KR100842809B1 - Preparation method for gomchi-white kimchi using korean cabbage & ligularia fischeri - Google Patents

Abstract

A method of preparing white Kimchi containing Ligularia fischeri seasonings is provided to obtain Kimchi having the efficacy of Ligularia fischeri. Chinese cabbage is quarter cut, soaked in 3 times the weight of salt water with a salinity of 14 to 16% for 4 to 6hr, washed with purified water 2 to 4 times and dehydrated for 20 to 40min. Ligularia fischeri seasonings are put into between the salted Chinese cabbage, aged, poured with 12 to 14 parts by weight of sea tangle extract and stored in a Kimchi refrigerator. The Ligularia fischeri seasonings are obtained by the steps of: mixing 6.0 to 7.0 parts by weight of radish shreds, 0.5 to 0.7 parts by weight of salted shrimps, 0.5 to 0.7 parts by weight of ginger shreds, 1.2 to 1.5 parts by weight of pear shreds, 1.2 to 1.5 parts by weight of apple juice, 1.2 to 1.5 parts by weight of pear juice, 0.5 to 0.7 parts by weight of garlic shreds, 0.5 to 0.8 parts by weight of chestnut shreds, 0.06 to 0.08 parts by weight of an artificial sweetener of aspartame, stevioside, saccharin or acesulfame K, 0.04 to 0.06 parts by weight of salt, 0.5 to 0.8 parts by weight of jujube shreds, 6.0 to 7.0 parts by weight of Ligularia fischeri 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, propolis, Akebia quinata, cinnamon, Coptis root, ginkgo, Aralia elata, Ulmus davidiana, Hovenia dulcis, gulf weed, aloe, mugwort and Chlorella and black tea with 3 to 10 times the weight of purified water and extracting at 90 to 100deg.C.

Description

Preparation Method for Gomchi-White Kimchi Using Korean Cabbage & Ligularia fischeri}

1 is a manufacturing process diagram of the present invention.

The present invention relates to a method for producing Goji odor Kimchi. More specifically, the process of washing and water-repelling the salted Chinese cabbage in salt water, washing and cutting the bear odor, preparing the seasoning vegetable and juice, and putting the shrimp and salt and artificial sweetener in the prepared vegetable and juice After mixing well, add the prepared Goji smell and mix it with seasonings, and put the mixed Goji smell sauce between the inside of pickled cabbage, put it in a plastic bag for Kimchi storage, put it in a sealed container, and ripen it. Pour kelp water over Kimchi and freeze Kimchi refrigerator. Storage in the.

Korean White Cabbage ( Brassica campestris ) is a biennial plant of the Chinese cabbage family. 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.

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 carotene (carotene) is a small amount, and potassium is 210mg is effective for health functions. Salt pickling is 2 to 3% of salt, 91 to 92% of water, and 20 to 22 mg% of vitamin C remains oxidized.

Meanwhile, Ligularia fischeri is also known as Wang Bear Squirrel and Goondae Seul (near Jirisan), and is called Fischer ligularia in English. Ligularia, a common name for bear meat, is said to be derived from ligula, which has a Latin meaning because of its tongue-like appearance. The taste of bear is excellent when you wrap it in raw vegetables. Valuable among wild vegetables, it has been used for various folk remedies. In the name of Chinese medicine, Horo-chil (산), mountain resources (山 紫苑), Daegu (大 救駕) is called, and recently found to have anti-cancer effects, it is also valuable as a health food. It is known to be a good herbal medicine for cough, antitussive expectorant, analgesic, hypertension and blood circulation.

Bear is a perennial herb belonging to the Asteraceae. It grows all over Korea, sometimes over 1m, but usually grows to thigh height. Heart-shaped leaves are very large and distinctive. The leaves running around the roots may grow more than 50cm. The stem usually runs about three leaves, but the shape of the leaf is also heart-shaped, and the higher the leaf, the more the leaves develop on the petioles, the wings are wrapped around the stems, or the lower part is widened to develop as if it is a sagging shape. Flowers begin to bloom in summer and bloom until early autumn. It is about 4 ~ 5cm long, and the snowflake we commonly describe as petals is very dark and bright yellow, and young leaves are eaten as herbs. Tubule is brown or brown purple, fruit is achene (瘦果), 7-11mm long, cylindrical, vertical, with flowers in July-September, and fruit ripens in October. It is distributed in Korea, Japan, China and Sakhalin. The biggest use of bear odor in Korea is herbs. In particular, the young leaves are wrapped in raw and wrapped with raw, and the scent that remains in the mouth for a long time is excellent. People have also added the nickname 'Lord of the wild vegetables'. When the leaves start to grow a little bit, boil them in boiling water like zucchini and wrap them or dip them with red pepper paste. At Jiri Mountain Village, I ate soy sauce or miso pickles with bearish leaves of hard bears. You can dry the leaves in early summer and eat them with mukmul in winter.

