KR20020089921A - Process for preparing liquid kimchi using chinese cabbage juice and liquid kimchi prepared thereby - Google Patents

Abstract

PURPOSE: A process of preparing liquid Kimchi by adding a Korean cabbage extract and a starter containing a Kimchi fermenting strain to conventional Kimchi spices and then fermenting is provided which does not need a cabbage salting process, reduces a preparing time by aging within a short time and prepares liquid Kimchi having uniform quality. CONSTITUTION: A Korean cabbage extract containing 1 to 10%(w/v) of salt is added to a spices mixture containing 5 to 50% of radish, 5 to 50% of red pepper powder, 3 to 30% of garlic, 3 to 30% of green onion, 0.1 to 10% of ginger and 2 to 15% of pickled seafoods juice in a ratio of 1 to 10 times and then 0.1 to 30%(v/v) of a starter containing salt, sugar, organic acid or a mixture thereof is added thereto and then fermented at 10 to 30deg.C. The strains are selected from the group consisting of Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Leuconostoc citreum, Leuconostoc mesenteroides, yeast and a mixed strain.

Description

Method of producing liquid kimchi using Chinese cabbage juice and liquid kimchi prepared by this method {PROCESS FOR PREPARING LIQUID KIMCHI USING CHINESE CABBAGE JUICE AND LIQUID KIMCHI PREPARED THEREBY}

The present invention relates to a method for producing liquid kimchi using Chinese cabbage juice and a liquid kimchi prepared by the method.

Kimchi is our own traditional fermented food, which is made from pickled cabbage, pepper, garlic, ginger, green onion, salted fish, and evenly mixed at low temperature. It produces a variety of flavors, which are combined with the acidity produced by fermentation, giving it a unique taste with a sour and spicy taste that blends well with the cool texture.

Generally, kimchi is cut into large cabbages, soaked in brine, pickled for 15 to 20 hours until the salt content in cabbage tissue is about 2 to 3%, washed with running water, desalted and drained to remove water, and then It is prepared by cutting and seasoning with red pepper powder, garlic, ginger, green onion, onion, salted fish and radish.

The raw materials used to make kimchi generally include Chinese cabbage, radish, garlic, green onion, ginger, red pepper powder, salted fish and buttercups. In addition, unique raw materials may be used in some regions.

Chinese cabbage kimchi is the most common kimchi, and salted cabbage is used. During storage, enzymes soften tissues, resulting in poor texture, and their quality is affected by the characteristics of cabbage used.

The microorganisms involved in the ripening of kimchi have been separated from about 200 bacterial strains and 2 yeasts (Cho Jae-sun, Journal of the Korean Society of Food Science and Nutrition, 3 (2), 107 (1990)), and representative anaerobic strains are Lactobacillus. Lactobacillus plantarum , Lactobacillus brevis , Streptococcus faecalis , Leuconostoc mesenteroides , etc.Aerobic bacterium, Achromobacter there are beams tumefaciens (Flavobacterium), and Pseudomonas (Pseudomonas) sp.

Kimchi is a fermented lactic acid food and it is estimated to contain about 10 ⁷ -10 ⁸ / g of live lactic acid bacteria in addition to the nutritional ingredients of the ingredients. Kimchi also contains high-quality dietary fiber and vitamins (A, B ₁ , B ₂ , B ₁₂ , niacin and C), as well as various amino acids and various minerals derived from salted fish. Recently, the anticancer effect of Kimchi (Pak Kun-young, Journal of Korean Society for Nutrition and Nutrition, 24 (1), 169 (1995)) has been reported, which is explained by lactic acid bacteria.

Many efforts have been made to improve the quality of kimchi. Recently, many studies have been conducted to advance kimchi and extend the period of fermentation using starters containing fermentation strains. For example, Lactobacillus plantarum and Lactobacillus , which are the main lactic acid bacteria of kimchi fermentation, have been studied. Lactobacillus brevis , Pediococcus cerevisiae , Leuconostoc mesenteroides ( Luconostoc mesenteroides ) strains alone or in combination (in addition to Lee, Shin, Korean Journal of Nutrition and Nutrition, 17 (4), 342 (1988)), the method of introducing starter to standardize the quality of kimchi (Shin, Yang-yang et al., Journal of the Korean Society for Industrial Microbiology, 17 (4), 403 (1989))) A study to extend the length of time (Hye-Jae Kim et al., Korean Journal of Food Science, 29 (4), 790 (1997)) has been reported.

