Manufacturing method of low-salt cabbage kimchi using fermented glutinous rice paste

Abstract

The present invention relates to a method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste, and more specifically, to a method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste that reduces sodium intake, allows for rapid salting of napa cabbage, and improves gloss and stickiness. The low-salt napa cabbage kimchi produced using the fermented glutinous rice paste according to the present invention can overcome the high salt content and strong salted seafood odor of conventional kimchi, and has the effect of being able to be stored and consumed for a long time without chemical preservatives.

Description

Technology Field

[0001] The present invention relates to a method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste, and more specifically, to a method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste that reduces sodium intake, allows napa cabbage to be salted quickly, and improves gloss and stickiness. Background Technology

[0002] Kimchi is a representative traditional fermented food made by fermenting vegetables such as napa cabbage, radish, or cucumber with various seasonings, including red pepper powder, salted seafood, and spices. During the fermentation and aging process, lactic acid bacteria take action, which inhibits the growth of harmful microorganisms while simultaneously producing various organic acids, alcohol, and carbon dioxide, thereby forming the unique flavor and texture of kimchi. Therefore, kimchi with various tastes and textures can be produced depending on conditions such as the ingredients, aging temperature, aging time, storage temperature, and storage time.

[0003] The fermentation of kimchi proceeds with the proliferation of lactic acid bacteria beneficial to our bodies. When making kimchi, paste is an essential ingredient added to serve as food for these bacteria to facilitate fermentation. Generally, wheat flour paste or glutinous rice paste is used. Lactic acid bacteria that proliferate by consuming the salt and paste produce lactic acid, making the kimchi acidic. Thanks to this, harmful microorganisms other than lactic acid bacteria and yeast are killed in the fermented kimchi.

[0004] In addition, depending on the type and method of preparation, the fermentation and maturation speed of the kimchi made using it can vary. It can also neutralize the smell of salted seafood or produce a savory or refreshing taste unique to the paste, so it is important to consider which paste to use when making kimchi. Glutinous rice paste is advantageous for rapid kimchi fermentation, and it can produce a distinctive savory taste and mask the smell of salted seafood with its aroma.

[0005] Therefore, there is a need to develop a glutinous rice paste that allows for rapid fermentation and production of kimchi, resulting in excellent productivity, prevents the produced kimchi from spoiling quickly so it can be stored and consumed for a long time, and ensures excellent sensory characteristics such as taste, texture, color, and smell. Prior art literature

[0006] Korean Registered Patent No. 10-2017-0009545 (2017.01.20) The problem to be solved

[0007] The objective of the present invention is to provide a method for producing low-salt cabbage kimchi using fermented glutinous rice paste that enables rapid fermentation and production and has a lower salt content.

[0008] In addition, the objective of the present invention is to provide a method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste, which has excellent sensory characteristics and shelf life. means of solving the problem

[0009] According to one aspect of the present invention, the method comprises: (a) salting napa cabbage and removing moisture; (b) adding napa cabbage and onion to water, heating and cooling, then adding dried pollack, anchovies, kelp, and shiitake mushrooms and heating again to prepare a first broth, adding salt and onion juice to the first broth, mixing, and aging; (c) adding garlic and radish to water and heating to prepare a second broth, mixing with the aged first broth, heating, and aging to prepare a broth; (d) adding glutinous rice flour to the broth, heating, then adding salt and aging; (e) adding glutinous rice porridge to the aged broth, mixing, and aging to prepare a fermented glutinous rice paste; and (f) adding the fermented glutinous rice paste to a kimchi seasoning prepared by mixing red pepper powder, garlic, ginger, salted seafood, and green onion, and mixing the seasoning with the napa cabbage to prepare kimchi. A method for manufacturing low-salt napa cabbage kimchi using a fermented glutinous rice paste containing [the following text is provided].

[0010] In addition, in step (a) above, the cabbage may be pickled in a 6 to 10% salt solution for 3 to 7 hours.

