KR101006076B1 - Mulberry leaves kimchi and making method therefore - Google Patents

Abstract

The present invention relates to a mulberry leaf kimchi and a method for manufacturing the mulberry leaf kimchi 4 ~ 6% by weight of mulberry leaves, 4 ~ 5% by weight of mulberry leaves, 4 ~ 5% by weight of mulberry leaves, 10 ~ 12% by weight of kimchi, water pepper 4 to 6% by weight, red pepper powder 10-12% by weight, glutinous rice paste 2-4% by weight, 0.1-2% by weight of shrimp chopped, 2-4% by weight of milk, 0.1-2% by weight of salt.

The present invention as described above by adding a variety of additives, including mulberry leaf vegetable and mulberry leaf broth having a certain menstruation to grow a certain amount of Chinese cabbage to grow seaweed, so that the number of intakes per meal is useful for human body It has the advantage of maximizing human health activity due to kimchi intake by adding mulberry leaf vegetable and mulberry leaf broth with bioactive ingredients.

Kimchi, Chinese cabbage, Mulberry leaf vegetable, Mulberry leaf broth, Cold storehouse, Miscellaneous milk, Shrimp milk

Description

Mulberry leaves kimchi and making method

The present invention relates to a mulberry leaf kimchi and a method for producing the same, and in particular, mulberry leaf kimchi for producing kimchi by adding various additives including mulberry leaf vegetable and mulberry leaf broth having a certain age of growing in a certain amount of Chinese cabbage It is about.

In general, kimchi is a food that Koreans have traditionally enjoyed, and since Kimchi, a Korean fermented food, is mainly a vegetable, its main nutritional ingredients such as protein and fat are poor, but it contains a lot of vitamins and minerals. In addition, various organic acids produced during fermentation are known as beneficial foods that promote appetite and promote the growth of beneficial microorganisms in the intestine while suppressing harmful bacteria. And, such kimchi has a variety of unique flavors such as refreshing sour taste, salty taste of various flavors can be easily adjusted according to the concentration of the salt, but other flavors are determined by the added various ingredients and fermentation or ripening process.

By the way, the kimchi as described above has been ingested in each family until recently, but it has been ingested at a reasonable time, but recently, with the rapid increase in national income, the population of the city, the increase in apartment life, and women's social advancement, soaking the kimchi at home The tendency to purchase more from the market is increasing day by day, and the production of packaged kimchi that can be stored and distributed for a long time due to the increase of export of kimchi is seriously needed.

Then, referring to Figure 1 of the conventional kimchi as described above, for example, mulberry leaf kimchi with reference to, first, proceed to the material washing process (S70) ingredients required for the production of kimchi, for example salted cabbage, mulberry leaves, radishes, Wash garlic, ginger and green onions in a container. Then, after the washing process (S70) proceeds to the kimchi genus manufacturing process (S71) and shredded mulberry leaves, radishes, ginger, garlic, etc. put in the cabbage to make red pepper powder into kimchi. In addition, after the kimchi genus manufacturing process (S71) proceeds to the mixing process (S72) to put the kimchi genus prepared in advance to complete the kimchi production. On the other hand, after the mixing process (S72) proceeds to the maturation process (S73) to put the kimchi cabbage containing mulberry leaves into the storage container to ripen.

However, the conventional method of manufacturing mulberry leaf kimchi as described above, because the pickled mulberry leaves in salted water and put it into kimchi, so even after kimchi is aged, the freshness of the kimchi decreases accordingly, and the mulberry leaf is made into powdered powder into kimchi. Even though the mulberry leaf powder is agglomerated with the kimchi genus because it does not mix well, the taste of kimchi feels tough and gritty, there was a problem that the quality characteristics of kimchi is also significantly reduced.

Therefore, the present invention was invented to solve the problems of the prior art as described above, by preparing kimchi added to the Chinese cabbage mulberry leaf vegetable and mulberry leaf broth with nutritional ingredients and physiologically active ingredients useful to the human body to activate human health Its purpose is to provide mulberry leaf kimchi and its manufacturing method.

Another object of the present invention is to add a certain amount of mixed milk in addition to mulberry leaf vegetable and mulberry leaf broth having nutritional and physiologically active ingredients useful to the human body to produce kimchi and then mulberry leaf kimchi prepared by aging for a certain time in a low temperature warehouse and its It is to provide a manufacturing method.

