KR102216354B1 - Manifacturing method of non-salt kimchi and non-salt kimchi manufactured by thereof method - Google Patents
Manifacturing method of non-salt kimchi and non-salt kimchi manufactured by thereof method Download PDFInfo
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- KR102216354B1 KR102216354B1 KR1020200136197A KR20200136197A KR102216354B1 KR 102216354 B1 KR102216354 B1 KR 102216354B1 KR 1020200136197 A KR1020200136197 A KR 1020200136197A KR 20200136197 A KR20200136197 A KR 20200136197A KR 102216354 B1 KR102216354 B1 KR 102216354B1
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Abstract
Description
본 발명은 무염 김치 제조방법 및 그에 의해 제조된 무염 김치에 관한 것으로서, 더 상세하게는 김치를 제조함에 있어서 배추, 무 등의 주재료를 절이는 과정 또는 김치속양념을 제조하는 과정에서 소금이 첨가되지 않은 무염 김치를 제조하는 방법 및 그에 의해 제조된 무염 김치에 관한 것이다. The present invention relates to a method for producing unsalted kimchi and to unsalted kimchi produced thereby, and more particularly, in the process of pickling main ingredients such as cabbage and radish in preparing kimchi, or in the process of preparing kimchi sauce, salt-free kimchi is not added. It relates to a method of manufacturing kimchi and unsalted kimchi manufactured thereby.
일반적으로 김치는 배추나 무 등과 같은 주재료에 고춧가루, 마늘, 파, 생강, 젓갈 등과 같은 양념을 혼합하여 발효시킨 식품이다. 이러한 김치는 한국식 식단에 빠질 수 없는 전통적인 식품이며, 최근 들어 항암작용, 항노화작용 및 면역증강 등에 탁월한 효과가 있음이 알려지면서 세계인의 건강식품으로 거듭나고 있다.In general, kimchi is fermented by mixing main ingredients such as cabbage and radish with seasonings such as red pepper powder, garlic, green onions, ginger, and salted fish. Such kimchi is a traditional food that is indispensable to the Korean diet. Recently, it has been reborn as a health food for people around the world as it has been known to have excellent anticancer, anti-aging, and immunity enhancing effects.
종래 김치의 제조 과정은 주재료인 배추(갓, 열무, 무) 등의 채소를 소금에 절이는 과정, 절임된 배추를 헹궈서 탈염하는 과정, 양념 등의 부재료를 제조하고 상기 절임된 배추에 버무리는 과정 및 저온에서 보관하면서 숙성시키는 과정을 거쳐 제조된다. 상기 김치 제조 과정에서 절임 과정은 지나치게 단단한 주재료의 육질을 부드럽게 변화시켜 부재료와의 버무림이 잘 이루어지도록 하고 식감을 향상시키기 위한 과정이다. The conventional manufacturing process of kimchi is a process of pickling vegetables such as cabbage (fresh, radish, radish), which are the main ingredients, in salt, a process of rinsing and desalting the pickled cabbage, a process of preparing subsidiary materials such as seasoning, and mixing the pickled cabbage. It is manufactured through a process of aging while storing at low temperature. In the kimchi manufacturing process, the pickling process is a process for smoothly changing the meat quality of the excessively hard main material so that it is well mixed with the subsidiary material and improves the texture.
위와 같이 제조되는 종래 김치는 주재료가 되는 배추, 갓, 열무 등의 채소를 소금에 절이는 과정을 거치면서 다량의 소금이 김치 주재료에 배어 염도가 높아질 우려가 있으며, 아울러 절임김치 주재료의 염도를 일정하게 조절하기 어렵다. 즉, 종래 방식으로 제조되는 김치에는 2.5~5% 내외의 식염이 함유된다.Conventional kimchi produced as above is likely to increase salinity due to the salting of vegetables such as cabbage, mustard, and heat radish, which are the main ingredients, while a large amount of salt is soaked in the main ingredients of kimchi. Difficult to control In other words, kimchi prepared in a conventional manner contains about 2.5 to 5% salt.
식염의 주성분인 나트륨은 혈액이나 세포외액 등 체액의 균형(삼투압)을 조절하거나 칼륨과 함께 신경이나 근육에 자극을 전달하는 역할을 한다. 또한, 근육이나 신경의 흥분을 가라앉히는 작용을 하고 체액의 산성, 알칼리성 조절, 칼슘 등 기타 미네랄의 흡수를 돕는다. 그러나, 나트륨을 과다 섭취하게 되면, 그 농도를 일정하게 유지해주기 위해서 체내에 수분이 많이 머물게 되어 고혈압의 원인이 되며, 심장병 및 신장병 등을 유발할 수 있다. 또한, 나트륨의 과다 섭취는 골다공증과 부종을 유발할 수 있기 때문에 더욱 섭취에 유의해야 한다.Sodium, the main component of salt, regulates the balance (osmotic pressure) of body fluids such as blood or extracellular fluid, or plays a role in delivering stimulation to nerves and muscles along with potassium. In addition, it acts to calm the excitement of muscles and nerves, and helps control the acidity and alkalinity of body fluids, and absorption of other minerals such as calcium. However, excessive intake of sodium causes a lot of water to stay in the body to maintain a constant concentration, which causes high blood pressure, and may cause heart disease and kidney disease. In addition, excessive intake of sodium may cause osteoporosis and swelling, so you should be more careful with your intake.
이를 해소하기 위하여 김치의 제조시 염도를 낮게 유지하여 절임을 하게 되면, 발효가 원만하게 이루어지지 않거나 야채 조직이 물러지게 되고, 김치 특유의 풍미를 나타내지 못하며, 심한 경우 부패하거나 악취가 발생하기도 한다. 그리고, 유통기간이 짧아지거나 보관 중에 조직이 지나치게 물러져 관능상의 품질 또한 크게 떨어지게 된다.In order to solve this problem, if pickling is made by keeping the salinity low during the manufacture of kimchi, the fermentation does not occur smoothly or the vegetable tissue is softened, the characteristic flavor of kimchi is not exhibited, and in severe cases, spoilage or odor may occur. In addition, the shelf life is shortened or the tissue is too soft during storage, and the sensory quality is also greatly deteriorated.
이에 더하여, 양념을 버무리는 과정에서 염도 높은 젓갈을 다시 사용하므로 김치는 2.5% 혹은 그 이상의 식염이 함유되어 고염도 식품으로 분류된다.In addition, kimchi is classified as a high-salt food because it contains 2.5% or more of salt, since salty pickled fish is reused during the seasoning process.
