KR20150060311A - Preparation method of Salted Chinese Cabbage Using Low Sodium Deep Ocean Water - Google Patents

Abstract

The present invention relates to a method for pickling cabbage using deep seawater with low sodium, wherein the magnesium salt and calcium salt causing unpleasant taste and bitter taste are removed from the deep seawater, and potassium chloride is added to the deep seawater, comprising the steps of putting cut cabbages in a pickling tank and scattering salt to the cabbage to wilt; firstly pickling the cabbage in salt water; washing the same many times with fresh water; and putting the firstly pickled cabbage into deep seawater with low salt to regulate the amount of salt and secondly pickling the cabbage in order to let small amount of salt to be uniformly permeated into the pickled cabbage. Kimchi is manufactured by removing excess water from the secondly pickled cabbage and being mixed with kimchi seasoning, leading to completion of kimchi wherein the kimchi has unique flavor and sour taste later, while having less content of sodium, and is accordingly good for health.

Description

[0001] The present invention relates to a salted Chinese Cabbage using Low Sodium Deep Ocean Water,

More particularly, the present invention relates to a method for manufacturing a Chinese cabbage pickle using deep sea water. More specifically, the present invention relates to a method for manufacturing a Chinese cabbage pickle using a deep sea water, which comprises removing deep seaic magnesium (Mg) and calcium (Ca) To a method for manufacturing a Chinese cabbage pickle using a deep sea water used for pickling Chinese cabbage. Cut the chopped cabbage into a pickle tank, spray it with salt and breathe. After pickling the cabbage first in brine, wash it several times with drinking water to lower the salinity and remove the water from the cabbage. After the first pickling, the Chinese cabbage with the water removed was added to the low sodium deep sea water solution to control the salinity in the Chinese cabbage, and the second component was selected so that the trace components penetrated into the pickled Chinese cabbage. The excess water was removed and the low sodium sodium deep sea water Manufacture of pickled cabbage. The kimchi can be prepared by chewing the kimchi sauce on the pickled cabbage to provide a delicious and healthy low sodium kimchi.

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. In order to immerse the kimchi in the home, there are various troubles such as cutting and washing 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 becoming common. On the other hand, the taste of kimchi is influenced by the raw materials such as Chinese cabbage, seasoning and fermentation process, but what is more important is the kind and salinity of salt when kimchi is added as the saltiness of kimchi. The preference for sun salt when cabbage is added is because sunflower contains various minerals, which makes the taste of kimchi better.

The deep seawater to be used in the present invention refers to seawater less than 200 meters from the surface of sea water. It contains essential trace elements and various minerals in a balanced manner. It is free from contamination by Escherichia coli or common bacteria, It is used for bottled water and food because it has less pollution caused by chemical substances and its application is expected to expand.

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 No. 10-1098719 (Method of manufacturing white gum with deep sea water), Korean Patent No. 10-0911826 (Improvement of quality and preservability by deep sea water) Preparation of kimchi, Korean Patent Laid-Open No. 10-2009-0055238 (Method of producing Chinese cabbage using deep sea water), Korean Patent No. 10-1238863 Korean Patent Laid-Open No. 10-2011-0082101 (Method of pickling Kimchi using deep ocean oxygenated water), Korean Patent No. 10-1314090 (Deep sea water and heat-treated garlic And the like properties of the preparation also old kimchi), Korea Patent Publication No. 10-2012-0090166 (pickled cabbage method using the deep ocean water).

Salt, on the other hand, is used as the most basic seasoning for the salty taste of food in daily life, and is also used to extend the shelf life of food. Salt is one of the physiologically indispensable substances of sodium chloride (NaCl), and its main component is the physiologically indispensable substance in the animal. It keeps the osmotic pressure of the body fluid constant and is involved in the acid base equilibrium of the body fluid. Sodium chloride, a constituent element of sodium chloride, is a nerve stimulating substance, which maintains excitability of human nerves and muscles, promotes metabolism, and constitutes an intestinal alkaline digestive juice. Another component, chlorine, constitutes gastric juice. Thus, the salt used as a seasoning has an action closely related to the physiological activity of the animal and the maintenance of life. Shortage of salt intake in the short term reduces the secretion of digestive juice, loss of appetite occurs in the long term, the whole body armed, boredom, fatigue and mental anxiety occurs. However, excessive intake of salt is known to cause various diseases including metabolic diseases, which are associated with the induction of diabetes by lowering insulin sensitivity and point out to be the cause of hypertension. Therefore, most of traditional foods including kimchi have a high salt content, which is a necessity of low chloride. Korean Patent No. 10-1155143 (low salt pickling water composition and low salt pickling method using the same), Korea Patent No. 10-1215594 (fermentation of low salt kimchi using a substitute salt), etc. are known as conventional technologies related to low salt pickling and low salt kimchi . However, the present invention differs from the technique relating to the preparation of kimchi with pickling of Chinese cabbage using the deep sea water described above, and the technical composition thereof with respect to the technique of low salt pickling and low salt kimchi.

