KR100855742B1 - kimchi made with onion and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to onion kimchi and a method of manufacturing the same, and more particularly, by mixing and ripening onions, which are difficult to popularize in the form of processed foods, with seasoning and preparing them with kimchi, it has a sweet and sour taste without onion's peculiar flavor and spicy taste. The present invention relates to onion kimchi and a method of manufacturing the same, which show the functional effects of onions and health benefits.

To this end, the onion kimchi of the present invention screening and preparation process of the onion to be pre-treated by screening 70 ~ 80% grown onion; Dipping the prepared onion in brine; A first and second washing process; Preparing a seasoning and mixing it with the onion; It provides onion kimchi consisting of the process of fermenting, ripening kimchi mixed with the seasoning.

This makes it possible to offer onion kimchi with a different taste to children and adults who are reluctant to eat onions. In addition, it is possible to increase the use of onion as a processed food product, the health benefits of onion can be seen through the daily diet.

Onion, kimchi, fermentation, stem, leaf

Description

Kimchi made with onion and the manufacturing method

The present invention relates to an onion kimchi and a method of manufacturing the same, and more particularly, by mixing and fermenting onions, which are hardly popularized in the form of processed foods, with fermentation, to produce kimchi, it has a sweet and sour taste without the unique arin, spicy taste of onions. The present invention relates to onion kimchi and a method of manufacturing the same, which can be seen in the functional ingredients and health benefits of onions.

Onion is a vegetable with a lot of protein and contains glucose, sugar, fructose, maltose and so on. It is harvested when the leaves fall and have a little green color in June and July, and the edible part is mainly known as scaly stems (flat, round).

However, these onions are not used as the main ingredients of food because they have a distinctive spicy and arine taste due to propyl disulfide and allyl sulfide, and are used as a subsidiary ingredient as a spice or juice. These spicy flavors of onions form propylmercaptan, which is 50 times sweeter than sugar when it is cooked, so it is used in food by heating to eliminate objection to diet.

Onion is known to be helpful for neuralgia, arthritis, burn treatment, facial wrinkle removal, hair regrowth, energetic enhancement, bronchial asthma, urticaria, and skin rashes. In Dongbogam, cold, constipation, fatigue, insomnia, arteriosclerosis, It is known to be effective for blood circulation, antipyretic effect, constipation prevention, renal function enhancement, and liver function enhancement.

According to the research on the pharmacological effects of onion, which has been actively conducted since the 1990s, one of the main reasons why onions have pharmacological effects is because of sulfur compounds. (Selenium) has been shown to have antioxidant, anticancer, and detoxification effects.

However, these components are lost by heating, which is a conventional onion treatment method, so a new treatment method for food should be sought.

Thus, onion processing methods that use raw onions as raw materials as raw materials, not as an absent material of food, have been progressed conventionally. Chan-Achi and Kimchi are such things. Chan-A-Chi is made by dipping raw onions in soy sauce and ripening them for a certain period of time. Kimchi is processed by mixing fresh onions in red pepper powder, ginger and salted fish.

However, they also have low utilization as processed foods due to the unique smell and spicy taste of onions, and even though they are distributed as some processed foods, they do not effectively reduce the unique smell and spicy taste of onions and are being disregarded by consumers. In addition, onions have a disadvantage that fermentation is difficult due to organic sulfur compounds, and currently distributed onion kimchi corresponds to 'edges' rather than 'kimchi', and thus onion's inherent flavor and chewiness has not been effectively eliminated.

The onions are processed into our traditional fermented food kimchi, but it is necessary to develop an effective processing method to reduce the detrimental factors such as onion's unique smell and arin taste.

In order to solve the above problems, the present invention is to prepare onion kimchi that can use the nutritional and pharmacological components of raw onions by producing raw onions with kimchi.

In addition, it solves the problem of onions that are difficult to ferment, providing onion kimchi that has been fermented instead of onion kimchi of normal "edge" type onion kimchi that reduces the unique spicy taste and aroma of onion and eliminates objection to raw onions To manufacture.

In addition, the onion kimchi is made from all the leaves, stems, and kernels of onions. To prepare.

In addition, it is intended to use onion kimchi throughout the year by preparing onion kimchi that does not reced the shape of the onion even for long-term storage.

