KR100610874B1 - Baechu-cabbage Kimchi for children and Kimchibokkumbab containg it thereof - Google Patents

Abstract

The present invention relates to a cabbage kimchi suitable for children's taste and a method of producing kimchi fried rice using the same, has excellent nutritional properties and excellent effects of providing kimchi and kimchi fried rice to meet the taste of children.

Children, kimchi, kimchi fried rice

Description

Baechu-cabbage Kimchi for children and Kimchibokkumbab contain g it}             

FIG. 1A is a graph showing the results of quantitative descriptive analysis (QDA) of Chinese cabbage kimchi containing shrimp powder having various additive ratios for children.

FIG. 1B is a graph showing the results of Quantitative Descriptive Analysis (QDA) of Chinese cabbage kimchi containing shrimp powder having various addition ratios for sensory test personnel.

Figure 2a is a graph showing the results of quantitative descriptive analysis (QDA) for the newly developed children's kimchi and standard kimchi for children.

Figure 2b is a graph showing the results of quantitative descriptive analysis (QDA) for the newly developed children's kimchi and standard kimchi targeting sensory test personnel.

3 is a graph showing changes in pH, acidity, and reducing sugar content during fermentation at 15 ° C. for 4 days.

Figure 4a is a graph showing the results of quantitative descriptive analysis (QDA) for kimchi fried rice containing carrots having a variety of addition ratios for children.

Figure 4b is a graph showing the results of Quantitative Descriptive Analysis (QDA) for kimchi fried rice containing carrots having a variety of addition ratio for the sensory test personnel.

FIG. 5A is a graph showing the results of quantitative descriptive analysis (QDA) for kimchi fried rice containing rice having various additive ratios for children.

5B is a graph showing the results of quantitative descriptive analysis (QDA) for kimchi fried rice containing rice having various addition ratios for sensory test personnel.

FIG. 6A is a graph showing another Quantitative Descriptive Analysis (QDA) result of Kimchi fried rice containing rice having various additive ratios for children.

Figure 6b is a graph showing another quantitative descriptive analysis (QDA) results for kimchi fried rice containing rice having a variety of addition ratios for the sensory test personnel.

Figure 7a is a graph showing the results of quantitative descriptive analysis (QDA) for kimchi fried rice containing various kinds of green vegetables for children.

7b is a graph showing the results of quantitative descriptive analysis (QDA) for kimchi fried rice containing various kinds of green vegetables for sensory test personnel.

The present invention relates to kimchi and kimchi fried rice, and more particularly to kimchi and kimchi fried rice prepared to suit the taste of children.

Kimchi is a unique fermented food that is essential in our table. It is a unique vegetable salting method developed and used in Korea. Since Koreans have enjoyed vegetables for a long time, vegetable processing has been developed. Among them, Kimchi is a masterpiece that exhibits the unique wisdom of our nation, which is not found in other countries. In particular, kimchi is a source of vitamins and minerals in the winter season when vegetables are scarce, and it is the most complex food that is closest to our diet with optimal corrosion that best matches rice. Since kimchi is a vegetable, it plays an important role in regulating nutrients of vitamins and minerals, as a source of dietary fiber, and also prevents constipation caused by fermentation, lactic acid bacteria and organic acids, and intestinal action. It is important for maintaining health. In addition, kimchi is a cultural heritage inherited by our ancestors, and it is a food that is precious enough to find Koreans' foods beyond the concept of scientific and nutritionally superior food. Therefore, we have made efforts to develop and inherit kimchi inherited by our ancestors. You should pay attention.

However, the progress of nuclear families, along with the increase of national incomes due to rapid economic growth, the westernization of housing styles due to industrialization and urbanization, and the social advancement of women, stimulated the demand for processed foods, especially the westernization of dietary life due to the expectation of the developed countries in the West. In addition to the development of processed foods, the cultural and dietary lifestyles of Koreans have changed rapidly. In particular, the change resulted in a sharp decrease in the consumption of kimchi, which was more serious in children and resulted in Kimchi being the most disliked food in the survey of children (Song Young-ok, Kim Eun-hee, Kim Myung, Moon Jung-won: Survey on Reality (1) -Kimchi Preference, Korean Journal of Nutrition and Nutrition, 24. 758-764 (1995); Ministry of Health and Welfare: 1995 National Nutrition Survey Report (1997). In addition, the actual intake was less than 10-15g per meal due to the reduction of kimchi intake, or children who do not eat at all was significant (Kim, Hye-young: A Study on the Consciousness and Preference of Kimchi in Elementary School Students, Master's Thesis, Yeungnam University Graduate School (1997); Lee, Won-Yeop, Bang Ae-Ae: A Survey on the Preference and Dietary Habits of Children (Ⅱ), Journal of the Korean Society of Nutrition and Social Sciences, 2 (1) (1996)). These phenomena not only hamper the successive development of our traditional food, Kimchi, but also lead to nutritional imbalances in growing children, which may be associated with an increase in adult diseases.

The most important thing for proper nutrition is the formation of good eating habits, and the eating habits that determine the nutritional status of an individual are determined in infancy and childhood and are determined in adolescence. Nutr. Ed, 11., 37-41 (1979)). Birch also noted that childhood experiences play an important role in shaping food symbols and eating behavior (irch I: the role of experience in children's food acceptance patterns.J. Am. Diet.Assoc . 87 (supp.9)., 536-540 (1987)). In other words, the taste of food is made through the food that has been eaten since childhood, and when it is young, the taste increases and the nutritional effect can be seen (Mo Su-mi, Choi Hye-mi, Lim Hyun-sook, Park Yang-ja: Community Nutrition, Korea National Open University Press p.42) -50 (1993)). Eating habits formed in childhood are difficult to correct even as adults, so eating habits avoiding kimchi in childhood and not eating well do not change even as adults. In this regard, kimchi provided at each elementary school is an important time to form proper eating habits and is being provided nationwide. Can be.

On the other hand, for kimchi suitable for children, there are cabbage kimchi manufactured by Song (Song Jin-sun: Kimchi intake of elementary school and research on children's kimchi development, master's dissertation of Busan University (2001)). However, the kimchi developed by Song adopted a tangerine powder, which is not readily available as a source of vitamin C, and had a problem that shrimp powder added as a source of calcium reduces the cool taste of kimchi due to its heavy taste.

In addition, no matter how optimal the sense of sensuality is, if children have a feeling of rejection about kimchi, it is difficult to expect high kimchi overall, so it is necessary to develop kimchi dishes that are excellent in nutrition and preference and can be applied directly to meals. Has been. Among them, kimchi fried rice is the most preferred kimchi cooking for children, conventional kimchi fried rice has a problem that is not suitable for children's taste because of the spicy taste of kimchi.

The present invention is to solve the conventional problems as described above, the object is to provide a kimchi excellent in nutrition and excellent nutritional flavor is improved.

In addition, it is an object of the kimchi fried rice for children with improved nutrition and flavor as a kind of kimchi food that children can easily consume.

In order to achieve the above object of the present invention, the present invention to dehydrated cabbage after pickling, 2.5 parts by weight of glutinous rice paste prepared by the ratio of glutinous rice flour and water 1 to 8, based on 100 parts by weight of Chinese cabbage, 3.5 weight of red pepper powder, respectively 1 part by weight of sugar, 0.75 parts by weight of shrimp powder, 2.2 parts by weight of anchovy chopped, 1.4 parts by weight of chopped garlic, 0.6 parts by weight of chopped ginger, 13.0 parts by weight of sliced radish and 2.0 parts by weight of green onion; Adding 3.0 parts by weight of tangerine juice and 5.0 parts by weight of pear juice, based on 100 parts by weight of Chinese cabbage, and adding salt to make the final salinity 2.5%; It provides a method of producing children's cabbage kimchi comprising the step of fermenting until the pH becomes 3.9 at a fermentation temperature of 14 ~ 16 ℃.

