KR20180013795A - Manufacturing method for low salt Kimchi using sugar-treated liquid of Prunus mume or Schisandra chinensis and sugar-treated liquid of C3G-containing plant material - Google Patents

Abstract

The present invention relates to a method for producing low-salt kimchi using a sugared liquid of a Japanese apricot or Schizandra chinensis and a sugared liquid of a C3G-containing plant material. In particular, the method comprises the steps of: obtaining a first sugared liquid by sugaring a fruit selected from a Japanese apricot and Schizandra chinensis; obtaining a second sugared liquid by sugaring a fruit selected from a Rubus coreanus fruit and a mulberry fruit; salting kimchi main ingredients; producing kimchi seasonings by mixing kimchi side ingredients, wherein the kimchi seasonings are produced to have pH of 4.6 to 4.8 by adding the first sugared liquid and the second sugared liquid; aging the kimchi seasonings for 30 minutes to 2 hours; and mixing and fermenting the salted kimchi main ingredients in the aged kimchi seasonings. According to the present invention, a problem in which bad bacteria are proliferated due to a low-salt condition of low-salt kimchi and kimchi is too easily aged or softened can be resolved, and high quality low-salt kimchi which has an excellent flavor and is beneficial to a human body due to components contained in components such as a Japanese apricot, Schizandra chinensis, a Rubus coreanus fruit, and a mulberry fruit can be produced. In addition, low-salt kimchi having excellent quality not only in a harvest season when the quality of the fruits is excellent but also in every season can be produced.

Description

[0001] The present invention relates to a method for manufacturing low-salt kimchi using a sugar chewing liquid of plum or omija and a pickling solution of C3G-containing plant material. }

The present invention relates to a method for producing a low-salt kimchi using a pickling solution of plum or omija and a pickling solution of a plant material containing C3G. More specifically, ; Pickling fruit selected from Bokbunja and Odi to obtain a second saccharide solution; Salting the main ingredients of Kimchi; Preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the first saccharide solution and the second saccharide solution; Aging the kimchi seasoning for 30 minutes to 2 hours; And fermenting the salt-added main ingredients of the kimchi into the aged kimchi sauce, and fermenting the fermented kimchi.

As the quality of life increases due to the development of industrialization, consumer interest in healthier food is increasing. In particular, research has shown that when foods are consumed too much salt continuously, the possibility of various adult diseases increases, and interest in low salinity low salt foods is increasing.

Kimchi, one of the most famous foods in Korea, is one of the foods that use a large amount of salt, and the salt content of common commercial kimchi reaches 1.7 ~ 2.4%. There has also been an attempt to lower the salt content of kimchi, and the lowered salt concentration of kimchi is called low salt kimchi. On the other hand, the Food and Drug Administration and the Korea Food Research Institute (KFDA) are considering the use of low-salt kimchi as kimchi with a salt concentration of 1.5% (w / w) or less.

When producing low - salted kimchi, it is impossible to manufacture high quality kimchi by simply lowering the salt content due to the problem that the germs and the kimchi that are caused by the low salinity are shriveled and receded quickly. Therefore, in order to solve these problems, it is necessary to seek solutions other than salinity.

The present inventors have paid attention to a method of suppressing the propagation of germs in food. However, this method has an effect of suppressing the propagation of the germs by lowering the pH of the food, but there is a problem that the activity of the lactic acid bacteria that ferment the kimchi can be suppressed. If the activity of Lactobacillus was inhibited, it could not be regarded as a kimchi because it was a Chinese cabbage instead of a kimchi, and it was judged that a technique to solve this problem could be a core technology of low salt kimchi.

Therefore, the inventors of the present invention have been able to find an appropriate pH that can inhibit various bacteria and maintain the activity of the fermenting bacteria of Kimchi after various studies. When a natural material having high acidity is used, the expected effect can be obtained by adjusting the above- In addition, it was found that low - salt kimchi which is beneficial to health can be manufactured by incorporating beneficial ingredients inherent in natural materials into kimchi.

In particular, among the natural materials, plum and omija have a high acidity and can be adjusted to the appropriate pH in a small amount, so that the above effects can be achieved without excessively changing the flavor inherent to kimchi. In addition, cyanidin- (Cyanidin-3-glucoside, C3G), or low-salt kimchi, which has better flavor and is healthier than the conventional method, could be manufactured.

On the other hand, there is a problem in that plums, omija, bokbunja, and oodi have a limited harvesting season throughout the year, so they can not always use fresh fruits for kimchi production. It is very difficult to keep fresh fruits as harvested after harvesting, but it is costly to keep them in fresh condition. Therefore, when they are used at a time other than the harvest time, the quality of kimchi is lowered. The unit price also increases.

Therefore, the present inventors have considered the method of pickling sugar, and when they are pickled and stored immediately after harvest and used in the production of low-salt kimchi, they can be stored for a long time at a low cost while minimizing the deterioration of useful components contained in each of the above- It is possible to produce a low-salt kimchi of excellent quality, and the present invention has been completed.

Korean Patent No. 10-1537635 Korean Patent No. 10-1460564

The main object of the present invention is to provide a process for producing low-salt kimchi which can solve the problem of propagation of germs occurring in conventional low-salt kimchi and the problem that kimchi rapidly shrinks or recovers by using natural materials.

Another object of the present invention is to provide a low-salt kimchi which is superior in quality even when it is not a harvesting machine of the above-mentioned natural material and utilizes a natural material containing cyanidin-3-glucoside to produce a low- And a method for manufacturing the same.

According to one aspect of the present invention, the present invention provides a method for producing a fermented milk, comprising: pickling fruit selected from the group consisting of mulch and omija to obtain a first sugar pickling solution; Pickling fruit selected from Bokbunja and Odi to obtain a second saccharide solution; Salting the main ingredients of Kimchi; Preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the first saccharide solution and the second saccharide solution; Aging the kimchi seasoning for 30 minutes to 2 hours; And fermenting the salt-picked main ingredients of the kimchi into the aged kimchi sauce, and fermenting the fermented kimchi.

