KR101388427B1 - A manufacturing method of radish kimchi and radish kimchi produced thereby - Google Patents

Abstract

The present invention relates to a method for producing dongchimi (radish water kimchi) and to dongchimi produced thereby. The dongchimi, which is a completely natural fermented food which does not contain additives, can be eaten year-round irrespective of season because the dongchimi does not spoil even when kept for a long time, unlike existing dongchimi. Consumers can taste the sweetness of the cool pickling juice and pickled radishes in the dongchimi. The method for producing dongchimi according to the present invention comprises the steps of: producing pickled radishes, in which trimmed radishes are contained in a container having a particular volume in order to be ripened and pickled; producing a fermenting liquid for being mixed with the ripened and pickled radishes to ferment the radishes; mixing the pickled radishes and fermenting liquid, in which the pickled radishes produced in the step of producing pickled radishes are mixed with the fermenting liquid produced in the step of producing a fermenting liquid; mixing side ingredients, in which a particular quantity of condiments is mixed in the container having a particular volume in which the pickled radishes produced in the step of producing pickled radishes are mixed with the fermenting liquid produced in the step of producing a fermenting liquid; and sealing the container in which the side ingredients are mixed together with the major ingredients, so as to ripen the ingredients therein for a period of time. [Reference numerals] (S100) Step of producing pickled radishes; (S200) Step of producing a fermenting liquid; (S300) Step of mixing the pickled radishes and the fermenting liquid; (S400) Step of mixing side ingredients; (S500) Step of aging

Description

Production method of the Dongchimi and the same produced by it {A MANUFACTURING METHOD OF RADISH KIMCHI AND RADISH KIMCHI PRODUCED THEREBY}

The present invention relates to a method of preparing Dongchimi and the prepared Dongchimi, and more specifically, it is a completely natural fermented food containing no additives, unlike conventional Dongchimi, does not rot even after long-term preservation, regardless of season It can be tasted all the time, and relates to a method of manufacturing the Dongchimi and the Dongchimi produced thereby, which can enjoy the cool soup of Dongchimi and the sweet taste of radish at the same time.

Dongchimi is one of the long-established staples of Korean people, Kimchi. It is eaten by salting whole radish whole or large and salting it and fermenting it for about a month at room temperature in winter.

Although the radish was used as the main raw material for the Dongchimi, it was fermented by adding garlic, green onion, red pepper, ginger, cucumber, onion, and the like as a subsidiary material to improve taste and nutrition. In particular, enzymes present in radish, red pepper, garlic, ginger, green onions, etc. are dissolved in the process of salt pickling, and many digestive enzymes are present in Dongchimi broth. There is a large amount of lactic acid bacteria, and also serves as a lactic acid beverage. Lactic acid bacteria present in Dongchimi are beneficial microorganisms such as lactic acid fermentation to prevent food spoilage, secrete antimicrobial substances such as bacteriocins to suppress food poisoning bacteria, and lower intestinal pH to inhibit intestinal rot bacteria.

The manufacturing method of Dongchimi is difficult in domestic production due to the change of living environment and western diet, and the demand decreases. However, Dongchimi is unique to Korea rather than meat broth produced by the healthy fever of wellbeing. The preference for vegetable broth is gradually increasing.

However, the conventional method of producing Dongchimi has a long fermentation time and has a seasonal limitation, and the amount of radish is twice as high as that of Sundong Chimi with Tongchimi, and its economic efficiency is low. There are disadvantages.

In addition, the conventional production of Dongchimi prepared by adding other additives during the production of the Dongchimi, but such a Dongchimi has the disadvantage of dropping the unique taste of Dongchimi.

