KR20220077704A - Ginseng Dongchimi Drink - Google Patents

Abstract

The present invention relates to a dongchimi drink containing organic ginseng and a method for manufacturing the same. It has an excellent advantage in the period of preserving by going through specific aging conditions.

Description

Ginseng Dongchimi Drink}

The present invention relates to a dongchimi beverage containing organic ginseng and a method for manufacturing the same.

Unlike cabbage kimchi, dongchimi uses a small amount of sub-ingredients and is made with a lot of broth without using red pepper powder. Since ancient times, naengmyeon in dongchimi soup has been enjoyed as a winter delicacy, and it has been known that eating rice cake together gives a refreshing taste and aids digestion.

Due to the recent westernization of dietary culture, the increase in women's participation in social life, and the growth of the food service industry, kimchi such as dongchimi is being made through mass production, and it is being developed in various ways to industrialize dongchimi according to the tastes of modern people. However, research using ingredients other than radish for dongchimi is lacking, so continuous research on additional ingredients is needed to meet the tastes of modern people, foreigners, and young people who value nutritional balance and well-being.

In addition, Dongchimi has a problem in that the palatability decreases due to excessive fermentation and aging after a certain period of time, so it is required to derive a carbonated dessert beverage that modern people can prefer along with manufacturing conditions to stably obtain sensually excellent Dongchimi. .

Republic of Korea Patent Publication No. 10-1187033

The inventor of the present invention completed the present invention by confirming that while ginseng and radish are aged together, but aged for a specific temperature and for a specific period, a product with excellent taste and flavor can be manufactured while researching a method for manufacturing an organic dongchimi beverage.

Accordingly, it is an object of the present invention to provide a method for preparing an organic ginseng dongchimi beverage.

Another object of the present invention is to provide an organic ginseng dongchimi beverage prepared by the above method.

In order to achieve the object of the present invention, the present invention provides a method for preparing an organic ginseng dongchimi beverage comprising the following steps.

a) mixing radish, ginseng, salt, xylitol and auxiliary materials;

b) aging the mixture of step a);

c) adding citric acid to the aged product of step b); and

d) sealing the container by injecting carbon dioxide gas into the resultant of step c).

In one embodiment of the present invention, in step a), ginseng may be included in an amount of 4 to 6% by weight based on no weight.

In one embodiment of the present invention, the aging in step b) may be performed at 4 to 6 ℃.

In one embodiment of the present invention, the aging period in step b) may be 26 to 30 days.

In addition, the present invention provides an organic ginseng dongchimi drink prepared by the above method.

The present invention relates to a dongchimi drink containing organic ginseng and a method for manufacturing the same. , through specific aging conditions, the edible period is excellent, and it has the advantage of giving a refreshing feeling by injecting citric acid and carbon dioxide gas.

1 schematically shows the manufacturing method of the present invention.

The inventor of the present invention completed the present invention by confirming that a product with excellent taste, aroma and functionality can be manufactured when ginseng and radish are aged together but aged at a specific temperature and for a specific period while researching a method for preparing a dongchimi beverage. .

Accordingly, the present invention provides a method for preparing an organic ginseng dongchimi beverage comprising the following steps.

a) mixing radish, ginseng, salt, xylitol and auxiliary materials;

b) aging the mixture of step a);

c) adding citric acid to the aged product of step b); and

d) sealing the container by injecting carbon dioxide gas into the resultant of step c).

In the present invention, radish is a herbaceous plant belonging to the cruciferous family, and is also called anhydrous or mushy depending on the region. There is no limitation on the kind of radish that can be used in the present invention, but preferably, organically grown radish and fine roots may be removed.

In the present invention, ginseng refers to the root of Panax ginseng C. A. Meyer of the Araliaceae family, and the ginseng used in the present invention is organically grown in Chilseong-myeon, Goesan-gun, Chungcheongbuk-do. Preferably, the thin root and cork layer are removed. It can be used, and more preferably, it can be used for easy eating.

Organically grown auxiliary materials such as chives, garlic, and ginger used in the present invention are used, and the salt is not particularly limited, and refined salt, unrefined salt or processed salt can be used.

In the present invention, the auxiliary material is an incidental material normally used in the production of dongchimi except radish and ginseng, and those skilled in the art can appropriately derive it. In the present invention, the auxiliary material may include organic chives, garlic and ginger.

In the present invention, xylitol is an alcoholic sugar made by processing xylose, and is a substance used as a sugar substitute or dental care product. It has the same sweetness as sucrose of the same mass, but contains about 60% of the calories of sucrose. Unlike hexoses such as sucrose, glucose, and fructose, xylitol is a pentose sugar, and because S. Because insulin is not consumed, it is used as a sugar substitute for diabetic patients. In the present invention, by using xylitol for the production of dongchimi, the acid production rate of the fermented product is reduced compared to sugar and the like, so that it can be expected to extend the edible period.

