KR100564446B1 - Method for manufacturing Kimchi - Google Patents
Method for manufacturing Kimchi Download PDFInfo
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- KR100564446B1 KR100564446B1 KR1020040008960A KR20040008960A KR100564446B1 KR 100564446 B1 KR100564446 B1 KR 100564446B1 KR 1020040008960 A KR1020040008960 A KR 1020040008960A KR 20040008960 A KR20040008960 A KR 20040008960A KR 100564446 B1 KR100564446 B1 KR 100564446B1
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims description 8
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 41
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 41
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 41
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 41
- 238000005554 pickling Methods 0.000 claims abstract description 41
- 238000007654 immersion Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000021574 pickled cabbage Nutrition 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims 1
- 238000002791 soaking Methods 0.000 abstract description 6
- 239000012267 brine Substances 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 244000016163 Allium sibiricum Species 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000003673 groundwater Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000004899 motility Effects 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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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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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/12—Electrical treatment, e.g. electrolysis, electrical field treatment, with or without heating effect
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 김치제조방법에 관한 것으로서, 배추를 절이는 절임단계와, 절여진 배추에 여러 양념을 넣어 버무려 넣는 단계를 포함하는 김치제조방법으로 있어서, 절임 단계는 pH가 10 ~ 12 범위인 알카리성 전해수에 소금을 넣어 염도가 8%~ 12% 범위인 침지액을 만드는 단계 ;
침지액에 배추를 담가 3시간에서 6시간 범위 내에서 절이는 단계;를 포함 하는 것을 특징으로 한다.
김치제조방법,김치절임,배추절임,알카리성전해수
The present invention relates to a kimchi manufacturing method, the pickling step of pickling cabbage, and the kimchi manufacturing method comprising the step of putting the various seasonings in the pickled cabbage, the pickling step in alkaline electrolytic water having a pH range of 10 ~ 12 Adding salt to make an immersion liquid having a salinity ranging from 8% to 12%;
Soaking cabbage in immersion liquid and pickling within the range of 3 hours to 6 hours; characterized in that it comprises a.
Kimchi manufacturing method, pickled kimchi, pickled cabbage, alkaline electrolytic water
Description
도 1은 본원의 김치제조방법에 사용되는 알카리성전해수를 생성하는 전해수 생성장치의 개략적 구성도.1 is a schematic configuration diagram of an electrolytic water generating device for generating alkaline electrolytic water used in the kimchi production method of the present application.
<도면의 주요부분에 대한 부호 설명><Description of Signs of Major Parts of Drawings>
10:전해조10: Electrolyzer
20:원수20: enemies
21:양전극21: positive electrode
22:음전극22: negative electrode
23:이온격막23: ion diaphragm
24:산성전해수24: acidic electrolyzed water
25:알카리성전해수25: Alkaline electrolytic water
본 발명은 김치를 대량으로 제조할 수 있는 김치제조방법에 관한 것이다.The present invention relates to a kimchi production method that can produce a large amount of kimchi.
과거에는 김치를 주로 집에서 담가 먹었으나, 바쁘게 돌아가는 현대에는 김치를 담가먹는 가정은 점점 줄어들고 있는 반면 마트에서 김치를 사먹는 가정이 늘어나고 있는 등, 김치 시장이 급속히 신장하고 있다. In the past, kimchi was mainly eaten at home, but in the busy modern times, the number of families who eat kimchi is decreasing, while the number of families who eat kimchi is increasing.
따라서 마트에 김치를 대량으로 공급하기 위한 기업형 김치공장이 생겨나고 있다.Therefore, a kimchi factory is being created to supply large quantities of kimchi to marts.
김치를 대량으로 제조함에 있어서 가장 중요한 것은 배추를 절이는 과정인데, 대량의 배추를 절이는 통상적인 방법은, 염도가 14%~15% 정도의 소금물을 미리 만든 후 그 소금물에 대량의 배추를 담그고 약 14~18 시간 동안 절이는 것이었다.The most important thing in making large quantities of kimchi is the process of pickling cabbage. The usual method of pickling a large amount of cabbage is to make salt water with 14 ~ 15% salinity in advance, and then add a large amount of cabbage to the salt water. It was pickling for ~ 18 hours.
그러나 상기한 방법에 있어서, 배추절임에 많은 시간이 소요 됨으로써 넓은 공간과 많은 장비가 필요하였다, However, in the above-described method, a large space and a lot of equipment were needed because it takes a lot of time to pickle cabbage,
또, 오랜 시간동안 소금물에 담가 놓아야 하기 때문에 배추가 물러지게 되어 배추 본래의 맛과 색감이 상실되고, 시원하고 아삭아삭 씹히는 조직감이 감소되었다.In addition, the cabbage was receded because it had to be soaked in salt water for a long time, and the original taste and color of the cabbage was lost, and the texture of the crisp and crispy texture was reduced.
