KR100842807B1 - Preparation method for deoduk-white kimchi using korean cabbage & codonopsis lanceolata - Google Patents

Preparation method for deoduk-white kimchi using korean cabbage & codonopsis lanceolata Download PDF

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KR100842807B1
KR100842807B1 KR1020070024516A KR20070024516A KR100842807B1 KR 100842807 B1 KR100842807 B1 KR 100842807B1 KR 1020070024516 A KR1020070024516 A KR 1020070024516A KR 20070024516 A KR20070024516 A KR 20070024516A KR 100842807 B1 KR100842807 B1 KR 100842807B1
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weight
parts
kimchi
cabbage
deodeok
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김명선
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김명선
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/10Preserving with acids; Acid fermentation
    • A23B7/105Leaf vegetables, e.g. sauerkraut
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes

Abstract

A method of preparing white Kimchi containing Codonopsis root seasonings is provided to obtain Kimchi having excellent chewiness, preference and taste as compared with conventional Kimchi. Codonopsis root seasonings are put between the leaves of salted Chinese cabbage, aged, poured with 12 to 14 parts by weight of sea tangle extract and stored in a Kimchi refrigerator. The Codonopsis root seasonings are obtained by the steps of: mixing 6.0 to 7.0 parts by weight of radish shreds, 0.55 to 0.75 parts by weight of salted shrimps, 1.2 to 1.4 parts by weight of pear shreds, 1.2 to 1.4 parts by weight of apple juice, 1.2 to 1.4 parts by weight of pear juice, 0.55 to 0.75 parts by weight of garlic shreds, 0.55 to 0.75 parts by weight of ginger shreds, 0.55 to 0.75 parts by weight of chestnut shreds, 0.06 to 0.08 parts by weight of an artificial sweetener 0.4 to 0.5 parts by weight of salt, 0.55 to 0.75 parts by weight of jujube shreds, 6.0 to 7.0 parts by weight of Codonopsis root and 0.1 to 3 parts by weight of functional material extract, based on 64 to 67 parts by weight of Chinese cabbage. The functional material extract is obtained by mixing grapefruit, Oolong, Akebia quinata, cinnamon, Coptis root, Aralia elata, Ulmus davidiana, gulf weed, aloe, mugwort and Chlorella with 3 to 10 times the weight of purified water and extracting at 90 to 100deg.C.

Description

더덕 백김치의 제조방법{Preparation Method for Deoduk-White Kimchi Using Korean Cabbage & Codonopsis lanceolata}Preparation Method for Deoduk-White Kimchi Using Korean Cabbage & Codonopsis lanceolata}
도 1은 본 발명의 제조공정도이다.1 is a manufacturing process diagram of the present invention.
본 발명은 더덕 백김치의 제조방법에 관한 것이다. 보다 상세하게는 배추를 소금물에 염지시켜 세척 및 발수시키는 단계와, 더덕을 가공하는 단계와, 양념용 채와 즙을 준비하는 단계와, 백김치 양념에 더덕을 섞어 더덕 양념을 만드는 단계와, 더덕 양념을 절인배추의 사이사이에 넣고 김치 보관용 비닐봉지에 담은 후 밀폐용기에 넣고 숙성시켜 다시마물을 넣고 김치 냉장고에 보관하는 단계를 포함한다.The present invention relates to a manufacturing method of dedeok bag kimchi. More specifically, the process of washing and water-repelling the salted Chinese cabbage in brine, the step of processing the deodeok, the step of preparing the seasoning vegetable and juice, the step of mixing the deodeok seasoned with white kimchi seasoning, and the deodeok seasoning To put between the pickled cabbage and put in a plastic bag for kimchi storage, put into a sealed container and aged to put the kelp water and store in the kimchi refrigerator.
