KR101175317B1 - Process of brown seaweed KIMCHI - Google Patents

Process of brown seaweed KIMCHI Download PDF

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KR101175317B1
KR101175317B1 KR1020100006839A KR20100006839A KR101175317B1 KR 101175317 B1 KR101175317 B1 KR 101175317B1 KR 1020100006839 A KR1020100006839 A KR 1020100006839A KR 20100006839 A KR20100006839 A KR 20100006839A KR 101175317 B1 KR101175317 B1 KR 101175317B1
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seaweed
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salt
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KR20110087424A (en
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김순자
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김순자
주식회사한성식품
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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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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  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
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Abstract

본 발명은 미역김치 제조방법에 관한 것이다. 더욱 상세하게는 천일염 2중량부를 사용하여 염도 0.8%에 절여지고 7cm×10cm로 자른 배춧잎 20중량부와, 천일염 2중량부의 염도 4%에 절여진 돌산갓 잎 3.5중량부를 준비하고, 미역 2중량부를 10℃ 물에 넣어 12중량부가 되게 불려 7cm로 자르고, 상기 배춧잎과 같은 크기로 생김 0.3중량부를 잘라 준비하며, 양념재료는 청피망 2중량부, 홍피망 2중량부, 무 3중량부, 배 2중량부, 당근 2중량부, 오이 2중량부를 7cm 크기로 채 썰어 천일염 1중량부를 사용하여 염도 2%가 되게 절이고, 홍고추 1중량부와 청고추 1중량부를 종방향으로 갈라서 씨를 제거하여 7cm 크기로 채 썰어 놓고, 마늘 3중량부, 생강 0.5중량부, 밤 0.5중량부를 곱게 갈아 새우젓국 2중량부와 액젓 0.5중량부로 버무려서 준비하여, 상기 배춧잎 위에 생김을 올리고, 상기 생김 위에 상기 미역, 돌산갓잎, 양념재료를 올려 상기 배춧잎과 생김으로 감싸고, 백김치국물 40중량부에 새우젖국 2중량부, 액젓 1중량부를 넣어 만든 김칫국물을 부어서 만드는 미역김치 제조방법에 관한 것이다.The present invention relates to a method for manufacturing seaweed kimchi. More specifically, by using 2 parts by weight of natural salt prepared 20 parts by weight of cabbage leaves marinated in 0.8% salt and cut to 7 cm × 10 cm, 3.5 parts by weight of Dolsan mustard leaves marinated in 4% salinity 2 parts by weight of sea salt, 2 parts by weight of seaweed It is called to 12 parts by weight in water and cut into 7cm, cut into the same size as the cabbage leaf prepared 0.3 parts by weight, seasoning material is 2 parts by weight green pepper, 2 parts by weight red pepper, radish 3 parts, pear 2 weight 2 parts by weight of carrots and 2 parts by weight of cucumber are sliced to 7 cm in size and salted to 2% salt using 1 part by weight of sun salt, and 1 part by weight of red pepper and 1 part by weight of red pepper are removed in the longitudinal direction to remove seeds to 7 cm size. Sliced, prepared by mixing 3 parts by weight of garlic, 0.5 parts by weight of ginger, 0.5 parts by weight of chestnuts, and mixed with 2 parts by weight of shrimp paste and 0.5 parts by weight of fish sauce, and raises the appearance on the cabbage leaves, the seaweed, Dolsan fresh leaf, seasoning Looking up the fee for the rig baechutip and causing, to a baek kimchi soup 40 parts by weight of shrimp jeotguk preparation 2 parts by weight, 1 part by weight of fish sauce put gimchitguk made by pouring water into the sea mustard kimchi making.

