KR100844455B1 - Manufacturing method for chamnamul-kimchi using korean white cabbage & pimpinella brachycarpa - Google Patents

Abstract

A method of preparing whole cabbage Kimchi by putting Pimpinella brachycarpa seasonings into between salted Chinese cabbage is provided to obtain Kimchi having excellent chewiness, preference and taste as compared with conventional Kimchi. Chinese cabbage is preserved in salt, washed and dehydrated. Pimpinella brachycarpa is washed and cut. Pimpinella brachycarpa seasonings are put into between the salted Chinese cabbage, put into a plastic bag and stored in a refrigerator. The Pimpinella brachycarpa seasonings are obtained by the steps of: mixing 2.8 to 3.1 parts by weight of red pepper powder and 4.0 to 6.5 parts by weight of sea tangle extract, based on 63 to 66 parts by weight of Chinese cabbage and cooling to room temperature; mixing with 6.0 to 7.0 parts by weight of radish shreds, 3.0 to 4.0 parts by weight of radish juice, 2.3 to 2.7 parts by weight of salted shrimps, 0.7 to 1.0 pars by weight of liquid type salt-fermented Ammodytes personatus, 1.5 to 2.0 parts by weight of apple juice, 3.5 to 4.5 parts by weight of pear juice, 0.2 to 0.3 parts by weight of sesame, 0.05 to 0.08 parts by weight of salt, 1.0 to 1.3 parts by weight of garlic, 0.4 to 0.6 parts by weight of ginger and 0.02 to 0.04 parts by weight of an artificial sweetener; and adding 6.0 to 8.0 parts by weight of Pimpinella brachycarpa and 0.1 to 3 parts by weight of functional material. The sweetener is selected from aspartame, stevioside, saccharin or acesulfame K. The functional material is selected from grapefruit, propolis, Akebia quinata, cinnamon, Coptis root, Aralia elata, Ulmus davidiana, gulf weed, aloe, Chlorella, red ginseng, Lycium fruit, Torilis japonica and Astragalus root.

Description

Manufacturing Method for Chamnamul-Kimchi Using Korean White Cabbage & Pimpinella brachycarpa}

1 is a manufacturing process diagram of the present invention.

The present invention relates to a method for producing Chinese kimchi cabbage kimchi. More specifically, after washing the Chinese cabbage salted cabbage in brine and water repellent, washing and cutting the green sprouts and preparing the cut, mixed with red pepper powder in hot water kelp water and cooled to room temperature, seasoning Mixing step with, and put the mixed marinade seasoning between the inside of the pickled cabbage and put in a plastic bag for kimchi storage and storing in the kimchi refrigerator.

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. Soils are known to be good soils with deep soil layers, 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 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.

On the other hand, Pimpinella brachycarpa is a perennial herb that can be seen in the shade of a rather deep mountain. The stems are straight and branched, coarse, have a strong fragrance in the outpost, and have hairless and fragrant all over the height of 50 ~ 80㎝. . Stems are straight and branched coarsely. The leaves are alternate, the leaves from the roots have long petioles, and the leaves from the stems have short petioles. The leaflet is wrapped around the stem somewhat and extrudes. Small leaf is divided into two sides, egg-shaped or broad egg-shaped with pointed tip and uneven teeth. Flowers are inflorescences in white, blooming in June-August, hanging on the ends of branches, with 13-14 scattering flowers. There are no guns, and there are one or two rifle guns, thin and short. Petals are 5, curved inwards, 5 stamens, ovary lower. Fruits are broad oval, without hairs. Young leaves are edible and grow in the shade of trees in the mountains. It is distributed in Korea, Japan, and China. Kinds of true sprouts are 60-100cm in height, stems are straight, thin, long, soft, thin-headed green sprouts ( Pimpinella koreana ), 30-80cm tall, pimpinella gustavohegiana with branched and white hair , 50 ~ high Ostericum melanotilingia with 100cm, reddish at the bottom, straight and rare short hairs.

