KR20240048425A - Manufacturing method of Dolsan mustard Kimchi containing Seaweeds and chitosan, and mustard Kimchi Using This - Google Patents

Abstract

The present invention relates to a method of producing Dolsan mustard kimchi using seaweed and chitosan and to mustard kimchi using the same. More specifically, it relates to seaweed, which is a useful nutrient for the human body without using synthetic seasonings, and has excellent taste, nutrition, and flavor as well as excellent ripening properties. It relates to a method of manufacturing Dolsan mustard kimchi with improved palatability by adding chitosan, which significantly shortens the required fermentation period and significantly extends the retention period in the ripened state, and to mustard kimchi using the same. The method for producing Dolsan mustard kimchi containing seaweed of the present invention includes the steps of pickling the collected and prepared Dolsan mustard, blanching the prepared seaweed, preparing a paste containing chitosan from table salt and salted seafood, and blanching the pickled mustard. It includes the step of mixing seaweed and grass. According to the present invention, the shelf life of mustard kimchi increases by containing active ingredients such as the active ingredient of seaweed, which is very beneficial to the human body, chitosan ingredient with excellent food preservation and nutritional value, and saponin, which is the active ingredient of mustard leaf, and the useful ingredient of chitosan is contained. The nutritional value is improved, and the content of essential nutrients such as vitamin C is increased, thereby improving the health of modern people by producing nutritious mustard kimchi. By fermenting and maturing mustard kimchi for a certain period of time under optimal conditions, the unique flavor of mustard leaves is restored. You can greatly improve the preference of mustard kimchi by removing the pungent spicy taste of mustard leaf while preserving its taste.

Description

Manufacturing method of Dolsan mustard Kimchi containing Seaweeds and chitosan, and mustard Kimchi Using This}

The present invention relates to a method of producing Dolsan mustard kimchi using seaweed and chitosan and to mustard kimchi using the same. More specifically, it relates to seaweed, which is a useful nutrient for the human body without using synthetic seasonings, and has excellent taste, nutrition, and flavor as well as excellent ripening properties. It relates to a method of manufacturing Dolsan mustard kimchi with improved palatability by adding chitosan, which significantly shortens the required fermentation period and significantly extends the retention period in the ripened state, and to mustard kimchi using the same.

In general, kimchi is a unique fermented food essential to our table and is a unique vegetable salting method developed and used in Korea. Because our people have enjoyed vegetables for a long time, vegetable processing has developed, and among these, kimchi is a masterpiece that demonstrates our people's unique wisdom that cannot be found in other countries.

In particular, kimchi is a complex food that is closest to our diet as it is a source of vitamins and minerals during the winter when vegetables are scarce, and it is the optimal side dish that goes best with rice, the staple food. As the main ingredients of kimchi are vegetables, it serves as a regulating nutrient for vitamins and minerals, a source of dietary fiber, and plays an important role in preventing constipation and intestinal function due to the flavor generated during the fermentation process, lactic acid bacteria, and organic acids, providing nutrition for Koreans in everyday life. It is important for maintaining health.

There are many different types of kimchi, and among them, there is mustard kimchi made using mustard leaves.

Gat is a dicotyledonous plant called Poppy and mustard family, and its English name is 'Mustard, stalk and leaves'. In Korea, it is called mustard or mustard. Gat is mainly used for kimchi. The seeds are very tasty, small, yellow-brown in color and have a fragrant taste, so they are used as seasoning and medicine. . In China, it has a cultivation history dating back 2,000 years. In Korea, its cultivation history is unclear, but based on its propagation history in China and Japan, it is presumed that it was introduced a long time ago and differentiated into varieties. Cap is a 1- or 2-year-old herb belonging to the Brassica family and has a shape similar to a cabbage. It is generally erect, and the number of leaves is relatively small, with 8 to 9 leaves. The native species' cap is reddish-brown, and the Dolsan cap is light green, has a lot of leaf flesh, has some wrinkles on the leaf surface, and the leaf stem is wide and thick and has a unique scent.

Gat is the most thermophilic among vegetables. At the beginning of growth, both cold and cold resistance are strong, but varieties adapted to warm regions have weaker cold resistance as they grow, and lines grown in cold regions have weaker heat tolerance. There are those with severe incisions and those without severe incisions. Additionally, there are leaves that are hairy and tough, and those that have almost no hair.