Onion kimchi of the present invention to achieve the above object and the process of selecting and harvesting onions grown 70-80%; Pickling the selected onions in brine; First and second washing process; Preparing a spice and mixing it with the onion; Fermented kimchi mixed with the seasoning provides an onion kimchi consisting of the process of ripening.

Hereinafter will be described in more detail the manufacturing process for the onion kimchi of the present invention.

1. Selection and preparation of onions

General onions are harvested after the leaves fall around June-July onion kimchi of the present invention is selected and harvested onions grown about 70-80% before the leaves fall.

This is because the present invention manufactures onion kimchi using the harvested state, that is, onions with leaves and stems (hereinafter referred to as 'onions') as it is, not only using onion onions. This is because the stem and leaves are soft and suitable for the production of onion kimchi.

In addition, kimchi made with onions of general onion has a bitter taste and fermentation is not good, so kimchi should be prepared with onions having a growth degree of 70-80%. (Experimental example 1) Here, the growth 70-80% is fully understood by those skilled in the art of producing onions.

Selected onions are harvested as the onions are not separated from the stem and leaves and washed thoroughly with running water.

Washed onions in a colander to drain the water, and cut the onions 2 ~ 20mm deep 1 ~ 3cm at the bottom so that the seasoning can be well seasoned so that the shape of the eggs intact.

At this time, if the sheath is cut out a lot and deeply, the onion's egg shape will be distorted and receded during the ripening and long-term storage of the onion, which makes it unsuitable for appearance.In contrast, if the sheath is made small, the seasoning does not fit well inside the egg. do.

2. Pickling process

The onions are soaked in brine and pickled.

Salt should be 300 ~ 600g per 20kg onion weight.

In other words, make salt water by releasing salt in water enough to hold onions and immerse onion in it. Pickling time is 2 to 3 hours. Water enough to hold the onion is enough to be understood by those skilled in the art as to the same degree as the production of Chinese cabbage kimchi.

At this time, unlike conventional kimchi production, pickling time is 2 to 3 hours because leaves, stems, and seeds of onions are soaked in salt water for a long time, leaves and stems become tough, and the seeds are deformed by excessive dehydration. . This decreases the palatability due to the decrease in chewiness. Excessive dehydration of eggs also shortens the storage period of kimchi.

On the other hand, if the onion pickling time is shorter than the standard, fermentation does not occur well later, and the arin taste of onion is not effectively removed.

If the salt is used more than the above standards, the onion kimchi will be squeezed and used, and the substrate will be dehydrated, resulting in poor chewability of the prepared onion kimchi. That is, the kernels recede and the leaves and stems are tough.

If less salt is used than the above standard, the chewy property of onion kimchi is the same as that of raw onions, and of course, onion kimchi is not fresh and fermentation is not suitable.

The pickling time is correlated with the amount of salt. If the pickling time is long, the onion kimchi is squeezed and the chewing property is not good, and the pickling time is short, the onion kimchi has the same chewability as the fresh onion and the fermentation is not good. This is inappropriate.

3.Washing process

The salted onions are first and second washes in running water so that there is no residual salt, and then supported by a colander to drain the water.

4. Mixing process

Prepare the seasoning to be used for onion kimchi of the present invention and mix it evenly with the marinated onion.

That is, 83 to 88% by weight of pickled onions, 1.5 to 3% by weight of red pepper powder, 3 to 6% by weight of red pepper mixer, 4-7 wt% glutinous rice porridge, 0.05-0.5 wt% sesame, 2-4 wt% fish sauce, 0.1-0.3 wt% shrimp sauce, 0.4-0.8 wt% sugar, 0.4-0.8 wt% salt.

Onion, as mentioned earlier, has a distinctive spicy and arine flavor, but also has a sweet taste, so if you eat a lot of disadvantages. The composition of kimchi seasoning is very important, so the present invention is to prepare the seasoning with the above composition and mixed with salted onions. In other words, when the red pepper powder and the red pepper mixer are mixed less than the above standard, the taste felt in the prepared kimchi is either too much or inadequate, and when more than the standard is added, the hot and spicy taste of the onion is not suitable for children and the elderly. At this time, the pepper mixer refers to a mixture of water and pepper in a weight ratio of 2: 1.

