KR101232272B1 - Multicolored mul-kimchi using xbrassicoraphanus and multicolored soup for noodle using xbrassicoraphanus - Google Patents

Abstract

PURPOSE: A manufacturing method of multicolored xbrassicoraphanus watery kimchi is provided to produce the multicolored Xbrassicoraphanus watery kimchi using a leaf part and a radish part of the XBrassicoraphanus which has both properties of young radish and radish. CONSTITUTION: A manufacturing method of a XBrassic oraphanus watery kimchi comprises the following steps: a step which soaks a radish part in salt after cutting the XBrassicorphanus into the radish part and a leaf part; and a step which ferments a mixture of the leaf part and the salted radish part, one or more ingredients selected from a group of mulberry juice or red ginseng liquid, and one or more of seasonings selected from garlic, ginger, or spring onion, after soaking in salt water. In the fermenting step, one of the mulberry juice or the red ginseng liquid is added in 1-2 volume % for the salt water. The multicolored XBrassicoraphanus meat broth for noodles contains soup of the multicolored XBrassicoraphanus watery kimchi, sea tangle, and anchovy broth. The sea tangle and the anchovy broth are boiled after adding one or more from a group composed of spring onion root, dried shrimp, radish, and red pepper seeds into a mixture of the sea tangle, anchovy, soy sauce, and water.

Description

Multicolored mul-kimchi using XBrassicoraphanus and Multicolored soup for noodle using XBrassicoraphanus}

The present invention relates to a multi-colored water kimchi and a multi-colored broth for noodles, specifically, a multi-colored water kimchi and a noodle using the same to improve functionality and taste by adding mulberry juice or red ginseng juice as main ingredients It is about dragon bell pepper multicolored broth.

Pear radish is a new crop (XBrassicoraphanus 2n = 38) made by hybridizing Chinese cabbage (Brassica pekinensis spp. 2n = 20) and radish (Raphanus sativus 2n = 18). The Korean name is Bae Muchae (named after Chinese cabbage, radish radish and vegetables). These Baekmuchae is a new crop that is completely different from the Chinese cabbage made by grafting cabbage to radish, and because it has both the cabbage chromosome and the radish chromosome, it is possible to proliferate later and is not genetically modified (GMO). The leaves are in the form of Chinese cabbage, the leaf stems are fresh, and the radish, and the radish part is similar to turnip.

On the other hand, there are several different kinds of apricots with different characteristics. Among them, one system with uniformity and high seed productivity is named BB1 (BB1) varieties. , Registration date: 2009.09.22). BB1 (Bub1) is a variety that has completely solved low seed productivity and continuous trait separation.

The morphological characteristics of BB1 BB1 are as follows: the leaves are Chinese cabbage, the lower part is radish, and the leaf stem is round and thick like radish, white like cabbage, and leaves (leaf stems) are not chewy. It is soft and brittle, the flower is white like radish, the seed pod is radish at the top and the cabbage at the bottom, and the root is rather thick and rarely resembles radish.

In addition, looking at the food characteristics of Baemuchae Bibi No.1 (BB1), the taste has an intermediate taste that combines Chinese cabbage and radish as a whole, but gives a feeling that the spicy and sweet taste such as horseradish are well harmonized, giving it an unusual taste. . It has high nutritional value and contains a large amount of sulforaphene, an anticancer ingredient. The main ingredients of Baemuchae Bibi No.1 (BB1) are as follows.

division crops moisture(%) Protein
(g) Sugar
(g) fibrin
(g) iron content
(mg) potassium
(mg) Vitamin C
(mg) Sulfolafen (μg / g) leaf

Abandonment 88.7 3.1 6.1 0.9 4.5 479 99 77 cabbage 94.3 1.3 2.4 0.7 0.3 230 46 3 radish 91.8 2.0 3.2 1.0 3.0 273 75 65 Root
Abandonment 88.5 2.3 7.2 1.0 0.3 415 37 294 radish 94.3 0.8 3.8 0.6 0.7 213 13 6

Per 100 g

In addition, BB1 (BB1) can be used for a variety of purposes, from shoots to fully grown plants. Leaf stems are soft and soft. Sprout vegetables (about 4 ~ 5 days after sowing) have a strong spicy taste like horseradish, and baby vegetables (about 10 days after sowing) have little spicy or sweet taste but are soft and tender and good as salad, and medium vegetables (about 40 days after sowing) The unique taste of spicy and sweet radish, such as horseradish, has been reborn, and the mature leaves (including stems) and the roots blend in with the spicy and sweet tastes like a combination of Chinese cabbage and radish. give.

