KR0157508B1 - Process of preparation for kimchi containing pickle flavor - Google Patents
Process of preparation for kimchi containing pickle flavorInfo
- Publication number
- KR0157508B1 KR0157508B1 KR1019950023704A KR19950023704A KR0157508B1 KR 0157508 B1 KR0157508 B1 KR 0157508B1 KR 1019950023704 A KR1019950023704 A KR 1019950023704A KR 19950023704 A KR19950023704 A KR 19950023704A KR 0157508 B1 KR0157508 B1 KR 0157508B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- seasoning
- kimchi
- flavor
- cabbage
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 235000019634 flavors Nutrition 0.000 title claims abstract description 26
- 235000021110 pickles Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 42
- 235000013599 spices Nutrition 0.000 claims abstract description 27
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 19
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 19
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 19
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 6
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 6
- 239000004471 Glycine Substances 0.000 claims abstract description 6
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000001630 malic acid Substances 0.000 claims abstract description 6
- 235000011090 malic acid Nutrition 0.000 claims abstract description 6
- 235000002020 sage Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 5
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 4
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 4
- 239000001702 nutmeg Substances 0.000 claims abstract description 4
- 238000009938 salting Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 241000220324 Pyrus Species 0.000 claims description 5
- 235000021574 pickled cabbage Nutrition 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 2
- 235000021108 sauerkraut Nutrition 0.000 claims description 2
- 230000032683 aging Effects 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 6
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 240000008067 Cucumis sativus Species 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000003765 sweetening agent 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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 피클향미를 가미한 김치의 제조방법 및 이의 제품에 관한 것으로서, 좀 더 구체적으로는 배추를 소금에 절이는 단계; 물에 설탕, 소금, 사과산, 구연산 및 글리신을 넣어 잘 용해시킨 후 여기에 향신료로서 월계수잎, 정향, 후추, 계피, 딜, 너트멕 및/또는 세이지를 넣고 10-20분간 끓여서 향을 추출한 다음, 여과하여 얻은 맑은 여액에 식초를 첨가하여 향신료 조미액을 제조하는 단계; 상기 향신료 조미액에 절인 배추를 3-5시간 침지시키는 단계; 상기 침지시킨 배추잎 사이사이에 무채, 마늘 및 생강으로 필수적으로 이루어지거나 부가적으로 대파, 갓 및/또는 배가 혼합된 양념을 채워넣은 후 향신료조미액 10-20중량%를 가하는 양념혼합 단계; 및 상기 양념한 김치를 5-20℃에서 3-25일 동안 숙성시키는 단계로 이루어진 피클향미를 가미한 김치의 제조방법 및 이에 따른 제품에 관한 것이다.The present invention relates to a method of manufacturing kimchi with pickle flavor and products thereof, and more specifically, salting cabbage; Add sugar, salt, malic acid, citric acid and glycine to water to dissolve well, and then add bay leaf, cloves, pepper, cinnamon, dill, nutmeg and / or sage as a spice and boil for 10-20 minutes to extract the flavor. Preparing a spice seasoning solution by adding vinegar to the clear filtrate obtained by filtration; Soaking the cabbage pickled in the spice seasoning for 3-5 hours; Seasoning mixing step of adding 10-20% by weight of spices seasoning after filling the seasoning consisting essentially of radish, garlic and ginger or additionally mixed with leek, fresh and / or pear between the immersed cabbage leaves; And it relates to a method of producing kimchi flavored with pickle flavor consisting of the step of aging the kimchi seasoned for 3-25 days at 5-20 ℃ and the resulting product.
Description
본 발명은 피클향미를 가미한 김치의 제조방법 및 이의 제품에 관한 것으로서, 좀 더 구체적으로는 각종 감미료, 산미료, 지미료 및 향신료를 배합한 향신료조미액에 배추를 침지시켜 배추에 피클향미가 배도록 한 후 각종 양념을 혼합하여 숙성시킴으로써, 피클향과 양념맛을 조화시킨 김치의 제조방법 및 이에 따른 제품에 관한 것이다.The present invention relates to a method of manufacturing kimchi with pickle flavor and its products, and more specifically, after pickling flavored cabbage in spice seasoning solution containing various sweeteners, acidulants, flavorants and spices, the pickle flavor is added to cabbage. By mixing and seasoning of various seasonings, the present invention relates to a method of producing kimchi that harmonizes pickle flavor and seasoning taste and products accordingly.
