KR20120067682A - New salting method of cabbage for producing kimchi using new salting process without brine dipping - Google Patents

Abstract

PURPOSE: A salting method of Chinese cabbage for kimchi without dipping into salt water is provided to reduce the producing time and costs for salting the Chinese cabbage by spraying the high salinity salt water to the surface of the Chinese cabbage. CONSTITUTION: A salting method of Chinese cabbage for kimchi without dipping into salt water comprises the following steps: contacting the Chinese cabbage with the salt water at 50-70 deg C for 0.5-10 minutes by spraying; and storing the Chinese cabbage at 50-70 deg C for 2-10 hours. The concentration of the salt water is 25-26wt%, and contains 0.05-2wt% of thickener.

Description

New Salting method of cabbage for producing kimchi using new salting process without brine dipping}

The present invention relates to a method of pickling cabbage during the kimchi manufacturing process, and unlike the method of pickling cabbage in the state of adding salt or immersion in saline in general, a small amount of high saline is dispersed in the cabbage and then immediately without saline immersion. It relates to a new method of pickling, which is pickled within a short period of time while being stored at a constant temperature condition.

Kimchi is a representative Korean traditional food. It is made by mixing various seasonings with salted vegetables. As fermentation proceeds through the action of microorganisms during the ripening process, various organic acids and physiological activity promoting substances that are beneficial to health are produced. It is a food that has a complex characteristic and nutritionally excellent food that blends harmoniously with its characteristics. Kimchi has been manufactured and consumed for a long time in the past, and has been consumed in the past in the form of self-manufactured at home, but in recent years, commercialized kimchi produced commercially due to the nuclear family, the increase in the industrial working population, and lifestyle changes. Market is increasing. As a result, many studies on the technology of mass production of kimchi and the scientification of the essential characteristics of kimchi have been conducted, and although commercial production facilities are increasing, the uniformity of quality and quality of production process due to the quality deviation due to the origin and seasonal characteristics of raw materials In terms of standardization, much research is still needed. In particular, the quality of agricultural raw materials varies widely due to seasonal and environmental factors, the price fluctuations are high due to crops, and labor-intensive production processes make it difficult to standardize the quality of products. In addition, scattered problems such as deterioration of the management environment of manufacturers due to high production cost burden may be a burden to the development of the Kimchi industry. Therefore, for the globalization of Kimchi, the representative traditional food of Korea, many studies on the stabilization of raw material quality and price, the improvement of productivity through standardization and optimization of manufacturing process, and the quality uniformity of the finished product are required.

The main method of manufacturing kimchi consists of a step of pickling the main raw material and mixing various ingredients to prepare the seasoning, and mixing the pickled main ingredients and the ingredient seasoning and ripening the finished kimchi. Although many research and development results related to seasoning production and microbial maturation of kimchi are widely reported, there are relatively few standardizations and advanced technical results for pickling, which is the most important part of commercial mass production. .

In the kimchi manufacturing process, the pickling process is based on the osmotic pressure of salt, so that salts can penetrate into the tissues of vegetables or Chinese cabbage to be pickled with a constant salinity to improve the taste, to eliminate the peculiarity of vegetables, and to soften the tissue to make seasoning mixture. It facilitates and provides an environment suitable for lactic acid bacteria growth. The pickling process is a factor that directly affects the quality of kimchi.As a result, the pickling quality should be maintained by minimizing the salinity deviation between the cabbages.In order to improve productivity, it is necessary to shorten the pickling time, which usually takes 8 to 24 hours. .

As a method of pickling cabbage for kimchi production, it is common to leave cabbage soaked in salt water and leave it for a certain period of time with salt and cabbage loaded between cabbage leaves. The base is sprinkled with a certain amount of salt, loaded in a pickling container, pressed on the pressure plate, and filled with 6 ~ 15% by weight of brine to pickle for 8 to 48 hours. In the pickling method, the method of spraying dry salt between the cabbage leaves is less productive during mass production, and the dry salt particles between the cabbage leaves may cause tissue damage due to compression when loaded. In addition, the salting method used in most factories requires 8 to 48 hours of pickling time to reach the target salinity, depending on the concentration of the brine. There is a disadvantage in that the active ingredient in the cabbage is eluted during the pickling process.