In the method for producing a low salt kimchi according to the present invention, the step of obtaining the first saccharide solution and the step of obtaining the second saccharide solution are performed by mixing the fruit with the sugar at a weight ratio of 1: 0.5 to 1: 2, It is preferable to carry out filtration by filtration.

In the method for producing low-salt kimchi according to the present invention, the second saccharide solution is added in an amount of 2.67 to 4.67% (w / w) based on the total weight of kimchi seasonings, 4.8. ≪ / RTI >

In the low-salt kimchi production method of the present invention, it is preferable that the saltiness of the kimchi main material pickled in the salt is 1.6 to 1.7% (w / w).

In the low-salt kimchi production method of the present invention, the saltiness of the kimchi season is preferably 0.6% (w / w) or less.

In the method for producing a low salt kimchi according to the present invention, it is preferable that the salt-picked main ingredients of kimchi and the seasoned kimchi season are mixed at a weight ratio of 7 to 8: 2 to 3.

In the low-salt kimchi production method of the present invention, it is preferable that the main ingredients of the kimchi are one or more selected from the group consisting of Chinese cabbage, radish, radish, cucumber, leek, leek and mustard.

In the method for producing low-salt kimchi according to the present invention, the kimchi ingredient may be selected from the group consisting of red pepper powder, radish, garlic, ginger, mustard, onion, green onions, leek, leek, salt, salted fish, starch paste, Or a combination of two or more thereof.

According to another aspect of the present invention, there is provided a low salt kimchi which is produced by the above-described method and has a salinity of 1.4% (w / w) or less.

According to the present invention, it is possible to improve the problem that the kimchi is easily restored or receded due to the breeding of the germs due to the low salt condition of the low-salt kimchi, but it is beneficial for the health due to the ingredients contained in the fruits such as plum, omija, bokbunja, A high-quality low-salt kimchi having an excellent flavor can be produced. In addition, not only the harvest time but also the quality of each fruit can be improved, and a low-salt kimchi of excellent quality can be produced.

1 is a block diagram illustrating a process for manufacturing a low-salt kimchi according to an embodiment of the present invention.

The method for producing low-salt kimchi according to the present invention comprises the steps of: picking a fruit selected from the group consisting of plum and omija to obtain a first sugar-pickling liquid; Pickling fruit selected from Bokbunja and Odi to obtain a second saccharide solution; Salting the main ingredients of Kimchi; Preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the first saccharide solution and the second saccharide solution; Aging the kimchi seasoning for 30 minutes to 2 hours; And fermenting the salt-added main ingredients of kimchi into the aged kimchi sauce.

In general, kimchi has a salinity of 1.7 ~ 2.4% (w / w). The low salt kimchi produced by lowering the salinity is called a low salt kimchi. w) or less. In general kimchi, the main ingredients of kimchi (kimchi, kimchi, kimchi, and kimchi are 1.7 ~ 2.4% (w / w)) And the salinity is 1.6% or more). On the other hand, in the case of low salt kimchi, the salinity of kimchi should be lowered to 1.5% (w / w) or less, so that the salinity of kimchi seasonings should be lowered or the salinity of kimchi main ingredients should be lowered. However, in this case, since the salinity is low, it is not possible to sufficiently kill the germs flowing in the process of immersing the material or the kimchi or inhibit the growth. As a result, the conventional low salt kimchi has a problem of easily peeling back or decaying in a short period of time.

In order to solve this problem, the present invention has been made to solve the above problem by adding a sugar pickling solution (first saccharide solution) of fruit selected from plum and omiza when preparing kimchi sauce, Add the fermented salting solution (the second saccharide solution) so that the pH is 4.6 ~ 4.8 and then mature. The above pH range is intended for effective inhibition of germs, and when the pH exceeds 4.8, the above-mentioned effect is remarkably lowered. On the other hand, in order to lower the pH to less than 4.6, a considerable amount of plum or omija should be used, which may lead to a problem in that the flavor of the original kimchi is remarkably faded or the unit price becomes high.

Since plum and omija belong to higher pH than other vegetable materials, the pH can be lowered even with a relatively small amount. If other vegetable materials are used, it is necessary to add a considerable amount in order to adjust the pH as described above. Therefore, the excessive use of the vegetable material may cause a problem of losing the original flavor of kimchi.

In the present invention, such plum, omija, bokbunja and audi are used for pickling. In the present invention, these fruits are mixed with sugar at a weight ratio of 1: 0.5 to 1: 2, more preferably mixed at a weight ratio of 1: 0.8 to 1: 1.2 It is good to do. The pickling is preferably carried out at room temperature for 3 months or longer, more preferably for 6 months or longer.

In the same manner as described above, when the sugar is pickled, components contained in the fruit and moisture are released due to the osmotic phenomenon, and the sugar solution is produced. In the present invention, it is preferable that the sugar-pickling solution produced through the pickling is filtered and used.

The pH of the kimchi sauce can be adjusted by measuring the pH while adding the above-mentioned sugar-pickling liquid to the kimchi seasoning as a pH adjusting agent. At this time, although the second sugar-pickling liquid may slightly affect the pH, the first sugar-pickling liquid mainly serves to lower the pH. It is preferable to use a method of adding the second saccharide solution and then measuring the pH while adding the first saccharide solution. If there is no effect on the pH of the other ingredients, add the first fermented salted liquor to the total weight of the kimchi seasoning at 1.33 ~ 2.33% (w / w) and the second fermented saline at 2.67 ~ 4.67% (w / w) Can be adjusted to the pH range suggested by the present invention as described above. The addition amount of the above-described sugar-pickling solution is very important not only in controlling pH but also in flavor of the low-salt kimchi finally prepared. In the case of the first fermented salted liquid, it is difficult to reach the desired pH when using a small amount of the additive. When a large amount of the additive is used, the flavor of the low salt kimchi may be significantly lowered due to the strong taste and flavor of plum or omija. Since the added amount of the second saccharide solution is also very important for the flavor of the kimchi, it is preferable to apply the same amount as described above to improve the quality of the kimchi.

