KR101289986B1 - Development of Dduck Galbi Added with Ripened Korean Cabbage Kimchi - Google Patents

Abstract

The present invention is a method of manufacturing kimchi Tteokgalbi, which is a salt-processed product using domestic sun salt with excellent beneficial ingredients, and informs the world of the superiority of kimchi as a related field of applied kimchi, and for the purpose of developing application dishes using sun salt. First step for preparing raw and subsidiary ingredients such as meat, herbs, and various seasonings; 81.10 parts of Chinese cabbage, 8.00 parts of natural salt, 3.56 parts of red pepper powder, 1.35 parts of garlic, 0.23 parts of ginger, 1.55 parts of onion, 3.90 parts of salted fish After making kimchi at a weight ratio of 2.1 parts by weight and sugar, cooked at room temperature for 8 hours, and ripening at 4 ℃ for cooling. Squeeze the broth with kitchen towel and immerse kimchi with minced knife. 3rd step of preparing meat to be removed; and 2 steps of minced kimchi, 1st step herbs and various seasonings are mixed with minced meat prepared in step 3 Fourth step of subsidiary ingredients mixing; after mixing in the fourth step, the total amount is weighed to 80g, and then the process is carried out to the final fifth step of forming Tteokgalbi with a round shape of 1cm in thickness and 6cm in diameter. As for the tteokgalbi, kimchi added is 10% added group; Tteokgalbi, the main ingredient of pork, was added to kimchi for 20% of the kimchi content, and the optimum kimchi ratio was suggested by the 20% added group.As a result of sensory evaluation, herbs and various condiments to relieve the smell of kimchi and enhance its functionality According to the optimum recipe of the kimchi is to provide a method of manufacturing kimchi tteokgalbi.

Description

Development of Dduck Galbi Added with Ripened Korean Cabbage Kimchi}

The present invention relates to a kimchi Tteokgalbi manufacturing method of old paper, as a related field of applied food of kimchi made of natural sun salt in Korea, adding a herb (rosemary) to alleviate the smell of old paper and enhance functionality; It relates to a method of manufacturing kimchi Tteokgalbi, which established the optimum content of old paper according to the sensory test results of each of beef and pork, the main ingredients of Tteokgalbi.

The excellence of Kimchi, a Korean traditional food, is widely known by people all over the world, and is receiving good responses. Various kinds of kimchi are on the market, and research on functional kimchi and applied foods, and various food materials are added to kimchi. Kimchi is a traditional Korean fermented food with salt, spices and spices added to vegetables. It is an important food that is indispensable to Koreans' diet. It helps to prevent constipation, inhibits diseases such as enteritis and colitis, and promotes digestion by promoting the decomposition of pectin, a proteolytic enzyme in the stomach, and the lactic acid bacteria that come out as it ages have an antibacterial effect that suppresses harmful bacteria. It is known to produce an organic acid, alcohol, etc., and has an effect of improving appetite, and also has an anticancer effect.

The characteristics of old paper are old kimchi, which is aged for more than a year without seasoning when kimchi is soaked. It refers to kimchi that has been stored for more than a year. According to the trend of preference for well-being food, steamed, grilled pork belly, fried rice Many other dishes are popular. Interest in research and commercialization of Korea's excellent traditional food has led to interest in well-being, and has been expanding to interest in Korean traditional foods and fermented foods as well as interest in ingredients of Korean traditional foods.

