KR20190095816A - Manufacturing method of Kimchi containing Abeliophyllum distichum extract - Google Patents

Abstract

The present invention relates to kimchi containing an Abeliophyllum distichum extract and a method of manufacturing the same. More specifically, the present invention relates to kimchi containing an Abeliophyllum distichum extract to be able to prolong the shelf life by delaying the ripening of kimchi without affecting the inherent taste of kimchi, and a manufacturing method thereof. To this end, the present invention features kimchi manufactured by containing the Abeliophyllum distichum leaf extract, stem extract, fruit extract, root extract, bark extract, seed extract, whole plant body extract or a mixture thereof.

Description

Manufacturing method of Kimchi containing Abeliophyllum distichum extract}

The present invention relates to kimchi containing the extract of the asteraceae and its manufacturing method, and more specifically contains the extract of the thorn tree to extend the shelf life by delaying the ripening of kimchi without affecting the taste of kimchi inherent It relates to kimchi and a method for producing the same.

As kimchi grows over time, lactic acid bacteria multiply and soak easily, and the cabbage's fiber recedes, resulting in the so-called 'soft phenomenon', which lowers the commercial value of kimchi. By extending the period and lowering manufacturing costs, Kimchi's competitiveness can be improved.

Known methods for improving the shelf life of kimchi have been proposed, such as refrigeration and freezing, radiation treatment, addition of preservatives, addition of preservatives and heat treatment methods, but they are not commercially adopted because they increase the manufacturing cost and lower the taste symbol. Methods.

In addition, recently, lysozyme and avidin (avidin), milk lactoferrin (lactoferrin), thyme (cinnammon), and herb such as oregane (oregane) of the egg having an antimicrobial activity There are attempts to improve the shelf life of kimchi by using various natural ingredients such as essential oils, but since these substances have an undesirable effect on the unique flavor of kimchi, there are still limitations in using them directly. There is a need for development of a method to effectively increase the shelf life and maintain the flavor.

Therefore, the inventors of the present invention intensively studied how to extend the shelf life of kimchi, but does not change the taste of kimchi, as a result of adding the extract of the barley tree during the production of kimchi, not only extend the shelf life, but also taste It was confirmed through experiments that do not affect even to complete the present invention.

Korea Patent Publication No. 10-2009-0039967 (2009.04.23.) Korean Patent Publication No. 10-2000-0026156 (2000.05.15.) Korea Patent Registration No. 10-1282368 (2013.06.28.)

The present invention is to solve the problems as described above, the object of the present invention is to contain the extract of the fine wood to make kimchi to extend the shelf life of kimchi and to maintain the unique taste and flavor of kimchi containing the To provide kimchi and a method of manufacturing the same.

The constitution of the present invention for achieving the above object, the leaves extract, stem extract, fruit extract, root extract, bark extract, seed extract, starch extract or mixed extract thereof of Abeliophyllum distichum It is characterized by kimchi.

In addition, the extract is characterized in that it comprises a single or both components of the verbascoside (verbascoside) or polyphenol (polyphenol).

On the other hand, the kimchi is characterized in that it is prepared by adding seasonings containing a leaf extract, stem extract, fruit extract, root extract, bark extract, seed extract, starch extract or a mixture of them extracts of pickled cabbage.

At this time, the pickled cabbage, leaf extract, stem extract, fruit extract, root extract, bark extract, seed extract, starch extract or mixed extract thereof 0.01-30 parts by weight, salt 0.1-100 parts by weight of Chinese cabbage 10 parts by weight and 0.1-50 parts by weight of a single or mixed solution in water or alkaline water is characterized in that it is prepared.

Here, the extract is prepared by pulverizing the raw material of the bark wood to prepare a pulverized product, by mixing any one of water or alcohol in the pulverized product to stand at room temperature for 1-2 days, or extract under heating, reduced pressure and vacuum It characterized in that the manufacturing.

In addition, the extract is purified water, C ₁ -C ₄ alcohol, glycerin (glycerin), acetone (acetone), nucleic acid (hexane), ethyl acetate (ethyl acetate), butylene glycol (butylene glycol), propylene glycol (propylene glycol) ), Dichloromethane, chloroform, chloroform and ethyl ether. The solvent may be prepared by solvent extraction or fractionation using two or more mixed solvents.

On the other hand, in the kimchi production method containing the extract of the bark, the manufacturing method comprises the steps of: a) screening, washing the raw material and cutting to dry to the desired size; b) 0.01 to 30 parts by weight of the extract extracted from any one or two or more sites selected from leaves, stems, fruits, roots, shells, seeds and outposts of the bark, based on 100 parts by weight of the dried raw material of step a), Marinating the raw material in pickled water mixed with 0.1 to 10 parts by weight of salt and 0.1 to 50 parts by weight of water or alkaline water for 4 to 8 hours to obtain pickles; c) the seasoning containing the extract extracted from any one or two or more sites selected from leaves, stems, fruits, roots, shells, seeds and outposts of the bark after removing the water of the pickles obtained in step b) Mixing with water; characterized in that consisting of.

Here, the c) seasoning, 0.1 to 20% by weight of the extract extracted from any one or two or more selected from the leaves, stems, fruits, roots, shells, seeds and outposts of the mysterious tree relative to the total weight% It is characterized by.

In addition, the kimchi, cabbage kimchi, white kimchi, cucumber kimchi, nabak kimchi, bachelor kimchi, diced kimchi, turnip kimchi, simmered kimchi, mugwort kimchi, green kimchi, dongchimi, green kimchi, sweet potato stem kimchi, mochi kimchi, wild perilla leaf kimchi, scallop kimchi and water It is characterized in that any one or more selected from kimchi.

Kimchi containing the extract of the asteraceae tree prepared by the method of the present invention, by inhibiting the growth of lactic acid bacteria by the acidity and antimicrobial activity of kimchi gives the kimchi extended shelf life and at the same time has the effect of maintaining the unique taste and flavor of kimchi have.

