JP2006180723A - Method for producing kimchi - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing kimchi comprising omission of salting work requiring extremely much labor in a kimchi production process, enabling stable product quality with homogeneous saltiness, reducing time for producing kimchi, and making the kimchi to be kept longer without causing irregular quality-keeping period. <P>SOLUTION: The method for producing kimchi comprises cutting Chinese cabbage, adding kimchi paste to the cut Chinese cabbage to age the mixture. The cut Chinese cabbage is left in cold wind at 5-40°C for 10-24 hours to eliminate moisture from the Chinese cabbage to dry it so as to decrease in weight by 20-50 wt.%. The kimchi paste to be added is prepared to be reduced in salt content at 5.5-11.0 wt.%. The salt-regulated kimchi paste at an amount equivalent to 20-60 wt.% of the dried Chinese cabbage is added for full pickling so as to be aged at 0-10°C for 5-21 days. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing kimchi, in which Chinese cabbage is cut and kimchi paste is added and ripened.

In order to understand the present invention well, a conventional general kimchi manufacturing procedure (step) shown in FIG. 6 will be described.
The sequence SA in FIG. 6 shows a known kimchi paste finishing step, and the procedure SB shows a kimchi manufacturing step.

  Kimchi paste finishing procedure SA is a paste material preparation, that is, preparing raw materials such as radish, carrot, leek, seafood, etc., removing the defective portion, washing, cutting to an appropriate size (step S11), The above raw materials are blended (step S12), and a known kimchi paste is blended with the blended raw materials to finish (step S13).

  The kimchi manufacturing procedure SB is the preparation of ingredients, ie, the selection of Chinese cabbage, the removal of oni leaves and root parts, the first water wash, the Chinese cabbage cut into 1/4, for example, and the second water wash (Step S21). Next, a predetermined amount of salt corresponding to the weight of the above material is prepared (step S22), and then salted, desalted, and dehydrated (step S23 to step S31) as described later, and then salted, desalted, and dehydrated. The kimchi paste finished in step S13 is added to the prepared Chinese cabbage and finally pickled (step S32), and aged for a predetermined time at a predetermined temperature (step S33). The product is inspected, packed in a bag, finished with a product inspection, and shipped (step S34). These steps S23 to S31 will be further described below.

  Of the kimchi manufacturing procedure SB, the Chinese cabbage of the ingredients are arranged and arranged in the soaking tank, which is the first step of the pickling, and the salt is sprinkled every step, and the Chinese cabbage is arranged and the salt is shaken every step (step S23). ) When the full amount has been arranged in the soaking tank, salt water corresponding to, for example, 40% of the weight of Chinese cabbage is added (step S24).

  Next, for example, 200% of the weight of Chinese cabbage is placed on top (step S25), and in that state, it is soaked for 24 hours in the refrigerator (step S26). The weight of 200% of the weight is changed to a weight of 100% of the Chinese cabbage weight and pressurized (step S27), and in that state, it is immersed in the refrigerator for 24 hours (step S28).

In this way, when the total soaking for 48 hours is completed, the salinity of the pickled Chinese cabbage is measured (step S29), and the salted water is washed according to the salinity of the pickled Chinese cabbage to obtain the specified salinity. Adjust (step S30).
Next, the same weight as the weight of Chinese cabbage is placed again and dehydrated for 2 hours, for example, to be fully pickled (step S31).

As described above, there is a problem that it takes a great labor and a long time to salt and dehydrate Chinese cabbage.
In addition, there is a problem that it is difficult to make stable quality due to unevenness of salinity at the center and outside of Chinese cabbage. Furthermore, since the moisture content varies depending on the vegetable production area and season, there is a problem that the quality and shelf life are likely to be blurred.

Various techniques for producing kimchi are known, and a technique for preventing the discoloration and softening of kimchi during the aging process and storing it for a long period of time is disclosed (see Patent Document 1).
This technique is intended to prescribe the mixing ratio of various additives including salt, and is ineffective in solving the above-described problems that require a great labor and long time from salting to dehydration.

Moreover, the matter regarding the manufacturing technology of dried chili used for the manufacturing technology of kimchi and others is disclosed (refer patent document 2).
This technique is related to the continuous sterilization and drying of dried chili peppers and is not directly related to the production technique of kimchi.
JP 2003-23959 A JP 2001-69938 A

Accordingly, an object of the present invention is to provide a method for producing kimchi, which can omit a salting operation that requires a very labor force in the production of kimchi and can obtain a stable quality without unevenness in salinity.
Another object of the present invention is to provide a method for producing kimchi that shortens the production time of kimchi and can be stored for a long period of time without blurring of shelf life.