일반적으로 피클은 서양 기원의 음식으로서 서양에서 널리 이용되고 있는 절임식품의 일종인데, 최근 외식산업의 붐과 수입자유화의 물결을 타고 우리나라에서도 소비가 증가하고 있다. 상기 피클은 주로 오이를 원료로 하여 만들며, 기타 양파, 피망, 양배추, 콜리플라워, 당근, 토마토, 버찌 또는 올리브 등을 원료로 사용하기도 한다. 피클의 제조방법은 매우 다양하지만, 대체로 설탕, 소금, 식초 및 향신료를 혼합한 조미액에 단순히 절이거나, 또는 조미액에 절인 후 발효시키는 것이 가장 일반적인 방법이다. 이와 같은 서양 유래의 피클은 독특한 향과 강한 산미를 갖는 것이 특징이지만, 그 특유의 향과 산미가 너무 강한데다 양념맛은 비교적 단순하여, 한국 고유 김치의 풍부한 향미에 길들여진 우리나라 사람에게는 잘 맞지 않는 경향이 있다. 한편 한국의 김치는 매우 다양한 양념을 사용하여 발효시키기 때문에 깊고 풍부한 맛을 지니고 있으며 영양적 가치가 높은 우수한 식품이지만, 김치 고유의 풍미를 서구인들은 그다지 좋아하지 않고 있어 김치의 세계화에 걸림돌이 되고 있는 실정이다. 현재 미국, 유럽 등의 서구에도 김치를 수출하고 있으나 대부분 교포 또는 현지 근무자들을 대상으로 한 수출이라고 해도 과언이 아니다.In general, pickles are a kind of pickled food widely used in the West as a food of Western origin, and consumption is increasing in Korea amid the boom of the food service industry and the wave of import liberalization. The pickles are mainly made from cucumbers, and other onions, green peppers, cabbage, cauliflower, carrots, tomatoes, cherries or olives may be used as raw materials. Although pickle production methods vary widely, in general, it is the most common method to simply marinated in a seasoning liquid mixed with sugar, salt, vinegar and spices, or to ferment after marinating in seasoning liquid. These pickles from Western origin are characterized by having a unique aroma and strong acidity, but their unique aroma and acidity are too strong and the flavor is relatively simple, so it is not suitable for Korean people who are domesticated by the rich flavor of Korean kimchi. There is a tendency. On the other hand, Korean kimchi has a deep and rich taste and high nutritional value because it is fermented using a wide variety of seasonings, but Westerners do not like Kimchi's unique flavor, which is a barrier to the globalization of kimchi. . Kimchi is also exported to Western countries, such as the US and Europe, but it is no exaggeration to say that most of them are for Korean or local workers.
또한, 최근 외식사업의 붐을 타고 피자, 햄버거 등의 서양 외식업소들이 성황을 이루고 있는데, 이러한 양식 외식업소에서는 대부분 피클을 수입하여 사용하고 있으며, 그 이유는 우리 고유의 김치가 양식과는 잘 어울리지 않기 때문이다.In addition, the recent boom in the food service business has attracted Western restaurants such as pizza and hamburgers. Most of these farms import and use pickles, which is why our unique kimchi does not go well with food. Because it does not.
따라서 서양음식과 잘 어울리고 외국인의 입맛에 맞도록 변형된 김치를 개발하게 되면, 미국, 유럽 등의 외국인들을 대상으로 한 해외 수출에도 적합할 뿐만 아니라 국내에서도 외식업소에서 수입피클을 대체할 수 있어, 국가적으로 상당한 이익을 가져올 것으로 예상된다.Therefore, if you develop kimchi that goes well with western food and is modified to suit the taste of foreigners, it is not only suitable for overseas exports to foreigners such as the US and Europe, but also can replace the pickles in restaurants in Korea. It is expected to bring considerable benefits nationally.