배추(Korean White Cabbage, 학명;Brassica campestris)는 배추과의 두해살이풀로서 잎이 겹쳐서 공모양으로 되는 결구배추, 구모양으로 되지 않는 불결구배추, 그 중간적 형태의 반결구배추로 나눈다. 재배기간이 짧아 50∼90일이면 재배가 끝나며, 토양 적응성이 넓고 재배하기 쉬우므로 다른 작물과 바꿔가며 재배하기에 좋은 채소이다. 뿌리에서 난 잎은 달걀 모양의 긴 타원형이며 길이 40㎝ 정도이고 엷은 녹색으로 다수가 겹쳐진다. 봄에 뿌리에서 꽃대가 1m 정도 자란 뒤 엷은 노란색 십자화가 달린다. 열매는 꼬투리모양이며 갈색 또는 검정의 종자가 많다. 배추의 생육에는 20℃ 정도의 서늘한 기후가 적당하며, 여름에 씨를 뿌려 가을에 결구시키는 가을배추는 재배가 쉽고 수량도 많으나, 기온이 낮을 때 씨를 뿌려 더울 때 수확하는 봄배추는 재배가 까다롭다. 저온에 강해서 -3℃까지는 견디지만 고온에는 약해서 기온이 22℃ 이상으로 오르면 무름병이 발생한다. 가을 결구배추는 너무 일찍 씨를 뿌리면 바이러스병, 물렁썩음병 등이 많이 발생하므로 주의해야 한다. 토양은 토층이 깊고 걸며, 배수가 잘 되고 수분을 알맞게 지닌 질참흙이 좋다고 알려져 있다. 재배방법은 시기에 따라 1, 2월에 파종하여 4월에 수확하는 촉성재배, 4월에 파종하여 6월에 수확하는 봄재배, 5∼6월에 파종하여 7∼8월에 수확하는 고랭지재배가 있다. 배추는 무와 함께 김치의 주재료로서 한국의 4대 채소 가운데 하나이다. 푸른 잎에는 비타민 A와 C의 함량이 풍부하여 국이나 쌈 등에도 이용된다. 결구한 것은 동해를 입기 쉬우므로 추위가 오기 전에 수확하여, 배수가 잘 되는 곳에서 움저장 또는 고랑저장을 한다. Korean White Cabbage ( Brassica campestris ) is a biennial herb of the Chinese cabbage family, and is divided into a leaf-shaped cabbage that overlaps the leaf, an uncleaned cabbage that does not form a globular shape, and an intermediate half- cabbage. The cultivation period is short, 50 to 90 days, the cultivation is finished, and the soil is adaptable and easy to cultivate, so it is a good vegetable to be replaced with other crops. The leaves from the roots are long oval in the shape of an egg, about 40cm long, and light green. In spring, the flower stalk grows about 1m from the root, and then pale yellow cruciferous flower runs. Fruits are pod-shaped and have a lot of brown or black seeds. A cool climate of about 20 ℃ is suitable for the growth of cabbage, and autumn cabbage, which is sown in summer and cultivated in autumn, is easy to cultivate and yields a lot, but spring cabbage, which is sown when the temperature is low, is difficult to grow. It is resistant to low temperature, endures up to -3 ℃ but weak at high temperature. Autumn cabbage cabbage should be careful because sowing so early that a lot of viral diseases, rot rot occurs. The soil is known to have good soil soil with a deep soil layer, well drained and adequate moisture. Cultivation methods are cultivated in January and February and harvested in April, spring cultivated in April and harvested in June, and highland cultivated in July and August. There is. Chinese cabbage, along with radish, is one of the four major vegetables in Korea. Green leaves are rich in vitamins A and C, which are also used in soups and ssam. Because it is easy to wear the East Sea, it is harvested before the cold, and stored in the well drained or furrowed place.
배추의 이화학적 성분은 수분이 94∼96%로 많고, 탄수화물(당질,조섬유)은 2∼3%로 그 중 1∼0.5%는 식이섬유(dietary fiber)이다. 최근의 품종은 녹색부가 거의 없기 때문에 카로틴(carotene)함량이 미량이고, 칼륨이 210mg이 있어 건강 기능성에 효과가 있다. 소금 절임은 소금이 2∼3%, 수분이 91∼92%이고, 비타민C가 산화형이 되어 20∼22mg% 잔존한다.The physicochemical component of Chinese cabbage is 94-96% of water, carbohydrate (sugar, crude fiber) is 2-3%, of which 1-0.5% is dietary fiber. Recent varieties have little green parts, so the carotene (carotene) content is a small amount, and potassium is 210mg is effective for health functional. Salt pickling is 2 to 3% of salt, 91 to 92% of water, and 20 to 22 mg% of vitamin C remains oxidized.