Kimchi, a traditional Korean salted processed product, is a low-calorie food and contains a lot of dietary fiber, which helps prevent and cure adult diseases, and is a source of minerals and vitamins, and the lactic acid bacteria that increase with the ripening of kimchi inhibit the growth of intestinal harmful bacteria. Has a formal action. Most of the Kimchi-related research is related to quality improvement of Kimchi. As the trend of material-related research, most of the studies conducted before the 1990s were cabbage varieties, radish, Dongchimi, garlic, and other subsidiary materials. A large percentage of the literature added to the material. There have been studies on various materials other than ginseng, onion, mustard, pine needles, licorice, chitosan, etc. Recently, various studies related to fermentation characteristics and kimchi fermentation by addition of enzymes, spices and seasonings Progressed. The industrialization of kimchi products requires the diversification of the types of kimchi processed products following the high quality. Based on the nutritional superiority of kimchi, it is necessary to grasp consumer's taste preference trend through sensory test, and accordingly, develop various products of kimchi products, and mass production of high-functional foods and development of more-consumed foods are necessary. In order to diversify exports and increase exports, various application products for local people must be supplied, and research and support for the development of various kimchi application products through the development of cooking methods are also required. Solar salt is salt that is obtained as salt crystal by concentrating seawater by introducing seawater into the reservoir using nature such as solar heat and wind. Refined salts contain 99.8% NaCl, while natural and processed salts are known to contain 92.4 to 94.4% NaCl and many other minerals such as Ca, K, Mg and S. Domestic salts contain 80.31 to 89.84 The other minerals were high in K, Mg, Ca, and Ge, and the heavy metal (Pb, Cd, As, Hg) content of sun salt was below the standard of food hygiene law. Studies on physiological activity using sun salt have been conducted in a variety of ways. According to a literature review, the effect of salt on the growth, immunity and lipid peroxidation of solid cancers in mice was investigated. According to another study, the peroxidation effect and mutagenicity according to the types of salts were compared. According to the literature, peroxide production inhibition and antimutagenic effects were found in the order of bamboo salt, processed salt, sun salt, and mechanical salt. .

In one study on the fermentation characteristics of Kimchi prepared with Korean sun salt, imported salt, dehydrated salt, mechanical salt and processed salt, the changes of acidity and total growth of bacteria during kimchi fermentation were more effective than kimchi salt. Reported.

Tteokgalbi is not the traditional method but was gradually shown to the public since the early 1990s and is now established as a way of roasting ribs. A recipe similar to Tteokgalbi is receding. The subdivided tofu and oil-free parts make it look ugly, and the tteokgalbi is made of minced ribs, so it has excellent texture and taste.

[Document 1] KR 10-0442169 B1 2004.07.20 Chicken Tteokgalbi Manufacturing Method [Reference 2] KR 10-0466794 B1 2005.01.07 Tteokgalbi [Reference 3] KR 10-0905690 B1 2009.06.25 Method of manufacturing Tteokgalbi Flavored Meat Products using dietary fiber mixture extracted from rice bran [Document 4] KR 10-0638075 B1 2006.10.18 Food additives and condiments, Tteokgalbi using the additives and condiments [Reference 4] KR 10-0638354 B1 2006.10.18 Manufacturing method of Tteokgalbi [Reference 5] KR 10-2009-0045799 (2009.05.26) manufacturing method

The present invention as a field related to the application of the kimchi kimchi, which is a salt-processed product using the domestic sun salt with excellent benefits as described above, to inform the world the excellence of kimchi kimchi, and to reduce the smell of kimchi kimchi for the purpose of developing application dishes using sun salt. Adding a rosemary to enhance functionality; It is to provide a method of producing kimchi Tteokgalbi according to the optimum recipe of meat and pasta kimchi and various seasonings.

In order to achieve the above object, in the present invention, kimchi ingredients, meat, rosemary and soy sauce, sugar, minced leek, minced garlic, black pepper, sesame oil, ginger juice, onion juice, sake, honey, sesame salt, syrup, rice flour, cooking oil, The first step of preparing raw and subsidiary ingredients such as seasonings; 81.10 parts of Chinese cabbage, 8.00 parts of natural salt, 3.56 parts of red pepper powder, 1.35 parts of garlic, 0.23 parts of ginger, 1.55 parts of onion, 3.90 parts of salted fish , After making kimchi at a ratio of 2.1 parts by weight of sugar, cooked at room temperature for 8 hours, aging at 4 ° C., squeezing the broth with a kitchen towel and immersing the dried kimchi with a knife; slicing the prepared kimchi with a knife; Meat preparation step 3 and; step 4 minced kimchi and 1 step raw and subsidiary ingredients are mixed with minced meat prepared in step 3; blended in step 4 and weighed to 80g in total , Presenting tteokgalbi method mukeunji kimchi tteokgalbi manufacture characterized in that the molded end proceeds to a fifth step of the round shape of the flow 6cm, and the sensory evaluation mukeunji kimchi added amount of tteokgalbi a beef as the main material is 10% addition group; As a result of sensory test of Tteokgalbi with pork as the main ingredient, the content of kimchi added to the kimchi was suggested by the 20% added group as the optimum ratio of kimchi, and through the sensory evaluation, rosemary was used to relieve the smell of kimchi and enhance its functionality. And according to the optimum recipe of various seasonings to provide a kimchi Tteokgalbi manufacturing method.