In an attempt to shorten the pickling time and reduce the amount of salt used, studies have been reported on pickling Chinese cabbage under reduced pressure (Jeong Ja-rim, Kim Mi-jeong, Kim Soon-dong, Salted cabbage under reduced pressure, Journal of the East Asian Society of Dietary Life, 3 (2) 99-). 106 (1996)), a method and apparatus for pickling using a vacuum has been devised (Korean Patent No. 10-0213853, Method and apparatus for pickling of Chinese cabbage). Since the pickling method is performed under reduced pressure, there is a possibility of tissue damage due to vacuum, and there is a difficult part in installing or operating the device in applying to a large production facility.

Therefore, if a pickling method is developed in a large kimchi production facility to reduce the process time due to the improvement of the pickling method and reduce the waste brine generated after pickling, it is possible to improve productivity due to the shortening of the process time and to reduce the salt consumption and waste salt generation. There may be advantages such as cost reduction and further improvement of burden on environmental pollution.

An object of the present invention is to use the pickling saline, which is normally used when pickling cabbage in a kimchi factory, by pickling in a short time while storing at a constant temperature conditions to promote tissue softening in a state of high salt soaked on the surface, waste saline It is to propose a new method of pickling that can reduce the cost and shorten the processing time.

The present invention relates to a method of pickling of Chinese cabbage, which eliminates the process of immersing in pickled brine, which is commonly used in mass production of kimchi, and leaves it for a relatively short time after a high temperature high saline treatment for a relatively short time.

More specifically, the present invention provides a method of pickling cabbage for producing kimchi, comprising the steps of: (a) contacting saline with a temperature of 50-70 ° C. and a concentration of 22-26 wt%; And (b) storing the cabbage in contact with the saline of step (a) at 50 ~ 70 ℃; includes.

First, a temperature (50) to 70 ° C and a concentration of 22 to 26% by weight of saline are contacted with cabbage (a).

Chinese cabbage can be used without cutting, but usually it can be used in two sections and four sections.

The reason for using the saline of 50 ~ 70 ℃ in the step (a) is that it is hard to be affected by effective osmotic pressure because the temperature of pickled cabbage is low as 10 ~ 20 ℃. The purpose is to promote a functioning salt permeation reaction. If the temperature of saturated saline is less than the lower limit, the saturation concentration of the salt is lowered, and the effect of promoting salt penetration reaction is lowered, and if the upper limit is exceeded, the cabbage tissue damage may be caused to cause color change, etc., at 50 to 70 ° C. Is suitable and 55-65 degreeC is the most preferable.

The concentration of the brine contacting the cabbage in step (a) is to use 22 to 26% by weight, preferably 25 to 26% by weight, more preferably saturated brine. This is to allow the saline process to be carried out by saline between the cabbage leaves by sufficiently penetrating high saline or saturated saline between cabbage leaves. In some plants, high saline may be applied to the cut cabbages before pickling in saline, and the application of high saline facilitates saline penetration into relatively thick stems. Although used as, the present invention is different from the conventional method of pickling with only a high concentration of brine applied (Fig. 1).

The amount of salt penetrated into the cabbage tissue purely by osmotic pressure of the salt to be cabbage is about 1.5 ~ 2.3% by weight relative to the total weight of the cabbage. Considering that the cut cabbage is 0.8 ~ 1.4kg and assuming that salinity of cabbage is 1.6% by weight after salting, only 12 ~ 22g of salt is used for pure pickling, and 46 ~ 84g as saturated brine. That's the amount. In the case of the cut cabbage, the saturated brine was sufficiently wetted to the inside of the cabbage leaf, and after removing the flowing water completely, the weight gain increased by 15 to 30% by weight, on average, 20% by weight. Therefore, 160kg of saturated saline can be settled evenly dispersed on the surface of two cut 0.8kg cabbage, so it can be seen that the amount of salt is enough to be completely pickled.

