KR102258592B1 - Method of manufacturing for green onion-kimchi - Google Patents

Abstract

The present invention relates to a method for producing green onion kimchi, wherein green onions are enzymatically treated and sterilized using organic acids, and the green onions are impregnated with sugar or sugar alcohol solution, and then, a calcium salt aqueous solution or a magnesium salt aqueous solution is impregnated to pickle them. There is provided a manufacturing method in which the pickled green onions are obtained, and the seasoning composition is added to the prepared glutinous rice paste, and the pickled green onions are added to the prepared seasoning and mixed so that the seasoning is applied to the green onions.
According to the present invention, the seasoning contains coffee bean powder roasted with red pepper powder to increase the spicy taste in green onion kimchi, and by using the enzyme-treated green onion, the stimulating taste and aroma inherent in green onion disappear from green onion kimchi, and sweetness is generated By pickling according to the present invention, a crisp texture is maintained in green onion kimchi.

Description

Method of manufacturing green onion-kimchi {Method of manufacturing for green onion-kimchi}

The present invention relates to a method of manufacturing green onion kimchi having a spicy taste while suppressing the generation of natural green onion flavor and aroma.

In general, kimchi is made with cabbage and radish as the main ingredients, mixed with subsidiary ingredients such as green onion, garlic, ginger, and parsley, and various seasonings such as red pepper powder and seasoning, and fermented and aged by adding salted salt after adjusting the salt concentration. It is a representative traditional fermented food in Korea and has a very unique taste and flavor.

As lactic acid bacteria increase during fermentation and aging, kimchi sterilizes pathogenic microorganisms and changes the sugar contained in vegetables into lactic acid to refresh its taste.

The types of lactic acid bacteria as described above are known as Leukonostocmesenteroides in the early stages of fermentation of kimchi, and a fungus called Leukonostocmesenteroides acts to properly cook kimchi. ) Works to kill other harmful bacteria, but it makes kimchi sour by making too much acid.

Kimchi is fermented by adding a variety of salted fish according to each region, and contains a large amount of essential nutrients for the human body, and there are dozens of different types of kimchi that suit each region's taste.

Such conventional kimchi is manufactured through the process of preparing the kimchi material, the process of preparing the seasonings added to the kimchi material, the process of adding the seasonings to the kimchi material, and the fermentation process in a sealed container.

Explaining the preparation process of the kimchi material as an example, if the material of kimchi is cabbage, wash the cabbage clean and settle for 10 to 15 hours in salt water so that salt water soaks into the cabbage to hold the breath of the cabbage, The cabbage is taken out and naturally dehydrated.

In addition, when explaining the process of preparing seasonings, the radish is shredded into thin and long shapes, sprinkled with salt powder, mixed with red pepper powder, minced garlic, and ginger, and mixed with various salted salted fish or seasonings according to preference.

When explaining the above seasoning process and fermentation process, the seasonings mixed between the leaves and leaves of pickled cabbage, which is a material for kimchi, are put, and the liquid seasoning broth from the seasoning is applied to the surface of the cabbage leaf, and the body of the cabbage is used as the tip of the cabbage leaf. After the parts are rolled up and put in a sealed container, there is a slight difference depending on the season, but it is usually fermented at room temperature for about two days or for half to obtain delicious kimchi.

There is green onion kimchi using green onions as a main ingredient for kimchi.

Green onion kimchi can be made by mixing green onions with seasonings including glutinous rice paste, salted fish, red pepper powder, ginger, and garlic, then aging for a certain period of time.

However, green onion kimchi has a problem that is not popular due to the rich taste of fish sauce or the unique scent of green onions.

In addition, green onions are made of strong and tough fibers, but there is a problem that when heated or fermented, the fibers become harder and become tough.

In addition, due to the production of allicin in green onions, there is a problem that the taste and aroma are very strong, which gives a feeling of rejection in eating.

Republic of Korea Patent No. 2096813 (Name of invention: Daepa Kimchi aging method)

An object of the present invention is to provide an improved manufacturing method for improving the palatability of green onion kimchi by improving the processing and seasoning of green onion, which is a raw material, in order to solve the above problems.

