KR900001002B1 - Method for prolanging preservation time of kimchi - Google Patents

Abstract

A method for extending shelf life of Kimchi is presented. Thus, chinese cabbage is cut properly, soaked into 10-15% of edible salt solution for 15 hrs, and mixed with red pepper powder, garlic, Welsh onion, and salt fish to give a traditional Kimchi. The Kimchi is treated with Cinnamon (0.05%), 200 ppm of ginger oil, and 50 ppm of mustard oil and preserved at 15oC. As a result, the shelf life of Kimchi is prolonged.

Description

Preservation Extension Method of Kimchi Added with Cinnamon Oil

The present invention relates to a method of extending the shelf life of kimchi using natural extract material cinnamon oil.

Recently, our vegetation changes require uniformity and standardization even in kimchi, and it has high nutritional value and hygienic aspects. However, kimchi is made from vegetables such as Chinese cabbage and salted with spices such as pepper, garlic and ginger. Due to the growth of a series of related microorganisms such as lactic acid bacteria by the addition of lactic acid, it is a compound fermented food that produces metabolites such as organic acids, so the shelf life is short, and there is a preservation problem in that heat sterilization cannot be performed during ripening due to the characteristics of the product.

Looking at the conventional research, there is a method of suppressing the growth of microorganisms by maintaining refrigeration and freezing, but there are problems such as large facilities, distribution costs, rapid rancidity when exposed to room temperature, and the addition of synthetic preservatives In the case of kimchi with a large amount of one-time intake, there is a problem of toxicity and short-term preservation period, and thermal acid bacterium method such as canning through low temperature sterilization causes problems such as deterioration of texture, destruction of nutrients and increase of manufacturing cost.

Therefore, the present inventors have obtained a result that cinnamon oil significantly extends the shelf life of kimchi during long-term studies on natural substances harmless to the human body to solve the problems of the conventional kimchi preservation method.

Cinnamon oil is Cassia oil obtained from essential oils from Cinnamonum Cassia Blume, and essential oils from Cinnamonum zeylandcum-ness are classified as Cinnamon. Get 3% essential oil.

Cinnamic aldehyde is the main component of essential oils and contains cinnayl acetate, phenyl propyl acetate, cinnamic acid, etc. (Japanese pharmacy commentary).

On the other hand, pharmacological actions of cinnamon oil include central nerve suppression, vasodilation, intestinal motility, and cardiac suppression. It is reported to have an antibacterial effect. (Chinese medicine metabolism)

It is mainly used as a placebo medicine in oriental medicine and is the main raw material of silver.

In the diet, it is commonly used as a spice to improve the flavor of food, in addition to crystals and alcohol.

Detailed description of the invention is as follows.

15 kinds of spice essential oils including cinnamon oil were added to the kimchi prepared by the conventional method (0.1%) and stored at 20 ° C.

TABLE 1

Change of PH during aging of kimchi and general kimchi with spices essential oil (20 ℃)

In other words, it was found that spice essential oils that are effective in improving the preservation of kimchi are cinnamon oil and mustard oil, and cinnamon oil is particularly effective.

Therefore, in order to know the proper concentration of cinnamon oil added to extend kimchi preservation, cinnamon oil corresponding to 0.01% -0.1% of kimchi weight was added, and the results of aging were compared with general kimchi.

When the kimchi's decorative range is up to pH 4.0 and 1.0% of total acidity, the kimchi without the cinnamon oil is short for 3 days at 28 ° C, while 0.025% for 4 days when 0.01% is added for cinnamon oil. The addition period was extended by 6 days for the addition and about 7 days for the 0.05-0.1% addition.

However, at 0.1% or more, cinnamon taste was strongly felt, and at 0.01% or less, the preservation effect was lowered.

TABLE 2

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

* Kimchi right after soaking: PH 5.85, Total 0.08%, Salinity 3%

The results of sensory tests were performed by adding other spice essential oils (1/10 of mustard oil) equivalent to 1/2 of the cinnamon oil used to mask the weak cinnamon odor in the concentration range of 0.01% -0.1%. Table 3 is as follows.

TABLE 3

Masking Effect of Cinnamon Smell for Each Spice Essential Oil

* Offset:-<+ <++ <+++ <++++

In other words, it was found that the combination of mustard oil and ginger oil was effective for offsetting cinnamon odor. Therefore, by using the amount of ginger oil equivalent to 1/2 of the cinnamon oil added to kimchi and mustard oil equivalent to 1/10, Cinnamon odor could be offset.

In this case, since ginger oil is added, it is considered that ginger is not required to be added to the kimchi material.

Example 1

Remove the inedible part of the cabbage according to the commercial law, cut the aeration, immerse it in 10-15% saline solution for about 15 hours, wash it with water, drain the water, and season it with red pepper powder, garlic, green onions, and wet conflict (except ginger). The cabbage kimchi is prepared by combining.

Cinnamon oil was added at 0.05% to the weight of kimchi and 200PPM of ginger oil and 50PPM of mustard oil were stored at 15 ° C for the purpose of offsetting the taste of cinnamon. The period could be maintained (see Table 4).

TABLE 4

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

* Kimchi right after soaking: PH 5.82, Total 0.08%, Salinity 3%

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

Claims (3)

Method of adding cinnamon oil to kimchi prepared by the conventional method to extend the retention period of kimchi. The method of claim 1, wherein the concentration of cinnamon oil is added at 0.01% -0.1% based on the kimchi weight. The method of claim 1, wherein ginger oil corresponding to 1/2 of the amount of cinnamon oil added to offset the hobby of cinnamon oil and mustard oil corresponding to 1/10 are added. Way.