Low-salt seasoning sauce for making kimchi using natural plant extracts and Method for making low-salt kimchi using the same

Abstract

The present invention relates to a low-salt seasoning sauce for kimchi production using plant extracts and a method for producing low-salt kimchi using the same. More specifically, the invention relates to a method for producing kimchi that not only contains a rich amount of lactic acid bacteria but also has excellent flavor with less off-flavor, excellent texture, taste, and overall preference, by using a lactic acid bacteria culture solution for kimchi fermentation, obtained by culturing lactic acid bacteria for kimchi fermentation in a mixed extract containing three or more types of plant extracts, as a component of the kimchi seasoning sauce.

Description

Technology Field

[0001] The present invention relates to a low-salt seasoning sauce for making kimchi using natural plant extracts and a method for making low-salt kimchi using the same. More specifically, the invention relates to a method for making kimchi using a seasoning sauce containing a lactic acid bacteria culture solution for kimchi fermentation, in which lactic acid bacteria for kimchi fermentation are cultured in a mixture of plant extracts containing three or more types of natural plant extracts, thereby producing functional kimchi that not only contains a large amount of lactic acid bacteria but also has excellent flavor with less off-flavor, excellent texture, taste, and overall preference. Background Technology

[0002] Kimchi is a traditional Korean food that serves as a source of vitamins and minerals, especially during the winter season when vegetables are scarce. It is also an essential fermented food indispensable to our diet, acting as the optimal side dish that pairs well with our staple food, rice.

[0003] Recently, as dietary habits improve day by day, people's interest in health is increasing. Consequently, much effort and research are being conducted to develop various functional and healthy kimchi products tailored to individual preferences.

[0004] The production of kimchi consists of four main stages: the process of pickling vegetables such as napa cabbage in brine, the process of preparing the seasoning sauce, the process of mixing the seasoning sauce with the pickled napa cabbage, and the process of aging and fermenting the mixed napa cabbage for a predetermined period of time.

[0005] Salting is the process of removing moisture from vegetables, such as napa cabbage, by soaking them in saltwater. When vegetables are soaked in saltwater, the water contained within the cabbage is drawn out toward the higher concentration of saltwater, causing them to be salted. For Gimjang kimchi, salting takes approximately 10 hours, while for regular kimchi, it takes approximately 3 hours; however, the salting time and salt concentration vary slightly depending on the season and region in which the kimchi is made.

[0006] Seasoning sauce is prepared by combining various ingredients according to tradition or taste, depending on the region and household, and is generally made separately each time kimchi is made. Traditionally, kimchi seasoning sauce is a paste-like mixture of glutinous rice porridge, broth, seafood such as salted seafood and seaweed, and agricultural products such as chili peppers and garlic.

[0007] Mixing involves blending the seasoning sauce with the pickled vegetables to ensure it is evenly distributed between the leaves and stems, while fermentation is the process of placing the seasoned pickled vegetables into a container and allowing them to mature for a set period. Thus, kimchi is produced through the salting of vegetables such as napa cabbage, the preparation and mixing of the seasoning sauce, and fermentation. Among these steps, the core of kimchi production is the seasoning sauce, which determines the taste of the kimchi. While there may be slight variations depending on the region and household, the basic ingredients of the seasoning sauce are considered to be similar. Prior art literature

[0008] Korean Published Patent No. 10-2013-0134048 (Publication Date: Dec. 10, 2013) The problem to be solved

[0009] The present invention has been devised in consideration of the above points, and aims to provide a seasoning sauce for making kimchi using plant extracts and a method for making kimchi using the same, which includes a lactic acid bacteria culture solution for kimchi fermentation in which lactic acid bacteria for kimchi fermentation are cultured in a plant mixture containing two or more types of plant extracts, thereby not only containing a rich amount of lactic acid bacteria but also having excellent flavor with little off-flavor, and excellent texture, taste, and overall palatability, so that anyone of any age can consume it deliciously and healthily. means of solving the problem

[0010] To solve the above-mentioned problem, the low-salt seasoning sauce for making kimchi using the plant extract of the present invention comprises a lactic acid bacteria culture solution for kimchi fermentation, and the lactic acid bacteria culture solution for kimchi fermentation comprises a mixture of a plant mixed extract and a fermented makgeolli product, and lactic acid bacteria for kimchi fermentation, and the plant mixed extract may include three or more selected from the group consisting of a Chinese yam alcohol extract, an Acanthopanax senticosus alcohol extract, a turmeric tuber alcohol extract, and a hot water extract of a Korean forsythia branch.