또한, 오랜시간동안 소금물에 담가 놓는 과정에서, 수용성 비타민이나 미네랄이 배추로부터 빠져나가 영양소 손실이 발생하였다.In addition, during soaking in salt water for a long time, water-soluble vitamins and minerals were released from the cabbage, causing nutrient loss.
그리고 절임의 촉진을 위하여 소금물의 염도와 온도를 높이는 경우에 배추가 물러지게 되었고, 절여진 배추의 염도는 높아지게 되었으며, 얇은 잎부분과 겉부분은 과잉 절임으로 인하여 폐기됨으로써 수율의 감소가 일어나게 되었다.And to increase the salinity and temperature of the brine to promote the pickling, the cabbage was receded, the salinity of the pickled cabbage was increased, the thin leaves and the outer part was discarded due to excess pickling, the yield was reduced.
본 발명은 상기와 같은 문제를 해결하기 위하여 안출된 것으로서, 짧은 시간동안 적절한 절임을 가능하게 하며, 아삭아삭한 조직감 뿐만 아니라 적절한 염도를 가지며, 영양소 파괴를 최소화하고 수율을 최대화 할 수 있는 김치제조방법을 제공하는 것을 목적으로 한다.The present invention has been made to solve the above problems, it is possible to make a proper pickling for a short time, has a crisp texture as well as a proper salinity, minimizing nutrient destruction and maximizing yield It aims to provide.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 김치제조방법은, 배추를 절이는 절임단계와, 절임배추를 씻어내는 세척단계,세척한 배추에 여러 양념을 넣어 버무려 넣는 양념단계를 포함하는 김치제조방법에 있어서, 상기 절임단계는 pH가 10~12 범위인 알카리성 전해수에 소금을 넣어 염도가 8% ~12%범위인 침지액을 만드는 단계 ; 상기 침지액에 배추를 담가 3시간에서 6시간 범위 내에서 절이는 단계; 를 포함하는 것을 특징으로 한다.In order to achieve the above object, the kimchi manufacturing method according to the present invention, the kimchi manufacturing step including pickling step of pickling cabbage, washing step of washing pickled cabbage, seasoning step of putting a variety of seasoning in the washed cabbage. In the method, the pickling step is a step of making an immersion liquid having a salt range of 8% ~ 12% by putting salt in alkaline electrolytic water having a pH of 10 ~ 12; Immersing the cabbage in the dipping solution and pickling within a range of 3 hours to 6 hours; Characterized in that it comprises a.
이때, 상기 침지액의 온도는 14℃ ~21℃ 범위로 한다At this time, the temperature of the immersion liquid is 14 ℃ ~ 21 ℃ range.
또 상기 배추가 절여지는 동안에 상기 침지액에 공기를 불어 넣어 버블을 형성하는 것이 바람직한다.In addition, it is preferable to blow bubbles into the immersion liquid to form bubbles while the cabbage is pickled.
이하, 본 발명에 따른 김치제조방법을 첨부한 도면을 참조하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings the kimchi production method according to the present invention will be described in detail.
도시된 바와 같이, 김치제조방법은 배추를 절이는 절임 단계와,절임배추의 세척단계,세척한 배추에 여러 양념을 넣어 버무려 넣는 양념단계와, 양념에 버무려진 배추를 저장 및 숙성시키는 숙성단계로 구성된다.As shown, the kimchi manufacturing method consists of a pickling step of pickling cabbage, washing step of pickled cabbage, a seasoning step to put various seasonings into the washed cabbage, and a ripening step of storing and ripening the cabbage mixed with the seasoning .
이중에서 김치의 맛을 좌우하는 것은 배추의 절임 단계이며, 절임단계는 배추의 조직과 염도, 수율등에 큰 영향을 주게된다.Of these, the taste of kimchi is the pickling stage of cabbage, and the pickling stage has a great influence on the structure, salinity and yield of the cabbage.
본발명에 따르면 절임 단계는 먼저 특정 염도를 가지는 침지액을 만드는 침지액 제조단계(S10)와 배추를 침지액에 담가서 소정 시간동안 절이는 절임 단계(S11)로 구성된다.According to the present invention, the pickling step comprises an immersion liquid manufacturing step (S10) for making an immersion liquid having a specific salinity and a pickling step (S11) soaking the cabbage in the immersion liquid for a predetermined time.
침지액 제조단계(S10)는 pH 10~12인 알카리성전해수에 소금을 넣어 염도를 8%~12% 범위로 맞추어진 침지액을 제조하는 단계이다.Dipping solution manufacturing step (S10) is a step to prepare the immersion liquid adjusted to the salinity range 8% to 12% by putting salt in alkaline electrolytic water of
즉, 절임단계에 있어, 종래와 같이 단순한 소금물을 사용하는 것이 아니고, 알카리성전해수에 소금이 첨가된 침지액을 사용하는 것이다.That is, in the pickling step, it is not to use a simple brine as in the prior art, but to use an immersion liquid in which salt is added to alkaline electrolyzed water.
