KR100923799B1 - Manufacturing method of mustard Kimchi containing Curcumalonga L. and mustard Kimchi thereof - Google Patents

Abstract

The present invention relates to a method of producing a fresh kimchi containing turmeric, and a fresh kimchi using the same, and more particularly, a method of producing fresh kimchi with improved palatability while adding turmeric which is a nutrient useful to the human body without using a synthetic seasoning and the same. It relates to the used fresh kimchi.

The method of producing a fresh kimchi containing turmeric of the present invention comprises a freshly prepared step of collecting and washing freshly dehydrated; A salting step of salting the prepared freshly prepared in said preparing step; A washing step of washing the salted freshly prepared in the salting step; a seasoning preparation step of preparing a seasoning containing the active ingredient of turmeric; And seasoning step of mixing the seasoning prepared in the seasoning step prepared by mixing the freshly washed in the washing step.

According to the method of producing Gat Kimchi containing turmeric and the Gat Kimchi using the same, the present invention contains turmeric effective ingredient which is very beneficial to the human body. The taste and taste can be greatly improved while removing the irritating spicy taste of gat.

Mustard, mustard kimchi, turmeric, fermented, ripened, brown rice peeled powder

Description

Manufacturing method of mustard kimchi containing turmeric and mustard kimchi using the same {Manufacturing method of mustard Kimchi containing Curcumalonga L. and mustard Kimchi approximately}

The present invention relates to a method of producing a fresh kimchi containing turmeric, and a fresh kimchi using the same, and more particularly, a method of producing fresh kimchi with improved palatability while adding turmeric which is a nutrient useful to the human body without using a synthetic seasoning and the same. It relates to the used fresh kimchi.

In general, kimchi is a unique fermented food that is essential at our table and is a unique vegetable salting method developed and used in Korea. Since our nation has enjoyed vegetables for a long time, vegetable processing has been developed. Among them, Kimchi is a masterpiece that exhibits the unique wisdom of our nation, which is not found in other countries.

In particular, kimchi is a source of vitamins and minerals in the winter season when vegetables are scarce, and it is the most complex food that is closest to our diet with optimal corrosion that best matches rice. Since kimchi is a vegetable, it plays an important role in controlling nutrients of vitamins and minerals, as well as a source of dietary fiber, and also prevents constipation caused by fermentation, lactic acid bacteria and organic acids, and intestinal action. And for health maintenance.

There are many kinds of these kimchi, and among them, there are gad kimchi using gad.

Gad is a dicotyledonous poppy, mustard family, and its name is 'Mustard, stalk and leaves', and in Korea, it is called gat or mustard. It is mainly used for kimchi, and its seeds are very tasty and small and yellowish brown. . The history of cultivation in China has been around 2,000 years ago, and the history of cultivation is not clear in Korea, but it is estimated that varieties have been introduced in the past due to the propagation history of China and Japan.

Lampshade is thermophilic in vegetables. In the early stages of growth, both cold resistance and resistance to cold are strong, but the adapted varieties from warmer fats grow colder as they grow, and the strains growing from colder fats weaker. Gad has a severe missing or a severe missing one. In addition, the leaves are hairy, strong, with little hair.

The leaves are red, blue, and medium in color. For convenience, there are red, blue, and middle chromium. Most of the freshly grown gat in Korea is grown in autumn and used for kimchi, but the specialty gat in Yeosu is grown all year round and is very popular for kimchi.

Seeds are brown seeds, yellowish brown, yellow, very light but fragrant. Gad has a strong spicy taste on leaves and stems, and most of them are used for kimchi.

The efficacy of gat contains a lot of form of carotene, the mother of vitamin A. The main ingredient of spicy taste in leaves and seeds is 'sinigurin', and it has only bitter taste in dry state and no spicy taste, but it has hydrolysis enzyme if there is moisture. It is decomposed by myrosinache, and aryl becomes isothiocynates and glucose, and has a very strong spicy taste.

Such stimulating spicy taste of the gat is one of the factors that lowers the taste of gatkimchi to adults and children who do not like spicy.

The present invention has been made to improve the above problems, and an object of the present invention is to provide a fresh kimchi containing turmeric beneficial to the human body.

Another object of the present invention is to improve the preference by removing the bitter taste and the fresh spicy taste of turmeric.

