KR20150121879A - Method of manufacturing kimchi with black garlic - Google Patents

Abstract

The present invention relates to a method for producing kimchi and, more specifically, to a method for producing functional kimchi containing black garlic, which manufactures kimchi by using black garlic which emits unique smell of garlic less. To this end, the method for producing functional kimchi containing black garlic according to the present invention comprises the following steps: preparing auxiliary materials including one or more among onion, ginger, and radish juice; producing a black garlic paste; preparing a first mixture by mixing liquid fermented fish with seasoning; preparing a second mixture by mixing the auxiliary materials with the first mixture; preparing a third mixture by mixing a seaweed paste and the black garlic paste with the second mixture; and mixing salted cabbages, which have gone through processes of salting, washing, and dehydrating, with the third mixture.

Description

METHOD OF MANUFACTURING KIMCHI WITH BLACK GARLIC [0002]

The present invention relates to a kimchi manufacturing method, and more particularly, to a method of manufacturing a functional health kimchi containing black garlic, in which a kimchi containing black garlic is produced.

Kimchi is a Korean traditional fermented food, and it is an important food that is indispensable to the diet of Koreans.

Garlic is an ancient food material that has been cultivated in ancient Egypt, China, and India, and is a very old food material that also appears in the Tangun myth of Korea.

Garlic is particularly used as a therapeutic agent for pneumonia or purulent diseases, and has excellent detoxifying action, anti-cancer action, antimicrobial action against heavy metal poisoning, and is also used for prevention of arteriosclerosis.

Garlic having excellent performance as described above is used as a basic seasoning of kimchi.

However, garlic has a unique smell, and some people do not like the unique smell of garlic. People who do not like the unique smell of garlic may also hate the smell of garlic from the spices contained in kimchi, and some people have a burden of eating kimchi.

In other words, among those who like kimchi, those who dislike the smell of garlic produced in the kimchi season are burdened with eating kimchi.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for manufacturing a functional health kimchi containing black garlic, in which kimchi is produced using black garlic having a low odor of garlic.

According to another aspect of the present invention, there is provided a method for manufacturing functional health kimchi containing black garlic, comprising the steps of: preparing a raw material containing at least one of onion, ginger, and juice; Producing a black garlic paste; Preparing a first mixture by mixing a liquid salted fish meal and a seasoning; Mixing the first mixture with the second mixture to prepare a second mixture; Mixing the seaweed paste and the black garlic paste to the secondary mixture to prepare a tertiary mixture; And mixing the pickled Chinese cabbage having been subjected to the pickling process, the washing process and the dehydrating process with the tertiary mixture.

Since the black garlic kimchi produced by the present invention is produced using black garlic, a person who does not like the smell of garlic can taste the black garlic kimchi produced by the present invention with pleasure. That is, the black garlic kimchi produced by the present invention is a functional health kimchi for a person who likes kimchi but does not like the smell of garlic.

In addition, fermented aged black garlic exhibits antioxidant activity 8 times or more than that of raw garlic. In other words, the main ingredients of black garlic are alicin, diaryl disulfide, S-aryl cysteine, etc., and these ingredients help anticancer, antioxidant, sterilization effect, inflammation treatment and stamina strengthening. Therefore, by adding black garlic to kimchi, it is possible to produce kimchi that is beneficial not only to taste but also to health.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of an embodiment of a method for manufacturing a functional health kimchi containing black garlic according to the present invention. FIG.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart of an embodiment of a method for manufacturing a functional health kimchi containing black garlic according to the present invention.

As shown in FIG. 1, the method for manufacturing functional health kimchi containing black garlic according to the present invention comprises the steps of preparing a raw material containing at least one of onion, ginger and juice (S102), preparing a black garlic paste (S104), mixing the liquid fermented fish meal and seasoning to prepare a first mixture (S106), mixing the first mixture with the second mixture to prepare a second mixture (S108), adding seaweed (S110) mixing the paste and the black garlic paste to prepare a tertiary mixture (S110), and mixing the sauteed Chinese cabbage that has undergone the pickling process, the washing process and the dehydration process with the tertiary mixture to prepare a black garlic kimchi do.

≪ 1. Process of Preparing Sub-materials (S102) >

The ingredient may include onion, fruit juice, ginger, and the like, and may include non-dried fruit.