Cham namul is one of incense, and it is a precious wild green herb that is reminiscent of springtime and has a refreshing yet unique fragrance that seems to combine the scents of celery and buttercups. In spring, the leaves are edible and eaten by sacking or boiling the raw leaves together with petioles. Used for blood, hemostasis, fever, stroke prevention, neuralgia, etc. In addition, folk remedies, hepatitis, high blood pressure, fever fever, leaves and leaf stalks of the sprouts take the juice on an empty stomach or take the juice like bean sprouts is said to be effective.

In the spring and early summer, young greens are wrapped with raw leaves and wrapped with raw ssam or boiled as herbs. As a folk remedy, hepatitis, hypertension, and fever are collected by taking the leaves and stalks of the new soft sprouts in May, taking juice one by one before eating, or taking juice like bean sprouts. According to folk remedies of medicinal herbs, vitamins, iron, calcium, etc. are contained in the medicinal herbs, and they contain various functional ingredients such as antioxidant and physiological activities, which are good for preventing hepatitis and hypertension, as well as anemia, stroke, hemostasis, and fever. It is known to have an effect on the back.

It is understood that there is no prior art related to processed foods using real greens.

The present invention is to obtain a real kimchi cabbage kimchi by mixing the sesame with the seasoned high-altitude cabbage.

The present invention is to wash the Chinese cabbage salted cabbage in brine and then water repellent, the step of preparing and washing the sesame after washing the green pepper, mixed with red pepper powder in kelp water of hot water and cooled to room temperature into the seasoning and Mixing step, and put the mixed seasoned greens seasoning between the inside of the pickled cabbage and put in a plastic bag for kimchi storage and storing in the kimchi refrigerator.

<Dyeing and Water Repellent Stage of Chinese Cabbage>

Purchase high-langed cabbage (harvesting Taebaek, Gangwon-do), trim it well, and then divide it into 4 pieces with a knife, and then immerse it in salt water (salinity of 14.5-16.5%; using natural salt) for 4-6 hours. Wash the cabbage soaked in purified water 2 ~ 4 times and then drain water for 20 ~ 40 minutes.

<Seaweed Preparation Steps>

After trimming and cleaning the true greens, remove the water and cut it into about 3.5 ~ 5.5cm.

<Seaweed Seasoning Preparation Step>

2.8-3.1 parts by weight of red pepper powder (thickness 3: fine 1) are mixed with 4.0-6.5 parts by weight of kelp water at 40-60 ° C., cooled to room temperature, 6.0-7.0 parts by weight of radish, Radish 3.0-4.0 parts by weight, shrimp sauce 2.3-2.7 parts, canary fish sauce 0.7-1.0 parts, apple juice 1.5-2.0 parts, pear juice 3.5-4.5 parts, sesame seeds 0.2-0.3 parts, salt 0.05-0.08 parts, Add 1.0 to 1.3 parts by weight of garlic, 0.4 to 0.6 parts by weight of ginger, and 0.02 to 0.04 parts by weight of artificial sweetener, mix well, and then add 6.0 to 8.0 parts by weight of prepared sesame seeds and mix with seasoning. 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.

<Manufacturing Whole Chinese Cabbage Kimchi>

Put the mixed marinated greens seasoned inside the pickled cabbage and put it in a plastic bag for kimchi storage and store it in the Kimchi refrigerator.

In the manufacture of the real namul whole Chinese cabbage of the present invention, the functional substance may be further added during the composition of the real namul spice to improve the functionality and functionality of the bear scab.

In the above functional material, 0.1 to 3 parts by weight may be further added to the seasoned greens seasoning with respect to 63 to 66 parts by weight of Chinese cabbage.

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.

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.

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.

The barley kimchi of the present invention was carried out by various ingredients, contents and conditions in the preparation of the kimchi cabbage kimchi according to the object of the present invention, to prepare a true kimchi cabbage kimchi by the above-mentioned ingredients, contents and conditions It is good.

