KR100330748B1 - Cactus kimchi and its manufacturing method - Google Patents

Abstract

The present invention is a cactus fruit (baeknyeoncho) kimchi and manufacturing method that can enjoy the taste and nutrition of cactus by adding the juice or pulp of cactus fruit to kimchi, and can eat low-salt low-value kimchi suitable for foreigners and the elderly As related, the cactus fruit kimchi of the present invention is characterized in that the vegetables account for 50 to 90% by weight, seasonings account for 5 to 25% by weight, and cactus fruit juice and / or flesh to account for 5 to 25% by weight. The method for preparing cactus fruit kimchi of the present invention includes a preparation step of preparing a flesh extracted from vegetables and spices and cactus fruit, and a mixing step of mixing the spices and cactus fruit pulp and the vegetables prepared in the preparation step with each other. , When the kimchi mixed in the mixing step is aged for 10 to 40 hours at room temperature Is characterized in that it comprises a ripening step and the completion step of packing the kimchi matured in the aging step in a container and frozen and stored so that you can experience the taste and nutrition of the cactus and the efficacy of the cactus, Children, the elderly, and patients can eat low-salt hypoallergenic kimchi, reinforce the sour taste of cactus fruit rich in vitamin C and calcium to the sour taste of kimchi, prolong the shelf life of kimchi, and make it more red and vivid color Each time you eat delicious kimchi has the effect that you can eat.

Description

Cactus kimchi and its manufacturing method

The present invention relates to cactus fruit (baeknyeoncho) kimchi and manufacturing method, and more specifically, to add the juice or pulp of cactus fruit to kimchi to enjoy the taste and nutrition of cactus, hypoallergenic low salt suitable for foreigners and the elderly It relates to a cactus fruit (baeknyeoncho) kimchi and a method for preparing kimchi.

In general, Kimchi is Korea's own traditional fermented food representing Korea, and it is not only to enjoy fresh vegetables in all seasons, but also rich in lactic acid bacteria and lactic acid vitamins and minerals, and has a unique taste and aroma with its unique spicy taste. Food is widely used by people around the world.

In addition, various seasonings used in kimchi contain a large amount of anti-cancer ingredients, and has been spotlighted as a health food.

On the other hand, the palm cactus fruit, or baeknyeoncho, is a natural monument No. 35 of Jeju Island, which grows in Bukjeju-gun, has a sour taste, has a deep red flesh, the main ingredient is 88-95% water, carbohydrates 3-7%, mineral Mainly, calcium makes up 1.3 percent, fiber contains 1 percent protein, fiber contains 1 percent, beta-carotene contains 18 to 38 milligrams per 100 grams, and vitamin C contains 10 to 18 milligrams per 100 grams.

These cactus fruits are rich in calcium, very good for children's growth and osteoporosis in women, and rich in vitamin C, which is good for cold prevention and skin care.It contains a lot of beta-carotene, various phenolic ingredients, and flavonoids. There is prevention and anti-cancer action, and dietary fiber can relieve constipation, and can replace insulin treatment of diabetic patients.

In particular, Chinese herbal medicine books, such as Chinese herbal medicine dictionary, herbal medicine, home medicine, etc., said that it is good to drink the juice on adult diseases such as bronchial asthma, thyroid, gastroenteritis, diabetes, hypertension, and apply cactus stem to burns. In recent years, the red pigment of cactus fruit has attracted attention as a natural pigment that is harmless to the human body.

However, these conventional kimchi or cactus fruit is a lot of problems to eat as it is, the conventional kimchi, despite its taste and efficacy, first of all the odor is unclean, giving a severe sense of rejection to foreigners and children who first treat kimchi In addition, the toxicity of red pepper powder, which is used as a major ingredient, is not suitable for foreigners who are not tamed by spicy tastes, as well as for the elderly and especially those who have low-salt, hypoallergenic foods, and those with high blood pressure.

