KR101426030B1 - Method for producing Kimchi using fermentation liquid of Cudrania Tricuspidata Bureau - Google Patents

Abstract

The present invention relates to a method for preparing an enzyme solution, comprising the steps of: (a) preparing an enzyme solution by adding sugar to cucurbitan and then fermenting; (b) washing and brining the Chinese cabbage; (c) preparing a seasoning by mixing the irresponsible, garlic, red pepper powder, salted, fermented fish, ginger, salt and the prepared coconut enzyme solution of step (a); And (d) combining the seasoning prepared in the step (c) with the seasoned Chinese cabbage in the step (b) and aging the seasoned seasoned kimchi. It is about kimchi using the enzyme solution.

Description

[0001] The present invention relates to a method for producing a fermentation liquid of Cudrania tricuspidata,

The present invention relates to a method for producing kimchi using a ciliabine enzyme solution and a kimchi using the ciliopia enzyme solution prepared by the method, characterized in that the fermented kimchi is prepared by adding a sugar to a ciliabin and then fermenting the fermented ciliopiper enzyme solution.

Kimchi, which is mainly made of cabbage or radish, is a traditional Korean vegetable fermented food that has long been regarded as an important Korean food table. In recent years, consumers and food companies have been turning toward increasing health value as well as health promotion by adding functional natural ingredients to increase health-oriented needs for food.

In addition, there have been many cases in which wild herbs have been effective in various adult diseases such as diabetes, hypertension, arteriosclerosis, and cardiovascular diseases. However, (Obesity, diabetes, hypertension, hyperlipidemia, coronary artery disease, etc.) caused by overuse of sugar, salt, and chemical seasonings, while there are few studies to meet this demand. And the incidence of various adult diseases is rapidly increasing, so the necessity of finding alternative materials is increasing.

Cudrania tricuspidata Bureau) is a deciduous broad - leaved arboreous tree belonging to the Moraceae family. It has morphological features of 1.0 ~ 3.5 ㎝ in the stem and yellowish - reddened root in the stem and red fruit in October. The tree is called a tree, and the leaves are used as substitutes for mulberry leaves when silkworms are used, and fruits are used for jamming or soaking in food. Dong-bo-gyung has nutritional and tonic efficacy, and is effective for the treatment of weakness in the body, weakness in the enema, tiredness, insomnia, loss of vision and stem skin and root are good for female diseases. Studies on antioxidant, anticancer, antidiabetic and antimicrobial effects of Cucumis japonica have been published. Especially, various parts of Cucumis japonica have been found to be highly antioxidant.

Korean Patent No. 0458914 discloses a method for producing kimchi using a white leaf, and Korean Patent No. 0554299 discloses a method for producing kimchi using bamboo leaf powder. However, Method.

The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method of preparing an enzyme solution which can be mixed with kimchi so that a large amount of caffeine functional ingredients containing various nutrients The present invention is to provide a kimchi which is superior in quality through improvement of taste and palatability of kimchi as well as improvement of functionality by determining the addition amount of the kimchi, the blending ratio with the sauce, and the manufacturing conditions.

In order to solve the above problems, the present invention provides a method for producing kimchi using a ciliabinol enzyme solution, which is prepared by using a seasoning with an enzyme solution.

In addition, the present invention provides a kimchi prepared using the above-described method.

The kimchi prepared by the method of the present invention has a unique taste and flavor of cucumber flavor and the proper amount of fermented cucumber flavor enzyme is added to maximize various physiologically active ingredients, It is possible to provide a kimchi having an improved preference as well as an enemy requirement.

In order to achieve the object of the present invention,

(a) adding sugar to cucurbitan and then fermenting to produce an enzyme solution;

(b) washing and brining the Chinese cabbage;

(c) preparing a seasoning by mixing the irresponsible, garlic, red pepper powder, salted, fermented fish, ginger, salt and the prepared coconut enzyme solution of step (a); And

(d) preparing the sauce prepared in the step (c) on the pickled Chinese cabbage of the step (b).

