KR101187459B1 - The kimchi included young deer antler and safflower seed and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a kimchi added antler and safflower seed and a method of manufacturing the same, a process for preparing antler powder, a process for preparing safflower seed powder, a process for preparing kimchi seasoning, antler powder and safflower seed powder in the kimchi seasoning It can be prepared through the process of mixing, and soaking kimchi with kimchi seasoning is mixed with antler powder and safflower seed powder. Kimchi added antler and safflower seed according to the present invention having such a structure added antler powder and safflower seed powder to kimchi that we always enjoy. Therefore, the kimchi added antler and safflower seed according to the present invention by adding the antler powder and safflower seed powder to the kimchi that Koreans enjoy eating all the time, thereby consuming them steadily every day, the consumer in addition to the efficacy of kimchi, the efficacy of antler and safflower seed as it is It was acceptable.

Description

The kimchi included young deer antler and safflower seed and manufacturing method

The present invention relates to kimchi added with antler and safflower seed and a method of manufacturing the same, and more particularly, by adding antler powder and safflower seed powder to kimchi seasoning, and then dipping kimchi with antler powder and safflower seed powder. The present invention relates to kimchi added with antler and safflower seed to add the efficacy of antler and safflower seed to existing kimchi and its manufacturing method.

Deer antler, which has been used as a precious medicinal herb for a long time, has a warm and sweet taste, is sour, non-toxic, has a pain in the body, limbs and yoga, and is sore and cold. It is good for women's indigestion, redness, and redness. It has been used as a tonic and correction medicine (see:李 時珍, 本草綱目 (1578), 鹿, p1054, Younginbon, 1985; 許 浚, 東 醫 寶 鑑 (1613), 鹿, p1128, Yeongbogam Gamyeokgwa Station, Supplement, Namsandang, 1969).

In general, the antler is a deer's horn, the antler of which the horn is not keratinized, and the keratinized one is rusted, which is mostly dependent on imports (see Korea Pharmaceutical Import and Export Association, Drug Export and Import Statistics, 2001).

In Korea, many agricultural farmers raised deer for deer antler production. In 1995, the number of deer ranches was 26,188, and the number of heads was 420,906, including 382,780 deer, 15,099 red deer, and 23,026 elk. Although it is 28.5%, the deer cultivation industry for antler production is entering the market due to market erosion by imported antler.

Accordingly, the necessity of promoting new antler consumption by developing new antler products for the activation of domestic deer breeding farms and increasing income, the antler products are mainly limited to herbal products or health supplements.

For example, Korean Patent Application No. 2001-66124 discloses antler gangjeong food, Korean Patent Application No. 2001-43274 discloses antler gomtang, and Korean Patent Application No. 2001-38, 2000-31423. And 2000-23795 disclose an antler beverage, Korean patent application No. 1996-80801 discloses an antler vehicle, and Korean patent applications No. 2000-53500 and 1996-45989 disclose an antler beverage, and a Korean patent Antlers coffee is disclosed in Korean Patent Application No. 1999-18589, Korean Patent Application No. 1999-55188 discloses Antler Yongbongtang, Korean Patent Application No. 1999-26366 discloses Antler Tofu, and Korean Patent Application No. 1993-24940 and 1997-76920 disclose an antler surface, and Korean Patent Application No. 2002-3471 discloses an antler confectionery and a confectionery.

The use of antler is limited to such a range of health foods, and the demand for the antler is not particularly increased in comparison with the prior art.

In addition, the antler was difficult to extract the antler extract from the home, there was a problem that you should go to the health center from time to time to buy the antler food, there is a problem that there is a limit to continue taking because the taste is bitter even when taking There was a problem that it is difficult to expect the effect.

On the other hand, Kimchi, our traditional food, has a problem in that it is expensive to manufacture compared to other products because there is a problem that there is a limit in automating all the manufacturing processes despite the food we are always in contact with.

Due to these problems, efforts are being made to develop high-value new products by adding functionality rather than reducing manufacturing costs in the production of kimchi, but kimchi that is not suitable for consumers' tastes is yet to be developed.