It is necessary to adjust the pH of the kimchi sauce as described above, and to kill or inhibit the germs contained in the materials used in the kimchi sauce through sufficient aging. The aging time is 30 minutes to 2 hours. When too short aging time is used, it is difficult to kill or inhibit the germs sufficiently. On the other hand, when too long aging time is used, the fermentation of the kimchi season is started first, and there is a problem that it is not compatible with the main ingredients of kimchi and the production efficiency is low.

In this way, the problem of germination of kimchi seasoning can be solved, and the problem of kimchi main ingredient can be solved through salt pickling.

In the case of kimchi main ingredients, it is desirable to carry out sufficient salt picking as in the case of producing conventional common kimchi to solve the problem of germs. Salting can be carried out by immersing the main ingredients of kimchi into salt water containing salt. The saltiness of the main ingredients of kimchi which is salted in general kimchi manufacturing method is 1.6% (w / w) or more. It is preferable that the main ingredient of the salt-pickled kimchi of the present invention is also 1.6% (w / w) or more, but it is preferable that the main ingredient is not exceeded 1.7% (w / w) desirable. This salted salted kimchi main ingredient can be produced with low salted kimchi sauce and low salt salted kimchi which meet the standard of salinity 1.5% (w / w) or less. The saltiness of the salt-pickled kimchi main ingredient as described above can be easily achieved by controlling the salt concentration and the immersion time of the salt water.

In order to produce a low salt kimchi satisfying the criterion of a salinity of 1.5% (w / w) or less, it is preferable that the saltiness of the kimchi seasoning of the present invention should not exceed 0.6% (w / w). , More preferably 0.5% (w / w) or less, and further preferably 0.2 to 0.4% (w / w). The salinity can be further lowered. However, in this case, there is a problem that the salted fish can not be used, and the salinity of the finally produced low salt kimchi becomes too low, so that the flavor can be significantly lowered.

When the main ingredients of salted kimchi prepared by the above method and the fermented kimchi seasoning are fermented, low salt kimchi can be prepared. In this case, the ratio of the salted kimchi main ingredient and the aged kimchi season is 7 to 8: 2 to 3 By weight. When the ratio of the kimchi sauce is lower than the above ratio, the salinity of the finally prepared kimchi is not easily adjusted to the standard of the low salt kimchi and the flavor can be significantly lowered. On the other hand, if the ratio of the kimchi seasoning is increased, A problem may arise.

The low-salt kimchi production method of the present invention can be applied not only to cabbage kimchi, but also to various kimchi such as non-kimchi, heat-mushroom kimchi, bamboo kimchi, mustard kimchi, and cucumber kimchi. Therefore, the main ingredient of kimchi may be one or more selected from the group consisting of Chinese cabbage, radish, radish, cucumber, leek, leek and mustard. The kimchi supplementary material may be any material that can be used as a kimchi sauce when soaking the kimchi. Preferably, the kimchi is a mixture of red pepper powder, iridescent, garlic, ginger, mustard, onion, green onion, leek, leek, salt, And one or more selected from the group consisting of grasses, sugars, fish, meat, seaweed and plant extracts.

According to the low-salt kimchi manufacturing method of the present invention, a low-salt kimchi having a salinity of 1.5% (w / w) or less, which is a standard of the Food and Drug Administration and the Korea Food Research Institute, can be manufactured. However, considering the health problem caused by ingestion of salt, it is more preferable to prepare low salt kimchi having a salinity of 1.4% (w / w) or less.

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

Example 1. Preparation of low salt cabbage kimchi

1-1. Sugar preparation

Plum, omija, bokbunja, and oodi were mixed with white sugar at a weight ratio of 1: 1, respectively. The mixture was aged at room temperature for 6 months or longer, and then filtered.

1-2. Prepared salted cabbage

Chinese cabbage (main ingredient of Kimchi) was selected, cut into appropriate size, salted, rinsed with water and dehydrated to prepare pickled cabbage with a salinity of 1.6-1.7% (w / w).

1-3. Preparation of Kimchi Seasoning

The mixture was weighed and mixed according to the ingredients and mixing ratios shown in Table 1 below, and the mixture was aged at room temperature for 1 hour to prepare a kimchi sauce.

material Compounding ratio (% by weight) Normal
Kimchi Control group Test group One 2 3 4 5 chili powder 9.84 10.07 10.07 10.07 10.07 10.07 10.07 Uncooked 25.28 31.07 31.07 31.07 31.07 31.07 31.07 Unhealthy 25.28 31.06 28.06 27.06 26.06 25.06 24.06 garlic 3.64 3.73 3.73 3.73 3.73 3.73 3.73 ginger 1.08 1.10 1.10 1.10 1.10 1.10 1.10 lampshade 2.93 2.97 2.97 2.97 2.97 2.97 2.97 onion 5.46 8.93 8.93 8.93 8.93 8.93 8.93 Juice 0.00 1.10 1.10 1.10 1.10 1.10 1.10 Green onion 1.08 1.87 1.87 1.87 1.87 1.87 1.87 The 1.45 1.87 1.87 1.87 1.87 1.87 1.87 Anchovy sauce 3.64 2.97 2.97 2.97 2.97 2.97 2.97 Shrimp 0.74 0.30 0.30 0.30 0.30 0.30 0.30 Wheat glue 0.00 1.53 1.53 1.53 1.53 1.53 1.53 Sun salt 1.28 0.00 0.00 0.00 0.00 0.00 0.00 Jungbang 1.45 1.43 1.43 1.43 1.43 1.43 1.43 Kelp
gravy 16.85 0.00 0.00 0.00 0.00 0.00 0.00 Pickled plum or omelet 0.00 0.00 1.00 1.33 1.67 2.00 2.33 Pickles 0.00 0.00 2.00 2.67 3.33 4.00 4.67 system 100 100 100 100 100 100 100

* In each test group, the addition of pickles per 100 g squash and pickles per 100 g was added as '-1', the addition of pickles per se and the addition of pickles per day as '-2' '-3', and the addition of salted salted lemon juice and sesame lemon juice are classified as '-4'. Example) Test group 1, in which the pickles per plum and the pickles in bokbunja were added, test group 1-1; Test group 1, adding salads per plum and pickles per group, test group 1-2; In test group 1, the addition of saline solution and bokbunja pickles in Omija, test group 1-3; In test group 1, the addition of salted salted amniotic fluid and pickled salmon solution, test group 1-4.