1 is a photograph showing the change over time of the pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
Figure 2 is a graph showing the pH change of the pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
Figure 3 is a graph showing the salinity change of pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
Figure 4 is a graph showing the total bacterial count change of pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
Figure 5 is a graph showing the lactic acid bacteria change of pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
Figure 6 is a table showing the sensory quality changes of pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
Figure 7 is a photograph showing the change over the period of the Chinese cabbage kimchi prepared using pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
Figure 8 is a graph showing the pH change of the cabbage kimchi prepared using pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
9 is a graph showing the salinity change of Chinese cabbage kimchi prepared by using pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
10 is a graph showing the total bacterial count changes of Chinese cabbage kimchi prepared by using pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
11 is a graph showing a change in lactic acid bacteria of Chinese cabbage kimchi prepared by using pickled cabbage containing the extract of the asteraceae according to a preferred embodiment of the present invention;
12 is a table showing the sensory quality change of Chinese cabbage kimchi prepared by using pickled cabbage containing the extract of the barley tree according to a preferred embodiment of the present invention,
Figure 13 is a graph showing the total bacterial count change of Dongchimi according to the addition of the extract of the barley tree according to a preferred embodiment of the present invention,
14 is a graph showing the change in the number of lactic acid bacteria of Dongchimi according to the addition of the extract of the bark tree according to the preferred embodiment of the present invention,
15 is a graph showing the pH change of Dongchimi according to the addition of the extract of S. aureus in accordance with a preferred embodiment of the present invention,
16 is a table showing changes in organoleptic quality characteristics of Dongchimi according to the addition of the extract of S. aureus in accordance with a preferred embodiment of the present invention,
Figure 17 is a graph showing the total bacterial count change of Kakadugi according to the addition of the extract of the bark tree according to the preferred embodiment of the present invention,
18 is a graph showing the change in the number of lactic acid bacteria of Kakadugi according to the addition of the extract of the bark tree according to the preferred embodiment of the present invention,
19 is a graph showing the pH change of Kakadugi according to the addition of the extract of the bark tree according to the preferred embodiment of the present invention,
20 is a table showing the evaluation of the sensory quality characteristics of Kakadugi according to the addition of the extract of the bark tree according to the preferred embodiment of the present invention.

Kimchi containing the extract of the crypts according to an embodiment of the present invention, leaf extracts, stem extracts, fruit extracts, root extracts, bark extracts, seed extracts, starch extracts, or mixed extracts of the crypts ( Abeliophyllum distichum ) And processing into various formulations is possible depending on the application object and the like.

In addition, the extract comprises a single or both components of the verbascoside or polyphenol (polyphenol).

As an embodiment of the present invention, the kimchi is prepared by adding seasonings containing a leaf extract, stem extract, fruit extract, root extract, bark extract, seed extract, starch extract or a mixture of them in pickled cabbage can do.

In addition, the kimchi may be prepared by further comprising water, salt and alkaline water in addition to the extract extracted from the crypts. Specifically, the pickled cabbage is a leaf extract, stem extract, fruit extract, root extract, bark extract, seed extract, starch extract or mixed extracts of 0.01 to 30 parts by weight, salt 0.1 to 100 parts by weight of Chinese cabbage 10 parts by weight and 0.1-50 parts by weight of a single or mixed solution in water or alkaline water are prepared.

The salt used for pickling Chinese cabbage is not limited to any one, but it is preferable to use a sun salt having a purity of 90% or more.

Abeliophyllum, the main ingredient of the present invention distichum ), a plant of the family Asteraceae , resembles a rounded fan of fruit and is called a 'mibran tree', which is a shrub that lives only in Korea, and is the world's only natural species of the first gen 1 species. And antibacterial and antioxidant effects.

In particular, verbascoside, an active ingredient of the extract of the asteraceae, is a compound belonging to the phenylpropanoid glycoside, and various physiological activities such as antioxidant, anti-inflammatory, antibacterial and immunosuppressive effects have been reported. It has been demonstrated to exhibit biological activity against tumor cells (Wu et, al., 2007; Cardinali et, al., 2012).

On the other hand, the extract of the extract from the bark tree, pulverizing any one or two or more raw materials selected from leaves, stems, fruits, roots, shells, seeds and outposts of the bark wood to provide a pulverized product, water in the pulverized product Alternatively, any one of the spirits may be mixed to prepare for 1 to 2 days at room temperature, or the extract may be prepared under heating, reduced pressure, and vacuum.

In addition, the extract is purified water, C ₁ -C ₄ alcohol, glycerin (glycerin), acetone (acetone), nucleic acid (hexane), ethyl acetate (ethyl acetate), butylene glycol (propyleneene glycol), propylene glycol (propylene glycol) It may be prepared by solvent extraction or fractionation using any one solvent selected from dichloromethane, chloroform, chloroform and ethyl ether, or two or more mixed solvents.

Here, as an embodiment for extracting the extract from the duct tree through the solvent extraction, first extract the duct tree to crush the desired area to cut, wash, dry and increase the contact surface with the solvent.

Crushed crypts (including leaves, stems, fruits, roots, bark, seeds and outposts) apply a conventional solvent extraction method to prepare a solution containing the active ingredient, ie, crypts. At this time, in the extraction step, the concentration of the soluble solids remaining after subtracting the insoluble solids amount from the total solids is preferably extracted until the 20 ° BRIX to 22 ° BRIX. This is because the active ingredient is most distributed within the concentration range.

The fine wood extract is subjected to a filtration process, and then concentrated through a known centrifugal thickener. In one embodiment, the concentration conditions, the extraction solution through a centrifugal thin film concentrator that rotates at a rotational speed of 1100-1300rpm, preferably 1200rpm at a temperature of 78-82 ℃, preferably 80 ℃ Can be concentrated.

The concentrate concentrated through the concentrator as described above is cooled for 10 to 14 hours in a freezer at -30 to -35 ° C, and then lyophilized for 46 to 50 hours near a temperature of up to -45 and then powdered. Milled wood extract can be obtained by grinding into the form.

On the other hand, the alkaline water contained together with the extract of the crypts refers to water obtained by containing minerals or electrically decomposing the water, and such alkaline water is added to the kimchi together with the extract of the stalks to improve the shelf life and taste of kimchi and We plan function to keep flavor.

On the other hand, as an embodiment for producing the kimchi containing the extract of the crypt,

a) sorting and washing the raw materials, cutting them to a desired size and drying them;

b) 0.01 to 30 parts by weight of the extract extracted from any one or two or more sites selected from leaves, stems, fruits, roots, shells, seeds and outposts of the bark, based on 100 parts by weight of the dried raw material of step a), Marinating the raw material in pickled water mixed with 0.1 to 10 parts by weight of salt and 0.1 to 50 parts by weight of water or alkaline water for 4 to 8 hours to obtain pickles;

c) the seasoning containing the extract extracted from any one or two or more sites selected from leaves, stems, fruits, roots, shells, seeds and outposts of the bark after removing the water of the pickles obtained in step b) It can be prepared through the step; soaking in water.

As an embodiment, when the kimchi as a raw material of kimchi to be described in detail with respect to the kimchi production method, in step a) is selected a Chinese cabbage with a good appearance, the selected cabbage is an indelible part such as the outer skin, roots After removing and trimming, wash enough to remove foreign substances, and then cut into 4 equal parts.

Next, in step b), based on 100 parts by weight of the cut cabbage, 0.01 part by weight of the extract extracted from any one or two or more selected from leaves, stems, fruits, roots, shells, seeds and outposts of the crypt It is immersed in the immersion water which mixed 30 weight part, 0.1 weight part-10 weight part of salts, and 0.1 weight part-50 weight part of a single or mixed solution in water or alkaline water. The immersion conditions of the Chinese cabbage in the immersion water is 4 hours to 8 hours, preferably 5 hours to 6 hours. On the other hand, the cabbage immersed in the mixed water is washed 2 to 5 times, preferably 3 to 4 times in water to obtain a pickled cabbage.

