KR960007793B1 - Kimchi & preparation process thereof for the long preservation - Google Patents

Abstract

The kimchi is prepared by selecting vegetable, cutting, washing, desalting, dehydrating and mixing seasoning mixt. contg. kimchi-preservative. The kimchi-preservative agent is obtd. by mixing 97.000-98.000 wt.% glucose, 0.300-0.900 wt.% ginseng powder, 0.100-0.300 wt.% starch, 0.850-0.900 wt.% citric acid, 0.700-0.900 wt.% L-glutamic acid, 0.005-0.013 wt.% 5'-sodium inosinate, 0.005-0.013 wt.% 5'-sodium guanylate and 0.001-0.003 wt.% sodium succinate. The obtained kimchi is not to be acidify, taste is not changed during the long preservation, and it is beneficial for health.

Description

Kimchi for long term preservation and manufacturing method thereof

1 is a diagram schematically showing a general process of making kimchi.

The present invention relates to a kimchi and a method for producing the kimchi. More specifically, the present invention relates to a method for producing kimchi that does not dissipate even after long-term storage by adding a novel kimchi preservative and kimchi prepared therefrom.

Kimchi is a traditional Korean food and is usually made by mixing seasonings with pickled vegetables that have been screened, pickled, washed, desalted and dehydrated. However, kimchi prepared by this method is difficult to long-term preservation, such as easily rancid by the action of various seasonings and seafood mixed in vegetables, there was a limitation in the commercialization due to exposure to the distribution stage including export. In addition, recently, as the industry has been divided, kimchi, which was manufactured at home, is gradually mass produced at a factory and distributed with other foods, and there is an increasing need to solve more easy problems.

Therefore, research is continuing to extend the shelf life by preserving kimchi for a longer period of time while maintaining its unique flavor and nutritional value. As a result, a method of preserving to prevent rancidity by adding additives to kimchi and specialty for long-term preservation A method of preserving and storing kimchi prepared in a container has been developed. More specifically, the method of preventing such rancidity of kimchi is as follows:

Kimchi Manufacturing Method of using 0.001 to 0.002% by weight of galac oleoresine relative to 100% by weight of salted vegetables instead of garlic; Method of adding hop resin or hop oil; A method of adding cinnamon oil; And, in addition to the method of adding an acid extract, antioxidants such as BHA, BHT, sodium nitrite, Ca-EDTA, monosodium phosphate, disodium phosphate, anhydrous sodium phosphate, or sodium citrate, before and after fermentation after preparation of kimchi. There has been developed a method for long-term preservation by adding a proper amount of species or more in a microwave oven and heating kimchi prepared in a ceramic container.

However, kimchi prepared by the conventional kimchi production method has not completely solved the above-mentioned problems such as being easily rancidized or deteriorated in taste during storage and threatening health during long-term intake by adding chemical ingredients.

Therefore, there is an urgent need for a method of preparing long-term preservation kimchi that is healthy even without long-term storage or rancidity.

Accordingly, the present inventors developed a new kimchi preservative added during the production of kimchi, and completed the application (Korean Patent Application No. 93-) under the same name as the "new kimchi preservative" as the present application. The present invention relates to a method for producing long-term preservation kimchi that can feel the natural aesthetic even if the kimchi preservative is added during the production of kimchi for a long time to preserve kimchi.

After all, the main object of the present invention is to provide a method for producing long-term preservation kimchi that can be stored for a long time using a novel kimchi preservative and feel a natural aesthetic.

When explaining the method for producing long-term storage kimchi for achieving the object of the present invention in detail by process as follows.

1st step: Pickling process

Vegetables (cabbage, radish, etc.) are sorted, trimmed and cut into salted water for 6 to 10 hours.

Second Process: Desalting and Washing Process

The pickled vegetables of the electric process are washed and debris is removed at the same time, and the salt is desalted to have a salt concentration of 3 to 5%.

Third Process: Dewatering Process

Washing of the electric process and dehydrated pickled vegetables are placed on the net and dehydrated naturally.

4th step: seasoning and mixing process

The seasoning is clean (pre-treatment) to mix the kimchi preservatives with the ingredients as shown in Table 1 together to prepare a mixed seasoning, and soaked in pickled vegetables of the electrical process to produce kimchi. At this time, when the vegetables are cabbage, carefully put mixed sauce in the pickled cabbage, taking care not to spoil.