  As a result of various studies, the present inventor has determined that the moisture content of the kimchi material is determined by drying over a moderate amount of time with moderate cold air as a method that has not been performed at all, regardless of whether it is salted with Chinese cabbage or under salted. It was found that by adding kimchi paste and aging after setting the value to a predetermined value, the time for producing kimchi can be shortened and the product quality can be stabilized and the product can be kept for a long time.

According to the present invention, in a method for producing kimchi in which a Chinese cabbage is cut and kimchi paste is added and matured, the cut Chinese cabbage is cooled with cold air at a temperature of 5 to 40 ° C. for 10 to 24 hours, and 20 to 50. The dried kimchi paste is adjusted to a salt content of 5.5 to 11.0%, and the adjusted kimchi paste is equivalent to 20 to 60% of the dried Chinese cabbage. Is added to the dried Chinese cabbage and soaked, and then aged at a temperature of 0 to 10 ° C. for 5 to 21 days.
In practice, it is easy to handle Chinese cabbage cut into 1/4 and dried. However, it may be cut into an appropriate size in consideration of the cold air temperature and the drying time.

  If the cold air temperature is 0 ° C. or less, the Chinese cabbage freezes and there is a concern of deterioration, and if it is 5 ° C. or less, there is a disadvantage that it takes too much drying time. On the other hand, when the temperature of the cold air is 40 ° C. or higher, the cut ends of the Chinese cabbage rot, oxidize and turn brown to lose its taste, and the merchantability also decreases.

  If the drying time is 10 hours or less, it becomes rapid drying and the flavor as kimchi is inferior, and if it is 24 hours or more, the cut end (cut surface) becomes rotten and brown, the taste is lost and the merchantability is also lowered.

  When the Chinese cabbage is dried by cold air with a weight loss of 20% or less, the concentration of amino acids is insufficient and there is little umami extraction. Further, when the weight is reduced by 50% or more, the texture is hard and profitable.

  If the salt content of kimchi paste is 5.5% or less, the Chinese cabbage is dried without salting, so the salt content is insufficient and the taste is unsatisfactory. On the other hand, if it is 11% or more, the salt content is too strong and the taste is poor.

  When the amount of kimchi paste added to the dried Chinese cabbage is 20% or less of the weight of the dried Chinese cabbage, the pungent taste is insufficient and the ripening speed is slow. On the other hand, at 60% or more, the pungent taste becomes excessive and difficult to eat.

If the ripening temperature of this pickles is 0 ° C. or less, the Chinese cabbage may be deteriorated at low temperature, and there is a problem that it takes too much aging time. Further, when the aging temperature is 10 ° C. or higher, the aging is too rapid and the flavor is lowered.
If the aging time is 5 days or less, aging is insufficient and the flavor is insufficient, and if it is 21 days or more, aging is excessive and sourness is generated.

The effects are listed below.
(A) The Chinese cabbage, which is the ingredient of kimchi, is dried with cold air, and the kimchi paste that has been separately finished is added to the Chinese cabbage that has been dried to the specified moisture content. There is an advantage that processes such as pickling, salt removal, and dehydration are not required.

  (B) Since the moisture content of Chinese cabbage is lowered by drying with cold air, the effect of concentrating amino acids is improved, and the sugar content of fructose, glucose, and saccharose is increased, and there is an advantage of extracting the taste.

  (C) Moreover, there is an advantage that by reducing the moisture content, the growth of microorganisms can be suppressed, and the storage stability can be improved and the preferred flavor and texture can be preserved.

  (D) Since the salt content of kimchi paste is limited to 5.5 to 11% and the addition amount is limited to 20 to 60% of the weight of dried Chinese cabbage, there is an advantage that the aging is stable and the quality is stabilized.

  (E) Since kimchi paste is added to dried Chinese cabbage and ripened at a temperature of 0 to 10 ° C. for 5 to 21 days, there is an advantage that an appropriate ripening is performed without low-temperature alteration and lack of ripening or excessive ripening. .

Hereinafter, embodiments of the method for producing kimchi according to the present invention will be described with reference to the drawings.
FIG. 1 is a flowchart showing the procedure of the manufacturing method according to the present invention, wherein the Sa row is a step for finishing kimchi paste, and the Sb row is a step for completing kimchi.

