KR20170115303A - Salted Chinese Cabbage Using Berry Fruits and the Method Thereof - Google Patents

Abstract

More particularly, the present invention relates to a method for improving the taste, texture, color and nutrition of a cabbage pickled with berries by using a berries fruit fermentation enzyme or a berries fruit extract in a cabbage pickling step. Which is a healthy enzyme-pickled cabbage and its preparation method.
The process for preparing a berries-picked Chinese cabbage according to the present invention is not limited to simply adding a crushed product of berries such as blueberries and aronia, which have excellent efficacy, to a spice, but in the step of preparing pickles, a berries fruit fermentation enzyme or a berries fruit solution To provide pickled cabbages and kimchi which are excellent in taste, texture and color, as well as in double nutritional value.

Description

Technical Field [0001] The present invention relates to a Chinese cabbage harvested from berries,

More particularly, the present invention relates to a method for improving the taste, texture, color and nutrition of a cabbage pickled with berries by using a berries fruit fermentation enzyme or a berries fruit extract in a cabbage pickling step. Which is a healthy enzyme-pickled cabbage and its preparation method.

Recently, the prevalence of chronic diseases such as diabetes, hypertension and cardiovascular diseases has increased and interest in health has also been increasing. Research on the development of various fruits and various products using them as health functional food materials that can contribute to health is increasing. In particular, berries contain anthocyanins, polyphenols, phenolic acids, tannins, and organic acids, which are known to be effective for antioxidant, anti-cancer, anti-inflammatory and cardiovascular disease prevention.

Blueberry ( Vaccinium corymbosum ) among these berries is a shrubby plant belonging to the genus Chrysanthemum. It has been reported that the cultivation area of the plant is more than twice as high as that of the bokbunja according to the surveys of medicinal plants in 2010. Aronia (cherry-berry) is an anthocyanin-rich fruit that acts as an antioxidant along with blueberries. Anthocyanins are known to have antioxidant action, which not only prevents aging but also has a good anti-cancer effect. It has also been reported to be of great help in the treatment of blood related diseases such as improvement of vision, heart and blood vessel disease, and stroke.

 Due to the efficacy of such berries, a variety of berries processed foods such as beverages (Korean Patent No. 10-1531249) and Aronia fermented beverages (Korean Patent No. 10-1286382), which have been pulverized and mixed with blue berries and aronia, have been tried, Korean Patent Laid-Open No. 10-2015-0094913 also discloses a technique for providing Chinese cabbage kimchi by adding Oddi ground product and blueberry ground product to kimchi seasoning.

Kimchi is an essential side dish for Koreans. It is a traditional Korean fermented food. It is a source of various minerals and vitamins. It is widely known as a health food that helps the growth of effective bacteria in the intestines after ingestion. Chinese cabbage (Brassica campestris ssp. Pekinensis), which is the raw material of kimchi, is a vegetable used to make kimchi by cutting leaves, and quality of raw Chinese cabbage, that is, pickled Chinese cabbage is especially important for immersing kimchi.

The inventors of the present invention have found that when a berries fruit fermentation enzyme or berries fruit liquid is prepared and used in the pickling step of Chinese cabbage, it can be used not only for functionalities such as antioxidation, visual improvement, anti-inflammation, The texture and color can be improved, and the present invention has been completed.

The information described in the Background section is intended only to improve the understanding of the background of the present invention and thus does not include information forming a prior art already known to those skilled in the art .

Korean Patent Publication No. 10-2015-0083985 (published on July 21, 2015)

It is an object of the present invention to provide a preparation method of pickled Chinese cabbage for the production of kimchi which not only provides functionalities such as antioxidation, vision improvement and anti-inflammation but also provides excellent texture, taste and color.

Another object of the present invention is to provide a berries-picked Chinese cabbage having improved potency and a kimchi using the same.

In order to achieve the above object, the present invention provides largely pickled Chinese cabbage and its preparation method.

Specifically, the present invention provides a method for producing a Chinese cabbage comprising the steps of: (a) dipping Chinese cabbage in a brine containing any one of a beryllium fermentation enzyme, a beryllium fruit solution or a mixture thereof; And (b) washing the immersed pickled Chinese cabbage; And a method for producing a berries pickled Chinese cabbage.

