KR100430429B1 - The process of making Korean herb medicine kimchi - Google Patents

Abstract

The present invention relates to a method of manufacturing Samultang Herbal Kimchi prepared by adding a herbal medicine used in Samultang as a blood donor (補血 劑) to a conventional kimchi, and is used as a herbal medicine used in Samultang which is a typical prescription of a blood donor. Extract powder extracted from Angelica, Cheonggung, Count, and Sookjihwang is added during the production of Kimchi seasoning, mixed with a certain ratio of raw kimchi, mixed with fermentation, and fermented and fermented to maintain kimchi's unique taste and nutrition to prevent bioregulation, disease prevention, and disease recovery. It functions as a basic function, as well as a method of manufacturing Samul-tang herbal kimchi with a hematopoietic effect.

The present invention is a raw material processing step (10), at the same time the raw material processing and the ingredients, spices and other sugar, kimchi seasoning preparation step (20) of preparing a seasoning material by mixing red pepper powder with glutinous rice paste and the conventional raw material processing process and In addition, the Chinese herbal medicine extract step (30), which is prepared as extract powder by adding jujube and licorice to Angelica tang, Cheonggung, Peony and Sukjihwang as an additive, and prepares kimchi (mixed spice) by mixing the herbal medicine extract and kimchi seasoning ingredients It consists of a fermentation ripening step (50) to put fermented kimchi into the cabbage (40) and fermentation for a certain period of time put in the container.

Description

Process of making Korean herb kimchi added with Samultang ingredients {The process of making Korean herb medicine kimchi}

The present invention relates to a method of manufacturing Myeontang Oriental Herbal Kimchi prepared by adding a herbal medicine used in Samultang as a blood donor (에) to a conventional kimchi, and more particularly, it has an excellent effect on hemorrhage, etc. As an herbal medicine used in Samultang, extract powder extracted from Dangui, Cheongung, Baekjak and Sukjihwang is added to make kimchi seasoning. By the functions of the basic functions such as bioregulation, disease prevention, disease recovery, as well as a method of manufacturing Samul-tang herbal kimchi with the addition of a hematopoietic (혈) action.

Kimchi is a traditional fermented food made from Korea's indigenous vegetables that plays an important and important role in our diet. The principle that kimchi is matured is based on the natural environment such as ambient temperature and air. It is the wisdom of predecessors to use kimchi by empirically utilizing the scientific phenomenon of fermentation, which is made by the effect of various microorganisms and activities of native microorganisms and Kimchi storage container.

Kimchi has been spotlighted as one of the best foods of the future. Also, kimchi is good for intestines due to the action of lactic acid bacteria, and it is rich in fiber, and it is excellent in nutrition as it contains various foods as well as vitamins and minerals obtained from cabbage and radish. It has various functions such as disease prevention, anti-inflammatory, anti-inflammatory, anti-aging, anti-aging, anti-aging, and so on. It is reported that there is an adult disease prevention function, such as activating the immune function directly or indirectly.

Recently, as a cutting-edge industry that is gaining attention as an international food such as export goods, various kinds of functional kimchis that add taste as well as functionality have been developed and marketed through various materials added to kimchi, which are materials used for kimchi. Because they belong to medicinal plants with different functions, it is convenient to enhance the functionality.

In addition, the demand of consumers due to the health-oriented consciousness of Gi and blood is being amplified, and in this point of view, it is common practice that the general public easily understands as a medicine made of herbal medicine. The most common of these are the ten kinds of drugs of Dongguk, Cheonggung, Baekjak, Sukjihwang, Ginseng, Baekchul, Baekbokryeong, Licorice, Astragalus, and Broiler. Cheonggwatang, Cheonggwa, Baekjeok, and Sukjihwang as a drug to help the Gi (氣) as a drug that is common to administer Sagunjatang prescribed ginseng, Baekchul, Baekbokyeong, licorice.

Such Samul-tang is a common prescription such as hemorrhage, and it is effective to send bleeding blood, make blood donation well, evenly remove walnut, remove congestion and blood, and take supplements such as Samultang in the long term. Because it has to be eaten monthly, it was difficult to eat steadily everyday as if eating food.