In order to solve the above problems, the present invention comprises the steps of enzymatic treatment of green onions using an enzyme composition; Sterilizing the green onions using an organic acid; Pickling to obtain pickled green onions by impregnating the green onion with a sugar solution or a sugar alcohol solution, and then impregnating an aqueous calcium salt solution or an aqueous magnesium salt solution; Preparing glutinous rice paste; 200 to 240 parts by weight of anchovy sauce compared to 100 parts by weight of glutinous rice paste, 100 to 120 parts by weight of red pepper powder, 5 to 10 parts by weight of roasted coffee bean powder, 50 to 60 parts by weight of garlic, 30 to 40 parts by weight of ginger, and Preparing a seasoning by adding and mixing a mixture containing 15 to 20 parts by weight of sugar; And a seasoning mixing step of adding and mixing the pickled green onions to the seasoning so that the seasoning is applied to the green onions.

According to the present invention, coffee bean powder roasted together with red pepper powder is contained in the seasoning, so that the spicy taste of green onion kimchi increases.

In addition, by using enzymatically treated green onions, the stimulating taste and aroma of green onions in the green onion kimchi disappear, and sweetness is created.

In addition, by impregnating a sugar solution or a sugar alcohol solution and then impregnating an aqueous calcium salt solution or an aqueous magnesium salt solution for pickling, the crispy texture of green onion kimchi is maintained.

In the present invention, the green onions are enzymatically treated and sterilized using an organic acid, and the green onions are impregnated with a sugar solution or a sugar alcohol solution, followed by impregnation with an aqueous calcium salt solution or an aqueous magnesium salt solution to obtain pickled green onions, This is a method for producing green onion kimchi in which the pickled green onion is added to the prepared seasoning by putting and mixing the seasoning composition in the prepared glutinous rice paste so that the seasoning is applied to the green onions.

In the present invention, an enzyme treatment can be performed by using the green onion enzyme composition.

At this time, the enzyme composition is an extract of koji selected from rice koji, soy sauce koji, and miso koji.

The extract of yeast is rich in carbohydrate, nucleolytic and proteolytic enzymes, and decomposes proteins, peptides, amino acids, and nucleic acids, so that the stimulating taste and smell inherent in green onions disappear and produce sweetness.

In addition, the carbohydrate-degrading enzyme decomposes cellulose, which is the fiber of green onions, so that the texture does not become tough even after time passes in the pickling process or after preparing green onion kimchi.

The enzyme treatment is performed by adding 3 to 10 times water by weight to the yeast and stirring at room temperature for at least 30 minutes, and then immersing the extract of the filtered yeast for 1 to 12 hours in an atmosphere at a temperature of 30 to 50°C. You can handle it.

After the enzyme treatment, sterilization may be performed to inactivate the enzyme.

The sterilization may be performed by immersing the green onions for 1 to 5 minutes in an atmosphere of a pH of 4 or less and a temperature of 40 to 60° C. in an aqueous organic acid solution such as acetic acid or lactic acid.

As a result, as the enzyme is deactivated, the continual deterioration of green onions is suppressed and the crispy texture of green onions can be maintained.

After that, the green onions are impregnated with a sugar solution or a sugar alcohol solution, and then, an aqueous calcium salt solution or an aqueous magnesium salt solution is impregnated to obtain pickled green onions.

In the case of pickling green onions with salt like cabbage kimchi, the green onions may eventually soften from the green onions to give a soft texture. In general, pickle the white stems excluding the green leaves of green onions with fish sauce.

However, in this case, since pickling is not sufficient and moisture removal is insufficient, there is a problem in that a lot of water is generated in the green onion kimchi, and the seasoning cannot evenly permeate the green onion.

In the present invention, the above-described problem can be solved by impregnating the whole wave by immersion treatment.

On the other hand, it is known that the vegetable does not become soft by impregnating the vegetable with an aqueous calcium salt solution or an aqueous magnesium salt solution, but only the surface of the vegetable is hardened, so that the seasoning is difficult or the inherent texture of the vegetable is changed, which may deteriorate.