In addition, kimchi is a major task to extend the freshness maintenance period in the process of industrialization, and in order to extend the ripeness of kimchi to maintain a delicious state for a long time, methods such as low-temperature storage, preservative addition, sterilization, and irradiation have been tried. .

Other studies on kimchi include a method of producing kimchi using a functional substance (Korean Patent Publication Nos. 96-9892, 91-7111 and 2000-13304), and a method of preparing kimchi using an improved strain ( Domestic Patent Publication No. 2000-8938 and Patent Publication No. 150861), Kimchi Processed Product (Patent Publication No. 167340, Publication No. 95-16582, Publication No. 96-20804, Publication No. 93-1814) Has been reported.

In addition, kimchi has various disadvantages such as various raw materials, complex processing, and numerous quality determinants, making it difficult to obtain uniform quality. Too much acid production and flavor control were concentrated, for example, Kimchi's industrial standardization (Yu Tae-jong et al., Korean Food Science and Technology Journal, 6 (2), 116 (1974)), Kimchi (Song Young-ok et al., Korea Food and Nutrition Division) Journal, 25 (6), 893 (1996)), Chinese cabbage kimchi (Cho Eun-joo et al., Korean Journal of Food Science, 29 (6), 1228 (1997)), Burdock Kimchi (Cho Mi-Jung et al., Korean Journal of Food and Nutrition Science, 27 (4)) , 618 (1998)), and studies on the delicacy Kimchi (Gyeongsang-do, et al., Journal of the East Asian Society of Dietary Life, 5 (2), 27 (1995)). 9, 199 (1979).

However, in these methods, the production process of kimchi is complicated, especially a long pickling process is essential, and the quality of kimchi varies greatly depending on raw materials and fermentation conditions. Remains.

On the other hand, recently, various products using kimchi have been developed, and in particular, the consumption of seasoned foods and sauces using kimchi is increasing due to the development of the food service industry. However, even in this case, there was a problem that quality control of the product is very difficult when using the existing kimchi. Therefore, if a new kimchi with easy quality control is developed, it can be widely used in seasoning foods and sauces, etc. Furthermore, it is expected that even people around the world can enjoy the flavor of kimchi without objection.

Therefore, an object of the present invention is to provide a method for easily preparing a liquid kimchi with excellent taste and flavor and uniform quality.

Another object of the present invention to provide a liquid kimchi prepared by the above method.

1 is a manufacturing process chart of the liquid kimchi according to the present invention.

Figure 2 is a manufacturing process of the starter used in the manufacturing process of the liquid kimchi according to the present invention.

Figure 3 is a graph showing the change in pH and acidity of liquid kimchi over time in the fermentation process of liquid kimchi according to the present invention.

Figure 4 is a graph showing the change in total sugar and reducing sugar of liquid kimchi over time in the fermentation process of liquid kimchi according to the present invention.

5 is a graph showing a change in pH of the liquid kimchi with the fermentation temperature during the fermentation process of liquid kimchi according to the present invention.

Figure 6 is a graph showing the change in the acidity of the liquid kimchi with the fermentation temperature during the fermentation process of liquid kimchi according to the present invention.

7 is a graph showing a change in pH of the liquid kimchi according to the amount of the starter used during the fermentation of liquid kimchi according to the present invention.

According to the above object, in the present invention, the cabbage juice containing 1 to 10% (w / v) salt 5 to 50% by weight, red pepper powder 5 to 50% by weight, garlic 3 to 30% by weight, green onions 3 to 30 After adding in an amount of 1 to 10 times the weight ratio to the seasoning mixture containing a weight percent, ginger 10 to 10% by weight and salted 2 to 15% by weight, 0.1 to 30% (v / v) and then fermentation at a temperature of 10 to 30 ℃ provides a method for producing a liquid kimchi.