The present invention also provides a berry-pickled Chinese cabbage which is produced by the above method.

The present invention also provides a kimchi prepared using the berries pickled Chinese cabbage.

The process for preparing a berries-picked Chinese cabbage according to the present invention is not limited to simply adding a crushed product of berries such as blueberries and aronia, which have excellent efficacy, to a spice, but in the step of preparing pickles, a berries fruit fermentation enzyme or a berries fruit solution To provide pickled cabbages and kimchi which are excellent in taste, texture and color, as well as in double nutritional value.

Fig. 1 is a schematic view showing a process for manufacturing a berries pickled Chinese cabbage.
Fig. 2 is a photograph showing the produced Aronia fermentation enzyme.
FIG. 3 is a photograph showing an embodiment in which the pickling process is performed.
FIG. 4 shows a photograph (A) of Chinese cabbage before pickling and a photograph (B) of Chinese cabbage pickled with Aronia after carrying out the pickling process according to the present invention.
5 is a table showing the result of sensory evaluation.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

The definitions of the main terms used in the description of the present invention and the like are as follows.

The term " beryllium fruit fermentation enzyme "in the present invention refers to fermented berries such as blueberry, aronia, or a mixture thereof, which is fermented by fermentation with persimmon and fermented with fermented berries, fermented berries or fermented berries .

The term "salt water" in the present invention refers to water which dissolves salt or has salty water, and is also referred to as salt water.

The term "jarred water" in the present invention refers to wasted and bitter water that naturally flows from the moistened salt, and is also referred to as salty water.

Hereinafter, the present invention will be specifically described.

In one aspect, the present invention provides a method for producing a Chinese cabbage comprising the steps of: (a) dipping Chinese cabbage in a brine containing any one of a beryllium fermentation enzyme, a beryllium fruit solution or a mixture thereof; And (b) washing the immersed pickled Chinese cabbage; To a method for producing a berries pickled Chinese cabbage.

FIG. 1 is a schematic view showing a process for producing a berries picked Chinese cabbage according to the present invention. The process according to the present invention comprises steps of: step (S100) of raw material (Chinese cabbage), step S200 of trimming / cutting, (S300), a cleaning step (S400), a foreign matter sorting step (S500), and a packaging step (S600).

Raw materials Chinese cabbages are subjected to trimming and cutting steps. Berries Fruit fermentation Enzymes or berries fruit juices penetrate into the Chinese cabbage through the cut surface of the Chinese cabbage as shown in Figure 4B, so the Chinese cabbage should be cut and used. The Chinese cabbage can be used in two halves, but it is preferable that it is more than 4 equivalents in order to increase the absorption rate of the berries fruit enzyme and the like. Berries Fruit fermentation enzymes and berries Fruit juices are absorbed into the cabbage through the cut surface to improve the quality of the pickled cabbage.

In the present invention, the berries fruit fermentation enzyme is prepared by mixing Berry fruit with sugar and aging for 6 to 12 months. The berries are prepared by preparing raw berries fruit juice fermented by using fresh or raw wheat flour, It is preferable for improving texture. In addition, Berry fruit fermentation enzymes are obtained by mixing berries fruit and sugar at a weight ratio of 80: 120 to 120: 80 and then aging. The sugar used herein may be fructose, glucose, sugar, oligosaccharides and the like, preferably brown sugar.

On the other hand, in order to improve the color of the pickled Chinese cabbage, berries may be used. In this case, the berries are preferably berries fruit pulp or berries fruit extract. The fruit extract (fruit extract) can be extracted by a known natural material extraction method, and can be preferably extracted with one or more solvents selected from the group consisting of water, organic solvents having 1 to 6 carbon atoms, and subcritical or supercritical fluids , And the organic solvent having 1 to 6 carbon atoms may be selected from the group consisting of alcohol, acetone, ether, benzene, chloroform, ethylacetate, methylene chloride, nucleic acid, cyclic nucleic acid and petroleum ether. The solvent used in the preparation of the extract of the present invention is more preferably water, an alcohol having 1 to 6 carbon atoms or a mixture thereof, and the alcohol having 1 to 6 carbon atoms may be ethanol. The amount of the solvent may vary depending on the amount of berries to be extracted, preferably 1 to 20 times the weight of berries, more preferably 3 to 10 times the volume of berries. The extraction liquid extraction temperature is not particularly limited, and may be, for example, from 0 to 120 degrees, and preferably from 50 to 100 degrees. The extraction time of the extract of the present invention is not particularly limited, and may be, for example, 1 hour to 10 days.

