KR20120034354A

KR20120034354A - Method for producing packaged kimchi and packaged kimchi

Info

Publication number: KR20120034354A
Application number: KR1020100095842A
Authority: KR
Inventors: 박한기
Original assignee: 박한기
Priority date: 2010-10-01
Filing date: 2010-10-01
Publication date: 2012-04-12

Abstract

The present invention relates to a method for manufacturing kimchi for packaging and its products, and more particularly, using deep sea water rich in various minerals to pickle cabbage, radishes, and the like, which contains kimchi, The present invention discloses a method of manufacturing kimchi for packaging and its product, which is made by adding various minerals to produce separate packaging of pickled cabbage and seasoning so that the kimchi can be edible according to the taste of the user.

Description

Method for producing kimchi for packaging and its products {Method for producing packaged Kimchi and packaged Kimchi}

The present invention relates to a method for manufacturing kimchi for packaging and its products, and more particularly, to pickling vegetables such as cabbage and radish, which are ingredients containing kimchi, by using deep sea water, which is rich in various minerals, It relates to a method of manufacturing kimchi for packaging and its products by adding a variety of minerals to make a separate packaging of pickled vegetables and seasoning to make kimchi edible according to the taste of the edible.

Kimchi is a representative traditional fermented food in Korea and is one of the most important corrosion in our diet.

Since ancient times, many vegetables have been stored in winter without vegetables. However, as storage facilities such as refrigerators are becoming more common, it is now a commercial food that is consumed all year round.

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 cleans the intestines by the complex action of vegetable juice and salt, promotes 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.

For this reason, Kimchi has been spotlighted not only as a traditional fermented food of Korea but also as a favorite food of the world.

However, the conventional kimchi is provided in a state in which the seasoning and the like are all packed in a mixed state to provide the finished kimchi from the pickling, there is a problem that it is difficult to meet the needs of consumers having a variety of taste.

In addition, kimchi will contain a large amount of salt in the process from the pickling stage to the final finished product. Recently, as the impact of salt concentration on health has been announced, consumers' interest in health is increasing. In recent years, the packing kimchi provides kimchi by minimizing the salt concentration in order to compensate for these problems, but there is a problem in that the salt concentration is increased due to moisture evaporation during storage and transportation.

Therefore, in providing the packing kimchi can satisfy various tastes of the consumer, it is urgently needed to provide a packing kimchi that can adjust the taste according to the taste of the consumer.

The present invention has been made in order to solve the above-mentioned conventional problems, in the preparation of conventional kimchi pickled vegetables for kimchi immersion using deep sea water, supplying various mineral components contained in the deep sea water to vegetables The purpose of the present invention is to provide a method of manufacturing kimchi for packaging with improved nutrition.

In addition, in the present invention, when performing the long time by adjusting only the salt concentration of pickled water in the pickling step in the conventional kimchi production, when washing vegetables, using the washing water to maintain a constant salinity to obtain the first pickling effect, 1 The purpose of the present invention is to provide a method for manufacturing kimchi for packaging with excellent shelf life, which can be shortened by immersing the second pickled vegetables in deep seawater with controlled salinity to reduce the pickling time and maintaining the freshness of the vegetables. There is this.

In addition, the present invention has another object to provide a packaging kimchi prepared according to the packaging kimchi production method described above.

Method for producing a packaging kimchi of the present invention to achieve the above object is to prepare a fresh kimchi immersion vegetables, and washing the selected and removed the vegetable after removing the invisible portion (a);

(B) preparing the deep sea water withdrawal of deep sea water from the deep sea water, and processing the taken deep sea water to adjust the salinity so that the mineral water and the salinity become 4.5 to 6.5%;

Preparing various seasoning materials to be used as kimchi, washing the seasoning materials, and then mixing them to prepare seasonings;

(D) sequentially inputting the washed vegetables and the deep sea water with adjusted salinity into a pickling tank;

(E) picking the introduced vegetables under conditions of a pickling temperature of 12 to 18 ° C. and a pickling time of 5 to 12 hours in a pickling tank;

Washing the pickled vegetables, dehydrating the water content to maintain 80 to 85%, and preparing a final pickled vegetables;

Packing kimchi characterized in that it comprises the step (g) is completed by vacuum-packed in a packaging container formed in a separate space without mixing the seasoning prepared in step (c) and the pickled vegetables prepared in step (f). It is provided in the manufacturing method of.