The colors of the leaves are red, blue, and intermediate colors. For convenience, there are red caps, blue caps, and medium-colored caps. Most mustards in Korea are grown in the fall and used for kimchi, but Dolsan mustard, a specialty of the Yeosu region, is grown all year round and is very popular for making kimchi.

The seeds come in brown, yellow-brown, and yellow colors, and have very little taste, but are fragrant. The leaves and stems of mustard have a strong spicy taste, so most of them are used for kimchi, and some are used for pickling in early spring and are also eaten dipped in flavored soybean paste.

The effectiveness of mustard is that it contains a lot of carotene, which is the parent of vitamin A. The main component of the spicy taste contained in the leaves and seeds is 'sinigurine', and when dried, it only has a bitter taste and no spicy taste, but when it is moist, it is enzymatically hydrolyzed. It is decomposed by 'myrosinase' and 'aryl' becomes 'isothiocyanate' and glucose, resulting in a unique strong spicy taste.

In particular, Dolsan Gat was introduced from Japan and cultivated in Seguji Village, Udu-ri, Dolsan-eup, Yeosu City about 60 years ago, and has been gradually improved and named as the current Dolsan Gat, and it is confirmed to be cultivated in large quantities in the Yeosu area. Meanwhile, Dolsan mustard is rich in moisture, protein, fat, ash, carbohydrates, fiber, calcium, phosphorus, iron, potassium, and sodium, and contains various vitamins, beta-carotene, and other free sugars, free acids, and free amino acids. It contains this.

In particular, it is rich in calcium and iron, and contains more beta-carotene than other leafy vegetables. It also contains folic acid and has less dietary fiber than traditional mustards, making it soft. These Dolsan mustards are mainly used to produce mustard kimchi, and conventional mustard kimchi using Dolsan mustard contains the useful ingredients and effects of mustards. However, mustard kimchi has a uniform manufacturing method, taste, and efficacy, so the taste and efficacy can be increased. There is a need for the development of leaf mustard kimchi that can be harvested. In addition, the pungent spicy taste of mustard leaves is a factor that reduces the preference of mustard kimchi for adults and children who dislike spicy tastes.

In addition, chitosan is an insoluble polymer substance obtained by deacetylating chitin, which is found in large quantities in crustaceans such as shrimp, crabs, insect shells, and squid bones, and replacing the N-acetyl group with an amino group. It is composed of a glucosamine bond and its molecular structure is It has a structure very similar to human tissue, so it has excellent compatibility with the human body, and because it does not cause immune rejection, it is known to be a very useful material as a food or drug product.

Chitosan is a cationic natural polymer that is second most abundant in nature after cellulose. Its molecular structure is very similar to cellulose, but it has various physicochemical properties due to the presence of an amino group (-NH2) in the molecule.

The main functions of chitosan include antibacterial, anti-fungal, heavy metal adsorption, physiological activity, compatibility with the human body, promoting wound healing, lowering cholesterol, improving liver function, and lowering blood sugar. These effects are widely used in the medical and health fields. It is being applied.

Accordingly, while trying to produce mustard kimchi, which has a high preference, the present inventors used Yeosu Dolsan mustard leaf and added seaweed such as seaweed, hijiki kelp, and kelp, as well as chitosan extracted from crab boiling water, and as a result, its sensory properties were reduced. The present invention was completed by confirming that the properties were very excellent.

The purpose of the present invention is to provide a method for producing mustard mustard kimchi containing beneficial substances for the human body and mustard mustard kimchi using the same.

Another object of the present invention is to provide a method for producing Dolsan mustard kimchi that can improve palatability by removing the unique spicy taste of mustard mustard, and to provide mustard mustard kimchi using the same.

In order to achieve the above object, the present invention includes the following steps: 1) pre-processing, sorting, cutting, and washing domestic Dolsan mustards collected and prepared, salting them with 5 to 10 parts by weight of domestic sea salt per 100 parts by weight of mustards, and then dehydrating them; 2) Drying, sorting, washing, blanching, dehydrating, cutting and improving the prepared edible seaweeds of seaweed, hijiki and kelp; 3) preparing paste from prepared processed salt and salted seafood containing glutinous rice paste containing chitosan component, red pepper powder, and anchovy liquid; and 4) the pickled fish prepared in steps 1), 2), and 3) above. It provides a method for producing Dolsan mustard kimchi using seaweed, including the step of mixing mustard leaf, blanched seaweed, and grass.

