KR100565453B1 - Manufacturing Method of Kimchi Using Ogapi - Google Patents
Manufacturing Method of Kimchi Using Ogapi Download PDFInfo
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- KR100565453B1 KR100565453B1 KR1020030040854A KR20030040854A KR100565453B1 KR 100565453 B1 KR100565453 B1 KR 100565453B1 KR 1020030040854 A KR1020030040854 A KR 1020030040854A KR 20030040854 A KR20030040854 A KR 20030040854A KR 100565453 B1 KR100565453 B1 KR 100565453B1
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- E—FIXED CONSTRUCTIONS
- E06—DOORS, WINDOWS, SHUTTERS, OR ROLLER BLINDS IN GENERAL; LADDERS
- E06B—FIXED OR MOVABLE CLOSURES FOR OPENINGS IN BUILDINGS, VEHICLES, FENCES OR LIKE ENCLOSURES IN GENERAL, e.g. DOORS, WINDOWS, BLINDS, GATES
- E06B9/00—Screening or protective devices for wall or similar openings, with or without operating or securing mechanisms; Closures of similar construction
- E06B9/02—Shutters, movable grilles, or other safety closing devices, e.g. against burglary
- E06B9/06—Shutters, movable grilles, or other safety closing devices, e.g. against burglary collapsible or foldable, e.g. of the bellows or lazy-tongs type
- E06B9/0607—Shutters, movable grilles, or other safety closing devices, e.g. against burglary collapsible or foldable, e.g. of the bellows or lazy-tongs type comprising a plurality of similar rigid closing elements movable to a storage position
- E06B9/0646—Shutters, movable grilles, or other safety closing devices, e.g. against burglary collapsible or foldable, e.g. of the bellows or lazy-tongs type comprising a plurality of similar rigid closing elements movable to a storage position characterised by the relative arrangement of the closing elements in the stored position
- E06B9/0653—Shutters, movable grilles, or other safety closing devices, e.g. against burglary collapsible or foldable, e.g. of the bellows or lazy-tongs type comprising a plurality of similar rigid closing elements movable to a storage position characterised by the relative arrangement of the closing elements in the stored position stored side by side in the closing plane
- E06B9/0661—Lazy tongue, pantograph or scissor-like systems in the plane of the opening
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- E—FIXED CONSTRUCTIONS
- E06—DOORS, WINDOWS, SHUTTERS, OR ROLLER BLINDS IN GENERAL; LADDERS
- E06B—FIXED OR MOVABLE CLOSURES FOR OPENINGS IN BUILDINGS, VEHICLES, FENCES OR LIKE ENCLOSURES IN GENERAL, e.g. DOORS, WINDOWS, BLINDS, GATES
- E06B9/00—Screening or protective devices for wall or similar openings, with or without operating or securing mechanisms; Closures of similar construction
- E06B9/02—Shutters, movable grilles, or other safety closing devices, e.g. against burglary
- E06B9/06—Shutters, movable grilles, or other safety closing devices, e.g. against burglary collapsible or foldable, e.g. of the bellows or lazy-tongs type
- E06B9/0607—Shutters, movable grilles, or other safety closing devices, e.g. against burglary collapsible or foldable, e.g. of the bellows or lazy-tongs type comprising a plurality of similar rigid closing elements movable to a storage position
- E06B9/0615—Shutters, movable grilles, or other safety closing devices, e.g. against burglary collapsible or foldable, e.g. of the bellows or lazy-tongs type comprising a plurality of similar rigid closing elements movable to a storage position characterised by the closing elements
- E06B9/063—Bars or rods perpendicular to the closing direction
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Abstract
본 발명에서는 김치의 제조에 있어서, 오가피의 분쇄물 및 오가피로부터 추출된 원액으로 이루어진 그룹에서 선택된 적어도 하나 이상을 첨가하여 김치를 제조하는 것을 특징으로 하는 오가피를 이용한 김치의 제조 방법을 개시한다. 그리고 상기한 제조 방법은, 절임 공정을 거친 배추에 오가피 원액을 바르는 단계(S1); 및 상기 오가피 원액이 도포된 배추에 양념 투입시, 오가피 원액 및 오가피 분쇄물로 이루어진 그룹에서 선택된 적어도 하나 이상을 첨가하는 단계(S2);를 포함하여 구성되는 것이 바람직하다. 본 발명에 따라 오가피를 이용하여 김치를 제조하는 경우, 오가피의 영양과 맛이 김치와 결합하여, 종래의 김치와는 달리, 그 관능도 및 영양 특성에서 우수한 효과를 달성하게 된다.In the present invention, in the production of kimchi, a method of producing kimchi using agaga characterized in that the production of kimchi by adding at least one selected from the group consisting of the pulverized and the stock solution extracted from agaga. And the above production method, step (S1) of applying a stock solution to the nagachi cabbage after the pickling process; And adding at least one selected from the group consisting of a raw stock of agar and a raw shredder of scallop when seasoning is added to the cabbage to which the raw barium juice is applied (S2). In the case of producing kimchi by using the ogapi according to the present invention, the nutrition and taste of the ogapi is combined with kimchi, unlike the conventional kimchi, to achieve an excellent effect on its sensory and nutritional properties.
