KR20140080645A - Manufacturing method of Kimchi using sweet potato sprout - Google Patents

Abstract

The present invention relates to a method to prepare kimchi with sweet potato sprouts which presents improved texture and flavor with no bitter taste to enable long-term storage, and to kimchi with sweet potato sprouts prepared thereby. The method of the present invention comprises: (S1) a step of peeling sweet potato sprouts and cutting; (S2) a high temperature and salt water treating step of preserving the cut sweet potato sprouts in 5-15% of salt water heated at 60-80°C; (S3) a step of preparing a kimchi filling; (S4) a step of mixing the sweet potato sprouts treated in a salt water at high temperatures of the high temperature and salt water treating step, with the kimchi filling prepared in step (S3); and (S5) a step of fermenting the sweet potato sprouts mixed with the kimchi filling at low temperatures of 0-4°C. According to the present invention, as the kimchi prepared using the sweet potato sprouts do not easily soften due to the treatment of a high temperature salt water and presents improved texture and flavor to enable long-term storage; sweet potato sprouts which are plentiful during the harvest season of the sweet potato sprouts in August and September can effectively be consumed, and the kimchi with sweet potato sprouts which is functionally improved by removing the bitterness and satisfying the consumer′s preference is supplied, thereby extending the range of kimchi ingredients and fostering the kimchi industry.

Description

{Manufacturing method of Kimchi using sweet potato sprout}

More particularly, the present invention relates to a method for producing sweet potato starch kimchi which is improved in texture and texture and has a bitter taste and can be stored for a long time, and a sweet potato starch kimchi produced thereby.

Sweet potato seeds are mass produced at the harvest time of sweet potato in July ~ August together with sweet potatoes. They are mainly consumed by herb or roast but they do not have various kinds of recipes. Herbs and roast are consumed in sweet potatoes There is a limit. According to a recent study, sweet potato starch is abundant in fiber, which is effective in preventing constipation, obesity, fatty liver and colon cancer, as well as being effective in preventing aging due to a large amount of vitamins. It is known that calcium and potassium are abundant in osteoporosis and prevention of hypertension. Is becoming popular as a health food material. Therefore, it is necessary to develop substitute recipe that can store long - term sweet potatoes such as sweet potatoes to spread consumption of sweet potatoes.

On the other hand, kimchi is one of the representative traditional vegetable fermented foods in Korea, and it is one of the most important corrosion in the diet based on rice. Kimchi is a natural fermented food which is fermented for a certain period by adding pickled cabbage, salted fish, seasoned vegetables and red pepper powder. Vitamin, carotene and sulfur compounds contained in raw vegetables such as Chinese cabbage, red pepper, and garlic have been reported to inhibit carcinogenesis and obesity by fermentation products produced during the fermentation process by lactic acid bacteria. In addition, various lactic acid bacteria inhibit the growth of harmful microorganisms in the intestines and contribute to the improvement of intestinal microflora, and some lactic acid bacteria are known to have anti-cancer and immunity enhancing effects. Kimchi is a storage food developed for the purpose of storing vegetables for a long time in order to consume vitamins and minerals during the winter without producing vegetables from the past, but it is a commercial food that is consumed throughout the year due to the universalization of storage facilities such as a refrigerator. In recent years, it has been increasing worldwide and has been recognized for its unique taste and health functionalities. It was first registered as a Korean processed food in 2001 by the International Food Standards Committee (CODEX, Codex) As one of the top five health foods in the world.

However, kimchi consists mainly of cabbage kimchi, mainly made of cabbage, and only limited vegetables such as radish, radish, and cucumber are processed into kimchi, so it is necessary to develop various kimchi. In recent years, the development of vegetable cultivation technology has led to the development of various kinds of kimchi, which are made by vegetables other than cabbage, in domestic and some kimchi manufacturers. However, systematic kimchi manufacturing methods suited to the characteristics of vegetables are insufficient.

Korean Patent Registration No. 1025130 discloses an example of manufacturing a kimchi using a crop other than Chinese cabbage. The Korean Patent Registration No. 1025130 discloses a process of washing and chopping an amber, heating the chopped amber at 98 to 100 캜 for 20 seconds, Preparing a raw material by cutting a radish, garlic, onion, green onion and ginger into a predetermined size, preparing a raw material by mixing the shrimp, glutinous rice paste, red pepper powder, salt and sugar into the upper part of the raw material, And a mixing step of mixing the cows evenly. &Quot;

Korean Patent Registration No. 0831054 discloses a process for producing a fermented soybean oil which comprises the steps of boiling a leaf of salted leaves in a salt water diluted with a coarse salt, a step of grinding the salted salted leaves, chopped garlic, red pepper powder, soy sauce or a fish sauce, sesame, onion, ginseng or red ginseng, A step in which the sauce is mixed to form a sauce; a step in which the sauce is put in between the leaves of the pickled safflower and the sauce; and the step of aging the prepared sauce in a low temperature aging room. Have been disclosed.

