KR20180013796A - Manufacturing method for low salt Kimchi using sugar-treated liquid of Prunus mume or Schisandra chinensis - Google Patents

Abstract

The present invention relates to a preparing method for low salt kimchi using a sugared liquid of Prunus mume or Schisandra chinensis. Specifically, the preparing method comprises: a step of acquiring a sugared liquid by sugaring a fruit selected from Prunus mume or Schisandra chinensis; a step of salt-preserving main materials of kimchi; a step of preparing kimchi seasoning by mixing sub-materials of kimchi, and adjusting pH 4.6 to 4.8 of the kimchi seasoning by adding the sugared liquid; a step of ripening the kimchi seasoning for 30 minutes to 2 hours; and a step of mixing the salt-preserved main materials of kimchi with the ripened kimchi seasoning, and fermenting the same. According to present invention, the high quality and low salt kimchi can control propagation of various germs due to low salt conditions of existing low salt kimchi, can resolve a problem that kimchi goes bad or gets too soft by the propagation of the germs, and is good for health because of ingredients contained in Prunus mume or Schisandra chinensis. Also, superior quality of low salt kimchi can be prepared in all seasons as well as the season for harvesting excellent Prunus mume or Schisandra chinensis.

Description

{Manufacturing method for low salt Kimchi using sugar-treated liquid of Prunus mume or Schisandra chinensis}

The present invention relates to a method for producing a low-salt kimchi using a pickling liquid or an omelet sugar pickling liquid, comprising the steps of: Salting the main ingredients of Kimchi; Preparing a kimchi sauce by mixing the kimchi ingredients, preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the fermentation 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.

Especially, among the natural materials, the acidity of plum and omija is high, so that the proper pH can be adjusted even in a small amount, and it is confirmed that the above effect is obtained without excessively changing the flavor inherent in kimchi.

On the other hand, plum and omija have limited harvesting time, 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.

Accordingly, the present inventors considered the method of pickling sugar and, when used for the preparation of low-salt kimchi immediately after harvesting, it can be stored for a long time at a low cost while minimizing the deterioration of useful components contained in plums and omija, 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.

It is another object of the present invention to provide a method for producing a low-salt kimchi having a high quality even when it is not a harvesting machine of the natural material.

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 plum and omija; Salting the main ingredients of Kimchi; Preparing a kimchi sauce by mixing the kimchi ingredients, preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the fermentation 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, it is preferable that the step of obtaining the sugar-pickling solution is a step of mixing the fruit with the sugar at a weight ratio of 1: 0.5 to 1: 2,

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 of manufacturing a low salt kimchi according to the present invention, the kimchi ingredient may be selected from the group consisting of red pepper powder, iridescent, garlic, ginger, mustard, onion, green onion, 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 manufacture low-salt kimchi of high quality which is beneficial to health due to the ingredients contained in plum or omija, while it is possible to improve the problem of the generation of germs due to the low salt condition of the low salt kimchi, have. In addition, not only the harvest time of plum or omija is good but also low quality kimchi with good 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.

A method for producing a low salt kimchi according to the present invention comprises the steps of: picking a fruit selected from the group consisting of plum and omija; Salting the main ingredients of Kimchi; Preparing a kimchi sauce by mixing the kimchi ingredients, preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the fermentation 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 utilizes a method of fermenting kimchi sauce by adding a fermentation liquid of fruits selected from plum and omija to make the pH of the kimchi sauce from 4.6 to 4.8. 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 persimmon juice should be added, which may result in a significant discoloration of the flavor of kimchi or an increase in unit price.

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.

In the present invention, the fruit selected from plums and omija is used to lower the pH of the kimchi sauce. Since plum and omija belong to higher pH than other vegetable materials, the pH can be lowered even with a relatively small amount. Therefore, it is possible to solve the problem that the inherent flavor of kimchi is lost due to excessive use of vegetable material.

In the present invention, such plum and omija are used in sugarcane. In the present invention, fruit selected from plum and omija can be mixed with sugar at a weight ratio of 1: 0.5 to 1: 2, more preferably 1: 0.8 to 1: 1.2 By weight. The pickling is preferably carried out at room temperature for 3 months or longer, more preferably for 6 months or longer.

