KR100359473B1 - Process of radish sandwich KIMCHI - Google Patents
Process of radish sandwich KIMCHI Download PDFInfo
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Abstract
본 발명은 무샌드위치김치의 제조방법에 관한 것으로, 좀 더 구체적으로는 무의 칼집에 당근, 배, 쪽파말이, 샐러리말이, 양파, 다시마를 넣어서 화려하지 않으면서도 신선한 맛이 일품이며 영양면에서도 우수하게 만든 무샌드위치김치 제조방법에 관한 것이다.The present invention relates to a production method of sandwich kimchi, more specifically, carrots, pears, green onions, celery rolls, onions, kelp in a radish sheath is not splendid, fresh taste is excellent and excellent in nutrition. The present invention relates to a method of preparing mussel sandwich kimchi.
이는 새우젖 2중량부에 정수 20중량부, 찹쌀 풀 1중량부, 설탕 1중량부를 넣어 100℃에 새우젖국 20중량부가 될 때까지 끓여 식여 준비하고, 무 45중량부는 7cm×15cm×2cm로 썰어 한쪽에 사선으로 깊게 칼집을 내고 다른 한쪽은 옆으로 살짝 얕은 칼집을 내어 천일염 2중량부로 염도 5%가 되게 절인다.This is prepared by adding 20 parts by weight of purified water, 1 part by weight of glutinous rice paste, and 1 part by weight of sugar to boil until it becomes 20 parts by weight of shrimp broth at 100 ° C, and 45 parts by weight of radish are sliced into 7 cm × 15 cm × 2 cm. Cut deeply diagonally on one side and slightly shallow side on the other side, so that the salt is 5% salt with 2 parts by weight of natural salt.
대파 1.4중량부는 흰부분으로 0.2cm 두께로 동그랗게 썰고, 홍, 청피망 각각 2.5중량부씩 0.3cm 두께로 썰어 다시 3등분하여 놓고, 돌산갓 3.5중량부, 쪽파 2.5중량부, 미나리 1 중량부는 천일염 1중량부에 절인다.1.4 parts by weight of leek sliced into 0.2cm thick circles, cut into 0.3cm thickness of 2.5 parts by weight of red and green peppers, respectively, and then divided into 3 parts, 3.5 parts by weight of Dolsangat, 2.5 parts by weight of chives, and 1 part by weight of parsley, 1 weight of sun salt. Pickled in wealth.
당근 2중량부와 양파 2중량부는 0.2cm 두께로 썰고 배 2중량부와 다시마 0.2 중량부는 3cm×3cm 로 나박썰기하고, 셀러리 1중량부는 줄기만 3cm 길이로 썰어 놓으며, 쪽파는 파강회하듯 돌돌 말아서 절인 미나리로 묶고, 셀러리는 3cm 길이로 썰어 절임돌산갓잎으로 감싸면서 돌돌 만다.2 parts by weight of carrots and 2 parts of onions are cut into 0.2 cm thick slices. 2 parts by weight of pears and 0.2 parts by weight of kelp are sliced into 3 cm x 3 cm, and 1 part of celery is cut into 3 cm long stems. Tied with pickled buttercups, cut the celery into 3cm long pieces and wrap them with pickled oleander leaves.
나박김치국물 6중량부에 새우젖국 20중량부를 넣고 마늘즙 2.1중량부, 생강즙 0.3중량부, 양파즙 1중량부, 배즙 1.5 중량부와 재염 0.5중량부로 간을 맞추어 김치국물을 만들어 놓은 후, 상기 절여진 무 칼집 사이사이에 당근, 배, 쪽파말이, 셀러리말이, 양파, 다시마를 넣어 용기에 담고, 상기 김치국물을 부어서 무샌드위치김치를 제조함으로서 이룰 수 있는 발명이다.6 parts by weight of Nabak Kimchi soup, 20 parts by weight of shrimp milk soup, garlic juice 2.1 parts by weight, ginger juice 0.3 parts by weight, onion juice 1 part by weight, pear juice 1.5 parts by weight and re-salting 0.5 parts by weight to make kimchi broth, Carrots, pears, scallions, celery rolls, onions and kelp are put in a container between pickled radish sheaths, and the kimchi broth is poured to produce a sandwich-free kimchi.