Next, in step c) the seasoning containing the extract extracted from any one or two or more selected from the leaves, stems, fruits, roots, shells, seeds and outposts of the bark after removing the water of the pickled cabbage The Chinese cabbage kimchi according to the embodiment of the present invention can be finally prepared by putting the layered cabbage on the pickled cabbage.

Here, the seasoning may be used materials that are conventionally contained in the production of kimchi, the total amount of the extract may be 0.1% to 20% by weight. In addition, it is preferable to form the fine wood extract in powder form in order to be contained in the seasoning can be easily mixed.

As an embodiment of the present invention, the raw material of kimchi has been described taking cabbage as an example, of course, can be applied to conventional kimchi in addition to cabbage. Specifically, selected from Chinese cabbage kimchi, white kimchi, cucumber kimchi, nabak kimchi, bachelor kimchi, kakdugi, turnip kimchi, simmered kimchi, mugwort kimchi, green kimchi, dongchimi, green kimchi, sweet potato stem kimchi, sagotchi kimchi, wild persimmon kimchi, chopped kimchi and water kimchi It can be applied to any one or more.

Hereinafter, the present invention will be described in more detail with reference to experimental examples. In the following experimental example, the Chinese cabbage kimchi, Dongchimi and Kakadugi were selected from the types of kimchi commonly ingested, and the experiment was conducted.

Experimental Example 1 Evaluation of Quality Characteristics of Pickled Chinese Cabbage According to Addition of Asteraceae Extract

In order to evaluate the quality characteristics of pickled cabbage according to the addition of 0.2 g of the extract (powder) and the addition of alkaline water, the experiments were divided into control group, experimental group 1, experimental group 2, and experimental group 3, respectively. In the control group, cabbage weight (400g) was doubled with water (800ml), salt 10%, alkaline water 10% (w / w of cabbage weight), 0.2 g of extract of cedar (powder), and extract of powder of cedar (powder) + alkali water It was prepared by adding each. Table 1 shows the pickled cabbage conditions.

Chinese cabbage weight
(g) water
(Ml) Salt
(g) Alkaline water
(Ml) A wisteria tree
extract
(Ml) Control 400 800 40 × × Experimental group 1 400 760 40 40 × Experiment group 2 400 760 40 40 5 Experiment group 3 400 760 40 40 10

Referring to Figure 1, as a result of observing the change during storage according to the addition of the extract (powder) and alkaline water, it can be seen that there is a slight difference in the early control, experimental group 1, experimental group 2 and experimental group 3, After 7 days of storage, the experimental group 3, which was added to the extract (powder) and alkaline water, can be confirmed that similar results were obtained.

Experimental Example 2 Measurement of pH and Salinity of Pickled Chinese Cabbage

In the case of pH, two pieces of pickled cabbage were taken from each sample, ground for 30 seconds with a grinder, filtered through gauze, and each filtrate was taken 15 ml each, and repeated three times using a pH meter. In the case of salinity was obtained in the same manner as the sampling method of pH was measured three times using a salinometer. The measurement results are shown in Table 2 and FIGS. 2 and 3, respectively.

Item Pickled cabbage Storage period (day) 0 One 3 7 pH Control 6.22 ± 0.24 6.20 ± 0.29 6.31 ± 0.57 6.04 ± 0.65 Experimental group 1 6.32 ± 0.19 6.30 ± 0.25 6.01 ± 0.50 5.89 ± 0.53 Experiment group 2 6.41 ± 0.23 6.24 ± 0.24 6.17 ± 0.57 5.92 ± 0.84 Experiment group 3 6.38 ± 0.19 6.23 ± 0.28 6.03 ± 0.48 5.95 ± 0.72 Salinity Control 2.35 ± 0.35 2.23 ± 0.24 1.95 ± 0.24 1.67 ± 0.39 Experimental group 1 2.30 ± 0.31 2.17 ± 0.19 1.90 ± 0.22 1.53 ± 0.41 Experiment group 2 2.36 ± 0.29 2.08 ± 0.30 1.96 ± 0.32 1.55 ± 0.29 Experiment group 3 2.28 ± 0.28 2.14 ± 0.34 1.89 ± 0.20 1.50 ± 0.37

Referring to Table 2, the control group was 6.22 for the pH of the extracts (powder) and pickled cabbage of alkaline water, and appeared to be slightly lower to 6.04 after 7 days of storage, but it was determined that there was no significant difference. In addition, in the case of experimental groups 1 to 3, the pH was slightly higher than that of the control group by the addition of alkaline water. Immediately after pickling, salinity ranged from 2.28 to 2.36 and slightly lowered to 1.50-1.67 during storage. In general, the salinity of pickled cabbage according to the present invention was found to be adequate given that the optimum salinity of pickled cabbage is 2-3%.

Experimental Example 3 Microbial Analysis of Pickled Chinese Cabbage

In the test method, 20 g of pickled cabbage samples were placed in a sterile pack in a Cleveland, and then homogenized in the same manner for 1 minute, and then diluted in steps. In the case of general bacterial counts, the samples diluted in stages using PCA (plate count agar) medium were plated and counted by incubating at 35 ° C for 48 hours.

In the case of lactic acid bacteria, 25 ppm of BCP (bromocresol purple) indicators were prepared in MRS (lacto-bacilli agar) medium, and the diluted samples were plated and counted by incubating at 30 ° C for 48 hours. The yellow colony (organic acid producing bacteria) was counted.

For yeast and mold, 10% tartaric acid 1.4ml / 100ml was added to PDA (potato dextrose agar) medium, and the diluted samples were plated and incubated at 25 ° C for 48-72 hours before counting.

Coliform group was counted after incubation for 48 hours at 35 ℃ after using EMB (eosin methylene blue agar). It was expressed as CFU (colony forming unit) per 1 g of sample, the minimum limit for the detection of total bacteria, lactic acid bacteria, mold and yeast, coliform group was 1 log CFU / g.

Changes in Total Bacterial Count According to Addition of S. aureus Extract and Alkaline Water

The total number of bacteria according to the addition of the extract of the thorn tree (powder) and alkaline water is shown in Table 3 and FIG. 4, respectively.

Pickled cabbage Storage period (day) 0 One 3 7 Control 4.36 ± 0.96 5.35 ± 0.95 4.63 ± 0.86 4.49 ± 0.68 Experimental group 1 4.58 ± 1.02 5.72 ± 0.79 4.58 ± 0.88 4.35 ± 0.84 Experiment group 2 4.61 ± 0.84 4.87 ± 0.93 4.74 ± 1.10 4.26 ± 0.75 Experiment group 3 4.32 ± 0.95 4.38 ± 0.84 4.49 ± 0.97 3.98 ± 0.60

Referring to Table 3, the control group showed the initial 4.36 log CFU / g initial microbial level, but after 1 day of storage increased to 5.35 log CFU / g after 7 days of storage slightly to 4.49 log CFU / g It can be seen that the trend is lower. Experimental groups 1 to 3 also showed a similar trend to the control group was confirmed that the effect of inhibiting the growth of microorganisms.