[0011] In addition, the kimchi of the present invention may include a low-salt seasoning sauce for kimchi production using the plant extract of the present invention and pickled cabbage.

[0012] In addition, the method for manufacturing a low-salt seasoning sauce for kimchi using a plant extract according to the present invention may perform a process comprising: a first step of inoculating a mixture of a plant mixed extract and a fermented makgeolli product with lactic acid bacteria for kimchi fermentation and culturing it to produce a lactic acid bacteria culture solution for kimchi fermentation; and a second step of mixing shredded radish, kelp extract, red pepper powder, glutinous rice paste, minced garlic, minced ginger, salted shrimp, anchovy fish sauce, sand lance fish sauce, salt, fermented mustard root extract, and a lactic acid bacteria culture solution for kimchi fermentation to produce a seasoning sauce for kimchi using a plant extract.

[0013] In addition, the method for manufacturing low-salt kimchi according to the present invention may include a preparation step of preparing pickled cabbage and a manufacturing step of adding and mixing a seasoning sauce for manufacturing kimchi using a plant extract to the pickled cabbage, and then aging it for 36 to 60 hours in a jar having a temperature of 0 to 3℃ to manufacture kimchi. Effects of the invention

[0014] The low-salt seasoning sauce for making kimchi using plant extracts according to the present invention and the method for making low-salt kimchi using the same are prepared by using a lactic acid bacteria culture solution for kimchi fermentation, in which lactic acid bacteria for kimchi fermentation are cultured in a mixture of a plant mixed extract containing three or more types of plant extracts and a fermented product of makgeolli, and by using the same for making kimchi, the kimchi produced not only contains a rich amount of lactic acid bacteria but also has excellent flavor, texture, taste, and overall palatability, so that anyone of any age can enjoy eating it. Specific details for implementing the invention

[0015] Hereinafter, embodiments of the present invention are described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. The present invention may be embodied in various different forms and is not limited to the embodiments described herein. In the drawings, parts unrelated to the explanation have been omitted to clearly explain the present invention, and the same reference numerals are assigned to identical or similar components throughout the specification.

[0016] The seasoning sauce for making kimchi using the plant extract of the present invention is prepared using a lactic acid bacteria culture solution for kimchi fermentation.

[0017] Lactic acid bacteria culture solution for kimchi fermentation is prepared by culturing lactic acid bacteria for kimchi fermentation in a mixture of plant mixed extracts and fermented makgeolli.

[0018] The above plant mixed extract may include three or more selected from the group consisting of a Chinese yam alcohol extract, an Acanthopanax sessiliflorus alcohol extract, a turmeric tuber alcohol extract, and a hot water extract of a Korean forsythia branch; preferably, it may include an Acanthopanax sessiliflorus alcohol extract, a turmeric tuber alcohol extract, and a hot water extract of a Korean forsythia branch; more preferably, it may include 10 to 30 parts by weight of a turmeric tuber alcohol extract and 50 to 150 parts by weight of a Korean forsythia branch hot water extract per 100 parts by weight of Acanthopanax sessiliflorus alcohol extract; and even more preferably, it may include 10 to 20 parts by weight of a turmeric tuber alcohol extract and 100 to 130 parts by weight of a Korean forsythia branch hot water extract per 100 parts by weight of Acanthopanax sessiliflorus alcohol extract.

[0019] As a plant mixed extract material, Sanyak is a medicinal material made by drying the rhizome (rootstock) of a perennial herbaceous plant belonging to the Dioscoreaceae family, such as Dioscorea japonica or Dioscorea japonica, with the outer skin removed. It has antioxidant effects, blood sugar-lowering effects, cholesterol-lowering effects, and effects on obesity and improvement of intestinal function. Its main components, such as methyl protodioscin, methyl protoneogracillin, gracillin, and dioscin, are known to have antitumor effects against human cancer cells, immunomodulatory effects, phospholipase A2 inhibitory effects, antifungal properties, cytotoxic activity, and inhibition of osteoporosis.

[0020] The above yam alcohol extract uses a concentrated solution obtained by adding dried yam to an aqueous ethanol solution with a concentration of 30 to 50 volume%, then impregnating it at 20 to 40°C, preferably 25 to 35°C, for 24 to 48 hours, preferably 36 to 48 hours, and then filtering to remove foreign substances, and concentrating the resulting liquid under reduced pressure.