Physicochemical nutrients in bear odor vary depending on the region, but moisture 85.4 to 88.4%, ash 2.3 to 2.6%, crude protein 1.8 to 2.0%, crude fat 0.7 to 0.1%, carbohydrate 6.5 to 6.9%, crude fiber, 2.4 to 2.9 %, Calories 34.9-41.1 Kcal, Vitamin A 4,558-6,667 (IU), Vitamin C 330-338 (IU), Calcium 132 mg, Iron 0.8-4.3 mg, Magnesium 361-483 mg, Manganese 4.2-6.4 mg, Copper 1.0-1.3 It contains mg, 0.3 to 0.6 mg of zinc, 4415 mg of β-carotene and other small and essential amino acids. As a characteristic of bear odor, young leaves of bear odor are much richer in vitamin C than other plants, but lack of vitamin C causes bruises even on light bruises, scurvy, weakness, decreased resistance, joint pain in the limbs, capillary overheating and bleeding, appetite A variety of symptoms, such as sluggishness and anemia, can be restored to its original form by ingesting bear vitamin C. It is also effective in preventing colds. In addition, bear odor is effective for cough, sputum, leg pain, low back pain, headache, whooping cough and asthma, and active blood circulation, so it is not only used for jaundice, hypertension, and liver disease in the private sector, but also for purulent inflammation and arthritis It is known to be effective in treating various inflammations. In addition, the root of the bear odor is called Horochil (胡蘆 七) is written as a medicine. Strong lungs and phlegm is cut, so it is used as a treatment for cough, asthma and cold, and in the folk, is used for jaundice, high blood pressure, arthritis, hepatitis. Modern science has also found that some of the components of bear odor have anti-inflammatory and hemostatic effects. Meanwhile, Korean Patent Publication No. 2001-57200 (Method of manufacturing bear odor kimchi) is a method of manufacturing bear odor kimchi with kimchi relish by salting or frozen storage of odor odors. This is different.

The present invention is to provide a manufacturing method of Gombe white kimchi to add kombu baek kimchi by mixing the bear odor with seasoning to pickled cabbage.

The present invention relates to a method for producing Goji odor Kimchi. More specifically, the process of washing and water-repelling the salted Chinese cabbage in salt water, washing and cutting the bear odor, preparing the seasoning vegetable and juice, and putting the shrimp and salt and artificial sweetener in the prepared vegetable and juice After mixing well, add the prepared Goji smell and mix it with seasonings, and put the mixed Goji smell sauce between the inside of pickled cabbage, put it in a plastic bag for Kimchi storage, put it in a sealed container, and ripen it. Pour kelp water over Kimchi and freeze Kimchi refrigerator. The step of keeping in.

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 12 hours. Kelp water is widely used for cooking, soup or broth because of its unique refreshing taste along with anchovy broth and artificial seasoning due to glutamic acid content in kelp as well as prolonging shelf life. It is possible to improve the taste of kimchi without the present invention is provided as a soup of white kimchi in the present invention.

<Dyeing and Water Repellent Stage of Chinese Cabbage>

Buy cabbage cabbage at Garak Market (Jeongseung harvest in Gangwon-do), trim it well, divide it into 4 pieces with a knife, and soak in cabbage 3 times of salt water (14 ~ 16% salinity). Wash the cabbage soaked in purified water 2 ~ 4 times and then drain water for 20 ~ 40 minutes.

<Preparation stage of bear>

After trimming and washing the bear odor, remove the water and cut it into about 0.5 ~ 1.0cm thick and trim it.

<Preparation step of vegetables and juice>

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.

<Beef seasoning preparation stage>

64-67 parts by weight of dried cabbage, 6.0-7.0 parts by radish, 0.5-0.7 parts by weight of shrimp chopped (from the hard market), 0.5-0.7 parts by weight of ginger, 1.2-1.5 parts by weight of radish, 1.2-1.5 parts by weight of apple juice Parts, pear juice 1.2-1.5 parts, garlic greens 0.5-0.7 parts, chestnuts 0.5-0.8 parts, artificial sweetener 0.06-0.08 parts (target product), salt 0.04-0.06 parts (commercial product), jujube 0.5 Add 0.8 to 7.0 parts by weight and bearish weight 6.0 to 7.0 parts by weight and mix with seasonings. Artificial sweeteners can be used for all products licensed under the Food Law. Typically, in addition to aspartame, stevioside, saccharin, and acesulfame K may be used alone or in combination of two or more.

<Bear odor Kimchi manufacturing steps>

Put the mixed Gomodor seasoning between the inside of the pickled cabbage, put it in a plastic bag for kimchi storage, put it in an airtight container and ripen it for 12 hours at room temperature, and extract 12 ~ 14 parts by weight of kelp water cooled to room temperature and store it in the Kimchi refrigerator. .

In the production of the bear odor kimchi of the present invention can be further added to the functional material during the composition of the bear odor in order to improve the functionality and functionality of the bear odor kimchi.

In the above functional material, 0.1 to 3 parts by weight based on 64 to 67 parts by weight of pickled cabbage may be further added to the Goji odor seasoning.

