Kimchi seasoning containing coriander and method for manufacturing coriander kimchi using same

Abstract

The present invention relates to kimchi seasoning containing coriander and a method for manufacturing coriander kimchi using same. The coriander kimchi manufactured by using the kimchi seasoning containing coriander manufactured according to the present invention not only improves palatability by increasing the savory taste of kimchi, but also has the advantage of maintaining the freshness and crispy texture of kimchi even after a long period of time by increasing storability. In addition, the coriander kimchi of the present invention has antioxidant and antibacterial effects, and can improve palatability by increasing the unique flavor and taste of coriander. Therefore, according to the present invention, compared to conventional general kimchi, the coriander kimchi is nutritionally excellent with freshness and food hygiene safety and has excellent antioxidant activity, thereby being expected to greatly contribute to the activation of the Korean kimchi industry and diversification of kimchi quality and being expected to be helpful in expanding the consumption of kimchi.

Description

Kimchi seasoning containing coriander and a method for making coriander kimchi using the same

[0001] The present invention relates to a kimchi seasoning containing coriander and a method for producing coriander kimchi using the same. More specifically, the invention relates to a kimchi seasoning containing coriander that imparts antioxidant and antibacterial effects, enhances the umami flavor of the kimchi to improve palatability, and increases shelf life to maintain the freshness and crisp texture of the kimchi even after a long period of time, a method for producing coriander kimchi using the same, and coriander kimchi produced according to the same.

[0002] Kimchi is a traditional Korean fermented food that occupies an important position in the Korean diet along with rice. It is made by salting radishes, napa cabbage, and cucumbers, mixing them with seasonings such as chili peppers, garlic, green onions, ginger, and salted seafood, and then fermenting them at low temperatures through the production of lactic acid.

[0003] There are about 100 varieties of kimchi depending on the ingredients used or the method of preparation. The basic ingredients added are green onions, ginger, garlic, and salted seafood, and other ingredients include water celery, mustard greens, oysters, chives, red chili peppers, whole sesame seeds, dates, chestnuts, sea mustard greens, pine nuts, shrimp, squid, brown rice, and licorice.

[0004] Kimchi not only contains large amounts of nutrients such as various vitamins and minerals, but is also very rich in lactic acid bacteria beneficial to the human body; recently, its anticancer, antimutagenic, and antibacterial properties have been revealed, making it widely known as a health food.

[0005] Therefore, by leveraging the characteristics of kimchi as a fermented food, we manufacture kimchi using various types of ingredients for use in daily diets and sell it after improving it.

[0006] Coriander (Coriandrum sativum L.) is an edible plant belonging to the order Apiaceae. Also known as coriander or cilantro, it is an introduced plant native to the eastern Mediterranean coast that has been used in Europe as a flavoring for making sauces.

[0007] Coriander has existed in Korea since the Goryeo Dynasty and is an older native vegetable than chili peppers, which were introduced during the Joseon Dynasty. Regions where coriander was commonly consumed include Hanghae-do, Pyeongan-do, Ganghwa-do in Incheon, Paju and Goyang in Gyeonggi-do, and Muju, Jinan, and Jangsu in Jeollabuk-do. It is also known to have been enjoyed by ethnic Koreans in Russia and Central Asia, and is recognized as a traditional food of the Taean Yi clan who resided in Hwanghae-do.

[0008] Cilantro is known to be beneficial for eye health due to its richness in vitamins A and C and minerals, as well as for regulating cholesterol and managing high blood pressure. It is also effective for detoxification as it facilitates the elimination of toxins, waste products, and heavy metals, and it boosts immunity. Furthermore, it helps prevent diabetes and is good for bronchial health and skin beauty. It is also effective for anti-inflammatory, antibacterial, and soothing effects. Additionally, cilantro aids digestion and soothes the stomach, relieving digestive disorders and bloating. Rich in antioxidants, it helps prevent cell damage and slows down the aging process.

[0009] In traditional Korean medicine, the fruit is called Hoyuja and is used as a stomach tonic, antihypertensive, and expectorant, while the stems and leaves are consumed in dishes such as coriander ganghoe, coriander kimchi, and coriander wraps. Recently, it was disclosed that coriander cells were cultured in suspension and were effective in promoting brain metabolism, preventing dementia, improving cerebral blood flow and promoting brain metabolism in cases of stroke, head trauma, and cerebral artery sequelae, as well as boosting immunity (Republic of Korea Registration No. 1006318470000).