According to another object, the present invention provides a liquid kimchi prepared by the above method.

Hereinafter, the present invention will be described in detail.

Liquid kimchi according to the present invention is a liquid kimchi using cabbage juice, it is prepared according to the manufacturing process diagram of FIG.

Chinese cabbage juice used as a raw material in the liquid kimchi of the present invention, after washing the Chinese cabbage to remove the water and juiced using a juicer or juicer in the juice solution in the amount of 1 to 10% (w / v) Can be prepared. This cabbage juice contains salts such as NaCl, NaNO ₂ , NaHPO ₄ ; Sugars such as glucose, fructose and sucrose; Organic acids such as lactic acid, citric acid, succinic acid, malic acid, tartaric acid; Alternatively, the mixture may be diluted 1 to 10 times with an aqueous solution in which the mixture is dissolved at a concentration of 1 to 20% (w / v). By using such a dilution, the production cost may be reduced by reducing the actual amount of cabbage juice. On the other hand, the sludge obtained as a by-product in the production of cabbage juice can be used as an additive in the subsequent process.

As a seasoning to be mixed with cabbage juice in the present invention, radish, red pepper powder, garlic, green onion, ginger, salted fish, etc. may be used, but is not limited thereto. Radish may be used in finely chopped state, and red pepper powder, garlic, green onion, ginger, and the like may also be used in powder or finely chopped state. In addition, the red pepper powder and garlic may be sterilized, for example, sterilized by moist heat sterilization for 10 minutes to 1 hour at a temperature in the range of 50 to 120 ° C., preferably at 90 to 100 ° C. for 30 minutes. These spices can be used in mixtures, for example in the mixture 5 to 50% by weight, preferably 20 to 30% by weight; 5 to 50 weight percent, preferably 15 to 40 weight percent of red pepper powder; 3 to 30% by weight garlic, preferably 10 to 15% by weight; Par 3-30% by weight, preferably 10-15% by weight; 0.1-10% by weight of ginger, preferably 1-4% by weight; And 2 to 15% by weight, preferably 5 to 10% by weight may include. However, the spice mixture can be variously modified to obtain liquid kimchi of various flavors.

The cabbage juice and the seasoning mixture are mixed to obtain a liquid kimchi mixture. At this time, the amount of the cabbage juice is 1 to 10 times the weight ratio of the seasoning mixture, preferably 3 to 5 times the weight ratio.

In addition, the liquid kimchi mixture may further include a sludge obtained in the production process of Chinese cabbage juice for the purpose of improving the properties of the liquid kimchi. At this time, the amount of the cabbage sludge is 0.1 to 1 times by weight based on the total weight of the cabbage juice and seasoning mixture, preferably 0.2 to 0.6 times by weight.

Then, the starter containing the strain for fermentation is added to the liquid kimchi mixture. Useful starter strains for the fermentation of liquid kimchi, for example, Lactobacillus plantarum , Lactobacillus brevis , Pediococcus cerevisiae , Leuconostoc citrium , Leuconostoc mesenteroides ( Leuconostoc mesenteroides ), yeast, mixed strains thereof, and the like, but is not limited thereto. Preferred starter strains are Lactobacillus plantarum and Leuconostoc mesenteroides . The starter strain may be cultured in a commonly used lactic acid bacterium medium or a general nutrient medium, or in sterile cabbage juice containing 1 to 5% (w / v) of salt, and the grown medium is used as a starter. It is added to the liquid kimchi mixture. The sterile cabbage juice can be obtained by adding 1 to 5% (w / v) of salt to the cabbage juice, filtered through a 30 to 100 mesh sieve, centrifugation of the filtrate and sterilization of the supernatant.

The use of the starter shortens the fermentation time and the quality of the liquid kimchi is uniform since the starter strain is more dominant than the other strains in the fermentation process. The use amount of the starter is in the range of 0.1 to 30% by weight (v / v) relative to the liquid kimchi mixture, and preferably in the range of 0.5 to 10% (v / v). If the amount of starter is less than 0.1% (v / v), the fermentation time is long, and due to the fermentation of other strains, the fermentation may not be performed properly. There is a difficulty in controlling the fermentation to proceed so fast to produce a liquid kimchi of the desired flavor.

