KR100333056B1 - Matsutake mushroom kimchi and its manufacturing method - Google Patents

Abstract

To provide kimchi with excellent nutrition and unique flavor, the kimchi is prepared by adding pine mushroom to make kimchi, and then put the kimchi in a kimchi poison or a kimchi storage tank with pine needles, cover it with pine needles, and then ferment. Pine mushroom kimchi with pine needles is prepared. This pine mushroom kimchi is in harmony with pine needle and pine mushroom scents, so it has a unique aroma and taste that is not comparable to any other kimchis, so it is enough to get the spotlight as a great food for anyone to eat.

Description

Matsutake mushroom kimchi and its manufacturing method

Industrial use field

The present invention relates to a pine mushroom kimchi and a method for producing the same, and more particularly, to a pine mushroom kimchi and pineapple flavored kimchi and a method for producing the same.

Prior art

Due to the rapid growth of the economy and the development of the processed food industry, the consumption of rice is gradually decreasing due to the change of Korean's dietary lifestyle. It is an essential corrosion. Moreover, kimchi has recently been exported worldwide as a fermented food rich in carotene, vitamin C, fiber, various vitamins and minerals. As demand increases, kimchi with more excellent nutrition and flavor is required.

An object of the present invention is to provide a kimchi having excellent nutrition and unique flavor and a method of producing the same.

1 is a schematic view showing a method of storing the mushroom mushroom kimchi kimchi dog or kimchi tank according to an embodiment of the present invention.

In order to achieve the above object of the present invention, the present invention provides a mushroom mushroom kimchi fermented by the addition of pine mushroom during the production of kimchi.

In another aspect, the present invention provides a pine mushroom kimchi production method for spreading pine needles in a kimchi dog or kimchi storage tank, spread kimchi with pine mushrooms on the pine needles, and spreading pine needles on the kimchi again to ferment kimchi so that the fragrance of pine needles. .

Hereinafter, the present invention will be described in more detail.

The present invention has been developed by complementing the conventional kimchi manufacturing method with excellent nutrition and flavor, and without the addition of any chemicals during the kimchi production process, natural pine needles and wild pine mushrooms, especially Korean pine mushrooms to taste and aroma It is combined with kimchi.

The pine mushrooms produced in Korea are grown under the pine trees unique to Korea, and there are no high quality pine mushrooms like pine mushrooms produced in Korea in any country in the world. Accordingly, the present inventors have focused on the fact that pine mushrooms, which are expensive and rare foods, can be widely distributed by providing pine mushroom kimchi as a method of processing and distributing Korean pine mushrooms to the public. The invention was completed. However, as a result of producing pine mushroom kimchi by adding pine mushroom during actual kimchi production, the aroma of pine mushroom kimchi appeared less than expected, and its taste was not sufficient. Accordingly, the present inventors are aware that pine mushrooms grow wild under pine trees, so that pine mushroom kimchi can be preserved with pine needles so that the taste and aroma of pine mushrooms can be maintained. We succeeded in making pine needles kimchi with the unique aroma of pine mushrooms and the smell of pine mushrooms.

The fruiting body of Matsutake mushroom freezes at -2 ℃ to 3 ℃, and the WP (free energy of water in the volume of aqueous unit volume) is -25 to -35 atm, and the difference in WP is more than 250 atm in air with 80% relative humidity. If there is no skin structure on the surface of the mushroom, there is a problem that the matsutake mushrooms are rapidly dried, and pine needles are not easy to make pine needle-flavored pine mushroom kimchi because it can not produce the peculiar flavor of pine needles in a dried state. However, the present inventors were able to produce pineapple kimchi, which retains the taste and aroma of living nature, by producing and aging kimchi added with pine mushrooms to pine needles and pine needles.

In the pine mushroom kimchi according to the present invention, the pine mushroom is preferably added to 4-7% by weight of the total kimchi. The pine mushroom is expected to be an excellent food that can replace the meat of the future as a high protein alkaline food as a microorganism belonging to basidiomycetes, there is also a drug to treat diarrhea, anemia. The Chinese have long experiences through the medical results of matsutake lowering blood pressure, and the part of the matsutake mushroom in the ground is called seokbae (石 달). The mushrooms contain proteins, sugars, minerals, vitamin B, ergosterine, which turns to vitamin D due to sunlight, guanylic acid, and vitamin B ₂ , which are unique to mushrooms. The scent of the pine mushroom is mainly composed of trans-type methyl cinnamon (C ₆ C ₅ CH = CH-CO-OCH ₃ ), and the smell of pine alcohol [CH ₃ (CH ₂ ) ₄ CHOHCH = CH ₂ ] Indicates.