Here, the washing water used in the step (a) is characterized in that the washing using salted washing water or deep sea water so that the concentration of salt in purified water 3 to 6%.

Here, in the step (g) when the pickled cabbage packaging characterized in that the packaging by further adding mineral water obtained by treating the deep sea water.

According to the present invention, there is provided a packing kimchi prepared according to the manufacturing method.

According to the present invention, the method for manufacturing kimchi for packaging is provided by pickling vegetables for manufacturing kimchi using deep sea water, so that various minerals contained in deep sea water can be provided to the vegetables to provide nutrients that cannot be obtained from conventional kimchi. Has

In addition, the manufacturing method according to the present invention has the advantage that the consumer can put the kimchi directly edible by adjusting the amount of the seasoning according to the taste of the consumer by manufacturing and packaging the kimchi manufacturing pickled vegetables and kimchi dipped seasoning separately.

In addition, by preparing the kimchi manufacturing vegetables during the manufacturing process of the present invention and by adding salt to the washing water when washing, by using the washing water or the deep sea water adjusted to the salinity can be obtained at the same time washing and pickling time, the pickling time of vegetables It has an effect that can be shortened.

1 and 2 is a block diagram showing an embodiment of a method for manufacturing a packing kimchi according to the present invention.

Hereinafter, the present invention will be described in more detail.

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. ), The concentration of organic matter is less than 200 meters below the surface seawater, free from contamination by E. coli or common bacteria, and less likely to be polluted by chemicals from the land or the atmosphere. 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. Metal ions dissolved in a balanced composition It is known to have properties such as an excellent scavenging effect on active oxygen by the action of.

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.For alkaline reduced water, abnormal fermentation in the stomach, chronic diarrhea, indigestion, and antacids And gastrointestinal diseases, such as excessive stomach acid, are known to be effective (see Japanese Patent Laid-Open No. 2001-198575).

Research reports on the process of pickling of Chinese cabbage show the study of optimum pickling conditions by varying the salt concentration and time, the study of salt penetration rate during the Chinese cabbage pickling process, and the effects of salt penetration rate and time according to the brine temperature. Although there is a case of establishing a process to use the deep sea water to penetrate the rich cabbage with good efficiency in the cabbage pickling by using deep sea water, it is pickled under high salt concentration by taking the deep sea water and using it as it is. This may cause a problem that the salt concentration is increased rather than the penetration of minerals.

Conventional deep sea water is taken through the processing step to produce mineral water, and the remaining deep sea water is taken out again. At this time, the exported deep sea water contains a large amount of minerals even after producing the mineral water. In the manufacture of kimchi for packaging according to the idea that the use of pickled water during the production of kimchi is excellent in the aesthetics, improves the freshness of kimchi even after long-term storage, and can add various nutrients to kimchi, the final product. The method was completed.

The method of manufacturing kimchi for packaging according to the present invention, as shown in the accompanying drawings, preparing fresh kimchi immersion vegetables, and removing and removing the invincible portion of the vegetable and then washing (a); (B) preparing the deep sea water with mineral water and salinity by treating the deep sea water from the deep sea water and treating the withdrawn deep sea water; Preparing various seasoning materials to be used as kimchi, washing the seasoning materials, and then mixing them to prepare seasonings; (D) sequentially inputting the washed vegetables and the deep sea water with adjusted salinity into a pickling tank; (E) picking the introduced vegetables in a pickling tank; (F) washing the pickled vegetables and dehydrating the final pickled vegetables; It comprises the step (g) is completed by vacuum-packed in a packaging container formed in a separate space without mixing the seasoning prepared in step (c) and the pickled vegetables prepared in step (f).

According to the present invention, the washing water used in step (a) may wash vegetables using purified salted or deep sea water.

When washing vegetables using the washing water having a certain salt concentration, there is an advantage that the first pickling effect can be obtained.

