KR101588503B1 - manufacturing method of nutrition kimchi mixed functional powder - Google Patents

Abstract

The present invention relates to a method of producing a kimchi added with eggshell powder, leaf powder, and lotus leaf powder which can be absorbed in the body by an ultra-fine pulverization with an average particle size of about 800-1000 mesh using an air stream type pulverizer, and a kimchi prepared thereby ,
More specifically, in the process of preparing kimchi using god, cabbage or mulberry, a typical kimchi seasoning mixture of pepper, garlic, ginger, onion, mulberry, anchovy sauce and glutinous rice was finely ground Add nutrients such as fat, protein, and calcium, which are insufficient in kimchi, to enhance nutritional components, and even if you do not use chemical seasonings, It is possible to maintain the freshness of kimchi for a long time by delaying the fermentation of kimchi by using ingredients of egg shell powder, leaf powder, and lotus leaf powder. Thereby reducing the loss incurred due to the occurrence of the abnormality.
Functional powders are ultra fine powders of round particles that can be absorbed directly from the cells by pulverizing the powder with an average particle size close to about 1000 mesh using an air stream type pulverizer. Since the powder is pulverized at a low temperature (30 ° C) Since nutrient destruction does not occur, it has the effect of absorbing natural ingredients of raw materials directly in the body

Description

[0001] The present invention relates to a method for preparing a nutritious kimchi containing an ultra-fine functional powder and a method for producing the same,

The present invention relates to a method for manufacturing a kimchi which is capable of directly absorbing the nutrients that could not be provided by the conventional kimchi into the body by using the ultra-fine pulverized functional powder (shrimp powder, egg shell powder, kelp powder, , And soya powder), and it is possible to make the deep taste of kimchi without using chemical seasoning and to extend the circulation time of kimchi by using natural powder material having a function of delaying aging, This invention relates to a method of manufacturing a new product of kimchi that reduces the losses of kimchi distributors.

Conventional technology

The most common method of manufacturing kimchi is to add kimchi to the condiments such as garlic, ginger, onion, and parmesan in a red pepper powder, stirring the paste such as rice, glutinous rice, and flour, and stirring anchovies and shrimps, Garde and other vegetables are salted, dehydrated, and then matured for a certain period of time. So far, the methods of manufacturing kimchi have been aimed at achieving the desired goal by adding the fruits, leaves or roots of the plants having functions to the traditional methods of making kimchi, in the form of moon or powder.

Patent No. 10-0718074 discloses a kimchi added with mulberry leaf powder and a method for producing the same,

Patent Document 10-1009756 relates to a method and a composition for producing Bossam mustard kimchi using an oyster shell

The present invention relates to a method for manufacturing a Bossam freshly picked kimchi using an oyster shell which is improved in functionality and preservability and is in the form of a mustard kimchi and easily eaten.

Patent No. 10-1105845 discloses a kimchi prepared by adding a functional sausage extract and a method for preparing the same

The extract of polysaccharide is extracted by using organic solvent or alkaline solvent, and the extract is added at the stage immediately after pickling of kimchi material, so that a small amount of Sasa extract is used, The present invention relates to a kimchi having a flavor retained for a long period of time and having no unpleasant taste of salted fish and having a functional sourdough extract to soften the taste of kimchi, and a process for producing the same.

[Patent Document 1] Japanese Patent Application Laid-Open No. 2001-0086176 discloses a method for producing kelp kimchi

Kimchi is prepared by using kelp so as to prevent hair loss, prevent thyroid disease and prevent osteoporosis as well as to treat and prevent constipation, improve the constitution, and provide kimchi which is useful for skin beauty.

In particular, the most effective way to ingest the ingredients of this sea tangle, as well as to taste the taste of kimchi.

There are also a number of patents on how to make kimchi using 1-2 functional ingredients.

It has long been used to enhance the taste of kimchi. Dried aquatic products such as anchovies, shrimp, and kelp are used as they are without altering the raw materials. In this method, 100% of the original nutrients of anchovy and shrimp are not consumed, only the nutrients that dissolve in water are taken, and the waste material is disposed of as garbage.

However, ultra fine pulverized powder by air stream type mill can substitute the effect of raw material by using 1/4 to 1/5 of the used amount of raw material, and all the nutrients of raw material except water soluble vitamins Can be consumed as a whole.