1-4. Manufacture of Chinese Cabbage Kimchi

The pickled Chinese cabbage of Example 1-2 was bagged with the kimchi sauce of Example 1-3, packed and sealed at low temperature (0 to 5 ° C) for fermentation for 60 days to prepare cabbage kimchi. At this time, the mixing ratio of the pickled cabbage and the kimchi sauce was set to a weight ratio of 7: 3.

Experimental Example 1. Quality Evaluation of Chinese Cabbage Kimchi

Assessment Methods

pH measurement: The pH value was expressed as a mean value by three repeated measurements with a Handheld pH meter (model pH meter 15, Korea).

Salinity Measurements: The salinity was expressed as the mean value (%) after 3 repetitions of the kimchi by crushing and filtering the kimchi using a salinity meter (Daeyun Instrument Industry, sodium care DMT-20N).

Measurement of organic acid: The organic acid was measured by using a handheld pH meter (model pH meter 15, Korea). The pH electrode was immersed in 20 ml of the solution and titrated with 0.1N NaOH solution until the pH reached 7.0. The amount of lactate was converted into the amount of lactic acid.

0.1N - NaOH 1ml = 0.1N - lactic acid 1ml

Mol.wt. of lactic acid = 90.08

NaOH consumption (ml) x 90.08 (g) / 1000 ml x 0.1 N x factor = x g

x (g) / sample amount (ml) x 100 = y% (lactic acid%)

Whether or not the edge phenomenon occurred: The edge phenomenon was visually observed and confirmed.

Hardness: The hardness of the Kimchi was measured using a texture meter (SUN RHEO METER COMPAC-100Ⅱ from SUN SCIENTIDI CO. LTD.). The hardness was measured 3 cm below the stem And cut into 2 cm × 2 cm, and the force applied to the center of the specimen as a clearance of 2 mm at a head speed of 2.4 mm / sec using a No. 5 stainless probe was expressed as Newton (N).

Sensory Evaluation: Sensory evaluation method was applied to 30 sensory evaluation personnel and the sensory evaluation method was pre - educated. Using the 5 - point scale method, which was evaluated as "very good 5 points, good 4 points, normal 3 points, bad 2 points, very bad 1 point" The average of 0 day difference was 3 points.

1-1. PH measurement of Kimchi sauce

The pH of the kimchi sauce of the control group and each test group of Example 1 was measured and shown in Table 2 below.

pH Control group 5.80 Test group 1-1 4.82 Test group 2-1 4.77 Test group 3-1 4.70 Test group 4-1 4.65 Test group 5-1 4.61 Test group 1-2 4.83 Test group 2-2 4.78 Test group 3-2 4.73 Test group 4-2 4.67 Test group 5-2 4.64 Test group 1-3 4.82 Test group 2-3 4.75 Test group 3-3 4.71 Test group 4-3 4.66 Test group 5-3 4.62 Test group 1-4 4.85 Test group 2-4 4.78 Test group 3-4 4.72 Test group 4-4 4.67 Test group 5-4 4.61 General kimchi 5.34

* Unit, pH

1-2. Salinity measurement

The salinity of the control group and each test group kimchi sauce of Example 1, the control group prepared in Example 1, and the salinity of the Chinese cabbage kimchi immediately after preparation and fermentation aging for 60 days were measured and shown in Table 3 below .

Salinity% Kimchi seasoning Immediately after the manufacture of kimchi After fermentation Control group 0.35 1.23 1.24 Test group 1-1 0.33 1.23 1.24 Test group 2-1 0.32 1.26 1.25 Test group 3-1 0.32 1.25 1.25 Test group 4-1 0.35 1.28 1.26 Test group 5-1 0.34 1.26 1.24 Test group 1-2 0.36 1.25 1.23 Test group 2-2 0.35 1.24 1.26 Test group 3-2 0.34 1.27 1.23 Test group 4-2 0.32 1.26 1.23 Test group 5-2 0.33 1.25 1.25 Test group 1-3 0.34 1.27 1.25 Test group 2-3 0.33 1.28 1.24 Test group 3-3 0.34 1.27 1.25 Test group 4-3 0.36 1.27 1.24 Test group 5-3 0.35 1.27 1.25 Test group 1-4 0.34 1.24 1.24 Test group 2-4 0.32 1.25 1.26 Test group 3-4 0.36 1.26 1.26 Test group 4-4 0.35 1.27 1.24 Test group 5-4 0.35 1.24 1.23 General kimchi 2.09 1.74 1.72

* Unit, Salinity% (w / w)

1-3. Changes of pH of Chinese cabbage Kimchi during fermentation period

The pH of the control group and the cabbage kimchi prepared in Example 1 according to fermentation aging time was measured and shown in Table 4 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 5.81 5.10 4.53 4.32 4.11 3.55 3.48 3.40 3.37 Test group 1-1 5.33 4.83 4.55 4.45 4.35 4.24 4.10 3.91 3.86 2-1 5.28 4.84 4.61 4.51 4.48 4.34 4.31 4.22 4.20 3-1 5.26 4.91 4.70 4.62 4.53 4.40 4.30 4.25 4.23 4-1 5.20 4.92 4.80 4.64 4.54 4.45 4.32 4.24 4.21 5-1 5.19 5.01 4.86 4.68 4.57 4.41 4.34 4.24 4.20 1-2 5.30 4.80 4.52 4.43 4.32 4.21 4.08 3.90 3.84 2-2 5.25 4.82 4.59 4.50 4.40 4.36 4.31 4.20 4.23 3-2 5.24 4.90 4.70 4.60 4.51 4.40 4.29 4.22 4.21 4-2 5.19 4.91 4.78 4.62 4.52 4.43 4.31 4.22 4.24 5-2 5.17 5.00 4.84 4.65 4.55 4.40 4.32 4.21 4.25 1-3 5.24 4.73 4.51 4.42 4.36 4.14 3.93 3.83 3.78 2-3 5.20 4.85 4.61 4.53 4.45 4.36 4.25 4.24 4.17 3-3 5.15 4.90 4.73 4.57 4.43 4.37 4.32 4.24 4.23 4-3 5.12 4.95 4.76 4.65 4.45 4.39 4.33 4.25 4.21 5-3 5.09 4.97 4.81 4.77 4.50 4.41 4.34 4.27 4.23 1-4 5.23 4.71 4.50 4.40 4.33 4.12 3.91 3.82 3.76 2-4 5.18 4.81 4.59 4.50 4.42 4.18 4.23 4.12 4.15 3-4 5.12 4.88 4.70 4.54 4.40 4.24 4.20 4.16 4.11 4-4 5.10 4.91 4.72 4.61 4.43 4.24 4.22 4.17 4.09 5-4 5.08 4.95 4.80 4.75 4.49 4.21 4.22 4.19 4.11 General kimchi 5.83 5.44 5.11 4.69 4.57 4.43 4.36 4.31 4.24