한편 더덕(Codonopsis lanceolata)은 도라지과에 속하는 다년생 덩쿨성 쌍떡잎식물로서 길이 2m 이상. 여러해살이 덩굴식물로서 숲속에서 자란다. 전체에 털이 없고 덩이뿌리는 굵고 방추형이며 덩굴줄기는 감겨 올라간다. 잎은 마주나며 3∼4개 잎이 서로 접해서 난 바소꼴 또는 긴타원형으로 끝이 날카롭고 밑은 좁으며 톱니는 없다. 작은 가지 끝에 종(鐘) 모양의 꽃이 달렸으며, 꽃받침은 5갈래로 갈라지며 녹색이고 길이는 2∼2.5㎝이다. 꽃부리는 꽃받침과 떨어져 그 윗부분에 나고 5갈래로 갈라졌다. 갈라진 조각들은 삼각형이고 뒤로 말리면 겉은 연한 녹색, 안쪽에는 자갈색의 반점이 있다. 열매는 원뿔형이고 꽃은 자색으로서 8∼9월에 핀다. 봄에는 어린 잎을 식용하고 가을에는 뿌리를 식용하거나 약용한다. 더덕은 뿌리가 굵고 비대하며 긴 방추형으로 섬유질이 많고 가로로 주름이 많이 잡혔으며 울통불통한 혹이 달려 있다. 서식지는 전국 각지, 중국, 일본 등지에 널리 분포한다. On the other hand, Codonopsis lanceolata is a perennial dicotyledonous plant belonging to the genus Bellflower family, more than 2m long. It is a perennial vine and grows in the forest. Hairless, tuberous roots thick, fusiform, vine stem wound up. The leaves are opposite each other and 3-4 leaves are in contact with each other. A bell-shaped flower hangs at the end of the twig. The calyx is divided into 5 branches, green and 2 ~ 2.5㎝ long. The calyx is separated from the calyx and is divided into five branches. The fragments are triangular and curled back to light green on the outside and purple spots on the inside. Fruits are cone-shaped and flowers are purple and bloom in August to September. Young leaves are edible in spring and roots or medicinal in autumn. Deodeok has thick roots, hypertrophy, long fusiform, high fiber, pleated horizontally, and has lumps. Habitat is widely distributed throughout the country, China and Japan.
더덕은 인삼과 함께 오삼의 하나로 불렸으며 인삼과 같은 사포닌과 스테롤 성분이 함유되어 강장제나 기관지염 및 해소병의 약재로 이용되며 칼슘, 인, 철분과 같은 무기질과 비타민이 풍부하고, 항암작용이 있는 글리신, 시스테인, 페닐알라닌 등의 아미노산 성분이 있어 김치에 첨가했을 때 보존성을 연장시킬 수 있다고 알려 졌다.Deokdeok, also called ginseng, is one of the five ginsengs. It contains saponins and sterols such as ginseng and is used as a tonic, bronchitis, and cure medicine. It is rich in minerals and vitamins such as calcium, phosphorus and iron, and glycine with anticancer activity. It is known that there are amino acid components such as cysteine and phenylalanine, which can extend the preservation when added to kimchi.
한편 더덕의 성분으로는 N-formylharman, perlolyne, norharman, cycloartenol 등이 보고되었으며, 한방에서는 소종, 해독, 배농, 거담, 하유즙의 효능이 있고, 폐옹, 유선염, 나력, 유즙부족, 백대하를 치료하는 것으로 알려져 있 다. 또한 더덕 추출물이 thymocyte의 증식을 촉진, helper T 세포의 수를 증가시키고 복강 macrophage의 탐식작용을 증강시킨다고 하였으며, 더덕의 수용성 추출물이 면역계 세포에 직간접적으로 작용하여 생체의 세포성 면역반응을 항진시킨다고 보고하였다. 또한 피부의 멜라닌 생성 억제 효과가 있는 것으로 보고 되어 있다. 한편 더덕을 이용한 가공식품에 관련된 종래기술은 없는 것으로 파악되었다.On the other hand, N-formylharman, perlolyne, norharman, cycloartenol, etc. have been reported as ingredients of deodeok, and in oriental medicine, it has the efficacy of swelling, detoxification, drainage, expectoration, and milky milk, and treats pulmonary disease, mastitis, narcissus, lack of milk, and white crab. It is known. They also promoted thymocyte proliferation, increased the number of helper T cells and enhanced the phagocytosis of peritoneal macrophage, and the water-soluble extracts of deodeok acted directly or indirectly on immune system cells to promote cellular immune responses. Reported. It has also been reported to have an inhibitory effect on melanin production in the skin. On the other hand, there is no prior art related to processed foods using deodeok.
