Method for manufacturing salted pollack roe kimchi without dried red chili powder

Abstract

The present invention relates to a method for manufacturing kimchi containing salted pollack roe without dried red chili powder, and more specifically, comprises: a kimchi vegetable pickling step in which kimchi vegetables are cut and pickled in brine; a washing and dehydration step in which the kimchi vegetables pickled in brine through the kimchi vegetable pickling step are washed and dehydrated; a seasoning raw material grinding step in which red chili peppers, onions, and garlic are mixed and ground; a kimchi seasoning manufacturing step in which the kimchi seasoning is manufactured by mixing the ground seasoning produced through the seasoning raw material grinding step, salted pollack roe, a natural sweetener mixture, glasswort extract, fish sauce, and functional additives; a seasoning mixing step in which the kimchi seasoning manufactured through the kimchi seasoning manufacturing step is mixed and tossed with the kimchi vegetables washed and dehydrated through the washing and dehydration step; and an aging step in which the kimchi manufactured through the seasoning mixing step is aged. The kimchi produced through the above process does not contain dried red chili powder and exhibits excellent palatability due to the improved fishy odor of salted pollack roe. Furthermore, it is not only rich in various nutrients but also contains a mixture of natural sweeteners instead of sugar, resulting in a low sugar content and suppressing blood sugar spikes, thereby promoting the health of consumers and demonstrating excellent antioxidant effects.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing kimchi made from salted pollack roe without dried red chili powder, and more specifically, to a method for manufacturing kimchi made from salted pollack roe without dried red chili powder that improves the fishy odor of salted pollack roe, exhibits excellent palatability, is rich in various nutrients, and, furthermore, promotes the health of consumers and exhibits excellent antioxidant effects by including a mixture of natural sweeteners instead of sugar, which has a low sugar content and suppresses blood sugar spikes. Background Technology

[0003] Kimchi is a representative fermented food of Korea, made by mixing seasonings such as red chili powder, garlic, ginger, and salted seafood with kimchi vegetables like napa cabbage and radish. Generally, the main ingredient responsible for kimchi's red color and spiciness is dried red chili powder, which serves as a key ingredient determining the sensory quality of kimchi. However, as consumers' food selection criteria have recently shifted toward health-conscious and low-sugar / low-salt diets, there is growing interest in avoiding the use of dried red chili powder or producing kimchi tailored to specific dietary needs.

[0004] In particular, dried red chili powder can cause quality issues such as rancidity, spoilage, variations in spiciness, and color changes during the manufacturing process, and there was a problem with significant price fluctuations depending on raw material supply conditions and annual production volume.

[0005] Furthermore, some consumers are demanding kimchi that does not contain dried red chili powder due to reasons such as gastrointestinal irritation, allergic reactions, and increased sensitivity to capsaicin resulting from the consumption of chili products. Accordingly, there is a growing need to develop technologies that can maintain the unique flavor and color of kimchi or create new palatability without using dried red chili powder.

[0006] Meanwhile, various types of salted seafood are used to enhance the flavor and umami of kimchi, and among them, salted pollack roe plays a positive role in forming the deep flavor of kimchi by providing a unique umami taste and texture. However, salted pollack roe has the disadvantage of generating a relatively strong fishy odor during the production and aging process, which can impair the overall flavor of kimchi when applied to kimchi production. Conventionally, methods such as washing with purified water, alcohol treatment, and mixing with spices have been attempted to reduce the fishy odor of salted pollack roe, but these methods had problems such as insufficient odor removal effects or even reducing the unique flavor of salted pollack roe.

[0007] In addition, sugars such as sugar, corn syrup, and pear concentrate are generally used in the preparation of seasonings for kimchi. While these sugar components help promote fermentation and enhance umami flavor, excessive consumption can lead to health problems such as elevated blood sugar levels, obesity, and an increased risk of metabolic diseases. Recently, with the spread of the low-sugar food trend, kimchi manufacturing technology utilizing natural sweeteners has been gaining attention, but existing technologies have limitations in terms of sweetness, fermentation speed, and maintaining flavor balance.

[0008] Therefore, there is a need for a method to manufacture kimchi made from salted pollack roe that does not contain dried red chili powder, which solves the problems of conventional technology and possesses superior quality and functionality. Prior art literature

[0010] Korean Patent Registration No. 10-1981564 (May 17, 2019) Korean Patent Registration No. 10-2390859 (April 21, 2022) The problem to be solved

[0011] The objective of the present invention is to provide a method for manufacturing Changnanjeot kimchi that does not contain dried red chili powder, which improves the fishy odor of Changnanjeot and exhibits excellent palatability, is rich in various nutrients, and, furthermore, promotes the health of consumers and exhibits excellent antioxidant effects by including a mixture of natural sweeteners instead of sugar, which has a low sugar content and suppresses blood sugar spikes. means of solving the problem

