KR100310449B1 - Matsutake mushroom kimchi - Google Patents

Abstract

The present invention relates to a pine mushroom kimchi, and more particularly, to a method of using natural pine mushroom with excellent efficacy in preventing cancer and skin beauty in kimchi, a representative food of Korea. More specifically, it is related to kimchi that is aged by salting cabbage and adding pear mushrooms to it to add pear juice.

Pine mushroom kimchi of the present invention does not add garlic, red pepper, red pepper powder spices do not smell like foreigners when eating kimchi. Therefore, anyone can eat pine mushroom kimchi easily.

Description

Mushroom Mushrooms

The present invention relates to a pine mushroom kimchi, and more particularly, to a method of using natural pine mushroom with excellent efficacy in preventing cancer and skin beauty in kimchi, a representative food of Korea.

Since ancient times, kimchi has been known for its mysterious and nutritious food, and exports have increased since the 88 Olympics. Exports are decreasing in volume.

Kimchi is a representative traditional fermented food in Korea, and it is a food that is fermented for a certain period of time by salting cabbage, radish, cucumber, and then adding various spices. It has a wide range of vitamins and mineral organic acids, and the fresh taste of vegetables, the taste of lactic acid fermentation, and the unique taste of various seasonings are combined to promote appetite. Preservation methods, which have been used during the winter vegetable season, are becoming food all year round. Kimchi tastes differently according to the people who use it in the traditional way. Research is ongoing to make high-potency kimchi to supply kimchi. Kimchi is called a presentation vegetable. Kimchi, which we make now, is not a fermented vegetable, but a compound fermented food added with seasonings, lactose and other seasonings. Vegetables, the main ingredient, are kimchi's fermented foods, which combine freshness and fresh taste of vegetables (textured cells).

There are simple lactic acid fermented foods in the world, but in China, there are pickles of vegetables and salts. In Japan, there are salt pickles and pickles. In comparison, kimchi in Korea has been developed in various ways depending on the salt concentration, the type of lacquer, and the makers of seasoning mixes. Kimchi, which is mainly made of whole cabbage, is refrigerated so that it doesn't freeze in the ice or the ground during winter. When salted, the vegetables soften, chew and can be stored for a long time. In the salting process, vegetables and shellfish in dilute salt solution can be seen to ripen to produce amino acids and lactic acid by autoenzyme action and basophilic bacteria.

Our traditional kimchi has rich nutrition and unique taste, but because of its unique aroma, it was hard for foreigners to accept. However, pine mushroom kimchi is expected to be able to increase exports because there is no objection to foreigners while maintaining the rich nutrition and storage of kimchi. In addition, by adding pine mushrooms, you can eat foods that have excellent effects on cancer prevention and skin beauty every day.

Therefore, it is an object of the present invention to provide pickled mushroom kimchi which is aged by salting cabbage and adding pine mushroom to it to add pear juice.

Chinese cabbage is a low-temperature vegetable and growing low temperature is around 15 ℃ in the middle stage of 20 ℃, and growth is almost stopped at 10 ℃ -7 ℃. Chinese cabbage is about 85% -95% water, low in calories, and eats only medium whites, so you should not remove too much green leaves. Even if you soak kimchi, vitamins are preserved, and if you boil them for a long time, the vitamins and nutritional value are destroyed. Analyzing the components of these cabbages can be obtained as shown in Table 1.

Therefore, it is an object of the present invention to provide pickled mushroom kimchi which is aged by salting cabbage and adding pine mushroom to it to add pear juice.

TABLE 1 Analysis table of Chinese cabbage (per 100g of decorative parts)

The manufacturing process of pine mushroom kimchi is as follows.

Manufacture process

1) Adding salt to cabbage (a lot of calcium sulphate in Cheon-il-Jin, brine concentration 10%-12%) causes the ingredient exchange of fresh vegetable water out of the vegetable. Pickle about 3 to 4 hours (at this time, the temperature of water is good at 5-8 ℃ and the environment temperature is best at 0-3 ℃. Kimchi dipped with low salt can produce yeast as it ferments.)

2) Wash the pickled cabbage in clear water and place it in a container so that water can drain naturally (within 30 minutes, environmental temperature 0-3 ℃).

