KR20200034938A - A composition for making kimchi comprising phlorotannin and kimchi made thereof - Google Patents
A composition for making kimchi comprising phlorotannin and kimchi made thereof Download PDFInfo
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- KR20200034938A KR20200034938A KR1020190116600A KR20190116600A KR20200034938A KR 20200034938 A KR20200034938 A KR 20200034938A KR 1020190116600 A KR1020190116600 A KR 1020190116600A KR 20190116600 A KR20190116600 A KR 20190116600A KR 20200034938 A KR20200034938 A KR 20200034938A
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 141
- 239000000203 mixture Substances 0.000 title claims abstract description 67
- 229920001339 phlorotannin Polymers 0.000 title abstract 2
- 150000001875 compounds Chemical class 0.000 claims description 96
- 238000000034 method Methods 0.000 claims description 14
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- CQSRUKJFZKVYCY-UHFFFAOYSA-N 5alpha-isofucostan-3beta-ol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(=CC)C(C)C)C1(C)CC2 CQSRUKJFZKVYCY-UHFFFAOYSA-N 0.000 claims description 7
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical group OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 7
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- OSELKOCHBMDKEJ-VRUYXKNBSA-N Isofucosterol Natural products CC=C(CC[C@@H](C)[C@H]1CC[C@@H]2[C@H]3CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C)C(C)C OSELKOCHBMDKEJ-VRUYXKNBSA-N 0.000 claims description 7
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- 235000010443 alginic acid Nutrition 0.000 claims description 7
- 229920000615 alginic acid Polymers 0.000 claims description 7
- 150000004781 alginic acids Chemical class 0.000 claims description 7
- OSELKOCHBMDKEJ-JUGJNGJRSA-N fucosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC\C(=C/C)C(C)C)[C@@]1(C)CC2 OSELKOCHBMDKEJ-JUGJNGJRSA-N 0.000 claims description 7
- SJWWTRQNNRNTPU-ABBNZJFMSA-N fucoxanthin Chemical compound C[C@@]1(O)C[C@@H](OC(=O)C)CC(C)(C)C1=C=C\C(C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)C(=O)C[C@]1(C(C[C@H](O)C2)(C)C)[C@]2(C)O1 SJWWTRQNNRNTPU-ABBNZJFMSA-N 0.000 claims description 7
- AQLRNQCFQNNMJA-UHFFFAOYSA-N fucoxanthin Natural products CC(=O)OC1CC(C)(C)C(=C=CC(=CC=CC(=CC=CC=C(/C)C=CC=C(/C)C(=O)CC23OC2(C)CC(O)CC3(C)C)C)CO)C(C)(O)C1 AQLRNQCFQNNMJA-UHFFFAOYSA-N 0.000 claims description 7
- DBTMGCOVALSLOR-VPNXCSTESA-N laminarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](O)C(O[C@H]2[C@@H]([C@@H](CO)OC(O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-VPNXCSTESA-N 0.000 claims description 7
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- 239000004615 ingredient Substances 0.000 description 16
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- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
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- YKKPYMXANSSQCA-UHFFFAOYSA-N [3-[4-(aminomethyl)-6-(trifluoromethyl)pyridin-2-yl]oxyphenyl]-(3-pyrazol-1-ylazetidin-1-yl)methanone Chemical compound N1(N=CC=C1)C1CN(C1)C(=O)C1=CC(=CC=C1)OC1=NC(=CC(=C1)CN)C(F)(F)F YKKPYMXANSSQCA-UHFFFAOYSA-N 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
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- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
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- 239000001888 Peptone Substances 0.000 description 1
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- 241000276498 Pollachius virens Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
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- 239000002207 metabolite Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
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- 235000019319 peptone Nutrition 0.000 description 1
- 229940067107 phenylethyl alcohol Drugs 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
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- 229940069774 quince extract Drugs 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- QEVHRUUCFGRFIF-MDEJGZGSSA-N reserpine Chemical compound O([C@H]1[C@@H]([C@H]([C@H]2C[C@@H]3C4=C(C5=CC=C(OC)C=C5N4)CCN3C[C@H]2C1)C(=O)OC)OC)C(=O)C1=CC(OC)=C(OC)C(OC)=C1 QEVHRUUCFGRFIF-MDEJGZGSSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
본 발명은 김치의 발효특성을 개선하며 김치의 품질을 개선할 수 있는 김치 제조용 조성물 및 상기 조성물을 사용하여 제조되는 김치에 관한 것이다. 특히, 김치의 맛과 색택 및 식감을 개선시킬 뿐만 아니라 저장성을 개선시켜 유통이 용이한 김치 제조에 사용되는 조성물 및 그 조성물을 사용하여 제조되는 김치에 관한 것이다.The present invention relates to a composition for preparing kimchi that can improve the fermentation characteristics of kimchi and to improve the quality of kimchi and kimchi prepared using the composition. In particular, the present invention relates to a composition used in manufacturing kimchi that is easy to distribute by improving the taste, color, texture, and texture of kimchi, and kimchi manufactured using the composition.
김치는 밥과 더불어 한국인의 식생활에 있어서 중요한 위치를 차지하고 있는 음식으로, 배추 및 무등의 여러가지 채소류를 소금에 절인 다음 마늘 및 고추 등의 향신료와 젓갈 등의 부재료를 첨가하여 숙성시킨 우리나라 고유의 전통 발효식품이다. 김치에는 비타민류, 아미노산, 무기질 및 섬유소와 젖산 미생물에 의해 생성되는 다양한 유기산 및 미생물의 대사산물이 함유되어 있으며 항노화 효과, 항암효과, 동맥경화억제효과, 항균 및 프로바이오틱스(probiotics) 생산효과가 있는 것으로 보고되고 있다. Kimchi is a food that occupies an important position in Korean's dietary life along with rice.It is a traditional fermentation of Korea that is fermented with various vegetables such as cabbage and radish, salted, and then added with spices such as garlic and red pepper and added ingredients such as salted fish to ferment. It is food. Kimchi contains vitamins, amino acids, minerals and fibrin and metabolites of various organic acids and microorganisms produced by lactic acid microorganisms. It has anti-aging effect, anti-cancer effect, arteriosclerosis inhibitory effect, antibacterial and probiotics production effect. Is reported.
