KR-102963044-B1 - A method of manufacturing pickled cabbage and pickled pickled cabbage manufactured by it

Abstract

The present invention relates to a method for manufacturing salt-free pickled cabbage, comprising: a step of preparing a lactic acid bacteria culture solution by mixing 10 to 15 parts by weight of herbal extract and 5 to 30 parts by weight of sugars with respect to 100 parts by weight of purified water, inoculating edible lactic acid bacteria, and culturing at room temperature for 1 to 15 days; a pretreatment step of washing and cutting cabbage and then pretreating it; a pickling step of mixing 40 to 60 times the amount of purified water to dilute the lactic acid bacteria culture solution prepared in the step of preparing the lactic acid bacteria culture solution, immersing the cabbage pretreated in the pretreatment step, and then pickling it at room temperature for 2 to 5 days; a posttreatment step of adding a natural preservative to the pickled cabbage pickled in the pickling step and posttreating it; and an aging step of aging the pickled cabbage posttreated in the posttreatment step. According to the present invention, by excluding the use of salt during the process of pickling cabbage to produce salt-free pickled cabbage, it is possible to prevent sodium intake while maintaining the unique texture and taste of kimchi, and in particular, it has the effect of being enjoyable for patients who need to restrict salt intake. In addition, it has the effect of inhibiting the destruction of the cell membranes of cabbage to maintain a crisp texture, and removing the raw taste of the cabbage itself to improve flavor and texture.

Inventors

• 정원덕

Dates

Publication Date

20260513

Application Date

20241125

Claims (4)

1. A step of preparing a lactic acid bacteria culture solution (S10) by mixing 10 to 15 parts by weight of herbal extract and 5 to 30 parts by weight of sugars with respect to 100 parts by weight of purified water, inoculating edible lactic acid bacteria, and culturing at room temperature for 1 to 15 days; A pretreatment step (S20) of washing and cutting the cabbage and then pretreating it; A pickling step (S30) in which 40 to 60 times the amount of purified water is mixed and diluted with the lactic acid bacteria culture solution prepared in the above lactic acid bacteria culture solution preparation step (S10), and the cabbage pretreated in the above pretreatment step (S20) is immersed in it, and then pickled at room temperature for 2 to 5 days; A post-treatment step (S40) of adding a natural preservative to the pickled cabbage pickled in the above pickling step (S30) and post-treating it; and A ripening step (S50) for ripening the pickled cabbage that was post-treated in the above post-treatment step (S40); It is composed of, but, The above cabbage pretreatment step (S20) is, Wash the napa cabbage and cut it into halves or quarters, then pretreat the washed and cut napa cabbage by adding prickly pear powder, noni fruit powder, and kelp vinegar. To 100 parts by weight of the above-mentioned washed and cut cabbage, 2 to 5 parts by weight of prickly pear powder, 2 to 5 parts by weight of noni fruit powder, and 1 to 5 parts by weight of kelp vinegar are added, The above post-processing step (S40) is, 2 to 5 parts by weight of a natural preservative are added to 100 parts by weight of the pickled cabbage pickled in the above pickling step (S30), and micro oxygen bubbles are supplied for 0.5 to 3 hours using a microbubble generator for post-treatment, A method for producing salt-free pickled cabbage, characterized in that the above natural preservative comprises 20 to 50 parts by weight of yucca extract and 20 to 50 parts by weight of white peony extract, based on 100 parts by weight of Coptis japonica extract.
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4. Salt-free pickled cabbage produced by the manufacturing method of claim 1.

Description

A method of manufacturing pickled cabbage and pickled cabbage manufactured by it The present invention relates to a method for producing salt-free pickled cabbage and salt-free pickled cabbage produced by the same. More specifically, by excluding the use of salt during the process of pickling cabbage to produce salt-free pickled cabbage, the invention prevents sodium intake while maintaining the unique texture and taste of kimchi, and in particular, to a method for producing salt-free pickled cabbage and salt-free pickled cabbage produced by the same, which can be enjoyed by patients who need to restrict salt intake. Generally, kimchi is a food made by fermenting main ingredients such as napa cabbage or radish with seasonings such as red pepper powder, garlic, green onions, ginger, and salted seafood. Kimchi is a traditional food that is indispensable to the Korean diet, and recently, as it has become known for its excellent effects on anticancer, anti-aging, and immune-boosting, it is emerging as a health food for people around the world. Conventional kimchi manufacturing processes involve salting main ingredients such as cabbage (mustard greens, young radish, radish), rinsing the salted cabbage to desalt it, preparing auxiliary ingredients such as seasonings and mixing them with the salted cabbage, and aging the kimchi while storing it at a low temperature. In the above kimchi manufacturing process, the salting process is intended to soften the texture of the main ingredients, which are excessively hard, to facilitate mixing with auxiliary ingredients and to improve the texture. Conventional kimchi produced as described above is susceptible to high salt content as a large amount of salt permeates the main ingredients during the process of salting the main ingredients, such as napa cabbage, mustard greens, and young radish. Additionally, it is difficult to consistently control the salt content of the salted kimchi ingredients. In other words, kimchi produced by the conventional method contains approximately 2.5 to 5% salt. Sodium, the main component of table salt, plays a role in regulating the balance (osmotic pressure) of bodily fluids, such as blood and extracellular fluid, and in transmitting stimuli to nerves and muscles along with potassium. It also acts to calm muscle and nerve excitation, regulates the acidity and alkalinity of bodily fluids, and aids in the absorption of other minerals such as calcium. However, excessive sodium intake causes water to remain in the body to maintain a constant concentration, which can lead to high blood pressure and potentially cause heart and kidney diseases. Furthermore, since excessive sodium intake can cause osteoporosis and edema, extra caution must be exercised regarding consumption. To resolve this, if the salt content is kept low during the pickling process for kimchi production, fermentation does not proceed smoothly or the vegetable tissue becomes soft, and the unique flavor of kimchi is not exhibited; in severe cases, it may rot or produce a foul odor. Furthermore, the shelf life is shortened, and the tissue becomes excessively soft during storage, leading to a significant decline in sensory quality. In addition, since salty salted seafood is used again during the seasoning mixing process, kimchi contains 2.5% or more salt and is classified as a high-salt food. In order to solve the above problems, Korean registered patent publication No. 10-2216354 discloses "a method for manufacturing salt-free kimchi and salt-free kimchi manufactured thereby." The above technology is characterized by comprising: a step of preparing a lactic acid bacteria culture solution by mixing a herbal medicine extract and sugars with purified water and inoculating and culturing edible lactic acid bacteria; a step of pickling the main ingredients by mixing and diluting the lactic acid bacteria culture solution prepared in the step of preparing the lactic acid bacteria culture solution with purified water, immersing the main ingredients of kimchi, and then adding a natural browning inhibitor to pickle them; a step of preparing a kimchi filling seasoning by mixing seasoning ingredients with the lactic acid bacteria culture solution prepared in the step of preparing the lactic acid bacteria culture solution; a step of making kimchi by mixing and tossing the main ingredients of kimchi pickled in the step of pickling the main ingredients with the kimchi filling seasoning prepared in the step of making the kimchi filling seasoning; and a fermentation and aging step of fermenting and aging the kimchi made in the step of making kimchi at a temperature of 2 to 7°C for 2 to 4 weeks. However, while the above technology can be recognized as a somewhat effective technology in that it can provide salt-free kimchi, there was a problem in that the cell membranes of the cabbage were destroyed more than necessary during the manufacturing process by diluting a lactic acid bacteria culture solution us