오가피, 분쇄물, 원액, 맛김치, 물김치, 동치미, 관능특성, 영양, 기호도 Ogapi, pulverized product, undiluted solution, taste kimchi, water kimchi, Dongchimi, sensory characteristics, nutrition, preference
Description
본 발명은 오가피를 이용한 김치의 제조 방법에 관한 것으로, 상세하게는 오가피의 분쇄물 및 오가피로부터 추출된 원액으로 이루어진 그룹에서 선택된 적어도 하나 이상을 김치의 제조시 첨가하여, 오가피의 영양을 가지면서도, 관능도가 우수한 오가피를 이용한 김치의 제조 방법에 관한 것이다. The present invention relates to a method for producing kimchi using agap, and in detail, at least one or more selected from the group consisting of a pulverized ogapi and a stock solution extracted from the agap is added during the production of kimchi, while having nutrition of the agap, The present invention relates to a method for producing kimchi using Ogapi excellent in functionality.
본 발명에 있어서, 김치란 맛김치, 물김치, 동치미등 통상적으로 김치라는 용어로 사용되는 모든 김치를 의미하는 것으로, 적어도 김치의 제조에 필요한 것으로 알려진 최소한의 재료뿐만 아니라, 다양한 부가 재료를 첨가한 것등을 포함하는 것이다.In the present invention, kimchi refers to all kimchi commonly used in terms of kimchi, such as flavor kimchi, water kimchi, and Dongchimi, and at least not only the minimum material known to be required for the production of kimchi, but also various additive materials added. It will include.
오가피는 아칸토파낙스라는 학명의, 인삼과 같은 두릅나무과에 속하는 낙엽관목으로, 트리테르페노이드계의 배당체, 글루코오스, 갈락토오스 등의 당류 및 다량의 카로틴, 비타민 B1, B2, C 및 미네랄을 풍부하게 함유하고 있고, 또한 스테롤, 쿠마린, 리구닌, 플라본, 후타레인 등 배당체가 함유되어 있으며, 과산화지질의 생성을 억제하는 탄닌 종류의 글로로겐산, 지가페오이르키산등이 함유되어 있으 며, 이에 따라, 스트레스 저감, 성 호르몬 분비 촉진 작용, 대사 촉진, 근육 강화등 다양한 효과가 있는 것으로 알려져 근래에 많이 주목받고 있고, 다양한 형태의 식품으로 제공되고 있는 실정이다.Ogapi is a deciduous shrub belonging to the arthropod family, such as ginseng, acantopanax, which is rich in triterpenoid glycosides, glucose, galactose and other sugars, and a large amount of carotene, vitamins B1, B2, C and minerals. And glycosides such as sterols, coumarins, ligunin, flavones, and futarein, and also contains the tannin type of grogen acid and zigafeoirchiic acid, which inhibit the production of lipid peroxide. It is known to have a variety of effects, such as reducing stress, promoting sex hormone secretion, promoting metabolism, strengthening muscles, etc. Recently, it is attracting much attention and is being provided in various forms of food.