한편, 미국의 한 건강잡지에서 한국의 김치를 세계인이 주목해야 할 5대 건강식품 중의 하나로 선정 하기도 함에 따라 최근에는 김치의 세계화 바람이 불고 있다. 이에 따라 김치의 품질 향상 및 기능성이 부여된 제품 개발을 위하여 김치에 명태, 모과추출액, 미더덕, 뽕잎, 과메기 등 다양한 부재료 첨가에 대한 연구가 이루어져 왔다. On the other hand, as a Korean health magazine selected Korean kimchi as one of the top five health foods that the world should pay attention to, the globalization of kimchi is blowing recently. Accordingly, in order to improve the quality of kimchi and to develop a product with functionality, research has been conducted on the addition of various ingredients such as pollock, quince extract, midduck, mulberry leaves, and umegi.
그러나 김치에서 유래되는 불쾌한 냄새 및 김치 유통 및 보관 과정에서의 김치의 아삭함과 같은 식감의 저하 및 군내 등 이취 유발 등의 문제등이 해결되지 않고 있다. 따라서 김치가 보다 널리 유통되고 애용되기 위해서는 이러한 문제를 해결할 수 있는 방법 및 이와 관련된 제품의 개발이 필요하다. However, problems such as unpleasant odor originating from kimchi and deterioration of texture such as crispness of kimchi in the process of distribution and storage of kimchi, and inducing odor in the group have not been solved. Therefore, in order for kimchi to be more widely distributed and used, it is necessary to develop a method to solve these problems and related products.
본 발명은 특정 양념 조성물을 김치 제조시에 간편하게 사용함으로써 김치의 저장성을 개선시키고 품질을 향상시킴으로써 김치의 상품성을 향상시키고 유통을 개선함으로써 김치가 보다 널리 애용될 수 있도록 기여하고자 한다.The present invention seeks to contribute to make kimchi more widely used by improving the shelfability of kimchi and improving the productability of kimchi and improving distribution by improving the quality of kimchi by simply using a certain seasoning composition during kimchi production.
상기의 목적을 달성하기 위해 본 발명은 플로로탄닌 성분을 포함하는 김치 제조용 조성물을 제공한다. 또한 본 발명은 상기 조성물을 사용하여 제조되는 김치를 제공한다.In order to achieve the above object, the present invention provides a composition for preparing kimchi containing a polotanin component. In addition, the present invention provides kimchi prepared using the composition.
본 발명의 플로로탄닌 성분을 함유한 김치 제조용 조성물은 플로로탄닌 화합물을 포함함으로써 상기 조성물로 제조된 김치의 맛, 색택 및 식감을 개선시키며, 김치의 저장성을 증가시켜, 숙성후 김치 보관 과정에서의 이취 및 연화를 감소시킴으로써 김치의 유통 및 품질을 획기적으로 개선시킨다. 본 발명의 플로로탄닌 성분을 포함하는 김치 제조를 위한 양념 조성물은 김치의 발효과정을 개선하여 김치의 숙성환경을 개선시킨다.The composition for preparing kimchi containing the polotanin component of the present invention improves the taste, color, and texture of kimchi prepared with the composition by including a polotanin compound, and increases the storage of kimchi, during the kimchi storage process after aging. It significantly improves the distribution and quality of kimchi by reducing its odor and softening. The seasoning composition for preparing kimchi containing the polotanin component of the present invention improves the fermentation process of kimchi to improve the aging environment of kimchi.
본 발명의 조성물로 제조된 김치는 특히 숙성시 또는 숙성후 저장시 불쾌한 냄새, 물렁해짐, 과도한 신맛이 개선되는 효과가 있다.Kimchi prepared with the composition of the present invention has an effect of improving an unpleasant odor, softening, and excessive sourness, especially when aged or stored after ripening.
본 발명자들은 김치의 근본적 맛에 영향을 주지 않으면서 김치 발효과정을 장기저장 등 대량 및 장기 유통에 적합하도록 적절히 조율할 수 있는 천연 성분을 연구하던 끝에 갈조류에서 추출되는 플로로탄닌을 포함하는 성분이 발효과정을 조율함으로써 저장성를 개선시킬 뿐 만아니라, 김치의 불쾌한 냄새를 감소시키면서 맛, 색택, 식감을 개선시키는 뛰어난 효과를 발휘하는 것을 발견하고, 플로로탄닌을 유효성분으로 하는 김치 제조용 조성물을 개발하고 이를 사용한 김치를 개발함으로써 본 발명을 완성하였다.The present inventors studied the natural ingredients that can be appropriately adjusted to suit the mass and long-term distribution of the kimchi fermentation process without affecting the basic taste of kimchi, and then the ingredients containing polotanin extracted from brown algae By coordinating the fermentation process, it not only improves storage, but also reduces the unpleasant odor of kimchi and discovers an excellent effect of improving taste, color, and texture, and develops a composition for manufacturing kimchi using polotanin as an active ingredient. The present invention was completed by developing kimchi using the same.
본 발명의 플로로탄닌 성분은 갈조류에서 추출되는 플로로탄닌 화합물을 포함하는 성분이다.The chlorotannin component of the present invention is a component containing a chlorotannin compound extracted from brown algae.
본 발명의 플로로탄닌 성분을 포함하는 김치 제조용 조성물은 김치 제조를 위한 양념 조성물로 김치의 저장성과 품질을 개선한다.The composition for preparing kimchi containing the polotanin component of the present invention is a seasoning composition for preparing kimchi, and improves the storage and quality of kimchi.
본 발명의 김치 제조용 조성물은 플로로탄닌 성분 이외에 김치 제조를 위한 부재료로서, 파, 마늘, 생강, 젓갈, 고추, 찹쌀풀, 설탕 등 통상적으로 사용되는 재료를 포함할 수 있다.The composition for preparing kimchi of the present invention, as a subsidiary material for preparing kimchi, in addition to the polotanin component, may include commonly used ingredients such as green onion, garlic, ginger, salted fish, red pepper, glutinous rice paste, and sugar.