For patent documents related to Dongchimi broth, Korean radish patent No. 10-0741388, 1 pickled radish, 8 garlic cloves, 2 ginger, 8 green onions, 8 fresh stems, 2 red peppers, 2 red peppers, One pear, 100 mL of salt, and 4 liters of water are added and matured for 2-7 days. Vegetables are taken out and the broth is used for the preparation of cold noodles broth with groceries. The Korean pheasant is disclosed in Korean Patent Publication No. 10-2005-0097622. A method of preparing Dongchimi with excellent palatability and well-balanced nutrients by adding broth is disclosed. In Korea Patent Registration No. 0174810, a method of preparing carbonated beverages using Dongchimi with Dongchimi as a main ingredient is disclosed. Method, the production method of Dongchimi using radish for shortening fermentation time and improvement of functional beauty through fermentation conditions have not been disclosed.

In view of the above, the present inventors mixed sun-dried salt and sugar in barrel and mixed radish and fermented broth after ripening fermentation and pickling for a certain period of time, to prepare Dongchimi, spicy, sweet and crispy at any time regardless of season. I can feel the texture and as time passes, I can provide a Dongchimi that can give a deep taste like our own kimchi and came to complete the present invention.

Domestic Registration No. 10-0689764 (registered February 26, 2007) Korean Patent Publication No. 10-2007-0007233 (published Jan. 15, 2007) Domestic Patent Publication No. 10-2011-0018804 (published February 24, 2011)

The present invention is to provide a complete natural fermented food that does not contain any additives, unlike conventional Dongchimi, do not rot even if stored for a long time, can be tasted year round regardless of season.

In addition, the present invention by mixing the natural salt and sugar in the barrel radish and fermented broth after ripening fermentation and pickling process for a certain period of time, by mixing the fermentation broth to prepare the Dongchimi, Dongchimi can enjoy both the cool broth of Dongchimi and sweet taste of radish To provide.

In addition, the present invention can always feel a constant spicy, sweet and crispy texture at any time, regardless of the shelf life, by using a natural fermentation broth can feel the unique aroma and rich taste, and over time deep taste like our own kimchi It is to provide Dongchimi that can make a difference.

In addition, the various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

Method for producing a Dongchimi according to the present invention, the pickled radish manufacturing step of receiving the trimmed radish in a container of a predetermined capacity and undergoes the aging and pickling step; A step of preparing a fermentation broth mixed with fermentation broth after the ripening and pickling; Mixing the radish and fermentation broth mixed with the fermentation broth prepared in the production step of the radish and the fermentation broth prepared in the fermentation broth manufacturing step; Mixing of the radish prepared in the manufacturing step of the radish and the subsidiary material for mixing a certain amount of seasoning in a container of a predetermined capacity in which the fermentation broth prepared in the fermentation broth manufacturing step is mixed; And a aging step of sealing the container in which the submaterial is mixed and undergoing a aging period for a predetermined time.

The radish production step may be uniformly mixed, including 2 to 4 parts by weight of natural salt and 4 to 6 parts by weight of sugar based on the total weight of radish in the container containing the radish.

The step of ripening and pickling in the production of radish may include the step of ripening and pickling radish for 5 days while sealing the top of the container mixed with the radish, sun salt and sugar.

The production step of the fermentation broth, 8 to 12 parts by weight of plum fermentation broth, 4 to 6 parts by weight of solsoon fermentation broth, 4 to 6 parts by weight of elm fermentation broth, based on 100 parts by weight of the total weight of the radish prepared in the production of radish And it may include 4 to 6 parts by weight of the Cu Chi Mulberry fermentation broth.

The step of mixing the subsidiary materials, based on the total weight of the radish and fermentation broth used in the mixing step of the radish and fermentation broth in 100 parts by weight, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of red pepper, salt and pepper 0.005 To 0.015 parts by weight, 1 to 3 parts by weight of leeks and 0.005 to 0.015 parts by weight of natural spices flower clove.

The aging step includes a first aging step and a second aging step, wherein the first aging step removes bubbles generated inside the container at intervals of 10 days after the submaterial is added to the container, and the bubble is removed. The process may be performed three times and proceeded for 30 days.