In Korea, food and medicine are not separate at all, and foods and medicines come from the same place as food mobilization in Korea. All herbs can be used as ingredients for cooking.These ingredients are added to kimchi ingredients belonging to medicinal plants with different functions, and the active ingredients are combined to make application kimchi with a complex function. There is no need to make and take.

However, in order to apply the above-mentioned herbal medicines to kimchi so that it is effective to eat kimchi, it is required to remove the peculiar smell of herbal medicine while applying the pharmacological effect to the human body while maintaining the taste, aroma and nutrition of kimchi.

The present invention has been made in order to solve the above-mentioned problems, as a herbal medicine used in Samul-tang, a typical prescription of blood donation medicine, which is added in the preparation of Kimchi seasoning extract of Chinese herbal extract powder from Angelica, Cheongung, Baekjak, and Sukjihwang Kimchi is mixed with cabbage, which is a raw material, mixed in a certain ratio, pre-aged at 10 ℃, stabilized at -1 ℃ for 24-48 hours, and then fermented to maintain kimchi's unique taste and nutrition, bioregulation, disease prevention, and disease. The purpose of the present invention is to provide a method of manufacturing herbal kimchi containing a samul-tang material as a remedy kimchi that functions as a basic function of recovery, as well as a rejuvenating function of hematopoiesis.

1 is a flow chart showing a manufacturing process of herbal kimchi according to the present invention

Referring to the configuration of the present invention for achieving the above object in detail as follows.

The present invention is to remove the root and outer leaves of the Chinese cabbage as a main material, trimmed into 2 to 4 equal parts according to the size, pre-treated and cut the cabbage in brine for 16 hours at a temperature of 10 ℃ at 9% brine concentration (3% dry salt) Raw material processing step (10) of pickling, washing and dehydrating to remove salt, salted radish and radish juice, radish juice, onion juice, anchovy fish sauce, shrimp salt, etc. And seasonings, such as salt, garlic, leeks, chives, leek and other sugar, glutinous rice paste mixed with red pepper powder to prepare the seasoning material and the kimchi seasoning preparation step (20) and the conventional raw materials processing process Separately, the Chinese herbal medicine extract step (30), which adds jujube and licorice to Angelica tang, Cheonggung, Peony and Sukjihwang as an additive, pulverizes it and extracts it, and mixes the herbal medicine extract and kimchi seasoning material. Preparing a gimchit in (mixed spices), and is done in fermentation step 50 of kimchi seasoning and herbal extract is mixed with a certain period fermentation put in gimchit in loading step 40 and the container put in gimchit the salted Chinese cabbage.

The mixing ratio of the raw material and seasoning of the kimchi is determined in the range of 75:25, and the mixing ratio of the herbal medicine and other seasonings in the seasoning is preferably 20; 30.

In addition, while cutting the cabbage cut in the raw material processing step 10 in brine concentration of 9-15% for a certain time to reduce the bacteria in the cabbage and pickled cabbage is washed and dehydrated to maintain a good state of cabbage.

Also, in order to provide the optimum conditions for ripening, it is a container made of porous yellow clay and breathable. It uses a conventional pollution-free kimchi poison, which does not detect harmful lead components. It can be combined with the medicinal plant to increase its efficacy and preserve it without compromising the inherent nutritional value of kimchi.

In the present invention, the first characteristic is that the traditional kimchi seasoning material using the Chinese herbal extract powder extracted by finely powdered and extracted impurities by adding jujube and licorice to the oriental medicine, Angelica, Cheongung, Baekjak, Sukjihwang Add kimchi sauce together, mix it, mix it, and put it in a ratio in the pickled cabbage, the main ingredient, pre-aging at 10 ℃, stabilize at 24-48 hours at -1 ℃, and fermentation ripening. Since the taste and aroma of is neutralized, it eliminates miscellaneous tastes of Kimchi without the smell of herbal medicine without damaging the active ingredients of Kimchi and suppresses sour taste to maintain a uniform Kimchi taste for a long time.

According to Dongbobom, it is the root of roots of cultivars growing in cold mountains or valleys, which is essential for treating donkeys and various postpartum conditions that have the effect of boosting blood production by boosting the hematopoietic organs of the human body. It increases the contraction and dilatation of the uterus, and even in the case of severe postpartum after childbirth, even with a small amount, it is excellent for the uterus, blood and even blood donor medicine. It is not the main prescription medicine of jujube and herbal medicine that regulates the stomach and calms the stomach and stabilizes the stomach, which is effective for anemia coming to the lungs by making the blood vein better, and the herbal medicine and herbal medicines of any prescription alleviate the phenomena or toxicity. Consists of licorice that acts as a neutralizing agent to send blood It can turn well, even menstruation, eliminate congestion and blood, etc. Especially, it is an essential prescription medicine for women.

