KR100283799B1 - How to Make Korean Goji Kimchi - Google Patents
How to Make Korean Goji Kimchi Download PDFInfo
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- KR100283799B1 KR100283799B1 KR1019980031954A KR19980031954A KR100283799B1 KR 100283799 B1 KR100283799 B1 KR 100283799B1 KR 1019980031954 A KR1019980031954 A KR 1019980031954A KR 19980031954 A KR19980031954 A KR 19980031954A KR 100283799 B1 KR100283799 B1 KR 100283799B1
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- 235000021109 kimchi Nutrition 0.000 claims abstract description 35
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 23
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 9
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 9
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 9
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 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
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 239000012267 brine Substances 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 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
- 230000008961 swelling Effects 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 9
- 239000001728 capsicum frutescens Substances 0.000 claims description 9
- 235000021574 pickled cabbage Nutrition 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000008213 purified water Substances 0.000 abstract description 3
- 238000010298 pulverizing process Methods 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 238000004186 food analysis Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000036649 mental concentration Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
본 발명은 구기자 김치의 제조 방법으로서, 더욱 상세하게는 구기자를 김치의 제조시 첨가 혼합하여, 외양은 전통김치와 동일하되 맛은 매웁지 않은 김치의 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing kimchi kimchi, and more particularly, by adding and mixing the wolfberry during the production of kimchi, the appearance is the same as the traditional kimchi, but relates to a method of producing kimchi is not spicy.
본 발명은 김치의 제조방법에 있어서, (1) 배추 약 200중량부를 10 내지 20%농도의 소금물에서 6 내지 10시간 절여 세척 및 탈수하는 단계, (2) 동시에 채썰은 무우 60중량부와 고춧가루 약 10 ~ 30중량부를 혼합하여 5 내지 10분이 경과 후, 마늘 약 0.6중량부, 대파 약 1.2중량부, 생강 약 0.2중량부, 설탕 약 0.2중량부, 참깨 미량을 첨가하여 혼합하여 양념재료를 준비하는 단계, (3) 이와 별도로 정화수로 잘 세척한 건조한 구기자 약 10 ~ 30중량부를 미세하게 분쇄하여 액젓 약 10 ~14중량부와 혼합하여 3 ~ 4시간동안 팽윤시키는 단계, (4) 상기 단계(2)로 얻어진 무우 채 양념재료와 단계(3)로 얻어진 구기자가 혼합된 액젓 생성물을 혼합하는 단계, (5) 상기 단계(1)로 얻어진 절인 배추와 상기 단계(4)로 생성된 구기자 함유 양념 생성물을 사용하여 김치를 제조하는 것을 특징으로 하는 구기자 김치의 제조방법이다.The present invention is a method for producing kimchi, (1) about 200 parts by weight of cabbage washed in 10 to 20% concentration of brine for 6 to 10 hours, washed and dehydrated, (2) 60 parts by weight of radish and pepper powder at the same time 10 to 30 parts by weight of the mixture after 5 to 10 minutes, about 0.6 parts by weight garlic, about 1.2 parts by weight leeks, about 0.2 parts by weight ginger, about 0.2 parts by weight sugar, mixed with a small amount of sesame seeds to prepare the seasoning material Step, (3) separately pulverizing about 10 to 30 parts by weight of dry gojija finely washed separately with purified water and mixed with about 10 to 14 parts by weight of fish sauce, swelling for 3 to 4 hours, (4) the step (2 Mixing the radish seasoning material obtained in the step 1 and the fish sauce product mixed with the wolfberry obtained in step (3), (5) the marinated cabbage obtained in step (1) and the wolfberry-containing seasoning product produced in step (4) To make kimchi using It is a method of producing goji kimchi characterized by.
Description
본 발명은 구기자 김치의 제조 방법으로서, 더욱 상세하게는 구기자를 김치의 제조시 첨가 혼합하여, 외양은 전통김치와 동일하되 맛은 매웁지 않은 김치의 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing kimchi kimchi, and more particularly, by adding and mixing the wolfberry during the production of kimchi, the appearance is the same as the traditional kimchi, but relates to a method of producing kimchi is not spicy.
