KR100398778B1 - Red pepper oil and manufacturing process thereof - Google Patents
Red pepper oil and manufacturing process thereof Download PDFInfo
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- KR100398778B1 KR100398778B1 KR10-2001-0015382A KR20010015382A KR100398778B1 KR 100398778 B1 KR100398778 B1 KR 100398778B1 KR 20010015382 A KR20010015382 A KR 20010015382A KR 100398778 B1 KR100398778 B1 KR 100398778B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
본 발명은 각종 곡물의 기름에 매운맛을 내는 성분과 붉은 색상을 내는 성분을 가미하여 용이하게 제조할 수 있는 고추맛 기름 및 그 제조방법에 관한 것이다.The present invention relates to a pepper flavor oil which can be easily prepared by adding a component that gives a spicy taste to the oil of various grains and a component that gives a red color, and a method of manufacturing the same.
종래에는 고추씨기름 대용으로 일부 업자들이 일반기름에 붉은 인공색소를 첨가하여 고추맛 기름과 유사한 기름을 제조하였으나, 이는 천연의 고추맛 기름과는 그 맛이 비교되지 않을 뿐만아니라 인공적인 색소 등이 가미되는 것이므로 많은 량을 섭취할 경우 건강에 악영향을 주는 문제가 있었던 바, 본 발명은 이러한 점을 감안하여 옥배유·대두유·채종유를 주원료로 하여 여기에 매운맛을 내는 올레오레진 캡시컴 1,500,000SHU, 붉은 색상을 내는 올레오레진 파프리카 100,000CU, 향을 내는 갈릭오일을 소량 첨가한 후 교반하여 제조하는 것으로, 모든 재료가 천연재료로 되어 있어 오래 섭취하여도 건강에 해롭지 않음은 물론, 그 맛이 천연의 고추맛 기름과 가장 흡사하면서도 제조원가가 적게 소요되고, 대량생산이 가능하여 고추맛 기름의 대용으로 충분히 사용할 수 있는 것이다.Conventionally, some substitutes have added red artificial pigments to general oils to substitute oils for pepper oils, replacing them with pepper oils. However, the flavors are not comparable to those of natural pepper oils. Since there is a problem that adversely affects health when a large amount is ingested, the present invention in consideration of this point oleoresin capsicum 1,500,000SHU, red color with a spice of jade oil, soybean oil, vegetable oil as a main ingredient It is manufactured by adding a small amount of oleoresin paprika that gives off scent, and adding a small amount of scented garlic oil, and then stirring it.All ingredients are made of natural ingredients, so it is not harmful to health even if consumed for a long time. It is the most similar to flavor oil but requires less manufacturing cost, and can be mass-produced so that it can be used as a substitute for pepper oil. Hebrews is available.
Description
본 발명은 고추맛 기름 및 그 제조방법에 관한 것으로, 더욱 상세하게는 옥수수·유채·콩 등과 같은 곡물의 기름에 매운맛을 내는 성분과 붉은 색상을 내는 성분을 혼합하고, 기타 독특한 향과 매운 맛을 나타내는 첨가물을 혼합하여 고추맛을 내는 기름과 제조방법을 제공하기 위한 것이다.The present invention relates to red pepper oil and a method for manufacturing the same, and more specifically, to the oil of grains such as corn, rapeseed, soybean, and the like to mix the components that give a spicy taste and red color, and other unique flavor and spicy taste It is to provide an oil and a manufacturing method for flavoring pepper by mixing the additives indicated.
고추는 내장의 연동운동과 흡수를 촉진시키는 기능이 있고, 천연산화방지 기능이 높은 천연 토코페롤을 다량 함유하고 있는 것으로, 세계적으로 가장 널리 사용되고 있는 향신료이며, 특히 특유한 매운맛과 독특한 붉은색으로 우리 식생활에서 빼놓을 수 없는 식품 중에 하나이다.또한 고추의 씨에서 추출되어 제조되는 고추씨 기름은 특유의 매운맛과 색상이 있어 매운탕이나 정통 중국음식 등 다양한 음식의 재료로 사용되고 있다.Red pepper has a function of promoting peristalsis and absorption of intestines, and contains a large amount of natural tocopherol, which has high anti-oxidation function, and is the most widely used spice in the world. One of the indispensable foods is the red pepper seed oil, which is extracted from red pepper seeds and has a distinctive spiciness and color.