The harvesting step (S300) of the Chinese cabbage is carried out using the beryllium fermentation enzyme or the beryllium fruit liquid prepared, and more particularly, the Chinese cabbage is harvested by immersing it in a salt water containing beryllium fruit fermentation enzyme, beryllium fruit solution or a mixture thereof 3). In this case, the brine containing the beryllium fermentation enzyme, the beryllium fruit solution, or the mixture thereof may be a salt water or a wastewater including berries fruit fermentation enzyme, berries fruit solution or mixture thereof, berries fruit fermentation enzyme, berries fruit solution, A mixed solution and a salt.

In the present invention, the brine containing the berries fruit fermentation enzyme is contained in an amount of 10 to 25 parts by weight, and 10 to 15 parts by weight, based on 100 parts by weight of water, of any one of berries fruit fermentation enzyme, berries fruit solution or mixture thereof . When the amount of the berries fruit fermentation enzyme, berries fruit solution or mixture thereof is less than 10, the taste and flavor inherent to the berries are hardly sensed due to the lack of color feeling due to the use of the berries fruit fermentation enzyme, Sweetness and the like were felt strongly in the case of exceeding the portion, and the sensory evaluation showed a rather low preference. On the other hand, when the salt is used in excess of 15 parts by weight, the salty taste is too strong, so that the Chinese cabbage does not feel the unique texture of the berries and the fruit of the fruit fermentation enzyme of the berries, and the Chinese cabbage is reduced. When the salt is less than 10 parts by weight, Problem occurred. As a result of the test, the amount of salt that can best feel the texture of berries pickled cabbage was 14 to 15 parts by weight.

In the present invention, the immersion time is a main factor for determining the texture of the pickled Chinese cabbage, preferably 15 to 30 hours, most preferably 24 hours, when the sufficient amount of enzyme is added and the pickling degree of the Chinese cabbage is taken into account .

An example of a berries picked Chinese cabbage prepared by the above method is as shown in FIG. 2, and thus, the present invention is directed to a berries pickled Chinese cabbage which is produced by the above method from another aspect.

The pickled Chinese cabbage according to the present invention can be provided as a kimchi according to a generally known method. As shown in the sensory evaluation results, the prepared kimchi is superior to the other kimchi in color, taste and texture.

Therefore, the present invention, in a further aspect, relates to a kimchi prepared by said berries pickled Chinese cabbage.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are for illustrating the present invention only and that the scope of the present invention is not construed as being limited by these embodiments.

Berry  Using Fruit Fermentation Enzyme Berry  Manufacture of pickled cabbage

1-1: Preparation of Berries Fruit Fermentation Enzyme (1)

The selected blueberry and aronia were mixed in a ratio of 1: 1 for each 600 g of each of the carefully selected blueberries and aronia, and then 800 g of brown sugar was mixed with 1.2 Kg of mixed berries, and then fermented for 6 months in a traditional jar .

1-2: Preparation of Enzymatic Fermentation Enzyme (2)

Ahnia fermentation enzyme was prepared by aging for 6 months in a traditional jar mixed with brown sugar at a ratio of 1: 1 to the Aronia flesh with or without crushing the carefully selected Aronia flesh in a nearby market. The manufactured Aronia fermentation enzyme is shown in Fig.

1-3: Preparation of berries pickled Chinese cabbage (1)

For the preparation of pickled cabbage, cabbage (domestic, 3Kg), which is the material of the cabbage, was prepared by removing the outer leaves and washing and dividing into two.

350 g of salt and 350 g of beryllium fruit fermentation enzyme of Example 1-1 were mixed with 3.5 kg of water, and then the plate was washed for 24 hours and washed to prepare pickled cabbage.

1-4: Preparation of Aronia pickled Chinese cabbage (2)

For the preparation of pickled cabbage, cabbage (domestic, 3Kg), which is the material of the cabbage, was prepared by removing the outer leaves and washing and dividing into two.

