KR20140146418A - Preparation Method of Salted Chinese Cabbage Using Deep Ocean Water for Utilization of it's Effective Ingredients - Google Patents

Preparation Method of Salted Chinese Cabbage Using Deep Ocean Water for Utilization of it's Effective Ingredients Download PDF

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Publication number
KR20140146418A
KR20140146418A KR1020130069084A KR20130069084A KR20140146418A KR 20140146418 A KR20140146418 A KR 20140146418A KR 1020130069084 A KR1020130069084 A KR 1020130069084A KR 20130069084 A KR20130069084 A KR 20130069084A KR 20140146418 A KR20140146418 A KR 20140146418A
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South Korea
Prior art keywords
cabbage
chinese cabbage
salt
kimchi
sea water
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KR1020130069084A
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Korean (ko)
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이승현
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강원도 고성군 (관리부서 농업기술센터)
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Priority to KR1020130069084A priority Critical patent/KR20140146418A/en
Publication of KR20140146418A publication Critical patent/KR20140146418A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The present invention relates to a manufacturing method of salted Chinese cabbages by using deep ocean water solution for salting Chinese cabbages, wherein the deep ocean water solution is made by adding and dissolving matured natural salt or purified salt with low content of magnesium in the deep ocean water and by a simplified method comprising the steps of putting cut Chinese cabbages in a tank used for salting cabbages and salting the same; salting the cabbages in the deep ocean water used for salting cabbages; washing the same in many times using washing water to adjust salinity of the Chinese cabbage; removing excessive amount of moisture from the Chinese cabbage. According to the present invention, provided is a nutrient-rich kimchi with unique flavor by mixing a kimchi seasoning sauce with the salted cabbage in the deep ocean water with minerals.

Description

[0001] The present invention relates to a preparation method of salted Chinese cabbage using a useful ingredient of deep sea water,

The present invention relates to a method of chopping a Chinese cabbage using deep sea water. More specifically, the mineral component of the deep seawater penetrates effectively into a pickled Chinese cabbage. When the cabbage is immersed in this pickled Chinese cabbage, The present invention relates to a method for preparing pickled Chinese cabbage,

Kimchi is one of the most important traditional fermented foods in Korea, and is one of the most important corrosion in our diet and is gradually becoming global due to its taste and functionality. There are various kinds of kimchi, but kimchi is a typical example of soaking in preparation for the winter when no vegetables are found. Kimchi Kimchi is supplemented with vitamins, minerals and lactic acid bacteria, which are especially lacking in winter season, and the fiber contained in the vegetable itself prevents constipation and prevents diseases such as colitis. Ripe kimchi is a fermented food containing organic acids, alcohols, and estels, and promotes appetite. In particular, lactic acid produced during the fermentation process of Kimchi not only gives a sour taste that gives a cooling sensation to kimchi, but also inhibits harmful bacteria in the intestines and prevents abnormal fermentation. In order to immerse such Kimjang in the home, it is troublesome to fix and repair the cabbage. However, according to the change of the residential environment and the social environment, the method of soaking the kimchi by purchasing the pickled cabbage instead of the cabbage is gradually becoming common to be.

On the other hand, the taste of kimchi is influenced by ingredients such as Chinese cabbage, seasoning and fermentation process, but most importantly, the type of salt used and the saltiness of pickles greatly influence the taste of Chinese cabbage. The preference for sun salt when cabbage is added is because sunflower contains various minerals, which makes the taste of kimchi better.

It is known that deep sea water, which has recently been used for food, contains a balance of essential trace elements and various minerals. Deep sea water is a seawater circulating in a deep sea of less than 200m, which is distinct from surface water (surface water), which is highly affected by precipitation, storm, and evaporation near sea level. The seawater does not stay in one place but circulates throughout the earth constantly. When the circulating sea water reaches the glacier area of Greenland, it becomes very cold and becomes bigger. The water with a larger specific gravity descends downward to reach a depth of less than 200 m, where the temperature drops to about 2 ° C. Deep sea water is not polluted by air or chemical substances and is not contaminated by general bacteria. It is very clean and very rich in minerals. Surface sea water is not suitable for food and beverages in the present state of severe marine pollution, but deep sea water has a lower number of live bacteria than surface layer and is safe for beverages and foods because it does not contain pathogenic organisms.

