KR100856974B1 - The vinegared fish and ripened kimchi rice manufacture method - Google Patents
The vinegared fish and ripened kimchi rice manufacture method Download PDFInfo
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- 235000009566 rice Nutrition 0.000 title claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/08—Food product presented as a kit of parts
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Abstract
Description
도 1은 본 발명의 제조공정도1 is a manufacturing process diagram of the present invention
※본 발명에 따른 용어의 정리※ Summary of Terms
1컵:200cc 1 cup: 200 cc
큰술:15㎖ 작은술:5㎖Tablespoon: 15 ml Tsp: 5 ml
본 발명은 묵은지 김치초밥 제조방법에 관한 것이다. 최근 김치에 관한 연구 및 상품화에 많은 기업들이 관심을 가지고 있다. 국내 김치 산업도 발전과 세계인의 입맛에 따라 현지화 퓨젼화 시켜 나가야 한다. 김치의 경쟁력과 다양한 상품화를 위하여 기존 김치제품의 품질개선 및 공정의 표준화도 중요하지만 김치양념, 김치를 이용한 소스개발, 야채발효 쥬스 등 김치의 제품 다양화에 의해 매출액 신장을 꾀할 수 있으며, 묵은지를 이용한 즉석김치찌개와 볶음밥 등의 가공식품의 품질을 더욱 개선하고 개발하여 김치 수요처를 확보하는 것이 중요하다고 본다. The present invention relates to a kimchi sushi production method. Recently, many companies are interested in researching and commercializing kimchi. The domestic kimchi industry should also be localized and fused according to the development and taste of the world. In order to improve Kimchi's competitiveness and commercialization, it is important to improve the quality of existing kimchi products and standardize the process.However, it is possible to increase sales by diversifying Kimchi's products such as Kimchi seasoning, Kimchi sauce development, and vegetable fermentation juice. I think it is important to secure the demand for kimchi by further improving and developing the quality of processed foods such as used instant kimchi stew and fried rice.
김치는 채소에 젓갈류, 양념 및 향신료 등이 첨가된 복합발효식품으로 독특 한 향미를 지닌 한국의 전통적인 건강발효식품으로 쌀을 주식으로 하는 한국인의 식생활에 있어서 빠질 수 없는 중요한 부식으로 여러 가지 영양학적 특성을 가지고 있다. Kimchi is a multi-fermented food that adds vegetables, salt, spices and spices.It is a traditional Korean fermented food with unique flavor.It is an important corrosion in the diet of Koreans whose rice is a staple food. Has characteristics.
지금까지 알려진 김치종류만 190 여종에 이르고 김치를 이용한 요리 또한 다양하다. 우리 김치의 우수성은 세계인들에게도 널리 알려져서 좋은 반응을 받고 있으며 다양한 종류의 김치가 시판되고 있고, 기능성 김치에 대한 연구 및 응용요리, 다양한 식품소재를 김치에 첨가한 연구가 진행되고 있으며 최근에는 웰빙 음식을 선호하는 추세에 맞추어 묵은 김치를 이용한 요리메뉴들이 인기를 얻고 있다.There are about 190 kinds of kimchi known to date, and there are various dishes using kimchi. The excellence of our Kimchi is well known by the world people and is receiving good response. Various kinds of Kimchi are on the market, research and application of functional kimchi, addition of various food materials to Kimchi, and well-being food recently In accordance with the trend of favoring the kimchi menu using old kimchi is gaining popularity.
묵은지는 김치를 담글 때 양념이 많이 들어가지 않고 1년 이상 숙성시킨 묵은 김치라는 말로 1년 이상 된 김치를 말하는데 이를 이용하여 찜, 삼겹살구이, 볶음밥 외 여러 형태의 요리를 할 수 있다. 김치를 주재료로 한 응용식품의 고급화와 다양화가 필요한 실정이다. The old-fashioned kimchi refers to kimchi that has been aged for more than one year. It can be steamed, grilled pork belly, fried rice and many other types of dishes. There is a need for high quality and diversified applied foods based on kimchi.
