KR101009756B1 - Manufacturing method of oystershells added mustard leaves kimchi wrapped in a large cabbage leaf like a bundle and the kimchi composite thereof - Google Patents

Abstract

The present invention relates to a method for producing Bossam mustard kimchi using oyster shell to improve functionality and preservation, and to prepare the form of mustard kimchi in the same form as Bossam kimchi so that it can be easily eaten.

Such a present invention comprises desalting step of trimming the freshly picked and then sprinkled with royal salt and pickled for 2 hours to 3 hours, washed in running water and then dried in a rice tray to remove water; Washing and drying the oyster shells cleanly and then pulverizing them to a particle size such as wheat flour, and selecting the persimmons to grind to 1 mm or less to prepare additional materials, respectively; Washing onions and cutting them into slices, preparing seasonings by mixing garlic, ginger, wheat flour paste, red pepper powder, whole red pepper, anchovy, fresh shrimp, syrup, sugar, sesame seeds, and L-MSG; Mixing the additional ingredients and seasonings and soaking the fresh kimchi between the prepared fresh tops; The freshly prepared kimchi is cut into the size of sesame leaves and packed to a predetermined size.

 The freshly prepared kimchi of the present invention prepared as described above provides food that is given not only an increase in calcium intake to the physiologically active function of gat, but also the physiologically active function of seaweed, and prepared in the form of freshly picked kimchi in the form of bossam kimchi, pressed meat, sashimi rice By making it simple and easy to pack (cis), it is possible to export to Korea, the Americas, Japan, and Southeast Asia, and to upgrade the quality of the lamp.

In addition, the present invention is made by wrapping the kimchi kimchi, so as to eat not only pressed meat, sashimi, edible pork, pine nuts, chestnuts, nuts, pork belly, oysters, squid, skates, fish and sashimi, sea cucumbers, etc. Therefore, the present invention relates to a method for producing bossa mustard kimchi using oyster shells, which can be wrapped like bossa according to the taste of food in each country.

Freshly Kimchi, Bossam Freshly Kimchi, Oyster Shell, Hamcho

Description

Manufacturing method and composition of chopped sauteed kimchi using oyster shells {Manufacturing method of oystershells added mustard leaves kimchi wrapped in a large cabbage leaf like a bundle and the kimchi composite

The present invention relates to a method for producing Bossam mustard kimchi, and in particular, to improve functionality and preservation by adding oyster shell powder and hamcho powder to Bossham mustard kimchi, and preparing the form of mustard kimchi in the same form as Bossam kimchi, pressed meat, sashimi rice, seafood It is about the manufacturing method of Bossam-gad kimchi using oyster shell, which makes it possible to pack vegetables, etc. like ssam, so that overseas Koreans and Japanese who consume a lot of sashimi (fish sashimi) can enjoy fresh kimchi.

Kimchi in Korea is famous enough to be known as the world's health food, so it is gradually expanding worldwide. However, although Japan and China have a lot of consumption of fish sashimi and pork, they cannot use Kimchi as well as Korea. Especially, rumors that kimchi is good for diet foods and bird poisoning have spread. As the consumption of kimchi increases, Japanese kimchi and Chinese kimchi are eating into the world market.

Therefore, in the future, people who have tasted kimchi will not only eat kimchi as a side dish, but also wrap it with pork, fish sashimi, seafood, vegetables, sushi, etc., and they will have a unique aroma and tongue tip beyond normal kimchi. It is self-evident that more people enjoy the distinctive spiciness that is delivered to them. However, kimchi is a fermented food, so in the fermentation process led by lactic acid bacteria, kimchi is completely fermented by the enzymatic reaction and chemical reaction in the distribution process. There is a problem that does not feel the taste.

In particular, kimchi produces a variety of flavors depending on the cultivated Chinese cabbage and the weather conditions of the manufacturing region, so when kimchi is soaked locally, such as Japan, China, and the United States, it does not have the same taste as kimchi dipped in Korea. As the taste depends on the taste of the human hand, there is a problem that the taste of Kimchi manufactured in Korea cannot be produced in the same way in foreign countries. There is a problem that the market is encroached.