* Unit, pH

1-4. Changes of Organic Acid Content of Chinese Cabbage Kimchi during Fermentation Aging Period

The organic acid content of the control group and the cabbage kimchi prepared in Example 1 according to fermentation aging period was measured and shown in Table 5 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 231 386 702 933 1,018 1,173 1,202 1,210 1,214 Test group 1-1 343 515 744 977 1,182 1,206 1,255 1,263 1,270 2-1 360 505 757 750 873 987 1,033 1,157 1,188 3-1 374 492 754 726 849 988 1,061 1,130 1,184 4-1 384 496 744 738 843 984 1,065 1,145 1,172 5-1 396 520 749 736 835 994 1,067 1,126 1,158 1-2 341 513 840 924 1,179 1,201 1,251 1,260 1,268 2-2 358 501 752 848 929 986 1,100 1,152 1,181 3-2 371 490 752 821 942 985 1,059 1,128 1,181 4-2 381 494 741 835 941 971 1,062 1,134 1,170 5-2 394 518 718 831 933 981 1,064 1,121 1,157 1-3 297 530 886 984 1,196 1,201 1,220 1,241 1,250 2-3 301 429 701 760 879 990 1,030 1,078 1,130 3-3 310 408 678 729 849 948 1,000 1,049 1,080 4-3 319 430 691 758 868 950 1,001 1,048 1,120 5-3 330 439 668 721 811 895 1,048 1,052 1,150 1-4 295 568 881 981 1,192 1,200 1,219 1,240 1,248 2-4 300 427 700 759 807 889 988 1,075 1,129 3-4 308 406 676 737 816 887 998 1,046 1,128 4-4 317 428 689 747 805 898 980 1,045 1,117 5-4 328 437 666 730 808 891 964 1,056 1,149 General kimchi 221 326 555 653 774 851 920 986 1,025

* Unit, mg / 100g

1-5. The occurrence of edge of Chinese cabbage Kimchi during fermentation period

Table 6 below shows the occurrence of the softening phenomenon of the control group and the cabbage kimchi prepared in Example 1 according to fermentation aging period.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group X △ ○ ○ ○ ○ ○ ○ ○ Test group 1-1 X X △ ○ ○ ○ ○ ○ ○ 2-1 X X X X X X X X △ 3-1 X X X X X X X X X 4-1 X X X X X X X X X 5-1 X X X X X X X X X 1-2 X X X X ○ ○ ○ ○ ○ 2-2 X X X X X X X X △ 3-2 X X X X X X X X X 4-2 X X X X X X X X X 5-2 X X X X X X X X X 1-3 X X ○ ○ ○ ○ ○ ○ ○ 2-3 X X X X X X X X △ 3-3 X X X X X X X X X 4-3 X X X X X X X X X 5-3 X X X X X X X X X 1-4 X X X △ ○ ○ ○ ○ ○ 2-4 X X X X X X X X △ 3-4 X X X X X X X X X 4-4 X X X X X X X X X 5-4 X X X X X X X X X General kimchi X X X X X X X X X

* Occurrence of edge phenomenon, ○: Slight occurrence,?; No occurrence, X

1-6. Hardness of Chinese cabbage kimchi according to fermentation period

The hardness of the control group and the cabbage kimchi prepared in Example 1 according to fermentation aging period was measured and shown in Table 7 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 642 386 290 231 195 150 131 122 111 Test group 1-1 639 587 502 401 320 269 251 228 201 2-1 641 624 608 588 570 538 530 521 507 3-1 654 635 624 577 559 547 546 534 518 4-1 636 628 616 587 569 558 548 539 523 5-1 639 625 619 596 590 573 560 547 535 1-2 635 584 500 399 318 266 250 226 200 2-2 639 620 605 584 569 535 528 520 504 3-2 651 633 621 574 556 545 541 530 515 4-2 632 626 614 585 567 554 546 537 520 5-2 636 621 617 594 585 570 558 542 531 1-3 632 594 491 382 308 254 231 202 185 2-3 636 615 593 587 555 526 504 480 473 3-3 656 625 594 575 564 535 522 515 506 4-3 621 603 578 576 563 544 538 526 515 5-3 635 611 583 558 554 543 542 530 521 1-4 630 591 490 380 305 251 230 201 183 2-4 631 610 591 585 552 522 501 477 471 3-4 654 622 592 573 561 532 520 512 503 4-4 620 601 574 572 560 541 535 524 512 5-4 632 610 581 555 551 542 540 529 519 General kimchi 640 621 611 586 562 554 543 535 526

* Unit, Newton (N)