In the mushroom mushroom kimchi production method according to the present invention, the weight ratio of kimchi and pine needles added with pine mushroom is preferably 25-35: 1, more preferably 30: 1. If it is out of this ratio, it is difficult to manufacture a kimchi with a favorable flavor. Pine needles are rich in chlorophyll, vitamin A, vitamin K, calcium, protein, fat, phosphorus, iron, enzymes, minerals, and vitamin C. They contain terpenes that dissolve cholesterol and dissolve waste products in the body. In addition to acting as a cardiac drop (降下), high blood pressure drop, and jeongjeong (强 精) functions. In particular, the Chinese agricultural book Xinongbonchocho was called a medicine for longevity of humans, and it was written by the Song Dynasty. 소 用 本草 '' is called "pine tree to make hair grow, to make the internal organs comfortable, and to live long." It makes it possible to live a thousand years without being hungry. ”The inn inn, the second secret of Sunhwa king of Japan in the 8th and 9th centuries, eats pine needles and eats pine needles. He lived a stern life in Esau and maintained it until he died 20 years old.

Matsutake mushroom kimchi according to the present invention can be prepared by fermenting and ripening it by adding mushrooms during the production of common cabbage kimchi, bachelor kimchi, kakdugi, white kimchi.

Fermented pine mushroom kimchi prepared with pine mushrooms, fermented cabbage kimchi, bachelor kimchi, kakdugi, and white kimchi, all covered with pine needles, and then covered with a net of 1cm at the bottom of the kimchi poison or kimchi storage tank. Pine mushroom kimchi of about 30cm put mesh again, put pine needles 1cm and cover the mesh, and then add 30cm kimchi, continue to put the mesh on top, put pine needles and cover with mesh, and then cabbage leaves Covering the uglies about 5 cm can preserve the flavor and taste even better.

The following presents a preferred embodiment to aid the understanding of the present invention. However, the following examples are merely provided to more easily understand the present invention, and the present invention is not limited to the following examples.

Example 1

Kimchi

The well washed cabbage was cut into 1 / 2-1 / 4, pickled in 8-12% brine for 12 hours, washed, dehydrated, and seasoned in the proportions shown in Table 1 to prepare cabbage kimchi. At this time, cut radish into relatively thin, finely ground red pepper, garlic, ginger, raw oysters, cinnamon, pine nuts, and pears, and mix them well. Cut leek into 3-5cm, and freshly cut into 3-4cm. Mixed to prepare the material. Prepared kimchi by adding the prepared material to the pickled cabbage chopped cabbage 1 / 2-1 / 4 chopped mushrooms to a thickness of 5㎜ put two pieces on each side of the cabbage. Let the pine mushroom scent evenly spice with the seasoning, and pine needle leaves 1cm per 30cm of kimchi, add 1cm of pine needles per 30cm of kimchi, and complete the production of kimchi, and then ripen for a suitable period. Was prepared.

Raw material name Weight ratio (%) Raw material name Weight ratio (%) cabbage 85-75 lampshade 1-3 Unsaturated 6-9 cinnamon 0.3-0.6 chili powder 1.5-1.7 Pine nuts 0.4-0.7 garlic 0.4-0.7 Shrimp 0.3-0.7 ginger 0.05-0.07 Matsutake 4-7 Scallions 0.4-0.6 ship 0.15-0.23 Raw oysters 0.5-0.7

Example 2

Bachelor Kimchi

Bachelor kimchi was prepared by rinsing the well-dried bachelor radish with leaves and marinated in 8-12% brine for 6 hours, then draining and combining the seasonings in the ratios shown in Table 2. At this time, the garlic and ginger finely chopped onion and matsutake mushrooms were used finely chopped (bean size). Mix glutinous rice and barley rice with the prepared seasoning, mix oysters and raw shrimps, and then mix them in a wide bowl with bachelor radish drained and mix with seasonings. Put 1cm of pine needles per 30cm of kimchi as shown in FIG. After finishing the preparation of kimchi and ripening for a suitable period of time to prepare a bachelor kimchi with pine needles and matsutake mushrooms intact.