In the present invention, ripening means an operation to have properties suitable for the target food by leaving it for some time under certain conditions with insufficient flavor or texture as part of the manufacturing process or as a necessary condition after manufacturing in the manufacturing process of food . In addition, aging includes leaving it for a certain period of time until it is in a state suitable for the next processing at various stages of the processing process. During the aging process, seasonings and spices are added to absorb and harmonize these components, the production of flavor components by the action of microorganisms or enzymes or interactions between components, and changes in the structure of the food, etc., making it a desirable food. In the aging may mean including fermentation.

In the present invention, citric acid may be preferably added in an amount of 0.5% by weight based on the total weight of the dongchimi beverage, but is not limited thereto.

In the present invention, carbon dioxide gas injection into the dongchimi beverage and sealing in the container may use equipment commonly used in the art, which can be appropriately selected by those skilled in the art.

In the present invention, in step a), ginseng may be included in an amount of 4 to 6% by weight, preferably 5% by weight, based on no weight.

In the present invention, the aging in step b) may be performed at 4 to 6°C, preferably at 5°C.

In the present invention, the aging period in step b) may be carried out for 26 to 30 days, preferably for 28 days.

In another aspect, the present invention provides a dongchimi beverage prepared by the above method. The beverage is characterized by a refreshing taste and refreshing feeling, and contains ginseng, so it can help to restore energy and has an excellent edible period by going through specific aging conditions.

Hereinafter, preferred examples are presented to help the understanding of the present invention. However, the following examples are only provided for easier understanding of the present invention, and the contents of the present invention are not limited by the following examples.

<Example>

<Example 1: Materials and Experimental Method>

Example 1-1. ingredient

Radishes purchased from eco-friendly stores were used, and organic ginseng was grown organically in Chilseong-myeon, Goesan-gun, Chungcheongbuk-do. Organic chives, garlic, ginger, and pear, which are sub-materials, were purchased at an eco-friendly store, citric acid and xylitol purchased from a nearby large mart were used, and salt was re-salted with a salinity of 88% or more.

Radish was washed 5 times in running water to remove foreign substances on the surface, and the residue was dried naturally. After removing the skins of chives, garlic, ginger and pears, they were washed 3 times in running water, and then gently pressed with gauze to remove the residue. Ginseng was washed with running water to remove foreign substances and cut into 3 mm pieces.

Example 1-2. Experimental method

For pH measurement, 10 ml of Dongchimi broth was taken and repeated three times at room temperature with a pH-meter (digitalpHmeter, Suntexsp-7).

For acidity, 10ml of Dongchimi broth was added, 0.1% phenolphthalein solution was added as an indicator, and 0.1N-NaOH solution was added to the point where pH was 8.2. At this time, the consumption of 0.1N-NaOH required was converted into lactic acid content and expressed as total acidity (%), and measurement was repeated three times.

[Equation 1]

Salinity was measured three times by using a salinity meter (Salinity meter, model SS-31A, SEKISUI) by taking 10 ml of Dongchimi broth.

Turbidity was measured by repeating absorbance at a wavelength of 558 nm three times using a spectrophotometer (Spectrophotometer, model DU-7, Beckman).

The texture was measured using a texture analyzer (Model YT. RA, Demension V3.7G, stable micro system) according to the fermentation period of dongchimi. For the measurement site, cut the part where the test container and the radish are in contact with width 5cm x length 5cm x height 0.2cm, and measure the maximum cutting force until 100% of the sample is cut, and repeat 3 times.

<Example 2: Preparation of ginseng dongchimi beverage>

The materials were divided into samples 1 to 4 according to the ginseng content, and the composition of each sample is as follows.

sample 1 sample 2 sample 3 sample 4 radish 600g 600g 600g 600g Ginseng 6g 18g 30g 60g garlic 3g 3g 3g 3g ginger 2g 2g 2g 2g chives 6g 6g 6g 6g salt 40g 40g 40g 40g xylitol 8g 8g 8g 8g bottled water 800ml 800ml 800ml 800ml

The washed radish was completely drained of water, and then cut into rounds of 5 cm in length and used. For chives, only the roots were removed to remove the water, and then added uncut. Ginger was cut into thin slices after removing the skin, and then the skin was removed, and the garlic was sliced thinly, and ginseng was cut into 3mm pieces. A general plastic container was used for the container, and radish, ginseng, chives wrapped in cotton cloth, ginger and garlic were put in a container with mineral water to completely dissolve the salt, then closed the lid and aged at different temperatures and aging periods.