In addition, looking at the freshly prepared method of freshly prepared kimchi,

Korean Patent Application Laid-Open No. 1996-0033296 "Preparation method of fresh kimchi" is a process of screening, trimming, washing and salting freshly; Desalting and dehydrating the washed pickled shade obtained by the electric process with clean water; A step of preparing mixed seasoning by adding glutinous rice and barley rice to a seasoning consisting of raw oysters, raw shrimps, Jinseokhwa chops, red peppers, cutlass anchovies, anchovy sauce, garlic, raw anchovies, ginger, and onions; And, the method of producing a fresh kimchi made of a step of adding a chives to the dehydrated mustard obtained in the electrical process to add 40 to 60wt% mixed seasoning with respect to the mustard,

Kimchi manufacturing method using a native shade, the step of selecting and trimming and washing the native shade, and immersing the native shade in salt water of 10% salinity and pickling for about 3 to 4 hours, cabbage, radish Remove salt after salting kimchi ingredients such as onions, leeks, chives, garlic, onions, etc., and dried red peppers, raw shrimps, ground meat, anchovy, ginger, garlic, hearing, etc. The method of preparing freshly seasoned kimchi made by mixing red pepper powder with glutinous rice paste, and preparing the seasoning by mixing the seasoned freshly mixed with kimchi and kimchi ingredients and refrigerating at a temperature of about 1 ~ 5 ℃ Started.

The freshly made kimchi production method is not much different from the traditional Kimchi production method in Korea, and it is merely a kimchi used as a side dish, and there is a limit in packing a separate food such as Bossam and eating the kimchi. Not only does not solve the problem of ripening fermentation occurring during the export process, but also in the case of Patent Publication No. 0359897 due to the vivid taste of fresh shrimp there is a problem that lowers the unique aroma of fresh kimchi. In particular, while the freshly kimchi is fermented by lactic acid bacteria, there is a problem that the unique aroma of the freshness disappears and the crispy texture of the freshness falls off.

Presently used in Korea, Bossam kimchi is slightly pickled in salt and then mixed with radish and seasoned meat so that it can be eaten with meat. The taste of raw Chinese cabbage is mixed with the taste of meat and seasoning. The meat is digested well while being enjoyed. However, until now, no saengsam kimchi using fresh kimchi with sashimi, seafood, and meat has been provided.

The present invention has been invented in view of the above problems, by adding oyster shell powder and hamcho powder to Bossam fresh kimchi to improve the functionality and preservation, so that the unique fresh kimchi taste can be maintained without being rapidly fermented during distribution. Prepared in the form of Bosak Kimchi in the form of Bosak Kimchi, as well as pressed meat, sashimi, vegetables, and seafood, as well as nuts, pork, oysters, squid, redfish, fish and meat, sea cucumber, etc. It is intended to provide a method of making Bossa-gad kimchi using oyster shells for the purpose of making it cheaper to wrap it like Bossam, according to the taste of each country. .

The present invention relates to a method for producing Bossam mustard kimchi, after picking by trimming the freshly picked fresh water at a concentration of 11% in natural salt for 6-7 hours and washing it for 3-4 times in flowing clear water, and then drying it for 2 hours. During the dehydration phase,

Washing and drying the oyster shells cleanly and then pulverizing them to a particle size such as wheat flour, and then preparing the additional materials of the ground powder to sieves selected by 1 mm or less, respectively.

Preparing seasoning seasoning by mixing onion, garlic, ginger, wheat flour, red pepper powder, whole red pepper, anchovy, fresh shrimp, starch syrup, sugar, sesame, and L-MSG

Step by putting freshly prepared kimchi seasoning mixed with additional ingredients and seasoning seasoning one by one and applying kimchi seasoning.

Aging soaked fresh mustard kimchi in a 5 ± 1 ℃ aging freezer for 5 days,

The freshly wrapped boiled kimchi is prepared by cutting the freshly wrapped boiled kimchi into sesame leaf size aged for 5 days in a refrigerator and packed into a conventional kimchi packing standard. It improves preservation and preservation, and prepares the form of fresh kimchi in the same form as bossam kimchi so that it can be wrapped with pressed meat, sashimi, seafood, and vegetables like bossam. And Japanese people can enjoy eating fresh kimchi.