In addition, in order to achieve the above another object of the present invention, the present invention, rice, 64.2 parts by weight of Chinese cabbage kimchi prepared by the above method, based on 100 parts by weight of rice, 21.6 parts by weight of onion, 15.7 parts by weight of pork Children's kimchi fried rice, characterized in that the addition of 6.1 parts by weight of cooking oil, 1.1 parts by weight of sesame oil, 1.1 parts by weight of sesame oil, 2.2 parts by weight of carrots, 13.9 parts by weight of carrots, 2.2 parts by weight of almonds, 2.5 parts by weight of green peppers, 2.0 parts by weight of brown rice It provides a method of manufacturing.

Hereinafter, the present invention will be described in more detail.

In the present invention, a newly improved children's kimchi was produced by overcoming the problems raised in the children's kimchi (Song, Jin-seon: Kimchi intake of elementary school and research on children's kimchi development, Master's Thesis, Busan National University, 2001). Although it was a source of vitamin C, it was replaced by tangerine juice through sensory tests.

In addition, it is used as a good source of calcium for children's kimchi for calcium reinforcement, which is essential for the formation of bones or skeletons during the growing season, but its additive ratio is increased for shrimp powders, which have a problem of reducing the cool taste of kimchi due to its strong flavor. The sensory evaluation was replaced with 0.75%, which was recognized as excellent in the evaluation of overall taste and preference. At this time, adding more than 0.75% shrimp powder caused a problem of deteriorating the sensory of kimchi due to the taste of the shrimp powder.

The results of sensory testing on sensory agents and children with improved kimchi prepared with shrimp powder and tangerine juice of the present inventors and song paper recipes of children, the taste, smell, appearance of each other Although it was similar to each other, the overall preference was much better for the developed Chinese cabbage kimchi. In the case of sensory agents, the newly improved children's cabbage kimchi was excellent in overall taste, smell, and appearance, and Gundeok taste was weaker in children kimchi but stronger in sour taste. Therefore, the newly improved children's cabbage kimchi high preference for both children and adults can be judged to be suitable for children's cabbage kimchi in preference.

The improved children's cabbage kimchi of the present invention is prepared as a compounding ratio as follows by correcting the amount of shrimp powder through children's sensory test as described above and adopting tangerine juice as a source of vitamin C. In other words, add 100 red pepper powder 3.5, garlic 1.6, ginger 0.4, anchovy sauce 2.2, sugar 1, glutinous rice paste 2.5, radish 13, green onion 2, shrimp powder 0.75, pear juice 5, tangerine juice 3 Salinity is 2.5%.

The production process of children's cabbage kimchi having the above-mentioned material composition ratio is as follows.

First, the whole cabbage is pickled and dehydrated. At this time, in pickling and dehydration, the pickling is good to be immersed in 10% of the brine 10% brine at 5 ° C for 10 hours, and more preferably soaked by pressing a heavy stomach. And dehydration is washed three times with water 10 times the weight of the Chinese cabbage is good to dehydrate for 3 hours.

After dehydrating the Chinese cabbage, add red pepper powder, sugar, shrimp powder, anchovy salt, chopped garlic, chopped ginger, and sliced radish to the glutinous rice paste prepared by using glutinous rice powder and water at 1: 8 ratio. Put it. After that, the pickled cabbage is cut and mixed with seasoning, and finally, tangerine and pear juice are added (final salinity of 2.5%). Then ferment in a 15 ± 1 incubator.

Kimchi fried rice, a popular dish made with kimchi, is easy to eat for anyone of any age, age and age. Among the various materials used in recipes and related materials, the subsidiary materials with a frequency of more than 50% include kimchi, rice, cooking oil, sesame oil, sesame seeds, meat, onions, and garlic. In addition, the subsidiary materials used are carrots, tuna, bell peppers, potatoes, tofu, corn, peas, parsley, cheese, and the like, and salt, sugar, and soy sauce may be added as seasonings.

In order to obtain standardized values of kimchi fried rice in the literature, recipes and various literatures (42.Han Bok-Ryeo et al .: Cooking Encyclopedia made of 109 ingredients, Housewife Life, p.421 (1998); 365 days diet with 1285 menus) , Housewife Life, p.116 (1999); Han Bok-ri, Han Bok-sun, Han Jung-hye: Strong and Smart Cooking for My Child, Samsung Publisher, p.102 (1992); Hey! Media, p.45 (1999); 83 popping menus for single men and women (1999); Hanbok Sun: 101 flavor dishes made with kimchi, women themselves, p.120 (1999); Delicious meals in one bowl, Woman Sense Affordable Practical Mook, p.22; It's really delicious because it fits your taste, Housewife Life, p.375 (1999); Meticulous Encyclopedia, Hyosung Publishing House (1997); Walking Woman's Speed Cooking, Woongjin.com (1996); Women's Sense Family Cooking, Seoul Culture Co., Ltd., Freshman, 156, Samsung Publisher, p.156 (2000); Housewife card cooking, housewife life (1998); Hanbok Sun: A rising dish, women themselves (1998); Chorus lunch box of taste and romance, Byeolmibap, Noodles, Dawn (1997); 365 days of our restaurant, Hyosung Publishing House (1997) ; Ha Sook-jeong, fm cooking, Water Publisher (1995); Jang Sun-yong: Cookbook for Daughter-in-law, Ewha Womans University Press (1997); Hwang Hye-sung, Han Bok-ri: Central Women's Lifestyle, Seoyoung Publisher (1987); Taste and Fashion of Housewife Life History (1990); Hye Hye Sung, Kim Kyung Jin: Love cooking 1200, Samsung Publisher (1987); Han Bok Ryeo, Lee Jong Min, Ahn Seung Hun, Bae Yoon Ja, Lee Soo Kyung, Lee Hyang Bang: Today's side dish, Housewife life (1997); , Han Bok-ri, Lee Mi-hwa, Lim Jong-yeon: Mother's Hand, Basic Cooking Encyclopedia 999, Hyosung Publishing House (1997)) and Internet Cooking Site (1. Yoon1435 / home / korean / Kimchi Fried Rice; www.onlycook.com/; www.sinnara.co. kr / cook; www.cookguide.co.kr; www.amsterdam.park.org; www.chol.dacom.co.kr; lavelle.joongang.co.kr; www.afmc.co.kr; www.kr.cook.yahoo.com; From the data obtained from www.milyang-gm.ed.kyongnam.kr), the average values were obtained after excluding the maximum and minimum values, and the standard deviations were calculated. These values were used as standard values for standardizing the kimchi fried rice based on the literature. . As a result, the standardized values of the subsidiary materials used for the kimchi fried rice were kimchi 113.3, onion 38.1, meat 27.6, cooking oil 10.6, sesame oil 2, sesame seeds 2, and garlic 3.9 as relative ratios for the rice 100.

On the other hand, the standardization process and the optimum composition ratio of children kimchi fried rice is as follows.

First, we tried to standardize the kimchi fried rice for children. Kimchi was used as a main ingredient, and kimchi was used as a common method. Carrot, onion, shiitake, green pepper, pork, garlic, sesame oil, and cooking oil were used as other ingredients. Cut kimchi into 1 × 1cm size, and chopped carrots, onions, green peppers, and shiitake, respectively, and ground pork parts. In the case of kimchi fried rice at home, kimchi and rice are fried together, but in school meals, it is difficult to fry a large amount of rice, so it uses the method of stir-frying only the ingredients of the fried rice and then mixing them in the rice. Stir-fry vegetable oil such as kimchi, pork, carrot, and so on, add sesame oil and sesame seeds, and stir-fry with rice. Then, while attempting to standardize the kimchi fried rice by the sensory test, first compared with the school lunch recipe. Although the ratio of standard ingredients and standard deviation of kimchi fried rice were obtained from the literature, the standard deviation is too large or too small to be difficult to compare, the kimchi fried rice of the present invention is used for children, and is currently used in schools. Compared to the recipe.