상기의 문제점을 해결하기 위하여 공개특허공보 제10-2013-0069230호에는 한방 저염 김치의 제조방법이 개시되어 있다. 상기 기술은 배추를 선별하고 절인 다음 절여진 배추를 수세 및 탈수하여 준비하는 배추준비단계와, 생강나무, 다시마, 유근피, 꾸지뽕, 한식간장을 물에 투입하고 끓여 한방베이스를 제조하는 한방베이스제조단계와, 상기 한방베이스를 불린 찹쌀과 함께 끓여서 찹쌀풀을 제조하는 찹쌀풀 제조단계와, 분쇄된 생강, 대파, 부추, 쪽파, 양파, 마늘을 분쇄하고 고춧가루와 연가루 및 함초가루를 투입하여 양념을 제조하고, 제조된 양념과 찹쌀풀을 염수에 침지하여 세척한 이후 탈수된 무채, 당근채, 분쇄된 배를 투입하여 교반함으로써 배추소를 제조하는 배추소 제조단계와, 상기 배추소 제조단계에서 제조된 배추소를 준비된 배추에 넣으면서 버무리는 김치제조단계와, 상기 김치제조단계에서 제조된 김치를 용기에 담아 보관하는 저장단계로 이루어진 것을 특징으로 한다.In order to solve the above problems, Korean Patent Publication No. 10-2013-0069230 discloses a method of manufacturing a low-salt kimchi oriental medicine. The above technology includes a preparation step for preparing cabbage by selecting and marinating cabbage, washing and dehydrating the pickled cabbage with water, and a step for preparing a herbal base by putting ginger tree, kelp, yugeunpi, cujipon, and Korean soy sauce in water and boiling it. Wow, the step of preparing glutinous rice paste by boiling the herbal base with soaked glutinous rice, and crushing crushed ginger, leek, leek, chives, onion, garlic, and adding red pepper powder, lotus powder, and green pepper powder to season Prepared and washed by immersing the prepared seasoning and glutinous rice paste in brine, and then adding and stirring dehydrated radishes, carrots, and crushed pears to prepare cabbage beef, and prepared in the cabbage beef manufacturing step It characterized in that it consists of a kimchi production step of mixing the prepared cabbage soaked with the prepared cabbage, and a storage step of storing the kimchi prepared in the kimchi production step in a container.
또한, 등록특허공보 제10-1387593호에는 저염도 김치 및 저염도 김치 제조방법이 개시되었다. 상기 기술은 김치의 주재료를 진공챔버에 투입하고 진공압을 가하여 함수율이 50~85%가 되도록 건조하는 건조단계, 양념을 제조하는 양념준비단계, 양념을 주재료에 혼합하는 혼합단계 및 주재료 건조 전에 주재료를 조직 두께별로 분류하는 주재료 준비단계로 이루어진 것을 특징으로 한다. In addition, Korean Patent Publication No. 10-1387593 discloses a low-salt kimchi and a low-salt kimchi manufacturing method. The above technology is a drying step of putting the main ingredients of kimchi into a vacuum chamber and drying so that the moisture content is 50-85% by applying vacuum pressure, a seasoning preparation step of manufacturing a seasoning, a mixing step of mixing the seasonings with the main material, and the main material before drying the main material. It characterized in that it consists of the main material preparation step of classifying by tissue thickness.
그러나, 상기 기술들은 모두 저염도 김치를 제공할 수 있다는 점에서 어느 정도 유효한 기술로 인정할 수 있으나, 배추소를 제조하는 과정에서 염수를 사용하거나 양념을 준비하는 과정에서 젓갈류를 혼합함에 따라 제조된 김치에 소량의 식염을 여전히 함유하게 되는 문제점이 있다. However, all of the above technologies can be recognized as effective technologies to some extent in that they can provide low-salt kimchi, but prepared by using brine in the process of manufacturing cabbage beef or mixing salted fish in the process of preparing seasoning. There is a problem in that kimchi still contains a small amount of salt.
본 발명은 상기 종래기술이 갖는 문제점을 해결하기 위해서 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 김치의 주재료를 절이는 과정 또는 양념재료를 제조하는 과정에서 소금의 사용을 배제하여 김치 주재료를 절임하고, 상기 절임된 김치 주재료를 이용하여 무염 김치를 제조할 수 있는 무염 김치의 제조 방법을 제공하는 데 그 목적이 있다. The present invention was devised to solve the problems of the prior art, and the problem to be solved in the present invention is to pickle the main material of kimchi by excluding the use of salt in the process of pickling the main material of kimchi or the process of manufacturing the seasoning material. It is an object of the present invention to provide a method of manufacturing unsalted kimchi that can manufacture unsalted kimchi using the pickled kimchi main material.
또한, 김치 제조과정 전반에 걸쳐 소금의 사용이 배제됨으로써 발생될 수 있는 갈변현상을 방지하고자, 제조과정에서 천연갈변방지제를 적절하게 사용하여 갈변현상이 발생되지 않도록 함에 그 목적이 있다. In addition, in order to prevent browning that may occur due to the exclusion of salt throughout the kimchi manufacturing process, the purpose of this is to prevent browning from occurring by appropriately using natural browning inhibitors during the manufacturing process.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 무염 김치의 제조방법은 정제수에 한약추출물, 당류를 혼합하고, 식용 유산균을 접종하여 배양하는 유산균 배양액 제조단계와, 상기 유산균 배양액 제조단계에서 제조된 유산균 배양액에 정제수를 혼합하여 희석하고 김치의 주재료를 침지한 후, 천연갈변방지제를 첨가하여 절이는 주재료 절임단계와, 상기 유산균 배양액 제조단계에서 제조된 유산균 배양액에 양념재료를 혼합하여 김치속양념을 제조하는 김치속양념 제조단계와, 상기 주재료 절임단계에서 절임된 김치의 주재료와 상기 김치속양념 제조단계에서 제조된 김치속양념을 혼합하고 버무려서 김치를 제조하는 김치 제조단계 및 상기 김치 제조단계에서 제조된 김치를 2~7℃의 온도에서 2~4주 동안 발효하고 숙성하는 발효 및 숙성단계를 포함하되, 상기 주재료 절임단계의 천연갈변방지제는 무 분말 100중량부에 대하여, 양파 분말 30~50중량부, 양배추 분말 30~50중량부, 레몬 분말 5~10중량부를 혼합한 것을 특징으로 한다. The manufacturing method of unsalted kimchi according to the present invention for achieving the above object includes a lactic acid bacteria culture solution manufacturing step of mixing herbal medicine extract and sugars in purified water and inoculating edible lactic acid bacteria to culture, and lactic acid bacteria prepared in the lactic acid bacteria culture solution manufacturing step. After diluting and diluting purified water in the culture solution, the main material of kimchi is immersed, and then the main ingredient is pickled by adding a natural browning inhibitor, and the seasoning material is mixed with the lactic acid bacteria culture solution prepared in the manufacturing step of the lactic acid bacteria culture solution to prepare kimchi soup seasoning. The seasoning production step and the kimchi production step of producing kimchi by mixing and mixing the main ingredients of the kimchi pickled in the main material pickling step and the kimchi seasoning prepared in the kimchi seasoning production step, and the kimchi prepared in the kimchi production step 2-7 Including a fermentation and aging step of fermenting and aging for 2 to 4 weeks at a temperature of ℃, the natural browning inhibitor in the pickling step of the main material, based on 100 parts by weight of radish powder, onion powder 30-50 parts by weight, cabbage powder 30 ~ It is characterized in that 50 parts by weight and 5 to 10 parts by weight of lemon powder are mixed.
또, 상기 유산균 배양액 제조단계는 정제수 100중량부에 대하여, 한약추출물 10~15중량부, 당류 5~30중량부를 혼합하고, 식용 유산균을 접종하여 상온에서 1~15일 동안 배양하되, 상기 한약추출물은 감초, 산약, 황기, 가시오가피, 당귀 및 계피 중 하나 또는 둘 이상을 혼합한 한약재료 100중량부에 물 500~1,000중량부를 혼합하여 60~100℃의 온도에서 3~7시간 동안 추출하거나, 감초, 산약, 황기, 가시오가피, 당귀 및 계피 중 하나 또는 둘 이상을 혼합한 한약재료 100중량부에 70% 에탄올 500~2,000중량부를 혼합하여 60~90℃의 온도에서 3~4시간 동안 추출하는 것을 특징으로 한다. In addition, in the step of preparing the lactic acid bacteria culture solution, 10 to 15 parts by weight of herbal extract and 5 to 30 parts by weight of saccharide are mixed with respect to 100 parts by weight of purified water, and inoculated with edible lactic acid bacteria and cultured at room temperature for 1 to 15 days, but the herbal extract Silver Licorice, Sanyak, Astragalus, Astragalus, Angelicae and cinnamon are mixed with 500 to 1,000 parts by weight of water and extracted for 3 to 7 hours at a temperature of 60 to 100 ℃ or licorice , Sanyak, Astragalus, Gashiogapi, Angelicae and cinnamon mixed with 100 parts by weight of one or two or more of the herbal ingredients mixed with 70% ethanol 500 to 2,000 parts by weight and extracted for 3 to 4 hours at a temperature of 60 to 90 ℃ To do.