The second aging step, after the 60 days of re-aging after the first aging step can remove the raw material leaving only radish and ginger.

The garlic, salted pepper, pepper, green onion and natural spices flower clove can be accommodated inside the jar after receiving a certain amount of the ingredients in a burlap bag.

In addition, the present invention may include a copper chisel prepared by the manufacturing method described above.

The details of other embodiments are included in the detailed description.

Dongchimi according to the present invention is a completely natural fermented food that does not contain any additives, unlike conventional Dongchimi, does not rot even if stored for a long time, there is an effect that can be tasted year-round regardless of season.

In addition, Dongchimi according to the present invention by mixing the natural salt and sugar in the barrel radish and fermented broth mixed with fermented broth and fermentation broth after a certain period of time, to prepare the Dongchimi, you can enjoy the sweet taste of Dongchimi and sweet taste of radish at the same time It can be effective.

In addition, Dongchimi according to the present invention can always feel a constant spicy, sweet and crispy texture at any time, regardless of the shelf life, by using a natural fermentation broth, you can feel the unique aroma and rich taste, and over time our own kimchi Like deep flavors are effective.

It will also be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method of manufacturing a Dongchimi according to the present invention.
Figure 2 is a photograph for explaining the manufacturing step of pickled radish in the method of manufacturing Dongchimi according to the present invention.
Figure 3a to 3e is a photograph for showing the step of ripening pickled radish in the method of producing a Dongchimi according to the present invention.
Figure 4 is a photograph for showing the volume change of the pickled radish before and after ripening in the production method of the Dongchimi according to the present invention.
5 to 11 are photographs for explaining the manufacturing step of the Dongchimi according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, with reference to the accompanying drawings, it will be described in detail with respect to the manufacturing method of copper tooth according to the present invention.

Figure 1 is a flow chart for explaining the method of manufacturing the Dongchimi according to the present invention, Figure 2 is a photograph for explaining the manufacturing step of the pickled radish in the method of manufacturing Dongchimi according to the present invention, Figures 3a to 3e is in the present invention Fig. 4 is a photograph showing the step of ripening radish in the method of preparing Dongchimi according to the present invention. FIG. 4 is a photograph showing the volume change of the radish before and after ripening in the preparation method of Dongchimi according to the present invention. It is a photograph for demonstrating the manufacturing step of the copper tooth according to the present invention.

Referring to Figures 1 to 11, the manufacturing method of the Dongchimi according to the present invention, the production step of the pickled radish (S100), the production step of the fermentation broth (S200), mixing step of the radish and fermentation broth (S300), mixing step of the raw material (S400) ) And the ripening step (S500).

Production step of the pickled radish (S100) includes a preparation step, ripening and pickling step.

The radish preparation step is a step of receiving a well-groomed radish in a container of a predetermined capacity. For example, 65-75 kg of radish can be accommodated in the container (jar) which can accommodate 60 liters (liter) inside. Subsequently, 2 to 4 parts by weight of natural salt and 4 to 6 parts by weight of sugar may be uniformly mixed on the basis of converting the total weight of radish into 100 parts by weight into the jar containing the radish. At this time, in the non-preparation step according to the present invention, the water fermentation broth is not included in the inside of the jar, and if the pigment or sweetener used in the conventional Dongchimi manufacturing step is included, the characteristics of retiring as time passes Therefore, such dyes, sweeteners and the like are never included.

The aging and pickling step may be a step of sealing the top of the jar mixed with radish, sun salt and sugar. For example, the sealing step may tightly wrap the top of the jar with vinyl, and the outside air does not penetrate into the jar by the above process. The aging and pickling step may be aged and pickled radish for a certain time while sealing the top of the jar, for example, the aging and pickling step may be performed while sealing the jar for 5 days. In the above step, the sap contained in the radish is drawn out of the radish by sun salt and sugar, and the radiated water is reduced by a certain volume. At this time, the first aged sap discharged from radish has a strong sweet taste, and plays an important role in producing the rich taste of Dongchimi according to the present invention.