On the other hand, Dongchimi is a water kimchi that is made by dipping salted radish or altari radish in brine and then ripening. It is known as a soup with high taste since long time ago.

In recent years, as the diet has improved, a new sense of traditional food, and the texture and flavor felt from foods are becoming important, and nutritionally low calorie-volume food ingredients are in the spotlight. Kimchi is a representative low-calorie food and is an excellent ingredient that can give you a full feeling.

Noodles, on the other hand, have a long history since they are generally simpler to manufacture and cook than other foods. These noodles are said to have been made and eaten since 6,000 BC, and it is reported that noodles have been made for a long time in our country. Noodles have different kinds of noodles depending on the ingredients or the way they are made. Among them, kimchi rolls are made with low calorie and diet foods.

However, the method of dipping water kimchi using Baekmuchae has not been standardized yet, and the method of preparing noodle rolls using Baekmuchae water kimchi has not been studied at all.

Republic of Korea Patent No. 10-1038107 "Method of manufacturing kimchi Baengchae" includes washing the Baekmuchae (XBrassicoraphanus) and pickling in 32 ± 2 ℃ water with turmeric salt; Desalting and dehydrating the pickled apricots with water; Preparing a kimchi seasoning comprising at least one selected from the group consisting of raw shrimp, raw oyster, salted shrimp, ginger, green onion, garlic, turmeric powder, and red pepper powder; And the method of producing a kimchi baemu kimchi characterized in that it comprises the step of soaking the kimchi seasoning in the desalted and dehydrated apricots, but it is not disclosed for manufacturing a multi-colored water kimchi using apricots . "Dongchimi containing cockscomb components and its manufacturing method" of Republic of Korea Patent No. 10-0689764 includes 16 to 36% by weight of radish pickled in salt and sweeteners, 1 to 5.6% by weight of cockscomb flowers, 49 to 79% by weight of water In addition, there is disclosed Dongchimi containing cockscomb ingredients, characterized in that at least one of the onion, garlic, leek, pepper, ginger is aged, but mixed with mulberry juice or red ginseng solution by adding mulberry juice or red ginseng juice There is no disclosure about making kimchi. "Cold noodle soup composition" of the Republic of Korea Patent Publication No. 10-1993-0001816, solid extract 60-80% beef extract 2-5%, L- glutamate sodium 7-9%, 5'- sodium inosuccinate 0.06% -0.10%, 5'-sodium guanylate 0.06-0.10%, refined salt 17-22%, sugar 12-l6%, garlic juice 0.4-0.8%, purified water 49-55%, broth seasoning solution 69-75%, citric acid 0.3-0.5%, succinic acid 0.2-0.5%, Glucose 13-17%, Xanthan Gum 0.2-0.5%, Glycine 0.5-1.5%, Extract-free (Solid 40-60%) 3-6%, Oyster Extract 1-4%, Garlic Juice 0.5-1.5 %, Mustard 0.2-0.6%, vinegar 2-4% cold noodle soup composition is disclosed, but is not disclosed for noodle broth prepared using Baekmuchae water kimchi broth.

An object of the present invention is to provide a method of producing a water kimchi of Baekmuchae using the leaf portion and the radish portion of the pear radish having both properties of yeolmu (freshly cabbage) and radish.

In addition, the present invention is a method for producing a multi-colored water kimchi with excellent nutritional value, color, taste and flavor by adding a mulberry juice or red ginseng liquid with various functionalities to the water kimchi Baemuchae and the Baemuchae prepared by such a method It is an object to provide a multicolored water kimchi.

It is also an object of the present invention to propose a standardization of Baekmuchae multicolored water kimchi and to provide a low calorie food using Baekmuchae multicolored water kimchi.

In addition, an object of the present invention is to provide a method for producing a multi-colored broth for noodles using the Baekmuchae multicolored water kimchi, and to provide a multi-colored broth for the noodles prepared by such a method.