본 발명은 고랭지배추에 양념과 함께 더덕을 섞어 더덕 백김치를 제공하고자 한다.The present invention is to provide a deodeok white kimchi by mixing Deodeok with seasoning in high-altitude cabbage.
본 발명은 더덕 백김치의 제조방법에 관한 것이다. 보다 상세하게는 배추를 소금물에 염지시켜 세척 및 발수시키는 단계와, 더덕을 가공하는 단계와, 양념용 채와 즙을 준비하는 단계와, 김치 양념에 더덕을 섞어 더덕 양념을 만드는 단계와, 더덕 양념을 절인배추 사이사이에 넣고 김치 보관용 비닐봉지에 담은 후 밀폐용기에 넣는 단계와, 실온에서 숙성시킨 후 다시마물을 김치 위에 붓고 김치 냉장고에 보관하는 단계를 포함한다.The present invention relates to a manufacturing method of dedeok bag kimchi. More specifically, the process of washing and water-repelling the salted Chinese cabbage in salt water, the step of processing the deodeok, the step of preparing the seasoning vegetable and juice, the step of mixing the deodeok with kimchi sauce to make the deodeok seasoning, Deodeok seasoning Between the pickled cabbage and put in a plastic bag for kimchi storage and then put in a sealed container, and after aging at room temperature includes pouring kelp water over kimchi and stored in the kimchi refrigerator.
다시마물은 다시마 1중량부에 대하여 10중량부의 정제수를 넣고 열수로 24시간 동안 추출하여 얻는다. 다시마물은 멸치 육수와 더불어 해산물 육수로서 특유의 개운한 맛으로 인하여 조리용, 스프용 또는 국물용으로 널리 사용되고 있으며 저장기간을 연장시켜주는 효과가 있어 본 발명에서는 백김치의 국물로 제공된다. Kelp water is obtained by adding 10 parts by weight of purified water to 1 part by weight of kelp and extracting with hot water for 24 hours. Kelp water is widely used for cooking, soup or soup due to its unique refreshing taste as an seafood broth along with anchovy broth, and has an effect of extending the storage period.
<배추의 염지 및 발수 단계><Dyeing and Water Repellent Stage of Chinese Cabbage>
고랭지 배추를 가락시장에서 구입(강원도 태백 수확)하여 이를 잘 다듬어 칼로 4등분한 후, 배추 무게의 3배 소금물(염도 14∼16%; 천일염 사용)에 4∼6시간 염지시킨다. 염지시킨 배추를 정제수에 2∼4회 세척한 후 20∼40분간 발수시켜 물기를 뺀다.High-altitude cabbage is purchased at Garak Market (Taebaek harvest in Gangwon-do), trimmed and cut into 4 pieces with a knife, and then soaked in triple salt water (14 to 16% of salinity; using natural salt) for 4 to 6 hours. Wash the cabbage soaked in purified water 2 ~ 4 times and then drain water for 20 ~ 40 minutes.
<더덕 준비 단계><Dukdo Preparation Step>
시중에서 구입(경동시장)한 더덕의 표피를 제거한 후, 2등분으로 절단하여 압착기로 편편하게 압착시켜 1∼3wt% 식염용액에 20∼40분간 침지시킨 후, 물기를 제거하고 3.0∼5.0cm로 절단한다.After removing the skin of Deodeok purchased on the market (Gyeongdong Market), cut it into 2 parts and press it with a compressing machine to make it easy to immerse in 1 ~ 3wt% saline solution for 20 to 40 minutes, then remove the water to 3.0 ~ 5.0cm Cut.
<채 및 즙의 준비 단계><Preparation step of vegetables and juice>
무채, 배채, 마늘채, 밤채, 생강채 및 대추채는 시중(가락시장)에서 구입한 각각의 재료를 세척 및 건조시켜 채칼 또는 컷터(cutter)로 굵기가 1.0∼2.0mm이고 길이가 1.0∼3.0cm되도록 절단 한다. 사과즙과 배즙은 시중(가락시장)에서 구입한 각각의 재료를 세척 및 건조시켜 녹즙기 또는 분쇄기로 분쇄 및 압착하여 사과즙과 배즙을 얻었다.The radish, cabbage, garlic, chestnut, ginger and jujube slices are washed and dried with each material purchased in the market (Karak Market). They are 1.0-2.0 mm thick and 1.0-3.0 cm long with a knife or cutter. Cut as much as possible. Apple juice and pear juice were washed and dried with each material purchased in the market (garak market), and crushed and squeezed with a juicer or a grinder to obtain apple juice and pear juice.