2. Changes of Lactic Acid Bacteria by Addition of Mistulae Extract and Alkaline Water

The results of the change of lactic acid bacterium growth during storage after addition of the extract of the crypts to the pickled cabbage are shown in Tables 4 and 5, respectively.

Pickled cabbage Storage period (day) 0 One 3 7 Control 3.42 ± 0.29 3.46 ± 0.54 3.74 ± 0.64 3.72 ± 0.90 Experimental group 1 3.17 ± 0.37 3.91 ± 0.52 3.78 ± 0.63 3.65 ± 0.76 Experiment group 2 2.95 ± 0.36 3.81 ± 0.60 3.35 ± 0.69 3.78 ± 0.82 Experiment group 3 3.32 ± 0.27 3.60 ± 0.58 3.39 ± 0.53 3.32 ± 0.86

Referring to Table 4, the control group was found to be 3.72 log CFU / g after 7 days of storage from the initial 3.42 log CFU / g appeared to have a slight change during storage, but it was determined that there is no significant difference. Experimental groups 1 to 3 also showed little change in lactic acid bacteria, and it was confirmed that there was no effect on the lactic acid bacteria even though the addition of a crypt extract (powder) and alkaline water. In general, it is similar to other studies that pickling cabbage is not changed due to insufficient conditions for lactic acid bacteria to grow.

3. Changes of E. coli by Addition of S. aureus Extract and Alkaline Water

The results of the change for E. coli group growth during storage after addition of the extract of the crypt tree (powder) to the pickled cabbage are shown in Table 5 below.

Pickled cabbage Storage period (day) 0 One 3 7 Control 3.13 ± 0.48 3.32 ± 0.77 ND ND Experimental group 1 3.58 ± 0.37 3.56 ± 0.68 2.56 ± 0.59 ND Experiment group 2 3.16 ± 0.40 ND ND ND Experiment group 3 3.32 ± 0.56 ND ND ND

Referring to Table 5, in the case of the control group was found to be less than the detection limit of E. coli group in the early days of pickling 3.13 log CFU / g after 3 days storage, which is judged to be the result of inhibiting the growth of E. coli group by salt . On the other hand, in the case of experimental group 1 to which alkaline water was added, the detection limit was less than 7 days of storage, but the E. coli group was detected until 3 days of storage. It is believed that E. coli group survived for a long time due to the increase of pH by alkaline water. In the experimental groups 2 and 3, which were added to the extract of the crypt tree (powder) and alkaline water, the E. coli group was less than the detection limit after 3 days. In the case of pickled cabbage prepared by the addition of alkaline water, the tendency was similar to that of the control group, confirming the antibacterial effect. Considering the above results, it can be seen that the antimicrobial effect is maintained even when the extract of the crypts (powder) and alkaline water are added at the same time.

4. Changes of Mildew and Yeast by Addition of Asteraceae Extract and Alkaline Water

The results of the changes for fungi and yeasts were added to the extract after the addition of the extract of the crypts to the pickled cabbage.

Pickled cabbage Storage period (day) 0 One 3 7 Control 2.24 ± 0.19 ND ND ND Experimental group 1 2.17 ± 0.20 ND 1.30 ± 0.20 ND Experiment group 2 2.40 ± 0.21 ND ND ND Experiment group 3 2.20 ± 0.27 ND ND ND

Referring to Table 6, the initial microbial contamination was 2.24, 2.17 log CFU / g for the control group and the experimental group 1, respectively, and after 1 day of storage both groups were below the detection limit. Experimental groups 2 and 3 also showed similar contamination levels as control group and experimental group 1 immediately after pickling, and were below detection limit after 1 day of storage. This is similar to the total bacteria and E. coli group results, it can be seen that there is an antimicrobial effect according to the addition of the extract. In summary, the addition of the extract and the alkaline water can be confirmed that the antibacterial effect against the fungus and yeast, and also the addition of alkaline water can be confirmed that the antibacterial effect is maintained.

[Experimental Example 4] Sensory Evaluation of Pickled Chinese Cabbage with Addition of Stritus alba Extract

The results of sensory quality changes during storage after addition of the extract of the crypt tree (powder) to the pickled cabbage are shown in Tables 7 and 6, respectively.

The test method was to cut pickled cabbage into a container, fill it in a container, fill out a random number, and perform a 7-point scale on 20 students in the Department of Food and Nutrition. In sensory evaluation, bottled water was provided to rinse the mouth, and the appearance (color), flavor, saltiness, chewiness, and overall acceptability of pickled cabbage were evaluated. The results obtained in the experiment were analyzed by One way ANOVA using Siatistical package for social sciences (SPSS, 10.0), and compared at p <0.05 level by Duncan's multiple range test of significance between samples.

Pickled cabbage Exterior zest Salty Chewability Comprehensive Symbol Map 0 days Control 6.2 ± 0.5 5.8 ± 0.7 5.7 ± 0.8 5.7 ± 0.6 6.0 ± 0.5 Experimental group 1 6.0 ± 0.4 5.8 ± 0.5 5.8 ± 0.6 5.5 ± 0.7 6.2 ± 0.7 Experiment group 2 6.2 ± 0.6 5.9 ± 0.9 5.8 ± 0.6 5.5 ± 0.3 6.1 ± 0.4 Experiment group 3 6.1 ± 0.6 6.1 ± 0.7 5.9 ± 0.7 5.7 ± 0.5 5.9 ± 0.8 7 days Control 4.8 ± 0.6 5.3 ± 0.7 5.0 ± 0.5 4.5 ± 1.3 4.3 ± 0.8 Experimental group 1 5.0 ± 0.7 5.3 ± 0.6 5.3 ± 0.9 4.7 ± 1.0 5.0 ± 0.7 Experiment group 2 5.1 ± 0.8 5.1 ± 0.4 5.4 ± 0.8 4.7 ± 0.8 5.1 ± 0.8 Experiment group 3 4.9 ± 0.9 5.4 ± 0.7 5.4 ± 0.5 4.9 ± 0.9 5.3 ± 0.5

Referring to Table 7, the analysis of the flavor and appearance of the pickled cabbage showed a tendency to decrease after 7 days of storage compared to the early pickling, but there was no significant difference. In the case of salty taste, even if the pickled cabbage is stored, it provides an appropriate salty taste. Experimental group 3, which had been added to the extract of thorn tree (powder) and alkaline water, showed the highest score of 5.3 on the seventh day of storage compared to the other experimental groups in the general preference diagram, but there was no significant difference. In case of chewiness, the control group and experimental groups 1 to 3 showed a tendency to be slightly lower, showing the range of 4.5 to 4.9 in the initial 5.5 to 5.7 range. However, in the case of Experimental Group 3, which had been added to the extract of thorn tree (powder) and alkaline water, the highest score was obtained. This Ca (calcium) in alkaline water seemed to give a crisp feeling by crosslinking with kimchi tissue, but there was no significant difference. Collecting the above results, it can be confirmed that the pickled cabbage containing the extract of the bark of the present invention improves the sensory quality.

