KR20220111881A - Kimchi manufacturing method with suppressed maturation and kimchi manufactured by the same - Google Patents

Abstract

The present application provides a method for producing kimchi comprising paprika concentrates, lotus root concentrates, and capsaicin, and kimchi produced by the method. Aging can be suppressed to extend shelf life by using the paprika concentrates, the lotus root concentrates, and the capsaicin. Accordingly, the present invention relates to the method for preparing kimchi with an extended cooking period in which the unique taste or nutrition of kimchi is not damaged even when stored for a long time, and kimchi produced by the method.

Description

Kimchi manufacturing method with suppressed maturation and kimchi manufactured by the same}

The present application relates to the production of kimchi including paprika concentrate, lotus root concentrate, and capsaicin, thereby suppressing bacterial activity and preventing fermentation by not using starch paste, thereby extending the storage period, and even with long-term storage, the unique taste of kimchi However, it relates to a method for manufacturing kimchi with improved preservation without damaging nutrition and extending the edible period, and kimchi produced thereby.

Kimchi plays a large and important role in our diet. The kimchi refers to a product fermented through lactic acid production in order to secure the preservation and maturity of the product by mixing pickled cabbage, which is the main raw material, with various seasonings such as red pepper powder, garlic, ginger, green onion and radish.

The principle of kimchi ripening consists of the effect of the natural environment such as ambient temperature and air, the effect of the added seasoning on the biological tissue of the material, the activities of various microorganisms that are grown naturally, and the influence of the kimchi storage container. Because the enzymes of lactic acid bacteria are alive in kimchi, lactic acid is generated even during sales and distribution, giving it an excessively sour taste, so the shelf life is short. For this reason, many studies are being conducted to extend the edible period by reducing the amount of lactic acid produced during the sale and distribution of kimchi, but the effect of extending the storage period is not great.

Fermentation of kimchi is divided into early stage, red ripeness stage, over-ripening stage, and acidification stage, and the lactic acid concentration and pH are lowered as the lactic acid bacteria gradually change to lactic acid. The initial stage is the period to prepare for fermentation, and it is the time to provide a nutritious environment for lactic acid bacteria to grow. Lactobacillus fermentation and active ripening period is a period in which the level of lactic acid bacteria increases rapidly and provides the aged taste of kimchi. After that, when the second fermentation period, the over-ripe phase, is passed, the lactic acid bacteria reach the maximum and change into fresh kimchi. After that, during the rancidity period, the number of lactic acid bacteria decreases, and the risk of breeding various bacteria may increase.

Accordingly, the present application does not include pastes such as glutinous rice paste and wheat flour paste that promote fermentation so that the conventional ripening period of 7-10 days can be extended to 6 months to 1 year by suppressing the ripening rate, and paprika concentrate , a method for producing kimchi with suppressed aging that inhibits bacterial culture, including lotus root concentrate and capsaicin, and kimchi prepared by the method were invented and completed.

In addition, in the current situation where more than 300,000 tons of kimchi is imported from China per year, and sold at 6,000 won to 8,000 won per 10 kg, the kimchi of this application uses only domestic ingredients to reduce the material cost and is almost identical to imported ones. Being able to take an economic effect at a price is also a very big advantage.

An object of the present application is to provide a method for producing kimchi in which bacterial activity is suppressed by including paprika extract, lotus root extract and capsaicin, and fermentation and fermentation are suppressed by not using grass.

Another object of the present application is to provide kimchi prepared by the above manufacturing method.

The present application provides a method for producing kimchi with aging suppressed.

Prepare pickled cabbage,

Preparing a first mixture of ground red pepper, red paprika and radish,

Put onion and kelp in water and boil at 100° C. for 20 to 40 minutes, then put the first mixture and grind to prepare a second mixture,

In the second mixture, garlic, ginger, green onion, fish sauce, paprika concentrate, lotus root concentrate, and capsaicin solution were added and mixed to prepare a third mixture, and

and filling the third mixture into the pickled cabbage.

In this case, the first mixture and the second mixture are in the form of a paste.

The paprika concentrate, lotus root concentrate, and capsaicin solution each have a concentration of 50000ppm.

In addition, the paprika concentrate, lotus root concentrate, and capsaicin solution are each contained in an amount of 0.08 wt% to 0.12 wt% of the total weight of kimchi.

Based on 100 parts by weight of the kimchi, 70 to 80 parts by weight of the pickled cabbage and 20 to 30 parts by weight of the third mixture may be included.