In order to solve the problems described above, the present invention adds antler powder to kimchi, which Koreans enjoy eating all the time, so that the antler can be ingested daily with kimchi, and by steadily ingesting the added antler, the efficacy of kimchi In addition, the object of the present invention is to provide kimchi added with antler and safflower seeds, and a method for producing the same.

In addition, an object of the present invention is to add a safflower seed to kimchi added to the antler powder to add the effect of safflower seed to the kimchi added to the antler, and to provide a kimchi and a manufacturing method thereof.

Kimchi added antler and safflower seed according to the present invention for solving the above object is a process for preparing a antler powder, a process for producing safflower seed powder, a process for preparing kimchi seasoning, antler powder and safflower seed in the kimchi seasoning The object of the present invention can be achieved through a process of blending the powder, and dipping the kimchi with the kimchi seasoning of the antler powder and safflower seed powder.

Kimchi added antler and safflower seed according to the present invention having such a structure added antler powder and safflower seed powder to kimchi that we always enjoy.

Therefore, the kimchi added antler and safflower seed according to the present invention by adding the antler powder and safflower seed powder to the kimchi that Koreans enjoy all the time, so that the daily intake steadily, consumers add the efficacy of antler and safflower seed in addition to the efficacy of kimchi. It can be accepted as an enemy.

1 to 3 are flow charts explaining step by step the manufacturing method of the present invention

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

Kimchi added antler and safflower seed according to the present invention, as shown in Figures 1 to 3, the process of preparing the antler powder (S1), the process of manufacturing the safflower seed powder (S3), the process of preparing kimchi seasoning (S5), the process of blending the antler powder and safflower seed powder to the kimchi seasoning (S7), and the process of dipping kimchi with kimchi seasoning blended antler powder and safflower seed powder (S9).

In addition, the process of preparing the antler powder (S1) is a step of cutting the antler and then covered with a wrap on the cutting surface of the antler, and the frozen surface of the antler to freeze for 20 hours at minus 50 degrees to minus 80 degrees (S11) is provided with a wrap on the cut surface of the antler, and the cut surface of the antler is directed to the lower part because the rust blood is released through the cut surface to prevent the loss of the active ingredient, the rust blood upper and lower parts of the antler To spread evenly.

In addition, the cooling treatment of the antler in the temperature range of minus 50 degrees to minus 80 degrees is to facilitate the pulverization of the antler later.

On the other hand, the process of manufacturing the antler powder (S1) may be made of a step (S13) to crush the frozen treated antler to 500 mesh (mesh) to 380 mesh (mesh) bar, the reason for pulverizing the antler When the deer antler is added to the kimchi seasoning, when the kimchi is prepared, the nutrients contained in the antler are evenly added to the kimchi, and when the antler is chewed with the kimchi, the antler is to minimize the foreign body chew.

In addition, the process of manufacturing the safflower seed powder (S3), as shown in Figure 1, the step of drying the native safflower seed so that the moisture content of 5% to 20% (S15) and using the dried safflower seed grinder By the shell may be made of a step (S17) to grind to 250 to 350 mesh (mesh) size.

At this time, since the shell portion of safflower seed contains a large amount of essential mineral components such as calcium, potassium, magnesium, iron, and zinc, it is preferable to grind the shell of safflower seed together.

In addition, the process of manufacturing kimchi seasoning (S5), as shown in Figures 1 to 2, after washing the radish cleanly and sliced, washed buttercups, chives, gat, and then write the length of 3cm to 10cm (S19) and , Remove the broth contained in the shrimp scoop, and then chop the shrimp scoop (S21), soak the red pepper powder in warm water, add shrimp chops and salty fish chops, add radish trimmed in the previous step and then mix with salt (S23) , And adding minced garlic and minced ginger, parsley, freshly, and chives to the red pepper powder to which the shrimp and yellow salted fish are added, toss, and then seasoning with salt and sugar and then adding oyster or shrimp to make kimchi seasoning (S25) )

In addition, the process of combining the antler powder and safflower seed powder in the kimchi seasoning (S7) is added to the crushed antler powder and safflower seed powder to kimchi seasoning, and then mixed together, wherein the antler powder, safflower seed powder, kimchi seasoning The blending ratio of is preferably 0.05 to 0.9 parts by weight of antler powder, 0.1 to 1.2 parts by weight of safflower seed powder with respect to 100 parts by weight of kimchi seasoning.

