JP5979681B2 - Process for producing functional kimchi containing black garlic - Google Patents

Description

  The present invention relates to a method for producing kimchi, and more particularly, to a method for producing a functional kimchi containing black garlic, which produces kimchi containing black garlic.

  Kimchi is a traditional Korean fermented food and an important food essential for the Korean diet.

  Garlic is a food that has been cultivated since prehistoric times in areas such as ancient Egypt, China, and India, and is a very old food that appears in the Korean mythology.

  Garlic is particularly used as a therapeutic agent for pneumonia or purulent disease, and is excellent in detoxifying action, anticancer action, antibacterial action and the like for heavy metal poisoning, and is 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 odor and some people do not like the unique odor of garlic. People who do not like the unique odor of garlic shy away from the garlic odor that comes from the condiments contained in kimchi, and therefore some people feel burdened by eating kimchi.

  In other words, among those who like kimchi, those who shy away from the garlic odor resulting from kimchi's condiments feel burdened by eating kimchi.

  The present invention is to solve the above-mentioned problems, and technically provides a method for producing black garlic-containing functional health kimchi using black garlic that has less odor unique to garlic. Let it be an issue.

  A method for producing a functional kimchi containing black garlic according to the present invention for solving the technical problems described above includes a step of preparing a secondary material containing at least one of onion, ginger and radish grated, and a black garlic paste. A step of preparing a primary mixture by mixing liquid salt and spices, a step of preparing a secondary mixture by mixing the primary mixture and the auxiliary material, and a seaweed in the secondary mixture. Preparing a tertiary mixture by mixing the paste and the black garlic paste; and mixing the soaked cabbage obtained through an immersion process, a washing process, and a dehydration process with the tertiary mixture.

  Since the black garlic kimchi produced by the present invention is produced using black garlic, a human who avoids the odor unique to garlic can also eat the black garlic kimchi produced by the present invention. That is, the black garlic kimchi produced by the present invention is a functional health kimchi for humans who likes kimchi but avoids the odor of garlic.

  In addition, fermented and aged black garlic has an antioxidant activity eight times or more than raw garlic. That is, the main components of black garlic are allicin, diallyl disulfide, S-allyl cysteine and the like, and such components have anticancer, antioxidant, bactericidal effects, inflammation treatment and stamina strengthening effects. Therefore, by adding black garlic to kimchi, it is possible to produce kimchi that is beneficial not only to flavor but also to health.

2 is a flowchart of an embodiment of a method for producing a functional kimchi containing black garlic according to the present invention.

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

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

  As shown in FIG. 1, the method for producing a functional kimchi containing black garlic according to the present invention prepares a secondary material containing at least one of onion, ginger and radish grated, and prepares a black garlic paste. Step S104, Step S106 for preparing a primary mixture by mixing liquid salt and spices, Step S108 for preparing a secondary mixture by mixing the primary mixture and the auxiliary material, and the secondary mixture, Step S110 of mixing the seaweed paste and the black garlic paste to prepare a tertiary mixture, the soaked cabbage obtained through the dipping process, the washing process, and the dehydrating process and the tertiary mixture are mixed to prepare the black garlic. Step S112 for producing kimchi.

<1. Step S102 for Preparing Secondary Materials>
Secondary materials can include onion, radish ginger, ginger, etc., and can include shredded radish.

  The manufacturer first peels onion, ginger, radish, etc., and then cleans it.

  Moreover, a manufacturer may prepare a liquid secondary material, such as grated radish, by grated radish, or may be prepared by shredding radish as necessary.

<2. Black garlic paste preparation process S104>
Black garlic paste is prepared by mixing black garlic, which has been softened by grated or crushed, with purified water, etc., and the black garlic paste is prepared by various methods shown below. Can be prepared.

  First, perform the process of fumigating garlic.

  The fumigation process is a process of removing odors peculiar to garlic and removing various bacteria adhering to the garlic epidermis with the smoke produced by mugwort burning. In other words, in the fumigation process, garlic is placed in a smoke device filled with smoke obtained from the burning of mugwort.