The present application may provide kimchi prepared by the method described above.

The kimchi includes pickled cabbage, onion and kelp boiled water, red raw red pepper, red paprika, radish, garlic, ginger, green onion, fish sauce,

Contains paprika concentrate, lotus root concentrate and capsaicin.

The kimchi is maintained at a pH of 4.6 or more and 5.0 or less at 4°C for a period of 6 months or more and 1 year or less.

The paprika concentrate, lotus root concentrate, and capsaicin of the kimchi have a concentration of 50000 to 100000 ppm, respectively, and are each contained in an amount of 0.08 wt % to 0.12 wt % of the total weight of the kimchi.

The paprika concentrate, lotus root concentrate, and capsaicin may be included in a ratio of 1:1:1.

The present application relates to a method for producing kimchi, which has the effect of extending the edible period even after a long period of time has elapsed, as the aging is suppressed and the period of 20 to 50 times longer than the conventional aging period, and the distribution process is It can be useful for extension.

In order to describe the subject matter disclosed herein, several terms will be defined herein. In addition to these terms, other terms are defined elsewhere in this specification where necessary. Unless explicitly defined otherwise herein, industry terms used herein shall have their art accepted meanings. In case of conflict, the definitions herein shall be construed.

Hereinafter, a method for producing kimchi with aging inhibited according to the present application will be described in detail.

The term “inhibition of aging” in the present application means that the pH is maintained at 4.6 or more and 5.0 or less even when stored for a period of 6 months or more and 1 year or less at 4°C. Unlike other conventional kimchi, the kimchi whose aging is suppressed means that it can maintain its ripe state for more than 6 months even when stored at the temperature of a general refrigerator.

Kimchi manufacturing method with suppressed ripening

The present application provides a method for producing kimchi with aging suppressed. The ripening means a state of pH 4.5 or less in a state of being changed to fresh kimchi after the maximum increase in lactic acid bacteria.

Compared to the conventional kimchi aging that takes about 7 to 10 days for the suppressed kimchi, in the kimchi of the present application, the aging is suppressed and the pH is maintained for a period of 6 months to 1 year. It is characterized by being In the present application, the aging refers to a state in which lactic acid bacteria reach a maximum value and change to fresh kimchi after the over-ripe period, which is the secondary fermentation period. The fermented kimchi may have a pH of 4.5 or less.

The method for producing kimchi in which the aging is suppressed is characterized in that it does not include a paste that promotes the aging in order to suppress the aging. The grass may be glutinous rice paste, wheat flour paste, rice paste and barley rice paste.

The method for producing kimchi with the aging suppressed of the present application is characterized by including paprika concentrate and capsaicin, which have been found to have an antibacterial effect in the prior art in order to suppress the propagation of various bacteria. The miscellaneous bacteria means bacteria that can be increased while the lactic acid bacteria other than the beneficial bacteria lactic acid bacteria are reduced.

The method for producing kimchi with the aging suppressed of the present application is characterized in that it includes a lotus root concentrate known as a natural preservative. The lotus root concentrate is known to delay excessive aging of kimchi after it is aged.

The method for producing kimchi with suppressed aging of the present application,

Prepare pickled cabbage,

Preparing a first mixture of ground red pepper, red paprika and radish,

Prepare a second mixture by adding onion and kelp and adding the first mixture to boiled water and pulverizing,

Garlic, ginger, green onion, fish sauce, paprika concentrate, lotus root concentrate, and capsaicin were added to the second mixture and mixed to prepare a third mixture,

It is prepared by filling the third mixture in the pickled cabbage.

Hereinafter, it will be described in detail.

Preparing the pickled cabbage in the manufacturing method of the present application may be prepared by using or purchasing a salting method known in a conventional food manufacturing method. In one embodiment of the present application, after pickling by immersing in the sun-dried brine of 10 to 15% by weight of the Chinese cabbage for 12 to 16 hours, it can be washed with water. Pickled cabbage can be prepared by leaving the washed cabbage for at least 1 hour to drain the water. In another embodiment of the present application, it can be prepared by purchasing cabbage pickled in brine.

In the method for producing kimchi in which the aging is suppressed, a first mixture is prepared in which raw red pepper, red paprika and radish are ground.

The first mixture preparation process includes washing and preparing raw red pepper, red paprika and radish. The raw red pepper, the red paprika and the radish may be shredded to a size that can be put into the blender and put into the blender. The mixer is a cooking appliance that mixes and pulverizes food by rotating a blade at a high speed. The added red pepper, red paprika, and radish are prepared in a paste form by operating a blender. The paste is in the form of a paste made by grinding.

