KR900002396B1 - Process for preservation of kimchi - Google Patents

Abstract

The method for prolonging preservation time of KIMCHI comprises (a) sterilizing additive materials such as hot pepper, garlics, salted fish, Welsh onions, and etc. at 100≰C for 3-5 mins and mixing salted cabbages with pre-sterilized additive materials; (b) adding 1% of glycine to the above cabbage and aging the cabbage containing glycine at 37≰C for 12-24 hrs to 0.4-0.5 of acidity and pH 4.2-4.6; (c) adjusting pH with 2N-(Ca(OH)2) and wrapping at 550-650mmHg of the degree of vaccum.

Description

Method of manufacturing kimchi with extended shelf life

The present invention relates to a method of extending the shelf life of kimchi, and when seasonings are mixed, glycine is added to inhibit the growth of decaying microorganisms, and the pH of the kimchi is kept constant by using an alkaline substance so that only the beneficial strain for kimchi ferment is continuously. It is characterized by a method of producing kimchi to allow the growth of the kimchi to be matured to allow the growth of lactic acid bacteria and other rancid microorganisms after aging until all the sugar in the raw material is consumed to be able to grow.

About 200 kinds of strains are known about the ripening of kimchi, and the ripening of kimchi is achieved by successive series of different strains at each stage.

In other words, aerobic bacteria such as Achromobacter, Pseudomonas, Prabobacterium, and Bacillus macerans grow in the early stage of ripening, and in the middle stage, aerobic bacterium Leuconostoc mesenteroides, Pediococcus cerevisiae, Streptococcus faecalis, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus plantarum are grown, and the kimchi is matured By breeding microorganisms such as Debaryomyces and Zygosaccharomyces, the sour taste is strong, and the softening of the inside of the group and the bite of the tissue bites, resulting in decay in the last edible state. Various methods have been devised to extend the shelf life of kimchi by inhibiting and killing the growth of these microorganisms.

Among these methods, there is a method of disinfecting by heating, a method of imparting shelf life by using an antiseptic such as sorbic acid, etc., and recently, a method of killing microorganisms by irradiating ionizing radiation has been developed.

However, the method of heating has disadvantages such as the change of aroma, color, texture of the food and destruction of nutrients, and the method of using preservatives has residual toxicity of preservatives, and its usage is legally restricted, so the microbial inhibitory effect is certain. Not. In addition, the method of using radiation has problems such as manipulation and technology problems and the possibility of causing mutations in the human body, so that some countries are allowed to use only very limited food. The present inventors have completed the present invention as a result of a long study of the kimchi production method to solve this problem and to extend the storage of kimchi and at the same time improve the palatability.

In the present invention, the antimicrobial activity is recognized among amino acids, but there are glycine, cysteine, tryptophan, phenylalanine, etc. Of these, since glycine has a wide range of antimicrobial activity specifically against bacteria, the growth of decaying microorganisms is suppressed by adding 0.5-2.0% of glycine. Lactic acid and acetic acid produced by lactic acid and acetic acid produced by organic acid were added by adding a certain amount of alkaline substances so that the pH of kimchi was not lowered below the minimum growth possible pH of lactic acid bacteria during the kimchi ripening process. It is a method to extend the shelf life of kimchi by neutralizing with (Acetate), making it impossible to proliferate lactic acid bacteria and other rancid microorganisms during storage by aging until all the sugars are consumed. The alkali material used in the present invention is caustic soda (NaOH), calcium hydroxide (Ca (OH) 2), sodium bicarbonate (NaHCO3), sodium carbonate (Na2CO3), calcium carbonate (CaCO3), etc. The usage of is shown in Table 1.

[Table 1] Amount of alkaline substances required to produce 1kg of kimchi (unit: grams)

When explaining the process of the present invention in more detail cut the cabbage, radish to a suitable size, marinated in 12-15% saline solution for 2-5 hours, washed with tap water and then dehydrated, and the ingredients and glycine such as garlic, green onions, lactose, etc. Add kimchi and mix kimchi (cabbage kimchi, radish kimchi, nabak kimchi, Dongchimi, etc.) to aged temperature 15 ℃ -37 ℃. When kimchi matures and reaches an acidity of 0.4-0.7 and pH 4.2-4.8, an alkaline substance is added in portions.