본 발명의 김치 제조용 조성물은 플로로탄닌 성분 0.001~2 중량부, 마늘 1~10 중량부, 생강 0.2~3 중량부, 고춧 가루 1~10 중량부 및 젓갈 1~15 중량부를 포함한다.The composition for preparing kimchi of the present invention comprises 0.001 to 2 parts by weight of a fluorotannin component, 1 to 10 parts by weight of garlic, 0.2 to 3 parts by weight of ginger, 1 to 10 parts by weight of red pepper powder, and 1 to 15 parts by weight of salted fish.
본 발명의 김치 제조용 조성물은 찹쌀풀 2~20 중량부를 더 포함할 수 있다.The composition for preparing kimchi of the present invention may further include 2 to 20 parts by weight of glutinous rice paste.
본 발명의 김치 제조용 조성물은 실파 1~10 중량부를 더 포함할 수 있다.The composition for preparing kimchi of the present invention may further include 1 to 10 parts by weight of green onion.
본 발명의 김치 제조용 조성물은 설탕 0.2~3 중량부를 더 포함할 수 있다.The composition for preparing kimchi of the present invention may further include 0.2 to 3 parts by weight of sugar.
본 발명의 김치 제조용 조성물은 플로로탄닌 성분을 바람직하게는 0.001~2 중량부, 더욱 바람직하게는 0.005~1 중량부, 더 더욱 바람직하게는 0.01~0.2중량부 포함할 수 있다. 김치 제조용 조성물에 플로로탄닌 성분이 상기 함량으로 포함될 경우 김치의 저장성 및 품질 개선 효과가 우수하다.The composition for preparing kimchi of the present invention may preferably contain a polotanin component of 0.001 to 2 parts by weight, more preferably 0.005 to 1 part by weight, and even more preferably 0.01 to 0.2 part by weight. When the chlorotanin component is included in the composition for preparing kimchi in the above content, the storage and quality improvement effect of kimchi is excellent.
상기의 김치의 저장성 및 품질을 개선하는 김치 제조용 조성물의 플로로탄닌 성분은 플로로탄닌 화합물을 포함하는 것으로, 플로로탄닌 화합물은 총 플로로탄닌 성분 함량 중 20-100중량% 포함할 수 있다.The polotanin component of the composition for preparing kimchi, which improves the storage and quality of kimchi, includes a polotanin compound, and the polotanin compound may include 20-100% by weight of the total polotanin component content.
상기 플로로탄닌 화합물은 천연유래 성분으로 통상적인 모든 방법에 의해 얻을 수 있다. 즉, 시판되는 시약을 사용하여 합성할 수도 있으며 천연물, 특히 해조류로부터 추출 및 분리하여 얻을 수도 있다.The polotanin compound is a naturally occurring component and can be obtained by any conventional method. That is, it may be synthesized using a commercially available reagent, or may be obtained by extraction and separation from natural products, particularly seaweed.
상기 플로로탄닌 화합물은 해조류 특히 갈조류에서 추출할 수 있으며, 구체적으로 대황(Eisenia bicyclis), 아이세니아 르보레아(Eisenia arborea), 아이세니아 데스마레스티오데스(Eisenia desmarestioides), 아이세니아 갈라파제니스(Eisenia galapagensis), 아이세니아 매소니(Eisenia masonii), 검둥감태(Ecklonia kurome), 감태(Ecklonia cava), 곰피(Ecklonia stolonifera), 바다대나무(Ecklonia maxima), 에클로니아 라디아타(Ecklonia radiata), 에클로니아 바이시클리스(Ecklonia bicyclis), 에클로니아 바이런시네이트(Ecklonia biruncinate), 에클로니아 부시날리스(Ecklonia buccinalis), 에클로니아 카에파에스팁스(Ecklonia caepaestipes), 에클로니아 엑사스퍼타(Ecklonia exasperta), 에클로니아 파스티기아타(Ecklonia fastigiata), 에클로니아 브레빕스(Ecklonia brevipes), 에클로니아 아라보레아(Ecklonia arborea), 에클로니아 라티폴리아(Ecklonia latifolia), 에클로니아 무라티(Ecklonia muratii), 에클로니아 라디코사(Ecklonia radicosa), 에클로니아 리타디아나(Ecklonia richardiana) 및 에클로니아 라이티(Ecklonia wrightii)로 이루어진 그룹으로부터 선택된 1종 이상으로부터 추출된다.The polotanin compound may be extracted from seaweeds, especially brown algae, specifically, Eisenia bicyclis , Eisenia arborea , Eisenia desmarestioides , Isenia Galapa Eisenia galapagensis , Eisenia masonii , Ecklonia kurome , Ecklonia cava , Ecklonia stolonifera , Ecklonia maxima , Ecklonia radiata , Ecklonia bicyclis , Ecklonia biruncinate , Ecklonia buccinalis , Ecklonia caepaestipes , Ecklonia exasperta ), Eccles Catalonia parse tee starvation other (Ecklonia fastigiata), Eccles Catalonia breather bipseu (Ecklonia brevipes), Eccles Catalonia Ara beam LEA (Ecklonia arborea), Claw California Lahti polyamic (Ecklonia latifolia), Eccles Catalonia Mura tea (Ecklonia muratii), Eccles Catalonia radio Kosa (Ecklonia radicosa), Eccles Catalonia retarder Diana (Ecklonia richardiana) and Eccles Catalonia La ET selected from the group consisting of (Ecklonia wrightii) 1 It is extracted from more than species.
본 발명의 조성물의 플로로탄닌 성분은 플로로탄닌 화합물 외에 탄수화물 성분으로서 만니톨, 알긴산, 푸코이단, 라미나란 및 지질 성분으로서 푸코스테롤, 푸코잔틴 등으로 구성되는 성분을 추가적으로 플로로탄닌 성분 총 중량에 대하여 0-80중량% 함유할 수 있다.The fluorotannin component of the composition of the present invention additionally comprises a component composed of mannitol, alginic acid, fucoidan, laminaran as a carbohydrate component, and fucosterol, fucoxanthin as a lipid component, in addition to the fluorotannin compound, relative to the total weight of the polotannin component. 0-80% by weight.