[0011] In addition, in step (b), the first broth may comprise 0.5 to 5 parts by weight of cabbage, 1 to 7 parts by weight of onion, 0.5 to 1 part by weight of dried pollack, 0.5 to 1 part by weight of anchovies, 0.5 to 1 part by weight of kelp, 0.5 to 1 part by weight of shiitake mushrooms, 0.1 to 0.3 parts by weight of salt, and 2 to 8 parts by weight of onion juice, based on 100 parts by weight of water.

[0012] In addition, in step (c), the second broth may contain 0.2 to 0.8 parts by weight of garlic and 0.2 to 0.8 parts by weight of radish per 100 parts by weight of water.

[0013] In addition, in step (d), 20 to 40 parts by weight of glutinous rice flour and 5 to 15 parts by weight of salt may be included for every 100 parts by weight of the broth.

[0014] In addition, in step (e), 2 to 5 parts by weight of glutinous rice porridge may be included for every 100 parts by weight of the aged broth.

[0015] In addition, the aging process of steps (b), (c), (d), and (e) above may be carried out at a temperature of 3 to 17 ℃. Effects of the invention

[0016] The present invention can provide a method for producing low-salt cabbage kimchi using fermented glutinous rice paste that enables rapid fermentation and production and has a lower salt content.

[0017] In addition, the present invention can provide a method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste, which has excellent sensory characteristics and shelf life. Brief explanation of the drawing

[0018] These drawings are for reference to explain exemplary embodiments of the present invention, and therefore, the technical concept of the present invention should not be interpreted as being limited to the attached drawings. Figure 1 is a flowchart showing the method for manufacturing kimchi according to the present invention. Specific details for implementing the invention

[0019] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention.

[0020] However, the following description is not intended to limit the present invention to specific embodiments, and detailed descriptions of related prior art are omitted if it is determined that such detailed descriptions could obscure the essence of the present invention.

[0021] The terms used herein are merely for describing specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, terms such as "comprising" or "having" are intended to indicate the presence of the features, numbers, steps, actions, components, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, or combinations thereof.

[0022] Hereinafter, a method for manufacturing low-salt napa cabbage kimchi using the fermented glutinous rice paste of the present invention will be described.

[0023] According to one aspect of the present invention, the method comprises: (a) salting napa cabbage and removing moisture; (b) adding cabbage and onion to water, heating and cooling, then adding dried pollack, anchovies, kelp, and shiitake mushrooms and heating again to prepare a first broth, adding salt and onion juice to the first broth, mixing, and aging; (c) adding garlic and radish to water and heating to prepare a second broth, mixing with the aged first broth, heating, and aging to prepare a broth; (d) adding glutinous rice flour to the broth, heating, then adding salt and aging; (e) adding glutinous rice porridge to the aged broth, mixing, and aging to prepare a glutinous rice paste; and (f) adding the fermented glutinous rice paste to a kimchi seasoning prepared by mixing red pepper powder, garlic, ginger, salted seafood, and green onion, and mixing the seasoning with the napa cabbage to prepare kimchi. A method for manufacturing low-salt napa cabbage kimchi using a fermented glutinous rice paste containing [the following text is provided].

[0024] In addition, in step (a) above, the cabbage may be pickled in a 6 to 10% salt solution for 3 to 7 hours.

[0025] In addition, in step (b), the first broth may comprise 0.5 to 5 parts by weight of cabbage, 1 to 7 parts by weight of onion, 0.5 to 1 part by weight of dried pollack, 0.5 to 1 part by weight of anchovies, 0.5 to 1 part by weight of kelp, 0.5 to 1 part by weight of shiitake mushrooms, 0.1 to 0.3 parts by weight of salt, and 2 to 8 parts by weight of onion juice, based on 100 parts by weight of water.

[0026] In addition, in step (b), the shelf life of the first broth is improved by including salt, and by including onion juice, sweetness can be produced while reducing the amount of sugar required for kimchi seasoning during kimchi production.

[0027] In addition, in step (c), the second broth may contain 0.2 to 0.8 parts by weight of garlic and 0.2 to 0.8 parts by weight of radish per 100 parts by weight of water.