[0010] Therefore, the technical problem to be solved by the present invention is to provide a kimchi seasoning containing coriander that can maintain freshness for the safe storage and distribution of coriander kimchi, ensure storability by preventing the proliferation of spoilage bacteria, and improve palatability by enhancing the unique aroma and taste of coriander.

[0011] Another technical problem to be solved by the present invention is to provide a method for manufacturing coriander kimchi using the coriander-containing kimchi seasoning.

[0012] In addition, another technical problem to be solved by the present invention is to provide coriander kimchi produced according to the above manufacturing method.

[0013] To solve the above-mentioned technical problem, the present invention provides a kimchi seasoning containing coriander that has been washed and cut.

[0014] Preferably, the coriander is included in an amount of 10 to 100 parts by weight based on a total of 100 parts by weight of kimchi seasoning.

[0015] Preferably, the kimchi seasoning containing coriander is characterized by additionally including crown daisy.

[0016] Preferably, the coriander-containing kimchi seasoning is characterized by the additional addition of coriander fermentation liquid.

[0017] The above coriander fermentation liquid is characterized by being prepared by finely grinding coriander, adding 2 to 3 liters of purified water, aging at room temperature for 3 to 6 hours to produce an aged liquid, inoculating with lactic acid bacteria, and fermenting at a temperature of 35 to 40°C for 1 to 3 days.

[0018] The above lactic acid bacteria are characterized by being one or more selected from the group consisting of Lactobacillus plantarum (L. plantarum), Lactobacillus casei (L. casei), and Bifidobacterium infantis (B. infantis).

[0019] Preferably, the method is characterized by inoculating 1 to 5 million CFU of lactic acid bacteria per 100 grams of the aging liquid.

[0020] In order to solve the other technical problems mentioned above, the present invention provides a method for manufacturing coriander kimchi using the coriander-containing kimchi seasoning.

[0021] In order to solve the other technical problems mentioned above, the present invention provides coriander kimchi prepared according to the above manufacturing method.

[0022] As such, coriander kimchi produced according to the present invention has the advantage of enhancing the umami flavor of the kimchi to improve palatability, as well as increasing shelf life to maintain the freshness and crisp texture of the kimchi even after a long period of time. Furthermore, the coriander kimchi of the present invention is endowed with antioxidant and antibacterial effects, and can improve palatability by enhancing the unique aroma and taste of coriander. Therefore, according to the present invention, compared to conventional kimchi, it is nutritionally superior with excellent freshness and food hygiene safety, and possesses outstanding antioxidant activity. It is expected to significantly contribute to the revitalization of the Korean kimchi industry and the diversification of kimchi quality, and is also anticipated to help expand kimchi consumption.

[0023] Since coriander is more popularized and highly preferred in foreign countries compared to Korea, we can expect an increase in interest in kimchi, a traditional Korean food, through coriander kimchi. In other words, it can contribute to the globalization of the kimchi industry market.

[0024] The present invention will be explained in more detail below.

[0025] The present invention provides a kimchi seasoning containing coriander that has been washed and cut.

[0026] The basic base of the above seasoning is a standard seasoning ingredient used in kimchi, and there are no special restrictions thereon; for example, red pepper powder, glutinous rice paste, soy sauce, corn syrup, red pepper leaves, salt, and sugar can be used.

[0027] The coriander kimchi produced according to the present invention has the advantage of not only enhancing palatability by increasing the umami flavor of the kimchi, but also increasing shelf life so that the freshness and crisp texture of the kimchi can be maintained even after a long period of time.

[0028] The above coriander can be cut into small pieces of a suitable size, and there are no special restrictions on its shape and size. For example, it can be cut to a width × length × length (height) of 3~7 × 3~7 × 40~60 mm or 20~40 × 20~40 × 3~7 mm.

[0029] Preferably, the coriander is included in an amount of 10 to 100 parts by weight based on a total of 100 parts by weight of kimchi seasoning.

[0030] The above kimchi seasoning is mixed with the main ingredients of kimchi to add the flavors of various ingredients to the unique taste of the main ingredients, thereby enhancing the preference for kimchi; the amount used can be applied differently depending on the type of main ingredients.

