KR101804185B1 - Salted Chinese Cabbage Using Berry Fruits and the Method Thereof - Google Patents

Abstract

More particularly, the present invention relates to a Chinese cabbage harvested from berries, and more particularly, to a Chinese cabbage harvested from berries during harvest of Chinese cabbage by providing a harvested Chinese cabbage using a fermented broth or berries fruit solution. This is about healthy berries pickled cabbages and their preparation.
The method for producing a berries-picked Chinese cabbage according to the present invention is not limited to simply adding a crushed product of berries such as blueberries and aronia having good efficacy to seasonings, but in preparing a pickled Chinese cabbage, the fermented product of berries, To provide pickled Chinese cabbages and kimchi which are excellent in taste, texture and color, and double nutritional value.

Description

Technical Field [0001] The present invention relates to a Chinese cabbage harvested from berries,

More particularly, the present invention relates to a Chinese cabbage harvested from berries, and more particularly, to a Chinese cabbage harvested from berries during harvest of Chinese cabbage by providing a harvested Chinese cabbage using a fermented broth or berries fruit solution. This is about healthy berries pickled cabbages and their preparation.

Recently, the prevalence of chronic diseases such as diabetes, hypertension and cardiovascular diseases has increased and interest in health has also been increasing. Research on the development of various fruits and various products using them as health functional food materials that can contribute to health is increasing. In particular, berries contain anthocyanins, polyphenols, phenolic acids, tannins, and organic acids, which are known to be effective for antioxidant, anti-cancer, anti-inflammatory and cardiovascular disease prevention.

Blueberry ( Vaccinium corymbosum ) among these berries is a shrubby plant belonging to the genus Chrysanthemum. It has been reported that the cultivation area of the plant is more than twice as high as that of the bokbunja according to the surveys of medicinal plants in 2010. Aronia (cherry-berry) is an anthocyanin-rich fruit that acts as an antioxidant along with blueberries. Anthocyanins are known to have antioxidant action, which not only prevents aging but also has a good anti-cancer effect. It has also been reported to be of great help in the treatment of blood related diseases such as improvement of vision, heart and blood vessel disease, and stroke.

 Due to the efficacy of such berries, a variety of berries processed foods such as beverages (Korean Patent No. 10-1531249) and Aronia fermented beverages (Korean Patent No. 10-1286382), which have been pulverized and mixed with blue berries and aronia, have been tried, Korean Patent Laid-Open No. 10-2015-0094913 also discloses a technique for providing Chinese cabbage kimchi by adding Oddi ground product and blueberry ground product to kimchi seasoning.

Kimchi is an essential side dish for Koreans. It is a traditional Korean fermented food. It is a source of various minerals and vitamins. It is widely known as a health food that helps the growth of effective bacteria in the intestines after ingestion. Chinese cabbage (Brassica campestris ssp. Pekinensis), which is the raw material of kimchi, is a vegetable used to make kimchi by cutting leaves, and quality of raw Chinese cabbage, that is, pickled Chinese cabbage is especially important for immersing kimchi.

Accordingly, the present inventors have made intensive efforts to improve the quality of pickled Chinese cabbage. As a result, when the fermented broth fermented or fermented fruit of berries were prepared and then used in the pickling step of Chinese cabbage, not only the functionalities such as antioxidation, , Texture and color feeling can be improved, and the present invention has been completed.

The information described in the Background section is intended only to improve the understanding of the background of the present invention and thus does not include information forming a prior art already known to those skilled in the art .

Korean Patent Publication No. 10-2015-0083985 (published on July 21, 2015)

It is an object of the present invention to provide a preparation method of pickled Chinese cabbage for the production of kimchi which not only provides functionalities such as antioxidation, vision improvement and anti-inflammation but also provides excellent texture, taste and color.

Another object of the present invention is to provide a berries-picked Chinese cabbage having improved potency and a kimchi using the same.

In order to achieve the above object, the present invention provides largely pickled Chinese cabbage and its preparation method.