상기와 같은 필요성에 따라 본 발명자들은 우리 김치 고유의 풍부한 맛에 서양식 피클의 독특한 향미가 잘 조화되도록 가미함으로써, 국제적으로 기호성을 높인 새로운 타입의 김치를 개발하였고, 본 발명은 이를 기초로 완성되었다.According to the necessity as described above, the present inventors have developed a new type of kimchi that has improved palatability internationally by adding a unique flavor of the western pickle to the rich taste unique to our kimchi, and the present invention has been completed based on this.
따라서 본 발명의 목적은 피클향미를 가미한 김치의 제조방법을 제공하는 것이다.It is therefore an object of the present invention to provide a method for producing kimchi with pickle flavor.
본 발명의 다른 목적은 상기 제조방법에 의해 제조된 피클향미가 부여된 김치를 제공하는 것이다.Another object of the present invention is to provide a pickle flavored kimchi prepared by the above production method.
상기 목적을 달성하기 위한 본 발명의 제조방법은 배추를 소금에 절이는 단계; 물에 설탕, 소금, 사과산, 구연산 및 글리신을 넣어 잘 용해시킨 후 여기에 향신료로서 월계수잎, 정향, 후추, 계피, 딜(dill), 너트멕(nutmeg) 및/또는 세이지(sage)를 넣고 10-20분간 끓여서 향을 추출한 다음, 여과하여 얻은 맑은 여액에 식초를 첨가하여 향신료조미액을 제조하는 단계; 상기 향신료조미액에 소금에 절인 배추를 3-5시간 침지시키는 단계; 상기 침지시킨 배추잎 사이사이에 무채, 마늘 및 생강으로 필수적으로 구성되어 있고 부가적으로 대파, 갓 및/또는 배가 혼합된 양념을 채워넣은 후 향신료조미액 10-20중량%를 가하는 양념혼합 단계; 및 상기 양념한 김치를 5-20℃에서 3-25일 동안 숙성시키는 단계로 이루어진다.The manufacturing method of the present invention for achieving the above object is a step of salting cabbage; Dissolve well by adding sugar, salt, malic acid, citric acid and glycine to water, and then add laurel leaves, cloves, peppers, cinnamon, dill, nutmeg and / or sage as spices. Boil for 20 minutes to extract the flavor, and then add vinegar to the clear filtrate obtained by filtration to prepare a spice seasoning solution; Soaking the sauerkraut for 3-5 hours in the spice seasoning; Seasoning mixing step consisting essentially of radish, garlic and ginger between the soaked cabbage leaves and additionally seasoned with 10-20% by weight of spices seasoning after filling the seasoning mixed with leek, fresh and / or pear; And aging the seasoned kimchi at 5-20 ° C. for 3-25 days.
상기 다른 목적을 달성하기 위한 본 발명의 김치는 상기 제조방법에 의하여 피클의 독특한 향미가 부여된 것이다.Kimchi of the present invention for achieving the above another object is given a unique flavor of pickle by the manufacturing method.
