KR0120410B1 - Processing method of kimchi - Google Patents
Processing method of kimchiInfo
- Publication number
- KR0120410B1 KR0120410B1 KR1019940029788A KR19940029788A KR0120410B1 KR 0120410 B1 KR0120410 B1 KR 0120410B1 KR 1019940029788 A KR1019940029788 A KR 1019940029788A KR 19940029788 A KR19940029788 A KR 19940029788A KR 0120410 B1 KR0120410 B1 KR 0120410B1
- Authority
- KR
- South Korea
- Prior art keywords
- kale
- kimchi
- water
- licorice
- myeongil
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 51
- 238000003672 processing method Methods 0.000 title 1
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 69
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 69
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims abstract description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 29
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 29
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 29
- 229940010454 licorice Drugs 0.000 claims abstract description 29
- 241000202807 Glycyrrhiza Species 0.000 claims abstract description 23
- 239000012267 brine Substances 0.000 claims abstract description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 19
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 239000002075 main ingredient Substances 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 23
- 239000000463 material Substances 0.000 abstract description 7
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 241001105098 Angelica keiskei Species 0.000 abstract 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 11
- 235000003434 Sesamum indicum Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 7
- 239000002184 metal Substances 0.000 description 7
- 240000002234 Allium sativum Species 0.000 description 6
- 240000004160 Capsicum annuum Species 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 description 6
- 244000303040 Glycyrrhiza glabra Species 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 6
- 244000273928 Zingiber officinale Species 0.000 description 6
- 235000006886 Zingiber officinale Nutrition 0.000 description 6
- 239000001728 capsicum frutescens Substances 0.000 description 6
- 235000004611 garlic Nutrition 0.000 description 6
- 235000008397 ginger Nutrition 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001784 detoxification Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
[발명의 명칭][Name of invention]
김치 제조방법Kimchi manufacturing method
[발명의 상세한 설명]Detailed description of the invention
본 발명은 김치 제조방법에 관한 것으로 특히 케일이나 명일엽(일명 신선초)를 주 재료로 하는 김치를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing kimchi, and more particularly, to a method for producing kimchi, which is mainly made of kale or Myeongil leaf (aka fresh vinegar).
김치는 배추, 무, 열무 등의 채소를 주 재료로 하여 제조되고 있으나 케일 또는 명일엽을 주 재료로 하는 김치는 없었다.Kimchi is produced mainly from vegetables such as cabbage, radish, and radish, but there is no kimchi mainly from kale or Myeongil leaf.
케일이나 명일엽은 영양가가 높아 많이 복용하고 있으며 복용 방법은 대부분 케일 또는 명일엽을 녹집기에 갈아 녹즙 형태로 복용하고 있는 실정이다.Kale or Myeongil leaves are taking a lot of nutritional value, and most of the taking method is to take the kale or Myeongil leaves in the green tea juice in the form of green juice.
케일이나 명일엽을 녹즙 형태로 추출하기 위한 녹즙기는 기어가 형성된 2개의 원통형 칼날 사이로 깨끗이 씻은 케일이나 명일엽을 공급하면서 원통형 칼날을 회전시킴으로써 케일이나 명일엽을 갈아 즙을 추출해 내도록 되어 있다.The juicer for extracting kale or fresh leaf in the form of green juice is designed to grind the kale or fresh leaf by extracting the juice by rotating the cylindrical blade while supplying cleanly washed kale or fresh leaf between two geared cylindrical blades.
그러나 녹즙기는 금속 원통형 칼날의 마찰에 의해 즙을 추출하므로 케일이나 명일엽의 즙과 함께 원통형 칼날이 마모되면서 금속가루가 배출되게 된다.However, the green juice extracts the juice by the friction of the metal cylindrical blade, the metal blade is discharged as the cylindrical blade is worn together with the juice of kale or Myeongil leaf.
따라서 사용자는 케일이나 명일엽즙과 함께 금속가루를 마시게 되므로 오히려 건강에 해가 될 수 있으며 케일이나 명일엽의 즙을 녹즙기로 추출하기 위한 번거러움이 따르게 된다.Therefore, the user may drink metal powder together with kale or mile leaf juice, so it may be harmful to health, and the hassle of extracting kale or mile leaf juice with green juice is followed.
