KR20210093214A - Kimchi and preparing method thereof - Google Patents

Abstract

The present application relates to Kimchi containing allulose and a method for manufacturing the same and provides Kimchi that has high storage stability as a texture, a yield, acidity, and a vitamin-C content are improved. In addition, the present application can provide a seasoning composition for manufacturing Kimchi containing allulose and a method for manufacturing Kimchi using the same.

Description

Kimchi and its manufacturing method {Kimchi and preparing method thereof}

The present application relates to kimchi and a manufacturing method thereof. In addition, the present application relates to a seasoning composition for manufacturing kimchi and a method for manufacturing kimchi using the same.

Kimchi is a fermented food made with vegetables such as Chinese cabbage as the main ingredient, and is one of the traditional foods in Korea. Kimchi, which is made by fermenting and contains a large amount of various health-beneficial bacteria such as lactic acid bacteria, has recently attracted attention not only in Korea but also around the world because of its usefulness to health and its unique flavor, and consumer demand for kimchi is increasing.

Due to the nature of kimchi that has to undergo aging and fermentation for a long period of time, long-term storage and storage of kimchi is essential. In the process of storing kimchi, moisture that has not completely escaped during the pickling process may be continuously released, which may cause syneresis, and as the fermentation progresses, the pH gradually lowers and the acidity increases. In addition, there is a need to manufacture kimchi with excellent storability because the unique smell of kimchi may be generated and negative odor may be generated.

Physical methods such as heat sterilization and irradiation, addition of preservatives (antimicrobial agents), acids or salts, or improvement of kimchi starter strains (Korean Patent Application Laid-Open No. 2017-0034493) are being studied as means to improve the storage of kimchi. There are many factors that affect economic efficiency, stability, and quality of kimchi, making it difficult to put them into practical use.

An object of the present application is to provide kimchi, which has improved storage stability by increasing hardness, decreasing water yield, small changes in pH and acidity, and increasing vitamin C content in the process of storing and storing kimchi.

In addition, an object of the present application is to provide a method for manufacturing kimchi as described above.

In addition, an object of the present application is to provide a seasoning composition for kimchi production, which can be used in the production of kimchi as described above.

Another object of the present application is to provide a method for preparing kimchi using the seasoning composition for kimchi as described above.

In order to achieve the above object, an aspect of the present application provides kimchi containing allulose.

Another aspect of the present application is pickling vegetables in pickled water; It provides a method for producing kimchi comprising; mixing the pickled vegetables with sugars and seasonings containing allulose.

Another aspect of the present application provides a seasoning composition for preparing kimchi comprising allulose.

Another aspect of the present application provides a method for producing kimchi comprising; mixing vegetables with a seasoning composition for preparing kimchi containing allulose.

The kimchi provided in the present application has the effect of improved storage stability, and increases the overall preference when consumed by the consumer, thereby producing fermented food that more satisfies the taste of the consumer. In particular, among fermented foods, it has the effect of reducing gundeok, a negative odor that may occur in the process of storing and storing kimchi, and lowering the yield to produce kimchi with high storage properties. In addition, it can give kimchi a crisp texture by maintaining the texture of kimchi, and has good storage properties by reducing the increase in acidity or organic acid content. has an improvement effect.

Furthermore, by including allulose, which is a rare sugar, which produces low calorie, the sugar content is similar to other types of saccharides including sugar, but the calorie is lower, which is better for the health of consumers and provides kimchi that meets the tastes of recent consumers who prefer low-calorie products. There are advantages that can be

However, the effects of the present application are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a graph showing the hardness of kimchi on days 2, 5, 7, 13, and 15 while storing the kimchi of Preparation Example 1 and Comparative Example 1 for 15 days and comparing the texture.
2 is a photograph of the state of the kimchi on the 2nd, 5th, 7th, 13th, and 15th days while storing the kimchi of Preparation Example 1 and Comparative Example 1 for 15 days.
Figure 3a is a graph showing the measurement of the pH of the kimchi on the 2nd, 5th, 7th, 13th, and 15th days while storing the kimchi of Preparation Example 1 and Comparative Example 1 for 15 days.
Figure 3b is a graph showing the measurement of the acidity of the kimchi on the 2nd, 5th, 7th, 13th, and 15th days while storing the kimchi of Preparation Example 1 and Comparative Example 1 for 15 days.
4 is a graph showing the measurement of the vitamin C content of the kimchi on the 2nd, 5th, 7th, 13th, and 15th days while storing the kimchi of Preparation Example 1 and Comparative Example 1 for 15 days.
5A is a graph showing the results of sensory evaluation of the strength properties of kimchi after storing the kimchi of Preparation Example 1 and Comparative Example 1 for 7 days.
5B is a graph showing the results of sensory evaluation on the preference attribute of kimchi after storing the kimchi of Preparation Example 1 and Comparative Example 1 for 7 days.
6 is a photograph of the state of the kimchi on the 5th, 7th, and 13th days while storing the kimchi of Preparation Examples 2 to 4 and Comparative Examples 2 to 6 for 13 days.
7 is a graph showing the comparison by storage period by measuring the hardness of the kimchi on the 5th, 7th, and 13th days while storing the kimchi of Preparation Examples 2 to 4 and Comparative Examples 3 to 6 for 13 days.
8 is a graph showing the comparison by storage period by measuring the pH of kimchi on days 0, 5, 7, and 13 while storing the kimchi of Preparation Examples 3 to 4 and Comparative Examples 3 and 5 to 6 for 13 days.
9 is a graph showing the comparison by saccharide concentration by measuring the acidity of kimchi on days 0, 5, 7, and 13 while storing the kimchi of Preparation Examples 2 to 4 and Comparative Examples 3 to 6 for 13 days.
10 is a graph showing the contents of organic acids (lactic acid and acetic acid) of the kimchi on the 13th day after storing the kimchi of Preparation Examples 2 to 4 and Comparative Examples 3 to 6 for 13 days.
11 is a graph showing the comparison of kimchi yields of 0, 5, 7, and 13 days of storing the kimchi of Preparation Examples 2 to 4 and Comparative Examples 3 to 6 for 13 days and comparing them for each storage period.
12A is a graph showing the results of sensory evaluation on the strength properties of kimchi after storing the kimchi of Preparation Example 3 and Comparative Examples 2, 3 and 5 for 7 days.
12B is a graph showing the results of sensory evaluation on the preference attribute of kimchi after storing the kimchi of Preparation Example 3 and Comparative Examples 2, 3 and 5 for 7 days.

Hereinafter, the present application will be described in detail.

One aspect of the present application provides kimchi.

In the present application, kimchi refers to food containing solid vegetable ingredients and seasonings. The kimchi may be prepared by mixing vegetable materials pickled in pickled water including salt or brine with seasoning, and may be a fermented food manufactured through a fermentation process by microorganisms. The vegetable ingredients include vegetables or fruits, for example, Chinese cabbage, radish, cucumber, radish, mustard, green onion, chives, onion, sesame leaf, bean leaf, water parsley, mugwort, burdock, deodeok, leek, spinach, eggplant, cabbage, pumpkin or It may be a lotus root, and in some cases, two or more of the above vegetables may be used together. In addition, the vegetables may be included in pickled water, for example, pickled in brine.