Description
본 발명은 무샌드위치김치의 제조방법에 관한 것으로,The present invention relates to a method of manufacturing a sandwich kimchi,
좀 더 구체적으로는 무의 칼집에 당근, 배, 쪽파말이, 샐러리말이, 양파, 다시마를 넣어서 화려하지 않으면서도 신선한 맛이 일품이며 영양면에서도 우수하게 만든 무샌드위치김치 제조방법에 관한 것이다.More specifically, it relates to a method of manufacturing radish kimchi made with carrots, pears, green onions, celery rolls, onions, and kelp in a radish sheath.
일반적으로 무는 배지근하면서도 삼삼하고 시원한 맛이 좋긴 하지만 그 자체로선 비타민 B2와 비타민A정도의 영양소를 갖고 있고, 맛도 단일한 감이 있는 야채다.In general, radish has a good taste, but it has good nutrients such as vitamin B2 and vitamin A, but has a single taste.
갓의 성분은 배추와 비슷하나 단백질, 회분, 카로틴, 나이아신 등이 많고 포도당과 설탕도 함유되어 있으며, 특히 비타민C와 칼슘, 철 등이 많이 함유되어 있다.The composition of gat is similar to cabbage, but it contains a lot of protein, ash, carotene, niacin, glucose and sugar, especially vitamin C, calcium and iron.
또한 갓은 톡쏘는 향취와 아울러 갓 특유의 감칠맛을 지녀 식욕을 자극하고 입맛을 돋구며, 인체의 세포생성을 촉진하여 노화를 방지하고, 고혈압의 원인물질인 콜레스테롤의 배출을 촉진하여 성인병을 예방하는 동시에 담즙산의 분비를 촉진시킴으로써 인체의 소화흡수를 증진시키는 효과를 나타내는 것으로 알려져 있다.In addition, Gad has a scent that is unique to Gat and stimulates appetite and stimulates appetite.It promotes cell formation in the human body to prevent aging and promotes the release of cholesterol, the cause of high blood pressure, to prevent adult diseases. At the same time, it is known to exhibit the effect of promoting the digestive absorption of the human body by promoting the secretion of bile acids.
특히 돌산갓은 온화한 기후 및 알칼리성 사질통에서 재배되기 때문에 섬유질과 매운맛이 연하여 감칠맛이 뛰어나며 특유의 향기가 있어 식욕을 돋구어주는 것으로 알려져왔다.In particular, Dolsangat has been known to cultivate appetite because it is grown in mild climates and alkaline sandboxes.
다시마는 미역보다 큰 바다풀-해조류로 양질의 섬유질인 다량의 알긴산과 칼슘, 칼륨, 마그네슘 등 미네랄이 풍부한 자연식품이며, 칼로리가 거의 없는 알칼리 식품인데 다시마의 알긴산은 장 내에서 음식물 흡수를 조절하고 불필요한 지방과 콜레스 테롤, 과다한 염분, 중금속, 유해물질 흡수를 방해하여 신속히 몸밖으로 배출하는 기능을 한다.Seaweed-seaweed, which is larger than seaweed, is a natural food rich in minerals such as calcium, potassium, and magnesium, which are high-quality fibres, and it is an alkaline food that has almost no calories. Kelp alginic acid regulates food absorption in the intestines. It prevents the absorption of unnecessary fat, cholesterol, excess salt, heavy metals, and harmful substances, and releases it out of the body quickly.