Specifically, the present invention relates to a method for producing a Chinese cabbage, comprising the steps of: (a) dipping Chinese cabbage in a brine containing any one of a pickling fermentation broth, a berries fruit liquid or a mixture thereof; And (b) washing the immersed pickled Chinese cabbage; Wherein the brine containing any one of the pickled fermented liquor, berries fruit liquid or mixture thereof in step (a) is selected from the group consisting of fermented fermented berries, fermented berries, or a mixture thereof 10 to 25 parts by weight of any one of them and 10 to 15 parts by weight of salt are included.

The present invention also provides a berry-pickled Chinese cabbage which is produced by the above method.

The present invention also provides a kimchi prepared using the berries pickled Chinese cabbage.

The method for producing a berries-picked Chinese cabbage according to the present invention is not limited to simply adding a crushed product of berries such as blueberries and aronia having good efficacy to seasonings, but in preparing a pickled Chinese cabbage, the fermented product of berries, To provide pickled Chinese cabbages and kimchi which are excellent in taste, texture and color, and double nutritional value.

Fig. 1 is a schematic view showing a process for manufacturing a berries pickled Chinese cabbage.
FIG. 2 is a photograph showing the prepared fermented broth of Aronia.
FIG. 3 is a photograph showing an embodiment in which the pickling process is performed.
FIG. 4 shows a photograph (A) of Chinese cabbage before pickling and a photograph (B) of Chinese cabbage pickled with Aronia after the pickling process according to the present invention.
5 is a table showing the result of sensory evaluation.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

The definitions of the main terms used in the description of the present invention and the like are as follows.

The term " fermented broth fermented with berries of the present invention "in the present invention refers to fermented berries such as blueberry, aronia, or a mixture thereof, which are fermented by fermentation and fermented with berries.

The term "salt water" in the present invention refers to water which dissolves salt or has salty water, and is also referred to as salt water.

The term "jarred water" in the present invention refers to wasted and bitter water that naturally flows from the moistened salt, and is also referred to as salty water.

Hereinafter, the present invention will be specifically described.

In one aspect, the present invention provides a process for producing a Chinese cabbage comprising the steps of: (a) dipping Chinese cabbage in a brine containing any one of pickling fermentation broth, berries fruit solution or mixture thereof; And (b) washing the immersed pickled Chinese cabbage; To a method for producing a berries pickled Chinese cabbage.

FIG. 1 is a schematic view showing a process for producing a berries picked Chinese cabbage according to the present invention. The process according to the present invention comprises steps of: step (S100) of raw material (Chinese cabbage), step S200 of trimming / cutting, Absorption step S300, a cleaning step S400, a foreign matter sorting step S500, and a packaging step S600.

Raw materials Chinese cabbages are subjected to trimming and cutting steps. The fermented broth of fermented berries and the fruit of berries are penetrated into the Chinese cabbage as a raw material through the cut surface of the Chinese cabbage as shown in FIG. 4 (B). Therefore, the Chinese cabbage should be cut and used. The Chinese cabbage can be used in two halves, but it is preferable that the cabbage is at least 4 parts in order to increase the absorption rate of the fermented broth. Fermented fermented liquid of berries and fermented fruit of berries are absorbed into the Chinese cabbage through the cut surface to improve the quality of pickled Chinese cabbage.

In the present invention, the fermented broth fermented with berries is prepared by mixing barley flesh with sugar and aging for 6 to 12 months. The berries are prepared by fermentation of raw or raw wheat flour, It is desirable to improve the texture of pickled Chinese cabbage. In addition, the fermented broth fermented with berries is fermented after mixing berries fruit and sugar at a weight ratio of 80: 120 to 120: 80. The sugar used herein may be fructose, glucose, sugar, oligosaccharides and the like, preferably brown sugar.

On the other hand, in order to improve the color of the pickled Chinese cabbage, berries may be used. In this case, the berries are preferably berries fruit pulp or berries fruit extract. The fruit extract (fruit extract) can be extracted by a known natural material extraction method, and can be preferably extracted with one or more solvents selected from the group consisting of water, organic solvents having 1 to 6 carbon atoms, and subcritical or supercritical fluids , And the organic solvent having 1 to 6 carbon atoms may be selected from the group consisting of alcohol, acetone, ether, benzene, chloroform, ethylacetate, methylene chloride, nucleic acid, cyclic nucleic acid and petroleum ether. The solvent used in the preparation of the extract of the present invention is more preferably water, an alcohol having 1 to 6 carbon atoms or a mixture thereof, and the alcohol having 1 to 6 carbon atoms may be ethanol. The amount of the solvent may vary depending on the amount of berries to be extracted, preferably 1 to 20 times the weight of berries, more preferably 3 to 10 times the volume of berries. The extraction liquid extraction temperature is not particularly limited, and may be, for example, from 0 to 120 degrees, and preferably from 50 to 100 degrees. The extraction time of the extract of the present invention is not particularly limited, and may be, for example, 1 hour to 10 days.