In addition, the present invention is made by wrapping kimchi made of freshly squeezed, not only the pressed meat, sashimi, but also walnuts, pine nuts, chestnuts, nuts, pork belly, oysters, squid, skates, fish and sashimi, sea cucumbers, etc. The present invention relates to a method for producing Bossam-gad kimchi using oyster shells that can be wrapped like Bossam according to the food taste of each country.

The present invention by mixing the oyster shell powder and the seaweed powder as an additional material in the manufacture of Bossam mustard kimchi has the effect of giving the functionality of the oyster shell and seaweed and at the same time naturally ingesting calcium, and the oyster shell powder during By mixing hamcho powder with additional materials, it has the effect of reducing the cost and maintaining the peculiar taste of fresh bossam kimchi by extending shelf life in the process of export and distribution, and pressing the form of bossam fresh kimchi in the form of bossam kimchi. Meat, sashimi, seafood, and vegetables can be eaten together as bossam so that Japanese and overseas Koreans who consume a lot of sashimi (fish sashimi) can enjoy fresh kimchi. It has the effect of increasing exports.

Hereinafter, an embodiment of the present invention will be described in detail.

After trimming and screening the freshly picked fresh water at 6% for 7 hours at a concentration of 11% natural salt in the clear water, and 3-4 times washing with flowing clear water, and then drained for 2 hours after being drained to a dehydration zone;

Washing and drying the oyster shells cleanly, and then pulverizing them to a particle size such as wheat flour, and then preparing the additional materials of the ground powder to sieves selected by 1 mm or less;

Preparing a seasoning by mixing onion, garlic, ginger, wheat flour, red pepper powder, whole red pepper, anchovy, fresh shrimp, starch syrup, sugar, sesame seeds and L-MSG;

Spreading the prepared fresh kimchi seasoning by adding mixed ingredients and seasoning seasoning one by one to apply kimchi seasoning to soaking fresh kimchi;

Ripening soaked fresh mustard kimchi in a ripening refrigerator at 5 ± 1 ° C. for 5 days;

Fresh Bossam Kimchi, which has been aged for 5 days, is cut into sesame leaf size and packed in a conventional Kimchi packaging standard.

Hereinafter, the method of manufacturing Bossam mustard kimchi of the present invention will be described.

1st process: pickling lampshade

The freshly prepared freshly prepared fresh kimchi is either freshly distributed in the city or freshly supplied by contract cultivation.

It is known that the freshness produced in Yeosu is hit by the sea breeze, so that the spicy taste is unique and the fragrance is darker than other fats.

In the present invention, a sample of freshly prepared kimchi was used in Yeosu.

After trimming, freshly pickled and pickled for 6-7 hours at 11% brine concentration, which is then dissolved in clear water, washed 3 to 4 times with running clear water.

The washed lampshade is subjected to a dehydration step of draining water for 2 hours by passing over a dehydration table.

The freshly pickled and dehydrated fresh stalks are harder and tougher than the normal Chinese cabbage, so even if they are pickled for 6 to 7 hours at 11% brine with natural salt mixed with clear water, the stems of the freshly squeezed leaves Make sure that it is rigid so that it has a shear force against subsequent chewing.

The brine concentration was set to 11% by measuring with a measuring instrument.

Second Process: Preparation of Additional Ingredients and Seasonings

1. After preparing and washing freshly in the first step, the collected and collected oyster shells are washed, dried and ground to a particle size such as flour.

Since the oyster shell is rugged on the outer surface, there are many water moss and foreign substances on the outer surface, so that it is washed several times, cleaned, dried and then pulverized to be the same as the flour particles using a crusher to form a powdered powder.

Even if the oyster shell powder forms particles such as flour, the fresh kimchi seasoning does not become cloudy.

Oyster shell powder added as an additional material in the present invention also serves to slow the fermentation of fresh kimchi later, but the shell powder of miner oyster is used to treat excess acid and stomach ulcers, and the shell powder of oyster is uterine bleeding and cold sweat. I have been known to use to treat the symptoms, in particular, the oyster shell is said to be good for the lungs as shown in the synonym and the lung disease patients eat powder, and the oyster shell is known to be effective because most of the calcium component.

It is also widely used as a herbal medicine called 'moor' in Chinese medicine. Unbaked oyster shell serves to stabilize the mind.酸) It is known to be used as a medicine for gastritis and stomach acid excess.