[0021] As a plant mixed extract material, Acanthopanax senticosus is a deciduous shrub of the Araliaceae family, containing various glycosides such as carotene, ligustrin, and galactoside, as well as flavone, chlorogenic acid, sesamin, caffeic acid, essential oils, and polysaccharides. It is known to have sedative, antioxidant, anti-stress, immune-enhancing, and muscle-relaxing effects, and is used as a treatment for diseases such as back pain, numbness in hands and feet, arthritis, stroke, hypertension, and cancer.

[0022] The above-mentioned alcohol extract of Acanthopanax senticosus is prepared by adding dried Acanthopanax senticosus to an aqueous ethanol solution at a concentration of 30 to 50 volume%, then infusing it at 20 to 40°C, preferably 25 to 35°C, for 24 to 48 hours, preferably 48 to 52 hours, and then filtering to remove impurities, and finally concentrating the resulting liquid under reduced pressure.

[0023] As a material for plant mixed extracts, turmeric is native to India, China, and Okinawa, and is widely cultivated in tropical and subtropical regions, centered around India. The rhizome is called Ganghwang, and the tuberous root is called Ulgeum or Cheonokgeum. Turmeric is cultivated throughout Korea, except for the northern mountainous regions, and the roots are harvested in the autumn; the roots are used as a coloring agent for various foods. It is known as a pleochroic dye that can produce a yellow color using the bright yellow tuberous roots and changes color depending on the mordant, and the tuberous roots are also used as a spice in curry powder.

[0024] A concentrated solution obtained by adding the tuberous root of turmeric to an aqueous ethanol solution with a concentration of 50 to 70 volume%, soaking it at 40 to 55°C, preferably 40 to 50°C, for 18 to 48 hours, preferably 20 to 36 hours, and then filtering to remove foreign substances, and concentrating the liquid under reduced pressure is used.

[0025] As a plant mixed extract material, the Korean forsythia is characterized by containing a large amount of verbascoside, which is an active ingredient, and this ingredient is known to exhibit antioxidant, anti-inflammatory, and antibacterial effects. The present invention uses a hot water extract of such Korean forsythia branches. The hot water extract of Korean forsythia branches is prepared by adding 1 to 2 liters of water per 100g of chopped Korean forsythia branches after washing and drying, performing a hot water extraction at 90 to 95°C for 1 to 2 hours, and then filtering to obtain the Korean forsythia branch extract.

[0026] Among the components of the lactic acid bacteria culture solution for kimchi fermentation, the fermented makgeolli product plays a role in enriching the lactic acid bacteria in the culture solution along with the lactic acid bacteria for kimchi fermentation and enhancing the umami flavor of kimchi, comprising: Step 1, preparing grains including puffed rice and germinated brown rice; Step 2, preparing a mixture by mixing the grains, nuruk, and yeast; Step 3, preparing a dough by mixing 30 to 45 parts by weight of water with 100 parts by weight of the mixture and kneading; Step 4, preparing an aged product by aging the dough at 20 to 25°C for 6 to 12 hours; Step 5, preparing a ground makgeolli raw material by mixing and kneading 1 to 5 parts by weight of steamed rice with 100 parts by weight of the aged product, drying to produce a solidified makgeolli raw material, and then grinding the material. A product prepared by performing a process comprising: step 6, mixing 20 to 30 parts by weight of the crushed makgeolli raw material with 100 parts by weight of water, and then fermenting at 20 to 25°C for 4 to 5 days to produce makgeolli; and step 7, filtering the makgeolli to obtain a fermented makgeolli product from which the supernatant has been removed; is used.

[0027] In the process of manufacturing a fermented makgeolli product, the grains in the first step may include puffed rice and germinated brown rice in a weight ratio of 1:0.3 to 0.4.

[0028] In addition, in the process of manufacturing a makgeolli fermented product, the mixture of the second stage may comprise 10 to 20 parts by weight of nuruk and 2.5 to 3.5 parts by weight of yeast per 100 parts by weight of the grain, preferably 12 to 16 parts by weight of nuruk and 2.5 to 3.0 parts by weight of yeast per 100 parts by weight of the grain.

[0029] In addition, as a component of the lactic acid bacteria culture solution for kimchi fermentation, the mixture may comprise 0.5 to 2.5 weight% of the fermented makgeolli and the remaining amount of the mixed plant extract in 100 weight%, preferably 0.5 to 2.0 weight% of the fermented makgeolli and the remaining amount of the mixed plant extract in 100 weight%, and more preferably 0.8 to 1.5 weight% of the fermented makgeolli and the remaining amount of the mixed plant extract in 100 weight%.