한편, 일반적으로, 맛김치, 물김치, 동치미등 각종 김치는 우리나라 뿐만 아니라 다른 나라의 가정이나 요식업소등에서도 많이 이용되는 대표적인 발효식품으로서, 야채류에 의한 각종 비타민이나, 그 당성분에 의한 탄수화물등이 풍부하고, 그 외 첨가되는 부재료에 의해 다양한 영양소가 함유되며, 맛 또한 독특하여, 점차 국내의 수요뿐만 아니라 해외의 수요도 증가하고 있는 실정이다.On the other hand, in general, various kimchi such as taste kimchi, water kimchi, and Dongchimi are typical fermented foods that are used not only in Korea but also in homes and restaurants in other countries, and are rich in vitamins from vegetables and carbohydrates from sugar components. In addition, a variety of nutrients are contained by the additional ingredients added, the taste is also unique, the situation is increasing not only domestic demand but also overseas demand.
이러한 김치는 대개 원재료와 부재료의 정선 과정, 절단 과정, 절임 과정, 숙성 과정, 양념 투입 과정, 숙성 과정 특히 저온 숙성 과정등의 단계를 거쳐 제조되며, 상기 절임 과정, 숙성 과정, 양념 투입 과정에 있어서 특히 부재료의 첨가 과정등은 김치맛, 조직감, 영양, 신선도 지속 특성을 결정하는데 있어서 중요한 것으로 알려져 있다.Such kimchi is usually manufactured through the steps of selection process, cutting process, pickling process, aging process, seasoning process, especially low temperature aging process of raw materials and subsidiary materials. In particular, the addition process of additives is known to be important in determining the kimchi taste, texture, nutrition, and freshness persistence characteristics.
상기 절임 공정은 일반수 및 소금을 이용하여 수행되는 것으로서, 이와 같은 절임과정을 통해 배추의 수분 함유량을 줄일 수 있어, 김치제조 후 서서히 수분이 빠져 양념이 희석되고 김치 맛이 저하되는 현상을 방지할 수 있게 된다.The pickling process is performed by using general water and salt, and can reduce the water content of the Chinese cabbage through such a pickling process, to prevent the phenomenon that the seasoning is diminished and the kimchi taste is degraded gradually after the kimchi production. It becomes possible.
상기 숙성과정은 락토바실러스 플란타륨(Lactobacillus plantarum), 스트렙토코커스 패칼리스(Streptococcus faecalis), 락토바실러스 브레비스(Lactobacillus brevis), 루코노스톡 메센테로이디스(Leuconostoc mesenteroides), 페디오코커스 세레피시애(Pediococcus cerevisiae) 등의 균이 관 여하는 것으로 보고된 바 있는데, 숙성초기에는 유산균이 다른 세균과 공존하는 상태에서 젖산이 생성되어, 점차 산도가 증가하게 된다. 그리고 이에 따라, 산도 0.4∼0.7%의 적당한 숙성도에 이르면 상기 유산균이 분비하는 유산에 의해 유산균을 제외한 대장균등이 완전히 사멸되게 된다.The aging process is Lactobacillus plantarum , Streptococcus faecalis , Lactobacillus brevis , Luconostoc mesenteroides , Pedioccus pedioccus pedioccus cerevisiae ), etc., has been reported to be involved. In the early stages of maturation, lactic acid is formed in the presence of lactic acid bacteria coexist with other bacteria, and acidity gradually increases. Accordingly, when the acidity reaches an appropriate maturity of 0.4 to 0.7%, Escherichia coli, except for lactic acid bacteria, is completely killed by the lactic acid secreted by the lactic acid bacteria.
그리고, 상기 양념 투입 과정은, 기본적으로 투입되는 고춧가루, 마늘, 생강 외에, 배, 부추, 당근, 오징어젓, 새우젓등의 각종 젓갈, 굴 등 다양한 부가 재료를 첨가하도록 하며, 이와 같이 투입되는 각 재료의 특성에 따라 김치의 관능도가 향상되는 등의 장점을 갖는다. In addition, the seasoning process, in addition to the red pepper powder, garlic, ginger that is basically added, various additives such as various salted fish, oysters, oysters, carrots, squid salted shrimp, salted shrimp, oyster, etc. According to the characteristics, it has the advantage of improving the sensory degree of kimchi.