2. In addition, the seaweed used as an additive material contains a lot of salt, so it is collected, sorted, washed 4 to 6 times with running water, and then drained on a tray to remove water and then pulverized to 1 mm or less using a crusher. Prepare.

After preparing the additional material of the oyster shell powder and the seaweed powder as described above to prepare the seasoning seasoning.

 3. Seasoning seasoning is prepared by mixing onion, garlic, ginger, wheat flour, red pepper powder, whole red pepper, anchovy, fresh shrimp, syrup, sugar, sesame, and L-MSG.

The additive material and seasoning seasoning prepared in this process are mixed differently according to the additive material to be mixed, the mixing ratio will be described in the embodiment.

Third Process: Soaking Freshly Wrapped Kimchi

The seasoning seasoning prepared in the above process is mixed with additional ingredients of oyster shell powder and seaweed powder and put between the prepared freshly soaked freshly wrapped kimchi.

4th step: fresh ripening and cutting of freshly wrapped kimchi

After soaking freshly wrapped kimchi and aged in a low temperature aging refrigerator at 5 ± 1 ° C. for 5 days.

The freshly packed kimchi, which is refrigerated as described above, is not fermented and is matured by seasoning and low temperature.

5th Process: Packing Step

Freshly wrapped kimchi aged in the low-temperature refrigerator as described above is inspected by milk tube and cut into sesame leaf size for use as bossam, and then packed in a predetermined size such as 300g, 500g, 1000g, 1500g.

When used as a bossam mustard kimchi soaked in the home when you eat freshly put kimchi directly in a storage container while eating it can be cut into sesame leaf size, but the object of the present invention to provide a fresh wrap kimchi kimchi of the form and consumers' preferences The present invention is designed to allow consumers to purchase and eat as needed at that time, and to omit the procedures such as cutting separately. It is cut to the size of sesame leaf, which is easy to eat, and packaged and distributed in a predetermined standard so that consumers can conveniently eat.

The predetermined standard generally refers to a packaging standard that is distributed in the market.

Hereinafter, an embodiment according to the mixing ratio of the mustard, oyster shell powder, and seaweed powder for preparing Bossam mustard kimchi of the present invention will be described.

Example 1

Bossam mustard kimchi 100g standard

The mixing ratio of the composition is 66% by weight of pickled fresh oyster shell powder, 4.0% by weight of oyster shell powder, 2.0% by weight of seaweed powder, 1.4% by weight of seasoned onion, 1.2% by weight of garlic, based on the method of producing Bossam mustard kimchi. 0.6% by weight ginger, 3.6% by weight red pepper, 3.6% by weight red pepper, 11.1% by weight anchovy, fresh shrimp 2.3%, wheat flour 0.6%, starch 1.7%, sugar 0.4%, sesame 1.3% , Mixed with 0.2% by weight of L-MSG Bossam freshly prepared kimchi.

≪ Example 2 >

Bossam mustard kimchi 100g standard

Mixing ratio of the composition in accordance with the method of manufacturing the Bossam mustard kimchi in 61% by weight of freshly pickled fresh oyster shell powder 10.0% by weight, 2.0% by weight of seaweed powder, seasoned onion 1.4% by weight, garlic 1.2% by weight , 0.6% of ginger, 3.5% of red pepper powder, 3.5% of whole red pepper, 10.6% of anchovy milk, 2.2% of raw shrimp, 2.2% of wheat flour, 0.6% of starch syrup, 0.4% of sugar, 1.2% of sesame seeds %, L-MSG was mixed with 0.2% by weight of Bossam freshly prepared kimchi.

Comparative Example 1

Bossam mustard kimchi 100g standard

Mixing ratio of the composition according to the method of manufacturing the fresh kimchi in 70% by weight of fresh pickled, 1.4% by weight of seasoned onion, 1.4% by weight of garlic, 0.6% by weight of ginger, 4% by weight of red pepper powder, 4% by weight of whole red pepper, anchovy Freshly prepared kimchi was prepared by mixing 12 wt% of milk, 2.4 wt% of fresh shrimp, 0.6 wt% of wheat flour, 1.8 wt% of starch syrup, 0.4 wt% of sugar, 1.4 wt% of sesame, and 0.2 wt% of L-MSG. In Comparative Example 1, bossam-gad kimchi was prepared using seasoned condiments without mixing oyster shell powder and seaweed.