In the present invention, by impregnating a sugar solution or a sugar alcohol solution, and then impregnating a calcium salt solution or a magnesium salt solution, the unique texture of green onions is maintained, and finally, the green onions are prevented from softening even after time passes in the green onions kimchi. Thus, it is possible to finally suppress the softening of green onions in green onion kimchi.

Sugars and sugar alcohols used in the present invention can be selected from glucose, trehalose and sorbitol in that they do not change the taste of green onions.

Impregnating the sugar solution or sugar alcohol solution is preferably immersed for 0.5 to 6 hours in an atmosphere of room temperature, sugar concentration 50% by weight, pH 6-8.

Impregnating a sugar or sugar alcohol solution with an aqueous calcium or magnesium salt solution, or impregnating a sugar or sugar alcohol solution after impregnation with an aqueous calcium or magnesium salt solution prevents the natural texture of green onions from being softened. It is not desirable because it cannot be prevented.

Examples of the calcium salt aqueous solution that can be used in the present invention include calcium lactate aqueous solution, calcium chloride aqueous solution, calcium carbonate aqueous solution, calcium phosphate aqueous solution, calcium sulfate aqueous solution, and the like.

In addition, examples of the magnesium salt aqueous solution include an aqueous magnesium chloride solution, an aqueous magnesium carbonate solution, and an aqueous magnesium sulfate solution.

Among them, the calcium lactate aqueous solution is most preferred in terms of having the least influence on taste. The concentration of the calcium salt or magnesium salt is preferably 1 to 3% by weight. When the concentration is low, it is not possible to obtain the effect of preventing the wave from becoming soft, while when the concentration is high, the taste of the wave becomes bitter, which is not preferable.

As a method of impregnating the aqueous calcium salt solution or the aqueous magnesium salt solution into the green onions, it is preferable to perform immersion treatment. In addition, the immersion treatment is preferably performed at room temperature for 0.5 to 6 hours.

On the other hand, when using a calcium salt aqueous solution in the pickling, the same amount of sodium L-aspartate is used together, so that even if the green onion kimchi is fermented, the green onion does not soften, disorganizes the shape, and discolors, and the texture of the green onion is maintained. have.

Calcium salt aqueous solution is free of calcium ions during fermentation and binds to pectin of green onions to strengthen cellular tissues so that green onions do not soften, distort in shape, and discolor.

However, when a calcium salt aqueous solution is used, there is a problem that the cell tissue of the leek may shrink and become tough, and bitter taste and astringency may occur in the leek.When using sodium L-aspartate together with calcium lactate, the above problem does not occur. .

You can prepare glutinous rice paste.

Glutinous rice paste suppresses the spiciness of seasoning in green onion kimchi and promotes fermentation.

The glutinous rice paste of the present invention is mixed in a ratio of 30 to 50 parts by weight of dextrin and 800 to 1,000 parts by weight of water relative to 100 parts by weight of glutinous rice powder, and the boiled rice is cooled to a temperature of 12 to 18°C.

At this time, as dextrin is contained, it can be pasted with a uniform thickness on the surface of the wave.

In addition, it is possible to dehydrate the moisture in the cells of the green onions and soften the tissue so that the seasoning is well peared, and the texture of the pickled green onions during the fermentation process can be maintained and the flavor does not disappear.

As the dextrin, the decomposition of amilodextrin, white dextrin, yellow dextrin, etc. obtained by hydrolyzing starch by acid or heating may be used.

In addition, it is preferable that the dextrin used in the present invention has a DE ((direct reducing sugar weight of dextrin/solid content of dextrin)×100) value of 8 to 12 because sweetness is not excessive. At this time, direct reducing sugar refers to glucose such as glucose.

The seasoning of the present invention is a seasoning composition for the glutinous rice paste, 200 to 240 parts by weight of anchovy sauce relative to 100 parts by weight of glutinous rice paste, 100 to 120 parts by weight of red pepper powder, 5 to 10 parts by weight of roasted coffee bean powder, 50 to 60 parts by weight of garlic It can be prepared by mixing a mixture containing 30 to 40 parts by weight of ginger and 15 to 20 parts by weight of sugar.