[0030] In addition, among the components of the lactic acid bacteria culture solution for kimchi fermentation, the lactic acid bacteria for kimchi fermentation may include one or more selected from Weissella koreensis, Weissella cibaria, Leuconostoc citreum bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus sakei, and preferably, Weissella koreensis and Weissella cibaria may be included in a ratio of 1:0.8 to 1.5 CFU (colony forming unit).

[0031] The seasoning sauce for making kimchi according to the present invention described above may include shredded radish, kelp extract, red pepper powder, glutinous rice paste, minced garlic, minced ginger, salted shrimp paste, anchovy fish sauce, sand lance fish sauce, fermented mustard root liquid, and salt.

[0032] The above fermented mustard root extract plays a role in enhancing the flavor of kimchi. Mustard contains large amounts of sinigrin and gluconasturtin, which are components that produce a pungent and sharp taste and aroma, and thus can enhance the flavor of kimchi. Additionally, sinigrin and gluconasturtin are known to strengthen the stomach and intestines and have anticancer effects that inhibit tumors such as breast cancer, stomach cancer, and ovarian cancer. In terms of nutrition, mustard is known to be high in protein, chlorophyll, carotenoids, vitamin C, folic acid, and minerals such as iron, calcium, potassium, and phosphorus, which help improve immune function, provide antioxidant and anti-aging effects, promote growth, prevent cardiovascular diseases, relieve constipation, and lower cholesterol.

[0033] The above fermented mustard root liquid can be prepared by washing and drying the mustard roots, cutting them into pieces, mixing the cut mustard roots with brown sugar in a weight ratio of 1:0.8 to 1.0, preferably 1:0.8 to 0.9, sealing the mixture in a container, and then fermenting the sealed container at 15 to 30°C, preferably 18 to 25°C, for 60 to 90 days, preferably 60 to 80 days.

[0034] And, the seasoning sauce for making kimchi using the plant extract of the present invention comprises 10 to 30 parts by weight of kelp extract, 50 to 80 parts by weight of red chili powder, 15 to 35 parts by weight of glutinous rice paste, 5 to 15 parts by weight of minced garlic, 1 to 5 parts by weight of minced ginger, 2 to 10 parts by weight of salted shrimp paste, 4 to 12 parts by weight of anchovy fish sauce, 0.5 to 2.0 parts by weight of sand lance fish sauce, 5 to 15 parts by weight of salt, 5 to 10 parts by weight of fermented mustard leaf root extract, and 0.005 to 0.200 parts by weight of lactic acid bacteria culture solution for kimchi fermentation, and preferably comprises 10 to 25 parts by weight of kelp extract, 55 to 78 parts by weight of red chili powder, 17 to 30 parts by weight of glutinous rice paste, 8 to 12 parts by weight of minced garlic, 2 to 4 parts by weight of minced ginger, and 2 to 10 parts by weight of salted shrimp paste. It may comprise 8 parts by weight of anchovy fish sauce, 4 to 10 parts by weight of sand lance fish sauce, 0.5 to 1.8 parts by weight of sand lance fish sauce, 5 to 13 parts by weight of salt, 5 to 8 parts by weight of fermented mustard root extract, and 0.005 to 0.150 parts by weight of lactic acid bacteria culture solution for kimchi fermentation, and more preferably comprises 12 to 23 parts by weight of kelp extract, 60 to 75 parts by weight of red chili powder, 17 to 27 parts by weight of glutinous rice paste, 9 to 12 parts by weight of minced garlic, 2.5 to 4.0 parts by weight of minced ginger, 3.0 to 7.5 parts by weight of salted shrimp paste, 5.0 to 9.0 parts by weight of anchovy fish sauce, 0.7 to 1.5 parts by weight of sand lance fish sauce, 7.0 to 12.0 parts by weight of salt, 5 to 8 parts by weight of fermented mustard root extract, and lactic acid bacteria culture solution for kimchi fermentation. It may contain 0.020 to 0.130 parts by weight, and if it falls outside this range of parts by weight, there may be a problem in that it is difficult to satisfy all the advantages of having less off-flavor, excellent flavor, texture, taste, and overall preference of kimchi made using the seasoning sauce for making kimchi using the plant extract of the present invention.

[0035] The seasoning sauce for making kimchi using the plant extract of the present invention described above can be manufactured by performing the following process.

