KR101402026B1 - Bean sprout soup with rice using the white kimchi and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to bean sprout soup with rice using white kimchi and a method for manufacturing the bean sprout soup. The bean sprout soup with the rice using the white kimchi is provided to add the white kimchi, thereby rapidly decomposing an alcohol component by using the carboxyilc acid of the white kimchi. The present invention is provided to decompose acetic acid (acetic acid) by using the aspartic acid of bean sprouts, thereby rapidly removing acetaldehyde which influences a hangover. The present invention is provided to use the white kimchi excluding red pepper powder, thereby enabling children, a patient, or a foreigner to like the bean sprout soup. The present invention is provided to manufacture the bean sprout soup with cool rice, thereby facilitating digestion.

Description

[0001] The present invention relates to bean sprouts soup made with white kimchi and a method for manufacturing the same,

The present invention relates to a soybean soup made from white kimchi and a method for producing the same, and more particularly, to a soybean soup made by fermenting white kimchi with a carboxylic acid contained in fermented white kimchi, The present invention relates to a soybean soup made from white kimchi which is easily cooked and digested and absorbed by making boiled rice without boiling using a white kimchi which does not use red pepper powder.

Kimchi, which uses Chinese cabbage, is a comprehensive supplementary food which helps various vitamins such as vitamins A, B and C in the winter, which is difficult to produce vegetables, and various nutritional components of the ingredients, and also helps to activate the physiological functions of the human body.

Kimchi is a low-calorie food made mainly of vegetables, and it contains a lot of dietary fiber. It activates the intestines and lowers the sugar and cholesterol levels in the body, thus it also helps prevent and treat adult diseases such as diabetes, heart disease and obesity.

In addition, lactic acid bacteria, which are increased as the kimchi is aged, have a function of suppressing or killing the growth of harmful bacteria by lowering the acidity of intestines like yogurt. Kimchi is a fermented food which is aged by adding various kinds of spices to vegetables, Is first produced through a combined physicochemical, microbiological process in which the seasoning solution penetrates into the cells of vegetables and then fermented by the action of microorganisms to produce various acids and taste and flavor unique to kimchi.

Most of the common water and white kimchi in kimchi are favorite flavors due to fresh, cool taste and light taste of cabbage.

On the other hand, soybean sprout soup is derived from Cholla province and is also called bean sprout soup soup. It is a loose-leaf food, especially enjoyed by breakfast.

According to Donguibogam records, bean sprouts are toxic, flavorless, and solubilized in the ovaries and stomach. It is rich in protein, calcium, potassium, etc. It contains asparaginic acid, which is a kind of amino acid, to decompose alcohol. Aspartic acid acts to increase alcohol dehydrogenase activity and lower alcohol levels. Therefore, bean sprouts soup made of bean sprouts as a main ingredient to help relieve the hangover is also enjoyed.

Korean Patent Laid-Open No. 10-2012-0011507 discloses a method for preparing soybean soup rice bran using mistletoe hot-water extract, Korean Patent Laid-Open No. 10-2007-0023052 discloses a method for producing chlorella However, none of the above patents disclose a method for producing bean sprouts rice soup using white kimchi.

Korean Patent Publication No. 10-2012-0011507 (2012.02.08.) Korean Patent Publication No. 10-2007-0023052 (2007.2.28.)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the problems of the prior art as described above, and it is an object of the present invention to provide a soybean soup with a fermented white kimchi, It is an object of the present invention to provide a soybean soup soup made using a white kimchi which is remarkably improved in function and which is not irritating by using a white kimchi that does not use red pepper powder and which boils rice in a boil, .