In order to emphasize the spicy taste, the red pepper powder is preferably pulverized and mixed with the red pepper powder, including the seeds, but the red pepper powder according to the present invention is not red pepper powder that has been pulverized a number of times, but dried red pepper on the spot when preparing seasonings. It is in the form of red pepper powder that is crushed once and the particle size of the red pepper powder is larger than that of ordinary red pepper powder and is fresh and has a large spicy taste.

Capsaicin, which exhibits spicy taste, is highly volatile and unstable to heat, and deterioration occurs when stored for a long period of time. Accordingly, when kimchi is stored for a long time, the spicy taste decreases. Accordingly, it is necessary to add a lot of red pepper powder from the beginning, which is not only economically disadvantageous, but also has a problem that the spicy taste of kimchi at the beginning is too strong and irritating.

In the present invention, by adding roasted coffee bean powder to the kimchi seasoning, spicy taste in kimchi can be further enhanced without using a lot of red pepper powder.

Coffee bean beans contain a large amount of chlorogenic acid that gives off a bitter taste.When coffee beans are roasted, chlorogenic acid is hydrolyzed to produce quinic acid from which the bitter taste is removed, and such quinic acid can enhance the spicy taste.

Quinic acid is also present in green tea extract, black tea extract, and coffee extract, but it has the highest content in roasted coffee bean powder.

Since coffee bean powder containing quinic acid by roasting is not a synthetic material, it is excellent in safety and does not deteriorate the original flavor of food, and even a small amount of addition can sufficiently enhance the spicy taste.

At this time, if the coffee bean powder roasted in kimchi seasoning is less than 5 parts by weight, the reinforcement of the spicy taste is insufficient, so more red pepper powder must be added in the kimchi seasoning or more kimchi seasoning in the cabbage leaves, and the spicy taste may decrease when stored for a long period of time. Exceeding wealth can drastically change the unique flavor of kimchi.

Meanwhile, 20 to 30 parts by weight of onion juice and 0.02 to 0.03 parts by weight of vitamin B1 may be further added to the seasoning composition.

Green onions have a unique scent that irritates the nose and has a hot and spicy taste, which is due to the Alliin component. Accordingly, immediately after making green onion kimchi, there is a problem that it cannot be eaten immediately due to its strong taste and aroma, and it is eaten after fermentation for a certain period of time.

Onion juice, which functions as an onion-derived coenzyme, has an allinase active ingredient. As a result, the onion juice decomposes alliin in green onions to produce allicin. The allicin thus produced is combined with vitamin B1 and converted into allithiamine.

In the present invention, by using the onion juice and vitamin B1 together in the seasoning, it is possible to immediately suppress the sweet taste and aroma of green onions by their interaction, so that it is possible to eat green onions immediately after making kimchi.

On the other hand, it is possible to improve the flavor in kimchi by further adding fermented pepper paste to the seasoning composition.

Fermented chili paste made by fermenting chili with yeast can enhance appetite and flavor by supplementing the strong and stimulating taste of hot chili powder in kimchi. Especially, it exhibits a deep taste from the moment kimchi is marinated, and even if kimchi is stored for a long period of time. This flavor is maintained similar to the initial one and the generation of gas can be suppressed.

At this time, the fermentation is preferably carried out for 2 to 3 months at 20 to 40° C. to make the moisture content 70 to 75% by weight.

By having a moisture content, the dried red pepper powder can be easily and uniformly mixed with the fermented red pepper paste, so that the red pepper powder absorbs the moisture and taste components of the fermented red pepper paste, thereby expressing a uniform flavor without discomfort.

Fermentation of red pepper produces a spicy taste and a brewing odor, which improves appetite and flavor.

At this time, 0 to 6 parts by weight of ethyl alcohol may be further added to 100 parts by weight of the fermented pepper paste.

Ethyl alcohol can preserve the flavor of the fermented pepper paste for a long time, but if it exceeds 6 parts by weight, the smell of ethyl alcohol may occur and the flavor of the fermented pepper paste may be changed.