The manufacturing step of the fermentation broth is mixed with the radish after the aging and pickling step to add a unique flavor and rich flavor, and may be provided to give a deep taste like kimchi over time. Dongchimi prepared by the conventional method is decayed radish etc. after a certain period of time, by using the natural salt (salt), sugar and fermentation broth prepared by the present invention, do not rot even if stored for a long period of time, seasonal You can try it all year round. The production step of the fermentation broth according to the present invention can be prepared using a plum fermentation broth, solshun fermentation broth, elm fermentation broth and Cu Chi mulberry fermentation broth.

The plum fermentation broth may be used in an amount of 8 to 12 parts by weight based on 100 parts by weight of the total weight of the radish prepared in the production step. The plum fermentation broth is fermented from the plum, which is the fruit of the plum tree, and the plum fermentation broth detoxifies the poison of food, water poison, poison in the blood, and is effective in disinfecting, detoxifying, promoting digestion, chronic constipation, and skin beauty. have. The plum fermentation broth is an alkaline food, rich in calcium, sodium, protein, sugar, beta carotene, vitamins, zinc, phosphorus, potassium and the like.

The sol-sun fermentation broth may be used 4 to 6 parts by weight on the basis of the total weight of the radish prepared in the production of radish to 100 parts by weight. It is an excellent protein source that contains all eight essential amino acids that can not be synthesized in the body. It is a protein source that lowers cholesterol levels in the body and enhances secretion of hormones by enhancing peripheral nerves. , And myocardial infarction. It also has a stabilizing effect on the nervous system. It also helps prevent and treat colds. It also contains glycokinin, which lowers blood sugar. It also helps diabetes. In addition, it is rich in vitamin C and iron, which is good for anemia. In pine leaf ingredient, nicotine poison which is a harmful substance of tobacco is removed and the function of digestive system is enhanced. The major components of the sourchus are chlorophyll, vitamin A, vitamin C, etc. and can purify blood and prevent scurvy. The chlorophyll is good for blood production and parenteral growth. In particular, oxipatimic acid contained in pine leaves acts to prevent cells from aging and maintain youthfulness by rejuvenating cells.

The elm fermentation broth may be used 4 to 6 parts by weight on the basis of 100 parts by weight of the total weight of the radish prepared in the production step. The elm fermented liquid is a fermented liquid extracted from elm. The elm is resistant to cold and is resistant to humidity, and is a moisture-tolerant plant, and grows in a place where there is fresh water in the soil. The elm fermented liquid is tasteful, has a good property and is poisonous, and is effective for treating cancer, rhinitis, insomnia, inflammation and the like.

The Cu Chi Mulberry fermentation broth may be used 4 to 6 parts by weight based on the total weight of the radish prepared in the production step of radish 100 parts by weight. The Cu Chi Mulberry has excellent efficacy on gynecological diseases and is particularly effective in uterine cancer, the weakness is warm, the taste is sweet and bitter, and there is no toxicity.

The mixing of the radish and fermentation broth may be a step of mixing the fermentation broth prepared in the production step and the fermentation broth prepared in the production step of the radish.

First, the upper part of the jar sealed in the manufacturing step of the pickled radish is opened and a certain amount of water is put inside the jar. For example, the water uses 20 liters (liter), and preferably water may be used.

Next, the fermentation broth prepared in the fermentation broth manufacturing step may be mixed in a predetermined amount inside the jar containing the spring water. The fermentation broth is 8 to 12 parts by weight of plum fermentation broth, 4 to 6 parts by weight of solsoon fermentation broth, 4 to 6 parts by weight of elm fermentation broth, and Cu Chi Mulberry fermentation broth It may include 4 to 6 parts by weight.

