KR970009910B1 - A method for kimchi preservation and a box thereof - Google Patents

Abstract

salting cabbages at a low temperature of 3-10 degrees centigrade in order to enhance preservation and flavor of kimchi; adding 2-10 wt.% of alcohol and 0.0025-0.05 wt.% of mustard oil to kimchi spices; placing kimchi combined with the kimchi spices for 1-5 hours to prepare kimchi; placing the kimchi in a kimchi storage container, which is a tank filled with an insulator material(9) between an inner tank(10) made of stainless steel and an outer tank(8) made of synthetic resin, and has a lid(2) with a CO2 injection coke(4) and an automatic exhaust valve(3); and fermenting the kimchi at a low temperature of 3-10 degrees centigrade with the CO2 pressure of 0.2-3.0 kg/cm3 for 20-45 days.

Description

Kimchi Freshness Extension Method and Distribution Container

1 is a perspective view of the present invention.

2 is a cross-sectional view of the body portion of the present invention.

* Explanation of symbols for main parts of the drawings

1: Main body of distribution container 3: Automatic exhaust valve

4: Gas injection and exhaust cock 5: Fixed pin

6: protective rubber 7: packing rubber

8: outer cylinder 9: yeonyeonjae

10: inner tube

The present invention relates to a method of extending the freshness of kimchi and kimchi container for distribution. More specifically, by treating spice with low temperature maintenance and natural disinfectant during the production of kimchi, minimizing the initial microbial water during the production of kimchi, CO ₂ and It relates to a distribution kimchi container for long-term preservation of kimchi by using gas generated during the ripening process of kimchi. The main problem related to the conventional maintenance of kimchi is the gas produced during the ripening of kimchi, mainly CO _{2. In} the case of film packaging, there is a problem of the expansion of the packaging container and the resulting breakage and the appearance of kimchi inside the expanded container. , and the CO ₂ stored in the inner vial packaging when, even when opening the bottle case tightly with the bottle caps be going to increase in the inner pressure and the commercial value lowers the leakage Kimchi as well as the lid of the gas generating There is a problem such that the contents and broth sticks out by being pulled out at once. Looking at the prior arts researched to solve these problems, the Republic of Korea Patent Publication 90-4271 is difficult to industrialize due to cost increase, workability, etc. by filling a small container of high pressure CO ₂ at a relatively high temperature after fermenting kimchi. In case of Korean Patent Publication 94-2948, it is good to control by pressure valve when internal pressure rises due to fermentation, but there is a problem of cost increase due to individual packing. Republic of Korea Patent Publication 90-3186 must have electric supply with electronic kimchi container. There is some unreasonable use in distribution and distribution.In the case of Korean Patent Publication 94-318, it is a vacuum packaging containing kimchi with a headspace in a bottle. There is a problem of cost increase factor and microwave heat sterilization in parallel, and in addition, there is an invention that attaches a gas absorbent to the inside of the container, but this also has a hygiene problem and a limited amount of gas that can be absorbed. Most of the above prior arts are inventions focused on individual small packages for end consumers, and it is difficult to apply them for various reasons such as cost increase and quality maintenance. The present invention, while solving these problems, especially catering for or mass sobiji more suitable as sauerkraut produced at a low temperature maintaining and condiments to CO ₂ and aging of the atmospheric pressure to minimize the concentration process by the number of microorganisms of the Kimchi ripening initial natural sangyun material in By controlling the metabolism of microorganisms using the CO ₂ generated during the purpose of extending the shelf life of kimchi and to maintain a fresh taste. Additional effects of the present invention are as follows. By using stainless steel for inner tube, it is hygienic because there is no bad substance transferred from plastic packaging material to food, and it has hygroscopic material between inner and outer cylinders, so it has little temperature change during distribution and excellent air and light blocking effect. It is easy to maintain, and can be recovered after use and used semi-permanently to reduce environmental pollution caused by packaging containers. In addition, the use of the present invention inhibits the growth of aerobic bacteria such as Bacillus, Flavobacterium and Pseudomonas, and mountain yeast, and the CO ₂ and volatile organic acids produced during fermentation are uniform. The oil is soaked into the kimchi tissue and the kimchi broth, and the taste of kimchi is refreshed. In addition, if Kimchi needs individual packaging, it can be packed with gas-permeable film and loaded into the invention container. In this case, it can be replaced with more inexpensive material because Kimchi does not directly contact internal materials. Hereinafter, the invention will be described in more detail. First, the appropriate amount of alcohol and mustard oil in seasoned salted fish, red pepper powder, ginger, garlic, etc., and after a certain period of time, and then to minimize the initial bacteria by fermenting the cabbage pickling temperature at 10 ℃ or less into the container of the present invention The process of producing kimchi according to the present invention and the effects thereof are as follows.