묵은지의 영양적 우수성을 바탕으로, 소비자의 맛의 선호도 경향을 통해 관능검사를 통하여 파악하고 이에 따라 제품개발을 위한 다각도의 노력이 필요하다.Based on the nutritional excellence of old paper, it is necessary to grasp the sensory preference trend through sensory test and accordingly, various efforts for product development are required.
수출의 다각화와 수출증대를 위해서는 현지인을 위한 다양한 응용상품이 공급되어야 하고 조리방법의 개발을 통한 다양한 김치 응용상품개발에 대한 연구와 지원도 필요하다고 본다. In order to diversify exports and increase exports, various application products should be supplied for local people, and research and support for the development of various kimchi application products through the development of cooking methods are also required.
이에 본 발명에서의 목적은 묵은 김치를 이용한 상품개발에 관한 연구의 일부로서 김치음식을 세계에 알리며, 김치응용 요리의 신제품 개발을 위해 묵은지를 이용하여 다양하고 간편하며 기호성이 좋은 밥류의 제품을 개발하고 상품화를 실행함에 있다. Therefore, the purpose of the present invention is to inform the world of Kimchi food as part of the research on the development of products using old kimchi, and to develop a variety of simple and palatable rice products using old paper for the development of new products of kimchi application cuisine And commercialization.
본 발명에서는 한국전통 발효식품에 관한 관심과 함께 김치응용식품 개발을 위해 묵은지를 부재료로 한 상품개발을 하고자 한다. 먼저 소비자의 맛의 선호경향을 면밀히 조사하여 일반적으로 변해가는 맛의 변화 양상을 파악하고, 이에 따라 김치제품을 다양화하고, 매운맛, 짠맛, 단맛의 미묘한 부분과 화학조미료를 천연조미료로 대체하는 연구도 필요하다. In the present invention, with the interest in the traditional Korean fermented foods to develop a product using the old paper for the development of kimchi application food. First of all, by closely examining the consumer's taste preferences, grasping the changing patterns of tastes in general, diversifying kimchi products, and substituting spicy, salty, sweet flavors and chemical seasonings with natural seasonings Is also needed.
또한, 본 발명에서는 묵은 김치를 이용한 상품개발에 관한 연구의 일부로서, 김치음식을 세계에 알리며 김치응용 요리의 신제품개발을 위해 묵은김치를 다양하고 간편한 초밥의 제품을 개발하고 관능검사를 거친 후 상품화를 실행함에 있다. 특히 본 발명에서는 허브를 첨가한 묵은지 요리의 관능적 특성을 감안하고, 묵은지를 이용하여 초밥을 개발하여 상품화하고자 한다. In addition, in the present invention, as part of the research on the development of products using the old kimchi, to promote the kimchi food to the world, to develop a new product of kimchi application dishes, the development of a variety of simple kimchi products and go through the sensory test and commercialization after commercialization Is in running. In particular, in the present invention, in consideration of the sensory characteristics of the old paper cooking with herbs, it is intended to develop and commercialize sushi using old paper.
상기와 같은 점을 감안하여, 먼저 본 발명에 이용될 허브의 관능검사를 실시하기로 한다.In view of the above, it will be first to perform a sensory test of the hub to be used in the present invention.
현재 국내에는 많은 종류의 허브가 수입되어 재배, 이용되고 있는데, 묵은지의 냄새를 향상시키고, 기능성을 강화시키기 위하여 묵은지 요리에 허브를 첨가 할 수 있고, 이때 어떤 허브가 볶음밥에 첨가하여 제조했을 때 관능적인 특성이 좋은지 또, 상품화 했을 때 잘 어울리는지에 대한 기호도를 조사하고자 여 각 허브의 특색을 이해하고, 허브 작물에 대한 이해와 홍보 효과도 가져올 것이라 사료 되어 실시하였다.Currently, many kinds of herbs are imported and cultivated and used in Korea, to improve the smell of old papers and to enhance the functionality of old papers, herbs can be added to the dishes, and when any herbs are added to fried rice, they are sensual The purpose of this study is to investigate the preferences of the phosphorus properties and whether they are suitable for commercialization.