As a result of comparing the standardized values with the standard recipe for school meal, the quantity was not much different from the literature, so we decided to use the literal value as it is, and to make the kimchi fried rice highly nutritious as a la carte dish and high in taste from children. While supplementing the insufficient nutrients through the addition of tasteful ingredients.

On the other hand, the subsidiary materials used in school meals varied from carrots, shiitake, ham, potatoes, zucchini, green peppers, flavor meat, laver, tuna, etc., but more than 50% of them were carrots, shiitake, and ham. Of these, ham is processed food, so avoid using it and conduct sensory tests to determine carrots and shiitake as additives. Since the kimchi fried rice will be made by mixing kimchi with rice, the ratio of the ingredients of kimchi fried was first determined by the sensory test, and then the standardized kimchi fried rice was mixed again by mixing kimchi and rice.

The carrot standardization value of the standardized recipe of school meal was 21.6 and the standard deviation was 3.7, indicating that the carrot amount was 17.9, 21.6, and 25.3g, respectively. In the case of children, 25.3g was the most selected and carrot amount was 25.3g. Children usually don't like carrots, but they seem to eat well if they are mixed with kimchi fried rice.

Shiitake mushroom is called Japanese mushroom, and raw shiitake mushroom consists of 91.1g of water, 2.0g of protein, 0.3g of lipid, 5.3g of sugar, 0.9g of fiber, and 0.4g of ash in 100g (Food Nutrition Dictionary, Korean Dictionary Research Institute ( 1997); Food Ingredient Dictionary, Korean Dictionary Research Institute (1997)). The average school meal recipe was 3.9 and the standard deviation was 0.9, so the difference was too small.

In the case of rice, using grains rather than using rice would be nutritionally good, so it is not rejected even when put in fried rice, and vitamin B ₁ has a lot of nutritionally excellent brown rice added 2g based on 100g of rice.

To enhance the nutrition as a bowl of kimchi fried rice and to increase the overall taste, we decided to add a green ingredient.The sensory test was carried out by adding three kinds of peas, bell peppers and parsley, which were similar in nutrition and used for school meals. Was carried out. Looking at the individual ingredients, green peppers have a unique odor of grass, making them one of the top vegetables that children don't like. The use of oil not only improves taste, but also increases absorption of vitamin A and carotene. Parsley is rich in vitamins A, C, carotene, minerals such as calcium and iron, so it is also very effective in controlling the body. Pea is divided into edible varieties of pod pods and young seeds, and is used for roasting, soup, and side dishes as bean seedlings of young vines and leaves of peas (Food and Nutrition Dictionary, Korean Dictionary). Researcher (1997); Food Ingredient Dictionary, Korean Dictionary Researcher (1997)). The preliminary tasting showed similar preferences for the three subsidiary additives and all three of them were preferred in the sensory test results, but the green pepper group received the highest score in the sensory test and decided to add the bell peppers.

The other ingredients such as carrots, mushrooms, and green peppers were not significantly different from the literature in the amount when compared to the literature standardization value and school meal standard recipe, so the literature value was used as it is.

Meanwhile, in the case of Chinese cabbage kimchi, the sensory test of kimchi fried rice made with the same material and method was carried out using a ripening cabbage kimchi of pH 4.3 and a ripened cabbage kimchi of pH 3.9. As a result, in the appearance, smell, and taste of children, similar sensory test result was shown, but in the preference, kimchi fried rice made of ginseng kimchi was higher, and in adults, kimchi fried rice made of ripen kimchi was higher. Although it was good, kimchi fried rice made with ginseng kimchi showed higher preference in overall taste and overall evaluation. Slightly sour kimchi appeared to be more suitable for kimchi fried rice. Therefore, it can be said that it is more preferable to use the kimchi of the ripening season.

After determining the ratio of kimchi and subsidiary materials in kimchi fried rice of kimchi fried rice, the ratio of rice and kimchi fried was determined. During the preliminary tasting sample, kimchi stir-fried rice made from kimchi stir-fry with 100 g of rice and 113.3 g of kimchi in standardized literature was found to be too hot and salty. Based on the amount of rice 180 deemed appropriate through the preliminary tasting, the ratio of rice and kimchi was 130, 160 and 180, respectively, and sensory tests were conducted. In the case of sensory agents, the three groups with different ratios of kimchi stir-fry and rice showed similar sensuality. For Kimchi stir-fry 100, the rice group 130 showed good appearance but strong spicy and salty taste. Sensory. However, in the case of elementary school students, the three groups were similar in appearance and smell, but the preference for rice 100 group was significantly higher for kimchi fried 100.

As a result of the sensory test conducted above, the sensory performance of the rice 180 group was the highest for 100 kimchi fried ingredients, but the elementary school students were opinioned that it was spicy. In this sensory test, the kimchi stir-fry 100 was used at the ratio of rice 160, rice 180, and rice 200, respectively. As a result, in the case of graduate students and elementary school students, the rice 180 showed the highest sensuality. 100: 180 was determined.

Finally, children's kimchi fried rice was added to the standardized ingredients in the literature and added ingredients suitable to the nutrition and preferences of the children, and after preliminary experiments and tastings, the composition of the determined kimchi fried rice for children was determined to be based on rice and rice 100. , Onion 21.6, pork 15.7, cooking oil 6.1, sesame seeds 1.1, sesame oil 1.1, garlic 2.2, carrot 13.9, altitude 2.2, green pepper 2.5, brown rice 2.0.

Hereinafter, the structure of the present invention will be described with reference to the following examples, but the scope of the present invention is not limited only to the following examples.

Example 1 Preparation of Children's Kimchi

The problems raised in the children's kimchi of Song were suggested that the tangerine powder could not be easily obtained and that the taste did not suit the taste of kimchi as a whole. Based on this, the sensory test was carried out by replacing the tangerine powder, a vitamin C source, with tangerine juice. Children showed similar results in terms of overall appearance and taste, but kimchi with tangerine juice was the highest in preference rate for selecting the best kimchi.In the case of sensory agents, kimchi with tangerine juice was high in overall appearance, smell and taste. Tangerine powder was replaced with tangerine juice.

In addition, the shrimp powder is a calcium reinforcement for the formation of bones or bones thereof during the growing season, it is used as a calcium source in children's kimchi, but the strong taste of shrimp powder has been suggested to reduce the cool taste of kimchi a lot. According to the sensory test of kimchi containing 1%, 2%, and 3% of shrimp powder, 1% of shrimp powder was found to be excellent in appearance and comprehensive evaluation. In the study, the sensory test was further subdivided into 0.5% and 0.75% .1%, and the results are shown in FIGS. 1a and b. In the sensory evaluation of sensory agents, the 0.5% added group showed excellent appearance, hardness, and smell, and the 1% added group showed significantly lower sensory performance than 0.75% and 0.5% added group.

In the sensory test of children, there was no significant difference in smell, spicy taste, etc., but 0.75% of shrimp powder was preferred for evaluation of overall taste and preference. Adding more than 0.75% of shrimp powder to kimchi is thought to reduce the kimchi's functionality due to its heavy taste. In consideration of the above results, the amount of shrimp powder added to the children's kimchi was 0.75%.