1-7. Sensory evaluation of Chinese cabbage kimchi during fermentation period

The sensory evaluation was carried out according to the fermentation period of the control group and the cabbage kimchi prepared in Example 1, and the results are shown in Table 8 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 3.2 3.2 3.0 3.0 2.8 2.6 2.2 2.0 1.9 Test group 1-1 3.2 3.3 3.5 3.3 3.0 2.8 2.7 2.6 2.3 2-1 3.4 3.6 3.7 3.8 3.8 3.9 3.8 3.8 3.8 3-1 3.6 3.8 3.9 4.0 4.1 4.2 4.2 4.1 3.9 4-1 3.6 3.7 3.8 3.9 4.0 4.2 4.1 4.1 4.0 5-1 3.9 4.0 4.0 4.0 4.1 4.1 4.1 4.0 4.0 1-2 3.1 3.3 3.4 3.4 3.4 3.1 2.9 2.6 2.1 2-2 3.6 3.6 3.7 3.7 3.7 3.7 3.8 3.9 3.9 3-2 3.6 3.8 3.9 4.0 4.0 4.2 4.2 4.1 4.1 4-2 3.7 3.8 3.9 3.9 4.0 4.1 4.0 4.0 4.0 5-2 3.7 3.9 3.9 4.0 4.0 4.1 4.1 4.0 4.0 1-3 3.2 3.4 3.5 3.7 3.3 2.9 2.8 2.7 2.4 2-3 3.6 3.7 3.7 3.7 3.8 3.8 3.8 3.9 3.8 3-3 3.8 3.9 4.0 4.1 4.3 4.2 4.2 4.1 4.1 4-3 3.8 3.8 4.0 4.0 4.1 4.2 4.2 4.1 4.1 5-3 3.9 3.9 4.1 4.1 4.2 4.1 4.1 4.0 4.0 1-4 3.1 3.3 3.3 3.4 3.4 3.0 3.0 2.6 2.4 2-4 3.5 3.6 3.7 3.7 3.7 3.7 3.8 3.9 3.9 3-4 3.7 3.8 3.9 4.1 4.2 4.2 4.1 4.2 4.0 4-4 3.7 3.7 3.9 4.0 4.1 4.2 4.2 4.1 4.1 5-4 3.8 3.8 3.9 4.0 4.1 4.1 4.1 4.0 4.0 General kimchi 3.4 3.7 3.9 4.0 4.0 4.1 4.1 4.0 4.0

* Very good, 5 points; Good, 4 points; Usually, 3 points; Bad, 2 points; Very bad, 1 point

Example 2. Preparation of low salt Kakdugi kimchi

2-1. Temple preparation

The main ingredients of Kimchi (kimchi main ingredient) were selected, cut into appropriate size, salted, rinsed with water and dehydrated to prepare a sectioning task with a salinity of 1.6-1.7% (w / w).

2-2. Preparation of Kimchi Seasoning

The mixture was weighed and mixed according to the ingredients and mixing ratios shown in Table 9 below, and the mixture was aged at room temperature for 1 hour to prepare a kimchi sauce. At this time, the sugar-picking solution used was the same as in Example 1-1.

material Compounding ratio (% by weight) Normal
Kimchi Control group Test group 6 7 8 9 10 chili powder 17.60 22.02 21.63 21.51 21.38 21.25 21.12 garlic 15.70 19.63 19.30 19.19 19.07 18.95 18.84 ginger 3.14 3.81 3.75 3.73 3.71 3.69 3.66 onion 15.70 19.63 19.30 19.19 19.07 18.95 18.84 Anchovy sauce 10.43 2.00 2.00 2.00 2.00 2.00 2.00 Shrimp 3.14 0.30 0.30 0.30 0.30 0.30 0.30 Sun salt 6.28 0.00 0.00 0.00 0.00 0.00 0.00 Jungbang 12.33 12.97 11.47 10.97 10.47 9.97 9.47 Green onion 15.68 19.64 19.25 19.11 19.00 18.89 18.77 Pickled plum or omelet 0.00 0.00 1.00 1.33 1.67 2.00 2.33 Pickles 0.00 0.00 2.00 2.67 3.33 4.00 4.67 system 100 100 100 100 100 100 100

* In each test group, the addition of pickles per 100 g squash and pickles per 100 g was added as '-1', the addition of pickles per se and the addition of pickles per day as '-2' '-3', and the addition of salted salted lemon juice and sesame lemon juice are classified as '-4'. For example, in test group 6, the amount of pickles per plum and the amount of pickles per test group added, test group 6-1; Test group 6, with addition of salads per plum and pickles per group, test group 6-2; In test group 6, the addition of saline and salted liquid of bokbunja, test group 6-3; In test group 6, the addition of the salted salted orchard sugar and the sesame sugar saline solution, test group 6-4.

2-3. Manufacture of dumplings kimchi

The dumpling of Example 2-1 was buried in the kimchi sauce of Example 2-2, bound packed, and fermented for 60 days while being kept at a low temperature (0 to 5 캜) to prepare a dumpling kimchi. At this time, the mixing ratio of the pickled radishes and the kimchi seasoning was set to a weight ratio of 8: 2.

Experimental Example 2 Evaluation of Quality of Kakdugi Kimchi

Assessment Methods

Same as Experimental Example 1

2-1. PH measurement of Kimchi sauce

The pH of the control and the test group kimchi sauce of Example 2 was measured and shown in Table 10 below.

pH Control group 5.81 Test group 1-1 4.83 Test group 2-1 4.79 Test group 3-1 4.71 Test group 4-1 4.64 Test group 5-1 4.60 Test group 1-2 4.84 Test group 2-2 4.79 Test group 3-2 4.71 Test group 4-2 4.69 Test group 5-2 4.66 Test group 1-3 4.87 Test group 2-3 4.73 Test group 3-3 4.70 Test group 4-3 4.64 Test group 5-3 4.60 Test group 1-4 4.83 Test group 2-4 4.77 Test group 3-4 4.74 Test group 4-4 4.65 Test group 5-4 4.60 General kimchi 5.36

* Unit, pH

2-2. Salinity measurement

The salinity of the control group and each test group of the above Example 2 immediately after the preparation of kimchi seasonings and kakdugi kimchi and after fermentation aging for 60 days was measured and shown in Table 11 below.