[0031] The types of kimchi seasoning used are commonly used and are not subject to any special restrictions. Specifically, they may include red pepper powder, glutinous rice paste, soy sauce, corn syrup, dried red pepper leaves, salt, sugar, etc., and the amounts thereof can be adjusted appropriately according to preference.

[0032] The above red pepper powder is characterized by having a spicy taste while also being sweet, having an intense color and high vitamin C content, and, when combined with salt, etc., it generates enzymes to break down body fat. The above red pepper powder is characterized by being added in an amount of 10 to 30 parts by weight based on 100 parts by weight of coriander.

[0033] The glutinous rice paste above serves to eliminate the raw odor of vegetables added to the seasoning mixture and improves the viscosity of the seasoning when aged. The glutinous rice paste is characterized by being added in an amount of 5 to 20 parts by weight based on 100 parts by weight of coriander.

[0034] The above soy sauce adjusts the seasoning of coriander kimchi, and is characterized by being added in an amount of 1 to 20 parts by weight based on 100 parts by weight of coriander.

[0035] The above-mentioned starch controls the umami flavor of coriander kimchi and is characterized by being added in an amount of 1 to 20 parts by weight based on 100 parts by weight of coriander.

[0036] The above chili leaves improve the texture of coriander kimchi and are characterized by being added in an amount of 10 to 30 parts by weight based on 100 parts by weight of coriander.

[0037] The above salt adjusts the seasoning of the coriander kimchi, and is characterized by being added in an amount of 1 to 20 parts by weight based on 100 parts by weight of coriander.

[0038] The above sugar serves to neutralize the strong aroma of each ingredient contained in the seasoning mixture, and is characterized by being added in an amount of 1 to 20 parts by weight based on 100 parts by weight of coriander.

[0039] In addition, various seasonings, such as green onions, pears, and garlic, may be added to the kimchi seasoning to enhance the taste and flavor of the kimchi.

[0040] The aforementioned green onion is rich in inorganic salts such as calcium and phosphorus, as well as vitamins A and C. It contains a high amount of sulfur, which warms the body, aids gastrointestinal function, and plays a role in detoxifying fish toxins through its powerful antibacterial action.

[0041] The aforementioned garlic promotes the fermentation of kimchi and plays a role in enhancing sterilization and antibacterial action.

[0042] According to one embodiment of the present invention, the coriander-containing kimchi seasoning is characterized by additionally including crown daisy.

[0043] Many flavonoid derivatives exhibiting antioxidant effects are found in the whole plant of the aforementioned crown daisy, and these components include caffeic acid, chlorogenic acid, 3,5-dicaffeoylquinic acid, 4-succinyl-3,5-dicaffeoylquinic acid, emodin, thiophene(N-isobutyl-6-(2-thiophenyl)-2,4-hexadienamide-1,8-dihydroxyanthroquinone), quercetin and its glycoside derivatives, rutin, and Isoquercetin and others are known.

[0044] Vitamin C, carotenoids, and other abundant antioxidant components contained in crown daisies are reported to prevent cardiovascular diseases, and chrysancorin is reported to have antibacterial activity (Takenaka M. et al., Stability and bioavailability of antioxidants in garland (Chrysanthemum coronarium L.) Biotechnol Biochem. 2000 Dec;64(12):2689-91; Gins VK et al., Oxyanthraquinones and flavonoids from garland chrysanthenum Prikl Biokhim Mikrobiol. 2000 May-Jun;36(3):344-53; Wang H. et al., Purification of chrysancorin, a novel antifungal protein with mitogenic activity from garland chrysanthemum seeds Biol Chem. 2001 Jun;382(6):947-51).

[0045] It is preferable to add the above crown daisy in an amount of 20 to 60 parts by weight per 100 parts by weight of coriander.

[0046] Chrysanthemum greens are rich in beta-carotene as well as vitamins E and C, making them beneficial for skin health. They are also effective for eye health, relieving constipation, bone health, preventing high blood pressure, improving gastrointestinal health, and removing toxins and waste products.

[0047] According to one embodiment of the present invention, the coriander-containing kimchi seasoning is characterized by additionally adding a fermented coriander liquid.