<더덕 양념 준비 단계><Dudeok Preparation Step>
배추 64∼67중량부와 무채 6.0∼7.0중량부에 새우젓 0.55∼0.75중량부, 배채 1.2∼1.4중량부, 사과즙 1.2∼1.4중량부, 배즙 1.2∼1.4중량부, 마늘채 0.55∼0.75중량부, 생강채 0.55∼0.75중량부, 밤채 0.55∼0.75중량부, 인공감미료(아스파탐;대상제품) 0.06∼0.08중량부, 소금 0.4∼0.5중량부 및 대추채 0.55∼0.75중량부를 넣고 잘 혼합시킨 후 준비된 더덕 6.0∼7.0중량부를 넣고 양념들과 살살 버무려 준비 한다. 인공감미료는 식품관련법상 사용이 허가된 제품은 모두 사용할 수 있는 데, 대표적으로는 아스파탐 이외에 스테비오사이드, 사카린, 아세설팜K 중에서 단독 또는 둘 이상을 혼합하여 사용할 수 있다. Chinese cabbage 64 to 67 parts by weight and radish 6.0 to 7.0 parts by weight 0.55 to 0.75 parts of shrimp chops, 1.2 to 1.4 parts by weight of vegetables, 1.2 to 1.4 parts by weight of apple juice, 1.2 to 1.4 parts by weight of pear juice, 0.55 to 0.75 parts by weight of garlic Ginger vegetable 0.55-0.75 parts by weight, chestnut vegetable 0.55-0.75 parts by weight, artificial sweetener (aspartame; target product) 0.06-0.08 parts by weight, salt 0.4-0.5 parts by weight and jujube extract 0.55-0.75 parts by weight and mixed well Add 6.0-7.0 parts by weight and mix with seasonings. Artificial sweeteners can be used for all products licensed under the Food Law. Typically, one or more of Stevioside, Saccharin, Acesulfame K can be used in addition to aspartame.
<더덕 백김치 제조 단계><Dudeok Kimchi Manufacturing Step>
섞은 더덕 양념을 절인배추의 사이사이에 넣고 김치 보관용 비닐봉지에 담은 후 밀폐용기에 넣고 실온에서 12시간 숙성시켜 열수추출한 후 상온으로 냉각시킨 다시마물 12∼14중량부를 김치 위에 붓고 김치 냉장고에 보관한다. Put mixed Deodeok seasoning between pickled cabbage and put it in a plastic bag for kimchi storage, put it in an airtight container and ripen it for 12 hours at room temperature, extract it with hot water and pour 12-14 parts by weight of kelp water cooled to room temperature on kimchi and store it in a kimchi refrigerator. do.
본 발명의 더덕 백김치 제조시 더덕 백김치의 관능성, 기능성 향상을 위해 더덕 양념 조성시 기능성 물질을 추가로 더 첨가할 수 있다.In the manufacturing of the deodeok bag kimchi of the present invention may be further added to the functional material during the composition of the Deodeok seasoning to improve the functionality, functionality of the deodeok bag kimchi.
상기에서 기능성 물질은 절인배추 64∼67중량부에 대하여 0.1∼3중량부를 더덕 양념에 추가로 더 첨가할 수 있다.In the above functional material may be further added to the seasoning seasoning 0.1 to 3 parts by weight based on 64 to 67 parts by weight of pickled cabbage.
상기에서 기능성 물질은 감초, 녹차, 자몽, 프로폴리스, 우롱차, 으름덩굴, 계피, 황련, 드릅나무, 느릅나무, 모자반, 알로에, 쑥, 클로렐라, 홍차, 홍삼, 인삼, 구기자, 사상자, 황기 중에서 선택된 어느 하나 이상을 사용할 수 있다.The functional substance in the above licorice, green tea, grapefruit, propolis, oolong tea, vine, cinnamon, rhubarb, elm, elm, maban, aloe, mugwort, chlorella, black tea, red ginseng, ginseng, goji berry, casualty, Astragalus Any one or more selected may be used.
상기에서 기능성 물질은 파쇄기, 분쇄기 등을 이용하여 기능성 물질을 분말화하여 얻은 분말을 형태로 사용할 수 있다.The functional material may be used in the form of a powder obtained by pulverizing the functional material using a crusher, a crusher, and the like.