In addition, if you put more glutinous rice porridge than the above standards, onion kimchi is sour early, and if less than the standard fermentation is not good because it is not suitable.

Fish sauce and shrimp sashimi also add more fishy salty and salty salt than the above standard is not suitable, if less than the above standards will be inadequate in onion kimchi.

In addition, if the mixing amount of the glutinous rice porridge, fish sauce, shrimp chops, pepper mixer is less than the standard, the onion is not immersed in the seasoning broth sufficiently, there is a problem such that the onion is not contained during the ripening, storage in the group.

The sugar is to promote fermentation as well as to feel a certain sweetness to function to increase the preference of onion kimchi. Therefore, sugar or honey may be selectively used.

Onion has a unique sweetness, so if you put more sugar or honey than the above standard, onion kimchi is sweet, the preference decreases, and if less sugar or honey than the above standard, fermentation of onion kimchi is not well suited.

In addition, when the seasoning of the onion kimchi of the present application, it may be mixed with juice. In other words, if you mix the radish juice in an amount corresponding to 1/2 of the glutinous rice porridge to mix it can produce onion kimchi of a cooler and cleaner taste.

5. Fermentation and Ripening Process

The seasoned kimchi is subjected to two stages of fermentation, two stages of aging process.

In other words, it is stored for 1 day at 10 ~ 15 ℃ and fermented for 3 days at 4 ~ 6 ℃ to cultivate fermented bacteria, and aged and stored for 10 days at 0 ~ 1 ℃, 3 to 6 months at -1.8 ~ -3 ℃. .

Onion is difficult to ferment by the organic sulfur compound, the present invention using the onion 70 ~ 80% of the growth and the onion kimchi fermented through the seasoning composition and fermentation conditions as described above do not feel and taste of sweet and sour Onion kimchi can be provided.

By keeping onion kimchi for 1 day at a temperature of 10 ~ 15 ℃, to activate the fermentation bacteria, fermentation proceeds while maintaining the fermentation bacteria activated by fermentation for 3 days at 4 ~ 6 ℃.

In addition, the onion used in the present invention is not always produced, so that it can be stored for a long time at the above temperature to consume onion kimchi throughout the year.

Through the fermentation degree, the spicy and arine taste of onions is not felt, and the onion kimchi without chewing of raw onions can be completed.

The onion kimchi of the present application finished all the above process can feel the sweetness and cool taste in the egg, bitter taste in the leaves, protein taste in the stem, acidity caused by fermentation.

6. Packing process

The fermented onion kimchi is packaged and distributed in a normal packaging container.

Through the following examples to help understand the present invention.

( Example  One)

1. Selection and preparation of onions

Fresh leaf onions harvested on May 20 in the Buan area were harvested. That is, onions smaller than the egg size, which grew 70-80%, were selected and harvested. At this time, the leaves and stems were separated from the kernels, and the onions were sorted and harvested, washed, and then drained in a colander.

After draining, a cut of 3 mm deep was placed at the bottom of the onion kernel at 1 cm intervals.

2. Pickling process

20 kg of onions in 6 l of water Mix 400 g of salt and stir to make salt salty. Pickled for 2 hours.
At this time, the onion used in the present invention is a young onion that is not mature, so that it is pickled enough to contain onion kimchi in about 2 hours.
In addition, 20 kg of onions in 9 l to 10 l of water Mix 600 grams of salt to make brine, then pickle onions.
In the present invention, even if the water is not filled to the upper surface of the onion in the process of pickling the onion can be pickled for 2 hours by inverting after 1 hour and then stored for about 1 hour. At this time, the pickling container is enough if the conventional 30ℓ container that can hold 20kg of onion.

3.Washing process

The onion was washed first and second in running water so that there was no residual salt, and then drained by supporting it in a colander.

4. Mixing process

Seasoning to be used for onion kimchi of the present application was prepared and mixed evenly with the pickled onion.

Salted onion 22kg, red pepper powder 425g, red pepper mixer 1.1kg, 1.1kg glutinous rice porridge, 50g sesame seeds, 600g fish sauce, 35g shrimp shrimp, 150g sugar, 150g salt was mixed.

At this time, the pepper mixer was used to mix water and pepper in a weight ratio 2: 1 went to the blender.