In order to solve the above technical problem, the present invention (A) cutting the radish (XBrassicoraphanus) into the radish portion and the leaf portion, and then salting the radish portion; And (B) dipping one or more spices selected from the group consisting of mulberry juice or red ginseng juice, garlic, ginger and green onion, the leaf portion and the salted radish portion in brine, and then aging. It provides a method of producing Baekmuchae multicolored water kimchi.

In addition, the present invention provides a multi-colored water kimchi of Baekmuchae, characterized in that aged after the addition of one or more seasoning and Bumchae (XBrassicoraphanus) selected from the group consisting of any one of the mulberry juice or red ginseng juice, garlic, ginger and green onions in brine do.

In addition, the present invention kimchi soup of the Baekmuchae multi-colored water kimchi; And kelp and anchovy broth.

The present invention is a method for producing a multi-colored water kimchi of Baekchae with excellent nutritional value as well as excellent color, taste, and aroma by adding a mulberry as a main ingredient and adding mulberry juice or red ginseng liquid having various functionalities. It relates to a multicolored water kimchi prepared Baechae.

In addition, the present invention is prepared using the kimchi soup of the multi-colored water kimchi of Baemuchae, relates to a soup broth broth for noodles having a cool and refreshing taste and rich flavor and very excellent in color and flavor.

Hereinafter will be described in detail with respect to the Baekmuchae multicolored water kimchi and noodles Baekmulchae multicolored broth of the present invention.

1. Baekmuchae multicolored water kimchi and its manufacturing method

Baekmuchae multi-colored water kimchi of the present invention is aged water kimchi after the addition of one or more seasoning and baemuchae (XBrassicoraphanus) selected from the group consisting of any one of the mulberry juice or red ginseng juice, garlic, ginger and green onions in brine.

Baemuchae multi-colored water kimchi of the present invention is added to the mulberry juice and red ginseng juice, and the aroma and taste peculiar to the audi or red ginseng is properly harmonized with the Baemuchae, the aroma and taste is very excellent. In addition, the Baekmuchae multicolored water kimchi of the present invention exhibits purple (when an orange juice is added) or pale purple (when red ginseng solution is added), and stimulates aesthetics, and has excellent palatability. In addition, the Baekmuchae multi-colored water kimchi of the present invention can maximize the special function of the Baekmuchae by using the Baekmuchae, very excellent in the cool taste and refreshing feeling, the taste is very excellent.

Hereinafter will be described in detail for each step the manufacturing method of Baekmuchae multicolored water kimchi of the present invention.

(A) cutting XBrassicoraphanus into radish portion and leaf portion, and then salting the radish portion

This step is to prepare the baemuchae soaked in water kimchi, after washing the baemuchae and cutting into radish portion and leaf portion, the radish portion is salting.

At this time, when salting the radish portion, the radish portion is rolled in salt and salted for 46 to 50 hours, preferably 48 hours. Since the leaves of Baemuchae are soft and tender, they are only pickled in radish to enhance the crispy texture of Baekmuchae Multicolored Water Kimchi.

(B) immersing one or more seasonings selected from the group consisting of mulberry juice or red ginseng juice, garlic, ginger and green onion, the leaf portion, the salted radish portion in brine, and then aging

This step is to immerse the brine (leaf portion, salted radish portion) and other subsidiary materials in brine and then mature.

Here, the brine has a salinity of 2 to 4% (w / v), preferably 3% (w / v). In general, when dipping Dongchimi with radish or Altari radish, the brine has a salinity of 10 to 15% (w / v). The kimchi which is not salty and is not fresh is manufactured. However, since the leaves of Baekmuchae are soft and not chewy, soaking in salt water of 10-15% (w / v) as in the prior art reduces the crispy texture. Therefore, the present invention is soaked in salt water of 2 ~ 4% (w / v), preferably 3% (w / v) of salinity so as to maximize the crispy texture of the Baekmuchae. As described above, the present invention is soaked in the brine of low salinity so that the amount of salt actually used is reduced, and thus the multi-colored water kimchi prepared by the method of the present invention has a very excellent effect in improving hypertension, diabetes, etc. .

