KR900003009B1 - Process for preservation of kimchi by adding chinese peper extracts and monoglyceride - Google Patents

Abstract

The method of prolonging the preserration period of KIMCHI by adding chinese peper and monoglyceride comprises (a) extracting available imgredinents from chinese peper by using ethanol and rotary evaporator, (b) preparing the seasoned KIMCHI, (c) adding chineses peper extract and monoglycerine caprate and or monoglycerine laurate and mixing.

Description

Preservation Method of Kimchi Added with Acid Extract and Monoglyceride

The present invention relates to a method of inhibiting the growth of related microorganisms by adding an appropriate amount of anchovy extract and monoglycerides to pickled foods, in particular, kimchi, and extending the eating period.

In general, Kimchi, one of the traditional fermented foods in Korea, uses lactic acid bacteria as raw materials of kimchi, that is, cabbage and radish, to grow lactic acid bacteria to produce organic acids contained in lactic acid and give acid value. (PH4.0-4.5 total acidity 0.5-1.0%), but the fermentation proceeds, causing rancidity and softening, so that the product's value is very short.

Therefore, many researches have been conducted to maintain the product value of kimchi, and the applied method has been attempted for preservation method (canning), synthetic preservative addition method, irradiation method, etc. using refrigeration, freezing method, heat sterilization.

However, the above methods have the following disadvantages.

The refrigerating method is the most desirable method, facility cost, and cost increase factor in distribution, and especially when kimchi products are left at room temperature during the distribution process in summer, fermentation proceeds rapidly, causing rancidity. Pasteurization) causes kimchi tissue damage, freshness and loss of nutrients.

In addition, the addition of synthetic preservatives (for example, Potassium sorbate) is not only a short period of extended storage period, but also a problem that the safety of the large amount of added kimchi intake of the situation is increasing, the irradiation method is also anxious to the general consumer in its safety. It is likely that his practical use will be quite difficult.

Accordingly, the present inventors have studied a method of extending the shelf life by applying an extract and a food additive emulsifier (monoglyceride) to kimchi in order to solve the above problems, the extracts and food additives of the natural herbs harmless to the human body.

Records of the addition of sancho to kimchi have been stated in the Office of the Sixteen Offices (林 園 十 六 志 1764-1845), and in recent years, some provinces have added kimchi to kimchi to give Kimchi its unique flavor. .

The active ingredient of the vinegar is mainly contained in the skin as essential oils (精油).

The essential oil components are Citronellal, Limonene, Geraniol and the like, and Shan shool has been reported as a Shinmi ingredient. (Japanese Pharmacy Commentary)

In addition, the antimicrobial activity of Sancho has been reported to have a potent growth inhibitory effect on the intestinal pathogenic microorganisms Streptococcus, Shigelia, Shlmonella, Yersinia. (Journal of Pharmacognosy 17.4.1986)

However, as a method of extracting herbal ingredients by one day in water, water-soluble extracts are large, so fat-soluble effective ingredients such as essential oils are difficult to extract.

A study on the antimicrobial effect of lactic acid bacteria such as essential oils and oil-soluble extracts of spices on lactic acid bacteria, Kimchi (Laural Zaika and John C.Kissinger, Journal of Food Sceience, 49,5,1984) Rather than inhibiting the proliferation of lactic acid bacteria, rather promoting or soluble extract by organic solvents effectively inhibited and killed the growth of lactic acid bacteria.

This is consistent with the findings that the fermentation of lactic acid bacteria in kimchi, which has red pepper powder, garlic and ginger used as kimchi spice, accelerates fermentation of kimchi. (Korean Food Science Society 10.2.1978)

The growth of microorganisms by microorganisms is suppressed and sterilized by free radicals generated from long-chain fatty acids, which dissolve the cell wall of mycelium cells or spores, thereby degrading the activity of enzymes that bind cell membranes and basic proteins. It lowers the resistance of bacteria and easily penetrates into the cell membrane of fatty acids, changing the structure of the cell membrane. As a result, phosphorylation inhibits ATP (Adenosinetriphosphate) production, and the exposure of intracellular aminosugar (Aminosugar), glycine ( Amino acids such as Glycin, Glutamic Acid, Phenylalanine, Glycin, Methylglycoside, Fructose, etc. decrease the accessibility of sugars, which impairs the development of bacterial cells and eventually kills them. The fatty acid ester, monoglyceride, also has the same mechanism of action. It is the result of ripening and measuring Kimchi and general kimchi with extract, general kimchi and emulsifier at 20 ℃.

[Table 1] Comparison of kimchi and kimchi added kimchi (20 ℃)

* Kimchi immediately after soaking: PH 5.80, Total 0.10, Salinity 3%

When the kimchi's decorative range was PH 4.0 and 1.0% of total acid, the general kimchi was extended to about 3 days at 20 ℃ and the kimchi extract added 6 days to 8 days. In 0.05% -0.05%, the duration of planting was prolonged, and the effect of the concentration of acid extract was significantly different from that in 0.05% -0.05%.

However, at 0.05% or more, the taste of sancho was strongly felt, and at 0.01% or less, the preservation effect was lowered.

[Table 2] Comparison with general kimchi and emulsifier added kimchi (20 ℃)

In other words, Kimchi out of the range of 3-4 days after the general kimchi at 20 ℃, the kimchi combined with monoglycerin lauremite and monoglycerin caprate maintained the range of decoration even after 10 days.

EXAMPLE

1) Extraction of Active Herbal Ingredients

20 ml of ethanol (99.8%) was added to 10 g of mature and dried acid (fermented vinegar) and extracted with refrigeration at 80 ° C in a water bath for 3 hours. 100 ml of distilled water was added to the filtrate, which was filtered through a rotary evaporator. Ethanol is evaporated and concentrated to 50 ml.

2) Preparation and Addition of Chinese Cabbage Kimchi

Remove the damaged parts such as the outer leaves of kimchi, that is, cabbage prepared by the general method, and immerse the cabbage cut into 1 / 2-1 / 4 aeration according to the size in about 15 hours in 10-12% saline solution, and wash with water. Remove and mix with red pepper powder, garlic, ginger, milk brown and green onion.

Here, the extract was added 0.05% monoglycerol caprate and 0.01% monoglycerine laurate to 0.05% of kimchi (converted in the total amount of kimchi). The edible was available until 25 days as shown in Table 3.

[Table 3] Comparison of Kimchi with Emulsifiers (15 ℃)

Claims (3)

To add kimchi prepared by the conventional method in order to prolong the period of kimchi kimchi and the addition of the acid extract (bark, seed), monoglycerin laurate and monoglycerine caprate. The method of claim 1, wherein the extract is concentrated with an organic solvent, such as ethyl alcohol extract. The method according to claim 1, wherein the concentration of acetic acid extract is added with 0.01% -0.5% total amount of acetic acid and 0.01% -0.1% monoglycerine caprate as monoglycerine laurate with respect to kimchi weight.