After aging, ginseng and liquid parts were filtered out, and 7.3 g of citric acid was added, stirred well, put in a container, and carbon dioxide was injected to complete the Dongchimi drink.

<Example 3: Evaluation of Dongchimi beverage according to aging temperature and aging period>

Sample 2 of the four samples was used to evaluate characteristics according to the aging temperature of the Dongchimi beverage. Specifically, the aging temperature was set at 5° C. and aged for 6 weeks, and each characteristic was measured at intervals of 1 week from the 3rd week.

The pH decreased as the fermentation period increased, showing the highest pH on the second day of fermentation and the lowest pH on the sixth week of fermentation. It took about 4 weeks for Dongchimi to reach pH 4, which is known to be organoleptically suitable. Even at the 6th week, the pH did not drop below 3.0. This is because the acid present in Dongchimi is a weak acid and its dissociation constant is small.

In the case of acidity, it was the lowest at 0.01 on the 0th day of immersion, and the highest at the 6th week of fermentation. It took about 4 weeks to reach the range of 0.4, which is known to be organoleptically suitable for Dongchimi, and in the present invention, xylitol was used instead of sugar as a sugar, and the acid production rate of fermented products was reduced due to the antibacterial power unique to ginseng, and the period of decoration due to the antibacterial power of ginseng. extension can be expected.

In the case of salinity, it was initially measured to be about 2.8%, and it was confirmed that the salinity was the highest on day 0, the day of aging, and reached the salinity equilibrium after passing the lowest salinity through aging. Salinity equilibrium appears to be the result of partial eluting of intracellular water due to the difference in osmotic pressure between the radish and the salt solution and the penetration of salt in the salt solution into the radish. It was confirmed that they are almost similar.

The change range of turbidity was 0.05 to 1.4, and reached the maximum turbidity as the aging progressed, and then gradually decreased as the aging progressed.

The maximum cutting force increased throughout the aging process and decreased after 4 weeks. As such, the decrease in the maximum cutting force with the progress of aging seems to be because protopectin in the form of divalent ions such as calcium or fibrin is dissolved while acting as a structural material in the middle layer of the cell membrane. As the water-soluble pectin increases in a small amount and protopectin decreases in a small amount as it progresses, the maximum cutting power also seems to increase and decrease as Dongchimi is fermented. In addition, the reason for the increase in cutting strength seems to be that the density of fibrin applied to a single area increases because the cell wall is crushed and overlapped by the removal of air inside the cell and the elution of water by osmotic pressure in Dongchimi immersion solution.

On the other hand, when the fermentation temperature was 3°C, it took longer to reach pH 4 and acidity 0.4, which are known to be organoleptically superior, than when aged at 5°C. was judged not to be. In the case of aging at 7 or 9 ℃, it fermented rapidly after 3 weeks, so it was difficult to obtain an appropriate ripening end timing, and it was judged that it was not suitable because there is a possibility that the edible period may be shortened.

<Example 4: Evaluation of Dongchimi beverage according to ginseng content>

The present inventors performed a sensory evaluation of the Dongchimi beverage according to the additional ginseng content. Specifically, as in Example 1, samples 1 to 4 according to the ginseng content were prepared, and as in Example 3, the Dongchimi beverage was fermented for about 4 weeks at 5° C. and completed. Evaluation was evaluated by a five-point rating method (1: very poor, 2: bad, 3: average, 4: good, 5: very good) for each of the 20 trained panelists.

sample 1 sample 2 sample 3 sample 4 refreshing taste 3.8 4.8 4.5 4.5 ginseng flavor 3.9 4.7 3.9 3.8 texture 4.0 4.5 3.7 3.3 overall sign 3.9 4.7 4.0 3.7

As shown in the table above, in the case of Sample 2, it was confirmed that it was a sensory superior beverage by receiving a significantly higher score than other samples in all items. Samples 3 and 4 had a refreshing taste, but there was an opinion that the ginseng content was too high, so the ginseng flavor was strong and the texture was hard.

Claims (5)

A method for preparing an organic ginseng dongchimi beverage comprising the following steps:
a) mixing radish, ginseng, salt, xylitol and auxiliary materials;
b) aging the mixture of step a);
c) adding citric acid to the aged product of step b), and
d) sealing the container by injecting carbon dioxide gas into the result of step c).
The method of claim 1, wherein in step a), ginseng is included in an amount of 4 to 6% by weight based on no weight, organic ginseng dongchimi beverage manufacturing method.
The method of claim 1, wherein the aging in step b) is performed at 4 to 6°C.
The method of claim 1, wherein the aging period in step b) is 26 to 30 days, organic ginseng dongchimi beverage manufacturing method.
The organic ginseng dongchimi drink prepared by the method of any one of claims 1 to 4.

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