In other words, the ultrafine powder pulverized at about 800-1,000 mesh is smaller than the cell size and can be absorbed directly in the body, absorbing the nutrients directly from the body, .

Various condiments and functional powders required for the present invention can be purchased and stored in the form of dried powder by pulverizing and grinding every iron to be harvested, thereby reducing the cost of purchase, and can be stored in powder form for a long period of time, thus also reducing storage costs.

 Anchovy is a nutritious food that is easy to ingest calcium because it can eat whole flesh and bone. There are more calcium than any fish (1,860%) and many proteins.

 Anchovy is especially good for growing children because it is rich in calcium and various minerals necessary for bone development.

 The content of crude fat in the dried anchovy was 16.9%, 12.5%, 9.5%, 8.7% and 7.6%, respectively, and the crude protein content was 45.5-53.0% , And the water content is higher in the lipid content than the other products, and the ash content shows the opposite tendency.

The dried anchovy bones are composed of more than 50% of collagen, unlike bones of large fishes, and can be edible as bone, which is a good source of calcium and phosphorus, the main constituents of minerals, especially bones.

[011] Shrimp is a low calorie high protein food containing lots of chitosan

A large amount of essential amino acids is contained.

Especially, calcium content is higher than fish,

Taurine, which lowers cholesterol levels in the blood, is abundant and has a great effect on various adult diseases such as anti-aging, impurity removal, and hypertension.

 Kelp has good cholesterol and blood pressure lowering effect, it is good for diabetic patients with little calories, and it has the effect of preventing thyroid disease because it contains a lot of iodine which is an important ingredient of thyroid hormone.

In order to repair constipation, dietary fiber is needed. Alginic acid, which is abundant in kelp, exerts excellent effects on constipation.

Allowing constipation to last for a long time can cause colon cancer. Alginic acid in kelp can help constipation and prevent colon cancer.

It is a low-calorie health ingredient containing unsaturated fatty acids and polysaccharides, free sugar, vitamin C, potassium, magnesium, calcium, iron, etc. As a food additive such as sun meal, noodles and cold noodles, If you add it doubles the freshness and expiration of the shelf life.

The efficacy of the tea leaves is to prevent and improve the cancer, and to improve the symptoms of middle wind and hypertension.

Bamboo leaves are said to be effective in relieving 'sacred men's medicine', and to be effective in the above, tumors, and fever, and 'Dongbibogam' is excellent for stroke and mental and physical stability.

In addition, the leaves are low calorie, protein, calcium, and vitamins are evenly distributed. Especially, it contains 4 times more potassium than onions, so it is a good food for hypertension patients.

Potassium in the leaves has a significant effect on not only hypertension but also arteriosclerosis by regulating the salinity of the body and decreasing blood cholesterol.

Peptides rich in bamboo leaves are good for improving hypertension, atherosclerosis and cholesterol. Rich fiber helps to prevent constipation, hemorrhoids, and colon cancer by helping smooth bowel movements, It is good for prevention and treatment of adult diseases such as diabetes and arteriosclerosis.

In recent years, it has been proven that bamboo prevents thrombus formation and also maintains elasticity and permeability of blood vessels.

 Garlic is used in almost all the dishes of our country. The strong scent of garlic removes fishy smell, improves the taste of food, and is also loved as a spice (seasoning) because it has an appetite boosting effect.

The major components of garlic are vitamin B ₁ , vitamin B ₂ , vitamin C, glutamic acid, calcium, iron, phosphorus, zinc , Selenium, and alicin.

The main effects of garlic are sterilization and antibacterial action, physical strength enhancement, tonic effect and fatigue recovery action, anticancer action, energetic enhancement, arteriosclerosis improvement, body aging suppression, poor circulation, improvement of frostbite, improvement of hypertension, Effect, and diabetes improvement effect.

Ginger stimulates the hormone called 'adrenal water quality' to promote the secretion of adrenaline and to expand the blood vessels to help circulation and warm the body It is effective to prevent female disease, to strengthen immunity, to stimulate various organs in the body, to perspirate, to urinate, and to eliminate swelling.

It also has the function of inhibiting the production of 'prostaglandin' which generates heat when it catches a cold, and it has a function of antiphagic action, anti-analgesic effect and anti-coagulant function.