To prepare a fresh kimchi containing turmeric of the present invention for achieving the above object is a freshly prepared step of collecting and washing the dehydrated freshly; A salting step of salting the prepared freshly prepared in said preparing step; A washing step of washing the salted freshly prepared in the salting step; a seasoning preparation step of preparing a seasoning containing the active ingredient of turmeric; And seasoning step of mixing the seasoning prepared in the seasoning step prepared by mixing the freshly washed in the washing step.

Seasoning in the seasoning preparation step is characterized in that turmeric fermentation solution, garlic, chives, ginger, sesame seeds, carrots, pears, red pepper powder, anchovy chopped, brown rice skin powder.

The turmeric fermentation liquid is characterized by applying 20 to 30 parts by weight of soil sugar with respect to 100 parts by weight of turmeric sugar and fermented at 20 to 25 ℃ for 4 to 6 months.

After the fermentation step, the first seasoned by storing the tossed with seasoning for 2 to 4 months at 12 to 14 ℃, characterized in that it further comprises the step of secondary ripening for 9 to 11 months at 3 to 5 ℃.

And fresh kimchi containing turmeric of the present invention for achieving the above object is produced by the above methods.

As described above, according to the method of preparing Gat kimchi containing turmeric and the Gat kimchi using the same, the active ingredient of turmeric which is very beneficial to the human body can be improved to improve the health of modern people.

In addition, fermented turmeric in clay sugar removes the bitterness inherent in turmeric, and it does not reduce the taste of kimchi, but it is fermented and ripened for a certain period of time under optimal conditions to preserve fresh flavor and taste while keeping the fresh flavor and taste Can be removed to greatly improve the freshness of the mustard kimchi.

Hereinafter, with reference to the accompanying drawings will be described in detail a method of producing a fresh kimchi containing turmeric according to a preferred embodiment of the present invention.

1. Freshness Preparation

After collecting and screening freshly, washed with water to remove foreign substances. It is preferable to wash the lampshade about two to three times with running water.

The washed lampshade is placed on a sieve to drain the water and dehydrated naturally.

2. Salting and Washing Steps

Put the drained freshly in pickles and salt it with brine. In this case, the salt used is 3% salinity, salting time is preferably about 3 hours.

Put the salted lampshade on a sieve for a while to drain the water.

3. Preparation of Turmeric Fermentation Solution

The components and efficacy of turmeric used in the present invention will be described based on data known in the literature.

Turmeric is a perennial herb of the Zingiberaceae family and its scientific name is Curcuma longa. Turmeric is native to India, China, and Okinawa, and is cultivated in tropical and subtropical regions, especially in India.

Turmeric contains about 100 kinds of essential oils (curcumin), called turmeric pigment, volatile essential oils with aromatic fragrance (Tumerone, Cineol, α-curcumen, curcumol), and abundant minerals. Curcumin is a chemical component (C21H20O6) of 1,7-bis (4-hydroxy-3 methoxyphenyl) -1,6-heptadiene-3,5-dione, insoluble in water, orange yellow crystalline powder Has Physiological activities such as antioxidant and anti-inflammatory activity of curcumin have been found (FoodChem, Toxicol 2002 Aug: 40 (8): 1091-7, Surh YJ.). Anti-cancer activity inhibited cancer cell proliferation (The J. Laborstory & Clinical medicine 1997: 576-583, Hanif, R. et al.) And preventive effects on skin, colon and oral cancer in rats (Carcinogenesis, 2000, 21 (2). ): 331-335, Chayng, SE et al). In addition, free radical scavenging and hepatoprotective effects have been shown (Planta Med 2001 Dec: 67 (9): 876-7, Song EK et al.).

In addition, the prophylactic and cholesterol inhibitory activity of Alzheimer's disease (Indian J Physiol Pharmacol 1992 Oct; 36 (4): 275-3, Soni KB, Kuttan R.) has also been recently discovered.

In Chinese medicine, the root stem (root) of turmeric is mild in nature and is used as a blood donation medicine. In the herbal medicine of Yi Sijin, a classic Chinese herbal medicine, it removes bad blood and treats blood pressure, bleeding, and gold spear. It is written.

Turmeric having the above ingredients and efficacy utilizes rhizome. Turmeric uses its original taste, so if it is used for more than a certain amount of kimchi, it reduces the overall taste of kimchi.

Therefore, as an embodiment of the gatch kimchi containing turmeric of the present invention is used by fermenting turmeric.

In order to prepare the turmeric fermentation solution, 20 to 30 parts by weight of earth sugar is mixed with respect to 100 parts by weight of turmeric, and then fermented at 20 to 25 ° C. for 4 to 6 months to fully mature.