또한 다시마는 인체내 필요없는 잉여지방을 제거하여 비만을 억제하는데, 알긴산은 담즙산과 결합하여 불필요한 지방의 흡수를 낮추고 몸밖으로 배출한다.In addition, kelp removes excess fat in the human body to suppress obesity, alginic acid is combined with bile acids to lower the absorption of unnecessary fat and is discharged out of the body.
그리고 다시마는 강력한 조혈작용으로 세포내 신진대사를 활발하게 하므로 피부노화를 억제하고 혈행을 좋게하여 피부를 건강하게 한다.In addition, kelp is a potent hematopoietic activity that activates intracellular metabolism, thereby inhibiting skin aging and improving blood circulation to make skin healthy.
또한 간장 등 장기조직세포의 노화를 억제한다. 특히 대표적인 알칼리식품으로 체질개선에 좋고, 라미닌 성분은 혈압을 내려 고혈압을 예방하고, 후라이딘 성분은 항암 및 종양, 궤양에 작용하며, 칼슘, 칼륨, 마그네슘 등 50여종의 미네랄과 인체에 꼭 필요한 미량 영양소 공급에 최고 식품으로, 우유, 멸치의 칼슘도 25%만 흡수되지만 다시마에 있는 다량의 칼슘은 혈액으로 흡수율이 귤껍질의 1.6배, 의료용 탄산 칼슘의 3배나 되어 다른 어떤 식품보다 흡수가 잘된다.It also inhibits the aging of organ tissue cells such as the liver. In particular, it is a typical alkaline food, which is good for constitution improvement, and the laminin component lowers blood pressure to prevent high blood pressure, and the frying ingredient acts on cancer, tumors and ulcers, and 50 kinds of minerals such as calcium, potassium, magnesium, and traces that are necessary for the human body. As the best food for nutrient supply, only 25% of calcium in milk and anchovy is absorbed, but the large amount of calcium in kelp absorbs more than 1.6 times as much as tangerine peel and 3 times as much calcium as medical calcium carbonate. .
셀러리는 특유의 풋풋한 향기와 씹을 때 느껴지는 사각사각한 감촉이 특징으로 비타민A, B, C, 마그네슘, 등의 무기질과 미네랄, 향기성분이 사람의 신경을 안정시켜 우울증해소에 도움을 주고, 정신불안증, 두통, 히스테리, 식욕부진에 좋고, 하얀 줄기부분은 간장의 기능을 높여 숙취해소에 좋다.Celery is characterized by its unique fresh fragrance and crunchy texture when chewed. Minerals, minerals, and fragrances such as vitamins A, B, C, magnesium, etc. stabilize human nerves and help relieve depression. Good for headaches, hysteria, and loss of appetite. White stems are good for hangovers by increasing the function of the liver.
따라서, 본 발명의 목적은 무의 칼집에 당근, 배, 쪽파말이, 샐러리말이, 양파, 다시마를 넣어서 화려하지 않으면서도 신선한 맛이 일품이며 영양면에서도 우수한 김치를 만듦으로서 우리 전통음식문화의 세계화와 현대화 그리고 국민건강에 이바지할 뿐만 아니라, 어린이나 매운맛이 부담스러운 노약자도 즐겨 섭취할 수 있도록 한 무샌드위치김치 제조방법을 제공함에 있다.Therefore, the object of the present invention is to put carrots, pears, green onions, celery rolls, onions, and kelp into the radish sheath to make kimchi with a fresh taste and excellent nutrition. In addition to contributing to the modernization and national health, it also provides a method of making mussel sandwich kimchi that can be enjoyed by children and the elderly who are burdened with spicy taste.
도 1은 본 발명에 의해 준비된 무형상을 보인 사시도1 is a perspective view showing an intangible prepared according to the present invention
* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
1 : 무 2, 3 : 칼집1: nothing 2, 3: sheath
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.