  Artemisia smoke has a bactericidal action, an antibacterial action, and a deodorizing action. Therefore, through the fumigation process using mugwort smoke, the odor of peculiar garlic is removed, and at the same time the mugwort fragrance permeates the garlic, reducing the odor of garlic and existing on the surface of garlic And bactericidal and antibacterial effects are obtained.

  Second, it performs the primary aging process of the garlic that has undergone the fumigation process.

  Garlic that has undergone the fumigation process is aged for 5 to 20 hours in a drier maintained at a temperature between 50 and 100 ° C. In this case, the temperature of the dryer may be maintained differently for each time period.

  Third, a process of immersing the primary ripened garlic is performed.

  In the dipping process, the primary aged garlic is dipped for about 10 to 14 hours in a dipping solution prepared by diluting a fermented carrot extract, a green tea extract or the like.

  The green tea extract contained in the immersion liquid contains a large amount of polyphenol. Therefore, when garlic is immersed for a certain period of time, polyphenols are absorbed into garlic. The polyphenol includes components such as catechin, flavonol, chlorogenic acid, and tannic acid. The green tea extract contains a large amount of ester-type EGCg (Epigallocatechingallate). The polyphenol is a beneficial component that has a detoxifying action, astringent action, bactericidal action, etc. in the body, and the EGCg has effects such as carcinogen suppression, immunity enhancement, and antioxidant action.

  In addition, as the fermented red ginseng extract contained in the immersion liquid, a fermented red ginseng extract obtained by fermenting red ginseng and greatly enhancing functional components may be used.

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

  Fourth, a process of secondary aging of the garlic that has undergone the immersion process is performed.

  Garlic taken out of the immersion liquid is aged for 100 to 300 hours in a drier maintained at a temperature between 50 and 100 ° C. In this case, the temperature of the dryer may be maintained differently for each time period.

  The secondary aging process is intended to reduce or eliminate heartburn when ingesting garlic or a bitter odor peculiar to garlic, and appropriate temperature control is important.

  Through the secondary ripening process as described above, allicin and the like contained in garlic can be changed into organic sulfur compounds useful for the body.

  That is, garlic that has passed through the secondary aging process from the fumigation process contains various organic sulfur compounds and thus exhibits antioxidant activity.

  Fifth, the aging process of garlic after the secondary aging process is performed.

  Garlic that has undergone the secondary aging process is aged for 30 to 100 hours in a drier maintained at a temperature between 20 and 50 ° C. The tertiary aging process is performed at a lower temperature than the secondary aging process.

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

  In the third ripening process, a unique active ingredient contained in garlic such as allicin can be changed into an organic sulfur compound.

  Sixth, black garlic is produced through a process of cooling the garlic that has undergone the third ripening process.

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

  That is, black garlic can be produced by drying the garlic that has undergone the third ripening process in the shade maintained at 10 to 20 ° C. for 70 to 170 hours.

  Seventh, black garlic paste is produced by mixing black garlic and purified water.

  For this reason, a process of softening the black garlic produced through the fumigation process or the cooling process by grateing or crushing is performed.

  Black garlic paste is produced by mixing black garlic, which has been softened by grated or crushed, and purified water.

<Process S106 for Producing the Primary Mixture>
A primary mixture is prepared by mixing liquid seasonings such as salted sardines and salted shrimp with chemical seasonings, sugar, salt, pepper powder and other spices.

  The type of liquid salty and condiment contained in the primary mixture can be selected by the manufacturer.

<Process S108 for Producing Secondary Mixture>
A secondary mixture is prepared by mixing the primary mixture with the auxiliary materials such as radish grated, onion and ginger.

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

<Process S110 for producing tertiary mixture>
A seaweed paste and the black garlic paste are mixed with the secondary mixture to prepare a tertiary mixture.

  The black garlic paste can be prepared through the above process.