국내 허브 재배는 그 면적이 협소하여 허브의 연중재배를 위한 월동상태를 몇 군데 조사한 결과 전라남도 무안의 허브농원에서는 겨울철에도 로즈마리 등이 재배되고 있고 사계절동안 다양한 종류의 허브들이 재배되고 있다.Domestic herb cultivation has a small area, and as a result of surveying several winter conditions for herb year-round cultivation, rosemary is grown in winter in Muan, Jeollanam-do, and various kinds of herbs are cultivated during the four seasons.
여름철에는 레몬밤(lemon balm)등이 많이 재배되고 있다. 또 제주도의 북제주군에서는 민트(Mint), 레몬밤(lemon balm)이 재배되고, 전라남도 목포는 우리나라에서 가장 오래된 허브 농장으로 월계수(bay laurel)가 자연 상태에서도 월동하고, 보성 인접의 장평은 세이지(sage),타임(thyme),파인애플 민트(pineapple mint)가 노지 월동되고 있다. Lemon balm is cultivated in summer. Mint and lemon balm are cultivated in Bukjeju-gun on Jeju Island, and Mokpo, Jeollanam-do is the oldest herb farm in Korea, and bay laurel is overwintered in the natural state, and Changpyeong near Boseong is sage ), Thyme, and pineapple mint are no longer wintering.
본 실험용 허브 주산지인 전라남도 무안의 몽탄에서도 타임(thyme), 로즈마리(rosemary), 월계수(bay laurel) 및 여름철에는 레몬밤(remon balm), 민트(Mint)등의 다양한 허브가 재배되고 있다. 따라서 전남 무안은 허브의 재배지로 기후가 적합하여 계속적인 재배와 생산이 가능하다고 본다. 전라남도 지방에서 많이 생산되는 허브의 특성을 조사하고 각 허브별로 보양요리를 제조했을 때 한국인의 기호에 맞는 적절한 허브 선택을 위하여 12 명의 관능조사팀을 구성하여 관능검사를 실시하였다.Various herbs such as thyme, rosemary, bay laurel, and lemon balm and mint are grown in Mt. Therefore, Muan Jeonnam is considered to be a cultivated field of herbs, which is suitable for continuous cultivation and production. In order to investigate the characteristics of herbs produced in Jeollanam-do province, and to prepare rejuvenating foods for each herb, 12 sensory survey teams were organized to select appropriate herbs for Korean taste.
관능 검사팀의 구성은 본 대학교 조리과학부 학생 중 허브의 종류와 이용에 대한 지식이 있는 2학년과 3학년에 재학 중인 자로 설정하였다.조사방법은 볶음밥에 넣은 허브에 대하여 각 개인의 취향에 따라 향기,색,조화로움에 대한 점들을 고려하여 5가지를 선호하는 순서에 따라 선택하도록 하였으며 이 대표적인 허브 종류 에 따른 기호도를 색깔, 향, 맛, 종합적 기호도 항목으로 조사한 관능검사의 평가항목과 척도는 다음 표1과 같다. The composition of the sensory test team was set up in the second and third grade students of the Department of Culinary Science, who have knowledge of the types and use of herbs. The five items were chosen according to the order of preference in consideration of the points of color and harmony.The evaluation items and scales of sensory tests that examined the degree of preference according to the representative types of herbs as color, aroma, taste, and general preference are as follows. Table 1 shows.
상기와 같은 관능척도에 따라 준비된 허브시료에 대한 관능결과가 아래 표2와 같다. Sensory results of the herbal samples prepared according to the sensory scale as described above are shown in Table 2 below.
관능검사 결과를 토대로 우선 선호도별로 분류하여 선호도 순으로 상위 4가지 허브들을 선발하면 다음과 같았다.Based on the sensory test results, the top four herbs were selected in order of preference based on preference.