Kimchi Tteokgalbi preparation method according to the present invention is the sensory test result of the kimchi Tteokgalbi with beef as the main ingredient was added kimchi content of 10% group; As a result of sensory test of Tteokgalbi with pork as a main ingredient, the content of kimchi added was 20%, and the group provided the optimum recipe for sensory drying. Especially, rosemary was used to relieve the smell of kimchi and enhance its functionality. Kimchi Tteokgalbi, the method of manufacturing Kimchi Tteokgalbi with the best addition rate, is a salt-processed product that provides the best recipe for each raw material. It is an invention to contribute to the research of subsidiary materials that can increase the use of kimchi and its content.

1 is a kimchi production process
2 is a preference for herbs
3 is a manufacturing process diagram for the present invention

In order to achieve the above object, an embodiment according to the present invention by the accompanying drawings as follows.

[Materials and Methods]

1. Material

In the preliminary experiments, the old paper was purchased from the hometown foods and was used as kimchi marketed as old kimchi. It was purchased from the herb botanical garden, and kimchi using sun salt was prepared and used in the laboratory.

2. Investigation of preference by type of herbs

In Korea, rosemary is cultivated even in winter, and various kinds of herbs are grown during the four seasons. Herbs used in the present invention is a thyme, rosemary, bay laurel and lemon balm and mint (Mint), which are grown in the herbal botanical garden of Muan, Jeollanam-do In order to select the proper herb according to the preference when making the Tteokgalbi, preferences were investigated according to the types of herbs. Twelve sensory tests were conducted to select the herbs, the flavor, color, and harmony according to each person's preference in order of preference.

3.Kimchi made kimchi

Kimchi manufacturing method varies depending on the region and is made and consumed through each unique manufacturing process.In addition, there is a manufacturing process in the enterprise, but there is a slight difference depending on the storage and distribution process. The situation is following the manufacturing method. In general, the kimchi manufacturing process using natural salt is as shown in FIG.

Raw Chinese cabbage should be cut and trimmed for non-cutable parts. Chinese cabbage is cut into quarters, and pickling method uses salt of natural salt or sprinkles salt of natural salt. Salt of salt uses about 10% (w / v The salting time of the cabbage is 8 hours. Pickled cabbage is washed and desalted, and the degree of desalination is 3 to 5% of the salt concentration of the cabbage and is cleaned so that there is no foreign substance. After washing three times in 10 times the weight of Chinese cabbage or weightless, and then dried in a basket to remove water for 3 hours, using kimchi cabbage, sun salt, red pepper powder, garlic, ginger, green onions, shrimp sake, sugar After 2 days, the kimchi was stored in the refrigerator and used as an experimental material. After several preliminary experiments, the preparation method of kimchi cabbage kimchi using sun salt was standardized. The natural salt salt and kimchi table for kimchi for the experiment are 81.10 parts by weight of Chinese cabbage, 8.00 parts by weight of natural salt, 3.56 parts by weight of red pepper powder, 1.35 parts by weight of garlic, 0.23 parts by weight of ginger, 1.55 parts by weight of onion, 3.90 parts by weight of salted fish, 2.1 parts by weight of sugar. The kimchi prepared after ripening after 8 hours at room temperature was used while ripening while storing at 4 ℃ in the refrigerator.

Ingredient Contents (% by weight) Korean cabbage 81.10 sun-dried salt 8.00 powdered red pepper 3.56 garlic 1.35 ginger 0.23 green onion 1.55 salted fish juice 3.90 sugar 2.10

4. Preparation of Beef Tteokgalbi with Added Kimchi

The ingredients ratio of beef tteokgalbi with added kimchi kimchi is shown in Table 2. The recipe is that beef is used in conjunction with pear juice in Korean traditional foods, so it removes the blood with a kitchen towel once, then chops it with a knife and simmers in pear juice for 30 minutes. Jjiji cabbage kimchi squeeze the soup and squeeze it in two sheets of kitchen towel, chopped and seasoned with sugar and sesame oil. Add the remaining seasoning soy sauce, sugar, green onions, garlic, black pepper, and sesame oil and stir well. Combine all the ingredients, including beef and minced kimchi, to make the total amount of Tteokgalbi to 80g, and then spread to make a round shape with a thickness of 1cm and a diameter of 6cm. Molded Tteokgalbi is heated in a pan and baked hot. Pour cooking oil and bake both sides in a pan for 10 minutes. The finished Tteokgalbi was used as a sample.