이때, 침지액의 온도는 14℃ ~21℃ 범위로 한다.At this time, the temperature of the immersion liquid is 14 ℃ ~ 21 ℃ range.
상기한 알카리성전해수는 제1,2전극(11),(12)사이에 이온격막(13)을 설치하여 구성된 통상적인 전해조(10)을 구비한 전해수 생성장치에 의하여 만들어진다.The alkaline electrolytic water is produced by an electrolytic water generating apparatus having a conventional
즉, 전해조(10)의 제1전극(11)에 플러스전원을, 그리고 제2전극(12)에 마이너스 전원을 인가한 후 지하수나 수도수인 원수(20)를 흐르게 함으로써, 제1전극(11) 측에서 pH가 3 이하인 산성전해수(24)를 생성하고, 제2전극(12)측에서는 pH가 10 이상인 알카리성전해수(25)를 생성한다.전해시 원수에 소량의 전해질을 첨가할 수도 있다.That is, after applying a positive power to the first electrode 11 and a negative power to the second electrode 12 of the
침지액은 생성된 알카리성 전해수에 적절한 양의 소금을 용해하여 8%~12% 범위의 염도를 가지도록 함으로써 만들어진다.Immersion is made by dissolving an appropriate amount of salt in the resulting alkaline electrolyzed water to have a salinity ranging from 8% to 12%.
이렇게 만들어진 침지액은 배추를 대량으로 절임함에 있어서 절임시간을 획기적으로 줄여준다.This soaking solution greatly reduces the pickling time in the bulk pickling of Chinese cabbage.
여기서, 침지액의 pH를 10~12 범위로 하는 이유는, 만약에 pH가 10 이하일 경우에 절임속도가 느려지고, pH가 12 이상일 경우에 절임속도가 빨라지기는 하지만 배추가 물러지기 때문이다.Here, the pH of the immersion liquid is in the range of 10 to 12, because if the pH is less than 10, the pickling rate is lowered, and if the pH is 12 or more, the pickling rate is faster, but the cabbage is withdrawn.
본 실시예에서 침지액의 pH 는 11 ~ 11.5로 하였다.In this example, the pH of the immersion liquid was 11 to 11.5.
또, 침지액의 염도를 8%~12% 범위로 맞추는 것은, 만약 염도가 8% 이하일 때에는 절임이 잘 안되어 유연성이 떨어지고 절임배추의 염도가 1.7% 이하로 되어 싱거운 김치가 되기 때문이며, 염도가 13% 이상이면 배추가 물러지고 아삭아삭한 조직 감이 떨어지며, 과잉 절임에 의한 로스가 많아지고 절임배추의 염도가 높아지기 때문이다.Also, to adjust the salinity of the immersion liquid in the range of 8% to 12%, if the salinity is 8% or less, it is difficult to pickle, so the flexibility is poor, the salinity of pickled cabbage becomes 1.7% or less, so it becomes fresh kimchi. If it is more than% the Chinese cabbage is receding, the crispy texture is reduced, the excess by the pickling, the loss is increased and the salinity of pickled cabbage is increased.
본 실시예에서 침지액의 염도는 9.0% ~ 11% 범위가 되게 하였다.In this example, the salinity of the immersion liquid was in the range of 9.0% to 11%.
침지액의 온도를 14℃~21℃ 범위로 하는 것은, 만약 침지액의 온도가 14℃ 이하가 되면 절이는 시간이 길어지고, 또 21℃ 이상이 되면 과절임이 되어 배추의 아삭아삭한 조직감이 떨어지기 때문이다.If the temperature of the immersion liquid is in the range of 14 ° C. to 21 ° C., if the temperature of the immersion liquid is 14 ° C. or lower, the pickling time becomes longer, and if the temperature of the immersion liquid is higher than 21 ° C., it becomes overpickled and the crispy texture of the cabbage is reduced. Because.
본 실시예서 온도는 17℃~18℃가 되게 하였다.In this example, the temperature was 17 ° C-18 ° C.
절임단계(S11)는 상기한 조건의 침지액에 배추를 담가서 수행되는데 이 경우 절임 시간은 3시간에서 6시간 이내로 한다.Pickling step (S11) is carried out by soaking the cabbage in the immersion liquid of the above conditions, in this case pickling time is within 3 hours to 6 hours.
본 실시예에서 절임 시간은 3시간~4시간 정도로 하였다. In this embodiment, the pickling time was about 3 hours to 4 hours.