본 발명의 조성물의 플로로탄닌 성분은 유효성분으로 하기 화학식 1 내지 화학식 12의 화합물 중 선택되는 1종이상의 플로로탄닌 화합물을 포함할 수 있다.The polotanin component of the composition of the present invention may include one or more polotanin compounds selected from compounds of Formulas 1 to 12 as active ingredients.
[화학식 1][Formula 1]
[화학식 2][Formula 2]
[화학식 3][Formula 3]
[화학식 4][Formula 4]
[화학식 5][Formula 5]
[화학식 6][Formula 6]
[화학식 7][Formula 7]
[화학식 8][Formula 8]
[화학식 9][Formula 9]
[화학식 10][Formula 10]
[화학식 11][Formula 11]
[화학식 12][Formula 12]
본 발명의 조성물에 포함되는 플로로탄닌 성분은 상기 화학식 2의 화합물, 화학식 4의 화합물, 화학식 5의 화합물 및 화학식 8의 화합물에서 선택되는 1종 이상의 플로로탄닌 화합물을 포함할 수 있다.The fluorotannin component included in the composition of the present invention may include one or more polotannin compounds selected from the compound of Formula 2, the compound of Formula 4, the compound of Formula 5 and the compound of Formula 8.
본 발명의 조성물에 포함되는 플로로탄닌 성분은 상기 화학식 2의 화합물, 화학식 4의 화합물, 화학식 5의 화합물 및 화학식 8의 화합물에서 선택되는 2종이상의 플로로탄닌 화합물을 포함할 수 있다.The fluorotannin component included in the composition of the present invention may include two or more polotannin compounds selected from the compound of Formula 2, the compound of Formula 4, the compound of Formula 5 and the compound of Formula 8.
본 발명의 조성물에 포함되는 플로로탄닌 성분은 플로로탄닌 성분 전체 중량에 대하여 화학식 2의 화합물 1-60중량%, 화학식 4의 화합물 0.3-20중량%, 화학식 5의 화합물 0.1-10중량% 및 화학식 8의 화합물 0.1-5중량%를 포함할 수 있다. 상기 플로로탄닌 성분은 화학식 1의 화합물, 화학식 3의 화합물, 화학식 6의 화합물, 화학식 7의 화합물, 화학식 9의 화합물, 화학식 10의 화합물, 화학식 11의 화합물, 화학식 12의 화합물, 만니톨, 알긴산, 푸코이단, 라미나란, 푸코스테롤 및 푸코잔틴 중에서 선택되는 1종이상을 더 포함할 수 있다.The fluorotannin component included in the composition of the present invention is 1-60% by weight of the compound of Formula 2, 0.3-20% by weight of the compound of Formula 4, 0.1-10% by weight of the compound of Formula 5, and 0.1 to 5% by weight of the compound of Formula 8. The polotanin component is a compound of Formula 1, a compound of Formula 3, a compound of Formula 6, a compound of Formula 7, a compound of Formula 9, a compound of Formula 10, a compound of Formula 11, a compound of Formula 12, mannitol, alginic acid, Fucoidan, laminaran, fucosterol and fucoxanthin may further include one or more selected from.
본 발명의 조성물에 포함되는 플로로탄닌 성분은 플로로탄닌 성분 전체 중량에 대하여 화학식 2의 화합물 1-65중량% 및 화학식 4의 화합물 0.3-45중량%를 포함할 수 있다. 상기 플로로탄닌 성분은 화학식 1의 화합물, 화학식 3의 화합물, 화학식 5의 화합물, 화학식 6의 화합물, 화학식 7의 화합물, 화학식 8의 화합물, 화학식 9의 화합물, 화학식 10의 화합물, 화학식 11의 화합물, 화학식 12의 화합물, 만니톨, 알긴산, 푸코이단, 라미나란, 푸코스테롤 및 푸코잔틴 중에서 선택되는 1종이상을 더 포함할 수 있다.The fluorotannin component included in the composition of the present invention may include 1-65% by weight of the compound of Formula 2 and 0.3-45% by weight of the compound of Formula 4 based on the total weight of the polotannin component. The polotanin component is a compound of Formula 1, a compound of Formula 3, a compound of Formula 5, a compound of Formula 6, a compound of Formula 7, a compound of Formula 8, a compound of Formula 9, a compound of Formula 10, a compound of Formula 11 , Compound of Formula 12, mannitol, alginic acid, fucoidan, laminaran, fucosterol and fucoxanthin may further include one or more selected from.
본 발명의 조성물에 포함되는 플로로탄닌 성분은 플로로탄닌 성분 전체중량에 대하여 화학식 5의 화합물 1-55중량% 및 화학식 8의 화합물 0.3-50중량%를 포함할 수 있다. 상기 플로로탄닌 성분은 화학식 1의 화합물, 화학식 2의 화합물, 화학식 3의 화합물, 화학식 4의 화합물, 화학식 6의 화합물, 화학식 7의 화합물, 화학식 9의 화합물, 화학식 10의 화합물, 화학식 11의 화합물, 화학식 12의 화합물, 만니톨, 알긴산, 푸코이단, 라미나란, 푸코스테롤 및 푸코잔틴 중에서 선택되는 1종이상을 더 포함할 수 있다.The fluorotannin component included in the composition of the present invention may include 1-55% by weight of the compound of Formula 5 and 0.3-50% by weight of the compound of Formula 8 based on the total weight of the fluorotannin component. The polotanin component is a compound of Formula 1, a compound of Formula 2, a compound of Formula 3, a compound of Formula 4, a compound of Formula 6, a compound of Formula 7, a compound of Formula 9, a compound of Formula 10, a compound of Formula 11 , Compound of Formula 12, mannitol, alginic acid, fucoidan, laminaran, fucosterol and fucoxanthin may further include one or more selected from.