Ingredient Contents (g) beef 800 soybean sauce 40 sugar 36 grind green onion 28 chopped garlic 16 black pepper  2 sesame oil 20 pear juice  5 rice wine  5 ripened kimchi made of sun dried salt 80 honey 10 sesame  5 starch syrup 20 rice-flour 10 herb (rosemary)  3 cooking oil 13 seasoning  2

5.Preparation of Pork Tteokgalbi with Added Kimchi Kimchi

Table 3 shows the ingredients of pork tteokgalbi with kimchi added. Pork Tteokgalbi is made by soaking in cold water for 1 hour to remove the unique smell of pork. Remove the water and let it sit for 1 hour in herbs, ginger juice and onion juice. Leave pork for 1 hour and mince pork. Jjiji cabbage kimchi squeeze the soup and squeeze it with a kitchen towel. Add seasonings and seasonings such as soy sauce, sugar, green onions, garlic, pepper powder, sesame oil, and stir well. Weigh the pork and minced kimchi to 80g, and after weighing, spread it out to make a round shape with a thickness of 1cm and a diameter of 6cm. Molded Tteokgalbi is heated in a pan and baked hot. Pour cooking oil and bake both sides in a pan for 10 minutes. The finished Tteokgalbi was used as a sample.

Ingredient Contents (g) pork 800 soybean sauce 40 sugar 36 grind green onion 28 chopped garlic 16 black pepper  2 sesame oil 20 ginger juice  5 onion.juice 15 rice wine  5 ripened kimchi made of sun dried salt 160 honey 10 sesame  5 starch syrup 20 rice-flour 10 herb (rosemary)  3 cooking oil 13 seasoning  2

6. Sensory inspection

It is a functional rib made by adding kimchi. In order to select the proper kimchi that suits the taste when the beef Tteokgalbi was prepared using kimchi, the sensory evaluation was conducted by organizing 12 sensory test teams. The survey method was to select the flavor, taste, and overall acceptance in order of preference for the kimchi content of pastry ribs according to individual preferences. For sensory evaluation, 7-point symbol scale method was used. For each evaluation item, 1 point was scored as 'very dislike' and 7 points as 'very good'. The sensory evaluation appraiser was selected as a person who likes Tteokgalbi. The order of tasting was to rinse the mouth twice with water after one product was eaten, and after 1 to 2 minutes, the other samples were sampled and evaluated for statistical significance. The development of Shundeok Tteokgalbi first examined the sensory characteristics when the selected herbs, kimchi, and subsidiary ingredients were added to alleviate the odor of meat and enhance the functionality.

In order to enhance the functionality, it was focused on developing the optimal product of old-fashioned Tteokgalbi by examining the sensory characteristics when it was added to the Tteokgalbi and adding it to the Tteokgalbi.

[Results and Discussion]

Herb Preferences

Herb choices added to kimchi Tteokgalbi are as follows. Table 4 shows the results of the survey on the palatability according to the representative herb types in terms of color, aroma, taste, and overall palatability. The preferences for the various herbs are shown in FIG. Rosemary is the most preferred herb for cooking in ribs. The rosemary (6.7)> lemon balm (6.6)> thyme (6.1) was the most preferred rosemary addition. In this study, it was found that lemon balm, which has a mild fragrance, also tends to be preferred.