In this case, it is preferable to use purified water adjusted so that the salt concentration of the salted purified water is 3 to 6%. If the salt concentration is less than 3%, there is a disadvantage in that it is difficult to obtain the effect of the primary pickling intended in the present invention, and if more than 6%, the pickling speed is increased in the washing step, so that the vegetables are soaked in the pickling water after washing or The problem of deterioration of freshness may occur.

In the case of the deep sea water, the deep sea water remaining after manufacturing the mineral water used in the present invention may be used. At this time, the salinity of the deep sea water is more preferably used by mixing with purified water to be 3 to 6%.

In the case of using the washing water having a certain salinity as described above, when washing with conventional clean water, it is possible to solve the problem that the removal of fine foreign substances or various bacteria remaining on the surface of the vegetable is not completely performed. That is, the salt contained in the wash water has the advantage of further obtaining the effect of the first sterilization and the removal effect of fine foreign matter.

The deep sea water treated in the step (b) is evaporated in the process of producing mineral water, so that the salinity increases, wherein the salinity of the deep sea water remaining after the production of mineral water is preferably 4.5 to 6.5%. Do.

The reason is that the salinity of pickled brine used for commercial production is usually 10 to 15% of brine. In the present invention, brine can be used to wash vegetables, so if the salt content exceeds 10%, kimchi is prepared. This is because fermentation and shelf life may be lowered.

If the salinity of the deep sea water is less than 5%, there is a disadvantage in that the pickling time is long, if it exceeds 10%, the pickling time can be shortened, but the salinity of pickled vegetables is increased, so the taste and fermentation and shelf life of kimchi Can affect.

According to the present invention, the deep sea water in step (d) is preferably added to completely wash the washed vegetables, the pickling temperature in the step (e) after the step (d) is 12 ~ 18 ℃, pickling time It is preferable to set it as the conditions of 5 to 12 hours.

Preferably, the ratio of deep ocean water and vegetables to the pickling tank is added in a ratio of 1: 1 to 1.5: 1.

Pickling temperature during kimchi is usually made at room temperature, but in order to effectively infiltrate various nutrients contained in deep sea water into vegetables, it is preferable to set the pickling temperature to 12 to 18 ℃.

If pickled at a temperature lower than 12 ℃, it is difficult to penetrate various nutrients in deep sea water, and it may be too cold to reduce the freshness and texture of vegetables.If it is higher than 18 ℃, the texture of vegetables This deterioration problem may occur.

On the other hand, the pickling time is preferably 5 to 12 hours, the reason is that if less than 5 hours, there is a disadvantage that the various nutrients of the deep sea water can not be sufficiently absorbed, if more than 12 hours, various nutrition of the deep sea water The ingredients may be sufficiently absorbed, but may cause a problem of deterioration of freshness and texture of vegetables by pickling for a long time.

Here, it is preferable to use the pickling tank that is provided with a cover on the top so that foreign matter does not flow in, and may use a pickling tank that can apply an appropriate pressure therein as necessary. This is because when the proper pressure is applied to the pickling tank, the penetration of the minerals contained in the deep sea water can be more smoothly obtained, and the pickling time can be shortened.

Vegetables sufficiently pickled as described above are taken out of the pickling tank, washed and dehydrated, wherein the washing water is dehydrated so that the optimal concentration range of fermentation and storage of pickled vegetables is 2 to 3%. The water content of pickled vegetables is preferably 85% or less, preferably 65 to 85%, more preferably 80 to 85%.

If the moisture content is more than 85%, the salt concentration of pickled vegetables is little changed during long-term distribution, but it is difficult to maintain the freshness of vegetables, and the texture of vegetables may deteriorate with time after packaging, and less than 65% In this case, even if the salinity of pickled vegetables is maintained, the moisture is evaporated naturally for a long time, causing a relatively high salinity of vegetables.

In general, the salinity of pickled vegetables should be maintained at 2-3% because this concentration range is optimal for fermentation and storage.

Seasoning prepared in step (c) according to the present invention can prepare a variety of spices according to your preference according to the type of kimchi to be produced, that is, cabbage kimchi, radish kimchi, yeolmu kimchi and the like.

Kimchi dipped vegetables and seasoning materials used in the present invention are those that are commonly used.