Additionally, the present invention provides Dolsan mustard kimchi using seaweed prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention includes the following steps: 1) pre-processing, sorting, cutting, and washing domestic Dolsan mustards collected and prepared; salting them with 5 to 10 parts by weight of domestic sea salt per 100 parts by weight of mustards; then dehydrating them; 2) Drying, sorting, washing, blanching, dehydrating, cutting and improving the prepared edible seaweeds of seaweed, hijiki and kelp; 3) preparing paste from prepared processed salt and salted seafood containing glutinous rice paste containing chitosan component, red pepper powder, and anchovy liquid; and 4) the pickled fish prepared in steps 1), 2), and 3) above. It provides a method for producing Dolsan mustard kimchi using seaweed, including the step of mixing mustard leaf, blanched seaweed, and grass.

In the method for producing Dolsan mustard kimchi of the present invention, after step 4), the step of storing for 2 to 4 months at 12 to 14 ℃ for primary aging, and then performing secondary ripening at 3 to 5 ℃ for 9 to 11 months is further added. It is preferable that the seaweed in step 2) be blanched by blanching the dehydrated seaweed, hijiki, and kelp in hot water for 10 seconds.

In addition, in the method for producing Dolsan mustard kimchi of the present invention, in the production of paste from the processed salt and salted seafood in step 3), the red pepper powder is domestic sunflower seed, and the glutinous rice paste containing chitosan component is glutinous rice powder in 100 parts by weight of crab broth. It is manufactured at 50 to 200 parts by weight, and anchovy fish sauce is manufactured with 20 to 50 parts by weight of sea salt per 100 parts by weight of anchovies, and is preferably manufactured using onions, salted shrimp, garlic, ginger, and sesame seeds in addition, in this case 3) above. In the production of paste in processed salt and salted seafood, it is more preferable to additionally include turmeric fermentation broth obtained by mixing turmeric with stevia and Cheongyang pepper.

In addition, in the method for producing Dolsan mustard kimchi of the present invention, the manufacturing method includes 83% by weight of domestic Dolsan mustard, which consists of 95% mustard and 5% domestic sea salt, 3% by weight of edible seaweeds such as seaweed, hijiki and kelp, and 8% by weight of domestic sunflower seed red pepper powder. By weight, it is preferable to contain 4% by weight glutinous rice paste consisting of 50% crab broth and 50% glutinous rice powder, 0.5% by weight anchovy fish sauce consisting of 70% anchovies and 30% sea salt, and additionally onion, shrimp paste, garlic, ginger, and sesame seeds. In this case, it is more preferable that the manufacturing method additionally contains 5% by weight of turmeric fermentation broth obtained by mixing turmeric, stevia, and Cheongyang pepper in the above ingredients.

Additionally, the present invention provides Dolsan mustard kimchi using seaweed prepared by the above method.

Hereinafter, the present invention will be described step by step.

Step 1: Dolsan hat pretreatment step

Dolsan caps are collected, sorted, and washed in water to remove foreign substances. It is recommended to wash the hat 2 to 3 times under running water. Washed mustards are placed on a sieve to remove moisture and naturally dehydrate.

First, select the mustard. When choosing a mustard, choose one that has a soft and fresh stem. It has a lot of moisture, so it becomes soft easily when making kimchi, so select one that has relatively little moisture and is about 30cm long. 100 parts by weight of the fresh greens selected in this way are washed in clean water to remove foreign substances, then soaked in salt water for 4 hours and preserved. Here, the hat from Dolsan, which is mainly grown in Yeosu, can be used. Remove the pickled mustard from the salt water, wash it in water, and remove the moisture from the pickled mustard by squeezing it by hand.

The efficacy of mustard is to remove bad poisons from the kidneys, brighten the eyes and ears, facilitate bowel movements, stop coughing, and make the stomach comfortable and warm.

In addition, mustard has medicinal effects on chronic cough, gingivitis, hemorrhoids, vomiting, arthritis, etc. depending on the prescription method.