The liquid kimchi mixture to which the starter is added is then fermented at a temperature of 10 to 30 ° C., preferably about 20 ° C. to mature the liquid kimchi. In this ripening step, about 45 hours after the start of the fermentation, it generally reaches the pH range of 4.1 to 4.5 with the best flavor and the acidity of 0.6 to 0.8. In particular, in the present invention, by carrying out the fermentation at a medium temperature, unlike the existing fermentation method that was performed at a low temperature, the fermentation time is significantly shortened. In addition, the liquid kimchi of the present invention can easily confirm the progress of the fermentation by measuring pH, acidity, total sugar, reducing sugar during the fermentation process.

The liquid kimchi thus obtained is a novel-like kimchi that has not been reported at all, and has a uniform quality, and can be prepared to have various flavors. In particular, by using the liquid cabbage juice in the present invention, there is no pickling process as in the traditional Chinese cabbage kimchi simplifies the kimchi manufacturing process, and there is no softening phenomenon of the cabbage tissue as in conventional kimchi, uniform mixing with spices As a result, a good taste can be obtained and various raw materials can be selected. Such liquid kimchi may be widely used in seasoning foods, sauces, and other foods having the flavor of kimchi, and may be mixed with various raw materials and manufactured into various products.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

In the following Examples and Test Examples, the pH of the liquid kimchi was measured using a pH meter (pH meter: istec equipment), and the total acidity (acidity) was diluted with 0.1 N NaOH after diluting the liquid kimchi sample with the same amount of distilled water. Was measured and expressed in terms of lactic acid content (%) from the amount of 0.1 N NaOH consumed (ml) when the pH reached the range of 8.3 ± 0.5.

In addition, the total sugar of the liquid kimchi was measured for absorbance at a wavelength of 490 nm using a spectrometer according to the phenol-sulfuric acid method (Dubois et al., Anal. Chem. , 28 , 250 (1956)), and the reducing sugar was dinitrosalicylic acid ( Absorbance was measured by colorimetric method (Kang Kuk-Hee et al., Sungkyunkwan University Press, 110 (1998)) using a dinitrosalicylic acid reagent and converted to the amount of glucose using a standard curve.

In addition, the sensory test of liquid kimchi was conducted on 10 trained professional panelists, and was evaluated as "very good (five points)", "for two evaluation items, flavor and taste, according to a five-point rating method." Good (4 points), "usually (3 points)", "bad (2 points)" or "very bad (1 point)" were divided and performed, and the evaluation value was shown as the average value.

Preparation Example: Preparation of Starter Using Sterilized Chinese Cabbage Juice

To prepare a medium for culturing starter strains, cabbages (cabbage cabbages) were cut into 4 portions, washed with water, removed, and then juiced using a green juice. Salt was added to the juice in an amount of 3% (w / v), and the solution was filtered through a 100 mesh sieve. The filtrate obtained was centrifuged at 7,000 rpm for 15 minutes and then the supernatant was sterilized at 121 ° C. for 20 minutes and then cooled to use as starter medium.

As a starter strain, Leuconostoc mesenteroides ( Genuine Bank Accession No. KCTC 3100) was taken from platinum in platen medium, inoculated in starter medium, and incubated at 25 ° C. for 24 hours for seed culture. This culture was taken to be 0.5% (v / v), inoculated in starter medium, and cultured for 48 hours, and the culture was used as a starter.

The manufacturing process of the starter is shown in FIG.

Example 1 Preparation of Liquid Kimchi

Cut cabbage into four equal parts, wash, wash, remove, and then drain with a juicer to obtain juice and sludge. Add salt to this juice in an amount of 3% (w / v) to dissolve cabbage. Juice was prepared.

Meanwhile, seasonings were blended according to the composition of Table 1 to prepare a seasoning mixture. At this time, the red pepper powder and garlic were used by sterilization treatment for 30 minutes at 100 ℃, especially red pepper powder was sterilized after mixing with the same amount of sterilized water for effective sterilization.