5. Fermentation and Ripening Process

The seasoned kimchi has undergone two stages of fermentation, two stages of aging process.

In other words, the fermented bacteria were positive by storage at 15 ° C. for 1 day and then fermented at 6 ° C. for 3 days.

6. Packing process

The fermented onion kimchi was packaged in a conventional plastic packaging container.

( Example  2)

Onion kimchi was prepared in the same process as in Example 1, when seasoning in the mixing process, 550g of juice was mixed. As a result, a cool taste of onion kimchi could be prepared.

( Example  3)

Was carried out in the same manner as in Example 1, but was prepared by mixing honey in place of sugar in the mixing process.

( Comparative example  One)

On July, onions with fallen leaves were harvested and sorted, and the leaves and stems were removed, and onion kimchi was prepared in the same manner as the conventional kimchi production.

As a result, not only the fermentation was not good, but also the end taste of onion kimchi was not so clean and palatability resulted in poor results, and also had a problem that is hard to eat in one bite.

( Comparative example  2)

Onion kimchi was prepared in the same manner as in Example 1, except that the onions were not picked and harvested onions in June and only leaves and stems were used to prepare onion kimchi. As a result, unlike in Example 1, the protein taste and fine bitter taste, which can be tasted in the leaves and stems of onions, were not seen, and thus the palatability was lower than that in Example 1.

( Comparative example  3)

Onion kimchi was prepared in the same manner as in Example 1, but 500 g of salt was used with respect to 20 kg of onion weight in the pickling process.

As a result, a lot of moisture was drained from the egg, so the onion was easily receded and the broth of the prepared onion kimchi was not clear and the chewability was not satisfactory.

( Comparative example  4)

Onion kimchi was prepared in the same manner as in Example 1 except that 200g of salt was used with respect to 20kg of onion weight in the pickling process.

As a result, onions are not well fermented, of course, the onion kimchi showed a poor result.

( Comparative example  5)

Onion kimchi was prepared in the same manner as in Example 1, but the mixing ratio of the onion and seasoning in the mixing process was as follows.

Seasoned with 81.7% pickled onion, 5.5% by weight of red pepper powder, 4% by weight of red pepper mixer, 4% by weight of glutinous rice gruel, 0.3% by weight of sesame, 3% by weight of salted fish, 0.3% by weight of shrimp, 0.6% by weight of sugar, 0.6% by weight of salt Mixed with.

As a result, spicy taste was strong, so young children or consumer groups who could not eat spicy food showed poor taste.

( Comparative example  7)

Onion kimchi was prepared in the same manner as in Example 1, but the mixing ratio of the onion and seasoning in the mixing process was as follows.

 Pickled onion 86.2 wt%, red pepper powder 1 wt%, red pepper mixer 4 wt%, glutinous rice porridge 4 wt%, sesame 0.3 wt%, fish sauce 3 wt%, shrimp chop 0.3 wt%, sugar 0.6 wt%, salt 0.6 wt% .

As a result, the spicy taste was weak and had a weak point when eaten a lot. It is judged to be due to the inherent sweetness of onions.

( Comparative example  8)

Onion kimchi was prepared in the same manner as in Example 1, but the mixing ratio of the onion and seasoning in the mixing process was as follows.

Seasoning consisting of 83.2% of pickled onions by 2% by weight of red pepper powder, 3% by weight of red pepper mixer, 7% by weight of glutinous rice gruel, 0.3% by weight of sesame, 3% by weight of salted fish, 0.3% by weight of shrimp, 0.6% by weight of sugar and 0.6% by weight of salt Mixed with.

As a result, the glutinous rice porridge was added excessively so that it could not feel the cool taste of onion, and the soup of onion kimchi was not clean. In addition, when stored for a long time, there was a problem that quickly.

( Comparative example  9)

Onion kimchi was prepared in the same manner as in Example 1, but the mixing ratio of the onion and seasoning in the mixing process was as follows.

Pickled onion 85.8%, red pepper powder 3%, red pepper mixer 4%, glutinous rice porridge 2%, sesame 0.5%, fish sauce 3%, shrimp 0.3%, sugar 0.7%, salt 0.7% .