이렇게 함으로써 절임 배추가 유연성을 가지면서도 아삭아삭한 조직감을 가지게 할 수 있다.또, 배추의 숨이 죽고 적도의 염분이 배추조직속에 침투하게 된다.This gives the pickled cabbage flexibility and crisp texture, while the cabbage dies and the equatorial salts infiltrate the cabbage tissue.
상기한 조건의 침지액에서 절임이 빨리 되는 이유는, 알카리성전해수의 표면장력이 저하되기 때문이다.일반수의 표면장력은 20℃ 기준으로 하여 약 72.8 dyn/㎠ 임에 비하여 알카리성전해수일 경우 62.4 dyn/㎠ 정도이다. The reason for the rapid pickling in the immersion liquid under the above conditions is that the surface tension of alkaline electrolyzed water decreases. The surface tension of general water is about 72.8 dyn / cm2 based on 20 ° C, whereas alkaline electrolyzed water is 62.4 dyn. / Cm 2 or so.
즉, 알카리리성 전해수에서 표면장력이 저하되므로, 배추와 침지액의 접촉이 촉진 되고 배추 내부로의 침투가 빨라지게 되는 것이다.That is, since the surface tension is reduced in alkaline electrolyzed water, the contact between the cabbage and the immersion liquid is promoted, and the penetration into the cabbage is accelerated.
또한, 알카리성전해수에서는 물분자집단의 크기(클러스터)가 작아지고 운동성이 커지기 때문에 배추세포벽으로의 투과성이 증대된다.In alkaline electrolytic water, the water molecule population (cluster) becomes smaller and the motility becomes larger, thereby increasing the permeability to the cabbage cell wall.
즉, 배추세포내의 침투가 빠르게 일어난다.That is, infiltration into cabbage cells occurs quickly.
절임이 좀 더 효과적으로 구현되게 하기 위하여, 배추가 절여지는 동안에 침지액 탱크저면에 공기를 불어넣어 버블을 형성하는 것이 바람직한다.In order to make pickling more effective, it is preferable to blow bubbles into the bottom of the immersion tank to form bubbles while the cabbage is pickled.
버블은 침지액과 배추와의 접촉을 촉진함으로써 절임이 보다 빨리 되도록 한다.The bubble promotes contact between the immersion liquid and the cabbage, making pickling faster.
이러한 버블을 형성하는 장치는 일반 수족관이나 양식장에서 사용되는 일반적인 것을 사용한다.The device for forming such bubbles uses a common one used in a general aquarium or aquaculture farm.
이때 버블을 형성하는 시간은 대략 20분~30분 정도로 한다.At this time, the time for forming a bubble is about 20 minutes to about 30 minutes.
만약 30분이상 버블을 형성할 때는 배추의 손상이 발생하게 된다.If the bubble is formed for more than 30 minutes, the cabbage is damaged.
상기한 방법에 의하여 절여진 배추는, 찹살죽에 고추가루, 멸치액젓, 새우젓, 생새우, 마늘, 양파, 생강, 쪽파, 건고추, 무채, 배즙을 혼합하여 만들어진 양념에 버무려진다.이렇게 양념에 버무려진 배추는 숙성실에 넣고 숙성 시킴으로써, 김치를 완성한다.The cabbage pickled by the above-mentioned method is mixed with seasoning made by mixing red pepper paste, anchovy sauce, shrimp sauce, fresh shrimp, garlic, onion, ginger, chives, dried red pepper, radish and pear juice. Tossed cabbage is put into aging room and matured to complete kimchi.
본 발명은 도면에 도시된 일 실시예를 참고로 설명되었으나 이는 예시적인것에 불과하며, 본 기술 분야의 통상적인 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시예가 가능하다는 점을 이해할 것이다.Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible.
이와 같이, 본원에 따른 김치제조방법에 따르면, 종래 소금물에 배추를 담가서 수행하는 배추절임단계에서 절임시간이 14시간~18시간 정도인데 반하여, 본원의 배추 절임 단계에서 절임 시간을 3시간~6시간 범위로 줄일수 있으며, 이에 따른 생산성 을 향상 시킬 수 있었다.As such, according to the kimchi manufacturing method according to the present application, the pickling time is 14 hours to 18 hours in the cabbage pickling step performed by soaking the cabbage in the conventional brine, 3 hours to 6 hours pickling time in the cabbage pickling step of the present application It can be reduced to a range, thereby improving productivity.
또한, 절임 배추에 아삭아삭한 조직감이 살아있게 할 수 있으며, 염도가 종래 2% 이상에서 본원의 경우 1.7%~1.8% 정도로 낮출 수 있어 짜지 않고, 잡미가 제거 되어 배추 본래의 맛을 더욱 두드러지게 한다
In addition, the crispy texture of pickled cabbage can be kept alive, and the salinity can be lowered from 1.7% to 1.8% in the case of the present application from 2% or more in the past, without being salty, and removing the blemishes to make the original taste of cabbage more pronounced.
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