그러나 종래의 제조 방법에 따른 김치의 경우, 최종적으로 제조된 김치의 관능도, 영양에 있어서, 만족할만한 정도에 이르지 못하였는 바, 본 발명자는 오가피의 영양 특성을 이용하여, 적절한 영양 특성이 발휘되도록 하면서도, 최종 제품의 관능도에 있어서도 우수한 김치의 제조 방법에 대하여 예의 연구하여 왔다.However, in the case of kimchi according to the conventional manufacturing method, the functionalities and nutrition of the finally prepared kimchi did not reach a satisfactory level. At the same time, the method for producing kimchi which is excellent also in the functionality of the final product has been intensively studied.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로, The present invention has been made to solve the above problems,
본 발명의 목적은 오가피의 영양과 맛을 김치와 결합하여, 종래의 김치와는 달리, 그 관능도 및 영양 특성에서 우수한 오가피를 이용한 김치의 제조 방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing kimchi by using the oogapi excellent in its sensory and nutritive properties, unlike the conventional kimchi by combining the nutrition and taste of the oogapi with kimchi.
상기와 같은 본 발명의 목적은, 김치의 제조에 있어서, 오가피의 분쇄물 및 오가피로부터 추출된 원액으로 이루어진 그룹에서 선택된 적어도 하나 이상을 첨가하여 김치를 제조하는 것을 특징으로 하는 오가피를 이용한 김치의 제조 방법에 의 해 달성된다.An object of the present invention as described above, in the production of kimchi, the production of kimchi using the scallop, characterized in that the kimchi is prepared by adding at least one selected from the group consisting of a pulverized scab and a stock solution extracted from the scallop It is achieved by the method.
그리고 상기 제조 방법은, 절임 공정을 거친 배추에 오가피 원액을 바르는 단계(S1); 및 상기 오가피 원액이 도포된 배추에 양념 투입시, 오가피 원액 및 오가피 분쇄물로 이루어진 그룹에서 선택된 적어도 하나 이상을 첨가하는 단계(S2);를 포함하여 구성되는 것이 바람직하다.And the manufacturing method, step (S1) of applying the stock solution to the stamens cabbage after the pickling process; And adding at least one selected from the group consisting of a raw stock of agar and a raw shredder of scallop when seasoning is added to the cabbage to which the raw barium juice is applied (S2).
이하 본 발명에 따른 오가피를 이용한 이용한 김치의 제조 방법에 대해 상세하게 설명한다.Hereinafter will be described in detail with respect to the manufacturing method of kimchi using the ogapi according to the present invention.
본 발명은 종래의 제조 방법에 의한 김치와는 달리 오가피를 김치의 제조에 적용하여, 김치의 관능 특성, 영양 특성을 향상시킬 수 있다는 기술적 사상을 바탕으로 한다.The present invention is based on the technical idea that, unlike kimchi according to the conventional manufacturing method, by applying the ogapi to the production of kimchi, it can improve the sensory and nutritional properties of kimchi.
본 발명에서 적용되는 오가피는, 그 분쇄물을 사용하거나 혹은 오가피로부터 추출된 원액을 사용하거나, 혹은 오가피의 분쇄물과 오가피로부터 추출된 원액을 동시에 사용한다. The organopi applied in the present invention uses the pulverized product or the stock solution extracted from the organopi, or simultaneously uses the pulverized product of the organopi and the raw solution extracted from the organipi.
맛김치의 경우 우선, 배추를 절여낸 후, 필요에 따라 세척하고, 이와 같이 절임 과정을 거친 배추에, 상기와 같이 마련된 오가피 원액을 골고루 바른다.In the case of taste kimchi, first, the Chinese cabbage is pickled, washed as needed, and evenly applied to the cabbage after the pickling process, the raw stock prepared as described above.