[0013] The objective of the present invention is to comprise a kimchi vegetable pickling step of cutting kimchi vegetables and pickling them in brine; a washing and dehydration step of washing and dehydrating the kimchi vegetables pickled in brine through the kimchi vegetable pickling step; a seasoning raw material grinding step of mixing and grinding red chili peppers, onions, and garlic; a kimchi seasoning manufacturing step of manufacturing kimchi seasoning by mixing 100 parts by weight of the seasoning ground material manufactured through the seasoning raw material grinding step, 30 to 35 parts by weight of salted pollack roe, 10 to 12 parts by weight of a natural sweetener mixture, 10 to 12 parts by weight of glasswort extract, 10 to 12 parts by weight of fish sauce, and 2 to 4 parts by weight of a functional additive; a seasoning mixing step of mixing and tossing the kimchi seasoning manufactured through the kimchi seasoning manufacturing step with the kimchi vegetables washed and dehydrated through the washing and dehydration step; and an aging step of aging the kimchi manufactured through the seasoning mixing step, wherein the functional additive is a citrus fruit This can be achieved by providing a method for producing kimchi made from salted pollack roe that does not contain dried red chili powder, characterized by including one or more selected from the group consisting of extracts, bamboo leaf extracts, lotus root extracts, and mustard seed extracts.

[0014] According to a preferred feature of the present invention, between the seasoning raw material grinding step and the kimchi seasoning manufacturing step, a pretreatment step for salted pollack roe is further included in which salted pollack roe is immersed in a washing solution mixture at 5 to 10°C for 30 to 40 minutes, and the washing solution mixture comprises 20 to 40 parts by weight of ginger juice in 100 parts by weight of rice wine.

[0015] According to a preferred feature of the present invention, the natural sweetener mixture comprises 100 parts by weight of L-arabinose and 20 to 40 parts by weight of allulose.

[0016] According to a preferred feature of the present invention, the functional additive comprises 100 parts by weight of citrus extract, 60 to 70 parts by weight of bamboo leaf extract, 60 to 70 parts by weight of lotus root extract, and 30 to 50 parts by weight of mustard seed extract.

[0017] According to a preferred feature of the present invention, the citrus extract, bamboo leaf extract, lotus root extract, and mustard seed extract included in the functional additive are prepared by mixing 10 to 20 parts by weight of each citrus extract, bamboo leaf extract, lotus root extract, and mustard seed extract with 100 parts by weight of ethanol having a mass concentration of 60 to 70%, and irradiating with ultrasound for 40 to 50 minutes at a temperature of 45 to 55°C, wherein the ultrasound is irradiated with a frequency of 35 to 45 kHz and an intensity of 250 to 350 W. Effects of the invention

[0019] The method for manufacturing kimchi made from salted pollack roe without dried red chili powder according to the present invention exhibits excellent effects in that it does not contain dried red chili powder, improves the fishy odor of salted pollack roe to exhibit superior palatability, is rich in various nutrients, and, furthermore, contains a mixture of natural sweeteners instead of sugar, resulting in a low sugar content and suppressing blood sugar spikes, thereby promoting the health of the consumer and providing kimchi with excellent antioxidant effects. Brief explanation of the drawing

[0021] FIG. 1 is a flowchart illustrating a method for manufacturing kimchi made from salted pollack roe without dried red pepper powder according to one embodiment of the present invention. FIG. 2 is a flowchart showing a method for manufacturing kimchi made from salted pollack roe without dried red pepper powder according to another embodiment of the present invention. FIGS. 3 to 6 are photographs showing the materials used in the method for manufacturing kimchi made from salted pollack roe without dried red chili powder according to one embodiment of the present invention and the manufactured kimchi. Specific details for implementing the invention

[0022] Hereinafter, preferred embodiments of the present invention and the physical properties of each component are described in detail. This description is intended to be sufficient for a person skilled in the art to easily practice the invention, and does not imply that the technical scope and concept of the present invention are limited thereby.

[0024] A method for manufacturing kimchi containing salted pollack roe without dried red chili powder according to the present invention comprises: a kimchi vegetable pickling step (S101) in which vegetables for kimchi are cut and pickled in brine; a washing and dehydration step (S103) in which the vegetables for kimchi pickled in brine through the kimchi vegetable pickling step (S101) are washed and dehydrated; a seasoning raw material grinding step (S101-1) in which red chili peppers, onions, and garlic are mixed and ground; a kimchi seasoning manufacturing step (S103-1) in which the ground seasoning material produced through the seasoning raw material grinding step (S101-1), salted pollack roe, a natural sweetener mixture, glasswort extract, fish sauce, and functional additives are mixed to produce kimchi seasoning; a seasoning mixing step (S105) in which the kimchi seasoning produced through the kimchi seasoning manufacturing step (S103-1) is mixed and tossed with the vegetables for kimchi washed and dehydrated through the washing and dehydration step (S103); and the above It includes a ripening step (S107) for ripening the kimchi produced through the seasoning mixing step (S105).

[0026] The above kimchi vegetable pickling step (S101) is a step of cutting kimchi vegetables and pickling them in brine, and it is preferable that the kimchi vegetables be cut and then immersed in brine with a mass concentration of 65 to 75% for 50 to 70 minutes.