In the past, when salt was used, kimchi was pickled with cabbage in seawater in a fishing village. I put cabbage in a wagon and moved it to the beach. I had cabbage in a rock where seawater flowed in and out occasionally. One day or two, I had a cabbage brought home and soaked kimchi. But now the seawater is so polluted that there is a hygienic problem in getting cabbage into seawater. In addition, even when deep-seawater is harvested by deep seawater, deep sea water with a salinity of about 3% must be continuously supplied in the form of cabbage pickles. Therefore, it is difficult to utilize seaweed deep-sea water only in the cabbage industry. As well as surface sea water, deep sea water contains a large amount of magnesium (Mg) salt, so if the cabbage is divided into deep sea water only, it will give a bitter taste to kimchi and greatly reduce the flavor of kimchi. .

Conventional techniques for pickling Chinese cabbage using deep sea water or manufacturing kimchi include Korean Patent No. 10-1238253 (Method for manufacturing white kimchi using deep sea water), Korean Patent No. 10-1145707 (Chinese cabbage pickled with deep sea water Korean Registered Patent No. 10-0435502 (Method of pickling vegetables using deep sea water and apparatus thereof), Korean Patent Laid-Open No. 10-2010-0119121 (Method of manufacturing white fingernail using deep sea water), Korean Patent Laid-Open No. 10-2008 -0062447 (Improvement of quality and preservability improvement of deep seawater by Kimchi), Korean Patent Laid-Open No. 10-2009-0055238 (Method of producing Chinese cabbage using deep sea water), Korean Patent Laid-Open No. 10-2012-0045935 (Preparation method of deep-sea water containing Kimchi, and Kimchi prepared from the Kimchi), Korean Patent Laid-Open No. 10-2011-0082101 (Method of pickling Kimchi using deep ocean oxygenated water), Korean Patent Laid-Open No. 10-2013-0025109 Korean Patent Laid-Open Publication No. 10-2012-0090166 (a method of pickling Chinese cabbage using deep sea water), Korean Patent No. 10-0998228 (a method of producing kimchi using a salty water produced from deep sea water, , Korean Patent No. 10-1005430 (method of making kimchi using deep sea water), and the like.

 However, the present invention differs from the technology related to the preparation of kimchi by pickling Chinese cabbage using deep sea water.

The present invention solves the problems of conventional marine deep-seated water-pickled Chinese cabbage. It solves the problems of the prior art, so that the pickling process is simple, but when the pickled Chinese cabbage is immersed in kimchi, Minerals and the like can be effectively penetrated into the pickled Chinese cabbage so as to provide a manufacturing method of the pickled Chinese cabbage which can be effectively applied in the industrial field.

In the present invention, deep sea water is removed and sea salt such as high-purity sun salt or refined salt is added to produce deep sea water for marine ecosystem where the concentration of magnesium salt which produces a bitter taste in deep sea water is relatively low. Chinese cabbage pickles are cut into chopped tanks, sprinkled with salt, chopped in deep seawater, washed several times to adjust salinity and remove excess moisture. This technology is more effective than pickling method using deep sea beard of sea well or pickling first in high salt water and second pickling in deep sea water. Can be provided.

The present invention is based on the fact that the beneficial ingredients of deep sea water in marinated Chinese cabbages are penetrated into pickled Chinese cabbage by pickling Chinese cabbage using deep seawater in the sea and thus it is highly nutritious and it is possible to manufacture hygienic cabbage pickles due to the cleanliness of deep sea water. When kimchi is dipped in pickled cabbage, it is possible to produce a cabbage kimchi that is beneficial to health while maintaining the inherent flavor of kimchi.