본 발명의 조성물에 포함되는 플로로탄닌 성분은 플로로탄닌 성분 전체 중량에 대하여 화학식 1의 플로로탄닌 0.1 내지 3중량%, 화학식 2의 플로로탄닌 5 내지 63중량%, 화학식 3의 플로로탄닌 1 내지 3중량%, 화학식 4의 플로로탄닌 0.5 내지 34중량%, 화학식 5의 플로로탄닌 0.1 내지 50중량%, 화학식 6의 플로로탄닌 0.5 내지 8중량%, 화학식 7의 플로로탄닌 0.1 내지 1중량%, 화학식 8의 플로로탄닌 0.1 내지 46중량%, 화학식 9의 플로로탄닌 0.1 내지 2중량%, 화학식 10의 플로로탄닌 0.1 내지 7중량%, 화학식 11의 플로로탄닌 0.1 내지 3중량% 및 화학식 12의 플로로탄닌 0.1 내지 4중량%를 포함할 수 있다.The polotanin component included in the composition of the present invention is 0.1 to 3% by weight of polotanin of Formula 1, 5 to 63% by weight of polotanin of Formula 2, and polotanin of Formula 3 relative to the total weight of the polotanin component. 1 to 3% by weight, polotanin of formula 4 to 0.5 to 34% by weight, polotanin of formula 5 to 0.1 to 50% by weight, polotanin of formula 6 to 0.5 to 8% by weight, polotanin of formula 7 to 0.1 to 1% by weight, 0.1 to 46% by weight of polotanin of formula 8, 0.1 to 2% by weight of polotanin of formula 9, 0.1 to 7% by weight of polotanin of formula 10, 0.1 to 3% of polotanin of formula 11 % And polotanin of Formula 12, 0.1 to 4% by weight.
본 발명은 상기 김치 제조용 조성물을 사용하여 제조되는 김치를 제공한다.The present invention provides kimchi prepared using the composition for preparing the kimchi.
본 발명은 상기 김치 제조용 조성물 10~40 중량부 및 절인 배추 100중량부를 포함하는 김치를 제공한다. 보다 바람직하게는 상기 김치 제조용 조성물 15~30 중량부 및 절인 배추 100중량부를 포함하는 김치를 제공한다. 본 발명의 김치가 김치 제조용 조성물을 상기 함량으로 포함하여 김치를 제조하는 경우 제조된 김치의 맛, 색택 및 식감을 개선시키며, 김치의 저장성을 증가시켜, 숙성후 김치 보관 과정에서의 이취 및 연화를 감소시키는 효과가 있다.The present invention provides kimchi comprising 10 to 40 parts by weight of the composition for preparing kimchi and 100 parts by weight of pickled cabbage. More preferably, it provides a kimchi comprising 15-30 parts by weight of the composition for preparing kimchi and 100 parts by weight of pickled cabbage. When the kimchi of the present invention comprises a composition for preparing kimchi in the above content to prepare kimchi, it improves the taste, color, and texture of the prepared kimchi, increases the storage of kimchi, and enhances the odor and softening during the kimchi storage process after aging. It has a reducing effect.
상기 김치는 주재료로서 배추, 무, 열무, 파, 갓 등 통상적으로 사용되는 재료를 사용하는 모든 김치일 수 있다.The kimchi may be any kimchi that uses commonly used materials such as cabbage, radish, radish, green onion, and freshly.
이하 배추 및 본 발명의 김치 제조용 조성물을 이용한 김치 제조 방법을 설명한다.Hereinafter, a method of manufacturing kimchi using cabbage and the composition for preparing kimchi of the present invention will be described.
첫번째로, 김치를 제조하고자 하는 주 재료를 절이는 단계이다.First, it is the step of pickling the main ingredients to make kimchi.
배추 김치의 경우 중간 크기의 생 통배추를 4등분하여 염도 10중량%의 소금물에 5~15시간 동안 절인다. 절임 시작 후 중간에 한번씩 뒤집어 줄 수 있다.In the case of Chinese cabbage kimchi, the middle-sized whole Chinese cabbage is divided into four equal parts and marinated in salted water of 10% by weight for 5 to 15 hours. After pickling can be turned over once in the middle.
이렇게 절여진 배추를 흐르는 물에 두세번 세척하고 자연 탈수시킨다.Wash the pickled cabbage two or three times under running water and let it dehydrate naturally.
절여진 배추의 염도가 1.7 내지 1.9중량%가 되면 바람직하다.It is preferable if the salinity of the pickled cabbage is 1.7 to 1.9% by weight.
두번째로, 본 발명의 김치 제조용 양념 조성물을 준비하는 단계이다.Second, the step of preparing a seasoning composition for preparing kimchi of the present invention.
플로로탄닌 성분 0.001~2 중량부, 마늘 1~10 중량부, 생강 0.2~3 중량부, 고춧 가루 1~10 중량부 및 젓갈 1~15 중량부를 포함하는 조성물을 양념으로 준비한다.Prepare a composition containing 0.001 to 2 parts by weight of fluorotannin, 1 to 10 parts by weight of garlic, 0.2 to 3 parts by weight of ginger, 1 to 10 parts by weight of red pepper powder and 1 to 15 parts by weight of salted fish.
본 발명의 김치 제조용 조성물은 찹쌀풀 2~20 중량부, 실파 1~10 중량부 및/또는 설탕 0.2~3 중량부를 더 포함할 수 있다.The composition for preparing kimchi of the present invention may further include 2 to 20 parts by weight of glutinous rice paste, 1 to 10 parts by weight of green onion, and / or 0.2 to 3 parts by weight of sugar.
세번째로, 절인 배추와 본 발명의 김치 제조용 조성물을 이용하여 김치를 담구어, 최종 염 농도가 2.0 내지 2.2중량%가 되도록 한다. 김치를 담근 후 5°C에서 저장한다.Third, soak the kimchi using the pickled cabbage and the composition for preparing kimchi of the present invention, so that the final salt concentration is 2.0 to 2.2% by weight. Soak kimchi and store at 5 ° C.
이하에서 실시예를 통하여 본 발명을 보다 상세히 설명한다. 그러나 하기의 실시예는 본 발명을 더욱 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 하기의 실시예에 의하여 한정되는 것은 아니다. 하기의 실시예는 본 발명의 범위 내에서 당업자에 의해 적절히 수정, 변경될 수 있다.Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended to illustrate the present invention more specifically, but the scope of the present invention is not limited by the following examples. The following examples can be appropriately modified and changed by those skilled in the art within the scope of the present invention.