Add the alkaline solution in portions to mature the kimchi while keeping the pH at 4.2-4.8. If the pH is kept constant, the product is vacuum packed in PET / PE, NYLON / PE, OPP / PE, PP / PET film with a vacuum degree of 600-650mmHg. Briefly, the process of the present invention is as follows.

On the other hand, the pH and acidity shown using 0.5-2.0% glycine in cabbage kimchi and nabak kimchi are shown in Tables 2 to 3.

[Table 2] Changes of pH and Acidity According to Glycine Content in Chinese Cabbage Kimchi

[Table 3] Changes of pH and Acidity According to Glycine Content in Nabak Kimchi

Example 1

Put the cabbage kimchi in a container and ripen for 2-3 days at room temperature (20 ℃). When acidity (lactic acid content) reaches 0.45-0.60 and pH 4.2-4.8, add 1N-caustic soda (NaOH) by a certain amount. When the pH of Kimchi solution did not change while keeping the pH at 4.2-4.8 for 7-10 days, or when the sugar analysis showed less than 0.2% by the Somogy method, vacuum packing the OPP / PE film at 600mmHg. After storage at room temperature, the shelf life was more than two months.

Example 2

The pickled cabbage was mixed with red pepper powder wet and sterilized at 100 ° C. for 3-5 minutes and garlic, salted fish, and other ingredients, and 1% of glycine was added and aged at 37 ° C. for 12 hours to 24 hours. When the pH reaches 4.2-4.6, the pH is not changed after 3-5 days by adding a certain amount of 2N-calcium hydroxide (Ca (OH) 2) solution, or when the content of sugar reaches 0.2% by checking the presence of sugar in kimchi. The Nyoln / PE film was vacuum packed at a vacuum degree of 550mmHg-650mmHg and left at 20 ° C. The shelf life of the product was longer than 3 months.

Example 3

Slice radish into 1-2cm cubes, marinated in 15% saline solution for 2 hours, wash with tap water, and mix ingredients such as green onion, garlic, red pepper powder, and salted fish and ferment at 15 ℃ for 2-4 days. After aging, the pH was 0.4-0.7 and pH 4.2-4.8, and 1N-caustic soda solution was injected in a fixed amount per hour. When the pH of Kakadugi was no longer changed, vacuum packing was carried out at 600mmHg in vacuum in PET / PE film. This has been more than two months.

Example 4

Slice 500 g of radish and about 200 g of Chinese cabbage, mix 2 liters of 3.5% brine, 0.001% aspartame, and 1% glycine to make Dongchimi, and ferment at 37 ℃ for 12-24 hours. When it became -4.8, 2N-NaOH (NaHCO3) was injected and showed a constant acidity after 5 days, and when degassed and packaged in a PP / PET film, there was no sensory change for more than 3 months.

Example 5

500 g of radish and cabbage about 300 g are cut into pieces, and 30 g of red pepper powder, 0.001% aspartame, 0.5% glycine (Glycine) are mixed, and 2 liters of 3% brine is poured, soaked nabak kimchi and aged at 20 ° C. When the pH reaches 4.4, 1N After adding the calcium hydroxide (Ca (OH) 2) solution and aging for 10 days while maintaining the pH at 4.2-4.8, when the pH was not changed, it was degassed and packaged in nylon / PE film. It was over.

Example 6

Pour 2 liters of 3% saline into 6 kg of pickled cabbage, add caustic soda solution in a constant amount to keep the pH constant at 4.2-4.8 while aging the pickled cabbage alone. Dehydrated Chinese cabbage was separated and dehydrated, and seasoned with red pepper powder, garlic, ginger, anchovy, and lactose, kimchi was prepared by adding 2% glycine and 0.2% aspartame, and then packed in Nylon / PE film. It has been more than a month.

Claims (3)

In order to improve the shelf life of kimchi such as Chinese cabbage kimchi, radish kimchi, Dongchimi, nabak kimchi, glycine is added in the process of soaking kimchi in the known method to suppress the proliferation of decaying microorganisms and neutralize the kimchi solution by using alkaline substance to neutralize the pH. The method keeps constant and consumes all the sugars inside, thus preventing the growth of rancid microorganisms. The method according to claim 1, wherein the pH is maintained at 4.2-4.8 using a substance such as calcium hydroxide, sodium hydroxide, sodium bicarbonate, sodium carbonate, calcium carbonate and the like as a neutralizing agent. The method of claim 1 wherein 0.5-2.0% glycine is used.