Children's kimchi made with shrimp powder and tangerine juice, and the sensory test was performed on sensory agents and children soaked by the thesis recipe of the song, the results are shown in Figure 2a, b. For children, the taste, smell and appearance were similar, but overall preference was much better for the developed kimchi. In the case of sensory agents, children's kimchi developed in overall taste, smell, appearance, etc. was excellent, and Gundeok taste was weaker in children, but sour taste was stronger. The developed kimchi was highly preferred by both children and adults and was considered to be suitable as a kimchi for children.

Children's cabbage kimchi corrected the amount of shrimp powder through children's sensory tests and dipped kimchi as the ingredient ratio shown in Table 1 by using vitamin C as the source of orange juice. That is, add cabbage 100 to pickled cabbage 100, red pepper powder 3.5, garlic 1.6, ginger 0.4, anchovy salt 2.2, sugar 1, glutinous rice grass 2.5, radish 13, zanpa 2, shrimp powder 0.75, pear juice 5, tangerine juice 3 Final salinity is 2.5%).

Material Composition of Kimchi for Children material Weight (g) Children's Kimchi of Song (13) Developed Kimchi cabbage                                                  Red pepper powder                                                  Liver garlic                                                  Liver Ginger                                                  Zanpa                                                  radish                                                  Anchovy                                                  Sugar                                                  Shrimp Powder                                                  Tangerine juice                                                  Tangerine powder                                                  Pear juice                                                  Glutinous rice paste 100.0                                                    3.5                                                    1.4                                                    0.6                                                    2.0                                                   13.0                                                    2.2                                                    1.0                                                    1.0                                                    0.0                                                    0.3                                                    5.0                                                    2.5 100.0                                                    3.5                                                    1.4                                                    0.6                                                    2.0                                                   13.0                                                    2.2                                                    1.0                                                    0.75                                                    3.0                                                    0.0                                                    5.0                                                    2.5 Final salinity   2.5   2.5

The process of preparing children's cabbage kimchi was performed as follows. First, the whole Chinese cabbage was divided into 2 parts, and the bottom was cut and marinated in 10% brine, which is twice the volume of the Chinese cabbage, at a pickling temperature of 5 ° C for 10 hours. At this time, the stomach was pressed down with a heavy one to immerse yourself. After washing three times with 10 times the weight of the Chinese cabbage, it was dehydrated for 3 hours. The ratio of glutinous rice flour and water was 1: 8, and the mixture was poured in cold water. The glutinous rice paste was boiled, the fire was turned off, and cooled. Red pepper powder, sugar, shrimp powder, anchovy, chopped garlic, chopped ginger, shredded radish were added in the mixing ratio of Table 1 and the flavor of the season was placed in harmony. Pickled Chinese cabbage was cut into 2 to 2.5 × 3㎝, seasoned and mixed, and finally, tangerine juice and pear juice were added (final salt 2.5%). The fermentation was then carried out in an incubator at 15 ° C.

Experimental Example 1 Investigation of pH and Acidity Changes of Kimchi in Children

pH was measured at room temperature with a pH meter (Corning 220, USA). Acidity was measured by AOAC method (AOAC: Official methods of analysis . 15th ed., Association of Official Analytical Chemists, Washington, DC, 941, 15 (1990)) by diluting 20 ml of the sample 20 times and taking 10 ml from it. 1 ml of 0.1% phenolphthalein indicator was added and titrated with 0.1 N NaOH to give a pink color. The titration value was converted into lactic acid and expressed as% of content.

The pH of cabbage kimchi fermentation is in the early stage of fermentation with a gentle decrease, then the intermediate fermentation stage until it reaches pH 4.2-4.4, which is suitable for eating, and the final fermentation stage gradually falls below pH 4.0. It has been reported to show a sigmoidal curve that can be classified as (Kyung-Hyung Kang, Keun-Ok Kang, Woo-Jung Kim: Quality Changes during Fermentation of Kimchi. Korean Journal of Food Science and Technology, 20 (4), 476 (1988)). The same trend was observed in the experiment. As a result of measuring the change in pH and acidity during the kimchi ripening process is shown in FIG. PH of the kimchi showed a tendency to decrease as fermentation proceeded, but children's cabbage kimchi was 8 days after immersion compared to standardized cabbage kimchi (Cho Eun-ju: standardization and cancer prevention effect of cabbage kimchi. Pusan National University PhD Thesis (1999)) The pH up to was high. Especially cabbage kimchi takes up to 4 days after ripening, while standardized cabbage kimchi reaches ripening much faster.

On the other hand, the change in acidity shows that as the fermentation progresses from the day of soaking, it increases. This may be due to the influence of the added glutinous rice paste. The acidity of the glutinous rice paste and salted fish was higher than that of the non-glutinous rice paste, which was thought to be due to the fact that glutinous rice paste, along with salted fish, is a nutrient that helps the microorganisms involved in fermentation. Lee, Hyung-Ok, Hye-Joon Lee, and Soon-Ja: Effects of Glutinous Rice Paste and Shrimp Sauce on the Changes of Total Free Amino Acid, Total Vitamin C and Reduced Ascorbic Acid during Kimchi Fermentation ( Korean J. Soc. Food.Sci . 3 (1994)).

Children's cabbage kimchi developed in combination with pH and acidity showed no significant difference in acidity compared to the standardized cabbage kimchi, which is a control group. Changes in pH and total acid indicative of fermentation rate were greatly influenced by salt content and fermentation temperature (Cho Jae-sun: Physicochemical properties of Kimchi. Food Science, 21 (1), 25 (1988)). In the study of the effect of high fermentation temperature and low salt concentration, the time to reach optimum acidity is shorter and the acidity is higher at low salt concentration (Mheen TI and Kwon TW: Effect of temperature and salt concentration on Kimchi). fermentation.Korean J. Food Sci.Technol . 16 (4) .443 (1984)).

Experimental Example 2: Investigation of Reducing Sugar in Children's Kimchi

Reducing sugar of Kimchi was measured by Schrool method (Shin Hyo-sun: Food Analysis Theory and Practice, Shinkwang Publishing Co., p.91 (1983)). 25 ml of sample solution, 10 ml of CuSO ₄ H ₂ O, 10 ml of Rochell salt solution, and 5 ml of distilled water were added to a Erlenmeyer flask and heated for 2-3 minutes from the time of boiling, then rapidly cooled and cooled to room temperature. 10 ml of 25 mL and 25% H ₂ SO ₄ were simultaneously added, mixed well, and titrated with 0.1 N Na ₂ SO ₄ . When the appropriate color became pale yellow, 3 ~ 4 drops of starch indicator reagent were added, and when the violet color disappeared and it did not turn yellow, the end point was used.