[0028] In addition, in step (c), the second broth can be made spicy by including garlic to reduce the red pepper powder content during kimchi production, thereby reducing the spiciness of the direct chili peppers, and can be made refreshing by including radish.

[0029] In addition, in step (d), 20 to 40 parts by weight of glutinous rice flour and 5 to 15 parts by weight of salt may be included for every 100 parts by weight of the broth.

[0030] In addition, in step (e), 2 to 5 parts by weight of glutinous rice porridge may be included for every 100 parts by weight of the aged broth.

[0031] In addition, kimchi prepared by including the above glutinous rice paste allows the seasoning to penetrate well into the kimchi and accelerates fermentation, while exhibiting excellent sensory characteristics such as stickiness, aesthetics, taste, and smell, as well as shelf life.

[0032] In addition, the aging process of steps (b), (c), (d), and (e) above may be carried out at a temperature of 3 to 17 ℃. Here, the taste and flavor of the final kimchi can be improved through low-temperature aging.

[0033] [Example]

[0034] Hereinafter, preferred embodiments of the present invention will be described. However, this is for illustrative purposes only and does not limit the scope of the present invention.

[0035] Figure 1 is a flowchart showing the method for manufacturing kimchi according to the present invention.

[0036] The following examples will be described in detail with reference to FIG. 1.

[0037] Example 1: Preparation of Kimchi Containing Broth and Fermented Glutinous Rice Paste

[0038] Preparing cabbage

[0039] Napa cabbage to be used as the main ingredient for kimchi was prepared, cut in half, and placed in an 8% brine solution for 5 hours. The salted cabbage was removed and dried at room temperature for about 2 hours.

[0040] First broth preparation

[0041] 200g of cabbage and 400g of onion were added to 10L of water and boiled for 10 to 15 minutes, then cooled for 2 to 6 hours. Afterward, 80g each of dried pollack, anchovies, kelp, and shiitake mushrooms were added to the broth and boiled again at a temperature of 80°C or higher for 30 to 60 minutes. After cooling to room temperature, the additionally added dried pollack, anchovies, kelp, and shiitake mushrooms were removed. 20g of sun-dried salt with brine removed and 500ml of onion juice were added to this, and the mixture was aged in a refrigerator for 4 to 10 hours to prepare the first broth.

[0042] Here, it is possible to produce healthier low-sodium kimchi as no food preservatives such as nitrites, benzoic acid, or sorbic acid are added in addition to salt. Also, by adding onion juice, the amount of sugar required when preparing the kimchi seasoning can be reduced.

[0043] Broth preparation

[0044] 50g each of garlic and radish were added to 10L of water and boiled at 60–90°C for 20 minutes, then cooled to 30–45°C and mixed with the first broth. The mixed broth was heated for 20 minutes while maintaining 65–75°C, then cooled to room temperature and aged at a low temperature of 5–15°C to produce the broth.

[0045] For reference, garlic provides a pungent spiciness due to its allicin content, while radish offers a refreshing taste, allowing even those who do not like the direct spiciness of red chili powder to enjoy kimchi with a reduced red chili powder content.

[0046] Mix salt and glutinous rice flour into the broth and let it ferment.

[0047] Glutinous rice was added to water at 5–15 ℃ in a 1:1 weight ratio, soaked for 1 hour, dehydrated for 2–4 hours, and ground to 30–50 mesh. 1 part by weight of salt was added to 100 parts by weight of the ground glutinous rice, and the mixture was ground again to 40–50 mesh to produce glutinous rice flour.

[0048] The above broth and glutinous rice flour were mixed in a weight ratio of 10:3, and the mixture was boiled at 80 to 90°C for 5 to 10 minutes. Then, 0.5 parts by weight of salt was added to 100 parts by weight of the mixture, and it was aged at 5 to 15°C for 3 to 8 hours. This process improves the shelf life of the resulting kimchi and helps the kimchi seasoning penetrate well into the napa cabbage.