Although the time for contacting cabbage and saline in step (a) depends on the contact method, 0.5 to 5 minutes may be evenly soaked to the inside of the leaf when using a method of spinning (or spraying) the brine through a nozzle at a predetermined pressure or more. , Preferably it is 0.5 to 3 minutes, More preferably, it is 0.5 to 2 minutes. The spinning pressure is not particularly limited but can be selected and used at any pressure that is less damaging to the cabbage tissue while the salt water is easily wetted into the cabbage at 0.1 to 5 kgf / cm ² , preferably 0.2 to 2 kgf / cm ² . have.

Even without using the method of spinning the brine, it is possible to immerse the high temperature high concentration saline for a very short time, for example, 2 to 10 minutes, preferably 2 to 5 minutes, compared to the several to several tens of hours required for normal brine immersion. Through this, the inside of the cabbage can be brought into sufficient contact with the brine.

The brine of step (a) is preferably added to the brine of 0.05 to 2% by weight, preferably 0.05 to 1% by weight, more preferably 0.1 to 0.3% by weight of food additives to increase the viscosity of the brine, Guar gum, xanthan gum, modified starch, carrageenan, carboxymethyl cellulose (CMC) and the like can be used. Preferably, guar gum or xanthan gum is used as a thickener. If the concentration of the thickener is low, the effect is insignificant. If the concentration of the thickener is high, the viscosity of the saline becomes high, which is not suitable for evenly dispersing the saline throughout the cabbage. By using the brine containing the thickener, it is possible to alleviate the phenomenon that the brine is washed by the water dehydrated in the tissue by osmotic pressure on the surface of the cabbage while maintaining the salt water in contact with the cabbage surface.

Next (b) the step of storing the cabbage in contact with the saline of step (a) at 50 ~ 70 ℃.

By maintaining the cabbage weight of 15 ~ 30% by weight, about 20% by weight compared to the raw cabbage at 50 ~ 70 ℃ in contact with the brine, the pickle proceeds by activating the osmotic action of the brine on the surface of the cabbage. The osmotic pressure is proportional to the solvent concentration and temperature, and the higher the osmotic pressure, the faster the penetration of salt into the tissue of the cabbage. Therefore, 2 to 10 hours, preferably 2.5 to 5 hours, are appropriate at 50 to 70 ° C. Do. 60-65 ° C as a more preferable temperature to settle the saturated saline evenly applied to the surface of the cabbage leaf in the step (a) well on the surface of the cabbage, and to accelerate the dehydration of cells due to osmotic pressure during the pickling process and to soften the cabbage tissue Is suitable.

The effect and effect that can be obtained by pickling of Chinese cabbage during the kimchi manufacturing process is that the cabbage salt osmotic pressure causes the intracellular water to be discharged outwards, giving flexibility to the cabbage tissue, facilitating seasoning mixing, and salt penetrating into the cells. By increasing salinity to remove the sputum or to enhance the sensual taste. In particular, as a method for giving flexibility to the cabbage tissue, it is also a good way to artificially remove intracellular moisture such as drying in addition to salting. Therefore, in a condition of a predetermined temperature or more presented in the present invention can be accelerated by the pickling effect by salt and the synergistic effect of water loss by heat. This accelerates the pickling action rather than the single effect of salt, so that the same level of pickling effect can be obtained in a short amount of time with a smaller amount of salt, and thus can be applied to manufacturing low-chloride kimchi. In addition, there is a significant advantage in terms of efficiency in the production of commercial kimchi that requires mass production because the process time is shortened to enable one-day manufacturing of the process that takes two days from the input of raw cabbage to the manufacture of the finished product.

In the present invention, unlike the conventional salt pickling method or salt immersion pickling method, which is conventionally used in pickling cabbage, which is the main material of kimchi, the high concentration of saline is evenly dispersed in the cabbage and then additionally added without salting or immersion in saline. The cabbage is pickled in a short time by storing in a high temperature condition.

As described above, the pickling method according to the present invention performs pickling without using a saline immersion method, thereby reducing the waste of salt used during saline immersion, thereby reducing the production cost and reducing the environmental pollution.

In addition, the pickling time is drastically shortened to improve the production process efficiency, and the conventional saline immersion method takes more than two days, there is an advantage to enable the same day manufacturing from pickling of raw materials to finished products.