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Onion has excellent effects on blood fats and cholesterol for hyperlipidemia or atherosclerosis by improving blood circulation, reduce the fine to sit down and go to cough to remove phlegm in cold prevention effect in the body, Wu Li. Particularly, when the sweat and the urine are discharged well, and a high temperature due to a cold is caused, it is also helpful for the heat dissipation function.

 Hwasungcho is strong antimicrobial and detoxifying action, has anti-cancer action, is widely used to enhance the tincture.

 Nutrition and efficacy of shellfish or egg shell powder

Egg shell powder is a powder that is finely pulverized pure shell after removing the inner white coat of egg shell. It is mainly used for calcium supplement in confectionery baking. It is used for calcium supplement in various dishes.

The powder that can be absorbed in the grinding mill is pulverized by using an air stream mill, the grinding speed is about 3600 rpm, and the average particle size of pulverized powder is 800-1000 mesh. Also, the air stream type pulverization grinds the particles into a circular shape to improve the texture and crushes at a low temperature (30 ° C or less), so that denaturation of proteins and fats due to heat deformation does not occur.

Therefore, in the present invention, the proper content of various functional natural raw materials added for the mixing ratio of seasonings, delayed nutrition and aging period in manufacturing of the existing kimchi, size of powder particles which can be absorbed directly in the body, And the taste of kimchi.

To this end, 8 weight parts of anchovy raw sauce was mixed with 24 weight ratio of Chinese cabbage, 2 weight of garlic, 1.2 weight of onion, 1 weight of onion, 2 weight of weight, and 1 weight of pearl on the basis of about 100 kg of Chinese cabbage, Rice, and wheat) were mixed at a ratio of 1 part by weight of tallow powder and 0.5 part by weight of anchovy powder, and 0.5 part by weight of shrimp powder, 0.5 parts by weight of leaf powder, 0.5 part by weight of lotus leaf powder and 0.5 part by weight of rhizome powder were added, And then aged for about 2 days to guarantee the taste and nutrition of kimchi and delay the ripening of kimchi to prevent deterioration of taste due to rancidity.

While the nutrients provided by the existing kimchi lack protein, fat and calcium components, the kimchi produced by the present invention is a protein which is provided by anchovy, shrimp and the like, fat, calcium and the like, And hypertension, and calcium in egg shell powder, it is possible to ingest various kinds of nutrients with only kimchi and delay the ripening of kimchi by the effect of aging delayed leaves, leaf leaves and egg shell powder, It is possible to preserve the taste for a long time, and it has the effect of extending the circulation period of kimchi.

Also, by using anchovy powder, kelp powder, shrimp powder and the like, the deep taste of kimchi can be obtained without using chemical seasoning.

In addition, various condiments and functional powders according to the present invention can be purchased and stored in the form of dried powder by pulverizing and grinding every iron to be harvested, thereby saving the cost of purchase, and the powder can be stored for a long period of time, thereby reducing the storage cost.

1 is a process drawing showing a processing step of a functional powder
Fig. 2 is a diagram showing a production process showing the kimchi production process of the present invention
Hereinafter, the process of the present invention will be described in detail.

 In the present invention, the proportion of each seasoning to the weight of 100 kg of Chinese cabbage in the case of Chinese cabbage kimchi is as follows.

Composition ratio of raw materials compared to 100kg of Chinese cabbage
no.
division
Weight ratio
Percentage Ratio (%) One pepper 24 53.1 2 garlic 2 4.4 3 ginger 1.2 2.7 4 onion One 2.2 5 radish 2 2.7 6 Anchovy powder 0.5 1.1 7 Kelp powder One 2.2 8 Shrimp Powder 0.5 1.1 9 Egg shell powder 0.5 1.1 10 Ground leaf powder 0.5 1.1 11 Lotus leaf powder 0.5 1.1 12 Ginger powder 0.5 1.1 13 Glutinous rice powder One 2.2 14 Anchovy sauce 4 8.9 15 Anchovy sauce - Daring fish 4 8.9 16 corn syrup One 2.2 17 ship One 2.2 Sum 45.2 100

Among the ultrafine functionalized raw materials, the leaves of Daewoo, the leaves of Yeonpyeon, and the powder of Seongsongcho are selected, washed, cut (about 2-3cm), and dried in an electric dryer at about 60 ° C for 6 hours to 8 hours The coarse pulverizer is pulverized to a particle size of about 2-3 mm.