As a result, the onion kimchi did not go well. This was judged to be because the content of glutinous rice porridge is small.

( Comparative example  10)

Onion kimchi was prepared in the same manner as in Example 1, but the mixing ratio of the onion and seasoning in the mixing process was as follows.

83% by weight of pickled onions, 3% by weight of red pepper powder, 5% by weight of red pepper mixer, 5% by weight of glutinous rice gruel, 0.4% by weight of sesame, 2% by weight of salted fish, 0.2% by weight of shrimp, 1% by weight of sugar, 0.4% by weight of salt .

As a result, the prepared sweet onion kimchi had a strong disadvantage of not eating much.

( Comparative example  11)

Onion kimchi was prepared in the same manner as in Example 1, but the mixing ratio of the onion and seasoning in the mixing process was as follows.

Pickled onion 85.4% by weight, red pepper powder 3% by weight, red pepper mixer 3% by weight, glutinous rice porridge 4% by weight, sesame 0.5% by weight, fish sauce 2.5% by weight, shrimp by weight 0.1% by weight, sugar 0.5% by weight, salt by weight 1% by weight .

As a result, compared with the onion kimchi prepared in Example 1, the chewiness was not good and the bitter taste was obtained.

( Comparative example  12)

Onion kimchi was prepared in the same manner as in Example 1, except that during fermentation and ripening process, one day at 15 ° C. and then fermented for 3 days at 10 ° C., 10 days at 0˜1 ° C., 3 at −3 ° C. Aged and stored for months.

As a result, too much fermentation of the prepared onion kimchi caused a problem of storage and storage.

( Comparative example  13)

Onion kimchi was prepared in the same manner as in Example 1, but only fermented at 15 ℃ for one day without undergoing the aging process during fermentation and aging process.

As a result, the produced onion kimchi was less fermented, the sense of taste was sensed, as well as the unique Arin flavor of onions was detected.

Hereinafter, the experimental example which aims at this invention is shown.

( Experimental Example  One)

This experiment is a preference evaluation for onion kimchi prepared through Example 1 and onion kimchi prepared through Comparative Example 1.

A total of 50 panelists were surveyed and their scores were averaged.

sweetness bitter Sour taste Spicy Arin Chewability smell Overall preference Example 1 3.8 5 4.6 4.5 4.7 5 5 4.6 Comparative Example 1 3.5 2.3 One 1.5 One 2 One 1.5

   1 ------------------------------- 3 ----------------- ------------ 5

Very good Very good

Onion kimchi prepared by Example 1 has no tendency of raw onions and did not taste the aryn, spicy taste of onions.

( Experimental Example  2)

In this experiment, the onion kimchi was prepared by the method according to Example 1, but onion kimchi was prepared using onions having different harvesting times, and their preference was evaluated.

That is, onions harvested in Buan area on May 1 (experimental zone 1), onions harvested on May 20 (experimental zone 2), onions harvested on May 25 (experimental zone 3), and harvested on May 31 Onion kimchi was prepared in the same manner as in Example 1, using onion (experimental sphere 4), onion harvested on June 10 (experimental sphere 5) and commercially available onions (experimental sphere 5) as raw materials of onion kimchi. Prepared.

Evaluation method was the same as Experimental example 1.

Feeling bitter Sour taste Spicy Arin Chewability smell Overall preference Experiment 1 One One 2.51 One One 2 2 2 Experimental Zone 2 3.2 3 4 4.2 4 4.8 4.5 4 Experiment 3 3 4.5 4.7 4.4 4 4.8 4.7 4.3 Experiment 4 3.8 4.5 4.8 4.5 4.3 4.9 4.8 4.5 Experiment 5 3 One 2 One One 2.5 2.7 3

As can be seen from Table 2 above, when the harvest is too early (experimental zone 1) or when onion onions are harvested using onions (experimental zone 5) harvested in the usual harvesting season, the onion's inherent spicy, arid taste, and smell It was strong, resulting in a drop in the degree of preference.

( Experimental Example  3)

This experiment prepared onion kimchi in the same manner as in Example 1, but shows the results of pickling by varying the amount of salt used in the pickling process as follows.