[0048] The method for preparing the coriander fermentation liquid of the present invention is described in detail as follows.

[0049] The above coriander fermentation liquid is characterized by being prepared by finely grinding coriander, adding 2 to 3 liters of purified water, aging at room temperature for 3 to 6 hours to produce an aged liquid, inoculating with lactic acid bacteria, and fermenting at a temperature of 35 to 40°C for 1 to 3 days.

[0050] Through this lactic acid fermentation process, the solubility and water solubility of the antimicrobial substances contained in coriander can be increased, thereby enhancing the shelf life of coriander kimchi.

[0051] The above lactic acid bacteria are characterized by being one or more selected from the group consisting of Lactobacillus plantarum (L. plantarum), Lactobacillus casei (L. casei), and Bifidobacterium infantis (B. infantis).

[0052] Lactobacillus plantarum, one of the above lactic acid bacteria, is a rod-shaped bacillus of the genus Lactobacillus and is Gram-positive. Its size is 0.7 to 1.0 × 3.0 to 8.0 μ, its optimal growth temperature is 29 to 33 ℃, and it is slightly aerobic. Lactobacillus plantarum produces lactic acid by fermenting arabinose, glucose, fructose, galactose, maltose, sucrose, dextran, raffinose, and trehalose. Lactobacillus plantarum is mainly isolated from milk, cheese, butter, kefir, fermented sausages, fermented potatoes, grains, acidic dough of bread, pickled vegetables such as pickles and kimchi, and tomatoes, and is one of the most widely distributed lactic acid bacteria in nature. In particular, it is a lactic acid bacterium that plays an important role in the fermentation of Korean kimchi, and its salt tolerance is about 5.5%.

[0053] In addition, Lactobacillus casei is an anaerobic microorganism of the genus Lactobacillus found in the human intestines and mouth, isolated from milk and cheese. As a probiotic, Lactobacillus casei is a rod-shaped bacillus that is Gram-positive, non-motile, and resistant to acid and heat. It also aids in the growth of Lactobacillus acidophilus and produces amylase, an enzyme that breaks down carbohydrates.

[0054] This bacterium is highly beneficial to the human body as it is not killed by digestive fluids within the body, reaches the small intestine to normalize the microbiome, reduces lactose intolerance, and aids in bowel regulation and digestion. Milk coagulates and becomes viscous within 3 to 5 days due to the lactic acid produced by Lactobacillus casei; since it utilizes casein during this process, it is a very important bacterium in cheese ripening. Recently, it has been reported that Lactobacillus casei inhibits the growth of Helicobacter pylori, which causes gastric ulcers and gastritis, and helps maintain the balance of the microbial flora in the large intestine.

[0055] In addition, Bifidobacterium infantis (B. infantis) aids in the digestion of food and improves irritable bowel syndrome. It is known to be highly effective in strengthening immunity and suppressing harmful bacteria in the intestines.

[0056] According to one embodiment of the present invention, the fermentation liquid is characterized by inoculating 1 to 5 million CFU of lactic acid bacteria per 100 grams.

[0057] The above coriander fermentation liquid may also be fermented by additionally including seasonings such as finely ground garlic.

[0058] According to one embodiment of the present invention, it is preferable to heat-treat or sterilize the prepared coriander fermentation liquid in a conventional manner for 10 to 20 minutes at a temperature range of 80 to 100 ℃.

[0059] According to a specific embodiment of the present invention, by fermenting the coriander aging liquid using lactic acid bacteria, the solubility and water solubility of the antimicrobial substance contained in coriander can be increased, thereby increasing the preservation of the food.

[0060] According to one embodiment of the present invention, the coriander fermentation liquid is characterized by being added in an amount of 1 to 2 parts by weight per 100 parts by weight of coriander.

[0061] The present invention provides a method for producing coriander kimchi using the coriander-containing kimchi seasoning.

[0062] In addition, the present invention provides coriander kimchi prepared according to the above manufacturing method.

[0063] In this invention, any kimchi ingredient can be used to produce coriander kimchi using the coriander-containing kimchi seasoning without any special restrictions. For example, it is applicable to any raw kimchi ingredients, such as napa cabbage kimchi, radish kimchi, young radish kimchi, chonggak kimchi, altari kimchi, whole cabbage kimchi, green onion kimchi, mustard leaf kimchi, cucumber kimchi, and chive kimchi.

