KR960002211B1 - Kimchi preservative - Google Patents

Kimchi preservative Download PDF

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KR960002211B1
KR960002211B1 KR1019930018397A KR930018397A KR960002211B1 KR 960002211 B1 KR960002211 B1 KR 960002211B1 KR 1019930018397 A KR1019930018397 A KR 1019930018397A KR 930018397 A KR930018397 A KR 930018397A KR 960002211 B1 KR960002211 B1 KR 960002211B1
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kimchi
weight
sodium
preservative
present
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KR1019930018397A
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KR950007669A (en
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김철배
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김철배
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Priority to CN94101092A priority patent/CN1100281A/en
Priority to JP1830494A priority patent/JP2505370B2/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The kimchi preservative contains 97.0-98.0 wt% glucose, 0.3-0.9 wt% ginger powder, 0.1-0.3 wt% starch, 0.85-0.9 wt% citric acid, 0.7-0.9 wt% L-sodium glutamate, 0.005-0.013 wt% 5'-sodium inosinate, 0.005-0.013 wt% 5'-sodium guanilate and 0.001-0.003 wt% sodium succinate. The kimchi preservative can be useful for the production of kimchi preserved for a long time.

Description

신규한 김치보존제New Kimchi Preservative

본 발명은 신규한 김치보존제에 관한 것이다. 좀 더 구체적으로, 본 발명은 김치제조중에 첨가되는 김치를 장기간 보존할 수 있게 하는 신규한 김치보존제에 관한 것이다.The present invention relates to a novel kimchi preservative. More specifically, the present invention relates to a novel kimchi preservative that enables long-term storage of kimchi added during kimchi production.

일반적으로 곡실류 등을 주재로 한 식품은 장기간 저장하여도 변질되지 않으나. 육류 및 채소류 등을 주재로 한 식품은 육류 및 채소류 자체가 수분을 다량 함유하고 있어 건조처리하여 저장하거나 염장하여 저장하지 않으면 쉽게 변질된다. 따라서, 오랜전부터 식품의 장기 보존을 위해서는 식품을 건조하거나 염장 및 당장하는 방법이 알려져 왔으며, 특히, 김치는 채소류의 대표적 염장보존 형태로 알려져 왔다.Generally, foods based on grains do not deteriorate even after long-term storage. Foods mainly made of meat and vegetables are easily deteriorated unless they are dried and stored or salted. Therefore, long-term preservation of food for a long time has been known how to dry or salt and food, especially, kimchi has been known as a representative salt preservation form of vegetables.

한편, 최근에 한국내에서만 보급되던 김치가 국외에까지 유통되기 시작하면서, 김치를 보다 더 장기간 보존할 수 있도록 하기 위한 첨가제및 방법을 개발하려는 노력이 끊이지 않았다. 이러한 노력의 일환으로 김치의 산패를 방지하는 첨가제가 개발되어 왔는데, 이러한 것들로는 다음과 같은 김치보존제가 있다 :Meanwhile, as kimchi, which was recently distributed only in Korea, began to be distributed abroad, efforts to develop additives and methods to preserve kimchi for a longer period of time have been ceaseless. As part of this effort, additives have been developed to prevent rancidity of kimchi. These include the following preservatives:

즉, 카프린산, 라우린산 및 미리스틴산 등의 지방산을 단독 또는 2종 이상 혼합한 김치보존제; 모노카프린, 모노라우린 및 모노미리스틴 등의 지방산 모노글리세라이드를 단독 또는 2종 이상 혼합한 김치보존제; 또는, 에센스 오일, 올레인 오일, 글리산, 2(3)-부틸-4-히드록시아나솔(B.H.A.), EDTA 및 β-옥시안식향산류 등의 천연 향식료를 단독 또는 2종 이상 혼합한 김치보존제.That is, kimchi preservative which mixed fatty acids, such as capric acid, lauric acid, and myristic acid, individually or in combination of 2 or more types; Kimchi preservatives which mix fatty acid monoglycerides, such as a monocaprine, a monolaurin, and a monomyristin, individually or in mixture of 2 or more types; Or kimchi mixed with natural flavors such as essence oil, oleic oil, glycan, 2 (3) -butyl-4-hydroxyanasol (BHA), EDTA and β-oxybenzoic acid alone or in combination of two or more kinds Preservative.