이후, 상기 오가피 원액이 도포된 배추에, 양념을 투입하도록 하는데, 양념을 투입할 때, 오가피 원액 및/또는 오가피의 분쇄물을 첨가하도록 한다. 이때 오가피의 분쇄물의 경우 특히 배추의 각 잎마다 추가되도록 한다. Then, seasoning is added to the cabbage to which the original stock is applied, and when the seasoning is added, the stock of the original stock and / or the shredding of the stock is added. At this time, in the case of the shredded agap, especially to be added to each leaf of the Chinese cabbage.
상기 양념 투입시 기초 양념으로 고춧가루, 마늘, 생강 등을 이용할 수 있으 며, 그 외에 배, 부추, 당근, 오징어젓, 새우젓등의 각종 젓갈, 굴이 첨가될 수 있다. When the seasoning is added, it is possible to use red pepper powder, garlic, ginger, etc. as a basic seasoning, and in addition, various salted fish, oysters, pear, leek, carrot, squid chop, shrimp chop, etc. may be added.
이때, 상기 오가피 원액의 도포후, 양념 투입 과정전, 배추의 1차 숙성 과정을 거치도록 하거나 또는 하지 않도록 할 수 있다.At this time, after the application of the raw blood Ogapi, before the seasoning process, it may or may not be subjected to the first ripening process of cabbage.
한편, 물 김치나 동치미의 경우에도, 배추 또는 무의 절임 과정을 거친 후, 오가피 원액을 시료에 골고루 바르도록 하고, 이 후, 물에 담근 후 또는 담그기 전, 양념의 투입시에, 오가피 원액 및/또는 오가피의 분쇄물을 첨가하도록 한다.On the other hand, in the case of water kimchi or Dongchimi, after the process of pickling of Chinese cabbage or radish, evenly apply the Ogapi stock solution to the sample, and then, after soaking in water or before soaking, the Ogapi stock solution and And / or add a shred of crust.
이때에 고추, 갓, 오이등의 추가적인 첨가 재료의 사용을 통해 물 김치, 동치미의 관능도의 향상을 높일 수 있다.At this time, through the use of additional additives such as red pepper, mustard, cucumber, etc., it is possible to improve the sensory performance of water kimchi and Dongchimi.
상기 동치미의 경우, 오가피의 분쇄물 및/또는 오가피 원액을 투입하게 되면, 무 특유의 맛과 조화하여, 특히 상승된 관능 기호도를 갖게 된다. In the case of the above-mentioned Dongchimi, when the pulverized shredder and / or the raw stock of the shredder is added, in combination with the non-unique taste, in particular, it has an elevated sensory degree.
이와 같이, 맛김치, 물김치, 동치미등의 김치의 제조에 투입되는, 오가피 원액 및 오가피 분쇄물로 이루어진 그룹에서 선택된 하나 이상의 첨가재료는, 김치를 제조하기 위한 시료 총 질량을 100중량부라고 할 때 대략 50~70중량부를 첨가하도록 하는 것이 바람직하다.As described above, the at least one additive material selected from the group consisting of the raw stock of Ogapi and the crushed Ogapi, which is used to make kimchi such as kimchi, water kimchi, and Dongchimi, is 100 parts by weight when the total mass of the sample for producing kimchi is It is preferable to add approximately 50 to 70 parts by weight.
50중량부 미만의 경우, 첨가 효과가 없어, 영양의 개선, 관능 특성의 개선 효과가 없게 되고, 70중량부를 초과하는 경우, 오가피의 향, 맛이 지나치게 되어, 김치 본연의 맛을 해칠 우려가 있다.If it is less than 50 parts by weight, there is no addition effect, and there is no effect of improving nutrition and sensory properties, and if it exceeds 70 parts by weight, the aroma and taste of organo may be excessive, which may damage the natural taste of kimchi. .
이하, 본 발명의 바람직한 실시예를 설명함으로써 본 발명을 더욱 상세하게 설명한다. 그러나 본 발명은 하기 실시예에 한정되는 것은 아니라 첨부된 특허청구 범위내에서 다양한 형태의 실시예들이 구현될 수 있으며, 단지 하기 실시예는 본 발명의 개시가 완전하도록 함과 동시에 당업계에서 통상의 지식을 가진 자에게 발명의 실시를 용이하게 하고자 하는 것이다. Hereinafter, the present invention will be described in more detail by explaining preferred embodiments of the present invention. However, the present invention is not limited to the following examples, and various forms of embodiments can be implemented within the scope of the appended claims, and the following examples are only common in the art while making the disclosure of the present invention complete. It is intended to facilitate the implementation of the invention to those with knowledge.