In addition, since the conventional kimchi relies only on lactic acid by lactic acid bacteria to give a sour taste, there is a problem in that the retention period for maintaining the taste and aroma of kimchi is limited, and it is difficult to produce a unique sour taste.

In addition, since the conventional kimchi uses only red pepper powder to give a reddish color, the red pepper powder administered to kimchi is added more than necessary to make it taste spicy, and it was difficult to produce more vivid and colorful red light.

On the other hand, conventional cactus fruit is a food that has excellent medicinal properties and is well-equipped with nutrients needed by growing children such as calcium and vitamin C, women suffering from osteoporosis, diabetics / hypertensives, and general adults every day. There was a problem that long-term use was difficult because there was no way of ingesting food every day because of poor development of food.

An object of the present invention for solving the above problems is to add cactus juice or pulp to kimchi to enjoy the taste and nutrition of the cactus, and to make cactus fruit (baeknyeoncho) kimchi and experience the efficacy of the cactus In providing a method.

Another object of the present invention, by removing the filthy smell of kimchi by using the taste and aroma of the cactus, and it is possible to color vegetables in red and red of the cactus fruit in place of red pepper powder to foreigners, children, senior citizens, patients It is to provide a cactus fruit (baeknyeoncho) kimchi and a method for preparing low salt hypoallergenic kimchi.

Another object of the present invention is to enhance the sourness of the cactus fruit rich in vitamin C to the sour taste of kimchi, to extend the shelf life to enjoy the best taste, and to eat delicious kimchi of red and vivid colors (100 years early) To provide kimchi and manufacturing method.

Another object of the present invention, by adding cactus fruit containing calcium, vitamin C and pharmacological ingredients to kimchi every meal must be eaten every day, growing children, women who are concerned about osteoporosis, asthma that usually cares about health It is to provide a cactus fruit (baeknyeoncho) kimchi and a manufacturing method that can be taken daily by diabetic, hypertension preliminary patients.

1 is a perspective view showing a state of cactus fruit (baeknyeoncho) kimchi in a plate according to a preferred embodiment of the present invention.

Figure 2 is a perspective view showing a state in which cactus fruit (baeknyeoncho) kimchi in a bowl according to another embodiment of the present invention.

3 is a block diagram showing a cactus fruit (baeknyeoncho) kimchi production method according to a preferred embodiment of the present invention.

Cactus fruit (baeknyeoncho) kimchi of the present invention for achieving the above object, in the composition of kimchi comprising vegetables and spices, the vegetables occupy 50 to 90 weight percent, seasonings occupy 5 to 25 weight percent And cactus fruit (baeknyeoncho) nectar and / or pulp comprises 5 to 25% by weight.

In addition, the cactus juice is extracted by compressing the cactus fruit to a volume of 50 percent to 5 percent, and the cactus fruit pulp is preferably finely ground by removing the bark and seeds from the cactus fruit. , The seasoning may be to remove the red pepper powder.

On the other hand, the cactus fruit (baeknyeoncho) kimchi of the present invention for achieving the above object, in the composition of kimchi comprising vegetables, spices and broth, the vegetables occupy 25 to 45% by weight, seasonings 2 to Occupies 18% by weight, cactus fruit (perennial) pulp comprises 2 to 18% by weight, and salts of 1 to 3% by salt comprise 30% to 70% by weight.

On the other hand, cactus fruit (baeknyeoncho) kimchi production method of the present invention for achieving the above object, to prepare vegetables to a predetermined size, to prepare the spices by selecting / grinding the ingredients of the seasoning, by extracting the flesh from the cactus fruit A preparation step of preparing a cactus fruit pulp, a mixing step of mixing the spices and cactus fruit pulp and the vegetables prepared in the preparation step with each other, and the kimchi mixed in the mixing step is left at room temperature for 10 to 40 hours It characterized in that it comprises a maturation step of aging and the completion step of freezing and storing the kimchi aged in the aging step in a container.