The present invention for achieving the above object in the kimchi using cabbage, 4 ~ 6% by weight of mulberry leaves in 4 ~ 6% by weight, mulberry leaf broth 4 ~ 5% by weight, cabbage seasoning 10 ~ 12% by weight, Mulberry leaf kimchi with 4 ~ 6% by weight of red pepper, 10 ~ 12% by weight of red pepper powder, 2 ~ 4% by weight of glutinous rice paste, 0.1 ~ 2% by weight of shrimp chopped, 2 ~ 4% by weight of milk, 0.1 ~ 2% by weight of salt do.

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Another feature of the present invention is a material washing step of washing the mulberry leaves and kimchi materials harvested four months and six months after sprouting and growing sea breeze in the cabbage and beach; After the step of washing the material in the steamed mulberry leaves put into the steamer steamed with steam, and aged in a low-temperature warehouse, mulberry leaf vegetable production step of making the mulberry leaf vegetable by cutting the matured mulberry leaf; After the mulberry leaf manufacturing step, the 6-month-old mulberry leaf, water, kelp, radishes, ginger, garlic, onions, leeks, anchovies in a broth preparation container and heated, filtered through a sieve to cool the extracted extract to complete the mulberry leaf broth Mulberry leaf broth manufacturing step; Kimchi genus seasoning step of completing the kimchi genus seasoning, including the water pepper and kimchi seasoned by grinding the dried red pepper soaked in water after the mulberry leaf broth manufacturing step; After the kimchi soy sauce seasoning step, the mulberry leaf vegetable, mulberry leaf broth, kimchi soy sauce seasoning is added to the Chinese cabbage, mulberry leaf kimchi manufacturing step to complete the mulberry leaf kimchi by adding water pepper, red pepper powder, glutinous rice paste, shrimp milk, mixed milk. Wow; It provides mulberry leaf kimchi manufacturing method comprising a; mulberry leaf kimchi ripening step of ripening the mulberry leaf kimchi finished in the low-temperature warehouse after the mulberry leaf kimchi manufacturing step.

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The present invention as described above by adding a variety of additives, including mulberry leaf vegetable and mulberry leaf broth having a certain menstruation to grow a certain amount of Chinese cabbage to grow seaweed, so that the number of intakes per meal is useful for human body It has the advantage of maximizing human health activity due to kimchi intake by adding mulberry leaf vegetable and mulberry leaf broth with bioactive ingredients.

In addition, according to the present invention, in addition to the mulberry leaf vegetable and mulberry leaf broth with nutritional and physiologically active ingredients useful to the human body to make a kimchi by adding a certain amount of milk and then ripened it for a certain period of time in a low-temperature warehouse, according to other Compared with kimchi has the effect of differentiating the taste of kimchi.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Mulberry leaf kimchi of the present invention as shown in Figure 2 when the total amount of 100% by weight (one embodiment total weight 9,300g), cabbage 50 ~ 54% by weight (5kg), mulberry leaf 4 ~ 6% by weight (500g ), Mulberry leaf broth 4-5% by weight (500g), kimchi seasoning 10-12% by weight (1kg), red pepper 4-6% by weight (500g), red pepper powder 10-12% by weight (1kg), glutinous rice paste 2 ~ 4% by weight (300g), 0.1 ~ 2% by weight (100g) of shrimp chopped, 2 ~ 4% by weight (300g) milk, and 0.1 to 2% by weight (100g) of salt.

And, the mulberry leaf used in the mulberry leaf vegetable uses a mulberry leaf about four months since the shoots sprouted from the sea and grown. Here, refers to the milk containing the caught anchovy + swordfish + bandang fish.
On the other hand, the mulberry leaf broth as shown in Figure 3 when the total amount of 100% by weight (gross weight 14,800g in one embodiment), 65 to 70% by weight of water (10kg), kelp 0.1 ~ 1% by weight (100g) , 9 to 11 weight percent (1,500 g) of radish, 4 to 4 weight percent (500 g) of mulberry leaves, 0.1 to 1 weight percent (100 g) ginger, 0.1 to 1 weight percent (100 g) garlic, 5 to 7 weight percent onion (1kg), 5-7% (1kg) of leek, 2-4% (500g) of anchovy.

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Here, the mulberry leaves used in the mulberry leaf broth use mulberry leaves about six months since the shoots sprouted from the sea and grown.

Next will be described a method of producing kimchi with the composition as described above.