The kimchi pickled pickled vegetables and condiments prepared as described above are packed in vacuum containers, each of which is provided with a space for packaging, to complete the final packing kimchi.

At this time, as shown in Figure 2, when packing the pickled vegetables can be packed by adding a certain amount of separated mineral water during the deep sea water processing. At this time, the mineral water may be added enough to wet the pickled vegetables. In this case, there is an advantage that the various minerals contained in the mineral water can be additionally supplied.

However, in order to maintain the freshness of the vegetables pursued in the present invention, it should not be supplied in an amount more than necessary, preferably in an amount of 10 to 30 parts by weight relative to pickled vegetables, the input method is after dehydrated pickled vegetables After immersion in mineral water, natural dehydration can be added at the same time, and mineral water can also be sprayed and sprayed on vegetables.

Kimchi which can be prepared according to the manufacturing method of the packing kimchi according to the present invention Chinese cabbage kimchi, pumpkin cabbage kimchi, white kimchi, green kimchi, scallion kimchi, diced, bakkkakdu, radish radish, oyster chop, kkakduduk, gangneung kkadukdu, changran kkadukdugi , Shrimp chops, Hamgyeongdo cod kkakdugi, water kimchi, cucumber water kimchi, buttercup water kimchi, ginseng water kimchi, tangerine water kimchi, bossam kimchi, cucumber kimchi, cucumber, cucumber soy sauce, yeolmu kimchi, pumpkin heat radish kimchi, park kimchi, mustard kimchi, jang kimchi, Nabak Kimchi, Myossam Nabak Kimchi, Dongchimi, Lotus Dongchimi, Altari Dongchimi, Altari Kimchi, Seokjijichi, Gulseokjiji, Muoi Songsong, Pomegranate Kimchi, Coriander Kimchi, Bachelor Kimchi, Scale Kimchi, Simmered Kimchi, Yonginjiji, Chaekimchi, Chaekkal Kimchi, Sunsun Radish, 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 Wedge, Salty Woven , Seafood kimchi, impressed kimchi, sauerkraut kimchi, yeongtae kimchi, hanchi kimchi, abalone kimchi, seogeori kimchi, green kimchi, radish kimchi radish, radish kimchi, radish kimchi, minari kimchi, spinach kimchi, eggplant kimchi, carrot kimchi, onion kimchi, Green Pepper Kimchi, Leek Kimchi, Bean Sprout Kimchi, Burdock Kimchi, Mugwort Kimchi, Taro Kimchi, Serba Kimchi, Stone Sprout Kimchi, Donnamul Kimchi, Chammul Kimchi, Eori Kimchi, Thin Cabbage Kimchi, Gimdl Kimchi, Yakchi, Red Pepper Kimchi, Sweet Salted kimchi, dried young kimchi, dried young kimchi, dried kimchi, dried kimchi, rolled kimchi, ring (white paper), Andong Sikhye, flounder, pink paper, deodeokji, sajiji, dolbin soup, kimchi, winter kimchi Kimchi), purdegi kimchi, chicken kimchi, pheasant kimchi, currant cabbage kimchi, cold noodles kimchi, mustard kimchi, boiled radish kimchi, plum kimchi, spring kimchi (hat kimchi), and green pickles.

Hereinafter, the method of manufacturing the packing kimchi of the present invention disclosed above will be described in more detail with reference to preferred embodiments. However, the present invention is not limited to the following examples.

1) Types of Kimchi

Kimchi

2) washing water

Purified water and purified water were prepared.

At this time, the salinity of the salinity control purified water was adjusted to 5.7%.

3) Chinese cabbage

Twenty cabbages distributed in the agricultural and fish market were prepared by washing and preparing.

4) deep ocean water

The deep sea water taken from the deep sea of the East Sea was processed and separated into mineral water and salinity controlled deep sea water.

At this time, the temperature of the deep seawater after separation and purification was maintained at 12 ~ 18 ℃, the salt concentration was 6% level.

5) Seasoning

Ordinary cabbage kimchi dipping various vegetables and ingredients were prepared, well mixed to prepare a seasoning.

6) test

Kimchi prepared according to the example was subjected to mineral content analysis and sensory test.