Korean Patent Registration No. 1093604 discloses a process for preparing a bamboo shoot by boiling the bamboo shoot with hot water at 80 to 100 캜 and pretreating the bamboo shoot by immersing the bamboo shoot in cold water, And a seasoning consisting of ginger, garlic, salted salted shrimp, sugar, salt, and garlic powder to prepare a bamboo shoot kimchi, wherein the cold water is a gabbana extract. Has been disclosed.

Korean Patent Registration No. 1058799 discloses a method comprising: a step of immersing a lemon juice in salt water and then salting for 6 months at a temperature of 5 ° C or below; a step of pickling the lemon juice with salt water and aging at below 5 ° C; A step of dipping in washing water for 24 hours after washing the car, a step of desalting after washing, a step of dewatering after washing, and a step of adding kimchi to the ougi lobster by adding red pepper powder, garlic, ginger, salted anchovy, rice syrup, water, A method for manufacturing an osigi young sole kimchi including a step of producing osigi young kimchi "is disclosed.

Softening is the most problematic storage problem occurring during storage of vegetables. The softening phenomenon is caused by degradation of pectin, which is a constituent of plant cell wall. The enzymes involved are pectinase (PE) and polygalacturonase (PG). PE plays a role of decomposing the pectin material of the cell wall into pectinic acid, and the pectin substance that is decomposed binds to the calcium ion and strengthens the cell wall to prevent the softening of the plant. PG, on the other hand, serves to accelerate the softening of tissues by degrading insoluble pectin into water soluble pectin. Both PE and PG are enzymes, which have the maximum activity at a given temperature. The optimal temperature of PE is known to be 50 ° C, but it has been reported that the degree of solidification is increased by preheating at 60 ° C. When the PG is stored at room temperature, the softening of the tissue occurs due to the increase of PG activity . In addition, when processing raw beets such as sweet potato, the sensory preference of the final product may deteriorate due to the bitter taste of the secondary metabolites of the raw vegetables. According to the previous studies, it is known that the heat treatment is more effective in removing bitter taste than the immersion treatment at room temperature. Therefore, in this patent, it is aimed to improve the texture and texture of the tissues by increasing the firmness of the tissues through the treatment with hot salting water, and to prepare the sweet potato starch kimchi which is sensually excellent through bitter taste removal.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing sweet potato puree Kimchi, which is improved in texture and texture of sweet potatoes and can be stored for a long time by eliminating bitterness.

Another object of the present invention is to provide sweet potato pure Kimchi manufactured according to the above-described method.

According to an aspect of the present invention, there is provided a method for preparing sweet potato pure kimchi comprising the steps of:

(S1) removing the sweet potato peel and subtracting it;

(S2) a hot saline treatment step of treating the cut sweet potato starch in 5 to 15% saline heated to 60 to 80 캜;

(S3) preparing a sauce;

(S4) mixing the sweet potato starch hydrolyzed in the step (S2) and the sweet potato prepared in the step (S3); And

(S5) Aging the sweet potato mixed with the sauce at a low temperature of 0 to 4 캜.

Preferably, the sweet potato starch is treated for 2 hours in 10% brine heated to 70 캜 in step (S2).

Preferably, the sweet potato starch and sauce prepared in the step (S4) are mixed at a weight ratio of 70:30 to 90:10, more preferably 82:18.

The present invention also provides sweet potato pure kimchi prepared according to the above-described method.

As described above, according to the present invention, the kimchi prepared using the sweet potato starch can be stored for a long period of time by improving the texture and texture of the kimchi, So that sweet potatoes can be consumed more efficiently. It is also effective to enhance kimchi industry by promoting the consumption of kimchi by expanding the range of kimchi by spreading the kimchi using sweet potatoes according to consumers' preference.

FIG. 1 schematically shows an entire configuration of a method for manufacturing sweet potato pure kimchi according to the present invention.

The present invention relates to a method for producing kimchi using the order of sweet potatoes, which are horticultural crops other than Chinese cabbage. More particularly, the present invention relates to a method for producing sweet potato pure kimchi having excellent palatability by using high- And its effect was confirmed by sensory evaluation and texture analysis.

In the present invention, (S1) a step of removing and subtracting a sweet potato pure shell; (S2) treating the cut sweet potato starch with hot saline at 5 to 15% saline heated to 60 to 80 DEG C; (S3) preparing a sauce; (S4) mixing the sweet potato starch treated in the step (S2) with the sweet potato prepared in the step (S3); And (S5) aging the sweet potato mixed with the seasoning at a low temperature of 0 to 4 캜.