Experimental Example 5 Evaluation of Quality Characteristics of Cabbage Kimchi Added with Asteraceae Extract (3-4% of Spice)

Preparation conditions of pickled cabbage set in the previous experiment [2 times (800 ml) of water to cabbage weight (400 g), 10% of salt, 10% of alkaline water (w / w of cabbage weight), 0.2 g of extract of fine wood (powder)] Chinese cabbage kimchi was prepared under the conditions of the preparation of Chinese cabbage kimchi as shown in Table 8 to the pickled cabbage prepared as. In the case of the control group was prepared by the general method of manufacturing kimchi, Experimental group 1 was prepared by adding only kimchi seasoning to the pickled cabbage prepared by adding the extract (powder), alkaline water, experimental group 2, 3 were the same as the above conditions. Mistula extract (powder) was prepared by adding 3% and 4%, respectively. The prepared Chinese cabbage kimchi was used for the experiment while stored for 30 days in a kimchi refrigerator maintaining a temperature of 10 ℃ after leaving at room temperature for 4 hours.

Pickling condition Kimchi seasoning A wisteria tree
extract
(Condiments) Chinese cabbage weight
(g) water
(Ml) Salt
(g) Alkaline water A wisteria tree
extract
(g) Control 400 800 40 × × 50 × Experimental group 1 400 760 40 40 0.2 50 × Experiment group 2 400 760 40 40 0.2 50 3% Experiment group 3 400 760 40 40 0.2 50 4%

Referring to Figure 2, as a result of observing the changes during storage according to the addition of the extract (powder) and alkaline water, it can be seen that there is a slight difference in the initial storage, experimental group 1, experimental group 2 and experimental group 3, After 30 days of storage, the experimental group 3, which was added to the extract (powder) and alkaline water, also appeared to be similar.

Experimental Example 6 Changes of pH and Salinity of Chinese Cabbage Kimchi Prepared with Addition of Asteraceae Extract

The pH and salinity change results of storage of cabbage kimchi according to the addition of the barley extract are shown in Table 9 and FIGS. 8 and 9, respectively.

Item Kimchi Storage period (day) 0 10 20 30 pH Control 5.53 ± 0.54 4.53 ± 0.86 4.01 ± 0.58 4.09 ± 0.86 Experimental group 1 5.81 ± 0.36 4.75 ± 0.80 4.20 ± 0.62 4.10 ± 0.64 Experiment group 2 5.77 ± 0.42 5.31 ± 0.97 4.98 ± 0.77 4.28 ± 0.82 Experiment group 3 5.70 ± 0.55 5.40 ± 0.75 4.93 ± 0.74 4.13 ± 0.44 Salinity Control 1.48 ± 0.33 1.30 ± 0.32 1.33 ± 0.54 1.39 ± 0.54 Experimental group 1 1.49 ± 0.30 1.37 ± 0.29 1.35 ± 0.56 1.36 ± 0.46 Experiment group 2 1.43 ± 0.29 1.28 ± 0.27 1.29 ± 0.40 1.27 ± 0.41 Experiment group 3 1.44 ± 0.41 1.29 ± 0.43 1.28 ± 0.41 1.31 ± 0.39

When described with reference to Table 9, it can be seen that the pH indicates a range of 5.53-5.70 immediately after preparation, and in the case of the control group, it was lowered to 4.53 after 10 days of storage, and appeared as 4.01 and 4.09 after 20 and 30 days, respectively. It can be seen that the aging process. Sensory quality was known to be the best when the pH of general kimchi was 4.0-4.5. In experimental group 1, pH change was very similar to that of control group, but experimental group 2 and 3 showed pH 4.98 and 4.93 at 20 days of storage. It was lowered to make it possible to confirm the delay of fermentation of lactic acid bacteria by the bark extract. In addition, the pH of all the experimental groups showed a similar level at 30 days of storage. In the case of salinity, both control and experimental groups 1 to 3 showed no significant difference between the experiments regardless of storage period.

Experimental Example 7 Microbial Analysis of Chinese Cabbage Kimchi

Experimental method was carried out by putting 20g of cabbage kimchi samples in a sterile pack in a sterile pack, homogenizing the same for 1 minute and then diluting stepwise. In the case of general bacterial counts, the samples diluted in stages using PCA (plate count agar) medium were plated and counted by incubating at 35 ° C for 48 hours.

In the case of lactic acid bacteria, 25 ppm of BCP (bromocresol purple) indicators were prepared in a lacto-bacilli agar (MRS) medium, and the diluted samples were plated and counted by incubating at 30 ° C for 48 hours. The yellow colony (organic acid producing bacteria) was counted.

For yeast and mold, 10% tartaric acid 1.4ml / 100ml was added to PDA (potato dextrose agar) medium, and the diluted samples were plated and incubated at 25 ° C for 48-72 hours before counting.

Coliform group was counted after incubation for 48 hours at 35 ℃ after using EMB (eosin methylene blue agar). It was expressed as CFU (colony forming unit) per 1 g of sample, the minimum limit for the detection of total bacteria, lactic acid bacteria, mold and yeast, coliform group was 1 log CFU / g.

Changes in Total Bacterial Counts of Chinese Cabbage Kimchi Prepared with Addition of Asteraceae Extract

Cabbage kimchi total bacterial count according to the addition of the extract (powder) is shown in Table 10 and Figure 10, respectively.

Kimchi Storage period (day) 0 10 20 30 Control 4.53 ± 0.64 5.95 ± 0.78 4.55 ± 0.58 4.21 ± 0.95 Experimental group 1 4.30 ± 0.46 5.75 ± 0.90 4.60 ± 0.77 4.00 ± 0.84 Experiment group 2 4.08 ± 0.39 4.98 ± 0.79 4.28 ± 0.81 3.21 ± 0.76 Experiment group 3 4.13 ± 0.45 5.02 ± 0.86 4.23 ± 0.95 3.10 ± 0.55

Referring to Table 10, the total bacterial count immediately after the production of Chinese cabbage kimchi was 4.08-4.53 log CFU / g level was similar to the results of the previous experiment. In the control group, the total bacterial count on the 10th day of preparation was 5.92 log CFU / g, which was the highest regardless of the storage period, and then decreased to 4.21 log CFU / g on the 30th day. This is due to the change in the environment that is unfavorable to the growth of total bacterial counts by the growth environment of Chinese cabbage kimchi. Experimental group 1 also showed a similar tendency to the control group, and the experimental group 2, 3 with the addition of the extract of the barley tree showed that the total bacterial count growth rate was delayed in a concentration-dependent manner. In particular, the experimental groups 2 and 3 showed 4.28 and 4.23 log CFU / g levels on the 20th day of storage, which was lower than the control group, and the minimum levels were 3.21 and 3.10 log CFU / g on the 30th day of storage. Taken together, it can be seen that the addition of the extract of S. aureus has a concentration-dependent effect on the suppression of growth of the general total bacteria contained in Chinese cabbage kimchi.

2. Changes of Lactic Acid Bacteria in Chinese Cabbage Kimchi Prepared with Addition of Asteraceae Extract

Changes to lactic acid bacterium growth during storage after addition of the extract of the crypts to the Chinese cabbage kimchi are shown in Tables 11 and 11, respectively.