Raw material name Weight ratio (%) Raw material name Weight ratio (%) Bachelor radish 85-75 ginger 0.3-0.6 Raw oysters 1.5-3 onion 1-2 Fresh shrimp 0.7-1.3 Glutinous rice 2-3 chili powder 1.5-3 Barley Rice 2-3 Shrimp 0.5-0.7 Cinnamon Powder 0.3-0.5 Anchovy Sauce 0.4-0.7 lampshade 0.3-0.5 garlic 0.5-0.7 Matsutake 4-6

Example 3

Radish kimchi

The well-washed radish was cut into appropriate sizes, prepared in a wide bowl, and the mixture was prepared by mixing the seasonings in the ratios shown in Table 3. At this time, the chives were cut into about 3-4 ㎝, ginger and garlic were used as finely chopped, and pine mushrooms were used by chopping them into narrow rice sizes. Seasoned and sliced radishes prepared in a wide bowl evenly mixed and then put into kimchi dog in the same manner as in Fig. 1 and aged.

Raw material name Weight ratio (%) Raw material name Weight ratio (%) radish 84 Salt One oyster 3 Matsutake 4 Sect 4 Shrimp 0.5 ginger 0.3 Cinnamon Powder 0.3 garlic 0.5 Pine nuts 0.4 chili powder 2

Example 4

White kimchi

The cabbage (small) is divided in half and then marinated in 8-10% brine for 8-12 hours; the radish is sliced and the ginger and garlic are finely chopped. The buttercups and gat were cut into 3-4cm, and the boats and chestnuts were cut into long pieces. The oysters were washed and drained, and the fresh shrimps were peeled. Drained the cabbage by pickling pickled cabbage. Pine mushrooms are chopped to the same size as pine nuts. In a wide bowl, mix radish, buttercup, freshly, pear, chestnut, chilli pepper, garlic, ginger, oyster, shrimp together with shrimp soup and salt. A little bit of mixed seasoning was added between the cabbage leaves and pine nuts and pine mushrooms were sprinkled three or four times to cover the leaves. As shown in FIG. 1, the kimchi dog was placed on top of each other and covered with cabbage leaves. Finally, the prepared water was poured into a bowl, mixed with salt, and seasoned with salt.

Raw material name Weight ratio (%) Raw material name Weight ratio (%) cabbage 82 Radish 5 Red pepper 0.5 Pine nuts 0.3 night 0.5 cluster 4 lampshade 0.4 water 2.10 Buttercup 0.4 oyster 2 ginger 0.07 Fresh shrimp 1.33 garlic 0.3 ship 0.2 Shrimp Soup 0.3 Salt 0.6

The pine mushroom kimchi, which contains the unique pine needles and scents of pine mushrooms, blends the main components of pine needles with the unique ingredients of pine mushrooms. Eating is a good food enough to get the spotlight.

Claims (8)

A pine mushroom kimchi fermented with cabbage or radish as a main ingredient and containing kimchi ingredients added with pine mushrooms as main ingredients, and the kimchi material sandwiched between the pine needle layers. The matsutake mushroom kimchi according to claim 1, wherein the matsutake mushroom is added at 4-7% by weight of the total kimchi material. Forming a pine needle layer in a kimchi dock or a kimchi storage tank; On the pine needles, a kimchi material with pine mushrooms added with cabbage or radish as a main ingredient; Forming pine needle layer again on the kimchi material, pine mushroom kimchi production method for fermenting the kimchi so that the fragrance of pine needles as well as aroma of pine mushroom. The method according to claim 3, wherein the weight ratio of the kimchi material to which pine mushroom is added and pine needles is 25-35: 1. It consists of kimchi ingredients including pickled cabbage, red pepper powder, garlic, ginger, radish, raw oyster, cinnamon, pine nut, fresh, pear, leek, shrimp chop, and matsutake mushroom. Pine mushroom cabbage kimchi fermented. It consists of kimchi ingredients including pickled radish, garlic, ginger, onion, red pepper powder, shrimp salt, anchovy fish sauce, freshly, cinnamon powder, oyster, raw shrimp, glutinous rice, barley rice and matsutake mushrooms. Fermented pine mushroom kimchi fermented with pine needles in between. It consists of kimchi ingredients including sliced radish, oysters, chives, ginger, garlic, red pepper powder, salt, salted shrimp, cinnamon powder, pine nuts and matsutake mushrooms, and fermented pine mushroom with fermented kimchi material between pine needle layers. It consists of kimchi ingredients including radish, ginger, garlic, buttercup, freshly, pear, chestnut, oyster, raw shrimp, silgo pepper, shrimp sauce, salt, pine nut, pear, matsutake mushroom, pickled cabbage, Pine mushroom white kimchi made by pouring water between pine needle layers.