The mixing step of the subsidiary material is a step of mixing a certain amount of seasoning in the jar mixed with the pickled radish and the fermentation broth prepared in the fermentation broth manufacturing step. The subsidiary materials may be used water, ginger, garlic, salted pepper, pepper, green onion, natural spices flower cloves in green tea.

The water in which the green tea is soaked is used as a reference for converting the total weight of the radish and fermented broth used in the mixing step of the radish and the fermented broth into 100 parts by weight, using the green tea in a low temperature for a predetermined time, for example, 11 to 13 hours. 3 to 5 parts by weight may be used. The green tea is a green plant to prevent cancer, it is composed of polyphenols, caffeine, vitamins, amino acids, plant pigments, carbohydrates, organic acids, inorganic components and the like.

The ginger removes the cold and vomiting of the body, helps digestion, stimulates the stomach to promote digestion, and acts to generate heat in the body. In the mixing step of the subsidiary material according to the present invention, the ginger may be used in an amount of 2 to 4 parts by weight based on 100 parts by weight of the total weight of the radish and fermentation broth used in the mixing step of the radish and fermentation broth.

In addition, in the mixing step of the subsidiary according to the present invention, garlic, salted pepper, pepper, green onion, natural spices flower cloves can be used, the garlic, salted pepper, pepper, green onion, natural spices flower cloves are burlap After receiving a certain amount of the material in the can be accommodated inside the jar. In the mixing step of the subsidiary material according to the present invention, based on the total weight of the radish and fermentation broth used in the mixing step of the radish and fermentation broth 100 parts by weight, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of red pepper, salted, 0.005 to 0.015 parts by weight of whole peppercorns, 1 to 3 parts by weight of leeks and 0.005 to 0.015 parts by weight of natural spices flower cloves may be used.

The aging step is a step of sealing the jar mixed with the submaterial and undergoing a aging period for a predetermined time. The aging step may tightly seal the top of the jar so that the empty material is not formed inside the jar after the submaterial is put in the jar. In the method of preparing Dongchimi according to the present invention, the jars mixed with the radish, fermentation broth and subsidiary materials may generate a certain amount of foam as the aging process proceeds, and the foam may be removed at regular intervals. For example, the bubbles generated inside the jar are periodically removed at 10-day intervals, and this process may be performed three times. In the aging step according to the present invention after 30 days through the above process will not generate bubbles.

Subsequently, after passing through the aging step 60 days after the re-aging process, and removes only the radish and ginger in the burlap bag, leaving only the radish.

Next, if stored at a low temperature storage at 8 to 12 ℃, it will not rot even if stored for a long time, can be tasted all year round, and finished the Dongchimi to enjoy the cool soup of Dongchimi and sweet taste of sweet radish at the same time can do.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The following examples are illustrative of the present invention and are not necessarily limited thereto.

<Examples>

First, in order to prepare the radish used in the method for preparing Dongchimi according to the present invention, as shown in FIG. 2, 70 kg of well-groomed radish is placed in a container (jar) that can accommodate 60L (liter), and 3 parts by weight of natural salt Sprinkle and mix 5 parts by weight of sugar. At this time, when the water fermentation broth, pigment, sweetener, etc., which becomes moisture, the radish is repelled, the water fermentation broth, dye, sweetener and the like are not included.

Next, the inlet of the jar was sealed with vinyl and sealed, and then aged and pickled for a total of 5 days as shown in FIGS. 3A to 3E. Referring to Figure 4, during the five days of ripening and pickling period, the moisture of radish escapes, so that the moisture of radish stacked inside the jar rises to 3/5 of the height of the jar, the radish descends about 30cm from the initial height I could confirm that.

Next, after pouring 20L of spring water into a jar containing the pickled radish after aging and pickling for 5 days, 10 parts by weight of plum fermentation broth as shown in FIG. 5, 5 parts by weight of sol-sun fermentation broth as shown in FIG. 6, and elm as shown in FIG. 7. 5 parts by weight of the fermentation broth and 5 parts by weight of the Cu Chi Mulberry fermentation broth as shown in Figure 8 was poured into the jar.

