KR100338567B1 - Process of sesamo leaf in cabbage roll KIMCHI - Google Patents
Process of sesamo leaf in cabbage roll KIMCHI Download PDFInfo
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- KR100338567B1 KR100338567B1 KR1020000026269A KR20000026269A KR100338567B1 KR 100338567 B1 KR100338567 B1 KR 100338567B1 KR 1020000026269 A KR1020000026269 A KR 1020000026269A KR 20000026269 A KR20000026269 A KR 20000026269A KR 100338567 B1 KR100338567 B1 KR 100338567B1
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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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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Abstract
본 발명은 깻잎양배추말이김치의 제조방법에 관한 것으로, 좀 더 구체적으로는 깻잎양배추말이김치는 양배추와 적채, 깻잎등을 이용해 우리 전통의 보쌈김치처럼 동그랗게 말아 국물을 부어 먹는 것으로 영양과 맛의 면에서 아주 뛰어나 세계시장에서 우리 김치의 상품성과 다양성에 큰 기여를 할 수 있도록 하는 깻잎양배추말이김치 제조방법에 관한 것이다.The present invention relates to a method of manufacturing sesame leaf cabbage horse kimchi, more specifically, sesame leaf cabbage horse kimchi is rolled up like a traditional kimchi wrapped with cabbage and red vegetables, sesame leaves and pour broth and eat noodles Is a method of making sesame leaf cabbage rolled kimchi that is excellent in the world market and can make a great contribution to the marketability and variety of our kimchi in the world market.
이는 양배추 30중량부와 적채 21중량부, 깻잎 10중량부는 꼭지 부분을 제거하여 씻어 준비한 천일염 3%에 30분간 절인후 씻어 탈수시켜서 준비하고, 양념으로는 새우젖 3중량부는 정수 3중량부를 넣어 끓여 식혀 놓고, 마늘 3중량부, 생강 0.5중량부, 양파 3중량부, 배 5중량부는 곱게 갈아 놓으며, 미나리 3중량부는 씻어서 줄기부분만 골라서 정수 12중량부에 상기 양념과 설탕 2중량부, 재제염 0.5중량부, 양조식초 2중량부를 넣어 새콤달콤한 국물을 만든 후, 양배추, 적채, 깻잎순으로 동그랗게 말아 미나리로 묶은 후 상기 준비한 국물을 부어서 제조함으로서 이룰 수 있는 발명이다.Prepare 30 parts by weight of cabbage, 21 parts by weight of red radish, and 10 parts by weight of sesame leaves, marinated in 3% of natural salt prepared by removing the faucet, wash it for 30 minutes, and then wash and dehydrate it. After cooling, 3 parts by weight of garlic, 0.5 parts by weight of ginger, 3 parts by weight of onion, 5 parts by weight of pear are finely ground, and 3 parts by weight of buttercup are washed and picked only the stem part, 12 parts by weight of the seasoning and 2 parts by weight of sugar and recontamination 0.5 After weight parts, brewed vinegar 2 parts by weight to make a sweet and sour soup, cabbage, red vegetables, sesame leaves rolled in a circle, tied with buttercups, and then prepared by pouring the prepared broth.
Description
본 발명은 깻잎양배추말이김치의 제조방법에 관한 것으로,The present invention relates to a method of producing sesame leaf cabbage roll kimchi,
좀 더 구체적으로는 깻잎양배추말이김치는 양배추와 적채, 깻잎등을 이용해 우리 전통의 보쌈김치처럼 동그랗게 말아 국물을 부어 먹는 것으로 영양과 맛의 면에서 아주 뛰어나 세계시장에서 우리 김치의 상품성과 다양성에 큰 기여를 할 수 있도록 하는 깻잎양배추말이김치 제조방법에 관한 것이다.More specifically, sesame leaf cabbage rolled kimchi is made from cabbage, red vegetable, sesame leaves, and rolled up like a traditional Korean wraped kimchi to pour broth.It is very excellent in terms of nutrition and taste. It relates to a sesame leaf cabbage roll kimchi production method to make a contribution.
일반적으로 양배추는 비타민 C, 카로틴, 미네랄이 풍부하고 위장병을 예방하는 비타민U도 포함하고 있으며, 또한 음식물들이 서로 조화를 이루게 만든다.In general, cabbage is rich in vitamin C, carotene and minerals, and also contains vitamin U, which prevents gastrointestinal diseases, and also makes foods harmonious.
예를들면 전혀 성질이 틀린 두 가지 음식물을 섭취하더라도 양배추를 함께먹으면 두가지 음식물이 서로 나쁘게 작용하지 않도록 중간에서 조화를 이루어 준다.For example, if you eat two kinds of foods of different nature, eating cabbage together will balance the two foods so that they do not work badly with each other.