Disclosure of Invention Technical Problem [8] The present invention is to solve the problem of a conventional Chinese cabbage pickling method using deep sea water. It is a method for cutting a Chinese cabbage by removing a bitter taste magnesium salt and calcium salt and reducing sodium content. It is intended to provide a method of pickling a Chinese cabbage which can make delicious kimchi while reducing the sodium content of kimchi.

In the present invention, the bituminous magnesium salt and calcium salt in the deep sea water are replaced with a potassium salt, and potassium chloride is added to produce a low sodium sodium deep sea water having a relatively low sodium content. The primary Chinese cabbage pickles are cut into chopped tanks, sprinkled with salt, and pickled in brine, washed several times to lower the salinity and remove water. The first pickled Chinese cabbage is put into low sodium deep sea water and the saltedness of Chinese cabbage is controlled by the second pickling.

The present invention can lower the sodium content of pickled Chinese cabbage by pickling Chinese cabbage using low sodium deep seawater, improve the quality uniformity of each part of Chinese cabbage, and lower the sodium content of kimchi in the fermentation stage It is possible to produce a cabbage kimchi which is beneficial for health because the sodium content is low while maintaining the unique flavor of the kimchi.

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 a low sodium deep sea water by removing magnesium (Mg) and calcium (Ca) from a deep sea water and adding potassium chloride to the deep sea water. The cut cabbage is placed in a pickling tank, and salt is sprayed, This is a method of pickling Chinese cabbage using low sodium deep sea water, which consists of a step of pickling, washing with drinking water and removing water, and a second step of cutting the first picked Chinese cabbage into a pretreated low sodium deep sea water solution. Removal of magnesium (Mg) and calcium (Ca) in the deep seawater can be performed using K ₂ CO ₃ or K ₂ HPO _4. The pretreatment of the deep ocean water of the present invention is performed as follows. Deep sea water (Ulleungdo Hyunpo, depth 650m) has a water temperature of 0.5 ℃ and a dissolved oxygen (DO) of 6mg / ℓ. Mineral water in the deep seawater contains 3.41wt% of NaCl, 1,320mg of Mg, 393mg of Ca, / L (Korean Patent No. 10-1005430).

1) Removal of magnesium and calcium in deep sea water

Magnesium and calcium removal agents include K ₂ CO ₃ Or K ₂ HPO ₄ is preferably used. The mineral in the deep seawater is composed of 3.3-3.4wt% of NaCl, 1,300-1,330mg / ℓ of Mg, 390-394mg / ℓ of Ca and 378-381mg / ℓ of K, so that it is 0.1-0.5MK ₂ CO ₃ based on the content of magnesium and calcium When K 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

3) Preparation of low sodium deep sea water

Potassium chloride equivalent to 30 to 60% by weight of sodium chloride contained in deep sea water is added to and dissolved in deep sea water in which calcium and magnesium have been removed as in 1), and the total concentration of sodium chloride and potassium chloride in drinking water is 2.5 to 4.0 %, Preferably 3.0 to 3.5% by weight.

4) First pickled cabbage

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, thoroughly wash it, and then remove excess water. The primary Chinese cabbage is cut into chopped tanks and sprinkled with salt and then chilled to salt water of 8 to 20% by weight at room temperature (15 to 25 ° C) for 6 to 20 hours, preferably 10 to 1 wt% % Of Chinese cabbage at room temperature for 10 to 15 hours, and then wash it with drinking water until the salinity of cabbage is 1.5 ~ 1.8 wt%.

5) Second pickled cabbage

The washed first pickled Chinese cabbage is secondly pickled in low sodium deep sea water prepared in 3) at 18 ~ 22 ℃ for 4 ~ 6 hours and then the excess water is removed. At this time, the salinity of Chinese cabbage is about 2.0 ~ 2.5 wt% in the second pickles of Chinese cabbage. In order to achieve the object of the present invention, the method of pickling Chinese cabbage using deep seawater deep sea water according to the present invention is to provide a method of pickling Chinese cabbage using low sodium deep sea water according to the above- desirable.

