KR100433976B1 - low salty and mild kimchi - Google Patents

Abstract

The present invention relates to a low salt hypoallergenic kimchi composition, 0.3-1.0% by weight of red pepper seed powder containing capsycin, known as a spicy taste ingredient, 3.0-7.0% by weight of mixed tomato, 0.7-1.2% by weight of lactic acid bacteria, elderberry Natural pigment juice selected from red beet and red bell pepper, 0.7-1.2% by weight, chandon green pepper 0.6-0.8% by weight, carrot 0.3-0.7% by weight, onion 0.3-0.8% by weight, garlic juice 0.5-1,2% by weight, ginger It consists of 0.3 ~ 0.8% by weight of powder and 86.2 ~ 93.3% by weight of Chinese cabbage, which is not salty or spicy like general kimchi, and is not irritating, making it a favorite kimchi for children, low salt patients, foreigners and temples.

Description

Low salt hypoallergenic kimchi composition {low salty and mild kimchi}

The present invention relates to a low-salt hypoallergenic kimchi composition, in detail, to add a finely ground pepper seed powder instead of red pepper powder to adjust the spicy taste, add a mixed tomato to increase the nutritional value, lactic acid bacteria cultured instead of lactose It is related to Kimchi composition which can be used by children, low-salt patients, foreigners and Buddhist temples by making it taste different and using Kimchi color. .

Kimchi has been recognized as the most important food for Koreans since ancient times, and it has been recognized worldwide as Korea's representative food with its rich nutrition and unique taste. Recently, it has been designated as world standard food by overcoming Japanese kimchi.

However, kimchi is re-seasoned over salted cabbage, so it is very salty and contains a lot of red chili powder, leek, ground garlic, and various reddish browns in kimchi. Because children who are tamed by food are avoiding, traditional kimchi, which has been handed down from generation to generation, is not only susceptible to future generations, but also has a high salinity compared to its nutritional value. There was this.

The present invention has been made to solve the above-mentioned conventional problems, the object of the present invention to provide a kimchi composition having a new taste and composition that can be preferred without feeling burden even in children, low-salt patients, foreigners and temples. It is.

In order to achieve the above object, the present invention reduces the hot and irritating taste and irreversible aroma by removing red pepper powder, milk brown, green onion, etc. from conventional kimchi ingredients, 0.3-1.0 wt% red pepper seed powder instead of red pepper powder, increasing the nutritional value and refreshing taste Add 3.0 ~ 7.0% by weight of mixed tomatoes and 0.7 ~ 1.2% by weight of lactic acid bacteria, and add 0.7 ~ 1.2% by weight of natural pigment juice selected from elderberry, red beet and red bell pepper to vary the color of kimchi. Add a small amount of shredded green peppers, carrots, onions, garlic juice, and ginger powder and serve the kimchi consisting of the rest of the main ingredients for kimchi.

In the present invention, by adding tomato as an ingredient of kimchi to produce kimchi, ingesting kimchi not only facilitates absorption of various minerals and vitamins contained in tomatoes, but also promotes fermentation of lactic acid bacteria by the sugar of tomato itself. In addition, it is possible to reduce the salty and spicy taste of kimchi so that it is suitable for children and low-salt patients.

In addition, in the present invention, by using lactic acid bacteria cultured instead of lactose, fermented kimchi eliminates the adverse taste and aroma due to lacquer, and the salinity contained in lacquer itself is not added to kimchi, thereby reducing the salinity of kimchi, People can't eat kimchi or temples that avoid animal milk.

Kimchi according to the present invention can be used not only for the production of cabbage kimchi, but also for the production of white kimchi, motto, heat radish kimchi, etc. In the present specification, the composition of the Chinese cabbage kimchi and its manufacturing process will be described.

The manufacturing process of kimchi according to the present invention will be described in detail as follows.

1. Preparation of Presidency and Subsidy

Pick the abandoned cabbage, salt it in the usual way, wash well and coarse tomatoes, put it in a blender and crush it to make juice. Prepare red pepper seeds by grinding them finely into flour-like particles, and select the desired color from elderberry, red beet or red bell pepper to prepare the juice with the ingredients. Prepare green peppers, carrots, and onions in thin slices, and crush the garlic without grinding it to make juice. Also prepare an appropriate amount of ginger powder.

2. Washing and Dehydration of Chinese Cabbage

Pickled Chinese cabbage is washed with clean water to have proper salinity and dehydrated naturally.

3. Mixing main material and subsidiary material

After mixing the subsidiary materials in the mixing ratio as follows, mix it between the pickled cabbages and mix.

Red pepper seed powder 0.3 ~ 1.0% by weight, mixed tomato 3.0 ~ 7.0% by weight, lactic acid bacteria 0.7 ~ 1.2% by weight, natural pigment juice 0.7 ~ 1.2% by weight selected from elderberry, red beet, red bell pepper, 0.6 ~ 0.8% by weight green pepper, Carrot 0.3 ~ 0.7% by weight, onion 0.3 ~ 0.8% by weight, garlic juice 0.5 ~ 1,2% by weight, ginger powder 0.3 ~ 0.8% by weight, the remaining main ingredients cabbage 86.2 ~ 93.3% by weight.