1 is a flowchart showing a method of pickling cabbage according to an embodiment of the present invention compared with the conventional method.
Figure 2 is a graph of maturity of kimchi prepared by the pickling method and kimchi prepared by the conventional pickling method presented by an embodiment of the present invention.

Hereinafter will be described in more detail through embodiments of the present invention. The following examples are provided to aid the understanding of the present invention, and the scope of the present invention is not limited to the following examples. Details that are not described herein will be omitted since those skilled in the art can sufficiently infer technically.

Example 1. Preparation of pickled cabbage without using the salt immersion method

After cutting two pieces of autumn cabbage with a cabbage rate of 85%, the cut surface was turned upward, and the brine at a temperature of 60 ° C. and 26 wt% was sufficiently spun at 0.8 kgf / cm ² pressure to infiltrate between the leaves to remove the brine. The cabbage brought into contact with saline became 1.19 times the original weight of the cabbage, and the cabbage contacted with the saline was loaded into a pickling container and left for 3 hours at a constant temperature of 60 ° C. for pickling. The pickled cabbage was washed and dehydrated.

Example 2 Preparation of Pickled Chinese Cabbage without Addition of 0.2% by weight of Guar Gum as a Thickener in Brine

Pickling in the same manner as in Example 1 was not immersed in brine, but the brine is washed by the water generated during the pickling process to increase the binding of the cabbage surface of the brine in the salt temperature of 60 ℃, 26 wt% applied temperature 0.2% by weight guar gum was added to relieve. The cabbage brought into contact with saline became 1.23 times the original weight of the cabbage, and the cabbage contacted with the saline was loaded into a pickling container and left for 3 hours at a constant temperature of 60 ° C. for pickling. The process after pickling was the same as in Example 1.

Comparative Example 1. Preparation of pickled cabbage according to the conventional method

In order to compare the pickling effect of Example 1, two slices of autumn cabbage with the same grain size as 85% and the apparent size were placed in the pickling barrel after cutting the cut face upwards, and then pressed with a pressing plate and then brine at a temperature of 20 ° C. and 11% by weight. The filling was immersed and pickled for 23 hours. After pickling, the brine in the pickling container was drained and the pickled cabbage was washed and dehydrated in the same manner as in Example 1. This method may vary slightly depending on the manufacturer, such as some salt spray or salt concentration and temperature, but is a general method used by kimchi manufacturers.

Comparative Example 2. Preparation of pickled cabbage using low temperature saline

Pickling in the same manner as in Example 1 was not immersed in brine, but the applied temperature 20 ℃, 23 wt% of the brine was spun enough to penetrate between the leaves to remove the salt water flowing down. The cabbage brought into contact with saline became 1.14 times the original weight of cabbage, and the cabbage contacted with the saline was loaded into a pickling container and left for 3 hours at a constant temperature of 60 ° C for pickling. The pickled cabbage was washed and dehydrated.

Comparative Example 3. Preparation of Pickled Chinese Cabbage by Low Temperature Storage

In the same manner as in Example 1, the pickles are not immersed in saline, but the cabbage in contact with the saline is placed in a pickling container, and the pickling container is left for 3 hours at a constant temperature of 25 ° C for pickling. The cabbage pickled by the phosphorus method was washed and dehydrated.

Experimental Example 1. Salinity Analysis of Pickled Chinese Cabbage

In order to compare the degree of pickling of Chinese cabbage pickled by the method presented in Example 1 and Comparative Example 1, five samples were taken from each experimental group to compare and analyze the average salinity of the samples (Table 1). To compare the degree of pickling, cabbage samples were crushed, juiced, and filtered using a filter paper. The salinity was analyzed with a salinity meter (TM 30D, TAKEMURA Electric Work Inc, Tokyo, Japan).

division Stem Salinity (wt%) Leaf salinity (% by weight) Total Salinity (wt%) Example 1 1.25 2.11 1.87 Example 2 1.19 2.17 1.91 Comparative Example 1 (Existing Method) 1.15 2.08 1.84 Comparative Example 2 1.01 1.73 1.56 Comparative Example 3 0.76 1.31 1.17