The manufacturer first rinses onions, ginger, radish, etc. and then rinses clean.

In addition, the manufacturer may prepare a liquid material such as wheat gruel if necessary, or may prepare the raw material by slicing radish.

≪ 2. Process for producing black garlic paste (S104)

The black garlic paste is prepared by mixing black garlic, which is made into a soft state by grinding or crushing, with purified water or the like, and the black garlic paste can be produced through various methods as follows.

First, the process of fumigation of garlic is carried out.

The fumigation process removes the odor of the garlic and removes the germs on the surface of the garlic by the smoke that burns the mugwort. In other words, in the fumigation process, garlic is placed in the smoke-filled fume that burns mugwort.

Mugwort smoke has a function of sterilizing action, antibacterial action and deodorizing action. Therefore, through the fumigation process using mugwort smoke, the odor of the garlic is removed, and the smell of the mugwort is cut on the garlic, so that the smell of garlic can be neutralized and the bacteria and the like on the surface of the garlic are killed to obtain the sterilization and antibacterial effect .

Secondly, the process of maturing the fumigated garlic first is carried out.

The fumigated garlic is aged for 5 to 20 hours in a dryer maintained at a temperature of between 50 and 100 < 0 > C. In this case, the temperature of the dryer may be maintained differently for each time.

Third, the process of immersing the primary aged garlic is performed.

In the immersion process, firstly aged garlic is immersed in an immersion liquid prepared by diluting an extract of green tea, green tea extract, etc. for 10 to 14 hours.

The green tea extract contained in the immersion liquid has a very high polyphenol content. Therefore, when garlic is immersed for a certain time, polyphenol is absorbed in garlic. The polyphenol includes components such as catechin, pravanol, grosinal, and tannic acid. In addition, the green tea extract contains a large amount of ester type EGCg (EpyGalo Catechine gallate). The polyphenol is a beneficial component that has a detoxifying action, a converging action and a sterilizing action in the body, and the EGCg has the effects of inhibiting carcinogens, enhancing immunity, and antioxidant action.

In addition, the extract of fermented red ginseng, which is fermented red ginseng to significantly enhance functional components, can be used as the ginseng extract contained in the immersion liquid.

Through the immersion process, the active ingredient content of garlic can be increased, and the deterioration of garlic can be prevented.

Fourth, a process of aging the garlic after the immersion process is performed secondarily.

The garlic recovered from the immersion liquid is aged for 100 to 300 hours in a dryer maintained at a temperature between 50 and 100 캜. In this case, the temperature of the dryer may be maintained differently for each time.

The second aging process is to reduce or eliminate the heartburn or garlic intoxicant smell when garlic is consumed, and proper temperature control is important.

Through the secondary aging process as described above, allysine and the like contained in garlic can be converted into organosulfur compounds useful for the body.

That is, since the fumigation process and the second aging process, the garlic contains various organic sulfur compounds and thus exhibits an antioxidative activity.

Fifth, a process of aging the garlic after the second aging process is performed.

The garlic subjected to the second aging process is aged for 30 to 100 hours in a dryer maintained at a temperature between 20 and 50 ° C. The third aging process is performed at a lower temperature than the second aging process.

That is, the garlic treated at a high temperature in the second aging process is aged at a low temperature state through the third aging process.

In the tertiary fermentation process, an effective ingredient contained in garlic, such as allysine, can be converted into an organic sulfur compound.

Sixth, black garlic is produced by cooling the garlic after the third aging process.

In the cooling process, the garlic that has undergone the third aging process is cooled with cold air.

In other words, black garlic can be produced by drying for 70 to 170 hours in a shade in which the garlic having been subjected to the third aging process is maintained at 10 to 20 占 폚.

Seventh, a black garlic paste is prepared by mixing black garlic with purified water.

For this purpose, the process of making the black garlic produced through the fumigation process or cooling process is performed by grinding or crushing the garlic.

The black garlic, which is ground or crushed and made into a soft state, is mixed with purified water or the like to produce a black garlic paste.

≪ 3. Process of producing the first mixture (S106)

The primary mixture is prepared by mixing seasonings such as mackerel, sugar, salt, and red pepper powder into a fermented salted seafood such as anchovy sauce and shrimp sauce.

