KR101372902B1 - Method for preparing bossam kimchi - Google Patents

Abstract

The present invention relates to a method for making wrapped kimchi, and more specifically, a method for making wrapped kimchi as a representative high-quality kimchi, which has improved taste, flavor, and storage ability. The method for making wrapped kimchi comprises the steps of: (a) laying water parsley strings in a cross shape in a concave container, and spreading two outer leaves and two inner leaves of Korean cabbage in a cross shape on the water parsley strings; (b) putting infill materials mixed with green tea leaves in the cabbages, covering the spread cabbage leaves each other, and tying the resultant materials with parsley strings; (c) putting the filled wrapped kimchi in a container, and then pouring a kimchi liquid containing green tea powder; and (d) aging the wrapped kimchi. According to the present invention, there can be provided high-quality wrapped kimchi capable of removing bad smells of seafood and bring broth contained in the wrapped kimchi due to its natural features and preventing fast aging or taste change and thus retaining flavors for a long time. [Reference numerals] (AA) Spread Korean cabbage in a cross shape in a concave container; (BB) Put infill materials mixed with green tea powder in the cabbages, followed by covering and then tying with parsley strings; (CC) Pour a Kimchi liquid containing green tea powder on wrapped Kimchi; (DD) Age the wrapped Kimchi

Description

Method for Preparing Boss Kimchi {Method for Preparing Bossam Kimchi}

The present invention relates to a method of manufacturing Bo Kimchi, and more particularly, to a method of preparing Bo Kimchi which enhances the taste, aroma, and shelf life of Bo Kimchi, which is a representative high-quality kimchi.

Bo Kimchi is a food originally derived from Kaesong. It is called Ssam Kimchi or Bo Kimchi in the sense that it is wrapped with cows. The ingredients for kimchi include radish, cabbage, various green vegetables, all kinds of seafood, and salted fish. Especially, when you open the table, various smiling people like jujube, pine nuts, chestnuts, mushrooms, and red peppers are known to stimulate your appetite. Bo Kimchi is a bite-sized, easy-to-eat ingredient, so it's soaked in seasoning, so it takes a little bit of hand soaking, but when you put it on, you don't have to cut it.

However, this kimchi kimchi seafood and seasonings, because it enters quickly, sour taste or deterioration, there is a problem that the flavor falls when the general public soaked in the fishy taste of seafood and beef bones.

Green tea, on the other hand, contains a large amount of catechins with strong antioxidant activity, which has been shown to inhibit fatty acidation to prevent aging and anti-cancer effects, clearing the mind, encouraging blood circulation, acting as a diuretic and resistant to various diseases. It is widely used as a tea drink.

Patent Document 1 of the prior art document discloses a method for producing a green tea pickle using green tea leaves, Patent Document 2 discloses a mixture of green tea extract extracted with high-pressure steam after mixing the green tea leaves with purified water in a proportion to kimchi seasoning A method of preparing kimchi has been disclosed, but the production of bo kimchi using green tea is not yet known.

Thus, the present inventors have made efforts to solve the above problems, as a result of putting green tea not only in kimchi, but also in the bone marrow broth that is the main ingredient of kimchi soup, removes the fishy taste of seafood and bone bone broth due to the unique green tea components and flavor As a result, the flavor was enhanced, and together with this, it was confirmed that the kimchi enhanced with the shelf life could be prepared and the present invention was completed.

KR 100450623 B1 (Registered September 17, 2004) KR 1020040099925 A (Published Dec. 2, 2004)

An object of the present invention is to provide a method of producing a bo Kimchi to enhance the taste and aroma and shelf life of the representative high-quality kimchi Bo Kimchi.

Another object of the present invention is to provide a method of producing a kimchi bo kimchi that can be enjoyed throughout the four seasons as well as winter kimchi representative representative kimchi.

In order to achieve the above object, the present invention comprises the steps of: (a) spreading a buttercup string in a concave bowl with cruciform and spreading the two leaves of the Chinese cabbage pickled on it and two inner leaves with a crisscross; (b) putting the inside of the cabbage mixed with green tea leaves, and then covering the unfolded cabbage leaves facing each other and tying with a buttercup string to fix them; (c) after filling the filled kimchi in a container, pouring a kimchi broth containing green tea powder; And (d) provides a method of producing a beam kimchi comprising the step of aging the kimchi.

In the production method of Bo Kimchi according to the present invention, the genus material includes seafood, fruits, nuts, mushrooms, vegetables, salted fish, condiments and green tea leaves, the green tea leaves 0.5 ~ 1.5% by weight of the whole genus material Characterized in that it is included.

