KR900001001B1 - Method for prolonging pre-servation time of kimchi - Google Patents

Abstract

A methof for prolonging preservation of Kimchi is presented. Thus, Chinese cabbage is soaked into 10-15% of edible salt solution for 15 hrs, washed with water, and mixed with red pepper powder, garlic, ginger, welsh onion, and salted fish. The resulting material is treated with hop oleoresin (0.01%), packed in a bottle, and preserved at 15oC to extend preservation time by 10 days.

Description

Preservation Method of Kimchi Added with Hope Resin or Hop Oil

The present invention relates to a method of extending the shelf life of kimchi by adding hop oleoresin in natural materials.

Kimchi is impregnated with acetic acid and radish in a suitable saline solution to inhibit the growth of pathogenic bacteria that are not resistant to salts. By multiplying, it has acidity and produces a unique flavor of kimchi.

In addition, kimchi is an excellent alkaline food that provides dietary fiber and nutritional ingredients such as vitamins and minerals that are easily lacking in modern people's diet.

However, since kimchi is a living compound fermented food, the shelf life (distribution period) at room temperature is extremely short, which is the biggest obstacle to industrialization and exportation. Therefore, various methods have been sought to solve this problem. .

In other words, there is a method of heating or inhibiting the killing or growth of microorganisms, freezing and preserving kimchi, adding synthetic preservatives, irradiation method, etc., but the heat treatment method is a fresh kimchi due to the characteristics of kimchi, and the texture changes The freezing method has problems such as dehydration and discoloration of tissues during thawing, and synthetic preservatives and irradiation methods should be considered safety in kimchi with large intake.

In terms of Kimchi preservation extension, refrigeration (-4 ℃ ~ 4 ℃) is the preferred method, but the installation, maintenance, and distribution expenses are enormous (especially in summer), and when exposed to room temperature, fermentation proceeds rapidly and causes rancidity. do.

Therefore, the present inventors studied a method of extending the shelf life by adding a small amount of hop-oleoresin or hop oil to kimchi, which is harmless to humans.

Hop is a herbaceous vine grass named humulus lupulus, L. It uses amgro.

Hope not only improves flavor in beer brewing but also prevents turbidity and antimicrobial effect of beer, which enhances the shelf life of beer. (Food Ingredients: Jae-Jo Cho, Fermentation Engineering: Ho-Sik Kim)

Hope chemical composition is composed of protein, lipids, soluble minerals, fibrin, pectin and inorganic components, hop oil hopmizil, hoptanin and the like as the general plant components.

However, hop resins and hop oils are mainly obtained from fat-soluble components and hop flavors, and these components have been reported as humulone and lupulone.

Thus, the antimicrobial action of Hope was found to be due to these two vaginas alone or in combination.

In the hops, the content of huron was 0.3-1.0% and the leufuron content averaged 5%. (Fermentation and Microbial Engineering: Jeongdong Hyoje, Alcoholic Beverages, Rose) Industrially, hop oil is produced by steam distillation, and hop resin is an organic solvent.

Detailed description of the invention is as follows.

The method of adding hop resin to kimchi is added to the kimchi prepared by the conventional method in the range of 0.001% -0.025%.

At 0.001% or less, kimchi's fermentation inhibiting action is lowered and hop taste is felt at a concentration of 0.25% or more.

Table 1 shows the results of comparing kimchi and hops with hop resin.

TABLE 1

Comparison of Aging Degree between Kimchi and General Kimchi (20 ℃)

In the case of 20 ℃, kimchi has about 3 days of decorating time, but 4 days for adding 0.001% hop resin, 5 days for 0.005% addition, and 6 days for 0.01% and 0.025% addition. It was found that the retention was improved.

Example 1

Remove the damaged parts such as the outer leaves of the Chinese cabbage by the conventional method, cut it into aeration and immerse it in 10-15% saline solution for about 15 hours, wash it with running water, remove it in a basket, and then remove the dried pepper powder, garlic, ginger, green onion, Prepare kimchi seasoning with salted cabbage and evenly mixed with pickled cabbage.

The hop resin was added 0.01% to the kimchi weight, the additives were mixed well so that the additives were evenly dispersed and stored at 15%. As a result, the decorating period could be extended to about 10 days.

TABLE 2

Comparison between the present invention kimchi and general kimchi (15 ℃)

* Kimchi immediately after soaking: PH 5.88, Total 0.90% Salinity 3%

* Degree of sourness:-<+ <++ <+++

Claims (2)

A method of adding hop resin or hop oil to kimchi prepared by a commercial method to extend the shelf life of kimchi. The method according to claim 1, wherein the concentration of hop resin or hop oil is added at 0.001% -0.025% with respect to kimchi weight.