The kimchi of this application is cabbage kimchi, kkakdugi, white kimchi, gat kimchi, bachelor kimchi, yeol radish kimchi, radish kimchi, cucumber kimchi, green onion kimchi, onion kimchi, sesame leaf kimchi, bean leaf kimchi, water parsley kimchi, mugwort kimchi, burdock kimchi, nabak kimchi, deodeok kimchi , water kimchi, leek kimchi, spinach kimchi, eggplant kimchi, cabbage kimchi, pumpkin kimchi, or lotus root kimchi, but is not limited thereto. In addition, the kimchi of the present application may further include ingredients such as oysters, salted fish, and fish, for example, kimchi, dongtae, cod, skate, squid, octopus, anchovy, shrimp sauce, canary fish sauce, salted cutlassfish sauce, raw oyster sauce, and salted sea urchin. , salted squid, salted octopus, salted conch, salted sea cucumber, or salted kimchi, but is not limited thereto.

The kimchi of the present application contains allulose.

The allulose may refer to D-allulose or L-allulose, and is a kind of rare sugar also called psicose (or psicose), and is a monosaccharide having a sweetness of 70% compared to sugar. Unlike fructose or sugar, it is not metabolized in the human body, so it is characterized by low calorie. The allulose may be synthesized by extraction from a natural product, chemical synthesis, or a biological method using an allulose epimerase. For example, the allulose comprises at least one selected from the group consisting of the allulose epimerase enzyme, the cells of the strain producing the enzyme, the culture of the strain, the lysate of the strain, and the lysate or extract of the culture The composition for production of allulose may be prepared by reacting a raw material containing fructose.

The allulose may be included in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the total kimchi, for example, 0.1 parts by weight or more, 0.2 parts by weight or more, 0.3 parts by weight or more, 0.5 parts by weight or more, 0.7 parts by weight or more, 0.9 parts by weight or more. parts by weight or more, 1 part by weight or more, 1.2 parts by weight or more, 1.5 parts by weight or more, 2 parts by weight or more, 2.5 parts by weight or more, 3 parts by weight or more, 3.5 parts by weight or more, 4 parts by weight or more, 4.5 parts by weight or more, 5 parts by weight or more parts by weight or more, 5.5 parts by weight or more, 6 parts by weight or more, 6.5 parts by weight or more, 7 parts by weight or more, 7.5 parts by weight or more, 8 parts by weight or more, 8.5 parts by weight or more, 9 parts by weight or more, 9.2 parts by weight or more, 9.5 parts by weight or more parts by weight or more, 9.7 parts by weight or more, 9.8 parts by weight or more, 9.9 parts by weight or more, or 10 parts by weight or more and/or 10 parts by weight or less, 9.9 parts by weight or less, 9.8 parts by weight or less, 9.5 parts by weight or less, 9.2 parts by weight or less, 9 parts by weight or less, 8.5 parts by weight or less, 8 parts by weight or less, 7.5 parts by weight or less, 7 parts by weight or less, 6.5 parts by weight or less, 6 parts by weight or less, 5.5 parts by weight or less, 5 parts by weight or less, 4.5 parts by weight or less or less, 4 parts by weight or less, 3.5 parts by weight or less, 3 parts by weight or less, 2.5 parts by weight or less, 2 parts by weight or less, 1.5 parts by weight or less, 1 part by weight or less, 0.9 parts by weight or less, 0.7 parts by weight or less, 0.5 parts by weight or less It may be included in an amount of 0.3 parts by weight or less, 0.2 parts by weight or less, or 0.1 parts by weight or less, but is not limited thereto.

When the content of allulose is lower than the above content, phenomena such as a decrease in hardness, an increase in acidity, and generation of off-flavors occur in the kimchi produced, resulting in poor storage and quality, and when the content of allulose is higher than the above content The manufacturing cost of kimchi may increase, and the manufactured kimchi may be too sweet, which may decrease the taste.

The allulose may be included in a crystalline form or a liquid form. When the allulose is included in crystalline form, the purity of the allulose crystals is 95% or more, for example, 95.5% or more, 96% or more, 96.5% or more, 97% or more, 97.5% or more, 98% or more, 98.5% or more. or greater, or greater than or equal to 99%, or greater than or equal to 99.5%. In addition, when the allulose is contained in a liquid form, the Brix of the liquid allulose may be 65 to 80, such as 67 to 77, 68 to 75, 69 to 74, 70 to 73, or 70 to 72, and the allulose liquid The purity relative to the solids content of the roast liquid is 90% or more, such as 92% or more, 95% or more, 90% or more, 92% or more, 95% or more, 95.5% or more, 96% or more, 96.5% or more, 97% or more, 97.5 % or greater, 98% or greater, 98.5% or greater, 99% or greater, or 99.5% or greater.

The kimchi may further include ingredients commonly used in the production of kimchi, such as red pepper powder, radish, green onion, garlic, ginger, cabbage, onion, fish sauce, salt, and the like, and if necessary, all or part of the ingredients may be pulverized with a blender may be included in the form.

The kimchi may further contain other monosaccharides, disaccharides, polysaccharides, high sweeteners, sugar alcohols, etc. other than allulose, for example, glucose, fructose, galactose, maltose, isomaltose, sugar, maltooligosaccharide, isomaltooligosaccharide, fructose. Oligosaccharide, galactooligosaccharide, xylooligosaccharide, xylooligosaccharide, chitooligosaccharide, cellooligosaccharide, soybean oligosaccharide, syrup, sugar syrup, dextrin, maltose, honey, sucralose, trehalos, stevioside, Aspartame, raffinose, sorbitol, xylitol, mannitol, maltitol, rhamnitol, inositol, erythritol, palatinose (palatinose), isomalt (isomalt), acesulfame K (acesulfame K), and may further include any one or more selected from fruit extract (mogroside), but is not limited thereto.

The kimchi of the present application includes an increased ability to retain a texture compared to kimchi that does not contain allulose.

The kimchi of the present application has an effect of increasing the ability to maintain a texture compared to kimchi that does not contain allulose or contains fructose or sugar equivalent to allulose contained in the kimchi instead of allulose. The increase in the ability to retain the texture means that the hardness of the kimchi increases more as time passes after storing the kimchi. The hardness of the kimchi is 8,000 g/force or more, 8,200 g/force or more, 8,400 g/force or more, 8,600 g/force or more, 8,800 g/force or more, 9,000 g/force or more, 9,200 g/force or more, 9,400 g/force or more. force greater than or equal to 9,500 g/force, greater than or equal to 9,700 g/force, greater than or equal to 10,000 g/force, greater than or equal to 10,500 g/force, greater than or equal to 11,000 g/force, and/or less than or equal to 13,000 g/force, less than or equal to 12,500 g/force, or less than or equal to 12,000 g /force or less, 11,500 g/force or less, 11,000 g/force or less, 10,500 g/force or less, 10,000 g/force or less, 9,500 g/force or less, 9,000 g/force or less, more specifically 8,200 g/force or less to 13,000 g/force, or 9,500 g/force to 11,000 g/force.

The ability to retain the texture is to be able to maintain more hardness during the storage process of kimchi, and can provide a crisper texture. When compared to kimchi containing the same amount of fructose instead of allulose, the kimchi of the present application has a hardness of 2% to 30%, 2% to 28%, 2% to 27%, 3% to more than that of kimchi containing fructose. It may be increased by 26%, or 4% to 25%, and more specifically, may be increased by 5% to 24%. The kimchi containing fructose or sugar may include any other sugars except allulose. Comparison of the hardness of kimchi or the hardness of kimchi containing other sugars and kimchi may be measured on the 3rd, 5th or 7th day of storage, and the storage may be stored at a temperature of 13°C to 17°C.

The kimchi of the present application includes a reduced yield of kimchi compared to kimchi not containing allulose.