First step: pickling and washing of Chinese cabbage

After cutting the cabbage to a certain size, pickle it with a proper salt concentration of 10 ℃ or less and clean it with cold cold water similar to the pickling temperature. This can extend the generation time and (induction) lag phase of the microorganism.

Second Step: Treatment of Spices

Minimize the number of microorganisms originally derived from seasonings by intensively treating fresh bactericides such as salted fish, ginger, chili, garlic, etc. for 2 to 10% alcohol and mustard oil 0.025 to 0.05% for 1 to 5 hours And lowers the activity of microorganisms.

3rd Process: Distribution Container

Referring to the container of the present invention in detail as follows.

As shown in FIG. 2, a heat insulating material 9 is filled between the outer cylinder 8 made of synthetic resin and the inner cylinder 10 made of stainless steel to form a body portion, and the lid is formed of CO ₂ as shown in FIG. A gas injection cock (4) capable of injecting and evacuating and an automatic pressure exhaust belt (3) for automatically discharging gas are attached to a predetermined CO ₂ pressure or more. Insert the packing rubber (7) on the top of the body to block the gas between the lid and the body.

4th step: Kimchi prepared in the 2nd process Kimchi prepared in the 2nd process in the storage container of the 3rd process, adjusted to 0.2 ~ 3kg / cm ² with CO ₂ at a temperature of 3 ~ 10 ℃ and fermentation matured for ²⁰ to 45 days To prepare.

Example 1

○ Cut the cabbage into a certain size, pickle with about 10 ℃ of brine, wash twice with cold water of about 10 ℃, and dehydrate.

○ Add 0.5% ethyl alcohol and 0.025% mustard oil to seasonings such as salted fish, ginger, red pepper powder, garlic and green onions, and mix with cabbage to make kimchi after 1.5 hours.

○ Put into plastic kimchi container and store at 5 ℃.

Example 2

○ Cut the cabbage into a certain size, marinate with about 10 ℃ of brine, wash twice with cold water of about 10 ℃, and dehydrate.

○ Mix salted fish, ginger, red pepper powder, garlic and green onion to make seasoning, and then mix it with cabbage and make kimchi.

○ Kimchi was put into this kimchi container, and the pressure was adjusted to 0.5 kg / cm ₂ with CO ₂ and stored at 5 ° C.

Example 3

○ Cut the cabbage into a certain size, marinate with about 10 ℃ of brine, wash twice with cold water of about 10 ℃, and dehydrate.

○ Mix 0.5% ethyl alcohol and 0.025% mustard oil with seasonings such as salted fish, ginger, red pepper powder, garlic and green onions, and mix with cabbage and cabbage to make kimchi.

○ Kimchi was put into this kimchi container, and the pressure was adjusted to 0.5 kg / cm ₂ with CO ₂ and stored at 5 ° C.

Example 4

○ After preparing kimchi as in Example 3, it was put in the kimchi container, and the pressure was adjusted to 2 kg / cm ₂ with CO ₂ , and then stored at 10 ° C. to obtain a similar effect as in Example 3.

Example 5

○ After preparing kimchi as in Example 3, it was put into this Kimchi container, and the pressure was adjusted to 3 kg / cm ₂ with CO ₂ , and then stored at 10 ° C. to obtain a similar effect as in Example 3.

Acidity, total number of bacteria, pH, sensory test was performed for each Example, and the results of the effects were compared with the control prepared by the known kimchi manufacturing method and stored at 5 ° C. Table 1, Table 2, Table 3 Shown in

Claims (1)

In order to improve the shelf life and flavor of kimchi, Kimchi production temperature, such as pickled cabbage, is performed at a low temperature of 3 ~ 10 ℃, and 2 ~ 10% alcohol and mustard oil 0.0025 ~ 0.05 are added simultaneously to the kimchi seasoning, and the contact time is kept for 1 ~ 5 hours. Kimchi is produced and the CO ₂ injection cock (4) on the lid (2) with a cylinder (1) filled with a heat insulating material (9) between the stainless steel inner cylinder (10) and the synthetic resin outer cylinder (8). And put the kimchi prepared in the kimchi storage container attached to the automatic exhaust valve (3) and the kimchi by low temperature fermentation for 20 to 45 days while maintaining the CO ₂ pressure at 0.2 ~ 3.0kg / cm ² at 3 ~ 10 ℃ How to manufacture.