[0064] As such, coriander kimchi produced according to the present invention has the advantage of enhancing the umami flavor of the kimchi to improve palatability, as well as increasing shelf life to maintain the freshness and crisp texture of the kimchi even after a long period of time. Furthermore, the coriander kimchi of the present invention is endowed with antioxidant and antibacterial effects, and can improve palatability by enhancing the unique aroma and taste of coriander. Therefore, according to the present invention, compared to conventional kimchi, it is nutritionally superior with excellent freshness and food hygiene safety, and possesses outstanding antioxidant activity. It is expected to significantly contribute to the revitalization of the Korean kimchi industry and the diversification of kimchi quality, and is also anticipated to help expand kimchi consumption.

[0065] In this invention, sensory evaluation is defined by the U.S. Institute of Food Technologists (IFT) as "a field of science that measures, analyzes, and interprets the responses to which the substances and characteristics of food are perceived through sight, smell, taste, touch, and hearing" (Erhardt, 1987). Sensory evaluation can be primarily divided into analytical laboratory tests and consumer tests. Laboratory tests, such as discriminative tests or descriptive analysis, utilize a small number of trained panel members, whereas consumer tests target a large number of consumers. Consumer tests are subjective, and depending on the purpose of the test, they include acceptance tests to determine the acceptability of a product, preference tests to determine consumers' product selection tendencies, and hedonic tests to determine the degree of like or dislike for a product (Lee Cheol-ho et al., 1999). Here, preference refers to the degree to which one likes food, and when a product is developed and introduced to the market, it is not the physicochemical quality characteristics that determine the success or failure of the product, but rather the consumers' sensory preference (Lee Young-chun, 2002).

[0066]

[0067] Hereinafter, the present invention will be described in detail with reference to examples and the like to aid in understanding the invention. However, the embodiments according to the present invention may be modified in various different forms, and the scope of the present invention should not be interpreted as being limited to the following embodiments. The embodiments of the present invention are provided to more completely explain the invention to those with average knowledge in the art.

[0068]

[0069] <Example 1> Preparation of Coriander Kimchi

[0070] The soaked coriander was washed thoroughly three times and cut to prepare.

[0071] The prepared cilantro is kneaded with soy sauce seasoning and left to sit for 20 minutes to allow the seasoning to penetrate. The soaked cilantro marinated in soy sauce seasoning is mixed with red pepper powder, and based on the weight of the soaked cilantro, red pepper powder, glutinous rice paste, soy sauce, corn syrup, chili leaves, salt, and sugar are mixed and then tossed to prepare cilantro-containing kimchi seasoning.

[0072] Next, napa cabbage was mixed with the prepared coriander-containing kimchi seasoning and aged while being stored at 1 to 5°C or lower.

[0073]

[0074] <Example 2> Preparation of Coriander Kimchi Containing Fermented Coriander Extract

[0075] Coriander was finely ground, then 300 parts by weight of water were mixed with 100 parts by weight of each ground coriander and aged at room temperature for 3 to 6 hours to prepare an aged liquid, then Lactobacillus plantarum (L. plantarum) was inoculated in an amount of 1 to 5 million CFU per 100 grams of the aged liquid and fermented at a temperature of 35 to 40°C for 1 to 3 days to prepare a fermented coriander liquid.

[0076] Next, the prepared coriander fermentation liquid was sterilized by heating it in a temperature range of 90°C for 15 minutes.

[0077] Kimchi seasoning containing coriander was prepared in the same manner as in Example 1 above, but with the addition of fermented coriander liquid.

[0078] Next, napa cabbage was mixed with the prepared coriander-containing kimchi seasoning and aged while being stored at 1 to 5°C or lower.

[0079]

[0080] <Comparative Example 1>

[0081] Regular kimchi was manufactured without coriander.

[0082]

[0083] <Test Example 1> Analysis of the Texture of Coriander Kimchi

[0084] The coriander kimchi prepared in Examples 1 and 2 and the regular kimchi prepared in Comparative Example 1 were vacuum-packed and stored under refrigerated conditions for 30 days, after which hardness, springiness, cohesiveness, and chewiness, which are important indicators of texture, were measured and are shown in Table 1 below.