The kimchi of the present application has the effect of reducing the yield compared to kimchi that does not contain allulose or contains fructose or sugar in the place of allulose in the same amount as allulose contained in the kimchi. The yield of the kimchi is 14% or less, 12.5% or less, 11% or less, 10.3% or less, 10% or less, 9.5% or less, 9% or less, 8.5% or less, and/or 1% or more, 3% or more, 5% or less or more, 6% or more, 6.4% or more, 6.8% or more, 7% or more, 7.2% or more, 7.6% or more, 8% or more. More specifically, it may be 1% to 14%, 6% to 12.5%, or 6% to 10%. Since the amount of water escaping from the kimchi is reduced during the storage process of the kimchi, kimchi with improved storability can be manufactured. Compared with kimchi containing the same amount of fructose instead of allulose, the kimchi of the present application has a yield of 5% to 55%, 5% to 50%, 5% to 45%, 5% to 5% to kimchi containing fructose. 43%, 5% to 40%, 5% to 35%, 5% to 30%, 8% to 55%, 8% to 50%, 8% to 45%, 8% to 43%, 8% to 40% , 8% to 35%, 12% to 55%, 12% to 50%, 12% to 45%, 12% to 43%, 12% to 40%, 12% to 35%, 12% to 30%, or It may be reduced by 12% to 25%, and more specifically, may be reduced by 20% to 30%.

The kimchi containing fructose or sugar may include any other sugars except allulose. The yield of the kimchi or the yield of kimchi compared to that of kimchi containing other sugars may be measured on the 7th, 11th or 13th day of storage, and the storage may be stored at a temperature of 13°C to 17°C.

The kimchi of the present application includes a reduced rate of increase in acidity compared to kimchi that does not contain allulose.

The kimchi of the present application has an effect of reducing the increase in acidity compared to kimchi that does not contain allulose or contains fructose or sugar in the place of allulose in the same amount as allulose contained in the kimchi. The acidity of the kimchi is 0.2% or more, 0.25% or more, 0.3% or more, 0.4% or more, 0.5% or more, 0.7% or more, 0.8% or more, 0.9% or more, 1.0% or more, 1.1% or more, 1.15% or more, 1.2 % or more, 1.3% or more, and/or 1.7% or less, 1.6% or less, 1.5% or less, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, more specifically 0.2% or less to 1.5%, 0.8% to 1.5%, or 0.8% to 1.3%.

It is possible to increase the taste change and storability of the kimchi by reducing the pH decrease and the increase in acidity during the storage process of the kimchi. Compared with the kimchi containing the same amount of fructose instead of allulose, the kimchi of the present application is 0.05% to 0.4%, 0.05% to 0.3%, 0.05% to 0.2%, 0.1% to 0.4%, than the kimchi containing fructose. , 0.1% to 0.3%, or 0.1% to 0.2% may be reduced. The kimchi containing fructose or sugar may include any other sugars except allulose. The acidity of the kimchi or the acidity compared to kimchi containing other sugars may be measured on the 0th, 3rd, 7th or 13th day of storage, and the storage may be stored at a temperature of 13°C to 17°C. there is.

The kimchi of the present application includes an increased vitamin C content compared to kimchi that does not contain allulose.

The kimchi of the present application has an effect of increasing the vitamin C content compared to kimchi that does not contain allulose or contains fructose or sugar in the same amount as allulose contained in the kimchi instead of allulose. The vitamin C content is 0.4 ppm or more, 0.5 ppm or more, 0.7 ppm or more, 1 ppm or more, 1.5 ppm or more, 2 ppm or more, 2.5 ppm or more, 3 ppm or more, 3.5 ppm or more, 4 ppm or more, 5 ppm or more, 6 At least 7 ppm, at least 8 ppm, at least 9 ppm, at least 9.5 ppm, at least 10 ppm, at least 10.5 ppm, at least 11 ppm, at least 11.5 ppm, at least 12 ppm, at least 12.5 ppm and/or at most 12.5 ppm, 12 ppm or less, 11.5 ppm or less, 11 ppm or less, 10.5 ppm or less, 10 ppm or less, 9.5 ppm or less, 9 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, 5 ppm or less, 4 ppm or less, 3.5 ppm or less , 3 ppm or less, 2.5 ppm or less, 2 ppm or less, 1.5 ppm or less, 1 ppm or less, 0.7 ppm or less, 0.5 ppm or less, 0.4 ppm or less. Since more vitamin C is generated during the storage process of the kimchi, kimchi in a nutritionally more useful state can be prepared. Compared with kimchi containing the same amount of sugar instead of allulose, the kimchi of the present application has a vitamin C content of 0.5% to 36%, 1% to 35%, 1% to 30%, 1.5 than that of kimchi containing sugar. % to 20% or 3% to 17% may be increased. The kimchi containing fructose or sugar may include any other sugars except allulose. The vitamin C content of the kimchi or the vitamin C content compared to kimchi containing other sugars may be measured on the 2nd, 5th, 7th, 13th or 15th day of storage, and the storage is at 13°C to 17°C. It may be stored at a temperature of

Another aspect of the present application provides a method for producing kimchi.

The method for producing kimchi includes mixing vegetables with saccharides and seasonings containing allulose.

The content of allulose and vegetables is the same as described above.

The saccharides in the step of mixing the vegetable with saccharides and seasonings containing allulose may further include monosaccharides, disaccharides, polysaccharides, high sweeteners, sugar alcohols, etc. other than allulose, for example, glucose, fructose, galactose , maltose, isomaltose, sugar, maltooligosaccharide, isomaltooligosaccharide, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, xylooligosaccharide, chitooligosaccharide, cellooligosaccharide, soybean oligosaccharide, syrup, sugar syrup, dextrin, maltose, honey , sucralose, trehalos, stevioside, aspartame, raffinose, sorbitol, xylitol, mannitol, maltitol, ram nitol (rhamnitol), inositol (Inositol), erythritol (Erythritol), palatinose (palatinose), isomalt (isomalt), acesulfame K (acesulfame K), and any one or more selected from fruit extract (mogroside) can do. In addition, the seasoning in the step of mixing with the seasoning may include ingredients commonly used in the production of kimchi, such as red pepper powder, radish, green onion, garlic, ginger, cabbage, onion, fish sauce, salt, and the like, and, if necessary, the ingredients of the ingredients. All or part of it may be included in the form of grinding with a mixer.

The step of mixing the vegetable with the sugar and seasoning containing allulose may be mixing by dissolving the sugar in lukewarm water. When the sugar is dissolved in lukewarm water, the sugar can be dissolved better and the time taken for dissolution can be shortened. The lukewarm water may have a temperature of 30°C to 45°C, and has undergone a process of dissolving the sugar in lukewarm water. The sugar may be cooled at room temperature before mixing with the seasoning.

In addition, the method for producing kimchi may further include a step of mixing vegetables with sugars and seasonings containing allulose; pickling the vegetables in pickled water prior to;

The pickled water in the step of pickling the vegetables in the pickled water may be, for example, brine, and any solution capable of forming an osmotic pressure to drain moisture from the vegetables may be used. The pickling may include a process of immersing the vegetables in the pickled water, and using the vegetables in a cut or minced form, the whole vegetables may be submerged in the pickled water. The pickling may be performed for 5 hours to 15 hours, for example, 6 hours to 14 hours, 7 hours to 12 hours, or 8 hours to 10 hours, and the pickling for a time less than the range of time In this case, the hardness of vegetables may be excessively high because vegetables are not sufficiently pickled due to their high moisture content.