In addition, the present invention adds any one of the mulberry juice or red ginseng liquid as a submaterial. In the present invention, by adding a mulberry juice or red ginseng solution to give the color of the mulberry and red ginseng can be produced a multi-colored water kimchi very excellent in color. When the mulberry juice is added, purple-colored water-colored water kimchi can be prepared. In the case of adding red ginseng juice, light-colored water-colored water-colored water kimchi can be produced. In addition, the mulberry juice and red ginseng juice has a unique unique flavor, the unique flavor of the well combined with Baekmuchae can produce a multi-colored water kimchi with excellent flavor. In addition, various functional ingredients and nutritional components of the mulberry juice and red ginseng juice can be taken as it is, it is possible to produce a multi-colored water kimchi with added functionality.

At this time, the mulberry juice is added in a concentration of 1 ~ 2% (v / v), preferably 1.5% (v / v) for brine, red ginseng juice 1 ~ 2% (v / v), preferably for brine Preferably at a concentration of 1% (v / v). When added in the above range it is possible to produce a multicolored water kimchi with excellent color and aroma.

In addition, the present invention further adds one or more seasonings selected from the group consisting of garlic, ginger and leeks as submaterials. At this time, the garlic and ginger after trimming, clean and thinly sliced, it is preferable to roll up 2-3 roots using digging chives.

At this time, the garlic is added 0.002 ~ 0.003 parts by weight based on 1 part by weight of the radish, the ginger is added 0.0015 ~ 0.0021 parts by weight based on 1 part by weight of the radish, the leek 0.02 ~ 1 part by weight of the radish It is preferable to add 0.03 weight part. In this case, it is possible to produce Baekmuchae multicolored water kimchi in which the spicy and sweet taste peculiar to Baekmuchae is appropriately harmonized.

In addition, the present invention, after soaking one or more seasoning, selected from the group consisting of garlic juice, ginger and green onions, salt, radish portion of the pickled radish in brine, immediately after 8 ~ 12 ℃, preferably Are aged at 10 ° C. for at least 14 days. In this case, it is possible to produce a cool and refreshing Baekmuchae multicolored water kimchi with excellent color and flavor.

2. Multi-colored broth for noodles and its manufacturing method

The present invention can be prepared using the Baekmuchae multi-colored water kimchi prepared as described above for the noodles, Baekmuchae multicolored broth excellent in cool taste and refreshing taste and excellent flavor.

Noodles Baekmuchae multi-color broth of the present invention is prepared by mixing the kelp and anchovy broth to kimchi soup of Baekmuchae multi-colored water kimchi prepared in 1. Here, the kimchi broth of Baekmuchae multicolored water kimchi means a liquid portion excluding the dusty portion of Baekmuchae multicolored water kimchi prepared in 1. At this time, the kimchi soup and kelp and anchovy broth of the Baekmuchae multi-colored water kimchi is mixed in a volume ratio of 1.8 to 2.2: 2.8 to 3.2, preferably 2: 3. When satisfying the above range, it is excellent in the cool taste and refreshing taste, but also excellent in umami, and has a clear purple or pale purple to produce a multi-colored broth for noodles with excellent color.

In addition, the present invention is preferably stored at 2 ~ 3 ℃ after mixing the kimchi soup of the Baekmuchae multicolored water kimchi and the kelp and anchovy broth. In this case, the cool taste and the refreshing feeling are maintained optimally, so that you can obtain a multi-colored broth for noodles with excellent taste.

In addition, the kelp and anchovy broth is at least 30 minutes after the addition of one or more selected from the group consisting of roots, dried shrimp, radish and red pepper seeds, kelp, anchovy and soy sauce in water. At this time, 0.2 to 0.4 parts by weight of green onion, 1.5 to 2.5 parts by weight of anchovies, 0.4 to 0.6 parts by weight of dried shrimp, 18 to 22 parts by weight of radish, and 0.4 to 0.6 parts by weight of red pepper seeds were added to the water. It is preferable to add and cut off. Most preferably, 35 g of water, green onion root 30g, kelp 100g, anchovy 200g, dried shrimp 50g, 2Kg radish, 50g red pepper seeds, 200ml soy sauce, and finally until the 30L. Using these kelp and anchovy broth can be prepared with a multi-colored broth for the noodle soup with a rich flavor by combining with kimchi soup of Baekmuchae multicolored water kimchi.