On the other hand, the present invention includes whole Chinese kimchi cabbage 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 of cabbage prepared by dissolving the sun salt was added three times the salted cabbage of 14.5%, and the cabbage soaked for 6 hours was washed three times with purified water and then water-repelled for 40 minutes. After removing the foreign substances, the true green sprouts were trimmed and washed to remove water and cut into 5.0 cm size. 3.3 parts by weight of red pepper powder with respect to 65 parts by weight of Chinese cabbage were mixed with 3.3 parts by weight of kelp water at 50 ° C., and cooled to room temperature. 4.0 parts by weight of pear juice, 0.25 parts by weight of sesame seeds, 0.07 parts by weight of salt, 1.25 parts by weight of garlic, 0.55 parts by weight of ginger, and 0.03 parts by weight of aspartame, and mix well. Put the well-mixed marinated seasoned marinated cabbage into the inside of the pickled cabbage, and get the kimchi whole cabbage kimchi and put it in a plastic bag and store it in the kimchi refrigerator.

<Example 2>

The whole navy cabbage kimchi was prepared in the same manner as in Example 1 except that 6.5 parts by weight of the true namul was used in the pickled cabbage washed with purified water by salting the cabbage for 5 hours in a salt water of 15.5%.

<Example 3>

The whole navy cabbage kimchi was prepared in the same manner as in Example 1 except that 7.5 parts by weight of the true namul was used in the pickled cabbage washed with purified water by saline in the brine at 16.5% of brine for 4 hours.

Comparative Example

In the same manner as in Example 1 without adding the real green sprouts and seasoning using cabbage pickles and seasonings were stored in kimchi refrigerator containing kimchi cabbage.

<Test Example>; Sensory evaluation

As in Examples 1, 2, and 3, kimchi containing real greens and kimchi containing no greens as in Comparative Example were subjected to sensory evaluation after 4 days. Well-trained sensory test personnel (5 males and females in their 20s, 30s, 40s and 50s) were compared with the taste of kimchi (chewability, palatability, overall taste) and are shown in Table 1 below using a 5-point scale method.

Table 1. Sensory test of Kimchi

division Example 1 Example 2 Example 3 Comparative example Chewability 4.346 4.345 4.342 4.142 Palatability 4.346 4.365 4.345 4.076 Overall taste 4.384 4.364 4.382 4.141

* In the sensory test result of Table 1, the higher the value, the better the sensory means.

As described above, the present invention has been described with reference to preferred embodiments and test examples, but a person skilled in the art will appreciate 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 various modifications and changes can be made.

From the results of the test example Table 1, the whole green kimchi cabbage kimchi of the present invention has an excellent chewiness, palatability, overall taste as compared to the normal whole cabbage kimchi without the addition of the green sprouts.

Claims (7)

(1) washing the cabbage in brine and then washing and repelling it; (2) washing and cutting the green sprouts; (3) Mixing red pepper powder 2.8-3.1 parts by weight to 4.0-6.5 parts by weight of kelp water at 40-60 ° C, cooled to room temperature, and then 6.0-7.0 parts by weight of radish, based on 63-66 parts by weight of Chinese cabbage obtained in step (1). Radish 3.0-4.0 parts by weight, shrimp sauce 2.3-2.7 parts, canary fish sauce 0.7-1.0 parts, apple juice 1.5-2.0 parts, pear juice 3.5-4.5 parts, sesame seeds 0.2-0.3 parts, salt 0.05-0.08 parts, Add 1.0 to 1.3 parts by weight of garlic, 0.4 to 0.6 parts by weight of ginger, and 0.02 to 0.04 parts by weight of artificial sweetener, mix well, and then add 6.0 to 8.0 parts by weight of true greens obtained in step (2) and 0.1 to 3 parts by weight of functional substances. To make the seasoning, (4) The method of producing whole Chinese kimchi cabbage kimchi, comprising the step of putting the marinade seasoning between pickled cabbage and put it in a plastic bag for kimchi storage and then stored in a kimchi refrigerator. The artificial sweetener in the above is aspartame, stevioside, saccharin or acesulfame K or a mixture of two or more, The functional material is at least one selected from grapefruit, propolis, vines, cinnamon, rhubarb, elm, elm, moss, aloe, chlorella, red ginseng, ginseng, wolfberry, casualty, astragalus. delete delete delete delete delete Claims Korean kimchi cabbage kimchi prepared by the method of claim 1.

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