본 발명은 상기와 같은 점을 감안하여 금속가루가 포함되어 있지 않은 케일이나 명일엽을 식사할 때 간단히 먹을 수 있도록 케일이나 명일엽을 주 재료로 하여 김치를 제조하는 방법을 제공하고자 하는 것이다.The present invention is to provide a method for producing kimchi with kale or Myeongil leaf as the main material so that when you eat kale or Myeongil leaf simply does not contain metal powder in view of the above point.
케일이나 명일엽을 김치로 제조하여 간단히 먹을 수 있도록 하는 것을 목적으로 하는 본 발명은 케일 또는 명일엽을 소금물로 씻어 충분히 절인 후 염분과 함께 물기를 제거하고 감초를 끓여 걸러낸 감초수를 통상의 김치 제조시 필요한 갖은 양과 배합시킨 양념을 절여진 케일 또는 명일엽에 골고루 양념하여 적당시간 숙성시키는 것이다.The present invention aims to make kale or Myeong-il leaves with kimchi so that they can be easily eaten. After washing kale or Myeong-il leaves with salt water, marinating them sufficiently, removing water with salt, and boiling licorice, filtering licorice water during normal kimchi production. Seasonings are mixed with the necessary amount and seasoned in pickled kale or Myeongil lobe to ripen for a suitable time.
이러한 본 발명은 케일을 주 재료로 하여 김치를 제조하면 케일김치가 되고 명일엽을 주 재료로 김치를 제조하면 명일엽김치가 되며 케일 및 명일엽을 주 재료로 하여 김치를 제조하면 명일엽 케일 복합 김치가 된다.When the kimchi is prepared using kale as a main material, it becomes kale kimchi, and when kimchi is prepared as a main material, it becomes Myeongil leaf kimchi, and when Kimchi is prepared using kale and Myeongil leaf as a main material, it becomes a mixed leaf kale kimchi.
이하 본 발명을 각각의 김치를 제조하는 실시예에 의거 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail based on the examples of preparing the kimchi.
먼저 케일을 주 재료로 하는 케일 김치 제조방법에 대하여 살펴본다.First, a method of preparing kale kimchi with kale as a main material will be described.
[케일 김치 제조 실시예][Kale Kimchi Preparation Example]
1. 신선도가 높은 케일을 김치 무게의 백분율 표시로 96.12%를 준비한다.1. Prepare 96.12% of fresh kale as a percentage of kimchi weight.
2. 준비된 케일을 물 40리터에 소금 1리터를 풀은 소금물로 깨끗이 씻고 씻겨진 케일을 상기 소금물이 담긴 용기에 담아 8-10시간 정도 경과시켜 케일을 충분히 절인다.2. Wash the prepared kale with 40 liters of water and 1 liter of salt, and then wash the kale in a container containing the brine.
3. 절여진 케일을 건져내어 깨긋한 물로 3회이상 세척하여 케일에 묻어 있는 염분을 제거시킨 후 물이 잘빠지는 구멍뚫린 용기에 담아 케일의 물기를 제거한다.3. Take out the pickled kale and wash it with clean water three times or more to remove the salt from the kale, and then drain the kale in a well-drained perforated container.
4. 마늘 0.4%와 생강 0.02%를 곱게 갈아서 역시 곱게 갈은 고춧가루 0.4%와 배합하고 감초수 0.1%를 상기 배합된 양념에 첨가하여 배합한다.4. Finely grind 0.4% garlic and 0.02% ginger, and mix with 0.4% finely ground red pepper powder and 0.1% licorice.
여기서 양념은 무게대비 백분율로 표시하였으며 감초수는 물 5리터에 감초 500g을 넣어 100℃에서 30-40분 정도 끓인 다음 고운채로 걸러서 제조하며 감초수를 사용하는 이유는 김치에 설탕을 사용하지 않고 단맛을 내기 위함이며 또한 감초가 지닌 해독 성질을 이용하여 잔류 농약의 독성을 제거하기 위함이다.The seasoning is expressed as a percentage by weight. Licorice water is 5 liters of water, 500g of licorice, boiled at 100 ℃ for 30-40 minutes, and then filtered to make it. The reason for using licorice water is that it tastes sweet without using sugar. In order to remove the toxicity of residual pesticides by using the detoxification properties of licorice.