In addition, the present invention relates to a method for producing a deep-seated water solution, which comprises adding deep-sea water to a source of deep sea water and mixing minerals such as Mg, Ca, K, Na, Zn, Se, and Mn in deep sea water with mineral components in the sea salt, It prevents the softness and helps the growth of lactic acid bacteria, which is a fermentation process, to produce deep-water-harvested cabbage with excellent nutrition and taste

The present invention relates to a method of manufacturing a Chinese cabbage pickle using deep sea water. The present invention relates to a method for producing deep seawater by adding sea salt such as mannitol or refined salt to a seawater so that deep sea water is removed from deep seawater, It is a method of pickling Chinese cabbage using deep sea water composed of step of cutting Chinese cabbage in deep sea water for marine use, washing marinated Chinese cabbage and removing excess water. The pretreatment of the deep ocean water of the present invention is carried out as follows.

1) Preparation of deep sea water for cabbage pickling

It is known that the deep sea water (deep sea water of the East Coastal Kangwon, depth 605m) contains minerals of about 11,050mg / l of Na, 1,323mg / l of Mg, 356.3mg / l of Ca and 694mg / l of K (Korean Patent Laid- -0001152). Among these, sodium exists mainly in the chloride state and plays a salty taste of deep ocean water. On the other hand, magnesium also acts as a major source of bitter taste in the form of chloride or sulfate. In this study, the effect of kimchi on the release of kimchi was investigated in the Korean kimchi (Kim et al., 2011). , 18).

Marine deep seawater for cabbage pickling is prepared by dissolving salt in deep seawater so that the final salinity is 10 to 20% by weight, preferably 12 to 18% by weight. Since the deep sea water contains magnesium at a concentration of 1,323 mg / l, the content of water-soluble magnesium in the salt added to prevent bitter taste in kimchi is 6,000 mg / kg or less, more preferably 5,000 mg / kg or less It is good to do. The salt may be a well-aged sun salt, a decongestant salt, a remedial salt, a burn salt, a molten salt, a refined salt, or a salt.

K 2 CO 3 or K 2 HPO 4 is preferably used as a method for removing the water. The inorganic substance in the salt is 0.1 to 0.5 MK 2 CO 3 or K (based on the content of magnesium and calcium) because it is 3.3-3.4 wt% of NaCl, 1,300-1,330 mg / l of Mg, 390-394 mg / l of Ca and 378-381 mg / 2 HPO 4 solution is prepared and reacted with deep sea water, magnesium and calcium can be easily removed by the following chemical reaction.

MgCl 2 + K 2 CO 3 → MgCO 3 ↓ + 2KCl

MgCl 2 + K 2 HPO 4 → MgHPO 4 ↓ + 2KCl

CaCl 2 + K 2 CO 3 → CaCO 3 ↓ + 2KCl

CaCl 2 + K 2 HPO 4 → CaHPO 4 ↓ + 2KCl

2) pickles of Chinese cabbage

When the salt concentration was changed to 10%, 13%, 16%, 20% and the picking time was 11 hours, 14 hours and 18 hours, and the Chinese cabbage / salt solution was added at 1 / 1.5 , 18% for 16% saline solution and 24% for 13% saline solution.

Remove damaged parts and foreign matter such as damaged outer leaves and roots of Chinese cabbage purchased in the market, cut the Chinese cabbage in two to four equal portions, clean it thoroughly, and then remove excess water. The cabbage pickling is carried out at room temperature (15 to 25 ° C) for 10 to 30 hours, preferably 14 to 24 hours, at a temperature of room temperature (15 to 25 ° C) in a cabbage pickling deep sea water prepared as in 1) Cut the Chinese cabbage.

3) Washing of pickled cabbage

 The pickled Chinese cabbage is washed with flowing water about 3 times to remove excess water by adjusting the salinity of the pickled Chinese cabbage by washing with water until the salinity becomes from 1.8 to 2.8% by weight, more preferably from 1.8 to 2.8% by weight. The water to be used for the above-described water washing may be drinking water or deep sea water diluted with drinking water.