구기자는 성인병 예방과 치료, 시력보호, 피부미용, 정신 집중력 향상, 정력강장, 청혈작용 등 그 효능이 인정되어 한방의 필수 약제일 뿐만 아니라, 음주자들이 복용하는 경우, 지방간이 형성되는 것을 방지하는 것으로 밝혀져 있다. 또한 농촌진흥청 발행 식품분석표의 식품분석 결과에 따르면, 지방, 단백질, 무기질, 비타민, 당질, 섬유소 등 필수 영양소가 골고루 들어 있어 보약의 효과가 있음을 알 수 있다. 또한 구기자는 비타민 B1, B2, 니이아신, 비타민 C등의 함량이 높다.Goji are not only essential medicines for the prevention and treatment of geriatric diseases, eye protection, skin care, improved mental concentration, energetic tonic, and blue blood effects, and prevents the formation of fatty liver when consumed by drinkers. It turns out. In addition, according to the food analysis results of the Food Analysis Table published by the Rural Development Administration, the essential nutrients, such as fat, protein, minerals, vitamins, sugars, fiber, evenly contained, it can be seen that the effect of the supplement. Goji berries also have high levels of vitamins B 1 , B 2 , niacin, and vitamin C.
최근 구기자의 이러한 우수한 성분으로 되어있음에도 불구하고, 아직까지 약리 효과를 인체에 대해 효율적으로 섭취하게 하는 식용방법을 개발하지 못하고 있으며, 일부 구기자를 이용한 주류 및 음료 등을 개발하고 있으나, 구기자 주류의 경우 술을 마실 수 없는 사람들에게는 무용(無用)하고, 또한 음료의 경우 기호식품으로 꾸준히 마시거나 섭취한다는 것이 생활 습관상 어려운 점이 있다,In spite of these excellent ingredients of wolfberry, we haven't developed an edible method to ingest the pharmacological effect on the human body efficiently, and we have been developing alcoholic beverages and drinks using some wolfberry. For those who cannot drink alcohol, it is useless, and in the case of drinks, it is difficult to habitually drink or consume it as a favorite food.
본 발명은 상기와 같은 문제점을 해결하고자, 구기자의 유효 성분을 김치로 제조하여 이를 일반인들이 지속적으로 식용 및 섭취 가능하도록 하는 것을 기술적인 과제로 한다.The present invention is to solve the above problems, to make the active ingredient of goji kimchi by making it a technical problem that the general public to continue to be edible and ingested.
부가적으로 구기자 김치는 일반 김치에 비하여 그 유효성분을 함유하는 구기자 성분에 의해 여러 민간요법의 효과를 얻는 것을 그 기술적인 과제로 한다.In addition, gojija kimchi is a technical task to obtain the effects of various folk remedies by the gojija ingredients containing the active ingredient compared to the general kimchi.
또한 본 발명은 매운맛이 나는 김치특유의 맛으로 인하여 매운 맛에 익숙지 못한 외국인이나 어린이들에게 부담 없이 김치의 맛을 즐기게 하는 효과를 얻는 것을 그 기술적인 과제로 한다.In addition, the present invention is a technical problem to obtain the effect of enjoying the taste of kimchi casually to foreigners or children who are not accustomed to the spicy taste due to the unique taste of spicy kimchi.