Salinity% Kimchi seasoning Immediately after the manufacture of kimchi After fermentation Control group 0.43 1.27 1.25 Test group 1-1 0.50 1.28 1.27 Test group 2-1 0.45 1.28 1.26 Test group 3-1 0.45 1.26 1.26 Test group 4-1 0.46 1.29 1.28 Test group 5-1 0.47 1.28 1.28 Test group 1-2 0.48 1.28 1.26 Test group 2-2 0.46 1.28 1.26 Test group 3-2 0.48 1.25 1.28 Test group 4-2 0.47 1.27 1.27 Test group 5-2 0.47 1.26 1.27 Test group 1-3 0.43 1.27 1.25 Test group 2-3 0.44 1.26 1.29 Test group 3-3 0.45 1.28 1.28 Test group 4-3 0.48 1.28 1.28 Test group 5-3 0.48 1.27 1.27 Test group 1-4 0.46 1.26 1.28 Test group 2-4 0.42 1.27 1.27 Test group 3-4 0.46 1.28 1.25 Test group 4-4 0.46 1.28 1.28 Test group 5-4 0.45 1.28 1.27 General kimchi 4.19 1.71 1.75

* Unit, Salinity% (w / w)

2-3. Changes in pH of Kakdugi Kimchi during fermentation period

The pH of the control group and each test group prepared in Example 2 according to fermentation aging time of Kakdugi kimchi was measured and shown in Table 12 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 5.81 5.10 4.53 4.32 4.11 3.55 3.48 3.40 3.37 Test group 6-1 5.31 4.82 4.53 4.42 4.36 4.25 4.11 3.93 3.87 7-1 5.27 4.84 4.60 4.52 4.41 4.32 4.21 4.20 4.14 8-1 5.24 4.89 4.72 4.60 4.51 4.41 4.26 4.22 4.25 9-1 5.19 4.90 4.82 4.62 4.51 4.43 4.30 4.21 4.23 10-1 5.20 5.03 4.88 4.70 4.59 4.40 4.32 4.25 4.22 6-2 5.30 4.80 4.51 4.39 4.33 4.22 4.08 3.91 3.84 7-2 5.25 4.83 4.56 4.48 4.40 4.29 4.19 4.17 4.14 8-2 5.23 4.86 4.70 4.59 4.49 4.40 4.24 4.21 4.23 9-2 5.17 4.89 4.79 4.60 4.52 4.42 4.31 4.25 4.28 10-2 5.21 5.05 4.85 4.71 4.57 4.45 4.36 4.28 4.30 6-3 5.21 4.70 4.49 4.41 4.34 4.12 3.91 3.81 3.76 7-3 5.18 4.83 4.58 4.50 4.40 4.19 4.10 4.08 4.06 8-3 5.13 4.89 4.70 4.54 4.42 4.25 4.21 4.16 4.12 9-3 5.11 4.91 4.74 4.61 4.46 4.31 4.22 4.19 4.10 10-3 5.06 4.95 4.79 4.72 4.51 4.40 4.30 4.25 4.21 6-4 5.20 4.71 4.47 4.39 4.31 4.10 3.89 3.79 3.74 7-4 5.17 4.81 4.55 4.47 4.38 4.17 4.08 4.06 4.05 8-4 5.12 4.86 4.68 4.51 4.40 4.23 4.19 4.14 4.10 9-4 5.10 4.89 4.71 4.58 4.45 4.29 4.20 4.17 4.08 10-4 5.04 4.91 4.75 4.70 4.49 4.38 4.28 4.22 4.19 General kimchi 5.82 5.42 5.10 4.68 4.54 4.45 4.37 4.35 4.22

* Unit, pH

2-4. Changes of Organic Acid Content of Kakdugi Kimchi during Fermentation Period

The organic acid content of the control group and each test group prepared in Example 2 according to the fermentation period of the Kakdugi kimchi was measured and shown in Table 13 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 231 486 702 933 1,018 1,173 1,202 1,210 1,214 Test group 6-1 341 513 741 925 1,180 1,204 1,253 1,261 1,268 7-1 361 507 759 852 975 1,072 1,105 1,156 1,185 8-1 375 490 755 828 947 986 1,059 1,128 1,181 9-1 383 494 746 836 941 1,021 1,061 1,096 1,170 10-1 394 519 683 734 833 932 964 1,024 1,056 6-2 340 511 739 923 1,178 1,202 1,251 1,259 1,266 7-2 359 505 757 850 973 1,070 1,103 1,152 1,184 8-2 372 491 752 826 945 984 1,056 1,126 1,180 9-2 380 491 743 834 940 1,018 1,059 1,098 1,171 10-2 391 516 686 731 831 930 962 1,021 1,058 6-3 295 569 784 985 1,197 1,200 1,221 1,240 1,253 7-3 302 427 700 762 876 992 1,032 1,079 1,132 8-3 311 406 676 731 845 946 1,003 1,046 1,081 9-3 317 428 693 756 866 951 980 1047 1,122 10-3 329 487 670 723 813 893 950 986 1,051 6-4 293 567 781 982 1,195 1,201 1,220 1,241 1,251 7-4 301 425 698 760 874 990 1,030 1,076 1,130 8-4 310 404 674 730 843 944 1,001 1,044 1,079 9-4 315 426 691 754 865 950 978 1045 1,120 10-4 326 485 668 721 811 891 949 982 1,050 General kimchi 220 324 556 631 752 820 891 984 1,023

* Unit, mg / 100g

2-5. Whether or not the kakdugi kimchi has been softened due to the fermentation period

Table 14 below shows the occurrence of the softening phenomenon depending on the fermentation aging period of the control group and the test group Kakdugi kimchi prepared in Example 2 above.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group X △ ○ ○ ○ ○ ○ ○ ○ Test group 6-1 X X △ △ △ ○ ○ ○ ○ 7-1 X X X X X X X △ △ 8-1 X X X X X X X X X 9-1 X X X X X X X X X 10-1 X X X X X X X X X 6-2 X X X △ ○ ○ ○ ○ ○ 7-2 X X X X X X X X △ 8-2 X X X X X X X X X 9-2 X X X X X X X X X 10-2 X X X X X X X X X 6-3 X △ △ △ ○ ○ ○ ○ ○ 7-3 X X X X X X X X △ 8-3 X X X X X X X X X 9-3 X X X X X X X X X 10-3 X X X X X X X X X 6-4 X X X △ △ △ ○ ○ ○ 7-4 X X X X X X X X ○ 8-4 X X X X X X X X X 9-4 X X X X X X X X X 10-4 X X X X X X X X X General kimchi X X X X X X X X X