특히 양배추는 어떤 체질의 사람과도 잘 맞으며 생것으로 먹어도 몸이 냉해질 염려가 없는 야채이므로 냉증에 시달리는 사람이나 내장하수증에 걸린 사람이라도 안심하고 생식할 수가 있을 뿐만 아니라, 적채는 씹을 때 달콤한 맛이 일품인데다가 색도 고와서 보기좋다.In particular, cabbage is suitable for people of any constitution, and it is a vegetable that does not have to worry about being cold even if it is eaten raw, so even people suffering from coldness or people with visceral sewage can reproduce with confidence, and red vegetables have a sweet taste when chewing. It's a gem, and the color is nice.
그러나 양배추가 우리의 기본반찬인 김치로 만들어지진 못하고 있었다.However, cabbage was not made from Kimchi, our basic side dish.
따라서, 본 발명의 목적은 양배추와 적채, 깻잎등을 이용해 우리 전통의 보쌈김치처럼 동그랗게 말아 국물을 부어 먹을 수 있도록 제조함으로서 영양과 맛의 면에서 아주 뛰어나 세계시장에서 우리 김치의 상품성과 다양성에 큰 기여를 할 수 있을 뿐만 아니라, 깻잎의 향긋한 향과 칼슘, 철분, 비타민 A와 C 등의 매우 풍부한 영양으로 국민의 건강증진을 도모할 수 있도록 한 깻잎양배추말이김치 제조방법을 제공함에 있다.Therefore, the object of the present invention is to produce a soup that can be rolled and eaten like cabbages, red vegetables, sesame leaves, and rolled up like a traditional kimchi wrapped in Korean traditional kimchi. Not only can it contribute, but the fragrant aroma of sesame leaves and calcium, iron, vitamins A and C, such as a rich nutrition of vitamins to provide a method for producing sesame leaf cabbage rolled kimchi to promote the health of the people.
이하, 본 발명의 바람직한 실시예를 첨부 도면에 의하여 상세하게 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
양배추 30중량부와 적채 21중량부, 깻잎 10중량부는 꼭지 부분을 제거하여씻어 준비한 천일염 3%에 30분간 절인후 씻어 탈수시킨다.30 parts by weight of cabbage, 21 parts by weight of red radish and 10 parts by weight of sesame leaves are marinated in 3% of natural salt prepared by removing the stem and washed and dehydrated.
이때 사용하는 양배추는 겉잎사귀는 녹색을 띠고 잎사귀가 빼곡하게 들어차 묵직한 것, 단면이 싱싱한 것이 좋다.At this time, the cabbage to be used is green, and the leaves are thick and thick, and the cross section is good.
양념으로는 새우젖 3중량부는 정수 3중량부를 넣어 끓여 식혀 놓고, 마늘 3중량부, 생강 0.5중량부, 양파 3중량부, 배 5중량부는 곱게 갈아 놓으며, 미나리 3중량부는 씻어서 줄기부분만 골라 놓는다.For seasonings, 3 parts by weight of shrimp milk is boiled and cooled, and 3 parts by weight of garlic, 0.5 parts by weight of ginger, 3 parts by weight of onions, 5 parts by weight of pears are finely ground, and 3 parts by weight of buttercups are washed to pick only the stem. .
또한 정수 12중량부에 상기 양념과 설탕 2중량부, 재제염 0.5중량부, 양조식초 2중량부를 넣어 새콤달콤한 국물을 만든다.In addition, 12 parts by weight of the above seasoning, 2 parts by weight of sugar, 0.5 parts by weight of recontamination, 2 parts by weight of vinegar to make a sweet and sour soup.
이어서 양배추, 적채, 깻잎순으로 동그랗게 말아 미나리로 묶은 후 상기 준비한 국물을 부어서 제조한다.Subsequently, rolled round in cabbage, red vegetable, sesame leaf order, tied with buttercup, and prepared by pouring the prepared broth.
이와 같은 본 발명은 양배추 30중량부와 적채 21중량부, 깻잎 10중량부는 꼭지 부분을 제거하여 씻어 준비한 천일염 3%에 30분간 절인후 씻어 탈수시키되 양배추는 겉잎사귀는 녹색을 띠고 잎사귀가 빼곡하게 들어차 묵직한 것, 단면이 싱싱한 것을 사용하는 것이 바람직하다.In the present invention, 30 parts by weight of cabbage, 21 parts by weight of red radish and 10 parts by weight of sesame leaves are marinated in 3% of sun salt prepared by removing the faucet, washed for 30 minutes, and then washed and dehydrated. It is preferable to use a thing and a fresh cross section.
또한, 양념과 국물을 만들어서 양배추, 적채, 깻잎순으로 동그랗게 말아 미나리로 묶은 후 상기 준비한 국물을 부어서 제조함으로서 양배추의 고유한 맛을 잘 살리면서도 우리의 전통음식으로 잘 어우러질 보쌈김치형태의 깻잎양배추말이김치를 먹을 수 있게 된다.In addition, by making seasonings and broths, roll them round in the order of cabbage, red vegetables, sesame leaves, and then pour them into the prepared broth. Then, while making the traditional taste of cabbage, it is well suited to our traditional foods. You can eat kimchi.