  The seaweed paste is prepared by mixing seaweed that has been softened by grated or crushed, and purified water or the like, and the seaweed paste can be prepared by the following method.

  That is, examples of the seaweed used as the seaweed paste include kelp and dried seaweed. The seaweed paste can be prepared by chopping the seaweed, adding purified water, placing it in a kettle, and heating and stirring. The prepared seaweed paste is a dark green liquid and has no off-flavor.

  The tertiary mixture may include shredded radish.

  The shredded radish can be prepared in the secondary material preparation step S102.

<Process S112 for producing black garlic kimchi by mixing the tertiary mixture and the soaked Chinese cabbage>
Mixing the soaked cabbage obtained through the dipping process, the washing process, and the dehydrating process with the tertiary mixture completes the production of black garlic kimchi.

  That is, black garlic kimchi is manufactured through a work of mixing and soaking the dehydrated soaked Chinese cabbage and the tertiary mixture.

  In the dehydration process, Chinese cabbage obtained through the dipping process and the cleaning process is dehydrated for 2 hours or more.

<7. Characteristic analysis of black garlic kimchi>
The characteristics of black garlic kimchi produced by the method for producing functional kimchi containing black garlic according to the present invention as described above are as follows.

  The black garlic kimchi produced according to the present invention is a functional health kimchi for consumers who like kimchi but have disliked the smell of garlic. Black garlic fermented and matured according to the present invention has an antioxidant activity eight times or more than raw garlic.

  The main components of black garlic applied to the present invention are allicin, diallyl disulfide, S-allyl cysteine, etc., and the components have anticancer, antioxidant and bactericidal effects, inflammation treatment, stamina strengthening effects .

  Therefore, black garlic kimchi including black garlic is used as a functional health food and can be widely preferred by humans who feel a burden on the odor unique to garlic.

  Those skilled in the art to which the present invention pertains can understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. Therefore, it should be understood that the above-described embodiment is merely an example in all aspects and is not limited thereto. The scope of the present invention is defined by the scope of the claims described below from the detailed description of the invention, and all modifications or variations conceived from the meaning and scope of the claims and their equivalent concepts are described in the present invention. It should be analyzed as being within the scope of the invention.

Claims (4)

A step of preparing an auxiliary material containing at least one of onion, ginger and radish, a step of preparing a black garlic paste, a step of preparing a primary mixture by mixing liquid salty and condiment, and the primary Mixing the mixture and the secondary material to prepare a secondary mixture, mixing the secondary mixture with the seaweed paste and the black garlic paste to prepare a tertiary mixture , a washing process, and a dehydrating process A method for producing black garlic-containing functional health kimchi comprising the step of mixing the soaked Chinese cabbage obtained through the above and the tertiary mixture. The step of preparing the black garlic paste includes a step of preparing black garlic, a step of preparing black garlic in a soft state by grating or crushing the black garlic, and a soft state obtained by grated or crushed The method for producing black garlic-containing functional health kimchi according to claim 1, further comprising the step of mixing the black garlic and purified water to prepare the black garlic paste.   The step of preparing the black garlic includes placing the garlic in a smoke device filled with smoke obtained by burning mugwort, and garlic exposed to the smoke obtained by burning smoked mugwort. Aging for 5 to 20 hours in a drier maintained at a temperature between ~ 100 ° C and dip garlic aged through the above process into a dipping solution prepared by diluting fermented red ginseng extract or green tea extract Dipping, dipping the dipped garlic in a drier maintained at a temperature between 50-100 ° C. for 100-300 hours, and dipping the dipped garlic at 20-50 ° C. The method of claim 2, comprising: aging for 30 to 100 hours in a dryer maintained at a low temperature in between; and cooling the garlic aged at the low temperature to prepare the black garlic. The method of manufacturing the black garlic-containing functional health kimchi.   2. The black garlic-containing functional product according to claim 1, wherein the seaweed paste is prepared by chopping kelp and dried seaweed, adding purified water, putting in a kettle, and heating and stirring. How to make healthy kimchi.