Reducing sugar content of Kimchi during fermentation tended to decrease gradually as fermentation progressed. Reducing sugar content of Kimchi during fermentation was the highest at 12.3g% of standardized Chinese cabbage kimchi and 16.4g% of Korean cabbage kimchi. And decreased rapidly after maturity. As fermentation progressed, the sugar content tended to decrease continuously compared to the first raw kimchi in all samples. As the fermentation progressed, various bacteria caused the sugar to contain lactic acid, acetic acid, ethanol, CO _2, etc. (Do Yeon-hee, Fermentation Characteristics of Chinese Cabbage Kimchi According to Sugar Types, Master's Thesis, Seoul National University, 1999). Children's cabbage kimchi added with juice and glutinous rice paste showed higher reducing sugar content than standardized cabbage kimchi. This is because the added cabbage and glutinous rice paste partially degraded during ripening to produce sugar (Cho Young, Lee Jin Hee: Onion Effects of Kimchi on Fermentation of Kimchi II. Korean Journal of Culinary Science, 8 (1) .27 (1992); Ha Ha-Sook, Ko Young-Tae, Lim Sook-Ja: Effect of Sugars on Fermentation and Ascorbic Acid Stability of Kimchi. Korean Journal of Nutrition, 18, 36, 45 (1985); Jung, Eun-Eun, Hye-Jun Lee, and Soon-Ja: Effects of Shrimp and Glutinous Rice Flour on the Content of Lower Nitrogen Compounds in Kimchi Fermentation, Korean Journal of Food and Culture, 9. 125 (1994) 30-32). In the present experiment, the content of reducing sugar during the fermentation of kimchi decreased gradually as the fermentation progressed, which is consistent with other reports (Ha JH, Hawer WD, Kim YJ and Nam YJ: Changes of free sugar). in kimchi during fermentation, Korean J. Food Sci.Technl ., 21 (5) .633 (1989); Song Tae-Hee, Kim Sang-Soon: Effect of Ginseng Addition on the Fermentation Period and Palatability of Kimchi, Korean Journal of Culinary Science, 6 (3) , 237 (1991).

Experimental Example 3: Investigation of the Lactic Acid Bacteria Change in Children's Kimchi

The plate count technique was used to measure the number of lactic acid bacteria. That is, 1 ml of the sample solution is diluted in sterile distilled water stepwise, and 0.1 ml of each dilution solution is pre-dissolved in 10 ml of MRS medium cooled to 43-45 ° C., mixed, and plated in a petri dish. The number of colonies that appeared after 48 hours of incubation at 37 ° C. incubator was counted and measured by the number of lactic acid bacteria. As a medium, MRS agar medium used for lactic acid bacteria isolation was used. MRS medium composition is shown in Table 2.

 Preparation of MRS Agar Medium ingredient Volume (g / L) Peptone                                                  Meat extract                                                  Yeast extract                                                  D (+) glucose                                                  Dipotassium hydrogen phosphate                                                  Tween 80                                                  Diammonium hydrogen phosphate                                                  Sodium acetate                                                  Magnesium sulfate                                                  Manganese sulfate  10                                                   8                                                   4                                                   20                                                   2                                                                                                     One                                                   2                                                                                                     5                                                   0.2                                                   0.04

Lactobacillus bacteria (Lactobacillus) medium Lactobacillus bacteria (Lactobacillus) selection medium; modify the addition of acetic acid (acetic acid) and sodium acetate (sodium acetate) in order to suppress the growth of Phedi OKO kusu (Pediococcus) to (selection medium LBS medium) The plate was incubated at 30 ° C. for 3 days using LBS agar medium (m-LBS medium, Table 3).

Composition of m-LBS Medium for Lactobacillus sp ingredient m-LBS medium (%) Peptone Beef extract Yeast extract Glucose Tween 80 KH ₂ PO ₄ Sodium acetate Ammonium citrate MgSO ₄ · 7H ₂ O Acetic acid sodium acetate  1.0                                                   1.0                                                   0.5                                                   2.0                                                   0.1                                                   0.2                                                   0.5                                                   0.2                                                   0.02                                                   2.5ml / L                                                   35 g / L

Flow Pocono stock (Leuconostoc) phenylethyl alcohol (phenylethyl alcohol) and sucrose (sucrose) a-phenylethyl alcohol sucrose agar medium was added to the selection medium; using (phenylethyl alcohol sucrose agar medium PES medium, Table 4) 20 ℃ Chul-Woo Lee, Chang-Young Ko, and Deok-Mo Ha (Lee, Cheong-Woo, Go-Young Ko and Hae-Doo Mo: Changes of Lactic Acid Bacteria and Isolation During Fermentation of Kimchi Over Time and Identification of Isolated Lactic Acid Bacteria. Lee, Myung-Ki, Wan-Soo Park, Kook-Hee Kang: Selection Medium for Selection and Counting of Lactic Acid Bacteria in Kimchi, Korean Journal of Food and Nutrition, 25. 754-760 (1996)).

PES medium for the genus Leuconostoc sp. ingredient PES badge (g) Trypticase Yeast extract Sucrose (NH ₄ ) ₂ SO ₄ MgSO ₄ · 7H ₂ O KH ₂ PO ₄ Agar Phenylethyl alcohol Water pH  5.0                                                   0.5                                                   20.0                                                   2.0                                                   0.244                                                                                                     1.0                                                   15.0                                                   2.5                                                   1000 ml                                                   9.8

Lactic acid bacteria in kimchi can Pocono acids involved in taste Stock accordance with the aging process (Leuconostoc sp.) Are particularly children kimchi during the fermentation period was higher than the overall standardized cabbage. Lactobacillus sp., Which is involved in rancidity, showed a little higher in young cabbage kimchi at the early stage of fermentation than in standardized cabbage kimchi.

Experimental Example 4: Comparison of Total Vitamin C and Carotenoid Contents of Kimchi in Children

The total vitamin C content was determined by DNP method ( Cho Young-sook, Ha Bong-seok, Park Seok-kyu, Jeon Soon-sil: Contents of carotenoids and chlorphylls of Dolsan gat. Korean Journal of Food Chemistry, 8 (2). 153-157 (1993)). 5% metaphosphoric acid solution was added to the ground kimchi sample, filtered, and 2 ml of the filtrate was taken in a test tube to form oxidation and osazone, and to remove osazone. After the procedure was carried out by using a spectrophotometer (spectrophotometer) by measuring the absorbance at 530nm colorimetric quantification.

로 하여 계산하였다.Carotenoids were extracted with 100 g of acetone, suction filtered, and re-extracted with petroleum ether (PE) for 24 hours after saponification with 60% KOH (AOAC: Official methods of analysis 15th ed, Association of Official Analytical Chemists, Washington, DC, 941, 15 (1990); Joe Youngsook, habongseok, bakseokgyu, jeonsunsil:. Dolsan carotenoids and chlorphylls content of freshly Journal of Korean culture, 8 (2) 153 -157 (1993)). The content of carotenoids was determined by the McBeth method by the maximum absorbance of the visible absorption spectrum in PE.

Calculated as

Vitamin C content was 9.88 mg% immediately after standardized Chinese cabbage kimchi and 11.41 mg% of Korean cabbage kimchi. Both kimchis showed 13.94 mg% and 15.39 mg%, respectively, on the 4th day of ripening. Vitamin C content was shown. The vitamin C content of Chinese cabbage kimchi was less than 12mg%, and the 15.39mg% of Korean cabbage kimchi was increased by about 28%.

The temporary increase in the content of Vitamin C during fermentation was caused by galacturonic acid produced by the decomposition of polygalacturonase secreted by yeast and fungi, which is aerobically secreted by yeast and mold. It is reported that galacturonic acid is a substrate and promotes the biosynthesis of vitamin C. This biosynthesis is reported to be due to the enzymatic activity of kimchi ingredients (Lee, Ni-Won Lee: Jung Chong and galacturonic acid (Gactacturonic acid) acid), Korean Journal of Agricultural Chemistry, 24 (2), 139 (1981). Also had ever maturity the amount of the fourth day of vitamin C that can be called the best high I It is moderately ripening the taste is in good condition is a water-soluble vitamin B _1, B _2, C content was the highest from the original in these vitamins kimchi ingredients The results were consistent with the fact that they were thought to be synthesized by lactic acid bacteria as well as those that existed (Lee Seorae: Taste and Nutrition of Kimchi. Food and Nutrition, 8 (2), 21 (1987)). In light of the dietary habits of students who avoid vegetables these days, the lack of vitamin C is a concern, so it is necessary to supply vitamin C-enriched children's kimchi.