[0036] A seasoning sauce for making kimchi can be prepared by performing a process comprising: a first step of preparing a lactic acid bacteria culture solution for kimchi fermentation; and a second step of preparing a seasoning sauce for making kimchi by mixing shredded radish, kelp extract, red pepper powder, glutinous rice paste, minced garlic, minced ginger, salted shrimp paste, anchovy fish sauce, salt, fermented mustard root liquid, and the lactic acid bacteria culture solution for kimchi fermentation.

[0037] In a method for preparing a seasoning sauce for making kimchi, the first step may involve inoculating a mixture of a plant mixed extract and a fermented makgeolli product with lactic acid bacteria for kimchi fermentation and then culturing it to produce a lactic acid bacteria culture solution for kimchi fermentation. At this time, the plant mixed extract, the fermented makgeolli product, and the lactic acid bacteria for kimchi fermentation are as described above. Furthermore, as described above, the mixture may include 0.5 to 2.5 weight% of the fermented makgeolli product and the remaining amount of the plant mixed extract from 100 weight%, preferably 0.5 to 2.0 weight% of the fermented makgeolli product and the remaining amount of the plant mixed extract from 100 weight%, and more preferably 0.8 to 1.5 weight% of the fermented makgeolli product and the remaining amount of the plant mixed extract from 100 weight%.

[0038] And, the first step of the manufacturing method is 1 x 10 lactic acid bacteria for kimchi fermentation per 100g of the above mixture 2 ~ 5X10 5 CFU, preferably 1X10 3 ~ 3X10 5 After inoculating with CFU, a lactic acid bacteria culture solution for kimchi fermentation can be prepared by culturing at a temperature of 30 to 45°C, preferably 32 to 40°C, for 36 to 60 hours, preferably 40 to 52 hours. Performing the culture for the above lactic acid bacteria inoculation amount, culture temperature, and culture time results in kimchi made using the seasoning sauce for kimchi production according to the present invention having excellent flavor and being advantageous in terms of lactic acid bacteria content.

[0039] In a method for preparing a seasoning sauce for making kimchi, step 2 involves mixing shredded radish, kelp extract, red pepper powder, glutinous rice paste, minced garlic, minced ginger, salted shrimp paste, anchovy fish sauce, salt, fermented mustard root extract, and the lactic acid bacteria culture solution for kimchi fermentation from step 1 to prepare the seasoning sauce.

[0040] Step 2 involves using shredded radish, kelp extract, red pepper powder, glutinous rice paste, minced garlic, minced ginger, salted shrimp paste, anchovy fish sauce, salt, mustard root fermentation liquid, and the lactic acid bacteria culture solution for kimchi fermentation from Step 1 in amounts as previously described, and mixing and stirring these ingredients well to prepare the seasoning sauce.

[0041] The seasoning sauce described above can be used to make various types of kimchi using ingredients such as radish, napa cabbage, Chinese cabbage, cucumber, and green onion.

[0042] A preferred embodiment of the method for manufacturing kimchi using napa cabbage and the above-mentioned seasoning sauce is as follows.

[0043] First, pickled cabbage is prepared. Specifically, the prepared pickled cabbage is prepared with a salt content of 9 to 15%, preferably 9 to 11%.

[0044] After thoroughly applying the previously described kimchi seasoning sauce to each cabbage leaf of the pickled cabbage, kimchi can be produced by aging it at 0 to 5°C for 36 to 60 hours, preferably 40 to 52 hours. Aging within the above temperature and time range allows the kimchi seasoning sauce to penetrate the pickled cabbage well and results in excellent umami and flavor.

[0045] Although the present invention has been described above with reference to embodiments, this is merely illustrative and does not limit the embodiments of the present invention. Those skilled in the art will understand that various modifications and applications not exemplified above are possible within the scope of the essential characteristics of the present invention. For example, each component specifically shown in the embodiments of the present invention may be modified and implemented. Furthermore, differences related to such modifications and applications should be interpreted as being included within the scope of the present invention as defined in the appended claims.

[0046] [Example]

[0047] Preparation Example 1: Preparation of Acanthopanax senticosus extract

[0048] Washed, dried, and chopped Acanthopanax stems were placed in an aqueous ethanol solution with a concentration of 40 volume%, then immersed at approximately 30°C for 50 hours, and then filtered to remove impurities. The resulting extract was concentrated under reduced pressure to obtain a concentrated Acanthopanax extract.