이하 본 발명을 좀 더 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
본 발명에 의한 피클향미를 가미한 김치의 제조방법은Method of producing kimchi flavored pickle flavor according to the present invention
ⅰ) 배추를 통상의 방법에 따라 2-4등분 절단하고 소금에 절여 세척한 후 탈수하는 단계;Iii) cutting the Chinese cabbage into 2-4 portions according to a conventional method, salting and washing, and then dehydrating;
ⅱ) 물 60-96중량%에 설탕 2-15중량%, 소금 1.0-2.5중량%, 사과산 0.1-0.5중량%, 구연산 0.1-0.5중량% 및 글리신 0.05-0.15중량%를 넣어 잘 용해시킨 후, 여기에 향신료로서 월계수잎 0.02-0.1중량%, 정향 0.05-0.15중량%, 후추 0.01-0.03중량%, 계피 0.01-0.03중량%, 딜 0.1-0.2중량%, 너트멕 0.1-0.15중량% 및/또는 세이지 0.01-0.1중량%를 넣고 10-20분간 끓여서 향을 추출한 다음, 여과하여 얻은 맑은 여액 98-80중량%에 식초를 2-20중량% 첨가하여 향신료조미액을 제조하는 단계;Ii) 60-96% by weight of sugar, 2-15% by weight of sugar, 1.0-2.5% by weight of salt, 0.1-0.5% by weight of malic acid, 0.1-0.5% by weight of citric acid and 0.05-0.15% by weight of glycine Here as spice bay leaves 0.02-0.1%, clove 0.05-0.15%, pepper 0.01-0.03%, cinnamon 0.01-0.03%, dill 0.1-0.2%, nutmec 0.1-0.15% and / or 0.01-0.1% by weight of sage was added and boiled for 10-20 minutes to extract the flavor, and then vinegar was added to 98-80% by weight of the clear filtrate obtained by filtration to prepare a spices seasoning solution;
ⅲ) 상기 소금에 절인 배추 50-70중량%에 대하여 향신료조미액 30-50중량%를 가하고 3-5시간 침지하여 배추에 향신료조미액의 향미가 배도록 배추를 조미하는 단계;Iii) adding spice seasoning solution 30-50% by weight to 50-70% by weight of the salted cabbage and immersing for 3-5 hours to season the cabbage so that the flavor of the spice seasoning solution to the cabbage;
ⅳ) 상기 향미를 가미한 배추 72-87중량%에, 무채 10-15중량%와 마늘 0.5-1.0중량% 및 생강 0.2-0.5중량%로 필수적으로 구성된 양념을 사용하거나 또는 여기에 부가적으로 대파 0.5-1.0중량%, 갓 1.0-2.0중량% 및/또는 배 2.0-8.0중량%가 혼합된 양념을 사용하여 배추잎 사이사이에 골고루 채워 넣고, 여기에 상기 향신료조미액을 10-20중량% 더욱 가하여 김치가 향신료조미액 국물에 잠기도록 하여 피클향미가 계속 유지되도록 하면서 물김치 스타일로 만들어 시원한 맛이 나게하는 양념혼합단계; 및Ⅳ) 72-87% by weight of the flavored cabbage, 10-15% by weight of radish, 0.5-1.0% by weight of garlic and 0.2-0.5% by weight of ginger, or additionally 0.5% leek 0.5 -1.0% by weight, freshly 1.0-2.0% by weight and / or 2.0-8.0% by weight of pears are mixed evenly between the cabbage leaves, and the seasoning solution is added 10-20% by weight of kimchi The seasoning mixing step of making the water kimchi-style while keeping the pickle flavor is kept soaked in the spices seasoning broth to give a cool taste; And
ⅴ) 상기 양념이 혼합된 김치를 5-20℃ 정도의 저온에서 3-25일 동안 숙성시키는 단계로 이루어진다.Iii) the seasoning is mixed with kimchi at a low temperature of about 5-20 ℃ for 3-25 days.
본 발명에서는 일반적 김치 제조방법과는 달리 맵지 않고 산뜻한 맛을 내기 위하여 상기 양념혼합단계에서 고춧가루와 젓갈을 혼합하지 않는다.In the present invention, unlike the general kimchi production method, do not mix the red pepper powder and salted fish in the seasoning mixing step to give a spicy and fresh taste.
본 발명의 제조방법에 따라 제조된 상기 피클향 김치는 ⅳ)단계에서 이미 조미액 맛이 잘 조화되어 있으므로 ⅴ)단계의 숙성단계를 거치지 않고 그대로도 섭취가 가능하다. 그러나, 상기 제조된 피클향 김치를 발효숙성시키게 되면 더욱 향상된 맛을 즐길 수 있는 장점이 있다. 숙성시 온도는 가급적 10℃ 정도의 저온에서 숙성시킨 것이 풍미 증진을 위하여 바람직하다.The pickle-flavored kimchi prepared according to the manufacturing method of the present invention is already well seasoned in seasoning step iii), so it is possible to eat as it is without going through the aging step of step iii). However, when the pickle-flavored kimchi is fermented and matured, there is an advantage to enjoy a more improved taste. The temperature at the time of aging is preferably aged at a low temperature of about 10 ℃ for the flavor enhancement.