그리고 무 2%를 채를 쳐서 준비하고 파는 깨끗이 다듬어 길이 5-8㎝길이로 잘라 0.6%를 준비하며 참깨는 볶아서 0.04%를 준비한 후 상기된 양념에 첨가하여 배합시킴으로써 최종 양념을 준비한다.Prepare 2% of radish by squeezing and trim the slicing, cut into 5-8cm long, prepare 0.6%, stir-fry sesame seeds, prepare 0.04%, and add to the above condiments to prepare the final condiments.
이때 상기 양념의 배합에는 0.3%의 젖갈이 첨가되며 상기된 양념의 백분율은 무게대비 백분율로 표시한 것이다.In this case, 0.3% of lactose is added to the seasoning, and the percentage of the seasoning is expressed as a percentage by weight.
5. 상기 3번에서 준비된 케일의 잎과 잎사이 및 잎의 표면에 상기 4번에서 최종적으로 배합된 양념을 바르거나 집어넣어 골고루 케일에 양념이 베이게 한다.5. Apply the seasoning finally blended in step 4 between the leaves and leaves of the kale prepared in step 3 above and on the surface of the leaf so that the seasoning is evenly spread on the kale.
6. 양념이 배인 케일을 발효 용기에 담아 10℃에서 72시간 숙성시키면 케일 김치가 완성되며 이렇게 숙성된 케일 김치는 용량별 용기에 담아 출하한다.6. When the seasoned kale is fermented in a fermentation vessel and aged for 72 hours at 10 ° C, the kale kimchi is completed. The aged kale kimchi is shipped in containers by volume.
이같은 과정에 의하여 제조되어지는 케일 김치의 성분함량은 다음과 같다.(여기서 각각의 재료의 양은 무게에 대한 백분율로 표시하였다.)The ingredient content of kale kimchi prepared by this process is as follows (where each ingredient is expressed as a percentage of its weight).
케일 : 96.12% 무 : 2%Kale: 96.12% Nothing: 2%
파 : 0.6% 고춧가루 : 0.4%Green onion: 0.6% Red pepper powder: 0.4%
생강 : 0.02% 젖갈 : 0.3%Ginger: 0.02% Lactate: 0.3%
참깨 : 0.04% 감초수 : 0.1%Sesame: 0.04% Licorice: 0.1%
마늘 : 0.4% 기타 : 0.02%Garlic: 0.4% Others: 0.02%
상기된 성분 함량을 갖고 상기된 제조 방법에 의하여 제조되어지는 케일 김치는 케일 특유의 맛을 내며 또한 김치를 좋아하는 한국인 고유의 특성과도 일치되어 누구든지 간편하게 케일을 먹을 수 있다.Kale kimchi having the above-described ingredient content and manufactured by the above-described manufacturing method has a unique flavor of kale and is also consistent with the characteristics of Koreans who like kimchi, so anyone can easily eat kale.
따라서 케일을 먹기 위하여 녹즙기로 즙을 내는 수고를 덜 수 있으며 또한 녹즙을 내는 과정에서 포함되는 금속가루의 혼입을 방지할 수 있어 건강식으로 뛰어난 효과를 갖게 된다.Therefore, it is possible to reduce the effort to juice the juice with a green juice to eat kale and also to prevent the mixing of metal powder included in the process of making green juice has an excellent effect on a healthy diet.
다음으로 명일엽을 주 재료로 하는 명일엽 김치의 제조 방법에 대하여 살펴본다.Next, the manufacturing method of Myeongil-yup Kimchi which has Myeongil-yup as the main material is examined.
[명일엽 김치 제조 실시예][Yield Kimchi Production Example]
1. 깨끗한 명일엽을 김치 무게의 백분율 표시로 96.12%를 준비한다.1. Prepare 96.12% of fresh Myeong-yup as a percentage of Kimchi weight.