또, 상기 주재료 절임단계는 상기 유산균 배양액 제조단계에서 제조된 유산균 배양액에 40~60배의 정제수를 혼합하여 희석하고 김치의 주재료를 침지한 후, 상기 침지된 김치의 주재료 100중량부에 대하여, 천연갈변방지제 3~7중량부를 첨가하여 상온에서 1~10일 동안 절이는 것을 특징으로 한다. In addition, the pickling step of the main material is diluted by mixing 40 to 60 times of purified water in the lactic acid bacteria culture solution prepared in the lactic acid bacteria culture solution manufacturing step, immersing the main material of kimchi, and then, based on 100 parts by weight of the main material of the immersed kimchi, natural It is characterized by adding 3 to 7 parts by weight of an anti-browning agent and marinating for 1 to 10 days at room temperature.
본 발명에 따르면, 김치가 되는 주재료를 절이는 과정 또는 양념재료를 제조하는 과정에서 소금의 사용을 배제하여 무염 김치를 제조함을 통해, 나트륨의 섭취를 방지함과 동시에 김치 특유의 식감 및 미감을 유지할 수 있으며, 특히, 염분 섭취가 제한되어야 하는 환자들이 즐길 수 있는 효과가 있다.According to the present invention, by excluding the use of salt in the process of pickling the main ingredient used as kimchi or the process of manufacturing seasoning ingredients, and preparing unsalted kimchi, the intake of sodium is prevented while maintaining the unique texture and taste of kimchi. In particular, there is an effect that can be enjoyed by patients who need to limit salt intake.
또한, 무염 김치 제조과정 전반에 걸쳐 소금의 사용이 배제됨으로써 발생될 수 있는 갈변현상을 방지하고자, 제조과정에서 천연갈변방지제를 적절하게 사용하여 갈변현상이 발생되지 않는 장점이 있다. In addition, in order to prevent the browning phenomenon that may occur due to the exclusion of salt throughout the manufacturing process of unsalted kimchi, there is an advantage that browning does not occur by appropriately using a natural browning inhibitor during the manufacturing process.
도 1은 본 발명에 따른 무염 김치 제조방법을 개략적으로 도시한 공정흐름도이다. 1 is a process flow diagram schematically showing a method of manufacturing unsalted kimchi according to the present invention.
이하, 첨부된 도면에 의거 본 발명의 무염 김치 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, a detailed description of the method for producing salt-free kimchi of the present invention based on the accompanying drawings is as follows.
도 1은 본 발명에 따른 무염 김치 제조방법을 개략적으로 도시한 공정흐름도이다. 1 is a process flow diagram schematically showing a method of manufacturing unsalted kimchi according to the present invention.
첨부된 도 1을 참조하면, 본 발명에 따른 무염 김치 제조방법은 유산균 배양액 제조단계(S10), 주재료 절임단계(S20), 김치속양념 제조단계(S30), 김치 제조단계(S40), 발효 및 숙성단계(S50)를 포함하여 이루어진다. Referring to the accompanying Figure 1, the method for producing unsalted kimchi according to the present invention is a lactic acid bacteria culture solution production step (S10), the main material pickling step (S20), kimchi seasoning production step (S30), kimchi production step (S40), fermentation and aging It comprises a step (S50).
1. 유산균 배양액 제조단계(S10)1. Lactobacillus culture solution manufacturing step (S10)
유산균 배양액 제조단계(S10)는 정제수에 한약추출물, 당류를 혼합하고, 식용 유산균을 접종하여 배양하는 단계이다.The lactic acid bacteria culture solution manufacturing step (S10) is a step of mixing the herbal medicine extract and saccharides in purified water, and inoculating and culturing edible lactic acid bacteria.
더 상세하게는, 정제수 100중량부에 대하여, 한약추출물 10~15중량부, 당류 5~30중량부를 혼합하고, 식용 유산균을 접종하여 상온에서 1~15일 동안 배양하는 것이다.More specifically, with respect to 100 parts by weight of purified water, 10 to 15 parts by weight of herbal medicine extract and 5 to 30 parts by weight of sugar are mixed, and edible lactic acid bacteria are inoculated and cultured at room temperature for 1 to 15 days.
먼저, 한약추출물은 한약재의 유효한 성분과 함께 유산균의 증식을 촉진하고, 유해균과 항원을 억제하는 역할을 한다. First, herbal extracts promote the proliferation of lactic acid bacteria together with the effective ingredients of herbal medicine, and play a role in suppressing harmful bacteria and antigens.
상기 한약추출물의 추출방법은 감초, 산약, 황기, 가시오가피, 당귀 및 계피 중 하나 또는 둘 이상을 혼합한 후, 열수추출법 또는 에탄올을 이용한 용매 추출법을 이용하여 추출될 수 있다. The extraction method of the herbal medicine extract may be extracted using a hot water extraction method or a solvent extraction method using ethanol after mixing one or two or more of licorice, sanyak, astragalus, gasiogapi, angelica and cinnamon.
더 상세하게는, 감초, 산약, 황기, 가시오가피, 당귀 및 계피 중 하나 또는 둘 이상을 혼합한 한약재료 100중량부에 물 500~1,000중량부를 혼합하여 60~100℃의 온도에서 3~7시간 동안 추출하거나, 감초, 산약, 황기, 가시오가피, 당귀 및 계피 중 하나 또는 둘 이상을 혼합한 한약재료 100중량부에 70% 에탄올 500~2,000중량부를 혼합하여 60~90℃의 온도에서 3~4시간 동안 추출한 것이다. More specifically, 500 to 1,000 parts by weight of water is mixed with 100 parts by weight of an herbal medicine material of one or two or more of licorice, sanyak, astragalus, gasiogapi, angelica and cinnamon for 3 to 7 hours at a temperature of 60 to 100°C. Extract, or mix 500 to 2,000 parts by weight of 70% ethanol to 100 parts by weight of an herbal ingredient that is a mixture of one or two or more of licorice, sanyak, astragalus, gasiogapi, angelica and cinnamon for 3 to 4 hours at a temperature of 60 to 90 ℃ It was extracted.
여기서, 상기 추출용매의 혼합량, 추출온도 및 추출시간을 벗어나면 추출효율이 떨어지거나 성분의 변화가 생길 수 있다.Here, when the mixing amount of the extraction solvent, extraction temperature, and extraction time are out of the range, extraction efficiency may decrease or components may change.
또한, 한약재료를 혼합하여 사용되는 경우 각각의 한약 재료는 동일한 비율로 혼합하여 사용될 수 있다. In addition, when a mixture of herbal ingredients is used, each herbal ingredient may be mixed in the same ratio and used.
감초는 콩과의 다년생 초본으로, 한방에서 모든 약재와 조화를 이루면서 효능을 증가시킬 뿐만 아니라, 완화, 진통약으로 각종 동통 및 급박증상을 완화하는데 내복용 또는 외용으로 사용되고, 그 자체가 독의 중화작용과 같은 약성이 있으며, 천연 항생작용을 가지고 있고, 유산균의 증식을 촉진하며, 유해균 및 항원을 제거 및 억제하고, 장의 면역을 증강시켜 장의 건강을 지켜 주는 특징이 있다. Licorice is a perennial herb of the legume family. It not only increases efficacy while harmonizing with all medicinal herbs in oriental medicine, but is also used internally or externally to relieve various pain and urgent symptoms as a relief and pain reliever, and itself neutralizes poison. It has the same medicine as action, has a natural antibiotic action, promotes the proliferation of lactic acid bacteria, removes and suppresses harmful bacteria and antigens, and protects the health of the intestine by enhancing the immunity of the intestine.