800 g of the koji fermentation enzyme of Example 1-2 was mixed with 4 kg of salted water (13% salinity), and then marinated for 24 hours and washed to prepare pickled cabbage.

1-5: Berry  Production of pickled cabbage (3)

A blueberry-pickled Chinese cabbage was prepared in the same manner as in Example 1-3, except that blueberry and aronia were mixed at a ratio of 1: 1 each in place of the beryllium-fermenting enzyme of Example 1-1, and 1.2 kg of mixed berries were added 350 g of vermiculite pulverization product prepared by pulverization was mixed to prepare a berries pickled cabbage. The color of the berries picked cabbage prepared was clearer than that of the berries picked cabbage of Example 1-3.

Test Example 1: <Sensory Evaluation>

A sample of the Chinese cabbage prepared in Example 1-4 was used as a sample C, and 300 g of a beryllium fermentation enzyme (Aronia fermentation enzyme) was added to 900 g of a sample B and a beryllium fermentation enzyme (Aronia fermentation enzyme) Was prepared as Sample D. Kimchi was prepared under the same conditions (raw materials, sauce ratio, manufacturer, etc.). Sample A was prepared by adding berries fruit fermentation enzyme without adding berries fruit fermentation enzyme (Aronia fermentation enzyme) to kimchi sauce and adding same amount of sample C to kimchi.

For the samples A to D, a sensory test was conducted according to the sensory test chart of Table 1 for 50 adult male and female adults in their twenties, thirties, and forties.

division Evaluation method and score Sample A (control) Sample B (less than 10 parts by weight) Sample C (10 to 25 parts by weight) Sample D (greater than 25 parts by weight) 1. texture
Likelihood Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) 2. Color of
Likelihood Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) 3. Flavor
Likelihood Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) 4. Tasteful
Likelihood Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1)
5. Overall evaluation Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1)

The results of the test by the sensory test are shown in Fig. As shown in FIG. 5, the control group containing berries fruit fermentation enzyme had the lowest evaluation in terms of texture and color, but the taste preference was similar or slightly lower than that of the sample D or the sample B. On the other hand, samples B and D were also evaluated as below.

However, in the case of the kimchi sample C using the berries fruit pickled Chinese cabbage prepared with the composition ratio of the manufacturing method of the present invention, it was found that the sample C was rated good enough for both texture, color, flavor and taste.

Unsigned

Claims (9)

(a) digesting the Chinese cabbage by immersing it in a brine containing any one of a beryllium fermentation enzyme, a beryllium fruit solution or a mixture thereof; And
(b) washing the immersed pickled Chinese cabbage;
&Lt; / RTI &gt;
The method according to claim 1,
The salt water containing any one of the berries fruit fermentation enzymes, berries fruit solution or mixture thereof in step (a) above may be a brine or a jasmine containing any one of berries fruit fermentation enzyme, berries fruit solution or mixture thereof, berries fruit fermentation Wherein the water is one of an enzyme, a beryllium fruit solution or a mixture thereof and a salt.
The method according to claim 1,
The salt water containing any one of the berries fruit fermentation enzyme, the berries fruit solution or the mixture thereof in the step (a) is added to 100 to 100 parts by weight of the beryllium fruit fermentation enzyme, the beryllium fruit solution or the mixture thereof in an amount of 10 to 25 wt. And 10-15 parts by weight of salt.
The method according to claim 1,
Wherein the berries are fermented at a weight ratio of 80: 120 to 120: 80, and then aged for 6 to 12 months.
The method according to claim 1,
Wherein the berries of the step (a) are fruit of berries or berries fruit extract.
The method according to claim 1,
Wherein the berries are selected from the group consisting of blue berries, aronia berries, and mixed berries of blue berries and aronia.
The method according to claim 1,
Wherein the step (a) is performed by dipping the cut Chinese cabbage in a brine containing any one of a beryllium fruit fermentation enzyme, a beryllium fruit solution or a mixture thereof for 15 to 30 hours.
A berries pickled cabbage which is produced by the method of any one of claims 1 to 7.
A kimchi prepared by using the berries-harvested Chinese cabbage of claim 8.

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