In addition, preferably, in the preparation step, the vegetables are soaked in brine having a salinity of about 6 to 16 percent, then sprinkled with dry salt for 8 to 12 hours, washed with water, and then drained with a dehydrator to make salinity. Is a pickled cabbage maintained at about 1 to 3 percent, and the spice is any one of radish, red pepper powder, garlic, ginger, green onion, onion, buttercup, liquid milk shrimp, wheat flour, sugar, seasoning, roasted sesame seeds, and a combination thereof. The cactus fruit can be selected and combined, and the cactus fruit is washed with the cactus fruit, firstly pulverized the cactus fruit with a coarse grinder, and then the shells and seeds are removed by the method of sedimentation, compression, and filtration. It is possible to be crushed and finely ground cactus fruit pulp.

Hereinafter, cactus fruit (baeknyeoncho) kimchi and a manufacturing method according to preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First, as shown in Figure 1, cactus fruit kimchi 10 according to a preferred embodiment of the present invention, vegetables, such as cabbage, radish, red beet (Western radish) and radish, red pepper powder, garlic, ginger, leek, Consists of seasonings such as onions, buttercups, fish sauce, shrimp salt, wheat flour, sugar, seasonings, roasted sesame, wherein the vegetables account for 50 to 90 weight percent of the total, seasonings 5 to 25 weight percent, Cactus fruit juice and / or pulp comprises 5 to 25 weight percent.

That is, the cactus fruit kimchi 10 of the present invention is the most characteristic of adding the cactus fruit juice or pulp and a mixture thereof to the conventional kimchi, the juice and pulp of the cactus fruit has a natural red red color, , Serves to color the vegetables with red pepper, and provides vitamin C to give a unique sour taste of cactus fruit.

Therefore, even if the content of red pepper powder is reduced or completely removed from the spice, it does not significantly deteriorate the inherent taste of kimchi and at the same time, it can show a delicious and coveted reddish red.

In particular, the fiber contained in the cactus fruit is secreted into the mucus, and the sticky nature of the mucus can replace the wheat flour of the spice, and the carbohydrates of the monosaccharides and polysaccharides contained in the cactus fruit replace the sugar of the spice. Can be.

Therefore, it is possible to prepare kimchi more healthy because it can be soaked in natural seasoning only, it can provide a very beneficial kimchi to foreigners, children, senior citizens, patients.

In addition, the vitamin C and fibrous components of cactus fruit lengthen the storage period of kimchi, and you can experience the efficacy of cactus fruit in kimchi, which is the main side dish of Koreans.

Here, the cactus juice is used to extract the cactus fruit by compressing the cactus fruit to 50 to 5 percent in volume, and the cactus fruit pulp is finely ground to remove crusts and seeds from the cactus fruit. use.

These vegetables and spices and cactus fruit juice / flesh can be combined in a wide variety of ratios, for example, cabbage 70.16 percent, cactus fruit juice / fruit 5 percent, radish 8 percent, pepper powder 2.2 percent, 2 percent garlic, 0.2 percent ginger, 1.8 percent onion, 1 percent onion, 1 percent buttercup, 1.7 percent fish sauce, 1.9 percent shrimp paste, 5 percent wheat flour, 0.7 percent sugar, 0.1 percent seasoning, Roasted sesame seeds may be formulated at 0.15 percent.

In addition, red beet can be added to the cactus fruit kimchi of the present invention in addition to cabbage and radish, the red beet is a plant that has been widely used as a tonic since it has been recognized in the West for early effects such as activating bowel function. It is rich in dietary fiber, vitamins and minerals, and it is a kind of dark purple radish that is good for relieving constipation and skin care by promoting the removal of toxins and wastes in the body and promoting peristalsis of the intestines.

On the other hand, as shown in Figure 2, cactus fruit kimchi 20 according to another embodiment of the present invention, as a kimchi, such as water kimchi or dongchimi made of vegetables, spices, as well as broth, the vegetables are 25 To 45 percent by weight, seasonings to 2 to 18 percent by weight, cactus fruit (centennial) pulp to 2 to 18 percent by weight, salts of 1 to 3 percent by salt to 30 to 70 percent by weight. .