In the method for manufacturing kimchi using the enzyme solution of the present invention, the enzyme of step (a) is preferably prepared by mixing cucurbitan and sugar at a weight ratio of 4 to 6: 4 to 6, The fermented milk may be fermented for 5 to 10 days at 25 to 35 days, more preferably at a weight ratio of 5: 5, After fermentation for 30 days at ~ 24 ° C, the filtrate is fermented for 30 days at 5 ~ 10 ° C. The cucurbitum added to the Cucurbitp's enzyme solution may be Cucurbitaceae, Cucurbitaceae or Cucurbitaceae, and may be fruit, but is not limited thereto. When culm japon is not prepared with an enzyme solution as described above and culm japon is added raw or crushed or extracted, the preference of kimchi is reduced due to the odor and bitter taste of curd japon. The enzyme solution prepared by the first and second fermentation as described above contained not only a large amount of nourishing ingredients but also improved the preference degree when added to kimchi.

In step (b), preferably, 62 to 72 kg of Chinese cabbage and 8 to 12 kg of salt are immersed in 80 to 120 L of water, and 10 to 14 hours of salting are carried out for 10 to 14 hours. More preferably, the Chinese cabbage is sufficiently salted by immersing 66.67 kg of Chinese cabbage and 10.0 kg of salt in 100 L of water and kneading for 12 hours.

Preferably, the seasoning of step (c) is 2.6-3.0 kg of mulberry, 1.2-1.6 kg of garlic, 2.5-3.5 kg of red pepper powder, 1.2-1.8 kg of pearl powder, It can be prepared by mixing 1.5 to 2.1 kg of salted fish, 0.6 to 0.8 kg of ginger, 2.2 to 2.8 kg of salt and 0.6 to 1.0 kg of the prepared ciliabinol enzyme solution of step (a), more preferably 2.8 kg of uncooked, 1.4 kg of red pepper powder, 1.5 kg of red pepper powder, 1.8 kg of salted fish, 0.7 kg of ginger, 2.5 kg of salt, and 0.8 kg of the prepared kojimpanol solution of step (a). Was able to improve the sensory characteristics by improving the flavor of Kimchi.

In step (d), 13 to 16 kg of the seasoning prepared in step (c) may be added to 80 to 90 kg of the Chinese cabbage selected in step (b) , And more preferably, in step (b), 85.6 kg of the Chinese cabbage prepared in the step (b), 14.4 kg of the seasoning prepared in the above step (c) .

The present invention also provides a kimchi prepared by using the above-described method. There is no particular limitation on the kind of the kimchi used in the above-mentioned enzyme solution, but examples thereof include cabbage kimchi, radish kimchi, pachimachi, mustard kimchi, leek kimchi, sesame leaf kimchi, bongchik kimchi, radish kimchi and kelp kimchi.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  One: CJ  Preparation of enzyme Kimchi

1. Manufacture of enzyme solution

400 g of cucumber fruit and 400 g of white sugar were mixed in a weight ratio of 5: 5, and fermented in July at a temperature of 22 to 24 ° C for 30 days in a well-ventilated place, avoiding direct sunlight. During fermentation, the ingredients in the jar were inverted once a day to maintain a balance of aerobic microorganisms and anaerobic microorganisms. The cover was peeled off, and the juice filtered out only in the jar was moved back to the jar and sealed with Korean paper. After 30 days, the first fermentation was almost finished and the sugar was mostly dissolved. In this state, the enzyme solution was prepared by inducing secondary fermentation again at a temperature of about 5 ~ 10 ℃ for 30 days.

2. Manufacture of kjimjungpol enzyme kimchi

66.67 kg of Chinese cabbage and 10.0 kg of salt were immersed in 100 mL of water, and the cabbage was harvested for 12 hours with immersion in the pot. The kimchi sauce was prepared by blending the unripe rice wine, garlic, red pepper powder, corn, salted ginger, ginger, salt and coconut juice in the blending ratios shown in Table 1 below.

Comparative Example  1: General Kimchi Manufacturing

66.67 kg of Chinese cabbage and 10.0 kg of salt were dipped in a jar for 100 mL of water, and the cabbage was pickled for 12 hours. The kimchi seasonings were prepared by blending the rice, garlic, chili powder, salted, fermented fish, ginger, and salt at the blending ratios shown in Table 1 below, and then chopping them with pickled Chinese cabbage.