When the plum and omija are fermented in the same manner as described above, the components and moisture contained in the plum and omija are released due to the osmosis 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 to the pH range as described above by measuring the pH while adding the kimchi seasoning as a pH adjusting agent. If there is no influence on the pH of the other ingredients, it can be adjusted to the pH range suggested by the present invention by adding 2.67 ~ 4.00% (w / w) based on the total weight of the kimchi seasoning. 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. When the added amount is small, it is difficult to reach the desired pH. When the added amount is used, the flavor of low salt kimchi may be significantly lowered due to the strong taste and flavor of plum or omija.

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 using plum or salted ornithine solution

1-1. Preparation of pickles or plum

Mixed plum and omija were mixed with white sugar at a weight ratio of 1: 1, and stored at room temperature for more than 6 months. Then, they were pickled and filtered to prepare respective sugar - pickling liquids.

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 29.56 29.05 28.56 28.06 27.55 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 0.93 0.77 0.60 0.43 0.27 Kelp
gravy 16.85 0.00 0.00 0.00 0.00 0.00 0.00 Pickled plum or omelet 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 plum was rated as -1, while the addition of pickles per plum was classified as -2. Example) Test group 1 to which pickles per plum were added, test group 1-1; Test group 1, the addition of saline solution of Omija, test group 1-2.

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 and packed and stored at low temperature (0 to 5 ° C) for fermentation for 60 days to produce 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 the solution was titrated with 0.1 N 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.

Sugar pickle Control group Test group One 2 3 4 5 plum 5.22 4.93 4.82 4.73 4.68 4.62 Schisandra 5.24 4.85 4.74 4.70 4.62 4.58

* 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 .

General kimchi Control group Test group One 2 3 4 5 Kimchi
seasoning plum 2.07 0.34 0.36 0.34 0.34 0.37 0.36 Schisandra 2.13 0.31 0.35 0.35 0.35 0.36 0.35 Immediately after the manufacture of kimchi plum 1.75 1.26 1.25 1.27 1.28 1.27 1.26 Schisandra 1.73 1.25 1.27 1.28 1.29 1.25 1.26 After fermentation plum 1.71 1.25 1.24 1.25 1.26 1.25 1.24 Schisandra 1.74 1.23 1.25 1.26 1.27 1.24 1.25

* 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 5.80 5.17 4.54 4.39 4.06 3.56 3.51 3.40 3.36 Test group 1-1 5.32 4.81 4.56 4.43 4.34 4.25 4.09 3.90 3.87 2-1 5.27 4.85 4.63 4.50 4.43 4.36 4.25 4.20 4.18 3-1 5.25 4.90 4.72 4.61 4.50 4.41 4.26 4.19 4.22 4-1 5.22 4.94 4.84 4.63 4.53 4.43 4.34 4.21 4.19 5-1 5.20 5.03 4.87 4.69 4.58 4.42 4.35 4.25 4.21 1-2 5.23 4.72 4.50 4.45 4.35 4.15 3.92 3.82 3.77 2-2 5.18 4.84 4.60 4.51 4.44 4.21 4.17 4.10 4.06 3-2 5.14 4.89 4.71 4.57 4.42 4.25 4.21 4.17 4.11 4-2 5.10 4.93 4.74 4.66 4.44 4.34 4.24 4.16 4.10 5-2 5.07 4.96 4.80 4.76 4.48 4.40 4.32 4.26 4.21 General kimchi 5.82 5.48 5.13 4.71 4.59 4.45 4.37 4.33 4.26

* 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 230 388 600 832 1,021 1,174 1,205 1,210 1,212 Test group 1-1 342 511 941 1,025 1,183 1,207 1,254 1,264 1,272 2-1 359 502 755 848 971 998 1,071 1,144 1,182 3-1 370 490 751 824 950 991 1,064 1,132 1,186 4-1 382 498 742 836 945 986 1,067 1,127 1,175 5-1 395 518 720 834 833 992 1,065 1,124 1,155 1-2 299 571 989 1,086 1,197 1,204 1,221 1,245 1,252 2-2 306 431 705 762 881 954 986 1,080 1,132 3-2 311 410 680 771 851 950 992 1,051 1,182 4-2 320 431 693 760 871 951 984 1050 1,122 5-2 332 491 670 766 865 967 991 1,091 1,152 General kimchi 219 428 654 704 797 854 921 1,085 1,092

