Kimchi Storage Stability via Dendropanax morbifera Extract
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Conventional kimchi manufacturing methods face challenges with storage stability, freshness maintenance, and irritating odors due to high salt content, rapid microorganism propagation, and strong garlic smell, which affect nutritional content and digestibility.
Innovation Solution
A method involving the creation of a Dendropanax-morbifera-Lev.-extract solution and functional fermentation solutions using Dendropanax morbifera Lev. and other selected herbs, which are incorporated into the kimchi manufacturing process to reduce odors, enhance mouthfeel, prevent excessive fermentation, and improve storage stability, while increasing nutritional content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high salt content is used for storage stability, then storage stability is improved, but irritating odors increase and nutritional content decreases
Solution Approach 1:
The patent introduces Dendropanax morbifera extract as an intermediary substance that mediates between the preservative function and odor reduction. The extract contains compounds that can replace part of the salt's preservative function while simultaneously masking or neutralizing irritating odors, thus resolving the contradiction between storage stability and odor generation
Solution Approach 2:
The patent changes the chemical composition parameters of the kimchi by adding specific extract compounds (such as flavonoids and terpenoids from Dendropanax morbifera) that alter the odor profile and reduce irritation while maintaining or enhancing preservation effects, thereby reducing salt dependency
2Productivity
If conventional fermentation process is used, then fermentation occurs, but excessive fermentation caused by microorganisms occurs and freshness is lost
Solution Approach 1:
The patent employs feedback control through the addition of Dendropanax morbifera extract, which contains compounds that respond to fermentation conditions and regulate microbial activity. The extract acts as a natural regulator that provides feedback to the fermentation system, preventing excessive fermentation while maintaining appropriate fermentation rates for flavor development
Solution Approach 2:
The patent extracts and utilizes specific bioactive compounds from Dendropanax morbifera that have selective antimicrobial properties. These extracted compounds target harmful microorganisms while allowing beneficial fermentation bacteria to function, thus controlling the fermentation process and preventing excessive fermentation that leads to freshness loss
3Quantity of substance
If more functional ingredients are added, then nutritional content increases, but manufacturing complexity increases
Solution Approach 1:
The patent applies multi-functionality by using Dendropanax morbifera extract that simultaneously provides multiple benefits: preservation, odor reduction, nutritional enhancement, and fermentation control. This single multi-functional ingredient replaces what would otherwise require multiple separate additives, thereby increasing nutritional content while avoiding proportional increases in manufacturing complexity
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in high-quality kimchi with reduced irritating odors, improved freshness and mouthfeel, enhanced storage stability, and increased nutritional value, making it easier to digest and absorb.
Implementation Method 1
excessive fermentation caused by the occurrence of microorganisms is prevented
Data Source
AI summary
According to a method of manufacturing kimchi of the present invention, there is provided high-quality kimchi which contains Dendropanax morbifera Lev. and one or more functional ingredients selected from among a dandelion, Capsella bursa-pastoris, Kalopanax septemlobus, Cuscuta chinensis Lamarck, and Sambucus williamsii var. coreana Nakai, so that an irritating odor is reduced, freshness is maintained over a long period of time, an improved mouthfeel is ensured, excessive fermentation caused by the occurrence of microorganisms is prevented, and storage stability is improved.