이러한 고추씨 기름은 수요가 많기 때문에 고추씨 기름을 제조하기 위해서는 다량의 고추씨를 확보하여야 한다. 그러나 고추씨를 다량으로 확보하는 것은 매우 어려운 일이어서 그 생산량이 매우 제한적이다. 따라서 고추씨 기름과 비슷한 품질과 맛을 나타낼 수 있는 대용품이 요구되고 있다.Since such pepper seed oil is in high demand, it is necessary to secure a large amount of pepper seeds in order to manufacture pepper seed oil. However, securing a large amount of red pepper seeds is very difficult, and their production is very limited. Therefore, there is a need for a substitute that can exhibit quality and taste similar to red pepper seed oil.
최근에는 일부 업자들에 한하여 일반 기름에 인공색소를 첨가하여 고추맛 기름과 유사한 기름을 제조하고 있으나, 이는 천연의 고추맛 기름과는 그 맛이 비교되지 않을 뿐만 아니라, 인공적인 색소가 첨가되는 것이므로 많은 양을 섭취할 경우 건강에 악영향을 주는 문제가 있다.Recently, only a few manufacturers have added artificial pigments to ordinary oils to produce oils similar to pepper-flavored oils, but this is not compared with natural pepper-flavored oils, and artificial pigments are added. Ingestion of large amounts is a problem that adversely affects your health.
본 발명은 이러한 점을 감안하여 제안된 것으로, 옥배유(옥수수기름)·대두유(콩기름)·채종유(유채기름)를 적당량 혼합한 것을 주원료로 하고, 여기에 풍미증진을 위해 매운맛을 내기 위한 올레오레진 캡시컴 1,500,000SHU와, 암갈색의 색상을 부여하기 위한 올레오레진 파프리카 100,000CU(피망), 향을 내기 위한 갈릭오일(마늘 액기스)을 소량 첨가하여 상온하에서 20∼40분 교반함으로써 각 재료가 골고루 분산되어 천연의 고추씨 기름의 맞과 가장 흡사한 맛을 내면서도 모든 재료가 천연재료로 이루어져 있어 건강에 유익하며, 주변에서 흔히 구할 수 있는 저렴한 재료로 구성되어 제조원가가 절감되며, 대량생산이 가능하게 되는 고추맛 기름 및 그 제조방법을 제공하고자 한다.The present invention has been proposed in view of such a point, and an oleoresin for producing a spicy flavor for enhancing flavor is prepared by mixing an appropriate amount of jade oil (corn oil), soybean oil (soybean oil), and rapeseed oil (rapeseed oil). Capcicom 1,500,000SHU, oleoresin paprika to give dark brown color, 100,000CU (bell pepper), and a small amount of garlic oil (garlic extract) to add aroma and stirred 20 to 40 minutes at room temperature, evenly dispersing each material All ingredients are made of natural ingredients, but they are good for health, and they are made of inexpensive materials that are commonly available in the surroundings, reducing manufacturing costs and enabling mass production. It is to provide a pepper flavor oil and a method of manufacturing the same.
본 발명이 의도하는 목적을 달성하기 위한 기술적인 특징을 구체적으로 설명한다.The technical features for achieving the intended purpose of the present invention will be described in detail.