Description

미역김치 제조방법{Process of brown seaweed KIMCHI}Process of brown seaweed kimchi {Process of brown seaweed KIMCHI}

본 발명은 미역김치 제조방법에 관한 것으로, 더욱 상세하게는 요오드를 많이 함유하고 있는 미역과, 단백질을 함유하고 있는 김과, 배추, 돌산갓, 채소와 함께 만든 미역김치 제조방법에 관한 것이다.The present invention relates to a method for manufacturing seaweed kimchi, and more particularly, to a method for preparing seaweed kimchi prepared with seaweed containing a lot of iodine, seaweed containing protein, Chinese cabbage, Dolsan Fresh, and vegetables.

일반적으로 해조류로는 미역, 다시마, 김, 톳, 해파리, 파래 등이 있다. 해조류에는 식물섬유인 알긴산이 풍부하게 들어 있어 장의 연동운동을 활성화시켜 변비에 탁월한 효과가 있다. 또한, 칼륨이 풍부하며, 다량 함유된 요오드는 혈중 콜레스테롤 수치를 내려주어 비만을 막고 혈압을 안정시킨다. 각종 비타민도 풍부하고 무기질도 많이 들어 있어 피를 맑게 하여 예로부터 많이 이용하고 있는 음식이다.Generally, seaweeds include seaweed, kelp, seaweed, shellfish, jellyfish, and green sea. Algae contains abundant alginate, a plant fiber, which activates the peristalsis of the intestine and has an excellent effect on constipation. In addition, rich in potassium, high levels of iodine lower blood cholesterol levels, preventing obesity and stabilizing blood pressure. It is rich in vitamins and minerals, so it clears blood and has been used a lot since ancient times.

특히 미역은 국으로 끓이거나 무침을 해서 식용한다. 무기질, 비타민 및 섬유질 성분, 점질성 다당류, 요오드, 칼슘의 함량이 높아 여성이 출산을 하고 나서 많이 섭취하는 음식으로 사용되고 있다.Especially seaweed is eaten by boiling or seasoning with soup. Minerals, vitamins and fiber components, viscous polysaccharides, iodine, calcium and high content is used as a food that women consume a lot after giving birth.

그러나 미역은 파와 함께 사용하여 음식을 하지 않고 있다. 파는 철분과 비타민이 많은 것이 특색이지만 인과 유황의 함량이 높아 미역과 함께 사용하여 음식을 만들면 미역 속에 들어 있는 칼슘의 흡수를 방해한다. 그렇기 때문에 미역을 파와 함께 사용을 하지 않고 있다.However, seaweed is not used in combination with green onions. Leek is characterized by a lot of iron and vitamins, but the high content of phosphorus and sulfur when used with seaweed to make food interferes with the absorption of calcium in the seaweed. Therefore, we do not use seaweed with leek.

또한, 김은 10종의 아미노산 중에 메티오닌 등 8개의 필수 아미노산이 골고루 풍부하게 들어있다. 그리고 많은 미네랄을 함유하고 있어 체내의 물질대사에 관여하는 효소의 재료로 쓰이는데 인, 마그네슘, 나트륨, 칼슘, 규소, 철, 망간 등 필요한 미네랄이 거의 모두 들어 있다.In addition, laver contains abundantly 8 essential amino acids such as methionine among 10 amino acids. In addition, it contains many minerals and is used as an enzyme material for metabolism in the body, and almost all necessary minerals such as phosphorus, magnesium, sodium, calcium, silicon, iron, and manganese are contained.

또한, 파래는 칼륨, 요오드, 칼슘, 식물성 섬유소 등 몸에 좋은 성분이 골고루 함유하고 있다.
In addition, the green seaweed is evenly contained in the body, such as potassium, iodine, calcium, vegetable fiber.

본 발명의 목적은 미역을 배추, 돌산갓, 김, 채소를 함께 넣되, 파를 제외한 미역김치를 만들어 미역과 김에 함유되어 있는 영양성분을 김치로 하여금 동시에 섭취할 수 있도록 한 미역김치 제조방법을 제공함에 있다.It is an object of the present invention to provide a method for preparing seaweed kimchi prepared by adding seaweed cabbage, Dolsangat, seaweed, vegetables, seaweed kimchi excluding green onions so that Kimchi can simultaneously consume the nutrients contained in seaweed and seaweed. have.

