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KR-20260067129-A - manufacturing method for kimchi and kimchi manufactured with this

KR20260067129AKR 20260067129 AKR20260067129 AKR 20260067129AKR-20260067129-A

Abstract

The present invention relates to a method for manufacturing kimchi and kimchi manufactured thereby, wherein the kimchi has excellent flavor with minimal off-odor, as well as excellent texture, taste, and overall palatability, and can be consumed deliciously and healthily by consumers who prefer kimchi with an acidity of 0.1 to 0.3%. In addition, the invention relates to a method for manufacturing kimchi in which the quality of the kimchi does not change for a long time through ultra-high pressure sterilization treatment, and to kimchi manufactured thereby.

Inventors

  • 박윤경

Assignees

  • 주식회사 스티븐푸드테크

Dates

Publication Date
20260512
Application Date
20241105

Claims (10)

  1. Step 1: preparing a kimchi seasoning mixture by mixing pickled cabbage and kimchi seasoning; A second step of aging the above kimchi seasoning mixture to produce an aged kimchi product; and A third step of manufacturing kimchi by ultra-high pressure sterilizing the above-mentioned fermented kimchi product; comprising, A method for manufacturing kimchi, wherein the above kimchi has an acidity of 0.1 to 0.3%.
  2. In paragraph 1, A method for manufacturing kimchi, wherein the kimchi has a pH of 5.0 to 6.0 and a salt content of 0.8 to 2.6%.
  3. In paragraph 2, A method for manufacturing kimchi, wherein the above kimchi has a sugar content of 9.0 to 12.0°Brix.
  4. In paragraph 1, The above pickled cabbage has a salt content of 1 to 5%, and A method for manufacturing kimchi, wherein the above kimchi seasoning comprises shredded radish, kelp extract, red chili powder, kimchi paste, minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation.
  5. In paragraph 4, A method for producing kimchi, wherein the above-mentioned lactic acid bacteria for kimchi fermentation comprises one or more types selected from Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus sakei, Weissella koreensis, Weissella cibaria, and Leuconostoc citreum bacteria.
  6. In paragraph 4, The above kimchi seasoning is prepared by inoculating a seasoning base with lactic acid bacteria for kimchi fermentation, and The above seasoning base is prepared by mixing 20 to 60 parts by weight of kelp extract, 56 to 96 parts by weight of red chili powder, 5 to 35 parts by weight of kimchi paste, 8 to 24 parts by weight of minced garlic, 8 to 24 parts by weight of minced onion, and 0.05 to 10 parts by weight of salt, based on 100 parts by weight of shredded radish. A method for manufacturing kimchi, wherein the above kimchi seasoning contains 0.001 to 0.05 weight% of lactic acid bacteria for kimchi fermentation based on the total weight%.
  7. In paragraph 1, A method for manufacturing kimchi, wherein the above kimchi seasoning mixture is a mixture of 75 to 95 weight% of pickled cabbage and 5 to 25 weight% of kimchi seasoning based on the total weight%.
  8. In paragraph 1, the second step is Step 2-1, which involves primary fermentation of the above kimchi seasoning mixture at a temperature of 4 to 10℃ for 1 to 3 days; and Step 2-2, which involves preparing a fermented kimchi product by secondarily fermenting the above first-fermented kimchi seasoning mixture at a temperature of 1 to 5℃ for 3 to 7 days; A method for manufacturing kimchi comprising
  9. In paragraph 1, the above third step is Step 3-1, primary sterilization of the above-mentioned fermented kimchi at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; Step 3-2, maintaining the above-mentioned first-sterilized fermented kimchi at a temperature of 10 to 30℃ for 0.5 to 5 minutes; and Step 3-3, in which the kimchi is manufactured by secondary sterilizing the above-mentioned fermented kimchi at a pressure of 4,000 to 6,000 bar for 1 to 10 minutes; A method for manufacturing kimchi comprising
  10. Manufactured by the manufacturing method of any one of paragraphs 1 to 9, and Kimchi having an acidity of 0.1 to 0.3%, a pH of 5.0 to 6.0, a salinity of 0.8 to 2.6%, and a sugar content of 9.0 to 12.0°Brix.