In order to achieve the above object, the present invention provides a soup made from white kimchi, which is prepared by adding garlic, ginger, and salted shrimp to water, and then adding the dehydrated Chinese cabbage to the soup, Fermenting the mixture at a temperature of 20 ° C for 9 to 11 days and aging the mixture at a temperature of 3 to 4 ° C for 3 to 6 months to prepare a white kimchi; After mixing the washed rice and water at a weight ratio of 1: 1.2, heat the rice at a temperature of 98 to 100 ° C for 15 to 18 minutes, stop the heating of the cooked rice, heat the rice for 10 to 15 minutes, Preparing rice at a temperature of 20 to 30 DEG C while cooling; Mixing the seawater containing at least one of anchovy, bark and kelp with water, and then preparing the seawater by heating and frying; The bean sprouts are washed, then added to boiling water at 95 to 100 ° C, heated for 5 to 10 minutes, and then rinsed with cold water at 5 to 15 ° C to prepare bean sprouts; Adding the prepared white kimchi to the prepared broth and heating the mixture at a temperature of 95 to 110 ° C for 5 to 20 minutes to obtain a first heating product; Adding the prepared rice and the prepared bean sprouts to the first heated product and heating the product at a temperature of 95 to 110 ° C for 2 to 5 minutes to obtain a second heated product; Preparing an egg yolk, a pork and a red pepper in the second heated product to prepare a white kimchi bean sprout soup; And a control unit.

The soybean soup using the white kimchi according to the present invention as described above and the method for producing the soybean soup using the white kimchi according to the present invention are characterized in that alcohol is decomposed by the carboxylic acid contained in the fermented white kimchi by adding fermented white kimchi to the soybean soup, Acetaldehyde, which is a causative substance of hangover, is rapidly removed by decomposing acetic acid (acetic acid) which alcohol is converted by asparaginic acid, which is an excellent effect in resolving hangover.

In addition, by manufacturing a white kimchi that does not use red pepper powder, it is not irritating and has no effect on children, patients, and foreigners.

In addition, by making boiled rice, the rice is made luxurious, and sugar is sweetened, sweet taste is produced, and it changes into a state like misrecognition and digestion and absorption are easy.

1 is a flowchart illustrating a method of manufacturing a soybean soup using a white kimchi according to an embodiment of the present invention.
Fig. 2 is a graph showing the results of comparing hangover resolution effect of bean sprouts soup of Examples and Comparative Examples of the present invention. Fig.
3 is a graph showing the results of sensory evaluation of bean sprouts soup of Examples and Comparative Examples of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. These examples are for further illustrating the present invention, and the scope of rights of the present invention is not limited to these examples.

First, referring to Fig. 1 attached hereto, a method of manufacturing bean sprout soup using a white kimchi and a method of manufacturing the same will be described below.

Manufacturing method of white kimchi

77 to 83 parts by weight of water, 4 to 6 parts by weight of garlic, 0.8 to 1.0 part by weight of ginger, 1.0 to 1.2 parts by weight of salted shrimp, 14 to 16 parts by weight of glue, 2.0 to 2.5 parts by weight of glutinous rice, 9 to 11 parts by weight of carrot, 1.8 to 2.2 parts by weight of carrot, 1.3 to 1.7 parts by weight of red pepper, 1.0 to 1.2 parts by weight of parasol and 0.1 to 0.3 parts by weight of pine nut are prepared.

At this time, the Chinese cabbage which has been dehydrated after the pickling is immersed in salt water of 7 ~ 15%, it is salted for 3 ~ 5 hours and then washed with flowing water 2 ~ 4 times to remove foreign substances and salt, Dehydrate and prepare.

Garlic, ginger, and salted shrimp are put into the prepared water and then filtered to prepare soup for white kimchi with the obtained soup.

After preparing the salted Chinese cabbage, dehydrated Chinese cabbage is put into the prepared white kimchi soup, and the prepared paste is mixed with the purified salt.

At this time, 0.1 to 0.3 parts by weight of a sweetener may be added to 100 parts by weight of dehydrated Chinese cabbage after the pickling to enhance sweetness. It is of course possible to use various sweeteners including natural sweeteners and chemical sweeteners.

The mixture obtained through the mixing step is loaded with radish, carrot, red pepper, green onion and pine nuts to prepare white kimchi.

At this time, prepare carrots, carrots, red peppers, and chopped vegetables, and put them in between the cabbage with pine nuts.

Method of manufacturing broth

0.9 to 1.1 parts by weight of anchovy, 0.4 to 0.6 part by weight of anchovy, 1.0 to 1.2 parts by weight of seaweed, and 0.4 to 0.6 part by weight of purified salt are prepared per 100 parts by weight of water.

Add the prepared anchovy, crayfish and kelp to the prepared water, heat it at 95 ~ 110 ℃ for 15 ~ 30 minutes, stop heating, cover for 30 ~ 40 minutes and worry more.