The harvesting step (S300) of the Chinese cabbage is carried out using the prepared fermented fermented broth of fruit of berries or the fruit of berries, and more specifically, the Chinese cabbage is immersed in a brine containing the fermented fermented product of berries, fermented fruit of berries, (Fig. 3). At this time, the brine containing the fermented fermented liquor of berries, fermented fruit of Berries or a mixture of them is a salt water or a wort containing fermented liquid of fermented fruit of berries, fermented fruit of berries or a mixture thereof, fermented fermented liquor of berries, Or a mixture thereof and a salt.

In the present invention, the brine containing the fermented broth fermented with the berries may be prepared by mixing 10 to 25 parts by weight of any one of fermented fermented berries, fermented berries or a mixture thereof with 10 to 15 parts by weight . When the amount of the fermented liquid of berries, fermented berries, or the mixture thereof is less than 10, the taste and flavor of Berries Fruit is hardly felt due to the lack of color due to the use of fermented liquid such as berries, When it exceeds 25 parts by weight, sweetness and the like are felt strongly, and the sensory evaluation shows a rather low preference. On the other hand, when the salt is used in excess of 15 parts by weight, the salty taste is too strong, so that the Chinese cabbage does not feel the unique texture of the fermented fruit of berries and berries, and the Chinese cabbage is retreated. When the salt is less than 10 parts by weight, A lesser problem occurred. As a result of the test, the amount of salt that can best feel the texture of berries pickled cabbage was 14 to 15 parts by weight.

In the present invention, the immersion time is a main factor for determining the texture of the pickled Chinese cabbage, preferably 15 to 30 hours, and most preferably 24 hours, when the sufficient pickling degree of the Chinese cabbage is taken into consideration.

An example of a berries picked Chinese cabbage prepared by the above method is as shown in FIG. 2, and thus, the present invention is directed to a berries pickled Chinese cabbage which is produced by the above method from another aspect.

The pickled Chinese cabbage according to the present invention can be provided as a kimchi according to a generally known method. As shown in the sensory evaluation results, the prepared kimchi is superior to the other kimchi in color, taste and texture.

Therefore, the present invention, in a further aspect, relates to a kimchi prepared by said berries pickled Chinese cabbage.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are for illustrating the present invention only and that the scope of the present invention is not construed as being limited by these embodiments.

Preparation of berries-harvested Chinese cabbage using fermented liquid prepared from fermented berries

1-1: Preparation of Fermented Pickled Fermented Bean Fruit (1)

After mixing 600g each of blueberry and aronia carefully selected in the nearby market, 1: 1 mixture of berries and 800g of brown sugar is mixed with 1.2Kg of mixed berries and then aged in a traditional jar for 6 months to prepare a fermented liquid of berries Respectively.

1-2: Preparation of fermented broth fermented with Aronia (2)

The selected fermented broth was made by pulverizing or crushing carefully selected Aronia flesh in the nearby market, mixing the brown sugar with Aronia flesh at a ratio of 1: 1 and aging in a traditional pot for 6 months. The prepared fermented fermentation broth of Aronia was as shown in Fig.

1-3: Preparation of berries pickled Chinese cabbage (1)

For the preparation of pickled cabbage, cabbage (domestic, 3Kg), which is the material of the cabbage, was prepared by removing the outer leaves and washing and dividing into two.

To 3.5 kg of water, 350 g of salt and 350 g of the fermented liquid of fermented fruit of beryllium fruit of Example 1-1 were mixed, and the plate was washed for 24 hours and washed to prepare pickled Chinese cabbage.

1-4: Preparation of Aronia pickled Chinese cabbage (2)

For the preparation of pickled cabbage, cabbage (domestic, 3Kg), which is the material of the cabbage, was prepared by removing the outer leaves and washing and dividing into two.