Kimchi Storage period (day) 0 10 20 30 Control 2.84 ± 0.52 7.69 ± 0.99 8.01 ± 0.8 8.13 ± 1.12 Experimental group 1 2.59 ± 0.64 7.01 ± 0.85 7.76 ± 1.10 7.89 ± 1.00 Experiment group 2 2.87 ± 0.73 5.58 ± 0.79 7.03 ± 1.12 7.79 ± 0.92 Experiment group 3 2.89 ± 0.54 5.39 ± 0.88 6.58 ± 1.09 7.30 ± 1.25

Referring to Table 11, the control group showed 7.69 log CFU / g on the 10th day of storage, and appeared to be close to the maximum value of 8 log CFU / g of fermentation. Because of this, the early fermentation of kimchi showed a significant difference. That is, on the 10th day of storage, the lactic acid bacteria of the experimental groups 2 and 3 were 5.58 and 5.39 log CFU / g, respectively, and the inhibition of the lactic acid bacteria was prominent. Therefore, it can be seen that the fermentation delay according to the addition of the extract of the crypts is positive in terms of extending shelf life. Taken together, the antibacterial effect of the extract of St. julibrissin can affect the growth of lactic acid bacteria as well as general bacteria.

3. Changes in E. coli of Korean Cabbage Kimchi by Addition of Asteraceae Extract

Changes to E. coli group growth during storage after adding the extract of the crypts (powder) to the Chinese cabbage kimchi are shown in Table 12 below.

Kimchi Storage period (day) 0 10 20 30 Control 3.08 ± 0.38 ND ND ND Experimental group 1 3.11 ± 0.46 ND ND ND Experiment group 2 3.07 ± 0.48 ND ND ND Experiment group 3 2.94 ± 0.64 ND ND ND

Referring to Table 12, the initial microbial contamination of the E. coli group was 3.08, 3.11, 3.07 and 2.94 log CFU / g level in the control group, Experimental group 1, Experimental group 2 and Experimental group 3, respectively. In control group, experimental group 2 and experimental group 3, E. coli group growth after 10 days storage was found to be below the detection limit. This was confirmed to be an effect of the growth environment, such as the pH decrease due to lactic acid bacteria fermentation during storage of Escherichia coli group of kimchi.

4. Changes of Mold and Yeast by Addition of Extracts

Changes to fungi and yeast growth during storage after addition of the extract of the crypts (powder) to the pickled cabbage are shown in Table 13 below.

Kimchi Storage period (day) 0 10 20 30 Control 2.27 ± 0.28 ND ND ND Experimental group 1 2.19 ± 0.33 ND ND ND Experiment group 2 2.33 ± 0.39 ND ND ND Experiment group 3 2.24 ± 0.40 ND ND ND

Referring to Table 13, the mildew and yeast in the control group, Experimental group 1, Experimental group 2 and Experimental group 3, respectively, the initial contamination was found to be low as 2.27, 2.19, 2.33 and 2.24 log CFU / g, all experimental Was found to be below the detection limit after 10 days of storage. In addition, it was confirmed that mold and yeast are controlled in all the experimental groups regardless of the addition of the extract of the bark.

Experimental Example 8 Sensory Evaluation of Chinese Cabbage Kimchi Prepared with Addition of Asteraceae Extract

Sensory quality changes during storage after addition of the extract of the thorn tree (powder) to the Chinese cabbage kimchi are shown in Table 14 and Figure 12, respectively.

The experiment was carried out by cutting the cabbage kimchi uniformly, putting it in a container, filling out a random number, and filling out a random number table. The sensory evaluation provided bottled water to rinse the mouth and evaluated the appearance (color), flavor, saltiness, chewiness and overall acceptability of Chinese cabbage kimchi. The results obtained in the experiment were analyzed by One way ANOVA using Siatistical package for social sciences (SPSS, 10.0), and compared at p <0.05 level by Duncan's multiple range test of significance between samples.

Kimchi Exterior zest Salty Chewability Comprehensive Symbol Map 0 days Control 4.6 ± 0.6 4.4 ± 0.4 4.5 ± 0.6 5.0 ± 0.5 4.2 ± 0.6 Experimental group 1 4.8 ± 0.5 4.3 ± 0.5 4.4 ± 0.8 5.5 ± 0.7 4.4 ± 0.5 Experiment group 2 4.7 ± 0.6 4.0 ± 0.7 4.6 ± 0.4 5.3 ± 0.7 4.3 ± 0.4 Experiment group 3 4.5 ± 0.8 4.3 ± 0.4 4.5 ± 0.3 5.4 ± 0.6 4.5 ± 0.3 10 days Control 5.9 ± 0.8 6.5 ± 0.9 5.1 ± 0.5 5.0 ± 0.8 6.5 ± 0.6 Experimental group 1 6.0 ± 0.6 5.9 ± 0.7 5.2 ± 0.5 5.2 ± 0.6 5.6 ± 0.9 Experiment group 2 5.8 ± 0.4 5.0 ± 0.7 5.0 ± 0.9 5.1 ± 1.5 5.2 ± 0.8 Experiment group 3 5.8 ± 0.7 4.8 ± 1.0 5.0 ± 0.4 5.3 ± 1.1 5.3 ± 1.1 30 days Control 6.0 ± 0.6 6.1 ± 0.9 5.2 ± 0.7 4.5 ± 1.1 5.3 ± 0.7 Experimental group 1 6.1 ± 1.0 6.1 ± 0.7 5.3 ± 0.5 4.3 ± 0.9 5.3 ± 1.1 Experiment group 2 6.0 ± 1.1 6.0 ± 1.0 5.0 ± 0.5 5.5 ± 1.1 6.0 ± 0.8 Experiment group 3 6.3 ± 0.9 6.2 ± 0.7 5.2 ± 0.8 5.6 ± 0.8 5.9 ± 0.9

Referring to Table 14, as a result of evaluating the sensory quality of the cabbage kimchi immediately after the manufacture, it was found that there is almost no difference in the appearance, flavor, salty taste, chewiness and overall preference. This means that even if the addition of the extract of the bark tree, the panel can not distinguish it, and also adds the extract of the bark tree does not appear directly to the already unique. As a result of sensory evaluation on the 10th day of storage, the scores of the appearance and salty taste were similar. This is due to the difference in fermentation delay in the total bacterial count and lactic acid bacteria growth pattern, which is due to the less ripe cabbage kimchi taste. Comprehensive preference can also be seen that the score of the Chinese cabbage kimchi added with the extract of the asteraceae compared to the control. The chewiness of the control group, experimental group 1, experimental group 2, and experimental group 3 showed 5.0, 5.2, 5.1 and 5.3, respectively, indicating no significant difference. After 10 days of storage, the results of sensory evaluation showed that the control group was able to ripen smoothly and showed high scores in flavor and overall preference compared to other experimental groups. It was confirmed that the score was lower than the control group.