본 발명은 김치의 제조방법에 있어서,The present invention is a method of manufacturing kimchi,
(1) 배추 약 200중량부를 10 내지 20%농도의 소금물에서 6 내지 10시간 절여 세척 및 탈수하는 단계,(1) washing and dehydrating about 200 parts by weight of cabbage in brine at a concentration of 10 to 20% for 6 to 10 hours,
(2) 동시에 채 썰은 무우 60중량부와 고춧가루 약 10 ~ 30중량부를 혼합하여 5 내지 10분이 경과 후, 마늘 약 0.6중량부, 대파 약 1.2중량부, 생강 약 0.2중량부, 설탕 약 0.2중량부, 참깨 미량을 첨가하여 혼합하여 양념재료를 준비하는 단계,(2) At the same time, 60 parts by weight of radish sliced with red pepper powder about 10 to 30 parts by weight, and after 5 to 10 minutes, about 0.6 parts by weight garlic, about 1.2 parts by weight leeks, about 0.2 parts by weight ginger, about 0.2 parts by weight sugar Preparing the seasoning ingredients by adding a small amount of sesame seeds and mixing
(3) 이와 별도로 정화수로 잘 세척한 건조한 구기자 약 10 ~ 30중량부를 미세하게 분쇄하여 액젓 약 10 ~14중량부와 혼합하여 3 ~ 4시간동안 팽윤시키는 단계,(3) separately pulverizing about 10 to 30 parts by weight of dry gojija finely washed with purified water and mixed with about 10 to 14 parts by weight of fish sauce swelling for 3 to 4 hours,
(4) 상기 단계(2)로 얻어진 무우 채 양념재료와 단계(3)로 얻어진 구기자가 혼합된 액젓 생성물을 혼합하는 단계,(4) mixing the radish seasoning material obtained in the step (2) and the fish sauce product mixed with the goji berries obtained in the step (3),
(5) 상기 단계(1)로 얻어진 절인 배추와 상기 단계(4)로 생성된 구기자 함유 양념 생성물을 사용하여 김치를 제조하는 것을 특징으로 하는 구기자 김치의 제조방법이다.(5) A method of producing goji berry kimchi, characterized in that the kimchi is prepared using the pickled cabbage obtained in the step (1) and the goji berry-containing seasoning product produced in the step (4).
이하, 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
본 발명은 김치의 제조방법에 있어서,The present invention is a method of manufacturing kimchi,
배추 약 200중량부를 10 내지 20%농도의 소금물에서 6 내지 10시간 절여 세척 및 탈수하는 제 1단계가 있다. 배추는 겉잎을 떼어내고 잘 다듬어서 배추중심을 축으로 절개하여 모두 2~4쪽으로 만든다. 이어서 10 ~ 20%농도 정도의 소금물에 상기 절개한 배추를 담가 절인다. 절이는 시간은 6 ~ 10시간이 적합하고 경우에 따라 시간을 절감하기 위하여 배춧잎 사이사이에 굵은 소금을 뿌려놓으면 시간을 단축시킬 수 있다.About 200 parts by weight of Chinese cabbage has a first step of pickling, washing and dehydrating for 6 to 10 hours in 10-20% brine. Remove the outer leaves and trim the cabbage, and cut the center of the cabbage with its shaft to make 2 ~ 4 pages. Then immerse the cabbage soaked in brine at a concentration of 10 to 20%. The pickling time is suitable for 6 to 10 hours, and in some cases, sprinkled with coarse salt between cabbage leaves to save time.
이어서 배추의 절여진 상태를 확인한 후 아직 제대로 절여지지 않고 뻣뻣한 잎 상태가 있는 부분이 있으면, 좀더 시간을 두어 잎이 부드러운 상태가 되면 맑은 물에 흔들어 여러 번 깨끗이 세척하여 소쿠리에 건져놓아 적당히 탈수시킨다.After checking the pickled state of the cabbage, if there is a part with stiff leaves that are not yet pickled properly, if the leaves are soft, shake them in clear water several times and wash them in a colander to dehydrate properly.
이와 동시에 채 썰은 무우 60중량부와 고춧가루 약 10 ~ 30중량부를 혼합하여 5 내지 10분이 경과 후, 마늘 약 0.6중량부, 대파 약 1.2중량부, 생강 약 0.2중량부, 설탕 약 0.2중량부, 참깨 미량을 첨가하여 혼합하여 양념재료를 준비하는 제 2단계가 있다.At the same time, 60 parts by weight of sliced radishes and about 10 to 30 parts by weight of red pepper powder are mixed, and after 5 to 10 minutes, about 0.6 parts by weight of garlic, about 1.2 parts by weight of leeks, about 0.2 parts by weight of ginger, about 0.2 parts by weight of sugar, and sesame seeds There is a second step of preparing a seasoning material by adding a small amount and mixing.