In the production method of Bo Kimchi according to the present invention, the kimchi broth is characterized in that it comprises water, beef bone broth, shrimp chops and green tea powder.

In the method of producing kimchi according to the present invention, the kimchi broth is characterized in that it comprises 20 to 40 parts by weight of bone bone broth, 5 to 20 parts by weight of shrimp chops and 1 to 3 parts by weight of green tea powder based on 100 parts by weight of water. .

In the method of producing a kimchi according to the present invention, the bone bone broth is (a) immersing the bone bone in water to remove blood; (b) removing the water when the bone is placed in water and heated to start boiling; (c) putting the bone back in water and boiling for 2 to 4 hours to remove the water; (d) washing the bone and put it in water to boil for 8 to 12 hours; (e) adding 5 to 15 g of green tea powder per liter of water and boiling for 1 to 2 hours; And (f) after cooling to remove the bone bone broth, characterized in that it is prepared through the step of low-temperature refrigeration for 1-2 days.

In the method of producing kimchi according to the present invention, the aging is low-temperature refrigeration aged for 3 to 60 days after 1 day of room temperature aging in the summer, and 15-90 days low temperature refrigeration after 5 days of room temperature aging in the winter It is done.

By using the manufacturing method according to the present invention, not only does it remove the fishy taste of seafood and beef bone broth containing a large amount of bo Kimchi, but also prevents it from quickly soaking or deteriorating taste to obtain a high-quality bo kimchi that maintains its flavor for a long time. Has the effect.

1 is a flow chart showing a method of manufacturing a kimchi according to an embodiment of the present invention.

Bo kimchi has a lot of seafood and seasoning, sour or quickly deteriorated taste, there was a problem that the flavor falls when the general public soaked in the fishy taste of seafood and beef bones.

In order to solve this problem, in the present invention, the flavor is enhanced by removing the fishy taste of seafood and beef bone broth due to the unique green tea ingredients and aroma when green tea is added to the bone bone broth, which is the main ingredient of kimchi soup, as well as the kimchi. In addition, it was confirmed that the kimchi can be improved to improve the shelf life, and completed the present invention.

In one embodiment of the present invention, after preparing a kimchi broth, including seafood, fruit, nuts, mushrooms, vegetables, salted fish, seasonings, including green tea powder, and sake broth with green tea powder and bone bone Kimchi was prepared and aged. As a result of sensory evaluation of aged Kimchi, it was confirmed that the taste, aroma, texture and shelf life are excellent.

Accordingly, the present invention, in one aspect, (a) spreading the buttercup string in a concave bowl to the cross, spreading the two leaves of the Chinese cabbage pickled on the leaf and two inner leaves to the cross; (b) putting the inside of the cabbage mixed with green tea leaves, covering the unfolded cabbage leaves facing each other, tying them with a buttercup string and fixing them; (c) after filling the filled kimchi in a container, pouring a kimchi broth containing green tea powder; And (d) relates to a method of producing a beam kimchi comprising the step of aging the kimchi.

1 is a flow chart showing a method of manufacturing a kimchi according to an embodiment of the present invention. With reference to Figure 1 will be described in detail the manufacturing method of beam kimchi.

First, lay a string of buttercups in a concave bowl with crisscrosses, and spread out the two leaves of Chinese cabbage and two inner leaves. At this time, after cutting the bottom of the cabbage to the length of 5cm, marinated in salted water for 4-5 hours, it can be used to wash with clear water.

Next, put the inside of the Chinese cabbage mixed with green tea leaves, and then cover the unfolded cabbage leaves facing each other, tied with buttercups and fixed.

It is preferable to use green tea leaves as green tea leaves, and it is more preferable to use green tea sprouts that have been constitutively bubbled.

In the present invention, the genus material is characterized in that it comprises seafoods, fruits, nuts, mushrooms, vegetables, salted fish, spices and green tea powder.

Examples of the seafood include live abalone, octopus, raw oysters, shrimp, and the like, and the fruits may include pears, apples, and the like, and the nuts may include chestnuts, dates, ginkgo, pine nuts, and the like. , The mushrooms may include shiitake mushrooms, shiitake mushrooms, etc., and the vegetables may be exemplified radish, red pepper, buttercups, gat, chives, hearing, etc. Fish sauce, shrimp sashimi, and yellow salted roe, and the seasonings include, but are not limited to, red pepper powder, glutinous rice porridge, minced garlic, minced ginger, sugar, sesame.