That is, by adding cactus fruit juice or pulp to kimchi with conventional broth, it is possible to taste beautiful reddish red broth due to natural cactus pigment.

Here, the vegetables, tongmu, whole cabbage, whole red beet, etc. may be used, the seasoning may be ground onion, whole leek, whole red pepper garlic, and the like.

On the other hand, the cactus fruit kimchi production method of the present invention for producing the cactus fruit kimchi 10, 20, as shown in Figure 3, largely preparing step (S1), mixing step (S2), As it consists of the ripening step (S3) and the completion step (S4), the preparation step (S1), to prepare the vegetables to a predetermined size, to prepare the seasonings by selecting / grinding the ingredients of the seasoning, the flesh from the cactus fruit This step is to prepare the cactus fruit pulp by extraction.

Here, the preparation step (S1) is divided into a vegetable preparation step (S11), a spice preparation step (S12) and a cactus fruit juice / flesh preparation step (S13).

That is, the vegetable preparation step (S11), trimming the cabbage which is the vegetables one by one finely cut / cut step (S111) and cut the cabbage cut in the selection / cutting step (S111) roughly salinity. Soaking in 6 to 16 percent of brine and sprinkled with dry salt and salted for 8 hours to 12 hours (S112), and the washing step (S113) and the dehydrator to wash the cabbage salted in the salting step (S112) with water. It is provided with a salinity control step (S114) to remove the water of the washed cabbage to prepare the pickled cabbage is maintained at about 1 to 3 percent salinity.

Here, in the case of manufacturing kimchi with broth, such as water kimchi or Dongchimi, the salting step (S112) and washing step (S113) and salinity control step (S114) is omitted, it is possible to use non-salted agung and plump .

On the other hand, the seasoning preparation step (S12), by cutting the seasoning materials such as radish, red pepper powder, garlic, ginger, leek, onion, buttercup, liquid milk shrimp, wheat flour, sugar, seasonings, roasted sesame one by one or cut to a suitable size And a metering step (S122) of measuring the appropriate amount of the seasoned spices ground in the selection and grinding step (S121) and the selection and grinding step (S121).

On the other hand, the cactus fruit juice / pulp preparation step (S13), the washing step (S131) for washing the cactus fruit, and the cactus fruit washed in the washing step (S131) to grind to the extent that the seeds are not crushed with a coarse grinder The first crushing step (S132), and the seed removal step (S133) and the cactus fruit from which the seeds are removed to remove the bark and seeds by the method such as precipitation / compression / filtration of the crushed cactus fruit in the first crushing step (S132) It is provided with a second grinding step (S134) to finely grind the flesh of the fine grinding machine.

Here, when the juice of the cactus fruit is used, the cactus fruit and the cactus fruit pulp are put into a compress, and the compressing step (S135) of compressing the volume to 50 to 5 percent and the filtration step of filtering the compacted solution. (S136) may be included.

Leftovers from the fruit juice and pulp extraction process of the cactus fruit is very high in its usefulness, such as being used as a feed for livestock due to abundant fiber and nutrients.

Then, when the preparation step (S1) is finished, the mixing step (S2) to mix and mix the spices and cactus fruit flesh and the vegetables prepared in the preparation step (S1) with each other is carried out.

That is, the mixing step (S2), the seasoning and cactus fruit pulp prepared in the preparation step (S1) in the blender in the ratio of about 3: 7 to 7: 3 in the ratio, and the kimchi genus by appropriately mixing To make, the vegetables prepared in the preparation step and the seasoning of vegetables and seasoning is mixed evenly in a ratio of about 4: 4 to 7: 3.

Here, when the mixing step (S2) to prepare the kimchi with broth, it is also possible to be mixed so that 1 to 3 percent of the brine salt ratio of 30 to 70 percent of the total.

Subsequently, the aging step (S3), the kimchi mixed in the mixing step (S2) is left at room temperature for 10 hours to 40 hours to ripen so that the lactic acid bacteria inside the kimchi can fully breed.