2. 준비된 명일엽을 물 40리터에 소금 1리터를 풀은 소금물로 깨끗이 씻은 후 명일엽을 상기의 소금물이 담긴 용기에 담아 8-10시간 정도 충분히 절인다.2. Wash the prepared Myeongil Leaf with 40 liters of water and 1 liter of salt, and then rinse the Myeongil Leaf in the container containing the salt water for 8-10 hours.
3. 절여진 명일엽을 건져내어 깨끗한 물로 3회 이상 세척하여 명일엽에 묻어 있는 염분을 제거시킨 후 물이 잘빠지는 용기에 담아 명일엽의 물기를 제거한다.3. Pickled pickled leaves and wash them with clean water at least 3 times to remove salts from dried leaves and put them in a well-drained container to remove moisture.
4. 마늘 0.4%와 생강 0.02%를 곱게 갈아서 역시 곱게 갈은 고춧가루 0.4%와 배합하고 감초수 0.1%를 상기 양념에 첨가하여 배합한다.4. Grind 0.4% garlic and 0.02% ginger and mix with 0.4% finely ground red pepper powder and add 0.1% licorice to the seasoning.
여기서 양념은 무게대비 백분율로 표시하였으며 감초수는 물 5리터에 감초 500g을 넣어 100℃에서 30-40분 정도 끓인 다음 고운채로 걸러서 제조하며 감초수를 사용하는 이유는 김치에 설탕을 사용하지 않고 단맛을 내기 위함이며 또한 감초가 지닌 해독 성질을 이용하기 위함이다.The seasoning is expressed as a percentage by weight. Licorice water is 5 liters of water, 500g of licorice, boiled at 100 ℃ for 30-40 minutes, and then filtered to make it. The reason for using licorice water is that it tastes sweet without using sugar. To take advantage of the detoxification properties of licorice.
그리고 무 2%를 채를 쳐서 준비하고 파는 깨끗이 다듬어 길이 5-8㎝ 길이로 잘라 0.6%를 준비하며 참깨는 볶아서 0.04%를 준비한 후 상기된 양념에 첨가하여 배합시킴으로써 최종 양념을 준비한다.Prepare 2% of radish by squeezing, trim and dig into 5-8cm in length to prepare 0.6%, stir-fry sesame seeds and prepare 0.04% by adding sesame seeds.
이때 상기 양념의 배합에는 0.3%의 젖갈이 첨가되며 상기된 양념의 백분율은 무게대비 백분율로 표시한 것이다.In this case, 0.3% of lactose is added to the seasoning, and the percentage of the seasoning is expressed as a percentage by weight.
5. 상기 3번에서 준비된 명일엽의 잎과 잎사이 및 잎의 표면에 상기 4번에서 최종적으로 배합된 양념을 바르거나 집어넣어 골고루 케일에 양념이 베이게 한다.5. Apply the seasoning finally blended in No. 4 between the leaves and the leaves of the leaf and the surface of the leaf prepared in No. 3 so that the seasoning is evenly spread on the kale.
6. 양념이 배인 명일엽을 발효 용기에 담아 10℃에서 72시간 숙성시키면 명일엽 김치가 완성되며 이렇게 숙성된 명일엽 김치는 용량별 용기에 담아 출하한다.6. Myeongilop, seasoned with pear, is fermented and aged for 72 hours at 10 ° C.
이같은 과정에 의하여 제조되어지는 명일엽 김치의 성분함량은 다음과 같다.(여기서 각각의 재료의 양은 무게에 대한 백분율로 표시하였다.)The ingredient content of Myeongilyeop Kimchi prepared by this process is as follows (where each ingredient is expressed as a percentage of its weight).
명일엽 : 96.12% 무 : 2%Sunil Leaf: 96.12% Radish: 2%
파 : 0.6% 고춧가루 : 0.4%Green onion: 0.6% Red pepper powder: 0.4%
생강 : 0.02% 젖갈 : 0.3%Ginger: 0.02% Lactate: 0.3%
참깨 : 0.04% 감초수 : 0.1%Sesame: 0.04% Licorice: 0.1%
마늘 : 0.4% 기타 : 0.02%Garlic: 0.4% Others: 0.02%
상기된 성분 함량을 갖고 상기된 제조방법에 의하여 제조되어지는 명일엽 김치는 케일 명일엽 특유의 맛을 내며 또한 김치를 좋아하는 한국인 고유의 특성과도 일치되어 누구든지 간편하게 명일엽을 먹을 수 있다.Myeongil leaf kimchi prepared by the manufacturing method described above with the above-described content of the content of Kale Myeongil leaf unique and also match the characteristics of Koreans like kimchi anyone can easily eat Myeongil leaf.