3) Put a thin slice of natural pine mushroom into the cabbage ply (environmental temperature 0-3 ℃).

4) The weight of cabbage is best suited for 450g, and the number of g can be adjusted according to the orderer.

5) Natural clusters of mushrooms can be cut into various shapes, but the thin slices can be cut as they are, and the shape of the clusters can be improved.

6) Remove the shell of the delicious pear, remove the seeds inside and put them in a compressor to make juice. Place the pear juice in a non-airflow container (use it within 20 minutes).

7) Put the Chinese cabbage in a jar or other container and sprinkle 250g of pear juice on 10kg of Chinese cabbage.

8) Put it in a container and place it 10cm and mature it at -1-0 ℃. Ripening time is 200-720 hours is the best taste, a lot of scent is alive and every time you chew cabbage scent is strong.

9) Yellow osmotic water is produced by osmotic pressure. Natural mushrooms have a strong aroma.

10) Put it in a container, vinyl, bottle, plastic, etc. and keep it as free as possible.

11) If the temperature is 0 ℃, the vessel will not expand. If the temperature is 5 ℃ or higher, the vessel may swell due to carbonic acid gas expansion during aging.

Pine Mushroom Manufacturing Process

Hereinafter, the present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention thereto.

Example 1

Salt (cabbage concentration 10-12%) was added to about 10 kg of Chinese cabbage and pickled for about 3 hours, and the water temperature was adjusted to about 6 ° C. The ambient temperature was adjusted to about 3 ℃. The salted cabbage was washed with water for 3 hours, and then placed in a container so that water drained naturally, and about 1,000 g of natural pine mushrooms were chopped thinly into mushrooms and put in cabbage layers. The Chinese cabbage was placed in a bowl and sprinkled about 250 g of Chinese cabbage, and then placed at a height of 10 cm and fermented at −1-0 ° C. for 200 hours.

Example 2

Natural mushroom mushroom kimchi was made in the same manner as in Example 1 and aged for 720 hours.

Example 3

Pine mushroom kimchi was prepared using re-delivery mushrooms in the same manner as in Example 1.

The sensory test was carried out on the natural mushroom mushroom kimchi prepared in Example 1 and the general kimchi prepared by a conventional method. Sensory tests were performed on 100 Koreans and 100 foreigners and are shown in Table 1 and Table 2.

TABLE 1

Sensory Evaluation of Kimchi and General Kimchi of Example 1 for 100 Koreans

TABLE 2

Sensory Evaluation of Kimchi and General Kimchi of Example 1 for 100 Foreigners (71 Japanese)

(Evaluation criteria for flavor and taste)

(Already, evaluation criteria in odor degree)

According to Tables 1 and 2 above, Example 1 has a sensory superiority to general kimchi and has a much better evaluation by foreigners.

As a result of tasting natural pineapple kimchi to foreigners, they were all very delicious. Pine mushroom kimchi cannot be produced because it does not have natural cluster storage technology in foreign countries. Therefore, pine mushroom kimchi should be patented first. In addition, it will be a chance to change the Kimchi culture to foreigners, and it will be a delicious food for everyone who likes natural mushrooms.

Since garlic, milk brown, and red pepper powder were not added, they did not smell like foreigners when they eat kimchi.

Even now, researches on kimchi are continuing in each academic community, but kimchi that can be eaten by people around the world should be developed.

Natural mushrooms are in good condition for 30-500,000 won per kilogram, but if you export natural pine mushrooms with low grades of 5-100,000 won with natural pine kimchi, you can receive the value of natural pine mushrooms in good condition. Of course, it will be a big benefit to the country. As foreigners feel kimchi already, they rarely feel bad smell, so it can be developed into kimchi that can be eaten by people around the world.

Claims (3)

Matsutake mushroom kimchi made with salted cabbage, sliced Matsutake mushrooms, and pear juice. The pine mushroom kimchi according to claim 1, wherein 800-1200 g of pine mushrooms and 150-400 g of pear juice are used for 10 kg of salted cabbages. Method for producing a mushroom mushroom kimchi characterized in that the pine mushrooms are sliced in salted cabbage at ambient temperature 0-3 ℃, pear juice and aged at -1 to 0 ℃.