로즈마리(Rosemary),레몬 버비나(lemon Verbena),타임(Thyme),베이절( Basil) 순이다. Rosemary, lemon Verbena, thyme, and basil.
따라서, 본 발명에서는 선호도가 가장 좋은 로즈마리만을 원부재료로 채택하고자한다.Therefore, in the present invention, only rosemary having the best preference is adopted as the raw material.
도 1에 도시된 바와 같이, 묵은지 김치 초밥의 제조에 있어서,As shown in Figure 1, in the manufacture of kimchi sushi kimchi,
쌀 3컵을 30분~1시간 전에 미리 씻어 건져 두었다가 같은 양의 물을 붓고 고슬고슬하게 밥을 짓고, 속을 털어낸 묵은지 배추김치 1/2폭을 폭 3㎝, 길이 12㎝로 썰어 국물을 꼭 짠후, 참기름 2큰술, 로즈마리분말 0.1큰술을 넣고 조ㅁ물조물 주무르는 제1단계와;Wash 3 cups of rice 30 minutes to 1 hour beforehand, pour out the same amount of water, cook the rice smoothly, and then slice the cabbage kimchi 1/2 inch width 3cm wide and 12cm long. After squeezing, add 1 tablespoon of sesame oil and 0.1 tablespoon of rosemary powder and knead the salty water;
식초 3큰술, 설탕 2큰술, 소금 1/2 큰술을 혼합한 단촛물로 지은밥에 조금씩 뿌려가며 주걱으로 섞어 초밥을 손으로 가볍게 쥐어 모양을 만든 다음 김치로 말아주는 제2단계와;A second step of sprinkling little by little with a spatula and mixing it with a spatula with 3 tablespoons of vinegar, 2 tablespoons of sugar and 1/2 tablespoon of salt, mixing it with a spatula to make sushi by hand, and then rolling it with kimchi;
물에 고추냉이 1큰술을 풀어 초밥 윗부분 바른후 1/2컵 용량으로 준비한 날치알을 올리고, 1/2컵 준비된 무순과 송송썬 붉은 고추1/2개로 장식하는 최종 제3단계로 이루어진다.1 tablespoon of horseradish in water, topped with sushi, 1/2 cup of raw fish roe, and 1/2 cup prepared radish and pine red peppers 1/2 of the final third step consists of.
상기와 같이 이루어지는 본 발명 묵은지 김치 초밥은 묵은지의 깊은맛과 허브의 향과 갖은 양념이 어우러져 새로운 퓨전식품으로 각광을 받을 것으로 사료된다.The dried kimchi sushi of the present invention made as described above is considered to be spotlighted as a new fusion food by combining the deep flavor of the dried paper with the aroma of herbs and various seasonings.
본 발명에 따른 묵은지 김치 초밥은 우리의 브랜드화 된 김치음식을 이용해 새로새로운 맛과 향이 어울려진 한국 전통 음식 개발로 국내시장과 현지생산 수요 확산을 기대하며 한국음식 브랜드상품의 수출 확산 효과를 기대한다. The kimchi sushi according to the present invention is expected to expand the domestic market and local production demand and to expand the export effect of Korean food brand products by developing Korean traditional foods with new brand new taste and aroma using our branded kimchi food.
또한, 김치 응용제품을 개발하고 한국산 김치소비의 확산 효과와 국내산 묵은지를 이용한 김치가공품의 또 다른 소비 증대를 기대할 수 있고, 반 조리 제품으로써,즉석 간편 음식의 수요에 대응한 채식 위주의 밥가공 신제품으로 전통식품의 첨단화 사업이 기대되는 유용한 발명인 것이다. In addition, the development of kimchi application products, the spread of Korean kimchi consumption and the increase in consumption of kimchi processed products using domestic dried paper can be expected, and as a semi-cooked product, a new vegetarian-oriented rice processing product that responds to the demand of instant snacks. It is a useful invention that is expected to modernize the traditional food business.
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