[0027] When the kimchi vegetable pickling step (S101) is performed through the above process, the kimchi vegetables are pickled in salt water, causing the vegetables to soften and exhibit excellent texture and taste.

[0028] At this time, it is preferable that the vegetables for kimchi consist of one or more selected from the group consisting of napa cabbage, radish, young radish, young radish, cucumber, green onion, mustard greens, and wild lettuce.

[0030] The washing and dehydrating step (S103) is a step of washing and dehydrating the kimchi vegetables pickled in salt water through the kimchi vegetable pickling step (S101). It is preferable that the kimchi vegetables pickled in salt water through the kimchi vegetable pickling step (S101) be washed with water 2 to 4 times, and then dehydrated by placing them on a sieve or the like for 50 to 70 minutes.

[0031] Among the vegetables for kimchi that have been washed and dehydrated through the washing and dehydration step (S103) above, young radish was photographed and is shown in Fig. 3 below.

[0033] The above seasoning raw material grinding step (S101-1) is a step of mixing and grinding red chili peppers, onions, and garlic, and preferably comprises a process of mixing 100 parts by weight of red chili peppers, 45 to 55 parts by weight of onions, and 25 to 35 parts by weight of garlic, and inputting them into a grinding device to grind them to a size of 0.5 to 3 millimeters.

[0034] While general kimchi contains dried red chili powder and exhibits a heavy texture, kimchi produced using crushed red chili as in the present invention exhibits a refreshing taste and a crisp texture without a heavy texture.

[0035] The seasoning raw material and the ground seasoning raw material used in the above seasoning raw material grinding step (S101-1) were photographed and are shown in Figures 4 and 5 below.

[0037] The above kimchi seasoning manufacturing step (S103-1) is a step of manufacturing kimchi seasoning by mixing the seasoning ground material produced through the seasoning raw material grinding step (S101-1), salted pollack roe, a natural sweetener mixture, glasswort extract, fish sauce, and functional additives. It is preferable that the mixture comprises 100 parts by weight of the seasoning ground material produced through the seasoning raw material grinding step (S101-1), 30 to 35 parts by weight of salted pollack roe, 10 to 12 parts by weight of a natural sweetener mixture, 10 to 12 parts by weight of glasswort extract, 10 to 12 parts by weight of fish sauce, and 2 to 4 parts by weight of functional additives.

[0038] The above-mentioned salted pollack roe is included in an amount of 30 to 35 parts by weight, and it is preferable to use salted pollack roe that has been chopped with a knife. It not only further enhances the palatability of kimchi due to its unique umami taste and texture, but also contains a large amount of nutrients such as vitamins B1, B2, and E, which play a role in improving brain activity, relieving fatigue, boosting immunity, and providing antibacterial, anti-inflammatory, and antioxidant effects.

[0039] If the content of the above-mentioned salted pollack roe is less than 30 parts by weight, the above effect is negligible, and if the content of the above-mentioned salted pollack roe exceeds 35 parts by weight, the above effect is not significantly improved, the manufacturing cost of kimchi increases excessively, and the scent of the salted seafood becomes strong, which may actually lower the palatability.

[0040] In addition, the above natural sweetener mixture contains 10 to 12 parts by weight, and preferably contains 100 parts by weight of L-arabinose and 20 to 40 parts by weight of allulose. The natural sweetener mixture composed of the above ingredients replaces sweeteners such as sugar by composing L-arabinose and allulose in an optimal ratio, thereby lowering the sugar content of kimchi and suppressing the rise in blood sugar levels to promote the health of the eater, while maintaining the unique umami flavor and balance of taste of kimchi without excessive sweetness and helping with fermentation.

[0041] The aforementioned L-arabinose acts as a powerful blood sugar-raising inhibitor by selectively inhibiting the activity of sucrase, a sugar-degrading enzyme, thereby fundamentally blocking the absorption of sugar into the body. This prevents rapid blood sugar spikes that may occur after consuming kimchi. Furthermore, it not only provides an appropriate sweetness and fermentation source in place of sugar within the kimchi but also cleanly balances the umami flavor of the seasoning with the fishy odor of salted pollack roe, thus playing a role in simultaneously realizing health-promoting effects and excellent sensory preference.

[0042] Furthermore, the aforementioned allulose is a sugar-free sweetener that provides a sweetness similar to sugar while possessing zero-calorie characteristics, meaning it is hardly absorbed by the body and is mostly excreted. In particular, through its physiological functions of suppressing post-meal blood sugar spikes and improving insulin resistance, it plays a role in lowering the sugar content of kimchi and promoting the health of consumers in conjunction with L-arabinose.

[0043] If the content of the allulose is less than 20 parts by weight, the umami and soft sweetness characteristic of low-sugar kimchi are lacking, resulting in reduced flavor and decreased synergistic effects of blood sugar suppression; if the content of the allulose exceeds 40 parts by weight, the sweetness becomes excessively strong, impairing the refreshing taste unique to kimchi and altering the physical properties of the seasoning, which may lead to a decrease in overall sensory preference.