본 발명의 고추맛 기름은 기존의 고추씨 기름과 가장 흡사한 맛을 내면서도 저렴하고 대량생산이 가능한 고추맛 기름으로써, 저렴하면서 튀김이 잘 되는 옥배유(옥수수기름) 42중량%와, 고소한 맛을 내면서 상기 옥배유의 보조역할을 하는 채종유(유채기름) 26중량%와, 저렴하면서 상기 각 기름을 혼합할 때 유화작용을 하는 대두유(콩기름) 30중량%와, 색상 부여를 위한 올레오레진 파프리카 100,000CU(피망) 0.7∼1.5중량%와, 풍미 증진을 위해 매운맛을 내는 올레오레진 캡시컴 1,500,000SHU 0.03∼1중량%와, 향을 내기 위한 갈릭오일(마늘 액기스) 0.03∼1중량%로 이루어진 것을 특징으로 한다.상기 고추맛 기름의 제조 방법은 저렴하면서 튀김이 잘 되는 옥배유(옥수수기름) 42중량%와, 고소한 맛을 내면서 상기 옥배유의 보조역할을 하는 채종유(유채기름) 26중량%와 저렴하면서 상기 각 기름을 혼합할 때 유화작용을 하는 대두유(콩기름) 30중량%를 주원료로 하고, 여기에 색상부여를 위한 올레오레진 파프리카 100,000CU(피망) 0.7∼1.5중량%, 풍미증진을 위해 매운맛을 내는 올레오레진 캡시컴 1,500,000SHU 0.03∼1중량%, 향을 내기 위한 갈릭오일(마늘 액기스) 0.03∼1중량%를 첨가한 후 상온하에서 20∼40분 동안 교반하여 제조하는 것을 특징으로 한다.다음에서 본 발명에 적용되는 혼합물의 혼합 비율에 따르는 실시예를 단계별로 설명한다.단계1옥배유·대두유·채종유로 구성되는 주원료의 혼합물을 98중량%로 정하고, 올레오레진 파프리카 100,000CU, 올레오레진 캡시컴 1,500,000SHU, 갈릭오일의 혼합물로 되는 첨가제는 2중량%가 되도록 정확히 계량하여 주원료 98중량%에서 옥배유 42중량%, 대두유 30중량%, 채종유 26중량%가 되도록 계량한다.단계2옥배유·대두유·채종유로 구성되는 주원료의 혼합물을 98중량%로 정하고, 올레오레진 파프리카 100,000CU, 올레오레진 캡시컴 1,500,000SHU, 갈릭오일의 혼합물로 되는 첨가제는 2중량%가 되도록 정확히 계량하여 첨가제 2중량%에 올레오레진 파프리카 100,000CU 1.1중량%, 올레오레진 캡시컴 1,500,000SHU 0.5중량%, 갈릭오일 0.4중량%가 되도록 계량한다.단계3상기 단계에서 얻어진 주재료와 첨가제를 교반기에 투입한 후 완전히 분산되어 혼합될 수 있도록 20∼40분 교반시켜서 고추맛 기름을 완성하였다.본 발명은 전체적으로 옥배유·대두유·채종유가 혼합되는 함량은 98중량%이고, 기타 첨가물이 혼합되는 함량은 2중량%일 때 최적의 상태를 나타낸다.옥배유는 중화요리에 가장 많이 사용되는 기름으로서 저렴한 것은 물론 튀김이 잘 되고, 느끼하지 않은 특징이 있으며, 채종유는 옥배유에 비해 가격은 조금 높으나 고소한 맛을 내는 특징이 있고, 튀김 성능이 좋아서 옥배유의 튀김 성능에 대한 보조역할을 할 수 있으며, 산패를 방지하는 효과가 있다. 또한 대두유는 채종유에 비해 저렴하고, 각 기름을 혼합할 때 유화작용을 하여 혼합을 촉진시키는 특징이 있다.따라서 상기 3가지 재료 중 옥배유가 가장 많은 함량을 가지고, 대두유, 채종유의 순으로 점차 적은 함량을 갖게 조성함이 바람직한데, 여러번의 실험을 통하여 옥배유·대두유·채종유의 최적 함량을 얻을 수 있었다.즉, 전체 함량에서 2중량%를 차지하는 올레오레진 파프리카, 올레오레진 캡시컴, 갈릭오일의 혼합물을 제외하고 98중량%를 차지하는 옥배유·대두유·채종유의 혼합량은 조리시에 튀김성을 고려할 때 옥배유의 혼합량이 42중량%일 때에 가장 적당하였고, 고소한 풍미와 혼합 유화되는 정도를 고려한 대두유의 혼합비율은 상대적으로 30중량%가 바람직하였으며, 채종유는 26%가 혼합될 때에 옥배유와 대두유의 기능을 저해하지 않는 범위 내에서 튀김성능이 향상됨을 알 수 있었고, 또한 가격을 대비한 품질에서도 바람직하였다.The pepper flavor oil of the present invention is a pepper oil that can be produced inexpensively and mass-produced while having the most similar taste with conventional pepper seed oil, while being cheap and well fried with jade oil (corn oil) 42% by weight, while making a savory taste. 26% by weight of rapeseed oil (rapeseed oil) serving as an auxiliary oil of jade oil, 30% by weight of soybean oil (soybean oil) which is cheap and emulsifies when mixing the oils, and oleoresin paprika 100,000 to give color Bell pepper) 0.7 to 1.5% by weight, 1,500,000SHU 0.03 to 1% by weight of spicy oleoresin capsicum, and 0.03 to 1% by weight of garlic oil (garlic extract) for flavor. The manufacturing method of the pepper flavor oil is cheap and well fried fried jade oil (corn oil) 42% by weight, while the savory taste of the rapeseed oil (rapeseed oil) 26% by weight and low While the main ingredients are 30% by weight of soybean oil (soybean oil), which is emulsified