따라서 명일엽을 먹기 위하여 녹즙기로 즙을 내는 수고를 덜 수 있으며 녹즙을 내는 과정에서 포함되는 금속가루의 혼입을 방지할 수 있어 건강식으로 뛰어난 효과를 갖게 된다.Therefore, it is possible to reduce the trouble of juice out with green juice to eat Myeongil leaf, and to prevent the incorporation of metal powder included in the process of making green juice has an excellent effect on health food.
다음으로 명일엽과 케일을 주 재료로 하는 명일엽 케일 복합 김치 제조방법에 대하여 살펴본다.Next, the manufacturing method of Myeongil Leaf Kale Complex Kimchi, which is made of Myeongil Leaf and Kale as main ingredients, will be described.
[명일엽 케일 복합 김치 제조 실시예][Yeil Yale Complex Kimchi Preparation Example]
1. 명일엽은 김치 무게의 백분율 표시로 56%를 준비하고 케일은 김치 무게의 백분율 표시로 40.12%를 준비한다.1. Myeongilop prepares 56% as a percentage of kimchi weight and Kale prepares 40.12% as a percentage of kimchi weight.
2. 준비된 명일엽과 케일을 물 40리터에 소금 1리터를 풀은 소금물로 깨끗이 씻은 후 명일엽과 케일을 소금물이 담긴 용기에 담아 8-10시간 정도 충분히 절인다.2. Wash the prepared fresh leaf and kale with 40 liters of water and 1 liter of salt, and then rinse the fresh leaf and kale in a container with salt water for 8-10 hours.
3. 절여진 명일엽 및 케일을 건져내어 물로 3회 이상 세척하여 염분을 제거시킨 후 물이 잘 빠지는 용기에 담아 명일엽 및 케일의 물기를 제거한다.3. Pickled pickled leaves and kale, washed with water three times or more to remove salt, and then put in a well-drained container to remove the dried leaves.
4. 마늘 0.4%와 생강 0.02%를 곱게 갈아서 역시 곱게 갈은 고춧가루 0.4%와 배합하고 감초수 0.1%를 상기 양념에 첨가하여 배합한다.4. Grind 0.4% garlic and 0.02% ginger and mix with 0.4% finely ground red pepper powder and add 0.1% licorice to the seasoning.
여기서 양념은 무게대비 백분율로 표시하였으며 감초수는 물 5리터에 감초 500g을 넣어 100℃에서 30-40분 정도 끓인 다음 고운채로 걸러서 제조하며 감초수를 사용하는 이유는 김치에 설탕을 사용하지 않고 단맛을 내기 위함이며 또한 감초가 지닌 해독 성질을 이용하기 위함이다.The seasoning is expressed as a percentage by weight. Licorice water is 5 liters of water, 500g of licorice, boiled at 100 ℃ for 30-40 minutes, and then filtered to make it. The reason for using licorice water is that it tastes sweet without using sugar. To take advantage of the detoxification properties of licorice.
그리고 무 2%를 채를 쳐서 준비하고 파는 깨끗이 다듬어 길이 5-8㎝ 길이로 잘라 0.6%를 준비하며 참깨는 볶아서 0.04%를 준비한 후 상기된 양념에 첨가하여 배합시킴으로써 최종 양념을 준비한다.Prepare 2% of radish by squeezing, trim and dig into 5-8cm in length to prepare 0.6%, stir-fry sesame seeds and prepare 0.04% by adding sesame seeds.
이때 상기 양념의 배합에는 0.3%의 젖갈이 첨가되며 상기된 양념의 백분율은 무게대비 백분율로 표시한 것이다.In this case, 0.3% of lactose is added to the seasoning, and the percentage of the seasoning is expressed as a percentage by weight.