That is, 200g of salt (Experimental zone 1), 300g (Experimental zone 2), 400g (Experimental zone 3), 500g (Experimental zone 4), 600g (Experimental zone 5), 700g Experimental 6), 800g (Experimental 7) to show the degree of preference for onion kimchi pickled in different ways.

Feeling bitter Sour taste Salty Overall Symbol Experiment 1 2 4.0 3 Freshness 2.9 Experimental Zone 2 4.4 4.4 4.5 4.6 4 Experiment 3 4.6 4 4.6 4.4 4 Experiment 4 4.5 4.2 4.6 4.4 4.5 Experiment 5 4.6 4.2 4.7 4.0 4.3 Experiment 6 4.3 2 4.3 2 2.7 Experimental Zone 7 4.3 2 3.5 One 2

As can be seen from Table 3 above, when the amount of salt is small, onion kimchi feels as well as fermentation is not enough, sour taste is weak. On the other hand, when the amount of salt was large, onion kimchi was salty and rather bitter taste was judged to be inadequate.

( Experimental Example  4)

To prepare onion kimchi in the same manner as in Example 1, after producing the onion kimchi by varying the content of red pepper powder in the mixing process, it shows the degree of preference.

In other words, the mixing ratio is the same as in Example 1, but the mixing amount of red pepper powder 0.8% by weight (test 1), 1.2% by weight (test 2), 1.5% by weight (test 3), 2% by weight (test) 4), 2.5% by weight (Experimental 5), 3% by weight (Experimental 6), 3.5% by weight (Experimental 7) was prepared by the onion kimchi.

Feeling Spicy Arin Overall preference Experiment 1 1.8 2.7 2.5 1.7 Experimental Zone 2 2 3 3 2 Experiment 3 3.5 3.5 4.0 4 Experiment 4 4.3 4.1 4.1 4.5 Experiment 5 4.7 4.2 4.0 4.7 Experiment 6 4.7 4 4.5 4.3 Experimental Zone 7 4.7 2 3.5 3

As can be seen in Table 4 above, when the amount of red pepper powder to mix is small onion kimchi feel and the arin taste of the onion does not disappear, the degree of preference. On the other hand, when the amount of red pepper powder is large, the hotness of onion powder is added to the spicy taste of onion, resulting in spicy and poor taste.

( Experimental Example  5)

Onion kimchi was prepared in the same manner as in Example 1, but onion kimchi was prepared by varying the mixing amount of glutinous rice porridge in the mixing process.

That is, the mixing amount of glutinous rice porridge 2% by weight (test 1), 3% by weight (test 2), 4% by weight (test 3), 5% by weight (test 4), 6% by weight (test 5) ), 7% by weight (Experimental District 6), 8% by weight (Experimental District 7) prepared onion kimchi and measured the acidity to determine the degree of fermentation of onion kimchi.

That is, onion kimchi prepared by varying the amount of glutinous rice porridge, respectively, fermented at 15 ° C. for 1 day and 6 days at 6 ° C., and then aged at 0˜1 ° C. for 10 days, and the acidity and sour taste of kimchi indicating the degree of fermentation. Was measured. The result is as follows.

Acidity Sour taste Spicy Arin Overall preference Experiment 1 0.81 3 5 2 3 Experimental Zone 2 0.8 3 2 2.1 3.2 Experiment 3 0.66 4.7 4.6 4.3 4.6 Experiment 4 0.65 4.7 4.6 4.4 4.7 Experiment 5 0.64 4.8 4.8 4.6 4.7 Experiment 6 0.62 4.6 4.8 4.6 4.5 Experimental Zone 7 0.4 4.5 4.8 4.6 3

As can be seen through the acidity value, if the mixing amount of glutinous rice porridge is less fermentation does not occur well sour taste is weak. This resulted in a drop in the degree of preference.

On the other hand, if the amount of glutinous rice porridge is mixed with onion kimchi early sour storage capacity is reduced. (Acidity can measure the degree of fermentation of kimchi, the most delicious kimchi is 0.3 ~ 0.7 acidity)

( Experimental Example  6)

Onion kimchi was prepared under the same conditions as in Example 1, but the onion kimchi was prepared by varying the amount of sugar mixed in the mixing process, and then evaluated the acidity and sugar content indicating the degree of fermentation.