산약은 마과에 속한 다년생 초본인 마 또는 참마의 주피를 제거한 뿌리줄기(담근체)를 건조하여 사용하는 약재로, 항산화효과, 혈당강하 효과, 콜레스테롤 저하 작용, 비만, 장 기능 개선 효과 등이 있으며, 주요 성분인 메틸 프로토디오신(methyl protodioscin), 메틸 프로토네오그라실린(methyl protoneogracillin), 그라실린(gracillin), 디오신(dioscin) 등은 인간 암세포에 대한 항종양 효과, 면역조절 효과, 포스포리파제(phospholipase) A2 저해작용, 항진균성, 세포독성의 활성, 골다공증 억제 등의 효과를 갖는 특징이 있다.Sanyak is a medicinal material that is used by drying the rootstock (carried body) from which the perennials of hemp or yam, which is a perennial herb belonging to the hemp family, is removed.It has antioxidant effect, blood sugar lowering effect, cholesterol lowering effect, obesity, and improving intestinal function. The main ingredients, such as methyl protodioscin, methyl protoneogracillin, gracillin, and dioscin, are anti-tumor effects on human cancer cells, immunomodulatory effects, and phospholipases. (phospholipase) A2 inhibitory effect, antifungal activity, cytotoxic activity, osteoporosis inhibitory effect, etc.
황기는 콩과에 속하는 다년생 초본식물로 주피를 거의 벗긴 뿌리를 건조한 것으로, 외부가 담갈색 또는 황갈색이고 내부는 황백색으로 부드럽고 단 향기가 있는 특징이 있다.Astragalus is a perennial herbaceous plant belonging to the legume family, with the roots almost peeled off, and the outside is light brown or yellowish brown, and the inside is yellowish-white and has a soft and sweet scent.
가시오가피는 식물 산형화목 두릅나무과의 낙엽 관목으로, 카로틴(carotene), 리구스트린(ligustrin), 갈락토사이드(galactoside) 등 다종의 배당체와 플라본(flavone), 클로로겐산(chlorogenic acid), 세사민(sesamin), 카페산(caffeic acid), 정유, 다당류 등을 함유하고 있고, 진정작용, 항산화작용, 항스트레스작용, 면역증강작용, 근육이완작용 등의 효과가 있으며, 요통, 손발저림, 관절염, 중풍, 고혈압, 암 등의 질병에 대한 치료제로 이용되는 특징이 있다. Gasiogapi is a deciduous shrub of the plant umbel family Araliaceae, a variety of glycosides such as carotene, ligustrin, and galactoside, and flavones, chlorogenic acid, and sesamin. , Caffeic acid, essential oils, polysaccharides, etc., and has sedative, antioxidant, anti-stress, immunity, and muscle relaxation effects, low back pain, numbness in the hands and feet, arthritis, stroke, and hypertension. , It is characterized as being used as a therapeutic agent for diseases such as cancer.
당귀는 산형과에 속하는 여러해살이풀로, 단맛은 보하고 매운맛은 산(酸)하며, 따뜻한 성질을 통기(通氣)하게 하여 보혈(補血)하고 활혈(活血)하며 행기지통(行氣止痛)하므로 심, 간 및 비 3경에 작용하며, 성분으로는 리구스틸라이드(ligustilide)와 엔-부틸리덴프탈리드(N-butylidenphthalide)가 가장 많이 함유되어 있고, 모두 특이한 방향과 맛을 가지고 있는 특징이 있다. Angelica is a perennial plant belonging to the mountain family. It is a perennial plant belonging to the mountain family. Its sweetness is bountiful, its spicy taste is acidic, and its warm nature is ventilated to preserve blood, blood, and haenggi. It acts on the heart, liver, and nose, and contains the most of ligustilide and N-butylidenphthalide as ingredients, all of which have a characteristic aroma and taste. have.
계피는 녹나무과에 속하는 상록교목인 육계 또는 월남육계 및 스리랑카육계의 어린 가지를 건조시킨 것으로, 3~7월 사이에 가지를 베어내어 햇볕에 말린다. 계피의 프로안토시아니딘이라는 성분이 혈당치를 낮추는 작용을 하며, 노화를 막는 항산화 작용을 비롯해 살균 작용과 혈행을 촉진시키는 특징이 있다. Cinnamon is the dried young branches of broiler chickens, the evergreen trees belonging to the camphor family, or Vietnam broilers and Sri Lankan broilers. The branches are cut off between March and July and dried in the sun. Cinnamon's proanthocyanidin component works to lower blood sugar levels, has antioxidant properties that prevent aging, sterilization and promotes blood circulation.
만약, 정제수 100중량부에 대하여, 한약추출물을 30중량부 미만으로 혼합할 경우에는 정제수에 한약추출물이 고르게 혼합되지 못하여 한약재의 유효한 성분과 함께 유산균의 증식을 촉진하지 못하거나 유해균과 항원을 억제하는 역할을 충분히 하지 못할 수 잇으며, 50중량부를 초과하여 혼합합 경우에는 필요 이상의 혼합량으로 인하여 오히려 한약추출물의 맛과 향이 강하게 되어 전체적인 식감을 저하시킬 수 있다. If, with respect to 100 parts by weight of purified water, if less than 30 parts by weight of the herbal medicine extract is mixed, the herbal medicine extract cannot be evenly mixed with the purified water, so that it cannot promote the proliferation of lactic acid bacteria with the effective ingredients of the herbal medicine, or inhibit harmful bacteria and antigens. The role may not be sufficient, and in the case of mixing in excess of 50 parts by weight, the taste and aroma of the herbal medicine extract become stronger due to the amount of mixing more than necessary, thereby reducing the overall texture.
상기 당류는 식용 유산균의 증식에 도움을 주는 것으로서, 정백당(white sugar), 중백당(white brown sugar), 삼온당(dark brown sugar), 그래뉴당(granulated sugar) 및 쌍백당(large crystal sugar) 중 하나 또는 둘 이상이 혼합되어 사용될 수 있다.The saccharides are helpful in the proliferation of edible lactic acid bacteria, among white sugar, white brown sugar, dark brown sugar, granulated sugar, and large crystal sugar. One or two or more may be mixed and used.
만약, 정제수 100중량부에 대하여, 당류를 5중량부 미만으로 혼합할 경우에는 식용 유산균의 증식이 미미할 수 있으며, 30중량부를 초과하여 혼합할 경우에는 필요 이상의 혼합량으로 인하여 비경제적이다. If, with respect to 100 parts by weight of purified water, if less than 5 parts by weight of sugar is mixed, the growth of edible lactic acid bacteria may be insignificant, and if it is mixed more than 30 parts by weight, it is uneconomical due to the amount of mixing more than necessary.
상기 식용 유산균은 락토바실러스 속(Lactobacillus spp.) 균주 및 류코노스톡 속(Leuconostoc spp.) 균주 중에서 선택된 하나이거나 또는 둘을 혼합하여 사용될 수 있다.The edible lactic acid bacteria may be used as one selected from Lactobacillus spp. strains and Leukonostoc spp. strains, or a mixture of both.