In the present invention, 0 to 30 parts by weight of fermented pepper paste may be added to 100 parts by weight of the red pepper powder, and if it exceeds 30 parts by weight, the flavor may be improved to boost appetite, but the red color of the kimchi seasoning becomes pale and the spicy taste decreases. do.

Thereafter, the pickled green onions may be added to the seasoning and mixed to perform a seasoning mixing step in which the seasoning is applied to the green onions.

After that, it can be aged for 2 to 7 days at room temperature to prepare green onion kimchi.

Hereinafter, the present invention will be described in more detail through examples and comparative examples.

These Examples and Comparative Examples are only for describing the present invention in more detail, and it is for those of ordinary skill in the art that the gist of the present invention is not limited by these Examples according to the gist of the present invention. It will be self-evident.

[Example 1]

Rice malt was immersed in 5 times the amount of water by weight, stirred at 5° C. for 30 minutes, and filtered to obtain a rice malt extract.

To 100 parts by weight of green onions, 30 parts by weight of the rice malt extract was added and left to stand at 40° C. for 6 hours to enzymatically treat the green onions.

The enzymatically-treated green onions were immersed in an aqueous acetic acid solution having a temperature of 50° C. and a pH of 3.7, and sterilized for 5 minutes to inactivate the enzyme.

The sterilized green onions were put in a sorbitol solution having a sugar concentration of 60% by weight and subjected to immersion treatment at 20°C for 3 hours, and then added to an aqueous calcium lactate solution having a calcium salt concentration of 2% by weight, followed by immersion treatment at 20°C for 3 hours. Then, pickled green onions were obtained.

The glutinous rice powder was mixed with 40 parts by weight of dextrin (DE value = 10) and 900 parts by weight of water compared to 100 parts by weight of glutinous rice powder, and the boiled was cooled to prepare a glutinous rice paste having a product temperature of 15°C.

A mixture of 220 parts by weight of anchovy sauce, 110 parts by weight of red pepper powder, 10 parts by weight of roasted coffee bean powder, 50 parts by weight of garlic, 30 parts by weight of ginger, and 15 parts by weight of sugar, compared to 100 parts by weight of glutinous rice paste, 5 The seasoning was prepared by aging at °C for 24 hours.

The pickled green onions were added to the seasoning and mixed so that the seasoning was applied to the green onions to prepare green onion kimchi.

[Example 2]

In Example 1, except that 30 parts by weight of onion juice and 0.03 parts by weight of vitamin B1 were further added to the seasoning, green onion kimchi was prepared in the same manner as in Example 1.

[Example 3]

In Example 1, onion kimchi was prepared in the same manner as in Example 1, except that 20 parts by weight of fermented pepper paste was further added to the seasoning.

At this time, the fermented pepper paste was used to deactivate the yeast by washing the pepper, pulverizing and pulverizing the pepper, adding yeast to the powdered pepper, fermenting it at 35° C. for 2 months, and performing heat treatment.

[Example 4]

In Example 1, onion kimchi was prepared in the same manner as in Example 1, except that an aqueous calcium lactate solution having a calcium salt concentration of 2% by weight and a sodium L-aspartate concentration of 2% by weight was used in the pickling.

[Example 5]

In Example 1, an aqueous calcium lactate solution having a calcium salt concentration of 2% by weight and a sodium L-aspartate concentration of 2% by weight was used in the pickling, and 30 parts by weight of onion juice and 0.03 parts by weight of vitamin B1 were further added to the seasoning. Except for that, using the same method as in Example 1 was prepared pakimchi.

[Control]

Pickled green onions were obtained by pickling only the white stems of green onions in salted anchovy for 3 hours.

The glutinous rice powder was mixed with 900 parts by weight of water relative to 100 parts by weight of the glutinous rice powder, and the boiled was cooled to prepare a glutinous rice paste having a temperature of 15°C.

A mixture of 220 parts by weight of anchovy sauce compared to 100 parts by weight of glutinous rice paste, 110 parts by weight of red pepper powder, 50 parts by weight of garlic, 30 parts by weight of ginger, and 15 parts by weight of sugar was mixed with the glutinous rice paste, and then aged at 5°C for 24 hours to prepare a seasoning. I did.