Looking at the experimental analysis of Bossam Gad Kimchi according to Example 1 and Example 2 and Comparative Example 1 are as follows.

A. Experimental Analysis of Bossam Gad Kimchi

One). Manufacture of Bossam Mustard Kimchi

 Mix the composition of Bossam-Gat Kimchi prepared by varying the ratios of freshness, red pepper powder, paste, anchovy, garlic, raw shrimp, onion, ginger, syrup, sugar, oyster shell powder and hamcho powder The ratio is shown in Table 1.

 2) Analysis of General Components of Bossam Mustard Kimchi

 The freshly prepared sauerkraut kimchi prepared by the above composition ratio was measured on the day, 30, and 80 days of preparation by measuring the moisture, protein, fat, crude fiber, ash, and sugar by the AOAC method.

 3) sensory evaluation

 Three kinds of Bossam mustard kimchi (refer to Table 1) and stored at 5 ℃ after storage (10) or 10, 20, 30, 40, 50, 60, 80 days for 10, 20, 30, 40, 50, 60, 80 days Sensory evaluation was measured by Hedonic scale (9-point test) such as spicy, sour, taste, color, smell, overall likeness. The sensory evaluation was conducted with 10 students who were trained in nutrition and food science.

 4) Hardness Measurement

 After preparing bossam mustard kimchi, store it at 5 ± 1 ° C and refrigerate it at 0 ± 10, 20, 30, 40, 50, 60, and 80 days, and use the texture analyzer (Model TX XT2i, Hardness was measured using Stable Micro Systems, England).

 5) Chromaticity Measurement

The chromaticity of Bossam mustard kimchi is measured using the colorimeter (Model CR-300, Minolta, Japan) where the stem and leaf intersect, such as the hardness measurement part, using the lightness ( L ), redness ( a ), and yellowness. (yellowness, b ) was measured 10 times per sample, and color fading was analyzed by calculating E values.

6) microbial measurement

  The growth of the microorganisms (total bacteria, yeast and lactic acid bacteria) was measured at 10 days intervals for 80 days while the Bossam mustard kimchi was stored at 5 ° C. For microbiological analysis of samples, 10 g of Bossam mustard kimchi was aseptically diluted 10-fold using 90 ml PBS, homogenized with a homogenizer, and the test solution was diluted step by step. 0.1 ml of each step dilution was dispensed into Nutrient Agar, YM, and Rogosa (Difco Laboratories, Detroit, MI) solid medium, plated, and incubated for 24 to 48 hours in an incubator at 35 ± 1 ° C. It was.

7) Determination of Mineral Content of Bossam Mustard Kimchi

The measurement of the mineral content of Bossam mustard kimchi was always carried out by wet decomposition method by taking a constant part of the fresh kimchi, that is, the overlapping part of the stem and leaves. 0.5 g of the sample is added to the washed wet ashing tube, and 10 ml of 20% HNO ₃ and ₃ ml of 60% HClO _{4 are} added thereto, followed by heating until it becomes clear. The cleared sample was cooled, and then 50 mL of 0.5 M Nitric acid was used. This sample solution was collected in a test tube for measurement, a standard solution for each analysis item was mixed, and 8 mL was collected in another tube to obtain a standard solution. For blank test, 8 ml of 0.5M Nitric acid solution was taken and analyzed by atomic absorption spectrophotometer (AA-6501GS, Shimadzu, Japan).

8) pH and Acidity Measurement of Bossam Mustard Kimchi

 50 g of fresh kimchi soaked in broth was filtered and filtered, and the pH was measured by a pH meter at room temperature, and the acidity was measured by AOAC method.

9) Salinity Measurement

 The salinity of gad kimchi was measured using a salinometer.

I. R & D Progress and Expected Effects of Gad Bossam Kimchi

  1) Contents of General Ingredients according to Storage Period of Fresh Gimchi Kimchi

    Table 2 shows the results of measuring the general ingredients while storing fresh kimchi by product for 0 to 80 days.