According to the present invention, water kimchi can be prepared using the leaf part and radish part of pear radish having both characteristics of yeolmu (freshly cabbage) and radish.

In addition, according to the present invention by adding a mulberry juice or red ginseng liquid with various functionalities to the water kimchi Baemuchae can be produced a multi-colored water kimchi very excellent nutritional value, color, taste and flavor.

In addition, according to the present invention, it is excellent in cool taste and refreshing feeling and stimulates the aesthetics by displaying a clear purple or pale purple, so that it is possible to produce a multicolored water kimchi with excellent taste.

Further, according to the present invention, low calorie foods can be prepared using Baekmuchae multicolored water kimchi.

In addition, according to the present invention by mixing the kelp and anchovy broth of kimchi broth of Baekmuchae multicolored water kimchi can be prepared for the noodles Baekmuchae multicolored broth with excellent cool taste and refreshing taste and rich flavor.

In addition, according to the present invention, it is excellent in cool taste, refreshing taste, rich taste, and shows clear purple or light purple, and can produce multi-colored broth for noodles with a unique aroma of Audi or red ginseng.

In addition, according to the present invention anyone can easily make kimchi noodles in a very simple way.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

Example  1 to 3: Abandonment  Production of multicolored water kimchi Mulberry juice  adding)

Baemuchae was washed and cut into radish and leaf parts, and used as it was. After finishing trimming garlic and ginger, the raw materials were washed and cut into thin slices. The salt water for soaking multicolored water kimchi was made at 3% (w / v) of salt, and the radish portion of baemuchae was rolled in salt and soaked for 48 hours. Baemuchae, garlic, ginger, chives, mulberry juice was added to the salt ratio of the following Table 2 soaked Baekmuchae multicolored water kimchi, immediately aged at 10 ℃ for 14 days.

Baekmuchae Multicolored Water Kimchi Abandonment 8kg brine 10L garlic 20g ginger 15 g Sect 200g Mulberry juice Example 1 1% (v / v) compared to brine 100 ml Example 2 1.5% (v / v) compared to brine 150ml Example 3 2% (v / v) compared to brine 200ml

On the other hand, as a result of evaluating the preference of the color and the aroma of the Baekmuchae multicolored water kimchi, Baummuchae multicolored water kimchi prepared by adding 150ml of the mulberry juice of Example 2 was found to have the most excellent color and aroma. Therefore, below, the Baekmuchae multicolored water kimchi of Example 2 was used.

Example  4 to 6: Abandonment  Production of multicolored water kimchi Red ginseng  adding)

In the present embodiment was prepared in the same manner as in Example 1 to 3 except that the red ginseng liquid was added to the mixing ratio as shown in Table 3 to prepare a multi-colored water kimchi.

Baekmuchae Multicolored Water Kimchi Abandonment 8kg brine 10L garlic 20g ginger 15 g Sect 200g Red ginseng Example 4 1% (v / v) compared to brine 100 ml Example 5 2% (v / v) compared to brine 200ml Example 6 3% (v / v) compared to brine 300 ml

On the other hand, as a result of evaluating the preference of the color and the aroma of the Baekmuchae multicolored water kimchi, Baummuchae multicolored water kimchi prepared by adding 100ml of red ginseng liquid of Example 4 showed the most excellent color and aroma. Therefore, below, the Baekmuchae multicolored water kimchi of Example 4 was used.

Experimental Example  One : Abandonment  Sensory Evaluation of Multicolored Water Kimchi

In this experimental example, the sensory test on color, flavor, suitability, and preference of the Baekmuchae multicolored water kimchi of Examples 2 and 4 was conducted. As a comparative example, Baemuchae water kimchi without added mulberry juice or red ginseng solution was used.

Sensory tests were conducted on the general public and students of the Department of Food and Nutrition, Chung-Ang University, and evaluated on a 7-point scale (7 points very good, 4 points normal, 1 point very poor).