아울러, 김치의 산패를 방지하기 위한 방법으로는 김치제조시 마늘 대신에 갈락올레오레이진을 염장채소류 100중량%에 대하여 0.001 내지 0.002중량%를 사용하는 방법, 호프수지 또는 호프유를 사용하는 방법, 계피유를 첨가하는 방법 및 산초추출물을 첨가하는 방법 등이 알려져 있다. 또한, 김치 제조후 숙성 전, 후에 BHA, BHT, 아질산나트륨, Ca-EDTA, 인산일 나트륨, 인산이나트륨, 무수인산나트륨 또는 구연산나트륨 등 산화방지제를 선택적으로 2종 이상 적절양으로 첨가하여 마이크로웨이브 오븐에서 가열하는 방법 등이 개발되어 왔다.In addition, as a method for preventing rancidity of kimchi using 0.001 to 0.002% by weight based on 100% by weight of salted vegetables in galac oleoresin instead of garlic, a method using hop resin or hop oil, The method of adding cinnamon oil, the method of adding an acid extract, etc. are known. In addition, before and after fermentation after the preparation of kimchi, microwaves by selectively adding two or more antioxidants such as BHA, BHT, sodium nitrite, Ca-EDTA, sodium phosphate, disodium phosphate, anhydrous sodium phosphate or sodium citrate in an appropriate amount Methods of heating in an oven have been developed.

그러나, 이러한 종래의 김치를 장기간 보존하는 방법에 사용하는 김치보존제는 김치에 첨가된다고 하여도 장기간 저장하는 과정에서 쉽게 산패되거나 맛이 변질되고, 또한 화학성분을 첨가함으로써 장기간 섭취시 건강을 위협하는 등의 문제점이 있었다.However, the kimchi preservatives used in the conventional method for long-term preservation of kimchi are easily rancid or taste deteriorated during long-term storage, even if added to kimchi, and also adds chemicals that threaten health when ingested for a long time. There was a problem.

따라서, 장기간 저장하더라도 산패되거나 맛이 변질되지 않으면서 건강에도 유익한 김치보존제개발이 절실히 요구되었다.Therefore, there is an urgent need for the development of kimchi preservatives that are beneficial to health without being rancid or deteriorated even after long-term storage.

이에, 본 발명자는 김치를 장기간 보존할 수 있는 김치보존제의 필요성을 절감하고 예의 노력을 다한 결과, 김치 제조중 첨가되어 김치를 6개월 이상 장기보존하고, 김치 완제품에서 천연의 미감을 느낄 수 있는 신규한 김치보존제를 개발하였다.Therefore, the present inventors have reduced the need for a kimchi preservation agent that can preserve kimchi for a long time, and as a result of the effort, as a result of adding kimchi during the long-term preservation of kimchi for more than six months, new kimchi can feel the natural aesthetics in the finished product A kimchi preservative was developed.

결국, 본 발명의 목적은 김치제조시에 첨가함으로써 김치를 장기간 보존할 수 있게 한 신규한 김치보존제를 제공하는데 있다.After all, it is an object of the present invention to provide a novel kimchi preservation agent that can be preserved for a long time by adding during the production of kimchi.

본 발명의 목적을 달성하기 위한 김치보존제는 글루코스(포도당), 생강분말, 전분, 구연산, L-글루타민산나트륨, 5'-이노신산나트륨, 5'-구아닐나트륨 및 호박산나트륨을 혼합하여 분쇄한 분말인 것을 특징으로 한다.Kimchi preservative for achieving the object of the present invention is a powder ground by mixing glucose (glucose), ginger powder, starch, citric acid, sodium L- glutamate, sodium 5'-inosinate, 5'- guanyl sodium and sodium succinate It is characterized by.

이하, 본 발명은 상세하게 설명하고자 한다.Hereinafter, the present invention will be described in detail.