상기 1단계와 동시에 무를 세척하여 채를 썰어 고춧가루를 넣은 후 잘 버무린다. 무우와 고춧가루의 중량비는 약 무 60중량부당 고춧가루 약 10 ~ 30중량부를 혼합하여 사용하되 매운 것을 선호하거나 기피하는 수요자의 기호에 맞게 고춧가루의 양을 적절하게 조절한다. 이어서 약 5 ~ 10분이 경과한 후, 마늘 약 0.6중량부, 대파 약 1.2중량부, 생강 약 0.2중량부, 설탕 약 0.2중량부, 참깨 미량을 첨가하여 혼합하여 양념재료를 준비한다. 상기 양념이외에 수요자의 기호에 알맞게 적당량의 양념재료가 첨가되는 것이 가능하다.Wash radishes at the same time as the above step 1, cut the greens and put red pepper powder and mix well. The weight ratio of radish and red pepper powder is mixed with about 10-30 parts by weight of red pepper powder per 60 parts by weight, but the amount of red pepper powder is appropriately adjusted according to the preference of consumers who prefer or avoid spicy. Then, after about 5 to 10 minutes, about 0.6 parts by weight of garlic, about 1.2 parts by weight of leek, about 0.2 parts by weight of ginger, about 0.2 parts by weight of sugar, and a small amount of sesame seeds are added and mixed to prepare a seasoning material. In addition to the seasoning, it is possible to add a suitable amount of seasoning material in accordance with the consumer's preference.
상기 단계를 진행하는 것과 별도로 정화수로 잘 세척한 건조한 구기자 약 10 ~ 30중량부를 미세하게 분쇄하여 액젓 약 10 ~14중량부와 혼합하여 3 ~ 4시간동안 팽윤시키는 제 3단계가 있다. 이대 구기자 분말은 붉은 빛깔을 띠어 고춧가루 의 색을 그대로 발현시킬 수 있으며, 또한 구기자의 단맛과 향이 어우러져 한층 맛있는 역할을 하게된다.Apart from the above step, there is a third step of swelling for about 3 to 4 hours by finely crushing about 10 to 30 parts by weight of dried wolfberry finely washed with purified water and mixing with about 10 to 14 parts by weight of fish sauce. Idae goji berry powder has a reddish color to express the color of red pepper powder, and the sweetness and aroma of goji berries play a more delicious role.
이어서 상기 단계(2)로 얻어진 무우 채 양념재료와 단계(3)로 얻어진 구기자가 혼합된 액젓 생성물을 혼합하는 제 4단계가 있다. 이때 역시 무채 양념재료와 구기자가 혼합된 액젓 생성물의 혼합비는 매운 맛을 선호 또는 기피하는 수요자의 요구에 적절하게 채 양념과 구기자 액젓의 양을 조절한다.Subsequently, there is a fourth step of mixing the raw radish seasoning material obtained in step (2) and the fish sauce product in which the goji berries obtained in step (3) are mixed. At this time, the mixing ratio of marinated seasoning material and fish sauce mixed with wolfberry adjusts the amount of seasoning and salted goji roe properly according to the needs of consumers who prefer or avoid spicy taste.