when mixing the above oils, and 0.7-1.5% by weight of oleoresin paprika for coloring. Spicy Oleoresin Capsicum 1,500,000SHU 0.03 to 1% by weight, garlic oil (garlic extract) for flavoring is added, and then stirred for 20 to 40 minutes at room temperature. In the following, the embodiment according to the mixing ratio of the mixture to be applied to the present invention will be described step by step. Step 1 Determine the mixture of the main raw material consisting of jade oil, soybean oil, and rapeseed oil at 98% by weight, and the additive consisting of the mixture of 100,000CU of oleoresin paprika, 1,500,000SHU of oleoresin capsicum and garlic oil is precisely weighed to be 2% by weight. From 98% by weight of the main raw material, 42% by weight of jade oil, 30% by weight of soybean oil, 26% by weight of rapeseed oil. Step 2 Determine the mixture of main raw materials consisting of jade oil, soybean oil and rapeseed oil at 98% by weight, and additives consisting of a mixture of 100,000 oleoresin paprika, 1,500,000SHU of oleoresin capsicum and garlic oil are precisely weighed to be 2% by weight. To 2% by weight of additives oleoresin paprika 100,000CU 1.1% by weight, oleoresin capsicum 1,500,000SHU 0.5% by weight, garlic oil 0.4% by weight. Step 3 After adding the main ingredient and the additive obtained in the above step to the stirrer, the mixture was stirred for 20 to 40 minutes to be completely dispersed and mixed. In the present invention, the content of jade oil, soybean oil, and rapeseed oil is 98%. The weight ratio, and the content of other additives is 2% by weight, the optimum state. The jade oil is the most commonly used oil in Chinese cuisine. Compared to jade oil, the price is a little higher, but it has a characteristic taste. It has a good frying performance, and can play a role in assisting the fried performance of jade oil, and prevents rancidity. In addition, soybean oil is cheaper than rapeseed oil and is characterized by promoting emulsification by mixing each oil. Therefore, jade oil has the highest content among the three ingredients, and gradually decreases the contents of soybean oil and rapeseed oil. It is desirable to have a composition that has the optimum content of jade oil, soybean oil, and rapeseed oil through several experiments, i.e. oleoresin paprika, oleoresin capsicum, and garlic oil, which occupy 2% by weight of the total content. The mixing amount of jade oil, soybean oil, and rapeseed oil, which accounted for 98% by weight, was the most suitable when the mixing amount of jade oil was 42% by weight, considering the frying property in cooking. The ratio is preferably 30% by weight, and rapeseed oil does not inhibit the function of jade and soybean oil when 26% is mixed. It was found that the frying performance was improved within the range, it was also preferable in the quality for the price.