The salinity of pickled cabbage during kimchi production is an indicator of whether the degree of pickling is appropriate, and it is an important quality factor because it directly affects the saltiness of the finished kimchi. In general, the salinity of pickled cabbage is suitable for the preparation of kimchi is 1.6 ~ 2.2% level, which may be applied slightly differently depending on the ratio of the seasoning. In addition, the salinity of pickled cabbage serves as a criterion for judging whether the raw material characteristics and pickling conditions are appropriate. In Table 1, the salting degree of the pickled cabbage prepared by the method shown in the present invention (Example 1) and the conventional pickled cabbage prepared by the conventional pickling method (Comparative Example 1) were almost the same in pickling salinity. Similarly, the salinity of Chinese cabbage (Example 2), which was pickled by adding a thickener to the brine to improve the surface binding property of the brine and to prevent the washing of the salt, showed almost the same result. However, when the temperature of the brine in contact with the cabbage is too low (Comparative Example 2), or when the storage temperature after the brine contact is too low (Comparative Example 3), the pickling did not proceed sufficiently at the same time as in Example 1 I could confirm it.

This indicates that the method of pickling for a short time in the brine-free immersion state presented in the present invention is the same in terms of the method of pickling for a long time in the state immersed in saline. Therefore, it can be seen that the pickling method proposed in the present invention has a great advantage of reducing the cost and processing time for the use of brine while maintaining the same level of pickling effect.

Experimental Example 2. Comparison of Aging Patterns of Kimchi Prepared with Pickled Chinese Cabbage

Table 2 compares the concentration of saline, the amount of saline and the amount of salt used in the preparation of the pickled cabbage prepared in Example 1 and Comparative Example 1 above.

division Brine concentration
(weight%) Saline usage per kg of Chinese cabbage
(L / kg) Weight ratio of pure salt per cabbage weight
(weight%) Example 1 26 0.19 4.94 Comparative Example 1 (Existing Method) 11 0.73 8.03

Experimental Example 3. Comparison of Aging Patterns of Kimchi Prepared with Pickled Chinese Cabbage

In order to compare the fermentation rate of kimchi prepared for pickled cabbage prepared in Example 1 and Comparative Example 1, each pickled cabbage was prepared in the same seasoning ratio and stored in a constant temperature of 10 ° C. After that, the lactic acidity was analyzed periodically to compare the ripening rate. The acidity was analyzed by titration using an automatic titrator (799 GPT Titrino, Metrohm Ltd, Switzerland). The kimchi was crushed and juiced and titrated to pH 8.1, the end point of the reaction with 0.1 N NaOH, and expressed as the weight percent concentration of lactic acid (Fig. 2).

As a result of the comparison of the kimchi ripening pattern, no change in the ripening speed of the kimchi prepared by the pickling method presented in the present invention was observed, and the ripening pattern was not significantly different from the kimchi prepared by the conventional pickling method of Comparative Example 1. Therefore, the salt-free immersion pickling method proposed in the present invention can reduce the quality change caused by the change of the pickling method, and maintain the same level of quality, and the advantages of not using the salted-pickling salts and the time that can significantly shorten the manufacturing time. There was this.

Claims (6)

In the method of pickling cabbage for the production of kimchi,
(a) contacting the cabbage with saline at a temperature of 50-70 ° C. and a concentration of 22-26 wt%; And
(b) storing the cabbage in contact with the saline of step (a) at 50 ~ 70 ℃;
Chinese cabbage pickling method comprising a.
The method of claim 1, wherein the concentration of the brine in step (a) is a method of pickling cabbage, characterized in that 25 to 26% by weight.
The method of claim 1, wherein the saline of step (a) is characterized in that the cabbage pickling method characterized in that it comprises 0.05 to 2% by weight of a thickener.
The method of any one of claims 1 to 3, wherein step (a) is carried out for 0.5 to 10 minutes.
5. The method of claim 4, wherein the contacting of the cabbage and the saline of step (a) is characterized in that to spin the saline to the cabbage.
The method of claim 1, wherein step (b) is a cabbage pickling method, characterized in that performed for 2 to 10 hours.

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