The content of carotenoids in children's cabbage kimchi was higher than the standardized cabbage kimchi during the ripening process and showed a tendency to decrease as the ripening progresses. In particular, the carotenoid content on day 0 immediately after soaking was the highest in children's cabbage kimchi (35.72mg) and standardized cabbage kimchi (28.72mg), indicating that carotenoids were the highest when fresh kimchi and then decreased continuously. (Kim Sook-Hee: The Meaning of Kimchi in Modern Tables. Korean Society of Food Science and Technology, 6. 529 (1993))

Experimental Example 5: Comparison of Mineral Content of Kimchi for Children

Ca, Fe, Cu and Zn contents of kimchi and kimchi fried rice were analyzed using ICP / AES (Inductively Coupled Plasma / Atomic Emission Spectrometer: Shimadz ICP-III model, Japan). Measurement conditions are shown in Tables 5 and 6.

Operating conditions of ICP / AES ¹⁾ Forward power / W Cool gas flow / 1min Auxilliary gas flow / 1min Nebulizer gas flow / 1min Sample uptake rate / 1min Spray chamber Nebuilzer 1200 14 0.4 0.8 0.6 Glass Meinhard concentric 1) ICP / AES (Inductively Coupled Plasma / Atomic Emission Spectrometer: Shimadz ICP-III model, Japan)

Operating conditions and data acquisition parameters of ICP / MS ¹ ) Instrument setting Forward power / W Cool gas flow / 1min Auxilliary gas flow / 1min Nebulizer gas flow / 1min Sample uptake rate / 1min Spray chamber Nebuilzer  1350 13 0.4 0.8 0.6 Glass, water cooled, Meinhard concentric Peak jumping acquisition parameters Points per peak Dwelltion / msec Detector mode  3 10.24 pcs 1) ICP / MS (Inductively Coupled Plasma / Mass Spectrometer: Fisons PQ3 STE model, UK)                                             

Ca, Fe, Cu, and Zn are important minerals for the growth of children (Mosumi, Choi Hye-mi, Jae-ok Ko, Lee Jung-won: Life cycle nutrition, Seoul, Hyowon Cultural History (1998); Suh Jae-jae, Ahn Ho-yang, Lee Young-mi: Children's Nutrition Division Health, Mathematics (1994). Ca is responsible for skeletal composition and important physiological control functions, but it is a nutrient that is easily deficient in children who do not like it because it contains a lot of milk and anchovy (Lee Sang-sun: The role of calcium in the growth of children. Journal of the Korean Society of Nutrition and Social Sciences 5 (2)) 38-242 (1999). Zn plays a very important role in growth development in infants and growing children, so it is generally recommended to use a higher amount than Zn. Fe is composed of hemoglobin and myoglobin, the major proteins in the blood, and cytochrome, an electron transporter that is important for energy formation, and plays various roles in the immune system, enzyme synthesis, collagen synthesis, and liver detoxification (Thomas Walter: Iron deficiency). Effects of Anemia on Children's Cognition and Nervous System Development Korean Journal of Nutrition and Social Sciences 5 (2) 225-230 (1999). Cu is an essential trace element existing as part of various proteins including enzymes in the body, which transports iron and intestinal iron to the hemoglobin production site. Therefore, when it is insufficient, utilization of iron decreases and red blood cell synthesis decreases. Is generated.

The results of comparing the mineral contents of standardized kimchi and children's kimchi are shown in Table 7.

Ca, Fe, Cu, Zn content of Kimchi for children ¹⁾ Mineral SK ²⁾ CK ³⁾ Ca                                                  Fe                                                  Cu                                                  Zn 67.02 ± 0.61)                                                   0.53 ± 0.005                                                   0.14 ± 0.001                                                   0.26 ± 0.002 128.4 ± 1.1                                                    0.73 ± 0.007                                                    0.19 ± 0.001                                                    0.3 ± 0.003 1): Children's Kimchi developed through sensory test 2): Korean standard Chinese cabbage kimchi                                                  3): Developed Chinese cabbage kimchi                                                  *: Mean ± S.D

All the analyzed minerals showed high content of children's kimchi, especially Ca showed 128.4mg of children's kimchi and 67.02mg of standardized kimchi, which showed about twice as many results as children's kimchi. It was considered suitable for.

Example 2: Development of Kimchi Fried Rice for Children

Children's kimchi fried rice was to be prepared by adding a variety of subsidiary materials based on the children's cabbage kimchi prepared in Example 1. Subsidiary materials were basically decided to use the standardized ratio of ingredients according to the literature, but the amount of subsidiary materials was adjusted according to the nutrition and taste of children and new ingredients were added.

First, standardization by literature was attempted. Using recipes and related literature and data from the Internet, we standardized the cooking method of kimchi fried rice and the type and amount of ingredients used. In order to standardize the quantity of ingredients and quantity, the quantity of ingredients was measured using a measuring instrument.For the specified quantity of ingredients in recipes, literature and internet materials, please refer to the table of weight of food and food for converting weight to weight The weight conversion table for the raw material (1/4 batch cabbage kimchi: 422g, cooking oil 1Ts 12g, sesame oil 1Ts 12g, sesame 1Ts 8g, onion (medium size) 1/2 100g, garlic 1 g 30g, rice 1 air 120g) It prepared and obtained the weight value. Based on recipes and literature and data from the Internet, subsidies with a frequency of less than 50% were excluded from the standardization process. The standard value of the submaterial can be used as the standard value (mode) or the average (arithmetic mean) of all values among the series of compounding ratios. The standard deviation was determined by using the mean value of the remaining values except the maximum and minimum values, which are appropriate statistical methods, as the standard value.

Since kimchi fried rice is easy to cook for all ages, the ingredients and methods of making it were also very diverse. Among the various ingredients used in the recipes and related materials, the subsidiary materials with a frequency of more than 50% are kimchi, rice, cooking oil, sesame oil. Appeared, sesame seeds, meat, onions, garlic. Other ingredients used were carrots, tuna, bell peppers, potatoes, tofu, corn, peas, parsley, and cheese. In addition, salt, sugar, and soy sauce were added as seasonings. The subsidiary materials used for kimchi fried rice were kimchi 113.3, onion 38.1, meat 27.6, cooking oil 10.6, sesame oil 2, sesame seeds 2 and garlic 3.9 as relative ratios to rice 100.

Next, the standardization by sensory test was attempted.

On the basis of the standardized values from the literature, the results were compared with the average recipe of school meal and then standardized by sensory tests with subsidiary materials. In addition, to determine the proper nutritional ratio of one serving of children's nutritional recommended amount and to determine whether the kimchi used for kimchi fried rice is overcooked.

The materials used for the standardization of kimchi fried rice were kimchi and children's kimchi developed. Carrot, garlic, onion, shiitake, green pepper, pork, pea can and parsley were purchased from Bujeon market. Sesame oil and cooking oil used snow white products and rice and brown rice agricultural products. Rice is poured with 1.2 times the weight of rice. Kimchi sliced into 1 × 1cm size, carrots, onions, bell peppers, shiitake, parsley finely chopped, garlic grinds, pork used to grind non-greasy parts. In the case of kimchi fried rice at home, kimchi and rice are fried together, but in school meals, it is difficult to fry a large amount of rice, so the method of stir-frying only the ingredients of fried rice and then mixing them into the rice was adopted in this study. .

Sensory tests were performed by preference test and sensory tests by repeated random block design.

Sensory tests were conducted on kimchi fermented at 15 to 4 days to reach pH 4.3, known as kimchi ripening season.

The sensory test for children was assessed using the grades of 10 children in 2nd grade representing the lower grades and 10 5th graders representing the upper grades. The closer it is, the better it is. The preference was made to rank the most favorite kimchi first and the most disliked kimchi three.