The size and preparation method of the inner material is not particularly limited, but raw abalone is cut into 0.5 ~ 1 ㎝ thickness, octopus washed with coarse salt and then scalded in hot water to cut into about 2.5 ~ 3.5cm length is preferable to prepare Wash raw oysters in dilute brine, and boil the shrimp to remove the shells. In addition, radish, apples and pears are about 2 × 2cm cubes, and chestnuts are cut flat and chestnuts are cut into slices, and chives are cut into 2.5 ~ 3.5cm lengths, and buttercups are boiled in hot brine, 2.5 ~ 3.5cm It is desirable to cut and prepare to length.

In the present invention, after adding the green tea leaves to the material, it is characterized by using together. At this time, the green tea leaves are preferably contained in 0.5 ~ 1.5% by weight of the whole genus material. When the green tea leaf is included in less than 0.5% by weight, the flavor and shelf life enhancement effect of the kimchi is insignificant, when it exceeds 1.5% by weight, there is a problem that the taste of kimchi due to bitter taste disappears.

Next, after filling the filled kimchi in a container, pour kimchi broth containing green tea powder.

In the present invention, the kimchi broth is characterized in that it comprises water, beef bone broth, shrimp chops and green tea powder.

The kimchi broth preferably comprises 20-40 parts by weight of bone marrow broth, 5-20 parts by weight of shrimp chops and 1-3 parts by weight of green tea powder with respect to 100 parts by weight of water. If the content of the water, beef bone broth, shrimp salt and green tea powder constituting the kimchi broth is out of the above range, there is a problem that the taste and aroma of Bo Kimchi is not satisfactory.

In the present invention, the bone bone broth is characterized by putting green tea powder. That is, the bone bone broth is (a) immersing the bone bone in water to remove blood; (b) removing the water when the bone is placed in water and heated to start boiling; (c) putting the bone back in water and boiling for 2 to 4 hours to remove the water; (d) washing the bone, and then boiled in water for 8 to 12 hours; (e) adding 5 to 15 g of green tea powder per liter of water and boiling for 1 to 2 hours; And (f) it can be prepared through the step of aging cold chilled, and then cooled for 1 to 2 days to leave the bone bone broth.

At this time, the green tea powder is preferably put 5 ~ 15g per 1L of water for boiling bone. If less than 5g of green tea powder is added per 1ℓ of water, the fishy taste and fragrance removal effect of beef bone broth may be insignificant. If it exceeds 15g, it may lose the original taste of bone bone broth and taste bitter.

The cooled bone bone broth can be used immediately, but if aged for 1 to 2 days at a low temperature of 2 to 6 days for 1 to 2 days, a bone bone broth with soft flavor can be prepared.

Finally, perform the step of ripening Bo Kimchi. The aging is 3 to 365 days, 1 to 3 to 60 days of low temperature refrigeration after aging for 1 day at room temperature (18 ~ 26 ℃) in the summer, 15 ~ after aging for 5 days at room temperature (18 ~ 26 ℃) It can be aged at low temperature refrigeration for 365 days, preferably 15 to 90 days. This is because the room temperature is similar due to heating or cooling, but due to the difference in the thickness of the cabbage according to the season, summer cabbage is usually thin and soft, but winter cabbage is thick and wild.

In general, kim kimchi easily enters seafood, so it should be eaten within one month after being put into winter. However, bo kimchi according to the present invention has no limitation of seasons and has a long shelf life due to its excellent shelf life. You can enjoy a variety of flavored kimchi by adjusting the taste.

[Example]

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Example 1 Preparation of Bo Kimchi

1-1) genus material manufacturing

Seafood (Octopus 500g, Raw Oyster 50g, Shrimp 50g), Fruits (150g Pear, Apple 150g), Nuts (100g Chestnut, Jujube 50g, Ginkgo 100g, Pine Nuts 20g), Mushrooms (Sea Mushroom 50g, Stone Mushroom 50g), Vegetables 1 kg, red pepper 5g, buttercup 50g, fresh 50g, green onion 50g, auditory 50g) 30 g of chopped garlic, 15 g of chopped ginger, 15 g of sugar, and 30 g of sesame seeds were mixed with 20 g of green tea leaves (Solok Jokokok Co., Ltd. of AMOREPACIFIC) to prepare a genus material.