Step 2: Pickling and Dehydration Step

Dolsan caps, with the moisture removed, are placed in a pickle jar and salted with brine. The brine used at this time has a salinity of 3% and the salting time is preferably about 3 to 4 hours. It is preferable to prepare brine by dissolving domestic sea salt. At this time, the amount of sea salt can be adjusted in various ways depending on the desired salinity. Preferably, it is salted with 95% by weight of fresh mustard and 5% by weight of domestic sea salt.

Dolsan caps pickled as described above are washed to remove foreign substances and placed on a sieve for a certain period of time to remove moisture.

Step 3: Blanching stage of seaweed

After sorting the prepared seaweed, wash it in water to remove foreign substances. Then, blanch the seaweed in hot water for 10 seconds. In general, seaweed is a general term for plants that grow in the sea, and is widely known as an alkaline food rich in minerals such as calcium and ash, and has been collected and used as a food raw, dried, or simply processed.

Preferably, edible seaweeds such as seaweed, hijiki and kelp are blanched at low temperature and dehydrated, then only the leaves of seaweed and kelp are cut to a certain size, and in the case of hijiki, only the fruit-shaped leaves are picked and dried to a moisture content of 30 to 50%. After immersing in water for 5 to 10 minutes, dehydrate again to a moisture content of 70 to 80%.

At this time, by blanching the seaweed at low temperature, only the surface stickiness is removed and the original nutrients are preserved. Although the ripening and fermentation time is delayed due to the rich alkaline content of the seaweed, the duration of maintaining the pH level of 5.5 to 4.5 is also reduced. As it is delayed, it functions to maintain the taste and aroma of fresh kimchi for a long time according to our Asian preference for fermented foods.

In addition, the seaweed is selectively selected, mixed and mixed with kimchi auxiliary ingredients, and mixed with the main kimchi ingredient, so that the seaweed and vegetables as the main agent of ripening and fermentation provide complex nutrition, and at the same time, the taste of a delicacy and There will be a scent.

Step 4: Preparing the glue

Using 10% red pepper powder (domestic Taeyangcho), 4% glutinous rice paste (50% crab broth, 50% glutinous rice powder), 0.5% anchovy fish sauce (70% anchovy, 30% sea salt), onion, salted shrimp, garlic, ginger, and sesame seeds. Make grass. The composition ratio of the above ingredients is not particularly limited, but it is preferable to prepare the paste with the composition of each ingredient of the seasoning in the amounts described in Example 1 below.

When producing glutinous rice paste, chitosan component was extracted from crab broth. Specifically, the shell and flesh of the crab were prepared by finely grinding the crab with a grinder, pouring water into it, and boiling it for a sufficient time to extract the chitosan component from the crab's shell and flesh. After boiling the shell and flesh of the crab, it was filtered to extract the chitosan component from the crab.

Among the above ingredients, wash garlic and ginger well, chop them, and mix the above ingredients to make a paste.

The preparation of the paste may further include a fermented turmeric broth obtained by mixing turmeric with stevia and Cheongyang pepper. At this time, the turmeric fermentation broth preferably contains 5 to 7 parts by weight per 100 parts by weight of the kimchi material. If the turmeric fermentation liquid is less than 5 parts by weight, the effect is minimal, and if it exceeds 7 parts by weight, the taste of kimchi is reduced due to the bitter taste of turmeric.

Turmeric (薑黃) is a perennial herb of the Zingiberaceae family and its scientific name is Curcuma longa. L. The origin of turmeric is India, China, and Okinawa, but it is widely cultivated in tropical and subtropical regions, mainly in India.

Turmeric contains curcumin, which is called the turmeric pigment, as well as about 100 types of identified essential oil components (volatile aromatic essential oil components such as Tumerone, Cineol, α-curcumen, and curcumol) and abundant minerals. Curcumin is a chemical component (C21H20O6) of 1,7-bis(4-hydroxy-3 methoxyphenyl)-1,6-heptadiene-3,5-dione, insoluble in water, and an orange-yellow crystalline powder. has The physiological activities of curcumin, such as antioxidant and anti-inflammatory activities, have been revealed (FoodChem, Toxicol 2002 Aug:40(8):1091-7, Surh YJ.). In terms of anticancer activity, it suppressed cancer cell proliferation (The J. Laborstory & Clinical medicine 1997:576-583, Hanif, R. et al.) and also showed preventive effects against skin, colon, and oral cancer in mice (Carcinogenesis, 2000, 21). (2):331-335, Chayng, S.E. et al. In addition, free radical scavenging ability and liver protection effects have been revealed (Planta Med 2001Dec:67(9):876-7, Song EK et al.).