The present invention undergoes a material washing step (S1) of washing mulberry leaves and kimchi materials collected 4 months and 6 months after sprouting and growing seagrass at the seashore as shown in FIG. Then, after the water washing step (S1) proceeds to the mulberry leaf manufacturing step (S2) and put the four-month-old mulberry leaves in a steamer and steamed with steam, then aged in a low-temperature warehouse, and then ripened mulberry leaves sliced with mulberry leaf vegetable Manufacture.

In addition, after the mulberry leaf vegetable manufacturing step (S2), the 6-month-old mulberry leaf, water, kelp, radish, ginger, garlic, onions, leeks, anchovy in a broth production container heated to 100 ℃ and filtered through a sieve and extracted Cooling the extract is subjected to mulberry leaf broth manufacturing step (S3) to complete the mulberry leaf broth.

On the other hand, after the mulberry leaf broth manufacturing step (S3) to proceed to the kimchi seasoning production step (S4) to complete the kimchi condiments, including water pepper and various kimchi seasoning made by grinding dried red pepper called in water.
In addition, after the production step (S4) of the kimchi seasoning seasoning (S4) to combine the prepared mulberry leaf vegetable, mulberry leaf broth, kimchi seasoning, water pepper, red pepper powder, glutinous rice paste, shrimp milk, mixed milk, adding to mix, to complete the mulberry leaf kimchi. Go through mulberry leaf kimchi manufacturing step (S5).

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Then, after the mulberry leaf kimchi manufacturing step (S5) proceeds to the mulberry leaf kimchi ripening step (S6) and put the finished mulberry leaf kimchi in a low-temperature warehouse of a predetermined temperature is discharged by aging for a set period.

In other words, the mulberry leaf kimchi production method of the present invention, first, washed with mulberry leaves and various kimchi collected to have different age. For example, for the mulberry leaf vegetable using a mulberry leaf shoots sprouted by the sea breeze 4 months old, the mulberry leaf entering the mulberry leaf broth uses a 6 month old mulberry leaf sprouted by the sea breeze, In addition, mulberry leaf broth or kimchi seasoned ingredients are washed with water and stored in the container.

And, in order to make the mulberry leaf vegetable after the washing process of the material, first put the mulberry leaf is 4 months of age in the steamer steamed with steam at 100 ℃ and then the contents are aged in a low-temperature warehouse, for example, for 2 to 3 days Slice it into mulberry leaves.
In addition, to make the mulberry leaf broth while making the mulberry leaf vegetable as described above, for example, when looking at the total amount of the total amount of 100% by weight (one embodiment total weight 14,800g), 65-70% by weight (10kg), 0.1 ~ 1% by weight (100g) of kelp, 9 ~ 11% by weight (1,500g) of radishes cut into 4 parts, 2 ~ 4% by weight (500g) of mulberry leaves 6 months old, and 0.1 ~ 1% by weight of ginger (100g) ), 0.1-1% garlic (100g), onions 5-7% (1kg), onions 5-7% (1kg), anchovy 2-4% by weight (500g) and heated to 100 ℃ Filter, cool, and complete mulberry broth.

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On the other hand, after the mulberry leaf vegetable, mulberry leaf broth and the like through the above process can be made kimchi condiments, the kimchi condiment, first, the dried red pepper which was called for about a certain time, such as 20 minutes in water to the mixer Make pepper, and mix various kinds of spices including miscellaneous milk, for example, onion 1kg, ginger 500g, garlic 500g, green onion 1kg, radishes 1kg, 1.5kg, sugar 300g, oligosaccharide (starch syrup), and complete the kimchi seasoning.

And, when the mulberry leaf vegetable, mulberry leaf broth and kimchi seasoning is completed through the above process as shown in Figure 2, for example, when looking at the total amount of 100% by weight (one embodiment total weight 9,300g), a certain amount of cabbage 50 to 54% by weight (5kg) prepared with mulberry leaf 4 ~ 6% by weight (500g), pre-prepared mulberry leaf broth 4 ~ 5% by weight (500g), prepared kimchi seasoning 10-12% by weight (1kg), water pepper 4 ~ 6% by weight (500g), red pepper powder 10 ~ 12% by weight (1kg), glutinous rice paste 2 ~ 4% by weight (300g), shrimp chopped 0.1 ~ 2% by weight (100g), miscellaneous milk 2-4% by weight (300g) , Add 0.1 ~ 2% by weight of salt (100g) to mix and finish mulberry leaf kimchi.

On the other hand, when the production of mulberry leaf kimchi is completed as described above, the finished mulberry leaf kimchi is put into a low temperature warehouse of a predetermined temperature, for example, 4 ℃, for example, aged for about three days and discharged.