* 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 △ △ △ △ △ △ ○ 2-2 X 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 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 642 387 292 230 195 152 131 123 112 Test group 1-1 640 580 501 405 323 271 254 232 205 2-1 645 626 610 591 585 571 555 540 524 3-1 653 631 622 594 586 575 552 540 526 4-1 634 626 614 597 585 576 556 537 520 5-1 637 623 616 591 588 570 558 544 531 1-2 636 596 490 385 307 256 234 201 184 2-2 634 614 591 586 560 547 549 432 517 3-2 654 624 593 578 569 557 545 536 517 4-2 623 604 576 575 561 555 546 534 513 5-2 634 615 586 560 567 555 543 531 520 General kimchi 642 624 610 587 566 557 546 537 528

* 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 3.0 3.2 3.0 3.0 2.8 2.6 2.2 2.0 1.9 Test group 1-1 3.0 3.3 3.3 3.4 3.0 2.9 2.9 2.8 2.6 2-1 3.0 3.3 3.3 3.4 3.4 3.4 3.5 3.6 3.7 3-1 3.0 3.3 3.4 3.4 3.5 3.6 3.6 3.9 3.9 4-1 3.0 3.6 3.7 3.7 3.8 3.9 3.9 4.0 4.0 5-1 3.0 3.7 3.7 3.8 3.8 4.0 4.0 4.0 4.1 1-2 3.0 3.5 3.6 3.6 3.3 3.0 2.9 2.7 2.2 2-2 3.0 3.6 3.7 3.7 3.7 3.7 3.8 3.9 3.9 3-2 3.0 3.8 3.8 3.8 3.9 3.9 4.0 4.0 4.0 4-2 3.0 3.8 3.9 4.0 4.0 4.2 4.2 4.1 4.1 5-2 3.0 4.0 4.0 4.1 4.2 4.1 4.1 4.0 4.0 General kimchi 3.0 3.6 3.9 4.0 4.1 4.1 4.0 3.9 3.8

* 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 Using Plum or Omiza

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 same amount of pickles or plums as in Example 1-1 was used.

material Compounding ratio (% by weight) Normal
Kimchi Control group Test group 6 7 8 9 10 chili powder 17.60 22.02 21.81 21.74 21.67 21.60 21.53 garlic 15.70 19.63 19.45 19.39 19.33 19.26 19.21 ginger 3.14 3.81 3.78 3.76 3.75 3.74 3.73 onion 15.70 19.63 19.45 19.39 19.33 19.26 19.21 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 11.97 11.64 11.30 10.97 10.64 Green onion 15.68 19.64 19.24 19.11 18.99 18.87 18.71 Pickled plum or omelet 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 plum was rated as -1, while the addition of pickles per plum was classified as -2. Example) Test group 6 with addition of pickles per test, test group 6-1; Test group 6 with addition of the saline solution, test group 6-2.

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.

Sugar pickle Control group Test group 6 7 8 9 10 plum 5.22 4.93 4.82 4.73 4.68 4.62 Schisandra 5.24 4.85 4.74 4.70 4.62 4.58

* 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.

General kimchi Control group Test group 6 7 8 9 10 Kimchi
seasoning plum 2.09 0.33 0.31 0.30 0.32 0.35 0.34 Schisandra 2.14 0.31 0.34 0.33 0.34 0.36 0.36 Immediately after the manufacture of kimchi plum 1.75 1.23 1.22 1.24 1.24 1.27 1.26 Schisandra 1.75 1.22 1.25 1.26 1.26 1.25 1.26 After fermentation plum 1.72 1.22 1.21 1.23 1.22 1.22 1.21 Schisandra 1.73 1.21 1.22 1.26 1.25 1.25 1.23