The present invention includes a pickled Chinese cabbage prepared by the pickling method of the Chinese cabbage using the above-mentioned low sodium 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 >

After removing the incompetent portion of the Chinese cabbage purchased from the market, the cabbage was divided into four equal portions and put into a primary Chinese cabbage picking tank, sprinkled with salt on the cabbage, breathed for 6 hours, and then 10 wt% The cabbage was first pickled for 15 hours. The pickled Chinese cabbage was taken out and placed in a water tank. The cabbage was washed three times with drinking water so that the salinity of the cabbage was 1.5% by weight, and then the excessive water was removed. The first pickled Chinese cabbage washed in low sodium deep sea water prepared as shown in Table 1 was added and the pickled Chinese cabbage was prepared by the second pickling at 20 ° C for 6 hours. At this time, the total concentration of sodium chloride and potassium chloride in the pickled Chinese cabbage was 2.2% by weight.

Composition of low sodium deep sea water division Example 1 Example 2 Example 3 Percentage of potassium chloride added (%) 30 45 60

≪ Comparative Example 1 &

The pickled Chinese cabbage was prepared in the same manner as in Example 1, except that the washed first pickled Chinese cabbage was pickled with a deep sea water which had not been treated.

≪ Comparative Example 2 &

The first pickled Chinese cabbage was washed with water to a salinity of about 2.2% by weight to prepare pickled Chinese cabbage.

<Test Example 1> Analysis of sodium content of pickled Chinese cabbage

The sodium content of pickled cabbage was quantitatively analyzed by ICP spectrophotometer (Sodium Chloride). At this time, pickled cabbage was finely ground with a knife, and then finely ground in a mixer (Korean, Japanese, and Korean) and used as a sample for analysis.

Analysis of sodium content of pickled cabbage division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Sodium content (mg%) 664 593 546 839 860

As shown in Table 2, the sodium content of the pickled cabbage was lower than those of Comparative Examples 1 and 2 in Examples 1 to 3, and the sodium content was lower by 22.8 to 36.5% than the pickled cabbage of Comparative Example 2 using only the salt .

<Test Example 2> Sensory Evaluation of Pickled Chinese Cabbage

The sensory evaluation of the pickled Chinese cabbages of Examples 1 to 3 and Comparative Examples 1 and 2 was carried out. The subjects were 20 married women aged between 30 and 60 years who immersed Kimchi in their home. The samples were presented to the same subjects sequentially without explanation of the products, and the flavor, texture and appearance of the 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 3).

Sensory evaluation of pickled cabbage division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 flavor 4.3 4.2 4.2 2.8. 4.3 Texture 4.2 4.3 4.2 4.3 4.4 Exterior 4.3 4.2 4.3 4.2 4.3

As shown in Table 3, the bitterness of 1 was higher in the case of comparison, but in the case of Examples 1 to 3, the comparative result of the common pickled cabbage was comparable to that of 2 in taste, texture and appearance .

&Lt; Application 1-3 &amp; Comparative Examples 1 and 2 &gt;

For the Chinese cabbage picked in Examples 1 to 3 and Comparative Examples 1 and 2, the kimchi sauce prepared by a conventional method was put in a cabbage holder in the composition shown in Table 4 below, Deg.] C in a refrigerator.

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

&Lt; Test Example 3 > Measurement of pH and acidity of kimchi

The kimchi prepared in the application example of the present invention and the comparative application example were sampled at intervals of 3 days while being matured at 10 ° C, and the acidity and pH 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 Comparative Application Example 1 Comparative Application Example 2 0 5.8 5.7 5.7 5.8 5.6 3 6.0 5.9 5.8 5.9 5.8 6 5.7 5.8 5.8 5.7 5.6 9 4.5 4.5 4.6 4.4 4.2 12 4.1 4.2 4.2 4.1 4.0 15 4.0 4.0 4.1 4.0 3.8

Result of acidity measurement of kimchi Aging days Application example 1 Application example 2 Application Example 3 Comparative Application Example 1 Comparative Application Example 2 0 0.28 0.29 0.27 0.28 0.27 3 0.31 0.32 0.31 0.31 0.31 6 0.36 0.35 0.36 0.36 0.38 9 0.87 0.87 0.89 0.91 0.94 12 0.96 0.96 0.97 1.02 1.05 15 0.98 0.99 1.02 1.07 1.12

As shown in Tables 5 and 6, the pH and acidity of Applied Examples 1 to 3 were higher than those of Applied Example 2, and the pH was lower than that of Applied Examples 1 to 3, indicating that the kimchi of Application Examples 1 to 3 was slowly aged And the rancidity is delayed.