The vegetables may be subjected to a process of dehydration after being pickled in pickled water, and by using a method that allows the water to drain out by itself after stacking the vegetables or forcibly dehydrating it by putting it in a dehydration container, it is possible to reduce the dehydration time and improve the dehydration efficiency . Vegetables that have been dehydrated can retain their crunchy texture for a longer period of time.

In addition, the method for producing the kimchi may further include the step of aging. The aging process may be accomplished by putting pickled vegetables mixed with sugars and seasonings in a kimjang-dok, burying them in the ground or storing them in a refrigerator, and the refrigerator may be a kimchi refrigerator. During the aging process, kimchi may be stored at -5°C to 20°C, and may be stored at 0°C to 10°C or 2°C to 8°C. The aging period may be 1 day to 200 days, 2 days to 180 days, or 5 days to 30 days.

Another aspect of the present application provides a seasoning composition for preparing kimchi.

The seasoning composition for preparing kimchi of the present application includes allulose.

The allulose may be included in an amount of 5 to 50 parts by weight based on 100 parts by weight of the total kimchi seasoning composition, for example, 5 parts by weight or more, 6 parts by weight or more, 7 parts by weight or more, 8 parts by weight or more, 9 parts by weight or more. , 10 parts by weight or more, 12 parts by weight or more, 15 parts by weight or more, 17 parts by weight or more, 20 parts by weight or more, 22 parts by weight or more, 25 parts by weight or more, 27 parts by weight or more, 30 parts by weight or more, 32 parts by weight or more , 35 parts by weight or more, 37 parts by weight or more, 40 parts by weight or more, 42 parts by weight or more, 45 parts by weight or more, 47 parts by weight or more, 50 parts by weight or more and/or 50 parts by weight or less, 47 parts by weight or less, 45 parts by weight or less, 42 parts by weight or less, 40 parts by weight or less, 37 parts by weight or less, 35 parts by weight or less, 32 parts by weight or less, 30 parts by weight or less, 27 parts by weight or less, 25 parts by weight or less, 22 parts by weight or less, 20 A content of not more than 17 parts by weight, not more than 15 parts by weight, not more than 12 parts by weight, not more than 10 parts by weight, not more than 9 parts by weight, not more than 8 parts by weight, not more than 7 parts by weight, not more than 6 parts by weight, not more than 5 parts by weight. may be included, but is not limited thereto.

When the content of allulose is lower than the above content, phenomena such as a decrease in hardness, an increase in acidity, and generation of off-flavors occur in the kimchi produced, resulting in poor storage and quality, and when the content of allulose is higher than the above content The manufacturing cost of kimchi may increase, and the manufactured kimchi may be too sweet, which may decrease the taste.

The content of allulose is the same as described above.

The seasoning composition for preparing kimchi may include any one or more selected from the group consisting of red pepper powder, radish, green onion, garlic, ginger, cabbage, onion, fish sauce and salt, but is not limited thereto, and the ingredients are pulverized with a blender. may be included in the form.

Another aspect of the present application provides a method for producing kimchi using the seasoning composition for preparing kimchi.

The method for producing kimchi using the seasoning composition for preparing kimchi of the present application includes mixing vegetables with the seasoning composition for preparing kimchi.

The description of the composition for preparing kimchi is the same as described above.

The kimchi prepared through the above method has the effect of improving the storability by improving the texture retention ability, the yield, the acidity increase rate, or the vitamin C content, like the kimchi containing allulose described above.

Hereinafter, the present application will be described in detail by way of Examples.

However, the following examples specifically illustrate the present application, and the content of the present application is not limited by the following examples.

[Production Example 1]

Preparation of seasoning composition

Allulose (CJ CheilJedang, crystal, purity 99% or more), red pepper powder (Jeongdamwon farming association, domestic red pepper powder, dried red pepper 100%), garlic (CJ Cheiljedang, domestic minced garlic Hasunjeong), ginger (Gana distribution, minced) Ginger), anchovy fish sauce (CJ Cheiljedang, Haseonjeong anchovy fish sauce), and water were mixed in the same amount as shown in Table 1 below to prepare a seasoning composition.

production of kimchi

Kimchi of Preparation Example 1 was prepared by adding the seasoning composition prepared as described above to pickled cabbage according to the contents shown in Table 1 below. More specifically, after cutting out the stem about 5 cm below the stem, wash and cut Chinese cabbage (Korea) into 2 to 4 cm pieces so that the leaves and stems are evenly mixed, and then 15% salt (CJ Cheiljedang, Sea Salt) , over 99% purity) and soaked in water for 2 hours. The pickled cabbage as described above was washed 2 to 3 times with water, and left for 30 minutes to dehydrate to prepare pickled cabbage. The crystalline form of allulose was added to seasoning materials such as red pepper powder to prepare a seasoning composition, and the seasoning composition was mixed with pickled cabbage to prepare kimchi.

[Comparative Example 1]

Preparation of seasoning composition

A seasoning composition was prepared in the same manner using the same ingredients as in Preparation Example 1, but sugar (CJ Cheiljedang, crystals, purity of 98% or more) was added instead of allulose to prepare a seasoning composition.

Ingredients and contents of the seasoning compositions of Preparation Example 1 and Comparative Example 1 are shown in Table 1 below.

production of kimchi

Basically, the kimchi of Comparative Example 1 was prepared in the same manner as the method for preparing the kimchi of Preparation Example 1, but the seasoning composition was prepared using sugar added instead of allulose as shown in Table 1 below.

ingredient Preparation Example 1 Comparative Example 1 pickled cabbage 82.7 82.7 allulose 5 - sugar - 5 chili powder 3 3 garlic 2.5 2.5 ginger 0.8 0.8 anchovy fish sauce 3 3 water 3 3 Total (wt%) 100 100

[Experimental Example 1. Effect of allulose on quality change during storage of kimchi]

Confirmation of the texture improvement effect of kimchi

The texture of kimchi was confirmed for Preparation Example 1 and Comparative Example 1. The prepared kimchi is placed in a glass container (280ml) and stored in an incubator (KMBI-150-4, Lab Corporation, Korea) at 15°C for 15 days, then taken out on the 2nd, 5th, 7th, 13th, and 15th The texture of kimchi was confirmed. The texture was confirmed by selecting only the stem part of kimchi and using it as a sample, and measuring the hardness according to the measurement conditions according to Table 2 below using a texture analysis. Table 3 shows the average hardness values of the samples measured repeatedly 5 to 6 times.

Item Measuring conditions probe Light knife Blade Test Mode compression test speed 0.5 mm/sec Posttest Speed 10 mm/sec Distance 10 mm

As a result, the hardness of the kimchi of Preparation Example 1 containing allulose was measured to be 7,712, 12,159, 20,870, 20,562, 13,812 g/force on the 2nd, 5th, 7th, 13th, and 15th days, respectively. 7,272, 9,879, 15,520, 16,358, 11,687 g / force of Comparative Example 1 including, it was confirmed that the hardness increased (see Table 3 and Figure 1). It was confirmed that the kimchi of Preparation Example 1 had a good storability effect by maintaining the crispy texture for a longer period of time by significantly increasing the texture when the kimchi was ingested due to the increased hardness.

analysis items sample 2 days storage Storage 5 days Storage 7 days Storage 13 days 15 days of storage Hardness (g/force) Preparation Example 1 7712 12159 20870 20562 13812 Comparative Example 1 7272 9879 15520 16358 11687 P-value 0.700 0.136 0.011 0.027 0.027

Confirmation of improvement effect of kimchi in Gundeok

The appearance was confirmed for Preparation Example 1 and Comparative Example 1. The prepared kimchi was placed in a glass container and stored in an incubator at 15° C. for 15 days, and then taken out on the 2nd, 5th, 7th, 13th, and 15th days to visually check the Gundeok and the degree of syneresis of each kimchi.