그런데, 이러한 옥배유·대두유·채종유의 혼합 기름만으로는 고추맛 기름의 풍미, 즉 매운맛, 붉은 색상, 독특한 향을 낼 수는 없으므로 이러한 특징을 발휘하면서 기름에 잘 융화될 수 있는 첨가제가 필요한데, 이를 위하여 천연재료 중 상기한 작용을 할 수 있는 올레오레진 캡시컴 1,500,000SHU와, 올레오레진 파프리카 100,000CU와, 갈릭오일을 첨가하였다.올레오레진 캡시컴은 매운 정도가 일반 고추의 20배 이상인 재료로서, 라면스프·카레 등에 첨가되어 풍미를 증진시키는 재료이며, 올레오레진 파프리카 100,000CU는 피망의 다른 이름으로 붉은 색상을 낼 수 있는 장점이 있어서 분말 형태로 라면스프 등에 첨가되는 재료이고, 갈릭오일은 마늘 액기스로서 독특한 향과 매운 맛을 나타내는 특징이 있다.However, the mixed oil of jade oil, soybean oil, and rapeseed oil alone cannot give the flavor of red pepper oil, that is, spicy, red color, and unique aroma, so it is necessary to have additives that can be well blended with oil while exhibiting such characteristics. Among the ingredients, 1,500,000SHU of oleoresin capsicum, which can perform the above-mentioned action, 100,000CU of oleoresin paprika, and garlic oil are added. It is added to ramen soup and curry to enhance flavor.Oleoresin paprika 100,000CU has the advantage of giving red color under the different name of bell pepper, and it is added to ramen soup in powder form. Garlic oil is garlic As an extract, it has a characteristic aroma and spicy taste.
여기서, 현대인들은 무수한 스트레스를 받고 있으므로 너무 자극적인 음식을 섭취할 경우 장기에 무리를 주게되어 건강에 좋지 않은 영향을 줄 수 있어 상기한 첨가제 중 색상 부여를 위한 올레오레진 파프리카 100,000CU를 다른 첨가제보다는 많이 첨가함이 바람직하며, 따라서 상기와 같이 올레오레진 캡시컴 1,500,000SHU 0.03∼1중량%, 올레오레진 파프리카 100,000CU 0.7∼1.5중량%, 갈릭오일 0.03∼1중량%를 혼합하는 것이 최적의 함량이다.올레오레진파프리카는 0.7~1.5중량%의 범위에 포함되는 것이 바람직한데, 1.1중량%에 근접하는 내외의 범위에서 가장 좋은 색상을 나타내었다. 구체적으로 0.7중량% 이하에서는 색상이 너무 맑아져서 고추기름의 이미지를 부각시키기에 미흡하고, 1.5중량% 이상에서는 너무 어두운 색상을 나타내어 또한 고추를 재료로 사용하는 이미지를 나타내기에 미흡함을 알 수 있었다.매운맛을 나타내는 올레오레진 캡시컴은 0.5중량%가 혼합되었을 때가 가장 적당하였으며, 바람직한 혼합비율은 0.03~1중량% 범위이다.향미를 향상시키는 갈릭오일 또한 0.5중량%가 혼합되었을 때가 가장 적당하였는데, 1.3중량% 이상에서는 톡특한 향이 과다하여 고추의 풍미를 느낄 수 없었다.Here, modern people are under a myriad of stress, so if you eat too irritating foods can cause organ damage, which can adversely affect your health. It is preferable to add a lot, and thus, the optimum content of oleoresin capsicum 1,500,000SHU 0.03 to 1% by weight, oleoresin paprika 100,000CU 0.7 to 1.5% by weight, and garlic oil 0.03 to 1% by weight is mixed. Oleoresin paprika is preferably included in the range of 0.7 to 1.5% by weight, showing the best color in the range of about 1.1% by weight. Specifically, the color became too clear at 0.7% by weight or less, which was insufficient to accentuate the image of red pepper oil, and at 1.5% by weight or more, it was too dark to show the image using pepper as a material. Spicy oleoresin capsicum is most suitable when 0.5% by weight is mixed, and the preferred mixing ratio is in the range of 0.03 to 1% by weight. Garlic oil which improves flavor is also most suitable when 0.5% by weight is mixed. At 1.3% by weight or more, the flavor of the red pepper was not felt because of its extraordinary aroma.