새우젖 2중량부에 정수 20중량부, 찹쌀 풀 1중량부, 설탕 1중량부를 넣어 100℃에 새우젖국 20중량부가 될 때까지 끓여 식여 준비하고, 무(1) 45중량부는 7cm×15cm×2cm로 썰어 한쪽 면에 사선으로 깊게 칼집(2)을 내고 다른 한쪽 면은 옆으로 살짝 얕은 칼집(3)을 내어 천일염 2중량부로 염도 5%가 되게 절인다.Add 20 parts by weight of purified water, 1 part by weight of glutinous rice paste, 1 part by weight of sugar, and boil until ready to make 20 parts by weight of shrimp broth at 100 ° C, and prepare 45 parts by weight of radish (1) 7cm × 15cm × 2cm Cut into deep cuts (2) on one side and diagonally shallow cuts (3) on the other side with 2 parts by weight of salt, salted to 5% salt.
대파 1.4중량부는 흰부분으로 0.2cm 두께로 동그랗게 썰고, 홍, 청피망 각각 2.5중량부씩 0.3cm 두께로 썰어 다시 3등분하여 놓고, 돌산갓 3.5중량부, 쪽파 2.5중량부, 미나리 1 중량부는 천일염 1중량부에 절인다.1.4 parts by weight of leek sliced into 0.2cm thick circles, cut into 0.3cm thickness of 2.5 parts by weight of red and green peppers, respectively, and then divided into 3 parts, 3.5 parts by weight of Dolsangat, 2.5 parts by weight of chives, and 1 part by weight of parsley, 1 weight of sun salt. Pickled in wealth.
당근 2중량부와 양파 2중량부는 0.2cm 두께로 썰고 배 2중량부와 다시마 0.2 중량부는 3cm×3cm 로 나박썰기하고, 셀러리 1중량부는 줄기만 3cm 길이로 썰어 놓으며, 쪽파는 파강회하듯 돌돌 말아서 절인 미나리로 묶고, 셀러리는 3cm 길이로 썰어 절임돌산갓잎으로 감싸면서 돌돌 만다.2 parts by weight of carrots and 2 parts of onions are cut into 0.2 cm thick slices. 2 parts by weight of pears and 0.2 parts by weight of kelp are sliced into 3 cm x 3 cm, and 1 part of celery is cut into 3 cm long stems. Tied with pickled buttercups, cut the celery into 3cm long pieces and wrap them with pickled oleander leaves.
나박김치국물 6중량부에 새우젖국 20중량부를 넣고 마늘즙 2.1중량부, 생강즙 0.3중량부, 양파즙 1중량부, 배즙 1.5 중량부와 재염 0.5중량부로 간을 맞추어 김치국물을 만들어 놓은 후, 상기 절여진 무(1)의 깊은 칼집(2) 사이사이에 당근, 배, 쪽파말이, 셀러리말이, 양파, 다시마를 넣어 용기에 담고, 상기 김치국물을 부어서 무샌드위치김치를 제조한다.6 parts by weight of Nabak Kimchi soup, 20 parts by weight of shrimp milk soup, garlic juice 2.1 parts by weight, ginger juice 0.3 parts by weight, onion juice 1 part by weight, pear juice 1.5 parts by weight and re-salting 0.5 parts by weight to make kimchi broth, Carrots, pears, green onions, celery rolls, onions, and kelp are placed in a container between the deep sheaths (2) of the pickled radish (1), and the kimchi broth is poured to prepare a sandwich-free kimchi.