In order to achieve the object of the present invention, it is preferable to provide a method of pickling Chinese cabbage using deep sea water according to the above-mentioned conditions, when the Chinese cabbage pickling method using deep sea water of the present invention is performed under various conditions.

The present invention includes a pickled Chinese cabbage prepared by the above-mentioned method of pickling Chinese cabbage using deep sea water.

Hereinafter, the present invention will be described in detail with reference to examples, test examples and application examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1-3 >

The Chinese cabbage purchased from the market was removed, and the cabbage was divided into four equal portions. The cabbage was placed in a primary pickling tank, sprinkled with salt on the cabbage, breathed for 6 hours, and the salt was dissolved to prepare a salt of 16% by weight The cabbage was soaked in deep sea water and cabbage was cut at 20 캜 for 18 hours. The pickled Chinese cabbage was taken out and put into a water tank, washed three times with potable water so that the salinity of Chinese cabbage was 2.5% by weight, and then the excessive water was removed. The salt used in the deep seawater of the Chinese cabbage mortar was the same as in Example 1, except that in Examples 1 to 4, the degree of aging was different, and in Example 5, the salt was used. The magnesium content in each salt was as shown in Table 1.

Water soluble magnesium content of sun salt division Example 1 Example 2 Example 3 Example 4 Example 5 Mg content (mg / kg) 8,241 6,012 3,845 1,096 18

<Test Example 1> Sensory Evaluation of Pickled Chinese Cabbage

The sensory evaluation of the pickled Chinese cabbages of Examples 1 to 5 was carried out. The subjects were 20 married women aged between 30 and 60 who immersed kimchi in their home. The samples were presented to the same subjects sequentially without explanation of the corresponding products. The taste, texture and appearance of pickled cabbage were evaluated by 5 point scale method (Very good, 5 points to very bad, 1 point). The evaluation of the taste was evaluated as the bitter taste was better (Table 2).

Sensory evaluation of pickled cabbage division Example 1 Example 2 Example 3 Example 4 Example 5 flavor 2.6 4.0 4.2 4.3 4.0 Texture 4.3 4.3 4.2 4.1 4.0 Exterior 4.2 4.2 4.2 4.1 4.1

As shown in Table 2, Example 1 showed a bitter taste, whereas Examples 2 to 5 showed almost equal results in taste, texture, and appearance.

&Lt; Application examples 1 to 5 >

The pickled Chinese cabbage prepared in Examples 1 to 5 was put in a cabbage between the cabbage sprouts as shown in Table 5 below, and the cabbage was aged in a refrigerator at 10 ° C.

Mixing ratio of cabbage kimchi division Mixing ratio (% by weight) Remarks Pickled cabbage 85 Unhealthy 3 Green onion 2 chili powder 3 garlic 3 ginger One Anchovy sauce 3 Sum 100

&Lt; Test Example 2 > Measurement of pH and acidity of kimchi

The kimchi prepared in the application example of the present invention was sampled at intervals of 3 days while being aged at 10 ° C, and the pH and acidity of each kimchi were measured. The pH was measured with a pH meter (Mettler-Toledo 345, USA) using 20 mL of the kimchi solution as a sample. The acidity was measured by taking 10 mL of Kimchi solution and titrating it with 0.1 N NaOH solution until the pH reached 8.1. Then, the consumed value was expressed in terms of lactic acid by the following equation.

