KR960007793B1 - Kimchi & preparation process thereof for the long preservation - Google Patents
Kimchi & preparation process thereof for the long preservation Download PDFInfo
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- KR960007793B1 KR960007793B1 KR1019930018398A KR930018398A KR960007793B1 KR 960007793 B1 KR960007793 B1 KR 960007793B1 KR 1019930018398 A KR1019930018398 A KR 1019930018398A KR 930018398 A KR930018398 A KR 930018398A KR 960007793 B1 KR960007793 B1 KR 960007793B1
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
Description
제1도는 일반적인 김치의 제조공정을 도식적으로 나타낸 그림이다.1 is a diagram schematically showing a general process of making kimchi.
본 발명은 장기본존용 김치 및 그의 제조방법에 관한 것이다. 좀더 구체적으로, 본 발명은 신규한 김치보존제를 첨가하여 장기간의 보존에도 산패하지 않는 김치의 제조방법 및 그로부터 제조된 김치에 관한 것이다.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.
김치는 한국의 전통적인 음식으로서, 일반적으로 선별, 절임, 세척, 탈염 및 탈수과정을 거친 절임 채소와 혼합된 양념을 버무려서 제조된다[참조:제1도]. 그러나, 이러한 방법으로 제조된 김치는 채소류에 혼합된 각종 양념 및 해물 등의 작용에 의해 쉽게 산패되는 등 장기보존이 어려워 수출을 포함한 유통단계에 문제점이 노출되어 상품화에 한계가 있었다. 더구나, 최근에는 산업이 분업화되면서 가정에서 제조되던 김치가 점차 공장에서 대량생산되어 다른 식품과 같이 유통되면서, 더욱 이허한 문제점들을 해결해야 할 필요성이 가중되고 있는 실정에 있다.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.
따라서, 김치의 독특한 향미와 영양가를 유지하면서 김치를 보다 장기간 보존하여 그 유통기간을 늘리려는 연구가 계속되고 잇으며, 그 결과, 김치에 첨가제를 가하여 산패를 방지하도록 보존하는 방법 및 장기 보존용 특수용기에 제조된 김치를 담아 보존하는 방법 등이 개발되었다. 이러한 김치의 산패를 방지하는 방법을 보다 구체적으로 예시하면 다음과 같다: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:
김치제조사 마늘 대신에 갈락올레오레이진을 염장채소류 100중량%에 대하여 0.001 내지 0.002중량%를 사용하는 방법 ; 호프수지 또는 호프유를 첨가하는 방법 ; 계피유를 첨가하는 방법 ; 및, 산초추출물을 첨가하는 방법 이밖에도, 김치 제조후 숙성 전, 후에 BHA,BHT, 아질산나트륨, Ca-EDTA, 인산일나트륨, 인산이나트륨, 무수인산나트륨 또는 구연산나트륨 등의 산화방지제를 선택적으로 2종 이상 적절양으로 첨가하여 마이크로웨이브오븐에서 가열하는 방법 및 세라믹용기 등에 제조된 김치를 보관함으로써 장기보존을 꾀하는 방법 등이 개발되어 왔다.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.
그러나, 이러한 종래의 김치 제조방법에 의해 제조되는 김치는 저장하는 과정에서 쉽게 산패되거나 맛이 변질되고, 또한 화학성분을 첨가함으로써 장기간 섭취시 건강을 위협하는 등 전술한 문제점들을 완전히 해결한 것은 아니었다.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.
따라서, 장기간 저장하더라도 산패하거나 맛이 변질되지 않으면서 건강에도 유익한 장기보존용 김치의 제조방법이 절실히 요구되었다.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.
이에, 본 발명자는 김치의 제조시 첨가되는 신규한 김치보존제를 개발하여, 본 출원과 동일자로 「신규한 김치보존제」의 명칭으로 출원(대한민국특허출원 제93- 호)을 완료한 바 있으며, 본 발명은 전술한 김치보존제를 김치제조시 첨가하여 김치를 장기간 보존하여도 천연의 미감을 느낄 수 있고 산패하지 않는 장기보존용 김치의 제조방법에 관한 것이다.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.
결국, 본 발명의 주된 목적은 신규한 김치보존제를 사용하여 장기보존이 가능하며 천연의 미감을 느낄 수 있는 장기보존용 김치의 제조방법을 제공하는 데에 있다.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.
이와같은 본 발명의 목적을 달성하기 위한 장기 보존용 김치의 제조방법을 공정별로 상세히 설명하면 다음과 같다.When explaining the method for producing long-term storage kimchi for achieving the object of the present invention in detail by process as follows.
제1공정:절임공정1st step: Pickling process
채소류(배추, 무 등)를 선별한 후 다듬고 절단하여 소금물에 6시간 내지 10시간 동안 절인다.Vegetables (cabbage, radish, etc.) are sorted, trimmed and cut into salted water for 6 to 10 hours.
제2공정:탈염 및 세척공정Second Process: Desalting and Washing Process
전기 공정의 절인채소를 세척과 동시에 이물질을 깨끗이 제거하고 채소의 염농도가 3 내지 5%가 되도록 탈염시킨다.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%.
제3공정:탈수공정Third Process: Dewatering Process
전기 공정의 세척 및 탈염된 절임채소를 망위에 얹어 자연적으로 탈수시킨다.Washing of the electric process and dehydrated pickled vegetables are placed on the net and dehydrated naturally.