The results are shown in Table 4 below.

color Flavor sit preference Comparative Example: Baemuchae Water Kimchi 2.8 4.1 5.0 4 Example 2:
Baekmuchae Multicolored Water Kimchi 6.8 6.4 6.8 6.7 Example 4:
Baekmuchae Multicolored Water Kimchi 6.0 6.6 6.8 6.6

According to the Table 4, the mulberry multi-colored water kimchi added with mulberry juice or red ginseng liquid received a high evaluation of color, flavor, suitability, and preference compared to the general Baekmuchae water kimchi. In particular, the addition of mulberry juice was a very good evaluation of the kimchi soup color, the addition of red ginseng juice received a good evaluation in the flavor, the unique flavor of red ginseng harmonized with the multi-colored water kimchi of Baemuchae.

Example  7, 8: for noodles Abandonment  Preparation of multicolored broth

In this embodiment, using the Baekmuchae multicolored water kimchi prepared in Examples 2 and 4, Kimchi malt was prepared for the Baekmuchae multicolored broth.

Kelp and anchovy broth were mixed in the kimchi broth of Baekmuchae multicolored water kimchi prepared in Examples 2 and 4 at the mixing ratio of Table 5, and then stored at 2 to 3 ° C.

100 servings (1 serving: 500ml) Example 7

Kimchi soup of Baekmuchae multicolored water kimchi of Example 2 20L Kelp and anchovy broth 30L total 50L Example 8

Kimchi soup of Baekmuchae multicolored water kimchi of Example 4 20L Kelp, anchovy flesh 30L total 50L

At this time, the kelp and anchovy broth was used in the mixing ratio of the following Table 6 was cut off for 30 minutes or more until finally 30L.

30L standard water 35L Green root 30 g Kelp 100g Anchovy 200g Dried shrimp 50 g radish 2Kg Pepper seeds 50 g Soy sauce 200ml

Experimental Example  2: for noodles Abandonment  Sensory evaluation of multicolored broth

In the present experimental example, the kimchi malt was prepared using the Baekmuchae multi-colored broth of Example 7, 8, and then sensory tests were performed for taste, color, flavor, suitability, and preference. As a comparative example, a kimchi malt was prepared by using general Dongchimi.

Sensory tests were conducted on the general public and students of the Department of Food and Nutrition, Chung-Ang University, and evaluated on a 7-point scale (7 points very good, 4 points normal, 1 point very poor).

The results are shown in Table 7 below.

flavor color Flavor sit preference Comparative Example: Common Dongchimi 4.5 2.8 4.1 5.0 4 Baekchae Chapchae multicolor broth of Example 7 6.7 6.8 6.4 6.8 6.7 Baekchae Chaemun of multicolored broth of Example 8 6.6 6.0 6.6 6.8 6.6

According to Table 7, the kimchi malt noodles prepared using the Baekmuchae multicolored broth of Examples 7 and 8 were all highly evaluated in taste, color, flavor, suitability, and preference compared to the noodles. .

The Baemuchae multicolored broth prepared using the Baekmuchae multicolored water kimchi of the present invention was found to have a cool and refreshing taste and rich flavor, and was excellent in color, flavor, and overall suitability.

Claims (5)

(A) cutting XBrassicoraphanus into a radish portion and a leaf portion, and then salting the radish portion; And
(B) soaking one or more spices selected from the group consisting of a mulberry juice or red ginseng juice, garlic, ginger and green onion, the leaf portion and the salted radish portion in brine, and then aging; Method of producing Baekmuchae multicolored water kimchi.
The method of claim 1,
In the step (B)
Any one of the mulberry juice or red ginseng liquid is added to the brine in a concentration of 1 to 2% (v / v) method of producing a multi-colored water kimchi of Baekchae.
Baekmuchae multi-colored water kimchi characterized in that the brine is aged after addition of one or more seasonings and ginseng (XBrassicoraphanus) selected from the group consisting of mulberry juice or red ginseng juice, garlic, ginger and green onions.
Kimchi soup of Baekmuchae multicolored water kimchi according to claim 3; And
Baekmuchae multi-colored broth for noodles, comprising: kelp and anchovy broth.
5. The method of claim 4,
The kelp and anchovy broth,
Baekmuchae multi-colored broth for noodles, characterized in that after the addition of one or more selected from the group consisting of green roots, dried shrimps, radish and red pepper seeds, kelp, anchovy and soup soy sauce.