After 30 days of storage, the sensory quality of experimental groups 2 and 3, which were cabbage kimchi added with the extract of M. bark, was somewhat higher than that of control group and experimental group 1. In particular, in case of chewability, Experimental Group 3 was found to be 5.6, showing a high score of 1.1 compared to the control group 4.5. This seems to be due to the synergistic effect of various raw materials. In the case of flavor and salty, there was no significant difference in the range of 6.0-6.2 and 5.0-5.3. In the case of overall preference, the control group showed 5.3, experimental group 1, 5.3, experimental group 2, 6.0, and experimental group 3, 5.9.

Based on the above results, the addition of the extract of M. aeruginosa does not affect the taste of cabbage kimchi, but rather inhibits the growth of lactic acid bacteria due to its antibacterial activity, delays the ripening of cabbage kimchi and extends the positive side of shelf life. You can check the offer. In addition, when the extract of the mystery tree is added to pickles and seasonings of cabbage, it is effective in controlling fermentation microorganisms and activating lactobacillus, and improving texture and maintaining crisp chewiness for a long time.

Experimental Example 9

In order to find out whether the extract of the crypts of the present invention showed a significant effect on other types of kimchi, the following experiment was conducted with Dongchimi.

1. Change in total bacterial count in Dongchimi

The total bacterial counts of Dongchimi according to the addition of the extract of S. aureus (powder) are shown in FIG. 13. As a result, in case of Dongchimi prepared by adding 0.1% of the extract of T. chinensis (powder) to Dongchimi broth (Experimental Group 1), total bacterial count began to decrease after 7 days of manufacture, and the largest total bacterial count was changed on 14th of manufacture. After 14 days, the decrease began to decrease, and on the 21st day of manufacture, total microbial count was observed similarly to the extract of the asteraceae extract powder (Experimental Group 2). From these results, it could be seen that the addition of the extract of stalks (powder) affects the total bacterial counts of Dongchimi. .

2. Changes in Lactobacillus Lactobacillus

The lactic acid bacteria number change of Dongchimi according to the addition of the extract of the crypts is shown in FIG. 14. As a result, in the case of Dongchimi prepared by adding 0.1% of the extract of the thorn tree (powder) to the Dongchimi broth (Experimental Group 1), the lactobacillus count began to decrease after 7 days of manufacture, similar to the change in the total bacterial count, A large total bacterial count was observed, and after 14 days, the decrease began to decrease, and on the 21st day of manufacture, the number of lactic acid bacteria was observed similarly to that of the bark extract powder (Experimental Group 2). From these results, it was found that the addition of the extract of the crypts (powder) affects the change in the number of lactic acid bacteria of Dongchimi, and it was judged that there was a sensory difference due to the change in the number of lactic acid bacteria affecting the fermentation state of Dongchimi.

3. Change in pH of Dongchimi

The pH change of Dongchimi according to the addition of S. aureus extract (powder) is shown in FIG. 15. Experimental results showed that, in case of Dongchimi, which was prepared by adding 0.1% of M. bark extract (powder) to Dongchimi broth (Experimental Group 1), pH was higher than that of M. bark extract powder (Exp. Since then, the pH was increased compared to the no addition, showing the largest increase in pH on the 21st day of manufacture. These results showed that the pH of the lactic acid bacteria was lowered due to the addition of the extract of the crypts (powder) in the result of the change in the number of lactic acid bacteria, and the pH was relatively increased. It can be seen that the pH is increased by affecting the change in the number of lactic acid bacteria in Dongchimi.

4. Sensory Evaluation of Dongchimi with Addition of Extracts

The total bacterial count, lactic acid bacteria count, and sensory quality characteristics of Dongchimi with pH change were also shown in Tables 15 and 16, respectively.

The experimental method was divided into two groups, and the random number table was filled in the container with the addition of the extract of S. aureus. In sensory evaluation, bottled water was provided to rinse the mouth, and color, aroma, taste, chewiness, and overall acceptability of Dongchimi were evaluated.

Sample Sensory property Thorn tree Color Texture Taste Flavor Overall
acceptance 0 Day Experimental group 1 3.2 ± 0.5 3.5 ± 0.9 3.5 ± 0.5 3.4 ± 0.9 3.9 ± 1.0 Experiment group 2 3.0 ± 0.8 3.6 ± 0.8 3.2 ± 0.7 3.5 ± 0.8 4.0 ± 0.7 10 Day
Experimental group 1 4.1 ± 0.8 4.3 ± 0.4 4.1 ± 0.7 4.4 ± 0.4 4.2 ± 0.5 Experiment group 2 4.4 ± 0.7 4.5 ± 0.7 4.0 ± 0.6 4.3 ± 0.7 4.1 ± 0.7 20 Day Experimental group 1 5.3 ± 0.8 5.3 ± 0.8 5.2 ± 0.5 5.3 ± 0.6 4.9 ± 0.7 Experiment group 2 5.2 ± 0.7 6.0 ± 0.9 5.1 ± 0.8 5.0 ± 0.9 5.9 ± 0.8 40 Day Experimental group 1 5.4 ± 0.9 5.2 ± 0.7 5.4 ± 0.8 5.7 ± 0.7 4.8 ± 0.5 Experiment group 2 5.3 ± 0.6 6.0 ± 0.8 5.3 ± 0.5 5.8 ± 0.4 6.0 ± 0.7

Referring to Table 15, all the measures were higher on the 20th and 40th days of the preparation immediately after the preparation and after 10 days of preparation, and added with the addition of the extract of the wisteria extract (powder) on the 20th and 40th days of manufacture. Comparing the households, it was observed that texture and taste were increased in the addition of the extract of fine wood (powder). However, it did not affect the color and aroma of Dongchimi. Therefore, the addition of the extract of the thorn tree (powder) can be confirmed that the fermentation process of Dongchimi affects the total bacterial count and the lactic acid bacteria number, thereby enhancing the sensual quality of Dongchimi.

Experimental Example 10

In order to find out whether the extract of the crypts according to the present invention shows a significant effect on other kinds of kimchi, the following experiment was conducted.

1. Variation of total bacterial count

The total bacterial counts of Kakadugi according to the addition of the extract of the crypt tree (powder) are shown in FIG. 17. As a result of the experiment, Kaekdugi prepared by adding 5% to the seasoning during the manufacturing of Kaekdugi (powder) was added (Experimental Group 1). A change in the number of bacteria was observed, and then decreased until 28 days of preparation, and after 28 days of preparation, it was observed that the total number of bacteria was similar to that of the non-wood extract group (Experimental Group 2). As a result, it can be confirmed that the addition of the extract (powder) is effectively lowering the total bacterial count of Kakadugi.