Roasemary Thyme Lemon balm Color 6.5 5.6 6.4 Flavor 6.7 6.5 6.6 Taste 6.4 6.0 6.3 Overall acceptance 6.7 6.1 6.6

(1: dislike extremely 4: neither like nor dislike 7: like extremely)

2. Sensory Characteristics of Beef Tteokgalbi Prepared with Kimchi and Kimchi

Beef Tteokgalbi with added kimchi and old kimchi measured the change of kimchi addition and storage preference according to old kimchi. Sensory tests were conducted by organizing 12 sensory test teams to select the proper kimchi to suit the taste of beef tteokgalbi prepared using kimchi developed using sun salt. The survey method was to select the items for the overall preference including the smell, color, and texture of the beef ribs in order of preference.

In terms of flavor, the control group showed a sensory test score of 5.58, but when the cabbage kimchi was added 5%, 10%, 20%, and 30%, the sensory scores were 5.94, 6.45, 6.27, and 6.25. In chewiness, the control was 5.18, while the kimchi was added with 5%, 10%, 20%, and 30%, respectively, and the sensory scores were 5.29, 5.95, and 4.50. 4.20. In terms of overall preference, the control was 5.47, while the kimchi scores of 5%, 10%, 20%, and 30% of old kimchi were 5.76, 6.13, and 5.67. 4.25.

Therefore, in the case of beef tteokgalbi, the kimchi added content of old paper was the most excellent in terms of smell, chewiness and overall satisfaction. When making beef Tteokgalbi with 10% kimchi content, the overall evaluation including taste showed the most suitable kimchi content among the survey items, but when it was added more, it did not give better score in terms of preference. It was found that the addition of 10% was most suitable for the production of functional Kimchi Tteokgalbi and reducing the meat smell of Kimchi Beef Tteokgalbi. Therefore, the best recipe for Kimchi Beef Tteokgalbi is beef 800g, soy sauce 40g, sugar 36g, minced green onion 28g, minced garlic 16g, black pepper 2g, sesame oil 20g, pear juice 5g, cheongju 5g, dried kimchi 80g, honey 10g, sesame salt 5g, starch syrup 20g, 10g rice flour, 3g rosemary, 13g cooking oil, 2g seasoning.

As time passed, all items of sensory test showed a tendency to be poor regardless of kimchi addition amount. Regardless of the content of kimchi, the sensory score is lowered after 48 hours of storage, indicating that the value of the kimchi is lowered.

* Hedonic scale1: dislike extremely, 4: neither like nor dislike, 7: like extremely

The same letter means not significantly different (p <0.05).

^abcd means Duncan's multiple range test for contents of kimchi.

^xyzw means Duncan's multiple range test for storage time.

3. Sensory Characteristics of Pork Tteokgalbi Prepared with Kimchi and Kimchi

In order to remove the meat smell of Tteokgalbi and enhance the functionality, kimchi was prepared by adding dried kimchi.

In order to find out the amount of kimchi which was first dried in kimchi Tteokgalbi with sun salt, sensory tests were performed by adding kimchi of 0, 5, 10, 20, 30% to the weight of meat. The sensory evaluation personnel were selected for 12-year-old college students in consideration of the results of the triangle difference test and the reliability, health, personality, and interest in experiments. The sensory test was carried out using a random number table, containing six samples for each sensory agent in a white container marked with a sample number. The important sensory test as a basic data for the preparation of delicious kimchi Tteokgalbi was to find the basic formula and to find out whether the amount of Kimchi added to the kimchi was good.

The results of measuring the change in the amount of kimchi addition and storage according to the pastage of pork tteokgalbi with added kimchi kimchi are shown in Table 6.

* Hedonic scale1: dislike extremely, 4: neither like nor dislike, 7: like extremely

The same letter means not significantly different (p <0.05).

^abcd means Duncan's multiple range test for contents of kimchi.

^xyzw means Duncan's multiple range test for storage time.

The sensory test evaluation of the kimchi pork tteokgalbi was evaluated by three items: the smell of the pork chops, the chewiness, and the preference of the overall taste.The evaluating agent is a college student who consists of people who are healthy and like pork and kimchi. In terms of odor, the control group showed a sensory test score of 5.58, but when the cabbage kimchi was added at 5%, 10%, 20%, and 30%, the sensory score was 5.62, 6.00, 6.67, 6.25. appear. In chewiness, the control was 5.08, while the cabbage kimchi added at 5%, 10%, 20%, and 30% of old Chinese cabbage showed 5.14, 5.15, 5.30, and 5.00. In terms of overall preference, the control group was 5.07, whereas if the cabbage kimchi was added 5%, 10%, 20%, or 30%, the sensory score was 5.16, 5.33, 5.67. 5.44.

