storage temperature. The deviation range is p <0.05.)

Kimchi intake was investigated in elderly people over 65 years old, and their blood lipid-related factors were negatively correlated with the amount of free radicals in the elderly. It can be significantly suppressed, and the concentration of hydroxy radicals is reported to be the same tendency (Kim et al. 2002b).

According to the results of this experiment and the above reports, kimchi is a complex food that can be added with various ingredients, so it may have functionalities depending on the ingredients added, and the degree of ripening is also an important factor affecting the functionality of kimchi. In addition, it can be seen that the antioxidant activity of kimchi is effective in the body.

As such, after the cabbage kimchi after the process of trimming, pickling, and washing, which is a treatment method, is mixed with seasonings including paprika instead of red pepper and red pepper powder, in the present invention, pickled cabbage and seasoning When the combined weight is 100% by weight, the pickled cabbage is 64.6-78.5% by weight, the seasoning is 2.3-3.8% by weight garlic, 1.2-2.1% by ginger, 6.3-10.3% by weight leeks, 5.5-9.0% by weight red pepper, It is made from red pepper powder 3.3 to 5.4% by weight and anchovy fish sauce 2.9 to 4.8% by weight.

As described above, specific embodiments have been described in the detailed description of the present invention, but various modifications may be made without departing from the scope of the present invention.

Therefore, the substantial scope of the present invention should not be limited by the above-described embodiment, but should be defined by the same structure as the claims as well as the claims described below.

Claims (1)

In the conventional method of producing kimchi which is pickled with salt, washed with clean water and drained to make pickled cabbage, mixed with the seasoned cabbage and fermented through aging.
When the combined weight of the pickled cabbage and the seasoning is 100% by weight, the pickled cabbage is 61.3 to 68% by weight, and the seasoning is 18 to 22% by weight of paprika, 5 to 5.8% by weight of radish, 1.3 to 1.7% by weight of buttercup, Scallion 2.5-2.8 wt%, garlic 1-1.1 wt%, ginger 0.4-0.6 wt%, milk 1.7-1.9 wt%, glutinous rice paste 1.2-1.3 wt%, kelp extract 0.7-1.1 wt%, anchovy powder 0.1-0.5 wt% Method for producing kimchi for children and adolescents, characterized in that the composition in%.