In addition, in recent years, it has also been revealed that it has a preventive effect on Alzheimer's disease and cholesterol inhibitory activity (Indian J Physiol Pharmacol 1992 Oct;36(4):275-3, Soni KB, KuttanR.).

In Oriental medicine, the rhizome (rhizome) of turmeric has a warm nature and is used as a Qi and blood medicine. In the classic book of Chinese herbalism, Lee Si-jin's Herbal Medicine, it removes bad blood and treats blood pressure, urinary bleeding, and phlegm. It is recorded that it does.

Turmeric, which has the above ingredients and effects, uses rhizomes. Turmeric has a bitter taste by nature, so if used in kimchi in excess of a certain amount, it reduces the overall taste of kimchi. Therefore, as an example of mustard kimchi of the present invention, turmeric fermentation liquid obtained by fermenting turmeric is used.

Turmeric fermentation liquid is fermented by mixing turmeric, stevia, and Cheongyang pepper. To prepare a turmeric fermentation liquid, 10 to 20 parts by weight of Cheongyang pepper and 2 to 6 parts by weight of stevia are mixed with 100 parts by weight of turmeric, placed in a container, fermented at 20 to 25 ° C. for 3 to 5 months, and sufficiently aged.

Cheongyang pepper is a type of alkaloid that contains much more capsaicin, the ingredient that gives pepper its spicy taste, than other peppers, and is rich in various nutrients such as minerals. These Cheongyang peppers are fermented with turmeric and play a role in reducing the bitter taste of turmeric. Stevia is a sugar for fermentation, and can be replaced with the above-mentioned earthen sugar or other sugars.

Step 5: Mixing step

The pickled mustard, blanched seaweed, and grass prepared in steps 2), 3), and 4) are mixed and mixed.

Stage 6: Ripening stage

An additional ripening step may be added after the mixing step.

Through the maturation stage, leaf mustard kimchi is fermented and aged for a certain period of time, preserving the unique scent and taste of mustard leaves while removing the pungent spicy taste of mustard leaves, greatly improving the preference of mustard kimchi. This has the advantage that even adults and children who dislike spicy tastes can easily consume it.

After the mixing step, the mustard mixed with the seasoning is placed in an earthenware pot and stored at 12 to 14°C for 2 to 4 months for primary aging, and then further aged for the second time at 3 to 5°C for 9 to 11 months. In this case, the pottery has countless fine pores that allow fresh air to constantly circulate inside the pot to ensure optimal fermentation.

Gadget kimchi that has gone through the first and second maturation processes is dyed purple or pink overall by pigments released from the mustard, such as anthocyanins, β-carotene, and chlorophyll, which not only has a visual effect, but also produces a unique tangy flavor during the ripening and fermentation process. Most of the spiciness disappears, becoming less irritating and sweeter, and it retains the unique taste and aroma of mustard.

The present invention, constructed as described above, increases the storage capacity of mustard kimchi and increases the storage capacity of mustard kimchi by containing active ingredients such as the active ingredient of seaweed, which is very beneficial to the human body, chitosan component with excellent food preservation and nutritional value, and saponin of the active ingredient of mustard. The nutritional value is improved due to the inclusion of useful ingredients, and the content of essential nutrients such as vitamin C can be increased, making it possible to produce mustard kimchi that is nutritious and can improve the health of modern people. In addition, by fermenting and maturing Dolsan mustard kimchi for a certain period of time under optimal conditions, the preference of mustard kimchi can be greatly improved by retaining the unique scent and taste of mustard while removing the pungent spicy taste of mustard. In addition, by fermenting the turmeric mixed with seaweed, the inherent bitterness of turmeric is removed and the taste of mustard kimchi is not reduced.

Hereinafter, preferred embodiments according to the present invention will be presented in more detail and described in detail. However, the following examples are provided to enable those skilled in the art to fully understand the present invention and may be modified into various other forms, and the present invention is not limited to the above examples. That is not the case.