As an embodiment of the present invention, the blending ratio of the components in the herbal medicine extract is preferably Angelica 35%, Cheongung 15%, Baekjak 23%, 9% Sukjihwang and 9% Jujube and 9% Licorice as the herbal medicine extract. The level of kimchi is 15%, which is considered to be a case where the normal people in their 40s and 50s regularly put on the medicine. The content may change depending on the season.

Another embodiment of the method for producing herbal kimchi added with the samtang soup according to the present invention will be described below.

Example

1. Raw Material Processing Step

Remove the roots and outer leaves, trim the cabbage, cut it into 2 to 4 portions according to the size, pretreat and cut the cabbage in brine at 9 ° C (3% of salt) for 16 hours at 10 ℃, then wash and dehydrate. To remove salt.

2. Preparation of Kimchi Seasoning

At the same time as raw material processing, raw materials such as radish and radish, radish juice, onion juice, salted anchovy fish, salted salted shrimp, seasonings such as sweetener, salt, seasonings such as garlic, leek, chives, leek, etc. Prepare spice ingredients by mixing red pepper powder with other sugar and glutinous rice paste.

3. Herbal Medicine Extraction Stage

Apart from the raw material processing process, jujube and licorice are added to the Angelica, Cheonggung, Peony, and Sukjihwang as additives, and it is made into extract powder.

4. Seaweed Step

Kimchi soy sauce (mixed seasoning) is prepared by mixing the herbal extract and kimchi seasoning ingredients in a 20:30 blending ratio of herbal medicine and other seasonings. Mixed seasoning) into a mixing ratio of 75:25, pre-aging at 10 ℃ and stabilized for 24-48 hours at -1 ℃.

5. Fermentation ripening stage

Fermented mature kimchi in low temperature warehouse by putting the finished kimchi in a clay jar.

As described above, according to the present invention, when kimchi is continuously consumed as a daily food, it has a bioregulatory function by promoting digestion or strengthening immunity, antibacterial activity, anti-inflammatory effect, disease prevention function, disease recovery function that lowers blood cholesterol, anti-aging function, etc. In addition to the basic function of kimchi, it is effective to take bleeding blood, make blood donation well, even menstruation, remove congestion, blood, etc., and take long-term use of Samul-tang. It is an edible method that can be consumed efficiently to have pharmacological effects even by eating kimchi. Especially useful for women and when the stomach is weak, there is no objection to long-term herbal medicine or long-term herbal intake, or adolescents have no experience of taking herbal medicine. If you need to eat If there is an effect.

Claims (2)

Raw Chinese cabbage is cut and pretreated, pickled in brine at 9% (dry salt 3%) for 16 hours in salted water at a temperature of 10 ° C, washed and dehydrated (10). Seasoning, seasonings, spices and other sugars, jujube in the Kimchi seasoning preparation step (20) to prepare the seasoning material by mixing red pepper powder in glutinous rice paste and as an additive separately from the conventional raw material processing process And extract the licorice and licorice, and extract the Chinese medicine extract step (30) and the kimchi chopped (mixed seasoning) mixed with the herbal medicine extract and kimchi seasoning ingredients in the pickled cabbage step (40) and the container In the herbal kimchi production method consisting of a fermentation ripening step (50) to put into fermentation for a certain period of time, Herbal medicine extract in the Chinese herbal medicine extract step extracts the Chinese herbal extract powder by weight ratio of Angelica 35%, Cheongung 15%, Baekkukje 23%, 9% Sukji and 9% Jujube and 9% Licorice, respectively. Other seasonings mixed with kimchi 20:30 (weight ratio) of kimchi into the mixing ratio (weight ratio) 75:25 of kimchi ingredients and mixed kimchi (mixed seasoning) in 75:25 pre-aging at 10 ℃ and 24-48 at -1 ℃ Method of manufacturing herbal kimchi containing samtang soup, characterized by time stabilization delete