Here, in the aging process of the present invention, the components of the raw material are decomposed by the enzymatic action generated during the growth of various enzymes and various kinds of microorganisms of the plant, and also the substances and microorganisms formed by recombination of the decomposition substances. It is made by metabolites produced during the breeding, and the change of these components affects the taste and smell of kimchi, as well as the color and texture, thereby determining the organoleptic quality of kimchi.

On the other hand, the mulberry leaf (Mulberry leaf) of the mulberry leaf kimchi of the present invention as described above as a leaf of the plant belonging to the genus Mulberry (Moraceae) of the mulberry family (Moraceae) has been used as food for silkworms for thousands of years ago, but also used in folk medicine as a herbal medicine Recently, research on nutritional and physiologically active ingredients useful for the human body has been in the spotlight as a functional food.

Such mulberry leaves contain water, carbohydrates, proteins (25-35%) and 25 amino acids, of which 1.2% and 0.8% of serine and tyrosine, respectively, prevent blood circulation and senile dementia in the brain. It is known that the lipid content is 3.5%, and most fatty acids are unsaturated fatty acids, which contain 0.08% of vegetable sterols, thereby reducing blood cholesterol content.

In addition, the mulberry leaves contain a lot of glutamic acid (glutamic acid) and aspartic acid (aspartic acid), there is a lot of calcium, iron, potassium and dietary fiber in minerals compared to green tea. The physiological activities of mulberry leaves include blood lipid suppression effect, blood sugar strengthening effect, heavy metal adsorption suppression and detoxification effect, and antioxidant effect. The physiologically active ingredients are found to strengthen GABA, capillary blood vessels that lower blood pressure, and especially in the brain. Rutin to prevent bleeding, and antioxidants, as well as flavonoid compounds that are excellent in diuretic and anticapillary permeation. These mulberry leaves contain a small amount of caffeine as compared to green tea and coffee, and has a bitter taste.

As described above, according to the present invention, by adding various additives including mulberry leaf vegetable and mulberry leaf broth having a certain age to grow in a certain amount of Chinese cabbage, the mulberry leaf kimchi of high quality when used in a general home or a large lunch room Can be consumed.

1 is an explanatory diagram illustrating an example of a conventional mulberry leaf kimchi production method.

2 is an explanatory diagram illustrating a composition example of mulberry leaf kimchi of the present invention.

3 is an explanatory diagram illustrating a composition example of mulberry leaf broth among mulberry leaf kimchi of FIG. 2.

4 is a flowchart of the present invention.

Claims (5)

delete delete delete delete A material washing step of washing the mulberry leaves and kimchi materials collected for 4 months and 6 months after sprouting and growing sea breeze at the cabbage and beach; After the step of washing the material in the steamed mulberry leaves put into the steamer steamed with steam, and aged in a low-temperature warehouse, mulberry leaf vegetable production step of making the mulberry leaf vegetable by cutting the matured mulberry leaf; After the mulberry leaf manufacturing step, the 6 months old mulberry leaf 2-4% by weight, water 65-70% by weight, kelp 0.1-1% by weight, radish 9-11% by weight, ginger 0.1-1% by weight, garlic 0.1-1 Mulberry leaf broth manufacturing step of completing the mulberry leaf broth by cooling the extracted extract by heating the weight%, onions 5-7% by weight, leek 5-7% by weight, anchovy 2-4% by weight in a broth production container and filtered ; Kimchi genus seasoning step of completing the kimchi genus seasoning, including the water pepper and kimchi seasoned by grinding the dried red pepper soaked in water after the mulberry leaf broth manufacturing step; After the kimchi condiment manufacturing step, 50 ~ 54% by weight of the Chinese cabbage, 4 ~ 6% by weight of the mulberry leaf vegetable, 4 ~ 5% by weight of the mulberry leaf broth, 10 ~ 12% by weight of the kimchi condiment, water pepper 4-6 Mulberry leaf to complete mulberry leaf kimchi by adding and blending by weight%, red pepper powder 10-12% by weight, glutinous rice paste 2-4%, shrimp chopped 0.1-2%, miscellaneous milk 2-4%, salt 0.1-2% by weight Kimchi manufacturing step; Mulberry leaf kimchi ripening step of ripening the mulberry leaf kimchi completed after the mulberry leaf kimchi manufacturing step in a low-temperature warehouse; mulberry leaf kimchi manufacturing method comprising a.

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