At this time, if the anchovy, the bark, and the kelp are put into a water tank, they can be easily recovered.

The anchovy, bark, and kelp were recycled from the water obtained from the above-mentioned step, and refined salt was added to produce broth.

At this time, 0.1 to 0.3 parts by weight of a seasoning may be added to 100 parts by weight of the water to enhance the taste of broth. Such seasoning may, of course, be used with various seasonings, including natural seasoning and chemical seasoning.

Preparation method of soybean soup using white kimchi

The white kimchi according to the preparation method of the white kimchi is fermented at a temperature of 10 to 20 ° C. for 9 to 11 days and then aged at a temperature of 3 to 4 ° C. for 3 to 6 months to prepare a white kimchi.

At this time, the white kimchi is fermented with the starch of the grass added at the production of the white kimchi as a raw material. When the fermented white kimchi is fermented, a carboxylic acid, which is an acidic component, is present. When the carboxylic acid reacts with alcohol, the esterification reaction proceeds to form an ester and water, and the alcohol is decomposed .

This can significantly improve the hangover function as well as alcohol detoxification by aspartic acid in bean sprouts contained in soybean sprout soup. In other words, the soybean soup with white kimchi is decomposed by the carboxylic acid contained in the fermented white kimchi, decomposes the alcohol-converted acetic acid (acetic acid) by the aspartic acid contained in the bean sprouts, There is an excellent effect in eliminating hangovers.

After mixing the washed rice and water at a weight ratio of 1: 1.2, heat the rice at a temperature of 98 to 100 ° C for 15 to 18 minutes, stop the heating of the cooked rice, heat the rice for 10 to 15 minutes, And the rice is prepared at a temperature of 20 to 30 DEG C (S20).

The broth is prepared according to the method of producing broth (S30).

The bean sprouts are washed, put into boiling water at 95 to 100 ° C., heated for 5 to 10 minutes, and then rinsed with cold water at 5 to 15 ° C. to prepare bean sprouts (S 40).

The prepared white kimchi is sliced into 40 to 50 mm width and 10 to 20 mm lengthwise in the prepared broth and heated at 95 to 110 ° C for 5 to 20 minutes to obtain a first heating product (S50).

The prepared rice and the prepared bean sprouts are added to the first heating, and the mixture is heated at a temperature of 95 to 110 ° C for 2 to 5 minutes to obtain a second heating product (S60).

An egg yolk and a finely chopped green pepper (3 to 7 mm) are added to the above second heated product to prepare white kimchi bean sprouts rice soup (S70).

At this time, the white kimchi bean sprout soup rice has 15 to 20 parts by weight of white kimchi, 55 to 60 parts by weight of rice, 25 to 30 parts by weight of bean sprouts, 5 to 7 parts by weight of egg yolk, 3 to 4 parts by weight of egg yolk, , And Cheongyang red pepper at a ratio of 0.4 to 0.8 parts by weight.

The prepared white kimchi soybean sprout soup is produced by boiling a white kimchi which does not use red pepper powder, so that it is not irritating and has no effect on children, patients and foreigners.

In addition, by making boiled rice, the rice is made luxurious, and sugar is sweetened, sweet taste is produced, and it changes into a state like misrecognition and digestion and absorption are easy.

< Example  1> Manufacture of bean sprout soup using white kimchi

The Chinese cabbage is immersed in 10% of salt water for 4 hours, then washed three times in flowing water to remove foreign matter and salt, and stacked upside down to prepare 458g of natural dehydrated Chinese cabbage for 3 hours.

21 g of garlic, 4 g of ginger, and 5 g of shrimp were added to 366 ml of water, and the mixture was sieved to prepare broth for white kimchi.

After the pickled Chinese cabbage is prepared, the dehydrated Chinese cabbage is added to the prepared white kimchi juice, and then 69 g of the prepared paste, 10 g of the purified salt and 1 g of natural sweetener (sugar) are mixed.

46 g of radish, 9 g of carrot, 7 g of red pepper and 5 g of pear are prepared and mixed with 1 g of pine nut and placed between Chinese cabbage to prepare a white kimchi.

The prepared white kimchi was fermented at a temperature of 15 캜 for 10 days and then aged at a temperature of 4 캜 for 6 months to prepare a white kimchi.