[0044] In addition, if the content of the above natural sweetener mixture is less than 10 parts by weight, the above effect is negligible, and if the content of the above natural sweetener mixture exceeds 12 parts by weight, the above effect is not significantly improved, and instead, the sweetness of the kimchi increases excessively, which may lower the palatability.

[0045] In addition, the above-mentioned glasswort extract is included in an amount of 10 to 12 parts by weight, and not only enhances the natural umami flavor of kimchi through abundant minerals and dietary fiber, but also plays a role in improving palatability by inhibiting the rancidity of salted pollack roe and effectively adsorbing and neutralizing fishy odor components generated during the protein decomposition process, thereby improving the fishy smell characteristic of salted pollack roe.

[0046] If the content of the above-mentioned glasswort extract is less than 10 parts by weight, the effect of neutralizing the fishy odor characteristic of salted pollack roe and inhibiting rancidity is negligible, resulting in a decrease in the flavor of the kimchi and a lack of umami. If the content of the above-mentioned glasswort extract exceeds 12 parts by weight, the saltiness of the kimchi increases excessively due to the plant-based salt and mineral components unique to glasswort, and a bitter aftertaste is expressed, resulting in a decrease in overall palatability.

[0047] In addition, the above-mentioned fish sauce is included in an amount of 10 to 12 parts by weight, and not only enhances the deep umami and flavor of kimchi through natural amino acids and organic acids generated during the fermentation process, but also plays a role in stabilizing the unique ripe taste of kimchi early by acting as a nutrient source for beneficial microorganisms that promote ripening in harmony with the fermented pollack roe.

[0048] If the content of the above-mentioned fish sauce is less than 10 parts by weight, there is a lack of nitrogen sources and nutrients for beneficial microorganisms necessary for fermentation, which delays maturation and prevents the expression of the deep umami flavor characteristic of kimchi; if the content of the above-mentioned fish sauce exceeds 12 parts by weight, the strong aroma characteristic of salted seafood stands out, impairing the harmonious flavor of red chili peppers and salted pollack roe, and the preservation of the kimchi may be reduced, such as the kimchi becoming soft easily due to excessive saltiness.

[0049] In addition, the above functional additive is included in an amount of 2 to 4 parts by weight, and it is preferable to include one or more selected from the group consisting of citrus extract, bamboo leaf extract, lotus root extract, and mustard seed extract. The functional additive containing the above ingredients not only provides the effect of maintaining the freshness of kimchi and inhibiting the growth of harmful microorganisms, but also masks the residual fishy smell of salted pollack roe and preserves the crisp texture for a long period of time, thereby playing a role in simultaneously improving the nutritional value and sensory perfection of kimchi.

[0050] The above citrus extract is prepared by hot-water extraction of citrus fruits such as tangerines, oranges, lemons, and grapefruits; its abundant vitamin C and organic acid components act as natural preservatives for kimchi, maintaining its freshness for a long time and adding a refreshing flavor.

[0051] In addition, the bamboo leaf extract not only eliminates off-flavors with its distinctive refreshing scent but also prevents rancidity during the aging process through the antioxidant action of its polyphenol components.

[0052] In addition, the above lotus root extract plays a role in maintaining a crisp and chewy texture for a long time by binding the tannin component with the proteins of salted pollack roe and vegetables to firmly fix the texture.

[0053] In addition, the above mustard seed extract contains sinigrin, a powerful natural antimicrobial component that blocks off-flavors and fishy odors and inhibits the growth of harmful microorganisms, thereby improving preservation.

[0054] Accordingly, it is preferable that the above functional additive comprises 100 parts by weight of citrus extract, 60 to 70 parts by weight of bamboo leaf extract, 60 to 70 parts by weight of lotus root extract, and 30 to 50 parts by weight of mustard seed extract.

[0055] If the content of the above functional additive is less than 2 parts by weight, the antibacterial and deodorizing effects are not sufficiently expressed, making it difficult to completely remove the fishy smell characteristic of salted pollack roe and causing the freshness of the kimchi to deteriorate rapidly; if the content of the above functional additive exceeds 4 parts by weight, the unique aroma of the additive, such as the acidity of citrus fruits or the spiciness of mustard seeds, becomes excessively strong and may impair the original umami flavor of kimchi formed by red chili peppers and salted pollack roe.

[0056] At this time, the citrus extract, bamboo leaf extract, lotus root extract, and mustard seed extract included in the functional additive are prepared by mixing 10 to 20 parts by weight of each citrus, bamboo leaf, lotus root, and mustard seed with 100 parts by weight of ethanol having a mass concentration of 60 to 70% and irradiating with ultrasound for 40 to 50 minutes at a temperature of 45 to 55°C, and it is preferable that the ultrasound be irradiated with a frequency of 35 to 45 kHz and an intensity of 250 to 350 W. The citrus extract, bamboo leaf extract, lotus root extract, and mustard seed extract prepared through the above process have a significantly improved elution amount of active ingredients, so the above effect can be further enhanced.