Cheongjungpol enzyme kimchi mixture ratio material Compounding ratio (%, w / w) Production Example 1 Comparative Example 1 Pickled cabbage 85.6 85.6 Unhealthy 2.8 3.6 garlic 1.4 1.4 chili powder 2.9 2.9 wave 1.5 1.5 Salted fish 1.8 1.8 ginger 0.7 0.7 Salt 2.5 2.5 Enzyme solution 0.8 - Sum 100 100

The finished kimchi of Preparation Example 1 and Comparative Example 1 was placed in a jar, and the top of the kimchi was covered with roots or leaves. The kimchi in the jar was covered with a lid of the jar and matured for a certain period in a fresh storage room (10 ~ 15 ℃) of the forest.

Experimental Method

1. Total phenol content

The total phenolic compound content was analyzed according to the Folin-Denis method (Singleton & Rossi, 1965). After preparing 1 mg / ml of the sample prepared in Preparation Example 1 and Comparative Example 1, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteau's phenol reagent was added, and the mixture was shaken at 27 ° C. Lt; / RTI > After 5 minutes, 1 ml of a saturated solution of Na ₂ CO _{3 was} added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of chlorogenic acid.

2. Total flavonoid content

The total flavonoid content was measured by adding 75% methanol to 0.1 g of each sample according to the method of Lister et al. (1994), and then extracting overnight at room temperature. Then, 1 ml of the sample solution was taken in a test tube and 10 ml of diethylene glycol Were added and mixed well. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, the 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using naringin (Sigma Co., USA), and the total flavonoid content was determined from this.

3. Antioxidant property

(1) Antioxidative activity by measurement of DPPH radical scavenging ability

Antioxidant activity of each extract was measured by hydrogen electron donating ability by Blois method (1958). Samples of various concentrations were dissolved in methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

(2) Antioxidant property by measurement of nitrite scavenging ability

As an alternative method for determining the antioxidant activity, Gray's and Dugan's (1975) measurement of nitrite scavenging activity was carried out by adding 40 μl of sample to 20 μl of 1 mM NaNO ₂ , 0.1N HCl (pH 1.2) or 0.2M citrate buffer 4.2) or 140 μl of 0.2 M citrate buffer (pH 6.0) to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared in 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] 100

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

4. Sensory properties

The sensory test was performed on a total of 100 subjects with 20 children (10 boys and girls), 20 juveniles (10 boys and girls), 20 general mothers, 20 adult boys and 20 ordinary people over 65 years 4 points: Bad, 3 points: Average, 4 points: Good, 5 points: Very good 5 points Symbol scale 3 repetitions The posterior mean was calculated.

Example  1: total phenol content of kimchi

The total phenol content of the standard materials as measured by catechin, chlorogenic acid, and tannic acid was 16.0 to 19.9 mg / kg in the case of the common Chinese cabbage kimchi (Comparative Example 1) The cabbage kimchi (Preparation Example 1) was 18.6 ~ 24.5 mg / kg, which was 15 ~ 23% higher than that of Comparative Example 1 (Table 2).

Total phenol content of Kimchi sample
Total phenolic content (mg / kg or ppm) catechin klorogenic acid 토탄산 Comparative Example 1 16.0 ± 0.1 ^b 19.9 ± 0.4 ^b 16.6 ± 0.2 ^b Production Example 1 18.6 ± 0.3 ^a 24.5 ± 0.6 ^a 19.1 ± 0.3 ^a

* The same alphabet in the box means no statistically significant difference

Example  2: Total flavonoid content of kimchi

The content of total flavonoids, which was measured as a standard of rutin, was 7.2 mg / kg for the conventional cabbage kimchi (Comparative Example 1), 8.2 mg / kg for the cabbage kimchi (Preparation Example 1) (Table 3).

Total flavonoid content of kimchi sample Total flavonoid (mg / kg) Comparative Example 1 7.2 ± 0.2 ^b Production Example 1 8.2 ± 0.6 ^a

* The same alphabet in the box means no statistically significant difference

Example  3: Antioxidative activity of kimchi

1) DPPH antioxidative activity by radical scavenging ability

The radical scavenging activity of DPPH was 27.6% in the case of the common Chinese cabbage kimchi (Comparative Example 1) at the concentration of 2000 mg / kg of the highest extract, and 36.2% in the case of the Chinese cabbage kimchi (Preparation Example 1) (Table 4).