이어서 상기 단계(1)로 얻어진 절인 배추와 상기 단계(4)로 생성된 구기자 함유 양념 생성물을 사용하여 김치를 제조하는 제 5단계가 있다. 즉, 단계(1)로 얻어진 절인 배추 잎 속에 상기 단계(4)로 혼합된 양념을 골고루 넣고 이를 항아리에 담고 맨 위에는 남은 우거지를 잘 펴서 놓은 다음 견고하게 눌러 공기를 빼내고 깨끗이 씻은 작은 돌로 눌러놓아 서늘한 곳에서 숙성하여 본 발명의 구기자 김치를 제조한다.Subsequently, there is a fifth step of preparing kimchi using the pickled cabbage obtained in step (1) and the goji-containing seasoning product produced in step (4). In other words, put the seasoning mixed in the step (4) evenly in the pickled cabbage leaf obtained in step (1), put it in a jar and lay out the remaining bog well on the top, then press firmly to remove the air and press it with a clean stone to cool Aged in place to prepare the wolfberry kimchi of the present invention.
본 발명에 의해 얻어진 구기자가 함유된 김치는 구기자의 유효성분의 손상 없이 김치로 제조하여 구기자 성분을 유효하게 일반인들이 식용할 수 있다.Kimchi containing wolfberry obtained by the present invention can be prepared by the kimchi without damaging the active ingredient of the wolfberry ingredients can be edible by ordinary people effectively.
본 발명에 의해 얻어진 구기자 김치는 매운 김치를 섭취하기에 곤란한 사람들 특히 외국인, 어린이 및 환자들에게 공급하여 부담 없이 섭취하도록 하는 것이 가능하다.Gojija kimchi obtained by the present invention it is possible to supply to people who are difficult to eat spicy kimchi, especially foreigners, children and patients to take it casually.
또한 본 발명은 김치 제조시 고춧가루를 적게 사용하는 경우 김치의 빛깔이 하얗게 되어 시각적인 미각이 감소하는 것을 방지할 수 있으며, 오히려 구기자를 함유하게 되어 김치의 빛깔도 양호하고, 특히 구기자 특유의 단맛, 향이 어우러져 김치의 품질과 상품성을 높일 수 있어 외국으로의 수출증가를 도모할 수 있다.In addition, the present invention when using less red pepper powder in the production of kimchi can prevent the color of the kimchi is white to reduce the visual taste, rather it contains a wolfberry, the color of kimchi is also good, especially sweetness unique to the wolfberry, The incense can be combined to improve the quality and marketability of kimchi, thereby increasing exports to other countries.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019980031954A KR100283799B1 (en) | 1998-08-06 | 1998-08-06 | How to Make Korean Goji Kimchi |
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| KR1019980031954A KR100283799B1 (en) | 1998-08-06 | 1998-08-06 | How to Make Korean Goji Kimchi |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030008099A (en) * | 2001-07-16 | 2003-01-24 | 김성호 | Manufacturing method of anti-cancer medicated Kimchi |
| KR20030009973A (en) * | 2001-07-24 | 2003-02-05 | 최명희 | How to Make Angelica Pickles |
| WO2003086090A1 (en) * | 2002-04-09 | 2003-10-23 | Yong-Ho Kim | Immature green fruits kimchi, apricot plum kimchi and the methods for preparation thereof |
| KR100453702B1 (en) * | 2002-04-09 | 2004-10-20 | 학교법인 인제학원 | A method for preparing and preserving green fuit kimchi prepared using green Apricot plum or green Apricot for a long time |
-
1998
- 1998-08-06 KR KR1019980031954A patent/KR100283799B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030008099A (en) * | 2001-07-16 | 2003-01-24 | 김성호 | Manufacturing method of anti-cancer medicated Kimchi |
| KR20030009973A (en) * | 2001-07-24 | 2003-02-05 | 최명희 | How to Make Angelica Pickles |
| WO2003086090A1 (en) * | 2002-04-09 | 2003-10-23 | Yong-Ho Kim | Immature green fruits kimchi, apricot plum kimchi and the methods for preparation thereof |
| KR100453702B1 (en) * | 2002-04-09 | 2004-10-20 | 학교법인 인제학원 | A method for preparing and preserving green fuit kimchi prepared using green Apricot plum or green Apricot for a long time |
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| Publication number | Publication date |
|---|---|
| KR20000013222A (en) | 2000-03-06 |
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