[0057] At this time, if the extraction temperature is less than 45℃ or the extraction time is less than 40 minutes in the above extraction process, the solubility of the active ingredient in the raw material tissue is low, so the antibacterial and deodorizing ingredients are not sufficiently extracted, and if the extraction temperature exceeds 55℃ or the extraction time exceeds 50 minutes, thermal denaturation and destruction of the active ingredient extracted due to the high temperature occur, and the extraction efficiency may rapidly decrease due to excessive volatilization of the ethanol solvent.

[0058] In addition, if the frequency of the ultrasound is less than 35 kHz or the intensity of the ultrasound is less than 250 W, the effect of breaking down the cell walls of the raw materials due to cavitation in the liquid is negligible, and the rate of elution of the active ingredients is significantly reduced. If the frequency of the ultrasound exceeds 45 kHz or the intensity of the ultrasound exceeds 350 W, the extracted active ingredients may be destroyed or discolored due to excessive physical impact and localized heat generation, which may degrade the sensory quality of the kimchi seasoning.

[0060] The seasoning mixing step (S105) is a step of mixing and tossing the kimchi seasoning prepared through the kimchi seasoning preparation step (S103-1) with the kimchi vegetables washed and dried through the washing and dehydration step (S103). It is preferable that the process involves mixing 40 to 45 parts by weight of the kimchi seasoning prepared through the kimchi seasoning preparation step (S103-1) with 100 parts by weight of the kimchi vegetables washed and dehydrated through the washing and dehydration step (S103).

[0061] In the seasoning mixing step (S105) above, if the amount of kimchi seasoning mixed is less than 40 parts by weight, the salty taste of the kimchi is excessively reduced and the palatability is lowered, and if the amount of kimchi seasoning mixed exceeds 45 parts by weight, the salty taste of the kimchi is excessively increased and the palatability may be lowered, so it is not desirable.

[0062] In addition, in the seasoning mixing step (S105), 4 to 6 parts by weight of glutinous rice paste containing alkaline water and 0.5 to 1.5 parts by weight of a berry mixture may be further mixed relative to 100 parts by weight of vegetables for kimchi.

[0063] The glutinous rice paste containing the above alkaline water provides viscosity to the kimchi seasoning so that it can be evenly applied to the vegetables for kimchi, and also improves the fermentation efficiency of kimchi. In addition, the inclusion of alkaline water improves gastrointestinal symptoms such as chronic diarrhea, indigestion, abnormal fermentation in the stomach, and excessive stomach acid, and helps metabolism to reduce the formation of waste products in the blood vessels.

[0064] In addition, the above-mentioned berry mixture comprises 10 to 30 parts by weight and consists of two or more selected from the group consisting of strawberries, cranberries, raspberries, acai berries, blackberries, blackcurrants, mulberries, and Korean black raspberries. The berry mixture composed of the above ingredients not only improves the palatability of kimchi due to its unique taste and aroma, but also improves eye health due to the beta-carotene, vitamin A, and vitamin C contained in the berries, and serves to provide kimchi that exhibits excellent antioxidant effects.

[0065] The kimchi vegetables mixed with seasoning through the above seasoning mixing step (S105) were photographed and are shown in Fig. 6 below.

[0067] The above aging step (S107) is a step of aging the kimchi produced through the seasoning mixing step (S105), and it is preferable that the kimchi produced through the seasoning mixing step (S105) be aged at a temperature of 5 to 10℃ for 20 to 30 hours.

[0068] When undergoing the aging step (S107) performed through the above process, beneficial bacteria such as Leuconostoc lactic acid bacteria are efficiently proliferated, which is not only beneficial to the human body but also has improved umami and aroma, thereby providing kimchi with excellent taste and palatability.

[0069] If the temperature of the above aging step (S107) is less than 5℃ or the aging time is less than 20 hours, the above effect is negligible, and if the temperature of the above aging step (S107) exceeds 10℃ or the aging time exceeds 30 hours, the above effect is not significantly improved, and the sour taste of the kimchi becomes excessively strong, which may lower the palatability, so it is not desirable.

[0071] In addition, between the seasoning raw material grinding step (S101-1) and the kimchi seasoning manufacturing step (S103-1), a pretreatment step for salted pollack roe (S102-1) in which salted pollack roe is immersed in a washing solution mixture at 5 to 10°C for 30 to 40 minutes may be further included, and it is preferable that the washing solution mixture contains 20 to 40 parts by weight of ginger juice in 100 parts by weight of rice wine.

[0072] When the pretreatment step (S102-1) of the salted pollack roe is further carried out through the above process, trimethylamine (TMA), a volatile fishy odor component characteristic of salted pollack roe, is effectively extracted and neutralized through a washing solution mixture consisting of low-temperature rice wine and ginger juice, thereby not only fundamentally eliminating the fishy odor but also strengthening the elasticity of the salted pollack roe tissue and increasing its adsorption capacity with seasonings, which refines the overall flavor of the kimchi and suppresses abnormal fermentation during the low-temperature aging process, thereby improving the sensory perfection.