제조예 1. 플로로탄닌 성분의 제조Production Example 1. Preparation of polotannin component
본 발명의 플로로탄닌 성분을 제조하기 위하여 국내산 갈조류로부터 하기의 방법으로 추출하였다.In order to prepare the polotanin component of the present invention, it was extracted from domestic brown algae by the following method.
감태(Ecklonia cava)를 증류수로 세척하여 이물질을 제거하고 음지에서 건조한 후, 이를 파쇄하였다. 추출용기에 상기 감태 500g을 담았으며, 상기 감태 중량 대비 20배의 30 중량% 주정 수용액을 첨가하고, 75 내지 80
상기 플로로탄닌 성분 1을 50
이후 플로로탄닌 성분 2를 20배량의 증류수에 현탁하고, 동일량의 에틸아세테이트 용매로 3회 추출하여 에틸아세테이트 분획을 얻었다. 상기 에틸아세테이트 분획을 감압 농축하고, 이 농축액을 진공건조기로 건조한 후, 분쇄하여 플로로탄닌 성분 3을 10g 얻었다. Subsequently, fluorotannin component 2 was suspended in 20 times of distilled water, and extracted three times with the same amount of ethyl acetate solvent to obtain an ethyl acetate fraction. The ethyl acetate fraction was concentrated under reduced pressure, and the concentrated solution was dried in a vacuum dryer, and then pulverized to obtain 10 g of polotanin component 3.
플로로탄닌 성분 3을 30부피% 메탄올에 용해시킨 후 역상 크로마토그래피를 이용 플로로탄닌 성분 4 및 5를 분리하였다. 분리는 15 ~ 80부피% 메탄올 수용액을 이용하였고, 15 ~ 30부피% 농도의 메탄올 수용액으로 분리된 용액을 농축하여 플로로탄닌 성분 4를 2g 얻었고, 30 ~ 80부피% 농도의 메탄올 수용액에서 분리된 용액을 농축하여 플로로탄닌 성분 5를 7g 얻었다.After the polotanin component 3 was dissolved in 30% by volume of methanol, the polotanin components 4 and 5 were separated using reverse phase chromatography. Separation was performed using 15 to 80% by volume of methanol aqueous solution, and concentrated solution separated with 15 to 30% by volume of methanol aqueous solution to obtain 2 g of polotanin component 4, separated from methanol solution of 30 to 80% by volume. The solution was concentrated to obtain 7 g of polotanin component 5.
상기에서 제조한 플로로탄닌 성분 1~5 각각에 대하여 액체 크로마토그래피에 로딩(loading)하여 화합물 분리를 진행하였다. 이때 얻어진 화합물은 화학식 1 내지 12의 화합물임을 화합물 구조분석 장치 NMR을 이용하여 확인하였다. 상기에서 제조한 플로로탄닌 성분 1~5 각각에 대하여 60부피% 메탄올에 용해시킨 후 0.2㎛ 막여과지로 여과하여 고속 액체 크로마토그래피에 로딩(loading)하였다. 고속 액체 크로마토그래피에서, 컬럼은 HP ODS Hypersil, 용매는 증류수와 메탄올을 사용하였으며, 용매의 공급은 1.0㎖/분의 유속으로 메탄올 15부피%에서 70부피%까지 30분간에 걸쳐 선형구배(linear gradient)를 걸어 분석한 결과, 상기 화학식 1 내지 12의 화합물의 존재를 확인하였다. 상기 추출한 플로로탄닌 성분 1-5의 화학적 조성을 하기 표 1에 나타내었다.The chlorotanin components 1 to 5 prepared above were loaded into a liquid chromatography to separate the compounds. At this time, the obtained compound was confirmed to be a compound of Formulas 1 to 12 using a compound structure analysis device NMR. For each of the polotanin components 1-5 prepared above, dissolved in 60% by volume of methanol, filtered through a 0.2 µm membrane filter paper, and loaded into a high-speed liquid chromatography. In high-speed liquid chromatography, the column used HP ODS Hypersil, the solvent was distilled water and methanol, and the supply of the solvent was a linear gradient over 15 minutes from 15% to 70% by volume of methanol at a flow rate of 1.0 ml / min. As a result of analysis by hanging), the presence of the compounds of Formulas 1 to 12 was confirmed. The chemical composition of the extracted polotanin components 1-5 is shown in Table 1 below.
실시예 1-11. 플로로탄닌 성분을 첨가한 김치의 제조 Example 1-11. Preparation of Kimchi with the addition of fluorotannin
김치 제조용 조성물로 마늘 3 중량부, 생강 0.6 중량부, 고춧 가루 3 중량부, 젓갈 3.5 중량부, 찹쌀풀 4.32 중량부, 실파 2.7 중량부, 설탕 0.6 중량부 및 제조예 1의 플로로탄닌 성분을 각각 0.01, 0.05 및 0.25 중량부 포함하는 김치 제조용 조성물을 제조하였다.As a composition for preparing kimchi, 3 parts by weight of garlic, 0.6 parts by weight of ginger, 3 parts by weight of red pepper powder, 3.5 parts by weight of chopped rice, 4.32 parts by weight of glutinous rice paste, 2.7 parts by weight of green onion, 0.6 parts by weight of sugar, and the polotanin component of Preparation Example 1 A composition for preparing kimchi containing 0.01, 0.05, and 0.25 parts by weight, respectively, was prepared.
본 발명의 조성물이 첨가된 김치의 제조는 표준화된 배추김치 레시피 [Ku HS, Dissertation. Pusan National University(2005)]를 기준으로 하였다.Preparation of kimchi with the composition of the present invention is standardized cabbage kimchi recipe [Ku HS, Dissertation. Pusan National University (2005)].