The type of liquid fermented seafood contained in the primary mixture and the type of seasoning can be selected by the manufacturer.

≪ 4. Process of producing the second mixture (S108)

The above-mentioned primary mixture is mixed with the above-mentioned secondary ingredients such as juice, onion and ginger to prepare a secondary mixture.

Substances included in the secondary mixture can also be selected by the manufacturer.

≪ 5. Preparation of tertiary mixture (S110) >

To the secondary mixture, a seaweed paste and the black garlic paste are mixed to prepare a tertiary mixture.

The black garlic paste can be produced through the above-described process.

The seaweed paste is prepared by mixing seaweed, which is ground or crushed and made into a soft state, with purified water or the like, and the seaweed paste can be produced by the following method.

That is, the seaweed used in the seaweed paste may be kelp, gunimi, and the like. The seaweed is finely chopped and placed in a kiln together with purified water, followed by heating and stirring to produce the seaweed paste. The prepared seaweed paste shows a characteristic of a dark green liquid and has no odor.

In addition, the tertiary mixture may contain irons.

The iridescent material may be prepared in the material preparation process (S102).

<6. The process of preparing the black garlic kimchi by mixing the third mixture and the pickled Chinese cabbage (S112)

The pickled Chinese cabbage that has undergone the pickling process, the washing process and the dehydrating process is mixed with the tertiary mixture to complete the production of the black garlic kimchi.

Namely, the above-mentioned tertiary mixture is mixed with the dehydrated pickled Chinese cabbage, and then the black garlic kimchi is produced through the burping process.

In the dehydration process, the Chinese cabbage that has undergone the pickling process and the washing process is dehydrated for 2 hours or more.

<Analysis of Characteristics of Black Garlic Kimchi>

The characteristics of the black garlic kimchi prepared by the method of manufacturing functional health kimchi containing black garlic according to the present invention are as follows.

The black garlic kimchi produced by the present invention is a functional health kimchi for consumers who like kimchi but do not like the smell of garlic. According to the present invention, fermented aged black garlic exhibits an antioxidative activity 8 times or more than that of raw garlic.

The major components of the black garlic used in the present invention are alicin, diaryl disulfide, S-aryl cysteine and the like, and these components are useful for anticancer, antioxidant and sterilizing effect, inflammation treatment and stamina strengthening.

Therefore, the black garlic kimchi containing black garlic can be used as a functional health food, and it can be widely used for a person who feels refusal to the inherent odor of garlic.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the detailed description and all changes or modifications derived from the meaning and scope of the claims and their equivalents are to be construed as being included within the scope of the present invention do.

Claims (4)

Preparing a raw material comprising at least one of onion, ginger and juice;
Producing a black garlic paste;
Preparing a first mixture by mixing a liquid salted fish meal and a seasoning;
Mixing the first mixture with the second mixture to prepare a second mixture;
Mixing the seaweed paste and the black garlic paste to the secondary mixture to prepare a tertiary mixture; And
A method for manufacturing a functional health kimchi containing black garlic, which comprises mixing pickled Chinese cabbage having been subjected to a pickling process, a washing process and a dehydration process with the tertiary mixture. The method according to claim 1,
The black garlic paste producing step comprises:
Producing black garlic;
Grinding or crushing the black garlic to prepare a black garlic in a soft state; And
A method for manufacturing a functional health kimchi containing black garlic, comprising the steps of: preparing a black garlic paste by grinding or crushing and mixing purified water with soft black garlic; 3. The method of claim 2,
The step of producing the black garlic comprises:
Placing garlic in a smoke-filled fumar of mugwort;
Aging the garlic exposed to the smoke containing the mugwort for 5 to 20 hours in a dryer maintained at a temperature between 50 and 100 캜;
Immersing the aged garlic in an immersion liquid prepared by diluting an extract of green tea or green tea extract;
Aging the immersed garlic for 100 to 300 hours in a dryer maintained at a temperature between 50 and 100 캜;
Aging the aged garlic after being soaked for 30 to 100 hours in a dryer maintained at a low temperature of between 20 and 50 캜; And
And cooling the aged garlic at the lower temperature to produce the black garlic. The method according to claim 1,
Wherein the seaweed paste is prepared by finely chopping kelp and dried seaweed paste into a kiln together with purified water, followed by heating and stirring.

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