The use of the raw red pepper and paprika in red is to enhance the color and appearance of kimchi.

In one embodiment of the present application, the radish may be included in 15 to 25 parts by weight based on 100 parts by weight of the total kimchi. Preferably, the radish may be included in an amount of 20 parts by weight based on 100 parts by weight of the total kimchi.

In the manufacturing method of the present application, the mixing ratio of red paprika, red raw red pepper, and radish may be 1: 2 to 3: 30 to 40 by weight. For example, 50 g of the red paprika, 100 g of the raw red pepper, and 2 kg of the radish may be used.

The manufacturing method of the present application includes boiling onions and kelp in water at 100° C. for 20 to 40 minutes independently of preparing the first mixture.

In one embodiment of the present application, 100 to 150 g of onion and 2 to 5 g of kelp are put in 1 L of water, and it may be boiled at 100° C. for 20 to 40 minutes. 1L of the water may be reduced by evaporation after boiling. Preferably the amount of water may be reduced to leave 750 to 850 ml.

Through this process, about 750 to 850 ml of boiled water containing onions and kelp are obtained.

The manufacturing method of the present application includes preparing the second mixture by putting the first mixture in the above-mentioned boiled water, putting it in a blender, and then pulverizing it.

The second mixture includes onions and kelp in a crushed state.

The manufacturing method includes preparing a third mixture by adding kimchi seasoning ingredients, paprika concentrate, lotus root concentrate, and capsaicin to the second mixture and mixing them.

The kimchi seasoning material may include garlic, ginger, green onion, and fish sauce.

The kimchi seasoning material may additionally include garlic, ginger, green onion, chives other than fish sauce, salted shrimp, onion, sugar, chives, and materials that can be normally added to the kimchi seasoning. However, the manufacturing method of the present application is characterized in that it does not include grass among the materials that may be included in the kimchi seasoning in general.

The third mixture of the present application is characterized in that it comprises paprika concentrate, lotus root concentrate, and capsaicin.

의 물에 넣어 5~15분 동안 가열한 후, 50~70

로 15~25분 동안 익힌다. 상기 가열한 파프리카는 식힌 후 갈아서 액체 형태로 만든다. 상기 액체는 50~80

로 10~15분 동안 졸여 농축하여 걸쭉한 상태로 만든다. 이와 동일하게 상기 연근 농축액도 제조하여 포함할 수 있다. The paprika concentrate and the lotus root concentrate have a concentration of 50000 to 100000ppm, and the paprika concentrate and the lotus root concentrate can be prepared or purchased and used. For example, to prepare paprika concentrate, wash paprika and remove the seeds and stalks, then 80~100

After heating for 5 to 15 minutes, 50 to 70

Cook for 15-25 minutes. The heated paprika is cooled and then ground into a liquid form. The liquid is 50-80

Boil for 10 to 15 minutes and concentrate to make it thick. In the same manner, the lotus root concentrate may be prepared and included.

The paprika concentrate and the lotus root concentrate are included in an amount of 0.08 wt % to 0.12 wt % based on the total weight of kimchi.

Preferably, the capsaicin solution is included in a concentration of 50000ppm, 0.08% by weight to 0.12% by weight based on the total weight of kimchi. Additionally, a high concentration of capsaicin may be used to enhance the spiciness of kimchi.

The kimchi may include paprika concentrate, lotus root concentrate, and capsaicin solution in a ratio of 1:1:1.

The kimchi has an effect of inhibiting aging due to the paprika concentrate, lotus root concentrate, and capsaicin solution. The lotus root concentrate known as a conventional natural preservative, as well as the antibacterial effect of the paprika concentrate and the capsaicin solution, suppresses the production of various bacteria, and controls the rancidity of lactic acid bacteria, allowing the pH to be maintained for a long time.

The manufacturing method of the present application includes filling the obtained third mixture in the prepared pickled cabbage.

The stuffing means that an appropriate amount of the third mixture is applied between the sheets of Chinese cabbage and rubbed to put the third mixture between each and every sheet. With respect to 70 to 80 parts by weight of the pickled cabbage, the third mixture is 20 to 30 parts by weight to prepare kimchi.

The present application, from another viewpoint, relates to a kimchi prepared using the method for producing kimchi in which aging is suppressed as described above.

