KR960005000B1 - Preparing process of kimchi containing oligosaccharide - Google Patents

Abstract

The manufacturing method of Kimchi employs oligosaccharide instead of sugar. The spices mixture for Kimchi is made by adding 0.2-10 wt% of one or more oligosaccharides selected from isomal oligosaccharide, Fracto oligosaccharide, galacto oligosaccharide and malto oligosaccharide to the primary mixture of spices. As Kimchi containing the oligosaccharide has lower pH than kimchi containing sugar, the fermentation of Kimchi can be delayed and storing period of Kimchi can be prolonged. In addition, the kimchi is good for health due to increased bifidobacteria.

Description

Method of preparing kimchi containing oligosaccharides

The present invention relates to a method for producing kimchi containing oligosaccharides, and more particularly, by suppressing the growth of microorganisms during fermentation of kimchi by immersing kimchi using oligosaccharides as a sugar (Source) during the production of kimchi. Accordingly, the shelf life is long, and the method of producing kimchi is more beneficial to the liver due to the growth of bifidus (Bifidus) by oligosaccharides.

Kimchi, a traditional Korean food, is a fermented food containing fiber, minerals, vitamins, and beneficial microorganisms. In particular, kimchi is an important food that can represent the basics of Koreans. It has a unique taste that combines the salty taste of salt and the taste of various organic acids produced during fermentation with flavor and flavor from side ingredients.

The taste of kimchi is different depending on the ingredients and subsidiary ingredients, but it is also very different depending on the method of dipping. The taste varies from cutting of the main raw material to pickling, tossing, rinsing, fermentation and even storage containers.

Such kimchi is acted by microorganisms during the fermentation process to produce various organic acids and carbon dioxide, its components are continuously changed, and fermentation takes place in an anaerobic state, so it is difficult to prevent changes in form or composition. The biggest change during the ripening period of kimchi is lactic acid, acetic acid, citric acid, succinic acid, malic acid, etc., generated from sugars by the production of organic acid by various microorganisms.

Therefore, the sugar content decreases and the pH is resisted as the relative ripening proceeds. As such sugar, conventionally, by adding sugar, fermentation by microorganisms is rapidly promoted, and the storage period of kimchi is shortened, thus making it difficult to commercialize kimchi.

Therefore, an object of the present invention is to inhibit the growth of microorganisms during the fermentation of kimchi by immersing kimchi using oligosaccharide as the sugar in the production of kimchi is delayed fermentation and thus the storage period is prolonged and bifidus bacteria are multiplied by oligosaccharides It is to provide kimchi containing oligosaccharides which is more beneficial to health.

The method of the present invention for achieving the above object is composed of fermentation by adding 0.2 to 10% by weight of oligosaccharides as sugars in the seasoning mixing method in kimchi.

Hereinafter, the method of the present invention will be described in more detail.

In general, the method of manufacturing kimchi is subjected to a process of preparing selected kimchi raw materials, for example, cabbage or radish, and then washing, dehydrating, seasoning mixing, fermentation ripening, and the like. An example of the blending ratio for each component in the conventional conventional kimchi production is shown in Table 1 below, and the fermentation is performed at 5 ° C. However, Chinese cabbage was used for 24 hours in 8% brine.

In the present invention, the manufacturing process of kimchi is the same as the conventional manufacturing method, but oligosaccharides are added in an amount of 0.5 to 10% by weight based on the raw material instead of sugar as sugar in the seasoning mixing process. The oligosaccharide is one or more selected from the group consisting of isomal oligosaccharides, fructo oligosaccharides, galacto oligosaccharides and malto oligosaccharides, the range is added to the various ratios of oligosaccharides by concentration instead of sugar as shown in Table 1 Kimchi prepared by fermentation and fermentation at 5 ℃ for 10 days was judged by performing a sensory test for sweetness. The results are shown in Table 2 below.

Audit criteria are as follows.

5: too sweet 4: little sweet 3: suitable

2: The sweetness is weak 1: The sweetness is too weak.

As can be seen in Table 2, when the addition amount of the oligosaccharide is more than 10% by weight, the sweetness is too high and less than 0.2% by weight, on the contrary, the sweetness is low, so the addition amount of about 0.2 to 10% by weight is sensually preferable.