As a result, it was confirmed that the kimchi of Preparation Example 1 containing allulose produced less water in Gundeok and water compared to the kimchi of Comparative Example 1 containing sugar (see FIG. 2 ). It was confirmed that the kimchi of Preparation Example 1 had better storage properties by maintaining a better condition for consumption during the storage period because less water in Gundeok and water were generated.

Confirmation of changes in pH and acidity of kimchi

The basic quality of kimchi was confirmed by measuring the pH and acidity of Preparation Example 1 and Comparative Example 1. Put the prepared kimchi in a glass container and store it in an incubator at 15℃ for 15 days, take it out on the 2nd, 5th, 7th, 13th, and 15th, and put 50 g of kimchi in a blender (HR2860, Ya Horng Ele.CO.,Ltd, After grinding with gauze and squeezing the juice with gauze, pH was measured using a pH meter (Seven Compact pH/Ion S220, Mettler Toledo, Switzerland). For acidity, 50 g of the kimchi was titrated with 0.1N NaOH solution (0.1N NaOH, Daejeonghwageum) until the pH reached 8.3, and the amount of 0.1N NaOH consumed was calculated using the following formula.

As a result, the kimchi of Preparation Example 1 containing allulose had a pH of 5.6, 4.3, 4.2, 4.0, and 4.0 on the 2nd, 5th, 7th, 13th, and 15th days, respectively, compared to containing sugar. Compared with 5.7, 4.3, 4.1, 3.9, and 3.8 of Example 2, it was confirmed that the pH was high (see Table 4 and FIG. 3a ). In addition, the acidity of the kimchi of Preparation Example 1 was measured to be 0.34, 0.80, 0.95, 1.31, and 1.31%, respectively, and it was confirmed that the acidity was low compared to 0.43, 0.89, 1.23, 1.58, and 1.69% of Comparative Example 1 (Table 4). and Figure 3b).

As the storage period progressed, the pH of the kimchi decreased and the acidity increased. The kimchi of Preparation Example 1 rapidly decreased from the 5th day of storage, then decreased gently from the 13th day of storage, and from the 7th day of storage, the pH was higher than that of the kimchi of Comparative Example 1. It was confirmed that there was a significant increase. In addition, it was confirmed that the acidity of the kimchi of Preparation Example 1 was maintained significantly lower than that of the kimchi of Comparative Example 1. It was confirmed that the kimchi of Preparation Example 1 had a good storability effect because the pH was lowered and the acidity was less increased even if the storage period was progressed.

analysis items sample 2 days storage Storage 5 days Storage 7 days Storage 13 days 15 days of storage pH Preparation Example 1 5.6 4.3 4.2 4.0 4.0 Comparative Example 1 5.7 4.3 4.1 3.9 3.8 P-value 0.365 0.200 0.016 0.003 0.004 Acidity (%) Preparation Example 1 0.34 0.80 0.95 1.31 1.31 Comparative Example 1 0.43 0.89 1.23 1.58 1.69 P-value 0.018 0.002 0.002 0.023 0.003

Confirmation of the effect of increasing the vitamin C content of kimchi

Nutritional components were confirmed by measuring the content of vitamin C in Preparation Example 1 and Comparative Example 1. Put the prepared kimchi in a glass container and store it in an incubator at 15°C for 15 days, take it out on the 2nd, 5th, 7th, 13th, and 15th, grind 20 g of kimchi with a blender, put it in a 50 ml vial, 500 It was dissolved in distilled water so as to become g/L, and then centrifuged at 3,000 rpm, 15 minutes, and 4°C to use the supernatant. As much as 1 ml of the supernatant was filtered through a 0.2 mm filter to prepare a test solution for measuring the content of vitamin C. The standard solution of vitamin C is 0.01 g of ascorbic acid standard (L(+)-Ascorbic acid, purity 99.5% or more, Daejeong Hwa-geum), taken into a 10 ml flask, dissolved in distilled water, and used for 10 ml (1 g/ L, 1,000 ppm) and then diluted 10-fold to prepare a level of 0.1 g/L (100 ppm). The standard solution was diluted by about 6 points to 50, 25, 12.5, 6.25, 3.125 ppm and filtered through a 0.2 mm filter for use. The test solution and standard solution prepared as described above were analyzed under the analysis conditions of Table 5 below using HPLC ((Alliance, Waters, e2695 Separation Modules, USA/Waters column Heater Module/RI detector Water 2414/Empower™ Software). .

mobile phase 50 mM H ₂ PO ₄ column Ineritisil ODS-3 5um, 4.6X250nm flow rate 1.0ml/min temperature 40℃ injection volume 10 μl detector DAD(Diode Array Detector)

After HPLC analysis under the same conditions as above, a calibration curve was prepared with the abscissa axis as ascorbic acid content (ppm) and the ordinate axis as the area of the chromatogram, and then, the vitamin C content area of the test solutions of Preparation Example 1 and Comparative Example 1 according to the following formula Read and calculate the vitamin C content from the calibration curve.

As a result, the kimchi of Preparation Example 1 containing allulose had a vitamin C content of 0.60, 3.88, 6.20, 10.66, and 7.47 ppm on the 2nd, 5th, 7th, 13th, and 15th days. It was confirmed that the content was higher than 0.48, 3.76, 5.91, 10.06, 7.19 ppm of Comparative Example 1 including (see Table 6 and FIG. 4).

The content of vitamin C increased until the 13th day of storage, and then showed a tendency to decrease thereafter. It was found that the kimchi of Preparation Example 1 had a significantly higher vitamin C content than the kimchi of Comparative Example 1 from the 7th day of storage. As a result, it was confirmed that there is an effect of generating more vitamin C during the storage and aging process of kimchi.

analysis items sample 2 days storage Storage 5 days Storage 7 days Storage 13 days 15 days of storage Vitamin C (ppm) Preparation Example 1 0.60 3.88 6.20 10.66 7.47 Comparative Example 1 0.48 3.76 5.91 10.06 7.19 P-value 0.058 0.512 0.040 0.026 0.035

Sensory evaluation of kimchi

Sensory evaluation was performed on Preparation Example 1 and Comparative Example 1 to confirm the strength and preference of kimchi. Using kimchi stored in a glass container and stored in an incubator at 15°C for 7 days, which is the ripening period, 2 items of strength attributes (gundeoknae (off-flavor) and kimchi flavor strength), 2 items of preference attributes ( The sensory evaluation was performed for kimchi flavor preference and overall preference).

As a result, in the kimchi of Preparation Example 1 containing allulose, the strength in Gundeok corresponding to the negative imin and off-flavor was significantly lower than that of the kimchi of Comparative Example 1, and the intensity of the kimchi flavor was significantly higher (Table 7 and Figs. 5a). In addition, the kimchi of Preparation Example 1 was evaluated to have significantly higher kimchi flavor preference and overall preference compared to Comparative Example 1 (see Table 7 and FIG. 5B ). Therefore, it was confirmed that the kimchi of Preparation Example 1 prepared including allulose had less negative odor and better flavor than kimchi using sugar instead of allulose, so that it had an effect that more satisfies consumer preferences.