2. Changes in the Number of Lactic Acid Bacteria in Kakdugi

The lactic acid bacteria number change of Kakadugi according to the addition of the extract of the crypt tree (powder) is shown in FIG. 18. As a result of the experiment, kakdugi prepared by adding 5% of the extracts of powdered wisteria (powder) to the seasoning during the production of Kakadugi (Experimental Group 1), the number of lactic acid bacteria started to decrease after the 1st day of manufacture, A change in the number of lactic acid bacteria was observed and decreased up to 21 days of preparation. In addition, the number of lactic acid bacteria was observed on the 21st day of manufacture similarly to the bark extract-free group (Experimental Group 2). From these results, it was found that the addition of the extract of the crypts (powder) affects the changes in the number of lactic acid bacteria in Kakkadu, and it was determined that there will be a sensual difference by affecting the fermentation state of Kakadukgi according to the changes in the lactic acid bacteria.

3. pH change of diced rice

19 shows the pH change of Kakadugi with the addition of the extract of the crypts. In the case of Kakadugi prepared by adding 5% to the seasonings during the preparation of Kaekdugi extract (powder) (Experimental Group 1), the pH was slightly higher than that of the group without the extract of U.S. ca. Increased more than no addition, showing the largest increase in pH on day 21 of preparation. These results indicate that the growth of the lactic acid bacteria was lowered by the addition of the extract of the crypts (powder) in the result of the change in the number of lactic acid bacteria, and the pH was relatively increased. It has been shown to affect pH and increase pH.

4. Sensory Evaluation of Kakadugi with Addition of Extracts

The total bacterial count, lactobacillus, and sensory quality characteristics of Kakadugi according to pH change were added to Table 16 and FIG. 20, respectively.

The experimental method was divided into two groups of rice bran extract and non-addition, and the random number table was filled out. In sensory evaluation, bottled water was provided to rinse the mouth, and color, aroma, taste, chewiness, and overall acceptability of Kakadugi were evaluated.

Sample Sensory property Thorn tree Color Texture Taste Flavor Overall
acceptance 0 Day Experimental group 1 3.5 ± 0.6 3.1 ± 0.7 3.5 ± 0.6 3.4 ± 0.7 3.7 ± 0.5 Experiment group 2 3.4 ± 0.4 3.3 ± 0.5 3.2 ± 0.4 3.5 ± 0.6 4.0 ± 0.7 10 Day
Experimental group 1 3.8 ± 0.3 3.7 ± 0.6 4.3 ± 0.4 4.1 ± 0.5 4.6 ± 0.6 Experiment group 2 3.9 ± 0.5 3.6 ± 0.8 4.2 ± 0.5 4.2 ± 0.4 4.7 ± 0.8 20 Day Experimental group 1 4.8 ± 0.7 4.9 ± 0.7 4.2 ± 0.5 4.3 ± 0.7 4.8 ± 0.5 Experiment group 2 4.5 ± 0.5 5.3 ± 0.7 5.4 ± 0.8 4.5 ± 0.6 5.9 ± 0.6 40 Day Experimental group 1 5.1 ± 0.6 5.0 ± 0.5 5.4 ± 0.8 5.5 ± 0.7 5.3 ± 0.6 Experiment group 2 5.2 ± 0.8 6.1 ± 0.7 6.3 ± 0.5 5.7 ± 0.6 6.2 ± 0.4

Referring to Table 16, the overall sensory results were similar to the results of the sensory evaluation, and all of the measures were higher at the 20th and 40th days of manufacture, than immediately after and 10 days of manufacture. In comparison with the addition of the group of the extract extract (experimental group 1) and the no addition (experimental group 2) on 20 days and 40 days of manufacture, it was observed that the texture and taste were increased in the addition of the extract of the extract of the extract. Therefore, it can be seen that the addition of the extract of the crypts affects the total number of bacteria and the number of lactic acid bacteria during fermentation of Kakadugi to improve the sensory quality of Dongchimi.

In summary, the extract of the asteraceae tree according to the present invention can be applied to various kimchi such as Chinese cabbage kimchi, Dongchimi, and kakdugi, and it was confirmed that not only the sensory quality of kimchi, but also the storage effect of kimchi can be extended. .

Claims (9)

Abeliophyllum leaf extract, extract of stem distichum), fruit extract, root extract, bark extract, seed extract, extract or outpost kimchi containing a mixture of these extracts. According to claim 1,
The kimchi is Abeliophyllum in pickled cabbage distichum ) Kimchi containing a thorn extract, characterized in that it is prepared by adding seasonings containing leaf extracts, stem extracts, fruit extracts, root extracts, bark extracts, seed extracts, starch extracts or mixed extracts thereof. The method of claim 2,
The pickled cabbage is,
Abeliophyllum per 100 parts by weight of Chinese cabbage distichum ) leaf extract, stem extract, fruit extract, root extract, bark extract, seed extract, starch extract or mixed extract 0.01-30 parts by weight, salt 0.1-10 parts by weight and 0.1 or 0.1 parts by weight alone or in mixed solution Kimchi containing the extract of the crypts, characterized in that prepared by including 50 parts by weight.
According to claim 1,
The extract is,
To prepare a pulverized by grinding the raw material of the fine wood, prepared by mixing the pulverized with either water or alcohol to stand for 1 to 2 days at room temperature,
Kimchi containing a crypt extract, characterized in that the extract is prepared under heating, reduced pressure and vacuum. According to claim 1,
The extract is,
Purified water, C ₁ -C ₄ alcohol, glycerin, acetone, nucleic acid, hexane, ethyl acetate, butylene glycol, propylene glycol, dichloromethane ), Kimchi containing a thorn tree extract, characterized in that prepared by solvent extraction or fractionation using any one solvent selected from chloroform and ethyl ether or two or more mixed solvents. According to claim 1,
The extract is a kimchi containing a crypt extract, characterized in that it comprises a single or both components of the verbascoside (verbascoside) or polyphenol (polyphenol). In the method of producing kimchi containing the extract of stir wood according to claim 1,
The manufacturing method,
a) sorting and washing the raw materials, cutting them to a desired size and drying them;
b) 0.01 to 30 parts by weight of the extract extracted from any one or two or more sites selected from leaves, stems, fruits, roots, shells, seeds and outposts of the bark, based on 100 parts by weight of the dried raw material of step a), Marinating the raw material in pickled water mixed with 0.1 to 10 parts by weight of salt and 0.1 to 50 parts by weight of water or alkaline water for 4 to 8 hours to obtain pickles;
c) the seasoning containing the extract extracted from any one or two or more sites selected from leaves, stems, fruits, roots, shells, seeds and outposts of the bark after removing the water of the pickles obtained in step b) Kimchi production method containing the extract of the bark tree, characterized in that consisting of; The method of claim 7, wherein
Seasoning of step c),
Containing the extract of the thorn tree, characterized in that 0.1 to 20% by weight of the extract extracted from any one or two or more sites selected from the leaves, stems, fruits, roots, bark, seeds and outposts of the thorn tree Kimchi manufacturing method. The method of claim 7, wherein
The kimchi,
Cabbage Kimchi, White Kimchi, Cucumber Kimchi, Nabak Kimchi, Bachelor Kimchi, Kakdugi, Turnip Kimchi, Simmered Kimchi, Garland Kimchi, Green Kimchi, Dongchimi, Green Kimchi, Sweet Potato Skim Kimchi production method containing the extract of the asteraceae.

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