한편, 상기 제조방법과는 별도로 상기 ⅰ)단계의 절인배추를 적당한 크기로 세절한 후 ⅱ)단계의 향신료조미액에 4℃정도의 저온에서 2-3일간 침지시켜 조미하여 맛있는 배추피클을 만들 수도 있다.On the other hand, apart from the manufacturing method, the pickled cabbage of step iii) is cut into a suitable size, and then seasoned by immersing the spices seasoning liquid of step ii) at a low temperature of about 4 ° C. for 2-3 days to make delicious cabbage pickles. .
이하 실시예를 통하여 본 발명을 좀 더 상세히 설명하지만 하기에 본 발명이 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following Examples, but the present invention is not limited thereto.
[실시예 1]Example 1
배추 1kg을 통상의 방법에 따라 절단하여 소금에 절인 후 세척하여 탈수하였다. 향신료조미액은 물 80중량%에 설탕 8중량%, 소금 1.4중량%, 사과산 0.3중량%, 구연산 0.2중량% 및 글리신 0.1중량%를 넣고 5분간 가열하여 잘 용해시킨 다음, 월계수잎 0.03중량%, 정향 0.05중량%, 딜 0.06중량, 너트멕 0.05중량%, 세이지 0.03중량%, 계피 0.01중량% 및 후추 0.01중량%를 넣고 10분간 가열하여 향을 추출한 후 여과하고, 식초를 9.76중량% 혼합하여 제조하였다. 이와 같이 제조한 향신료 조미액 0.66kg에 상기 절인배추를 5시간 동안 침지한 다음 꺼내어 절인배추 82.9중량%에 대하여 무채 10중량%, 마늘 0.5중량%, 생강 0.3중량%, 대파 0.8중량%, 갓 1.5중량%, 배 4%의 양념을 혼합하여 배추잎 사이사이에 골고루 채워 넣은 다음, 김치 중량의 10중량%에 상당하는 향신료 조미액을 부어주고, 10℃에서 7일 숙성시킴으로써, 피클향미와 양념맛이 잘 조화된 김치를 제조하였다.1 kg of Chinese cabbage was cut in the usual manner, salted, washed and dehydrated. Spice seasoning solution was added to 80% by weight of water, 8% by weight of sugar, 1.4% by weight of salt, 0.3% by weight of malic acid, 0.2% by weight of citric acid and 0.1% by weight of glycine and heated for 5 minutes to dissolve well, 0.03% by weight of bay leaf, clove 0.05% by weight, dill 0.06%, nutmeg 0.05% by weight, sage 0.03% by weight, cinnamon 0.01% by weight and pepper was added for 10 minutes to extract the flavor and filtered, and vinegar was prepared by mixing 9.76% by weight. . The pickled cabbage was immersed in 0.66 kg of the seasoning spice prepared in this manner for 5 hours, and then taken out, and the pickled cabbage was extracted by 82.9% by weight of radish 10% by weight, 0.5% by weight of garlic, 0.3% by weight of ginger, 0.8% by weight of fresh onion, and 1.5% by weight. %, Pear 4% seasoning mixed evenly between the cabbage leaves, pour 10% by weight of spices seasoning solution equivalent to kimchi weight, and aged for 7 days at 10 ℃, pickle flavor and seasoning taste well Harmonized kimchi was prepared.
상기 실시예 1에서 제조한 본 발명의 피클향 김치에 대해서 관능을 평가하였다. 평가방법은 20대 초반의 젊은층을 대상으로 수입시판중인 오이피클에 대한 선호도를 비교하였다.Sensory evaluation of the pickle-flavored kimchi of the present invention prepared in Example 1 was evaluated. The evaluation method was to compare the preferences of cucumber pickles on the market.
상기 표에서 보는 바와 같이, 본 발명에 의한 피클향 김치가 수입 오이피클보다 선호도가 우수함을 알 수 있었다.As shown in the table, pickle-flavored kimchi according to the present invention was found to be superior to imported cucumber pickles.
Claims (5)
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