* 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 5.82 5.17 4.54 4.39 4.06 3.56 3.51 3.40 3.36 Test group 6-1 5.31 4.83 4.58 4.45 4.36 4.27 4.07 3.89 3.86 7-1 5.26 4.87 4.65 4.51 4.48 4.38 4.23 4.21 4.16 8-1 5.24 4.92 4.74 4.63 4.52 4.42 4.24 4.18 4.20 9-1 5.20 4.95 4.86 4.65 4.55 4.44 4.27 4.22 4.17 10-1 5.19 5.05 4.88 4.70 4.59 4.43 4.29 4.24 4.20 6-2 5.24 4.74 4.52 4.46 4.38 4.16 3.91 3.81 3.76 7-2 5.19 4.86 4.61 4.52 4.47 4.25 4.26 4.21 4.17 8-2 5.16 4.90 4.73 4.58 4.45 4.26 4.23 4.26 4.12 9-2 5.11 4.94 4.75 4.68 4.46 4.30 4.22 4.19 4.15 10-2 5.08 4.98 4.82 4.77 4.50 4.31 4.29 4.25 4.20 General kimchi 5.78 5.45 5.12 4.72 4.58 4.46 4.36 4.32 4.24

* 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 232 387 601 831 1,020 1,176 1,205 1,211 1,217 Test group 6-1 340 510 940 1,023 1,182 1,206 1,255 1,262 1,271 7-1 357 500 754 846 970 1,017 1,102 1,153 1,180 8-1 369 489 752 823 951 990 1,063 1,031 1,184 9-1 381 497 741 834 944 1,025 1,066 1,096 1,173 10-1 394 516 681 733 832 931 964 1,022 1,152 6-2 298 570 987 1,085 1,195 1,203 1,220 1,242 1,251 7-2 304 430 703 761 880 993 981 1,078 1,130 8-2 310 411 681 730 852 951 991 1,050 1,181 9-2 319 432 692 761 871 952 985 1049 1,121 10-2 330 490 669 725 814 896 952 1,000 1,150 General kimchi 224 387 593 702 796 853 922 1,003 1,125

* 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 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 △ △ △ △ ○ ○ ○ 7-2 X 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 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 of Kakdugi kimchi prepared in Example 2 according to fermentation aging period was measured and shown in Table 15 below.

Fermentation period (days) 0 10 20 30 40 45 50 55 60 Control group 642 384 292 230 196 151 135 123 112 Test group 6-1 639 579 500 403 322 272 253 231 203 7-1 644 624 608 590 573 560 555 538 522 8-1 642 630 620 571 564 563 550 539 524 9-1 642 625 612 584 563 564 554 545 529 10-1 645 622 614 589 577 569 557 543 530 6-2 644 594 488 383 305 255 232 202 182 7-2 642 612 590 584 549 536 517 510 509 8-2 643 623 591 576 567 535 523 513 515 9-2 638 602 574 573 560 544 534 522 510 10-2 643 614 584 559 556 543 541 530 518 General kimchi 642 624 610 587 565 554 547 536 529

* 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 1.8 Test group 6-1 3.0 3.2 3.2 3.5 3.1 2.8 3.0 2.7 2.7 7-1 3.0 3.2 3.1 3.5 3.5 3.3 3.6 3.5 3.6 8-1 3.0 3.2 3.6 3.6 3.6 3.5 3.7 3.8 3.8 9-1 3.0 3.6 3.5 3.6 3.9 3.8 3.8 4.1 3.9 10-1 3.0 3.7 3.5 3.9 3.9 4.1 4.1 4.1 4.0 6-2 3.0 3.4 3.6 3.7 3.4 3.1 2.8 2.6 2.1 7-2 3.0 3.7 3.7 3.6 3.6 3.6 3.9 3.8 3.8 8-2 3.0 3.9 3.8 3.9 3.8 3.8 4.1 4.1 4.1 9-2 3.0 3.9 3.8 4.1 4.1 4.1 4.1 4.0 4.1 10-2 3.0 3.9 4.0 4.1 4.1 4.0 4.0 4.1 4.1 General kimchi 3.0 3.7 3.8 4.0 4.0 4.2 4.1 3.8 3.9

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

Claims (8)

Pickling fruit selected from plums and omijis to obtain a sugar pickling liquid;
Salting the main ingredients of Kimchi;
Preparing a kimchi sauce by mixing the kimchi ingredients, preparing a kimchi sauce having a pH of 4.6 to 4.8 by adding the fermentation 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 sugar-pickling liquid comprises mixing the fruit with the sugar at a weight ratio of 1: 0.5 to 1: 2, and then adding the sugar to the sugar over a period of 3 months or longer, followed by filtration. 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 > A low-salt kimchi prepared by the method of any one of claims 1 to 7 and having a salinity of 1.4% (w / w) or less.

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