[0073] In the above pretreatment step (S102-1) for salted pollack roe, if the temperature of the washing solution mixture is less than 5℃, the salted pollack roe tissue shrinks excessively, which inhibits the leaching of fishy odor components that have penetrated inside, and if it exceeds 10℃, the unique texture may be compromised due to a decrease in freshness and protein denaturation.

[0074] In addition, if the soaking time in the above-mentioned pretreatment step (S102-1) is less than 30 minutes, the neutralization of trimethylamine (TMA), which is the substance causing the fishy smell, is insufficient, and the above effect is minimal. If the soaking time exceeds 40 minutes, the water-soluble nutrients and umami components unique to the salted pollack roe are excessively lost, and the sensory preference of the kimchi may actually decrease.

[0076] Hereinafter, a method for manufacturing salted pollack roe kimchi that does not contain dried red chili powder and the physical properties of salted pollack roe kimchi manufactured by said method will be explained with reference to examples.

[0078] <Preparation Example 1> Preparation of vegetables for kimchi

[0079] Kimchi vegetables were prepared by cutting the kimchi vegetables (young radish), soaking them in a salt solution with a mass concentration of 70% for 60 minutes, washing them three times with water, and then placing them on a sieve for 60 minutes to remove moisture.

[0081] <Preparation Example 2> Preparation of a functional additive

[0082] A functional additive was prepared by mixing 100 parts by weight of citrus fruit (tangerine) extract, 65 parts by weight of bamboo leaf extract, 65 parts by weight of lotus root extract, and 40 parts by weight of mustard seed extract.

[0084] <Preparation Example 3> Preparation of a functional additive

[0085] A functional additive was prepared by mixing 100 parts by weight of citrus fruit (tangerine), bamboo leaf, lotus root, and mustard seed, each in 15 parts by weight of citrus fruit, bamboo leaf, lotus root, and mustard seed, with 100 parts by weight of citrus fruit extract, 65 parts by weight of bamboo leaf extract, 65 parts by weight of lotus root extract, and 40 parts by weight of mustard seed extract, which were prepared by irradiating with ultrasound (frequency of 40 kHz and intensity of 300 W) for 45 minutes at a temperature of 50°C.

[0087] <Preparation Example 4> Preparation of Pre-treated Salted Pollock Roe

[0088] Pre-treated salted pollack roe was prepared by immersing salted pollack roe in a washing solution mixture at 7.5°C (mixed with 100 parts by weight of rice wine and 30 parts by weight of ginger juice) for 35 minutes.

[0090] <Preparation Example 5> Preparation of Kimchi Seasoning

[0091] 100 parts by weight of red chili peppers, 50 parts by weight of onions, and 30 parts by weight of garlic were mixed and fed into a grinding device to grind them to a particle size of 0.5 to 3 millimeters to produce a seasoning powder. To 100 parts by weight of the produced seasoning powder, 32.5 parts by weight of salted pollack roe, 11 parts by weight of a natural sweetener mixture (mixture of 100 parts by weight of L-arabinose and 30 parts by weight of allulose), 11 parts by weight of glasswort extract, 11 parts by weight of fish sauce (anchovy fish sauce), and 3 parts by weight of the functional additive produced through Preparation Example 2 were mixed to produce a kimchi seasoning.

[0093] <Preparation Example 6> Preparation of Kimchi Seasoning

[0094] The process was carried out in the same manner as in Preparation Example 5 above, but a kimchi seasoning was prepared by mixing 30 parts by weight of salted pollack roe, 10 parts by weight of a natural sweetener mixture (a mixture of 100 parts by weight of L-arabinose and 30 parts by weight of allulose), 10 parts by weight of glasswort extract, 10 parts by weight of fish sauce (anchovy fish sauce), and 2 parts by weight of the functional additive prepared through Preparation Example 2 above with 100 parts by weight of ground seasoning.

[0096] <Preparation Example 7> Preparation of Kimchi Seasoning

[0097] The process was carried out in the same manner as in Preparation Example 5 above, but a kimchi seasoning was prepared by mixing 35 parts by weight of salted pollack roe, 12 parts by weight of a natural sweetener mixture (a mixture of 100 parts by weight of L-arabinose and 30 parts by weight of allulose), 12 parts by weight of glasswort extract, 12 parts by weight of fish sauce (anchovy fish sauce), and 4 parts by weight of the functional additive prepared through Preparation Example 2 above with 100 parts by weight of ground seasoning.

[0099] <Preparation Example 8> Preparation of Kimchi Seasoning

[0100] The process was carried out in the same manner as in Preparation Example 5 above, but 3 parts by weight of the functional additive prepared through Preparation Example 3 above were mixed to prepare the kimchi seasoning.

[0102] <Preparation Example 9> Preparation of Kimchi Seasoning

[0103] The process was carried out in the same manner as in Manufacturing Example 6 above, but 2 parts by weight of the functional additive prepared through Manufacturing Example 3 above were mixed to prepare the kimchi seasoning.