<Example 1> Production of Dolsan mustard kimchi 1

Dolsan mustard (domestic) 83% by weight (pickled: 95% mustard, sea salt (domestic) 5%), 3% by weight of edible seaweeds such as seaweed, hijiki and kelp, 8% by weight of red pepper powder (domestic Taeyangcho), 4% by weight of glutinous rice paste ( Dolsan mustard kimchi was made using 50% crab broth, 50% glutinous rice powder), 0.5% by weight anchovy fish sauce (70% anchovy, 30% sea salt), onion, salted shrimp, garlic, ginger, and sesame seeds. When making the glutinous rice paste, crab broth was used, and 200 g of crabs were ground finely with a grinder, and the shell and flesh of the crabs were prepared by grinding them finely with a grinder, pouring water into them, and boiling them for a sufficient amount of time to prepare the crab. The chitosan component was extracted from the skin and flesh. After boiling the shell and flesh of the crab, it was filtered to extract the chitosan component from the crab.

At this time, all of the above raw materials and auxiliary materials were domestically produced.

As a result, it had the original taste of mustard and had no off-flavor. Its original taste was maintained for 60 days from the date of manufacture.

Specifically, Dolsan caps were collected, selected, washed to remove foreign substances, dehydrated, and then dissolved in sea salt in water and pickled for 3 hours in brine with a salinity adjusted to 3%. The pickled Dolsan hat was placed on a sieve to remove moisture.

Seaweed, hijiki and kelp were collected, the roots were removed, the leaves, stems and fruits were cleaned, cut into 5 cm long pieces and blanched in boiling water for 10 seconds.

And the broth, paste, was prepared using the above auxiliary ingredients.

The Dolsan mustard kimchi of the present invention was prepared by mixing the prepared Dolsan mustard, seaweed, and grass evenly.

<Example 2> Production of Dolsan mustard kimchi 2

Kimchi was prepared in the same manner as in Example 1, placed in an earthenware pot and stored at 13°C for 3 months for primary aging, and then further aged at 4°C for 10 months.

<Example 3> Production of Dolsan mustard kimchi 3

6 parts by weight of turmeric fermentation broth obtained by mixing turmeric with stevia and Cheongyang pepper was added to 100 parts by weight of the total ingredients of Example 1.

<Comparative example>

In order to compare with the above examples, leaf mustard kimchi was produced using a typical mustard kimchi production method. That is, it was prepared in the same manner as in the above example of the present invention, except that the seaweed component and the crab broth component, which is the chitosan component, were excluded.

<Experimental Example 1> Sensory test

In order to determine the preference of Dolsan mustard kimchi using seaweed and chitosan according to the examples of the present invention, a sensory test was conducted on the examples and comparative examples. The panel selected 24 people, 16 adults (10 men, 6 women) and 8 children (4 men, 4 women), to rate the appearance, aroma, taste, and overall preference of mustard kimchi using the following 5-point scale. It was evaluated by .

The above sensory test results are shown in Table 1 below.

division Exterior taste incense Texture Overall preference Example 1 4.1 3.9 4.2 4.3 4.1 Example 2 4.3 4.2 4.7 4.4 4.5 Example 3 4.1 4.0 4.3 4.3 4.2 Comparative example 3.5 3.0 4.1 4.0 3.2

(1: very bad, 2: bad, 3: average, 4: good, 5: very good)

Looking at the results of the sensory test, Examples 1 to 3 obtained higher scores in terms of taste, aroma, texture, and preference compared to the comparative example of general mustard kimchi. This shows that the mustard kimchi of the present invention has a better taste than regular mustard kimchi when compared to regular mustard kimchi. In particular, Example 2 received high scores in appearance, taste, aroma, texture, and preference. This means that fermented mustard kimchi has a beautiful color and the pungent spicy taste of mustard kimchi is removed, thereby improving overall preference. .

In addition, as a result of the panel's interview, it was evaluated that mustard kimchi does not have a spicy taste, has a soft texture, so there is no discomfort in eating, and has a unique scent. In particular, children's preference for the mustard kimchi of Example 2 was found to be very high, and it was found that the fermented mustard kimchi of the present invention is suitable for both adults and children who dislike spicy tastes, and thus suits the tastes of modern people who are interested in health.

From the above results, mustard kimchi of the present invention contains a certain amount of active ingredients of seaweed without reducing the taste, so it is not only very beneficial to the human body, but also improves preference, so that it can be easily consumed by people of all ages and genders.