Kimchi's DPPH radical scavenging ability Name of sample DPPH radical scavenging ability (%) 15.13 31.25 125 250 500 1000 2000 Comparative Example 1 0.2 ± 0.0 ^b 0.7 ± 0.0 ^b 1.8 ± 0.0 ^b 4.0 ± 0.0 ^b 7.9 ± 0.0 ^b 15.1 ± 0.0 ^b 27.6 ± 0.2 ^b Production Example 1 1.1 ± 0.0 ^a 1.6 ± 0.0 ^a 2.0 ± 0.0 ^a 5.5 ± 0.0 ^a 11.2 ± 0.1 ^a 20.5 ± 0.1 ^a 36.2 ± 0.6 ^a

* The same alphabet in the box means no statistically significant difference

2) Antioxidative activity by measuring nitrite scavenging ability

The nitrite scavenging activity was 78.0% in the case of the common Chinese cabbage kimchi (Comparative Example 1) compared with 77.9% in the case of the highest extract of 2000 mg / kg (Comparative Example 1) .

Nitrite scavenging ability of kimchi sample Nitrite scavenging ability (%) Comparative Example 1 77.9 ± 1.2 ^a Production Example 1 78.0 + 1.7 ^a

* The same alphabet in the box means no statistically significant difference

Example  4: Sensory Characteristics of Kimchi

In the sensory evaluation of kimchi, the kimchi of Comparative Example 1 and Preparation Example 1 showed no significant difference in preference for color, aroma, sour taste and bitter taste, but Kimchi of Preparation Example 1 showed a score of 4.8 in the preference for sweetness and texture Which is significantly higher than that of Comparative Example 1. As a result, it was confirmed that Kimchi (Preparation Example 1), which uses the enzyme solution, has a higher preference than the Kimchi of Comparative Example 1 (Table 6).

The Sensual Characteristics of Kimchi Name of sample Sensory characteristics color
(Color) incense
(Scent) Sour taste Sweet taste bitter
(Sour taste) Texture Overall likelihood
(Overall acceptability) Comparative Example 1 4.2 ± 0.8 ^a 3.0 ± 0.3 ^a 3.3 ± 0.9 ^a 3.2 ± 1.6 ^b 3.7 ± 0.5 ^a 3.5 ± 0.4 ^b 4.3 ± 0.8 ^a Production Example 1 4.0 ± 0.9 ^a 3.3 ± 0.3 ^a 3.0 ± 0.0 ^a 4.8 ± 1.2 ^a 3.8 ± 0.4 ^a 4.8 ± 0.7 ^a 4.8 ± 1.2 ^a

* The same alphabet in the box means no statistically significant difference

Claims (4)

(a) Mix cucurbitan and sugar at a weight ratio of 4 to 6: 4 to 6, ferment at 22 to 24 ° C for 25 to 35 days, filter the solution at 5-10 ° C for 25 to 35 days A second fermentation step to produce an enzyme solution;
(b) immersing 62 to 72 kg of Chinese cabbage and 8 to 12 kg of salt in 80 to 120 L of water and soaking for 10 to 14 hours;
(c) A method for producing the above-mentioned food, comprising the steps of: 2.6-3.0 kg of irresponsible, 1.2-1.6 kg of garlic, 2.5-3.5 kg of red pepper powder, 1.2-1.8 kg of saline, 1.5-2.1 kg of salted fish, 0.6-0.8 kg of ginger, 2.2-2.8 kg of salt, Preparing 0.6 ~ 1.0 kg of the prepared cajupol enzyme solution to prepare a sauce; And
(d) preparing 13 to 16 kg of the seasoning prepared in the step (c) to 80 to 90 kg of the pickled Chinese cabbage in the step (b), wherein the total phenol, flavonoid, A method for producing kimchi having enhanced antioxidant activity. delete delete A method for preparing a kimchi having enhanced total phenol, flavonoid and antioxidant activity using a cucurbitan enzyme solution prepared by the method of claim 1.