상기 락토바실러스 속 균주로는 락토바실러스 퍼맨텀(Lactobacillus fermentum), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 플란타룸(Lactobacillus plantarum), 락토바실러스 루테리(Lactobacillus reuteri), 락토바실러스 카제이(Lactobcillus casei), 락토바실러스 사케이(Lactobcillus sakei), 락토바실러스 락티스(Lactobcillus lactis), 락토바실러스 람노스(Lactobcillus rhamnose), 락토바실러스 엑시도필러스(Lactobcillus acidophilus) 및 락토바실러스 써모필러스(Lactobcillus thermophilus)로 이루어진 군으로부터 선택된 어느 하나 이상인 것이 바람직하고, 상기 류코노스톡 속(Leuconostoc spp.) 균주로는 류코노스톡 메센테로이드(Leuconostoc mesenteroides)가 바람직하나 이에 한정되지는 않는다. The Lactobacillus genus strains include Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus casei, and Lactobacillus casei. , Lactobcillus sakei, Lactobcillus lactis, Lactobcillus rhamnose, Lactobcillus acidophilus and Lactobcillus thermophilus (Lactobcillus thermophilus) It is preferable that it is at least one selected from the group, and the Leukonostoc spp. strain is preferably Leukonostoc mesenteroides, but is not limited thereto.
그리고, 정제수 100중량부에 대하여, 한약추출물 10~15중량부, 당류 5~30중량부를 혼합하고, 식용 유산균을 접종하여 상온에서 1~15일 동안 배양하는 것은 상기 한약추출물 및 당류를 통해 유산균 증식 촉진, 유해균과 항원을 제거 억제하는 효능을 갖기에 적합한 환경을 제공하여 식용 유산균을 배양할 뿐 아니라, 한약추출물의 유효성분을 동시에 포함한 유산균 배양액을 제조하기 위함이다. And, with respect to 100 parts by weight of purified water, 10 to 15 parts by weight of herbal medicine extract and 5 to 30 parts by weight of saccharide are mixed, and inoculated with edible lactic acid bacteria and cultured for 1 to 15 days at room temperature, the lactic acid bacteria proliferate through the herbal extract and sugars. The purpose is to cultivate edible lactic acid bacteria by providing an environment suitable for promoting and inhibiting the removal of harmful bacteria and antigens, as well as to prepare a lactic acid bacteria culture solution containing the active ingredients of herbal extracts at the same time.
2. 주재료 절임단계(S20)2. Main material pickling step (S20)
주재료 절임단계(S20)는 상기 유산균 배양액 제조단계(S10)에서 제조된 유산균 배양액에 정제수를 혼합하여 희석하고 김치의 주재료를 침지한 후, 천연갈변방지제를 첨가하여 절이는 단계이다. The main material pickling step (S20) is a step of diluting by mixing purified water with the lactic acid bacteria culture solution prepared in the lactic acid bacteria culture solution preparation step (S10), immersing the main material of kimchi, and adding a natural browning inhibitor to pickle it.
더 상세하게는, 상기 유산균 배양액 제조단계(S10)에서 제조된 유산균 배양액에 40~60배의 정제수를 혼합하여 희석하고 김치의 주재료를 침지한 후, 상기 침지된 김치의 주재료 100중량부에 대하여, 천연갈변방지제 3~7중량부를 첨가하여 상온에서 1~10일 동안 절이는 것이다. More specifically, after mixing and diluting 40-60 times of purified water in the lactic acid bacteria culture solution prepared in the lactic acid bacteria culture solution manufacturing step (S10) and immersing the main material of kimchi, based on 100 parts by weight of the main material of the immersed kimchi, It is marinated for 1-10 days at room temperature by adding 3-7 parts by weight of a natural browning inhibitor.
상기 유산균 배양액 제조단계(S10)에서 제조된 유산균 배양액에 40~60배의 정제수를 혼합하여 희석하고 김치의 주재료를 침지한 후, 상기 침지된 김치의 주재료 100중량부에 대하여, 천연갈변방지제 3~7중량부를 첨가하여 상온에서 1~10일 동안 절이는 것은 김치가 되는 주재료를 절이는 과정에서 소금의 사용을 배제하여 김치의 주재료를 절임과 동시에, 소금을 사용하여 절였을 때와 마찬가지로 김치 특유의 식감 및 미감을 유지할 수 있도록 하기 위함이다. After mixing and diluting 40-60 times of purified water in the lactic acid bacteria culture solution prepared in the lactic acid bacteria culture solution manufacturing step (S10), and immersing the main material of kimchi, with respect to 100 parts by weight of the main material of the immersed kimchi, natural browning inhibitor 3 ~ Adding 7 parts by weight and pickling at room temperature for 1 to 10 days eliminates the use of salt in the process of pickling the main ingredient of kimchi, and at the same time pickling the main ingredients of kimchi, the unique texture and texture of kimchi as when pickling with salt This is to keep the aesthetic sense.
여기서, 김치의 주재료로는 배추, 양배추, 파, 무, 열무, 오이, 부추 및 갓 등 다양하게 사용될 수 있다. Here, the main ingredients of kimchi may be variously used, such as cabbage, cabbage, green onion, radish, heat radish, cucumber, leek, and mustard.
상기 절임시간은 주재료의 종류 및 크기에 따라 다르나, 절임 시간이 1일 미만인 경우 주재료의 절임이 충분히 이루어지지 않을 수 있고, 10일을 초과하는 경우 주재료의 형태가 변형될 수 있다. The pickling time varies depending on the type and size of the main material, but if the pickling time is less than 1 day, pickling of the main material may not be sufficiently performed, and if it exceeds 10 days, the shape of the main material may be deformed.
따라서, 주재료의 무게가 절임 전 최초 무게와 비교하여 15~50% 감량되어 주재료의 함수율이 50~85%의 조건인 상태에서 절임이 완료되도록, 주재료에 따라 상기의 조건 하에서 적절히 조절하는 것이 바람직하다. Therefore, it is desirable to appropriately adjust the weight of the main material under the above conditions according to the main material so that pickling is completed under the condition that the moisture content of the main material is 50 to 85% by reducing the weight of the main material by 15 to 50% compared to the initial weight before pickling. .
상기 김치가 되는 주재료를 절이는 과정에서 소금을 사용하지 않고 유산균 배양액으로만 절이는 과정에 따라 절임과정 이후 김치의 주재료가 갈변되는 현상이 발생될 수 있다. In the process of pickling the main material for kimchi, the main material of kimchi may be browned after the pickling process according to the process of pickling only with lactic acid bacteria culture solution without using salt.
본 발명에서는 이를 방지하고자, 침지된 김치의 주재료 100중량부에 대하여, 천연갈변방지제 3~7중량부를 첨가하여 절임과정을 진행함으로써 전체적인 맛에는 영향을 미치지 않으면서 갈변현상이 발생되지 않게 된다. In the present invention, in order to prevent this, the pickling process is performed by adding 3 to 7 parts by weight of a natural browning inhibitor to 100 parts by weight of the main material of the immersed kimchi, so that the browning phenomenon does not occur without affecting the overall taste.
상기 천연갈변방지제로는 무 분말 100중량부에 대하여, 양파 분말 30~50중량부, 양배추 분말 30~50중량부, 레몬 분말 5~10중량부를 혼합한 것을 사용할 수 있다. As the natural browning inhibitor, a mixture of 30 to 50 parts by weight of onion powder, 30 to 50 parts by weight of cabbage powder, and 5 to 10 parts by weight of lemon powder may be used based on 100 parts by weight of radish powder.