Sensory attributes (5-point scale) Preparation Example 1 Comparative Example 1 p-value robbery Gundeoknae (flavor) 2.33 4.17 0.039 Kimchi flavor 4.00 2.67 0.028 symbol Kimchi flavor 4.08 2.67 0.014 first half symbol 4.17 2.83 0.005

[Preparation Examples 2 to 4]

Preparation of seasoning composition

In order to confirm the minimum amount of allulose added, a seasoning composition was prepared by using the same ingredients as in Preparation Example 1 and preparing a seasoning composition in the same manner, while reducing the content, and mixing the same in the amount as shown in Table 8 below to prepare a seasoning composition. The seasoning compositions of Preparation Examples 2 to 4 were prepared by varying the content of allulose in order to confirm the effective amount of allulose for improving the storage stability of kimchi prepared using the same.

production of kimchi

Basically, the kimchi of Preparation Examples 2 to 4 was prepared in the same manner as the method for preparing the kimchi of Preparation Example 1, but the seasoning composition was prepared by adding different allulose content as shown in Table 8 below.

[Comparative Examples 2 to 6]

Preparation of seasoning composition

A seasoning composition was prepared by using the same ingredients as in Preparation Example 1 and using the same method, but with slightly different ingredients and contents, and mixing to the same content as shown in Table 8 below to prepare a seasoning composition. More specifically, Comparative Example 2 did not contain saccharides in the seasoning composition, unlike Preparation Example 1, and Comparative Example 3 did not contain allulose and was prepared by adding sugar (CJ Cheiljedang, crystals, purity of 98% or more). , Comparative Examples 4 to 6 were prepared by including fructose, which is the same monosaccharide (ketohexose), by content instead of allulose.

production of kimchi

Preparation of Kimchi Also, basically, the kimchi of Comparative Examples 2 to 6 was prepared in the same manner as the method for preparing the kimchi of Preparation Example 1, but the seasoning composition did not add a sugar source as shown in Table 8 below (Comparative Example 2) , was prepared by adding sugar instead of allulose (Comparative Example 3), or adding fructose (Comparative Examples 4 to 6).

ingredient Preparation Example 2 Preparation 3 Preparation 4 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 pickled cabbage 87.7 87.7 87.7 87.7 87.7 87.7 87.7 87.7 chili powder 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 garlic 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 ginger 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 anchovy fish sauce 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 water 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 fruit sugar 0.5 1.0 3.0 sugar 1.0 allulose 0.5 1.0 3.0 Total (g) 100.5 101.0 103.0 100.0 101.0 100.5 101.0 103.0

The content of the ingredients included in the kimchi of Table 8 is shown in percentage in Table 9 below.

ingredient Preparation Example 2 Preparation 3 Preparation 4 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 pickled cabbage 87.26 86.83 85.15 86.83 87.26 86.83 85.15 83.52 chili powder 2.99 2.97 2.91 2.97 2.99 2.97 2.91 2.86 garlic 2.49 2.48 2.43 2.48 2.49 2.48 2.43 2.38 ginger 0.80 0.79 0.78 0.79 0.80 0.79 0.78 0.76 anchovy fish sauce 2.99 2.97 2.91 2.97 2.99 2.97 2.91 2.86 water 2.99 2.97 2.91 2.97 2.99 2.97 2.91 2.86 fruit sugar 0.50 0.99 2.91 sugar 0.99 allulose 0.50 0.99 2.91 Sum(%) 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

[Experimental Example 2. Confirmation of effective amount of allulose on the effect of improving storage stability of kimchi containing allulose]

Check the appearance of kimchi

For Preparation Examples 2 to 4 and Comparative Examples 2 to 6, the appearance of kimchi was confirmed. The prepared kimchi was placed in a glass container, aged in an incubator at 15°C, and taken out on the 5th, 7th, and 13th days of storage.

As a result, as the storage period increased, compared to Comparative Example 2 in which no sugar was added, and Comparative Examples 3 to 6 in which fructose or sugar was added instead of allulose, the color of the cabbage kimchi of Preparation Examples 2 to 4 was clearer and softer. It was evaluated that the appearance preference was more excellent because the loss phenomenon was less (refer to Table 10 and FIG. 6). Therefore, it was confirmed that kimchi containing allulose has a better effect on consumer preference for the appearance of kimchi even after a storage period compared to kimchi that does not contain allulose or contains fructose or sugar instead of allulose. .

Appearance preference (5-point scale) Storage 5 days Storage 7 days Storage 13 days Comparative Example 2 2.8 2.9 3.3 Comparative Example 3 3.2 3.4 3.3 Comparative Example 5 2.8 2.9 3.0 Preparation 3 3.7 3.6 3.6

Checking the texture of kimchi

The texture of kimchi was confirmed for Preparation Examples 2 to 4 and Comparative Examples 2 to 6. The prepared kimchi was placed in a glass container (280ml) and stored in an incubator at 15° C. for 13 days, and taken out on the 3rd, 7th, and 13th days of storage to check the texture of each kimchi. The texture was confirmed by selecting only the stem part of kimchi and using it as a sample, and measuring hardness according to the measurement conditions according to Table 11 below using a texture analysis. The average hardness value of the samples measured repeatedly 5 to 7 times was indicated. The measurement results of such hardness are shown in Table 12 below.

Item Measuring conditions probe Light knife Blade Test Mode compression test speed 0.5 mm/sec Posttest Speed 10 mm/sec Target mode Strain 90%

Hardness (g/force) storage 3 days Storage 7 days Storage 13 days Comparative Example 2 10993 9412 6916 Comparative Example 3 10764 8243 8187 Comparative Example 4 10500 9223 7947 Comparative Example 5 10791 9150 7565 Comparative Example 6 10493 8897 7284 Preparation 2 11318 10251 8299 Preparation 3 11815 10113 8869 ^** Preparation 4 11629 9747 8392 ^***

**: Meaning that there is a significant difference in Preparation Example 3 at p <0.05 level with respect to Comparative Examples 2, 3, and 5 on the same storage day ***: Comparative Example 2, Comparative Example 6 on the same storage day means that there is a significant difference in Preparation Example 4 at the p <0.05 level

As a result, all of the kimchi samples showed a tendency to gradually decrease in hardness over the storage period. The kimchi of Preparation Examples 2 to 4 containing allulose was kimchi without added sugar (Comparative Example 2) or It was confirmed that the hardness was measured to be higher than that of kimchi with added sugar (Comparative Example 3) and kimchi with added fructose (Comparative Examples 4 to 6) (see Table 12). In particular, it was confirmed that the kimchi of Preparation Examples 2 to 4 maintains the same level of texture as the initial storage state of the fructose-containing kimchi even after 7 days of storage, so that the crisp texture can be maintained for a longer period of time, which has a good storability effect. was able to confirm

Confirmation of changes in pH, acidity and organic acid of kimchi

By measuring the pH and acidity of Preparation Examples 2 to 4 and Comparative Examples 2 to 6, the basic quality of kimchi was confirmed. Put the prepared kimchi in a glass container and store it in an incubator at 15℃ for 13 days. Immediately after production, take it out on the 7th, 11th, and 13th days of storage, and transfer 100 g of kimchi to a blender (HR2860, Ya Horng Ele.CO.,Ltd, China). After grinding and squeezing the juice with sterilized gauze, the pH was measured using a pH meter (Seven Compact pH/Ion S220, Mettler Toledo, Switzerland) and compared in Table 13 below.

pH Storage 0 days Storage 7 days storage 11 days Storage 13 days Comparative Example 2 5.4 4.0 3.9 3.8 Comparative Example 3 5.5 4.1 3.9 3.8 Comparative Example 5 5.5 4.0 3.9 3.7 Comparative Example 6 5.6 4.0 3.9 3.7 Preparation 3 5.6 4.1 4.0 ^** 3.9 ^** Preparation 4 5.6 4.0 4.0 ^*** 4.0 ^***

**: means that Preparation Example 3 has a significant difference at p <0.05 level with respect to Comparative Example 2, Comparative Example 3, and Comparative Example 5 on the same storage day

***: Means that Preparation Example 4 has a significant difference at p <0.05 level with respect to Comparative Example 2 and Comparative Example 6 on the same storage day

As a result, when comparing kimchi containing the same amount of sugar as a standard, the pH showed a tendency to decrease as the storage period passed. When the pH is less than 4, it was confirmed that the kimchi containing allulose maintained a higher pH than the kimchi containing fructose based on the same storage period when judged to be overripe.