As described above, the kimchi of the present invention to which the oligosaccharide is added as a sugar has a lower pH and an acidity than that of the sugar added as a sugar, so that fermentation may be delayed to extend the storage period of the kimchi.

Hereinafter, the method and effect of the present invention will be described in more detail with reference to Comparative Examples and Examples, but the scope of the present invention is not limited to the following examples.

Example 1

In preparing the abandoned kimchi, the mixing ratio is as shown in Table 1 above, but isomalto oligosaccharides were added instead of sugar to fermentation at 5 ° C., and the acidity and pH of the kimchi solution during storage were measured.

Example 2

In the preparation of abandoned kimchi, as shown in Table 1, the results of measuring the acidity and pH of the kimchi solution during the storage period while fermenting at 5 ° C. by adding fructo oligosaccharides in place of sugar were shown in Table 4 below.

Example 3

In the preparation of abandoned kimchi as shown in Table 1, the results of measuring the acidity and pH of the kimchi solution during the storage period while fermentation at 5 ℃ by adding galacto oligosaccharides in place of sugar as shown in Table 1 below.

Example 4

In preparing the abandoned kimchi, as shown in Table 1, the results of measuring the acidity and ph of the kimchi solution during the storage period while fermenting at 5 ° C. by adding malto oligosaccharides instead of sugar as shown in Table 1 below are shown in Table 6 below.

Comparative Example 1

In preparing the kimchi, the acidity and pH of the kimchi solution during the storage period were measured while fermenting the fermentation at 5 ° C. as shown in Table 1 above, and the results are shown in Table 7 below.

Comparative Example 2

In preparing the taste kimchi, the mixing ratio of the raw materials is shown in Table 8, and the results of measuring the acidity and pH of the kimchi solution during the storage period while performing the kimchi fermentation at 5 ° C are shown in Table 9 below. Chinese cabbage was pickled in 8% brine for 24 hours.

Example 5

In preparing the taste kimchi, the mixing ratio is as shown in Table 8 above, but the results of measuring the acidity and pH of the kimchi solution during the storage period while fermenting at 5 ° C. by adding oligosaccharides with isomal instead of sugar are shown in Table 10 below.

Example 6

In preparing the taste kimchi, the mixing ratio is as shown in Table 8 above, but the results of measuring the acidity and pH of the kimchi solution during the storage period during fermentation at 5 ° C. by adding fructo oligosaccharides instead of sugar are shown in Table 11 below.

Example 7

In preparing the taste kimchi, the mixing ratio is as shown in Table 8, but the results of measuring the acidity and pH of the kimchi solution during the storage period while fermenting at 5 ° C. by adding galacto oligosaccharides instead of sugar are shown in Table 12 below.

Example 8

In preparing the taste kimchi, the mixing ratio is as shown in Table 8 above, but the results of measuring the acidity and pH of the kimchi solution during the storage period while fermenting at 5 ° C. by adding malto oligosaccharides instead of sugar are shown in Table 13 below.

For Kimchi fermented in Examples 1 to 8 and Comparative Examples 1 and 2 for 25 days, 30 sensory tests were performed on 30 housewives in their 30s and 50s. The results are shown in Table 14 below.

※ The inspection criteria are as follows.

1. Very bad 2. Bad 3. Normal

4. Good 5. Very good

As can be seen in the above examples and comparative examples, when the oligosaccharide is added to the sugar than the sugar is added, the pH decrease rate and the acidity increase rate during storage are smaller. Therefore, the kimchi of the present invention can prolong the storage period of the kimchi due to the delayed fermentation, while the harmful bacteria and common bacteria do not make good use of oligosaccharides, whereas the bifidus bacteria use oligosaccharides so that the bifidus bacteria are selectively grown by oligosaccharides. It can be used as a health food. In addition, the sensory test results are also excellent invention that is effective in improving the taste of kimchi.

Claims (2)

Method for producing kimchi, the method of producing kimchi containing oligosaccharides, characterized in that fermentation by adding 0.2 to 10% by weight of oligosaccharides as sugars during seasoning mixing. The method of claim 1, wherein the oligosaccharide is oligosaccharide-containing kimchi, characterized in that one or more selected from the group consisting of isomalto oligosaccharides, fructo oligosaccharides, galacto oligosaccharides and malto oligosaccharides.