The temperature and fermentation period are closely related. If the temperature exceeds 25 ℃, there is a possibility of decay and the fermentation period is too short to make full use of the active ingredients of plants, and if the temperature is too low below 10 ℃, the fermentation period is too much. It is long and undesirable.

On the other hand, another embodiment of the present invention by producing a fresh kimchi containing turmeric can be used as a powder by drying turmeric root.

In this case, when turmeric powder is above a certain content, it reduces the taste of kimchi, so add an appropriate amount. This is described in detail in the seasoning step to be described later.

4. Seasoning Preparation

Seasoning applied to the freshly kimchi of an embodiment of the present invention is used by mixing turmeric fermentation solution prepared in the turmeric fermentation step and garlic, chives, ginger, sesame seeds, carrots, pears, red pepper powder, anchovy chop, brown rice peel powder.

The composition ratio of the ingredients is not particularly limited, but each ingredient composition of the seasoning is 12% by weight of turmeric fermentation solution, 8% by weight of garlic, 15% by weight of chives, 2% by weight of ginger, sesame 2 It is preferable to mix by weight%, carrot 15 weight%, pear 5 weight%, red pepper powder 27 weight%, anchovy salt 10 weight%, and brown rice peeling powder 4 weight%.

 Since the materials are natural materials and beneficial components to the human body, even if some materials deviate from a predetermined composition ratio, the effect of the present invention is not greatly reduced, but it is most effective to follow the composition ratio.

Garlic and ginger of the seasoning materials are well washed and chopped, pears are ground and prepared by pear juice, chives and carrots are well washed and cut into appropriate sizes (3-5cm), and anchovy chopped is prepared by chopping.

Brown rice peeled powder is a powder of bran flakes (skin, seed skin, endosperm, whistle layer) of brown rice generated in the process of milling brown rice. Brown rice bran contains many vitamins and minerals and is rich in essential amino acids and essential fatty acids. In particular, the bran layer of brown rice is rich in fiber. Fiber has the function of adsorbing pollutants such as carcinogens and heavy metals and discharge them out of the body.

The fresh kimchi of the present invention as described above is not only very beneficial to the human body by containing turmeric but also doubles the benefits by containing brown rice peeled powder.

Thus prepared turmeric fermentation solution, garlic, ginger, pear juice, red pepper powder, anchovy salt, brown rice peeled powder first, and then add chives, carrots, and sesame seeds together to prepare the seasoning.

And seasoning applied to another embodiment of the present invention is used by mixing turmeric powder, garlic, chives, ginger, sesame seeds, carrots, pears, red pepper powder, anchovy salt, brown rice peel powder, dried after drying the roots and stems of turmeric .

In this case, the turmeric powder is preferably 5 to 7 parts by weight based on 100 parts by weight of the total seasoning.

If the turmeric powder is less than 5 parts by weight, the effect is insignificant, and if it exceeds 7 parts by weight, the taste of kimchi is reduced because of the bitter taste of turmeric.

5. Mixing step

The seasoning prepared in the seasoning preparation step is mixed with the salted gat evenly to prepare the fresh kimchi of the present invention.

6. Ripening step

The freshly prepared kimchi is fermented and matured for a certain period of time to improve the taste and taste of the freshly dried kimchi by removing the irritating spicy taste while keeping the fresh flavor and flavor unique to the fresh. This has the advantage that even adults or children who do not like spicy taste can be easily ingested.

After the tossing step, put the tossed with seasoning in pottery and store it for 2 to 4 months at 12 to 14 ℃ for the first aging, then further aged for 2 to 9 to 11 months at 3 to 5 ℃.

In this case, the onggi is formed with a myriad of fine pores so that the fresh air is constantly distributed into the onggi for optimal fermentation.

The fresh and fresh kimchi, which has undergone the first and second ripening processes, is colored with violet or pink color by anthocyanin, β-carotene, and chlorophyll, which are discharged from freshly. Most of the pungent taste disappears, making it less irritating and sweeter, with a freshly unique flavor and a distinctive aroma.

Hereinafter, a description will be given of the manufacturing method of gatch kimchi containing turmeric of the present invention through the examples. However, the following examples are only for illustrating the present invention in detail, and the scope of the present invention is not limited to the following examples.