In addition, the process of dipping kimchi with kimchi seasoning of the antler powder and safflower seed powder (S9), as shown in Figure 3, remove the outer leaves of the purchased cabbage, each one of the two or more cabbages with the outer leaves removed Cutting in the longitudinal direction to separate each of the Chinese cabbage into two to four (S27), and two or more separated into two to four cabbages while soaked in salt water for 5 hours or more, disposed below and placed on the Chinese cabbage Step of changing the location of the cabbage more than two times (S29), the salted cabbage picked up for more than 5 hours from the brine and rinsed in clear water to remove the water from the cabbage (S31), and antler powder and safflower seed powder Put the added seasoning between the leaves of the trimmed cabbage (S33), and the step of cutting the cabbage is added to the seasoned condiments and stored in the refrigerator or jar (S35). .

Kimchi added antler and safflower seed according to the present invention made by such a manufacturing method added antler powder and safflower seed powder to kimchi that we always enjoy.

Therefore, the kimchi added antler and safflower seed according to the present invention by adding the antler powder and safflower seed powder to the kimchi that Koreans enjoy eating all the time, thereby consuming them steadily every day, the consumer in addition to the efficacy of kimchi, the efficacy of antler and safflower seed as it is It was acceptable.

Claims (4)

delete Preparing a antler powder (S1);
Preparing safflower seed powder (S3);
Preparing kimchi seasoning (S5);
Blending the antler powder and safflower seed powder to the kimchi seasoning (S7);
And it is made of a process of dipping kimchi with kimchi seasoning powdered antler powder and safflower seed powder (S9),
The process of preparing the antler powder (S1) is to cut the antler and then cover the cut surface of the antler, and the frozen surface of the antler to go down below freezing for 20 hours at minus 50 degrees to minus 80 degrees (S11) )Wow,
The frozen treated deer antler is made of a step of grinding to 500 mesh (mesh) to 380 mesh (mesh) (S13),
The process of preparing the safflower seed powder (S3) is a step of drying the native safflower seed so that the moisture content is 5% to 20% (S15),
The dried safflower seed is pulverized to a shell size of 250 to 350 mesh (mesh) using a grinder (S17),
In the process of blending the antler powder and safflower seed powder to the kimchi seasoning (S7), the blending ratio of the antler powder, safflower seed powder and kimchi seasoning is 0.05 to 0.9 parts by weight of antler powder and 0.1 to 1.2 safflower powder based on 100 parts by weight of kimchi seasoning. Kimchi added antler and safflower seed, characterized in that blended in parts by weight.
delete Preparing a antler powder (S1);
Preparing safflower seed powder (S3);
Preparing kimchi seasoning (S5);
Blending the antler powder and safflower seed powder to the kimchi seasoning (S7);
And it is made of a process of dipping kimchi with kimchi seasoning powdered antler powder and safflower seed powder (S9),
The process of preparing the antler powder (S1) is to cut the antler and then cover the cut surface of the antler, and the frozen surface of the antler to go down below freezing for 20 hours at minus 50 degrees to minus 80 degrees (S11) )Wow,
The frozen treated deer antler is made of a step of grinding to 500 mesh (mesh) to 380 mesh (mesh) (S13),
The process of preparing the safflower seed powder (S3) is a step of drying the native safflower seed so that the moisture content is 5% to 20% (S15),
The dried safflower seed is pulverized to a shell size of 250 to 350 mesh (mesh) using a grinder (S17),
In the process of blending the antler powder and safflower seed powder to the kimchi seasoning (S7), the blending ratio of the antler powder, safflower seed powder and kimchi seasoning is 0.05 to 0.9 parts by weight of antler powder and 0.1 to 1.2 safflower powder based on 100 parts by weight of kimchi seasoning. Method for producing kimchi added antler and safflower seed, characterized in that blended in parts by weight.

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