In the Sa row for finishing kimchi paste, prepare paste materials, that is, prepare all vegetables such as radish, carrot, leek, trefoil, seri, etc., remove the defective part (step Sa1), and clean it with water. (Step Sa2), cut into an appropriate size (Step Sa3), well mixed these raw materials (Step Sa4), and a known kimchi paste, salinity of 5.5 to 11.0% by weight Then, the kimchi paste is finished by mixing with the raw material (step Sa5). Then, preparations are made to put the kimchi described later into the Sb row to be completed.
The kimchi paste used in the present invention can be prepared in the same manner as known ones except for the salt content.

  In the step of Sb row to complete the other kimchi, the high quality Chinese cabbage of the material is selected to remove oni leaves, soil dirt, foreign matters, etc. (step Sb1), and the first water washing to clean (step Sb2), The Chinese cabbage is cut into, for example, 1/4 (step Sb3), washed with the second water (step Sb4), and the preparation for putting into the dryer is completed. Note that the Chinese cabbage cut in step Sb3 is not limited to ¼ but may be cut to a size that is easy to handle.

  Next, the Chinese cabbage processed in the above steps Sb1 to Sb4 is dried by a dryer (step Sb5). The drying conditions are such that the drying temperature is 5 ° C. to 40 ° C. and the drying time is 10 hours to 24 hours so that the moisture content is 20% to 50%. Here, since the moisture content varies depending on the production area and season of Chinese cabbage, the drying time is set to a time suitable for the moisture content.

  Next, the drying ratio of Chinese cabbage by the dryer is inspected to confirm the finish that the water content is reduced by 20 to 50% (step Sb6).

  Next, the kimchi paste finished in step Sa5 is added to the Chinese cabbage having a dry ratio of a predetermined value at a ratio of 20% to 60% of the weight of the Chinese cabbage, which is then pickled (step Sb7) and aged (step Sb8). ). The temperature of aging conditions is 0 to 10 ° C., and the aging time is 5 to 21 days.

  Next, it is confirmed by a texture test by BX (sweetness) measurement, salinity measurement, and sensory test that the ripening has reached a predetermined value (step Sb9). And it progresses to subsequent step S10b or less for commercializing and shipping.

  In step Sb10, the product is packed into a product. In step Sb11, the product is inspected as a product. In step Sb12, the product is shipped to the market.

2 and 3 show the manufacturing conditions and the resulting properties of Kimchi manufactured according to the flowchart of FIG. Except for the conditions described in the table, the drying temperature of Chinese cabbage is 16 ° C, the amount of kimchi paste added to the dried Chinese cabbage is 40% by weight, the aging temperature is 4 ° C, and the aging period is 16 days. Kimchi was manufactured.
2 and 3 are the same, but for the convenience of display, the test data No. 5 and No. No. 6 1-No. 5 is shown in FIG. 6-No. 9 is shown in FIG.

No. 1: In the example of July 29, 2004, the drying time of the Chinese cabbage by the dryer is 24 H (hours, hereinafter the same) ° C., the drying rate is 35%, that is, the amount of 100 kg of Chinese cabbage is reduced to 65 kg. The kimchi paste was aged at a salinity of 5.5%. The result is the change in BX (numerical value indicating sugar content), salinity%, texture (sensory value by monitor) on the 7th, 14th, 21st and 28th days since the last pickling date. it's shown. The displayed value was a numerical value with no problem with aging of 14.0.14.5, 14.0 and 13.5 in BX. The salinity percentage was 2.4, 2.4, 2.5, and 2.5, and there was almost no change. Further, the texture was good, good and good, and was good up to the 21st day, but it deteriorated to a little sour on the 28th day.
The time-dependent change in texture in the above is 21 days or more, and the generation of sourness is significantly extended with respect to about one week due to the deterioration of the flavor by the conventional production method.

  No. 2: In the example of August 4, 2004, the drying time of Chinese cabbage was 24H, the drying rate was 37.2%, that is, 100 kg of Chinese cabbage was reduced to 62.8 kg. Aging was carried out at a salinity of 7.0%. The results are displayed as changes in BX, salinity%, and texture (sensory value by the monitor) on the 7th, 14th, 21st and 28th days since the last pickling date. The displayed values for BX were numerical values with no problems with changes over time of 13.0, 11.0, 11.7 and 11.5. The salinity% was almost unchanged at 2.3, 2.2, 2.2 and 2.2. Also, the texture was good, good and good, and was good up to the 21st day. Similar to the first example, it is a significant extension of the shelf life of the conventional manufacturing method.