On the other hand, training was carried out according to the repeated randomized complete block design (Kwang Kwang-Ok, Young-Chun Lee: Sensory Evaluation of Foods, Hak-Yeon Park. P.192,268 (1995)) to see the difference in preference of adults compared to children. Eight sensory personnel evaluated three samples at a time. Descriptive items are subjective assessments, which are evaluated in terms of overall appearance, overall smell, overall flavor, and overall chewness, and are evaluated using grades classified from 1 to 9. The closer it is, the more they dislike it, and the closer to 9, the better. In addition, objective evaluations include sour smell, sour smell, green smell and sour taste, sour flavor, moldy flavor, and less ripe green. Hardness was evaluated by flavor and texture, and the degree was hardly detectable near 1, and extremely strong near 9. The sense of smell was assessed by the nose, and the sense of smell was perceived by the mouth and nose after chewing several times with molar teeth. The hardness was the strength of chewing 2 ~ 3 times in the same direction as the fiber using the incisors. It evaluated to the extent. The sour and sour tastes are defined by the acid, the fresh and unripe tastes reminiscent of bitterness or convergence from green grass, and the delicacies of Gundeok and Gundeok are unpleasant in old kimchi.

The sensory test of kimchi fried rice for children was carried out in the same way as children's kimchi, but the savory, sweet and salty items were added to the sensory items, except for group delicacies and less ripe taste items in taste perception.

While attempting to standardize the kimchi fried rice by the sensory test, first compared with the school lunch recipe. As shown in Table 8, the ratio of the standard ingredients and the standard deviation of the kimchi fried rice were obtained from the literature, but the standard deviation was too large or small, making it difficult to compare and considering that this kimchi fried rice was used for children and applied to meals. Compared with. Table 9 compares the literature standardization values with the school lunch standard recipe.

Standardized Compounding Ratio of Kimchi Fried Rice According to the Literature material Weight (g) rice                                                  Kimchi                                                  onion                                                  meat                                                  cooking oil                                                  Sesame oil                                                  Sesame                                                  garlic 100.0                                                  113.3 ± 75.3                                                   38.1 ± 12.5                                                   27.6 ± 11.3                                                   10.6 ± 3.7                                                    2.0 ± 0.4                                                    2.0 ± 0.9                                                    3.9 ± 0.9

Comparison of Kimchi Fried Rice with Standardized Material Blending Ratio and School Lunch Average Ingredient Blending Ratio material Moon Hun School meal Kimchi                                                  onion                                                  meat                                                  cooking oil                                                  Sesame oil                                                  Sesame                                                  Liver garlic                                                  carrot                                                  Shiitake mushrooms                                                  ham 100.0                                                   33.6                                                   24.4                                                    9.4                                                    1.8                                                    1.8                                                    3.4                                                                                                                                                  100.0                                                   32.7                                                   28.5                                                   10.0                                                    1.3                                                    1.4                                                                                                                                                       21.6                                                  3.4                                                  18.1

As a result of the comparison, the amount of subsidiary materials did not differ much from the literature, so the value of the literature was decided to be used as it is. Was carried out.

Subsidies used in school meals varied from carrots, shiitake, ham, potatoes, green onions, green peppers, flavor meat, laver, tuna, etc., but over 50% of them were carrots, shiitake, and ham. Among them, ham was processed food, so it was avoided and sensory tests were conducted to determine carrots and shiitake as additives. Since the kimchi fried rice will be made by mixing kimchi with rice, the ratio of ingredients of kimchi fried was first determined by sensory test, and then the standardized kimchi fried rice was mixed again by mixing kimchi fried with rice.

In the case of Kimchi, 0.75% of shrimp powder was preferred for elementary school students and 0.5% for sensory personnel. In the case of kimchi fry made with different amount of shrimp powder, 0.5% added group showed the highest sensory level in the case of sensory agents, but the difference with 0.75% group decreased significantly, and 1% group of elementary students The selectivity was very high. This is thought to be the result of diluting the unique taste of shrimp powder when kimchi is mixed with other subsidiary ingredients of kimchi stir-fry. It also provides 0.75% of shrimp powder because it provides developed kimchi and makes kimchi fried rice mainly using the kimchi. It is thought that it is efficient to use kimchi for fried rice.

Carrot amount of the standardized value of the recipe of school meal was 21.6 and the standard deviation was 3.7, and the sensory test was carried out at 17.9, 21.6, and 25.3 g, respectively, and the results are shown in FIGS. 4A and B. The results of sensory evaluation were similar, but the carrot group showed the highest sensory level, and the children's preference was 25.3g with 25.3g of preference. Children usually don't like carrots, but they seem to eat well if they are mixed with kimchi fried rice.

Shiitake mushroom is called Japanese mushroom, and raw shiitake mushroom consists of 91.1g of water, 2.0g of protein, 0.3g of lipid, 5.3g of sugar, 0.9g of fiber, and 0.4g of ash in 100g. The average school meal recipe was 3.9. The standard deviation was 0.9, so the difference was too small, and the mean value was applied as it is.

In the case of rice, using grains rather than using rice would be nutritionally good, so it is not rejected even when put in fried rice, and vitamin B ₁ has a lot of nutritionally excellent brown rice added 2g based on 100g of rice.

After determining the ratio of kimchi and subsidiary materials in kimchi fried rice of kimchi fried rice, the ratio of rice and kimchi fried was determined. The preliminary tasting test showed that the kimchi fried rice made with kimchi fried with 100g of rice and 113.3g of kimchi in the standardization of the literature was too hot and salty. Based on the amount of rice 180 deemed appropriate through the preliminary tasting meeting, the sensory test results of the ratio of rice and kimchi in three groups of 130, 160, and 180 are shown in FIGS. 5A and 5B. In the case of sensory agents, the three groups with different ratios of kimchi stir-fry and rice showed similar sensuality. For Kimchi stir-fry 100, the rice group 130 showed good appearance but strong spicy and salty taste. Sensory. However, in the case of elementary school students, the three groups were similar in appearance and smell, but the preference for rice 100 group was significantly higher for kimchi fried 100.

As a result of the sensory test, the sensory performance of the rice 180 group was the highest for 100 kimchi fried ingredients, but it was suggested that elementary school students were spicy. In this sensory test, the kimchi stir-fry 100 was carried out at a ratio of rice 160, rice 180, and rice 200, respectively, and the results are shown in FIGS. 6a and b.

As a result, both the sensory inspector and the elementary school students showed that rice 180 had the highest sensory ratio, and the ratio of kimchi stir-fry and rice containing subsidiary materials was determined to be 100: 180.

In order to reinforce the nutritional value of the kimchi fried rice as a bowl food and to increase the overall taste, it was decided to add a green ingredient, and the sensory test was conducted by adding three kinds of peas, bell peppers and parsley, which were similar in nutrition and used for school meals. It was. Looking at each of the ingredients, green peppers have a unique odor, making them one of the top vegetables that children don't like, and using oil not only improves their taste, but also their absorption of vitamin A and carotene. Parsley is rich in vitamins A, C, carotene, minerals such as calcium and iron, so it is also very effective in controlling the body. Pea is divided into edible varieties of pod pods and young seeds, and is used for roasting, soup, and side dishes as bean seedlings of young vines and leaves of peas (Food and Nutrition Dictionary, Korean Dictionary). Researcher (1997); Food Ingredient Dictionary, Korean Dictionary Researcher (1997)).

The preliminary tasting showed similar preferences for the three subsidiary additives and all three were preferred in the sensory test results, but the group of green peppers received the highest score in the sensory test and decided to add the bell peppers (Fig. 7a, b).