Hereinafter, specific embodiments of the present invention will be described.

Example 1

Chinese cabbage, a main ingredient, was pickled in a conventional manner, washed several times with clear water, dehydrated naturally, and then mixed with the following composition ratio.

Red pepper seed powder 0.5%, mixed tomato 3.0%, lactic acid bacteria 0.8%, natural pigment juice with elderberry 0.7%, chason green pepper 0.7%, carrot 0.5%, onion 0.4%, garlic juice 0.7% , 0.3% by weight of all ginger powder was mixed evenly, and then evenly mixed with 92.4% by weight of pickled cabbage.

The color of Kimchi was pale purple due to elderberry juice, and it was visually unique. It contained less red pepper seed powder, which was not spicy.

Example 2

Chinese cabbage, a main ingredient, was pickled in a conventional manner, washed, dehydrated with clear water, and then mixed with the following composition ratio.

Red pepper seed powder 1.0% by weight, mixed tomato 6.5% by weight, lactic acid bacteria 1.0% by weight, red bell pepper juice 0.9% by weight, chason green pepper 0.7% by weight, carrot 0.6% by weight, onion 0.5% by weight, garlic juice 1,2% by weight, ginger All 0.7 wt% of the powder was mixed and evenly mixed, and then mixed with 87.8 wt% of the pickled cabbage.

The color of kimchi was red like the normal kimchi due to red bell pepper juice, so it was difficult to distinguish it from general kimchi, and the pepper seed powder contained a lot of spicy taste, and the taste of tomato was also felt. Salty was not very high.

Comparative Example 1

In a pickled cabbage of the same weight% as in Example 2, tomato, lactic acid bacteria, and pepper seed powder were added, and red pepper powder, anchovy liquid milk, shrimp salt, green onions, and ground garlic were added like conventional kimchi to prepare conventional cabbage kimchi.

Sensory evaluation

In order to determine the preference of the kimchi prepared in Examples 1, 2 and Comparative Example 1, put the kimchi prepared in the refrigerator, fermented at 4 ℃ for 10 days, and then taken out, respectively, elementary school children 4 to 6 years and 23 to 35 years old Thirty foreign adults and adults living in Korea conducted a survey on the taste, aroma, color, and overall preference of kimchi.

The scoring method was performed by the 5-point scale method, and it was set as 1 point = very bad, 2 points = bad, 3 points = normal, 4 points = good, 5 points = very good.

division Overall preference Overall taste incense Color preference end I All end I All end I All end I All Example 1 4.9 3.1 3.2 4.8 3.5 3.5 4.9 3.2 4.0 4.8 3.5 4.5 Example 2 4.5 4.9 4.8 4.4 4.7 4.6 4.5 4.5 4.9 4.5 4.7 4.2 Comparative Example 1 3.2 4.8 2.7 3.5 4.8 2.6 3.0 4.9 2.5 3.6 4.9 3.1 Gagun: Elementary School (4-6 years) Children or County: Adults (ages 23-35) Dagun: Foreign residents living in Korea: 30 persons each

In the sensory test for elementary school students, the kimchi of Example 1 was superior in terms of taste, aroma, color, and overall preference. In the sensory test for adults, the kimchi of Example 2 and Comparative Example 1 were boiled, while Example 1 Indicates inferiority.

In addition, in the sensory test for foreigners, Example 2 beats Example 1 and Comparative Example 1 except color preference, and was superior in terms of taste, aroma and overall taste.

As described above, the kimchi of the present invention can be spicy taste using finely ground red pepper seed powder instead of red pepper powder, so it is easy to control the spicy taste according to the demand of the consumer, and fermented with lactic acid bacteria instead of lactose. It can be used in temples, as well as in children and adults who avoid getting wet.The red pepper powder makes it possible to escape the stereotype of red color and make various colors by choosing natural color juice. It can be supplemented with minerals and vitamins, and the salinity of kimchi itself is lowered. Therefore, it is expected to be preferred by low salt patients, children, foreigners, and temples.

Claims (2)

Pepper seed powder 0.3-1.0% by weight, mixed tomato 3.0-7.0%, lactic acid bacteria 0.7-1.2%, natural pigment juice 0.7-1.2%, chaff green pepper 0.6-0.8%, carrot 0.3-0.7%, onion 0.3 ~ 0.8% by weight, garlic juice 0.5 ~ 1,2% by weight, ginger powder 0.3 ~ 0.8% by weight, low salt hypoallergenic kimchi composition, characterized in that the main material for kimchi. The method according to claim 1, The natural pigment juice is a low salt hypoallergenic kimchi composition, characterized in that it is selected from elderberry, red beet, red pepper.