상기에서 기능성 물질은 각각의 기능성 물질을 착즙기로 착즙하여 얻은 후 착즙액 형태로 사용할 수 있다. 이때 기능성 물질 착즙액은 상기에서 얻어진 기능성 물질 착즙액을 정제수에 첨가하여 1∼100% 농도가 되도록 조절한 것을 사용할 수 있다. Functional material in the above can be obtained in the form of juice solution after each functional material is obtained by juicer with a juicer. At this time, the functional substance juice solution can be used by adjusting the functional substance juice solution obtained above to 1 to 100% concentration by adding to the purified water.
상기에서 기능성 물질은 각각의 기능성 물질을 열수로 추출하여 기능성 물질 열수 추출액을 얻고, 하나 이상의 기능성 물질 열수 추출액을 사용할 수 있다. 상기의 기능성 물질 열수 추출액은 각각의 기능성 물질을 기능성 물질 중량 대비 3∼10배량의 정제수에 첨가하고, 정제수의 함량이 최초 정제수의 30∼50%가 될 때까지 90∼100℃에서 추출한 후 여과한 것을 사용할 수 있다.In the functional material, each functional material may be extracted with hot water to obtain a functional material hot water extract, and one or more functional material hot water extracts may be used. The functional material hot water extract is added to each functional material to 3 to 10 times the purified water by weight of the functional material, and extracted at 90 to 100 ℃ until the content of purified water is 30 to 50% of the first purified water and filtered Can be used.
상기에서 기능성 물질의 착즙액 또는 열수 추출액의 형태로의 변형방법은 각각의 기능성 물질을 재료로 하여 당업자가 적의 선택하여 실시할 수 있다고 사료되므로 이하 상기 기능성 물질의 변형방법에 대한 구체적인 내용은 생략하기로 한다.Since the method of transforming the functional material into the juice or hot water extract in the form of the functional material can be appropriately selected by those skilled in the art, the following detailed description of the method of modifying the functional material will be omitted. Shall be.
본 발명의 더덕 백김치 제조시 다양한 성분, 함량 및 조건에 의해 실시한바, 본 발명의 목적에 부합하는 더덕 백김치를 제조하기 위해서는 상기에서 언급한 성분, 함량 및 조건에 의해 더덕 백김치를 제조하는 것이 좋다.Since the deducting white kimchi of the present invention was carried out by various ingredients, contents and conditions, in order to manufacture the deodorizing white kimchi meeting the object of the present invention, it is preferable to prepare the deodorizing white kimchi by the above-mentioned ingredients, contents and conditions.
한편 본 발명은 상기에서 언급한 방법에 의해 제조한 더덕 백김치를 포함한다.On the other hand, the present invention includes deodeok white kimchi prepared by the above-mentioned method.
이하 본 발명의 내용을 실시예, 비교예 및 시험예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the contents of the present invention will be described in detail through Examples, Comparative Examples, and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.
<실시예 1><Example 1>
천일염을 용해하여 만든 염도 14%의 소금물을 고랭지 배추의 3배를 가하여 6시간 동안 염지시킨 배추를 정제수에 3회 세척한 후 40분간 발수시켰다. 더덕을 세척하여 이물을 제거하고 표피를 제거시킨 후, 2등분으로 절단하여 편편하게 압착시켜 2wt% 식염용액에 30분간 침지시켜 물기를 제거하고 4.0cm로 절단하였다. 전기에서 설명한 바와 같이 전처리에 의하여 양념용 무채, 배채, 마늘채, 밤채 및 대추채와 사과즙, 배즙을 얻었다. 무채 6.59중량부에 새우젓 0.66중량부, 배채 1.32중량부, 사과즙 1.32중량부, 배즙 1.32중량부, 마늘채 0.66중량부, 생강채 0.66중량부, 밤채 0.66중량부, 아스파탐 0.07중량부, 소금 0.45중량부 및 대추채 0.66중량부를 넣고 잘 혼합시킨 후 준비된 더덕 6.59중량부를 섞어 더덕 양념을 얻었다. 염지시킨 배추 66중량부에 잘 섞은 더덕 양념을 절인배추의 내부에 사이사이로 넣어 비닐봉지에 넣고 밀폐용기에 넣고 실온에서 12시간 숙성시킨 후 다시마물 13중 량부를 넣어 더덕백김치를 얻어 김치 냉장고에 보관하였다. The salt of cabbage made by dissolving the sun salt was added to three times the salted cabbage of 14%, and the cabbage soaked for 6 hours was washed three times with purified water and then water-repelled for 40 minutes. The deodeok was washed to remove foreign substances, the epidermis was removed, and then cut into two equal parts and compactly compressed, soaked in 2wt% saline solution for 30 minutes to remove moisture, and cut into 4.0 cm. As described in the foregoing, pretreatment yielded seasoned radish, cabbage, garlic, chestnut, jujube, apple juice, and pear juice. 6.59 parts of radish, 0.66 parts of shrimp chops, 1.32 parts of shrimp, 1.32 parts of apple juice, 1.32 parts of pear juice, 0.66 parts of garlic, 0.66 parts of ginger, 0.66 parts of ginger, 0.67 parts of chestnut, 0.07 parts of aspartame, 0.45 parts of salt 0.66 parts by weight of jujube and jujube extract were mixed well, and 6.59 parts by weight of the prepared deodeok were mixed to obtain a deodeok seasoning. Put the well mixed cabbage seasoned with 66 parts by weight of the cabbage into the inside of the pickled cabbage, put it in a plastic bag, put it in a sealed container and mature it at room temperature for 12 hours. It was.