Subsequently, the completion step (S4) is a step of freezing and storing the kimchi aged in the aging step (S3) in a predetermined container.

Therefore, the cactus fruit kimchi of the present invention can reduce the use of excessive red pepper powder or salted fish to prevent corruption by increasing the shelf life, thereby preventing the unpleasant smell, and reduce the irritating taste, so that it is friendly enough to foreigners and children. It can give, and has the advantage that it is easy to commercialize as a lifestyle of patients with diabetes or hypertension.

In addition, the cactus fruit kimchi of the present invention has a vivid and brilliant red light, can give a unique sour taste of the cactus, there is an advantage that the product can be advanced.

In addition, it is convenient to take the nutrition and medicinal ingredients of cactus along with kimchi that is consumed every meal every day by growing children such as calcium and vitamin C, women who may have osteoporosis, diabetic / hypertensive therapists and adults. It is an advantage that enables long-term use.

According to the cactus fruit (baeknyeoncho) kimchi and the manufacturing method of the present invention as described above, you can enjoy the taste and nutrition of the cactus through kimchi, can experience the efficacy of the cactus, foreigners, children, the elderly, patients It allows you to eat low-salt hypoallergenic kimchi, reinforces the sour taste of cactus fruits rich in vitamin C and calcium to the sour taste of kimchi, prolongs the shelf life of kimchi, and eats more delicious red kimchi every meal. It is effective to eat for a long time.

Claims (7)

In constructing kimchi comprising vegetables and spices, Cactus fruit (millennial) kimchi, characterized by 50 to 90% by weight of the vegetables, 5 to 25% by weight of spices, and 5 to 25% by weight of cactus fruit (centennial) juice and / or pulp. . The method of claim 1, wherein the cactus juice is extracted by compressing the cactus fruit to 50 to 5 percent by volume, and the cactus fruit pulp is finely ground by removing the bark and seeds from the cactus fruit. Cactus fruit (perennial herb) kimchi to make. [Claim 2] The kimchi according to claim 1, wherein the spice is pepper powder removed. In constructing kimchi comprising vegetables, spices and broth, The vegetables account for 25 to 45% by weight, seasonings to 2 to 18% by weight, cactus fruit (perennial plant) pulp to account for 2 to 18% by weight, and salts of 1 to 3% of salt water 30 to 70% by weight. Cactus fruit (centennial herb) kimchi, characterized by a percentage. Preparing a vegetable in a predetermined size, preparing / dividing the seasoning by selecting / milling the ingredients of the seasoning, and preparing the cactus fruit pulp by extracting the pulp from the cactus fruit; A mixing step of mixing the spices and cactus fruit pulp and the vegetables prepared in the preparation step with each other; Aging step of maturing the mixed kimchi in the mixing step at room temperature for 10 hours to 40 hours; And Completion step of freezing and storing the kimchi aged in the aging step in a container; Cactus fruit (baeknyeoncho) kimchi production method characterized in that it comprises a. The method of claim 5, wherein in the preparation step, the vegetables are soaked in brine having a salinity of about 6 to 16 percent, sprinkled with salt and dried for 8 to 12 hours, washed with water and then drained with a dehydrator Is a pickled cabbage maintained at about 1 to 3 percent, and the spice is any one of radish, red pepper powder, garlic, ginger, green onion, onion, buttercup, liquid milk shrimp, wheat flour, sugar, seasoning, roasted sesame seeds, and a combination thereof. The cactus fruit can be selected and combined, and the cactus fruit is washed with the cactus fruit, firstly pulverized the cactus fruit with a coarse grinder, and then the shells and seeds are removed by the method of sedimentation, compression, and filtration. Cactus fruit (baeknyeoncho) kimchi production method characterized in that the finely ground cactus fruit pulp. The method of claim 5, wherein the cactus fruit (baeknyeoncho) kimchi production method characterized in that the salting water of 1 to 3 percent of the salt mixture is mixed in the mixing step.