<Experimental Example 4> Measurement of the number of lactic acid bacteria in Leuconostoc spp. Of Kimchi

The number of lactic acid bacteria in Leuconostoc, which is known as the main fermenting bacteria of Kimchi, was measured by the following method (Yukwon Won, Jonghyun Huang, 2011. Fermentation characteristics of low sodium kimchi using substitute salt. 10 g of kimchi was taken in a sterilized pouch dedicated to Stomacher using a sterilized tweezers and then 90 mL of sterile physiological saline (0.85% NaCl) was poured in and homogenized for 1 minute using Stomacher (Promedia SH-II M, Tokyo, Japan) (Cfu / g) was selected by counting the culture medium in which the number of colonies was 30 to 300, and cultured at 35 ° C for 24 to 48 hours. The culture media used were PES medium (tryptone 5.0 g, yeast extract 0.5 g, sucrose 20.0 g, ammonium sulfate 2.0 g, MgSO 4 0.5 g, KH 2 PO 4 2.5 g, phenylethylalcohol 15.0 g in 1 liter, pH 6.8).

The result of measuring the number of lactic acid bacteria in Leuconostoc in kimchi Unit: cfu / g Aging days Application example 1 Application example 2 Application Example 3 Comparative Application Example 1 Comparative Application Example 2 0 2.5x10 ⁶ 2.3x10 ⁶ 2.5x10 ⁶ 2.4 x 10 ⁶ 2.5x10 ⁶ 3 2.4 x 10 ⁶ 5.4x10 ⁶ 1.1x10 ⁷ 2.3x10 ⁶ 2.4 x 10 ⁶ 6 2.9x10 ⁸ 3.5x10 ⁸ 3.8 x ^{10 8} 3.2 x ^{10 8} 8.1x10 ⁶ 9 6.7 x 10 ⁷ 7.2 x 10 ⁷ 7.6 x 10 ⁷ 7.0x10 ⁷ 3.6 x 10 ⁷ 12 4.9x10 ⁶ 5.4x10 ⁶ 6.0x10 ⁶ 5.1x10 ⁶ 2.3x10 ⁶ 15 2.8 x 10 ⁶ 4.7x10 ⁶ 5.8 x 10 ⁶ 4.2 x 10 ⁶ 1.2x10 ⁶

As shown in Table 7, it can be seen that the lactic acid bacteria of Leuconostoc genus, which is the main fermenting bacteria of Kimchi, proliferate more vigorously than Comparative Application Example 2 in Application Examples 1 to 3, thereby delaying the rancidity of kimchi and improving the flavor.

<Test Example> Sensory Evaluation of Kimchi

Six kinds of kimchi of Application Example 1, Application Example 2, Application Example 3, Comparative Application Example 1 and Comparative Application Example 2 on the 9th day of ripening were subjected to a well-trained sensory test agent (10 persons in each of 20s and 60s) Flavor, texture, and overall acceptability were evaluated on a scale of 5, and the results are shown in Table 7 below.

Sensory evaluation of kimchi division flavor incense Texture Overall likelihood Application example 1 4.2 4.2 4.3 4.2 Application example 2 4.2 4.3 4.3 4.3 Application Example 3 4.2 4.1 4.2 4.1 Comparative Application Example 1 3.2 4.1 4.2 3.6 Comparative Application Example 2 4.3 4.2 4.3 4.2

As shown in Table 8, the kimchi of Application Examples 1 to 3 showed no difference in flavor, fragrance, texture and overall symbolic appearance from Comparative Application Example 2. On the other hand, in the case of Comparative Application Example 2, the magnesium salt and the calcium salt were not removed, so that the taste and overall acceptability were evaluated to be low due to the bitter taste.

The present invention can reduce the sodium content of the pickled Chinese cabbage by removing the bitter taste salts contained in deep seawater and producing deep seawater of low sodium by pickling the Chinese cabbage, , Since the sodium content of the kimchi is lower than that of the conventional kimchi during the ripening stage, the kimchi can be aged smoothly, and the sodium content of the kimchi is low while the kimchi is flavored.

Claims (4)

Removing magnesium and calcium from deep seawater and adding potassium chloride to produce low sodium deep seawater,
The Chinese cabbage is placed in a pickling tank, the cabbage is cut into brine by spraying with salt, and then washed with purified water to remove moisture,
And a second step of inserting the first pickled Chinese cabbage into a pre-treated low sodium deep sea water solution, wherein the step of pickling the Chinese cabbage using a low sodium deep sea water The method of claim 1, wherein the removal of magnesium and calcium in the deep ocean water is performed using K ₂ CO ₃ Or K ₂ HPO ₄ is used as a method for pickling Chinese cabbage using low-sodium deep sea water The method for pickling Chinese cabbage according to claim 1, wherein the potassium chloride is added in an amount corresponding to 30 to 60% by weight of sodium chloride contained in the deep sea water. A low-sodium deep-sea water-harvested Chinese cabbage prepared by the method of any one of claims 1 to 4