Example 1

After picking, freshly picked, washed, debris was removed, and then dehydrated. The salted cap was placed on a sieve to drain the water. Then, 25 parts by weight of earth sugar was mixed with 100 parts by weight of turmeric, mixed in a container, aged at 23 ° C. for 5 months, and mixed with other seasoning materials. Each ingredient composition of the seasoning is 12% by weight of turmeric fermentation solution, 8% by weight of garlic, 15% by weight of chives, 2% by weight of ginger, 2% by weight of sesame seeds, 15% by weight of carrot, 5 times of pear %, Red pepper powder 27% by weight, anchovy salt 10% by weight and brown rice peeled powder 4% by weight. The prepared seasoning was mixed evenly with the salted freshly prepared fresh kimchi of the present invention.

(Example 2)

Prepare fresh kimchi in the same manner as in Example 1, the seasoning is 12% by weight turmeric fermentation solution, 8% by weight garlic, 15% by weight of chives, 2% by weight ginger, 2% by weight sesame, 15% by weight carrot, 5% by weight pear , 27 weight% of red pepper powder, 10 weight% of anchovy salt, and 4 weight% of brown rice peeled powder were mixed.

Example 3

Kimchi was prepared in the same manner as in Example 1, put into Onggi, stored at 13 ° C. for 3 months, and then aged first, and further aged at 4 ° C. for 10 months.

(Comparative Example)

In order to compare with the above examples were prepared fresh kimchi by the usual method of preparing fresh kimchi.

Experimental Example: Sensory Test

In order to determine the degree of preference of Gad Kimchi containing turmeric according to an embodiment of the present invention, a sensory test was conducted on the Examples and Comparative Examples. The panel selected 24 adults (10 males, 6 females) and 8 children (4 males, 4 females) to determine the appearance, aroma, taste, and overall preference of Gat Kimchi. To be evaluated.

The sensory test results are shown in Table 1 below.

division Exterior flavor incense Organization Overall Symbol Example 1 3.5 4.0 4.1 4.3 4.1 Example 2 3.6 3.8 4.0 4.2 4.0 Example 3 4.2 4.5 4.4 4.5 4.4 Comparative example 3.5 3.6 3.9 4.0 3.8

(1: Very bad 2: Bad 3: Normal 4: Good 5: Very good)

Looking at the results of the sensory test, Examples 1 and 2 obtained similar or somewhat higher scores in taste, aroma, texture, preference than compared to the general fresh kimchi. It can be seen that the freshness kimchi of the present invention contains turmeric, which is beneficial to the human body, when compared with the general fresh kimchi, the palatability is never inferior.

And in the case of Example 3 compared to the comparative example in the appearance, taste, aroma, texture, preference scores higher scores, which is fermentally matured fresh kimchi is multi-colored and the pungent taste of the fresh kimchi is removed to improve the overall preference It can be seen. In addition, as a result of the interview with the inspector, it was evaluated that there is no spicy taste of fresh kimchi, no discomfort in the ingestion of tissues, and fresh flavor. Particularly, in the case of children, the degree of appetite of gad kimchi of Example 3 was found to be very high, and thus, it was found that the fermented gad kimchi of the present invention was suitable for both adults and children who do not like spicy taste and fit the taste of modern people who are interested in health.

From the above results, the fresh kimchi of the present invention contains a certain amount of the active ingredient of turmeric without lowering the sense of taste and is very beneficial to the human body, and improves the palatability so that it can be easily consumed regardless of age or sex.

As described above, the present invention has been described with reference to one embodiment, which is merely exemplary, and those skilled in the art will understand that various modifications and equivalent embodiments are possible therefrom.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

1 is a process flowchart of an embodiment of a method of manufacturing turmeric gad kimchi according to the present invention.

Claims (5)

delete A freshly prepared step of collecting, washing and dehydrating freshly harvested freshly; A salting step of salting the prepared freshly prepared in said preparing step; A washing step of washing the salted freshly prepared in the salting step; Turmeric fermentation solution, garlic, chives, ginger, sesame seeds, carrots, pears, red pepper powder, anchovy salt, brown rice peeled powder to prepare a seasoning seasoning step; Includes; tossing the seasoning prepared in the seasoning preparation step mixed with freshly washed in the washing step; After the tossing step, the first seasoned by storing the freshly soaked with seasoning at 13 ℃ for 3 months, the second method of ripening for 10 months at 4 ℃ further comprising a turmeric containing kimchi kimchi characterized in that it further comprises . The turmeric fermentation liquid is turmeric containing 20 to 30 parts by weight of turmeric sugar to 100 parts by weight of turmeric containing fermented for 4 to 6 months at 20 to 25 ℃ containing a liquid produced How to prepare fresh mustard kimchi. delete A fresh kimchi containing turmeric prepared by the method of any one of claims 2 and 3.

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