<실시예 2><Example 2>
염도 15%의 소금물에 5시간 동안 배추를 염지시켜 정제수로 세척한 절인 배추에 더덕 6.0중량부를 제외하고는 실시예 1과 같이 하여 더덕 통배추 김치를 제조하였다.Deodeok whole cabbage kimchi was prepared in the same manner as in Example 1 except for 6.0 parts by weight of marinated cabbage washed with purified water by soaking the cabbage in salt water of 15% salt.
<실시예 3><Example 3>
염도 16%의 소금물에 4시간 동안 배추를 염지시켜 정제수로 세척한 절인배추에 더덕 7.5중량부를 제외하고는 실시예 1과 같이 하여 더덕 통배추 김치를 제조하였다.The cabbage kimchi was prepared in the same manner as in Example 1 except for 7.5 parts by weight of pickled cabbage washed with purified water by soaking the cabbage for 4 hours in 16% salt water.
<비교예>Comparative Example
더덕을 첨가하지 않고 실시예 1과 동일하게 배추 절임과 양념을 사용하여 통배추 김치를 담아 김치 냉장고에 보관하였다. The cabbage pickles and seasonings were used in the same way as in Example 1 without adding deodeok to store kimchi cabbage and stored in a kimchi refrigerator.
<시험예>; 관능검사<Test Example>; Sensory evaluation
실시예 1, 2, 3과 같이 더덕을 넣고 담은 김치와, 비교예와 같이 더덕을 넣지 않은 김치를 4일 경과시 관능검사를 실시하였다. 잘 훈련된 관능검사 요원(10, 20, 30, 40, 50대 남녀 각 5명)으로 하여금 김치의 맛(씹힘성, 기호성, 전체적인 맛)을 비교하여 5점척도법으로 다음의 표 1에 나타냈다.As in Examples 1, 2, and 3, kimchi loaded with deodeok and kimchi without added deodeok as in Comparative Example were subjected to sensory evaluation after 4 days. Well-trained sensory test personnel (5 males and females in 10, 20, 30, 40, and 50's) were compared to the taste of kimchi (chewability, palatability, overall taste) and are shown in Table 1 below using a 5-point scale method.
표 1. 김치의 관능검사 Table 1. Sensory test of Kimchi
구 분division 실시예 1Example 1 실시예 2Example 2 실시예 3Example 3 비교예Comparative example
씹힘성Chewability 4.4824.482 4.4564.456 4.4384.438 4.0944.094
기호성Palatability 4.4374.437 4.4534.453 4.4324.432 4.0864.086
전체적인 맛Overall taste 4.3814.381 4.3684.368 4.3844.384 4.0824.082
상술한 바와 같이, 본 발명의 바람직한 실시예, 시험예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다. As described above, the present invention has been described with reference to the preferred embodiments and test examples, but a person skilled in the art may vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.
본 발명의 더덕 백김치는 통상의 김치 보다도 씹힘성, 기호성(향기), 전체적인 맛이 우수하다.Deodeok white kimchi of the present invention is superior in chewiness, palatability (fragrance), overall taste than conventional kimchi.