In the present invention, the mixed seasoning includes not only powdered kimchi preservatives but also pepper, garlic, green onion, ginger, carrot, leek, buttercup, glutinous rice, sesame and other seasonings, and also includes salted fish, oyster and other seafood. .

Hereinafter, the kimchi production method for long-term storage of the present invention will be described in detail through a preferred embodiment.

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. In particular, the vegetable in the present invention includes all of the edible crops, algae and wild vegetables such as cabbage, radish, radish, radish, green onions, gat and herbs, kimchi preservatives added during the production of kimchi the ratio of the properties of the vegetables And it is clear that it is preferable to use suitably adjusted according to a preference, and it will be clear that this invention includes all these embodiments.

Example 1

Chinese cabbage was selected, trimmed and cut, soaked in brine for 6 to 10 hours, and then pickled, washed to remove foreign substances and desalted so that the salt concentration of cabbage was 3 to 5%, and then dehydrated to obtain pickled cabbage. Meanwhile, after cleansing (pretreatment) the seasoning, 97.000% by weight of glucose (glucose), 0.900% by weight of ginger powder, 0.300% by weight of starch, 0.871% by weight of citric acid, 0.900% by weight of sodium L-glutamate, A mixed seasoning was obtained by mixing with a kimchi preservative containing 0.013% by weight of 5'-soinosinate, 0.013% by weight of 5'-sodium guanylate and 0.003% by weight of sodium succinate. Then, mixed kimchi with pickled cabbage to prepare kimchi.

Example 2

Glucose 97.500%, Ginger Powder 0.600%, Starch 0.200%, Citric Acid 0.880%, Sodium L-Glutamate 0.800% ', 5'-Inosinonate 0.009%, 5'-Sodium Guanylate 0.009% and Sodium Succinate 0.002 Kimchi was prepared in the same manner as in Example 1, except that the kimchi preservative containing weight% was used.

Example 3

Glucose 98.000%, Ginger Powder 0.300%, Starch 0.139%, Citric Acid 0.850%, Sodium L-Glutamate 0.700%, 5'-Inosinonate 0.005%, 5'- Sodium Guanylate 0.005% and Sodium Succinate 0.001 Kimchi was prepared in the same manner as in Example 1, except that the kimchi preservative containing weight% was used.

Example 4

Beef kimchi was prepared in the same manner as in Example 1, except that radish was used instead of cabbage.

Example 5

The radish kimchi was prepared in the same manner as in Example 1 except that the radish was used instead of cabbage and mixed with seasonings.

Example 6

Exfoliation kimchi was prepared in the same manner as in Example 1 except that the cabbage was used instead of cabbage and the brine taste was removed while changing brine several times during pickling.

Kimchi efficacy test

The kimchi prepared in Examples 1 to 6 and the kimchi prepared by the conventional method (a general method of preparing kimchi without adding a kimchi preservative) are stored at 4 ° C. Sensory evaluation was performed. The sensory evaluation was conducted with a total of 100 people, and the results are shown in Table 1 below.

As shown in Table 1, the kimchi prepared according to the kimchi production method of the present invention almost could not feel sour taste even after three months or more, the kimchi prepared by the conventional method sour taste is difficult to intake after one month I can see that In addition, the kimchi prepared according to the method of producing kimchi of the present invention was in a good state to be ingested after 3 to 6 months, and was able to be ingested even after 6 months.

As described in detail above, in the present invention, by using the kimchi preservatives mainly seasoned as natural materials unique to the present invention, kimchi and long-term preservation kimchi and healthy that can be not only rancid and feel a natural finish even if distributed for a long time It provides a method for producing the same.

Claims (3)

In the method of preparing kimchi mixed with pickled vegetables that have been subjected to selection, cutting, washing, desalting, and dehydration of vegetables, 97.000 to 98.000% by weight of glucose (glucose) and 0.300 to 0.900% by weight of ginger powder , Starch 0.100 to 0.300%, citric acid 0.850 to 0.900%, sodium L-glutamate 0.700 to 0.900%, 5'-inosinoate 0.005 to 0.013%, 5'- sodium guanylate 0.005 to 0.013% and sodium succinate 0.001 Method for producing long-term preservation kimchi, characterized in that it comprises a step of mixing together powdered kimchi preservative containing 0.003% by weight. The method of claim 1, wherein the vegetables are one or more edible crops selected from the group consisting of cabbage, radish, radish, radish, green onion, mustard and herbs. Kimchi for long-term preservation produced by the manufacturing method of claim 1.