[0049] Preparation of fermented glutinous rice paste

[0050] 2.5 parts by weight of cooked glutinous rice and 0.5 parts by weight of water were mixed with 100 parts by weight of the above-mentioned aged mixture, ground glutinous rice porridge was mixed, and the mixture was aged at 5 to 15 ℃ for 1 to 3 hours to produce fermented glutinous rice paste.

[0051] When making kimchi seasoning using the fermented glutinous rice paste produced in this way, it is possible to achieve a similar level of spiciness or flavor with less raw seasoning ingredients than with the generally used glutinous rice paste or wheat flour paste, resulting in cost savings. In addition, using fermented glutinous rice paste accelerates the growth rate of beneficial lactic acid bacteria, allowing for the production of healthier kimchi.

[0052] Kimchi production

[0053] The above-mentioned fermented glutinous rice paste was mixed with ingredients such as red pepper powder, green onion, garlic, ginger, chili pepper, pear, salted seafood, green onion, and sugar according to preference, and aged at 1~4 ℃ for 5 hours to prepare kimchi seasoning. The finished kimchi seasoning was mixed with the above-mentioned salted cabbage to prepare kimchi.

[0054] Comparative Example 1: Preparation of kimchi containing bottled water and regular glutinous rice paste

[0055] Preparing cabbage

[0056] Napa cabbage was prepared using the same method as in Example 1.

[0057] Prepare bottled water

[0058] I prepared bottled water.

[0059] General glutinous rice paste preparation

[0060] General glutinous rice paste was prepared by mixing the above-mentioned mineral water and commercially available glutinous rice flour in a weight ratio of 10:3.

[0061] Kimchi production

[0062] Kimchi was prepared in the same manner as in Example 1, except that regular glutinous rice paste was used instead of the fermented glutinous rice paste of Example 1.

[0063] Comparative Example 2: Preparation of kimchi containing mineral water and fermented glutinous rice paste

[0064] Preparing cabbage

[0065] Napa cabbage was prepared using the same method as in Example 1.

[0066] Prepare bottled water

[0067] I prepared bottled water.

[0068] Preparation of fermented glutinous rice paste

[0069] Fermented glutinous rice paste was prepared in the same manner as in Example 1, except that raw water was used instead of preparing and using broth.

[0070] Kimchi production

[0071] Kimchi was prepared in the same manner as in Example 1, except that a water-based fermented glutinous rice paste was used instead of the broth-based fermented glutinous rice paste of Example 1.

[0072] [Test Example]

[0073] Test Example 1: Storage Stability Evaluation

[0074] To compare the shelf life of Example 1, Comparative Example 1, and Comparative Example 2, a process of refrigerating for 20 hours out of 24 hours and keeping at room temperature for 4 hours was repeated for 4 weeks, and the taste and smell were evaluated on a weekly basis. A 5-point scale evaluation was conducted on 10 ordinary people who had experience making kimchi themselves, with 1 point indicating a weaker sour taste and salted seafood smell and 5 points indicating a stronger smell.

[0075] Table 1 below shows the average score of the evaluation results and the time it took for the kimchi to spoil, i.e., the shelf life.

[0076] 1 week 2 weeks 3 weeks 4 weeks Maintenance period Example 1 1.8 1.9 2.3 2.7 29th Comparative Example 1 2 2.2 3.5 4.7 14th Comparative Example 2 1.8 2.1 3.1 3.9 17th

[0077] Referring to Table 1 above, it can be seen that the score of Example 1 after 4 weeks is 2.7 points, which is significantly lower than the 4.7 points of Comparative Example 1 and 3.9 points of Comparative Example 2. A low score indicates that the sour taste and salted seafood smell are weak, meaning the kimchi is in good condition and has not spoiled. In addition, seeing that the shelf life of Example 1 is significantly longer than that of Comparative Examples 1 and 2, it can be confirmed that the shelf life of Example 1 is excellent.