[0105] <Preparation Example 10> Preparation of Kimchi Seasoning

[0106] The process was carried out in the same manner as in Manufacturing Example 7 above, but 4 parts by weight of the functional additive prepared through Manufacturing Example 3 above were mixed to prepare the kimchi seasoning.

[0108] <Preparation Example 11> Preparation of Kimchi Seasoning

[0109] The process was carried out in the same manner as in Preparation Example 3 above, but the kimchi seasoning was prepared using the salted pollack roe pretreated through Preparation Example 4 above.

[0111] <Comparative Preparation Example 1> Preparation of Kimchi Seasoning

[0112] A mixture was prepared by mixing 100 parts by weight of dried red chili powder, 50 parts by weight of onion, and 30 parts by weight of garlic, and 11 parts by weight of sugar, 11 parts by weight of sesame salt, and 45 parts by weight of fish sauce (anchovy fish sauce) were mixed with 100 parts by weight of the prepared mixture to prepare kimchi seasoning.

[0114] <Example 1>

[0115] 42.5 parts by weight of kimchi seasoning prepared in the above Preparation Example 5 was mixed with 100 parts by weight of vegetables for kimchi prepared in the above Preparation Example 1, and aged at a temperature of 7.5℃ for 24 hours to produce salted pollack roe kimchi that does not contain dried red chili powder.

[0117] <Example 2>

[0118] Changnanjeot kimchi was prepared by proceeding in the same manner as in Example 1 above, but mixing the kimchi seasoning prepared through Manufacturing Example 6 above.

[0120] <Example 3>

[0121] Changnanjeot kimchi was prepared by proceeding in the same manner as in Example 1 above, but mixing the kimchi seasoning prepared through Manufacturing Example 7 above.

[0123] <Example 4>

[0124] Changnanjeot kimchi was prepared by proceeding in the same manner as in Example 1 above, but mixing the kimchi seasoning prepared through Manufacturing Example 8 above.

[0126] <Example 5>

[0127] Changnanjeot kimchi was prepared by proceeding in the same manner as in Example 1 above, but mixing the kimchi seasoning prepared through Manufacturing Example 9 above.

[0129] <Example 6>

[0130] Changnanjeot kimchi was prepared by proceeding in the same manner as in Example 1 above, but mixing the kimchi seasoning prepared through Manufacturing Example 10 above.

[0132] <Example 7>

[0133] Changnanjeot kimchi was prepared by proceeding in the same manner as in Example 1 above, but mixing the kimchi seasoning prepared through Manufacturing Example 11 above.

[0135] <Comparative Example 1>

[0136] Kimchi was prepared by mixing 42.5 parts by weight of kimchi seasoning prepared in Comparative Example 1 with 100 parts by weight of vegetables for kimchi prepared in Preparation Example 1, and aging it at a temperature of 7.5℃ for 24 hours.

[0138] <Comparative Example 2>

[0139] The process was carried out in the same manner as in Example 1 above, but 30 parts by weight of kimchi seasoning were mixed to produce salted pollack roe kimchi that does not contain dried red chili powder.

[0141] <Comparative Example 3>

[0142] The process was carried out in the same manner as in Example 1 above, but 60 parts by weight of kimchi seasoning were mixed to produce salted pollack roe kimchi that does not contain dried red chili powder.

[0144] <Experimental Example 1> Measurement of Kimchi Preference

[0145] The taste, aroma, texture, and overall preference of the kimchi prepared through Examples 1 to 7 and Comparative Examples 1 to 3 were measured and are shown in Table 1 below.

[0146] However, the taste, aroma, texture, and overall preference of the kimchi were determined by organizing 100 subjects into 10 groups of 10 people each, having each group consume 10g of kimchi prepared through Examples 1 to 7 and Comparative Examples 1 to 3, and then using a 5-point scale to express the average value.

[0147] 5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very poor

[0148]

[0149]

[0150] As shown in Table 1 above, it can be seen that the kimchi produced through Examples 1 to 7 of the present invention exhibits superior palatability compared to the kimchi produced through Comparative Examples 1 to 3.

[0151] In particular, it can be seen that the palatability of the kimchi prepared through Examples 4 to 7 is even better.

[0153] <Experimental Example 2> Measurement of Kimchi Calories

[0154] The caloric content of the kimchi prepared through the above Examples 1 to 7 and Comparative Examples 1 to 3 was measured and is shown in Table 2 below.

[0155] {However, the caloric value of kimchi was measured using a calorimeter.}

[0156] Table 2

[0157]

[0158] As shown in Table 2 above, it can be seen that the kimchi produced through Examples 1 to 7 of the present invention has a lower calorie content due to a lower sugar content compared to the kimchi produced through Comparative Examples 1 to 3.

[0159] In particular, it can be seen that the calorie content of the kimchi produced through Examples 4 to 7 is even lower.

[0161] <Experimental Example 3> Measurement of the Antioxidant Effect of Kimchi

[0162] In addition, the antioxidant effect of the kimchi prepared through Examples 1 to 7 and Comparative Examples 1 to 3 was measured and is shown in Table 3 below.