본 발명의 김치보존제는 포도당 97.000 내지 98.000중량%, 바람직하게는 97.500중량%; 생강분말 0.300 내지 0.900중량%, 바람직하게는 0.600중량%; 전분0.100 내지 0.300중량%, 바람직하게는 0.200중량%; 구연산 0.850 내지 0.900중량%, 바람직하게는 0.880중량% ;, L-글루타민산나트륨 0.700 내지 0.900중량%, 바람직하게는 0.800중량%; 5'-이노신산나트륨 0.005 내지 0.013중량%, 바람직하게는 0.009중량%; 5'-구아닐산나트륨 0.005 내지 0.013중량%, 바람직하게는 0.009중량%; 및, 호박산나트륨 0.001내지 0.003중량%, 바람직하게는 0.002중량%를 포함한다.Kimchi preservative of the present invention is glucose 97.000 to 98.000% by weight, preferably 97.500% by weight; 0.300 to 0.900% by weight of ginger powder, preferably 0.600% by weight; Starch 0.100 to 0.300% by weight, preferably 0.200% by weight; 0.850 to 0.900 weight percent citric acid, preferably 0.880 weight percent, sodium L-glutamate 0.700 to 0.900 weight percent, preferably 0.800 weight percent; 0.005 to 0.013% by weight of 5'-inosinoate, preferably 0.009% by weight; 0.005 to 0.013%, preferably 0.009% by weight of 5'-sodium guanylate; And 0.001 to 0.003% by weight of sodium succinate, preferably 0.002% by weight.

상기에서, 생강분말과 전분은 먼저 혼합하여 다른 조성과 혼합하는 것이 바람직하며, 이 때에 조성물이 균일히 혼합되도록 하여 동결건조시키는 것이 바람직하다.In the above, the ginger powder and starch are preferably mixed first and mixed with other compositions, and at this time, the composition is preferably uniformly mixed and lyophilized.

이하, 본 발명에 따른 김치보존제를 바람직한 실시예를 통해 상세히 설명하고자 한다.Hereinafter, the kimchi preservative according to the present invention will be described in detail through a preferred embodiment.

이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 국한되는 것이 아니라는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.

이하의 실시예 1 내지 3에서는 각 성분의 조성비를 달리하여 각 성분들을 혼합한 다음, 이를 분쇄하여 미세분말상의 김치보존제를 제조하였다.In Examples 1 to 3 below, each component was mixed by varying the composition ratio of each component, and then ground to prepare a fine powder kimchi preservative.

[실시예 1]Example 1

포도당 97.000중량%Glucose 97.000% by weight

생강분말 0.900중량%Ginger powder 0.900% by weight

전분 0.300중량%Starch 0.300% by weight

구연산 0.871중량%0.871 wt% citric acid

L-글루타민산나트륨 0.900중량%Sodium L-Glutamate 0.900 wt%

5'-이노신산나트륨 0.013중량%0.013% by weight of 5'-inosinate

5'-구아닐산나트륨 0.013중량%5'-sodium guanylate 0.013% by weight

호박산나트륨 0.003중량%Sodium succinate 0.003% by weight

[실시예 2]Example 2

포도당 97.500중량%Glucose 97.500 wt%

생강분말 0.600중량%Ginger powder 0.600% by weight

전분 0.200중량%Starch 0.200% by weight

구연산 0.880중량%0.880 wt% citric acid

L-글루타민산나트륨 0.800중량%0.800% by weight of sodium L-glutamate

5'-이노신산나트륨 0.009중량%5'-Sodium Inosine 0.009% by weight

5'-구아닐산나트륨 0.009중량%5'-sodium guanylate 0.009% by weight

호박산나트륨 0.002중량%Sodium succinate 0.002% by weight

[실시예 3]Example 3

포도당 98.000중량%Glucose 98.000% by weight

생강분말 0.300중량%Ginger powder 0.300% by weight

전분 0.139중량%Starch 0.139% by weight

구연산 0.850중량%0.850 wt% citric acid

L-글루타민산나트륨 0.700중량%L-sodium glutamate 0.700 wt%

5'-이노신산나트륨 0.005중량%5'-sodium inosinate 0.005% by weight

5'-구아닐산나트륨 0.005중량%5'-sodium guanylate 0.005% by weight

호박산나트륨 0.001중량%Sodium succinate 0.001% by weight

[김치보존제의 효능 검사][Efficacy test of Kimchi preservative]