[0078] Test Example 2: Evaluation of Sensory Characteristics

[0079] A blind test was conducted on the sensory characteristics of Example 1, Comparative Example 1, and Comparative Example 2 according to the elapsed time after preparation, targeting 30 adult men and women who responded that they like kimchi and have a great interest in kimchi. The evaluation items were color, odor, clarity of the broth, crispness, and overall satisfaction, and the evaluation was conducted on a scale of 5 to 5. Table 2 below shows the results of the blind test.

[0080] item douche Example 1 Comparative Example 1 Comparative Example 2 color 0 4.0 2 3.1 1 4.1 2.1 3.1 2 4.5 1.9 3.0 3 4.5 1.8 2.9 4 4.3 1.5 2.8 smell 0 3.5 1.8 3.2 1 4.0 1.6 3.4 2 4.5 2.0 3.6 3 4.5 1.4 3.5 4 4.6 1.2 3.4 Clearness 0 2.8 1.8 2.8 1 3.0 1.9 2.6 2 3.3 2.0 2.6 3 3.5 2.0 2.4 4 3.3 1.8 2.2 crispness 0 4.0 3.0 3.5 1 3.9 2.5 3.4 2 3.8 2 3.3 3 3.8 1 3.2 4 3.5 1 3.1 Overall satisfaction 0 4.2 2 3.5 1 4.5 1.8 3.3 2 4.5 1.5 3.3 3 4.3 1.5 3.1 4 4.2 1.2 3.1

[0081] Referring to Table 2 above, it can be seen that Example 1, which uses broth and broth-based fermented glutinous rice paste, received significantly higher scores in all categories, particularly in color and odor, compared to Comparative Examples 1 and 2. The scope of the present invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts thereof should be interpreted as being included within the scope of the present invention.

Claims

Claim 1 (a) a step of salting napa cabbage and removing moisture; (b) a step of adding napa cabbage and onion to water, heating and cooling, then adding dried pollack, anchovies, kelp, and shiitake mushrooms and heating again to prepare a first broth, adding salt and onion juice to the first broth and mixing, and then aging at a temperature of 3–17°C for 4–10 hours; (c) a step of adding garlic and radish to water and heating to prepare a second broth, mixing this with the aged first broth, heating for 20 minutes while maintaining a temperature of 65–75°C, and then aging at a temperature of 5–15°C to prepare a broth; (d) a step of adding glutinous rice flour to the broth, heating, adding salt, and aging at a temperature of 5–15°C for 3–8 hours; (e) a step of adding glutinous rice porridge to the aged broth, mixing, and then aging at a temperature of 5–15°C for 1–3 hours to ferment. A method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste, comprising: a step of preparing glutinous rice paste; and (f) a step of adding the fermented glutinous rice paste to kimchi seasoning prepared by mixing red pepper powder, garlic, ginger, salted seafood, and green onion, and mixing the seasoning with napa cabbage to produce kimchi; wherein in step (b), the first broth comprises 0.5 to 5 parts by weight of cabbage, 1 to 7 parts by weight of onion, 0.5 to 1 part by weight of dried pollack, 0.5 to 1 part by weight of anchovies, 0.5 to 1 part by weight of kelp, 0.5 to 1 part by weight of shiitake mushrooms, 0.1 to 0.3 parts by weight of salt, and 2 to 8 parts by weight of onion juice per 100 parts by weight of water; and in step (c), the second broth comprises 0.2 to 0.8 parts by weight of garlic and 0.2 to 0.8 parts by weight of radish per 100 parts by weight of water. Claim 2 A method for producing low-salt cabbage kimchi using fermented glutinous rice paste, characterized in that, in step (a) above, the cabbage is pickled in a 6 to 10% salt solution for 3 to 7 hours. Claim 3 delete Claim 4 delete Claim 5 A method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste according to claim 1, characterized in that in step (d), 20 to 40 parts by weight of glutinous rice flour and 5 to 15 parts by weight of salt are included per 100 parts by weight of broth. Claim 6 A method for producing low-salt napa cabbage kimchi using fermented glutinous rice paste, characterized in that, in step (e) above, 2 to 5 parts by weight of glutinous rice porridge are included per 100 parts by weight of the aged broth. Claim 7 delete

Images