[0049] Preparation Example 2: Preparation of Turmeric Tuber Extract

[0050] Washed and dried turmeric tubers were placed in an aqueous ethanol solution with a concentration of 60 volume%, then immersed at approximately 45°C for 32 hours, and then filtered to remove impurities. The resulting extract was concentrated under reduced pressure to obtain a concentrated turmeric tuber extract.

[0051] Preparation Example 3: Preparation of hot water extract of Miscanthus branches

[0052] 1.4 L of water was mixed with 100 g of washed, dried, and chopped Miscanthus branches, then treated with hot water at 92 to 95°C for 1 hour and 30 minutes, and filtered to obtain a hot water extract of Miscanthus.

[0053] Preparation Example 4: Preparation of fermented mustard root extract

[0054] After washing and drying the mustard roots, they were chopped, and the chopped mustard roots and brown sugar were mixed in a weight ratio of 1:0.85. The mixture was then placed in a container and sealed. The sealed container was then fermented at 18–20°C for 68 days to produce a fermented mustard root liquid.

[0055] Example 1: Preparation of seasoning sauce for kimchi production

[0056] (1) Preparation of plant mixed extract

[0057] A plant mixed extract was prepared by mixing 100 parts by weight of Acanthopanax senticosus extract from Preparation Example 1, 16 parts by weight of turmeric tuber alcohol extract from Preparation Example 2, and 112 parts by weight of Amur forsythias branch hot water extract from Preparation Example 3.

[0058] (2) Preparation of Makgeolli fermented product

[0059] A grain was prepared by mixing puffed rice and germinated brown rice in a weight ratio of 1:0.33.

[0060] Next, a mixture was prepared by mixing 14.3 parts by weight of koji and 2.6 parts by weight of yeast with respect to 100 parts by weight of the above grain.

[0061] Next, 42 parts by weight of water were mixed with 100 parts by weight of the above mixture, and then kneaded to prepare a dough.

[0062] Next, the above dough was aged at 22 to 23°C for 10 hours to produce an aged product.

[0063] Next, 2.4 parts by weight of steamed rice were mixed with 100 parts by weight of the above-mentioned fermented product, kneaded, and then dried with hot air at 35~37℃ to produce a solidified makgeolli raw material. Then, the material was ground to obtain a ground makgeolli raw material.

[0064] Makgeolli was produced by mixing 27 parts by weight of the ground makgeolli raw material with 100 parts by weight of water, and then fermenting it at 23 to 25°C for 5 days.

[0065] Next, the above makgeolli was filtered to obtain a fermented makgeolli product from which the top mash had been removed.

[0066] (3) Preparation of lactic acid bacteria culture solution for kimchi fermentation

[0067] A mixture was prepared by mixing 1.4% by weight of the previously prepared makgeolli fermented product and 98.6% by weight of the plant mixed extract.

[0068] Then, lactic acid bacteria Weissella coriensis and Weissella cibaria were inoculated into the above mixture at a ratio of 1:1.3 CFU (colony forming unit), and cultured for 48 hours to prepare a lactic acid bacteria culture solution for kimchi fermentation. At this time, the inoculation amount of lactic acid bacteria was approximately 4 x 10⁶ per 100g of mixture. 4 Inoculated with CFU.

[0069] (4) Preparation of seasoning sauce

[0070] A seasoning sauce for making kimchi was prepared by evenly mixing 18 parts by weight of kelp extract, 68 parts by weight of red pepper powder, 24 parts by weight of glutinous rice paste, 10.5 parts by weight of minced garlic, 2.8 parts by weight of minced ginger, 5.0 parts by weight of salted shrimp paste, 6.8 parts by weight of anchovy fish sauce, 1.2 parts by weight of sand lance fish sauce, 9.5 parts by weight of salt, 6.7 parts by weight of the mustard root fermentation liquid of Preparation Example 4, and 0.07 parts by weight of the previously prepared lactic acid bacteria culture liquid for kimchi fermentation, with respect to 100 parts by weight of shredded radish.

[0071] Examples 2–4 and Comparative Examples 1–3: Preparation of seasoning sauce for kimchi production

[0072] Examples 2 to 4 and Comparative Examples 1 to 3 were carried out by preparing a seasoning sauce for kimchi using the same materials as in Example 1 above, but using materials with the composition shown in Table 1 below.