That is, the mixed amount of sugar is 0.2% by weight (Experiment 1), 0.4% by weight (Experiment 2), 0.6% by weight (Experiment 3), 0.8% by weight (Experiment 4), 1% by weight (Experiment 5) Onion kimchi was prepared by differently. The evaluation method was 5 point evaluation method as above and the result is as follows.

Acidity was measured after fermenting and aging onion kimchi as in Experimental Example 5.

Acidity sweetness Overall preference Experiment 1 0.7 3.8 3.8 Experimental Zone 2 0.7 4 4.2 Experiment 3 0.7 4.2 4 Experiment 4 0.6 4.2 4 Experiment 5 0.6 2.6 2

As can be seen from the above results, as the amount of sugar is increased, the fermentation was better as the amount of sugar was increased, but the sweetness became stronger and the taste was lowered.

As can be seen through the above examples, comparative examples, experimental examples, the present invention is produced by the kimchi prepared onions having a unique spicy and aryn flavor by sulfur content, but the 'edge' form such as conventional onion kimchi By providing fermented onion kimchi, there is no spicy or arine flavor of onion, and it can provide onion kimchi having a sweet and sour taste by fermentation.

The present invention is onion kimchi prepared by mixing and fermenting onion with seasoning, 83-88% by weight of onions grown 70-80%, red pepper powder 1.5-3%, pepper mixer 3-6%, 4 ~ 7% by weight glutinous rice porridge, 0.05 ~ 0.5% by sesame, 2 ~ 4% by weight fish sauce, 0.1 ~ 0.3% by weight of shrimp, 0.4 ~ 0.8% by sugar, 0.4 ~ 0.8% by weight of salt Fermented bacteria were cultivated by keeping it at 15 ° C for 1 day and fermenting at 4 ~ 6 ° C for 3 days, and fermented and stored for 10 days at 0 ~ 1 ° C, 3-6 months at -1.8 ~ -3 ° C, There is no taste, no spicy taste, and it is possible to provide onion kimchi with sweet and sour taste.

In addition, the onion kimchi prepared in this way is not only using the onion's egg, but the leaves and stems are selected to be in a good condition to be used together in the production of onion kimchi. Being able to provide onion kimchi can.

In addition, it is possible to use onions, which are not used as processed foods, but not as cooked, but as kimchi by fermentation, and thus can use the pharmacological and health benefits of onions through daily diet.

In addition, onion kimchi is prepared so that the shape of onion does not fall even after long-term storage so that onion kimchi can be consumed throughout the year.

Claims (8)

In the kimchi production method using onions, Selecting and harvesting onions and then washing and preparing onions that cut into the bottom of the onion kernel; Pickling process of pickling the onion in brine for 2-3 hours; Washing the first and second washing the pickled onions under running water; 83-88% by weight of the pickled onions red pepper powder 1.5-3% by weight, chili pepper mixer 3-6% by weight, Mixing process mixing with 4 ~ 7% by weight glutinous rice porridge, 0.05 ~ 0.5% by sesame, 2 ~ 4% by weight fish sauce, 0.1 ~ 0.3% by weight, shrimp 0.4 ~ 0.8% by weight, 0.4 ~ 0.8% by salt and; Fermenting and ripening the seasoned onions; Method of manufacturing onion kimchi consisting of the packaging process The method of claim 1, wherein the onion is an onion having a growth degree of 70 to 80% of the onion kimchi production method characterized in that the onion is not separated from the leaves and stems delete The method of claim 1, wherein the sugar of the seasoning method of producing onion kimchi, characterized in that one selected from sugar or honey. The method of claim 1, wherein the mixing process is a method of producing onion kimchi, characterized in that further mixing the radish corresponding to 1/2 of the glutinous rice porridge The method of claim 1, wherein the red pepper mixer is mixed with water and red pepper in a weight ratio of 2: 1, the method of producing onion kimchi, characterized in that pulverized in a conventional mixer. According to claim 1, fermentation and aging process is stored for 1 day at 10 ~ 15 ℃ and fermented bacteria by fermentation 3 days at 4 ~ 6 ℃, 10 days at 0 ~ 1 ℃, -1.8 ~ -3 ℃ Method of producing onion kimchi, characterized by aging, storage for 3 to 6 months Onion kimchi prepared according to claim 1.