The milled powder is pulverized to an average particle size of about 800-1000 mesh in an air-flow mill, and then stored in a cold storage at about 4 ° C.

Anchovy, shrimp and kelp were purchased and dried in a dry condition, and then dried in an electric drier at about 60 ° C. for about 5 hours. The anchovy, shrimp and kelp were crushed to a size of about 2-3 mm in a pulverizer, After finely pulverizing to a particle size of about 800 mesh, refrigerate at a low temperature warehouse of about 4 ° C.

After removing the white inner part of egg shell, egg shell is sterilized in boiling water at 100 ℃ for 5 minutes, washed in room temperature and then dried at about 60 ℃ for 2 hours.

The dried egg shells are crushed to a size of about 2-3 mm, and then finely pulverized in an air stream mill to have an average particle size of about 1000 mesh and stored in a cold storage warehouse.

Red pepper, which is the main ingredient of kimchi seasoning, is dried and red pepper is removed, and then half of the red pepper is crushed into powder and refrigerated in a low temperature warehouse.

To prepare Kimchi sauce, 4 parts by weight of anchovy sauce, 4 parts by weight of boiled fish sauce, and 1 part by weight of starch syrup were mixed with a mixture of 24 parts by weight of pepper, 2 parts by weight of garlic, 1.2 parts by weight of ginger, 1 part by weight of onion, Mix together in a blender to make the foundation sauce.

10 L of water was boiled at a ratio of 1 part by weight of anchovy powder to a portion by weight of glutinous rice (rice and wheat flour) at a ratio of 1 part by weight of kelp powder, 0.5 part by weight of shrimp powder, 0.5 part by weight of leaf powder, Weight ratio and 0.5 weight ratio of Rhizobium powder are mixed and mixed until they are mixed thoroughly and then stored in a cold refrigerator at about 4 ° C for about 2 days.

When cabbage is picked up, it is washed and cut after removing foreign matter and defective part, and about 15 hours by weight of salted salted salmon is put into a pickling process for about 5 hours in summer and about 10 hours in winter.

After the pickling process, the desalting and dehydration process is continued for about 5 hours.

The dehydrated Chinese cabbage and the seasoned sauce aged for 2 days or more were packed in each cabbage leaf, packed, and then passed through a metal detector to inspect whether or not the metal residue was contained. After that, the kimchi of the present invention do.

Explain process steps directly without setting codes.

Claims (5)

Basic seasoning mixed with anchovy sauce mixed with ingredients including pepper, garlic, ginger, onion and radish;
A glutinous rice paste comprising 3 parts by weight of glutinous rice and 1 part by weight of anchovy powder and 0.5 part by weight of anchovy powder; And
0.5 part by weight of leaf powder, 0.5 part by weight of lotus leaf powder, and 0.5 part by weight of Rhododendron flour powder in 0.5 part by weight of shrimp powder,
Among the above materials, the powder materials were dried, pulverized to 2 to 3 mm, pulverized to an average particle size of 800 to 1000 meshes in an air flow mill,
Wherein the mixture of the basic seasoning, the glutinous rice paste and the seasoning is obtained by aging at a temperature of 4 캜 for 2 days. Kimchi prepared by using Kimchi spice according to Section 1. The process of making the basic sauce mixed with anchovy sauce to the ingredients including pepper, garlic, ginger, onion, radish;
Glutinous rice paste containing 1 part by weight of tallow powder and 0.5 part by weight of anchovy powder and 0.5 part by weight of shrimp powder, 0.5 part by weight of leaf powder, 0.5 part by weight of lotus leaf powder and 0.5 part by weight of rhizome powder, Process; And
And a step of aging the kimchi seasoning obtained by mixing the glutinous rice paste and the supplemented seasoning in a basic seasoning at a temperature of 4 캜 for 2 days,
Among the above materials, the powder materials are ultra fine pulverized with an average particle size of 800 to 1000 meshes,
The above-mentioned leaf powder, the lotus leaf powder and the adult leaf powder were cut to 2 to 3 cm, dried at 60 ° C. for 6 to 8 hours, pulverized to 2 to 3 mm and finely pulverized in a gas-phase pulverizer.
Wherein the anchovy powder, shrimp powder and kelp powder are dried at 60 DEG C for 5 hours, then pulverized to 2 to 3 mm, and pulverized in an air flow mill. delete delete

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