<Experimental Example 2> Acidity measurement

Dolsan mustard kimchi using seaweed and chitosan according to an embodiment of the present invention was placed under the same storage conditions and the acidity was measured for each storage period, and the results are shown in Table 2 below.

division 5 days later 10 days later 15 days later 20 days later 25 days later 30 days later 35 days later Acidity of Example 1 5.9 5.7 5.6 5.4 5.1 4.9 4.6 Acidity of Example 2 6.0 5.8 5.7 5.4 5.2 5.0 4.8 Acidity of Example 3 5.8 5.7 5.5 5.3 5.2 5.0 4.8 Acidity of Comparative Example 6.5 6.1 5.6 4.9 4.3 4.0 3.8

Looking at Table 2 above, it can be seen that the mustard kimchi using seaweed and chitosan according to the present invention has a much higher initial acidity, unlike general kimchi, which has a large change in acidity at the beginning and after a certain period of time, but there is no significant change in acidity over time. This is because the components of seaweed and chitosan affect the fermentation of kimchi, shortening the fermentation period required for initial ripening, and have the effect of suppressing fermentation after maturation to a certain extent, significantly extending the shelf life of kimchi. confirmed.

Above, the present invention has been described in detail with preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. This is possible.

Claims (8)

1) Pre-processing, sorting, cutting, and washing the collected and prepared domestic Dolsan mustards, salting them with 5 to 10 parts by weight of domestic sea salt per 100 parts by weight of mustards, and then dehydrating them;
2) Drying, sorting, washing, blanching, dehydrating, cutting and improving the prepared edible seaweeds of seaweed, hijiki and kelp;
3) manufacturing paste from prepared processed salt and salted seafood containing glutinous rice paste containing chitosan component, red pepper powder, and anchovy liquid;, and
4) Mixing the pickled mustard, blanched seaweed, and grass prepared in steps 1), 2), and 3). A method of producing Dolsan mustard kimchi using seaweed, including the step of mixing.
The method of claim 1, further comprising: primary aging by storing at 12 to 14°C for 2 to 4 months after step 4), followed by secondary aging at 3 to 5°C for 9 to 11 months. Method for producing Dolsan mustard kimchi using seaweed.
The method of producing Dolsan mustard kimchi using seaweed according to claim 1, wherein the blanching of seaweed in step 2) includes blanching dehydrated seaweed, hijiki and kelp in hot water for 10 seconds.
According to claim 1, in the production of paste from the processed salt and salted seafood in step 3), the red pepper powder is domestically produced solar vinegar, and the glutinous rice paste containing chitosan component is manufactured from 50 to 200 parts by weight of glutinous rice powder in 100 parts by weight of crab broth. , Anchovy fish sauce is manufactured with 20 to 50 parts by weight of sea salt per 100 parts by weight of anchovies, and is additionally manufactured using onion, salted shrimp, garlic, ginger, and sesame seeds. A method of producing Dolsan mustard kimchi using seaweed.
The production of Dolsan mustard kimchi using seaweed according to claim 4, wherein the production of paste from the processed salt and salted seafood in step 3) further includes a fermented turmeric broth obtained by mixing turmeric with stevia and Cheongyang pepper. method.
The method according to any one of claims 1 to 4, wherein the manufacturing method comprises 83% by weight of domestic Dolsan mustard, which consists of 95% mustard and 5% domestic sea salt, 3% by weight of edible seaweeds such as seaweed, hijiki and kelp, and domestic sundried red pepper powder. 8% by weight, 4% by weight glutinous rice paste containing chitosan consisting of 50% crab broth and 50% glutinous rice powder, 0.5% by weight anchovy fish sauce consisting of 70% anchovies and 30% sea salt, and additionally onion, shrimp paste, garlic, ginger, A method of producing Dolsan mustard kimchi using seaweed, characterized by containing sesame seeds.
The method of manufacturing Dolsan mustard kimchi using seaweed according to claim 6, wherein the manufacturing method additionally contains 5% by weight of turmeric fermentation broth obtained by mixing turmeric, stevia, and Cheongyang pepper to the ingredients.
Dolsan mustard kimchi using seaweed, characterized in that it is manufactured by the method of any one of claims 1 to 7.