5. 상기 3번에서 준비된 명일엽 및 케일의 잎과 잎사이 및 잎의 표면에 상기 4번에서 최종적으로 배합된 양념을 바르거나 집어넣어 골고루 명일엽 및 케일에 양념이 베이게 한다.5. Apply the seasoning finally blended in step 4 above or between the leaves and leaves of Myeongyup and Kale prepared in No. 3 to make the seasoning evenly in Myeongil and Kale.
6. 양념이 배인 명일엽 및 케일을 발효 용기에 담아 10℃에서 72시간 숙성시키면 명일엽 및 케일 복합김치가 완성되며 이렇게 숙성된 명일엽 및 케일 복합 김치는 용량별 용기에 담아 출하한다.6. Myeongil leaf and kale mixed with seasoning fermented in a fermentation vessel and aged for 72 hours at 10 ℃ Myeongil leaf and kale composite kimchi is completed, and thus matured Myeongil leaf and kale composite kimchi is shipped in containers by volume.
이같은 과정에 의하여 제조되어지는 명일엽 및 케일 복합 김치의 성분함량은 다음과 같다..(여기서 각각의 재료의 량은 무게에 대한 백분율로 표시하였다.)The contents of Myeongilyeop and Kale composite kimchi prepared by such a process are as follows. (The content of each ingredient is expressed as a percentage of the weight.)
명일엽 : 56% 케일 : 40.12%Day leaf: 56% Kale: 40.12%
무 : 2% 파 : 0.6%Nothing: 2% wave: 0.6%
고춧가루 : 0.4% 생강 : 0.02%Red pepper powder: 0.4% Ginger: 0.02%
젖갈 : 0.3% 참깨 : 0.04%Lactate: 0.3% Sesame: 0.04%
감초수 : 0.1% 마늘 : 0.4%Licorice: 0.1% Garlic: 0.4%
기타 : 0.02%Other: 0.02%
상기된 성분 함량을 갖고 상기된 제조방법에 의하여 제조되어지는 명일엽 케일 복합 김치는 명일엽과 케일 특유의 맛과 복합적인 맛을 내며 또한 김치를 좋아하는 한국인 고유의 특성과도 일치되어 누구든지 간편하게 명일엽과 케일을 한번에 먹을 수 있다.Myeongil Leaf Kale Complex Kimchi prepared with the above-mentioned ingredients and produced by the above-described manufacturing method has a unique flavor and complex taste with Myeongil Leaf and Kale, and is also consistent with the unique characteristics of Koreans who like Kimchi. You can eat kale at once.
따라서 명일엽과 케일을 먹기 위하여 녹즙기로 즙을 내는 수고를 덜 수 있으며 또한 녹즙을 내는 과정에서 포함되는 금속가루의 혼입을 방지할 수 있어 건강식으로 뛰어난 효과를 갖게 된다.Therefore, it is possible to reduce the effort to juice juice with green juice to eat Myeongilyeop and kale, and also to prevent the mixing of metal powder included in the process of making green juice has an excellent effect on health food.
이상에서 살펴본 바와 같이 본 발명은 건강식으로 복용되는 케일이나 명일엽을 김치로 제조하여 먹을 수 있도록 함으로써 식사할 때 자연스럽게 케일이나 명일엽을 먹을 수 있으며 따로 케일이나 명일엽 즙을 준비하는 번거로움을 피할 수 있으며 케일과 명일엽 특유의 맛을 김치로 즐길 수 있는 효과가 있게 된다.As described above, the present invention can be prepared by eating the kale or Myeongyup leaves taken as a healthy food to eat kimchi naturally eat kale or Myeongyup when eating, and can avoid the hassle of preparing kale or Myeongil juice separately You can enjoy the unique taste of Kim Myung-yup with Kimchi.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20160099825A (en) | 2015-02-13 | 2016-08-23 | 최성렬 | KIMCHI manufacturing method and KIMCHI increased nutrient |
| KR20210051528A (en) | 2019-10-30 | 2021-05-10 | 최현보 | Method for manufacturing kimchi using enzyme |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20160099825A (en) | 2015-02-13 | 2016-08-23 | 최성렬 | KIMCHI manufacturing method and KIMCHI increased nutrient |
| KR20210051528A (en) | 2019-10-30 | 2021-05-10 | 최현보 | Method for manufacturing kimchi using enzyme |
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