1-2) Kimchi Broth Manufacturing

1 l of water, 300 g of bone marrow broth, 150 g of shrimp chops, 150 g of green tea powder, and 20 g of green tea powder (Unrim Bosung powdered green tea of Boseong Unrim Green Tea Farming Corporation) were added and mixed to prepare a kimchi broth. At this time, the bone bone broth was prepared through the following process. First, 1 kg of bone bones were soaked in water for 5 hours to drain blood, and 2 liters of water and bone bones were put in a pot to start boiling. Then, after removing water, 2 liters of water was boiled again and boiled for 3 hours. 2 liters of water and washed bones were put in a pot, boiled again for about 10 hours, and then, 10g of green tea powder was added, and further boiled for 1 hour. The bone marrow broth was sieved and cooled, followed by low temperature refrigeration for 1 day.

1-3) Bo Kimchi Manufacturing

First, a string of buttercups was laid in a concave bowl, and two pieces of pickled cabbage leaf (about 25 cm) and two inner leaves (about 20 cm) were spread out to ten. The cabbage material prepared in 1-1 was placed inside the cabbage, covered with unfolded cabbage leaves, tied with a buttercup and fixed. Next, after filling the filled kimchi in a container, the kimchi broth containing the green tea powder prepared in 1-2 was filled. Finally, after boiled kimchi at room temperature (20 ℃), it was aged at low temperature refrigeration for 15 to 60 days.

Comparative Example 1: Preparation of Kimchi

The same genus material as in Example 1 was used, but Kimchi was prepared in the same manner as in Example 1 except that the green tea powder was not included in the kimchi broth.

Comparative Example 2: Preparation of Kimchi

Bo kimchi was prepared in the same manner as in Example 1 except that the green tea leaves were not included in the inner material and the green tea powder was not included in the kimchi broth.

Experimental Example 1: sensory evaluation on the preference of beam kimchi

The sensory evaluation was conducted on 20 men and women who fully recognized the purpose of the experiment. The taste, aroma, and overall palatability of the kimchi were evaluated according to the 5-point scale method. The better the characteristics, the higher the score.

division flavor incense Overall palatability Example 1 Aging 15 days 4.7 4.5 4.60 30 days of ripening 4.6 4.3 4.45 Aging 60 days 4.5 4.3 4.15 Comparative Example 1 Aging 15 days 3.2 3.0 3.10 30 days of ripening 3.0 2.8 2.90 Aging 60 days 2.8 2.5 2.65 Comparative Example 2 Aging 15 days 2.8 2.5 2.65 30 days of ripening 2.0 1.8 1.90 Aging 60 days 1.1 1.2 1.15

As shown in Table 1, in Example 1, it was confirmed that the taste, aroma, and overall palatability were excellent until the 60th day of aging, but in Comparative Example 1, the taste and aroma were slightly lower than in Example 1, and in the case of Comparative Example 2, Taste and taste are felt, especially after 30 days of aging, the overall palatability was confirmed to drop sharply.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

(a) spreading the buttercup string in a concave bowl with crisp crosses and spreading two pickled cabbage leaves and two inner leaves in a crisscross; (b) putting the inside of the cabbage mixed with green tea leaves, and then covering the unfolded cabbage leaves facing each other and tying with a buttercup string to fix them; (c) pouring the kimchi broth containing the green tea powder after filling the filled kimchi in a container; And (d) ripening bo kimchi,
The kimchi broth of step (c) includes water, bone bone broth, shrimp chops and green tea powder, but 20 to 40 parts by weight of bone bone broth, 5 to 20 parts by weight of shrimp chops and 1 to 3 parts by weight of green tea powder, based on 100 parts by weight of water. Including,
The bone bone broth is (a) immersing the bone bone in water to remove blood; (b) removing the water when the bone is placed in water and heated to start boiling; (c) putting the bone back in water and boiling for 2 to 4 hours to remove the water; (d) washing the bone and put it in water to boil for 8 to 12 hours; (e) adding 5 to 15 g of green tea powder per liter of water and boiling for 1 to 2 hours; And (f) method of producing a kimchi bo, characterized in that it is produced through the step of aging cold chilled sieve 1 to 2 days after filtering the bone stock.
The method of claim 1,
The genus material includes seafood, fruits, nuts, mushrooms, vegetables, salted fish, spices, and green tea leaves, wherein the green tea leaves are manufactured of Bo Kimchi, characterized in that contained in 0.5 ~ 1.5% by weight of the whole genus material Way.
delete delete delete The method of claim 1,
The maturation is a low-temperature chilled aged for 3 to 60 days after 1 day of room temperature aging in the summer, and a cold kimchi for 15 to 90 days after the 5 days of room temperature aging in the winter.

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