Kimchi with suppressed ripening

The present application may provide kimchi in which aging is suppressed.

The kimchi includes pickled cabbage, onion and kelp boiled water, red raw red pepper, red paprika, radish, garlic, ginger, green onion, fish sauce, paprika concentrate, lotus root concentrate, and capsaicin.

The kimchi contains 0.08 wt % to 0.12 wt % of the total weight of each of the paprika concentrate, the lotus root concentrate, and the undiluted solution of 50000 ppm of the capsaicin.

The kimchi may additionally include ingredients that may be included in conventional kimchi, such as chives, onions, and salted shrimp, in addition to those described above.

The kimchi, aging is suppressed, for a period of 6 months or more and 1 year or less at 4°C, the pH may be maintained at 4.6 or more and 5.0 or less.

Because of the pH maintained constant for the period described above, the kimchi has the same texture, taste, and aroma as the first, even after 6 months have elapsed, and the indicators for evaluating the overall food such as kimchi within 7 days of manufacture may be similar to

Hereinafter, the present invention will be described in more detail through specific examples.

These examples are only for illustrating the present application, and it will be apparent to those of ordinary skill in the art that the scope of the present application is not to be construed as being limited by these examples.

[Example]

Example 1. Preparation of Kimchi with Suppressed Aging

Prepare 3 cabbages with a total weight of 7kg and immerse them in 10% salt water for 12 hours. After washing 2-3 times in running water, it was left to remove water.

Prepare 1 onion and 3 g of kelp, put it in 1L of water and boil for 30 minutes. At this time, the lid was allowed to evaporate without closing. After 30 minutes, about 800 ml of water remained.

While the water was boiling, fresh red pepper, red paprika, and radish were washed and prepared. The above ingredients were cut into small pieces, put in a blender, and then ground into a liquid form.

Next, the boiled water was cooled, red pepper, red paprika, and radish ground liquid were mixed in a blender and ground to make a mixture.

Then, 10 g of paprika concentrate, 10 g of lotus root concentrate, and 10 g of capsaicin were added to the mixture together with garlic, ginger, green onion, and salted fish, and mixed to make a final kimchi seasoning.

The above-mentioned kimchi seasoning was added to the cabbage from which the water was removed, and the filling was mixed.

Thereafter, it was put in a container and stored in a refrigerator at 4°C.

At this time, the weight of the final kimchi was 12 kg, and 2 kg of radish was used for the material.

Claims (7)

A method for producing kimchi with suppressed ripening, comprising:
Prepared pickled cabbage,
Preparing a first mixture of ground red red pepper, red paprika and radish,
Put onions and kelp in water and boil at 100° C. for 20 to 40 minutes, then put the first mixture and grind to prepare a second mixture,
In the second mixture, garlic, ginger, green onion, fish sauce, paprika concentrate, lotus root concentrate, and capsaicin solution were added and mixed to prepare a third mixture, and
A method for producing kimchi with suppressed aging, characterized in that the third mixture is filled in the pickled cabbage.
The method of claim 1,
The first mixture and the second mixture are kimchi manufacturing method, characterized in that in the form of a paste.
According to claim 1, wherein the paprika concentrate, lotus root concentrate, and capsaicin solution is
each having a concentration of 50000 to 100000 ppm,
In addition, each of the kimchi manufacturing method, characterized in that contained in 0.08% by weight to 0.12% by weight of the total weight of the kimchi.
The method according to claim 1, wherein the kimchi manufacturing method comprises:
Based on 100 parts by weight of the kimchi, 70 to 80 parts by weight of the pickled cabbage and 20 to 30 parts by weight of the third mixture are used.
As kimchi prepared according to claim 1,
pickled cabbage,
Onion and kelp boiled water, red red pepper, red paprika, radish, garlic, ginger, green onion, fish sauce,
Contains paprika concentrate, lotus root concentrate and capsaicin,
Kimchi, characterized in that the kimchi is maintained at a pH of 4.6 or more and 5.0 or less for a period of 6 months or more and 1 year or less at 4°C. 6. The method of claim 5,
The paprika concentrate, lotus root concentrate, and capsaicin are
each having a concentration of 50000 to 100000 ppm,
In addition, kimchi, characterized in that each contained in 0.08% by weight to 0.12% by weight of the total weight of the kimchi.
6. The method of claim 5,
The paprika concentrate, lotus root concentrate, and capsaicin are kimchi, characterized in that it is included in a ratio of 1:1:1.