800 g of the fermented milk of the fermented milk of Example 1-2 was mixed with 4 kg of salted water (13% salt), and the fermented milk was salted for 24 hours and then washed to prepare pickled Chinese cabbage.

1-5: Preparation of berries pickled Chinese cabbage (3)

A blueberry-pickled Chinese cabbage was prepared in the same manner as in Example 1-3, except that blueberry and aronia were mixed at a ratio of 1: 1 each in place of the fermented fermented berries of Example 1-1, and 1.2 kg of mixed berries And 350 g of the vermiculite pulverized product were mixed to prepare a berries pickled cabbage. The color of the berries picked cabbage prepared was clearer than that of the berries picked cabbage of Example 1-3.

Test Example 1: <Sensory Evaluation>

A sample of the Chinese cabbage prepared in Example 1-4 was taken as Sample C, and 300 g of the fermented liquid fermented by fermentation of berries was selected as Sample B, fermented with fermented ascorbic acid Fermentation broth) of 900 g was prepared from Sample D. Kimchi was prepared under the same conditions (raw materials, sauce ratio, manufacturer, etc.). Sample A was prepared by adding fermented broth to fermented cabbage without adding fermented liquid of berries to the fermented berries, and then adding fermented fermented liquid of fermented berries (fermented with Aronia fermented liquid) to the kimchi season with the same amount as that of the sample C.

For the samples A to D, a sensory test was conducted according to the sensory test chart of Table 1 for 50 adult male and female adults in their twenties, thirties, and forties.

division Evaluation method and score Sample A (control) Sample B (less than 10 parts by weight) Sample C (10 to 25 parts by weight) Sample D (greater than 25 parts by weight) 1. texture
Likelihood Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) 2. Color of
Likelihood Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) 3. Flavor
Likelihood Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) 4. Tasteful
Likelihood Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1)
5. Overall evaluation Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1) Very good (5), Good (4), Average (3),
Poor (2),
Very inadequate (1)

The results of the test by the sensory test are shown in Fig. As shown in FIG. 5, the control group containing the fermented juice of berries was found to have the lowest score in terms of texture and color, but taste similar to or slightly lower than sample D or sample B. On the other hand, samples B and D were also evaluated as below.

However, in the case of the kimchi sample C using the berries fruit pickled Chinese cabbage prepared with the composition ratio of the manufacturing method of the present invention, it was found that the sample C was rated good enough for both texture, color, flavor and taste.

Unsigned

Claims (9)

(a) digesting the Chinese cabbage by immersing the cabbage in a brine containing any one of fermented pickled berries, berries fruit juice or a mixture thereof; And
(b) washing the immersed pickled Chinese cabbage; , &Lt; / RTI &
In the step (a), the brine containing any one of the pickling fermented liquor, the beryllium fruit, or the mixture thereof is preferably selected from the group consisting of 10 to 100 parts by weight of water, 10 to 100 parts by weight of the fermented berries, fermented berries, 25 parts by weight and 10-15 parts by weight of salt.
The method according to claim 1,
The salt water containing any one of the pickling fermentation broth, berries fruit solution or mixture thereof in the step (a) in the step (a) is a brine or a wastewater containing any one of fermented pickled berries, berries fruit solution or mixture thereof, berries Wherein the fermented liquid is selected from the group consisting of fermented pickled fermented fruit, berries fruit liquid, or a mixture thereof, and a salt.
delete The method according to claim 1,
Wherein the fermentation broth of the fermented berries of step (a) is prepared by mixing berries fruit and sugar at a weight ratio of 80: 120 to 120: 80 and aging for 6 to 12 months.
The method according to claim 1,
Wherein the berries of the step (a) are fruit of berries or berries fruit extract.
The method according to claim 1,
Wherein the berries are selected from the group consisting of blue berries, aronia berries, and mixed berries of blue berries and aronia.
The method according to claim 1,
Wherein the step (a) is performed by immersing the cut Chinese cabbage in a brine containing any one of fermented pickles, berries, and mixtures thereof for 15 to 30 hours.
A berry-pickled Chinese cabbage which is produced by the method of any one of claims 1, 2 or 4 to 7.
A kimchi prepared by using the berries-harvested Chinese cabbage of claim 8.

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