물론, 사람마다 기호가 다르므로 본 발명에 따라 고추맛 기름을 제조할 때 매운 맛을 선호하는 사람의 기호에 맞게 올레오레진 캡시컴 1,500,000SHU을 다른 첨가제에 비해 많이 첨가한 것과, 순한 맛을 선호하는 사람의 기호에 맞게 올레오레진 파프리카 100,000CU를 다른 첨가제보다 많이 첨가한 것과 같이 여러 종류로 제조할 수 있으며, 이와 같이 하면 구매하는 사람의 기호에 따라 선택적으로 사용할 수 있을 것이다.Of course, since each person has a different preference, according to the present invention, according to the preference of a person who prefers a spicy taste, a lot of oleoresin capsicum 1,500,000SHU is added compared to other additives, and a mild taste is preferred. Oleoresin paprika 100,000CU can be manufactured in various kinds according to the preference of the person who added more than other additives, and this will be selectively used according to the preference of the person who purchases.
본 발명에서 옥배유·대두유·채종유의 함량은 거의 고정적이므로 다른 첨가제의 함량이 많아지면 나머지의 다른 첨가제는 상대적으로 적어질 수밖에 없을 것이다.따라서 올레오레진 캡시컴 1,500,000SHU의 함량이 많아지면 올레오레진 파프리카 100,000CU 및 갈릭오일의 함량이 상대적으로 적어지고, 올레오레진 파프리카 100,000CU의 함량이 많아지면 올레오레진 캡시컴 1,500,000SHU 및 갈릭오일의 함량이 적어지게 된다.Since the content of jade oil, soybean oil, and rapeseed oil is almost fixed in the present invention, if the content of other additives increases, the other additives will have to be relatively small. Therefore, if the content of oleoresin capsicum 1,500,000SHU increases, oleoresin When the content of paprika 100,000CU and garlic oil is relatively low, and the content of oleoresin paprika 100,000CU is increased, the content of oleoresin capsicum 1,500,000SHU and garlic oil is reduced.
이상에서 설명한 바와 같이, 본 발명은 주변에서 저렴한 가격으로 쉽게 구할 수 있는 천연의 재료로써, 옥배유·채종유· 대두유를 주원료로 하고, 여기에 매운맛을 내는 올레오레진 캡시컴 1,500,000SHU, 붉은 색상을 내는 올레오레진 파프리카 100,000CU, 향을 내는 갈릭오일을 첨가한 후 교반하여 되는 것이므로, 모든 재료가 천연재료로 되어 있어 오래 섭취하여도 건강에 해롭지 않음은 물론 그 맛이 천연의 고추맛 기름과 가장 흡사하고, 제조하는 과정에서 가열공정이 필요없어서 제조원가가 적게 소요될 뿐만이 아니라, 공정감소 및 공정의 용이성으로 인하여 대량생산이 가능함으로써 고추맛 기름의 대용으로 충분히 사용할 수 있는 효과가 있는 것이다.As described above, the present invention is a natural material that can be easily obtained at a low price in the vicinity, jade oil, rapeseed oil, soybean oil as the main raw material, spicy oleoresin capsicum 1,500,000SHU, red color Oleoresin Paprika 100,000CU, scented garlic oil is added and stirred, so all ingredients are made of natural ingredients, so it is not harmful to health even after ingestion for a long time and its taste is most similar to natural chili oil In addition, since the heating process is not required in the manufacturing process, the manufacturing cost is not only low, and mass production is possible due to the reduction of the process and the ease of the process, and thus it is effective to be used as a substitute for red pepper oil.
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| KR102050191B1 (en) * | 2019-05-31 | 2019-11-28 | 윤영준 | Manufacturing method of chicken powder |
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| KR100627822B1 (en) * | 2001-11-05 | 2006-09-25 | 정낙철 | Composition of frying oil |
| KR20030064436A (en) * | 2002-01-28 | 2003-08-02 | 주식회사 태백 | Kimchi which is not hot |
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