No. 3: In the example of August 10, 2004, the drying time of the Chinese cabbage dryer was 15H, the drying rate was 33.0%, that is, 100 kg of Chinese cabbage was reduced to 67.0 kg, Aging was carried out at a salinity of 7.0%. The results are displayed as changes in BX, salinity%, and texture (sensory value by the monitor) on the 7th, 14th, 21st and 28th days since the last pickling date. The displayed value was a numerical value with no problem with aging of 12.1, 12.0, 11.6 and 11.7 in BX. The salinity% was 2.1, 2.2, 2.1 and 2.1, and there was no significant change. Further, the texture was good and good, and was good until the 14th day, but a little acidity appeared on the 21st day, and it became a strong acidity and deteriorated on the 28th day.
No. 1 and no. Unlike the second example, it did not extend the shelf life significantly.

  No. 4: August 18, 2004 and No. 4 5: In the example of August 19, 2004, the drying time of the Chinese cabbage was 22.5H and 25.0H, and the dry ratio of both was 30.0%, that is, the Chinese cabbage of the material of 100 kg was 67.0 kg. The kimchi paste was aged at a salinity of 8.0%. As a result, the display values of BX, salinity% and texture change on the 7th, 14th, 21st and 28th days after the main pickling date are No. 4 is a change with time of 14.8, 12.4, 12.5 and 12.5. 5 was a change over time of 12.4, 11.4, 12.0, and 11.5, both of which were satisfactory values. The salinity% is also No. 4 is 2.9 to 2.6, No. 4 5 was 2.4 to 2.3, and there was no significant change. The texture is No. 4 is good even on the 28th day. 4 was good up to the 21st day.

  No. 6: August 25, 2004 and No. 6 7: In the example on September 2, 2004, the drying time of the Chinese cabbage dryer was 22.0H and 26H, and the drying rate was No. 6 is 29.0% No.6. 7 is 38%, and the salinity of both kimchi paste is 8.0%, but as noted in the remarks, 10% and 20% of salinity is increased to 12% for the root stock, respectively. As a result, the number of days elapsed after the date of the final pickling was 21 days.

  No. 8: In the example of September 9, 2004, the drying time of the Chinese cabbage was 31H and left in a room at 16 ° C for 17 hours, the drying rate was 48.0%, and the salinity of kimchi paste was 8.0% As a result of ripening by increasing the salinity to 12% by 20% as the sauce of the root stock part, both BX and salinity% have little change over time, and the texture is good until the 21st day. It was in a state where I could fully feel the stiffness.

  No. 9: In the example of September 16, 2004, the drying time of the Chinese cabbage was 22.0H, the drying rate was 35.0%, the salinity of kimchi paste was 8.0%, As a result of aging by increasing the salinity to 12% by 20%, both BX and salinity% have little change over time, the texture is good until the 21st day, and the Chinese cabbage feels firm enough Met.

FIG. 4 is a table showing test results of four variables of 5 to 40 ° C. with different drying temperatures by the method for producing kimchi according to the present invention.
No. 10: In the example of September 18, 2004, the drying temperature of the Chinese cabbage was 5 ° C, the drying time was 28.0H, the drying rate was 28.0%, the salinity of the kimchi paste was 8.0%, As a result of increasing the salinity by 12% as a sauce for the root part, the BX and the salinity% showed little change over time, and the texture was good until the 28th day.

  No. 11: In the example of September 22, 2004, the drying temperature of the Chinese cabbage was 24 ° C., the drying time was 25.0 H, the drying rate was 30.0%, the salinity of the kimchi paste was 8.0%, As a result of increasing the salinity by 12% as a sauce for the root part, the BX and the salinity% showed little change over time, and the texture was good until the 28th day.

No. 12: In the example of October 8, 2004, the drying temperature of the Chinese cabbage was 35 ° C., the drying time was 20.0 H, the drying rate was 34.0%, the salinity of the kimchi paste was 8.0%, As a result of increasing the salinity of 12% to 20% as a sauce for the root strain, BX and salinity% are both little changed over time, and the texture is good up to 281 days. There was a little acidity.
there were.