[0085] Hardness indicates the degree of firmness of coriander kimchi, elasticity is the property of a deformed substance to return to its original state when force is removed, which can be described as a sensation of rubber-like elasticity felt in the mouth, cohesiveness is the property that gives a chewy feeling when chewed, and chewiness indicates the force required to put coriander kimchi in the mouth and chew.

[0086] Measurements were repeated three times using a texture analyzer (Texture Analyser, TA-XT2i, manufactured by Stable Microsystems, UK). After placing the coriander kimchi sample on a plate, measurements were taken using a probe plunger (probe type: P / 36R) under conditions of pre-test speed 2.0 mm / s, test speed 1.0 mm / s, post-test speed 1.0 mm / s, and trigger force auto 5.0 g, and the average value was calculated.

[0087] Example 1 Example 2 Comparative Example 1 Hardness 8.5 29.0 17.12 Elasticity 5.5 45.8 24.24 Cohesion 4.3 24.5 23.02 Pinch resistance 6.6 26.7 64.48

[0088] Looking at the results in Table 1 above, it can be seen that the coriander kimchi of Examples 1 and 2 is excellent in hardness, elasticity, cohesiveness, and tangibility, thereby enhancing the texture.

[0089] <Test Example 2> Confirmation of Antioxidant Activity of Coriander Kimchi

[0090] Electron donating ability (EDA) was measured according to Blois's method (1958). 1 mL of 0.2 mM 1,1-diphenyl-2-picrylhydrazyl (DPPH) was added to 2 mL of each sample solution, stirred, and left to stand for 30 minutes, after which the absorbance was measured at 517 nm. Electron donating ability was expressed as the percentage decrease in absorbance between the sample solution addition group and the control group.

[0091] The measurement of DPPH radical scavenging activity is a method for assessing electron-donating capacity. Based on the observation that a greater reducing power indicates a more potent antioxidant, the reducing and antioxidant power of a substance can be estimated according to the degree of reduction in DPPH. The DPPH electron-donating capacity, which inhibits oxidation by donating electrons to free radicals in the lipid peroxidation chain reaction, was measured by adding the coriander kimchi of the present invention.

[0092] The results of the DPPH scavenging activity of kimchi are shown in Table 2 below. Ascorbic acid (AA) was used for comparison.

[0093] Example 1 Example 2 Comparative Example 1 DPPH Ascorbic Acid Electron Donating Capacity (%) 959 751 100

[0094] As shown in Table 2 above, it was confirmed that coriander kimchi according to the present invention has a very excellent antioxidant effect.

[0095] <Test Example 3> Sensory Evaluation of Coriander Kimchi

[0096] To evaluate the sensory properties of the coriander kimchi of the present invention, a sensory test was conducted to compare the coriander kimchi prepared in Examples 1 and 2 with the regular kimchi prepared in Comparative Example 1.

[0097] Sensory evaluations regarding aroma, taste, color, texture, and overall preference were repeated three times with 30 sensory evaluation personnel, and the results shown in Table 3 below were obtained.

[0098] A 5-point comparison scale was used as the testing method, with 5 points assigned to "very good," 4 points to "good," 3 points to "average," 2 points to "bad," and 1 point to "very bad." The final scores were summed to calculate the arithmetic mean.

[0099]

[0100] Classification Example 1 Example 2 Comparative Example 1 Flavor 4.8 4.9 3.1 Taste 4.8 4.9 3.0 Color 4.8 4.9 3.0 Texture 4.8 4.9 3.1 Overall Preference 4.8 4.9 3.1

[0101] As a result of the experiment, coriander kimchi according to the present invention had very high aroma, taste, color, and texture, with overall preference scores of 4.8 and 4.9, while the general kimchi prepared in Comparative Example 1 had very low overall preference scores of 3.1.

[0102] <Test Example 4> Microbial Detection Test of Coriander Kimchi

[0103] The coriander kimchi prepared in Examples 1 and 2 and the regular kimchi prepared in Comparative Example 1 were stored under refrigeration conditions of 7 to 10°C, and samples were collected at 3-week intervals to investigate changes in the microbial quality of the products.