본 발명에 따른 미역김치 제조방법은 천일염 2중량부를 사용하여 염도 0.8%에 절여지고 7cm×10cm로 자른 배춧잎 20중량부와, 천일염 2중량부의 염도 4%에 절여진 돌산갓 잎 3.5중량부를 준비하고, 미역 2중량부를 10℃ 물에 넣어 12중량부가 되게 불려 7cm로 자르고, 상기 배춧잎과 같은 크기로 생김 0.3중량부를 잘라 준비하며, 양념재료는 청피망 2중량부, 홍피망 2중량부, 무 3중량부, 배 2중량부, 당근 2중량부, 오이 2중량부를 7cm 크기로 채 썰어 천일염 1중량부를 사용하여 염도 2%가 되게 절이고, 홍고추 1중량부와 청고추 1중량부를 종방향으로 갈라서 씨를 제거하여 7cm 크기로 채 썰어 놓고, 마늘 3중량부, 생강 0.5중량부, 밤 0.5중량부를 곱게 갈아 새우젓국 2중량부와 액젓 0.5중량부로 버무려서 준비하여, 상기 배춧잎 위에 생김을 올리고, 상기 생김 위에 상기 미역, 돌산갓잎, 양념재료를 올려 상기 배춧잎과 생김으로 감싸고, 백김치국물 40중량부에 새우젖국 2중량부, 액젓 1중량부를 넣어 만든 김칫국물을 부어서 된 것을 특징으로 한다.Seaweed kimchi manufacturing method according to the present invention using 20 parts by weight of salt, 0.8 parts of salted cabbage leaves cut to 7% × 10 cm and salted 4% salt of Dolsan mustard leaves 3.5 parts by weight, prepared with 2 parts by weight of sun salt, 2 parts by weight of seaweed is placed in 10 ° C water to make 12 parts by weight, cut into 7 cm, and cut into 0.3 cm by weight, prepared as cabbage leaves. The seasoning material is 2 parts by weight of green pepper, 2 parts by weight of red pepper, and 3 parts of radish. 2 parts by weight of pears, 2 parts by weight of carrots and 2 parts by weight of cucumber are sliced to 7 cm in size and salted to 2% salt using 1 part by weight of sun salt, and 1 part by weight of red pepper and 1 part by weight of red pepper are split longitudinally. Remove and cut into 7cm size, 3 parts by weight of garlic, 0.5 parts by weight of ginger, 0.5 parts by weight of finely grind, prepared by mixing with 2 parts by weight of shrimp soup and 0.5 parts by weight of fish sauce, raise the spatula on the cabbage leaves, beauty Inverted, Dolsan fresh leaf, seasoning material, wrapped with the cabbage leaf and raw seaweed, the kimchi soup made by putting 2 parts by weight of shrimp milk soup, 1 part by weight of fish sauce in 40 parts by weight of white kimchi soup.

또한, 상기 양념재료는 파래 2중량부를 천일염 1중량부를 사용하여 염도 1%가 되게 절여 파래를 더 포함하는 것을 특징으로 한다.In addition, the seasoning material is characterized in that it further comprises a seaweed soaked to 1% salinity using 1 part by weight of sea salt 2 parts by weight of seaweed.