이와 같은 본 발명은 무에 당근, 배, 쪽파말이, 샐러리말이, 양파, 다시마를 넣어서 화려하지 않으면서도 신선한 맛이 일품인 새로운 김치를 제공할 수 있다.즉, 한쪽 면에는 깊은 칼집(2)을 내고 다른 한쪽 면에는 경사진 얕은 칼집(3)을 내어 절인 무(1)에 준비된 당근, 배, 쪽파말이, 샐러리말이, 양파, 다시마 등의 재료를 무(1)에 깊게 낸 칼집(2)에 넣으면 양념 재료가 여러 줄 들어간 무샌드위치가 만들어지는 것이다.이때, 상기 무(1)의 다른 한족 면에 경사지게 낸 얕은 칼집(3)은 김치국물이 무에 고르게 스며들도록 하는 작용을 하는 것이다.In the present invention, carrots, pears, green onions, celery rolls, onions, and kelp may be added to radish to provide new kimchi with a fresh taste without splendor. That is, one side has a deep sheath (2). On the other side, cut a slanted sheath (3) on the other side and cut into carrots, pears, green onions, celery rolls, onions, kelp, etc. prepared in pickled radish (1). When you put it, a mud sandwich with several lines of seasoning material is made. At this time, the shallow sheath (3) inclined to the other Han Chinese side of the radish (1) acts to make kimchi soup evenly penetrate the radish.
또한, 본 발명의 무샌드위치김치는 칼집을 낸 무의 사이사이에 당근, 배, 쪽파말이, 샐러리말이, 양파, 다시마를 넣어서 만드는 것이므로 영양면에서도 우수할뿐만 아니라, 어린이나 매운맛이 부담스러운 노약자도 즐겨 섭취할 수 있게 된다.In addition, the sandwich-free kimchi of the present invention is made by putting carrots, pears, green onions, celery rolls, onions, and kelp between the radishes cut through the sheath. Enjoy it.
상기와 같은 본 발명의 무샌드위치김치를 품평요원 남자 20명 여자 20명을 상대로 관능검사를 실시한 결과는 맛이 좋다는 응답자가 37명, 보통이라는 응답자가 3명이었으며, 식감은 좋다는 응답자가 30명, 보통이라는 응답자가 8명, 나쁘다는 응답자가 2명이 있었으므로 본 발명의 제조방법으로 만들어진 무샌드위치김치는 종래의 무김치보다 담백하고 신선한 맛과 식감이 우수한 것으로 나타났다.As a result of the sensory test on 20 men and 20 women of the Sandwich Kimchi of the present invention as described above, 37 respondents said that the taste was good, 3 respondents said that the average taste, 30 respondents said that the texture is good, Since there were 8 respondents who were normal and 2 respondents who were bad, the sandwich-free kimchi made by the manufacturing method of the present invention was shown to have a lighter, fresher taste and texture than the conventional radish kimchi.
또한, 상기 설문과 함께 실시된 종합기호도에서 높다는 응답자가 35명, 보통이라는 응답자가 5명으로 나타나서 전체적인 우수한 평가를 받았다.In addition, 35 respondents said that they were high in the general symbol diagram carried out with the questionnaire, and 5 respondents who said that the average was excellent overall.
따라서, 무샌드위치김치를 본 발명의 제조방법에 따라 제조하면 국민의 식생활문화에 기여할 것이고 우리의 김치를 세계화하고 상품성을 높여 수출증대에도 기여하게 되리라 본다.Therefore, the production of sandless kimchi according to the manufacturing method of the present invention will contribute to the dietary culture of the people and contribute to the increase of exports by globalizing our kimchi and increasing its commerciality.
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 무의 칼집에 당근, 배, 쪽파말이, 샐러리말이, 양파, 다시마를 넣어서 화려하지 않으면서도 신선한 맛이 일품이며 영양면에서도 우수한 김치를 만듦으로서 우리 전통음식문화의 세계화와 현대화 그리고 국민건강에 이바지할 뿐만 아니라, 어린이나 매운맛이 부담스러운 노약자도 즐겨 섭취할 수 있는 효과가 제공되는 것이다.As described above, the present invention puts carrots, pears, green onions, celery rolls, onions, and kelp into the radish sheath to make kimchi with excellent freshness and nutrition. Not only will it contribute to modernization and public health, but it will also be enjoyed by children and the elderly who are burdened with spicy taste.
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