제4공정:양념혼합 및 속넣기공정4th step: seasoning and mixing process
양념을 깨끗히 손질(전처리)하여 하기 표1과 같은 성분을 가진 김치보존제를 함께 혼합하여 혼합 양념을 제조하고, 이를 전기 공정의 절임채소에 버무려 김치를 제조한다. 이 때에, 채소가 배추일 때에는 상하지 않도록 주의하면서 절임배추내에 혼합양념을 골고루 넣어 준다.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.
본 발명에 있어서, 혼합양념을 분말상의 김치보존제 이외에도 고추, 마늘, 파, 생강, 당근, 부추, 미나리, 찹쌀풀, 통깨 및 그외에 양념류 모두를 포함하여, 아울러 젓갈, 굴 및 기타 해물도 포함한다.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. .
이하, 본 발명의 장기보관용 김치 제조방법을 바람직한 실시예를 통해 상세히 설명하고자 한다.Hereinafter, the kimchi production method for long-term storage of 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. 특히, 본 발명에 있어서 채소는 배추, 무, 열무, 고들빼기, 파, 갓 및 나물 등 발에서 나는 식용작물, 해조류 및 산나물 모두를 포함하며, 김치제조 중에 첨가되는 김치보존제는 그 성분비를 채소의 특성 및 기호에 맞게 적절히 조절하여 사용하는 것이 바람직하다는 것은 명백하고, 본 발명이 이러한 실시태양 모두를 포함한다는 것은 자명하다 할 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. 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.
실시예 1Example 1
배추를 선별하여 다듬고 절단하여 소금물에 6내지 10시간 침수시켜 절인 다음, 세척과 동시에 이물질을 깨끗히 제거하고 배추의 염농도가 3 내지 5%가 되도록 탈염시킨 후, 자연 탈수하여 절임배추를 얻었다. 한편, 양념을 깨끗히 손질(전처리)한 후, 상기 표 1에 게시한 글루코스(포도당) 97.000중량%, 생강분말 0.900중량%, 전분 0.300중량%, 구연산 0.871중량%, L-글루타민산나트륨 0.900중량%, 5′-이노신산나트륨 0.013중량%, 5′-구아닐산나트륨 0.013중량% 및 호박산나트륨 0.003중량%를 함유한 김치보존제와 혼합하여 혼합양념을 얻었다. 그런다음, 절임배추에 혼합양념을 버무려 김치를 제조하였다.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.
실시예 2Example 2
포도당 97.500중량%, 생강분말 0.600중량%, 전분 0.200중량%, 구연산 0.880중량%, L-글루타민산나트륨 0.800중량′, 5′-이노신산나트륨 0.009중량%, 5′-구아닐산나트륨 0.009중량% 및 호박산나트륨 0.002중량%를 함유한 김치보존제를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 김치를 제조하였다.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.
실시예 3Example 3
포도당 98.000중량%, 생강분말 0.300중량%, 전분 0.139중량%, 구연산 0.850중량%, L-글루타민산나트륨 0.700중량%, 5′-이노신산나트륨 0.005중량%, 5′-구아닐산나트륨 0.005중량% 및 호박산나트륨 0.001중량%를 함유한 김치보존제를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 김치를 제조하였다.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.
실시예 4Example 4
배추대신 무를 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 우우김치를 제조하였다.Beef kimchi was prepared in the same manner as in Example 1, except that radish was used instead of cabbage.
실시예 5Example 5
배추대신 열무를 사용하고 절단하지 않는 상태로 혼합양념과 버무린 것 이외에는 실시예 1과 동일한 방법으로 열무김치를 제조하였다.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.
실시예 6Example 6
배추대신 고들빼기를 사용하고 절임시 소금물을 여러번 갈아주면서 고들빼기의 쓴맛을 제거한 것을 제외하고는 실시예 1과 동일한 방법으로 고들빼기 김치를 제조하였다.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.
김치의 효능 검사Kimchi efficacy test
전기 실시예 1 내지 실시예 6에서 제조된 김치 및 종래의 방법(김치 보존제를 첨가하지 않는 일반적인 김치의 제조방법)에 의해 제조된 김치를 4°C에서 저장하면서 저장기간에 따라 느끼는 신맛의 정도를 관능검사 하였다. 관능검사는 총 100명의 인원으로 실시하였으며, 그 결과는 다음 표 1에 나타냈다.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.
상기 표 1에서 보듯이, 본 발명의 김치 제조방법에 따라 제조된 김치는 제조 후 3개월 이상 지나도 신맛을 거의 느낄 수 없었는데 대하여, 종래 방법으로 제조된 김치는 1개월이 지나면 섭취하기 어려운 정도로 신맛이 나는 것을 알 수 있다. 아울러, 본 발명의 김치 제조방법에 따라 제도된 김치는 3 내지 6개월이 지난 다음에 섭취하기 좋은 상태이고, 6개월이 지난 후에도 섭취할 수 있는 상태였다.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.
이상에서 상세히 설명하였듯이, 본 발명에서는 본 발명 특유의 천연재로 양념을 주재로 한 김치보존제를 사용함으로써, 장기간 유통되더라도 산패되지 않으며 천연의 마감을 느낄 수 있을 뿐만 아니라 건강에 유익한 장기보존용 김치 및 그의 제조방법을 제공한다.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)
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KR1019930018398A KR960007793B1 (en) | 1993-09-14 | 1993-09-14 | Kimchi & preparation process thereof for the long preservation |
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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