Titratable acidity (% of lactic acid) = Amount of NaOH used in titration (mL) 占 F 占 0.009 占 100 / Sample weight (g)

F: factor of 0.1 N NaOH

PH measurement result of kimchi Aging days Application example 1 Application example 2 Application Example 3 Application example 4 Application Example 5 0 5.7 5.8 5.7 5.7 5.7 3 6.0 5.8 5.9 5.8 5.8 6 5.6 5.7 5.8 5.7 5.7 9 4.4 4.6 4.6 4.5 4.8 12 3.9 4.1 4.1 4.2 4.2 15 3.8 3.9 4.1 4.0 4.1

Result of acidity measurement of kimchi Aging days Application example 1 Application example 2 Application Example 3 Application example 4 Application Example 5 0 0.29 0.28 0.28 0.27 0.28 3 0.32 0.31 0.32 0.31 0.31 6 0.38 0.37 0.36 0.36 0.35 9 0.89 0.86 0.87 0.88 0.84 12 0.98 0.95 0.94 0.95 0.93 15 1.12 0.99 0.97 0.98 0.96

As shown in Tables 4 and 5, the pH and acidity of Applied Examples 2 to 5 were higher than those of Applied Example 1 and lower than those of Applied Example 1, have. In case of application example 1, the content of magnesium and other minerals is also high, indicating that fermentation of kimchi is aging rapidly.

<Test Example 3> Sensory evaluation of kimchi

On the 12th day of fermentation, the six types of kimchi of Application Examples 1 to 5 were evaluated by a score of 5 on the taste, texture, and overall acceptability of well-trained sensory test agents (10 persons in their 20s and 60s) In Table 7.

Sensory evaluation of kimchi division flavor incense Texture Overall likelihood Application example 1 2.8 3.5 4.3 3.2 Application example 2 4.1 4.2 4.3 4.2 Application Example 3 4.2 4.3 4.2 4.2 Application example 4 4.3 4.3 4.2 4.3 Application Example 5 4.0 4.1 4.0 4.0

As shown in Table 6, the kimchi of Application Examples 2 to 5 showed good quality without any difference in taste, flavor, texture, and overall symbol drawing. On the other hand, in case of application example 1, it is considered that the taste and overall acceptability were evaluated to be low due to the bitter taste due to the high content of magnesium salt.

The present invention relates to a method for cutting Chinese cabbage using deep sea water, wherein the mineral component of the deep sea water is effectively penetrated into the pickled cabbage so that when the cabbage is immersed in the pickled cabbage, the kimchi can be produced with a bitter taste and good flavor However, since the pickling process is simplified and economical, it is industrially applicable.

Claims (5)

Adding salt to the deep sea water to produce deep sea water for cabbage picking,
The Chinese cabbage is put into a pickling tank, sprayed with salt to kill the cabbage, followed by cutting the cabbage into deep sea water
A step of desalting the pickled Chinese cabbage with washing water to adjust the salinity and removing an excessive amount of water, and a method of pickling Chinese cabbage using deep sea water
The method for pickling Chinese cabbage according to claim 1, wherein the salt is a salt of sun or salt The method for pickling Chinese cabbage according to claim 1, wherein the wash water is obtained by diluting drinking water or deep sea water with drinking water The method for pickling Chinese cabbage according to claim 2, wherein the magnesium content of the sun-salt is 5,000 mg / kg or less A deep-sea water-harvested Chinese cabbage prepared by the method of any one of claims 1 to 3
KR1020130069084A 2013-06-17 2013-06-17 Preparation Method of Salted Chinese Cabbage Using Deep Ocean Water for Utilization of it's Effective Ingredients KR20140146418A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020175792A1 (en) * 2019-02-27 2020-09-03 전남대학교산학협력단 Magnesium amount-controlled washing salt water, method for preparing washing salt water, method for preparing magnesium amount-controlled washed sea salt by using washing salt water, and magnesium amount-controlled washed sea salt prepared by method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020175792A1 (en) * 2019-02-27 2020-09-03 전남대학교산학협력단 Magnesium amount-controlled washing salt water, method for preparing washing salt water, method for preparing magnesium amount-controlled washed sea salt by using washing salt water, and magnesium amount-controlled washed sea salt prepared by method
KR20200104715A (en) * 2019-02-27 2020-09-04 전남대학교산학협력단 Magnesium Content-controlled Washing Brine and Its Processing Method, Manufacture Method of Solar Sea Salt Washed by Washing Brine and Its Salt

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