Material Name Weight (g) Ratio (% by weight) chili powder 60 (120) ^* 18.73 (39.47) garlic 37.5 12.33 wave 37.5 12.33 ginger 9 2.96 radish 75 24.67 Anchovy Sauce 25 8.22 ^* Parentheses: Weight including sterilized water added during sterilization

690 g (about 2.3-fold weight ratio) of Chinese cabbage juice was added to the spice mixture, mixed, and then the starter obtained in Preparation Example was added to the mixture in an amount of 0.5% (v / v), and then fermented at 20 ° C. for 48 hours to give a liquid Kimchi was prepared.

Test Example 1: Changes of pH, Acidity, Total Sugar and Reducing Sugar of Liquid Kimchi with Fermentation Time

In general, kimchi has the best flavor when it is in the range of pH 4.2 to 4.5 and acidity 0.6 to 0.8%, so that the fermentation time elapses in the liquid kimchi of Example 1 to determine the fermentation time for obtaining liquid kimchi in this range. Changes in pH and acidity were measured, and the results are shown in FIG. 3. As shown in Figure 3, about 45 hours after the start of fermentation was fermented into a good flavor kimchi.

In addition, since the total sugar and reducing sugar is generally changed during the fermentation process of kimchi, the total sugar and reducing sugar over the fermentation time in the liquid kimchi in Example 1 was investigated, the results are shown in FIG. As shown in Figure 4, from the second day of fermentation, the total sugar and reducing sugar drastically decreased, which is due to the change of sugar into acid during the fermentation, and the acid produced thus reduces the flavor of kimchi.

Test Example 2 Fermentation Patterns According to Fermentation Temperature

Liquid kimchi was prepared in the same manner as in Example 1, except that it was fermented at a temperature of 15 ° C., 20 ° C. or 25 ° C.

The pH and acidity changes of the liquid kimchi are shown in FIGS. 5 and 6, respectively. 5 and 6, it can be seen that as the fermentation temperature increases, the pH and acidity change rapidly and the fermentation proceeds rapidly. Particularly, in the case of 15 ° C., the fermentation proceeds slowly and is not practical. In the case of 25 ° C., the fermentation is rapidly progressed, making it difficult to control the fermentation process. From these results it can be seen that the best fermentation temperature is 20 ℃.

Test Example 3 Fermentation Patterns According to Starter Usage

Liquid kimchi was prepared in the same manner as in Example 1 except that the starter obtained in Preparation Example was used in an amount of 0.5, 3, 5 or 7% (v / v).

The pH and acidity change of this liquid kimchi are shown in FIG. 7. As shown in Figure 7, when the starter is used in an amount of more than 3% (v / v) it affected the fermentation to shorten the maturation time of kimchi and increase production efficiency. In addition, the time to reach the appropriate pH range of 4.2 to 4.5 of kimchi was about 1 day (24 hours) after the start of fermentation without a significant difference depending on the amount of starter when the amount of starter was 3% (v / v) or more. In addition, as the amount of starter is increased, fermentation is faster and growth of other microorganisms in kimchi is more efficiently inhibited. Therefore, it is preferable to use starter in an amount of 3% (v / v) when preparing liquid kimchi.

Example 2: Preparation of Liquid Kimchi Using Chinese Cabbage Sludge

Same method as in Example 1, except that the cabbage sludge obtained in the cabbage juice step of Example 1 is additionally added in a weight ratio of 0.2, 0.4, 0.6, 0.8 or 1 times to the mixture of cabbage juice and condiments. It was carried out to prepare a liquid kimchi.

The sensory test was performed with this liquid kimchi, and the results are shown in Table 2.

Item Control 0.2 times ^* sludge 0.4 times sludge 0.6 sludge 0.8 times sludge 1 sludge incense 4 4 4 3.5 3 3 flavor 5 4.5 4.5 4 3 2.5 * Figures by weight of a mixture of Chinese cabbage juice and condiments

As shown in Table 2, liquid kimchi using 0.2 or 0.4 times of Chinese cabbage sludge in the mixture of Chinese cabbage juice and condiments showed the best taste and physical properties. Liquid kimchi using cabbage sludge, unlike the liquid kimchi of Example 1 in which the cabbage sludge is not used, can be applied to thick products.