절인 배추의 제조를 위하여 중간 크기의 생 통배추를 4등분하여 염도 10중량%의 소금물에 13시간 동안 절였다. 절임 시작후 7시간 경과 후, 한 번 뒤집어 주었다. 절여진 배추를 흐르는 물에 두 번 세척한 후 150분 간 자연 탈수시킨 후, 염도가 1.7 내지 1.9중량% 가 되면 절임이 완성된 것으로 하였다.For the production of pickled Chinese cabbage, medium-sized whole Chinese cabbage was divided into four equal parts and marinated in salted water of 10% by weight for 13 hours. After 7 hours from the start of pickling, it was turned over once. After washing the pickled cabbage twice with running water, after natural dehydration for 150 minutes, it was considered that pickling was completed when the salinity became 1.7 to 1.9% by weight.
상기 절인 배추 100중량부에 대해 상기 김치 제조용 조성물을 넣고 김치를 담가, 최종 염 농도가 2.0 내지 2.2중량%가 되도록 하였다. 김치를 담근 후 5°C에서 저장하면서, 김치 제조용 조성물의 첨가 비율에 따른 김치의 관능평가를 실시하였고, pH, 젖산균수의 변화 실험 등을 통해 김치의 저장성에 대해서도 평가하였다. 플로로탄닌 성분의 첨가량은 [표 2]에 나타내었다.The composition for preparing kimchi was added to 100 parts by weight of the pickled cabbage, soaked in kimchi, and the final salt concentration was 2.0 to 2.2% by weight. After soaking kimchi and storing it at 5 ° C, sensory evaluation of kimchi was carried out according to the addition ratio of the composition for preparing kimchi, and the storage performance of kimchi was also evaluated through experiments of changing pH and lactic acid bacteria. The amount of the polotanin component added is shown in [Table 2].
비교예 1.Comparative Example 1.
실시예 1와 동일하게 하되 플로로탄닌 성분을 추가하지 않은 김치 제조용 비교조성물을 제조하고 이를 이용하여 김치를 제조하였다.In the same manner as in Example 1, a comparative composition for preparing kimchi without addition of a polotanin component was prepared and kimchi was prepared using the same.
실험예 1. 김치의 관능 평가Experimental Example 1. Kimchi sensory evaluation
관능 평가는 실시예 1-11 및 비교예 1 김치를 제조한 후 생김치와 37일간 숙성된 김치를 가지고 본 발명의 목적을 인지하고 사전 교육을 받은 대학생 30명을 대상으로 실시하였다. Sensory evaluation was performed on 30 students who were trained in Example 1-11 and Comparative Example 1 after preparing kimchi and recognizing the purpose of the present invention with fresh kimchi and aged kimchi for 37 days.
평가항목은 주관적인 평가항목으로서 외관, 냄새, 맛, 식감, 전반적인 기호도를 9점 척도법을 사용하여 평가하였으며, 1에 가까울수록 아주 나쁘고 9에 가까울수록 아주 좋은 것으로 나타내었다. 객관적인 평가항목으로서는 미각적 지각인 신맛, 감칠맛과 후각적 지각인 신내 그리고 질감으로는 아삭아삭함, 질깃함 등을 평가하여, 그 정도는 1에 가까울수록 아주 나쁘고, 9에 가까 울수록 아주 좋은 것으로 나타내었다.The evaluation items were subjective evaluation items, and the appearance, smell, taste, texture, and overall preference were evaluated using a 9-point scale method. The closer to 1, the worse, and the closer to 9, the better. As an objective evaluation item, the taste of sour taste that is a taste perception, the sense of texture and sense of smell, and the crispness and chewyness of the texture are evaluated.The closer it is to 1, the worse it is, and the closer it is to 9, the better. Did.
그 결과, 생김치일때 관능적 특성을 보면 전체적인 선호도는 본 발명의 실시예의 김치가 비교예 1의 김치보다 높았고, 플로로탄닌 성분 첨가량에 따른 선호도는 플로로탄닌 성분 1은 0.5 중량부(실시예 2), 플로로탄닌 성분 2는 0.1 중량부(실시예 4), 플로로탄닌 성분 3은 0.05 중량부(실시예 6), 플로로탄닌 성분 4는 0.01 중량부(실시예 8) 및 플로로탄닌 성분 5는 0.01중량부(실시예 10) 첨가의 경우가 가장 높았다. 항목 별로 살펴보면 맛과 냄새, 외관, 질감, 감칠맛에서 플로로탄닌 성분 1은 0.5 중량%, 플로로탄닌 성분 2는 0.1 중량%, 플로로탄닌 성분 3은 0.05 중량%, 플로로탄닌 성분 4 및 5는 0.01 중량% 첨가 김치가 가장 높았고, 숙성된 이후의 김치의 관능적 특성 평가결과도 플로로탄닌 성분 1은 0.5 중량%, 플로로탄닌 성분 2는 0.1 중량%, 플로로탄닌 성분 3은 0.05 중량%, 플로로탄닌 성분 4 및 5는 0.01 중량% 첨가 김치의 평가가 가장 좋았다. As a result, when looking at the organoleptic properties of raw kimchi, the overall preference was higher than that of the kimchi in the example of the present invention, and the preference according to the amount of the polotanin component added was 0.5 parts by weight of the polotanin component 1 (Example 2). , Florotanin component 2 is 0.1 parts by weight (Example 4), Florotanin component 3 is 0.05 parts by weight (Example 6), Florotanin component 4 is 0.01 parts by weight (Example 8) and Florotanin component 5 was the highest in the case of adding 0.01 parts by weight (Example 10). Looking at each item, in terms of taste, smell, appearance, texture, and umami, chlorotanin component 1 is 0.5% by weight, fluorotanin component 2 is 0.1% by weight, fluorotanin component 3 is 0.05% by weight, fluorotanin components 4 and 5 Kimchi with 0.01% by weight added was the highest, and the sensory properties of kimchi after maturation were also 0.5% by weight of polotanin component 1, 0.1% by weight of polotanin component 2, and 0.05% by weight of polotanin component 3 , Flotanin components 4 and 5 were best evaluated for kimchi with 0.01% by weight.