Claims (9)

  1. 배추를 소금물에 염지시킨 후 세척 및 발수시키는 단계와, Washing and water repelling the cabbage in salt water,
    더덕을 가공하는 단계와, Processing the deodeok,
    무채, 배채, 마늘채, 밤채 및 대추채의 양념용 채와 사과즙 및 배즙의 양념용 즙을 준비하는 단계와, Preparing seasonings of radish, cabbage, garlic, chestnut and jujube, and seasoning juice of apple juice and pear juice,
    양념에 더덕을 섞어 더덕 양념을 만드는 단계와, Mix the seasoning with the seasoning to make the seasoning,
    절인 배추 64∼67중량부에 대해 무채 6.0∼7.0중량부, 새우젓 0.55∼0.75중량부, 배채 1.2∼1.4중량부, 사과즙 1.2∼1.4중량부, 배즙 1.2∼1.4중량부, 마늘채 0.55∼0.75중량부, 생강채 0.55∼0.75중량부, 밤채 0.55∼0.75중량부, 인공감미료 0.06∼0.08중량부, 소금 0.4∼0.5중량부 및 대추채 0.55∼0.75중량부, 더덕 6.0∼7.0중량부 및 기능성 물질 추출액 0.1∼3중량부의 더덕 양념을 상기 절인배추 사이사이에 넣고 더덕 백김치를 만들어 김치 보관용 비닐봉지에 담아 밀폐용기에 넣는 단계와, 64 to 67 parts by weight of pickled cabbage, 6.0 to 7.0 parts by weight of radish, 0.55 to 0.75 parts by weight of shrimp, 1.2 to 1.4 parts by weight of pears, 1.2 to 1.4 parts by weight of apple juice, 1.2 to 1.4 parts by weight of pear juice, 0.55 to 0.75 parts of garlic Botan, 0.55-0.75 weight part of ginger, 0.55-0.75 weight part of chestnut, 0.06-0.08 weight part of artificial sweetener, 0.4-0.5 weight part of salt and 0.55-0.75 weight part of jujube extract, 6.0-7.0 weight part of deodeok and functional substance extract Between 0.1 to 3 parts by weight of Deodeok seasoning between the pickled cabbage and making a Deodeok Kimchi and put it in a sealed plastic bag for kimchi storage,
    숙성시킨 후 다시마물 12∼14중량부를 김치 위에 붓고 김치 냉장고에 보관하는 단계로 구성되는 것을 특징으로 하는 더덕 백김치의 제조방법.After maturing, 12-14 parts by weight of kelp water is poured onto kimchi, and the method of producing the deodeok kimchi characterized in that it comprises the step of storing in the kimchi refrigerator.
    상기에서 기능성 물질 추출액은 자몽, 우롱차, 으름덩굴, 드릅나무, 느릅나무, 모자반, 알로에, 쑥, 클로렐라 중에서 선택된 어느 하나 이상의 기능성 물질을 기능성 물질 중량 대비 3∼10배량의 정제수에 첨가하고 정제수의 함량이 최초 정제수의 30∼50%가 될 때까지 90∼100℃에서 추출한 후 여과한 것이다.The functional material extract is at least one functional material selected from grapefruit, oolong tea, vine, elm, elm, hatban, aloe, wormwood, chlorella to purified water of 3 to 10 times the weight of the functional material and purified water The extract is filtered at 90-100 ° C. until the content is 30-50% of the first purified water.
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KR1020070024516A 2007-03-13 2007-03-13 Preparation method for deoduk-white kimchi using korean cabbage & codonopsis lanceolata KR100842807B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101274605B1 (en) 2011-06-01 2013-06-13 강원대학교산학협력단 Extract of Codonopsis lanceolata with enhanced flavor
KR101347332B1 (en) 2010-01-26 2014-01-03 주식회사한성식품 Deodeok mulkimchi and method for making it

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KR20030053094A (en) * 2001-12-22 2003-06-28 박홍우 The process of making Korean herb medicine kimchi for costitutional group

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Publication number Priority date Publication date Assignee Title
KR20030053094A (en) * 2001-12-22 2003-06-28 박홍우 The process of making Korean herb medicine kimchi for costitutional group

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101347332B1 (en) 2010-01-26 2014-01-03 주식회사한성식품 Deodeok mulkimchi and method for making it
KR101274605B1 (en) 2011-06-01 2013-06-13 강원대학교산학협력단 Extract of Codonopsis lanceolata with enhanced flavor

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