Subsequently, 4 parts by weight of water in which green tea was boiled at a low temperature for 12 hours, 3 parts by weight of ginger as shown in FIG. 9, and 2 parts by weight of garlic, 2 parts by weight of red pepper, salted pepper in burlap bag as shown in FIG. 10. After 0.01 part by weight, 2 parts by weight of green onion and 0.01 parts by weight of natural spices flower clove were put together, the top of the jar was tightly sealed to prevent empty space as shown in FIG. 11.

Next, the foam was removed with a wooden spatula every 10 days in order to remove the foam generated during the production of Dongchimi, and this process was repeated three times. After one month, no bubbles are generated as the aging stabilizer passes. After 60 days of aging, the ingredients in the burlap bag are removed, and only radishes and ginger are left and stored at a temperature of 10 ℃ in the storage.

It is a complete natural fermented food that does not contain any additives by the above-described process. Unlike conventional donchimi, it does not rot even after long-term preservation, and can be tasted all year round regardless of the season. We finished Dongchimi which can taste the taste at the same time.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (9)

Pickling radish prepared in a container of a predetermined capacity to undergo a step of ripening and pickling;
A step of preparing a fermentation broth mixed with fermentation broth after the ripening and pickling;
Mixing the radish and fermentation broth mixed with the fermentation broth prepared in the production step of the radish and the fermentation broth prepared in the fermentation broth manufacturing step;
Mixing of the radish prepared in the manufacturing step of the radish and the subsidiary material for mixing a certain amount of seasoning in a container of a predetermined capacity in which the fermentation broth prepared in the fermentation broth manufacturing step is mixed; And
Including the aging step of sealing the container mixed with the subsidiary material and undergoing a aging period for a certain time,
Production step of the fermentation broth,
8 to 12 parts by weight of plum fermentation broth, 4 to 6 parts by weight of solsoon fermentation broth, 4 to 6 parts by weight of elm fermentation broth and 4 to 6 fermentation bromide Method of producing a copper tooth flavor, characterized in that it comprises a weight part.
The method of claim 1,
The radish manufacturing step,
The method for producing a copper chisel, characterized in that the container containing the radish further comprises 2 to 4 parts by weight of natural salt and 4 to 6 parts by weight of sugar on a basis of converting the total weight of radish into 100 parts by weight.
The method of claim 1,
Aging and pickling step in the production of pickled radish,
The method of producing a copper tooth kimchi characterized in that it comprises the step of aging and pickling radish for 5 days while sealing the top of the container mixed with radish, sun salt and sugar.
delete The method of claim 1,
The mixing step of the submaterial,
Based on the total weight of the radish and fermentation broth used in the mixing step of the radish and fermentation broth in 100 parts by weight, 1 to 3 parts by weight of garlic, 1 to 3 parts by weight of salted pepper, 0.005 to 0.015 parts by weight of pepper, par 1 To 3 parts by weight and 0.005 to 0.015 parts by weight of natural spices flower cloves production method.
The method of claim 1,
The aging step includes a first aging step and a second aging step,
The first aging step,
After removing the foam to the inside of the container at intervals of 10 days after the subsidiary material is put into the container, the method of producing a copper tooth, characterized in that for 30 days by performing the bubble removing process three times.
The method according to claim 6,
The second ripening step,
After the first aging step after 60 days of re-aging process, the method of producing a Dongchimi, characterized in that to remove the subsidiary materials leaving only radish and ginger.
6. The method of claim 5,
The garlic, salted peppers, pepper, green onions and clove of natural spices flower is a method of producing a Dongchimi, characterized in that accommodated in the jar after receiving a certain amount of the ingredients in a burlap bag.
Dongchimi, characterized in that prepared by the method of any one of claims 1 to 3.

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