Example 3: Preparation of Liquid Kimchi Using Chinese Cabbage Juice Diluted with 3% Brine

Chinese cabbage juice was prepared in the same manner as in Example 1 except for diluting with a volume ratio of 3: 1, 2: 1, 1: 1 or 1: 2 with 3% brine to prepare a liquid kimchi. At this time, a liquid kimchi using undiluted cabbage juice was used as a control.

The sensory test was performed with this liquid kimchi, and the results are shown in Table 3.

Item Control 3: 1 dilution of cabbage juice 2: 1 dilution of cabbage juice 1: 1 dilution of Chinese cabbage juice 1: 2 dilution of cabbage juice incense 4 4 4.5 3 2 flavor 5 5 4.5 3.5 3

As shown in Table 3, the liquid kimchi using the dilution of the cabbage juice has a difference in taste with the liquid kimchi using the cabbage juice. In particular, the higher the dilution ratio of the cabbage juice indicates a sour taste, the weaker the sour taste, the better the flavor. The sour taste appears to be due to the dilution of sugars in the cabbage with brine and quickly consumed during fermentation.

Example 4 Preparation of Liquid Kimchi Using Various Red Pepper Powder Contents

Liquid kimchi was prepared in the same manner as in Example 1, except that red pepper powder was used in amounts of 33, 26, 20, and 13% by weight based on the seasoning mixture.

Sensory test was performed with this liquid kimchi, and the results are shown in Table 4.

Item Control 33% (w / w) red pepper powder 26% (w / w) red pepper powder 20% (w / w) red pepper powder 13% (w / w) red pepper powder incense 4 4.5 3.5 3 2 flavor 4.5 4.5 4 3 2.5

As shown in Table 4, red pepper powder showed the highest preference when used in an amount of 26 to 33% by weight.

Liquid kimchi of the present invention, by using the cabbage juice, does not need the cabbage pickling process and can be aged at medium temperature for a short time, shorten the production time, maintain a constant quality, softening phenomenon of cabbage tissue, uniform mixing with spices It can give a good taste, can be usefully used for seasoning foods, sauces, other foods, etc. It can also be mixed with a variety of raw materials to be produced in a variety of products. Therefore, the liquid kimchi of the present invention, the process of pickling cabbage in the conventional kimchi production process, must be aged at a low temperature for a long time, and the change is severe depending on the raw materials and fermentation conditions to improve the problems that it is difficult to obtain a constant quality kimchi.

Claims (6)

Chinese cabbage juice containing 1 to 10% (w / v) salt 5 to 50% by weight, 5 to 50% by weight of red pepper powder, 3 to 30% by weight of garlic, 3 to 30% by weight of green onion, 0.1 to 10% by weight of ginger Add the amount of 1 to 10 times by weight to the seasoning mixture containing 2% to 15% by weight and salted fish, and then add the starter containing the fermentation strain in an amount of 0.1 to 30% (v / v) , Fermentation at a temperature of 10 to 30 ℃, manufacturing method of liquid kimchi. The method of claim 1, The cabbage juice is diluted with an aqueous solution comprising salts, sugars, organic acids or mixtures thereof. The method of claim 2, The aqueous solution is selected from the group consisting of NaCl, NaNO ₂ and NaHPO ₄ ; Sugars selected from the group consisting of glucose, fructose and sucrose; Organic acids selected from the group consisting of lactic acid, citric acid, succinic acid, malic acid and tartaric acid; Or mixtures thereof. The method of claim 1, The starter containing the strain for fermentation is Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus brevis ( Lactobacillus brevis ), Pediococcus cerevisiae ( Ledioconccus cerevisiae ), Leuconostoc citreum , Leukonostok Method of fermentation strains selected from Leuconostoc mesenteroides , yeast and mixed strains thereof. The method of claim 4, wherein The culture is obtained by culturing the fermentation strain in sterile cabbage juice containing 1 to 5% (w / v) of salt. Liquid kimchi prepared by the method of any one of claims 1 to 5.