[0104] For the microbial detection analysis, microbial identification tests were performed using standard methods in accordance with the Food Code, and three microbial parameters—total bacterial count, coliforms, and Staphylococcus aureus—were tested and verified. For samples that had been stored for more than 12 weeks, mold was additionally identified. 10 g of the sample and 90 ml of sterile physiological saline (0.85%) were placed in a Stomacher bag and homogenized using a homogenizer to be used as the test solution. 1 ml of this test solution was dispensed onto a 3M Petri film and incubated in an incubator (37±1℃) for 24 hours. After counting the colonies, the average value of 2 to 3 replicates was used to express the bacterial count per g of sample (CFU / g). Mold detection results were confirmed after incubation in an incubator (28±1℃) for at least 7 days.

[0105] The results are shown in Table 4 below.

[0106] Storage Period Test Item Example 1 Example 2 Comparative Example After 13 weeks: General bacterial count 1.2 x 10¹² x 10²⁴ x 10¹⁰ Coliforms N.DN.DN.D Staphylococcus aureus N.DN.DN.D After 6 weeks: General bacterial count 1.8 x 10¹⁸ x 10²⁰ x 10²⁰ Coliforms N.DN.DN.D Staphylococcus aureus N.DN.DN.D After 9 weeks: General bacterial count 2.5 x 10²⁵ x 10³⁰ x 10¹⁰ Coliforms N.DN.DN.D Staphylococcus aureus N.DN.DN.D After 12 weeks: General bacterial count 2.8 x 10²⁸ x 10⁴⁶ x 10¹⁰ Coliforms N.DN.DN.D Staphylococcus aureus N.DN.DN.D Mold N.DN.DN.D

[0107] As shown in Table 4 above, after 1 month of storage, the total bacterial count was 2.4 x 10 CFU / g for the regular kimchi of Comparative Example 1, which was slightly higher than the 1.2 x 10 CFU / g for the coriander kimchi of Examples 1 and 2, and coliform bacteria and Staphylococcus aureus were not detected in any of the samples.

[0108] In particular, it was confirmed that no mold or the like was detected in the coriander kimchi of Examples 1 and 2 even after storage for more than 12 weeks, and that the number of general bacteria was detected at a significantly lower number compared to Comparative Example 1.

[0109]

[0110] <Test Example 5> Shelf life test of coriander kimchi

[0111] The coriander kimchi of Examples 1 and 2 and the ordinary kimchi of Comparative Example 1, prepared according to the present invention, were cooled and managed in an isolated indoor environment where an average room temperature of 25°C was maintained, and the progression of rancidity, spoilage, etc. was observed by sensory evaluation at 24-hour intervals, so the results shown in Table 5 below were obtained.

[0112]

[0113] Example 1 Example 2 Comparative Example After 11 weeks Normal Normal Normal After 2 weeks Normal Normal Foaming After 3 weeks Normal Normal Odor generation

[0114] As shown in Table 5 above, it can be seen that the coriander kimchi of Examples 1 and 2 prepared according to the present invention did not undergo spoilage even at the third week, indicating that its shelf life was greatly improved. On the other hand, it was confirmed that the ordinary kimchi of Comparative Example 1 produced foam at the second week and produced an odor at the third week.

[0115] Specific parts of the present invention have been described in detail above. It is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the invention. Accordingly, the actual scope of the invention is defined by the appended claims and their equivalents.

Claims

1. Kimchi seasoning containing coriander, characterized by containing washed and chopped coriander.

2. In Paragraph 1, The coriander-containing kimchi seasoning is characterized by including the coriander in an amount of 10 to 100 parts by weight based on a total of 100 parts by weight of kimchi seasoning.

3. In Paragraph 1, The above coriander-containing kimchi seasoning is characterized by additionally including crown daisy.

4. In Paragraph 1, The above coriander-containing kimchi seasoning is characterized by additionally including a coriander fermented liquid.

5. In Paragraph 4, The coriander-containing kimchi seasoning is characterized by the fact that the above-mentioned fermented coriander liquid is prepared by finely grinding coriander, adding 2 to 3 liters of purified water, aging at room temperature for 3 to 6 hours to produce an aged liquid, and then inoculating with lactic acid bacteria and fermenting at a temperature of 35 to 40°C for 1 to 3 days.

6. A method for producing coriander kimchi using a coriander-containing kimchi seasoning according to any one of claims 1 to 5.

7. Coriander kimchi produced according to the manufacturing method under Clause 6.