The functional substances in the above licorice, green tea, grapefruit, propolis, oolong tea, vine, cinnamon, barberry, ginkgo, elm, elm, barn, banban, aloe, mugwort, chlorella, black tea, red ginseng, ginseng, wolfberry Any one or more selected from among, casualties and Astragalus can be used.

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.

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.

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.

The method of transforming the functional material into the juice or hot water extract in the form of the material can be appropriately selected by those skilled in the art using the respective functional materials, so the detailed description of the method of modifying the functional materials will be omitted. Let's do it.

The production of the bear baek kimchi of the present invention was carried out by a variety of components, contents and conditions, in order to manufacture a bear baek kimchi in accordance with the object of the present invention, it is preferable to prepare a bear baek kimchi by the above-mentioned ingredients, contents and conditions.

On the other hand, the present invention includes Goji odor kimchi prepared by the above-mentioned method.

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.

<Example 1>

The salt produced by dissolving the sun salt was added three times of the cabbage with 14% salt water, and the cabbages soaked for 6 hours were washed three times with purified water and then water-repelled for 40 minutes. After removing the foreign matters were trimmed and washed, the water was removed and cut into 0.8cm size. 65.88 parts by weight of Chinese cabbage and 6.59 parts by weight of radish, 0.66 parts by weight of shrimp chops, 1.32 parts by weight of pears, 1.32 parts by weight of apple juice, 1.32 parts by weight of pear juice, 0.66 parts of garlic, 0.66 parts of ginger, 0.66 parts of chestnut, salt Add 0.045 part by weight, jujube extract 0.66 part, and aspartame 0.07 part by weight, mix well, and add 6.59 parts by weight of pre-prepared goji odor and mix with seasonings. Put the well mixed marinated seasoned marinated cabbage into the inside of the pickled cabbage, get it in a plastic bag, put it in a sealed container, put it in an airtight container, and ripen it for 12 hours at room temperature.

<Example 2>

Goji odor bag kimchi was prepared in the same manner as in Example 1 except for 6.5 parts by weight of bear odor in pickled cabbage washed with purified water by salting the cabbage in salt water of 15% salt.

<Example 3>

Bearish white kimchi was prepared in the same manner as in Example 1 except for 6.7 parts by weight of bear odor in pickled cabbage washed with purified water by salting the cabbage for 4 hours in brine at 16% salinity.

Comparative Example

Without the addition of bear odors in the same way as in Example 1 using the pickled cabbage and seasoning was stored in the kimchi refrigerator containing kimchi white kimchi.

<Test Example>; Sensory evaluation

As in Examples 1, 2, and 3, white kimchi containing the bear odor and white kimchi without the bear odor, as in Comparative Example, were subjected to sensory evaluation after 4 days. The well-trained sensory personnel (5 men, 10, 20, 30, 40, 50 men and women each) compared the taste of cheongbaek kimchi (chewiness, palatability, overall taste) is shown in Table 1 by the five-point scale method.

Table 1. Sensory Evaluation of White Kimchi

division Example 1 Example 2 Example 3 Comparative example Chewability 4.453 4.413 4.425 4.334 Palatability 4.436 4.413 4.425 4.265 Overall taste 4.348 4.365 4.352 4.245

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.

According to the present invention, a bear odor kimchi containing a bear odor can be provided.

Claims (9)

Washing and water repelling the cabbage in salt water, Washing and cutting the bear odor, Preparing seasonings of radish, cabbage, garlic, chestnut and jujube, and seasoning juice of apple juice and pear juice, Prepare the seasonings and seasoning juice, add shrimp salt, salt and artificial sweeteners, aspartame, stevioside, saccharin or acesulfame K, and mix them together. To get the seasoning, Pickled Chinese cabbage 64-67 parts by weight, seasoned with radish, 6.0-7.0 parts by weight, 0.5-0.7 parts by weight of shrimp, 0.5-0.7 parts by weight of ginger, 1.2-1.5 parts by weight of vegetables, 1.2-1.5 parts by weight of apple juice, 1.2-1.5 parts of pear juice 1.5 parts by weight, 0.5-0.7 parts by weight garlic, 0.5-0.8 parts by weight chestnut, 0.06 to 0.08 parts by weight artificial sweetener, 0.04 to 0.06 parts by weight salt, 0.5-0.8 parts by weight jujube, 6.0-7.0 parts by weight odor Between 0.1 to 3 parts by weight of the hot water extract solution is placed between the inside of the pickled cabbage, put in a plastic bag for storage of kimchi, put into a sealed container and aged, and then adding 12 to 14 parts by weight of kelp water to the kimchi and storing it in the kimchi refrigerator. Method for producing a bear odor kimchi characterized in that. In the functional material hot water extract, any one or more functional materials selected from grapefruit, propolis, vine, cinnamon, rhubarb, ginkgo, elm, elm, hut, halban, aloe, mugwort, and chlorella, compared to the weight of functional material 3 It is added to ˜10-fold purified water and extracted at 90-100 ° C. until the content of purified water is 30-50% of the first purified water, followed by filtration. delete delete delete delete delete delete delete delete

Images