상기 무 분말은 세척한 무를 -20~-10℃의 온도에서 30~50시간 동안 동결건조시킨 후, 분쇄기에서 입자크기를 0.01~0.05mm로 분쇄한 것이고, 상기 양파 분말은 세척한 양파를 -20~-10℃의 온도에서 30~50시간 동안 동결건조시킨 후, 분쇄기에서 입자크기를 0.01~0.05mm로 분쇄한 것이며, 상기 양배추 분말은 세척한 양배추를 -20~-10℃의 온도에서 30~50시간 동안 동결건조시킨 후, 분쇄기에서 입자크기를 0.01~0.05mm로 분쇄한 것으로, 상기 무, 양파, 양배추의 유효한 성분은 파괴하지 않으면서 분말화하여 상기 무, 양파, 양배추에 함유된 알리신(Allicin), S-아릴시스테인(S-Allyl cysteine) 등과 같은 함황 성분을 통해 갈변현상을 방지할 수 있게 된다. The radish powder is the washed radish is freeze-dried at a temperature of -20 to -10°C for 30 to 50 hours, and then the particle size is pulverized to 0.01 to 0.05 mm in a grinder, and the onion powder is -20 After freeze-drying at a temperature of ~-10℃ for 30~50 hours, the particle size is pulverized in a grinder to 0.01~0.05mm, and the cabbage powder is the washed cabbage at a temperature of -20~-10℃ for 30~ After freeze-drying for 50 hours, the particle size is pulverized in a grinder to 0.01 to 0.05 mm, and the effective ingredients of the radish, onion, and cabbage are powdered without destroying the allicin contained in the radish, onion, and cabbage ( Allicin), S-aryl cysteine (S-Allyl cysteine) and other sulfur-containing components can prevent browning.
그리고, 상기 레몬 분말은 세척한 껍질을 포함한 레몬을 40~50℃의 건조기에서 20~50시간 동안 건조한 후, 입자크기를 0.01~0.05mm로 분쇄한 것으로, 레몬에는 비타민 C, 구연산이 풍부하여 항산화제 역할을 통해 갈변현상을 방지할 수 있게 된다. In addition, the lemon powder is obtained by drying the lemon including the washed peel for 20 to 50 hours in a dryer at 40 to 50°C, and then pulverizing the particle size to 0.01 to 0.05 mm.The lemon is rich in vitamin C and citric acid. Through my role, I can prevent the phenomenon of browning.
3. 김치속양념 제조단계(S30)3. Kimchi seasoning manufacturing step (S30)
김치속양념 제조단계(S30)는 상기 유산균 배양액 제조단계(S10)에서 제조된 유산균 배양액에 양념재료를 혼합하여 김치속양념을 제조하는 단계이다.The kimchi seasoning manufacturing step (S30) is a step of preparing a kimchi soup seasoning by mixing seasoning materials with the lactic acid bacteria culture solution prepared in the lactic acid bacteria culture solution manufacturing step (S10).
상기 김치속양념 제조단계(S30)에서 사용되는 양념재료는 제조하고자 하는 김치의 종류에 따라 다양하게 변경될 수 있는 것으로서, 이는 당해 분야의 통상의 기술자라면 용이하게 제조하여 첨가할 수 있는 것이다.The seasoning material used in the kimchi seasoning production step (S30) can be variously changed according to the type of kimchi to be produced, which can be easily prepared and added by a person skilled in the art.
본 발명에서 이러한 양념재료의 조성을 한정하는 것은 아니며, 일례로 무, 파, 양파, 고춧가루, 마늘, 생강 및 대파 등으로 이루어진 군으로부터 선택된 1종 이상일 수 있다. In the present invention, the composition of the seasoning material is not limited, and for example, it may be one or more selected from the group consisting of radish, green onion, onion, red pepper powder, garlic, ginger, and leek.
상기 유산균 배양액과 양념재료의 혼합 비율은 선택된 양념재료의 종류에 따라 유산균 배양액의 혼합 비율이 다르게 적용될 수 있으나, 유산균 배양액 100중량부에 대하여 양념재료 500~1,000중량부가 혼합될 수 있다. The mixing ratio of the lactic acid bacteria culture medium and the seasoning material may be differently applied according to the type of the selected seasoning material, but 500 to 1,000 parts by weight of the seasoning material may be mixed with respect to 100 parts by weight of the lactic acid bacteria culture solution.
유산균 배양액 100중량부에 대하여, 양념재료 500~1,000중량부를 혼합함을 통해, 유산균 배양액의 유효한 성분 및 식용 유산균이 양념재료와 고르게 혼합되어 버무려지도록 하기 위함이다. By mixing 500 to 1,000 parts by weight of the seasoning material with respect to 100 parts by weight of the lactic acid bacteria culture solution, the effective ingredients of the lactic acid bacteria culture solution and the edible lactic acid bacteria are evenly mixed with the seasoning material so that they are mixed.
만약, 상기 유산균 배양액 100중량부에 대하여, 양념재료를 500중량부 미만으로 혼합할 경우에는 상기 유산균 배양액의 혼합량이 과다하여 농도가 묽어지게 되어 전체적인 간이 잘 맞지 않을 수 있으며, 1,000중량부를 초과하여 혼합할 경우에는 유산균 배양액의 유효한 성분 및 식용 유산균이 양념재료와 고르게 혼합되지 못할 수 있다. If, with respect to 100 parts by weight of the lactic acid bacteria culture solution, when the seasoning material is mixed in less than 500 parts by weight, the concentration of the lactic acid bacteria culture solution is excessive and the concentration becomes thin, so that the overall liver may not fit well, and the mixture exceeds 1,000 parts by weight. In this case, the effective ingredients of the lactic acid bacteria culture medium and the edible lactic acid bacteria may not be evenly mixed with the seasoning material.
4. 김치 제조단계(S40)4. Kimchi manufacturing step (S40)
김치 제조단계(S40)는 상기 주재료 절임단계(S20)에서 절임된 김치의 주재료와 상기 김치속양념 제조단계(S30)에서 제조된 김치속양념을 혼합하고 버무려서 김치를 제조하는 단계이다.The kimchi manufacturing step (S40) is a step of preparing kimchi by mixing and mixing the main ingredients of the kimchi pickled in the main material pickling step (S20) and the kimchi seasoning prepared in the kimchi sauce manufacturing step (S30).
더 상세하게는, 상기 주재료 절임단계(S20)에서 절임된 김치의 주재료 100중량부에 대하여, 상기 김치속양념 제조단계(S30)에서 제조된 김치속양념 20~50중량부를 혼합하고 버무려서 김치를 제조하는 것이다. More specifically, with respect to 100 parts by weight of the main material of kimchi pickled in the main material pickling step (S20), 20 to 50 parts by weight of the kimchi seasoning prepared in the kimchi seasoning production step (S30) are mixed and mixed to prepare kimchi. .
만약, 상기 절임된 김치의 주재료 100중량부에 대하여, 상기 김치속양념이 20중량부 미만일 경우에는 상기 절임된 김치의 주재료에 김치속양념이 고르게 혼합되지 않아 맛이 저하될 수 있으며, 50중량부를 초과할 경우에는 제조된 김치의 주재료에서 강한 신맛이 도출될 수 있다. If, with respect to 100 parts by weight of the main material of the pickled kimchi, if the kimchi seasoning is less than 20 parts by weight, the kimchi seasoning may not be evenly mixed with the main material of the pickled kimchi, resulting in a decrease in taste, and exceeding 50 parts by weight. In this case, a strong sour taste may be derived from the main ingredients of the prepared kimchi.
5. 발효 및 숙성단계(S50)5. Fermentation and aging step (S50)
발효 및 숙성단계(S50)는 상기 김치 제조단계(S50)에서 제조된 김치를 2~7℃의 온도에서 2~4주 동안 발효 및 숙성하는 단계이다.Fermentation and aging step (S50) is a step of fermenting and aging the kimchi prepared in the kimchi manufacturing step (S50) for 2 to 4 weeks at a temperature of 2 to 7 °C.