[0163] However, the antioxidant effect was measured using a method that measures antioxidant activity based on electron donating ability (EDA) and a method that measures the ability to scavenge free radicals of α,α-diphenyl-β-picrtylhydrazyl (DPPH).

[0164] Dissolve 12 mg of DPPH in 100 mL of absolute ethanol to obtain 4 × 10 4 After preparing a DPPH solution of M, an ethanol solution was used as a blank, and 50% ethanol was added to adjust the absorbance at 525 nm to 0.95 to 0.99. Then, 4 ml of the prepared DPPH solution was mixed with 1 ml of the extract and shaken vigorously for 10 seconds, followed by leaving at room temperature for 10 minutes. The absorbance was measured at 520 nm using a UV-visible spectrophotometer, and the degree of decrease in absorbance relative to the control group was calculated using the following equation (1).

[0165] DPPH radical scavenging activity(%)=(1-ABS / ABC)×100).....(1)

[0166] Here, ABS is the absorbance of DPPH solution with sample at 518 nm, and ABC is the absorbance of DPPH solution without sample at 518 nm.

[0167] Table 3

[0168]

[0169] As shown in Table 3 above, it can be seen that the kimchi prepared through Examples 1 to 7 of the present invention exhibits excellent antioxidant effects, and in particular, the kimchi prepared through Examples 4 to 7 exhibits even better antioxidant effects.

[0170] On the other hand, it can be seen that Comparative Example 1 has a low antioxidant effect because general seasonings are mixed, Comparative Example 2 has a relatively low antioxidant effect because the ratio of seasonings mixed is low, and Comparative Example 3 has a relatively low antioxidant effect due to fermentation imbalance caused by the excessive addition of seasonings.

[0172] Accordingly, the method for manufacturing kimchi made from salted pollack roe without dried red pepper powder according to the present invention provides, for the purpose of the present invention, kimchi made from salted pollack roe that does not contain dried red pepper powder, has improved fishy odor and exhibits excellent palatability, is rich in various nutrients, and also promotes the health of the consumer by including a mixture of natural sweeteners instead of sugar, resulting in a low sugar content and suppressing the rise in blood sugar levels. Explanation of the symbols

[0174] S101 ; Kimchi vegetable pickling step, S101-1 ; Seasoning raw material grinding step S103 ; Washing and dehydration step, S102-1 ; Pre-treatment step for salted pollack roe S105 ; Seasoning mixing step, S103-1 ; Kimchi seasoning manufacturing step S107 ; Aging stage

Claims

Claim 1 A kimchi vegetable pickling step of cutting kimchi vegetables and pickling them in brine; a washing and dehydration step of washing and dehydrating the kimchi vegetables pickled in brine through the kimchi vegetable pickling step; a seasoning raw material grinding step of mixing and grinding red chili peppers, onions, and garlic; a kimchi seasoning manufacturing step of manufacturing kimchi seasoning by mixing 100 parts by weight of the seasoning ground material produced through the seasoning raw material grinding step, 30 to 35 parts by weight of salted pollack roe, 10 to 12 parts by weight of a natural sweetener mixture, 10 to 12 parts by weight of glasswort extract, 10 to 12 parts by weight of fish sauce, and 2 to 4 parts by weight of a functional additive; and a seasoning mixing step of mixing and tossing the kimchi seasoning produced through the kimchi seasoning manufacturing step with the kimchi vegetables washed and dehydrated through the washing and dehydration step. The method comprises a ripening step for ripening the kimchi prepared through the seasoning mixing step described above, wherein the functional additive comprises 100 parts by weight of citrus fruit extract, 60 to 70 parts by weight of bamboo leaf extract, 60 to 70 parts by weight of lotus root extract, and 30 to 50 parts by weight of mustard seed extract, wherein the citrus fruit extract, bamboo leaf extract, lotus root extract, and mustard seed extract included in the functional additive are prepared by mixing 10 to 20 parts by weight each of citrus fruit, bamboo leaf, lotus root, and mustard seed with 100 parts by weight of ethanol having a mass concentration of 60 to 70% and irradiating with ultrasound for 40 to 50 minutes at a temperature of 45 to 55℃, wherein the ultrasound is irradiated with a frequency of 35 to 45kHz and an intensity of 250 to 350W, and the natural sweetener mixture comprises 100 parts by weight of L-arabinose and 20 to 40 parts by weight of allulose. A method for manufacturing salted pollack roe kimchi that does not contain dried red chili powder. Claim 2 A method for manufacturing salted pollack roe kimchi that does not contain dried red chili powder, wherein, between the seasoning raw material grinding step and the kimchi seasoning manufacturing step, a salted pollack roe pretreatment step of immersing the salted pollack roe in a washing solution mixture at 5 to 10°C for 30 to 40 minutes is further included, and the washing solution mixture comprises 20 to 40 parts by weight of ginger juice in 100 parts by weight of rice wine. Claim 3 delete Claim 4 delete Claim 5 delete

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