As shown in Table 2, in the case of freshly packed kimchi containing 4% of oyster shell powder and 2% of hamcho powder (hereinafter referred to as "4% group"), oyster shell powder and seaweed powder are not contained at all (hereinafter referred to as "control group"). Compared with the group, the crude protein and carbohydrate contents were significantly higher, but the crude fat content was significantly lower. Oyster shell powder 10% and seaweed powder 2% (hereinafter 10% group) containing water content and crude fat content was significantly lower than the control group, carbohydrate content was higher.

2) mineral content

Table 3 shows the results of measuring the mineral content while storing freshly wrapped kimchi for each product for 0 to 80 days.

As shown in Table 3, the calcium content was higher in the 4% group and the 10% group than in the control group, and the 10% group was about 2 times higher than the 4% group. The potassium content was the highest in the control group and the lowest in the 4% group. Magnesium content was higher in the 4% and 10% groups than the control group. Sodium content was higher than 4% and 10% group, iron content was highest in 10% group. Manganese content was the highest in the control group, copper was not detected, and zinc content was the same in all three groups.

3) hardness measurement

Table 4 shows the hardness measurement results of freshly wrapped kimchi treated with oyster shell powder and seaweed powder during storage.

As shown in Table 4, as a result of measuring the hardness of the portion where the stems and the portions of the bossam gad kimchi intersect, the 4% treatment group was significantly higher than the control group and the 10% group, followed by the control group and 10% treatment group. Appeared high.

4) Chromaticity Measurement

 Divided into groups treated with oyster shell powder and hamcho powder and untreated group, the result of measuring the chromaticity of the intersection between the stem and the leaf part was stored at 5 for 0 to 80 days after the manufacturing of the bossam gatch kimchi.

As shown in Table 5, the lightness was slightly lower in the 10% group but was not significantly different from the other groups, and the redness was also highest in the control group, but there was no significant difference. Yellowness was significantly lower in the 4% treatment group than in the control group, and there was no difference in the 10% group.

5) Salinity, pH and Acidity

 The results of measuring salinity, pH and acidity of Bossam mustard kimchi are shown in Table 6.

As shown in Table 6, the salinity, pH, and acidity were measured through the entire storage period, and the salinity was the lowest in the 4% group compared to the other groups, but it was not a significant difference. It was high, but not significant. The acidity was slightly higher in the 10% group, but there was no significance in all three groups.

6) Sensory evaluation

The average results of sensory evaluation of three types of Gat Kimchi by storage period are shown in Table 7.

As a result of the average of the sensory evaluation of Bossam Gad Kimchi during the storage period of 80 days as shown in Table 7, there was no significant difference between the three products in the case of spicy taste, taste, smell and color, but 4% of the sour taste compared to the control. It was significantly lower in the group, and 10% did not show a significant difference between the control and 4%. Texture was significantly higher in the 4% group than in the control and 10% groups, and the 10% group was not different from the control group.

7) Microbial test

A) Total Germ Count of Bossam Mustard Kimchi by Storage Period

The change in the total bacterial counts by storage period of Bossam mustard kimchi is shown in FIG. 1. The control group reached the highest on the 20th day of storage, and gradually decreased from 30 to 80 days. The 4% group reached the highest on the 20th day, but was lower than the control group and lower than the other group on the 80th day. The 10% group reached its highest on the 30th day and dropped to the 40th day and maintained until 80 days.

B) lactic acid bacteria

The change of lactic acid bacteria by storage period of Bossam mustard kimchi is shown in FIG. 2. In the case of lactic acid bacteria, the three groups gradually increased as the storage period increased, reaching a peak at 40 days, and maintained until 80 days. The 4% group tended to be slightly lower than the control group and 10% group.

C) yeast

The change of yeast by storage period of Bossam mustard kimchi is shown in FIG. 3. At the beginning of storage, the 10% group showed the highest value and began to decrease gradually.The control group showed no significant change until 60 days, but dropped on the 80th day, and the 4% group increased until 20 days and then decreased gradually. On day 80, it was the lowest compared to the other groups.

D) E. coli

Figure 4 shows the change of E. coli by storage period of Bossam mustard kimchi. By 20 days of storage, all three groups had the highest levels of E. coli, followed by a sharp decrease by 40 days of storage, and then slowly by 80 days.