Description

Manufacturing method for kimchi and kimchi manufactured with this The present invention relates to a method for manufacturing kimchi and kimchi manufactured thereby, wherein the kimchi has excellent flavor with minimal off-odor, as well as excellent texture, taste, and overall palatability, and can be consumed deliciously and healthily by consumers who prefer kimchi with an acidity of 0.1 to 0.3%. In addition, the invention relates to a method for manufacturing kimchi in which the quality of the kimchi does not change for a long time through ultra-high pressure sterilization treatment, and to kimchi manufactured thereby. Kimchi is made by salting various vegetables and fermenting them with a mixture of auxiliary ingredients and seasonings. It occupies a significant place in the Korean diet and is establishing itself as a global food due to increased international exchange and the spread of the Korean Wave. Because kimchi can be stored for a long period compared to raw vegetables, it has long been utilized as an important side dish, particularly during the winter. There are various types of kimchi depending on the region, season, and main ingredients; furthermore, the term "kimchi" refers to a fermented vegetable food and is not limited to specific ingredients such as napa cabbage or radish. The unique flavor and texture of kimchi originate from the fermentation of enzymes within the cells of vegetables such as napa cabbage and radish; this fermentation process depends on the specific bacteria, conditions, and degree of fermentation. During this process, sugars or amino acids produced by enzymatic action serve as food for various microorganisms present on the ingredients, and fermentation begins as these microorganisms grow. Research is continuously being conducted to improve the taste and flavor of kimchi using such fermentation methods. Hereinafter, embodiments of the present invention are described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. The present invention may be embodied in various different forms and is not limited to the embodiments described herein. In the drawings, parts unrelated to the explanation have been omitted to clearly explain the present invention, and the same reference numerals are assigned to identical or similar components throughout the specification. The method for manufacturing kimchi according to the present invention includes steps 1 through 3. First, the first step of the method for manufacturing kimchi according to the present invention may be to mix pickled cabbage and kimchi seasoning to produce a kimchi seasoning mixture. At this time, the pickled cabbage may be prepared by immersing the cabbage in brine having a temperature of 10 to 30°C, preferably 10 to 20°C, and a salt content of 7 to 15%, preferably 9 to 13%, for 12 to 20 hours, preferably 14 to 18 hours, and then washing it. In addition, the pickled cabbage may have a salt content of 1 to 5%, preferably 1.1 to 2.0%. If the salt content is less than 1%, not only will an off-flavor occur in the kimchi being produced, but there may also be a problem with the texture of the kimchi deteriorating, and if it exceeds 5%, the taste of the kimchi will deteriorate, and there may be a problem with the overall palatability decreasing. The kimchi seasoning may include one or more selected from shredded radish, kelp extract, anchovy powder, dried pollack head powder, purified water, fish sauce, white sugar, shredded green onion, salt, salted shrimp, wheat flour, corn syrup, red pepper powder, kimchi paste (glutinous rice paste), minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation, and preferably may include one or more selected from shredded radish, kelp extract, red pepper powder, kimchi paste, minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation, and most preferably may include shredded radish, kelp extract, red pepper powder, kimchi paste, minced garlic, minced onion, salt, and lactic acid bacteria for kimchi fermentation. At this time, the lactic acid bacteria for kimchi fermentation may include one or more selected from Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum, Lactobacillus sakei, Weissella koreensis, Weissella cibaria, and Leuconostoc citreum bacteria. Additionally, the kimchi paste may be a glutinous rice paste prepared by adding glutinous rice flour to water and mixing it over medium and/or low heat. Specifically, kimchi seasoning can be prepared by inoculating a seasoning base with lactic acid bacteria for kimchi fermentation. In addition, the kimchi seasoning may contain 0.001 to 0.05 weight%, preferably 0.002 to 0.01 weight%, of lactic acid bacteria for kimchi fermentation based on the total weight%. In addition, the seasoning base may be prepared by mixing 20 to 60 parts by weight of kelp extract, preferably 25 to 40 parts by weight; 56 to 96