본 발명에 따른 미역김치 제조방법은 김치에 미역을 첨가하여 미역의 영양분을 김치와 함께 섭취할 수 있어 효과적일 뿐만 아니라, 김과 파래를 첨가하여 김과 파래의 영양분도 함께 섭취할 수 있어 더욱 효과적이다. 또한, 미역의 영양소 섭취를 방해하는 파를 넣지 않아 미역의 영양소 섭취를 원활히 할 수 있는 효과가 있다. 또한, 김치는 기존의 김치보다 저염으로 절여져 성인병을 예방할 수 있는 효과가 있다.Seaweed Kimchi manufacturing method according to the present invention is not only effective to consume the nutrients of wakame seaweed by adding seaweed to kimchi, but also can be ingested with nutrients of laver and seaweed by the addition of seaweed and seaweed more effective. to be. In addition, there is an effect that can smooth the intake of nutrients of wakame sea do not put a wave that interferes with the intake of nutrients of seaweed. In addition, kimchi is pickled in a lower salt than conventional kimchi has the effect of preventing the adult disease.

또한, 다양한 색을 지닌 신선한 채소와 배, 무 등과 함께 제조되어 미역의 맛을 신선하게 살릴 수 있고, 다양한 색으로 미감을 일으켜 식욕을 더욱 돋울 수 있는 효과가 있다.In addition, it is prepared with fresh vegetables and pears, radishes with a variety of colors to freshen the taste of seaweed, there is an effect that can further enhance the appetite by aesthetics in a variety of colors.

이하, 본 발명에 따른 미역김치 제조방법을 상세하게 설명하면 다음과 같다.Hereinafter, the seaweed kimchi production method according to the present invention will be described in detail.

먼저, 천일염 2중량부를 사용하여 염도 0.8%에 절여지고 7cm×10cm로 자른 배춧잎 20중량부와, 천일염 2중량부의 염도 4%에 절여진 돌산갓잎 3.5중량부를 준비한다. 상기 배춧잎은 두께가 얇은 곳을 골라내고, 상기 돌산갓잎은 돌산갓의 잎만을 골라낸 것이다. 특히, 상기 배춧잎은 염도 0.8%의 저염으로 절여져 성인병을 예방할 수 있다.First, 20 parts by weight of cabbage leaves marinated in 0.8% salt and cut to 7 cm × 10 cm using 2 parts by weight of sun salt, and 3.5 parts by weight of dolsan mustard leaves marinated in 4% salt of 2 parts by weight of sun salt. The cabbage leaf picks out a thin place, and the Dolsan mustard leaf picks only the leaves of Dolsan shade. In particular, the cabbage leaves are salted with a low salt of 0.8% salinity can prevent adult diseases.

상기 배춧잎의 크기와 같이 7cm×10cm로 자른 생김 0.3중량부를 준비하고, 미역 2중량부를 10℃ 물에 넣어 12중량부가 되게 불려 7cm로 자른다.0.3 parts by weight prepared by cutting 7cm × 10cm as the size of the cabbage leaf, and 2 parts by weight of seaweed is put in 10 ℃ water to be called 12 parts by weight and cut to 7cm.

양념재료는 청피망 2중량부, 홍피망 2중량부, 무 3중량부, 배 2중량부, 당근 2중량부, 오이 2중량부를 7cm 크기로 채 썰어 천일염 1중량부를 사용하여 염도 2%가 되게 절이고, 홍고추 1중량부와 청고추 1중량부를 종방향으로 갈라서 씨를 제거하여 7cm 크기로 채 썰어 놓는다. 상기 홍고추와 청고추는 맵지 않은 것으로 하여 어린이와 같이 매운 것을 싫어하고 못 먹는 사람들도 먹을 수 있게 한다.Seasoning materials are 2 parts by weight of green pepper, 2 parts by weight of red pepper, 3 parts by weight of radish, 2 parts by weight of pear, 2 parts by weight of carrot, 2 parts by weight of cucumber, and cut into 7 cm size to make salinity 2% using 1 part by weight of sun salt. Pickle, 1 part by weight of red pepper and 1 part by weight of red pepper are split longitudinally to remove seeds and sliced into 7 cm size. The red pepper and blue pepper is not spicy, so do not like the spicy and children can eat.