All. Expected effect of freshly wrapped kimchi

The present invention freshly prepared kimchi prepared as described above,

1) By mixing oyster shell powder and seaweed powder as additional materials in the manufacture of Bossam fresh kimchi, it gives the functionality that oyster shell and seaweed have and also has the advantage of naturally ingesting calcium.

2) In the manufacturing of Bossam-Got Kimchi, Oyster Shell Powder and Hamcho Powder are mixed with additional materials to extend the shelf life in the export and distribution process, so that the cost-saving and the unique taste of Fresh-Gotsam Kimchi can be maintained.

3) The form of Bossam-Gat Kimchi is made in the same form as Bossam-Kimchi, so that pressed meat, sashimi, seafood, and vegetables can be wrapped like Bossam, so Japanese as well as Koreans consume sashimi (fish sashimi). By making it possible to enjoy it, it is possible to increase the development, commercialization and export of functional Bossam kimchi.

 Bossam mustard kimchi of the present invention prepared as described above prepared food in the form of freshly made kimchi in the form of bossam kimchi and pressed meat, as well as increase the calcium intake to the physiological activity function of the fresh herbs, as well as Sashicho rice (cis) can be easily and easily eaten like Bossam so that it can be exported to Korea, the Americas, Japan, and Southeast Asia and to upgrade the freshness of the gat.

In addition, the present invention is made by wrapping the kimchi kimchi, so as to eat not only pressed meat, sashimi, edible pork, pine nuts, chestnuts, nuts, pork belly, oysters, squid, skates, fish and sashimi, sea cucumbers, etc. Therefore, according to the taste of food of each country, it is possible to eat like Bossam.

1 is a graph showing the change in total bacteria count of Bossam mustard kimchi during 5 ± 1 ℃ storage period of the present invention.

Figure 2 is a graph of the lactic acid bacteria change of Bossam mustard kimchi during 5 ± 1 ℃ storage period of the present invention.

Figure 3 is a yeast change graph of Bossam Gad Kimchi during the storage period of 5 ± 1 ℃ of the present invention.

Figure 4 is a graph of E. coli change of Bossam Gad kimchi during 5 ± 1 ℃ storage period of the present invention.

Figure 5 is a bastard mustard kimchi production process of the present invention.

Claims (4)

After trimming and screening the freshly picked fresh water at 6% for 7 hours at a concentration of 11% natural salt in the clear water, and 3-4 times washing with flowing clear water, and then drained for 2 hours after being drained to a dehydration zone; Washing and drying the oyster shells cleanly and then pulverizing them to a particle size such as wheat flour, and selecting the persimmons to prepare additional materials of the powder ground to 1 mm or less; Preparing a seasoning by mixing onion, garlic, ginger, wheat flour, red pepper powder, whole red pepper, anchovy, fresh shrimp, starch syrup, sugar, sesame seeds and L-MSG; Spreading the prepared fresh kimchi seasoning by adding mixed ingredients and seasoning seasoning one by one to apply kimchi seasoning to soaking fresh kimchi; Ripening soaked fresh mustard kimchi in a ripening refrigerator at 5 ± 1 ° C. for 5 days; A method of producing bossa mustard kimchi using oyster shell, characterized in that the step of cutting freshly wrapped kimchi matured for 5 days in a refrigerator to sesame leaf size and packaging according to the conventional kimchi packing standard. The composition of Bossam mustard kimchi prepared according to the method of manufacturing bossam mustard kimchi according to claim 1 is 66% by weight of pickled fresh, 4.0% by weight of oyster shell powder as an additional material, 2.0% by weight of seaweed powder, 1.4% by weight of seasoned onion, garlic 1.2% by weight, ginger 0.6%, red pepper powder 3.6%, whole red pepper 3.6%, anchovy milk 11.1%, fresh shrimp 2.3%, wheat flour grass 0.6%, starch syrup 1.7%, sugar 0.4%, Bossam mustard kimchi composition using oyster shell, characterized in that the mixing ratio of 1.3% by weight, 0.2% by weight of L-MSG. delete Bossam mustard kimchi using oyster shell prepared by the method of claim 1, Bossam mustard kimchi.

Images