Specifically, when 1% or more of allulose was added, the longer the storage period, the higher the pH was maintained than when the same amount of fructose was included. It was confirmed that the pH decrease was improved compared to the kimchi containing the same amount of fructose that showed the pH of the ripening phase.

For acidity, 5 ml of the kimchi samples of Preparation Examples 2 to 4 and Comparative Examples 2 to 6 were taken, and the acidity was measured using an automatic titration acidity meter (TA-70, TOA DKK, Japan) under the conditions of Table 14 below, and the acidity was compared in Table 16 below.

Item Measuring conditions Titration mode lactic acid Titration reagent 0.1N NaOH Titration endpoint pH 8.3 sample volume 5 ml

In order to supplement the acidity measurement data, the content of organic acids was analyzed in the kimchi sample. Organic acids were analyzed using lactic acid and acetic acid, which are mainly produced in stored kimchi. Put the prepared kimchi in a glass container and store it in an incubator at 15°C for 13 days, take it out on the 13th day of storage, grind 20 g of kimchi with a blender, put it in a 50 ml flask, dissolve it in distilled water to 400 g/L and use it, The supernatant was used by centrifugation at 3,000 rpm, 15 minutes, and 4°C. As much as 1 ml of the supernatant was filtered through a 0.2 mm filter to prepare a test solution for measuring the organic acid content. For the standard solution of organic acid, weigh 0.05 g each of lactic acid standard (Lactic acid, purity 90% or more, Nam Youngsang) and acetic acid standard (Acetic acid, purity 99% or more, Daejung Hwageum), take it into a 10 ml diaphragm flask, and use distilled water Dissolved and 10 ml of tablets (5 g/L, 5,000 ppm) were prepared as standard solutions. The standard solution was diluted by about 6 points to 2,500, 1,250, 625, 312.5, and 156.25 ppm and filtered through a 0.2 mm filter for use. The test solution and standard solution prepared as described above were analyzed under the analysis conditions of Table 15 below using HPLC ((Alliance, Waters, e2695 Separation Modules, USA/ Waters column Heater Module/ RI detector Water 2414/ Empower™ Software). .

mobile phase 5 mM H ₂ SO ₄ column Aminex HPX-87H (300 x 7.8 mm) flow rate 0.6ml/min temperature 35℃ injection volume 20 μl detector DAD(Diode Array Detector) Wavelength: 210/Ref.360nm

After HPLC analysis under the same conditions as above, a calibration curve was prepared with the horizontal axis representing the lactic acid content (ppm) and the vertical axis representing the area of the chromatogram. Then, the lactic acid content area of the test solution of the sample was read according to the following formula, and the lactic acid content was calculated from the calibration curve. .

After the acetic acid content was also calculated in the same way as above, the results were shown as organic acids by combining the lactic acid and acetic acid contents, and compared in Table 17 and FIG. 10 below.

Acidity (%) Storage 0 days Storage 7 days storage 11 days Storage 13 days Comparative Example 2 0.4 1.1 1.4 1.4 Comparative Example 3 0.3 1.2 1.3 1.5 Comparative Example 4 0.3 1.1 1.3 1.4 Comparative Example 5 0.3 1.2 1.5 1.7 Comparative Example 6 0.3 1.2 1.5 1.7 Preparation 2 0.3 1.1 1.2 ^* 1.4 ^* Preparation 3 0.3 1.0 ^** 1.3 ^** 1.3 ^** Preparation 4 0.3 1.0 ^*** 1.2 ^*** 1.3 ^***

*: Means that Preparation Example 2 has a significant difference at p <0.05 level with respect to Comparative Example 2 and Comparative Example 4 on the same storage day

**: means that Preparation Example 3 has a significant difference at p <0.05 level with respect to Comparative Example 2, Comparative Example 3, and Comparative Example 5 on the same storage day

***: Means that Preparation Example 4 has a significant difference at p <0.05 level with respect to Comparative Example 2 and Comparative Example 6 on the same storage day

Organic acids (ppm) Storage 13 days lactic acid acetic acid Sum Comparative Example 2 6643 1642 8285 Comparative Example 3 5824 2057 7881 Comparative Example 4 6161 2272 8432 Comparative Example 5 6833 2287 9120 Comparative Example 6 5510 2408 7918 Preparation 2 6170 1844 8014 ^* Preparation 3 5834 1990 7824 ^** Preparation 4 5141 2228 7369 ^***

*: Means that Preparation Example 2 has a significant difference at p <0.05 level with respect to Comparative Example 2 and Comparative Example 4 on the same storage day

**: means that Preparation Example 3 has a significant difference at p <0.05 level with respect to Comparative Example 2 and Comparative Example 5 on the same storage day

***: Means that Preparation Example 4 has a significant difference at p <0.05 level with respect to Comparative Example 2 and Comparative Example 6 on the same storage day

As a result, when comparing kimchi containing the same amount of sugar as a standard, the acidity showed a tendency to increase as the storage period passed. When the acidity was over 1%, it was judged that the kimchi was overripe, and the kimchi with 0.5% added sugar showed the acidity of the overripe stage on the 7th day of storage regardless of the type of sugar. In addition, in the case of kimchi containing 1% or more allulose, the acidity was maintained until the 7th day of storage, whereas in the case of kimchi containing the same amount of fructose, the acidity of the ripening period was shown from the 7th day.

Based on the same storage period, the higher the sugar content, the lower the acidity of kimchi containing allulose compared to kimchi containing fructose. It could be confirmed that the

In addition, as a result of checking the content of organic acids on the 13th day of storage, the content of organic acids (lactic acid and acetic acid), one of the metabolites of the storage process, of kimchi containing allulose was measured to be lower than that of kimchi containing fructose. , it could be indirectly confirmed that there is an effect of improving the storage properties.

Confirmation of improvement effect of syneresis

For Preparation Examples 2 to 4 and Comparative Examples 2 to 6, the change of water absorption during storage period was confirmed. Yield rate is measured by measuring the weight of cabbage kimchi immediately after production, taking out samples every 7 days, 11 days, and 13 days from storage in an incubator at 15 ° C. It was measured and compared in Table 18 below.