After washing 130 g of rice, 156 ml of water (1.2 times of rice) was added to the mixture, and the mixture was heated at a temperature of 100 ° C. for 15 minutes to cook the rice. Then, the rice was heated and steamed for 15 minutes Prepare the rice to cool at a temperature of 20 ° C.

Anchovies, 195 g, 105 g of kelp and 225 g of kelp are placed in 200 ml of water, heated at 100 ° C for 20 minutes, stopped heating and covered for 30 minutes.

The soup stocks containing the anchovy, beetle, and kelp are re-extracted from the water obtained from the above-mentioned step, and the prepared seawater is prepared by adding 105 g of tablets and 45 g of seasoning (again, Miwon).

Wash the bean sprouts, put them in boiling water at 100 ° C, heat them for 5 minutes, and rinse them in cold water at 10 ° C to prepare bean sprouts.

50 g of the white kimchi prepared by the above fermentation and aging was cut into 310 ml of the prepared broth at a rate of 50 mm in width and 10 mm in length and heated at 100 ° C for 10 minutes to obtain a first heating product.

180 g of the rice prepared above and 90 g of the prepared bean sprouts were placed in the first heating and heated at a temperature of 100 캜 for 3 minutes to obtain a second heating product.

18 g of egg yolk and 3 g of finely chopped 10 g of pork and 2 g of red pepper are added to the above second heated product to prepare soup of white kimchi bean sprouts.

< Comparative Example  1> Production of common soybean soup

In Comparative Example 1, the white fingernail added in Example 1 was not added. Thus, during the manufacturing process, the heating step is divided into one step. In Example 1, rice was first cooked and then cooled. Then, the cooked rice was boiled together with broth in the process of preparing bean sprouts rice. In Comparative Example 1, rice was added to bean sprouts rice soup and prepared separately without boiling.

After washing 130 g of rice, 156 ml of water (1.2 times of rice) was added to the mixture, and the mixture was heated at a temperature of 100 ° C. for 15 minutes to cook the rice. Then, the rice was heated and steamed for 15 minutes To prepare 180 g.

Anchovies, 195 g, 105 g of kelp and 225 g of kelp are placed in 200 ml of water, heated at 100 ° C for 20 minutes, stopped heating and covered for 30 minutes.

The soup stocks containing the anchovy, beetle, and kelp are re-extracted from the water obtained from the above-mentioned step, and the prepared seawater is prepared by adding 105 g of tablets and 45 g of seasoning (again, Miwon).

Wash the bean sprouts, put them in boiling water at 100 ° C, heat them for 5 minutes, and rinse them in cold water at 10 ° C to prepare bean sprouts.

90 g of the prepared bean sprouts was added to 310 ml of the prepared broth, and the mixture was heated at a temperature of 100 캜 for 3 minutes.

Add 18 g egg yolk, 3 gm of finely chopped pork, and 2 g of red pepper paste to the cooked rice to prepare a regular soybean soup.

< Experimental Example  1> Comparison of alcohol decomposition and hangover effect

20 healthy and unhealthy alcohol metabolites were selected from 20 men and women, and 150 ml of soju and 200 ml of beer were taken. After 30 minutes, the soybean soup prepared in Example 1 and Comparative Example 1 was sampled The degree of thirst relief and headache relief were measured. The results are shown in Table 1 and FIG.

(Table 1) Results of thirst elimination, headache elimination,

* Evaluation criteria (0 points: No effect, 5 points: Normal, 10 points: Good)

As shown in Table 1 and FIG. 2, the soybean soup made with white kimchi produced through the manufacturing method of the present invention had the function of decomposing the hangover caused by asparaginic acid in common soybean soup, It is found that the effect of relieving the thirst, headache, and slackness of the user is high.

< Experimental Example  2> Sensory evaluation

The taste, color, flavor, and overall preference of the bean sprouts soup prepared in Example 1 and Comparative Example 1 were tested by a 7-point method on 50 ordinary people from 10 to 50 generations, and the results are shown in Table 2 And FIG. 3, respectively.