김치 제조시 플로로탄닌 성분의 첨가량이 증대될수록 시간경과에 따른 김치의 신냄새가 플로로탄닌 성분이 첨가되지 않은 경우에 비하여 감소되어 먹기에 좋았으며, 김치의 신맛이 강해지는 정도가 약해짐을 알 수 있었다. 또한 조성물 첨가시 아삭함의 정도가 증가되었으며, 질깃함은 감소되었다. As the amount of chlorotanin added increased during the manufacture of kimchi, it was found that the sour smell of kimchi decreased over time compared to the case where no chlorotanin component was added, so it was better to eat, and the degree of sourness of kimchi weakened. Could. In addition, when the composition was added, the degree of crispness increased and the chewyness decreased.
이는 김치 제조 시 첨가된 플로로탄닌 성분에 의해서 발효되는 동안에 김치의 과다한 숙성이 지연되어 아삭함 정도가 더 오래 유지됨을 알 수 있었다. 김치를 담글 때 플로로탄닌 성분의 첨가량이 증가할수록 발효 시간 경과에 따른 김치의 이취발생이나 물러지는 현상이 지연되어 플로로탄닌 성분이 첨가되지 않은 김치에 비해 더디게 나타나게 되어 김치의 저장기간 연장효과가 뛰어나게 나타났다. 생김치와 일반적 숙성기를 경과한 시점인 37일차에서의 관능 평가의 결과를 [표 3]에 나타내었다.It was found that during fermentation with the added polotanin component during kimchi production, the excessive aging of kimchi was delayed, so that the degree of crispness was maintained longer. When the added amount of fluorotannin component increases when soaking kimchi, odor or retardation of kimchi is delayed with the passage of fermentation time, so that it appears slower than kimchi without polotanin component added, thereby extending the shelf life of kimchi. It appeared outstanding. Table 3 shows the results of sensory evaluation at day 37, which is a time point after the raw kimchi and the general ripening period.
김
치student
Kim
Chi
성
김
치Sook
castle
Kim
Chi
실험예 2. 숙성기간 동안의 젖산균 수의 측정Experimental Example 2. Measurement of the number of lactic acid bacteria during the ripening period
김치 젖산균의 경우 발효 초기에는 Leuconostoc sp.가 먼저 발효에 관여한 후 Lactobacillus sp.가 그 뒤 발효를 진행하는데, Leuconostoc sp.는 초기 번식을 하며 젖산과 CO2를 생성하여 김치를 산성화하고 혐기 상태로 만들어 호기성균의 생육을 억제하여 김치가 시어지는 것을 막고 김치의 맛난 맛을 지속시키는 역할을 한다. 따라서 Leuconostoc sp.의 수가 보다 오랫동안 유지되는 것이 저장성에 유리하다. 이에 아래와 같이 숙성기간 동안 Leuconostoc sp.의 변화를 측정하였다.In the case of lactic acid bacteria in kimchi, Leuconostoc sp. Is first involved in fermentation, and then Lactobacillus sp. Proceeds to fermentation. Suppresses the growth of aerobic bacteria to prevent kimchi from sour and to maintain the delicious taste of kimchi. Therefore, it is advantageous for storage that the number of Leuconostoc sp. Is maintained for a longer period. Accordingly, changes in Leuconostoc sp. During the ripening period were measured as follows.
파쇄한 김치즙액을 0.1% 펩톤(peptone)용액으로 희석한 후 Leuconostoc sp. 의 수를 측정하였다. 균 수의 측정은 평판계수법을 사용하였다.After diluting the shredded kimchi juice with 0.1% peptone solution, Leuconostoc sp. The number of was measured. The plate counting method was used to measure the number of bacteria.
Leuconostoc sp. 선택배지는 페닐에틸 알코올 자당 한천(phenylethyl alcohol sucrose agar) 배지를 사용하여 20°C에서 5일간 평판 배양하였다. Leuconostoc sp. The selective medium was plate-cultured for 5 days at 20 ° C using phenylethyl alcohol sucrose agar medium.
그 결과, Leuconostoc sp.의 경우, 비교예 1의 김치는 김치의 발효 초기부터 그 수의 증가가 계속되어 발효 16일째 가장 많은 수를 나타내었으며 그 이후에는 감소되는 양상을 나타내었다. 반면에 본 발명의 조성물을 사용한 김치의 경우 발효 23일째까지 Leuconostoc sp.의 수가 계속하여 증가하다가 그 이후 감소하였다. 이는 본 발명의 조성물이 김치 젖산균의 최대 생성시기를 늦추어 김치의 숙성을 지연시는 효과가 있어 저장성 및 유통성을 개선시킴을 알 수 있었다. 실시예 1-11 및 비교예 1 김치의 젖산균수 측정 결과를 [표 4]에 나타내었다.As a result, in the case of Leuconostoc sp., The kimchi of Comparative Example 1 continued to increase in number from the beginning of the fermentation of kimchi, and showed the highest number on the 16th fermentation, and then decreased. On the other hand, in the case of kimchi using the composition of the present invention, the number of Leuconostoc sp. Continuously increased until the 23rd day of fermentation and then decreased. It was found that the composition of the present invention has the effect of delaying the aging of kimchi lactic acid bacteria to delay the aging of kimchi, thereby improving storage and distribution. Example 1-11 and Comparative Example 1 The results of the measurement of lactic acid bacteria in kimchi are shown in [Table 4].
Claims (12)
[화학식 1]
[화학식 2]
[화학식 3]
[화학식 4]
[화학식 5]
[화학식 6]
[화학식 7]
[화학식 8]
[화학식 9]
[화학식 10]
[화학식 11]
[화학식 12]
[Formula 1]
[Formula 2]
[Formula 3]
[Formula 4]
[Formula 5]
[Formula 6]
[Formula 7]
[Formula 8]
[Formula 9]
[Formula 10]
[Formula 11]
[Formula 12]
Claims 1 to 11 of any one of kimchi prepared from the composition for preparing kimchi containing 10 to 40 parts by weight of kimchi composition for 100 parts by weight of kimchi
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| KR20100114172A (en) * | 2009-04-15 | 2010-10-25 | 손희진 | The method of producing salted mackerels with enzymatic extracts from e. cava |
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