Sensory tests of kimchi fried rice made with the same materials and methods were made using ripe kimchi (pH 4.3) and overripe kimchi (pH 3.9). As a result, in the appearance, smell, taste, children showed similar sensory test results, but in the preference, kimchi fried rice made with ginseng kimchi was higher.In adults, the kimchi fried rice made with mature kimchi was better. In the overall taste and overall evaluation, kimchi fried rice made with ginseng kimchi showed higher preference. Slightly sour kimchi appears to be more suitable for kimchi fried rice.

Children's kimchi fried rice was added ingredients based on the nutrition and preferences of children to the standardized compounding ratio through the literature, and through the preliminary experiments and tasting sessions to obtain the compounding ratio shown in Table 10. That is, the ratio of kimchi 64.2, onion 21.6, pork 15.7, cooking oil 6.1, sesame seed 1.1, sesame oil 1.1, garlic 2.2, carrot 13.9, altitude 2.2, green pepper 2.5, and brown rice 2.0.

Ingredient Mixture Ratio of Developed Kimchi Fried Rice for Children material Weight (g) rice                                                  Kimchi                                                  onion                                                  Pork                                                  cooking oil                                                  Sesame oil                                                  Sesame                                                  Liver garlic                                                  carrot                                                  Shiitake mushrooms                                                  pimento                                                  Brown rice 100.0                                                  64.2                                                  21.6                                                  15.7                                                    6.1                                                    1.1                                                    1.1                                                    2.2                                                   13.9                                                    2.2                                                    2.5                                                    2.0

On the other hand, children's kimchi fried rice recipe is as follows. Kimchi was used as a young kimchi, and carrots, onions, shiitake, green peppers, and garlic were purchased from the Bujeon market. Sesame oil and cooking oil used snow white products. The addition ratio was as Table 10 above. Cut kimchi into 1 × 1cm size, and chopped carrots, onions, green peppers, and shiitake, respectively, and ground pork parts. In the case of kimchi fried rice at home, kimchi and rice are fried together, but in school meals, it is difficult to fry a large amount of rice, so it uses the method of stir-frying only the ingredients of the fried rice and then mixing them in the rice. Stir-fry vegetable oil such as kimchi, pork, carrot, and so on, add sesame oil and sesame seeds, and stir-fry with rice.

Experimental Example 6: Analysis of Mineral Content of Kimchi Fried Rice for Children

Inorganic analysis, Kimchi stir-fried children's kimchi, cooking kimchi fried rice except pork and onion, carrot, bell pepper, shiitake, garlic, and other ingredients for kimchi stir-fried rice, except sesame oil and sesame oil The ingredients were stir-fried, and rice, kimchi, and finished kimchi stir-fried with all the ingredients were roasted. The mineral content per 100g is shown in Table 11.

Contents of Ca, Fe, Cu and Zn in Developed Kimchi Fried Rice, Kimchi Fried and Kimchi Fried Ingredients Category Mineral Fried Kimchi ¹⁾ Ingredients of Kimchi Fried Rice ²⁾ Kimchi Fried Rice3) Ca (mg%) Fe (mg%) Cu (mg%) Zn (mg%) 80.4 ± 0.79 * 0.47 ± 0.003 0.37 ± 0.003 0.24 ± 0.001 23.93 ± 0.21 0.08 ± 0.001 0.15 ± 0.001 0.06 ± 0.000 24.51 ± 0.23 0.25 ± 0.002 0.43 ± 0.004 0.24 ± 0.001 *: Mean ± SD 1) Stir-fried with only cooking oil in children's kimchi developed 2) Stir-fried sesame oil and sesame oil by roasting onion, meat, carrot, bell pepper, shiitake, and garlic, except rice and kimchi of kimchi fried rice 3 Kimchi Fried Rice with Stir-fried Brown Rice, Kimchi and Ingredients

Ca showed 80.39mg of kimchi, 28.93mg of subsidiary ingredients, and 24.51mg of kimchi fried rice. In the case of Fe, Kimchi stir-fry is 0.47mg, subsidiary stir-fry 0.37mg, Kimchi stir-fried rice is 0.24mg, and Kimchi stir-fry has the highest Fe content. Was fed. On the other hand, in the case of Cu and Zn, the amount of raw material fried was 0.15mg and 0.43mg, whereas the content of kimchi fried and kimchi fried rice was 0.08mg and 0.06mg, respectively, and Zn was 0.25mg and 0.24mg. .

Experimental Example 7: Nutritional Analysis of Kimchi Fried Rice for Children

Table 12 shows the recommended amount of nutrients for elementary school students applying the amount of nutrients represented by a bowl of developed Kimchi Fried Rice and the nutrients indicated in the 7th Korean Nutrition Recommendation.

Nutritional Value of Developed Kimchi Fried Rice for Children Item Energy (Kcal) Protein (g) Vt A (mg) VtB1 (mg) VtB2 (mg) Niacin (mg) VtC (mg) Ca (mg) Fe (mg) Nutritional Value of Kimchi Fried Rice ¹⁾ 578.6 14.91 317 0.52 0.29 3.13 66.6 171.1 2.63 Recommended nutrition per meal ²⁾ 570 13.5 157.5 0.29 0.35 3.9 22 217.5 3.53 % ³⁾ 102 110 201 182 84 80 355 79 75

1) Total nutritional value of Kimchi fried rice developed for children 2) Nutritional recommendation for elementary school students to eat per meal 3)

The amount of nutrients to be eaten for this meal was determined by considering 10% of snack food intake among elementary school students' total nutritional recommendation. In addition, the nutritional value of the developed Kimchi fried rice is calories 570Kcal, protein 13.5 g, Vt A 317mg, Vt B1 0.53mg, Vt B2 0.29mg, Niacin 3.13mg, Vt C 66.6mg, Ca 171.1mg, Fe 2.63mg Compared with the recommended amount of nutrients to be eaten at one meal, the recommended amount of each nutrient is at least 75%, suggesting that the food is uniformly nourishment. In particular, it was Kimchi fried rice with enhanced nutrients such as Ca and Fe, which are easily lacking in children by making kimchi fried rice using children's kimchi developed without using general kimchi.

As described above, the present invention is a very useful invention in the food industry because it provides a kimchi fried kimchi for children and excellent nutrition and palatability using the cabbage kimchi for children with excellent nutritional properties.

Claims (2)

Dehydrated cabbage after pickling, based on 100 parts by weight of Chinese cabbage, 2.5 parts by weight glutinous rice paste, 3.5 parts by weight red pepper powder, 1 part by weight sugar, 0.75 parts by weight shrimp, Anchovy salt 2.2 parts by weight, minced garlic 1.4 parts by weight, minced ginger 0.6 parts by weight, shredded radish 13.0 parts by weight, green onions 2.0 parts by weight to mix; Adding 3.0 parts by weight of tangerine juice and 5.0 parts by weight of pear juice, based on 100 parts by weight of Chinese cabbage, and adding salt to make the final salinity 2.5%; A method of producing cabbage kimchi for children, comprising the step of fermenting at a fermentation temperature of 14 ~ 16 ℃ until the pH is 3.9. To rice, based on 100 parts by weight of rice, 64.2 parts by weight of Chinese cabbage kimchi prepared by the method of claim 1, 21.6 parts by weight of onion, 15.7 parts by weight of pork, 6.1 parts by weight of cooking oil, 1.1 parts by weight of sesame oil, 1.1 parts of sesame oil Boil, 2.2 parts by weight of garlic, carrots 13.9 parts by weight, altitude 2.2 parts by weight, green pepper 2.5 parts by weight, brown rice 2.0 parts by weight of the production method for producing kimchi fried rice for children.

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