각 실시예에서 제조된 김치보존제를 첨가하여 일반적인 김치제조방법에 따라 각각 제조한 김치 및 김치보존제를 첨가하지 않고 일반적인 김치제조방법에 따라 제조된 김치를 4℃에서 저장하면서 저장기간에 따라 느끼는 신맛의 정도를 관능검사하였다. 이때에 김치는 본 발명의 김치보존제의 성분을 제외하고는 모두 동일한 재료를 사용하여 제조하였으며, 총 100명의 인원으로 관능검사를 실시하여 김치보존제의 효능을 비교하였다.Addition of the kimchi preservatives prepared in each Example to add the kimchi and kimchi preservatives prepared in accordance with the general kimchi manufacturing method, respectively. The degree was sensory test. At this time, all the kimchi except for the components of the kimchi preservative of the present invention was prepared using the same material, the sensory test was carried out by a total of 100 people to compare the efficacy of the kimchi preservative.

[표 1]TABLE 1

본 발명의 김치보존제를 사용하여 제조된 김치의 신맛에 대한 관능 검사표(단위: 인)Sensory test table for the sour taste of kimchi prepared using the kimchi preservative of the present invention (unit: phosphorus)

상기 표 1에서 보듯이, 본 발명의 김치보존제를 사용한 김치는 제조후 3개월 이상 지나도 신맛을 거의 느낄 수 없었는데 대하여, 종래 방법으로 제조한 김치는 1개월이 지나면 섭취하기 어려운 정도로 신맛이 나는 것을 알 수 있었다. 아울러, 본 발명의 김치보존제를 첨가한 김치는 3 내지 6개월이 지난 다음에도 섭취하기 좋은 상태였으며, 6개월이 지난 후에도 섭취할 수 있는 상태였다.As shown in Table 1, the kimchi using the kimchi preservative of the present invention almost could not feel sour taste even after 3 months or more, the kimchi prepared by the conventional method is found to have a sour taste that is difficult to consume after one month Could. In addition, the kimchi containing the kimchi preservative of the present invention was in good condition to be ingested even after 3 to 6 months, it was in a state that can be ingested even after 6 months.

이상에서 상세히 설명하고 입증하였듯이, 본 발명의 김치보존제는 장기간 유통되더라도 김치가 산패되지 않고 보존되며 천연의 맛을 느낄 수 있을 뿐만 아니라 건강에 유익하므로, 장기보존용 김치의 제조에 널리 이용될 수 있을 것이다.As described and demonstrated in detail above, the kimchi preservative of the present invention can be widely used in the preparation of long-term preservation kimchi, because the kimchi is preserved without being rancid even if it is distributed for a long time, not only can feel the natural taste, but also is beneficial to health. will be.

Claims (1)

포도당 97.000 내지 98.000중량%, 생강분말 0.300 내지 0.900중량%, 전분 0.100 내지 0.300중량%, 구연산 0.850 내지 0.900중량%, L-글루타민산나트륨 0.700 내지 0.900중량%, 5'-이노신산나트륨 0.005 내지 0.013중량%, 5'-구아닐산나트륨 0.005 내지 0.013중량% 및 호박산나트륨 0.001 내지 0.003중량%를 포함하는 김치보존제.Glucose 97.000 to 98.000% by weight, ginger powder 0.300 to 0.900% by weight, starch 0.100 to 0.300% by weight, citric acid 0.850 to 0.900% by weight, sodium L-glutamate 0.700 to 0.900% by weight, 5'-inosinoate 0.005 to 0.013% by weight, Kimchi preservative comprising 0.005 to 0.013% by weight of 5'- sodium guanylate and 0.001 to 0.003% by weight of sodium succinate.
KR1019930018397A 1993-09-14 1993-09-14 Kimchi preservative KR960002211B1 (en)

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KR1019930018397A KR960002211B1 (en) 1993-09-14 1993-09-14 Kimchi preservative
CN94101092A CN1100281A (en) 1993-09-14 1994-01-28 A novel preservative for kimchi preparation
JP1830494A JP2505370B2 (en) 1993-09-14 1994-02-15 Novel kimchi preservative and method for producing long-term storable kimchi using the same

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KR1019930018397A KR960002211B1 (en) 1993-09-14 1993-09-14 Kimchi preservative

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KR950007669A KR950007669A (en) 1995-04-15
KR960002211B1 true KR960002211B1 (en) 1996-02-13

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