[0073] Classification (weight part) Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 Shredded radish 100 100 100 100 100 100 100 Kelp extract 18 20 18 23 20 18 18 chili powder 68 70 67 74 70 67 68 glutinous rice paste 24 22 23 19 22 23 24 minced garlic 10.5 10.2 10.4 9.7 10.2 10.4 10.5 minced ginger 2.8 3.0 2.9 3.2 3.0 2.9 2.8 salted shrimp 5.0 4.8 4.8 7.2 4.8 4.8 5.0 Anchovy fish sauce 6.8 7.2 7.1 7.5 7.2 7.1 6.8 Sand lance fish sauce 1.2 1.2 1.2 1.2 1.2 1.2 1.2 salt 9.5 9.2 9.4 7.6 9.2 9.4 9.5 fermented mustard root extract 6.7 7.7 6.8 5.0 7.7 6.8 - Lactic acid bacteria culture solution 0.07 0.12 0.03 0.10 0.22 - 0.10

[0074] Preparation Example 1: Preparation of Napa Cabbage Kimchi

[0075] (1) 10 kg of pickled cabbage was prepared, cut into two halves with a salt content of 10%.

[0076] (2) After evenly applying the seasoning sauce for making kimchi using the plant extract prepared in Example 1 between the leaves and stems of the prepared pickled cabbage, the mixture was placed in a jar, the jar was sealed, and the kimchi was produced by aging it at a low temperature of 0 to 3℃ for 48 hours.

[0077] Preparation Examples 2–4 and Comparative Preparation Examples 1–3

[0078] Napa cabbage kimchi was prepared in the same manner as in Preparation Example 1 above, but using the seasoning sauce prepared in Examples 2 to 4 and Comparative Examples 1 to 3 instead of the seasoning sauce of Example 1, respectively, to prepare Napa cabbage kimchi as shown in Table 2 below, and Preparation Examples 2 to 4 and Comparative Preparation Examples 1 to 3 were carried out, respectively.

[0079] Experimental Example 1: Sensory Evaluation of Napa Cabbage Kimchi

[0080] (1) Control group

[0081] Whole cabbage kimchi purchased online (Manufacturer: Company D) was prepared as a control group.

[0082] (2) Sensory evaluation method

[0083] A sensory evaluation of the preference for the napa cabbage kimchi prepared in Examples 1 to 4 and Comparative Examples 1 to 3 was conducted on 30 adult men and women.

[0084] To explain in more detail, 30 students from the Department of Food and Nutrition were asked to taste the Napa cabbage kimchi prepared in the control group, examples, and comparative examples. Flavor (such as aroma), texture (degree of crispness), taste (harmony of saltiness, sweetness, sourness, etc.), and overall preference were measured using a 5-point scale (5: Very Good, 4: Good, 3: Average, 2: Poor, 1: Very Poor), and the results are shown in Table 2 below. In this case, the sensory evaluation of the examples and comparative examples was evaluated based on the control group. The results obtained from the experiment were analyzed using one-way ANOVA with SPSS 10.0 (Siatistical package for social sciences), and significance between samples was compared at the p<0.05 level using Duncan's multiple range test.

[0085] division control group Preparation Example 1 Preparation Example 2 Preparation Example 3 Preparation Example 4 Comparative Manufacturing Example 1 Comparative Manufacturing Example 2 Comparative Manufacturing Example 3 seasoning sauce Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 zest 3.5 4.1 4.4 3.9 4.0 4.1 3.5 3.3 Texture 4.2 4.3 4.5 4.1 4.2 4.4 4.0 4.2 taste 3.8 4.2 4.5 4.0 4.0 4.0 3.7 3.6 Overall preference 3.8 4.2 4.5 4.0 4.1 4.2 3.7 3.6

[0086] As can be seen in Table 2 above, the Napa cabbage kimchi of Preparation Examples 1 to 4, prepared using the seasoning sauce prepared in Examples 1 to 4, received a superior sensory evaluation in terms of flavor, texture, taste, and overall preference compared to commercially sold Napa cabbage kimchi.

[0087] In addition, in the case of Comparative Example 1, which used an excessive amount of 0.22 parts by weight of lactic acid bacteria culture, it received an overall lower sensory evaluation than Example 1 (0.12 parts by weight), and it is judged that the kimchi fermented too quickly, resulting in an overall lower sensory evaluation result compared to Example 2.

[0088] In addition, Comparative Example 2, which did not use lactic acid bacteria, and Comparative Example 3, which did not use mustard root fermentation liquid, received evaluations that the flavor was significantly inferior and the taste and overall preference were relatively lacking compared to Examples 3 and 4.

[0089] In particular, through Examples 3 and 4 and Comparative Examples 2 and 3, it was confirmed that using fermented mustard root extract and lactic acid bacteria culture in the seasoning sauce resulted in a synergistic effect that greatly enhanced the flavor.