The mineral content was decomposed until 10 g of each sample was added to nitric acid and the test solution became a clear solution. The mineral content was cooled to 50 ml, and the mineral content was measured using ICP. Freshness was visually inspected, and sensory evaluation was performed on 30 housewives in their 30s and 50s, and the average value was expressed by questioning the taste, color, texture, flavor, and freshness based on the following five items.

The test results are described in Tables 1 and 2.

Sensory test evaluation criteria

Very good (5), Good (4), Moderate (3), Bad (2), Very bad (1)

Example 1

The washed cabbage and the deep sea water in the prepared wash water (salinity 5.7% purified water) were put in a pickling tank, and pickled at a temperature of 15 ℃, pickling time 12 hours. After the pickled cabbage was taken out of the pickling tank and washed, the water content was dehydrated to 80%, and then prepared kimchi with the pickled cabbage and the prepared condiments, and then analyzed various mineral contents and a sensory test.

[Example 2]

Pickled cabbage and spices were vacuum packed in separate packaging containers and prepared for kimchi in the same manner as in Example 1, except that they were refrigerated and stored for 7 days. Various mineral contents were analyzed and a sensory test was conducted.

Example 3

After the kimchi was prepared in the same manner as in Example 2, except that the mineral water was added in a spray method so that the mineral water was packed in 20 parts by weight based on the total weight of the pickled cabbage, various mineral contents were analyzed and a sensory test was conducted.

[Comparative Example]

P-packed kimchi sold in the market was purchased at a mart and compared.

end. Mineral component analysis result

(Unit: mg / kg) Item Na Mg Ca K Example 1 2,983 212.43 423.25 1,721 Example 2 3,012 215.38 425.13 1,723 Example 3 3,432 246.75 472.95 1,954 Comparative example 2,807 123.45 330.25 1,475

As a result of Table 1, in the case of the packing kimchi according to the present invention it can be seen that a large amount of various mineral components contained in the deep sea water in kimchi. In particular, when the mineral water was added in Example 3 and packed with pickled cabbage, it was found that the mineral content was higher.

I. Sensory test results

Item zest color Texture incense Freshness Example 1 4.3 4.4 4.2 4.2 4.5 Example 2 4.4 4.3 4.2 4.3 4.4 Example 3 4.5 4.6 4.3 4.4 4.4 Comparative example 3.9 3.8 3.9 3.9 3.7

(Very good (5), good (4), moderate (3), bad (2), very bad (1))

(Evaluation result = sum of evaluator's evaluation values / 30)

As a result of Table 2, it can be seen that the kimchi supplied and packaged so that consumers can directly eat kimchi according to the present invention has excellent taste, freshness, and aesthetic feeling compared to the packaging kimchi that is conventionally sold in consumer's sensory evaluation. there was.

Claims

Preparing fresh kimchi immersion vegetables, and washing the vegetables after removing the inedible parts (a);
(B) preparing the deep sea water with mineral water and the salinity control by taking the deep sea water from the deep seawater and processing the taken deep sea water to adjust the salinity;
Preparing various seasoning materials to be used as kimchi, washing the seasoning materials, and then mixing them to prepare seasonings;
(D) sequentially inputting the washed vegetables and the deep sea water with adjusted salinity into a pickling tank;
(E) picking the introduced vegetables under conditions of a pickling temperature of 12 to 18 ° C. and a pickling time of 5 to 12 hours in a pickling tank;
Washing the pickled vegetables and dehydrating the water content to be less than 85% to prepare a final pickled vegetables;
Packing gimchi characterized in that it comprises a step (g) is completed by vacuum-packed in a packaging container formed in a separate space without mixing the seasoning prepared in step (c) and the pickled vegetables prepared in step (f). Manufacturing method.

The method of claim 1,
The washing water used in the step (a) is a method for producing kimchi for packaging, characterized in that the washing using the salted water or deep sea water to be salted to 3 to 6% salt concentration in purified water.

The method of claim 1,
The method of manufacturing kimchi for packaging, characterized in that the addition of the mineral water obtained by treating the deep sea water during the pickling cabbage packaging in step (g).

Claims for packaging kimchi produced by the method of any one of claims 1 to 3.