The process for producing sweet potato pure kimchi according to the present invention will be described in more detail below.

(Step S1)

The resulting sweet potato starch is peeled and cleaned, and then cut to a suitable length, for example, 3 to 4 cm for eating. Generally, sweet potatoes can be harvested at the sweet potato harvest season from July to August.

(Step S2), the sweet potato pure water treatment step

As the step of ripening the cut sweet potato into brine, the hot potato starch which has been pulverized in 5 to 15% brine heated to 60 to 80 캜, preferably 10% brine heated to 70 캜, is subjected to hot hydrothermal treatment The treatment time is about 2 hours.

When the sweet potato starch in the heat-treated brine is added, the activity of the PE enzyme increases, and the pectin substance of the cell wall decomposed by the PE bonds with the calcium ion to make the cell wall solid, and the texture of the sweet potato pure kimchi finally produced is good There is an effect that the storage period is increased.

(Step S3)

To prepare sauce, red pepper powder, garlic, ginger, green onion, anchovy sauce, and glutinous rice were prepared. Garlic and ginger were cut into about 2cm size, and glutinous rice paste was prepared by mixing glutinous rice and water at a ratio of 1: 5.

The above preparation materials were mixed with 3.3% by weight of red pepper powder, 2.8% by weight of chopped garlic, 1.0% by weight of chopped ginger, 2.7% by weight of wave, 3.0% by weight of anchovy sauce, and 0.8% by weight of glutinous rice paste. . Preferably, the sauce of the above (S3) is not particularly limited as a typical kimchi sauce, but it can be prepared using, for example, garlic, ginger, green onion, red pepper powder, anchovy sauce, glutinous rice paste and the like.

(Step S4)

The prepared sweet potato starch and sauce are mixed at a weight ratio of 70:30 to 90:10, more preferably 82:18.

(Step S5) Low temperature aging step

The sweet potato mixture mixed with the sauce may be aged at a low temperature of 0 to 4 캜 to complete a sweet potato pure kimchi.

In addition, the present invention provides a sweet potato pure kimchi prepared according to the above-described method.

According to the present invention, the kimchi prepared by using sweet potato starch is hydrothermally treated, so it can not be easily retreated and can be stored for a long time with improved texture and texture. Thus, it is possible to consume sweet potatoes more efficiently at the harvest time of sweet potatoes from August to September . It is also effective to enhance kimchi industry by promoting the consumption of kimchi by expanding the range of kimchi by spreading the kimchi using sweet potatoes according to consumers' preference.

Hereinafter, production examples and examples will be described in detail to facilitate understanding of the present invention. However, the production examples and examples according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following production examples and examples. The production examples and embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

< Example  1> Preparation of Sweet potato pure Kimchi using Sweet Potato Order

<Step 1> Stepwise treatment of sweet potatoes at high temperature

Sweet potatoes are peeled and washed, then cut into 3 to 4 cm. Salt water at a concentration of 10% was prepared by using a salt of mannitol, heated at 70 ° C, and then subjected to salt treatment in the prepared salt water for 2 hours. When treated with the sweet potato starch in the heat treated brine, the activity of the PE enzyme increases, and the pectin substance of the cell wall decomposed by the PE binds to the calcium ion to make the cell wall firm, and the texture of the sweet potato pure Kimchi There is an effect of improving the storage period.

<Step 2> Preparing the sauce

To prepare sauce, red pepper powder, garlic, ginger, green onion, anchovy sauce, and glutinous rice were prepared. Garlic and ginger were cut into about 2cm size, and glutinous rice paste was prepared by mixing glutinous rice and water at a ratio of 1: 5.

&Lt; Third step >

The above preparation materials were mixed with 3.3% by weight of red pepper powder, 2.8% by weight of chopped garlic, 1.0% by weight of chopped ginger, 2.7% by weight of wave, 3.0% by weight of anchovy sauce, and 0.8% by weight of glutinous rice paste. .

<Step 4> The mixing step

The prepared sweet potato starch and sauce were mixed at a ratio of 82:18 to prepare sweet potato starch kimchi.

<Step 5> Low-temperature aging step

Thus, the kimchi mixed with sweet potato powder as a main ingredient is aged at a low temperature of 4 캜 and is completed.

< Comparative Example  1>

The sweet potato pure Kimchi was prepared by the same method, ingredients and ingredient contents as in Example 1 except that the salt water at room temperature, not at a high temperature of 70 ° C, was used for the salt water treatment. That is, the step of increasing the activity of PE enzyme through heat treatment in the sweet potato pure salt treatment process is omitted.