* Occurrence of edge phenomenon, ○: Slight occurrence,?; No occurrence, X

2-6. Hardness of Kakdugi kimchi according to fermentation period

The hardness of the control group and each test group prepared in Example 2 according to the fermentation aging period of the Kakdugi kimchi was measured and shown in Table 15 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 642 386 290 231 195 150 131 122 111 Test group 6-1 637 584 500 402 322 266 252 226 203 7-1 642 623 610 589 572 537 532 524 505 8-1 656 637 626 579 560 545 541 532 519 9-1 637 626 614 585 566 556 547 536 521 10-1 634 623 612 594 591 572 561 545 533 6-2 635 583 498 400 320 264 251 225 200 7-2 640 621 608 588 570 536 530 522 502 8-2 652 635 624 577 559 544 540 530 515 9-2 635 624 612 582 562 553 545 534 520 10-2 631 621 610 591 590 570 560 543 530 6-3 630 592 490 380 306 251 230 201 183 7-3 634 613 591 585 553 524 502 479 471 8-3 654 623 591 573 561 533 520 513 504 9-3 620 601 575 574 560 542 536 524 513 10-3 632 610 581 556 552 541 540 528 520 6-4 628 590 488 378 304 250 229 200 181 7-4 631 611 590 582 551 522 500 477 470 8-4 652 621 589 571 560 531 518 511 502 9-4 619 600 572 571 558 540 534 520 511 10-4 630 608 580 554 550 538 539 526 518 General kimchi 641 620 613 587 561 553 541 536 528

* Unit, Newton (N)

2-7. Sensory evaluation of Kakdugi kimchi according to fermentation period

The sensory evaluation of the Kakdugi kimchi prepared in Example 2 and the fermentation period of each test group was carried out and is shown in Table 16 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 3.0 3.2 3.0 3.0 2.8 2.6 2.2 2.0 1.9 Test group 6-1 3.0 3.2 3.4 3.2 3.1 2.7 2.7 2.5 2.2 7-1 3.0 3.5 3.6 3.7 3.9 3.8 3.7 3.7 3.7 8-1 3.0 3.7 3.8 3.9 4.0 4.1 4.0 4.0 3.8 9-1 3.0 3.6 3.7 3.9 4.1 4.1 4.0 4.1 4.1 10-1 3.0 3.7 3.9 4.0 4.1 4.0 4.0 4.1 4.1 6-2 3.0 3.3 3.5 3.5 3.5 3.1 2.8 2.5 2.0 7-2 3.0 3.5 3.6 3.8 3.8 3.6 3.7 3.9 3.8 8-2 3.0 3.8 3.9 4.0 4.1 4.1 4.1 4.1 4.0 9-2 3.0 3.7 3.9 4.0 4.1 4.1 4.1 4.1 4.1 10-2 3.0 3.8 3.9 4.1 4.0 4.0 4.1 4.1 4.0 6-3 3.0 3.5 3.5 3.7 3.3 2.8 2.7 2.6 2.5 7-3 3.0 3.6 3.7 3.8 3.9 3.8 3.7 3.8 3.9 8-3 3.0 3.8 4.0 4.0 4.4 4.2 4.1 4.1 4.0 9-3 3.0 3.7 4.0 4.0 4.2 4.1 4.2 4.0 4.1 10-3 3.0 3.8 4.0 4.0 4.1 4.0 4.1 4.1 4.1 6-4 3.0 3.1 3.2 3.5 3.5 3.1 3.1 2.5 2.5 7-4 3.0 3.5 3.7 3.8 3.6 3.8 3.7 3.8 3.8 8-4 3.0 3.8 3.8 4.1 4.1 4.2 4.0 4.1 4.0 9-4 3.0 3.6 3.8 4.1 4.1 4.1 4.1 4.0 4.1 10-4 3.0 3.7 3.8 4.1 4.1 4.0 4.0 4.0 4.1 General kimchi 3.0 3.6 3.8 4.0 4.1 4.1 4.2 4.3 4.1

* Very good, 5 points; Good, 4 points; Usually, 3 points; Bad, 2 points; Very bad, 1 point

Claims (9)

Pickling fruit selected from plum and omija to obtain a first saccharide solution;
Pickling fruit selected from Bokbunja and Odi to obtain a second saccharide solution;
Salting the main ingredients of Kimchi;
Preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the first saccharide solution and the second saccharide solution;
Aging the kimchi seasoning for 30 minutes to 2 hours; And
And fermenting the salt-added main ingredients of kimchi into the aged kimchi sauce. The method according to claim 1,
Wherein the step of obtaining the first saccharide solution and the step of obtaining the second saccharide solution are performed by mixing the fruit with sugar at a weight ratio of 1: 0.5 to 1: 2, Low - salt kimchi manufacturing method. The method according to claim 1,
Wherein the second saccharide solution is added in an amount of 2.67 to 4.67% (w / w) based on the total weight of the kimchi seasoning, and the first saccharide solution is added to adjust the pH to 4.6 to 4.8. Kimchi production method. The method according to claim 1,
Wherein the saltiness of the main ingredients of the salted kimchi is 1.6 to 1.7% (w / w). The method according to claim 1,
Wherein the saltiness of the kimchi seasoning is 0.6% (w / w) or less. The method according to claim 1,
Wherein the salted kimchi main ingredient and the aged kimchi seasoning are mixed at a weight ratio of 7 to 8: 2 to 3. The method according to claim 1,
Wherein the main ingredients of the kimchi are one or more selected from the group consisting of Chinese cabbage, radish, radish, cucumber, leek, leek and mustard. The method according to claim 1,
The kimchi ingredient may be one or more selected from the group consisting of red pepper powder, iris, garlic, ginger, mustard, onion, green onion, leek, leek, salt, salted fish, starch paste, sugar, fish, ≪ / RTI > The low-salt kimchi according to any one of claims 1 to 8, which has a salinity of 1.4% (w / w) or less.

Images