No. 13: In the example of October 15, 2004, the drying temperature of the Chinese cabbage was 40 ° C, the drying time was 18.0H, the drying rate was 39.0%, the salinity of the kimchi paste was 8.0%, As a result of increasing the salinity of 12% to 20% as a sauce for the root strain, BX and salinity% are both little changed over time, and the texture is good up to 281 days. There was a little acidity.
there were.

  From the results of FIGS. 2 and 3, it was confirmed that the dry ratio of Chinese cabbage was 30 to 48% and the salinity of kimchi paste was 5.5% to 8%. Moreover, even if the drying temperature of Chinese cabbage was 5-40 degreeC from the result of FIGS.

  FIG. 5 shows that ordinary kimchi aged by the conventional method and Chinese cabbage dried at a temperature of 15 ° C. for 22 hours by the method of the present invention to a drying ratio of 32%, and kimchi paste by 40% by weight. The wind kimchi, which was added and aged at 4 ° C. for 16 days, was measured for physical properties with a break test device.

No. 1 and no. 4 is the leaf part of Chinese cabbage. 3 and no. 5 is a white part close to the root of Chinese cabbage.
The range of the test apparatus is 20000 g, the test speed is 30 cm / M, and the sweep speed is 020 cm / M. The following items were measured by the test characteristics of this test apparatus.
Each of the measurement items is related to texture. Breaking stress (g), compression distance (mm), 8 mm depth stress (g), breaking strength (g / cm ² ), brittleness (g), jelly ^{They are} strength (g · cm), softness (cm / 1 kg), crispness (dimensionless), Young's modulus (dyn / cm ² ), yield value (dyn / cm ² ), and compression deformation rate (%).

In this result, for example, the breaking stress is not different between the leaf portion and the white portion, but the kimchi of the present invention is 70% or more stronger than the conventional ordinary kimchi.
The brittleness and jelly strength of the wind kimchi of the present invention are several times larger.
The crispness is better in the white part than the leaf part, and the wind kimchi of the present invention is about twice as large as the conventional ordinary kimchi in the leaf part and the white part.
Also, the yield value, which is a measure of strength, is 70% or more larger than the conventional ordinary kimchi in the leaf portion and white portion of the kimchi of the present invention.
Due to the difference in physical properties, including the above, not only the flavor and texture, but also the soup stock pickled with kimchi and the vivid and fresh Chinese cabbage are refreshing and taste delicious.

Note that the illustrated embodiment described above is merely an example, and is not intended to limit the technical scope of the present invention.
For example, the vegetable material is preferably Chinese cabbage, but it can also be applied to fruits and leaves other than Chinese cabbage.

It is a flowchart which shows embodiment of the manufacturing method of the kimchi of this invention. It is a table | surface which shows the test result of the kimchi manufactured according to the manufacturing method of the kimchi of this invention. FIG. 2 and FIG. 3 are the same as those in FIG. No. 5 1-No. Up to 5 are shown in FIG. The drying temperature is uniform at 16 ° C. It is a table | surface which shows the test result of the kimchi manufactured according to the manufacturing method of the kimchi of this invention. 3 and FIG. 2 are the same, but for the convenience of display, the test No. No. 5 6-No. Up to 9 are shown in FIG. The drying temperature is uniform at 16 ° C. It is based on the manufacturing method of the kimchi of this invention, and is a table | surface which shows the test result of 4 variables of 5-40 degreeC which changed drying temperature. It is a fracture | rupture test data table which compared the physical property of the kimchi by the manufacturing method of this invention, and the kimchi by the conventional manufacturing method. It is a flowchart which shows embodiment of the manufacturing method of the conventional kimchi.

Explanation of symbols

SA, Sa ... Kimchi Paste Finishing Procedure SB, Sb ... Kimchi Manufacturing Procedure

Claims (1)

In the manufacturing method of kimchi which cuts Chinese cabbage and ripens by adding kimchi paste, the cut Chinese cabbage is reduced by 20 to 50% over 10 to 24 hours with cold air at a temperature of 5 to 40 ° C. The kimchi paste to be added is adjusted to a salt content of 5.5 to 11.0%, and the adjusted kimchi paste is equivalent to 20 to 60% of the dried Chinese cabbage. A method for producing kimchi, which is characterized by adding the above-mentioned weight and immersing it at a temperature of 0 to 10 ° C. for 5 to 21 days.

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