[실시예1]Example 1
본 실시예1에서는 오가피 원액을 첨가한 맛김치 및 오가피 원액이 첨가되지 않은 맛김치를 제조하여 그 관능 특성을 비교하였다.In Example 1, taste kimchi to which the sorghum stock solution was added and taste kimchi to which the sorghum stock solution was not added were prepared, and their sensory characteristics were compared.
김치를 제조하기 위해 절인 배추를 약 4등분하여 깨끗이 씻은 후, 약 5cm 정도의 길이로 세절하였고, 배추 90.0중량%, 파 4.0중량%, 마늘 3.0중량%, 고춧가루 2.5중량%, 생강 0.5중량%의 비율로 김치를 제조하였다. 오가피 원액은 김치 시료 총 100중량부에 약 60중량부를 투입하여 제조하였다.To prepare the kimchi, marinated cabbage was divided into about 4 parts, washed thoroughly, and then sliced into about 5 cm in length. Chinese cabbage 90.0% by weight, leek 4.0% by weight, garlic 3.0% by weight, red pepper powder 2.5% by weight, and 0.5% by weight ginger Kimchi was prepared at a ratio. Ogapi stock was prepared by adding about 60 parts by weight to 100 parts by weight of kimchi samples.
10명의 모집단을 선정하여 10점 척도의 기호도 검사를 0일, 2일, 4일, 8일째에 각각 실시하여, 냄새, 단맛, 감칠맛, 전체적인 기호도등을 평가하였다.Ten populations were selected and palatability test on the 10-point scale was performed on the 0th, 2nd, 4th and 8th day, respectively, to evaluate odor, sweetness, umami, and overall palatability.
표 1는 오가피 원액을 첨가한 맛김치를 실험군으로 하고, 오가피 원액을 첨가하지 않은 맛김치를 대조군으로하여 평가한 결과를 나타내는 것이다.Table 1 shows the results obtained by evaluating taste kimchi added with the Ogapi undiluted solution as the experimental group, and taste kimchi without the added Ogapi undiluted solution as the control group.
상기 표 1에서 확인할 수 있듯이, 냄새 항목, 단맛 항목, 감칠맛 항목, 전체적 기호도 항목 모두 유의적으로 나타났다. As can be seen in Table 1, odor items, sweetness items, umami taste items, overall preference was also significant items.
냄새 항목의 경우, 오가피 특유의 냄새로 인하여, 대조군에 비하여 높은 평가를 받았고, 단맛의 경우는 전체적으로 유사한 것으로 평가되었으며, 감칠맛에서 오가피를 첨가한 경우 높은 평가를 받아, 결국 전체적인 기호도에서 오가피 첨가 김치가 우수한 것으로 나타났다.In the case of odor items, due to the peculiar smell of Ogapi, it was evaluated higher than the control group, and in the case of sweet taste, it was evaluated as similar overall. Found to be excellent.
본 발명에 따라 오가피를 이용하여 김치를 제조하는 경우, 오가피의 영양과 맛이 김치와 결합하여, 종래의 김치와는 달리, 그 관능 기호도 및 영양 특성에서 우수한 효과를 달성하게 된다.In the case of producing kimchi by using the ogapi according to the present invention, the nutrition and taste of the ogapi is combined with kimchi, unlike conventional kimchi, to achieve an excellent effect on its sensory preference and nutritional properties.
비록 본 발명이 상기 언급된 바람직한 실시예와 관련하여 설명되어졌지만, 발명의 요지와 범위로부터 벗어남이 없이 다양한 수정이나 변형을 하는 것이 가능하다. 따라서 첨부된 특허청구의 범위는 본 발명의 요지에서 속하는 이러한 수정이나 변형을 포함할 것이다.
Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. Accordingly, the appended claims will cover such modifications and variations as fall within the spirit of the invention.
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