The pickled green onions were added to the seasoning and mixed so that the seasoning was applied to the green onions to prepare green onion kimchi.

[Comparative Example 1]

A single kimchi was prepared in the same manner as in Example 1, except that the enzyme treatment was not performed in Example 1.

[Comparative Example 2]

In Example 1, a single kimchi was prepared using the same method as in Example 1, except that the pickles were not performed.

[Comparative Example 3]

In Example 1, a piece of kimchi was prepared using the same method as in Example 1, except that the coffee bean powder roasted in the seasoning was excluded.

After storing the onion kimchi of the Example, the control and the comparative example at 10° C. for 3 months, a sensory test was performed, and the results are shown in Table 1 below.

The sensory test was conducted on a 5-point scale (1 point: Very bad ~ 5 points) for 10 evaluators who have been trained in taste and aroma, spicy, sweet, bitter, crunchy, tough texture, degree of discoloration, and general palatability. Very good).

At this time, for the items of palatable taste and aroma, sensory tests were conducted after making green onion kimchi and storing it at 10°C for 1 day.

division Frugal
Taste and aroma Spicy Sweetness bitter Crispy
Texture strong
Texture discoloration
Degree Comprehensive
Preference Example 1 3.7 3.7 3.3 3.2 4.2 4.4 3.3 3.5 Example 2 4.6 3.8 3.2 3.1 4.1 4.2 3.4 3.4 Example 3 3.8 4.1 3.3 3.4 4.0 4.1 3.2 3.8 Example 4 3.9 4.0 3.2 4.5 4.1 4.2 3.3 3.9 Example 5 4.5 3.7 3.3 3.9 4.4 4.5 4.4 4.3 Control 1.5 3.2 2.1 2.6 2.5 2.6 2.6 2.6 Comparative Example 1 1.6 3.5 2.2 2.9 2.8 2.7 3.1 2.8 Comparative Example 2 2.3 3.3 2.6 2.8 3.2 3.1 3.6 3.0 Comparative Example 3 2.5 3.1 2.8 3.1 3.5 2.9 3.2 3.1

From the evaluation results of the examples in Table 1, it was confirmed that compared to the control, the green onion kimchi according to the present invention increases the spicy taste and improves the flavor and texture without generating a palatable taste and aroma.

Claims (5)

Enzymatic treatment of green onions using an enzyme composition;
Sterilizing the green onions using an organic acid;
The leek is impregnated with a sugar solution or a sugar alcohol solution, and then contains sodium L-aspartate. Pickling to obtain pickled green onions by impregnating an aqueous calcium salt solution;
Preparing glutinous rice paste;
200 to 240 parts by weight of anchovy sauce, 100 to 120 parts by weight of red pepper powder, 5 to 10 parts by weight of roasted coffee bean powder, 50 to 60 parts by weight of garlic, 30 to 40 parts by weight of ginger, and Preparing a seasoning by adding and mixing a mixture containing 15 to 20 parts by weight of sugar;
A method for producing green onion kimchi, including a seasoning mixing step of adding and mixing the pickled green onions to the seasoning so that the seasoning is applied to the green onions. The method of claim 1,
The enzyme composition is a method for producing green onion kimchi, characterized in that it is an extract of yeast selected from rice malt, soy sauce malt, and miso malt. The method of claim 1,
In the enzymatic treatment, the green onions are immersed in the filtered yeast extract for 1 to 6 hours in an atmosphere at a temperature of 30 to 50°C after adding 3 to 10 times water by weight to the yeast and stirring at room temperature for 30 minutes or more. A method of manufacturing green onion kimchi, characterized in that processing. The method of claim 1,
The sterilizing step is characterized in that the method of immersing the green onion for 1-5 minutes in an atmosphere of pH 4 or less and a temperature of 40 ~ 60 ℃ in an organic acid aqueous solution of acetic acid or lactic acid. The method of claim 1,
The glutinous rice paste is mixed in a ratio of 30 to 50 parts by weight of dextrin and 800 to 1,000 parts by weight of water relative to 100 parts by weight of glutinous rice powder, and the mixture is boiled and cooled to a temperature of 12 to 18°C.