또한, 마늘 3중량부, 생강 0.5중량부, 밤 0.5중량부를 곱게 갈아 새우젓국 2중량부와 액젓 0.5중량부로 버무려 준비한다.Further, 3 parts by weight of garlic, 0.5 parts by weight of ginger, and 0.5 parts by weight of chestnuts are finely ground and prepared by mixing 2 parts by weight of shrimp sauce and 0.5 parts by weight of fish sauce.

상기 배춧잎 20중량부를 깔고, 상기 배춧잎 위에 상기 배춧잎의 크기와 같은 상기 생김 0.3중량부를 올리고, 상기 생김 위에 상기 미역, 돌산갓잎, 양념재료를 올려 상기 배춧잎과 생김으로 감싼다. 그리고 백김치국물 40중량부에 새우젖국 2중량부, 액젓 1중량부를 넣어 만든 김칫국물을 부어서 미역김치 제조한다.Lay 20 parts by weight of the cabbage leaf, raise 0.3 part by weight of the raw seaweed as the size of the cabbage leaf on the cabbage leaf, put the seaweed, Dolsan fresh leaf, seasoning material on the raw seaweed and wrap it with the cabbage leaf and fresh seaweed. Then, 40 parts by weight of kimchi broth, 2 parts by weight of shrimp milk soup, 1 part by weight of marinated kimchi broth made by pouring seaweed kimchi is prepared.

또한, 상기 양념재료에 파래 2중량부를 천일염 1중량부를 사용하여 염도 1%가 되게 절여 파래를 더 포함할 수도 있다.In addition, by using 2 parts by weight of the sea salt in the seasoning material 1 part by weight of natural salt may be further included seaweed soaked to 1% salinity.

상기와 같이 만들어진 미역김치는 종래의 미역김치와 달리 미역의 영양소 섭취를 방해하는 파를 넣지 않아 미역, 김, 파래의 영양소 섭취를 원활히 할 수 있는 효과가 있다. 또한, 배춧잎을 저염으로 절여 성인병예방 및 다양한 색을 지닌 신선한 채소와 배, 무 등과 함께 제조되어 미역의 맛을 신선하게 살릴 수 있고, 다양한 색으로 미감을 일으켜 식욕을 더욱 돋울 수 있다.
Seaweed kimchi made as described above is unlike the conventional seaweed kimchi does not put a wave that interferes with the nutrient intake of wakame seaweed, seaweed, seaweed has an effect that can smoothly intake of nutrients. In addition, the cabbage leaf is salted with low salt to prevent adult diseases and fresh vegetables with various colors, pears, radishes, etc. can be used to freshen the taste of seaweed, and can arouse appetite by producing aesthetic taste in various colors.

상기와 같은 본 발명의 미역김치를 품평요원 남자 20명 여자 20명을 상대로 관능검사를 실시한 결과, 맛이 좋다는 응답자가 35명, 보통이라는 응답자가 5명이었으며, 식감은 좋다는 응답자가 38명, 보통이라는 응답자가 2명이 있었으므로 본 발명의 제조방법으로 만들어진 미역김치는 종래의 김치보다 담백하고 신선한 맛과 식감이 우수한 것으로 나타났다.As a result of sensory evaluation of the seaweed kimchi 20 men 20 women of the present invention as described above, 35 respondents said that the taste is good, 5 respondents said that the taste was good, 38 respondents said that the texture is good, moderate Since there were two respondents, seaweed kimchi made by the manufacturing method of the present invention appeared to have a lighter taste and texture than the conventional kimchi.

또한, 상기 설문과 함께 실시된 종합기호도에서 높다는 응답자가 37명, 보통이라는 응답자가 3명으로 나타나서 전체적인 우수한 평가를 받았다.
In addition, 37 respondents said that they were high in the general symbol diagram conducted with the questionnaire, and 3 respondents said that the average was excellent overall.