< Test Example  1> In hydrothermal treatment  Sensory evaluation of sweet potato pure Kimchi

Ten trained sensory evaluation personnel were selected for the sweet potato pure Kimchi obtained in Example 1 and Comparative Example 1, and were repeatedly trained to recognize the purpose of the experiment and the sensory quality factors of the kimchi, The sensory evaluation of fresh sweet potato Kimchi samples was carried out according to the scaling method. The descriptive items were evaluated for flavor such as ripe smell, odor and flavor, ripe taste, bitter taste, sour taste, etc. Finally, comprehensive taste evaluation was performed. The degree of the degree was weaker to 1 and weaker to 15, Respectively. The results of the sensory test were shown as average values of the ratings given by the 10 persons, and the results are shown in Table 1 below.

As shown in Table 1, as the storage period became longer, the fermentation progressed, and the ripened odor, ripe taste, and sour taste increased, and the odor and bitter taste also showed an increasing tendency. The crispness gradually decreased as the storage period increased, and the overall preference tended to decrease slightly depending on the storage period, but there was no significant difference. As a result of the effect of the high-temperature saline treatment, the fermentation progressed generally in the sweet potato starch kimchi of Example 1 which was subjected to the high-temperature saline treatment according to the present invention, and in Comparative Example 1 And the sweet potatoes were lower in score than the pure Kimchi. The overall preference was also higher in kimchi, which was produced by sweet potato using hot water.

< Test Example  2> Analysis of Physicochemical Quality Characteristics of Sweet Potato Kimchi Prepared by Hot Salt Treatment

The physicochemical quality characteristics such as pH, acidity, salinity and reducing sugar of sweet potato pure Kimchi obtained in Example 1 and Comparative Example 1 were analyzed. The pH value was measured repeatedly using a pH meter after the sample was ground with a mixer. 1 g of the crushed sample was diluted 100 times and filtered. The filtrate was titrated with 0.01 N NaOH solution to pH 8.3 until the amount of consumed NaOH solution was determined, and the amount of lactic acid %, w / w). The reducing sugar was diluted 100 times with 1 g of the sample pulverized with a mixer and filtered. Then, 3 mL of 3,5-dinitrosalicylic acid was added to 1 mL of the filtrate, and the mixture was boiled in boiling water for 5 minutes. After cooling to room temperature, the solution was diluted with 16 mL of distilled water and absorbance was measured at 550 nm using a UV-VIS spectrophotometer (UV-1800, Shimazu, Kyoto, Japan) Respectively. The hardness was measured using a texture analyzer (TAXT-2, Stable Micro Systems, Godalming, England) and the maximum intensity was measured while passing 100% from the center of the sample. After repeated measurement 10 times per sample, the average value was obtained. The experimental results are shown in Table 2 below.

As shown in Table 2, the longer the storage period, the more the fermentation progressed and the pH tended to gradually decrease, while the titratable acidity tended to increase. However, in the case of the hardness, the hardness of the sweet potato pure kimchi of Example 1 which was subjected to the high temperature saline treatment according to the present invention was higher, and it was confirmed that the texture was good and the quality was maintained high.

As a result of the above experiment, it was found that when the hot salt water treatment was carried out at the time of preparing the sweet potato pure Kimchi, the hardness was kept high and the deodorizing and bitter taste removing effect was high. This is because the PE enzyme activity was increased by the heat treatment, . Therefore, high salt water treatment during sweet potato pure kimchi production improves the taste of sweet potato pure kimchi, and it has a good texture and can extend the quality period to 4 weeks, which is a means to increase the usability especially during the 9-10 month concentrated shipment period It will be useful.

As described above, according to the present invention, the kimchi produced using sweet potato starch can be stored for a long period of time by improving the texture and texture of the kimchi, Can be consumed more efficiently. It is also effective to enhance kimchi industry by promoting the consumption of kimchi by expanding the range of kimchi by spreading the kimchi using sweet potatoes according to consumers' preference.

Claims (5)

A method for preparing sweet potato pure Kimchi comprising the steps of:
(S1) removing the sweet potato peel and subtracting it;
(S2) a hot saline treatment step of treating the cut sweet potato starch in 5 to 15% saline heated to 60 to 80 캜;
(S3) preparing a sauce;
(S4) mixing the sweet potato starch treated in the step (S2) with the sweet potato prepared in the step (S3); And
(S5) Aging the sweet potato mixed with the sauce at a low temperature of 0 to 4 캜. The method according to claim 1,
Wherein the sweet potato starch is treated in 10% saline at 70 캜 for 2 hours in the step (S2). The method according to claim 1,
Wherein the sweet potato starch and the sauce are mixed in a ratio of 70:30 to 90:10 in the step (S4). The method of claim 3,
Wherein the mixing ratio is a weight ratio of 82:18. A sweet potato pure kimchi prepared according to the manufacturing method according to any one of claims 1 to 4.

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