본 발명에 따르면, 김치가 되는 주재료를 절이는 과정 또는 양념재료를 제조하는 과정에서 소금의 사용을 배제하여 무염 김치를 제조함을 통해, 나트륨의 섭취를 방지함과 동시에 김치 특유의 식감 및 미감을 유지할 수 있으며, 특히, 염분 섭취가 제한되어야 하는 환자들이 즐길 수 있는 효과가 있다.According to the present invention, by excluding the use of salt in the process of pickling the main ingredient used as kimchi or the process of manufacturing seasoning ingredients, and preparing unsalted kimchi, the intake of sodium is prevented while maintaining the unique texture and taste of kimchi. In particular, there is an effect that can be enjoyed by patients who need to limit salt intake.
또한, 무염 김치 제조과정 전반에 걸쳐 소금의 사용이 배제됨으로써 발생될 수 있는 갈변현상을 방지하고자, 제조과정에서 천연갈변방지제를 적절하게 사용하여 갈변현상이 발생되지 않는 장점이 있다. In addition, in order to prevent the browning phenomenon that may occur due to the exclusion of salt throughout the manufacturing process of unsalted kimchi, there is an advantage that browning does not occur by appropriately using a natural browning inhibitor during the manufacturing process.
이하에서 실시예를 통하여 본 발명을 더욱 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 통상의 기술자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 통상의 기술자에 의하여 쉽게 이루어질 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for illustrative purposes only, and are not intended to limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily made by a person skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.
실시예 : 본 발명에 따른 무염 김치의 제조 Example: Preparation of salt-free kimchi according to the present invention
정제수 10ℓ에 대하여, 한약추출물 1ℓ, 정백당 1kg을 혼합하고, 락토바실러스 속(Lactobacillus spp.)을 접종한 후, 상온에서 10일 동안 정치시켜 배양하였다. With respect to 10ℓ of purified water, 1ℓ of herbal extract and 1kg of purified water were mixed, inoculated with Lactobacillus spp., and cultured by standing at room temperature for 10 days.
상기 제조된 유산균 배양액 1ℓ에 정제수 50ℓ를 혼합하여 희석하고, 배추를 침지한 후, 상기 침지된 배추 100중량부에 대하여, 천연갈변방지제 5중량부를 첨가하여 상온에서 2일 동안 절인다. 50ℓ of purified water is mixed and diluted with 1 liter of the prepared lactic acid bacteria culture solution, and after immersing the cabbage, 5 parts by weight of a natural browning inhibitor is added to 100 parts by weight of the immersed cabbage and pickled at room temperature for 2 days.
상기 제조된 유산균 배양액 1ℓ에 양념재료 7kg을 혼합하여 김치속양념을 제조하였다. Kimchi soup seasoning was prepared by mixing 7 kg of seasoning material in 1 L of the prepared lactic acid bacteria culture solution.
상기 절임된 배추에 제조된 김치속양념을 버무려서 4℃ 온도에서 2주 동안 숙성하여 무염 김치를 제조하였다.The kimchi seasoning prepared in the pickled cabbage was mixed and aged at 4°C for 2 weeks to prepare unsalted kimchi.
비교예 1 : 일반적인 방식으로 김치 제조Comparative Example 1: Preparation of kimchi in a general manner
배추를 소금물에 절이고 탈염하여 절임 배추를 제조하고, 양념재료에 젓갈을 넣고 버무려서 김치양념속을 제조한 후, 상기 절임된 배추에 김치양념속을 버무려서 3일 동안 숙성한 후 김치를 제조하였다.The cabbage was pickled in salted water and desalted to prepare pickled cabbage.The kimchi seasoning was prepared by adding salted salt to the seasoning material, and then the kimchi seasoning was mixed with the pickled cabbage and aged for 3 days, and then kimchi was prepared.
비교예 2 : 실시예의 방법으로 제조하되 천연갈변방지제 미포함 Comparative Example 2: Prepared by the method of Example, but without natural browning inhibitor
정제수 10ℓ에 대하여, 한약추출물 1ℓ, 정백당 1kg을 혼합하고, 락토바실러스 속(Lactobacillus spp.)을 접종한 후, 상온에서 10일 동안 정치시켜 배양하였다.With respect to 10ℓ of purified water, 1ℓ of herbal extract and 1kg of purified water were mixed, inoculated with Lactobacillus spp., and cultured by standing at room temperature for 10 days.
상기 제조된 유산균 배양액 1ℓ에 정제수 50ℓ를 혼합하여 희석하고, 배추를 침지한 후, 상온에서 2일 동안 절인다. 50ℓ of purified water is mixed and diluted with 1ℓ of the prepared lactic acid bacteria culture solution, and the cabbage is immersed and pickled at room temperature for 2 days.
상기 제조된 유산균 배양액 1ℓ에 양념재료 7kg을 혼합하여 김치속양념을 제조하였다. Kimchi soup seasoning was prepared by mixing 7 kg of seasoning material in 1 L of the prepared lactic acid bacteria culture solution.
상기 절임된 배추에 제조된 김치속양념을 버무려서 4℃ 온도에서 2주 동안 숙성하여 무염 김치를 제조하였다.The kimchi seasoning prepared in the pickled cabbage was mixed and aged at 4°C for 2 weeks to prepare unsalted kimchi.
실험 : 관능검사Experiment: sensory test
본 발명에 따라 제조된 무염 김치(실시예)와 일반 김치(비교예 1), 천연갈변방지제를 미포함하여 제조된 김치(비교예 2)를 관능검사요원(2년 이상 관능검사 경험을 지닌 30명(남자 15명, 여자 15명))으로 하여금 맛, 외형, 식감, 전체적인 기호도로 나누어 관능검사(5점 측정법 : 1:매우 나쁨, 2: 나쁨, 3:보통, 4:좋음, 5:매우 좋음)를 실시하였다. 실시한 결과는 아래 표 1에 나타내었다.Sensory test personnel (30 persons with more than 2 years of sensory test experience) prepared unsalted kimchi prepared according to the present invention (Example), general kimchi (Comparative Example 1), and kimchi prepared without a natural browning inhibitor (Comparative Example 2). (15 males, 15 females)) by dividing taste, appearance, texture, and overall preference into sensory test (5 points measurement method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good) ) Was carried out. The results are shown in Table 1 below.
상기 표 1을 통해 알 수 있듯이, 본 발명에 따라 제조된 무염 김치(실시예)는 일반적인 김치의 제조 방법으로 제조된 김치(비교예 1)와 비교하여 상대적으로 맛, 외형, 식감 및 전체적인 기호도에서 비슷한 것으로 평가되었다. 따라서, 김치의 제조에 있어서 주재료를 절이는 과정 또는 양념재료를 제조하는 과정에서 소금의 사용을 배제하여 무염 김치를 제조하여도 김치 특유의 식감 및 미감을 유지할 수 있는 것을 확인 할 수 있다. As can be seen from Table 1, the salt-free kimchi prepared according to the present invention (Example) was relatively in taste, appearance, texture, and overall preference compared to kimchi prepared by a general kimchi manufacturing method (Comparative Example 1). It was evaluated as similar. Therefore, it can be confirmed that the unique texture and taste of kimchi can be maintained even when salt-free kimchi is manufactured by excluding the use of salt in the process of pickling the main material or the process of manufacturing the seasoning material in the manufacture of kimchi.