Yield rate (%) Storage 0 days Storage 7 days storage 11 days Storage 13 days Comparative Example 2 0.0 7.8 6.5 8.6 Comparative Example 3 0.0 9.7 12.4 13.4 Comparative Example 4 0.0 8.8 9.9 10.4 Comparative Example 5 0.0 9.6 11.2 11.3 Comparative Example 6 0.0 13.9 14.4 14.5 Preparation 2 0.0 7.7 8.0 ^* 8.2 ^* Preparation 3 0.0 7.2 ^** 9.1 ^** 6.4 ^** Preparation 4 0.0 12.2 ^*** 10.0 ^*** 8.5 ^***

*: Means that Preparation Example 2 has a significant difference at p <0.05 level with respect to Comparative Example 2 and Comparative Example 4 on the same storage day

**: means that Preparation Example 3 has a significant difference at p <0.05 level with respect to Comparative Example 2, Comparative Example 3, and Comparative Example 5 on the same storage day

***: Means that Preparation Example 4 has a significant difference at p <0.05 level with respect to Comparative Example 2 and Comparative Example 6 on the same storage day

As a result, the syneresis was measured to be the lowest in kimchi without added sugar (Comparative Example 2), and as the saccharide content of kimchi increased, the occurrence of syneresis increased. However, it was calculated that the yield rate of kimchi containing allulose was lower than that of kimchi containing fructose. did. In particular, when 1% or more of allulose was added, compared to kimchi containing the same amount of fructose, the effect of reducing the amount of dilution was greater, confirming the effect of improving the storage stability of allulose.

Sensory evaluation of kimchi

The sensory evaluation was performed on Comparative Example 3, Comparative Example 5, Preparation Example 3, and Comparative Example 2 as a control containing 1% of the commercial sugar added amount to confirm the strength and preference of the kimchi taste. Using kimchi stored in a glass container at 15 ° C in an incubator at 15 ° C. 6 items of taste intensity attribute (fresh smell; freshness, gundeok; off-flavor, texture; crispiness, kimchi flavor, sweetness, acidity intensity), 6 items of preference attribute (sweetness, sour taste, texture, appearance, kimchi flavor, overall preference) The sensory evaluation was performed and compared to Tables 19 to 21 below.

Day 5 of storage Comparative Example 2 Comparative Example 3 Comparative Example 5 Preparation 3 Fresh odor (freshness) intensity 3.4 3.4 3.3 3.7 Gundeoknae (off-flavor) strength 2.5 2.6 2.8 2.2 Texture (Crunchy) Strength 3.3 3.5 3.7 3.8 Kimchi flavor intensity 3.3 3.3 3.0 3.3 sweetness intensity 2.0 2.7 2.9 2.6 sour intensity 3.2 3.5 3.4 3.1 sweet taste 3.2 3.4 3.3 3.5 sour taste 3.0 3.0 3.2 3.7 texture symbol map 3.1 3.3 3.3 3.6 exterior sign 2.8 3.2 2.8 3.7 Kimchi flavor symbol map 3.0 3.3 3.1 3.4 first half symbol 3.1 3.4 3.3 3.7

Storage Day 7 Comparative Example 2 Comparative Example 3 Comparative Example 5 Preparation 3 Fresh odor (freshness) intensity 3.3 2.9 3.2 3.7 Gundeoknae (off-flavor) strength 3.2 3.3 3.2 2.6 Texture (Crunchy) Strength 3.2 3.5 3.2 3.6 Kimchi flavor intensity 3.4 3.1 3.5 3.6 sweetness intensity 2.3 3.0 2.8 2.5 sour intensity 3.6 3.1 3.6 3.6 sweet taste 3.2 2.8 3.0 3.4 sour taste 3.1 2.9 2.8 3.4 texture symbol map 3.3 3.1 3.1 3.9 exterior sign 2.9 3.4 2.9 3.6 Kimchi flavor symbol map 3.3 2.9 3.1 3.5 first half symbol 3.2 2.9 3.1 3.8

Storage Day 13 Comparative Example 2 Comparative Example 3 Comparative Example 5 Preparation 3 Fresh odor (freshness) intensity 3.1 3.1 2.8 3.2 Gundeoknae (off-flavor) strength 3.0 3.2 3.6 3.1 Texture (Crunchy) Strength 3.7 3.5 3.3 3.8 Kimchi flavor intensity 3.4 3.6 3.7 3.8 sweetness intensity 2.5 2.4 2.6 2.3 sour intensity 3.8 3.7 4.3 3.7 sweet taste 3.0 3.2 3.0 3.0 sour taste 3.1 3.7 3.1 3.4 texture symbol map 3.3 3.6 3.3 3.3 exterior sign 3.3 3.3 3.0 3.6 Kimchi flavor symbol map 3.3 3.4 3.3 3.6 first half symbol 3.4 3.4 3.1 3.5

As a result, the kimchi of Preparation Example 2 containing as much as 1% of allulose in all of the kimchi that had been stored for 5 days, 7 days, and 13 days was the same as those of Comparative Examples 2, 3, and 5 in both the taste intensity attribute and the preference attribute. It received a higher sensory quality score compared to kimchi. Even if the storage period of kimchi is prolonged, kimchi containing allulose has a Gundeok natura compared to the kimchi of Comparative Examples 2, 3, and 5 containing no allulose or containing fructose or sugar. It was confirmed that the sensory quality of kimchi was excellent in maintaining the sensory quality during the storage process as the sensory preference was maintained high due to the high intensity of freshness, flavor, and crunchiness of kimchi.

Statistical processing

For statistical analysis, SAS 9.4 program (SAS Inc., Cary, NC, USA) was used, and the significance of Experimental Example 1 was verified by the independent two-sample T-test method. In Experimental Example 2, the significance was verified by a one-way analysis of variance (One-way ANOVA) method, and the Turkey test was used for the post-test. All analyzes were tested under the significance level p<0.05.

In the above, the present application has been described in detail only with respect to the disclosed embodiments, but it is apparent to those skilled in the art that various modifications and variations are possible within the scope of the technical spirit of the present application, and it is natural that such variations and modifications belong to the appended claims.

Claims (13)

As kimchi containing allulose,
The allulose will be included in an amount of 0.7 to 1.5 parts by weight based on 100 parts by weight of the total kimchi, kimchi.
The method according to claim 1,
The kimchi will include Chinese cabbage, kimchi.
The method according to claim 1,
The kimchi is that the hardness is increased compared to kimchi that does not contain allulose, kimchi.
The method according to claim 1,
The kimchi is that the yield is lower than that of kimchi that does not contain allulose, kimchi.
The method according to claim 1,
The kimchi will have a small increase in acidity during storage compared to kimchi that does not contain allulose, kimchi.
The method according to claim 1,
The kimchi has a higher content of vitamin C than kimchi that does not contain allulose, kimchi.
A method of producing kimchi comprising; mixing vegetables with sugars and seasonings containing allulose, comprising:
The method for producing kimchi, wherein the allulose is included in an amount of 0.7 to 1.5 parts by weight based on 100 parts by weight of the total kimchi.
8. The method of claim 7,
The mixing step is a method of producing kimchi by dissolving sugar in lukewarm water and mixing.
8. The method of claim 7,
The vegetable is any one selected from the group consisting of cabbage, radish, cucumber, radish, mustard, green onion, chive, onion, sesame leaf, bean leaf, water parsley, mugwort, burdock, deodeok, leek, spinach, eggplant, cabbage, pumpkin and lotus root The above, the method for producing kimchi.
8. The method of claim 7,
Further comprising the step of aging the mixture, the method for producing kimchi.
As a seasoning composition for kimchi production comprising allulose,
Wherein the allulose is included in an amount of 5 to 10 parts by weight based on 100 parts by weight of the total seasoning composition for kimchi production.
12. The method of claim 11,
A seasoning composition for kimchi production, further comprising any one or more selected from the group consisting of red pepper powder, radish, green onion, garlic, ginger, cabbage, onion, fish sauce, and salt.
A method of producing kimchi, including; mixing vegetables with the seasoning composition for kimchi of claim 11 .

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