[0090] Simple variations or modifications of the present invention can be easily implemented by those skilled in the art, and all such variations or modifications are considered to be included within the scope of the present invention.

Claims

Claim 1 Based on 100 parts by weight of shredded radish, the composition comprises 10 to 30 parts by weight of kelp extract, 50 to 80 parts by weight of red chili powder, 15 to 35 parts by weight of glutinous rice paste, 5 to 15 parts by weight of minced garlic, 1 to 5 parts by weight of minced ginger, 2 to 10 parts by weight of salted shrimp paste, 4 to 12 parts by weight of anchovy fish sauce, 0.5 to 2.0 parts by weight of sand lance fish sauce, 5 to 15 parts by weight of salt, 5 to 10 parts by weight of fermented mustard root extract, and 0.005 to 0.200 parts by weight of lactic acid bacteria culture solution for kimchi fermentation, wherein the lactic acid bacteria culture solution for kimchi fermentation is a mixture of a plant mixed extract and a fermented makgeolli product; A method for manufacturing kimchi using a plant extract comprising: and lactic acid bacteria for kimchi fermentation; wherein the plant mixed extract comprises, for every 100 parts by weight of Acanthopanax senticosus alcohol extract, 10 to 30 parts by weight of turmeric tuber alcohol extract and 50 to 150 parts by weight of Aster tataricus branch hot water extract; wherein the lactic acid bacteria for kimchi fermentation comprises one or more selected from Weissella koreensis, Weissella cibaria, Leuconostoc citreum bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus sakei; and wherein the mixture comprises 0.5 to 2.5% by weight of a fermented makgeolli product and the remaining amount of the plant mixed extract among 100% by weight. Low-sodium seasoning sauce. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 A method for preparing a low-salt seasoning sauce for kimchi using plant extracts, comprising: a first step of preparing a lactic acid bacteria culture solution for kimchi fermentation by inoculating a mixture of plant mixed extracts and a fermented makgeolli product with lactic acid bacteria for kimchi fermentation and culturing it; and a second step of preparing a seasoning sauce for kimchi production by mixing shredded radish, kelp extract, red chili powder, glutinous rice paste, minced garlic, minced ginger, salted shrimp paste, anchovy fish sauce, sand lance fish sauce, salt, fermented mustard root extract, and the lactic acid bacteria culture solution for kimchi fermentation; wherein the plant mixed extract comprises three or more types selected from the group consisting of yam alcohol extract, Acanthopanax sessiliflorus alcohol extract, turmeric tuber alcohol extract, and hot water extract of Korean forsythia branches. Claim 8 A method for preparing a low-salt seasoning sauce for kimchi using plant extracts, wherein, in the first step, the mixture of plant mixed extracts and makgeolli fermented product is inoculated with lactic acid bacteria for kimchi fermentation, and then cultured at a temperature of 30 to 45°C for 36 to 60 hours to prepare a lactic acid bacteria culture solution for kimchi fermentation, and the plant mixed extract comprises 10 to 30 parts by weight of turmeric tuber extract and 50 to 150 parts by weight of hot water extract of Korean forsythia branches, based on 100 parts by weight of Acanthopanax senticosus alcohol extract. Claim 9 In claim 7, the second step is characterized by preparing a seasoning sauce for kimchi using plant extracts by mixing 10 to 30 parts by weight of kelp extract, 50 to 80 parts by weight of red chili powder, 15 to 35 parts by weight of glutinous rice paste, 5 to 15 parts by weight of minced garlic, 1 to 5 parts by weight of minced ginger, 2 to 10 parts by weight of salted shrimp paste, 4 to 12 parts by weight of anchovy fish sauce, 0.5 to 2.0 parts by weight of sand lance fish sauce, 5 to 15 parts by weight of salt, 5 to 10 parts by weight of fermented mustard root extract, and 0.005 to 0.200 parts by weight of lactic acid bacteria culture solution for kimchi fermentation, based on 100 parts by weight of shredded radish. Claim 10 A method for manufacturing low-salt kimchi comprising: a preparation step of preparing pickled cabbage; and a step of manufacturing kimchi by adding and mixing a seasoning sauce for manufacturing kimchi using a plant extract to the pickled cabbage, and then aging it in a jar having a temperature of 0 to 3℃ for 36 to 60 hours; wherein the seasoning sauce for manufacturing kimchi is a seasoning sauce prepared by the method of any one of claims 7 to 9.