According to the sensory test, the content of Chinese cabbage kimchi added to 5.67 was the most preferred. In terms of odor, the best was 6.67. In the case of making pork tteokgalbi by adding about 20% of kimchi, it was found that proper kimchi was added in the overall evaluation including taste. Pork Tteokgalbi was the most suitable for the preparation of 20% of pork chops, but it was not good for the addition of more. In all sensory test items, the sensory score of each sensory index decreased with time, and after 48 hours of storage irrespective of the kimchi content, the sensory rating gradually decreased over time, and the storage limit was manufactured. After 48 hours, it can be seen that the storage value is reduced.

Therefore, the best recipe for kimchi pork tteokgalbi is pork 800g, soy sauce 40g, sugar 36g, chopped green onion 28g, minced garlic 16g, black pepper 2g, sesame oil 20g, ginger juice 5g, onion juice 15g, sake 5g, kimchi cabbage kimchi 160g 10g of honey, 5g of sesame salt, 20g of starch syrup, 10g of rice flour, 3g of rosemary, 13g of cooking oil, and 2g of seasoning.

In this study, the preference of kimchi ribs that improved the smell of pork by adding kimchi was improved. In terms of overall acceptability, it was found that kimchi was the 20% added group in terms of overall acceptability. I think it is necessary.

Claims (4)

Ingredients such as kimchi, meat, rosemary and other seasonings such as soy sauce, sugar, minced leek, minced garlic, black pepper, sesame oil, ginger juice, onion juice, sake, honey, sesame salt, starch syrup, rice flour, cooking oil, seasonings Step 1;
Chinese cabbage 81.10 parts by weight, natural salt 8.00 parts, red pepper powder 3.56 parts, garlic 1.35 parts, ginger 0.23 parts, onion 1.55 parts, salted fish 3.90 parts, sugar 2.1 parts by weight cooked kimchi at room temperature for 8 hours Squeeze the broth with kitchen towels after 4 ℃ refrigeration and chopped kimchi chopped second step;
A third step of preparing meat to remove blood from the kitchen towel after chopping the prepared meat with a knife;
A fourth step of combining two steps of minced kimchi and one step of raw and subsidiary ingredients to the minced meat prepared in step 3;
The method of manufacturing kimchi Tteokgalbi, characterized in that the fourth step of forming the tteokgalbi in a round shape having a thickness of 1cm and a diameter of 6cm after blending in a fourth step to measure the total amount of 80g. According to claim 1, kimchi cabbage of the kimchi is cut into four parts by cutting and trimming the irreversible portion and the pickling method is any one selected from the method of sprinkling the salt of the natural salt or the salt of the natural salt, the brine salt concentration About 10% (w / v), salted pickling time of Chinese cabbage for 8 hours, washing and desalting, desalination degree to 3 ~ 5% of the Chinese cabbage salt to clean, free from foreign matters, 10 times the weight of Chinese cabbage After washing three times in water and put in a basket dried kimchi Tteokgalbi, characterized in that to remove water for 3 hours. The method of mixing raw ingredients of kimchi Tteokgalbi, based on beef of minced meat, is 800g of beef, 40g of soy sauce, 36g of sugar, 28g of minced leek, 16g of minced garlic, 2g of black pepper, 20g of sesame oil, 5g of pear juice, Cheongju 5g, dried kimchi 80g, honey 10g, sesame salt 5g, starch syrup 20g, rice flour 10g, rosemary 3g, cooking oil 13g, seasoning 2g, characterized in that made kimchi Tteokgalbi. According to claim 1, wherein the raw ingredients of the tteokgalbi of the chopped meat mainly made of pork is 800g pork, soy sauce 40g, sugar 36g, minced leek 28g, minced garlic 16g, black pepper 2g, sesame oil 20g, ginger juice 5g, Onion juice 15g, cheongju 5g, jujiji cabbage kimchi 160g, honey 10g, sesame salt 5g, starch syrup 20g, rice flour 10g, rosemary 3g, cooking oil 13g, seasonings 2g characterized in that the kimchi Tteokgalbi manufacturing method.

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