상기에서는 본 발명에 따른 미역김치 제조방법은 바람직한 실시예에 대하여 설명하였지만, 본 발명은 이에 한정되는 것이 아니고 특허청구범위와 발명의 상세한 설명 안에서 여러 가지로 변형하여 실시하는 것이 가능하고, 이 또한 본 발명의 범위에 속하며, 이러한 변형 및 수정은 첨부된 특허청구범위에 속한다.
In the above, the method of manufacturing seaweed kimchi according to the present invention has been described with respect to the preferred embodiment, but the present invention is not limited thereto, and various modifications can be made within the claims and the detailed description of the invention. Such modifications and variations are within the scope of the appended claims.

Claims (3)

천일염을 이용하여 제조한 염도 0.8%의 염수에 절인 배춧잎; 및 천일염을 이용하여 제조한 염도 4%의 염수에 절인 돌산갓잎을 준비하고,
미역을 물에 불려 자르고, 상기 배춧잎과 같은 크기로 생김을 잘라 준비하고,
양념재료는 청피망, 홍피망, 무, 배, 당근 및 오이를 채 썰어 천일염을 사용하여 염도 2%가 되게 절이고, 홍고추와 청고추를 종방향으로 갈라서 씨를 제거하여 채 썰어 놓고, 마늘, 생강, 밤을 곱게 갈아 새우젓국과 액젓으로 버무려서 준비하고,
상기 배춧잎 위에 상기 생김을 올리고,
상기 생김 위에 상기 미역, 돌산갓잎, 양념재료를 올리고,
상기 미역, 돌산갓잎 및 양념재료를 상기 배춧잎과 생김으로 감싸, 생김이 미역, 돌산갓잎 및 양념재료와 접하게 하고,
여기에 백김치국물. 새우젓국, 액젓을 40:2:1의 중량비로 넣어 만든 김칫국물을 붓는 것을 특징으로 하는 미역김치 제조방법.
Chinese cabbage leaves marinated in brine with a salt of 0.8%; And prepared with dolsan fresh leaves marinated in saline of 4% salinity prepared by using the natural salt,
Soaked seaweed in water, cut into pieces and prepare raw seaweed to the same size as the cabbage leaf,
Seasoning ingredients are sliced green peppers, red peppers, radishes, pears, carrots, and cucumbers, and salted to 2% salinity using sun salt. Grind the chestnuts finely and mix them with shrimp and soup.
Put the appearance on the cabbage leaf,
Put the seaweed, Dolsan fresh leaf, seasoning material on the raw seaweed,
The seaweed, Dolsan fresh leaf and seasoning material is wrapped with the cabbage leaf and raw seaweed, the raw seam to make contact with the seaweed, Dolsan fresh leaf and seasoning material,
Baek Kimchi soup here. A method of manufacturing seaweed kimchi, characterized by pouring kimchi soup made from shrimp sauce and fish sauce at a weight ratio of 40: 2: 1.
제 1항에 있어서,
상기 양념재료는 천일염을 사용하여 염도 1%가 되게 절인 파래를 더 포함하는 것을 특징으로 하는 미역김치 제조방법. The method of claim 1,
The seasoning material is seaweed kimchi manufacturing method characterized in that it further comprises a sea salt marinated to 1% salinity using a natural salt. 제 1항에 있어서,
미역김치에는 파를 포함하지 않는 것을 특징으로 하는 미역김치 제조방법.The method of claim 1,
Seaweed kimchi production method characterized in that the seaweed kimchi does not contain green onions.
KR1020100006839A 2010-01-26 2010-01-26 Process of brown seaweed KIMCHI KR101175317B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101402026B1 (en) 2014-01-27 2014-06-02 안명자 Bean sprout soup with rice using the white kimchi and method for manufacturing thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101402026B1 (en) 2014-01-27 2014-06-02 안명자 Bean sprout soup with rice using the white kimchi and method for manufacturing thereof

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