또한, 본 발명에 따라 제조하되, 천연갈변방지제를 포함하지 않고 제조된 김치(비교예 2)는 맛이나 외형에 있어서 실시예와 비교하여 다소 낮은 점수를 나타내고 있는 것을 확인 할 수 있다. 따라서, 제조과정에서 천연갈변방지제를 적절하게 사용하여 갈변현상이 발생되지 않도록 제조하는 것이 더욱 바람직할 것으로 풀이된다. In addition, it can be seen that kimchi (Comparative Example 2) prepared according to the present invention, but not containing a natural browning inhibitor, exhibits a somewhat lower score compared to the Example in terms of taste and appearance. Therefore, it is interpreted that it would be more preferable to manufacture so that browning does not occur by appropriately using a natural browning inhibitor in the manufacturing process.
Claims (4)
상기 유산균 배양액 제조단계(S10)에서 제조된 유산균 배양액에 정제수를 혼합하여 희석하고 김치의 주재료를 침지한 후, 천연갈변방지제를 첨가하여 절이는 주재료 절임단계(S20);
상기 유산균 배양액 제조단계(S10)에서 제조된 유산균 배양액에 양념재료를 혼합하여 김치속양념을 제조하는 김치속양념 제조단계(S30);
상기 주재료 절임단계(S20)에서 절임된 김치의 주재료와 상기 김치속양념 제조단계(S30)에서 제조된 김치속양념을 혼합하고 버무려서 김치를 제조하는 김치 제조단계(S40); 및
상기 김치 제조단계(S40)에서 제조된 김치를 2~7℃의 온도에서 2~4주 동안 발효하고 숙성하는 발효 및 숙성단계(S50);
를 포함하되,
상기 유산균 배양액 제조단계(S10)는,
정제수 100중량부에 대하여, 한약추출물 10~15중량부, 당류 5~30중량부를 혼합하고, 식용 유산균을 접종하여 상온에서 1~15일 동안 배양하되,
상기 한약추출물은,
감초, 산약, 황기, 가시오가피, 당귀 및 계피 중 하나 또는 둘 이상을 혼합한 한약재료 100중량부에 물 500~1,000중량부를 혼합하여 60~100℃의 온도에서 3~7시간 동안 추출하거나,
감초, 산약, 황기, 가시오가피, 당귀 및 계피 중 하나 또는 둘 이상을 혼합한 한약재료 100중량부에 70% 에탄올 500~2,000중량부를 혼합하여 60~90℃의 온도에서 3~4시간 동안 추출하고,
상기 주재료 절임단계(S20)는,
상기 유산균 배양액 제조단계(S10)에서 제조된 유산균 배양액에 40~60배의 정제수를 혼합하여 희석하고 김치의 주재료를 침지한 후, 상기 침지된 김치의 주재료 100중량부에 대하여, 천연갈변방지제 3~7중량부를 첨가하여 상온에서 1~10일 동안 절이며,
상기 주재료 절임단계(S20)의 천연갈변방지제는,
무 분말 100중량부에 대하여, 양파 분말 30~50중량부, 양배추 분말 30~50중량부, 레몬 분말 5~10중량부를 혼합하되,
상기 무 분말은 세척한 무를 -20~-10℃의 온도에서 30~50시간 동안 동결건조시킨 후, 분쇄기에서 입자크기를 0.01~0.05mm로 분쇄한 것이고,
상기 양파 분말은 세척한 양파를 -20~-10℃의 온도에서 30~50시간 동안 동결건조시킨 후, 분쇄기에서 입자크기를 0.01~0.05mm로 분쇄한 것이며,
상기 양배추 분말은 세척한 양배추를 -20~-10℃의 온도에서 30~50시간 동안 동결건조시킨 후, 분쇄기에서 입자크기를 0.01~0.05mm로 분쇄한 것이고,
상기 레몬 분말은 세척한 껍질을 포함한 레몬을 40~50℃의 건조기에서 20~50시간 동안 건조한 후, 입자크기를 0.01~0.05mm로 분쇄한 것을 특징으로 하는 무염 김치의 제조방법.
Mixing the herbal medicine extract and saccharides in purified water, and inoculating edible lactic acid bacteria to culture the lactic acid bacteria culture solution manufacturing step (S10);
The main material pickling step (S20) of mixing and diluting purified water with the lactic acid bacteria culture solution prepared in the lactic acid bacteria culture solution manufacturing step (S10), immersing the main material of kimchi, and then adding a natural browning inhibitor to pickle it;
Kimchi soup seasoning manufacturing step (S30) of mixing seasoning materials with the lactic acid bacteria culture solution prepared in the lactic acid bacteria culture solution manufacturing step (S10) to prepare kimchi soup seasoning;
Kimchi manufacturing step (S40) of mixing and mixing the main material of the kimchi pickled in the main material pickling step (S20) and the kimchi sauce prepared in the kimchi seasoning production step (S30); And
Fermentation and aging step (S50) of fermenting and aging the kimchi prepared in the kimchi manufacturing step (S40) for 2 to 4 weeks at a temperature of 2 to 7°C;
Including,
The lactic acid bacteria culture solution manufacturing step (S10),
With respect to 100 parts by weight of purified water, 10 to 15 parts by weight of herbal medicine extract and 5 to 30 parts by weight of sugar are mixed, inoculated with edible lactic acid bacteria, and cultured at room temperature for 1 to 15 days,
The herbal medicine extract,
Licorice, Sanyak, Astragalus, Astragalus, Angelicae and cinnamon are mixed with 500 to 1,000 parts by weight of water and extracted for 3 to 7 hours at a temperature of 60 to 100 ℃,
Licorice, Sanyak, Astragalus, Gashiogapi, Angelica and Cinnamon were mixed with 500 to 2,000 parts by weight of 70% ethanol in 100 parts by weight of a mixed herbal medicine material and extracted for 3 to 4 hours at a temperature of 60 to 90 ℃
The main material pickling step (S20),
After mixing and diluting 40-60 times of purified water in the lactic acid bacteria culture solution prepared in the lactic acid bacteria culture solution manufacturing step (S10), and immersing the main material of kimchi, with respect to 100 parts by weight of the main material of the immersed kimchi, natural browning inhibitor 3 ~ Add 7 parts by weight and pickle at room temperature for 1-10 days,
The natural browning inhibitor of the main material pickling step (S20),
With respect to 100 parts by weight of radish powder, 30 to 50 parts by weight of onion powder, 30 to 50 parts by weight of cabbage powder, and 5 to 10 parts by weight of lemon powder are mixed,
The radish powder is obtained by lyophilizing the washed radish at a temperature of -20 to -10°C for 30 to 50 hours, and then pulverizing the particle size to 0.01 to 0.05 mm in a grinder,
The onion powder is a product obtained by lyophilizing the washed onion at a temperature of -20 to -10°C for 30 to 50 hours, and then pulverizing the particle size to 0.01 to 0.05 mm in a grinder,
The cabbage powder is a product obtained by lyophilizing the washed cabbage at a temperature of -20 to -10°C for 30 to 50 hours, and then pulverizing the particle size to 0.01 to 0.05 mm in a grinder,
The lemon powder is a method for producing unsalted kimchi, characterized in that after drying the lemon including the washed peel for 20 to 50 hours in a dryer at 40 to 50°C, the particle size is pulverized to 0.01 to 0.05 mm.
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| KR102679360B1 (en) * | 2023-05-12 | 2024-06-28 | 농업회사법인 미래 주식회사 | Method for manufacturing Kimchi and Kimchi manufactured by the mehtod |
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| KR20130069230A (en) | 2011-12-16 | 2013-06-26 | 손광식 | A manufacturing method of low sodium kimchi using of the korean herb medicine |
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