(Table 2) Sensory evaluation results

* Sensory evaluation criteria: 7 point method

(1 point: very bad, 2 points: bad, 3 points: slightly worse, 4 points: normal, 5 points: slightly better, 6 points: good, 7 points: very good)

As shown in Table 2 and FIG. 3, the bean sprout soup made with the white kimchi prepared through the manufacturing method of the present invention was prepared by boiling the white kimchi that did not use red pepper powder and not stimulating the rice, As a result of the taste, it can be seen that the taste is significantly improved compared with the general soybean soup, and thus the overall preference is high.

Claims (5)

The broth prepared by adding garlic, ginger and salted shrimp to water was prepared, and broth for white kimchi was prepared by adding broth to the mixture, and then dehydrated Chinese cabbage was added to prepare white kimchi, which was fermented at 10 to 20 ° C for 9 to 11 days Followed by aging at a temperature of 3 to 4 캜 for 3 to 6 months to prepare a white kimchi;

After mixing the washed rice and water at a weight ratio of 1: 1.2, heat the rice at a temperature of 98 to 100 ° C for 15 to 18 minutes, stop the heating of the cooked rice, heat the rice for 10 to 15 minutes, (S20) of preparing rice to be cooled at a temperature of 20 to 30 占 폚;

(S30) mixing the seawater containing at least one of anchovy, sea bream and kelp with water, and then preparing and heating the seawater;

The bean sprouts are washed, put into boiling water at 95 to 100 ° C, heated for 5 to 10 minutes, and then rinsed with cold water at 5 to 15 ° C to prepare bean sprouts (S40);

Adding the prepared white kimchi to the prepared broth and heating the mixture at a temperature of 95 to 110 ° C for 5 to 20 minutes to obtain a first heated product (S50);

(S60) adding the prepared rice and the prepared bean sprouts to the first heating, and heating the mixture at a temperature of 95 to 110 ° C for 2 to 5 minutes to obtain a second heating product;

(S70) preparing egg white yolk, pork and blue radish pepper in the second heated object to prepare white kimchi bean sprouts soup; Lt; / RTI &gt;

In addition,
77 to 83 parts by weight of water, 4 to 6 parts by weight of garlic, 0.8 to 1.0 part by weight of ginger, 1.0 to 1.2 parts by weight of salted shrimp, 14 to 16 parts by weight of glue, 2.0 to 2.5 parts by weight of glutinous rice, 9 to 11 parts by weight of carrot, 1.8 to 2.2 parts by weight of carrot, 1.3 to 1.7 parts by weight of red pepper, 1.0 to 1.2 parts by weight of parasol and 0.1 to 0.3 parts by weight of pine nut are prepared.

The pickled Chinese cabbage is dipped in a salt water of 7 to 15% for 3 to 5 hours, washed with flowing water 2 to 4 times and dehydrated for 1 to 3 hours,

Adding garlic, ginger, and salted shrimp to the prepared water and filtering the mixture to prepare a broth for white kimchi;

Adding the dehydrated Chinese cabbage to the broth for preparing the white kimchi and then mixing the prepared paste with the purified salt;

Adding the radish, carrot, red pepper, paprika and pine nut to the mixture obtained through the mixing step to prepare a white kimchi; And a method for producing soybean soup using the white kimchi.
The method according to claim 1,
The white kimchi bean sprout soup rice comprises 15 to 20 parts by weight of white kimchi, 55 to 60 parts by weight of rice, 25 to 30 parts by weight of bean sprouts, 5 to 7 parts by weight of egg yolk, 3 to 4 parts by weight of parchment, And 0.4 to 0.8 parts by weight of red pepper.
delete The method according to claim 1,
The broth,
Preparing 0.9 to 1.1 parts by weight of anchovy, 0.4 to 0.6 part by weight of anchovy, 1.0 to 1.2 parts by weight of seaweed, and 0.4 to 0.6 part by weight of purified salt, based on 100 parts by weight of water;

Adding the prepared anchovy, bark and kelp to the prepared water, heating the mixture at a temperature of 95 to 110 ° C for 15 to 30 minutes, stopping the heating and covering the lid for 30 to 40 minutes;

Recovering the anchovy, bark, and kelp from which the material obtained through the above-mentioned step has been introduced, and refining salt to prepare broth; And a method for producing soybean soup using the white kimchi.
A bean sprout soup made using a white kimchi prepared by the method according to any one of claims 1, 2, and 4.

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