특히, 본 발명의 깻잎양배추말이김치는 양배추에 어울려 맛이 더 좋아지는깻잎이 향긋한 향을 내고, 각종 영양소가 풍부하여 우리 국민의 건강증진은 물론 다양한 김치를 간편하게 섭취할 수 있게 된다.In particular, sesame leaf cabbage horse kimchi of the present invention goes with the cabbage taste better flavor sesame leaves have a fragrant aroma, rich in a variety of nutrients can be easily consumed as well as a variety of kimchi health of our people.
상기와 같은 본 발명의 깻잎양배추말이김치를 품평요원 남자 20명 여자 20명을 상대로 관능검사를 실시한 결과는 맛이 좋다는 응답자가 35명, 보통이라는 응답자가 5명이었으며, 식감은 좋다는 응답자가 36명, 보통이라는 응답자가 4명이 있었으므로 본 발명의 제조방법으로 만들어진 깻잎양배추말이김치는 종래의 통상적인김치보다 맛과 식감이 우수한 것으로 나타났다.As a result of sensory evaluation of sesame leaf cabbage horse kimchi of the present invention as described above 20 men and 20 women of the evaluation staff, 35 respondents said that the taste is good, 5 respondents said that the taste was good, 36 respondents said that the texture is good Since there were four respondents, usually, the sesame leaf cabbage roll kimchi made by the manufacturing method of the present invention was found to have a better taste and texture than conventional kimchi.
또한, 상기 설문과 함께 실시된 색택에 대해서는 좋다는 응답자가 33명, 보통이라는 응답자가 7명이었으며, 종합기호도에서 높다는 응답자가 35명, 보통이라는 응답자가 5명으로 나타나서 전체적인 우수한 평가를 받았다.In addition, for the color selection conducted with the questionnaire, 33 respondents were good, 7 respondents were moderate, and 35 respondents were high in the general symbol map, and 5 respondents were moderate.
따라서, 깻잎양배추말이김치를 본 발명의 제조방법에 따라 제조하면 국민의 식생활문화에 기여할 것이고 우리의 김치를 세계화하고 상품성을 높여 수출증대에도 기여하게 되리라 본다.Therefore, sesame leaf cabbage rolled kimchi according to the manufacturing method of the present invention will contribute to the dietary culture of the people and will contribute to the increase of exports to globalize our kimchi and increase the commercialization.
상기한 본 발명은 기재된 구체적인 실시예에 대해서만 상세히 설명 되었지만 본 발명의 기술사상 범위내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연한 것이다.Although the above-described present invention has been described in detail only with respect to the specific embodiments described, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such variations and modifications are within the scope of the appended claims. .
상기에서와 같이 본 발명은 양배추와 적채, 깻잎등을 이용해 우리 전통의 보쌈김치처럼 동그랗게 말아 국물을 부어 먹을 수 있도록 제조함으로서 영양과 맛의 면에서 아주 뛰어나 세계시장에서 우리 김치의 상품성과 다양성에 큰 기여를 할 수 있을 뿐만 아니라, 깻잎의 향긋한 향과 칼슘, 철분, 비타민 A와 C 등의 매우 풍부한 영양으로 국민의 건강증진을 도모할 수 있는 효과가 제공되는 것이다.As described above, the present invention is manufactured so that the soup can be rolled and eaten like cabbage, red vegetable, sesame leaf, and rolled up like Korean traditional kimchi, and it is very excellent in terms of nutrition and taste. In addition to the contributions, the fragrant aroma of sesame leaves and very rich nutrition such as calcium, iron, vitamins A and C are provided to promote the health of the people.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101000010B1 (en) | 2010-07-28 | 2010-12-14 | 우승찬 | Roll cabbage kimchi, preparing method for the roll cabbage kimchi and cabbage leaf separating method for the preparing method |
| KR101363169B1 (en) | 2013-03-09 | 2014-02-13 | 정종주 | A process for the preparation of bossam kimchi of roll type and bossam kimchi of roll type prepared therefrom |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100460599B1 (en) * | 2003-10-17 | 2004-12-08 | 원 앤 원(주) | The improved bossam kimchi of onion shape and method for producing the same |
| KR100532235B1 (en) * | 2004-06-22 | 2005-11-30 | 서영준 | Spice roll and method for manufacturing the same |
| KR100848828B1 (en) * | 2008-03-26 | 2008-07-28 | 김경호 | Skewer containing kimchi-rolling |
-
2000
- 2000-05-17 KR KR1020000026269A patent/KR100338567B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101000010B1 (en) | 2010-07-28 | 2010-12-14 | 우승찬 | Roll cabbage kimchi, preparing method for the roll cabbage kimchi and cabbage leaf separating method for the preparing method |
| KR101363169B1 (en) | 2013-03-09 | 2014-02-13 | 정종주 | A process for the preparation of bossam kimchi of roll type and bossam kimchi of roll type prepared therefrom |
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| KR20010105624A (en) | 2001-11-29 |
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